tag:blogger.com,1999:blog-54153577562285872772024-03-14T00:20:19.384-07:00A Tribute to CookingNeerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.comBlogger447125tag:blogger.com,1999:blog-5415357756228587277.post-60520659337778923642018-11-19T14:51:00.001-08:002018-11-19T14:51:41.077-08:00Indianized Baklava<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Baklava is one of our favorite desserts. Despite the calorific threat, the wafting aromas of rosewater and ghee, and the satisfying crunch of the crisp phyllo dough tempt us every time to eat sparingly albeit with a lot of relish. Making baklava at home has been on my to-do list (and on my husband's to-do list for me) for a long time, and this was the year when it was done!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I used palm sugar instead of regular sugar, sprinkled spices like cardamom and allspice, and used store bought phyllo sheets which simplified the process tremendously. The palm sugar reduces your guilt, and gives a rich deep flavor and color (especially to the syrup). This is not a dessert that you can mess up!</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q3u9S8pVmsE/W_M9eSBXyjI/AAAAAAAATdo/-jhaRSYSHXMG4wnKBzaQk3gQucGJFypiACK4BGAYYCw/s1600/IMG_4229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-Q3u9S8pVmsE/W_M9eSBXyjI/AAAAAAAATdo/-jhaRSYSHXMG4wnKBzaQk3gQucGJFypiACK4BGAYYCw/s640/IMG_4229.jpg" width="640" /></a></div>
<div style="text-align: justify;">
</div>
<a name='more'></a><b style="font-family: inherit; text-align: justify;">Ingredients:</b><br />
<ol style="text-align: left;">
<li style="text-align: justify;">1 pound nuts - a combination of pistachios, walnuts, and slivered almonds</li>
<li style="text-align: justify;">2/3 cup palm sugar</li>
<li style="text-align: justify;">2 teaspoons cardamom powder</li>
<li style="text-align: justify;">1/2 teaspoon allspice</li>
<li style="text-align: justify;">32 sheets of thawed phyllo dough</li>
<li style="text-align: justify;">1/3 cup melted ghee (approximately); recommend using a culinary brush to evenly apply ghee</li>
</ol>
<b style="color: #222222; font-family: inherit; text-align: justify;"><i>For the Syrup:</i></b><br />
<div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="color: #222222;">1 cup palm sugar</span></li>
<li style="text-align: justify;"><span style="color: #222222;">1 cup water</span></li>
<li style="text-align: justify;"><span style="color: #222222;">1/4 cup honey</span></li>
<li style="text-align: justify;"><span style="color: #222222;">1 tablespoon rosewater</span></li>
</ol>
</div>
<div style="color: #222222; text-align: justify;">
<span style="font-family: inherit;"><b>Preparation:</b></span></div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="color: #222222;">Slightly cut the thawed phyllo sheets, if needed, to fit into a 9 by 13 baking pan</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Preheat the oven to 350 F</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Coarsely grind together the nuts, 2/3 cup palm sugar, cardamom powder and allspice powder, divide this into 3 portion.</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Brush the bottom of the baking pan with a little ghee</span></li>
<ul>
<li style="text-align: justify;"><span style="color: #222222;">Layer 10 sheets of phyllo dough, brushing a little ghee on top of each sheet</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Sprinkle 1/3rd of the nut mixture evenly on top of the 10th sheet</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Layer 6 sheets of </span>phyllo dough, brushing a little ghee on top of each sheet</li>
<li style="text-align: justify;"><span style="color: #222222;">Sprinkle the second 1/3rd of the nut mixture evenly on top of the 16th sheet</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Layer 6 sheets of </span>phyllo dough, brushing a little ghee on top of each sheet</li>
<li style="text-align: justify;"><span style="color: #222222;">Sprinkle the last 1/3rd of the nut mixture evenly on top of the 22nd sheet</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Layer the final 10 sheets of phyllo dough, brushing a little ghee on top of each sheet</span></li>
</ul>
<li style="text-align: justify;"><span style="color: #222222;">With a sharp knife, gently but firmly cut the unbaked phyllo to make squares or diamonds</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Bake for about 55 minutes until the top is golden brown</span></li>
<li style="text-align: justify;"><span style="color: #222222;">While it is baking, make the syrup and make sure it is really warm when the baklava comes out the oven (so prepare the syrup about half way into the baking)</span></li>
<ul>
<li style="text-align: justify;"><span style="color: #222222;">Boil together 1 cup palm sugar in 1 cup water, and 1/4 cup honey until everything dissolves well</span></li>
<li style="text-align: justify;"><span style="color: #222222;">Simmer for 15 minutes on low heat and remove from heat. Add rosewater to the syrup. The syrup should not be thick or stringy in consistency</span></li>
</ul>
<li style="text-align: justify;"><span style="color: #222222;">When the baklava is out from the oven, pour the warm syrup on top of it to evenly coat every square. Wrap in aluminum foil and let it rest overnight</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XPpNVnPChvc/W_M94bK0XXI/AAAAAAAATd8/LnVR2PJB2UMNJRKY7PMXceXqF3OSz6JAACK4BGAYYCw/s1600/IMG_4228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-XPpNVnPChvc/W_M94bK0XXI/AAAAAAAATd8/LnVR2PJB2UMNJRKY7PMXceXqF3OSz6JAACK4BGAYYCw/s640/IMG_4228.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<span style="color: #222222;">The baklavas are ready to eat in the morning!</span></div>
</div>
<div style="color: #222222; text-align: justify;">
<br /></div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com4tag:blogger.com,1999:blog-5415357756228587277.post-43347764693042837562018-11-18T14:18:00.000-08:002018-11-19T14:51:18.375-08:00Date Bites<div dir="ltr" style="text-align: left;" trbidi="on">
Here's a very simple and versatile snack option that is healthy, delicious, a complete breeze to make.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-HZ45CXfbAzs/W_M2mxXyvAI/AAAAAAAATdU/lRfGo9Tk460EUVAZ0Fx2lBhOYBma0oFGQCLcBGAs/s1600/IMG_4171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-HZ45CXfbAzs/W_M2mxXyvAI/AAAAAAAATdU/lRfGo9Tk460EUVAZ0Fx2lBhOYBma0oFGQCLcBGAs/s400/IMG_4171.JPG" width="400" /></a></div>
<div>
<div>
<br /></div>
<div>
<b>Ingredients:</b> (makes about 15-17 balls)</div>
<div>
<ol style="text-align: left;">
<li>25-30 pitted dates</li>
<li>3 tablespoons of unsweetened cocoa powder</li>
<li>1/4 cup of almonds or nuts of your choice</li>
<li>a splash of vanilla extract</li>
</ol>
<div>
<b>Preparation:</b></div>
</div>
<div>
Throw everything together in a mixie or food processor and pulse until the dates and nuts break down and start coming together. Add a little more vanilla extract, if needed to give more moisture and to help speed the mixing process. Scoop into small bite-sized pieces and roll into a ball. Store in an air-tight container in the fridge. </div>
</div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-38568701543083759122018-03-23T07:59:00.000-07:002018-03-27T12:47:44.410-07:00Chai Spice Cake with Honey<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Office potlucks are great opportunities for experimentation - different groups of people with varied tastes, cultural backgrounds etc. offer preciously good feedback and insights. Plus, it's an excellent way to quickly disperse calories! :). It's the ideal setup for my baking experiments. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This is a regular sheet cake made with spices that go into a typical Indian tea (chai). I also added honey to sweeten the cake and layer on top of the baked cake. It is a bigger, bolder version of <a href="http://tribute-to-cooking.blogspot.com/2012/12/honey-tea-cake.html">this cake</a> I tried a few years back. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Overall, the feedback was positive. I was surprised that people wanted more spices, and one person even suggested adding grated ginger instead of the powdered version. So here's the adjusted recipe.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-VzrfdR7vhJs/WrARt6dRspI/AAAAAAAAS9A/4uIWyEPT_-I-U_GlzArsER1TNXavAN2_wCK4BGAYYCw/s1600/IMG_3586.JPG" imageanchor="1"><img border="0" height="480" src="https://3.bp.blogspot.com/-VzrfdR7vhJs/WrARt6dRspI/AAAAAAAAS9A/4uIWyEPT_-I-U_GlzArsER1TNXavAN2_wCK4BGAYYCw/s640/IMG_3586.JPG" width="640" /></a></div>
<br />
<a name='more'></a><b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>3 cups all purpose flour</li>
<li>3/4 cup brown sugar</li>
<li>3.5 teaspoons ground ginger (or 1 tablespoon freshly grated ginger)</li>
<li>3 teaspoons ground cinnamon</li>
<li>3 teaspoons cardamom powder</li>
<li>1/2 teaspoon clove powder</li>
<li>1 teaspoon allspice powder</li>
<li>1 teaspoon baking soda</li>
<li>1.5 teaspoons baking powder</li>
<li>1 teaspoon salt</li>
<li> 3 eggs</li>
<li>1.25 cups honey</li>
<li>3/4 cup vegetable oil</li>
<li>2/3 cup milk, at room temperature</li>
</ol>
<div>
For the honey drizzle on top of the cake:</div>
<div>
<ol style="text-align: left;">
<li>1/4 cup honey</li>
<li>1 teaspoon cardamom powder</li>
</ol>
</div>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Preheat oven to 325 F</li>
<li>Spray a 13 by 9 inch pan with baking spray and dust with flour</li>
<li>Prepare dry ingredients - mix flour, all the spices (ginger, cinnamon, cardamom, clove, all spice), baking powder, baking soda, and salt</li>
<li>Add vegetable oil, honey, and brown sugar in a wide bowl. Whisk until they are incorporated</li>
<li>Add eggs to this and whisk until smooth</li>
<li>Add half the dry ingredients into the wet ingredients and gently mix with a wooden spatula until just mixed. </li>
<li>Add 1/3 cup milk and gently mix</li>
<li>Finally add the remaining dry ingredients and mix gently </li>
<li>Transfer to the baking pan and bake for 40 minutes or until a tester comes out almost clean</li>
<li>Let the cake cool on a cooling rack. </li>
<li>Meanwhile, simmer 1/4 cup of honey on low heat for a few minutes until it is liquid-y, and stir in a teaspoon of cardamom. Remove from heat and spread on top of the cooling cake</li>
