Buttery Cinnamon Apple Cup Cakes

One of the best tasting cup-cake I've made so far. Its a must try. The result is moist and soft and the cinnamon flavor fills up the home. Divine! Waiting for my 6 year old to give me the final verdict. I suspect the lack of frosting might put her off but the sprinkled cinnamon sugar might just save the the day. Let's see. 

Ready for the oven

You'll need

11/2 cup self-raising flour

1/2 cup all purpose flour [Sieve the all purpose flour and self raising flour together and keep aside. ]

3/4 cup brown sugar

1/3 cup Apple Juice

225 gms softened butter

3 Large eggs

1/4 tsp cinnamon powder

3 tsps Demerara sugar/raw sugar

1 small red Apple, cored, thinly sliced.

1-2 tsp Pure Vanilla extract

2-3 tsps Almond flakes

Makes- 30 Mini cupcakes

Method

Pre-heat oven, grease cup cake moulds.

Cream the softened butter, Vanilla and sugar until light and fluffy with an electric beater on high speed. Add eggs, one at a time and mix thoroughly. Fold in half the flour mixture and half the apple juice. After it has mixed well, add the remaining juice and flour. Fold.

Spoon in mixture into the cup cake tray and cover each cupcake with apple slices and sprinkle with cinnamon-sugar mixture and almonds. 

Bake for about 20 mins or until brown / done. 

Be sure to eat 'em fresh !

South Indian Spice Mix

Mom is in town. Hence, kitchen and pantry is full of home-made stuff. Mom saw a packet of MTR spice mix in my pantry and gave me such a disapproving look that I cringed in guilt.  How can I buy it when the same, and even better and fresher version can be made at home? 

It took us 10 minutes to get into action. And the results are in front of you.

This spice mix is called by many names - my Andhra friends call it 'gun powder' (!) while others call it 'Idli podi', 'chutney podi' etc. By whatever name its called, this dry powder is my regular accompaniement with a typical south indian breakfast. I love it. My Bengali husband would rather have his idli with Sambaar or even dal, but then that's his stubborn bong gene ;) that refuses to go beyond Luchis and porotas for breakfast.

Ingredients:

(For Dry roast)

1. Chana Dal - 1 fist full

2.Phutana- 1 fist full

3.Urad dal-1 fist full

4. Moong - 1 Fist full

5. Dry red chillies - 1 and half fist full

6. Curry leaves - 3/4 fist full

7. Asafetida/Hing - 1/2 tsp

8. Salt - to taste (approx 2 tsp.)

Other ingredients:

Jaggrey - 2 tsps

Tamarind - 2 tsps

Oil -2 tsps

Method:

On medium flame, pour the oil and roast the dry roast ingredients until dry and fragrant. ( Takes approx- 8-10 minutes). 

Let it cool. Grind this mixture with the rest of the ingredients into a fine powder. Store in Air tight container.

It is usually mixed with oil/ghee and had with rice cakes/idlis and dosa.

Shubho Naboborsho!

Realized, it is better to cook up and celebrate than lie on the bed checking temperature every 4 hours. Am glad I made the effort, I'm feeling a lot better!

Gulab Jamuns for all my Indian friends celebrating Noboborsho, Visu, Baisakhi, Bihu etc etc.

Have a beautiful, fulfilling year ahead!

Off to make Luchi and Alu'r Dom. See ya soon.

India- Pak WC 2011 special

Another hour to kill before the match begins. I can't concentrate on a book, my daughter is engrossed with her books, husband's not back yet. I guess this is my only chance to do a quick come back post on the occasion of THE match.
Made Sanjeev Kapoor's Coconut Prawn Masala and Vegetable Kolhapuri for dinner- I wanted to make something very spicy and heady to keep with today's mood. And this recipe promises all that - very Goan and very masaledaar- just like what tonight's match will be. I don't know where my enthusiasm comes from, but I dug out my camera after ages to shoot these.

You'll find the recipe here . (I just added a whole lot of green chillies to make it really hot :-) . That's about  the only addition to the recipe. )

Here's hoping I make Rasamalai and Rasgullas to celebrate India's victory, tomorrow. 

Roasted Eggplant and Date Raita

Here's a simple yet innovative  Raita recipe that I made after having it several times at a dear friend's place. Raita is a yogurt based side dish and is usually served along with rice dishes. 

You'll need:

2 and a half cups of unsweetened yogurt (I use Yoplait)

1 medium sized onion

1 tomato

2 green chillies chopped

1/2 a bunch of Coriander leaves- chopped

1/2 eggplant cut to medium size for roasting

6-8 seedless Dates

salt to taste

1/4 tsp Roasted Cumin power

Beat yogurt in a blow and chill. Roast the eggplants until brown/roasted (preheat oven to 180 degrees and place eggplants on a tray. Bake/roast for about 10-12 minutes. Turn sides occasionally for even browning on both sides) or pan roast them with a little bit of olive oil if you desire. 

