Hello My dear wonderful readers,
How are you all doing today? So it was cheat day the other day and I had one of these and OMG I had to give them away cause these doughnuts are so so addictive. Strawberry season is here and I think I would use it in everything and anything. This is my second strawberry recipe for the season and let’s be honest, I can never have enough of these ruby red beauties. These doughnuts are baked and not deep fried so they are more cakey than fried but trust me when I say this, one bite and you wont be able to go back evaaaa!! These pink rings of heaven are the perfect mix of sweet, tart, fresh and “munchy”. Those little red spots on the donuts are the finely chopped strawberries. The key is to dunk them in honey when nice and warm and therefore the lemon sugar melts into the doughnuts and OH MY GOD., the magic is insane!
In fact I baked 12 of these but only 11 got to the photos 🙂 cause these donuts, my friend, are just so awesome!! lol
So while I was baking these my little munchkin decided it was time for him to play in the kitchen as well. So when I was whisking and piping, my little boy was sitting on the kitchen mat, making “rice, mutta (eggs) and cheese ” which is when I was reminded about how I went to the toy store to see if I could get him a kitchen set or a toy oven but to my surprise all the kitchen toys were only in this hideous bright pink with photos of little girls making food. So what I couldn’t understand is – why is that only girls like these kind of games? I mean some of the best chefs in the world are men and they are respected all over the world, then why is it that boys cant be allowed to play with the same kind of toys. Also why is it pink?? I have never come across a pink kitchen my entire life! And no working real kitchen can ever function to its fullest if it where white or pink! Why not have a kitchen that is the same colour as the real thing! Anyway the bottom line is, I decided if he wants to play he can play with the stuff in my kitchen and when he is old enough I will help him learn and understand that there is no job that was either reserved for men or for women. Girl or boy we all deserve equal opportunity and equal respect for the choices we make.
Now back to the doughnuts, just like all my bakes, (unless otherwise specified) make sure the ingredients are at room temperature and the baking tray is well prepared. Try not rushing this step cause these doughnuts will just pop out easily if you do so. Now for the recipe
- Butter – 1 tsp
- Flour – 2 cups + more for dusting the pan
- Baking Powder – 1 tsp
- Oil – 1/2 cup
- Sugar – 1/ 2 cup + more of dusting
- Eggs – 2 large eggs
- Vanilla Extract – 1 tsp
- Apple Cider Vinegar – 1 tsp
- Salt – 1/2 of 1/4 tsp
- Nutmeg – 1/4 tsp
- Butter Milk – 3/4 cup
- Strawberry – 1 cup ( chopped fine)
- Red food colour – 1 small drop ( optional)
- Lemon Zest – from 2 limes
- Honey 2 tbsp
- Pre-Heat your oven to 180 C
- Prepare your doughnut pan by brushing butter on the inside of your baking pan. Make sure to butter the hole in the centre too . This recipe makes 12 doughnuts
- Now lightly dust the buttered pan with flour. Invert the pan and shake of the excess flour. Set aside
- In a large bowl combine flour, baking powder, salt, nutmeg and sieve twice
- In another bowl, add the oil, eggs, apple cider vinegar , vanilla, sugar and butter milk. Whisk together till the sugar has mixed well with mixture
- Then add the dry mixture to the wet mixture in 3 batches. Make sure to mix well at every addition of dry mixture to the wet
- Once you have all the dry ingredients mixed, add the chopped strawberry and colour
- Mix well to combine
- Now pour the mixture into a piping bag. Snip the bottom and pipe the batter into the prepared doughnut pan
- Fill till 80 % of the hole
- Pop into the oven to bake for 20 mins or till a toothpick inserted comes out clean
- While that is baking lets make the lemon sugar
- In a plate, zest the lemons. Then add 1/2 cup of caster sugar. Now with dry hands, mix the sugar and lemon zest. You will see the sugar turn a light green colour
- Once the doughnuts are done, let them cool for 5 mins
- Then when the doughnuts are still warm, using a pastry brush, brush honey on the face of the doughnut
- Then dunk the doughnuts into the lemon sugar
- Place on a cooling rack to dust of the excess sugar
- Your strawberry doughnuts with honey and lemon sugar are ready
Hello my Dear Wonderful Readers!!
How are you all doing today? Its been raining here all week and its been so cold, I am always in my socks and either I am eating some thing warm or drinking the same. While it is quite easy to make cold desserts, warm desserts are a little “different”. Now I know I could make a batch of warm cookies or brownies and eat them right out of the oven. But here is the thing, I wanted to incorporate fresh fruits in there as well. Now, synonymous to these cozy days, is the world Lazy! So the last thing on my mind is to bring everything to room temperature and adding raising agents etc! So this is my” no stress, just vegetate and eat warm gooey deserts” recipe.
