tag:blogger.com,1999:blog-53008598523344652662024-03-16T00:32:25.841-07:00My Experiments with FoodPriyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.comBlogger330125tag:blogger.com,1999:blog-5300859852334465266.post-19246390022465024122016-12-17T18:26:00.001-08:002016-12-17T18:26:54.454-08:00New Year Resolution-- Back to BloggingPriyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-7842423667116025762016-07-11T07:55:00.000-07:002016-07-11T07:59:41.174-07:00Chocolate and Almond Torte<div dir="ltr" style="text-align: left;" trbidi="on">
A big hello to all my dear readers and a big apology for being out of touch for so long. My weekend Culinary School Baking courses have been really keeping me busy and the baking practice thereafter which leaves me with no time and energy for blogging. To top it all, the blogger app on my phone mysteriously disappeared and I could not find it again on the Apple Store again. Finally, I got my husband to buy a iPhone to laptop connector so that I can access my phone pictures and start blogging again. With this small glitch taken care of, I hope to get back to active blogging now and beginning it with a Superhit Dessert recipe which has got me rave reviews every time I have made it. A simple recipe that it is, the only hard part is baking the meringue and while I am still struggling to bake a clean base meringue, the final dessert does not actually change whether or not you have a perfectly baked meringue. <br />
So go ahead and make this dessert and enjoy the superb compliments that come your way!<br />
Recipe Source: From one of my sessions at the ICCS cook off <br />
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<b>Ingredients</b></div>
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6 egg whites</div>
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1.5 tbsp cocoa powder, sifted</div>
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250 gms fine sugar (can bring it down to 200 gms if you like less sweet)</div>
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90 gms ground almonds (almond meal, almond flour)</div>
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<b><i>For the filling and topping</i></b></div>
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300 ml whipping cream</div>
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100 gms dark chocolate, melted</div>
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<b>Direction</b></div>
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Pre-heat the oven at 140 degree celcius and keep two oven safe 7" baking plates (I used oven safe ceramic dinner side plates for baking) ready. The plates do not need to be greased or lined. The size is actually not so important. The meringue discs just need to be baked big enough to fit into your final serving dish.</div>
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Take the egg whites in the bowl of your stand mixer or hand mixer and add the sugar. Beat the whites to stiff peaks such that when you hold the whisk up the peak should hold its shape and the bowl inverted upside down doesn't drip down. Now fold in the sifted cocoa powder and the ground almonds and take care not to over mix. A few specks of unmixed cocoa powder here and there is fine. You must take care not to deflate the meringue.</div>
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Scoop out equal portions of the meringue into the plates and bake at 140 degree Celsius for 40-50 minutes until the top is dry to touch. Now slightly open the oven door and let the meringue discs cool inside the oven until completely cooled.</div>
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While the meringue cools in the oven, prepare the cream. Whisk the cream to soft peaks using your hand mixer or stand mixer. Now slowly pour in the chocolate and whip to stiff peaks. Keep aside in the fridge covered until ready to use.</div>
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Now, take your preferred serving dish (preferably of the same size as the meringue discs) and place one of the discs carefully on it. It is possible that the discs may break as you try to lift it or it may just stick at the bottom. That is completely fine. The shape of the meringue does not really alter the dish as it will be covered in cream. Scoop out the meringue keeping most of the crunchy part equally spread across the dish. Top it with a generous amount of cream and spread it out evenly. Layer it with the other layer of meringue disc following the same procedure as the previous one. Top it with the remaining cream and smooth out the top. Cover the dish with clingwrap and let it set in the fridge for 2-3 hours.</div>
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Garnish with fresh Strawberries or chocolate shards and serve chilled!!</div>
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Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-9188910026158672962016-05-16T00:32:00.001-07:002016-05-16T00:32:18.081-07:00Fudgy Chocolate CakeChocolate cake in any form and any recipe is always a delight for kids and adults alike. This is again a recipe I learnt at the cooking group I have joined recently and I am happy to say that it is delightfully easy. You can use this recipe to make a chocolate tart, as a base for fruit truffle, or to make an ice cream cake. Make it once and you will know how to use this recipe further. Enjoy!!<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-d7-oouH_SO4/Vzl3cBb9gII/AAAAAAAAIrg/GVrldIqmlI0/s640/blogger-image-1151542907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-d7-oouH_SO4/Vzl3cBb9gII/AAAAAAAAIrg/GVrldIqmlI0/s640/blogger-image-1151542907.jpg"></a></div><b>Ingredients</b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="text-indent: -18px; line-height: 21.600000381469727px;">100 g salted butter</span></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">250 gms brown sugar (I used roughly 200 gms as I like it less sweet)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 eggs</span></div><div><span class="s2" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; line-height: 21.600000381469727px;">150 gms plain flour</span></div><div><span class="s2" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; line-height: 21.600000381469727px;">45 gms cocoa powder</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tsp vanilla extract </span></div><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span class="s2" style="line-height: 21.600000381469727px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">30 ml of strong coffee (optional but recommended)</span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span class="s2" style="line-height: 21.600000381469727px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Frozen Raspberries/Strawberries (fresh can be used as well)</span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span class="s2" style="line-height: 21.600000381469727px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1-2 tbsp almond meal/semolina/desiccated coconut/plain flour for greasing(whatever is available but one of the first two options are recommended)</span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><br></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto;"><b>Direction</b></span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;">Grease and flour a 6" </span><span class="s2" style="line-height: 21.600000381469727px;">pan</span><span class="s2" style="line-height: 21.600000381469727px;"> (I used almond meal). Pre heat the oven at 175 degree celcius. </span></span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;">Melt butter in a bowl in the microwave and let it cool slightly. Add the </span><span class="s2" style="line-height: 21.600000381469727px;">eggs and beat</span><span class="s2" style="line-height: 21.600000381469727px;">. Now add sugar and mix well. Add the coffee if using.</span></span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span class="s2" style="line-height: 21.600000381469727px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add rest of the ingredients and mix well making sure there are no lumps.</span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;">Pour some batter in the prepared pan and in an artistic way push raspberries into the batter. </span><span class="s2" style="line-height: 21.600000381469727px;"> </span></span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;"></span></span></p><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-8XBIoH1rGZE/Vzl3gP4PvqI/AAAAAAAAIro/xujbQ5CwTuI/s640/blogger-image-649810872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-8XBIoH1rGZE/Vzl3gP4PvqI/AAAAAAAAIro/xujbQ5CwTuI/s640/blogger-image-649810872.jpg"></a></div><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;">Pour the rest of the batter on top. </span></span><span class="s2" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; line-height: 21.600000381469727px;">Put in the middle of the oven at </span><span class="s2" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; line-height: 21.600000381469727px;">175 degree celcius for </span><span class="s2" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; line-height: 21.600000381469727px;">about 15-20 mins. Use a toothpick to check if it is done. Batter should not get stuck on the toothpick. It should be just cooked otherwise the cake will be too dry (I went wrong here and overbaked it by about 3-4 minutes). </span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;">Note that there’s no baking powder so cake will not rise. It should be quite flat </span><span class="s2" style="line-height: 21.600000381469727px;">and compact</span><span class="s2" style="line-height: 21.600000381469727px;">.</span><span class="s2" style="line-height: 21.600000381469727px;"></span></span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;">Serve warm with whipping cream or</span><span class="s2" style="line-height: 21.600000381469727px;"> vanilla ice cream. The cake is</span><a name="_GoBack"></a><span class="s2" style="line-height: 21.600000381469727px;"> well suited for freezing. Do try and experiment different recipes and tarts that you can use this recipe for. </span></span></p><p class="s7" style="margin-top: 0px; margin-bottom: 0px; line-height: 1.2;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 21.600000381469727px;"></span></span></p><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-I0R0y_Vna48/Vzl3eDQrudI/AAAAAAAAIrk/QJ7wdkMwbWM/s640/blogger-image-1622377900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-I0R0y_Vna48/Vzl3eDQrudI/AAAAAAAAIrk/QJ7wdkMwbWM/s640/blogger-image-1622377900.jpg"></a></div><br><p></p>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-28542913055668672382016-05-11T02:23:00.001-07:002016-05-12T01:54:51.544-07:00Vietnamese Fresh Rice Spring RollsThese rolls are as fresh as fresh can be. Prepared in a jiffy and so refreshing to eat, these rolls are a perfect starter on a hot summer day. I have recently joined a cooking group which meets fortnightly and consists of members from across the globe. There are over 300 members from across 73 countries divided into 26-27 groups of 10-12 members each. The members of each group meet fortnightly or weekly or monthly and one of them hosts the session each time with a cooking demo and followed by a lunch thereafter. Not only do you get to learn and taste different cuisines free of cost, you also meet wonderful people from across the globe and get to know different cultures and eating habits. Isn't that a wonderful group to be in? I am completely loving being a part of it and this recipe is just the beginning of many such sessions (read recipes) that I shall be attending (tasting and trying) in the future. So stay tightly tuned!! <div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-dE1lUlub_sw/VzRBMgzIdNI/AAAAAAAAIqU/iOf6s3LYzB4/s640/blogger-image-786883190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dE1lUlub_sw/VzRBMgzIdNI/AAAAAAAAIqU/iOf6s3LYzB4/s640/blogger-image-786883190.jpg"></a></div><b>Ingredients </b></div><div><b><i>Fot the rolls</i></b></div><div>Rice paper sheets preferably 8" (else it gets too small and fat to roll)</div><div>1/2 cup Rice flour vermicelli </div><div>Few leaves of lettuce and cilantro </div><div>Few slices of mango cut lengthwise </div><div>Few slices of baby cucumber cut lengthwise </div><div>Handful of shrimps </div><div>1/4 cup boiled and shredded chicken </div><div>Few pieces of an omelette cut lengthwise (optional, I skipped)</div><div><br></div><div><b><i>For the sauce </i></b></div><div>3 cloves of garlic finely chopped </div><div>1" piece of ginger finely chopped </div><div>2 tsp brown sugar</div><div>5 tsp sesame oil</div><div>5 tsp extra virgin olive oil </div><div>6 tsp light soya sauce </div><div>2 tsp lime juice (or 3/4 tsp vinegar)</div><div>2 extra hot chillies chopped </div><div><br></div><div><b>Direction</b></div><div>Prepare the sauce first. One thing to note about this sauce is that it can and is better prepared little ahead so that the flavors are well blended and infused for maximum taste. The left over sauce can be enjoyed with boiled noodles (or the vermicelli if left over) or even with steamed rice. It is simply delicious! Just mix all ingredients under sauce and keep it aside until used. If storing for the next day, keep it in the refrigerator. The vinegar/lemon juice helps keep it fresh for longer. