Orange and semolina mini muffins recipe

Orange and semolina mini muffins

I don’t even remember when I have blogged last time, was so tied up by couple of family tasks.  Today thought of trying something without following any recipe as I love such brainstorming

Thus this recipe emerged. Used couple of ingredients I have at home to make these mini muffins, its super easy and the muffins turned out delicious too

Coming to the recipe

Ingredients

Fine semolina (chirooti rava) - 1.5 cups

Brown sugar – 2/3 cup (not powdered)

Fresh juice of two oranges – about 2/3 cup

Eggs – 2

Butter – 1/3 cup

Baking powder – ½ tsp.

Vanilla essence ( optional)

Method

• Throw in all the ingredients into a huge bowl and whisk well with a hand whisk. Yes trust me I did exactly this.
• Once the ingredients have come together simply scoop out and pour in muffin pans.
• Bake at 180 degrees Celsius for about 20 minutes.
• Remove the tray and let it cool for about 5-10 minutes before removing the muffins from the pan.

Tip: I was thinking it will be nice if I soak these mini muffins in orange syrup, what say? . Will try :)

Bake and enjoy ..

Thanks

Chaithanya 

Pressure cooker palpayasam recipe

Pressure cooker palpayasam recipe

Palpayasam is one of famous south indian delicacy and in north it’s called as kheer. Traditionally it is cooked on stove top, adding rice, sugar and milk and stirred for long time so that rice is well cooked in milk and the sweet and delicious dessert is made

My family loves palpayasam and its one of the kid’s favourites too... Over the years I have started to make it in the pressure cooker. I have many friends who do the same.

Ingredients

Rice – ¼ cup

Milk – 3 cups

Sugar - 1/3 cup

Saffron – few stands (optional)

Cardamom powder – a pinch (optional)

Method

• In a pressure cooker (I use a 2 litre stainless steel pressure cooker) add the rice, 2 cups of milk and sugar and  keep it on gas stove on low flame. Wait until you hear the first whistle and switch off the stove after 5 minutes.
• Open the lid once the pressure is released automatically.
• Use a potato masher and mash the rice randomly.
• Add the saffron and cardamom powder at this stage and mix well, also add a cup of hot milk to this. Mix well again.

Note: I sometimes grind few almonds (about 5-10) in the payasam.

you coudl also increase the sugar quantity depending on your taste.

Thanks and regards

Chaithanya

Chocolate genoise cake recipe

It was that day when a friend posted  the above pic on Facebook and the chocolate cake took all my attention... lol  I shared it on my Facebook wall as well. Few of my friends hinted about baking a cake. And it was a time when I have not baked a indulging cake for a long time. And decided to go ahead with my gut, don’t waste time when you want to bake a chocolate cake :)

I wanted a rich, soft and moist cake and I checked into my reference book which is nothing but ‘Joy of cooking’ oh I treasure this book like anything. I thought of baking a black forest cake but I dint have cherries in stock. So instead I thought of making the genoise and layer it with chocolate whipped cream. The whole effort was so worth as the cake turned out delicious and my son kept asking for his second helping, he dint even stop at his fifth helping …yes trust me on this. I happened to share it with my neighbours too and they loved it.

Ok without delaying much let me get into the recipe

Ingredients for the cake

All-purpose flour -¾ cup+1 tbsp.

Cocoa powder - ½ cup + 1 tbsp.

Sugar- 1 cup

Eggs- 6 eggs

Butter – 1/3 cup

Vanilla extract – 1 tspn

Method

• Sift the flour and cocoa powder together and keep aside.
• Melt the butter and keep aside.
• Set the bowl of eggs and sugar in a skillet of barely simmering water and whisk constantly until the mixture is warm to the touch (about 110 degrees F). Remove the bowl from the heat and beat on high speed until the mixture is lemony coloured, has tripled in volume and has  reached the stage where when the batter dropped from a spoon  should flow like a continuous flat ribbon, approximately 10-15 mins if using a hand held mixer. In 3 additions, sift the flour mixture over the top and fold in very gently with a rubber spatula.
• Add in the melted butter mixture and also a teaspoon of vanilla extract to the batter and fold gently.
• Scrape the batter and pour in a 9 inch pan and bake for about 30 minutes at 180 degrees Celsius. Let the cake cool in the pan for about 10 minutes and remove it from the tin to a wire rack. Let it cool.

Ingredients for moistening syrup

½ cup sugar

1/3 cup water

• Mix, cook stirring until the sugar is dissolved.

Ingredients for the chocolate whipped cream

100 gms of cooking chocolate

3 tbsps. Of boiling water

One cup of fresh cream

2-3 tbspns – icing sugar

• Whip fresh creaming keeping the bowl of fresh cream over a bowl of ice or cold water and whisk until puffed up and form soft peaks. Don’t over whip as it might split.
• Pour the hot water over the chocolate and wait for it to melt and whisk well until the chocolate is smooth.
• Fold in the chocolate mixture slowly into the whipped cream and mix gently.