<li>Cut the cake into pieces when cool, and serve</li>
</ol>
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-XA1JXJtBlqY/WrAWf5yAc2I/AAAAAAAAS9Y/RQ3IYrKWdDQMqdWG1MaZSAtfSza4iCjyACK4BGAYYCw/s1600/IMG_3579%2B%25281%2529.jpg" imageanchor="1"><img border="0" height="480" src="https://2.bp.blogspot.com/-XA1JXJtBlqY/WrAWf5yAc2I/AAAAAAAAS9Y/RQ3IYrKWdDQMqdWG1MaZSAtfSza4iCjyACK4BGAYYCw/s640/IMG_3579%2B%25281%2529.jpg" width="640" /></a></div>
<br />
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-35423910758838720922018-03-22T07:25:00.000-07:002018-03-22T08:13:48.747-07:00Paneer Tikka<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
In the world of Indian appetizers and finger foods, marinated, spicy, roasted paneer (and some veggies for balance) is an instant crowd pleaser. It is straightforward to prepare (just needs a bit of planning), and if you have an outdoor grill, the smokiness will enhance the flavors!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I have tried roasting them in the oven, but prefer to roast them on the stovetop where I have more control over the individual pieces.</div>
<br />
<b><a href="http://4.bp.blogspot.com/-oRD2IVpSkG0/WrALgsWbWuI/AAAAAAAAS8s/-BJtr1DFJh4NmK7iGkDrBgX5wa-O2Hd1wCK4BGAYYCw/s1600/IMG_3435%2B%25281%2529.jpg" imageanchor="1"><img border="0" height="320" src="https://4.bp.blogspot.com/-oRD2IVpSkG0/WrALgsWbWuI/AAAAAAAAS8s/-BJtr1DFJh4NmK7iGkDrBgX5wa-O2Hd1wCK4BGAYYCw/s640/IMG_3435%2B%25281%2529.jpg" width="640" /></a></b><br />
<b></b><br />
<a name='more'></a><b>Ingredients (serves 6):</b><br />
<b><br /></b>
<b>Marinade:</b><br />
<ol style="text-align: left;">
<li>2 cups whisked, smooth yogurt</li>
<li>2 tablespoons besan flour / chickpea flour</li>
<li>2 tablespoons rice flour / corn flour</li>
<li>1/2 teaspoon turmeric powder</li>
<li>2 teaspoons garam masala / tandoori masala</li>
<li>1 teaspoon chilli powder</li>
<li>1 teaspoon coriander powder</li>
<li>1 teaspoon cumin powder</li>
<li>1 teaspoon dry mango powder / amchur</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon crushed kasuri methi / dried fenugreek leaves</li>
<li> 1 tablespoon ginger garlic paste</li>
<li>1 teaspoon sugar</li>
</ol>
<div>
<b>For the tikka:</b></div>
<ol style="text-align: left;">
<li>1.5 cups cubed paneer</li>
<li>1 bell pepper, cubed </li>
<li>Some toothpicks, soaked in water (so they don't burn while frying)</li>
<li>A few tablespoons oil for frying/roasting</li>
</ol>
<div>
<b>Preparation:</b></div>
<div>
<ol style="text-align: left;">
<li>Mix all the marinade ingredients to a smooth consistency. Taste and adjust seasonigs</li>
<li>Add the paneer and bell peppers and mix well. Make sure the paneer doesn't crumble</li>
<li>Cover and refrigerate for at least an hour or overnight. </li>
<li>You would need to fry the marinated panner and bell peppers in a couple of batches. For each batch, heat 1 tablespoon of oil in a wide pan. Gently place the paneer and bell peppers (try not to add all the yogurt) in the pan and fry each side on medium-high heat, gently turning them on all sides until crispy. </li>
<ol>
<li>You can alternatively skewer the marinated paneer and peppers on toothpicks, and then roast/fry. But turning the toothpicks in the pan became a little messy </li>
</ol>
<li>Remove from pan, and when cool enough to touch, skewer on the toothpicks. Do not overcrowd the toothpick. </li>
</ol>
</div>
<div style="text-align: center;">
<b><a href="http://3.bp.blogspot.com/-pkSIalVEnmM/WrALW_a96sI/AAAAAAAAS8c/gAsBZBQf8mkFvx0Z4aW8MIj3EslwBkPUQCK4BGAYYCw/s1600/IMG_3438.JPG" imageanchor="1"><img border="0" height="640" src="https://3.bp.blogspot.com/-pkSIalVEnmM/WrALW_a96sI/AAAAAAAAS8c/gAsBZBQf8mkFvx0Z4aW8MIj3EslwBkPUQCK4BGAYYCw/s640/IMG_3438.JPG" width="480" /></a></b></div>
<div>
<br /></div>
<div>
Serve hot with the remaining marinade (can be used as chutney) and a squeeze of lemon juice</div>
<br />
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-29972309973679005012018-03-21T06:18:00.002-07:002018-03-21T06:18:18.557-07:00Easy Chivda / Spicy Chex Mix<div dir="ltr" style="text-align: left;" trbidi="on">
Chivda / Spicy Indian chex mix made with an assortment of deep fried treats involving rice flour, besan (chickpea flour), and corn is a very common and popular savory dish that's had with tea, just as a quick munch/snack, or on festive days. The more ingredients that go into the chex mix, the more "festive" it becomes :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hwCth0A7PdY/WrAFvhlku7I/AAAAAAAAS8M/PYcDlvwVvJ4olvX-fJgjPnlS2fnjjwJvwCK4BGAYYCw/s1600/IMG_2192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-hwCth0A7PdY/WrAFvhlku7I/AAAAAAAAS8M/PYcDlvwVvJ4olvX-fJgjPnlS2fnjjwJvwCK4BGAYYCw/s640/IMG_2192.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
This is a very simply recipe that involves tossing some common store bought ingredients along with a few items from home. I took the easier route by making <a href="http://tribute-to-cooking.blogspot.com/2014/08/murukku-south-indian-chakli.html">chaklis</a> and breaking them into small pieces, and then using plain corn and rice cereals from the store to make up the volume of the chex mix. This is not really innovative, but this is the first time I tried it, and was pleased with the output!</div>
<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1 cup store bought plain corn cereal (no added/minimal sugar or flavoring)</li>
<li>1 cup store bought crispy rice cereal (minimal sugar/no flavoring; I used rice chex)</li>
<li> 1 cup broken chakli (or its variant)</li>
<li> 2-3 tablespoons vegetable oil</li>
<li>1 teaspoon ghee / clarified butter (optional)</li>
<li>1/2 cup peanuts</li>
<li>1/4 cup cashews</li>
<li>1/4 cup raisins</li>
<li>1/2 teaspoon turmeric powder</li>
<li>chilli powder (as per desired spice level)</li>
<li>2 tablespoons sambar powder </li>
<li>salt (as per desired taste)</li>
<li>1 teaspoon chaat masala (adjust salt since this masala also has salt)</li>
<li>1 teaspoon sugar</li>
<li>a sprig of curry leaves</li>
</ol>
<div>
<b>Preparation:</b></div>
<div>
<ol style="text-align: left;">
<li>In a large pan / kadai, heat oil and ghee</li>
<li>On medium heat, add curry leaves, peanuts, cashews and raisins and saute until the nuts begin to change color</li>
<li>Reduce the heat to low, add the spices - turmeric, chilli powder, sambar powder, and salt. Mix for a couple of seconds to incorporate. Don't let the spices burn</li>
<li>Immediately add the corn and rice cereals, and broken chakli and mix to coat them with the oil and spices. Saute/mix for 5 minutes until the cereals are coated uniformly and have crisped a little. </li>
<li>Remove from heat. Add chaat masala and sugar and stir well. Taste and adjust seasonings. </li>
</ol>
<div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MHgXaYwDD8U/WrAEZJ3q-CI/AAAAAAAAS70/eIGjziuF4vEqaq6cFYXdStIu4iF1BROfACK4BGAYYCw/s1600/IMG_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://1.bp.blogspot.com/-MHgXaYwDD8U/WrAEZJ3q-CI/AAAAAAAAS70/eIGjziuF4vEqaq6cFYXdStIu4iF1BROfACK4BGAYYCw/s640/IMG_2194.JPG" width="480" /></a></div>
</div>
<div>
<br />
When cool, store in an air-tight container at room temperature for about a week. </div>
</div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-11234567139704505472018-03-20T07:17:00.000-07:002018-03-20T07:17:00.552-07:00Moong Dal Halwa / Ashoka Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Halwa is a gelatinous-looking Indian sweet that's chewy and rich with ghee (clarified butter). It takes a bit of elbow grease to continuously stir a few simple ingredients until they come together into a blob that is really tasty despite its initial appearance in the pan. Halwa usually takes a lot of ghee to make sure it doesn't stick to the pan while cooking. Consequently, it commonly oozes with ghee and contributes to the overall taste. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In this version, the moong beans takes significantly lesser amount of ghee and labor. This is a quick and tasty sweet that's sure to please! And it’s also a festive dessert on occasions like Diwali. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-LqfGgb5g6NA/Wq_-KyuO1BI/AAAAAAAAS7Q/M0SO-pA1w8sOunUhx7GyhHkVtXQNuBHZwCK4BGAYYCw/s1600/IMG_2186.jpg" imageanchor="1"><img border="0" height="480" src="https://3.bp.blogspot.com/-LqfGgb5g6NA/Wq_-KyuO1BI/AAAAAAAAS7Q/M0SO-pA1w8sOunUhx7GyhHkVtXQNuBHZwCK4BGAYYCw/s640/IMG_2186.jpg" width="640" /></a></div>
</div>
<div style="text-align: justify;">
</div>
<a name='more'></a><b style="text-align: justify;">Ingredients:</b><br />
<ol style="text-align: left;">
<li style="text-align: justify;"> 1 cup Moong Dal / split yellow moong beans</li>
<li style="text-align: justify;">1/4 cup wheat flour</li>
<li style="text-align: justify;">1.5 cups sugar</li>
<li style="text-align: justify;">1/3 cup ghee / clarified butter (add more as needed)</li>
<li style="text-align: justify;">handful of broken cashews</li>
<li style="text-align: justify;">a pinch of saffron, soaked in a tablespoon of warm milk</li>
<li style="text-align: justify;">1 teaspoon ground cardamom</li>
</ol>
<div style="text-align: justify;">
<b>Preparation:</b></div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;">Soak the moong dal for 15-20 minutes, and pressure cook with just enough water to cover an inch above it. Cook for about 4-5 whistles. Finely mash the cooked dal to a smooth paste. </li>
<li style="text-align: justify;">Mix the sugar along with the dal paste, when the dal is hot out of the cooker. The sugar will mix well and overall it will take lesser time to stir the halwa</li>
<li style="text-align: justify;">In a heavy bottomed pan or kadai, heat ghee on medium heat. </li>
<li style="text-align: justify;"> When hot, add the wheat flour and cashews. Stir in (the wheat will begin to froth). </li>
<li style="text-align: justify;">When the wheat flour cooks and there is a pleasant aroma (within a minute), reduce the heat to low and add the mashed dal + sugar mixture</li>
<li style="text-align: justify;">Add the saffron, and keep stirring on low heat. If the halwa sticks to the pan, add a tablespoon of ghee at a time, and keep stirring until the halwa leaves the sides of the pan and forms a mass. It takes about 20 minutes or so. </li>
