Celebrating Small Joys of Life

Blondies (eggless)

2025-03-16T00:01:00.003+05:30

I have been waiting forever to post this blondie recipe. I made this version of the brownie—which, in my view, is a treat in deception. It may not have the deep elegance of a classic brownie, but it has its own mellow, comforting beauty.

For the uninitiated, a blondie is essentially a fudgy cake without the dark chocolate. Its flavor and fudginess come from the generous use of brown sugar. Since I made an eggless version, I used condensed milk, which added to the wonderfully gooey texture.

Blondies are often mixed with white chocolate or milk chocolate chips. In this version, I used peanut butter chips to enhance the flavor. That combination worked beautifully—especially for my kiddo.

We often paired it with a scoop of vanilla ice cream and a drizzle of strawberry syrup. Simple, indulgent, and completely irresistible.

Ingredients
1 cup APF/ Maida
1 tspn baking powder
1 pinch of baking soda
3/4 cup light brown sugar loosely packed
1/4 cup castor sugar
1/3 cup condensed milk / 1 egg
3/4 cup - 110 gm butter
1 tspn vanilla essence

1 cup peanut butter chips (optional)

Method
1) Beat the butter and sugars to make a creamy.
2) Add the condensed milk and vanilla essence, mix it well.

3) Mix the flour with baking powder and soda. Sift once
4) Add the flour mixture to the creamed butter and fold it gradually.
5) Top it with peanut butter chips.
6) Bake for 20 min in a preheated oven using 9x7 inch lined baking sheet.
7) Top with icecream or whipped cream and enjoy!

Nimki/ Baked Spicy Cracker

2025-02-28T16:50:00.001+05:30

Nepali cuisine shares many similarities with North and East Indian cooking. Given our close geographical proximity, it is only natural that we share common food traditions and culinary ideas.

Nimki is also a popular Indian snack, especially in the northern regions. Variations of this crispy treat can be found across many parts of the country. I chose this recipe for its sheer simplicity and its appeal as a snack for my little one.

Traditionally, nimki is deep fried. However, in recent years many Indian snacks that were once fried have adopted the “pseudo-healthy” route of baking. In my view, baking does not necessarily make the snack significantly healthier, but it is still a convenient option—especially if you are like me and feel too lazy to stand around frying batches in hot oil. The oven simply does the work for you and often saves time.

For this version, I added dried methi (fenugreek) leaves for extra flavor, though it is entirely optional. You can also replace the butter with ghee for a more traditional Indian taste. Lately, however, I find butter easier to work with when baking.

Ingredients
1 cup All Purpose Flour/ Maida
1/3 cup softened butter (salted is fine)
1 tbsp crushed dried fenugreek leaves
1 tspn red chilli powder (optional)
1 tspn sesame seeds (optional)
1 tspn baking powder
1 pinch of crushed carom seeds (ajwain)
Salt to taste

Method
1) In a bowl, add all the ingerdients except butter and mix well.
2) Now add the butter and using the tip of your fingers rub it into the flour mixture.
3) Add 2 tspn water at a time to make a soft yet firm dough. Let it rest for 10 min.
4) Now take the dough and knead it gently to smoothen it out
5) Pinch out small balls and roll it out flat to make the desired sized nimkis
6) Place these on greased baking sheet.
7) Bake in a pre-heated oven at 180c for 10-12 min or until the color changes to deep red(or golden if you have missed the red chilli powder)
8) I did not prick much holes into my nimkis and allowed them to inflate. After about 7 or 8 min, I flipped them over and placed it back into the oven which deflated them. This way I got some bubbles on the top. You may prick each with fork or knife to avoid this.

When done, let them cool down completely, store in air-tight container.

Chunky Strawberry Jam

2025-02-15T21:09:00.005+05:30

Strawberries are in season and they flood the market , with fresh produce coming from the hills of Mahabaleshwar. I have gradually fallen for this fruit over the years until this year where I am head over heels (or hills!) in love with the luscious juicy red berry. I have spent most of the early summer, gathering the best crop - handpicking off the batches I purchased, cleaning them with baking soda, pat drying , chopping off the stems and cutting into halves then flash freezing them - before packing it into a bag full of frozen goodie to last the real summer.

I also make a lot of dessert dishes using strawberries. The most famous way to eat them in Mahabaleshwar is chopped strawberries with whipped milk cream - the strawberry cream.

Today I made a fresh batch of my kid's beloved chunky strawberry jam. It is a simple 3 ingredient mix recipe, with efforts less than or equal to making tea.

Ingredients

2 cups chopped fresh strawberry

2/3 cup sugar (You can use a little lesser)

1 tspn lemon juice

Clean jar

Method

1) In a nonstick pan , add fresh strawberries

2) Add sugar and stir lightly using a non metallic spatula

3) Do not add any water

4) As the mixture starts becoming thicker, add the lemon juice

5) Keep stirring and lightly mashing the strawberries

6) Try drawing a straight line with the spatula in the centre

7) If the liquid remains seperate for few seconds, the jam is ready ( you will take 10 min max to get to this stage)

8) Store in a clean jar and enjoy

9) Refrigerate upto a month and for longer duration follow a canning process

Butterscotch Besan Laddoo

2020-12-31T19:11:00.005+05:30

Diwali without the aroma of ghee-roasted besan simply doesn’t count in our home. This year was no different—at least that was my promise. But keeping the realities of the new normal in mind, I gathered some courage to walk an unfamiliar path.

My family is always up for food experiments, so convincing them to try something new wasn’t a challenge. However, time has not been my best friend lately, which meant I had only one opportunity to prepare the sweets and savories at hom e.

The basic besan laddoo recipe can be found here

Butterscotch-flavored besan laddoo is an idea I had been toying with for quite some time. Over the years, my mother has experimented with the traditional besan laddoo recipe to make it more flavorful, crunchier, less sticky, and beautifully melt-in-the-mouth.

And that, to me, is the definition of a perfect besan laddoo—one that is neither greasy to touch nor powdery to eat, but soft, rich, and delicately balanced in texture.