Also this is a great option when you have surprise visitors over for dinner and you do want to make some thing sweet at the end of your meal. You could use any kind of fruit, the base remains the same and let me tell you, in my opinion, tart fruits work the best cause they cut through the sugar in the base and leave you with this wonderful warm happy feeling!
Ice cream or fresh cream, how ever you fashion to pair this dessert, it is a total win – win. Oh and did I forget to mention, its a ONE POT dessert!
My mum makes another version of the same thing and adds roasted cashew nuts and bananas too. Oh that one is out of this world and to compare the two wouldn’t be fair. So if you are looking for a warm, sweet, fruit and cakey dessert that doesn’t involve too much work but you would like to enjoy on a cold night, then I strongly recommend this recipe!
- Flour – 2 cups
- Powdered Sugar – 1 cup
- Butter – 100 gms
- Vanilla – seeds from one pod or 2 tsp
- Salt – just a pinch
- Fresh Peaches – 6 (sliced thin)
- Eggs – 3
- Butter ( just to grease the bowl)
- Milk – 1 cup
- Pop the butter into a microwaveable dish and melt. Set it aside to cool
- While that is happening, place a kitchen towel on your counter and place your large bowl
- Slice peaches to desired thickness and set aside
- Add flour and sugar and whisk together
- Then add the milk, eggs, vanilla and salt
- Whisk well to for a lump free batter ( little thicker than a pancake batter)
- Grease your pie tray or enamel wear or even your cake tin with butter ( using a shallow tray makes the fruit pop out better through the cakey base)
- Pour the batter into the pan
- Then arrange the peaches over the batter. The batter is very runny so some of the fruit may sink but that’s ok, just add more 🙂
- Pop the tray into a pre-heated over at 180 C for around 30 – 45 mins
- Once done, pull it out of the oven and serve right away with a dusting of powdered sugar and fresh cream or ice cream!!
Hello My Dear Wonderful readers!
As I made this wonderful cake, I cannot believe how fast this year went by. It’s close to a year since I started the blog, my son is almost a year an a half old and everyday there is so much happening! Some times I cannot believe that so much happened in a year and on the other hand I cannot wait for the new year to begin. My little peach takes all my time and for some strange reason I am ok with that. Maybe thats what motherhood feels like! Even as I am typing this post out, my son is sitting on my lap and every now and then I have to hit the delete button cause there are random taps on the keyboard. But all I can see is a little boy, who can look at me and melt my heart just by a little smile. That being said, being a mother also has its hard days. Like when he gets up on the wrong side of the bed and he throws a tantrum and turns the whole house upside down. Yes, I am sure you know what I am talking about if you are a mum too.
Now while I was making this cake I was reminded of my childhood days in a small temple town in Kerala. My grandfather was an advocate and a man of great importance. No not just for his skills at advocacy but for his knowledge in science, maths and astrology. You know how in those days everybody knew everybody in villages and towns? Just like that everybody knew him and everybody loved the food my grandmother makes. So people would flock to my ancestral home for lunches and late dinners. But during this time of the year, my house would sing another tune. This was the time when every morning we would wake up to a delivery boy standing with a cake box in his hand and a note that wished all of us a “Merry Christmas and A Happy New Year”. The boxes would be left on the bigger dining table in the main room and we would wait for my granny to open it! Oh the excitement to see Kerala Plum Cake, dressed in hard royal icing, with leaves of a florescent green and roses of electric pink and dark red! And a little thin cardboard piece that spelled “Merry X’mas”. That was the best! My granny would bring a nice thin knife from the kitchen and we all would fight for the biggest piece and we would save the “roses and leaves” for the end. Finally we would be happy with cake in in our bellies, red colour tongues and little hard icing all over our face. Yes, Christmas was only about the food.
I almost forgot. The little delivery boy would also have two amber bottles in his hand. Wrapped in the local news paper and then tied with a string, these bottles housed the greatest wines I have ever tasted! No they were not just grape wine. They ranged from passion fruit, to holy basil wine! Yes, Christmas was that time of the year when cake and wine was an every day affair in Kerala.
PS – we never ever got to taste the wine apart from the sweet grape “wine” which was served in plastic glasses to the children so they don’t break the glass 🙂
This recipe was one shared by a close friend of mine and they make them in Kilograms! They make them in trays and bake for almost an army! and believe me nothing ever goes to waste!
