Saturday, December 11, 2010
When I came home, I realized we didn't have any ice-cream in the freezer and there was no way I could buy one at that time. So the brownie was forgotten and I got myself occupied with some other work. But now when I look back, I think these Jammie Bodgers would have been a lovely treat. I had prepared these about a week back. They are super easy, really quick and taste better than the store brought ones.
Makes about 15 large cookies
Refined flour (maida): 2 cups
Frozen butter, chopped: 125 grams(I used refrigerated ones)
Caster sugar: ¼ cup + 1 tablespoon
Egg, lightly beaten: 1
Vanilla essence: 1 teaspoon
Strawberry jam: 4-5 tablespoons(I used Kissan mixed fruit jam)
Unsalted butter, softened: 50 grams
Icing sugar: ½ cup
Sift the flour into a bowl and rub the butter with your fingertips. Add the
sugar, egg and vanilla essence and mix into a soft dough. Knead the dough
gently on a lightly floured surface until smooth.
Preheat the oven to 180°C. Grease two baking trays.
Roll out the dough thinly on a lightly floured surface and cut into rounds with a two-and-a-half inch cutter. Re-roll the trimmings and cut into more rounds. You should get around thirty rounds.
Place fifteen rounds on a baking tray. With a small three-fourth inch heart-shaped cookie cutter cut out the centres of the remaining rounds. Place the cut-out rounds on the second baking tray. Bake in the preheated oven for about twelve minutes or until pale golden. Remove from the oven and transfer the cookies to wire racks to cool completely.
For the filling, beat together the butter and sugar until smooth and creamy. Spread the butter cream evenly on the whole cookies. Spoon a little jam over the butter cream, place the cut-out cookies on top, pressing gently so that the jam fills the heart-shaped space.
I used a doughnut cutter for fifteen rounds and a cookie cutter of the same diameter for the remaining fifteen rounds. Also, I found it difficult to roll out the whole dough, so I took lemon-sized balls of the dough and rolled them out.Buttercream is used as an adhesive, so don't omit it.
Sunday, November 28, 2010
Last week Grandpa had come India. Nada had called me up and asked what should she sent for me through him. I told her I don't need anything...ok, i did ask her for some things, but what she sent me really moved me. She had sent me cannelloni shells and lasagna sheets, both of which I had been missing after coming to India. She had also sent me a couple of tart pans and muffin cups. Though I really wanted them, I hadn't asked Nada to sent them, and yet she sent them. That was ssooooo sweet of her. Nada, I LOVE YOU!!
I used the cannelloni shells to prepare beef cannelloni. I didn't follow any recipe. I simply tried to recreate the taste of the cannelloni served at Ponderosa-without ricotta cheese coz i hate ricotta cheese in my cannelloni. And I should say, I did a good job, but I am sure I could have done better with a little more planning. I filled the shells with beef in bechamel sauce and poured bolognaise sauce over the shells. I had placed the shells in one small and one large Pyrex dish. But the sauce managed to cover only the larger dish. I was in no mood to prepare more bolognaise sauce, so I used some store bought tomato sauce for the second dish. It turned out to be extremely tangy. But the next day, Voila! it tasted just like Ponderosa's.
Recently a new reality show named "Masterchef India" started airing on star plus. A couple of weeks back, on children's day, some kids were made to judge the dishes prepared by the chefs. Inspired by this format, my sisters decided to judge my cannelloni. So, as soon as I removed my cannelloni from the oven, my 2 younger sisters, my bro and 3 of my cousins, all of them seated themselves on the dining table and began to shout for food. I got 8s and 9s for my cannelloni...not bad,huh.?
In the following recipe, I have doubled the amount of bolognaise sauce. Feel free to experiment...