<li style="text-align: justify;">Finally add cardamom and stir well. Remove from heat. </li>
<li style="text-align: justify;">Transfer to a slightly greased container and smooth the halwa</li>
</ol>
<div style="text-align: justify;">
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-7mO_JkUCdhc/Wq_-bGWDAnI/AAAAAAAAS7g/JcoiyO0h1MclHv_lOUijNVZ2yPNNXhY6ACK4BGAYYCw/s1600/IMG_2184.jpg" imageanchor="1"><img border="0" height="640" src="https://1.bp.blogspot.com/-7mO_JkUCdhc/Wq_-bGWDAnI/AAAAAAAAS7g/JcoiyO0h1MclHv_lOUijNVZ2yPNNXhY6ACK4BGAYYCw/s640/IMG_2184.jpg" width="480" /></a></div>
</div>
<div style="text-align: justify;">
<span id="goog_1723489725"></span><span id="goog_1723489726"></span><br /></div>
<div style="text-align: justify;">
Once cool, serve! </div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Note</i></b>: You can also add a few drops of lemon juice towards the end to ensure the halwa doesn't crystallize. </div>
<br />
<div style="text-align: justify;">
<br /></div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-24204426221975379982018-03-19T10:49:00.000-07:002018-03-19T17:48:26.167-07:00No-Bake Chocolate-Orange Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
No-bake cheesecakes are the easier version of ice-cream cake, in my opinion. I tried this version as a birthday cake for my husband last year. Despite the lackluster "finish", it was appreciated and relished. I tried to skimp on the "fat", and the consistency of the filling suffered as a result. If you're going for a cheesecake, just go with the full fat versions of cheese/cream, or compromise on how the cake appears :).</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-LNBImfvdnqA/Wq_0fLyF5HI/AAAAAAAAS68/QmEyxCmSB08WpmSTqBMIZmh-kjQTqZqMgCLcBGAs/s1600/IMG_1596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-LNBImfvdnqA/Wq_0fLyF5HI/AAAAAAAAS68/QmEyxCmSB08WpmSTqBMIZmh-kjQTqZqMgCLcBGAs/s640/IMG_1596.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<a name='more'></a><br />
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
<b><br /></b></div>
<div style="text-align: justify;">
<b>For the crust and filling</b></div>
<ol style="text-align: left;">
<li style="text-align: justify;">1 pack of chocolate oreo cookies (about 12-14 cookies)</li>
<li style="text-align: justify;"> 1/4 cup melted butter</li>
<li style="text-align: justify;">1.5 blocks of cream cheese (about ~ 12 ounces)</li>
<li style="text-align: justify;">1 cup heavy whipping cream</li>
<li style="text-align: justify;">3/4 cup confectioner's sugar (powdered sugar)</li>
<li style="text-align: justify;">1 teaspoon orange extract</li>
<li style="text-align: justify;">2 tablespoons orange zest (grated orange peel)</li>
<li style="text-align: justify;">some orange food coloring (optional)</li>
</ol>
<div style="text-align: justify;">
<b>For the Ganache</b></div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;">1/2 cup heavy whipping cream</li>
<li style="text-align: justify;">1/2 cup semi-sweet chocolate, chopped roughly</li>
<li style="text-align: justify;">1/4 teaspoon orange extract</li>
</ol>
<div style="text-align: justify;">
<b>Preparation:</b></div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;">Grind the oreo cookies (with filling) by periodically pulsing until they turn into crumbs</li>
<li style="text-align: justify;">Mix the melted butter with the cookie crumbs and pack them into a 9 inch springform pan. Pat the bottom and a little bit on the sides of the pan. Place in the fridge to chill for at least 30 minutes while the filling is prepared</li>
<li style="text-align: justify;">Whip the cream (make sure the cream is cold) until soft peaks form. </li>
<li style="text-align: justify;">Separately whip together the cream cheese, sugar, orange extract, orange zest, and food coloring until smooth.</li>
<li style="text-align: justify;">Add the whipped cream and gently fold into the mixture.</li>
<li style="text-align: justify;">Evenly spread this filling into the chilled oreo crust, and return to the fridge</li>
<li style="text-align: justify;">Bring the cream to a simmer in a saucepan (do not let it boil). Turn off the heat, add the chopped chocolate, stir briefly and cover the pan. Let it rest for 10 minutes. Stir again (with a whisk) until the ganache is smooth. Let it cool for another 5 minutes, and gently stir again to ensure there are no lumps</li>
<li style="text-align: justify;">Pour the ganache on top of the cheesecake filling. </li>
<li style="text-align: justify;">Let the cheesecake rest in the fridge overnight to set</li>
<li style="text-align: justify;">Gently run a warm knife around the edges of the pan and remove the springform side. Slice and serve!</li>
</ol>
<div style="text-align: justify;">
<i><b>Notes/lessons learned</b></i>: I used reduced fat cream cheese and directly added it to the whipped cream, so my filling was not as smooth as I would have liked. Go for the full fat version, and separately add the whipped cream to the beaten cream cheese for a smoother, richer filling.</div>
</div>
</div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com3tag:blogger.com,1999:blog-5415357756228587277.post-63150169123888843032017-09-08T08:34:00.000-07:002017-09-08T08:34:02.082-07:00Eggless Dried Fruits & Nuts Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
It's often difficult to make the case that a baked treat is reasonably healthy to consume without guilt. When the treat comes studded with an array of nuts and dried fruits, has no butter/oil (we will ignore the fat from the nuts for now ;)), has a relatively low quantity of refined sugar, and just enough flour to bind the nuts and fruits together, it's slightly easier to convince even the hardened skeptic.<br />
<br />
This loaf/bread fits the bill nicely, in my opinion. It has a far greater ratio of nuts and fruits compared to sugar and flour. It is mildly sweet, and is dense with a good dose of fruits and nuts. One slice of it would make a satisfying breakfast, a mid-afternoon snack, and would even come in handy during long hikes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-1msXB7PxRsk/WbAWFKEEgyI/AAAAAAAASdE/bL-FPATzBAIZCxbhalTd3y3kxJepAzD_ACLcBGAs/s1600/IMG_0275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-1msXB7PxRsk/WbAWFKEEgyI/AAAAAAAASdE/bL-FPATzBAIZCxbhalTd3y3kxJepAzD_ACLcBGAs/s640/IMG_0275.JPG" width="640" /></a></div>
<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.5 cups all-purpose flour</li>
<li>3/4 cup sugar</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon ground allspice</li>
<li>1/2 teaspoon ground nutmeg</li>
<li>Egg substitute - equivalent of 3 eggs (I used and recommend "<a href="http://www.ener-g.com/featured/egg-replacer.html">Ener-G Egg Replacer</a>")</li>
<li>1.5 tablespoons vanilla extract</li>
<li>3 cups - coarsely chopped cashews, almonds, and dried cranberries (this was a mixed bag, part of a trail mix that I got from the store)</li>
<li> 1/4 cup pitted, chopped dates</li>
<li>1 cup raisins</li>
<li>1 cup coarsely chopped apricots</li>
<li>1/4 cup milk</li>
<li>1/3 cup orange juice<br /><b></b></li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Preheat oven to 300 F. Prepare a 9 by 5 inch loaf pan by spraying with non-stick baking spray and dusting with flour</li>
<li>Soak the apricots and raisins in orange juice for 30 minutes</li>
<li>Mix the dry ingredients - flour, baking powder, baking soda, allspice, nutmeg, and salt</li>
<li>Make a well in the middle of the dry ingredients. Add the egg substitute (or whisked eggs), vanilla extract, and milk. Stir until combined. </li>
<li>Add all the nuts, dates, and fruits (along with orange juice), and stir into the batter. The batter will be quite thick. Drizzle a little more milk or orange juice, if you feel the batter is too thick</li>
<li>Transfer to loaf pan and smooth out the top </li>
<li>Bake for 1 hour - 1 hour 10 minutes until a tester comes out with a few moist crumbs. </li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-w9MYMgl3zEw/WbAVWa1PkNI/AAAAAAAASc8/MoElQO2ogE4iF9Eo_cz6k7ZaYtdGFOV5gCLcBGAs/s1600/IMG_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-w9MYMgl3zEw/WbAVWa1PkNI/AAAAAAAASc8/MoElQO2ogE4iF9Eo_cz6k7ZaYtdGFOV5gCLcBGAs/s640/IMG_0269.JPG" width="480" /></a></div>
<br />
Let the loaf cool on a wire rack for 10 minutes, and then gently remove from pan. Let the loaf cool completely before cutting into slices.<br />
<br />
Serve as is for a quick and filling snack / breakfast. <br />
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-62906724636895936032017-09-07T07:59:00.000-07:002017-09-07T07:59:01.292-07:00Eggless Orange Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Citrus based desserts have a special place in my family. I'd been wanting to try orange cookies for a really long time, and I finally made time to bake some early this year.<br />
<br />
They burst with the aromatic flavor of orange, and are chewy and soft inside. Also, incredibly easy to make a quick batch in no time at all!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Go_dgdGoc1A/WbANZx9oivI/AAAAAAAAScc/cGCkYxvN56oExBdukXd2lQ19p8K1BZs3QCLcBGAs/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-Go_dgdGoc1A/WbANZx9oivI/AAAAAAAAScc/cGCkYxvN56oExBdukXd2lQ19p8K1BZs3QCLcBGAs/s640/IMG_0038.JPG" width="640" /></a></div>
<br />
<a name='more'></a><br />
<div style="text-align: justify;">
<b>Ingredients (30 cookies):</b></div>
<ol style="text-align: justify;">
<li>1 1/4 sticks of unsalted butter, softened at room temperature</li>
<li>1 cup brown sugar</li>
<li>2.5 tablespoons finely grated orange zest</li>
<li>1 tablespoon yogurt</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1 teaspoon orange extract</li>
<li>2 cups all-purpose flour / maida</li>
<li>1.5 tablespoons orange juice</li>
</ol>
<b>Preparation: </b><br />
<ol style="text-align: justify;">
<li>Cream butter until soft and creamy. Add brown sugar and cream together until fluffy. </li>
<li>Throw in orange zest, orange juice, vanilla extract and orange extract, and beat to incorporate. </li>
<li>Beat in yogurt</li>
<li>Add all-purpose flour (1 cup at a time) and gently beat until flour is just mixed. Do not over beat</li>
<li>Preheat oven to 350 F. Grease two cookie sheets. Roll out 1 inch
balls of the dough and line them on the sheet, about 2 inches apart.