Assembling the cake

• Slice the cake into two discs.
• Take one disc and place on a board or a plate and sprinkle the moistening syrup.
• Spread the chocolate cream over the moistened cake.
• Moisten the top of another layer with the syrup and place the moist side down to the chocolate cream. Press to level.
• Moisten the top of the layer. Spread the remaining chocolate cream over and sides of the cake.
• You could decorate or pipe rosettes.

Tip. You can use the same recipe for black forest cake by filling the layers with cherries and decorate the cake with cherries and chocolate shaving.

Refrigerate the cake for at least 12 hours before serving.

Happy Baking :)

Thanks

Chaithanya

Misthi dahi - Thick sweetened yogurt

Misthi dahi has been made and eaten in our country and tradition since ages before the invasion of the flavoured yogurts we get in the market these days. Its not difficult to make these flavoured yogurts, not only that, once you get an idea of making this you can make a lot of variations of these. I tried this and is very happy with the outcome and hence sharing the recipe. Its nice to be served chilled in this summer as well!!!

Ingredients

Milk - 1 litre

Sugar - 1/3 cup

Saffron threads - a few

Yogurt - 2 tbspns

Method

Bring the milk to boil and leave it in low flame for about 20 minutes until the milk has reduced to half of the original volume. Then prop a strainer over a small metal bowl or earthen ware container and strain the condensed milk to remove any lumps. Allow the milk to stand until the temperature drop slightly.

Now remove the layer of skin from the surface of the milk. Whisk the sweetener, saffron, and yogurt into the milk. Cover the container and put it in a quiet warm place. The misthi dahi should be firm in 4-6 hours after that refrigerate it.

Serve it chilled and enjoy!

Thanks

Chaithanya

Recipe for rose flavoured palpayasam

Recipe for rose flavoured palpayasam

I know what you guys must be thinking, again dried rose petals recipe...yea, I have been smitten by it and what better occasion than Holi to use it up :)

I saw ample recipes using dried rose petals but finally thought of infusing it in my palpayasam recipe. I have a recipe of palpayasam which I usually make in pressure cooker. Did the same recipe but with a twist. So here goes the recipe

Ingredients

Rice - 1/3 cup ( I use jeera rice)

Ghee - 1 tspn

Milk - 500 ml

Sugar - 1/3 cup

Milk powder - 1/2 cup

Dried rose petals - 2 tbspn

Chopped dry fruits for garnish.

Method

Wash and drain the rice

Keep the pressure pan on stove, add ghee and roast the rice in the ghee for about 1-2 minutes.

Pour in the milk, add the sugar and close the lid of the pressure cooker and pressure cook for about 1-2 whistles.

Open the lid once pressure is released and add the rose petals, stir in the milk powder and stir for another few minutes.

Serve hot or cold and garnish with finely chopped nuts.

Note: 

• Adding milk powder is optional, you may return the pressure cooker on stove and cook for sometime to make the payasam thick.
• You may tie the rose petals in a small potli and add to the payasam and remove it off once its flavour has entered the payasam . I did that since I was afraid my kids would make a big fuss on seeing the petals.

Cook and enjoy :)

thanks

Chaithanya

Dried rose petals and vanilla bean panacotta recipe

Dried rose petals and vanilla bean panacotta recipe

Ordered for dried rose petals with my online grocer on impulse, the house smelled nice when it was delivered. But the problem starts when you have no idea how to use it up!.. yes , the story starts there. Posted my query in a cooking group where I got few suggestions and panacotta was one among it. Checked for recipes but nothing satisfied me, so just read few recipes and came up with one of my own. That's what earning is about , right? Anyway ..the result is here though it got a bit scratched when I was un moulding it into a plate. Never mind, will be more careful next time and i guess this can be pardoned as long as it tastes good too. 

But wait..there is a saying 'the dessert needs to be spectacular because it is served then the gourmand is no longer hungry' . In that case this is not to the mark. ;)

Coming to the recipe

Ingredients

Milk - one cup

Fresh cream- one cup

China grass/ agar agar - 5 gms dissolved  in 50 ml water

Sugar - 3-4 tbspn

Vanilla bean - half of one bean or few drops of essence.

Dried rose petals - 3 tbspn packed

Method

Keep ready 4 small bowls or ramekins smeared with a little oil.

Mix the milk, cream, the petals and scrape out the vanilla bean and warm it up

Melt the china grass in water in microwave.

Pour a little of milk cream mixture into the melted china grass and then mix well and then add this to the whole of the milk and cream mixture.

Sieve this mixture into prepared moulds and let it sit in the fridge for few hours. If you want a firm panacotta, let it rest overnight.

Slowly remove the panacotta from the sides and unmould it into a plate or scoop and eat from the mould itself. Either way you wish.

Make and enjoy 

thanks!