Ingredients

For the laddoos

3 cups coarsely ground besan (slightly coarser than rava)
1 cup cow’s ghee
1½ cups powdered sugar
½ cup butterscotch granules
¼ cup butterscotch praline (or additional butterscotch granules)
¼ cup mixed dry fruits – cashews, almonds, pistachios and raisins

For the butterscotch praline

2 tbsp cream
2 tbsp ghee or butter
2 tbsp brown sugar

Method

1. Prepare the butterscotch praline

Heat a non-stick pan and add the brown sugar. Do not stir until the sugar begins to melt.

2. Make the caramel base

Gently swirl the pan until the sugar melts completely and turns a slightly darker shade. Add butter and stir quickly. Remove the pan from the flame (stand at a distance as it may bubble). Add cream and cook for another 20–30 seconds. Allow it to cool.

3. Crush the praline

Once the praline cools, crush it using a mixer or rolling pin. Set aside. (You can also use store-bought butterscotch granules.)

4. Roast the besan

Roast the besan on a very low flame for 20–25 minutes. Add ghee gradually as needed. This is the most time-consuming step and requires patience.

Tip: Begin roasting the besan without ghee. This allows it to cook evenly from within before browning. Add ghee gradually as the roasting progresses.

5. Achieve the right colour

Roast the besan until it reaches a shade slightly darker than golden amber. When sugar is added later, the color will lighten slightly to the perfect golden shade.

6. Mix the ingredients

Allow the roasted besan to cool completely. Add powdered sugar, crushed praline, butterscotch granules and mixed dry fruits.

7. Prepare for binding

Keep a couple of tablespoons of melted ghee ready.

8. Bind the mixture

Using the base of your palms, gently knead the mixture. This warms the mixture and helps with binding.

9. Shape the laddoos

Once the mixture begins to hold shape, roll into laddoos. Lightly toss the laddoo between your palms to give it a smooth finish and gentle shine from the ghee. Place them carefully in a container to set.

Your butterscotch besan laddoos are ready!

Golden Tips

If the mixture becomes too mushy:
Let it rest in a cool, dry place. Add powdered cashews or almonds. In extreme cases, add dry roasted besan (microwave plain besan in 1-minute bursts for about 10 minutes, stirring each time).
If the mixture is too dry:
Add a few drops of hot melted ghee (up to 2 tbsp).
If laddoos don’t hold their shape:
Refrigerate the mixture briefly before shaping. Once refrigerated, consume within 1–2 weeks and preferably store the laddoos in the refrigerator.
Use cow’s ghee:
Avoid buffalo milk ghee as it can sometimes cause the laddoos to lose their shape.

Corn Cashew Stir Fry

2020-04-22T14:55:00.003+05:30

A little chef inspired this dish which I lapped up in no time. I hope all of you are coping well with the changes life has thrown at all of us out of nowhere...

Food is an integral part of our survival theories so experimenting with what you have left in your kitchen and refrigerators is the ideal thing to do....

This is a very simple one pot recipe with plenty of scope to bring in variations....

Ingredients
1 cup fresh corn kernels
1 onion thinly sliced
1/2 cup shredded cabbage
1 tomato julienned
1 tspn ginger garlic crush
1 tspn black pepper crushed
2 tbsp cashew nuts
1 tspn soy sauce
1 tspn vinegar
1 tbsp tomato ketchup
1 tspn honey
1 green chilly finely chopped (optional)
Oil to fry
salt to taste

Method
1) In a wide bottom pan, heat oil. Keep the flame high
2) Add the onions, tomatoes, cabbage and saute on high flame to evaporate some water
3) Add the ginger garlic crush, salt, pepper and cashews
4) Add the corn kernels and continue sauteing
5) Next add soy sauce, vinegar and honey.
6) Finally add tomato ketch up and give a good stir
7) Garnish with fresh coriander or onion greens optionally and serve hot.

Cherry and Almond Brownie

2017-07-25T22:31:00.000+05:30

This is my favorite version of brownies by far because it has this natural nutty sweetness and the fresh cherries lending its tarty twist.
I love all cakes that use almond meal and especially the combination with fruits is wonderful. I was not sure about the brownie texture using almond meal, fearing that it may be more cakey than fudgy but this proportion worked for me. The color was initially not this dark so for the below batch ( which was little undone and fell apart but was loved despite that, I added coffee which did the trick to get the lovely deep color)

Ingredients

1 cup dark chocolate

3/4 cup almond meal

1 cup APF

1/4 cup cocoa powder

1 tspn baking powder

1 pinch baking soda

1 1/2 cup butter

1 cup curd / 3 eggs

1/4 cup milk

1.5 tspn instant coffee granules

1 1/4 cup castor sugar

1 tspn vanilla essence

1 cup fresh pitted cherries or 3/4 cup chopped glace cherries

Method

1) Melt the dark chocolate in microwave

2) Mix the APF, almond meal, cocoa powder with the baking powder and baking soda

3) Mix the coffee granules with the milk and warm it.

4) Mix the butter, sugar and whisk it until light and creamy. Add the curd, vanilla essence and coffee mixture. Beat again

5) Add the melted dark chocolate to this butter mixture and fold it in.

6) Next add the flour mixture and fold it in. The batter should be of dropping consistency. Do not overmix as the almond meal tends to make the batter heavy, if absolutely needed add a few drops of milk (let it stand for few min before adding milk)

7) Add the pitted cherries- this will lend some moisture

8) Line a parchment paper to a 12 inch square pan. Grease it

9) Pour the brownie batter and bake in preheated oven for 25-30 min at 180c.

Delicious brownies are ready to be devoured

Oreo and Salted Caramel Sauce Brownie

2017-07-24T12:59:00.001+05:30

Brownies are big time favorite at my place, it is easy to make, uses up all the stocked up chocolate bars and allows one to experiment with flavors, left overs can be used as late night munching, clubbed with some icecreams, or stuffed under a trifle. So many lovely things can happen when you have a brownie at your disposal.

I am planning to share 3 recipes of brownies this time. Starting this one with classic Oreo and salted caramel version. The twist is in using salt which really balances the sweetness.

