SweetTooth – Page 5 – The Secret Ingredient

Baking

Vegan Eggless Chocolate Muffins

By anshu February 6, 2015

There are many who say they cant bake. After numerous failed attempts they have given up on baking. This recipe is for those who have lost all faith in baking and for those who want to debut in baking muffins. Do not worry this is the basic recipe to make that perfect moist cake without the use of eggs. What can be more perfect than baking these moist chocolate muffins for your Valentine this Valentine’s Day.

Directions:

1. Line the Muffin Tray with Muffin Liners and Preheat the Oven to 180 Degree Celsius for ten minutes. (Learn more about Oven Temperatures and Conversions).

2. In a bowl add All Purpose Flour and Sugar.

3. Add Baking Soda and Cocoa Powder.

4. Give it a gentle whisk to combine. Set aside.

5. In an another bowl add warm water and vegetable oil.

6. Add Vanilla Extract and White Distilled Vinegar.

7. Mix dry ingredients to the wet ingredients.

8. Whisk together till everything moistens and the batter is lump free. Do not over mix.

9. Using a spoon fill 2/3 of the muffin cup with batter.

10. Bake in the preheated oven for 10-12 minutes or until the toothpick inserted comes out clean.Let them cool down before you dig in. You can ice it, glaze it or eat just like that.

You can try Other Cake recipes like Surprise Heart inside Cake, Pumpkin Cake Rolls, Persimmon Rum Cake and Apple Raisins Streusel Bread.

[whohit]EgglessChocolateMuffins[/whohit]

[yumprint-recipe id=’100′]

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Bihari Cuisine

Tilkoot | Pounded Sesame balls with Jaggery

By anshu January 13, 2015

Its Makarsankranti, the festival of harvest celebrated by Hindus in India and Nepal. It has a special significance as it marks arrival of Spring in India and it is a traditional event. We celebrate this day by making sweets with Jaggery and Sesame. This tilkoot is made by pounding sesame and mixing it with melted jaggery.

This is a specialty from the states of Bihar and Jharkhand. They are ideal for midnight snacking specially in winters.

Directions:

1. In a flat bottom pan add sesame seeds and roast them on low flame by continuously stirring them.

2. Make sure to keep stirring as they burn very fast and taste not so good. The sesame seeds should be slight golden in colour and will acquire a crunch on getting toasted.

3. Put these sesame seeds in a blender to make a course powder, serving 1/2 cup for mixing later.

4. Pulse the blender for a short duration as longer time will take out the oil from the seeds and it will turn into a thick paste.

5. Cut jaggery into small pieces.

6. Add ghee or clarified butter in a wok.

7. Add jaggery or gur pieces into the melted ghee.

8. As soon as the jaggery melts put the flame off.

9. Add the sesame powder into the melted jaggery and mix evenly.

10. Also add the whole seeds reserved earlier.

11. At this stage act fast and make them into balls using your fist. If the jaggery mixture becomes cold it will be difficult to bring it together. apply ghee on your palms and squeeze the mixture and make it to look like a ball.

11. Serve them at room temperature and store them in an airtight container. Stays good for a very long time.

You can also try Besan Laddoos, Rasgullas and even Sooji Halwa.

[whohit]TilKoot[/whohit]

[yumprint-recipe id=’95’]

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Baking

Peanut Butter Cookies with Chocolate Chips

By anshu January 3, 2015

When you and your son loves peanut butter, what can be a better way to use whole of it than baking this soft, gooey chocolaty cookies. We loved baking these delicious babies and equally enjoyed devouring them.

If you like the flavour of Peanut butter these cookies are definitely for you. You can store them in your cookie Jar and relish with your favourite cup of coffee or even tea. Bake them for your friends and gift them as personalized presents. Nothing brings more joy than that.

Directions:

1. Preheat your Oven to 350 Degree F (Learn more about Oven Temperature and Conversions).In a bowl add some All Purpose Flour and baking soda.

2. Add salt to it and combine the dry ingredients and set aside.

3. In a different bowl add butter at room temperature and mix white and brown sugars to it. Cream them together using a whisker, till sugar and butter have creamed together.

4. Add egg and vanilla essence and mix until combined. If you want to make them eggless see the notes below*.

5. Add Peanut butter and mix further til you get an even mixture.

6. Add dry ingredients to the butter mixture.

7. Combine them together till no dry flour is spotted.

8. Add chocolate chip cookies and fold them in the batter. Do not overmix.

9. Take an ice cream scooper and place one scoop of the cookie dough on a baking sheet lined with parchment paper. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It makes the cookies bake perfectly without sticking to the paper or tray and makes cleaning hassle free.

10. Press them gently to flatten them using your fingers,

11. If you wish you can make patterns using a fork. Bake them on a preheated oven for 15 to 18 minutes till they become slight golden in colour around the edges. Let them cool on baking sheet for a minute and then transfer on wire rack to cool completely.

