Monday, 30 January 2012

Pistachio and Cardamom Eggless Cupcake with Saffron Cream Cheese Frosting...

My daughter warns me many time not to muddle up with some recipes..:-P she says keep it to original, I have a habit of turning many recipes into Indian taste, well  in some degree she is right..we should leave alone some to originals. But this time I couldn't resist, since an idea struck into my mind to make cupcakes with some Indian touch.



 I wanted to make something different for my daughter's 18th birthday so I thought let's give it a go..and I actually managed to pull it through ! So by using pistachio nuts, cardamom and saffron as the main ingredients in the cupcakes I gave it an Indian recognition intentionally. In most Indian sweets and puddings these three ingredients are a must....and the flavours and aromas these bring are mouthwatering !



You will need :- 12 cupcakes


  • 140 g self raising flour
  • 40 ml sunflower oil
  • handful of crushed pistachio
  • 1/2 tsp cardamom powder
  • 120 g sugar
  • 175ml milk at room temperature
  • 1 tsp natural yogurt
  • 1 tsp apple cider vinegar
  • 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • few drops of cardamom essence

    You will need for the saffron frosting :-
    • 125 g butter at room temperature
    • 200 g cream cheese ( hang the cheese in a muslin cloth to remove any water )
    • 150 g icing sugar
    • Few drops of saffron essence
    • 2-3 saffron threads soaked in a 1tsp warm milk

      Method :-
      Preheat the oven to gas mark 4 or 175-180 degree C. Line 12 cupcake trays with paper cups. In a one bowl sift the dry ingredients together except sugar. Mix milk and cider vinegar and leave it for 5 minutes. It should curdle a little. Now mix milk mixture and other wet ingredients, whisk about 3-4 minutes. Slowly mix the dry ingredients into the wet mixture and combine. Now fill cup cakes with batter up the half way of paper cups. Bake for 20-25 minutes or until  a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean. Let the cup cakes cool completely.



      Method for the frosting:-
      Whip up the butter and cheese till light and fluffy, add sugar, essence and saffron thread and whip up few seconds. Fill a piping bag with choice of your nozzle with saffron frosting. Pipe your cupcakes .

      Thursday, 26 January 2012

      Double Celebration with Teranga Kopra or Topra Pak ~ Tri colour Coconut Fudge Delight with Ricotta Cheese

      Lets remember our great heros, the golden heritage of our country and feel proud to be a part of India."Happy Republic Day"...

      having wonderful feelings and proud moments as my daughter shares her special day with this great day of India. She always feel very proud that she was born on 26th of January, she says on my b'day whole India gets day off and every Indian all over the world celebrates her birthday...:-)

      A wish and lots of love for you on your birthday....

      Whatever you ask, May you receive....whatever you seek, may you find...whatever you wish,may it will be fullfilled....on your birthday and always... Luckiest parents and brother to have daughter and sister like you..Proud of you always !!

      To mark this momentous occasion I have made Teranga Kopra pak. Kopra or Topra pak is very delicately flavoured and delightful sweets, very easy to prepare. My mum used to make every Diwali time, I was so fond of it in my childhood, however as time went by it became distant to me..but couple of years back my visit to my hometown in India this sweet was revival to me, since my mum especially made it for me. Sadly that was the last dish she made for us. I brought some of it along for my family, and my daughter couldn't resist in asking me to make more for her. So I rang mum and asked for the recipe. She gave me the traditional method of making this sweet, but I used a couple of innovative ideas but still keeping to the original taste. Instead of Khoya or Mawa I used Ricotta Cheese, also instead of making sugar syrup on stove I used Microwave...