Ingredients
3/4 cup dark chocolate grated or chopped
1/2 cup milk chocolate grated or chopped

1/4 cup cocoa powder

1 cup All purpose flour

1 1/2 cup butter

1 1/2 cup caster sugar

1 packet dark oreo cookies (10 cookies)
4 eggs / 1 cup thick curd
2 tbsp baking powder
½ tspn baking soda

for topping
1 cup caramel sauce

Method

1) Mix the chocolates and melt them in a clean glass bowl . Either use double boiler method (keep the glass bowl on top of steaming pot of water or microwave in flashes of 30 seconds)

2) Mix the chocolate to make a sauce.

3) Mix the APF with cocoa powder, baking soda and baking powder. Sift it well

4) Cream the butter and sugar to form a creamy mixture.
5) Gradually add the curd or eggs and whisk it well Add vanilla essence
6) Add the chocolate (not too hot) to this mixture and mix well
7) Now add the flour mixture and fold it gradually.
8) Crush 2-3 cookies at this point and add to the batter
9) Line a square tin of 12 inch size with parchment paper
10) Pour half the batter and spread it out
11) Put the remaining cookies to cover the surface
12) Pour the remaining batter on top
13) Bake this at 180c for 20 min. Pour the caramel sauce and sprinkle rock salt on top and return to bake for 10 more min

The saltiness balances the sweet oreo filling and the fudgy chocolate brownie does it all.

Chocolate Custard Pie - No Bake

2017-07-18T22:00:00.002+05:30

I could not fathom making biscuit based cakes as a short cut to cakes. My mother never made them and I never had to make it as I can whip up a basic vanilla cake in a jiffy most times. So when I was doing my little research on the no bake desserts, I came across a lot of these cakes. I went a little more crazy to make my own version. While this is not hugely experimental but there are flavors that are typically suitable to my palette.

This is basically a cross between a pie and trifle in a way.

Ingredients

for bottom base
10 Marie biscuits
2 tbsp melted butter

for middle layer
1 tbsp custard powder
1 tspn vanilla essence
1 tbsp sugar
250 Ml milk (full fat )

for top layer
1/2 cup chopped dark chocolate
2 tbsp full fat milk cream
1 tspn vanilla essence
1 tspn rock salt

Method
1) Crush the biscuits and mix the melted butter in it.
2) Pour this in the pie dish and using the back of the spoon gently press it down firmly. Set this in refrigerator for 10 min
3) Prepare the custard layer by mixing the custard powder in 2 tbsp cold milk.
4) Heat the remaining milk mixed with sugar until it comes to a boil. Add the custard mixture and stir continuously on medium flame until the custard thickens - 2-3 min.
5) When done, pour this custard on the biscuit base while it is still hot and pourable. Let it stand for 10 min or until it is set.
6) Now in a new pan heat the milk cream until it starts scalding
7) Add the chopped chocolate chips to this and let it stand for 1 min
8) Mix using a fork to form a smooth ganache.

9) Pour this chocolate layer on the set custard.Spread it using a spatula

10) Refrigerate this for some time

11) Sprinkle the rock salt on top and garnish with truffles or fresh berries of your choice.

Slice it and serve - I was impressed by the taste.

Note - You can prepare your fresh custard using egg yolks and milk instead of custard powder.

Oats and Chocolate Cookies (No Bake)

2017-07-17T01:00:00.000+05:30

I dont get great "vibes" baking cookies from the moment I embark on the process. I am always tiptoeing around the oven fiddling with the oven door. I am also trying to reduce my personal intake of all purpose flour based cookies with my cuppa. So this recipe fell rightly into place for the theme I have chosen for this month's BM week and for the above stated facts.

The golden syrup is a magical syrup that perfectly binds together all the ingredients into a cookie.

Ingredient

1 cup rolled oats

1 tbsp crushed corn flakes (optional)

1 tbsp crushed nuts (pistachio, almonds, cashewnuts)

1 tbsp golden syrup

1/2 cup melted dark chocolate

Method

1) Roast the oats lightly in a pan for 3-4 min on low flame. Set aside to cool down.

2) In a bowl, throw in the oats, corn flakes. Crush it using the back of the spoon lightly.

3) Add the crushed nuts.

4) Next add the golden syrup and dark chocolate. Use a fork to blend the cookie mixture.

5) After a few minutes, use your fingers to form small balls of the mixture. Flatten it to form a cookie.

6) Let it set for 2-3 min, then move to an air-tight container.

These are delicious granola type of cookies. You can experiment with this in multiple ways.

Note:

1) Replace the oats with part oats/ part roasted semolina.

2) Add more dried fruits like cranberries, raisins, figs, dates

3) In place of golden syrup add , sugar as per taste and few tablespoons of butter.

The best way to enjoy this delicious cookies is to pour warm chocolate sauce and a dollop of icecream

Funnel Cake

2017-07-12T01:45:00.002+05:30

Funnel cake is a popular carnival recipe. The name of the cake gives an impression of it being a baked recipe. But this is more like a doughnut however made using a cake like batter. In carnivals I have been to, it was decorated much like the regular cakes with icings/ frostings/ whipped cream, chocolates or strawberries. I like it with the icing sugar sprinkled on it or with some dipping sauce.

I made the eggless version which is similar to Indian jalebi batter in many ways. This is a pretty versatile dish which can be combined with both Indian and Continental menus. Club it with icecreams, rabri as a topping or serve like a cake.

Ingredients
1 cup APF / Maida
1/4 cup cornflour
1 tbsp curd
1 tspn baking powder
1 pinch baking soda
3/4 cup sugar
1 cup milk (add little at a time)
1 tspn vanilla essence
icing sugar to sprinkle on top

Oil to deep fry (2 cups)

Method
1) Sift the flours together along with baking powder, soda and a pinch of salt.
2) Add sugar, curd and vanilla essence. Mix using whisk
3) Now add half a cup milk. Mix using the whisk to remove all lumps
4) Now gradually add the rest of the milk a little at a time until you get dropping consistency batter
5) Heat the oil in a deep griddle or pan, preferably iron skillet
6) When the oil is hot, reduce the flame to medium.
7) Now using a spouted beaker or jalebi batter dropper start pouring the batter in circles or a pattern of your choice.
8) The batter will puff up. Let it cook till is golden brown in color. Then flip it using a pair of tongs. When it is cooked on both sides, remove it on a paper towel

When it cools down a bit, decorate this as per your liking, you may also stack them up on each other.