12. Enjoy with your favourite Cup of Coffee.

You can even try other cookies like Chocolate Coconut Cookies and White Chocolate Chip Cookies.

[whohit]PeanutButterCookies[/whohit]

[yumprint-recipe id=’91’]

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Baking

Pumpkin Cake Rolls | Halloween Special Pumpkin Rolls

By anshu October 8, 2014

Honestly, my love for Pumpkin was never sudden. Infact I always considered pumpkin as a vegetable to make Indian cuisines or my Grandmother’s delicious Kaddu ka Halwa . Until Mexico happened and that is were I discovered that pumpkin is more than we think it to be. My respect for pumpkin grew overnight as I started experimenting with Pumpkin Puree. I learnt to make this Puree at home which made it a ready to make ingredient which can be used to make Pumpkin Rolls, Pumpkin Muffins, Pumpkin Bread and much much more.

In the west Pumpkins are symbolic to Halloween, a famous festival to remember saints, martyrs and all departed souls. Pumpkin is used to make feasts and even used for carving. The warmth of Pumpkin Puree along with spices makes the winter cozy and comfortable. So how are you celebrating your halloween. Treat or Trick? 😉

Directions:

1. Line a Large rectangular baking tray with Parchment Paper and brush it with Vegetable Oil . Set aside. Pre heat the Oven to 375 Degree Fahrenheit. Learn more about Oven Temperatures and Conversions.

2. Sift All Purpose Flour, Salt, Baking Powder and Pumpkin Pie Spice (Learn to make homemade Pumpkin Pie Spice) using a sifter, so that the flour becomes lump free.

3. In a large bowl whisk together eggs and sugar so that the mixture becomes thick and pale in colour.

4. Add in Pumpkin Puree and Vanilla essence together to the egg mixture and combine together. You can make Pumpkin Puree at home or you can use canned pumpkin puree.

5. Add the sifted flour mixture to it and combine to get an even batter. Do not over mix.

6. Spread the batter on the baking sheet lined with Baking Sheet. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It ensures the cake bakes perfectly without sticking to the paper or tray and makes cleaning hassle free.You can use spatula to evenly spread the batter.

7. Bake it in preheated oven for 12 to 14 minutes or until the cake has cooked thoroughly.Let it cool for 5-7 minutes.

8. On your counter spread a kitchen towel and dust it with Confectioner’s Sugar generously. Remove the cake from the baking tray along with parchment paper and place on kitchen towel with parchment paper facing upwards and cake downwards. Now carefully remove the parchment paper.

9. Roll up the cake along with towel into a jelly roll starting from the shorter side. Let it cool completely for an hour or so.

10. Now for the filling you need butter and cream cheese at room temperature. Cream them together using a whisk. Add to it confectioner’s sugar or powdered sugar and little vanilla essence.

11. Add zest of orange or clementine to it and mix.

12. Now unroll the cake and spread the cheese filling on top using a spatula.

13. Now roll the cake again but this time without the towel. Try not to crack the cake. But if you get cracks never mind. 🙂

14. Wrap this with the kitchen towel from top and let it set in refrigerator for couple of hours. You can even do it over night.

15. After refrigeration for several hours unwrap the cake roll on a tray .

16. Cut it diagonally into half from the center.

17. Keep slicing it on an angle into smaller pieces.

18. Serve with your favourite cup of Coffee or simply like that.

Other things you can try with Pumpkin are: Pumpkin ka Halwa, Pumpkin Puree Buns.

PumpkinRolls_Featured2
[whohit]PumpkinRolls[/whohit]

[yumprint-recipe id=’67’]

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Dessert

Sooji Halwa | Semolina Halwa | Semolina Pudding

By anshu July 7, 2014

Sooji halwa, a delicious pudding made from semolina, sugar and clarified butter or ghee. Halwa is known by several names like helva, halua, aluva, etc. Halwa is made in Indian subcontinent, middle east, South, West and Central Asia, Central and Eastern Europe, Balkans and in many other countries. The recipe has numerous variation. In India semolina halwa is made for every pious occasion, be it a festival, to celebrate birth and mourn death and even in temples as prasad.

The key to make a perfect dense consistency halwa is to have right proportions of the ingredients. This recipe is my mothers foolproof recipe and once you learn you can never go wrong. Thank you Mumma 🙂

Directions:

1. Take semolina and equal quantities of sugar.

2. In a wok add ghee also known as clarified butter and add semolina. Keep roasting semolina in ghee by continuously stirring it till it turns golden brown. Keep an eye and do not let the semolina burn.

3. In a separate vessel take water which should be four times the sugar. Add two opened pods of cardamoms and sugar. Give it two to three boils till the sugar is dissolved in water. We do not intend to make a thick sugary syrup, just some sugar dissolved water. Keep it aside.

4. In the meanwhile chop almonds and cashews. If you wish to use any other dry fruits, I am with you 🙂 I simply used almonds because that is all I had. Oh I also had cashews 🙂

5. In a small pan put a spoon full of ghee and roast your chopped dry fruits on low flame till they turn golden brown. Set aside.