Soaking Dry Fruits and Nuts :-
- Raisins – 50 gms
- Pistachio – 50 gms (de shelled and plain)
- Sultanas – 50 gms
- Cashew Nuts -50 gms
- Walnuts – 50 gms
- Apricots – 7 -8
- Candied Ginger -4 – 5 (long)
- Candied Oranger Peel – 5 peels
- Dates – 100 gms
- Almonds – 50 gms
- Prunes – 4
- Candied Cherries – 12
- Rum – 180 ml
- Open a zip lock bag and add all nuts. Close the bag making sure to push out all the air within the bag
- Now after closing the bag, using a rolling pin, roughly smash the nuts to bring to coarse mixture. Drop the nuts into a clean glass bottle
- Now place the rest of the fruits on a chopping board ( except the rum :p) and roughly chop to small bits
- Add the chopped fruit into the bottle with the nuts
- Now add the rum over the fruits and close the lid tightly
- Give the bottle a nice shake and set aside to soak away!
- Let the bottle at least 2 days to rest by the end of day two you will see that all the rum has been absorbed by the fruits and nuts!
Now when you are ready to bake this beauty, the first thing you need to make is the golden syrup. This is what gives the cake its colour and that dark intense flavour. This part is a little tricky cause you want the liquid to resemble honey. Also at all times use a long spoon/ ladle and watch out cause you are playing with hot hot sugar!
- Sugar – 1 cup
- Water – 1/2 cup ( make sure you have a table spoon in hand)
- In a sauce pan, over low flame add the sugar and let the sugar begin to melt. Do not stir till you see the sugar begin to caramelise from the sides
- Slowly when you see it begin to bubble just slowly use a ladle and give it one stir and add one table spoon of water
- The sugar will slowly turn from white, to yellow to brown to a dark brown, that is when you will see the sugar begin to bubble, take the pan off the heat and slowly add rest of the water one spoon at a time and stir well
- Finally you will have a nice thick, dark brown syrup! That is the heart of this recipe
Baking the Cake
- Maida/ Cake Flour – 250 gms
- Powdered Sugar – 1 + 1/2 cup
- Baking Powder – 1 + 1/4 tsp
- Baking Soda – 1/2
- Butter – 250 gms
- Salt – 1/4 tsp
- Soaked Fruits
- Prepared Golden Syrup
- Eggs – 4
- Vanilla Extract – 2 tsp
- Cloves – 5 –
- Cardamom – 5
- Cinnamon Powder – 1/2 tsp
- Nutmeg – half a nutmeg
- Dry Ginger Powder – 1 tsp
- Pre heat your oven to 180C and line a 9 inch pan with baking paper. Make sure to line the sides of the pan with paper a few cms above the height of the pan
- Drain out any excess rum from the soaked fruits and receive for later use
- In a bowl, combine flour , baking powder, baking soda and salt. Sieve the mixture twice to make sure the ingredients have combined well. Take a table spoon for the dry mixture and mix into the drained nuts. This stops the nuts from sinking to the bottom of the pan while baking
- Powder all the whole spices with the powders and set aside
- Separate the egg whites and set aside. Beat the egg whites to form soft peaks
- In the bowl of your stand mixer combine sugar and butter and mix together for a nice paste
- Then add the egg yolk, vanilla extract and spices
- Then add your golden syrup that was made earlier
- Now divide your flour mixture into 3 parts and slowly combine with the spices egg butter mixture within the bowl
- After the flour, add the egg whites also into 3 parts
- Finally add the soaked fruits and nuts. If you have any liquid left from the soaked mixture then add only 3 – 4 tbsps of the liquid to the batter
- Pour the batter into the greased and lined cake pan
- Bake for 50 – 55 mins or until a tooth pick inserted comes out clean
- Once done take the cake pan out of the oven and set to cool for 10 mins, then run a knife alone the side of the cake pan to release the cake
- Invert the cake over a cooling rack and allow to cool to room temperature
- Make sure to cut only after it has cooled completely!
Hello my Dear Wonderful Readers!
Some times I wish there were more hours in a day! I cannot believe how fast this week has gone by. In the back of my mind I think I have done so much but when I look around I figure there is so much more to do. Like this post which has been pending for over a week now. Time is a luxury for a mother of a 1 year old and as a person who loves to cook and bake, some times it feels like nothing is getting done.
3 days were spent trying to develop a biscotti recipe and after 3 failed attempts I nailed it. I will post that recipe soon. Needless to say “soon” could mean tomorrow or two weeks from now. For now this is the recipe for my Ginger Bread Cheese Cake. Have fun!