Waste no time and consume them piping hot with a cup of hot chocolate or coffee

Mantecadas/ Mexican Muffins

2017-04-19T17:21:00.000+05:30

I was sure about making some thing from Mexico for the letter M of our blogging marathon. I had infact planned for chimichanga, mexican wedding soft cookies and so many other recipes from Mexico. But when I heard about these beautiful simple muffins, I knew instantaneously that I would be making them.

Mexico has so many beautiful bakes that if they were ever going to build a wall around them, they can easily build it with breads and cookies and cakes....

I also was tempted to make the pig shaped cookies which are made using molasses. But I was wary of using both molasses and the shape of the cookies being considered for consumption.

These muffins are very easy to make . It has the body of bread and sweetness of cake, so it is rightly called as a muffin, I had also made the eggless version of the muffin and found it at par with the egg based version. The eggless version had a better crust but was little greasy on top and dry within - but just being nit picky here.

Ingredients
1 cup All Purpose Flour
1 cup sour cream

3/4 cup sugar
2 eggs
1 tspn vanilla extract
1 tspn baking powder 1 tspn instant yeast
1/2 cup Oil a pinch of salt Method
1) Beat the eggs until stiff.
2- Whisk in sugar and vanilla extract. 3- Whisk in sour cream, 4- In a large bowl, combine flour, baking powder, instant yeast, and a pinch of salt, stirring. 5- Stir in the flour mixture to the eggs bowl gradually. 6- Stir in vegetable oil and whisk for less than a minute (until the ingredients are combine). 7- Allow the batter to sit for 20 minutes. 8- Transfer the batter to muffin paper/muffin pan. 9- Preheat oven to 400º F (204º C), bake muffins for 20 minutes.

Lavash

2017-04-14T16:06:00.000+05:30

Lavash is a popular lebanese and middle eastern bread. It comes in the dry snacks form but also in many places made into a softer bread like format. Both are popularly eaten as snacks by accompanying it with various dips.

I often pick these off the rack from the bakery to be served alongside soups when you have the urge to bite into a bread stick or bread.

Personally I am not a great fan of this bread on its own. However, when served along with a bowl of hummus or harissa , I forget the count of sticks I end up eating.

It is popularly made using sesame seeds as topping which looks very beautiful. However, with the amount of heat lashes we are facing, I did not dare to add more elements that are heat prone. I replaced it with some herbs and paprika

Ingredients
1 cup whole wheat flour
1/2 tspn instant yeast
1/2 tspn sugar
1 tspn salt
2 tbsp Olive Oil
black and white sesame seeds (optional)
1 tbsp mixed herbs of choice
1 tspn paprika

Method
1) In a bowl mix the flour with sugar, yeast ,oil and salt. Dont put the salt directly on the yeast
2) Add water to make a soft dough. Set this aside for 20 min
3) Roll this out to thin flat breads. Sprinkle the herbs, paprika and sesame seeds ( I did not add, due to the heat factor). Roll out again for the toppings to stick.
4) Now cut the roll into 8 triangles by slitting it into quartets.
5) Bake in a preheated oven, on a lined baking sheet for 10-15 min at 170c. Keep checking for they should become crispy but not get burned. Appy some oil if they are turning out very dry.

Store in an airtight container. Serve with some dips like mayonnaise, hummus, chutneys.

Kenyan sponge cake

2017-04-13T11:51:00.000+05:30

My affinity towards African bakes continues further with this recipe. It also re-validates my belief that good bakes need not be laden with fats and dairy products.

This cake is made practically with 3 ingredients - but the tinee winee fourth ingredient is what makes the difference.

I stumbled upon this recipe here which I referred along with a few other videos before I made my own version.

This cake is mind you eggy, as there is no other leavening agent hence the role of cardamom is key. But the egginess settles after the cake cools down. This is a tea time cake but you may also dust it with some icing sugar or combine with a mango based icing.

The cakes sponginess leads me to believe that this will be a great cake for stacking up some carved cakes. I have a cross section view to show how much air is captured despite the attempt to release it before baking. The cake was still a lot sturdier than expected and also could hold it self well without crumbling down.

About the taste, it is slightly dry compared to the regular sponge cakes clearly asking for some butter but if you are having it with a cup of tea or coffee there is not much you would miss.

Ingredients
1/4 cup All Purpose Flour
1 egg
6 tspn sugar
1 tspn cardamom powder

Method
1) Mix the egg with sugar and beat using an electric whisk if possible
2) Add the flour mixture and gently mix it using a spatula until you get a smooth batter
3) Add the cardamom powder
4) Bake in a 4 inch greased cake tin for 15 min in preheated oven at 180c. Do not overbake as it may turn dry.

Let it cool down and serve

Jamaican Patties - Vegetarian

2017-04-12T18:58:00.000+05:30

I love the jerk spice from Jamaica. So for the alphabet J, I was searching for recipes that use Jerk spice. I landed on this jamaican beef patty recipe which seems to be a very popular street food option. It is essentially a beef filling in crunchy pastry filling, shaped like empanadas.The filling is what I understood something everyone raves about, considering that I had to really work hard towards replacing the right protein and fats. I do remember that while serving these to DH, I told him- have some Jamaican beef patty. He had a look on his face that went from shock to duh..I tried explaining this was not a planned joke but in my head this recipe had been playing out for such a long time that I had subconsciously recorded this as Jamaican beef patty.

I have an affinity towards towards the African baked recipes , these recipes are not extravagant or rich. Also they have intensive flavor coming from variety of spices which means they are close natives of Indian cooking. You can ofcourse play with the filling and its flavoring but sticking to the recipe is good idea considering it brings out the

The Jamaican patty is also special for its pastry, the outer cover. It has a hint of turmeric which means with color you get some dose of good health.

