All Good things Brownie

Who does not love all things good altogether in ONE brownie???

Such is my kit kat, snickers and bournville brownie. I made this for a lunch sometime back and people still remember the taste 🙂

You shall need:

10 tbsp… Butter (melted)

3/4 cup…. Brown sugar

1/2 cup… White sugar

1/2 cup + 2 tbps… cocoa powder

½ teaspoon… salt

1 teaspoon…. vanilla essence

1 tbsp… Instant coffee powder mixed in 2 tbsp hot water

2 eggs, slightly beaten

½ cup all-purpose flour

1-1/2 cup… your fav candy chopped up. (I used mini snickers, kit kat and few squares of bournville)

Method:

  •  Tip all the ingredients in a bowl and mix well (except the candy)
  • Pre heat oven to 180C.
  • Line a try with grease proof paper and pour the batter.
  • Scatter the candy around and bake it for 20-25 min or until the toothpick inserted in the center comes out clean.
  • Let it cool completely and cut in squares and serve with love.

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Cheers,

Pallavi

Quick pasta for Dinner

I am fan of easy to put together ingredients. They save the time and effort on the workdays without using too much brain.

All you shall need as an extra for this is Sun-dried tomatoes (I made mine at home, recipe to follow soon)

You shall need:

One cup… Boiled Al dente pasta of your choice (I have used the bambino  shell shape pasta)

5-6 tbsp…. water in which the pasta was boiled.

1/2 tbsp… Oil

Salt and pepper

3 tbsp… tomato paste (Really thick tomato puree, I use a fine mesh to strain the water of the puree and then use the thick portion)

1 tbsp…. cream/malai

Herbs of your choice, I added oregano.

Few sprigs of coriander

Cheese (If you please)

Method:

  • In a pan, heat oil and add the tomato puree.
  • Cook it for a few min.
  • Now add the Pasta and the water.
  • Season it well, to taste.
  • Add the herbs.
  • Finish off with the cream.
  • Mix it well to incorporate it all.
  • Towards the wee end of the cooking process, add the sundried tomotoes (Cut in smaller pieces if they are too big) and coriander.
  • You can also put some garlic bread on the side.
  • Serve with love.

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Cheers,

Pallavi

 

Red Velvet Cupcakes

I made these for the first time for an order of a dear friend, Simran, who blogs here. This one goes to the Home Baker’s challenge. Concept by Priya Suresh.

I read a lot about these, I will not lie. All the pics that I saw and all the recipe’s  I came across, had different qty of cocoa powder. I wanted the right red, so Wilton’s Christmas red came to my mind. Hopped to buy the 1Oz bottle for 385 bucks, it is worth every penny, I tell you 🙂

So here is recipe that made the prefect cloud like red velvet.

You shall need:

For the cupcakes:
1 1/4 cups …vegetable oil
1 cup… buttermilk
2 …eggs
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups… all-purpose flour
1 3/4 cups…. sugar
1 teaspoon …baking soda
3/4 teaspoon… salt
1 Tablespoon … cocoa powder

For the frosting:
250 gms… cream cheese [at room temperature]
1 cup…. powdered sugar
2 1/2 teaspoons vanilla extract
1/2 to 3/4 cup… cold heavy whipping cream (to be adjusted according to the consistency of the frosting)

Method:

For the cupcake-

  • In a bowl, mix oil, eggs, butter milk and red color.
  • On another bowl, sieve the dry ingredients.
  • Fold half of the dry ingredients in the wet at a time.
  • Mix well to avoid lumps but don’t over mix.
  • Pour 2/3 rd in a cupcake tray with liners.
  • Bake in a 180C pre heated oven for 20-25 min or until they are springy to touch.

For the frosting-

  • Beat cream cheese, vanilla,  butter and sugar until creamy.
  • Add whipping cream few tbsp at a time until you get the desired consistency.

Once the cupcakes are completely cooled, frost them as you please.

red velvet

Serve with love.

Cheers,

Pallavi

 

Piped Vanilla Cookies

Three words :

Piped= simple, super simple

Vanilla= I am sold to the concept already of using fresh vanilla bean. It is gorgeous.

Cookies= Quick fix for the evenings and guests.

I was so so so looking forward to make these gorgeous bites when I saw them at Neha’s blog. lets get started, shall we 🙂

You shall need: Adapted from here.

3/4 cup…All purpose flour

2 tbsp… corn flour

1/2 cup… icing sugar

100 gms… butter

2 tbsp… cream (I used amul)

Beans of one vanilla pod

a scant pinch of salt

Method:

  • Sift the salt, corn flour and flour and keep aside.
  • Cream sugar and butter in a bowl until they are light in color and fluffy.
  • Add the vanilla and tip in the dry ingredients.
  • Beat on a medium speed for 2-3 min until they are combined.
  • The mix might feel dry at this point.
  • Add one tbsp of cream at a time.
  • We need a pipable consistency, one that will hold its shape.
  • Put the star nozzle/any shape nozzle that you like in the piping bag and fill this mixture.
  • On a baking tray with baking sheet, pipe small shapes and maintain distance as that will spread.