- Ginger Bread Cookies – 12 – 13
- Butter – 100 gms
- Cream Cheese – 400 gms
- Eggs – 3
- Vanilla Extract – 2 tbsp
- White Chocolate – 250 gms
- Icing Sugar – 1/2 cup + 1 tbsp
- Diary Cream – 3 tbsp
- Melt butter in a microwave and then cook to room temperature
- Powder the Ginger bread cookies in a blender to fine
- Now mix the butter with the powdered cookies
- Grease your spring foam pan with butter and then tip in the butter + cookie mixture
- Press down firmly into the pan evenly to create a nice even layer. Set the pan aside
- Pre- heat your oven to 160 C
- Heat water in a pan. Then in another bowl add the white chocolate and set over the boiling water
- Make sure the bowl does not touch the water in the pan below
- Slowly melt the white chocolate. Once the chocolate has melted, set aside to cool completely
- In the bowl of your stand mixture, with the paddle attachment, mix the sugar and cream cheese to form a nice smooth paste
- Then add the vanilla extract. Once the extract has combined start adding the eggs once at a time
- Finally add the white chocolate (at room temp) followed by the cream
- Stop the mixer and crap down the sides of the bowl and give it one nice mix again
- Slowly pour your white chocolate cream mixture into the prepare tin over the ginger bread layer
- Pop it into the oven and bake for 50 – 55 mins
- Now the only way you will know if the cheesecake is done is when the time is up, shake the pan a little bit the centre might be a little wobbly but the sides should stand firm
- Now leave the pan inside the oven ( the oven turned off) and let it rest in the oven for 4 – 5 hours
- You wil see that the little rise in the cheese cake, falls down. Too much rise and fall indicates that is has over cooked
- After letting the cake rest, serve with a warm drizzle for caramel over the cheese cake and some ginger bread cookies:)
Hello Dear Wonderful Readers!
How are you all doing today? Is the Christmas season turning out to be wonderful for you as well? It’s been a month of many changes for us, starting with potty training my son (Phew!!) and introducing cows milk into his diet and making him learning to say ” Boww boww” when you see a doggy. My son has also started learning to eat on his own and when I mean eat I mean spill half of what’s on his plate and the other half may find it’s way to his mouth but first it has to be on a place on the table/floor (other than his plate) and then into his mouth! (Lol!!). Its a long process but at the end I am so proud of him for every piece of fruit that he eats on his own. We have officially said “No” to keeping a nanny too, that means lesser number of posts (but more time with my son).
So I wanted to start my Christmas inspired baking with simple, sweet, light and airy madeleines and they are unbelievably yum! This one has rosemary infused with the sweetness of strawberries giving it a wonderful twist and the sweet and spicy aroma of strawberries, rosemary and vanilla is just delightful! The basic madeleine is just the right kind of sweet with a cup of hot coffee right? This one infuses fruit and herb to give a delicious twist to the French Madeleine. Personally I think they are miniature versions of cupcakes which look like cookies! What do you say? Not really sure why they are classified as cookies! Yes I know some cookies are soft and gooey as opposite to crunchy and chewy but Madeleines are light and airy, soft and spongy like cake! Yup I am going to say they are like butterfly kisses sent from a cupcake 🙂 Ok so here is how I made them!
- Butter – 120gms
- Rose Mary – 2 tbsp (chopped)
- Strawberry – 1 +1/2 cup
- Flour- 250 gms
- Sugar -150 gms
- Baking Powder – 1 tsp
- Eggs – 3 at room temp
- Red colour – 5 – 6 tbsp
- White Chocolate – 200 gms
- In a clean sauce pan, add the butter and melt. Then add the chopped RoseMary to the butter and let the butter simmer for a few mins ( Make sure not burn the butter). After 2 – 3 mins turn off the flame and leave the butter mixture to rest for 15 to 20 mins
- Clean and de-stem fresh strawberries and chop them up into small pieces
- Then using a stick blender, blend them into a nice thick puree. Your puree should measure to one cup
- In the bowl of your stand mixer, add the eggs and sugar. Using the paddle attachment, blend on medium till the eggs are nice and foamy
- In another bowl add flour, baking powder and salt
- Once the egg mixture is foamy add the strawberry puree and mix for combine
- Then add the flour mixture to the wet mixture and mix only to combine ( do not over work the batter)
- Now using a strainer, pour the melted butter into the mixer bowl making sure not to drop any chopped rosemary into the batter
- Add as much food colour as required
- Now butter and dust your madeleine trays with butter and flour and scoop out the strawberry batter into the moulds
- Set the madeleine tray into the fridge for 20 mins
- During that time pre heat your oven to 180 c
- After 20 mins pop the tray into the oven and bake for 6- 8 mins
- You will know when the madeleines are done when they become slightly golden from the sides
- Once they are done, take them out of the oven and set to cool for 5 mins. Then take them out of the tray and place on a wire rack to cool
- While they cool, melt your white chocolate in the microwave at 20 sec intervals (strict in between)
- Once the madeleines have cooled completely, dip them into the white chocolate and place on the cooling rack to dry
- Serve along with a hot cup of coco/coffee, as you like 🙂
Hello my wonderful readers!