6. Now while your semolina is roasted. Add roasted dry fruits into it and turn the flame on full and immediately add the light sugar syrup. Continue to stir so that no lumps are formed. Do not worry if you see the mixture has turned watery.

7. Keep stirring on high flame till it becomes dense and semolina has absorbed entire syrup. Word of caution: when the halwa becomes dense it forms boils and starts sputtering. Ensure that you are prepared for this and take necessary precautions to avoid any burns. Keep stirring till you see halwa has left the sides and centered itself.

8. Your halwa is ready to be served. Sprinkle some roasted dry fruit on top along with few strands of saffron. Serve hot.

Other Indian desserts you can try are: Mango Saffron Phirni , Paneer Ki Kheer, Apple Lapsi, Attey Ka Halwa Gurudwara Style, Swang Ke Chawal Ka Halwa, Kaddu ka Halwa , Gajar Ka Halwa, Ragi & Khus Khus Ladoos, Swang Ke Chawal Ki Phirni, Rasgulla, Makhane Ki Kheer .

[yumprint-recipe id=’31’]
[whohit]SoojiHalwa[/whohit]

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Dessert

Makhane Ki Kheer | Foxnut Milk Pudding | Phool Makhana Kheer

By anshu March 27, 2014

Navratras are approaching and this recipe is simply ideal for all those who wanna fast and also for those who wanna taste the Navratri food despite non fasting 😛 I know many such people in my family including my husband. I never tasted this kheer until my mother in law made it soon after I got married.

It tasted amazing and I learnt from my Mother in Law and now I am sharing it with you. For those who are unaware of Makhanas or Phool Makhanas, they are nothing but Lotus dried seeds also known as Foxnut. You can eat this during any vrat or any festivity.

Directions:
1. Put Makhanas in a bowl and soak them in water for couple of hours or so till they become soft and gooey.

2. Coarsely grind the soaked makhanas in a blender. You can also make a smooth paste if you prefer but I like it chunky. Set aside.

3. In a deep bottom pan add milk and give it a boil.

4. Add crushed cardamoms to the milk and boil for another 5 minutes on low flame . If you prefer you can even use powdered cardamoms.

5. Add coasrsely blended Makhanas to the milk and give it a stir. Boil for ten minutes till the kheer attains a thicker consistency.

6. Add a can of condensed milk or sugar as per your taste. Stir continuously.

7. Add Chopped Pistachios or dry fruit of your choice. and give it a mix.

8. Add few strands of saffron and mix.

9. Serve Hot and Enjoy.

Other traditional sweets you can enjoy during the festivity are: Pumpkin Halwa, Sooji Ka Halwa, Gajar Ka Halwa, Rasgulla, Attey Ka Halwa.

[yumprint-recipe id=’13’][whohit]MakhaneKiKheer[/whohit]

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American Cuisine

Blueberry Jam Bars

By anshu February 14, 2014

Its Valentine’s Day, the day of love. Love doesn’t just mean loving your partner but it has a wider definition, it includes your parents, your kids, your friends and any one who means to you. This has been a hectic month for me for I am shifting my base from Mexico to India. I have been utterly busy doing packing with less than ten days left for my departure. Probably this is my last post from Mexico. Well coming back to the topic. Since, I had little time I wanted to make something easy and also utilise things I have on hand. Trust me this came out sinfully delicious.You can use any jam you have on hand and make these heavenly bars and tell your loved ones how much you love them.

Directions:

1. Preheat the oven at 375 degrees (Learn more about Oven temperature and Conversions) and line a 9×9 inch baking pan with parchment paper and spray it lightly with non stick spray, set aside. Since I was running out of parchment paper I lined the tray pan with aluminium foil and sprayed it with cooking oil.

2. Mix together the flour, salt and baking soda and keep aside.

3. In a bowl cream together butter and sugar. I used vegetable oil because as I said I had to utilise the things I had. The bars still tasted incredible.

4. After the butter or oil has been creamed with sugar add an egg and some vanilla extract. Also add orange zest. It brings in some contrasting flavour. Give the mixture a good whisk.

5. Add the dry ingredients and combine well with the wet ingredients.

6. In the lined baking pan transfer 2/3 of the crumbled dough and rest keep aside for topping. With the help of hands spread the crumbled dough evenly in the pan.

7. Now heat the jam in a bowl in the microwave for 5-8 seconds so that it becomes loose and easy to spread. With the help of a spoon spread the jam over the dough.

8. Now distribute the remaining dough in pieces all over the jam.

9. Keep the baking pan in preheated oven for 25-30 minutes or till the bars start getting golden colour.

10. Take it out of the oven and let it cool completely for couple of hours. If you cut it while it is still hot it can run out and become messy. Cut it into bar sized chunks.

Spread your love.

[yumprint-recipe id=’11’] [whohit]BlueberryBars[/whohit]

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