Bake for 12-13 minutes until the bottom is browned. </li>
<li>Remove and cool on the tray for 5 minutes. Then transfer to a cooling and rack and cool completely. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-M9sAjHQ1UE4/WbAOjIROkhI/AAAAAAAASck/1IqQwcieRFwCX_ew3wheJ0mAb1aaVgNCACLcBGAs/s1600/IMG_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-M9sAjHQ1UE4/WbAOjIROkhI/AAAAAAAASck/1IqQwcieRFwCX_ew3wheJ0mAb1aaVgNCACLcBGAs/s640/IMG_0039.JPG" width="640" /></a></div>
<br />
Enjoy as is or with a cup of tea! </div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com1tag:blogger.com,1999:blog-5415357756228587277.post-26327149919489771152017-09-06T07:40:00.001-07:002017-09-06T07:41:34.549-07:00Eggless Mango Saffron Muffins with Pistachios<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="text-align: justify;">
These cupcakes are a slight twist to a tried, tested, and much appreciated recipe for <a href="http://tribute-to-cooking.blogspot.com/2012/12/eggless-mango-cake.html">eggless mango cake.</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Saffron and cardamom are added to most Indian desserts. Although they are added together, they complement each other beautifully without overshadowing or competing for their individual flavors. However, I feel the underlying dish loses its inherent flavor in the midst of these two strong spices. Since the flavor of mango deserves to stand-out, I suggest adding a hint of either cardamom or saffron to amplify the flavor quotient of the overall dish while still preserving the inherent taste of the fruit and spice. Since I have tried the cake version of this recipe with cardamom, I added saffron and pistachios this time.<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-fNFzdqPUtZw/WbAHVA0FiDI/AAAAAAAAScM/60I7tDe_d2wGobJuiTE83jmMus8t1oLfwCLcBGAs/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://3.bp.blogspot.com/-fNFzdqPUtZw/WbAHVA0FiDI/AAAAAAAAScM/60I7tDe_d2wGobJuiTE83jmMus8t1oLfwCLcBGAs/s640/IMG_0024.JPG" width="640" /></a></div>
<br />
<a name='more'></a><br />
<div style="text-align: justify;">
<b>Ingredients <i>(makes 12 muffins)</i>:</b></div>
<ol style="text-align: justify;">
<li> 1.5 cups sweetened mango puree (I used store bought canned mango pulp)</li>
<li> 1/2 cup sugar (adjust based on how sweet the puree is)</li>
<li> 1 healthy pinch (or 1.5 - 2 pinches ;)) of saffron soaked in a tablespoon of warm milk</li>
<li> 1.5 cups all purpose flour</li>
<li> 2 teaspoons baking soda</li>
<li> a pinch of salt</li>
<li>1/3 cup shelled and roughly chopped pistachios (add more for an extra bite)</li>
<li>1/2 cup vegetable oil</li>
</ol>
<div style="text-align: justify;">
<b>Preparation:</b></div>
<ol style="text-align: justify;">
<li> Strongly whisk oil and sugar until the oil is mixed into the sugar</li>
<li> Into the above, whisk mango puree, soaked saffron (along with milk) </li>
<li> Mix dry ingredients separately - flour, baking soda, and salt</li>
<li> Slowly add dry ingredients into the wet mixture and mix gently with a spatula. Do not over mix or beat.</li>
<li>Finally mix in the pistachios (mix the pistachios with a tablespoon of flour before adding to the batter, so that the nuts don't settle at the bottom of the muffins)</li>
<li>Line a standard cupcake/muffin tray with liners </li>
<li>Using an ice cream scoop, evenly divide the batter into the depressions (the muffins do rise and settle, so give some room)</li>
<li>Bake at 350 F (preheated) for 15 minutes or until a tester comes out with a few moist crumbs.</li>
</ol>
<div style="text-align: justify;">
Enjoy with a scoop of vanilla ice cream or with tea. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Transfer the batter to a greased 9-inch cake pan and bake for 30-40 minutes for a lovely cake!</div>
<div style="text-align: justify;">
<br /></div>
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-36304423184290952542016-08-05T20:53:00.000-07:002016-08-24T10:08:45.147-07:00Yellow Cake with Caramel & Browned Butter Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
This cake was this year's "Happy Birthday" cake for my husband who didn't care what cake he got as long as it had browned butter in it (essentially ghee) and caramel. I balked as my internal calorie counter burst into flames, but finally succumbed and made this.<br />
<br />
The cake just serves as a vehicle to deliver the delicious frosting. In terms of taste, the caramel flavor dominates, followed by the warm taste of ghee.</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-2px-VYc6jCk/V7klMfMqr1I/AAAAAAAARWc/W2EK5_TmjpcLkVwIk4wuLIPCyKA3eUjzwCLcB/s1600/IMG_1126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-2px-VYc6jCk/V7klMfMqr1I/AAAAAAAARWc/W2EK5_TmjpcLkVwIk4wuLIPCyKA3eUjzwCLcB/s640/IMG_1126.JPG" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<a name='more'></a><div style="text-align: left;">
<b>Ingredients:</b></div>
<ol style="text-align: left;">
<li>1.25 cups all-purpose flour</li>
<li>1/2 cup / 1 stick butter, at room temperature </li>
<li>3/4 cup sugar</li>
<li>1/2 teaspoon baking soda</li>
<li>2 eggs, at room temperature</li>
<li>1/2 cup buttermilk (if you don't have buttermilk, add half a tablespoon of lemon juice or vinegar to milk and let it sit for 10 minutes)</li>
<li>2 teaspoons vanilla extract</li>
</ol>
<div style="text-align: left;">
<i>For the frosting:</i></div>
<ol style="text-align: left;">
<li>1/4 cup caramel / Nestle's Dule de Leche</li>
<li>1/4 cup (1/2 stick) butter</li>
<li>1 cup powdered sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>2 tablespoons milk (or as needed to get the frosting to desired consistency</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-SuK5dJF2kJk/V7klieaOniI/AAAAAAAARWg/3WiFOsVE8EIom_jeC11EROW9N3_iJDQCgCLcB/s1600/IMG_1123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-SuK5dJF2kJk/V7klieaOniI/AAAAAAAARWg/3WiFOsVE8EIom_jeC11EROW9N3_iJDQCgCLcB/s640/IMG_1123.JPG" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Preparation:</b></div>
<ol style="text-align: left;">
<li>Butter and flour a 9 inch cake pan. Preheat oven to 350 F</li>
<li>Mix flour and baking soda together</li>
<li>Cream butter until soft. Add sugar and beat until fluffy</li>
<li>Add eggs and beat until mixed</li>
<li>Add vanilla extract and half of the buttermilk and beat until mixed</li>
<li>Add half of the dry ingredients (flour and soda) and mix with a spatula</li>
<li>Add remaining buttermilk and mix with a spatula</li>
<li>Add remaining dry ingredients and mix gently with a spatula until just combined</li>
<li>Transfer batter to prepared pan and bake for 20-30 minutes until a tester comes out clean</li>
<li>Cool pan on a wire rack for 20 minutes. Then loosen the edges with a knife and slowly invert cake onto a plate</li>
<li>When the cake is at room temperature, prepare frosting:</li>
<ol>
<li>Melt the butter on medium heat, stirring periodically until it turns golden and bubbly (about 7-10 minutes)</li>
<li>Remove from heat and add to another bowl. Whisk / beat in the sugar and vanilla extract</li>
<li>Slowly add milk and whisk until frosting reaches desired consistency (stiff enough to spread)</li>
</ol>
<li>Spread frosting on cake</li>
<li>Decorate with caramel or dulce de leche</li>
</ol>
Serve at room temperature and enjoy!<br />
<div>
</div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com2tag:blogger.com,1999:blog-5415357756228587277.post-65014283234417791702016-07-04T20:45:00.000-07:002016-08-23T08:48:44.996-07:00New York Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
The classic New York style cheesecake has a buttery, crumbly crust, and a sweet, creamy (not to mention, rich) body with subtle hints of tartness from the cream cheese and threads of lemon zest. This cake happens to be a friend's favorite, so following the ever-trusty recipe from <a href="http://www.joyofbaking.com/Cheesecake.html">Joy of Baking</a>, I tried this out for his birthday!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is obviously a rich cake, so one small piece goes a long way!</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-NAbOYm5d1so/V7kj4JXK9WI/AAAAAAAARWQ/8iF8n49EZ-om08FeeouWeszN4ET-djcNQCLcB/s1600/IMG_1116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://1.bp.blogspot.com/-NAbOYm5d1so/V7kj4JXK9WI/AAAAAAAARWQ/8iF8n49EZ-om08FeeouWeszN4ET-djcNQCLcB/s640/IMG_1116.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
The cake turned out fabulously, thanks to the detailed recipe with key reminders. The crust is a standard graham cracker crust. The cheesecake is topped with a sour cream topping. Although there are several key steps to follow, and it takes overnight for the cheesecake to set, it is all worth it. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Some reminders for baking a successful cheesecake that doesn't crack:</div>
<ol style="text-align: justify;">
<li>Do not over beat the ingredients - especially sugar, cream cheese, and eggs </li>
<li>If possible, wrap the outside of the pan with aluminum foil. </li>
<li>Bake in a hot-water bath (place the pan inside a bigger tray and fill the tray with about 2 inches of hot water). Else just place the pan on top of a tray while baking</li>
</ol>
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-77699804870989210762016-06-30T20:58:00.000-07:002016-08-22T21:55:58.409-07:00Strawberry & Peanut Butter Crumb Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Continuing my recent experiments with crumb cakes, this one is yet another addition. One of my friends described the taste of this cake as similar to taking a bite off a peanut-butter-and-jelly sandwich, which is pretty much sums up the cake!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The crunchy topping has peanut butter while the spongy cake has strawberries and strawberry jam.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-oZFw36eOFJg/V7kmyPbYi0I/AAAAAAAARWs/VEnlee-_geAoAKI63axHlSpL05WKpzhvgCLcB/s1600/IMG_2821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://4.bp.blogspot.com/-oZFw36eOFJg/V7kmyPbYi0I/AAAAAAAARWs/VEnlee-_geAoAKI63axHlSpL05WKpzhvgCLcB/s640/IMG_2821.JPG" width="640" /></a></div>
<br />
<a name='more'></a><br />
<i>Adapted from <a href="https://www.amazon.com/Piece-Cake-One-Bowl-No-Fuss--Scratch/dp/0778802779/ref=sr_1_11?ie=UTF8&qid=1471828649&sr=8-11&keywords=a+piece+of+cake">A Piece of Cake!</a></i><b> </b><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>2 cups all purpose flour</li>
<li>1 cup sugar</li>
<li>2.5 teaspoons baking powder</li>
<li>2 eggs, at room temperature</li>
<li>2/3 cup milk</li>
<li>1 stick butter (1/2 cup), at room temperature</li>
<li>1 teaspoon vanilla extract</li>
<li>1 cup chopped strawberries</li>
<li>1/3 cup strawberry jam</li>
</ol>
<b><i>For the topping:</i></b><br />
<ol style="text-align: left;">
<li> 1/3 cup all purpose flour</li>
<li>1/4 cup brown sugar</li>
<li>1/2 cup peanut butter</li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Butter and flour a 9 inch cake pan. Preheat oven to 350 F</li>
<li>Mix dry ingredients together - flour and baking powder</li>
<li>Beat butter until soft. Add sugar and cream until fluffy</li>