Season yogurt with salt and cumin powder and beat well. Top the yogurt with the rest of the ingredients and mix just before serving. This Raita is meant to be thick and not watery. Serve as a side with Rice or rotis, as you may desire.

See you soon!

A wholesome lunch >> Chickpeas with soya granules & baby potato curry with Wheat, Oat and Quinoa Roti

 

Ma made this often. She used dried green peas instead of chickpea. My daughter loves chickpea and so does her dad. So decided to use that instead of dried green peas. The soya granules I used here was to give the curry a texture and ‘chicken mince’ like feeling to con my daughter, who refuses to eat anything vegetarian. Of course the health benefits of soya are all well known. Thrilled to say, it worked!

 

 

 

For the curry:

250 gms chickpeas soaked over night and pressure cooked to three whistles

2 Baby potatoes – boiled and peeled (optional)

1 and 1/2 tomatoes or 2 tablespoons tomato paste

1 big onion chopped

1 tablespoon of tamarind soaked in 1/2 cup warm water – with your fingers pulp the tamarind and juice it with the help of a strainer to make half a cup of tamarind juice/pulp.

Soya granules soaked in warm water and squeezed (or as per packet instructions)

1 tablespoon fresh ginger - grated

1/4 teaspoon turmeric

1 teaspoon red chilli powder (optional) – I didn’t use because of my li’l one

1 and 1/2 teaspoon Coriander dry powder

salt to taste (approx 1 tsp)

1 inch cinnamon

1 bay leaf

1/2 teaspoon Ajwain or Carum seeds

2 cloves

Oil or ghee – 2 tablespoons

Coriander leaves for garnishing

 

Method:

Heat oil in pan/wok and add bay leaf, cinnamon, carom seeds and cloves. In a few seconds add to this chopped onion and sauté it with ginger  for 2 minutes. Once translucent add tomatoes/tomato paste and sauté more. Add turmeric, chilli, coriander powder and mix well till the tomatoes are soft. Add the soaked soya chunks and mix well. Next add boiled chickpeas and potatoes. Add salt and mix more. Add about 1/2 cup water to this and cover the pan and cook of low flame for 10 minutes. One needs to cook this well for the chickpeas to soak in the masalas. Now, add the tamarind juice to this and cook for 5 minutes more. Check seasoning. Finish with a little bit of Garam masala if you wish. Garnish with coriander leaves before serving with hot rotis.

 

For the Rotis.

Knead 1/2 cup oat bran, 5 tsp quinoa, 1 cup of whole wheat flour into a soft dough and make chapatis or rotis out of it. If you want to make phulkas then don’t add quinoa for the rotis don’t fluff up when put to fire.

 

Voila! Here’s your high fiber, low GI, protein rich lunch ready!

Anniversary Cake. Chocolate, of course!

Made this cake for our Anniversary early this month. There is something very inherently sexy about Chocolate cakes, don’t you think?. This was no exception. Seemed like just the right thing to bake for the anniversary.

Simple, rich and very satisfying ! This is a mix of many recipes. I think what did the trick was the use of Lindt chocolate and Almond meal. The latter added a beautiful texture, the former, richness and personality :).

 

 

Ingredients:

• 200g Lindt dark chocolate
• 200g butter, softened
• 1 cup brown sugar
• 1 teaspoon pure vanilla extract
• 3 -4 eggs (use 3 if they are extra large ones)
• 1 cup self-raising flour
• 3/4 cup almond meal
• 2 tablespoons cocoa powder
• 1/2 cup milk

For the icing

• 200g dark chocolate – Lindt or Nestle, chopped
• 1/2 cup thickened cream

 

Method

1. Preheat oven to 170°C. Grease and line base of a round cake pan.

2. Place chocolate in heat proof bowl and microwave, uncovered, on 50% heat/medium for 1 to 2 minutes, stirring every minute, until it melts and is smooth. Set aside to cool for about 6 minutes.

3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time.  Add melted chocolate, combine well. Sift flour and cocoa together. Fold half the flour mixture into butter mixture, little at a time. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into pan and level the surface of the mixture. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

4. Chocolate icing: Combine chocolate bits and cream in a  microwave-safe bowl. Microwave, uncovered,  for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 15 minutes .

5. Spread over cake only after the cake has completely cooled down.

6. Decorate with fresh fruits or chocolate shavings.

 

Surprise spouse :)!