Strawberry doughnuts with Honey and Lemon sugar

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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 Β “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 πŸ™‚ 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

Ingredients :-

  1. Butter – 1 tsp
  2. Flour – 2 cups + more for dusting the pan
  3. Baking Powder – 1 tsp
  4. Oil – 1/2 cup
  5. Sugar – 1/ 2 cup + more of dusting
  6. Eggs – 2 large eggs
  7. Vanilla Extract – 1 tsp
  8. Apple Cider Vinegar – 1 tsp
  9. Salt – 1/2 of 1/4 tsp
  10. Nutmeg – 1/4 tsp
  11. Butter Milk – 3/4 cup
  12. Strawberry – 1 cup ( chopped fine)
  13. Red food colour – 1 small drop ( optional)
  14. Lemon Zest – from 2 limes
  15. Honey 2 tbsp

Instructions :-

  1. Pre-Heat your oven to 180 C
  2. 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
  3. Now lightly dust the buttered pan with flour. Invert the pan and shake of the excess flour. Set aside
  4. In a large bowl combine flour, baking powder, salt, nutmeg and sieve twice
  5. 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
  6. 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
  7. Once you have all the dry ingredients mixed, add the chopped strawberry and colour
  8. Mix well to combine
  9. Now pour the mixture into a piping bag. Snip the bottom and pipe the batter into the prepared doughnut pan
  10. Fill till 80 % of the hole
  11. Pop into the oven to bake for 20 mins or till a toothpick inserted comes out clean
  12. While that is baking lets make the lemon sugar
  13. 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
  14. Once the doughnuts are done, let them cool for 5 mins
  15. Then when the doughnuts are still warm, using a pastry brush, brush honey on the face of the doughnut
  16. Then dunk the doughnuts into the lemon sugar
  17. Place on a cooling rack to dust of the excess sugar
  18. Your strawberry doughnuts with honey and lemon sugar are ready

 

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Cranberry and Pistachio Biscotti

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Hello my dear readers!!

How have you all been? The seasons greetings to you and I hope you all are enjoying the holidays. This is a quick post and I apologize for not having the time to write a nice long post about what has been happening. For now I shall leave you with this recipe and I hope you guys love it as much as we did during this festive season. Lots of love guys :*

Ingredients :

  1. Eggs Β – 2
  2. Flour – 1 + 1/4 cup
  3. Baking powder – 1 tsp
  4. Orange Zest – 2 tbsp
  5. Caster Sugar – 1 + 1/4 cup
  6. Pistachio – 100 gms
  7. Cranberries – 50 gms
  8. Nutmeg – 1/4 tsp

Instructions :-

  1. Pre-heatΒ your oven to 180 C
  2. In a large bowl whisk sugar and egg till light and pale
  3. Then add the orange zest and nutmeg
  4. Slowly fold in the rest of the ingredientsΒ using a spatulaΒ (try notΒ to deflate the volume of the eggs)
  5. Once it all comes together, flour your work surface and drop the dough ball
  6. Slowly make a long log with the end tapering
  7. Then transfer the log to a baking tray and bake for 25 mins
  8. After 25 mins take it out of the oven andΒ put to rest till cool enough to handle
  9. Then cut into thin slices
  10. Lay it flat on the baking sheet and pop it back into the oven for another 10 mins till golden brown
  11. Bring it back out of the oven and set to cool
  12. Store in an air tight container

 

Adapted from NigellissimaΒ 

 

 

 

 

 

 

 

 

 

Ari “Rice” Muruku – Deep fried, crisp and with a touch of spice!

 

 

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Hello My Dear Wonderful Readers!

How are you all doing today? So my next recipe for the season is the Rice and Urad Dal Murukku. In case you have never had these before, let me tell you, this is the Indian version of a deep fried snack that comes in a number of variations that is a staple at your 4 o clock tea / coffee. Yes, we love to have a little some thing to “bite into” every evening. But of late these savory snacks have been reserved only to be savored during festivals such as Diwali etc. So I decided why not make a batch of these pinwheels. They are really easy to make but you do need a “Murukku Maker / Press” The theory is the same as a piping bag for cream, just that the mixture is tighter and thicker so you need a little more force when squeezing them.

