Eggless Choco lava cupcakes

I have been wanting to try my hands on the eggless version of a cake/cupcake for the longest time but being an egg eater I have never gathered enough courage or reason to try one. I mean after all a cake is meant to have eggs. How can any substitute work as good as eggs. Therefore I have been procrastinating the entire idea again and again.

With my recent jump in baking professionally, I realized the need to experiment with eggless baking.

I personally am not fond of the eggless milkmaid cakes so I jumped upon this eggless chocolate cake recipe which uses vinegar and baking soda to react and make the cake rise. 

With Diwali as an occasion where people like to indulge in eggless bakes, I realized the perfect opportunity and the required push. I decided to go chocolate all the way and made the easy batter which went into the cute mini cupcakes and got baked. All through I had my fingers crossed and had several questions in the head. When I finally saw them rise and baked, I was happy and surprised to see the softness of it. It tasted more clumpy to me as I am not used to eggless cakes but once I filled them with some runny chocolate ganache and dressed them with some whipped chocolate cream, they looked adorable and tasted yum. 

These mini cupcakes were placed on little diyas to match the festivity.
With my Sweet day falling tomorrow, I add this recipe to the list celebrating another month of the endless joy that our daughter brings into our lives. 

Ingredients : Yields 6-7 mini cupcakes

• 1/2 cup all purpose flour
• 1 tbsp cocoa powder
• 1/4 cup sugar, powdered
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• pinch of salt
• 3 tbsp melted butter
• 1/2 tsp vanilla essence
• 1/2 tbsp vinegar
• 1/2 cup boiling water

Chocolate Ganache : 

• 1/4 cup chopped dark chocolate
• 2-3 tbsp cream (I used Amul)

Procedure : 

Preheat oven at 180 degree Celsius

In a bowl, mix all purpose flour, sugar, baking powder, baking soda and salt. 

Make a well in the center and add melted butter, vanilla essence, vinegar. Mix well.

Add boiling water little by little and keep mixing till you get a cake batter like consistency. You might not need the entire quantity of water.

Pour the batter till 3/4 into the cupcake liners and bake for 20 minutes or till a toothpick inserted in the middle comes out clean

Allow to cool.

With the help of a knife make holes in the cupcake and fill them with chocolate ganache which can be made by melting chocolate on a double boiler and adding cream to it and mixing it well. 

Decorate with some chocolate whipped cream and chocolate rice. 

Wishing all our readers a very Happy and joyous Diwali. May the festival of light bring you luck, prosperity and happiness.

Happy Diwali

Amrita

Gajar-mewa-nu-achaar(Carrot and dried fruit sweet pickle)-my Irani connection

It was August 1999.

I remember noticing a thin, short, fair bespectacled girl become the pick of our seniors to rag in hostel.

Yes, ragging in college and hostel was normal in those days and we as dutiful juniors were supposed to sing songs, dance on their tunes, make them laugh and describe embarrassing words that they asked us. 

Now when I think back, we were asked some very silly questions like 'Do you have a boyfriend' or 'What is a chumma'. 

Let me remind you it was 1999 and not like today where such words are commonly spoken by everyone and is not considered any deal at all. In those days (and for my generation even till date) it was nothing short of blasphemy to utter such words in front of elders or share our love lives with them. 

Well as for 'Chumma', we soon learnt that it is a Kannada word for the expression 'just like that'. 

I was asked to sing songs for my seniors every now and then as part of my ragging. No one ever dared say no to the seniors. No one but Afsana K. Meherbani-that same fair Irani girl who was the favourite amongst the seniors because she would lash back at them with her answers. She once threw a seniors plate full of food as retaliation and that really angered everyone. That was true blasphemy in the hostel world.

I remember telling myself never to befriend that girl as it would mean getting in more trouble. 

Ragging soon got over or perhaps the seniors got bored of us. I really do not remember how it happened, but very soon that same Irani girl became an integral part of our group. And in no time Afsana, me and Veena became the best of friends. Years passed and we became more closer, much more than just friends. We were like sisters. We cried while leaving that same hostel, that place we spent four years of our most beautiful and carefree days. 