For the meat filling:
2 tbsp olive oil
2 cups minced beef
1 large onion, diced
1 clove garlic, crushed
1 tsp Italian seasoning, or to taste
2 tsp chilly flakes, or to taste
salt, to taste
For the bechamel sauce:
3 tbsp butter
3 tbsp all-purpose flour
3 cups milk
salt and pepper to taste
a pinch of nutmeg
For the bolognaise sauce:
2 tbsp olive oil
1 large onion, diced
5 tomatoes, quartered
1 tsp chilly flakes
3 cups water
5 tbsp tomato sauce(optional)
salt, to taste
20 ready-to-cook cannelloni shells
200g cheddar cheese, grated
50g mozzarella cheese, grated
For meat filling:
Heat oil in a saucepan. Saute onion and garlic till onions begin to lose its colour. Add beef. I used some green chillies too. Saute till the beef is cooked. This might take some time. Add about 1/3 cup of water if needed, but remember, we need the filling to be dry. Add the seasoning and switch off the flame.
For bechamel sauce:
Heat butter in a sauce pan. Add the flour and saute till they combine well. Add all other ingredients. Bring it to a boil. Let it simmer till it becomes thick enough to coat the back of a spoon. Pour it into the meat filling and mix well.
For bolognaise sauce:
Blend the tomatoes in a food processor. Heat oil in a deep saucepan. Saute onions till they become transparent. Add all the other ingredients. Bring it to a boil. Adjust the seasoning and remove from flame.
Smother 1/4 cup bolognaise sauce into the Pyrex dish. Fill the meat into the cannelloni shells. You can use a teaspoon to fill them and use the opposite end of the spoon to push it in. However, I was more comfortable using my hands. That way , I can control the amount of meat the goes into my cannelloni. Remember, overfilled cannelloni don't taste good.
Place the filled cannelloni in the Pyrex dish. You can use 2 dishes if the don't fit into one. Do not place the shells one upon the other. Pour the bolognaise onto the shell. Top with the cheeses and bake at 200C for 30 minutes or till cheese become golden brown.
Sunday, October 24, 2010
Umma: Oh, can we get an eggless banana bread recipe?
1 cup sugar ( 3/4 cup if using Indian granulated Sugar)
3 bananas (I used 12 small ones)
4 tbsp melted unsalted butter(I used salted butter and left out the salt)
2 tbsp yogurt/curds/dahi
1 and 1/2 cup all purpose flour (Maida)
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla essence / extract
1/4 cup milk
1/2 cup chopped walnuts (optional- i used pistachios and almonds instead)
- Pre Heat oven to 350 degree Fahrenheit / 180 degree centigrade
- Mash the bananas, add sugar, yogurt and mix.
- With a hand beater add butter, salt, and flour till incorporated. (You can just mix them in too)
- Mix the Baking Soda with the milk and add it to the above mix along with the vanilla essence.
- Mix in the walnuts and stir till everything is well blended.
- Pour this batter in a greased bread tin and bake for about 50-60 minutes or till a tooth pick inserted comes out dry.
Tuesday, October 19, 2010
This is the main reason why I decided to make my own cinnamon rolls. I wanted a "healthy" cinnamon roll. I'm not talking about a zero-calorie zero-cholesterol cinnamon roll, but at least something I can eat without feeling guilty about it.
1 cup milk
3 tbsp butter
3 1/2 cup all-purpose flour
1/2 cup sugar
2 1/2 tsp yeast
1 tsp salt
6 1/2 tbsp sugar
1 1/2 tbsp cinnamon powder
1 cup powdered sugar
2 tbsp melted butter
2 tbsp milk
1 tsp vanilla extract
Microwave butter and milk for 30-45 seconds. Add 1 cup flour, sugar, egg, yeast and salt. If the milk is not hot, the yeast won't act and if it is too hot, the yeast will die. So see to it that the milk is lukewarm. Beat well. Add enough flour to get a soft dough. Make a ball and keep it covered for 2 hours(when I am in a hurry, I keep it for just 1 1/2 hours and it works fine).
When it rises, roll the dough into a 15x11" rectangle(neet not be perfect, just an estimation). Mix the sugar and cinnamon powder to prepare cinnamon sugar. Sprinkle evenly over the rolled dough. Roll the dough and cut into slices. Depending on the thickness, you will get 20-30 slices.As I had mentioned, some of the cinnamon sugar may come out when cutting into slices. This can be sprinkled on top of the rolls. Place the rolls in your baking dish, 1/2" apart, and let rise for 30-45 minutes. Bake in a preheated(375 F) oven for 20 minutes. If you are not using glaze, serve them hot.