How are you all doing? This week is kinda special. My favourite aunt is down for a short trip to Bengaluru and so we have been spending most of the time with her. So coz of that I haven’t had time to photograph anything, so its just quick cooking, eating and shopping with the aunt. Also Mr R has been really unwell (down with the flu). So I have been juggling everything. The only thing I make sure I take a decent photo of is my breakfast and the photos are up on Instagram. So check out my profile and I would love to know what you think of it.
So last week my friend asked me if I could make an eggless bake and since I was so pressed for time, I baked this really simple Oreo Bar. They do not need any TLC and its eggless so why not? Also they do not use butter so you do not need to bring the butter to room temperature or anything like that. It is basically a one bowl thing and let me tell you, this is one quick and easy treat! Its not the typical cakey texture. Its like this fudgey dark chocolatey chunk that melts and balls up in your mouth and makes you feel like you are having a big Oreo Truffle! Well thats how I felt. Do give it a try.
- Flour – 1 cup
- Sugar – 1 cup (powdered + sifted)
- Coco Powder – 1 cup ( unsweetened and sifted)
- Baking Powder –
- Milk – 1 cup + 1 tbsp
- Vinegar- 1 tbsp
- Coffee Powder – 2tsp
- Oil – 6 tbsp
- Vanilla Extract – 2 tsp
- Oreos – A pack of 20
- Chocolate sauce – to drizzle over
- Salt – one pinch ( 1/8th tsp)
- In a heat proof bowl add half the milk and heat
- Add coffee powder to the hot milk and set aside
- In the bowl of your stand mixer, add the rest of of the milk + vinegar + oil and combine well
- With the paddle attachment on, run the mixer on medium till the mixture combines
- Then add the flour, sugar, coco Powder, pinch of salt and Baking Powder
- Once you see the mixture coming together, add the warm coffee milk
- Then add the vanilla extract and mix till well combines
- Finally the batter should be dense but leaves a ribbon when you dip the paddle into the batter and out!
- Line your baking tray with baking paper
- Pour the batter into the prepared baking tray
- Now separate the Oreo Biscuits into two and arrange over the batter how ever you like
- Bake at 180 for 30 mins or till a tooth pick inserted comes out clean
There was a time when I would sing so loud that people would stare at me from across the room. But I couldn’t care. I sang cause the world would just rush to my tongue and I couldn’t hold them back. Same way as how you touch leaves on a “touch me not” plant. You just can’t stop till the entire bush is closed and no more leaves are spread open. Emotions have a way of being trapped and locked up in music. Any kind of music. Music, the rain makes on a stormy night; music that a car makes when you do 100 mph on a highway; music that a tin can makes when you drag it over a muddy road. Some times we make noises and some times we make music. Music that takes us back to memories. Memories that we might not be able to label happy or sad, angry or mad. The same thing happens when you make food. If you love time travelling then I suggest you learn to sing or pick up a few pots and pans and get going! Make some thing that your mum makes on birthdays. Sing a song that you sang in the 6th grade and was a hit! When I cook, I love listing to acoustic covers of all my favourites songs. And trust me, the food just tastes better.
I have decided to make food that runs with the seasons. Food that runs in the family and food that makes music in my home. Yes. Food can make music too. Like when you snap a carrot into two, cut leeks fast, the sound that your whisk makes when you wanna make meringue nests. Ok I wanna continue this post but I have a little bunny rabbit running around me .. some one needs my attention and I think its criminal to be here.. So bye bye for now… see you on the next post…..
This recipe is adapted from the book Indulgent Cakes and it is divine!!!!
Leaving you with the recipe
- Blanched almonds – 2 cups
- Confectioners Sugar – 2 cups
- Pistachio – 2 + 1/2 cups (not the salted kind)
- Cardamom Powder – 1/2tsp
- Lemon Rind – 2 tsp
- Eggs – 2
- Egg White – 5
- Green Colour – ( optional) depending on how dark you want it
- Almond Flakes – 1/2 cup
- Whipping Cream – 300ml
- Greek Yoghurt – 1/2 cup
- Sugar – 2 cups
- Preheat oven to 160°C. Grease a round cake pan and line base with baking paper
- Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds
- Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan
- Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup
- Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form
- Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and cream