<li>Add eggs and beat until combined</li>
<li>Add vanilla extract, strawberry jam, and milk. Beat until mixed</li>
<li>Gently stir in the dry ingredients until just combined</li>
<li>Stir in the strawberries</li>
<li>Transfer the batter into the prepared pan</li>
<li>Prepare topping:</li>
<ol>
<li>Mix the flour, peanut butter and sugar until crumbly</li>
</ol>
<li>Evenly distribute the crumbles on top of the batter</li>
<li>Bake for 35-40 minutes until a tester comes out with a few moist crumbs</li>
<li>Cool pan on a wire rack for 30 minutes</li>
</ol>
Cut the cake from within the pan and serve warm or at room temperature<br /><div>
<br />
</div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com1tag:blogger.com,1999:blog-5415357756228587277.post-35772125453533421342016-05-21T20:41:00.000-07:002016-08-22T21:30:14.917-07:00Coconut-Lime Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
A fun cake with tropical flavors of coconut and lime, and for extra measure, there is chocolate to round out the lovely taste! The punch of lime ties the flavors of coconut and chocolate very nicely.<br />
<br />
Take a mini tropical vacation at home with this treat!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-cdjU_B0XZpE/V7vNm77MojI/AAAAAAAARXA/XcINWiNeAM4J3hCWe-NrM44RCddJQp1WwCLcB/s1600/IMG_0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-cdjU_B0XZpE/V7vNm77MojI/AAAAAAAARXA/XcINWiNeAM4J3hCWe-NrM44RCddJQp1WwCLcB/s640/IMG_0322.JPG" width="506" /></a></div>
<a name='more'></a><b> </b><i>Adapted from <a href="https://www.amazon.com/Piece-Cake-One-Bowl-No-Fuss--Scratch/dp/0778802779/ref=sr_1_11?ie=UTF8&qid=1471828649&sr=8-11&keywords=a+piece+of+cake">A Piece of Cake!</a></i><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.75 cups of all purpose flour</li>
<li>1 cup sugar</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>2 eggs, at room temperature</li>
<li>1 cup coconut milk</li>
<li>1 stick (1/2 cup) butter, at room temperature</li>
<li>1 tablespoon finely grated lime zest</li>
<li>2 teaspoons vanilla extract</li>
<li>1.5 cups unsweetened grated/shredded coconut</li>
<li>1 cup finely coarsely shaved baking chocolate</li>
<li>2 tablespoons turbinado sugar </li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li> Preheat oven to 350 F. </li>
<li>Line the bottom of a 9 inch springform pan. Butter the sides and the bottom</li>
<li>Mix all dry ingredients together - flour, baking powder, and salt</li>
<li>Cream butter until soft. Add sugar and beat until creamy</li>
<li>Add eggs and beat until mixed</li>
<li>Add lime zest, vanilla extract and coconut milk and beat on low speed until mixed</li>
<li>Stir in the dry ingredients and mix gently until just combined</li>
<li>Stir in the chocolate and 1 cup of the grated coconut </li>
<li>Transfer batter into the prepared pan and spread evenly</li>
<li>Sprinkle the remaining coconut and turbinado sugar on top of the batter</li>
<li>Bake for 55-65 minutes until a tester comes out clean</li>
<li>Place the pan on a wire rack and cool well - for about 45 minutes</li>
<li>Loosen the edges by running a knife. Remove the springform attachment/sides of the pan. </li>
</ol>
Serve as is.<br />
<br />
Since there is coconut in the cake, take care to refrigerate and store in an air tight container. <br />
<ol style="text-align: left;">
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-YGpvSyvWNG4/V7vPaP6uKFI/AAAAAAAARXM/dJZzmjdmfTICAhqBwJlcRI6_OkECcic1wCLcB/s1600/IMG_0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-YGpvSyvWNG4/V7vPaP6uKFI/AAAAAAAARXM/dJZzmjdmfTICAhqBwJlcRI6_OkECcic1wCLcB/s640/IMG_0320.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com3tag:blogger.com,1999:blog-5415357756228587277.post-29156151255547563992016-05-14T20:37:00.000-07:002016-08-22T21:12:23.798-07:00Upside Down Cashew-Caramel Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
This is probably one of the most decadent cakes I have ever baked! Chocolate, caramel, and cashews (the mother of all fatty and tasty nuts!). When I came across a similar recipe for an upside down caramel cake, I couldn't resist trying it out with cashews and rich chocolate!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I made it for a small group of friends, and the cake disappeared in no time! No time to reflect on calories or guilt ;)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This is a must try cake! Substitute cashews with nuts of your choice.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-z0DdxeGFdLk/V7vNEkxXTRI/AAAAAAAARW8/nD4FyWM2Ti87d7piILbVkpmEeu5tUNuCwCLcB/s1600/IMG_0315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://4.bp.blogspot.com/-z0DdxeGFdLk/V7vNEkxXTRI/AAAAAAAARW8/nD4FyWM2Ti87d7piILbVkpmEeu5tUNuCwCLcB/s640/IMG_0315.JPG" width="640" /></a></div>
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-5RtkBJb9Yj0/V7khgPCSxuI/AAAAAAAARV0/wNwKS3UJlmI0OoWg-xjHMkOXAgEZzWtawCLcB/s1600/IMG_0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-5RtkBJb9Yj0/V7khgPCSxuI/AAAAAAAARV0/wNwKS3UJlmI0OoWg-xjHMkOXAgEZzWtawCLcB/s640/IMG_0314.JPG" width="640" /></a></div>
<br />
<i>Adapted from <a href="https://www.amazon.com/Piece-Cake-One-Bowl-No-Fuss--Scratch/dp/0778802779/ref=sr_1_11?ie=UTF8&qid=1471828649&sr=8-11&keywords=a+piece+of+cake">A Piece of Cake!</a></i><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.25 cups all purpose flour</li>
<li>1.5 cups sugar</li>
<li>1/2 cup unsweetened cocoa powder</li>
<li>1 teaspoon baking soda</li>
<li>3 eggs, at room temperature</li>
<li>1 cup buttermilk</li>
<li>1 stick butter (1/2 cup) at room temperature</li>
<li>1 teaspoon vanilla extract</li>
<li><b><i>For the topping:</i></b></li>
<ol>
<li>6 tablespoons butter, at room temperature</li>
<li>3/4 cup brown sugar</li>
<li>3 tablespoons honey </li>
<li>1.25 cups plain cashews</li>
</ol>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Line the bottom of a 9 inch springform pan with parchment paper. Butter the sides and the bottom of the pan. Tightly wrap the outside of the pan with aluminum foil to prevent the caramel from leaking (very important step, do not skip!)</li>
<li>Preheat oven to 350 F</li>
<li>Mix the dry ingredients - flour, baking soda, and cocoa powder</li>
<li>Cream butter until soft</li>
<li>Add sugar and cream until fluffy</li>
<li>Add eggs and beat until mixed</li>
<li>Add vanilla extract and half the buttermilk and mix</li>
<li>Add half the dry ingredients and mix gently with a spatula</li>
<li>Add the rest of the buttermilk and mix gently</li>
<li>Add the final portion of the dry ingredients and mix with a spatula until just combined</li>
<li>Prepare the topping:</li>
<ol>
<li>place 6 tablespoons of butter in the pan and bake for about 5 minutes or until the butter melts</li>
<li>Take the pan out of the oven, and sprinkle brown sugar evenly on top. Drizzle honey over it</li>
<li>Finally scatter or evenly arrange the cashews </li>
</ol>
<li>Carefully transfer batter onto the nuts and evenly spread</li>
<li>Bake for 45-50 minutes until a tester comes out with a few moist crumbs</li>
<li>Run a knife around the edges of the pan to loosen the cake. Carefully invert the pan onto a plate. Keep the pan pressed onto the plate for about 5 minutes so that all the gooey caramel slowly slides on top of the cake from the bottom. Then, gently remove the sprinform attachment and lift the bottom. Peel the parchment paper and replace the cashews (if any) that are stuck to the paper. </li>
<li>Let the cake cool to room temperature or serve warm</li>
</ol>
Enjoy the luscious, crunchy treat!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-FrIUZ45s-M4/V7khy4lc0UI/AAAAAAAARV4/sSvZlIqej4QF9PfrJOHCNCghGn_iN1CrACLcB/s1600/IMG_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-FrIUZ45s-M4/V7khy4lc0UI/AAAAAAAARV4/sSvZlIqej4QF9PfrJOHCNCghGn_iN1CrACLcB/s640/IMG_0317.JPG" width="640" /></a></div>
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com5tag:blogger.com,1999:blog-5415357756228587277.post-1874660955276318852016-04-30T20:30:00.000-07:002016-08-22T20:02:25.721-07:00Strawberry-Shortcake Cake (Chocolate Almond Cake)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
This was a birthday cake for a dear friend's daughter who is a fan of the Strawberry Shortcake cartoon character, but loves chocolate more than anything related to actual fruits :)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Baking a chocolate cake was pretty straightforward. I used a good quality baking chocolate instead of regular cocoa powder, and made a simple whipped cream frosting with a little almond extract, instead of regular vanilla. Pardon the sub-par frosting application! The hot weather was not helping my lackluster skills.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-XM_cFdmeCWU/V7kgUbaTAZI/AAAAAAAARVo/USgcsm_uGh0BWUlVf2pZjI-nui9Yjum7gCLcB/s1600/IMG_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-XM_cFdmeCWU/V7kgUbaTAZI/AAAAAAAARVo/USgcsm_uGh0BWUlVf2pZjI-nui9Yjum7gCLcB/s640/IMG_0310.JPG" width="640" /></a></div>
<a name='more'></a><b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.25 cups all purpose flour</li>
<li>1 stick unsalted butter, at room temperature (1/2 cup butter) </li>
<li>1 cup sugar</li>
<li>1/2 cup finely chopped or grated baking chocolate (semi-sweet)</li>
<li>1 teaspoon instant coffee powder (to intensify the taste of the chocolate) </li>
<li>1/2 teaspoon baking soda</li>
<li>2 eggs, at room temperature</li>
<li>3/4 cup milk, at room temperature</li>
<li>1 teaspoon vanilla extract</li>
</ol>
<i>Frosting:</i><br />
<ol style="text-align: left;">
<li> 1/2 cup whipping cream</li>
<li> 3-4 tablespoons sugar (lessen the quantity for adults)</li>
<li>1 teaspoon almond extract</li>
<li>a few drops of food coloring of your choice (red and green in this case)</li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Butter and flour a 9 inch cake pan. Preheat oven to 350 F</li>
<li>In a microwave safe bowl, add chocolate shavings, butter, and coffee powder. Microwave on high at 30 second intervals, stirring in between, until the chocolate just melts. Stir to make the melted chocolate smooth</li>
<li>Mix the dry ingredients separately - flour and baking soda</li>
<li>In a separate bowl, whisk the eggs together until smooth. </li>
<li>Add sugar and whisk into the eggs </li>
<li>Add the melted chocolate mixture, and vanilla extract and whisk until smooth</li>
<li>Add half the milk and whisk until mixed</li>
<li>Add half of the dry ingredients and mix gently with a spatula</li>
<li>Add the remaining milk and mix with a spatula</li>
<li>Add the remaining dry ingredients and mix gently with a spatula until just mixed</li>
<li>Transfer batter to the cake pan and bake for 30 minutes or until a tester comes out clean. </li>
<li>Cool the cake by placing the pan on a wire rack for 10-15 minutes. Then run a knife around the edges and loosen the cake. Invert cake onto a serving platter</li>
<li>Prepare frosting</li>
<ol>
<li>Make sure the whipping cream is really cold. The bowl you will be using to whip the cream should be chilled in the freezer for about 30 minutes for a really nice consistency</li>