All in all - worth trying..

Ingredientsfor the pastry
1 cup flour a pinch of turmeric4 tbsp unsalted butter, cubed2-3 ice cubes
salt to taste

for the filling 1 onion finely chopped
1 medium capsicum finely chopped
1 zucchini grated
1 tspn ginger garlic paste
1 tspn green chilly paste
1 tspn thyme
1 tspn garam masala
1 tspn tomato ketch up
2 tbsp grated paneer about 1 1/2 teaspoons saltOil to cook

Method
1) For the pastry , chop the butter using dough cutter or fork.
2) Add flour, turmeric, salt to the butter and using the fork/ cutter or tip of your fingers make crumb like flour mixture. Add the ice cube and gently form a stiff dough. Set it aside or refrigerate until use.

3) In a pan, heat the oil, add onions, ginger garlic paste and saute it until soft.
4) Add all the vegetables one after the other and continue sauteing. Add the spices and paneer and mix it well. Season with salt. Set the filling aside to cool down

5) Pinch out small balls of the dough and roll it out flat.

6) Place the filling in the centre

7) Fold it into half and seal the edges with the help of fork.

8) Bake the prepared patties in lined baking sheet for 15 min in preheated oven at 200C

i Monaci/ Chocolate filled cookies

2017-04-11T20:50:00.001+05:30

I Monaci means "The monks", these are christmas special cookies from Italy, which basically chocolate cookie dough filled with almond filling and later when baked, dunked into chocolate icing. I could not find many recipes for this cookie except this one here, after a friend suggested this recipe. She did not tell me about using egg whites for the filling, hence I replaced it with cornflour slurry which worked very well for me

These cookies are slightly soft on the outside , which I believe is due to the lack of excessive fats. My little one enjoyed it despite the chocolate which he is not a great fan of in biscuits

Ingredients
for the outer dough
2 cups All purpose flour
1 tspn baking powder
1 pinch baking soda
3 tspn fine castor sugar
1 tspn Oil/ butter
1 lemon's zest
1/4 cup water (as required)
for the filling
1/2 cup almond meal
1/2 cup powdered sugar
1 tbsp cornflour slurry / 1 egg white
1 tbsp cocoa powder
for the icing
2 tbsp cocoa powder
2 tbsp icing powder
1 tspn lemon juice
1 tspn milk

Method
1) Mix the icing ingredients and set it aside
2) Mix the filling ingredients and set it aside
3) For the dough, mix all the ingredients and gradually add the water to make a soft chapati like dough
4) Let it rest for 10 min
5) Pre heat oven at 180 c for 5 min
6) Roll out the chocolate dough about 1/4 inch in thickeness
7) Put the filling at 1.5 inch distance , about 1/2 tspn per block
8) Fold over the other side of the dough to cover the filling and seal it - more like ravioli pasta
9) Bake this for 15 min or until the cookies are well done
10) Let it cool down completely.
11) Apply the icing on top and serve

Hamutaska

2017-04-10T20:29:00.001+05:30

I had come very close to relocating for longer term to Hungary when one of my clients was in middle of moving the manufacturing unit from Finland and Estonia to either Hungary or China. While moving to china would have helped me in longer run from a location proximity and cost perspective, we would have lost on business opportunity since we did not a strong business in China at that time..

So I had the opportunity to study the Hungarian culture and advantages to build my case for that country. Eventually nothing happened to that project as it got stalled for different reasons...but I ended up reading few things about this place...all through my colleagues kept telling how beautiful this little country is...like always has been the case when I study about culture, I got drawn to the eating habits of this place. I do not remember all of the details, but I have that info stacked up in my little travel diary which will some day make its way.

I landed upon this recipe through the notes I have noted almost more than a decade ago. When I searched the internet, I could not find much about the recipe so I concluded that like all things affected by globalisation, probably this one also lost its original name to a more meaningful and acceptable trade off - apparently these are known as Hungarian walnut rolls which is what it essentially is in terms of recipe

But I had good reasons to stick to its original name as you know we are doing A to Z baking from around the world this month.

Without much ado, the recipe is different from the regular stuffed biscuits or cookies because the pastry is made of soft and creamy cheese which lends a unique pleasureful taste when you bite into this. About the filling, a forewarning, that walnuts tend to go rancid after a while, hence stocking these rolls - ofcourse if they last , may not be a good idea. You may try replacing it with almonds or cashew filling as I am sure that would be a great filling too...I plan to make my next batch using

These rolls are going to be made many times coz I was categorically told that this is a great recipe by each and every person who tasted it...the magic lies with the pastry - I am sure of experimenting with the fillings for this one

Ingredients
for the pastry
1/2 cup Whole fat milk
1 tbsp fresh curd
1 cup All purpose flour
salt to taste
for the filling
4 tbsp walnut meal (fine)
2 tbsp sugar
1 tbsp butter
2 tbsp milk

Sugar for rolling

Method
1) Heat the milk and add the curd to it. Let it curdle and mix well. Strain out some water. Beat the rest to form a smooth paste.
2)BAdd flour to the above mixture gradually. Keep kneading the dough until you think it is good enough to manage. About 1 cup is good. The dough is very soft but not sticky. The more you knead the better is its texture. Let it rest
3) In a bowl, mix the walnut meal with sugar
4) Melt the butter and add it to the meal.
5) Now add 1 tspn milk and mix the meal to make a paste
6) Roll out the dough and cut 1.5 inch squares. Roll the dough as thin as possible, as it cooks very fast and the heat needs to touch the walnut filling.
7) Place the filling in the centre. Roll over the two ends diagonally to form a cylindrical roll
8) Preheat the oven to 160C.
9) Line a baking sheet.
10) Put the rolls in the sugar and lightly roll it to cover with sugar
11) Bake for 8-10 min , keep a watch on the base as it cooks very fast.
12) Serve with more sugar sprinkled on top

These disappear in no time

Jerk Spiced Paneer

2017-04-08T22:49:00.000+05:30

All spice is an important ingredient in the Jerk spice mix and this one spice eluded me for long until I decided I had to make the jerk spiced chicken..err paneer for my family..

