Blogofyum

Food, Recipes…..garnished with memories

Archive for the month “March, 2012”

Vanilla Cup Cakes with Chocolate and Candied Orange Peel Frosting

Do I sound like one of those ‘masterchef’ guys, who make stuff with terribly long names? 😐

Please excuse me.

Last weekend was one of the most productive weekends I have ever, EVER had in a long…long time.  I worked-out.OK! A little! That does count! I did a bit of cleaning. I cleaned my room. Ah! It looks so much better now.  I was cribbing to a friend of mine, about not being able to clean my room and the evergreen topic of how I don’t find enough time to juggle. Finally I was motivated enough and now knowing the kind of work that has gone into cleaning, I dare not mess my room again. 😛

To beat the Monday Blues I decided to make cupcakes. You know, like a reward 😉 to myself, of course!  There is something special about cupcakes isn’t it? I remember watching Carrie Bradshaw with mouth-watering envy as she devoured the almost-perfect little cake with pink frosting in ‘Sex in the City’.

Oh! By the way, I made some lovely candied orange peel this Sunday. It is a simple three step process.

 I just discovered that I love making cupcakes exactly 23689 times more than I actually like to eat them. Making these lovely treats is actually purgative.  Have you noticed that all the cupcakes look same with minuscule  differences and  imperfections. I love the part when I line them up, take in their differences and cover them up with lovely frosting.

Nothing too overwhelming about the frosting. Its  simple melted chocolate and milk.

Sinful

They taste very well without the frosting too. Sweet, spongy and just the right amount of moistness. But that’s not their best use. Smother the cup cakes with copious amount of chocolate and eat them in mass 😀

 

 

CANDIED ORANGE PEELS

Peel of 2 oranges, thinly sliced.

1/2 a glass of orange juice

2 tsp of sugar

Peel the oranges and remove the pith with the knife. Reduce the mixture of orange juice and sugar into half. Add the orange peel and cook it for 2-3 minutes. Place the cooked orange peels on a baking tray, sprinkle some sugar and bake it on 150 degrees for 5-7 minutes.

VANILLA CUP CAKES-RECIPE

1 1/3 cup All Purpose Flour

1 tsp Baking powder

1/2 tsp Baking Soda

Salt-a pinch

1 cup powdered sugar

3/4 cup fresh cream

3/4 cup milk

1 tsp Vanilla extract

FROSTING

Grated Cooking chocolate

3-4 tsp of milk

In a bowl mix in cream and sugar and whip till the mixture becomes smooth. Sieve the flour, baking powder and baking soda and mix the dry mixture with the cream and sugar mixture. Add milk and mix till the batter becomes smooth.

Grease/ place the baking paper in the cake molds and pour the cake batter. Bake for 10-12 minutes at 180 degrees.

Melt the chocolate with some milk and once the cake cools down, pour the chocolate on top and sprinkle some candied orange peel.

Now after this, don’t you feel that world is surely a better place to live in? 🙂

More to come…

Toodles! 🙂

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Blast From The Past

I have been on a romantic movie spree since Sunday. It happens once in a while. These are the times when I speak as an authority when it comes to the matters of the heart. I become this philosophy consumed, idealistic creature.

Here’s the thing about love. Everything written about love is true. Yes. Even the most cliched ones. From “Love is Blind” to “Journeys end in lovers meeting”. Everything is true. One has to fall “in” love with everything. You’ll have to think big. That’s the risk you need to take. That’s how it works. Isn’t it?

Now what happens if it doesn’t? What happens when one starts feeling as small and as insignificant as humanly possible? What happens when it starts aching in the places, which you never thought existed inside you? BAM! THUDD!  You fall flat on your face and then you start doing some random things like, joining the gym, getting haircuts and all that jazz.  By the way, falling flat on your face, absolutely sucks! And after all that, however long it may be, you’ll go somewhere new, meet new people, people who will make you feel worthwhile again, and all the pieces which were misplaced, will start falling back into place.  That’s when you know that you have separated yourself from all the suck and try again. Waaaaaaaayyyy later and this time waaaaaayyyyy more cautiously.

That was surely some food for thought.

Aah. Food. Back to square one.

Remember, I had told you, I absolutely had the right thing for this blogpost? Well, yes! I know I always say that. Never mind.

This is my dad’s recipe and I believe that nobody makes this dish as delicious as my dad. I have tasted various versions, but nothing beats this.