      You will need :-
      • 4 cup deccicated coconut
      • 1 cup ricotta cheese
      • 2 cup sugar ( adjust according to your like )
      • 1/2 cup single cream
      • 2-3 tbsp ghee
      • 1/2 tsp cardamom powder
      • few threads of saffron soaked in warm milk
      • 1 tbsp pistachio powder
      • Orange and green food colour
      • Flat greased tray

        Method:-
        In a microwavable bowl add 1 tbsp ghee and ricotta cheese. Mix well, cover the bowl and microwave it for 6-7 minutes. In between that time keep on stirring once or twice insure that chees does not get burnt. Remove bowl from microwave and add coconut, sugar, cream and 1 tbsp ghee. Cover and put the bowl back in microwave for another 5 minutes. Remove bowl again and add 1 tbsp ghee, mix well and put the bowl back in microwave for another 5 minutes. Remove bowl and make three equal parts in three diffrent bowl. In one bowl add few drops of orange colour and saffron, in another one Green and pistachio powder and leave one without any colour. Mix well.Now spread the green mixture on a flat greased tray evenly. On top of green mixture spread white and on white spread Orange mixture. Let the mixture get cool and cut them into squares. Enjoy !!


        Tuesday, 24 January 2012

        Sadi Sev, Lal Mirchi Sev, Nimbu - Mari Sev ~ Chickpea Flour Noodles

        Getting very busy as my daughter's birthday approaching..days are short, and to do lists are long...but hey I am coping...so here I am not spending too much time to write about my hectic life,instead I am coming to the recipe..

         You will need for Sadi Sev-Plain sev
        • 1 cup gram flour
        • salt to taste
        • Oil for frying

        You will need for Lal Mirchi sev
        • 1 cup gram flour
        • salt to taste
        • Oil for frying
        • 1 tbsp red chilli powder
        • 1/2 tsp carom seeds ( ajwain )

          You will need for Nimbu - Mari Sev
          • 1 cup gram flour
          • salt to taste
          • Oil for frying
          • 1 tsp black pepper powder
          • 2 tbsp lemon juice

            YOU WILL NEED SEV PADVANO SANCHO -please look  at the pics..
            Method :-
            Sieve flour and add all the ingredients in one bowl. Mix well and add enough water to make soft dough. It should be mashed potato mixture. Heat oil in a heavy bottom kadai. Take sev machine and use smallest whole disc. Fill the sev machine with dough, and press in hot oil in large circle. Fry the both side on a medium heat.Remove and let it cool. Keep in a airtight container for 2 weeks.

            Wednesday, 18 January 2012

            Orange and Pistachio Nuts Tagine

            My daughter loves Butternut squash, so whenever possible I try to include in our diet. Sadly she can't have some fruits what she loves to have. Unless fruit is cooked it's fine, therfore I always look for those recipes where we can include fruit in my cooking..In winter to boost our immune system vitamin C is very important..and I do buy those fruits and vegetables which are full of this goodness..but as I said my daughter can't have these fruits...we do get disappointed..:-(

            But hey last week I found this recipe in one of the local superstore magazine. My daughter showed me and we both liked it, so I gave it go and it was hit in our family. Recipe was non-veg, but by adding vegetables and beans I turn this one into vegetarian. Oranges added a tangy and refreshing note to this spicy Morrocan-style casserole.



            You will need :-
            • 2 oranges
            • 1 red onion sliced
            • 2 tbsp olive oil
            • 2 garlic cloves crushed
            • 2 tsp fresh root ginger minced
            • 2 red chilli fresh
            • 11/2 tsp ground coriander
            • 1/2 tsp ground tumeric
            • 1 can of mixed beans
            • 1 cinamon stick
            • 1 small butternut squash, peeled and cubed
            • 2 carrots diced
            • 1 tsp cornflour
            • 2-3 tbsp pistachio nuts
            • 2-3 tbsp chopped fresh flat leaf parsley or coriander

            Method :-Heat oil in a heavy bottom pan, fry onion till get little softer. Add garlic, ginger and chilli and cook for 1 minute. Add the ground coriander and tumeric and 2 tbsp water. Stir over a medium heat for 1 minute. Add squash and carrots, mix well and add enough water to cook. Now peel 2-3 long stripes of orange zest into casserole with the cinamon stick.Cover and cook. Mix the cornflour with little cold water and stir in. Peel, halve and slice the oranges. Add to the casserole, along with the nuts,mixed beans and parsley. Cover and cook for 5 minutes. Ready to serve with couscous . Enjoy hot !