Chaithanya 

Dates and Banana payasam in coconut milk

This payasam/sweet/dessert is made using all natural sweeteners. Its easy to make , healthy and delicious and my kids relished it as their evening drink, following is the recipe for the same.

1.Pitted dates- 20
   Ripe Kerala banana ( Nendrapazham)- 2
   Water 1/2 cup
2.Grated coconut - 2 cups
   Hot water -1 cup
3.Cardamom powder - a pinch
   Cashew nuts - 2 tspn
   Ghee/clarified butter- 2 tspn

Pressure cook pitted dates and chopped bananas in half cup of water for 2 whistles or until it is cooked.
Remove the milk from the grated coconut using hot water in a blender and keep aside
Mash or blend the cooked dates and banana mixture and add the coconut milk and cook until the milk boils or bubbles.
Remove from flame, add a pinch of cardamom powder and fry cashew nuts in ghee/clarified butter and garnish over the payasam.

Note: Hope you would have noticed that I have not used any sugar or jaggery , all the sweetness comes from the dates, so if you want the payasam more sweet , please feel free to add more dates.

Serve hot or cold and enjoy!

Avocado rava kheer

No, I am not growing avocados in the  backyard ( I live in a flat ), nor I have any estate of avocados anywhere :) , I just love this fruit and its versatility and above all it is so nutritious and is very rich in anti oxidants that you find it hard to avoid this fruit.. I wanted to incorporate this fruit in my diet few years ago , but always got it wrong and now I have almost learnt to get the good ones. Those who have never tried this fruit even till now will tel you it is otherwise called as butter fruit since its texture and taste is like butter.. so soft, smooth and silky.

For this evening I tried kheer with it .. Ok now dont get into thinking that I cooked avocados in milk .. Nah! I did something which a kid can do , in fact these days kids can do much better! I made rava  or sooji or semolina kheer and added avocados into it and mixed well. Its quick , easy and simple and not to forget healthy. So here goes the recipe..

Ingredients

Medium rava - 4 tbspn

Milk 2 cups

Sugar candy ( kalkandam) - a handful

Avocado - 1

Cardamom powder - a pinch

Method

Mix the rava and one and half cups of milk and cook till the rava thickens, it takes less than 10 minutes. Remove from flame and then scoop in the avocado pulp to the kheer. Add in the remaining half cup of milk and stir well till the pulp gets well incorporated in the kheer. You can also use a hand blender for this!

Add a pinch of cardamom powder and serve !

Mango icecream

This is what I tried last summer , updating in my blog with the recipe

Ingredients
2 cups chilled milk
1 cup milk powder
1 cup sugar (readjust this quantity if using canned mango pulp)
1 cup fresh cream
1 cup mango pulp

Method

Set the thermostat of your freezer to an appropriately low temperature.

In a saucepan, mix together the mango pulp and two tablespoons of sugar. Boil for 8-10 minutes on a medium flame, stirring well. Then remove from the heat and let cool.

Churn the milk and remaining sugar for about four minutes in a blender (or with a hand mixer/ beater) till frothy. Add the milk powder to it and whip for two minutes more.
Add the mango puree to this milk and sugar mix, stirring well till blended.
Finally, add the fresh cream and churn the mixture for precisely two minutes -- if you churn it for longer after having added the fresh cream, the mixture will curdle.
Pour the mixture into an aluminium pot or vessel, as aluminium will help the icecream set quickly. Fix the lid on tightly, or cover the mouth of the pot with plastic wrap to avoid ice crystals forming in the icecream. Freeze for four hours.
Take the mixture out of the freezer after four hours, and whip it well once more, using a beater or blender. Freeze again for 3-4 hours. Once the icecream is firmly set, return the freezer's temperature to normal.

Chocolate panacotta

Had  a big can of fresh cream bought to make a black forest cake, scratched head  to find ways to finish off the can. Made waffles and served with fresh cream , still dint get over and then got on to this trial. But gave my own twist and turns and kids just loved and licked over it !....sharing the recipe for the same 


Supposed to be chocolate panacotta :)

Fresh cream- 1 1/4 cup
Milk- 1/2 cup
Sugar candy - one handful ( powdered)
Arrowroot powder- 4 tbspn
Cornflour- 1 tbspn
Chocolate gratings - 1/3 cup- 1/2 cup

Method
Mix the arrowroot powder to 1/4 cup of cream
Mix the remaining fresh cream , milk , sugar, and the arrowroot mixture , remove a small quantity from this mixture and mix the corn flour and keep aside. Heat the contents of the pan and bring to boil. Add in the cornflour mixture also. Let it boil and thicken slightly. Remove from flame and add in the grated chocolate till it melts with the mixture.. Let it cool and pour in separate smaller bowls or in one bigger bowl and let it set for few hours. 

Original recipe :http://www.foodchannel.com/recipes/recipe/chocolate-panna-cotta/