I loved the taste even when DH had the standard look on his face while eating it - sometimes he eats new dishes as if he eats them daily, when I prod about taste or some feedback , he will say "yes nice, but nothing unusual". I dont always believe those words because these words pop out whenever he is distracted either due to work or some sports event on TV..anyway...let me not digress any further ...let us go back to the beautiful carribean islands

Ingredients

200 gm fresh paneer / chicken

1 sprig green onions finely chopped

2 tspn ginger paste

2 tspn garlic paste

2 red chillies (smaller thicker one's scotch bonnet)

1 tspn dried thyme

1 tspn soy sauce

1 tspn brown sugar

1 tspn all spice powder

1 tbsp lime juice

2 tbsp vegetable oil

salt to taste

Method

1) Cut the paneer pieces in about 3-4 inches in length and 1/2 inch in width.

2) Add all the ingredients except oil and mix it well

3) Place the paneer pieces in it and let it sit for 30 min

4) You can grill these or barbeque if you have it. I have grilled them in a hot oven - I have rotiserrie option so I used that in my oven.

5) Brush it with oil at regular intervals.

Serve this hot with masala green peas jamaican rice.

To serve a complete carribean meal visit here

Garlic Butterflaps

2017-04-08T11:53:00.000+05:30

When I started baking almost 6-7 years ago, I distinctively remember how much I abhorred yeast. I never gave up, I baked day after day , recipe after recipe. Each bake was better than the previous one - friends and family came around , praising my bakes....but all through this, I was always sticking my nose in the packet of yeast, the bowl of dough, the oven, the baked rolls....they all smelled yeasty...no one complained...but in my head that smell had got stuck...

Cut to today, when I bake a bread, my hands feel soft and supple, there is a sweet fragrance of the yeasty bread all through the day. My kitchen is filled up with warmth and sweet smell.

With time the baking supplies in India have caught up with the other staples....without calling out names of the brands, I feel the ingredients have emerged to be reliable. The yeast blooms beautifully, the dough is nice and thread like, the baked rolls are crusty and spongy within.

With so much going well , it is only sensible to try more variety of recipes....Today we will go to Guyana where these beautiful tea time rolls aptly called as butterflaps are baked very commonly

The recipe can be made without the garlic, but I loved the addition of garlic as I made a couple of them without the garlic for DH. I think garlic infuses a nice pungency to the bread..

Ingredients

2 cups Bread flour / APF

1/2 cup water (warmed 110c)

1 1/4 tspn instant yeast

2 tbsp sugar

2 tbsp Olive oil

1/4 cup milk powder/ milk

1/4 cup softened butter

2 tspn of garlic paste

1 tspn salt

1 tspn crushed black pepper (optional)

Method

1) In a small bowl, mix the garlic and butter and set aside

2) Preheat your oven at 200c

3) In a large basin, add the flour, sugar,milk powder and yeast. Mix well

4) Add the warm water and using a fork bring the flour together

5) Sprinkle some salt , let it stand for 5 min

6) Now gradually start adding the olive oil and knead the dough to make a soft dough.

7) Set it aside for 30 min or until it doubles in volume

8) Pinch out lemon sized balls and roll them out flat.

9) Apply the butter garlic mixture and fold it into half.

10) Apply more butter and fold it into a quartet

11) Set each of them on a greased baking sheet.

12) When done with all, let it stand for 10-20 min

13) Bake these for 20 min or until the kitchen is filled up with baked bread smell

Serve warm.

Fougasse

2017-04-07T23:16:00.001+05:30

Herbed breads of different textures are picking up in my family as a popular item. Focaccia is one bread I make very often, especially when there is pasta or even pizza planned, as little one does not eat either pizza or pasta. So he usually settles with freshly baked bread with garlic mayo.

As part of the study for mega marathon , I searched for many recipes of Focaccia which I wanted to originally make today. I landed on the fougasse recipe from France (F from F) , so jumped upon this recipe.

The bread goes perfectly well with a bowl of soup which I cooked along with this. I followed the recipe to T as I did not want to have any excuse for the outcome.

I must admit, that I had no major hopes on the taste because there was no sugar in the bread, I expected it to be very bland. But this bread surprised me to no bounds. It is the read for the mature minds...as kids I never liked the crust of any bread. My granny and my mother always ate bhakri made of jowar or rice flour which is a dry bread with no fats in it. I always wondered what made them trade the soft luscious chapatis for these dry forms of flat breads- at times also a day old stale - purposely stocked to be enjoyed next day.

This bread with a chewy dry feel reminded me of the above incident - I ate this late in the evening with the soup. Sitting by the window late night while working on something on the computer...cold breeze aside this bread took the credit for the sudden calmness I felt on an otherwise end of a hectic day at work.

Ingredients (Recipe adapted from here )
3 cups Strong bread flour/ APF
1/4 cup Whole wheat flour
1 tspn instant yeast
1 1/2 cups of water (warm 110c)
1/4 cup of Extra Virgin Olive Oil
1-2 tbsp semolina flour + whole wheat flour to sprinkle
1 tspn of salt
1 tspn of mixed dried herbs (rosemary, thyme, oregano)
1/2 tspn black pepper
2 tspn coarse sea salt

Method
1) In a large basin , ad warm water and to it add yeast. Let it stand for a minute to let it bloom
2) To this add 1 cup of flour and mix using a fork.
3) Add the salt to the mixture and mix well
4) Gradually add the rest of the bread flour. Add to it the dried herbs, black pepper and mix it again.
5) Add the olive oil to the flour and start the kneading the dough. Use the whole wheat flour as needed to make a manageable yet sticky dough.
6) Let it sit for 30 minutes to an hour or until the dough doubles in volume.
7) Now on a flat surface sprinkle equal quantities of semolina and whole wheat flour
8) Cut the dough into 2 halves. Take one of the ball of dough and start flattening it by pulling it out into roughly a triangular shape - like Indian Naan bread.
9) Start flattening it to the thickness of a naan bread
10) Let it rise for another 10 minutes.
11) Sprinkle some semolina and wheat flour mixture on top
12) Make leaf shaped splits and widen the splits to make a visible hole .
13) Now in a preheated oven at 225c, bake the bread for 15-18 min. While placing the bread, sprinkle some water on the oven base or door to create some steam

Enjoy the bread warm or stale....