Our hostel food was usually made palatable by some goodies from home. Afsana used to bring this delectable Gajar-mewa-nu-achaar that was the only way I could relish mess food. Afsana introduced us to this amazing pickle which is usually made in Pasrsi/Irani weddings.

A few days back when I put my hands on this pickle at home, I kept thinking of those wonderful and carefree  hostel days.

Sweet memories with this sweet pickle. 

Recipe source : Parsi cookbook by the very famous Katy Dalal

Ingredients : I reduced the recipe by one fourth

• 1 cup grated Carrots
• 1 cup sugar
• 1/4 tsp garam masala
• 1 tbsp red chilli powder
• 1 tsp turmeric powder
• 1/4 cup Sugarcane vinegar(I used Apple cider vinegar)
• 1/4 cup raisins
• 1/4 cup dried dates
• 1/4 cup dried apricots
• 2 cloves garlic, chopped
• salt to taste  

Procedure : 

Soak raisins, dried dates and dried apricots in 1/4 cup vinegar overnight.

Place carrots in a heavy pan and add sugar. 

Strain the overnight soaked dried fruit and keep aside. Use the same vinegar and pour in the pan over the carrots and sugar. Let it cook on slow fire. 

Add chopped garlic. 

If required add more vinegar to soften the carrots 

(I did not require) 

When carrots have softened in about 4-5 minutes, add the soaked dried fruits and bring the mixture to a boil. 

Add garam masala, turmeric powder,red chilli powder and salt and mix well. 

Remove from heat when the pickle has thickened to required consistency and allow to cool.

Sending this recipe to Kolkata Food Bloggers ongoing event 'East or West, Food is best'.

Happy Pickle relishing

Amrita

Bialys-Chewy rolls

Bialys(bee-ah-lee) was our bake for the month of May from the 'We Knead to Bake' group. This yeasted bake was unheard to almost all the members. Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok(a city in Poland) is traditional to Polish cuisine. A traditional Bialy is a chewy yeast roll similar to a Bagel. Unlike A Bagel, which is boiled before baking and has a hole in the middle, Bialy is simply baked and has a depression in the middle filled with cooked onions and poppy seeds.
Bialys gets its signature chewiness from the use of bread flour which is high in gluten. Alternatively, vital wheat gluten may be added to all purpose flour. Since, I had neither I went ahead with just all purpose flour and the result was good. 
I was in the mood to experiment with a different filling so I used some leftover Keema matar from my fridge. I added some soya sauce to the caramelized onions to give that distinct colour and sprinkled white sesame seeds which gave an amazing slight crunchiness.

Recipe Source: King Arthur Flour

Ingredients:I halved the recipe to get 4 Bialys

• 1/2 tsp Instant yeast
• 1/2 tbsp sugar
• 1/2 cup+2 tbsp lukewarm water
• 1 1/2 cup All purpose flour
• 1/2 tsp salt
• Milk for brushing 

Caramelized Onions Filling:

• 2 small onions, sliced
• 1 tbsp oil
• 1 tsp brown sugar
• few drops of soya sauce
• 1/2 tsp Vinegar
• salt to taste

Keema matar Filling:

• 50 gms Mutton mince/keema
• a handful Peas
• 1 clove
• 1 Bay leaf
• 1/2" cinnamon stick
• 1/2 dried red chilly
• 1/4 tsp cumin seeds
• 1/2 medium sized onion, chopped
• 1/2 tbsp ginger-garlic paste
• 1 tbsp tomato puree
• a pinch of turmeric powder
• a pinch of coriander powder
• a pinch of garam masala powder
• salt to taste

Procedure:

Bialy:
Put yeast, sugar, salt and flour in a bowl and mix. Add lukewarm water little by little and knead the dough till it comes together as a mass. 
Allow to rest for 10 mins.
Knead again till dough becomes smooth. If required add more flour/water.
Shape into a ball and place in a well oiled bowl, turning dough till coated properly. 
Cover with a damp muslin cloth and allow to rise till doubled in size for about 2 hrs.