            Tuesday, 17 January 2012

            Masala Mogo ~ Cassava chips in spicy sauce

            You will need:-
            • 1 packet of Mogo chips ( I used frozen )
            • Oil for frying + 2tsp more
            • 4-5 cloves fresh minced garlic
            • Finely chopped spring onion
            • Hot chilli sauce
            • Sweet chilli sauce
            • Chilli Garlic Sauce
            • Soy Sauce
            • Crushed black pepper
            • Fresh chopped coriander

            Method:-
            Boil mogo chips in hot water for 15-20 minutes with little salt and oil. Remove them and leave it aside. Heat oil in a heavy bottom kadai and fry mogo chips till they turn light brown. Now in another pan heat 2tsp oil and add minced garlic for few seconds, add all the sauce ( according to your taste ) and mix very well. Now add crushed black pepper and fried mogo chips. Stir well, make sure sauce is well coated on chips. Garnish with onion and coriander and serve hot. Enjoy as much as my family does. Maybe you'll like Tandoori Mogo.

            Thursday, 12 January 2012

            Tal Papdi or Til Papdi ~ Sesame Seeds and Jeggary fudge


            Most Hindu festivals spread out during the year, according to the Hindu calender. For e.g. Diwali never comes on the same date. Where as in the christian calender most festivals arrive on fixed dates e.g. Christmas always comes on 25th December...here I am writing about a particular festival which remains constant on a fixed date of the Hindu calender.  It's Makar Sankranti...If you are not familiar with this festival day please read here also known as Uttarayan in Gujarat. While the traditional Indian Calendar is based on lunar positions, Makar Sankranti is a solar event.Comes on a 14th January.



            Makar Sankranti is a major harvest festival celebrated in various parts of India. The festival includes sweets made of rice, jeggary, green gram and sesame. While I was in India I used to eagerly wait for this day, because I love Tal papadi...and now my kids love it too..although here in UK we don't celebrate as much as people do in India, but I do make this dish...every year and that reminds of my  time in India. Plz check out my few other dishes for Makar Sankranti here and here .

            You will need :-
            • 1 cup Sesame Seeds
            • 1 cup grated jeggary
            • 1 tsp ghee
            • pinch of Cardamom powder
            Method:-
            Roast the sesame seeds on a low heat. Leave it a side to cool. Take half of the seeds and crush coarse them in blender. In a heavy bottom pan heat ghee and add jeggary. Keep stirring the mixture until jeggary is completely melted. keep low heat and cook little more for about 2-3 minutes. Now add cardamom powder and all the seeds. Mix very well. Take from the heat and spread evenly on a greased tray. Cut into a diamond or square shape while its warm. Enjoy !

            Monday, 9 January 2012

            Mattar Dhokli ~ Indian Pasta and peas in Daal

            How many of you do your cooking and other work ( chores ) while talking on the phone ? I never used to, but now days I do. While I talk to my family in India I spent my time on the phone for hours and hours...yesterday I was and I ended up cooking double amount of Gujarati daal..but I didn't worry about it at all. I planned my next days lunch from that. So I refridgerated leftover daal, and this afternoon I made a daal dhokli, with peas.



            Daal Dhokli is very delicious homely Gujarati dish ,warm comforting one pot meal. Great in winter months and by adding peas in there surely you can have healthy meal.