Aate Ka Halwa. Ok! I am salivating now. My dad has spent significant years of his life growing up in Kota, Rajasthan. He recollected that this was given as a prasad (anything edible that is offered in religious places) to all the people who went to the gurudwara. There is something special about the prasad given in all religious places. So delicious!

So on Sunday my dad made Aate Ka Halwa. You know there are two categories of food. Food that reaches your heart and food that reaches your soul. This belongs to the latter. I asked him if he could make some more, for the blog, to which he replied “Then when will you learn?”

So I decided to make this amazingly simple, delicious, soul-touching sweet. I have told you about my sweet jaw I think 😉

The ingredients used are minimum, but the process is a tad longer than usual. Take my word, its absolutely worth it.

I have used jaggery instead of sugar, because it gives this rustic flavor and I love jaggery.

Who wants the last bite?? 🙂

Atte Ka Halwa- Recipe

1 cup wheat flour

1 cup ghee/clarified butter

1 cup jaggery

5-6 Almonds, slivered

1/2 cup of water

Heat the ghee in a pan and roast the wheat flour in it. This is the time consuming part. You need to roast for about 10-12 mins. Basically the color should turn from pale brown to slightly dark brown and there should be no raw smell of the wheat flour.

Add jaggery and stir for about 5-6 minutes. Slowly add water, till you get the consistency shown in the picture. Add nuts and serve hot.

And now can you see those running shoes?? Yes? Then go run! 😀

If you never feel guilty (like me) then you are the happiest one after this 😛

Carrot and Orange Cold Soup

I know what exactly you are craving for in this hot Bangalore summer. I know what’s going on in your mind.  I know juuusssssst the right thing to make on a hot Sunday afternoon.

Cold Carrot and Orange Soup.

Interesting right? Probably an answer to all your burning questions? Just the perrrfect thing you’ve been yearning for?

This soup kick-starts with beautiful, sweet, citrus-Oranges. See! We are already off to a great start, aren’t we?

Then we have some onions, ginger, carrots, fresh coriander and pepper.

This soup is really light and different. The orange chunks, give each sip a kick of flavor and crunch.

Bright. Refreshing. Packed with beautiful flavors. Absolutely slurpacious!

Top Secret: I wasn’t too sure if I was going to like this soup.

But two bowls down and I am loving it. It’s different and sometimes, different is delicious!

 

Carrot and Orange Cold Soup- Recipe

Makes 3 medium servings

1 medium size bowl, chopped carrots

2 Oranges, cut into chunks

1 small onion, chopped

5-6 peppercorns

1/2 tsp ginger, grated

Fresh Coriander

Salt

1/2 tsp olive oil

 

In a pan heat olive oil and cook the carrots and onions for about 5-7 minutes. Add water and simmer for 4-5 minutes. Blend the mixture with coriander  peppercorns and ginger. Chill the mixture for half an hour.

Add the orange chunks in you soup bowl and pour the carrot mixture on top.

Sit back and enjoy on a summer afternoon.

Have a Happy Sunday.

By the way I just have the perfect thing for my next post. 🙂

More to come….

Minty Melon Salad

Let me tell you again! I am NOT  a salad person! Its the weather which is making me feel like eating nothing other than some fresh fruits. On the flip side, I think this diet is going to last for a while. 😛

With this weather and weekend in the proximity I feel absolutely unproductive (a mental hi-five if you are with me) I have some serious work lined up for the weekend  and I need to think about five, umm no! ten things that can charge me up.

1. Bruce Springsteen’s “I am on Fire”

2. A long drive (alone, by the way) on a traffic-less road and listening to rock ‘n’ roll.

3. Paint my nails, bright sunshine yellow or orange.

4. Watch “The Holiday” and eat vanilla ice-cream with piping hot chocolate sauce! See! I am actually feeling better, just the thought of it makes me dreamy. I mean both ice-cream and Jude Law 😛

5. Sleep with ridiculous number of fluffy pillows around.

6. Dance

7. Shop. Umm Didn’t I do that just last week? Doesn’t matter.

8. Pizza

9. A surprise

10. Fresh Mint and Melon Salad.

Now we’re talking baby!

Just realized that two out of ten feel-good-factors above involve food! 🙂

This is a very quick recipe. It took me about 10 minutes. The flavors are absolutely refreshing.