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-dZx6QY1f-_0/VzRE0SEHP2I/AAAAAAAAIqs/lq9oWET9jgo/s640/blogger-image-1104568065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dZx6QY1f-_0/VzRE0SEHP2I/AAAAAAAAIqs/lq9oWET9jgo/s640/blogger-image-1104568065.jpg"></a></div>Next get the vermicelli ready. Soak the rice vermicelli in tap water for 10-15 minutes till slightly soft. Now take a bowl of boiling water (off the stove) and dip the soaked and drained vermicelli in the hot water and keep it soaked for a maximum of 10 minutes or until just soft. Take care as too much soaking in the hot water will make them soggy. This is how they should look. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-gr84v82CHbY/VzREr1bdLkI/AAAAAAAAIqg/b7BhWpanXIs/s640/blogger-image-913241765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-gr84v82CHbY/VzREr1bdLkI/AAAAAAAAIqg/b7BhWpanXIs/s640/blogger-image-913241765.jpg"></a></div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Now time to prepare the rolls. Take a huge bowl of room temperature drinking water and set your station with the filling well arranged in one plate and the dry sheets and the bowl of water on one side. </span></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-o0qBQSLKSPM/VzRE2jqv5AI/AAAAAAAAIqw/NcFRCL_PZyo/s640/blogger-image--1145201223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-o0qBQSLKSPM/VzRE2jqv5AI/AAAAAAAAIqw/NcFRCL_PZyo/s640/blogger-image--1145201223.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-LxOlNMugnxk/VzREuGo6zeI/AAAAAAAAIqk/3Yd5LNnpbis/s640/blogger-image-1221729703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-LxOlNMugnxk/VzREuGo6zeI/AAAAAAAAIqk/3Yd5LNnpbis/s640/blogger-image-1221729703.jpg"></a></div>Dip a rice sheet in the big bowl of water and quickly take it out and place it in your kitchen counter or plate. Fill it up with all the ingredients starting with the lettuce, cilantro, mango, cucumber, shrimps, chicken, omelette strips, and the vermicelli. Now roll it up carefully from one end and tucking the filling in as you proceed. When you reach the end, just fold in the two edges from both ends. They will stick to the surface. Place the roll on a plate and proceed to make the next one. It is possible that the sheets tear in the process of rolling. That is when you soak them too long or the sheets are not too fresh. Don't worry, just procced and a few torn edges do not really matter. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5_s2AeoUqQ4/VzREwCmfwaI/AAAAAAAAIqo/_fTokbA0Z4c/s640/blogger-image-1981292403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5_s2AeoUqQ4/VzREwCmfwaI/AAAAAAAAIqo/_fTokbA0Z4c/s640/blogger-image-1981292403.jpg"></a></div>Serve with the sauce and enjoy this popular Vietnamese delicacy!! </div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com1tag:blogger.com,1999:blog-5300859852334465266.post-12179554567012023542016-05-09T07:26:00.001-07:002016-05-09T07:26:01.549-07:00Strawberry CrumbleWith loads of strawberries packed in the freezer and not really keen to indulge in high calorie desserts, this extremely easy Strawberry Crumble recipe was such a delight. The best part about this recipe is its low calorie count and equally delicious output. I adapted the recipe from Nigella Lawson's website with very minimal changes in the sugar content. Prepare this dessert just ahead of your guests and be ready to enjoy the compliments. <div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-khA19RQ9oHg/VzCd7mbWmcI/AAAAAAAAIpc/dnheIdzjYBs/s640/blogger-image--139700381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-khA19RQ9oHg/VzCd7mbWmcI/AAAAAAAAIpc/dnheIdzjYBs/s640/blogger-image--139700381.jpg"></a></div><b>Ingredients </b></div><div>500 gms strawberries quartered (I used frozen and a little less than 500 gms)</div><div>50 gms fine sugar (my strawberries were already quite sweet when bought and so I added around 30 gms or 2 tbsp)</div><div>3 tbsp ground almonds</div><div>5 ml vanila extract</div><div><b><i>Topping</i></b></div><div>110 gms plain flour</div><div>1 tsp bsking powder</div><div>60 gms chilled butter (original recipe called for 75 gms)</div><div>50 gms brown sugar</div><div>60-70 gms finely chopped almonds (increase or decrease or skip as per choice)</div><div>Whipped cream for topping (optional)</div><div><br></div><div><b>Direction</b></div><div>Pre-heat the oven at 200 degree celcius. Place the strawberries, sugar, ground almonds and vanilla in a medium baking dish and mix well to coat. Make sure the baking dish is deep enough not to let the strawberry juices to seep off the edges. </div><div>In a separate bowl, rub the flour, sifted with baking powder, with the chilled <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">butter till the mixture resembles bread crumbs. To this add the sugar, chopped almonds and mix well. Gently place the flour mixture on top of the strawberries in the baking pan and cover all edges and spread well to cover evenly. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Bake in the pre-heated oven for 30 minutes or until the strawberry juices start seeping up from the edges reaching on to the top of the crumble and the top is golden and crunchy to touch. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Remove from oven and serve warm with a dollop of ice cream, whipped cream or just like that! </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-CyUFpzq9Zj4/VzCd-JqlcWI/AAAAAAAAIpg/OPwt4TJGVP4/s640/blogger-image-1527935536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-CyUFpzq9Zj4/VzCd-JqlcWI/AAAAAAAAIpg/OPwt4TJGVP4/s640/blogger-image-1527935536.jpg"></a></div><br></span></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-47663277971563070492016-04-10T02:59:00.001-07:002016-04-10T02:59:32.028-07:00Kesar Mango KulfiSummers are here and so is the craving for ice creams. Sadly, my daughter has a sensitive throat and tends to go down with a cough or cold whenever she eats one and so we need to avoid eating it as well. However, you cannot do much when you crave for something so dearly and so this weekend I decided to prepare a small batch of kulfis for my guests for dinner. It was a big hit and everyone including my little one enjoyed it and kept asking for more. It takes a little time to prepare this as I did not add any thickening ingredient to the milk and kept reducing it on a low flame till it reached desired consistency. Result was a delicious and rich milky goodness and flavored with my favourite fruit. Only thing that I will do differently next time is use fresh mango pulp instead of canned! Pure deliciousness!!<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-4iz6_UmA_CQ/Vwoj97EUgcI/AAAAAAAAIok/3aWd72Gv_LY/s640/blogger-image-589065830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-4iz6_UmA_CQ/Vwoj97EUgcI/AAAAAAAAIok/3aWd72Gv_LY/s640/blogger-image-589065830.jpg"></a></div><b>Ingredients </b></div><div>1 litre full cream milk (if in India, do not separate the cream/malai once boiled)</div><div>1/2-3/4 can condensed milk (I used low fat and little less as my mango pulp was sweetened already)</div><div>1/2 tsp cardamom powder </div><div>Few strands of saffron/kesar</div><div>1/2-3/4 cup mango pulp (depending on how strong flavor you want)</div><div>Chopped pistachios/dry fruits for garnishing (optional)</div><div><br></div><div><b>Direction </b></div><div>Take the milk in a heavy bottomed pan and bring it to a boil. Now mix the condensed milk and cardamom powder and saffron and stir well. Keep the flame on medium low and let it simmer while stirring in between. You can do this along with other cooking that you may have so that the job doesn't feel too tiring. You will be amazed to see how easy it is when you finish cooking and reducing the milk at the same time. Keep mixing in the layer of cream that forms on the top into the milk each time you stir. </div><div>Once the milk is reduced to almost one-third the volume, remove it from heat and let it cool. Keep stirring again in between so that the layer of cream is constantly mixed into the milk. Once cooled completely, mix in the mango pulp. Add the pulp little at a time and stop when you are satisfied with the flavor. Pour the mixture into kulfi/popsicle moulds and freeze covered until set. </div><div>To de mould, hold the kulfi moulds in running water for a few seconds and then release using the stick. Enjoy!!!</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-WK4Pt2YYey4/VwokAoPGkHI/AAAAAAAAIoo/qPcPPU9nGQY/s640/blogger-image--1817919640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-WK4Pt2YYey4/VwokAoPGkHI/AAAAAAAAIoo/qPcPPU9nGQY/s640/blogger-image--1817919640.jpg"></a></div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-7499040539346854002016-04-06T23:49:00.001-07:002016-04-07T00:01:35.764-07:00Seyal PaneerOnce during one of my conversations with a lady in my condominium, she mentioned how much she relished the "Seyal Paneer" she had ordered at a local Indian restaurant over the weekend. I wasn't even sure I heard the name right and on my next trip to that restaurant (intentional) I made sure the dish was ordered. It indeed was very delicious but a little too spicy for my palate. I came back home and tried to search for the recipe and interestingly, there were no recipes at all. All I could find out was that it was a Sindhi dish. Thankfully, I have a few Sindhi friends from Facebook and they helped me out with their mother's recipes and with a little tweaking from my end, the "Seyal Paneer" was finally prepared. I am still not sure if that's the actual name of this dish or just a name given by the restaurant. Whatever it may be, I can assure you that this is the easiest paneer you would ever make and one of the most delicious too. I put everything in a pan, lowered the flame to minimum, covered it, and went for my shower. When I came back after 20 minutes, my masala was ready (without any stirring) and the paneer cubes were ready to go in and ready to eat in 5 minutes!! It is this unbelievably easy. Now go make it!<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-nzmgm9RPVm0/VwYC49GpOnI/AAAAAAAAIno/Y4LqRCXibsM/s640/blogger-image-503008066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-nzmgm9RPVm0/VwYC49GpOnI/AAAAAAAAIno/Y4LqRCXibsM/s640/blogger-image-503008066.jpg"></a></div><b>Ingredients </b></div><div>300 gms paneer cubes</div><div>3 big onions finely chopped </div><div>2 tbsp chopped garlic (green garlic is used traditionally, use it if you can find it)</div><div>1 medium tomato </div><div>2 tbsp tomato puree (or 1/2 medium tomato)</div><div>1 tsp Kashmiri Chilli powder </div><div>1/2 tsp turmeric powder </div><div>1/2 tsp garam masala powder </div><div>2 tsp coriander powder </div><div>1 tsp cumin powder </div><div>1 tsp cumin seeds </div><div>3 tbsp Fresh coriander leaves chopped </div><div>1-2 green chillies (optional)</div><div>Salt</div><div>1-2 tbsp ghee </div><div><b>Direction </b></div><div>Take a pan and heat the ghee. Add the cumin seeds and let them crackle. Now lower the flame and add the finely chopped onions, garlic, tomatoes, puree (if using), dry spices, coriander, green chillies and salt. Mix them all together. There is no need to make anything soft or fried. Just mix and cover and leave it on the lowest flame for 15-20 minutes. This is how the masala gets it's taste and flavor through undisturbed slow cooking. When you see the oil droplets appear on top and along the sides, give a stir and add the paneer cubes. You can add 1/4-1/2 cup water at this point if you find the masala too dry or you intend to eat it with rice. Once the paneer is added, give a stir, and then cover again and leave again for 5-7 minutes till the paneer is well soaked and the gravy looks good to serve immediately. Serve hot with rice or roti/naan/paratha. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-jqhfasw2LJw/VwYFznQJI6I/AAAAAAAAIn0/dWBhxcCdpn8/s640/blogger-image-1910735307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-jqhfasw2LJw/VwYFznQJI6I/AAAAAAAAIn0/dWBhxcCdpn8/s640/blogger-image-1910735307.jpg"></a></div><br></div><div><br></div><div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-39980612034536788082016-02-22T23:46:00.001-08:002016-02-22T23:46:01.263-08:00Veg KormaEveryday, I am pressed with this responsibility to prepare a vegetarian dish for my husband to take to office for his shared lunch. Although I am pleased with the thought that he will be eating healthy this way, the stress of cooking something new (at least 2-3 times a week) is hard to handle. So yesterday as I was discussing the food ideas with him, he suggested making Veg Korma and since I never tried it before, I liked the idea. I served some of it to my daughter as well and she loved it too. Hope his office colleagues love the taste as much as I do. <div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-eUGfXzSwQ6A/VswOLkrqkEI/AAAAAAAAImo/2HHDBX_X28o/s640/blogger-image-2119325341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-eUGfXzSwQ6A/VswOLkrqkEI/AAAAAAAAImo/2HHDBX_X28o/s640/blogger-image-2119325341.jpg"></a></div><b>Ingredients </b></div><div><i>For the spice paste</i></div><div>1 tsp poppy seeds</div><div>6-7 whole cashews</div><div>1 tsp fennel seeds</div><div>3/4 tbsp coriander seeds</div><div>3-4 whole Kashmiri red chilli</div><div>1 tbsp roasted chana daal</div><div>3 cloves garlic</div><div>1" piece ginger</div><div>1" piece cinnamon, 3 cloves, 3 cardamom </div><div>Water to grind</div><div><i>Other ingredients </i></div><div>1 large onion chopped </div><div>1 large tomato chopped </div><div>1/2 tsp turmeric powder </div><div>1/2 cup coconut milk (you can adjust as per your taste)</div><div>Salt to taste</div><div>10-12 curry leaves</div><div>3-4 cups mixed vegetables (peas, carrots, beans, cauliflower, button mushrooms, potatoes) chopped into equal pieces</div><div>Water as required </div><div><b>Direction </b></div><div>Start with the spice paste. First grind the poppy seeds to a fine powder followed by the cashews and then the rest of the ingredients one by one to achieve a smooth paste. Keep aside. </div><div>Now, heat oil in a pan and add the curry leaves. Now add the onions and fry till translucent. Next add the turmeric powder and tomatoes and fry till soft. </div><div>Tip in the spice paste and fry till oil leaves the side of the pan. Now add the salt and veggies and fry till they are well coated with the masalas. Add the coconut milk mixed with 1/4-1/2 cup water depending on how much gravy you want. Simmer and cook covered till the vegetables are tender. Garnish with fresh coriander and serve hot with either roti (less gravy) or rice (more gravy). </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-pjOy_bZdPjY/VswON2N-ReI/AAAAAAAAIms/SqwZ1Fbm7o0/s640/blogger-image--2125925928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-pjOy_bZdPjY/VswON2N-ReI/AAAAAAAAIms/SqwZ1Fbm7o0/s640/blogger-image--2125925928.jpg"></a></div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-68623026042285365942016-02-02T17:45:00.001-08:002016-02-02T20:29:23.003-08:00Brownie Cheesecake TartsJanuary was one busy month. Holiday blues, a series of flu attacks, guests, and then daughter's birthday. The month seemed too short to fit in all the work. Now that it is over I almost feel jobless!! Nevertheless, the cooking classes are starting this week and I am looking forward to a new series even more successful than the previous one. Coming back to daughter's birthday, I decided this time to do the food myself and among other things, this cheesecake tart was the star of the entire spread and turned out awesomely delicious. If you want to step out of the regular cheesecake fad, then this is a must!<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-YhG0TEMe5eY/VrFcMwPL2dI/AAAAAAAAIkg/Wvkvf9rf21A/s640/blogger-image--78703421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-YhG0TEMe5eY/VrFcMwPL2dI/AAAAAAAAIkg/Wvkvf9rf21A/s640/blogger-image--78703421.jpg"></a></div><b>Ingredients </b></div><div><b><i>For the tarts</i></b></div><div>300 gms plain flour</div><div>150 gms cold butter, cut into cubes</div><div>Pinch of salt</div><div>1 egg (optional)</div><div>2-3 tbsp ice cold water for kneading (reduce quantity if using egg)</div><div><b><i>For the brownie</i></b></div><div>140 gms dark chocolate </div><div>1/4 cup butter softened </div><div>1/4 cup brown sugar</div><div>1 egg</div><div>1/4 cup plain flour </div><div>2-3 tbsp milk </div><div><b><i>For the cheesecake </i></b></div><div>250 gms (1 package) Creamcheese at room temperature </div><div>2 tbsp icing sugar</div><div>1/2 cup whipping cream</div><div>1/2 cup strawberry compote or sauce </div><div><br></div><div><b>Direction </b></div><div><i style="font-weight: bold;">Step 1:</i> Making the tarts</div><div>Measure out the flour and butter and add the salt. Now keep the bowl in the freezer for 15-20 minutes to chill. Once done, take the bowl out and using your fingers or the dough hook of your stand mixer, start breaking the butter cubes with the flour till the mixture resembles breadcrumbs. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5Ni3dEUvt_U/VrFiKVV-CyI/AAAAAAAAIkw/Fahg-_n1soI/s640/blogger-image--1029490131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5Ni3dEUvt_U/VrFiKVV-CyI/AAAAAAAAIkw/Fahg-_n1soI/s640/blogger-image--1029490131.jpg"></a></div>Now add the egg and mix. If not using egg, add the ice cold water 1 tbsp at a time till the dough just comes together. Do not make it wet. The dough should just hold together. If using egg, reduce the quantity of water to just about as much required to hold the dough together. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-FQxWyXt3Fo0/VrFi4J5N_6I/AAAAAAAAIk0/s2zN3W37Tg8/s640/blogger-image--1986399409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-FQxWyXt3Fo0/VrFi4J5N_6I/AAAAAAAAIk0/s2zN3W37Tg8/s640/blogger-image--1986399409.jpg"></a></div>Now you can divide the dough equally into as many portions you require and tightly cling wrap it and freeze it if not using in the next couple of days or put in the refrigerator to chill until the next step. You can skip the dividing part and freeze/chill the dough as such tightly wrapped in cling wrap. Remember to slightly bring it to room temperature (not completely soft) whenever you are ready to use them. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-XAzvm0mznkw/VrF7TBrjruI/AAAAAAAAIlE/ZiL_z6a-qN4/s640/blogger-image--292050388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-XAzvm0mznkw/VrF7TBrjruI/AAAAAAAAIlE/ZiL_z6a-qN4/s640/blogger-image--292050388.jpg"></a></div>Once the dough is chilled at least for 30 minutes, prepare your tart cases and start rolling the dough placed between two sheets of cling wrap. Carefully place the rolled out dough on the prepared tart cases and continue for the rest of the dough. If making a single tart, simply place the rolled out dough on the tart pan and ensure that the dough reaches until the edge of the tart case. Prick the base and sides with a fork and place a parchment paper filled with pie weights or raw beans. </div><div>Preheat the oven at 170 degree celcius and bake the tarts for 12-15 minutes until the sides are golden. Now quickly remove the weights along with the paper. You may at this point choose to brush the base with an egg so as to avoid a soggy base later. You can skip the egg wash though if you are a vegetarian. Now put back the tarts in the oven and bake for another 5-7 minutes until the base is golden. Remove from oven and let them cool. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-V7936su3TAI/VrF9wGHbV4I/AAAAAAAAIlQ/-0KYfdrunOw/s640/blogger-image-642347708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-V7936su3TAI/VrF9wGHbV4I/AAAAAAAAIlQ/-0KYfdrunOw/s640/blogger-image-642347708.jpg"></a></div><i style="font-weight: bold;">Step 2: </i>Preparing the brownies </div><div>In a bowl melt the chocolate and the butter either in the microwave or on a double boiler. Stir in between to avoid the chocolate getting burnt. Now to this add the sugar and the egg and whisk until smooth. Next add the flour and mix. The mixture will be quite thick at this point. Add 2-3 tbsp milk at room temperature depending on how fudgy or cakey you like your brownies. </div><div>Spread out the brownie batter on the single baked tart case or spoon out 1 tbsp of the batter onto the baked individual tarts and even out the top. The brownies will rise while baking. So it is important that you do not fill too much else there will be no space left for the cheesecake topping. </div><div>Bake in the preheated oven at 175 degree celcius until a toothpick inserted comes out clean. </div><div>Remove from oven and let cool until the next step. </div><div><i style="font-weight: bold;">Step 3: </i>Preparing the cheesecake topping </div><div>In a bowl, take the cream cheese and beat till smooth. Now add the whipping cream and beat till smooth and incorporated. You do not need to beat them to soft peaks but well beaten and smooth. Now add powdered sugar as per taste and whip further. Keep aside and prepare for assembling. </div><div><i style="font-weight: bold;">Step 4: </i>Assembly </div><div>Spoon out the cheesecake topping equally among all the brownie tarts or the single brownie tart and even out the top. Now with a spoon, scoop a small portion of strawberry (or any topping of your choice) compote or sauce on top of each tart and with a toothpick make swirls on top. Chill the tarts until served and enjoy!! </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-litPLNK403I/VrGB86itKNI/AAAAAAAAIlg/HA5DOyGhWMc/s640/blogger-image-393274755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-litPLNK403I/VrGB86itKNI/AAAAAAAAIlg/HA5DOyGhWMc/s640/blogger-image-393274755.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Sduhc5vcceI/VrGB58qPwGI/AAAAAAAAIlc/6o_G9qkyQ9E/s640/blogger-image-1676198018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Sduhc5vcceI/VrGB58qPwGI/AAAAAAAAIlc/6o_G9qkyQ9E/s640/blogger-image-1676198018.jpg"></a></div><br></div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-40200730493455122712016-01-19T05:46:00.001-08:002016-01-19T15:36:26.830-08:00Shakshouka--An Irresistible Arabic BreakfastShakshouka! The dish is as simple to make as complicated as it sounds. I have been hearing and seeing this dish popping up on my FB timeline almost every weekend and while the dish didn't entice me first as I don't quite enjoy poached eggs, the curiosity around this dish kept on increasing with every passing post. Recently, a very dear friend and his wife came to visit us. Serving breakfast is a bit challenging for me and that was when Shakshouka came to my rescue. It is the same Bread and Eggs breakfast but with a delicious makeover. You must try this for your next weekend breakfast and let me know how addictive it is!!<div><b>Ingredients </b></div><div>3-4 eggs as per your requirement </div><div>2 large tomatoes chopped </div><div>1 medium onion chopped </div><div>3-4 fat cloves of garlic finely chopped </div><div>1/2 red bell pepper cut into strips</div><div>1-2 chillies chopped (optional)</div><div>2 tsp fresh parsley chopped </div><div>2 tsp lebanese 7 spices (you can substitute this with 1 tsp freshly ground cumin powder, 1 tsp coriander powder)</div><div>1/2 tsp garam masala powder (you can skip this if using lebanese 7 spices)</div><div>1 tsp cayenne pepper </div><div>Salt and pepper to taste </div><div>2 tsp oil</div><div><br></div><div><b>Direction </b></div><div>Heat oil in a frying pan and add the onions. Fry till soft and then add the chopped garlic. Keep stirring until the raw smell disappears. Now add the bell pepper and fry just until little soft. Next add the tomatoes and the spices and keep stirring till the tomatoes are mushy and soft and start leaving their juices. Check for seasoning as you won't be able to stir once you add the eggs. Now gently break the eggs on top of the tomato base and reduce the flame to minimum. Let the eggs cook till no clear liquid remains. Sprinkle fresh parsley on top with a dash of freshly ground pepper. Enjoy with your favourite bread. Goes especially well with challah bread. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-bpDOSMWgNJQ/Vp7IedURm_I/AAAAAAAAIjo/B6wHnApgZxI/s640/blogger-image-1143597968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-bpDOSMWgNJQ/Vp7IedURm_I/AAAAAAAAIjo/B6wHnApgZxI/s640/blogger-image-1143597968.jpg"></a></div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com2tag:blogger.com,1999:blog-5300859852334465266.post-48930831592894925872016-01-11T17:51:00.001-08:002016-01-11T17:51:49.415-08:00Shortbread Chocolate Chip CookiesFirst of all, a very happy new year to all my readers. I know I am quite late in wishing but due to health reasons I was quite tied up in the first week of the month. Nevertheless, I couldn't stay away too long from blogging and cooking and so with a very dear friend visiting us this week, I thought it was the perfect time to get back to routine and bake some yummy cookies for them to enjoy with their tea and coffee. These cookies are amazingly easy and eggless too!! You must try these if you have been looking for a quick way to heaven!! <div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-8jKwcBeiUhU/VpRcM98PmoI/AAAAAAAAIik/ofPjr9xuhTI/s640/blogger-image--1069833712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-8jKwcBeiUhU/VpRcM98PmoI/AAAAAAAAIik/ofPjr9xuhTI/s640/blogger-image--1069833712.jpg"></a></div><br><div><b>Ingredients </b></div><div>1 cup butter, just soft enough to beat but not melted</div><div>1/2 cup sugar </div><div>2 cups all purpose flour</div><div>1 1/2 tsp lemon extract (you can use Vanila, orange, or any flavor of your choice)</div><div>Chocolate chips for the toppings </div><div><br></div><div><b>Direction </b></div><div>Best the butter and sugar together until fluffy. Now add the extract and beat for a second. Lastly add the flour little at a time and beat until incorporated. You may use your hands at this time instead of the beater. </div><div>Pre heat the oven at 175 degree celcius and line a baking tray with parchment paper. With the help of an ice cream scoop, scoop out small portions of the dough and drop on the prepared baking sheet. Once you have spaced all the cookies 1" apart, using your hands, smooth the cookie drops to an even top and sprinkle some chocolate chips on top. Bake in the pre heated oven for 12-15 minutes till the bottom is slightly golden and the tops spring back lightly when gently pressed. Remove from oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely. Store in air tight containers. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-91ELWKsOy_Q/VpRcLPeppJI/AAAAAAAAIig/L-8S1HmuIcM/s640/blogger-image--1010970681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-91ELWKsOy_Q/VpRcLPeppJI/AAAAAAAAIig/L-8S1HmuIcM/s640/blogger-image--1010970681.jpg"></a></div><br></div></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com2tag:blogger.com,1999:blog-5300859852334465266.post-31725259700968750092015-12-11T07:45:00.001-08:002015-12-11T19:55:55.422-08:00Eggless Christmas Fruit CakeWishing all my readers a very Merry Christmas and a Happy New Year. I know it's a little too early to wish but I'll be gone for my annual holiday in a day's time and so this delicious Christmas Cake recipe seemed to be the perfect post to end this wonderful year. Yes, it has indeed been a lovely year for me. I never imagined the kind response and appreciation that I have received for my classes and the feedback of my happy clients. I don't know what the new year will bring for me but whatever it is, I will certainly try and enjoy every single day and live each day like there's never tomorrow. That's my New Year resolution and I truly wish that the New Year brings to each one of you all that your heart desires and may everyone be safe and healthy and stay blessed. <div><b>Ingredients </b></div><div>1 cup mixed fruit (tutti fruity bits)</div><div>1/4-1/2 cup orange juice (can be substituted with 50-50 rum and orange juice or entirely rum)</div><div>1/2 cup unsalted butter at room temperature </div><div>1/2 cup powdered sugar </div><div>3 tsp egg replacer mixed in 2 tbsp water (can substitute with 1/2 cup plus 2 tbsp whipped greek yogurt or hung curd; to make with eggs, simply add 3 eggs)</div><div>1 tsp orange extract </div><div>1/4 tsp almond extract </div><div>11/2 cups all purpose flour</div><div>1/2 cup almond meal/ flour/ ground almonds </div><div>1 tsp baking powder </div><div>1/2 tsp baking soda (use only if you are using yogurt instead of egg replacer)</div><div>1/4 tsp salt</div><div>1/4 cup milk</div><div><b>Direction </b></div><div>For this recipe it is best to keep the fruit bits soaked in the Orange juice for at least 3 days for best results. </div><div>If you are using egg replacer, prepare it first. Beat 3 tsp of the egg replacer powder with 6 tbsp water till foamy. If using yogurt, add 1/2 tsp baking soda and whip it till smooth and creamy. Let it stand for 5 minutes. </div><div>Pre heat the oven at 180 degree celcius for 10 minutes while you prepare the batter. </div><div>Now in the bowl of your electric mixer, beat the butter and sugar till creamy. Now add the egg replacer liquid or yogurt or eggs (if not making eggless) and beat till the mixture is foamy, smooth and creamy. Now add the extracts and beat again. Now add the flour mixture (flour, almond meal, baking powder and salt) and add the milk in alternate additions. Once the flour us well incorporated, add the fruit bits along with the liquid and fold in. Do not over mix at this stage. Transfer the batter to two loaf pans of medium size or a single big loaf pan. Bake in the pre heated oven for 15-20 minutes or until a toothpick inserted comes out clean. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-HlfvEc6zSMU/VmuayHjiehI/AAAAAAAAIhk/H6H9mdsJitg/s640/blogger-image--555406931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HlfvEc6zSMU/VmuayHjiehI/AAAAAAAAIhk/H6H9mdsJitg/s640/blogger-image--555406931.jpg"></a></div><br></div><div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-64931980259614223162015-12-07T05:40:00.001-08:002015-12-07T06:03:51.988-08:00Aam SondeshA big apology to all my readers for the long hiatus in posting a recipe and while it was always on my mind to post something here, my schedule had become so hectic that I hardly found any time to cook at home leave aside cooking something new and interesting. Today however I made up my mind that I will definitely post a recipe, whatever it takes! I tried this delicious Aam Sondesh today in preparation for a Sondesh Cake order this week and while I have tried making Sondesh many times in the past, it was never this perfect. With today's success I now know where I had been going wrong all this while and hence this post. <div><br></div><div><b>Ingredients </b></div><div>1 litre full cream milk</div><div>1 tbsp vinegar </div><div>2-3 tbsp powdered sugar</div><div>4 tbsp mango purée </div><div><br></div><div><b>Direction </b></div><div>Bring the milk to a boil and churn it with the vinegar. Drain the whey and collect the chenna in a muslin cloth. Wash it well with drinking water to remove the taste of vinegar. Squeeze out the excess liquid <span style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"> </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">and let it hang for 5-10 minutes. Now knead the chenna till smooth, about 5-7 minutes. Add the powdered sugar and mix again till the sugar dissolves. Now add the mango purée and mix till well combined. Now transfer this mixture to a pan and stir constantly on a low flame for exact 4 minutes. Switch off the flame and transfer to a greased plate with ghee. While the mixture cools to a little bearable temperature, you can quickly grease the Sondesh moulds (if using) with a little ghee. Then take little portions out of the mixture and press against the moulds. Then remove gently and place on another greased plate and cool completely before serving. You can also chill them until served. If you do not have the moulds,you can just shape them with your hands. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-XAREfMW3eAQ/VmWRxj24B4I/AAAAAAAAIgo/BKswk_MCvl0/s640/blogger-image-1554605624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-XAREfMW3eAQ/VmWRxj24B4I/AAAAAAAAIgo/BKswk_MCvl0/s640/blogger-image-1554605624.jpg"></a></div><br></div><br></span></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com2tag:blogger.com,1999:blog-5300859852334465266.post-51546208527949337942015-10-06T07:15:00.001-07:002015-10-06T07:41:56.164-07:00Langar Waali Daal<div>I <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">have never had this daal at the Gurudwara (been only once or twice till now) and had never heard of it obviously until I saw Jaspreet Nirula Ji's post some time back on my regular food group. I had forgotten all about it until this last weekend when I didn't have anything special to offer my family for a nice lunch. Quickly searched for the recipe (couldn't find his and then googled and then found his), did some changes here and there and I served the most amazing daal I had made in recent times!! If this daal made by a person who has never tasted it can be so yummy, I wonder how that daal would taste which is made with so much love and positivity and that too in such a huge quantity. Can't wait to make it again!! </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-RfcoUlE6C50/VhPYnjXnIDI/AAAAAAAAIfk/VxT2lFMwaHY/s640/blogger-image-2058299797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-RfcoUlE6C50/VhPYnjXnIDI/AAAAAAAAIfk/VxT2lFMwaHY/s640/blogger-image-2058299797.jpg"></a></div><b>Ingredients </b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 cup whole black urad daal (you can use split black urad daal as well)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 cup plus 2 tbsp chana daal</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">6 big cloves garlic</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp turmeric powder </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tbsp ghee</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Salt to taste</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b><i>For masala</i></b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 1/2 large tomatoes chopped </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp ginger grated</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 green chillies chopped </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp Kashmiri Chilli powder </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp cumin seeds</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 tsp cumin powder</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 tbsp + 1 tbsp ghee</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 tsp sugar</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 tsp garam masala</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Salt to taste</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Chopped onions to serve (optional) </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Fresh chopped coriander to garnish </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b>Direction </b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Wash and soak the lentils overnight. If you forget this step or decide to makr it at the nth hour, put the urad daal in the pressure cooker and after 1 whistle, switch off the flame and let it soak in the water for 2-3 hours. Otherwise, a soaking time of 5-6 hours is good enough if you have time but overnight soaking is best. For the channa daal, either soak it overnight or if you forget, one hour soak is good enough. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Pressure cook the lentils with all the ingredients except for the masala for 5-6 whistles till the lentils are mushy. You can also slow cook the lentils in an earthen pot or deep bottom vessel on a medium flame and covered. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Now, heat 2 tbsp ghee and crackle the cumin seeds. Add the grated ginger and the chopped chillies followed by the tomatoes. Add the dry spices and stir constantly till the tomatoes are mushy and oil droplets appear along the sides. Now pour the boiled and slightly mashed daal (with a potato masher) and mix well. Add salt as required, garam masala, and sugar. Add a bit of the chopped coriander and stir. Reserve the rest for final garnish. Just before switching off the flame add the remaining ghee and stir. Need not dissolve it completely. Remove from heat, add the remaining chopped coriander and the chopped onions (if using). Serve hot!!</font></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com3tag:blogger.com,1999:blog-5300859852334465266.post-79825542210984404632015-10-05T01:21:00.001-07:002015-10-05T01:21:56.059-07:00Hara Bhara KababProbably the most popular vegetarian kababs, these are packed with nutrition and yet so easy to make. These are great served hot from the pan to enjoy the crunchy crust and soft inside. Serve these with a sprinkle of chaat masala and a fierry green chutney or sliced onions with a squeeze of lemon. Just yumm!!<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5HB3Id0VGSM/VhIzGgYgP-I/AAAAAAAAIec/JD_jUhTSBGU/s640/blogger-image-1739887611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5HB3Id0VGSM/VhIzGgYgP-I/AAAAAAAAIec/JD_jUhTSBGU/s640/blogger-image-1739887611.jpg"></a></div><br></div><b>Ingredients </b></div><div>200 gms spinach, stems removed </div><div>1/2 cup green peas</div><div>2 large potatoes boiled</div><div>1 tbsp ginger garlic paste</div><div>2 tbsp gram flour or besan</div><div>1 tsp red Chilli powder </div><div>1 tsp cumin powder </div><div>1/2 tsp chat masala or more to taste</div><div>Salt to taste </div><div>Oil to fry</div><div><br></div><div><b>Direction</b></div><div>Boil the peas and potatoes till soft. Drain and keep aside. </div><div>Blanch the spinach and squeeze excess water and finely chop. </div><div>In a bowl, mash the potatoes and peas with a potato masher as fine as you can and add the chopped spinach. Add all the dry spices, ginger garlic paste, and besan and mix well. If your spinach wasn't squeezed well and there is still excess moisture, you can add 1 tbsp more besan and mix. Now pinch out small quantity and make a small smooth ball and flatten it with your palm. Arrange on a plate and repeat for the rest of the mixture. </div><div>Now heat a grill pan and fry the kababs, with a little drizzle of oil, till golden on both the sides. Serve hot!!</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-cdXUI0GvKhY/VhIzIbqOKKI/AAAAAAAAIek/0m0FryeuIFg/s640/blogger-image-620392544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-cdXUI0GvKhY/VhIzIbqOKKI/AAAAAAAAIek/0m0FryeuIFg/s640/blogger-image-620392544.jpg"></a></div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-54649768381961971932015-10-03T00:16:00.001-07:002015-10-03T01:14:56.722-07:00Classic Chicken and Mushroom Pie with Cheddar Cheese Short Crust PastryConducting cooking and baking classes also means that I need to do my homework really really well. I like to give my class participants the best of all I know and so I do a lot of reading and experiments before I announce my next class. A pie and tart class has been long due and repeatedly requested and so here is my homework for the next schedule which is in November. There are three more recipes that I will need to try. Stay tuned!! Do read my notes at the end for vegetarian options.<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-ABnxfXJQIms/Vg-NNS60esI/AAAAAAAAIcs/Cxq4q4OkdPk/s640/blogger-image-936890674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ABnxfXJQIms/Vg-NNS60esI/AAAAAAAAIcs/Cxq4q4OkdPk/s640/blogger-image-936890674.jpg"></a></div><b>Ingredients </b></div><div><b><i>For the filling </i></b></div><div>1 chicken breast, about 150 gms, cut into medium pieces</div><div>200 gms white button mushrooms quartered </div><div>1 large onion chopped </div><div>2 cloves garlic chopped </div><div>1 tbsp chopped parsley </div><div>1 tbsp chopped rosemary </div><div>1 tbsp olive oil plus more if required </div><div>2 tbsp butter </div><div>2 tbsp flour</div><div>200 ml milk</div><div>200 ml chicken/vegetable stock </div><div>Salt and pepper to taste</div><div><b><i>For the pie crust (for a 22 cm pie plate)</i></b></div><div>1 cup all purpose flour/maida</div><div>2 tbsp butter, chilled </div><div>2 tbsp vegetable shortening , chilled </div><div>Pinch of salt</div><div>4 tbsp grated cheddar cheese </div><div>1 egg (I used a little less than 1 large egg)</div><div><br></div><div><b>Direction </b></div><div>Start with making the pie crust first. Take the flour, salt, butter and shortening and start rubbing the fat into the flour with your fingertips until the mixture resembles bread crumbs. There should still be some traces of butter and shortening visible in the mixture. Do not overmix. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-BT6-9iJRDvk/Vg-NJTTkw8I/AAAAAAAAIcc/t0R0IgMF1JI/s640/blogger-image-1866260091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-BT6-9iJRDvk/Vg-NJTTkw8I/AAAAAAAAIcc/t0R0IgMF1JI/s640/blogger-image-1866260091.jpg"></a></div>Now add the grated cheese and the egg, little at a tine, till the dough just comes together. We don't need a smooth or fine dough. Just the one which holds everything together. I used little less than 1 large egg. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-LOUH8So8cU0/Vg-NPVMWnlI/AAAAAAAAIc0/CscAqe0A1Bk/s640/blogger-image-1275679493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-LOUH8So8cU0/Vg-NPVMWnlI/AAAAAAAAIc0/CscAqe0A1Bk/s640/blogger-image-1275679493.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-8wi9X2TXw0A/Vg-NLYJhwfI/AAAAAAAAIck/0PZN3EI1cKY/s640/blogger-image--2100909566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-8wi9X2TXw0A/Vg-NLYJhwfI/AAAAAAAAIck/0PZN3EI1cKY/s640/blogger-image--2100909566.jpg"></a></div></div>Cover the dough with cling wrap and refrigerate till further use. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-UV3fwDWWgTQ/Vg-NRTRxrCI/AAAAAAAAIc8/dsvtDublwY0/s640/blogger-image-1708000721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UV3fwDWWgTQ/Vg-NRTRxrCI/AAAAAAAAIc8/dsvtDublwY0/s640/blogger-image-1708000721.jpg"></a></div>Now start preparing the filling. Heat oil in a pan and add the chicken pieces. Fry till they turn white. Now add the mushrooms and fry on high heat till the moisture evaporates and the chicken and the mushrooms turn slightly golden. Remove from the pan and keep aside. </div><div>Now, in the same pan, add a little more oil if required and fry the chopped onions and garlic till translucent. Remove from pan and keep with the chicken. </div><div>Now, to make the sauce, you can either use the same pan or use a new one. Heat the butter and add the flour. Stir till you get a lovely aroma and the flour looks pasty. Now mix the milk and the stock and add it to the pan along with salt and pepper. Stir on a medium flame till the mixture thickens and coats the back of the spoon. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Ot3BaPfBA6E/Vg-NWotCO3I/AAAAAAAAIdM/clfFhu2Q7O4/s640/blogger-image--650715572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Ot3BaPfBA6E/Vg-NWotCO3I/AAAAAAAAIdM/clfFhu2Q7O4/s640/blogger-image--650715572.jpg"></a></div>Now add the chopped parsley and rosemary and mix and remove from heat. Put the chicken mixture into a pie plate and pour the sauce over it. Spread to evenly cover the chicken beneath. Keep aside and let it cool. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-HtTXmQQPnKc/Vg-NUfXKC4I/AAAAAAAAIdE/vynxl9lp-Ds/s640/blogger-image--1249130219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HtTXmQQPnKc/Vg-NUfXKC4I/AAAAAAAAIdE/vynxl9lp-Ds/s640/blogger-image--1249130219.jpg"></a></div><div>Preheat the oven at 200 degree celcius for 10 minutes. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Now, take a parchment paper and spread it out on the kitchen counter. Take the dough out of the fridge and remove the cling wrap. Put another sheet of parchment paper or cling wrap and using a rolling pin, roll out the dough gently from all sides to a uniform thickness of about 3 mm and just enough to cover the top of the pie plate. </span></div></div><div>Brush the sides of the pan with egg wash. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Gently lift the rolled out dough and place it on the pie dish covering the edges and sitting on top of the filling. Seal the edges with your fingertips and filling in any edges with scrap dough. Make some cuts in the center to let the steam escape. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-XoH26n9ynSc/Vg-NYu4fZ7I/AAAAAAAAIdU/bMnvZuD9LfU/s640/blogger-image--1646344188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-XoH26n9ynSc/Vg-NYu4fZ7I/AAAAAAAAIdU/bMnvZuD9LfU/s640/blogger-image--1646344188.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Brush the top with egg wash and bake in the preheated oven for 20-25 minutes till the edges and top and browned and crisp. Remove from oven and let it cool for sometime before serving. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-sQTfi2ca8U0/Vg-NFNuv-nI/AAAAAAAAIcM/pvyi-_BijDE/s640/blogger-image-80500619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-sQTfi2ca8U0/Vg-NFNuv-nI/AAAAAAAAIcM/pvyi-_BijDE/s640/blogger-image-80500619.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-QPtgnxnVQAY/Vg-NHEsIVwI/AAAAAAAAIcU/zyP0KC9vItY/s640/blogger-image-674361504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-QPtgnxnVQAY/Vg-NHEsIVwI/AAAAAAAAIcU/zyP0KC9vItY/s640/blogger-image-674361504.jpg"></a></div><b><i>Notes:</i></b></div><div class="separator" style="clear: both;"><i><b>1. </b>You can use any assorted veggies instead of the chicken like broccoli, sweet corn, carrots, beans, spinach, or cottage cheese as well. </i></div><div class="separator" style="clear: both;"><i><b>2. </b>You can use 2-3 tbsp ice cold water instead of the egg while kneading the dough. </i></div><div class="separator" style="clear: both;"><i><b>3.</b> You can skip the egg wash if you are a pure vegetarian. You can use milk wash instead but the shine won't be there. </i></div><div class="separator" style="clear: both;"><i><br></i></div><div class="separator" style="clear: both;"><i><br></i></div><br></span></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-34414497720065357012015-09-28T00:32:00.001-07:002015-09-28T08:37:44.186-07:00Simple and Easy Egg BiryaniBiryanis are always meant to be elaborate and royal which undoubtedly calls for a little planning. However, on some days, you just get that Biryani craving and you know you can't sit in peace unless you have satisfied your craving. This is what exactly happened to me this Sunday when we were exploring and discussing different food options for lunch. I had just this tray of eggs and nothing else in the pantry and within 1 hour quick and easy Egg Biryani was ready to be served. I made my own Biryani masala here, but you can use any store bought masala if you have even lesser time to get the biryani done. <div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-kUcpSf9eBqY/VgjzbZ8r2bI/AAAAAAAAIac/1GOWsw3YiUg/s640/blogger-image-239479186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-kUcpSf9eBqY/VgjzbZ8r2bI/AAAAAAAAIac/1GOWsw3YiUg/s640/blogger-image-239479186.jpg"></a></div><b>Ingredients </b></div><div class="separator" style="clear: both;"><b><i>For the masala </i></b></div><div class="separator" style="clear: both;">1 tsp cumin seeds </div><div class="separator" style="clear: both;">1 tsp fennel seeds </div><div class="separator" style="clear: both;">2 tsp coriander seeds </div><div class="separator" style="clear: both;">3-4 Kashmiri whole red chillies </div><div class="separator" style="clear: both;">4 cardamoms </div><div class="separator" style="clear: both;">4 cloves </div><div class="separator" style="clear: both;">1 black cardamom</div><div class="separator" style="clear: both;">1 bay leaf</div><div class="separator" style="clear: both;">1/2 mace</div><div class="separator" style="clear: both;">1/2 tsp nutmeg powder </div><div class="separator" style="clear: both;">1 tsp black peppercorns </div><div class="separator" style="clear: both;">1" cinnamon </div><div class="separator" style="clear: both;">Dry roast all and grind to a fine powder </div><div class="separator" style="clear: both;"><b><i>For the rice</i></b></div><div class="separator" style="clear: both;">2 cups basmati rice, soaked for 1/2 hr</div><div class="separator" style="clear: both;">1 tbsp ghee</div><div class="separator" style="clear: both;">1 tsp shahjeera </div><div class="separator" style="clear: both;">2 pods cardamom, 1" cinnamon </div><div class="separator" style="clear: both;">1 tsp salt </div><div class="separator" style="clear: both;"><b><i>Rest of the ingredients </i></b></div><div class="separator" style="clear: both;">1 large onion sliced finely </div><div class="separator" style="clear: both;">11/2 tbsp ginger garlic paste </div><div class="separator" style="clear: both;">2 large tomatoes chopped </div><div class="separator" style="clear: both;">1 tbsp ghee + 1 tbsp oil</div><div class="separator" style="clear: both;">Salt to taste</div><div class="separator" style="clear: both;">Freshly chopped coriander and mint leaves </div><div class="separator" style="clear: both;">1 cup warm milk (may require more)</div><div class="separator" style="clear: both;">3 hard boiled eggs</div><div class="separator" style="clear: both;">3 tbsp cornflour </div><div class="separator" style="clear: both;">1/2 tsp Chilli powder </div><div class="separator" style="clear: both;">1/2 tsp turmeric powder </div><div class="separator" style="clear: both;">1/2 tsp salt</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Direction </b></div><div class="separator" style="clear: both;">Start with preparing the eggs. Peel the hard boiled eggs and cut them into half. Make a thick paste with water, cornflour, Chilli powder, salt and turmeric powder. </div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-SA-4JhD9QeI/Vgj_Dl9COmI/AAAAAAAAIa8/ssMVkhna1HY/s640/blogger-image--941004832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-SA-4JhD9QeI/Vgj_Dl9COmI/AAAAAAAAIa8/ssMVkhna1HY/s640/blogger-image--941004832.jpg"></a></div><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Dip the egg halves one at a time and shallow fry in hot oil until golden. Remove from heat and keep aside. </span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-2afxMBkO0S0/Vgj_BrTBjUI/AAAAAAAAIa0/AKf9hPwiIkM/s640/blogger-image--837669973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-2afxMBkO0S0/Vgj_BrTBjUI/AAAAAAAAIa0/AKf9hPwiIkM/s640/blogger-image--837669973.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-fum8B-0kdm0/Vgj-_Yf7JmI/AAAAAAAAIas/FnALCMF9n_Q/s640/blogger-image-1814543437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-fum8B-0kdm0/Vgj-_Yf7JmI/AAAAAAAAIas/FnALCMF9n_Q/s640/blogger-image-1814543437.jpg"></a></div>Now, heat the oil and ghee in a deep bottomed pan and add the shahjeera. Add the whole spices and the rice (reserve the soaked water) and fry till the rice becomes translucent. Now add warm water till just about covering the rice 1" above. Cover and let the rice cook till about 90%. </div><div class="separator" style="clear: both;">Heat oil and ghee in another pan and fry the sliced onions till golden. Next add the ginger garlic paste and fry till the raw smell disappears. Tip in the tomatoes now and fry till mushy. Now add the freshly ground masala and mix well. Fry the onion masala till oil appears along the sides of the pan. Now add 1 cup milk and stir and bring to a boil. You can also add chopped vegetables to the masala and fry a bit before adding the milk. Now add the cooked rice and mix well. Add coriander and mint and any birista or fried onions if you have ready. Mix well and drizzle some ghee from the sides and cover and simmer the flame. Let the biryani cook on dum for 10-15 minutes. Remove from heat and serve hot with the fried eggs and onion slices. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-py1mnoncTR8/Vglexb6xZRI/AAAAAAAAIbM/oRkpjxNikxI/s640/blogger-image--1807011066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-py1mnoncTR8/Vglexb6xZRI/AAAAAAAAIbM/oRkpjxNikxI/s640/blogger-image--1807011066.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div><br><div> <div><br></div></div></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-45889378335664588502015-09-22T07:59:00.001-07:002015-09-22T16:32:47.423-07:00Chocolate Mango Mousse CakeIn my family we have back-to-back birthdays starting with mine and ending with my father-in-law with the exception of my kiddo who is January born. Three back-to-back birthdays mean lots of cake baking but relatively fewer mouths to feed. So when it came to baking the last birthday cake of the year, I knew for certain that it has to be not just a cake. A mousse cake was on my mind since long and I got the perfect opportunity to get that wish fulfilled. A soft and spongy Chocolate Cake layered with sinful Mango Mousse and neatly finished off with a beautiful Mango Glaze! A perfect dessert cake, you can also make it in individual portions by crumbling/cutting the sponge and layering with alternate layers of the mousse. Do refer my notes at the end of the recipe.