IMG_6586[1]

  • Keep in the fridge for 30 min.
  • Pre heat oven on 180C.
  • Bake the cookies for 12-15 min or until the base is nice and brown.
  • Serve with love.

IMG_6587[1]

These went in my snack box order 🙂

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Cheers,

Pallavi

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

For the BM#38 series for the week, I have chosen fried dough as the theme.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

1/4 cup …butter (melted)
1/4 cup… water
1/4 teaspoon… salt
1 cup …all-purpose flour
1/2 cup…. yogurt
1/2 tsp… Baking soda
2 tbsp… castor sugar
oil for deep frying
icing sugar

Method:

  • In a bowl, mix slat, baking soda, castor sugar and all purpose flour.
  • Now add butter and mix it in the flour.
  • Add the yogurt next.
  • We need to make a soft dough.
  • Now add water as need be.
  • The dough will be little sticky, but we need to knead it until it all comes together properly.
  • Let it rest on the table counter in a oiled pan, covered with cling film, for about 2 hours.
  • It shall be fermented till then, roll it out and cut shapes that you desire.
  • Fry them in the hot oil  (on a medium high heat) until they get an even color.
  • Take them out on a paper towel.
  • Serve with a generous amount of dusting of icing sugar on top.

image(43)

Cheers,

 

Panch Phoran Naan

My most favorite spice mix is Panch phoran. It is Bengali spice mix and makes for the most flavorful tadka. It contains 5 spices, namely:  fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I use it in a lot of dishes so why not naan too. 🙂

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need: (Makes about 5)

1 cup… All purpose flour

5 tbsp… Curd

1 tsp… Baking soda

1/2 tsp… Salt

1/2 tsp… Sugar

1 tbsp… Panch Phoran (dry roast in a pan for 2-3 min)

2 tsp… oil

1 tbsp… Butter (room temp)

1 tsp… Cumin

1 tsp… Paprika

Method:

  • In a small bowl, mix butter , cumin and paprika and keep aside.
  • In a bowl, add the flour, salt, sugar, spices and knead with the curd.
  • Once the dough is nice and soft, put it in a oiled bowl, cover with tea towel and place on the counter for about an hour.
  • Pre heat oven to 190C, on a buttered tray, place a rolled dough ball.
  • Using a brush, apply a little of the spiced butter and bake for 5-7 min.
  • Take it out and apply the butter once more and return to baking it for about 7-8 min.
  • Serve hot with a dollop of the butter.
  • Serve with love.

image(42)

Cheers,

Dessert Naan

Well I am doing the Blogging Marathon after ages and boy I am glad to be back 🙂 This week I am doing 3 variations of naan’s. I thought let me start by doing something sweet.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

For me things that ring a bell of dessert are nuts, cinnamon, sugar and nutella. So I used up all this in the naan. 🙂

Here is all that you shall need: (Makes about 5-6)

1 cup… All purpose flour

3.5 tbsp… Ground sugar

2 tbsp… Granulated sugar

1 tsp… Baking soda

1/2 tsp… salt

1/4 cup… Almonds

2 tsp + 2 tsp… cinnamon powder

2-3 knobs of butter

1/2 tbsp… Oil

4-5 tbsp… curd/yogurt

Nutella/honey

Method:

  • In a small bowl mix, granulated sugar and 2 tsp cinnamon powder.
  • In a medium size bowl, add the flour, baking soda, salt and powdered sugar. Mix well using a fork.
  • Now add the curd and knead it into a dough. Add a touch more curd, in case it is dry.
  • Knead until nice and soft.
  • Now add the oil and knead again.
  • Put it on a oiled bowl and leave on the kitchen counter (covered with a tea towel) for about an hour.
  • Pre heat oven at 190C.
  • Make 5-6 balls out of the dough with the help of little oil/butter in your hand.
  • Oil/ butter a tray and place the balls about 2 inch apart.
  • Press the balls down gently to form discs, you may use rolling pin but I like the more rustic form.
  • Sprinkle some of the sugar and cinnamon mix on it and top with some almonds.
  • Bake for 10 min and then take them out. Smother some butter on top using the back of a spoon/a brush and bake for another 5 min.
  • To serve, top it with nutella or honey.
  • Serve with love.

image(41)

Cheers,

 

Saffron Risotto

There has always been a hullabaloo on the Risotto rice. Some say Arborio is a must but what do you do if you dont the rice ready at hand? Well, few articulate food experts would rush to the gourmet store and get it. Others shall postpone making it while people like me, the I-Want-To-Eat-Risotto-Today kind shall look for Indian alternate that is available.

So Google took to the this link where the author was happy with her results with the Idli rice/Par boiled rice. Trust me the result was delectable. Slurrpppp.