Don’t get intimidated by the melon scoops. I like my salad pretty plus I had to do something to come out of my I-feel-so-unproductive-zone. You can very well, chop the melons into big chunks.

MINTY MELON SALAD- RECIPE

Makes a medium bowl of salad

1 small size cantaloupe or musk melon

1/4 Water melon

For the dressing

10-15 sprigs of mint

Juice of 2 lemons

1/2 tsp pepper powder

1/2 tsp salt

1/2 tsp powdered sugar

Scoop/ cut the melons and refrigerate for 10 minutes. A cool salad is always refreshing.

Grind the min leaves along with lemon juice, pepper powder, salt and sugar. Toss the melons with the dressing.

Tell me how you like it…

More to come…….

Potato and Broccoli Crunchies

Hola people!

A happy holi to all of you.  I hope that all of you have a colorful year! A holi party was hosted by some family friends and I just got back. My hands are red, hair is purple,  my clothes have a whole lot of colors. I look as vibrant as ever!  As a child it was imperative that you had these color stains, when you went to the school, next day. Just to show-off what a wonderful holi you had! I think I still am going to show-off but this time I am the teacher!

I was just thinking how my life would be if my hair was curly. I would be so proud to show-off my locks. My hair is painfully straight and no amount of curling, styling, spraying helps! Looks like the outside of my head is just like the inside- Stubborn!

Probably I should just let my hair be as it is. Straight. But sometimes you want a change. Curly with just the right amount of frizz. Whatever.

Talking about change, sometimes, one needs to have broccoli, and not in the form of soup or salad.

There are days when you should totally totally eat something deep fried- without feeling guilty. If you agree with me then a mental hi-five!

And if you like potatoes- Hi-five again!

Let’s think about the classic combinations. Apple and Cinnamon. Strawberry and chocolate. Garlic and pepper. ummm garlic, pepper and mint?! May be! Why not?!

By the way the best way to cook potatoes is to microwave them in a plastic bag, with the skin for about 6 mins. You will get perfectly cooked potatoes.

I am looking for a perfect crunch. Like real crrrrruuuuunnnnnch! You get it?

Open pantry. No bread crumbs. No cornflakes. No cornflour! What do we do?

Rice flour and puffed rice powder! Let’s give it a shot!

You like cheese? Lets add cheese!

Something inside tells me that you are totally going to love this!

Potato Broccoli Crunchies- Recipe 

Makes 6 medium size crunchies

4 potatoes boiled and mashed

12-14 broccoli florets, chopped finely

5-6 cloves of garlic

2-3 tsp of mozzarella cheese

1 small cup of chopped mint

2 tsp of black pepper powder

Salt as per taste

For the coating

Rice flour+water paste. Consistency should be medium. Not too runny or thick.

Puffed rice- powdered

Mix the mashed potatoes, broccoli florets with crushed garlic (grate it), mint leaves pepper and salt. Give it a round shape using a cookie cutter/a cup.

Dip the mixture in rice flour paste and then roll it over the puffed rice powder.

Allow them to rest for a 10 mins in the refrigerator and then deep fry them.

Serve hot.

More to come!

Honey Crunch Cookies

OK, so I am early from work, and suddenly I don’t know why  I am having a strong craving for something sweet… extra sweet. Ok! ok! ok! Not suddenly! It’s very regular. Something sweet before meal, after meal, in between meal. I have a sweet tooth,  sorry. jaw!

Let’s talk about comfort food.

Chocolates. Potatoes. Chips. Ice-cream. Pizza. A big bowl of corn flakes, with  milk, jam and a generous serving of Hershey’s chocolate sauce! Absolutely sinful.

As a child I remember I was way too much into mixing the odd things, which sometimes used to be as delightful as the one mentioned above or… a total disaster! And no! I am not going to talk about the disaster part here.

Can we talk about the cookies now?

All set!

I am a huge fan of the Baskin Robin’s Honey-Crunch Ice-cream. So these cookies are inspired by the Honey Crunch Ice cream.

These are gorgeous, chewy, little treats, with brown sugar. These are like the chocolate chip cookies, without the chocolate, of course!

Cookie Dough

And they sound so simple- Honey Crunch cookies

Honey Cinnamon and Sesame. A combination that feels so utterly refined and pleasingly natural. And yes! They just take about 5 minutes to bake.