            You will need :-
            • 3-4 cups Gujarati Daal
            • 1 cup shelled peas I used frozen
            • 2 tbsp oil
            • 1/2 tsp mustard seeds
            • pinch of Hing
            • 1/2 tsp Red chili powder
            • 1/4 tsp Turmeric powder
            • 1/4 tsp Garam masala
            • 1 tsp Coriander and Cumin powder
            • Salt to taste
            • Handful of fresh chopped coriander
            • Handful of fresh chopped onion
            • Lemon juice

            You will need :- Dhokli Dough
            • 1 cup wheat flour
            • 2-3 tbsp Gram flour ( Besan )
            • 1-2 tsp Red chili powder
            • 2-3 tbsp oil
            • 1/2 tsp turmeric powder
            • 1/2 tsp carom seeds ( ajwain )


              Method :-
              Mix all the ingredients for Dhokli dough in a bowl, add water and make a stiff and smooth dough. Roll out the dough, cut it into pieces, separate the individual pieces and leave them for a while. Meanwhile in a large heavy bottom pan or kadai heat oil and add mustard seeds and hing, when it spultter add peas and all the masala. Cook for few minutes and add daal . add about 1/2 cup water now. Bring it to boil.Add the dhokli pieces to the daal and cook it for a 15-20 minutes on medium heat until the dal starts to thicken and the dhoklis have softened and cooked. Garnish with coriander, onion and squeezed lemon juice. Serve hot. I eat even cold with little peanut oil on top.

              Sending it to Nayna's event Let's cook with leftovers and Veena and Kalyani's event Cooking with left overs....

              Thursday, 5 January 2012

              Pani Puri ( fried crispy sphere indian bread filled with tangy water )

              My blog baby turns 2 today. Happy B'day JCO..Celebrating with homemade pani puri.
              There is no introduction needed to be given to any south asians for Pani Puri...In my family me and my daughter loves to have these cuties time to time..and whenever we have it, I really boast about  pani puri available in India..



              Every single time when I am in India every day my pani puri dose is fixed. plus when I returned I do bring big dabba full of puri's ..:-) that doesn't mean that we don't get here , we do but they are very hard, they hurt in your mouth so much, so I always make it at home, it is a long process but I don't mind coz my daughter LOVES it..
              If Pani Puri is new to you please see here



              So let's see what will need to have these Delicious, mouthwatering and tangy pani puri , which I always have cravings for ...



              You will need :-
              Box of Puri's recipe see here
              Tamarind and date chutney
              Mint and coriander water
              Potato and black gram ( boiled ) kala chana



              You will need :- for Mint water
              • Half a bunch of mint
              • half a bunch coriander
              • 2-3 green chillies
              • salt to taste
              • Cumin seeds
              • black salt ( sanchal powder )
              • fresh ginger
              • red chilli powder
              • mango powder
              • black pepper powder
              • 11/2 to 2 ltr cold water
                Method :-Blend all the Ingredients with little water first, then add remaining water and adjust your taste. In one bowl add chopped boiled potatoes and chana, add salt, red chilli powder, dhanajeera powder and fresh finely chopped coriander. mix well and keep aside.
                 Whenever you are ready to have your pani puri prepare to make small hole in puri.
                 stuff the puri with potato and chana mix, pour some tamarind chutney and mint water and have it one go. you can't bite it ;-) Enjoy like my daughter

              Wednesday, 4 January 2012

              Pani Puri ( Puri recipe ) Fried Crisp Sphere Indian bread

              You will need :-
              • 3/4 cup semolina ( any )
              • 1/4 cup plain flour + for dusting
              • few tbsp water
              • Oil for frying
              • very small round cookie cutter


              Method:- Mix both flours and add little water at a time to make a dough. Not too hard not too soft. let it rest for few minutes. Knead dough again and mould into two equal parts from it. Now take one part and make a ball, dust little flour on worktop, roll out few mm thick round chapati. Take a cookie cutter and cut out small round shapes. Now roll out each circle slightly more thinner.



               Cover them into damp cloth. Meanwhile heat oil in a heavy bottom kadai. Keep the heat on a medium flame. Now add one puri at a time and fry it for few seconds and remove it. repeat this step for all the puris. Now turn down the heat and re fry all of the puri's again.





               Fry them till it turns into light golden brown. This time your puri's will become crispy. Remove on to absorbent paper. Let it cool completely  and store in an air tight container and use when required.

























              

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