Easter Biscuits

2017-04-06T19:28:00.000+05:30

Easter is celebrated by eating plenty of egg based food items to primarily end the lent period of 40 days.

English celebrate it with a roast lunch. One of the bakes I picked from Mary Berry's cook book is the Easter special biscuits. The biscuits contain egg and I wont trade it off for anything because I also made a batch with egg substitute - curd. The catch is to have soft airy yet crunchy biscuits.

Coming back to the biscuits, I made the basic batch, which I understand is made as is or mixed with other additions like sultanas or marzipans or cherries - which are Easter specialities.

The biscuits are also made into shapes of bunnies, eggs, hen and other goodies. Unfortunately I could not source the cookie cutters for these shapes so I made some of them using a simple baking sheet cutouts - so my kiddo could have a hearty laugh at my elementary skills.

But if you do have cookie cutters , please make them in the right shape. Also, I underestimate the water content needed for the cookies, although mine are nice and moist to taste, but they would have looked prettier with a dash of more milk.

If you wish, you can also apply simple lemon icing on top to make it more attractive and kid friendly.

My dad is the biggest patron I found for these cookies - he keeps asking for more batches...so safely tried and tested across ages.

As part of the next in series of our mega marathon, there is an E from E (Easter biscuit from England)

Ingredients (Adapted from Mary Berry)
1/2 cup softened butter (I used salted)
3/4 cup fine sugar
1 egg yolk
2 3/4 cups flour
2-3 tbsp milk
1 tspn vanilla extract

Method
1) Cream the butter and sugar until it is light and fluffy
2) Add the yolk and mix it well
3) Mix 2 cups flour using a fork or hook. Add more as required to make a soft dough.
4) Add milk to make it smooth looking dough and knead for 3-4 min.
5) Now roll the dough to 1/2 inch thickness. Cut your favorite shapes and place them on the lined baking sheet
6) Bake in preheated oven at 180c for no more than 10-12 min or until the cookies are browned
7) Cool them on a wire and then pack into an airtight container.

Dutch Baby/ Apple Pancakes / German Pancakes

2017-04-05T16:39:00.000+05:30

Dutch Baby was such an ear catching name, that even before I looked into what it was I got tempted to make them.

It turned out to be a gorgeous rich pancake recipe. It is similar to the upside down cakes but really a mix between cake and custards

This recipe is essentially a pan size souffle which means you cannot do away with the eggs. The magic is to see something rise and then collapse down. Metaphorically it is equivalent to your anxiousness getting built up and then letting your mind settle down to sudden serenity.

The real taste comes from the apples so that is the key ingredient. For egghaters the essential ingredient is cinnamon or nutmeg or cardamom. All 3 are interchangeably used and are equally popular.

So go ahead and experiment , while I take our tour to the next destination...Deutschland - well yes , apparently the dutch babies are from Germany...For convenience calling it Deutschland since I am following the pattern of D from D - just like my previous dishes in case you missed the sub theme...- well until it lasts...

I made this early morning for my kid's breakfast - but I changed my mind and ended up giving him something else....which meant more time and angles to click some pictures amidst the mad rush..

My kiddo called out saying, will eat it when I come back from school...

Ingredients
for pancake
3 eggs
1 cup milk
2/3 cup sugar
1/3 cup cake flour
1 tspn vanilla extract

for caramalised apple
1 apple sliced
2 tbsp butter
4 tspn sugar
1 tspn nutmeg/ cinnamon/ cardamom powder

for topping
Caramel sauce/ icing sugar/ Hershey's strawberry syrup

This is usually made in a skillet but since I do not have one that fits in my oven, I made it in a cake tin

Method

1) You can prepare the apple caramel in a pan on stove top or make it directly in the cake pan. Add butter, apple and sugar with spice to the pan and place it in a preheated oven at 200C for 3-4 or until it has softened and the sugar start caramelising.
2) In another bowl, beat eggs, sugar, milk and vanilla essence.
3) Gradually add the flour and mix it well
4) Add this mixture from the sides in the pan.
5) Return the pan back to the oven for 20 min at 200c
6) Remove when the sides look brown and the centre although custard like but still well set.

You will notice a dramatic fall and rise of the dutch baby if you, like me are watching the oven like a hawk.

While serving drizzle it with sweet syrup or dust with icing sugar.

Coconut and Mango cookie

2017-04-04T10:48:00.000+05:30

I plan to share a lot of cookie recipes for this months mega marathon. One my boys can survive on cookies for breakfast and snacks and second it is a personal challenge. I cracked the cookie recipe much later than I had cracked the cakes or breads. I am still a lot jittery to move away from the recipes that worked.

Surprising the tougher recipes have worked - I blame my oven which is rather unfavoring to the cookies by either burning them off or turning them into chewy nuggets or hard rocks.

Coming back to todays recipe , it is from the Carribean islands , popular coconut and mango cookies. I was unsure about using coconut at first knowing there are not many takers for this at my home. But then last month I had picked up the coconut flour for the first time which I was keen to try. The original recipe (which i had noted from a newspaper cutout) does not use coconut flour but uses dried coconut powder mixed with APF.