To make the glaze, mix all the ingredients and pour over hot rolls. Let it cool before serving if you are using glaze.
Sunday, October 10, 2010
This month's challenge was molten lava cake hosted by Divya.
Nada left this month and I totally lost my mood. I didn't feel like preparing anything. She would call me almost everyday asking me if I had prepared the lava cake, and I would tell her that I'll do it later since my exams had started. It's not like I wasn't interested. Molten lava cake has always been in my to-do list. I even attempted to prepare it once. But it turned out to be a fudgy muffin-without a molten centre.Anyway, I kept delaying it, until thursday, when I decided that I would take part in the challenge, no matter what. So I go whipping and melting and baking. The cake was super easy to prepare but I wasn't sure if it would turn out to be success. After all, a person like me can turn the best recipes into a flop one. I began to get nervous when the top was not cooked even after 15 minutes. After 20 minutes, I removed the pan from the oven and inverted one of the muffin cups onto a plate. Fingers crossed, I cut open the muffin. And boy, was I dissppointed!! Though the centre was moist, it did not ooze out, like Hetal and Tanuja's (from showmethecurry.com). I decided to click a picture anyway. And as I was taking a photo, you know what I saw on the cam screen??? Hot molten lava oozing out............mmmmm. I was soo happy. My sisters and brother wanted me to prepare it again. What better compliment could a cook wish for??
Molten Lava Cake
Recipe source - showmethecurry.com
Makes 6 large cakes
Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 4 oz (113g)
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 cup (40g)
Butter – for greasing ramekins
1. In a double boiler, melt chocolate.(I microwaved for 30 sec)
2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.
3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.
6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream.(I think I preferred it without ice cream.Nothing comes between me and my rich chocolate lava cake :P)
Wednesday, September 8, 2010
For the pastry:
Butter (frozen) -100g (preferably unsalted)
Baking powder-1/4 tsp
Ice cold water-as required ( which will be a few drops)
Sieve maida ,salt and baking powder together. Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.
Add in the beaten egg and water and gather it into a soft dough.
Roll it out on a lightly floured surface and lift it up carefully and line the tin that you will be baking it in.If it breaks up and you need to do a patch work, big deal! It wouldn't be seen outside! ;)
Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in.
Boiled and shredded chicken-1/2 c ( you can substitute it for paneer or other veggies of your choice)
Onion-250 g ,chopped
Cheese-100g (cheddar will work fine)
Salt and pepper to taste
Oil- as needed.
Heat oil and slightly fry the chicken/paneer til it is golden brown. Add in the onions and fry till onions have caramelised.
Switch off the flame.
Add milk, cheese, beaten eggs, salt and pepper and mix well.
Pour into the pastry case and bake for 25 mins or till golden brown .
Let it cool in the tin completely . Serve it in wedges.
Tuesday, August 3, 2010
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces (I used salted butter)
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt (I used salted butter and thus did not use additional salt)
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries (I used 1 1/2 cups)
Preheat oven to 350 degrees F (177 degrees C). Butter an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan or line it with parchment paper.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Friday, July 9, 2010
Chicken- 1, cut into small pieces
Onions- 6, big, sliced
Ghee- 2 tbsp
Cumin seeds- 2 tbsp, roasted and powdered
Ginger garlic paste- 2 tbsp
Green chilli paste- 2 tbsp
Garama masala powder- 1 tbsp
Turmeric- 1/4 tsp
Tomatoes- 2 medium, peeled
Curds- 1/2 cup
Cashewnuts- 1/2 cup
Kasoori methi- 1 tbsp
Marinate chicken in 1 tbsp ginger garlic paste, little curds and salt for 15
minutes. Saute onion till brown. Cool and blend with tomatoes.
Heat ghee in a kadhai. Add green chilli paste. Stir for a while. Add ginger
garlic paste and fry till aroma comes. Add garam masala and cumin seeds.
Saute for 2 minutes. Add onion tomato paste, chicken and salt. When chicken
is cooked, add cashew nut paste. Let it boil. When it boils, add 2 tbsp ghee
at the center of the gravy.When ghee melts, add kasoori methi.
Optional: Wash and heat a piece of charcoal on direct flame. When spark
comes, add it to the curry. Remove charcoal before serving.