These murukku makers are available in both brass and stainless steel. I have the brass one and they come with various ends / nozzles just like your piping tips. Best enjoyed with a cup of tea or coffee these Murukku’s can last 2 – 3 weeks if kept in an air tight container. Make sure to use a good brand of oil. I used rice bran oil and you areΒ sorted for a long time πŸ™‚

Ingredients :-

  1. Rice Flour – 3 cups
  2. Urad Dal – 6 tbsp
  3. White Sesame Seeds – 1 tsp
  4. Black Sesame Seeds – 1 tsp
  5. Red Chilli Powder – 1 tsp
  6. Pepper Powder – 1/2 tsp
  7. Asafoetida – 1/2 tsp ( more if you like it pungent )
  8. Salt – to taste
  9. Oil – 3 tbsp
  10. Oil to fry
  11. Water to bind ( depends on the quality of the rice flour)

Instructions :-

  1. Heat a heavy bottom Khadai and fry the urad dal till they start turning golden brown. Make sure to stir continuously or else the dal might burn
  2. Once they are ready , add into a blender and powder to a fine powder
  3. In a large plate/ even your kitchen counter, drop the rice flour, urad dal powder, salt, white and black sesame seeds, pepper powder and asafoetida. Give it all a nice mix with the tips of your finger to spread the ingredients evenly
  4. Then add the 3 tsp of oil and mix into the mixture till they almostΒ resemble Β bread crumbs
  5. Finally add water little bit at a time to make a nice tight dough. Remember all you need is the dough to come together
  6. Take small portion of the mixture and run it through the murukku maker to see if you are able to make nice round circles. If you find that the circle keeps falling or breaking then you need little more water in the dough
  7. Once you have your dough ready, heat oil in a khadai ( enough to be able to deep fry these wheels)
  8. Cut a baking paper into equal sqares and at the back draw circles of equal size. you can use these as a stencil to make all your murukkkus
  9. Now attach the start tip to the murukku maker and fill the barrel with the rice flour dough
  10. Slowly make round shapes of the murukku on your prepared baking paper
  11. Start from the inside and go round towards the outside
  12. Once you reach the outside, pinch the end towards the murukku
  13. Once you oil is nice and hot ( make sure the oil is always at medium flame not too hot and not too cold)
  14. Fry these in batches of 2 – 3 depending on the size of your khadai. Wait til they turn golden bown on both sides. Keep turning them when in the oil for even browning
  15. Lay them on kitchen paper tower to soak up the excess oil
  16. You Murukku is ready! Store in an air tight container

Dark Chocolate covered Chocolate Cookie hearts

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Hello my dear wonderful readers!!

Its been so long and there has been so much happening, I do not know where to begin! We finally moved to our own place and I am so excited cause there is so much sun light and space in the form of big balconies! lol. So to start our sweet journey at the new place, I decided to make these simple yet decadent cookies. Hey you know what I discovered, if you want to get rid of the smell of paint in a new place, all you need to do is bake some thing nice! I made these cookies and the paint smell reduced considerably. The next day I made some biryani and that sealed the deal. Β hahahahaha…

These cookies are super easy to make and are perfect if you want to make chocolate cut out cookies.

Ingredients :-
1. Flour – 2 cup
2. Baking Powder Β – 1/4 tsp
3. Cocoa Powder – 4 tbsp
4. Demerara Sugar – 1 cup
5. Butter – 100 gms
6. Milk – 4 tbsp
7. Salt – one pinch

Β Instructions :-

1. Pre Heat your oven to 180 C – Using your baking paper or silpat mat, line your cookie baking tray
2. In a bowl combine butter and sugar. Beat well for 2 – 3 mins
3. Then add the baking powder, salt, flour, cocoa powder. Then slowly add the milk to flour mixture. Use a wooden spoon and once the dough comes together use your hands and bring it all together
4. Finally you will reach a nice thick doughy consistency
5. Lay a baking paper over your kitchen counter and place the cocoa dough in the centre
6. Then place another piece of paper over the dough ( the same size as the paper underneath (40 cm x 40cm)
7. Using a rolling pin, roll out the dough to a nice thin size
8. Then remove the paper over the dough and using the cookie cutter, cut out the desired shape
9. Slowly place the cookies over the prepared baking sheet. These cookies do not expand so its ok to not leave too much space between the cookiesΒ 
10. Bake for 20 – 25 mins ( do not wait for the cookies to turn dark brown)
11. Once they are ready , place them on a cooling rack and they are ready for their dressing πŸ™‚

For the glaze
1. Micro wave, 50 gms of dark chocolate in spurts of 30 seconds each. Make sure to put out the bowl every 30 seconds and mix with a spatula. This will help prevent the chocolate from burning
2. Dip the cooled chocolate cookies in the melted chocolate and place over a wire rack to let the excess drip down
3. Sprinkle with your favorite kind of topping / sprinkle!!