You Shall need:

3/4 cup… Idli rice/Arborio rice

2-1/2 cup… Stock of your choice (I made one broccoli, onions, carrot, peppers, cauliflower and cabbage)

1 tbsp… Olive oil

1/4 cup… Chopped onions

1/2 cup… White wine

4-5… saffron strands

1 tbsp… Butter

1/4 cup… Parmesan cheese

Sale and pepper to taste

Method:

  • Boil the stock and reduce the gas to low.
  • In a small bowl, take about 4-5 tbsp of stock and add the saffron. Let it infuse well.
  • In a pan, heat the butter and oil.
  • Saute onions in it with some salt and pepper.
  • Once the onions are translucent, add the rice and stir until it is nice and shiny.
  • Add one ladle stock at a time and dont stir the rice.
  • Once it is absorbed, add another ladle and so on.
  • Once all the stock in in from the bowl, add the one with saffron.
  • I added wine at the last and cooked it until it was absorbed.
  • Add the cheese and let it do its magic 🙂
  • Serve it hot/warm with love.
Left: Methi ni Bhaji na bhajiya Right: Saffron Risotto
Left: Methi ni Bhaji na bhajiya
Right: Saffron Risotto

Sending this to:

at Gayathris cook spot

at Cuisini Delights

at Cook Click n Devour

at Simply.food

Cheers,

Rose Truffles

I got a reallly wonderful exotic ingredients box on my last birthday 🙂 My fav girlfriends gave it to me. Since the anniversary was around the corner, I wanted to make use of them (With a heavy heart). I used the dried rose petals to make make these lovely truffles which then were topped on the cake. Slurrpppp.

You shall need:

200 gms… Dark chocolate

1 tbsp… Butter

150 gms… Heavy cream [I used amul]

1 tps… Rose water essence or 1/2 tsp Rose extract

1 tbsp or 15 gms… Rose petals

Almond Praline, Badam milk powder, hot chocolate with cinnamon powder and cocoa to roll them into.

Method:

  • Heat the cream and butter until they come to a simmer.
  • Pour the mix over chopped chocolate.
  • Let it stand for 5 min.
  • Stir the chocolate and cream  mix and mix gently until the chocolate is melted.
  • You might want to heat it in the microwave for very few seconds in case the chocolate is not melting.
  • Once the chocolate is melted completely, add the rose essence/extract and the petals.
  • Let the mix cool to room temp. and pop it in the fridge [cover with cling film] for atleast 3 hours.
  • After it comes out from the fridge, using a teaspoon, make small balls of the same size from the solidified ganache.
  • Be little quick as once you start rolling out the ganache, the chocolate shall start to melt.
  • Once all the mix is used and rolled, pop the tray in the fridge for 30 min.
  • Roll them in nuts, crazy mixes and serve with love.
Rose Truffles with Strawberries
Rose Truffles with Strawberries
Sacher torte topped with truffles and strawberries.
Sacher torte topped with truffles and strawberries.

 

Cheers,

 

Oozy Cupcakes

Every wondered how a small idea can become a riot? These cupcakes were such a hit at the forums where I shared that people made repeats 🙂 Makes me happy.

Caramel cupcakes with dark chocolate centre.This post is a part of Desserts theme for BM#35.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35

You shall need:
For the cupcake-
1.5 cup Maida/All purpose Flour
3/4 cup and 3 tbsp Light brown sugar [Or white castor sugar]
1/2 cup Butter
2 large eggs
1.5 tsp baking powder
1/2 tsp salt
2 tsp Vanilla essence
3/4 cup Butter milk [in 3/4 cup milk add 1 tbsp vinegar and let it stand for 10 min]
few tbsp water
few tbsp of frozen dark chocolate ganache [Melt equal qty of heavy cream and chocolate in a pan with little butter. Once all the chocolate is melted, let it cool to room temp. Put it in the fridge to add in the cupcakes]

Method:

  • In a bowl beat butter and 3/4 cup sugar. Once they are light and fluffy, keep them aside.
  • In a nonstick pan, heat 3 tbsp sugar with 5-6 tbsp water. Once they sugar changes color to amber turn the gas off.
  • Swirl the pan to cool it a bit.
  • Add it to the butter and sugar and beat for a few sec.
  • Add egg one at a time and beat until pale.
  • Add the vanilla as well.
  • Now add sifted flour, salt and baking powder alternatively with butter milk.
  • Once it is nice and fluffy the batter is ready to be poured in the liners/moulds.
  • Put little batter in the liners [so as to fill it 1/4th] add 1/2 tsp of the frozen ganache in the center and fill some more batter on top of the ganache.
  • Bake in a preheated oven at 180C for 15-20 min.
  • The cupcakes are done once when a skewer inserted in the middle comes out clean.
  • Serve with love.
We made oozy cupcakes
We made oozy cupcakes

1472741_10151677528446324_349778796_nCheers,