Tuesday, July 6, 2010
- Split gram dal- 500 gm
- Rice(paccheri)- 2 cup
- Egg - 1
- Salt- to taste
- Maida- 1/4-1/2 cup (if needed)
- Blend rice, egg and salt with a little water in a blender until it forms a not-so-wattery batter.Add a little maida if it gets wattery.
- Pour a little batter into a bowl.Add some dal. The dal should be well coated by the batter.
- Fry in hot oil on high flame.
- Remove the dal when it becomes hard and gets a light golden colour. Remember not to add all the dal into the batter in one go, add only as much is needed to make in one batch.
Sunday, June 20, 2010
3 cups all purpose flour
1 and 3/4 cups water(approx)
1 tea spn honey
1/4 cup chopped olives/roughly ground flax seeds
2 tea spns active dry yeast
1/4 tea spn red chilli flakes
1 tea spn salt
2 tbl spn butter
1 tbl spn butter
Dried oregano or basil
Add salt and honey to luke warm water. Add yeast and leave it for 10mins to get active.
Sunday, May 23, 2010
A couple of days back, we had a small get together at home. Umma asked me as to what I would be preparing, I began to rack my bains for something different. I settled for oven baked chicken as I felt it would be healthy. The chicken baked beautifully, not too hard and not too soft, with a perfect blend of spiciness and tanginess. I didn't even get a chance to click pictures, so if anyone of you tries it out, you are welcome to send me the photos and I will upload them.
1/2 kg chicken, cut into small pieces
1 tsp coriander seeds
3/4 tsp cumin seeds
6 cloves garlic(you can reduce the amount of garlic if you are using the larger variety)
1 small piece ginger
1 tbsp lemon juice
1 tbsp vinegar
1/4 cup yoghurt
2 tsp chilli powder
potato wedges, onion rings, quartered tomatoes(optional)
Marinate chicken with salt and juice of 1 lemon. Keep it aside. Grind ginger, garlic, lemon juice, vinegar, cumin and corinader seeds to a smooth paste. Mix with curds, chilli powder and salt. Add the chicken and mix it well. Refrigerate for at least 30 minutes. Place the chicken pieces on a greased baking tray and bake for 10 minutes on moderate heat. Turn the chicken over and baste ghee over the chicken. If you wish, you can add veggies now. Bake on high heat until the chicken becomes charred brown(similar to tandoori chicken). Turn the chicken again and baste ghee. Bake until the chicken becomes brown and all the liquid evaporates. Serve hot.
Tuesday, May 18, 2010
- 4 tbsp all purpose flour
- 5 tbsp sugar
- 2 tbsp cocoa
- 3/4 tsp baking powder
- 1/2 tsp coffee powder
- pinch of salt
- 1 egg
- 3 tbsp milk
- 3 tbsp oil
- 1/4 tsp vamilla essence
- Mix all the dry ingredients in a bowl.
- Add oil, milk, vanilla and egg. Mix well.
- Pour into 2 microowave safe mugs. It might cover only 1/3 of the mug, but don't worry, its going to rise.
- Microwave the mugs on medium for 1 minute. It will rise.
- Leave it for 10 seconds and then microwave for 30 secondson medium.
- Make sure not to overcook. The center mght look a little undercooked, but that's fine.
- Invert the mug onto a plate, or simply dig into your mug with a spoon.
Wednesday, May 12, 2010
When I was small, this was prepared annually. Every year, during the mango season, we'd get these small fibrous mangoes called "kaatu maanga" translated "wild mangoes" from India. This was one of my fav curries. Then after some time, we stopped bringing them from India, though I don't know why. Anyway, when Uppa came to Qatar last week, he brought these mangoes, and I was delighted. After so many years I got an oppurtnity to taste this again. Mmmmm...my mouth is watering.
10 kaatu maanga/ wild mangoes
1 tsp mustard seeds
2 springs curry leaves
3-4 dried red chillies
2 green chillies, slit open
1/2 cube jaggery
1/2 cup coconut milk(optional)
Peel the mangoes.
Soak the peel in 2 cups of water, changing the waer about 3-4 times, so that the peel becomes thin and you have about 6 cups of mango water. Keep the water aside and discard the peel.