Healthy Flax Seed and Oat, Raisin Thins

 

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Hello my Dear Wonderful Readers!!

How have you all been? Its been a long time since I got down to blogging and trust me when I say, the last week has been such a life changer! Have you ever looked down from a flight that is just about to land? That moment when you see tiny cars and thin trees and wormy roads? That’s the moment you realize how small you really are! We have been travelling a lot for the last few days and I have come to the firm belief that, no matter how hard you try, some things cannot be controlled. Its sad when people who drink and smoke their whole lives, live happy without a care are fit as a fiddle while people who are so cautious about their physical and mental health might have the worst medical condition. I guess what I am trying to say is that, what really matters, is that you live each minute of each day to its fullest and you do your part. There is no point living a vegetarian life when our mind is full of vengeful thoughts. There is no need for an argument with your spouse when life itself is full of challenges thrown at you every day. Every time I have fought or scolded some one its makes me feel like all I did was bring negativity into the room and nothing stands a chance to improve.

While such tumultuous thoughts run through my head, my cup of hot green tea was beckoning for a little some thing to go along with it. Much to my dismay, reaching for the cookie jar had only resulted in a depressing after thought of how many calories I have to burn the next day or why my greedy tongue has not been able to make its peace with 3 cookies undoubtedly made with much more sugar than flour or butter πŸ˜› . So here was my answer!

A simple #NO GLUTEN! NO FLOUR, REFINED SUGAR FREE COOKIE- ( OH! did i mention no butter too)

These are so really simple to make all you need is a fork and two bowls. So lets get to it ….

 

Ingredients :-

  1. Instant Oats – 2 cups
  2. Raisins – 1/2 cup
  3. Flax Seed – 3 tbsp
  4. Virgin Coconut Oil – 1 cup
  5. Egg – 1
  6. Palm Sugar – 1 cup
  7. Cinnamon Powder – 1.2 tsp
  8. Vanilla Extract – 1.2 tsp

Instructions :-

  1. Pre-heat your oven to 150 C and line a baking tray with parchment paper
  2. In a bowl, mix oats, flax see, raisins, palm sugar, cinnamon powder and give it a good mix with a fork ( make sure you do not have any lumps of sugar)
  3. In another bowl, crack open the egg. Add the coconut oil and vanilla extract. Give it a good whisk with the fork
  4. Slowly pour the egg mixture over the oat mixture and set aside to soak for 10 mins
  5. Then using the same fork give it a good mix once again to coat the oats well with the egg mixture
  6. Now using a small ice cream spoon or a normal spoon scoop out even portions of the oats and egg mixture and place on the baking tray
  7. Then with the back of the fork press down to flatten
  8. I like these nice and thin, so they snap when I bite into them
  9. Bake in the pre heated oven for 10 – 15 mins (till they turn light brown )
  10. Once they are done leave to cool completely – remember they will be soft when they come out of the oven but leave to cool completely and they will crisp up soon!!
  11. Store in an air tight container once cooled

Chocolate Pavlova with Raspberry compote and cream

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Hello Everybody!!

Happy World Chocolate Day! Now I was so tempted to make a nice chocolate brownie with lots of gooey frosting and stuff, but I decided I did not wanna play with flour. Β Pavlova has always been my nemesis! Smaller version of the same are easier to make, but the tricky part is not till you get it in the oven, its when you have to pull it out of it. Make no mistake, if there were ever a fight between a tiramisu and pavlova, the tiramisu would win, but if I wanted to keep it light a pavlova is the way to go. Β  When I say “light” I mean “lighter” πŸ˜›

The perfect pavlova should be crunchy, gooey, chewy in the center, not too sweet and just right. The first time I made a summer pavlova, with kiwi, fresh cherries , passion fruit and lots of lemon curd. It was really good. But it was not really a looker and after repeated attempts I realized two things. Firstly – a Pavlova is not a cake! – so do not expect it to be nice and puffy like a cake. And Secondly, Time it! Time your baking time and after the baking time, leave it inside the oven to cool till it comes down to room temperature. Texture is everything when it comes to this dessert. What makes this dessert, much craved for is that wonderful crunchy exterior and then that gooey, chewy, marshmallow center. The cream over the Pavlova is just for additional creaminess and to balance out the sweetness of the pavlova itself. I strongly recommend that when ever you make a Pavlova, use a strong pungent flavor to top it off. Β That just makes this dessert a ride on a roller coaster. You could use fresh raspberries too, but I took the liberty to make a concentrate with the raspberries, added a little honey and made it a little more dramatic. But like I said, using fresh raspberries would do well too. Needless to say, the last time I made it, it was over within a day. So if you are the one cutting into the pavlova, make sure to save some for your self too!