<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-GpIeXn7Soeo/VgFzn3TUTQI/AAAAAAAAIYg/GdPo6-wuqIA/s640/blogger-image-674857026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-GpIeXn7Soeo/VgFzn3TUTQI/AAAAAAAAIYg/GdPo6-wuqIA/s640/blogger-image-674857026.jpg"></a></div><b>Ingredients </b></div><div><b><i>For the sponge </i></b></div><div>2 egg whites</div><div>2 tbsp plus 2 tbsp fine sugar</div><div>1/4 tsp cream of tartar</div><div>2 egg yolks </div><div>50 ml milk (roughly 1/4 cup)</div><div>24 ml (roughly 1/8 cup) unflavored oil (I used extra light olive oil)</div><div>1/4 cup flour (preferably cake flour for a light sponge)</div><div>1 1/2 tbsp cocoa powder sifted </div><div> </div><div><b><i>For the mousse </i></b></div><div>1 cup whipping cream </div><div>1 1/2 cup sweetened mango pulp (I used canned alphonso pulp)</div><div>2 tbsp icing sugar</div><div>1 tbsp gelatin/agar agar powder </div><div>4 tbsp water</div><div><br></div><div><b><i>For the glaze</i></b></div><div>1 cup sweetened mango pulp</div><div>1 tbsp gelatin/agar agar powder </div><div>4 tbsp water </div><div><br></div><div><b>Direction </b></div><div>Start with making the sponge. Beat the egg whites with 2 tbsp sugar and cream of tartar until stiff peaks are formed. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-yVm6Uu5GMd0/VgHk7CQwwXI/AAAAAAAAIYw/kpGRDN8V-14/s640/blogger-image--1226712140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-yVm6Uu5GMd0/VgHk7CQwwXI/AAAAAAAAIYw/kpGRDN8V-14/s640/blogger-image--1226712140.jpg"></a></div>Now beat the egg yolks in a separate bowl along with the remaining sugar until pale yellow in color and creamy. Add the milk and the oil and beat further. Now add the sifted flour and cocoa mixture in two batches and mix well till no lumps remain. Now add half the egg whites into the yolk mixture and fold in till combined. Pour this mixture into the remaining egg whites and fold in to incorporate. Do not overmix. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-7hgtNaZtZz8/VgHlHQGQlDI/AAAAAAAAIZY/PgyjjmX5cFc/s640/blogger-image--1076663399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-7hgtNaZtZz8/VgHlHQGQlDI/AAAAAAAAIZY/PgyjjmX5cFc/s640/blogger-image--1076663399.jpg"></a></div></div><div>Preheat the oven at 180 degree celcius (should do halfway through the preparation) and grease and line a 6" round pan. Pour the batter into the prepared pan and bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. Remove from the oven and the pan (after 5 minutes) and cool completely on a wire rack. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-W-jvIWEcpok/VgHk-fOzi_I/AAAAAAAAIY4/yOP4O5kZK1I/s640/blogger-image-1320706003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-W-jvIWEcpok/VgHk-fOzi_I/AAAAAAAAIY4/yOP4O5kZK1I/s640/blogger-image-1320706003.jpg"></a></div><br></div><div>While the cake cools, we can start with the mousse. Take a chilled bowl with chilled beaters and put the whipping cream along with the sugar and beat till stiff peaks form. The peaks should be able to hold their shape even when you tilt the bowl. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-fPdDacTOZ6I/VgHlAu4flsI/AAAAAAAAIZA/Oh8nxUbabzE/s640/blogger-image-892802167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-fPdDacTOZ6I/VgHlAu4flsI/AAAAAAAAIZA/Oh8nxUbabzE/s640/blogger-image-892802167.jpg"></a></div>Keep this bowl in the fridge (not freezer) while you prepare the mango puree. Sprinkle gelatin or agar agar in cold water and let it stand for 5 minutes. Now heat the mixture in the microwave for 30 seconds till completely dissolved and you get a clear liquid. Mix well and let it come to room temperature before using. Make sure you continue stirring it so that it doesn't set. Now add the cooled gelatin liquid to the mango puree and mix well till no lumps remain. </div><div>Take the whipped cream out of the fridge and fold in the mango puree until combined. Now line a 7" spring form pan (I used an 8" pan and so got a slightly bigger outer mousse layer; would highly recommend using a 7" instead) or cake ring with parchment paper on the bottom and the sides for easy release later. Slice the completely cooled cake (very important) into two and put one half into the prepared pan. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-C_-vVsiJWS0/VgHlDHXNgXI/AAAAAAAAIZI/nE28ewXR6_I/s640/blogger-image--545845902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-C_-vVsiJWS0/VgHlDHXNgXI/AAAAAAAAIZI/nE28ewXR6_I/s640/blogger-image--545845902.jpg"></a></div></div><div>Now spread half the mousse on top of this evenly and let it set slightly in the fridge for 20 minutes. After 20 minutes, take the pan out and gently keep the other layer of cake on top and spread the remaining mousse as evenly as possible. Smooth out the top and keep it to set in the fridge for at least an hour or till it feels set to the touch. </div><div>Once the mousse has set, start preparing the glaze. Again, prepare the gelatin in the same way like you did for the mousse. Pour the cooled gelatin into the mango puree and mix well. Pour this mixture gently on top of the set mousse and let it set for 1-2 hours or overnight. Decorate the top as you like and serve chilled!</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-UB74VG9f9YQ/VgHlFENJwOI/AAAAAAAAIZQ/dmNIm-Boc2Q/s640/blogger-image--331143144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UB74VG9f9YQ/VgHlFENJwOI/AAAAAAAAIZQ/dmNIm-Boc2Q/s640/blogger-image--331143144.jpg"></a></div>Notes:</div><div>1. You can make it as individual portions by cutting the cake with a cookie cutter or crumbling the cake and layering it using the same procedure like you did for the cake. </div><div>2. The procedure for making the mousse with agar agar powder will be the same. </div><div>3. If you are a vegetarian, you can make an eggless cake using your recipe or any of my chocolate eggless cake recipes here and follow the rest of the procedure accordingly. </div><div><br></div><div><b><i><br></i></b></div><div><b><i><br></i></b></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-8121558050162643592015-09-18T01:26:00.001-07:002015-09-18T02:35:41.619-07:00Wholewheat BreadConducting bread baking classes at home are proving quite beneficial to me in a way that my breads are getting better and more perfect than what they used to be. Since I am the instructor, it is extremely important for me to practice all my demo recipes before the class and thus perfection sets in. I am in love with my breads now more than ever before and hate to buy a loaf from the store even if it means taking a sweat shower in the kitchen in the unbearable Singapore heat!!<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-E_PKMfV-2VU/VfvKnVMjZfI/AAAAAAAAIWw/61qdzkZX9kM/s640/blogger-image-1542305087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-E_PKMfV-2VU/VfvKnVMjZfI/AAAAAAAAIWw/61qdzkZX9kM/s640/blogger-image-1542305087.jpg"></a></div><b>Ingredients </b></div><div>2 cups wholewheat flour sifted (I have found Sharbati Atta of any brand gives you the best results; here, I have used Pilsbury Gold but Peshwai or Ashirwaad Sharbati will work equally well)</div><div>1 cup bread flour or all purpose flour </div><div>3 tsp or 1 tbsp instant yeast </div><div>1 tbsp sugar</div><div>2 tsp salt</div><div>1/4 cup milk powder </div><div>250 ml warm water not exceeding 41 degree celcius or comfortable enough to hold a drop on the back of your wrist </div><div>2 tbsp butter room temperature (I use low fat margarine)</div><div>Olive oil for greasing </div><div><br></div><div><b>Direction </b></div><div>Proof the yeast first. Dissolve the sugar into 150 ml warm water and mix in the yeast. Let it stand for 10 minutes till frothy and increased in volume. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-baSSL3z2ZPo/VfvKpPIGfXI/AAAAAAAAIW4/2gxLHHi0NKs/s640/blogger-image--1711003952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-baSSL3z2ZPo/VfvKpPIGfXI/AAAAAAAAIW4/2gxLHHi0NKs/s640/blogger-image--1711003952.jpg"></a></div>In another bowl, mix the flour, salt, and milk powder. Now make a well in the center and pour in the yeast and start mixing the flour and the yeast liquid. Once all the liquid is covered by the flour, start adding in water little atva time until all the water is used up (remaining 100 ml). With wholewheat breads we have to ensure that the dough is not dry but smooth and soft to the touch with slight traces of stickiness. A dry dough will result in a dry crumbly bread. </div><div>Now transfer the sticky dough to a clean and floured work surface and using both your hands, start kneading with all your might till all the stickiness is gone. This will take 5-7 minutes. Now spread out the dough and splash 1 tbsp butter/margarine and fold in. Continue kneading till the butter is absorbed. Do not be tempted to add extra flour. Just keep kneading and in mo time the stickiness will be gone. Now add the remaining 1 tbsp butter and knead again till you have an incredibly soft and elastic dough. Congratulations! You are 70% done!!</div><div><a href="https://lh3.googleusercontent.com/-TFNqHQ7r0ok/Vfva7HEKDcI/AAAAAAAAIXg/UpiOzxuB8LA/s640/blogger-image--1673478228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://lh3.googleusercontent.com/-TFNqHQ7r0ok/Vfva7HEKDcI/AAAAAAAAIXg/UpiOzxuB8LA/s640/blogger-image--1673478228.jpg"></font></a></div><div>Niw oil a big enough bowl to hold the doubled up risen dough and also oil the dough. Gently place it into the oiled bowl and keep covered in a warm place for 1- 11/2 hour till doubled in volume. </div><div>Once doubled, punch down the dough and knead for 3-5 minutes to bring the dough into a uniformly shaped loaf. Grease a loaf tin and place the shaped loaf in it. Cover again and leave to rise for another 1 hour. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-SgFkUYFa9S4/Vfva5D87KbI/AAAAAAAAIXY/GQHgFdKXUDQ/s640/blogger-image-2009447344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-SgFkUYFa9S4/Vfva5D87KbI/AAAAAAAAIXY/GQHgFdKXUDQ/s640/blogger-image-2009447344.jpg"></a></div>Towards the end of the second rise, start preheating the oven at 180 degree celcius and also keep a small tray of water to build up steam. </div><div>Brush the top of the loaf gently with milk (room temperature) taking care not to deflate the dough. Bake in the preheated oven for 20-25 minutes till you get a dark brown top and the bottom sounds hollow when tapped. </div><div>Remove from the pan immediately and brush the top with butter. Cool completely on a wire rack before slicing. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-ELVkvFT3psc/Vfva2U2R3-I/AAAAAAAAIXQ/z2YuDu4nxm8/s640/blogger-image--236702283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ELVkvFT3psc/Vfva2U2R3-I/AAAAAAAAIXQ/z2YuDu4nxm8/s640/blogger-image--236702283.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-P5t7lGdQRN4/Vfva0KkoI3I/AAAAAAAAIXI/YeLbivvk27E/s640/blogger-image--330109434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-P5t7lGdQRN4/Vfva0KkoI3I/AAAAAAAAIXI/YeLbivvk27E/s640/blogger-image--330109434.jpg"></a></div><br></div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-53253511562410794342015-09-17T07:14:00.001-07:002015-09-17T07:14:15.630-07:00Golden Baked Coconut MacaroonsCoconut is a very versatile fruit and it adapts itself to any dish very skilfully. Be it sweet or savory, a dip or a complete maincourse dish, the coconut always lends a lingering flavor to the recipe and makes it distinct and memorable. These macaroons are no less. Not only they are a weight watcher's delight with no flour or butter in its making, they are also easy to make and require just three main ingredients and are incredibly light and delicious to eat that you won't even realize when you emptied an entire batch. <div>P.S.: Recipe adapted from Once Upon A Chef with some changes<br><div><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-xWioiisRcKE/VfrKdqrF7-I/AAAAAAAAIVE/EGo2ea2iZXY/s640/blogger-image-396123447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-xWioiisRcKE/VfrKdqrF7-I/AAAAAAAAIVE/EGo2ea2iZXY/s640/blogger-image-396123447.jpg"></a></div><div class="separator" style="clear: both;"><b>Ingredients</b></div><div class="separator" style="clear: both;">390 gms grated coconut (I used fresh coconut but you can use dried coconut as well available in the bakery section of grocery stores)</div><div class="separator" style="clear: both;">Scant 1 cup low fat condensed milk (or regular is fine too)</div><div class="separator" style="clear: both;">1 tsp vanila extract</div><div class="separator" style="clear: both;">2 large egg whites</div><div class="separator" style="clear: both;">1/2 tsp salt</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Direction</b></div><div class="separator" style="clear: both;">Start by dry roasting the coconut on the stove top in a pan. You may skip this step if you are using dried grated/dessicated coconut. Freshly grated coconut has a lot of moisture and hence needs to be lightly roasted to avoid a liquid batter. Dry roast the coconut till the moisture has evaporated and the coconut feels dry to the touch. Take care not to burn the coconut. Remove from stove and let it cool completely before proceeding to the next step. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-FR8bxBGoca4/VfrKj-nBB-I/AAAAAAAAIVU/4Dh0qgwlMfU/s640/blogger-image-2002837696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-FR8bxBGoca4/VfrKj-nBB-I/AAAAAAAAIVU/4Dh0qgwlMfU/s640/blogger-image-2002837696.jpg"></a></div><div class="separator" style="clear: both;">Preheat the oven at 175 degree celsius and keep a baking tray ready lined with parchment paper. </div><div class="separator" style="clear: both;">Now, mix the condensed milk (make sure you use a little less than 1 cup) and the cooled and roasted coconut. Add the vanilla and mix and keep aside.