<li>Add the cream to the bowl and whip until soft peaks form. Add sugar and almond extract and whip until stiff peaks form. </li>
<li>Add a few drops of food coloring to separate portions of the frosting and mix gently with a spatula</li>
</ol>
<li>Spread frosting over cake (make sure the cake is at room temperature). Decorate as per your liking </li>
</ol>
Refrigerate until it's time to serve </div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-9458794902041421382016-04-23T20:26:00.000-07:002016-08-22T16:23:24.321-07:00Lemon Blackberry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
It was only upon finishing the <a href="http://tribute-to-cooking.blogspot.com/2016/04/orange-blackberry-loaf.html">last cake</a> (an orange and blackberry loaf) that I realized that I'd not baked with blackberries as much as the other berries. Since the last experiment demonstrated the success of melding citrus with blackberries, I tried pairing the berries with my favorite lemon cake. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I adapted the recipe based on my previous <a href="http://tribute-to-cooking.blogspot.com/2015/10/berry-cake-with-cardamom.html">berry cake experiments</a>, and here's the result. The lemony flavor goes great with blackberries. This cake is much more tart than the orange-blackberry one. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Enjxpl2OP9U/V7kfGM_2mgI/AAAAAAAARVY/QUqjL7hbGA4urP9veIZkiNJPouoFQp9yQCLcB/s1600/IMG_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://3.bp.blogspot.com/-Enjxpl2OP9U/V7kfGM_2mgI/AAAAAAAARVY/QUqjL7hbGA4urP9veIZkiNJPouoFQp9yQCLcB/s640/IMG_0305.JPG" width="640" /></a></div>
<br />
<a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-uDW-Ah2AUVE/V7kfafL2cEI/AAAAAAAARVc/cWdwSw7b13A0Y57NqvOm4lpu0DLFnQUpACLcB/s1600/IMG_0295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-uDW-Ah2AUVE/V7kfafL2cEI/AAAAAAAARVc/cWdwSw7b13A0Y57NqvOm4lpu0DLFnQUpACLcB/s640/IMG_0295.JPG" width="640" /></a></div>
<br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1 cup all-purpose flour</li>
<li>2/3 cup sugar</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1 egg, at room temperature</li>
<li>1/2 cup buttermilk / sour cream / yogurt</li>
<li>1/2 stick butter, at room temperature (1/4 cup butter)</li>
<li>1/2 teaspoon vanilla extract</li>
<li> 2 tablespoons grated lemon zest</li>
<li>1 cup blackberries</li>
<li>2 tablespoons turbinado sugar to sprinkle on top</li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Butter and flour a 9 inch springform cake pan. Preheat oven to 400 F</li>
<li>Mix dry ingredients together - flour, baking powder, baking soda</li>
<li>Cream butter until smooth and fluffy</li>
<li>Add sugar and beat until creamy</li>
<li>Add egg and beat until mixed</li>
<li>Add vanilla extract, lemon zest and mix</li>
<li>Add the buttermilk/yogurt/sour cream and mix well</li>
<li>Add the dry ingredients and mix gently with a spatula until just combined</li>
<li>Sprinkle the blackberries on top (they sink regardless of how you distribute them)</li>
<li>Finally sprinkle turbinado sugar on top</li>
<li>Bake for 25-30 minutes until a tester comes out clean. Cool pan on a wire rack for 15 minutes. Then run a knife around the edges to loosen the cake from the pan, and remove the springform attachment. </li>
</ol>
Serve as is for a tart and sweet treat!<br />
<br />
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-34729854626560117732016-04-22T20:21:00.000-07:002016-08-22T16:04:03.253-07:00Orange & Blackberry Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Everyone in the family is a fan of oranges. We will always resort to orange/citrus based treats any time of the day/year. Having tried some successful <a href="http://tribute-to-cooking.blogspot.com/2014/03/banana-orange-bread-with-chocolate-chips.html">orange based loafs</a>/pound cakes, I adapted the recipe slightly to incorporate olive oil and yogurt (instead of butter), and added a liberal cup of blackberries. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Citrus and berries go well together, so it's little surprise the baked blackberries melded so well with the orange flavor!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-7RZeGuf0fi8/V7kd25WmEiI/AAAAAAAARVE/Sfh-J5AWeKgkShiGZmZS_dAJWtzH-2OMACLcB/s1600/IMG_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://1.bp.blogspot.com/-7RZeGuf0fi8/V7kd25WmEiI/AAAAAAAARVE/Sfh-J5AWeKgkShiGZmZS_dAJWtzH-2OMACLcB/s640/IMG_0281.JPG" width="640" /></a></div>
<br />
<a name='more'></a><b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.5 cups all purpose flour</li>
<li>1 cup sugar</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>3 eggs, at room temperature</li>
<li>1 cup yogurt</li>
<li>1/2 cup extra virgin olive oil</li>
<li>2.5 tablespoons orange zest</li>
<li>1/4 cup orange juice</li>
<li>1 teaspoon orange extract</li>
<li>1 cup blackberries</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-NG5LadJb50A/V7kePeV_VuI/AAAAAAAARVM/wOquFvTCWDkMx6SHSRTUfFXs47s4VbEbACLcB/s1600/IMG_0284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://4.bp.blogspot.com/-NG5LadJb50A/V7kePeV_VuI/AAAAAAAARVM/wOquFvTCWDkMx6SHSRTUfFXs47s4VbEbACLcB/s640/IMG_0284.JPG" width="640" /></a></div>
<b><br /></b>
<b>Preparation: </b><br />
<ol style="text-align: left;">
<li>Butter and flour a 9 by 5 inch loaf pan. Preheat oven to 350 F</li>
<li>Mix dry ingredients together - flour, baking powder, and salt </li>
<li>Whisk oil and sugar together until smooth and even</li>
<li>Add eggs and whisk until combined - do not make them frothy</li>
<li>Add orange zest, orange juice, and extract and mix </li>
<li>Add 1/2 cup yogurt and whisk well until smooth</li>
<li>Add half of the dry ingredients and mix gently with a spatula</li>
<li>Add remaining 1/2 cup yogurt and whisk well</li>
<li>Add the remaining dry ingredients and mix gently with a spatula</li>
<li>Finally stir in the blackberries</li>
<li>Transfer to prepared loaf pan and bake for 60-65 minutes or until a tester comes out clean</li>
<li>Cool pan on a wire rack for 15 minutes. Then loosen the edges and invert onto a plate. </li>
</ol>
Serve with vanilla ice cream or as is. </div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-81715469016031550842016-04-16T20:17:00.000-07:002016-08-22T15:43:45.688-07:00Apple & Banana Caramel Cake<div dir="ltr" style="text-align: left;" trbidi="on">
This could very well be a classic Fall dessert, but I made it during Spring with fresh red apples, bananas, and aromatic cardamom. The caramel drizzle gives the cake an additional layer of warmth.<br />
<br />
A nice rewarding treat, for say, someone who just finished running a rea-l--l--y long distance?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Fqo63m-M0HE/V7kc3Ao1DKI/AAAAAAAARUw/mPK0xIgLyqomGJZ93FIPjHDA5Ynaf3waQCLcB/s1600/IMG_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-Fqo63m-M0HE/V7kc3Ao1DKI/AAAAAAAARUw/mPK0xIgLyqomGJZ93FIPjHDA5Ynaf3waQCLcB/s640/IMG_0277.JPG" width="640" /></a></div>
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-BmXNjbjCEjU/V7kdJi11orI/AAAAAAAARU4/12cBBSlj0bgrcOcE-EcNMTyI5L6WSjJpACLcB/s1600/IMG_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-BmXNjbjCEjU/V7kdJi11orI/AAAAAAAARU4/12cBBSlj0bgrcOcE-EcNMTyI5L6WSjJpACLcB/s640/IMG_0274.JPG" width="640" /></a></div>
<br />
<i>Adapted from <a href="https://www.amazon.com/Piece-Cake-One-Bowl-No-Fuss--Scratch/dp/0778802779/ref=sr_1_11?ie=UTF8&qid=1471828649&sr=8-11&keywords=a+piece+of+cake">A Piece of Cake!</a></i><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>2.5 cups all purpose flour</li>
<li>1.5 cups sugar</li>
<li>2 teaspoons baking powder</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon cardamom powder (substitute with cinnamon if you are not a fan)</li>
<li>1/2 teaspoon all spice powder </li>
<li>2 eggs, at room temperature</li>
<li>1 cup vegetable oil</li>
<li>1/2 cup milk </li>
<li>2 teaspoons vanilla extract</li>
<li>2 cups chopped red apples (peeled and cored)</li>
<li>1 cup sliced ripe bananas</li>
<li>Some caramel sauce for drizzling and serving (optional)</li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Butter and flour a 13 by 9 inch metal baking pan. Preheat oven to 325 F</li>
<li>Whisk the oil and sugar together until even and relatively smooth</li>
<li>Mix all dry ingredients - flour, baking powder, salt, all spice, and cardamom powder</li>
<li>Add eggs to the oil and sugar, and whisk well until well mixed - do not over mix the eggs</li>
<li>Add vanilla extract and half the milk, and whisk until combined</li>
<li>Add half the dry ingredients and mix into batter with a spatula</li>
<li>Add remaining milk and mix into the batter</li>
<li>Add remaining dry ingredients and mix gently with a spatula</li>
<li>Add the fruits - bananas and apples and mix gently</li>
<li>Transfer to the prepared cake pan, and bake for 50-55 minutes or until a tester comes out with a few moist crumbs. </li>
<li>Cool pan on a wire rack until cake comes to room temperature. </li>
</ol>
Slice/cut the cake from within the pan, and serve with vanilla ice cream and a drizzle of caramel sauce (I used store bought caramel sauce). Enjoy! <br />
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-7835715421962356032016-04-10T20:08:00.000-07:002016-08-22T15:23:50.796-07:00Pineapple-Banana Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
I have a weird love-hate relationship with pineapples. I hate eating the fruit as is - my throat itches, and I get goosebumps of the wrong kind. But when baked or grilled, the fruit mellows into a tasty treat! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This is a simple, straightforward hearty cake. I like to pair pineapple with banana, because the resulting flavor is yummy, and the extra fruit makes the cake really moist and succulent. The cake can stand alone without any frosting, but, for an extra oomph, serve with pineapple puree or vanilla ice cream. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-_qN2GiMwoiw/V7kaxfL2VkI/AAAAAAAARUM/18tYi-_DP509stWQ3jXEWYAEPfY53zm1wCLcB/s1600/IMG_0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://2.bp.blogspot.com/-_qN2GiMwoiw/V7kaxfL2VkI/AAAAAAAARUM/18tYi-_DP509stWQ3jXEWYAEPfY53zm1wCLcB/s640/IMG_0252.JPG" width="640" /></a></div>
<br />
<a name='more'></a><b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.5 cups all purpose flour</li>
<li>1 cup sugar</li>
<li>1/4 cup vegetable oil</li>
<li>1/2 stick butter, at room temperature (1/4 cup butter) </li>
<li>1/2 teaspoon cardamom powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>2 eggs, at room temperature</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 cup chopped ripe bananas</li>
<li>1 cup chopped pineapples (or slightly crushed pineapples)</li>
<li>1/2 cup pineapple puree to serve with the cake (optional)</li>
</ol>
<b>Preparation: </b><br />
<ol style="text-align: left;">
<li>Butter and flour a 9 inch cake pan. Preheat oven to 350 F</li>
<li>Mix the dry ingredients (sift and mix): flour, baking soda, salt, and cardamom powder</li>
<li>Cream butter until soft. Add vegetable oil, and beat until smooth</li>
<li>Add sugar and beat until creamy and fluffy</li>