 

Ingredients for the pavlova base:-

  1. Egg Whites – 6
  2. Sugar – 300 gms
  3. Coco Powder – 3 tbsp
  4. Balsamic Vinegar – 1 tsp
  5. Chopped Dark Chocolate – 2 tbsp

 

Instructions :-

  1. Pre Heat you over to 180 and line two baking tray with parchment paper. Draw two discs the size of a quarter plate on the lower side of the paper
  2. In the bowl of your stand mixer, fitted with the whisk attachment, pour in the egg whites and whisk on medium speed
  3. Once the whites are double in size and are nice and glossy, add one spoon of sugar at a time
  4. Now increase the speed and whip on high speed till nice firm peaks are formed
  5. Take off the bowl from the mixer and gently fold in the coco powder, balsamic vinegar and dark chocolate
  6. Make sure to only fold in the ingredients or you will knock out the air from the whites Β ( which you really do not want)
  7. Now divide the batter equally and pour over the two circle you drew earlier on the parchment paper
  8. Using a spatula or a butter knife, level off the top
  9. Pop the baking tray into the oven and reduce the temperature to 150
  10. Bake for 1 hour and 15 mins
  11. Once you hear the ding of the oven, DO NOT OPEN IT AJAR! slowly pop a wooden ladle between the door of the oven and let it sit till the pavlova had completely Β cooled and reached room temperature
  12. Mean while get on with the raspberry goo πŸ™‚

 

Ingredients :-

  1. Frozen Raspberries – 100 gms
  2. Honey – 3 tbsp
  3. Whipping Cream – 300 ml

Instructions :-

  1. In a sauce pan, combine the raspberry and honey
  2. Cook on medium flame till the mixture begins to boil ( stir occasionally)
  3. The let the mixture reduce to half on the same flame
  4. Once it has reduced by half, take it off the flame and let it cool down
  5. Whip the double cream to stiff peaks and set aside

 

  • When you are ready to assemble the Pavlova, first use one pavlova as the base, add cream and spread evenly
  • Then add half the raspberry goo and sprinkle some chocolate chips
  • Then place the next pavlova over the first layer and repeat the same step
  • Your Chocolate Pavlova is ready!

Recipe Adapted from Nigella Lawsons book

 

 

 

 

No bake, Power Packed Chocolate Breakfast Cookies

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Hello my Dear Wonderful Readers!!

How you all been? I have been quite busy of late with my grandma visiting us in Bangalore and she wanting to spend time with her great grandson. So every morning after the morning chores are done, I take my son to my mum’s house. This does not leave much time for blogging or cooking as me, my mum and her mum (my grandma) are busy taking turns and playing with my son. Mr R is very busy in office as usual and comes and picks me up from my mums place after work. We are travelling to Cochin this weekend as I am scheduled to get my gall bladder removed there. The only niggling factor i am worried about is Mr R’s capabilities in terms of child care. He’s a good dad but still getting a hang of the soft skills involved in day to day baby management. In any case, all those adventures are for a different post. Until then I will leave you with these very awesome power packed cookies. I am trying to get up early to get a post in these days and i have understood that I am not a morning person and takes a lot of effort. Till next post, Adios Amigos. πŸ™‚

Ingredients :-

  1. Dark Chocolate – 250 gms
  2. Oats – 1 + 1/2 cup (Instant)
  3. Mixed Dry fruits – 1 cup ( I used pistachio + raisins and dry figs)
  4. Coconut Oil – 4 tbsp (50 gms of butter)

 

Instructions :-

  1. Β In a microwavable bowl melt the chocolate on medium power at 30 second intervals and stirring frequently.
  2. Add the coconut oil to the melted chocolate. Set the chocolate aside to cool ( You could add cream at this stage to make it more creamy and rich)
  3. In another bowl add the instant oats
  4. Then add the dry fruits. I did not chop the nuts but you could if you want to
  5. Finally add the melted chocolate and coconut oil mix into the oats
  6. Stir well to combine and coat all the ingredients well
  7. Now oil your hands with a little oil and slowly make small balls of the oats mixture. Arrange them on a large cookie sheet
  8. Once you are done with all of them use a spoon and push them downwards (press them to form flat cookies)
  9. Pop the cookie sheet into a fridge and let them set till nice and hard ( 1.5 to 2 hours)
  10. Your breakfast cookies are ready!!