</div><div class="separator" style="clear: both;">Now whip the egg whites with the salt till stiff peaks form. Fold in this into the coconut mixture and mix. Ensure that you only do gentle folding without flattening out the foam. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-BTR9Wii3OqU/VfrKg7L4GRI/AAAAAAAAIVM/ubuOP9VMuSM/s640/blogger-image--655343190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-BTR9Wii3OqU/VfrKg7L4GRI/AAAAAAAAIVM/ubuOP9VMuSM/s640/blogger-image--655343190.jpg"></a></div><div class="separator" style="clear: both;"><br></div>Now take heaped tablespoons of the batter and drop them into the prepared baking tray. You might notice some liquid releasing from the batter. Try and avoid adding the liquid as you might have a burnt base if you add that, like I have in my first batch. You do not have to squeeze out the liquid, but instead just avoid scooping it into the tablespoon. Scoop more solids than liquid! Place the scoops one inch apart.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-FkjzfI0CZlw/VfrKnInRekI/AAAAAAAAIVc/lZiqbSKtBss/s640/blogger-image--960978509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-FkjzfI0CZlw/VfrKnInRekI/AAAAAAAAIVc/lZiqbSKtBss/s640/blogger-image--960978509.jpg"></a></div><div class="separator" style="clear: both;">Bake in the preheated oven for 20 minutes till the base and top are deep and slightly golden respectively. I like mine to be nicely golden on the top and so kept a few minutes longer. You can bake as you like yours to be. The cookies will be soft and chewy from inside and while baking they will still be soft to the touch. That's the way they are supposed to be and so do not worry about uncooked cookies.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-3F5T8XawDiM/VfrKqKJZ7SI/AAAAAAAAIVk/dJbtg5ikG8s/s640/blogger-image-1404038938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-3F5T8XawDiM/VfrKqKJZ7SI/AAAAAAAAIVk/dJbtg5ikG8s/s640/blogger-image-1404038938.jpg"></a></div><div class="separator" style="clear: both;">Once done, remove from the oven and let them cool in the tray for a minute before transferring them to a wire rack for cooling completely.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-QCDsoz3v2Xs/VfrKtd19VKI/AAAAAAAAIVs/HTDj1hLo-Oc/s640/blogger-image--1383475945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-QCDsoz3v2Xs/VfrKtd19VKI/AAAAAAAAIVs/HTDj1hLo-Oc/s640/blogger-image--1383475945.jpg"></a></div><div class="separator" style="clear: both;">I baked in three batches and got a total of around 36 cookies or maybe more as I could not count properly due to my constant munching. :D You can also dip these cookies halfway through into melted chocolate and then chill them for a few minutes or drizzle melted chocolate on the entire batch for a more indulgent bite!</div><br></div><br></div> </div><div class="separator" style="clear: both;"><br></div><br></div><br></div></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-4350824512340103272015-09-11T04:15:00.001-07:002015-09-11T04:39:00.369-07:00Vegetarian Strawberry Panna Cotta with Rosy Strawberry CompoteA very Happy Birthday to us!! Yes, on this day, two years back, I ventured into the world of blogging with a strong passion to explore and enjoy the art of cooking and serving people with love. Little did I know then how drastically my life would change and how far I have reached from being just a homemaker to being a Home Baker and now an instructor too!! That's a long journey that I have covered and there are still miles to go before I reach my destination. Your love and appreciation had brought me here so far and I hope to continue receiving the attention and encouragement in the future too. Keeping with my blog's theme of quick and easy recipes and delicious too, I celebrate this day with another such awesome dessert which is insanely easy to make and equally stunning to look at!! <div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-OgKHW6jOmK8/VfK3vXdFS1I/AAAAAAAAITc/YUVx3jWS3Gw/s640/blogger-image-554050795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-OgKHW6jOmK8/VfK3vXdFS1I/AAAAAAAAITc/YUVx3jWS3Gw/s640/blogger-image-554050795.jpg"></a></div><div class="separator" style="clear: both;"><b>Ingredients </b></div><div class="separator" style="clear: both;">1 1/2 cup full cream milk</div><div class="separator" style="clear: both;">1 1/2 cup whipping cream or heavy cream</div><div class="separator" style="clear: both;">1 1/2 cup strawberry pulp made from about 250 gms of stemmed and hulled strawberries (I used my stock of fresh and frozen strawberry pulp)</div><div class="separator" style="clear: both;">1/4-1/3 cup sugar depending on your taste</div><div class="separator" style="clear: both;">1 tsp vanila extract </div><div class="separator" style="clear: both;">3 tsp agar agar powder (you can also use 3 tsp gelatin powder)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>For strawberry compote </i></b></div><div class="separator" style="clear: both;">1 1/2 cup fresh or frozen strawberries washed, hulled and halved</div><div class="separator" style="clear: both;">1/4 cup water</div><div class="separator" style="clear: both;">3-5 tbsp sugar, depending on your taste </div><div class="separator" style="clear: both;">1 tsp lemon juice</div><div class="separator" style="clear: both;">1 tbsp rose water</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Direction </b></div><div class="separator" style="clear: both;">Mix the milk and sugar and sprinkle the agar agar on top. Let it stand for 5 minutes until dissolved. Now switch on the flame and while stirring constantly, put the pot of milk on medium flame. If using gelatin, be careful not to boil the mixture. It should be just hot with small bubbles just starting to appear on the sides. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-CzjLworzDe0/VfK9UjJ3ToI/AAAAAAAAIUE/4TITT5yTSJ0/s640/blogger-image--1821680140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-CzjLworzDe0/VfK9UjJ3ToI/AAAAAAAAIUE/4TITT5yTSJ0/s640/blogger-image--1821680140.jpg"></a></div>For gelatin users, make sure the gelatin has dissolved completely and no lumps remain. Check this by taking a bit of the milk mixture in your hands and checking the texture with your fingers. Grainy means a bit more of mixing and heating, but no boiling. </div><div class="separator" style="clear: both;">If using agar agar, you will need to boil the mixture until the mixture is smooth and creamy and slightly thickened. Remember to bring it to boil for just once and that should be good enough to dissolve the powder. </div><div class="separator" style="clear: both;">Now remove from flame and mix in the cream and vanilla. Whisk well. Next add the strawberry pulp and mix again. Check the taste and add more sugar if needed. If adding more sugar, bring the mixture back to the flame and stir constantly till the sugar dissolves. </div><div class="separator" style="clear: both;">Cool the mixture slightly to being warm. Meanwhile, lightly grease the serving bowls, if you wish to unmould. If not, just keep them ready to pour in the cream. Once the mixture has cooled slightly, pour the mixture into the prepared ramekins and chill till set. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-VXV9Hov6jrs/VfK9QI2r99I/AAAAAAAAIT0/m4CEbNQlRZY/s640/blogger-image-234650123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-VXV9Hov6jrs/VfK9QI2r99I/AAAAAAAAIT0/m4CEbNQlRZY/s640/blogger-image-234650123.jpg"></a></div>For the strawberry compote, mix strawberries, sugar, lemon juice and water in a non stick pan and put it on stove top on a medium flame. Keep stirring in between to avoid burning. The mixture will thicken and will have a saucy consistency in about 10 minutes. Remove from heat and add in the rose water. Stir and let cool. Pour this on top of the set panna cotta and chill or serve immediately!!</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-xLUWJUvUi48/VfK9Se57FuI/AAAAAAAAIT8/n-YtvPRUX9k/s640/blogger-image--673703284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-xLUWJUvUi48/VfK9Se57FuI/AAAAAAAAIT8/n-YtvPRUX9k/s640/blogger-image--673703284.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-go2_l1gvodw/VfK9N3jSO9I/AAAAAAAAITs/so1OTPQ0zxk/s640/blogger-image-1220932371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-go2_l1gvodw/VfK9N3jSO9I/AAAAAAAAITs/so1OTPQ0zxk/s640/blogger-image-1220932371.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both;"><br></div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com2tag:blogger.com,1999:blog-5300859852334465266.post-50001567437062239682015-09-08T00:17:00.001-07:002015-09-08T00:46:31.524-07:00Eggless Butterless Chai CupcakesMy new bake book that I recently bought at the Bali Airport is quite an interesting read. This is the third recipe that I have tried and has amazed me once again. The best part about this book is that there are ample recipes which are eggless and butterless for regular baking as well as exotic recipes for those special days. I will keep posting my experiments here and you can try them as well in your kitchens!!<div>P.S.: Recipe inspired from Bake Happy by Judith Fertig</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-f6QADur0uzA/Ve6SVfZ9tbI/AAAAAAAAISg/O0CtQcrJabs/s640/blogger-image-954271403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-f6QADur0uzA/Ve6SVfZ9tbI/AAAAAAAAISg/O0CtQcrJabs/s640/blogger-image-954271403.jpg"></a></div><b>Ingredients </b></div><div>1/2 cup boiling water </div><div>1 tea bag or 1 tbsp good quality tea leaves</div><div>1 3/4 cup all purpose flour </div><div>2 drops chai masala drops or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground green cardamom, 1:4 tsp ground nutmeg </div><div>1 tsp baking powder </div><div>1/2 tsp baking soda </div><div>1/2 tsp fine salt </div><div>1/2 cup milk (can be replaced with almond milk/soy milk for vegan options)</div><div>1 tbsp cider vinegar or balsamic vinegar </div><div>1/2 cup brown sugar </div><div>1/3 cup extra light olive oil or similar </div><div>2 tsp vanila extract </div><div><br></div><div><b>Direction </b></div><div>Preheat the oven to 180 degree celcius. Line a muffin tray with cupcake liners and keep aside. In a small saucepan, brew the tea bag/tea leaves in hot water and keep covered for 15 minutes. Do not leave the stove on while brewing. Else, the tea will get bitter. Let it cool. </div><div>In a medium bowl,sift together the flour, baking powder, baking soda, sugar, salt, and the spices (if not using the spice drop). In a separate large mixing bowl, stir together the milk, brewed and cooled tea, and vinegar. Allow the mixture to sit for 1 minute and then mix in the oil and vinegar and the spice drop (if not using the ground spices). </div><div>Now whisk the flour mixture into the milk mixture, one-third at a time. Keep whisking until the batter becomes smooth and starts to thicken. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6zPVU2higNE/Ve6STaENDcI/AAAAAAAAISY/eeYbfABVVHU/s640/blogger-image--12474144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6zPVU2higNE/Ve6STaENDcI/AAAAAAAAISY/eeYbfABVVHU/s640/blogger-image--12474144.jpg"></a></div>Pour the batter upto 1/3 of the liners and bake in the preheated oven for 15-20 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and set the pans on wire racks to cool completely. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-lIvFKissbYU/Ve6SRkzYkAI/AAAAAAAAISQ/NguUKP81Qek/s640/blogger-image-2134387389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-lIvFKissbYU/Ve6SRkzYkAI/AAAAAAAAISQ/NguUKP81Qek/s640/blogger-image-2134387389.jpg"></a></div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-58563813279206651282015-09-06T23:59:00.001-07:002015-09-07T00:26:00.972-07:00Rum and Brown Sugar Banana FoolFool? Yes! This dessert is interestingly called a "Fool" by the English and is considered one of their classics. A Fool is a dessert made with cooked and mashed/puréed fruit and fluffy cream. The benign bananas are drizzled with spiced rum and baked till caramalized and then folded into light and fluffy whipped cream!! As easy a dessert as can be, this one is sure gonna blow your mind away, with its taste and its uniqueness. Try it, please!!<div>P.S.: Recipe adapted from Bake Happy</div><div><br><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-wPmbdMCPnvc/Ve079w9rBII/AAAAAAAAIRA/cZY6pCuxwn8/s640/blogger-image-1469260104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-wPmbdMCPnvc/Ve079w9rBII/AAAAAAAAIRA/cZY6pCuxwn8/s640/blogger-image-1469260104.jpg"></a></div><b>Ingredients </b></div><div>2 very ripe bananas (I used frozen bananas as I had a huge stock of them and so froze them in ziplock bags to avoid getting spoilt)</div><div>2 tbsp white, dark, or spiced rum (I used 3 for some extra punch)</div><div>2 tbsp packed light brown sugar </div><div>1 cup whipping cream </div><div>Freshly grated nutmeg for garnishing</div><div>Freshly grated chocolate for garnishing</div><div><br></div><div><b>Direction </b></div><div>Preheat the oven to 220 degree celcius. Line a 9" baking square dish with foil. Place the serving bowls/glasses in the freezer if you intend to serve the dessert right away. </div><div>Arrange the peeled bananas in the prepared baking dish. If using frozen bananas, take them out from the freezer and let them come to room temperature before using. Drizzle them with the rum and sprinkle the sugar on top. </div><div>Bake for 15-20 minutes or until the bananas are caramalized and soft. Remove the baking dish from the oven and let the bananas cool, then mash them in the baking dish. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-btX2hqjuKFw/Ve08B9o1bFI/AAAAAAAAIRQ/0tRNVVwZLWs/s640/blogger-image-1186363025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-btX2hqjuKFw/Ve08B9o1bFI/AAAAAAAAIRQ/0tRNVVwZLWs/s640/blogger-image-1186363025.jpg"></a></div>Meanwhile, whip the cream in a medium bowl until stiff peaks form and fold the whipped cream into the mashed, caramalized bananas using a spatula. </div><div>Divide the fool among the prepared serving glasses or bowls. Top each portion with some grated nutmeg and grated chocolate and either chill it in the refrigerator until serving time or serve immediately in the chilled glasses. Enjoy!</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-zLj7Q2Ebe7k/Ve07_98RDVI/AAAAAAAAIRI/fv1PM8MqaxA/s640/blogger-image-509456746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-zLj7Q2Ebe7k/Ve07_98RDVI/AAAAAAAAIRI/fv1PM8MqaxA/s640/blogger-image-509456746.jpg"></a></div><br></div><div><br><div><br></div></div></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0tag:blogger.com,1999:blog-5300859852334465266.post-9271517583299518222015-09-06T07:50:00.001-07:002015-09-06T07:50:02.547-07:00Homemade Pure Ghee Motichoor LaddoosHomemade Motichoor Laddoos!! Someone must be really crazy to attempt it at home. After all, who has the time and patience to go through this fuss. These were my thoughts initially when I saw some people post their pictures and recipes on CaL. However, I did save the recipe and every time there was a post, I would diligently go through each procedure and compare who did what differently. Basically, even though subconsciously I knew I will make it some day, the lazy me would always keep it for some other day! With all the ground research done and critical points understood, it was time I prepared myself for the challenge. On a recent trip to the Indian store I quickly grabbed a small slotted spoon/laddle before I could change my mind and thus my basic preparation was done. <div>Motichoor Laddoos are actually quite easy to make and if you have already attempted Jallebis at home, these are a cake walk! Just three basic ingredients, Ghee, gram flour/besan, and sugar, and you can have the most amazing and fresh homemade motichoor laddoos made with lotsa love! With the festive season just round the corner, you wouldn't mind trying these at home, do you?</div><div><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-jnKQ8ccxJYI/VexSWe_HreI/AAAAAAAAIPY/At5U3ySggfA/s640/blogger-image-1675718363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-jnKQ8ccxJYI/VexSWe_HreI/AAAAAAAAIPY/At5U3ySggfA/s640/blogger-image-1675718363.jpg"></a></div><div class="separator" style="clear: both;"><b>Ingredients</b></div><div class="separator" style="clear: both;">1 cup besan (I used little less than that as my stock was over)</div><div class="separator" style="clear: both;">1/2 cup water (you might need a little more, about 3/4 cup, if using an exact 1 cup of besan)</div><div class="separator" style="clear: both;">1/4 tsp baking soda</div><div class="separator" style="clear: both;">Pinch of orange/red food coloring</div><div class="separator" style="clear: both;">1/2 cup sugar</div><div class="separator" style="clear: both;">1/2 cup water</div><div class="separator" style="clear: both;">1/2 tsp cardamom powder (optional; I skipped as I did not wish the smell and flavor of ghee to be subdued by any other flavor)</div><div class="separator" style="clear: both;">Chopped nuts/melon seeds (optional)</div><div class="separator" style="clear: both;">Ghee as required for frying</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Direction</b></div><div class="separator" style="clear: both;">Start with preparing the sugar syrup. Mix the sugar and water and bring to a boil. Reduce the flame to minimum and let the syrup simmer for 5 minutes till it gets a little thicker. I did not let it reach the one-string or two-string consistency as the fried boondies need to soak the syrup and so a thicker sugar syrup will result in crusty laddoos. Add a pinch of food coloring and keep aside.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-byLxuF8iM-A/VexSjM_MjwI/AAAAAAAAIP4/FY9wDsn8H3M/s640/blogger-image-72244905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-byLxuF8iM-A/VexSjM_MjwI/AAAAAAAAIP4/FY9wDsn8H3M/s640/blogger-image-72244905.jpg"></a></div><div class="separator" style="clear: both;">Now prepare the batter. Take the besan in a bowl and add water little at a time till you get a thick but pouring consistency batter. Add the soda and pinch of food color and mix well. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-ZyS6GEfVnbU/VexSf7k7vGI/AAAAAAAAIPw/vTBXXTXpFFA/s640/blogger-image-1226400862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ZyS6GEfVnbU/VexSf7k7vGI/AAAAAAAAIPw/vTBXXTXpFFA/s640/blogger-image-1226400862.jpg"></a></div><div class="separator" style="clear: both;">Heat ghee in a pan. Take the slotted spoon and put a tablespoon of the batter and rub it with the back of the spoon while constantly moving the slotted spoon over the hot oil so that the boondis do not remain clumped up at one place. You can do a trial over the bowl of batter before doing it in the hot oil for some practice.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-8GsadrkHod4/VexSmD2VKgI/AAAAAAAAIQA/-Rn2cqrj_ys/s640/blogger-image--1017152082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-8GsadrkHod4/VexSmD2VKgI/AAAAAAAAIQA/-Rn2cqrj_ys/s640/blogger-image--1017152082.jpg"></a></div><div class="separator" style="clear: both;">Now take one tablespoon at a time and while reducing the flame, drop boondies on the hot ghee and keep stirring on a medium flame till golden and crunchy. Drop the fried boondies immediately into the prepared syrup as you move on to fry the next batch.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-_W_Gb4LPgkI/VexSZkPAycI/AAAAAAAAIPg/HDHShAhEst4/s640/blogger-image--627271463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-_W_Gb4LPgkI/VexSZkPAycI/AAAAAAAAIPg/HDHShAhEst4/s640/blogger-image--627271463.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-aaJ0yU-YTR0/VexSc4U9HjI/AAAAAAAAIPo/VEL_gjK3sqk/s640/blogger-image-620852425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-aaJ0yU-YTR0/VexSc4U9HjI/AAAAAAAAIPo/VEL_gjK3sqk/s640/blogger-image-620852425.jpg"></a></div><div class="separator" style="clear: both;">Make sure you keep stirring the boondies in the syrup so that they absorb it uniformly. Repeat the process till all the batter is used up. Add the chopped nuts and cardamom powder and mix well. The syrup will all be absorbed by the boondies by now and you will have a mixture ready for shaping. At this point, I coarsely grinded the mixture with a hand mixture as some of my boondies were rather big. This helps in getting a more fine mixture as well. Pinch out small portions of the mixture and shape them into laddoos and place on mini cupcake liners. Store in airtight containers or consume immediately or gift to your friends and family!</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://lh3.googleusercontent.com/-HF2_f0uHQuQ/VexSTRjyIUI/AAAAAAAAIPQ/TxwtN9NsrRQ/s640/blogger-image-914038140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HF2_f0uHQuQ/VexSTRjyIUI/AAAAAAAAIPQ/TxwtN9NsrRQ/s640/blogger-image-914038140.jpg"></a></div><br></div><br></div><br></div><br></div><br></div><br></div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com1tag:blogger.com,1999:blog-5300859852334465266.post-44433136907456338252015-09-03T01:38:00.001-07:002015-09-03T01:40:47.030-07:00Devil's Food Cake with Secret Creamcheese FillingI take my home baker status quite seriously and so when it was my birthday on the first of this month, I was quite sure that while I would not mind a nice dinner outside, I would definitely love to bake my own cake, however simple it may be. <div>On my recent trip to Bali, I brought back a wonderful book called "Bake Happy" by Judith Fertig. The book is a lovely collection of easy and interesting recipes and what better way to start than a special family day. Everyone loved the cake and it was my fastest moving cake till date. Got over in just one day!! Baking the cake was a bit tricky as I thought that the cake was baked but it wasn't actually which I knew only once I flipped the cake upside down. I immediately put it back in the oven with the top gently covered with an aluminium foil and my cake was perfectly done!! <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-otxzIC4JBoE/VegHB2i7OwI/AAAAAAAAINs/YEh4vpSDejg/s640/blogger-image--1641246723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-otxzIC4JBoE/VegHB2i7OwI/AAAAAAAAINs/YEh4vpSDejg/s640/blogger-image--1641246723.jpg"></a></div></div><div class="separator" style="clear: both;"><b>Ingredients </b></div><div class="separator" style="clear: both;"><b><i>Secret Creamcheese Filling </i></b></div><div class="separator" style="clear: both;">1 package (8 oz/226gms) creamcheese at room temperature </div><div class="separator" style="clear: both;">1 large egg beaten</div><div class="separator" style="clear: both;">1/2 tsp fine salt</div><div class="separator" style="clear: both;">1/4 cup brown sugar (original recipe called for 1/3 cup sugar but 1/4 was just perfect for me)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Devil's Food Cake</i></b></div><div class="separator" style="clear: both;">3 cups all purpose flour (I used cake flour)</div><div class="separator" style="clear: both;">1 1/2 cup brown sugar (again reduced the sugar from 2 cups to 1 1/2 cup as given in the original recipe and it was perfect)</div><div class="separator" style="clear: both;">1 tsp fine salt </div><div class="separator" style="clear: both;">1/2 cup unsweetened cocoa powder</div><div class="separator" style="clear: both;">2 tsp baking soda</div><div class="separator" style="clear: both;">2 cups hot water</div><div class="separator" style="clear: both;">2 tsp apple cider vinegar (I used balsamic vinegar as I did not have at home)</div><div class="separator" style="clear: both;">2 tsp Vanila extract </div><div class="separator" style="clear: both;">2/3 cup vegetable oil (I used rice bran oil)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Direction </b></div><div class="separator" style="clear: both;">Preheat the oven to 180 degree celcius. Now you can either prepare a muffin tray or a 10" cake pan for baking the cake. If baked as cupcakes, it will take lesser time and is more hassle free. I did both ways and find the cupcakes were easier to bake. It will take you two batches to bake the cupcakes in a 12 hole muffin tray. </div><div class="separator" style="clear: both;">For the secret cream filling, in the bowl of an electric mixer, beat the cream cheese until smooth and fluffy, about 2 minutes. Beat in the egg, salt, and sugar. Set the filling aside while you prepare the batter. </div><div class="separator" style="clear: both;">For the Devil's Food Cake, in a large bowl, combine the flour, sugar, salt, and cocoa powder. In a separate bowl, mix together the baking soda and hot water, then stir in the vinegar and oil. Pour this mixture into the dry ingredients little at a time and whisk with a balloon whisk or a spatula until the batter is smooth and evenly colored. </div><div class="separator" style="clear: both;">Fill each cupcake liner (if using muffin pans) half full with batter. Spoon a large tablespoon of the filling on top of the batter in each cupcake liner. Cover the filling again with more batter. Repeat the process for all the prepared liners. If using a cake pan, grease it well and line it with parchment paper and grease again. Now pour half the batter, top it with the cream filling and cover it up with more batter. </div><div class="separator" style="clear: both;">Bake the cupcakes for 20-25 minutes or the cake for 25-30 minutes or until a toothpick inserted comes out clean. </div><div class="separator" style="clear: both;">Please note, that the toothpick might have traces of the cream filling sticking to it. Look out for a clean chocolate crumb to ensure that the cake is cooked through. If the top seems to be getting too browned, cover it loosely with an aluminium foil. </div><div class="separator" style="clear: both;">Remove the cake/cupcakes from the oven and let them cool for 10 minutes. Transfer to a wire rack and cool completely. </div><div class="separator" style="clear: both;">P.S.: You can skip the cream filling part and enjoy the eggless chocolatey cake as is. It tastes absolutely delicious!! </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EujQtepjefQ/VegHIH_DzPI/AAAAAAAAIOE/5nDydwmkVrU/s640/blogger-image-503356334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-EujQtepjefQ/VegHIH_DzPI/AAAAAAAAIOE/5nDydwmkVrU/s640/blogger-image-503356334.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Fw46--VrqyA/VegHFqJM-pI/AAAAAAAAIN8/Q1br2MFQIWk/s640/blogger-image--1125370491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Fw46--VrqyA/VegHFqJM-pI/AAAAAAAAIN8/Q1br2MFQIWk/s640/blogger-image--1125370491.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-oTnMkjrtvE4/VegHD36kGZI/AAAAAAAAIN0/0DEkt0tLv3o/s640/blogger-image--1805028375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-oTnMkjrtvE4/VegHD36kGZI/AAAAAAAAIN0/0DEkt0tLv3o/s640/blogger-image--1805028375.jpg"></a></div><br></div><br></div><br></div><div><br></div>Priyankahttp://www.blogger.com/profile/06433232639513175330noreply@blogger.com0