If you want to throw in some chocolate chips, then we are so totally friends for life! 🙂

HONEY CRUNCH COOKIES- RECIPE

Makes 6 cookies

2 cups -Cornflakes (Crushed)

2 tsp- Honey

1 tsp- Milk Powder

1 tsp- Wheat Flour

1 tsp- Brown Sugar

1/2 tsp sesame seeds

1/2 tsp Cinnamon Powder

1 tsp Butter

Mix the butter with sugar, milk powder, cinnamon, honey, sesame seeds and wheat flour. Once they ingredients are properly mixed, tip in the cornflakes and mix well.

Make round shaped cookies. Just in case the mixture doesn’t come together, 1-2 tsp of milk would bind it well.

Bake the cookies for 5 mins at 150 degrees. Allow it to cool and have it with a steaming cup of coffee.

Now if you excuse me, I have a cookie bowl to lick…

Thank you very much.

More to come…..

Green with Envy

Summer!!!

Here we are in the thick of it. Right now I am having a bad shoe bite and an aggressive and a patchy suntan. Oh! and by the way, the SPF-40 doesn’t work! I don’t remember Bangalore being this hot ever!

What’s going on in your kitchen? If you are anything like me, then watermelon is dinner and Grapes, Oranges and Pineapple in the only thing you can see in the fridge. Can’t wait for the Mangoes!

The best of summer awaits, and I hope that this summer brings you some cute flip-flops, great hair days and yes.. tonnes of ice cream.

Coming back to Green with Envy.

Image

I am a regular watcher of the “Cocktail Kings” on TLC. I just love the way they come up with some amazingly different combinations, the fancy glasses they use..may be I should learn the art of bar tending sometime. That’s a +1 to my bucket list.

It’s been almost a year since I started drinking green tea. Since when did I get this annoyingly healthy?! I wanted to jazz up my green tea a bit, and hence came – Green with envy. Green apple+green tea+ honey+ lime juice! That’s it! As simple as that.

GREEN WITH ENVY- RECIPE

Makes 2 servings.

2 tsp Green Apple Crush. Also chopped green apples can work.

2 cups of Green tea

1 tsp Honey

1/2 tsp of freshly ground cinnamon

Juice of 1 lime

Follow the instructions at the back of the green tea pack to make 2 cups of green tea. Add freshly ground cinnamon to the boiling green tea. Once it cools down to room temperature add lemon juice and honey and refrigerate it for half an hour.

Take a glass and pour some green apple crush at the bottom (or green apple pieces) and then pour in the cooled green tea.

Image

Happy Summer once again 🙂

and tell somebody about Green with Envy.

Heck. Tell everybody 😀

More to come…..

Corn and Pineapple Soup

Just back from a big fat Indian wedding. The good thing about weddings is that, you get a chance to dress up , see some really cute guys and… the food (of course)!! The not-so-good thing is that, you don’t feel like eating anything for the next few days.

It’s time to ease up.

It’s time to make yourself a cup of tea. It’s time to lie on the bed and stare at the ceiling a bit. It’s time to sit on the kitchen platform and have a conversation, leading nowhere.

It’s time to ease up, just a bit.

It’s time to make a giant bowl of soup. Something sweet, spicy and healthy.

Sweet Corn

 

Would you believe me if I say that this soup is the best soup I have ever made? It’s just slurrrrrpalicious!

Say hello to my new chopping board! 😛

By the way, did you know that Pineapple is a negative calorie fruit?! Apparently, pineapple requires more food energy to be digested than it provides.

This soup is pure and simple.  Corn and pineapple with some spices, and we’re done!

 

The Essentials- Part I

The Essentials- Part II

The Essentials- Part III

Psssssst…. This soup is super filling too.

Corn and Pineapple soup

Soup+garlic bread

 

CORN AND PINEAPPLE SOUP- RECIPE

1 cup fresh pineapple

1 cup sweet corn (boiled and crushed coarsely)

1 tsp red chili powder

1/2 tsp butter

3-4 garlic cloves

1 tsp black pepper powder

1 tsp mixed herbs

2 tsp fresh coriander (finely chopped)

Salt as per taste

Water

 

Boil chopped pineapple along with some water until they soften. Blend the pineapple finely.

In a pan heat some butter, add minced garlic, crushed corn and pineapple puree. Allow it to simmer for 2-3 minutes. Add all the spices, salt, coriander and bring it to a boil.

Serve with garlic bread.

Also a dollop of cream on top would be heavenly.

 

More to come……

 

 

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