<li>Add the eggs and beat until mixed</li>
<li>Add vanilla extract and mix</li>
<li>Slowly add the dry ingredients in small batches and mix gently with a spatula until just combined</li>
<li>Finally toss in the bananas and pineapples and mix gently</li>
<li>Transfer to the prepared cake pan and bake for 25-30 minutes until a tester comes out clean</li>
<li>Cool the cake by placing the pan on a wire rack for 15 minutes. Then loosen the edges and invert the cake onto a plate. </li>
</ol>
Serve with vanilla ice cream and/or pineapple puree.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jOLI8A8fg0U/V7kbK-DWlGI/AAAAAAAARUU/wJKFFgPtzm0F_MyrRCW0DvBvk35uoqJEgCLcB/s1600/IMG_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://4.bp.blogspot.com/-jOLI8A8fg0U/V7kbK-DWlGI/AAAAAAAARUU/wJKFFgPtzm0F_MyrRCW0DvBvk35uoqJEgCLcB/s640/IMG_0255.JPG" width="640" /></a></div>
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-78839061447980251732016-04-02T20:03:00.000-07:002016-08-22T09:38:20.904-07:00Candied Ginger-Honey Cake with Lemon Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
The flavors of ginger, honey, and lemon are soothing to the throat, the palate, and sometimes even the soul! It's always good to luxuriate in the extra warmth generated by these flavors. This cake was a special request from the husband who loves candied ginger, and all things lemony and sweet. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The cake has a strong ginger flavor (along with crunchy bites of ginger candy), and the frosting delivers a lemony zing. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I was quite stingy with the frosting - focused more on the lemon flavors than the butter and sugar (at least I tried, much to my husband's disapproval for cutting out the butter!). So adjust the frosting to your liking - make it a full blown buttercream, or keep it simple with just a drizzle of lemon juice (sweetened with honey).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-b7MXbzD7hOw/V7kZbn7InRI/AAAAAAAART4/ApjuoZwTDc4OjR4kmPvR1js_Kv-9j5DKACLcB/s1600/IMG_0244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://2.bp.blogspot.com/-b7MXbzD7hOw/V7kZbn7InRI/AAAAAAAART4/ApjuoZwTDc4OjR4kmPvR1js_Kv-9j5DKACLcB/s640/IMG_0244.JPG" width="640" /></a></div>
<br />
<a name='more'></a><div style="text-align: justify;">
<b><a href="https://3.bp.blogspot.com/-eu5NTynYR5s/V7kZuD9J76I/AAAAAAAART8/mXpyVHIp-zMn_zVlujsG1n1LicoAuGwZACLcB/s1600/Ginger%2BLemon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-eu5NTynYR5s/V7kZuD9J76I/AAAAAAAART8/mXpyVHIp-zMn_zVlujsG1n1LicoAuGwZACLcB/s640/Ginger%2BLemon.jpg" width="640" /></a> </b></div>
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.25 cups all purpose flour</li>
<li>1 stick unsalted butter, at room temperature </li>
<li>1/2 cup sugar</li>
<li>1/4 cup honey </li>
<li>1/4 cup chopped crystallized ginger / candied ginger</li>
<li>1 tablespoon finely grated ginger</li>
<li>1 teaspoon ground ginger (powder)</li>
<li>1/2 teaspoon baking soda</li>
<li>1 egg, at room temperature</li>
<li>1/2 cup yogurt</li>
</ol>
<i><b>Lemon Frosting: </b></i><br />
<ol style="text-align: left;">
<li>4 tablespoons butter, at room temperature</li>
<li>1/3 cup powdered sugar</li>
<li>1 tablespoon grated lemon zest </li>
<li>2 teaspoons lemon juice</li>
</ol>
<b>Preparation: </b><br />
<ol style="text-align: left;">
<li>Preheat oven to 350 F. Butter and flour a 9 inch springform pan</li>
<li>Mix dry ingredients - flour, baking soda, and ground ginger (powder)</li>
<li>Cream butter until soft.</li>
<li>Add sugar and beat until creamy and fluffy. Add honey and beat until mixed</li>
<li>Add egg and beat until mixed</li>
<li>Add the crystallized ginger and grated ginger and mix until combined</li>
<li>Add half the yogurt and mix with a spatula</li>
<li>Add half the dry ingredients mixture and mix with a spatula</li>
<li>Add remaining yogurt and mix with a spatula</li>
<li>Add remaining dry ingredients and gently mix with a spatula until combined</li>
<li>Transfer to prepared pan and bake for 25-30 minutes until a cake tester comes out clean</li>
<li>Cool pan on a wire rack for 15-20 minutes. Then loosen the edges and remove the springform attachment. Cool to room temperature</li>
<li>Prepare frosting:</li>
<ol>
<li>Cream butter and sugar, along with lemon zest and lemon juice. Add more lemon juice if needed to get frosting to desired consistency. </li>
<li>As you can see from the pictures, my frosting was more of a drizzle, because I wanted more lemon juice to flavor the cake. </li>
<li>Slather on cake</li>
</ol>
<li>Serve! </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-DYzqBhQQiwk/V7kZ-nq2wJI/AAAAAAAARUE/yh6xwryO884ogADBmGVMU2vNPLxyaLVaACLcB/s1600/IMG_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-DYzqBhQQiwk/V7kZ-nq2wJI/AAAAAAAARUE/yh6xwryO884ogADBmGVMU2vNPLxyaLVaACLcB/s640/IMG_0240.JPG" width="640" /></a></div>
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-64946610762122672702016-03-19T19:54:00.000-07:002016-08-22T09:14:18.019-07:00Grape Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
I found a recipe for Napa Valley Grape cake that was tempting me to no end. How exotic it sounded! A cake with luscious grapes and sweet wine. I finally concocted an excuse to make this cake - a very silly excuse! My friend asked me what cake I would (hypothetically) bake to tempt/lure a celebrity I would love to meet. J.K Rowling could be lured by a Lemon Cake, so why not adopt a similar strategy for other celebrities? ;)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I slightly adapted the recipe to bring in some orange flavor that I hoped would go well with the grapes. The cake didn't rise much because I added less baking soda, and a little extra baking powder (I didn't want the grapes to sink way down to the bottom; but they did sink nonetheless). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In all, this was an interesting cake! If you like the flavors of grape/wine, this will be to your liking. Mildly sweet, and different from most cake flavors.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-0HOsKQvwhmI/V7kXBrJJ1aI/AAAAAAAARTc/xmyjj_F4bvcyS8j3aa2mzaIz332d34dIwCLcB/s1600/IMG_0233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://1.bp.blogspot.com/-0HOsKQvwhmI/V7kXBrJJ1aI/AAAAAAAARTc/xmyjj_F4bvcyS8j3aa2mzaIz332d34dIwCLcB/s640/IMG_0233.JPG" width="640" /></a></div>
<a name='more'></a><div style="text-align: justify;">
<b><i><a href="https://1.bp.blogspot.com/-f2Qj_JQdzCM/V7kX2ac_AyI/AAAAAAAARTo/yPTOKa0U6ao9NyNeiTWakrZkbZl5omdvACLcB/s1600/Grape_C.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-f2Qj_JQdzCM/V7kX2ac_AyI/AAAAAAAARTo/yPTOKa0U6ao9NyNeiTWakrZkbZl5omdvACLcB/s640/Grape_C.jpg" width="640" /></a> </i></b></div>
<b><i>Adapted from <a href="https://www.amazon.com/Piece-Cake-One-Bowl-No-Fuss--Scratch/dp/0778802779/ref=sr_1_11?ie=UTF8&qid=1471828649&sr=8-11&keywords=a+piece+of+cake">A Piece of Cake!</a></i> </b><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.5 cups all purpose flour</li>
<li>1 stick unsalted butter, at room temperature </li>
<li>3/4 cup sugar</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon salt</li>
<li>1/4 teaspoon baking soda</li>
<li>2 eggs, at room temperature</li>
<li>1 cup sweet white wine (I used Moscato)</li>
<li>1 tablespoon grated orange zest</li>
<li>1 teaspoon orange extract </li>
<li>1.5 cups seedless red grapes, halved</li>
<li>2 tablespoons confectioners' sugar</li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li> Butter and flour a 9 inch springform pan. Preheat oven to 400 F</li>
<li>Mix dry ingredients - flour, baking soda, baking powder, and salt</li>
<li>Cream butter until soft. </li>
<li>Add sugar and beat until creamy</li>
<li>Add eggs and beat until mixed and fluffy (scrape bowl periodically as needed while beating/mixing)</li>
<li>Add orange zest, orange extract, and wine and beat gently until just mixed</li>
<li>Add the dry ingredients and mix gently with a spatula until just combined</li>
<li>Transfer to prepared pan and evenly distribute the grapes on top</li>
<li>Bake for 35-40 minutes until a tester comes out clean</li>
<li>Cool the cake in the pan on a wire rack for 15 minutes. Then, run a knife around the edges and remove the springform attachment</li>
</ol>
Serve at room temperature with a dusting of confectioners' sugar <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-3EfYur9DC7k/V7kXY-1ATEI/AAAAAAAARTg/gdree_yqeIkCe9uXcV5q-6v-lmwqikoqgCLcB/s1600/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://2.bp.blogspot.com/-3EfYur9DC7k/V7kXY-1ATEI/AAAAAAAARTg/gdree_yqeIkCe9uXcV5q-6v-lmwqikoqgCLcB/s640/IMG_0231.JPG" width="640" /></a></div>
<br />
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-26858802121472357302016-03-05T19:45:00.000-08:002016-08-22T08:50:39.620-07:00Jam Crumb Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: black;"><span style="font-size: small;">The
last <a href="http://tribute-to-cooking.blogspot.com/2015/10/almond-crumb-cake.html">crumb cake</a> I tried was quite successful and people seemed to like
the contrasting textures of soft and crunchy. So, I have been trying out
different flavors - one of which is this jam based cake. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: black;"><span style="font-size: small;">I love the flavor of mixed fruit jams - they have a unique flavor that's a medley of all the best fruits - like berries, bananas, and a hint of orange. Having wondered how a cake would taste if it took on the flavor, I finally tried it out. I really liked the cake, but I realized that not everyone is a fan of mixed fruit jam flavor. So, substitute with any jam of your liking! </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yMR_BNQeuiM/V7kVPP_jLoI/AAAAAAAARTI/ULQ7RXzW_yYV7OW8Se0sNQ37BumG-KXPgCLcB/s1600/IMG_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yMR_BNQeuiM/V7kVPP_jLoI/AAAAAAAARTI/ULQ7RXzW_yYV7OW8Se0sNQ37BumG-KXPgCLcB/s1600/IMG_0217.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://1.bp.blogspot.com/-yMR_BNQeuiM/V7kVPP_jLoI/AAAAAAAARTI/ULQ7RXzW_yYV7OW8Se0sNQ37BumG-KXPgCLcB/s640/IMG_0217.JPG" width="640" /></a></div>
<br />
<a name='more'></a><b>Adapted from a <a href="http://tribute-to-cooking.blogspot.com/2015/10/almond-crumb-cake.html">previous attempt </a></b><br />
<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.5 cups all purpose flour</li>
<li>1/2 stick butter, at room temperature</li>
<li>1/4 cup vegetable oil </li>
<li>3/4 cup granulated sugar</li>
<li>2/3 cup milk, at room temperature </li>
<li>2 teaspoons baking powder</li>
<li>2 eggs, at room temperature</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 cup mixed fruit jam</li>
</ol>
<i><b>Crumb Topping:</b></i><br />
<ol style="text-align: left;">
<li> 1 cup all purpose flour</li>
<li>1/2 cup brown sugar</li>
<li>1/2 teaspoon cardamom powder (freshly powdered)</li>
<li>6 tablespoons melted butter</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-p2-7abUj108/V7kVofRsI4I/AAAAAAAARTM/ViNCLJ0-ROwik6zze_Keij_c2s_a-b1iwCLcB/s1600/IMG_0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-p2-7abUj108/V7kVofRsI4I/AAAAAAAARTM/ViNCLJ0-ROwik6zze_Keij_c2s_a-b1iwCLcB/s640/IMG_0208.JPG" width="640" /></a></div>