Meanwhile make your filling

Caramelized Onion Filling:
Heat oil in a pan and add sliced onions with a pinch of salt. Lower the flame and let the onions cook stirring occasionally till they attain a brown colour. This is Caramelization where the sugar in the onions oxidizes resulting in a golden brown colour.
Add vinegar, soy sauce, sugar and stir well. 
Allow to cool.

Keema Matar Filling:
Take 1 tbsp oil in a pressure cooker and add clove, bay leaf, cumin seeds, dry red chilly, cinnamon stick. Add chopped onions and let it cook till they tun pink. Add ginger garlic paste, turmeric powder, salt, coriander powder and garam masala. Let it cook for some time and then add the washed and strained Keema. Cook for 5 mins on low flame. At this stage, if there is any water, dry it on medium high flame.
Add tomato puree and cook for another 5 mins on low flame. 
Add little water(2 tbsp) and close the lid of the pressure cooker. Cook for 2 whistles on medium high flame and then reduce the flame to low and cook for 10-15 mins.
Boil peas separately and add to the keema. Close the lid and let it absorb the flavours.
I like to boil peas separately to preserve their colour. You may add them to the keema before closing the lid too.

Bialy Dough: Sprinkle work surface lightly with flour and place the dough. 
Divide dough in 4 equal parts  and shape in a ball. 
Place them on a baking tray lined with aluminium foil and lightly greased.

Cover with a damp muslin cloth and allow to rise for an hour.

Work on one piece at a time, while others are covered. 
Pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.
Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression 3" in diameter with 1" of puffy dough all around.
The Bialy should be 4" in diameter.
Prick center of Bialy with a fork all over.

 

Put filling in each depression. I put caramelized onions in 2 and keema matar in the other 2. I sprinkled white Sesame seeds on the caramelized onion filling Bialy.
Brush outside circle with milk.

Bake at 230 degree celsius for 15-20 mins or till the Bialy browns well.
Allow to cool and serve.

They are best eaten on the same day. If eaten later, consider warming them up in the microwave.


Happy Bialy Eating
Amrita

Caramelized Onion Tarts

The Pudgy little hands that stole my tart!!

Family time is the best vacation!

A sudden vacation is not exactly what I had planned especially having to travel with a 20 month old baby but the incentive of having to spend some great time with family(and an extra nudge from hubby) made me pack my bags and leave for Punjab and Allahabad. I had a wonderful time in Punjab being pampered by Nani and Masi's, gorged on fresh produce of vegetables and dollops of homemade white butter  on yummy paranthas. Vaanya had a super time bonding with everyone and running around in the extra spacious houses. 

The next part of our vacation was homecoming to Allahabad. Our house is a 'Heaven Haven' for me. A place where I can leave behind all my worries and just soak myself in the luxury of the palatial house and the most beautiful garden. An amazing vegetable patch adds to the charm with fresh and unadulterated veggies being enjoyed everyday. The house was full on our arrival and we had the loveliest time with everyone except Vishal(hubby) who was missed terribly. One of the things I love and look forward to do here apart from relaxing and enjoying the yummiest food made by Amma(mother-in-law) is to bake!! My Baker's fingers jumped on to the recipe that I am sharing today to get warmed up and carry on my love to bake. 
I chose tarts as I love making and eating them and the best part is that once the shell is prepared you can play around with the filling to your liking, making it sweet or savoury.