The response to these cookies has been good for which I credit the mangoes , it is such a welcoming flavor. I plan to reduce the sugar to let the mangoes come

Ingredients
2 1/4 cup Coconut Flour / Replace with 2 cups of APF + 1/4 cup dessicated coconut
1 tspn baking powder
1/4 tspn baking soda (optional)
1 cup mango cubes
2/3 cup castor sugar
1 cup softened butter
1/2 cup curd / 1 egg yolk
1 tbsp vanilla extract
a pinch of salt

Method
1) Cream the butter and sugar until light and fluffy
2) Add curd ,vanilla extract and salt next and mix well.
3) Now fold in the mango cubes by mashing them gently into the butter mixture
4) Mix the Coconut flour with baking powder and baking soda and mix it well
5) Add the liquid mixture to the the flour. Mix it together to make a creamy mixture.
6) The cookies batter will be closer to icing or frosting batter. Use a spoon to scoop out and drop the cookies on the greased baking sheet
7) Bake them for 18 min at 180c . Let them stand for 5 min to harden.

Brazilian Carrot Cake (eggless)

2017-04-03T14:56:00.001+05:30

Carrot cake brings to mind the delicious dense, nutty and textured cake at times topped with creamy frostings that instantaneously satiates the homesickness...Carrot cake has been my lunch for many occasions especially when I was in transit. However, this particular recipe of carrot cake is nothing like the one I described above.

When I had seen the recipe on some online video I assumed that only the technique differs but when I first made it I realised that it is a very spongy cake and the flavors completely rely on the quality of carrots we use to make this cake.

It is otherwise an easy recipe if you consider whipping up everything in the blender and then adding to the flour mixture.

Since I made the eggless version of this cake, I had to make my own inventions around its consistencies.

The Brazilians love theirs with chocolate icing hence I followed that cue too. I like the cream cheese frosting which I usually do for the carrot cakes but this was an experiment worth attempting considering chocolate would fly off...however my lil one just scraped off the icing and dug into his cake.

DH felt the cake tasted chocolate instead of carrots with the icing which I admit was the case but then if you are really are blessed with that kind of distinctive palate

Ingredients
1 cup carrots peeled and cubed - bite size cube to fill up your cup
1 cup all purpose flour
1 tspn baking powder
1/2 tspn baking soda
3/4 cup castor sugar
1/2 cup Vegetable Oil
1/3 cup Curd
1/3 cup Milk
For Icing
1 cup chocolate chips
1 cup fresh cream

Method
1) In a blender, add the chopped carrots, curd, oil and blend it until it turns into a smoothie
2) Add the sugar and blend once again
3) Now in a bowl take the flour, baking powder and soda and mix it well
4) Add a pinch of salt if you like, I skipped this
4) Now add the blended liquid smoothie to this flour mixture and using a spatula fold in to make a smooth batter
5) Add milk and mix again.
6) Now bake this batter in a 6 inch round cake pan for 20-25 min at 180c, or until the top a tooth pick comes out clean from the centre.
7) Remove the cake on a wire and let it cool down completely
8) Heat the milk cream until it starts scalding a bit, add the chocolate chips and remove from stove. Let it stand for 2 min and then mix using a spatula
9) Spread this icing on the cake

Serve the cake warm or cold.

American Goulash Vegetarian

2017-04-01T14:51:00.003+05:30

Baking is therapeutic so it was difficult for me to let go the opportunity to return back to blogging. Our bi-annual month long mega marathon will see us blog for 26 out of the 30 days.

Our theme is any baked dish from around the world.

In the last few months a few things changed in my kitchen - I got myself a huge refrigerator - which means I have more space to stock up my little packets of ingredients that I pick from all places that I visit.

As a side effect, I have been making some new dishes quiet frequently.

I am kicking off the mega marathon with the American goulash. Goulash is originally a popular stew from Hungary and lot of central European countries. The Americans have made a version of their own with the addition of macaroni or pastas , cheese and tomato sauce over paste and also they bake the dish after sauteing it in the pan to let the cooked ingredients blend into a beautiful stew/

The basic essence of a goulash in both American and Hungarian comes from the protein which is Beef. I replaced it with loads of vegetables and mushrooms.

Ingredients
1 cup macaroni / penne ( I used penne as my boys don't like macaroni)
1 cup tomato puree
2 tbsp tomato paste (grated tomotoes)
1 onion finely chopped
1 cup chopped vegetables of choice ( capsicum, mushrooms, carrots)
1 tspn herbs (marjoram, thyme)
1 tspn paprika
1 tspn garlic paste
1 tbsp Oil
1/2 cup grated processed cheese
salt and pepper to taste

Method,
1) Cook the pasta until al dente and set aside
2) In a pan which can be used in the oven later, heat some oil.
3) Add the onions , garlic paste. Saute until it is cooked.
4) Add the chopped vegetables and saute for 3-4 min on high flame
5) Add the tomato paste and puree and let it mix - no need to cook it further
6) Add the herbs, paprika, salt and pepper and mix well
7) Add the pasta and take off the stove
8) After the sauce settles down, top the stew with grated cheese
9) Place this in a preheated oven at 200 c for 10-12 min. If the quantity is doubled then you need to bake for longer time
10) Serve warm with some bread or on its own

Doodh Masala/ Milk Masala

2016-10-01T21:53:00.003+05:30

As much as I love doing mega marathons, my challenges every six months surmount the previous ones...but this is something I enjoy as well...my final post on dry powders is the popular masala doodh mixture. While it is just throwing in few nuts and spices, I make it protein packed mixing in some things on and off usually thus avoiding the regular sugar laden milk additions.

The masala doodh is a popular beverage even for popular functions in marathi households. Haldi kumkum was one such event where this is made and served. Since it is served hot I used to hate it as a kid, but now I make it along with my kid who helps me grind it as per his whims and fancies playing with different nuts.

The good part is when he prepares it , he does not let us drink it , and uses it up very fast.

Ingredients
1/2 cup almonds
1/2 cup cashew nuts
1/4 cup pistachios
1 tspn cardamom seeds
1/2 tspn nutmeg powder (optional)
2 tbsp sugar
1 pinch of saffron threads / kesar

Method
1) Roughly crush them in a mortal until it resembles bread crumb like coarse
2) Store in an airtight container and use with more sugar added in the milk as needed

Tips
1) You can add wheat gluten/ roasted wheat flour / roasted ragi/ roasted sprouts powder
2) You can add a pinch of ginger/ turmeric when you want to treat cold/ cough or digestive problems along with this powder