<b><br /></b>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Butter and flour a 9 inch cake pan. Preheat oven to 400 F</li>
<li>Mix dry ingredients - flour, baking powder </li>
<li>Cream butter until soft. Add vegetable oil, and beat the fats together until soft and smooth</li>
<li>Add sugar and beat until creamy</li>
<li>Add eggs and beat until mixed</li>
<li>Add jam and vanilla extract and beat until just mixed</li>
<li>Add half the milk and beat until mixed</li>
<li>Add half the dry ingredients and mix gently with a spatula until mixed</li>
<li>Add remaining milk and work into the batter with a spatula</li>
<li>Add remaining dry ingredients and mix with a spatula. Do not over mix</li>
<li>Transfer batter to the cake pan</li>
<li>Prepare crumb topping:</li>
<ol>
<li>Mix flour, sugar, cardamom</li>
<li>Add melted butter and combine until crumbs form</li>
</ol>
<li>Evenly distribute crumbs on top of the cake</li>
<li>Bake for 30 minutes or until a tester comes out with a few moist crumbs</li>
<li>Cool on a wire rack for 30 minutes. </li>
</ol>
Cut the cake from within the pan and serve with coffee or as is. <br />
<br />
<div>
<br /></div>
</div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-30809440500809455582016-01-30T19:40:00.000-08:002016-08-21T21:23:28.344-07:00Mocha Cake<div dir="ltr" style="text-align: left;" trbidi="on">
Coffee and chocolate is a marvelous combination. No amount of desserts that pair chocolate and coffee seem enough to our palates.<br />
<br />
As part of my experiment to make an <a href="http://tribute-to-cooking.blogspot.com/2015/10/espresso-cake.html">espresso cake</a>, I ended up with this simple mocha cake. The coffee in the cake intensifies and highlights the cocoa flavor, while the coffee itself mutes to a smoky, dark flavor. The simple buttercream frosting on top carries the intense coffee flavor, making this a truly mocha cake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-2whS-iKCvXU/V7kUOK4_1RI/AAAAAAAARS4/_Bsgp0__H60g_PPHrL02-iUNpkcBD5HzACEw/s1600/IMG_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://3.bp.blogspot.com/-2whS-iKCvXU/V7kUOK4_1RI/AAAAAAAARS4/_Bsgp0__H60g_PPHrL02-iUNpkcBD5HzACEw/s640/IMG_0207.JPG" width="640" /></a></div>
<a name='more'></a><b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>1.5 cups all purpose flour</li>
<li>1 cup sugar</li>
<li>1/2 cup unsweetened cocoa powder</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1 tablespoon instant coffee powder/ espresso powder</li>
<li>1 egg, at room temperature</li>
<li>1/2 cup yogurt</li>
<li>1/4 cup vegetable oil</li>
<li>1/2 cup hot water</li>
<li>1 teaspoon vanilla extract</li>
</ol>
<b><i>Icing:</i></b><br />
<ol style="text-align: left;">
<li> 1 stick butter, at room temperature</li>
<li>Dissolve 1 tablespoon coffee/espresso powder in 1 tablespoon hot water</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 cup powdered sugar</li>
<li>Some cocoa or chocolate chips/kisses for decoration</li>
</ol>
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li> Butter and flour a 9 inch cake pan. Preheat oven to 350 F</li>
<li>Mix the dry ingredients - flour, cocoa, baking powder, baking soda, and salt </li>
<li>Beat the oil and sugar until mixed </li>
<li>Add the egg and beat until mixed</li>
<li>Add yogurt, coffee/espresso powder, and vanilla extract and beat until mixed</li>
<li>Using a spatula, gently mix the dry ingredients until just combined</li>
<li>Pour hot water into the batter and mix gently - do not over mix</li>
<li>Transfer to the pan and bake for 30-35 minutes until a tester comes out clean with a few moist bits</li>
<li>Cool the cake in the pan on a wire rack for 15 minutes. Then loosen the edges and invert onto a plate. Cool to room temperature</li>
<li>Prepare frosting:</li>
<ol>
<li>Cream the sugar and butter until fluffy</li>
<li>Add the dissolved coffee/espresso and vanilla extract and beat until combined. If the consistency is off, sprinkle some milk to loosen the frosting a bit</li>
</ol>
<li>Slather frosting on cake, and decorate with cocoa powder or chocolate chips </li>
</ol>
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-yMorK45c26k/V7kUpgx4G3I/AAAAAAAARTA/yCJ-mgXHTF0qoZJXWnT-FzJ_aSSV9CUTACLcB/s1600/IMG_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-yMorK45c26k/V7kUpgx4G3I/AAAAAAAARTA/yCJ-mgXHTF0qoZJXWnT-FzJ_aSSV9CUTACLcB/s640/IMG_0203.JPG" width="640" /></a></div>
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0tag:blogger.com,1999:blog-5415357756228587277.post-69660423704427667442015-11-07T19:30:00.000-08:002016-10-28T07:34:53.598-07:00Kaju Katli / Cashew fudge<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Perhaps the mother of all Indian desserts, Kaju Katli is a universal favorite. The soft, buttery texture of the doughy-cashews, and the sweet scents of cardamom, saffron, and rosewater will tempt even the most disciplined sugar-opposers. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Making Kaju Katli is simple, in theory. However, in practice, I found most recipes to be missing some key links. I failed, failed, and failed some more in my attempts before I finally, finally, stumbled into this method, when I decided to experiment with the only fickle agents in this recipe - the consistency and heat applied to the sugar syrup. Meanwhile, my kitchen was filling up with more and more <a href="http://tribute-to-cooking.blogspot.com/2015/11/kaju-ladoo-cashew-ladoo.html">Kaju ladoos</a> from all the failed experiments!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Here are the critical aspects that determine the success of this treat:</div>
<ul style="text-align: justify;">
<li>The sugar syrup is the most important part of the recipe. If the sugar is over-boiled beyond the one-string consistency, the texture of the katli turns from fudge-like to candy-like. And once the sugar syrup reaches the one-string consistency, immediately remove from heat and do the rest of the steps without heat. Additional heat will turn the mixture to candy</li>
<li> Knead, knead and knead the mixture to a smooth dough. Initially, it will seem almost hopeless to get to the smooth dough stage, but keep at it</li>
<li>It's really really important to act fast! Act quick - especially while removing the sugar syrup from heat, and while kneading the mixture, rolling it out, and cutting the fudge.</li>
</ul>
<div style="text-align: justify;">
In the end, if all else fails, make the ladoos! </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-FW9sMpLxLb0/V7kRcb7Xw5I/AAAAAAAARSM/w4_s4K2tdbIjcQSqDDWDk4T6Oj3pJzm-gCLcB/s1600/IMG_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-FW9sMpLxLb0/V7kRcb7Xw5I/AAAAAAAARSM/w4_s4K2tdbIjcQSqDDWDk4T6Oj3pJzm-gCLcB/s640/IMG_0095.JPG" width="640" /></a></div>
<br />
<a name='more'></a><b>Ingredients (makes a small batch):</b><br />
<ol style="text-align: left;">
<li>1/2 cup sugar</li>
<li>1 cup cashews</li>
<li>1 teaspoon freshly powdered cardamom</li>
<li>a pinch of saffron</li>
<li>2 teaspoons rose water</li>
<li>a couple of teaspoons of ghee </li>
</ol>
<b>Preparation:</b><br />
<ol>
<li><span style="font-size: small;"> Powder/grind cashews by pulsing in a mixie/food processor. Take care to remove the powdered cashew before the oils release and the cashews turn greasy or into cashew butter!</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">Grease a silicon baking mat, or a tray with some ghee</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"> In a non-stick or heavy bottomed saucepan, add sugar and a tablespoon of water. Start heating on medium heat and stir periodically until the sugar dissolves. </span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">Add cardamom and saffron and continue heating the sugar</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;">Keep stirring the sugar until the syrup reaches "one-string consistency" (see picture below).
</span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-family: inherit;">Keep checking the syrup periodically every minute, after the syrup begins to bubble/boil. </span></span>Take a drop of the syrup, let it cool a couple seconds (literally) and
then take it between your fingers and pull it out. If the syrup makes
one unbroken string/strand, then the syrup is ready. The syrup will
reach this stage in about 7-10 minutes. This is the most important step</span></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;">Immediately remove the pan from heat, and add rosewater and the powdered cashews to the syrup, and mix well. Initially, the heat from the syrup will make the powdered cashews loose and gloopy. Keep mixing, and in a few seconds, the mixture will form an uneven dough (check the pictures below)</span></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;">At this point, quickly transfer the dough to the greased baking mat / tray and with a fork (I used a fork because I found it too hot to use my hand), start kneading the dough to make it soft and pliable. Work quickly, and keep rolling/kneading/pressing/turning the dough until it becomes soft and even. </span></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;">Add more ghee if needed, then use your hand to additionally knead the dough until very pliable and smooth (this happens within a couple of minutes of kneading)</span></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;">Quickly, roll out the dough into desired thickness with a greased rolling pin</span></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;">With a greased knife / pizza cutter, score the rolled out dough into squares or diamonds. At this stage, if you like, decorate the scored fudge with edible silver foil and crumbled pistachios.</span></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;">When the dough has cooled a little, and the fudge is no longer too soft, separate the scored shapes</span></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="font-family: inherit;"> Let the katlis come to room temperature, then serve </span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: inherit;">Store in an air-tight container and refrigerate </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-HymC-zw5UVE/V7kRm3xyw_I/AAAAAAAARSQ/HF9Ci0o8_fUfnCfjELLGueCsEoEe70OTwCLcB/s1600/Kaju_C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-HymC-zw5UVE/V7kRm3xyw_I/AAAAAAAARSQ/HF9Ci0o8_fUfnCfjELLGueCsEoEe70OTwCLcB/s640/Kaju_C.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Qo04OtByu2A/V7kSHcoeDuI/AAAAAAAARSY/oayl3Q-hLyAMqPvvUIaVT6Zf6QyGmMUxACLcB/s1600/IMG_0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-Qo04OtByu2A/V7kSHcoeDuI/AAAAAAAARSY/oayl3Q-hLyAMqPvvUIaVT6Zf6QyGmMUxACLcB/s640/IMG_0086.JPG" width="640" /></a></div>
<br />
In my enthusiasm and anxiousness to work fast before the dough cooled, I ended up rolling out the dough into a thin sheet, so my katlis didn't have enough height/thickness to them. This technique worked as an effective portion-control strategy!<br />
<br /></div>
Neerajahttp://www.blogger.com/profile/05771903291361206507noreply@blogger.com0