Ingredients: 

For 6 tarts

• 1/2 cup all purpose flour 
• 30 gms butter(cold)
• A little cold water for kneading

For Filling

• 2 medium sized onions, sliced
• 1 tbsp vinegar
• 1/4 tsp dark soy sauce
• 1/4 tsp green chilli sauce
• a pinch of sugar
• a pinch of salt

For Garnishing

• tomato slices/pieces
• coriander sprigs
• fresh cream/mayonnaise

Procedure:

Tarts:
Take flour and butter in a bowl and rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture).
Now add cold water 1 tbsp at a time and knead to get a smooth dough. Do not over knead.
Wrap this dough in a plastic sheet and refrigerate for half an hour.
Take out the dough and roll it with a rolling pin on a floured surface. Roll it roughly to the size of the chosen tart tin with 1/8" thickness.
Gently press the dough down so that it lines the bottom and sides of the tart tin. Trim excess dough.
Line all the tart tins the same way. Make holes on the sides and bottom with a fork and refrigerate for another half an hour.
Preheat the oven to 180 degree Celsius. Bake the tarts for 15-20 mins or till they get a light brown colour.
Take them out and let them cool.
 
For a detailed step by step illustration refer here

 

Filling:

Heat 2 tbsp oil in a pan and add the sliced onions with a pinch of salt. Lower the flame and let the onions cook stirring occasionally till they attain a brown colour. This is called Caramelization where the sugar in the onions oxidizes resulting in a golden brown colour.

Add vinegar, soy sauce, chilli sauce and sugar and stir well.

Remove from heat and let it cool.

  

Assembly:

Take a spoonful of the caramelized onions and fill in the tarts.

Garnish with a drop of fresh cream/mayonnaise, a small piece of tomato and coriander leaf.

 

 

The most difficult part in the entire process was taking pictures!! The moment I would try and take a pic, my daughter Vaanya would come to pick one up!!  It was such a difficult task, keeping her chubby pudgy fingers away. Here she is, caught in the act.

Sending this recipe to  Bake fest #16

What is with my cuppa and Nupur's page

and Blogoversary event

Happy Tart eating

Amrita

Amla ka khata meetha achaar/Indian Gooseberry Relish

Think big thoughts but relish small pleasures. 

H. Jackson Brown, Jr.

Relish!

Relish means to savour or enjoy to the full and is also a spicy, sweet or savoury condiment or appetizer.

In the world of cooking a relish is used to enhance a staple. Having originated in India, relish is now a rage everywhere.

One of the gems of Winters various produce is Amla/Indian Gooseberry.

This wonder fruit is enriched with Vitamin C which is said to be 10 times more than orange. Being a rich source of Vitamin C, minerals and polyphenols, it provides resistance to our bodies to fight several diseases and works as a coolant. It is also believed to have anti-ageing and anti-stress properties.

Amla is used in various preparations from chutney, pickles to murabba. My favorite of all is this preparation which gives a tangy, sweet and sour taste. 

Ingredients:

• 150 gm (6-7) Amla/Indian Gooseberry
• 1 medium size onion, chopped
• 1 medium sized tomato, chopped
• 4-5 green chillies, chopped
• little gur/jaggery(about the size of a lemon)
• 1/4 cup vinegar
• 1 tbsp oil
• 1 tsp kalaunji/onion seeds
• 1 tsp saunf/fennel seeds
• 1/4 tsp haldi/turmeric powder
• salt to taste

Procedure:

Put amla's in a pressure cooker with just a splash of water and cook till 1 whistle. Take them out and let them cool. Remove the seeds and chop them. Keep aside.

Heat oil in a pan and add kalaunji and saunf. Add chopped onion. As it turns pink, add chopped tomato and green chillies. When the tomato gets mashed, add the chopped amla. Add salt and haldi powder. Add vinegar and jaggery. Mix well and add little water(about 1/4 cup) Cook on medium flame for 5-10 mins or till the mixture becomes thick and the water reduces. Adjust the seasoning to your liking.

Enjoy it with hot chappatis and sabji or with rice and dal or better find your own excuse to enjoy this relish. 

Sending this recipe to Bon Vivant #11-Healthy Apetite

Walk Through Memory lane,

Cook like a celebrity chef, New U 2013 and Foodabulous fest event organized by Preeti's Kitchen life

Happy Relishing
Amrita