Gluten Free Dessert Pizza

After a long time, I cooked for a challenge where there was secret ingredient swap between a pair. Priya made this beautiful group pf like minded individuals and called it  Shhhh Cooking Secretly Challenge.

I am paired with Anitha for this month. She gave me Oats and Mangoes to cook with. To be frank I had never cooked with oats and I hate their taste anyway. What better way than to make it work in a dessert and even better, a dessert pizza. :)

You shall need:

For the base-

2.5 cup… classic rolled oats

3/4 cup… Castor Sugar

2 tbsp… Olive oil/melted butter

1 tsp… dry active yeast dissolved in 4 tbsp warm water with a pinch of sugar

1 tsp.. Salt

1/4 cup…. warm milk

For the topping-

100 gms… cream cheese

50 gms… butter

1 cup… icing sugar

1… mango (peeled and cut in slices)

1 tbsp… butter

A pinch of freshly ground nutmeg

Method:

For the base-

  • In a processor/mixer, add the 2 and a 1/4 cup oats with the sugar and whiz until it has a powder consistency.
  • Tip it in a bowl.
  • Add the yeast, oil/butter, salt and mix well.
  • Add the milk, a tbsp at a time and mix it well.
  • The dough shall not be very cohesive like that with the all purpose flour.
  • Butter a baking tray properly and spread the base mix evenly.
  • Bake in a pre heated 180C oven for 15 min or until baked and nice golden brown
  • Keep aside to cool

For the Topping-

  • In a non stick pan, heat butter.
  • Add the mangoes and a tbsp of sugar.
  • Let them caramelize well.
  • Now add the nutmeg and let it cool down to room temperature.
  • In a medium bowl, add the cheese, butter and cream well.
  • Add the icing sugar and mix until well incorporated.

To Assemble-

  • Once the base is cooled perfectly, put a thin layer of the cream cheese mix on top
  • Now add the mango strips as you please.

To note-

  • I didn’t take the base out of the tray. It was served from the tray itself.

10462577_10152027725891324_3114105549938296031_n 10408785_10152027725826324_5295254606806291037_n

Serve with love.

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

 

Chocolate and Malt Babka Bites

Yes yes I know Babka is a sweet yeast cake but who said there cant be exceptions ;) I made these bites based on this reference from the Baking Partners. Swathi is the brilliant blogger behind the group.

baking partnersFor the dough: I made the eggless version

1/2-3/4 cup …. whole milk, warmed 110 degrees

1/4 cup… white sugar

1.5 teaspoons …Active dry yeast

2 cups all purpose flour

1/2… teaspoon salt

4 tablespoons…. unsalted butter at room temperature

For the Filling:

1/2 cup… chocolate chips {I used bournville rich cocoa)

1/4 cup… brown sugar

1/4 cup…. Complan/bourvita

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

For the wash:

1 tbsp.. oil

1 tbsp… Sugar

1 tbsp… cream/milk

Method:

  • Add the yeast to the warm milk with a pinch of sugar.
  • Let it stand and dissolve and froth.
  • Tip the dry ingredients for the dough in a pan, mix with a fork.
  • Make a well in the eventer and tip the milk-yeast mixture.
  • I used hand mixer with dough attachment to bring it all together.
  • Add butter one tbsp at a time.
  • Once it has all come together, tip it on the work bench and work the dough by the heel of the palm by pushing it away and then bringing it back.
  • Once it has become nice and springy, add to an oiled bowl and cover with the cling film.
  • let it rise to double the volume or let it stand for 1.5 hrs or so.
  • For the filling, coarsely chop the chocolate in the mixer, add the complan and sugar.
  • Now mix in the butter. Keep aside until further use.
  • Once the dough has risen, flour the work surface and roll it out in a rectangle of about 1/2 inch thickness.
  • Pre heat oven to 180C.
  • Spread the filling uniformly on the dough.
  • Now roll the dough carefully.
  • Cut 1/5 inch pieces.
  • Put them in a lined cupcake tray individually.
  • Brush with the mix of the wash ingredients.
  • Bake for 20 min.
  • Serve with love.

babka Cheers,

Pallavi

Brown Rice Biryani Pulao #BM38

For the third week we are making rice with a twist. :)

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

I am a brown rice fan and I make it more often than ever. Recently I picked up Roopak’s Biryani Rice spice blend. It just made the life so simple. It had everything that I used to collect meticulously before making the biryani. :)

You shall need:

1 cup… Brown rice (Soaked for about 4 hours)

1.5 cup… Water

1/2 cup… Peas

1/3 cup… Groundnuts

1 tbsp… Biryani masala

2 tbsp… Ghee

2 tsp… jeera/cumin seeds

Salt and red chilly powder to taste

1 tsp… turmeric powder

Method:

  • In a pressure cooker, add the ghee and let it get nice and hot.
  • Now add the biryani masala and cumin seeds.
  • Once the cumin splutters,
  • add the peas, turmeric, red chilly powder, salt and the rice.
  • Mix them well.
  • Add water and let it pressure cook for 4-5 whistles.
  • In case your brown rice variety does not cook in 1.5 cup water (based on past experience), feel free to add another half a cup.
  • Serve hot or pack for lunch at work. :)

photo

Cheers,

Awamat #BM38

These delish sweet treats from Lebanon come in handy for all occasions. These treats are fried until golden brown and immersed in simple sugar syrup.

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

You shall need:

1 cup… flour
1 tsp…. sugar
3/4  cup…  water
3/4 tsp… dry yeast
1/4 tsp… salt
oil for frying

For Syrup:
3/4 cup… Water1 cup… Sugar
1 tsp… Lemon Juice

Method:

  • In a small bowl, add 2 tbsp warm water and 1 tsp sugar. Add yeast in it and let it stand for 10 min.
  • In another bowl, mix flour, salt and the yeast.
  • Add water little at a time and knead into a dough.
  • Let it stand for 1 hour or until the dough doubles.
  • Punch it down, make a long log out of it and cut small pieces.
  • Fry in hot oil on a medium-high heat until they are evenly golden.
  • In a pan, boil the sugar, water and lemon juice until all the sugar is dissolved.
  • Add lemon juice and let the syrup cool a bit.
  • Strain the syrup through a mesh.
  • Once the syrup is at room temp, tip in all the fried dough.
  • It shall soak the syrup quickly.
  • Serve as a snack or a sweet treat.

image(44)Cheers,

 

Lauki Methi Koftas

Oh yes yes I cant get enough of that previous Kofta sauce okay. Mom usually makes Lauki kofta in tomato onion sauce, well since I am her offspring I need to make my own changes to it :P

Here is that you shall need for the Koftas, the recipe for the gravy remains the same as here.

1.5 cup…. Bottle gourd (Wash, peel and grate it)

3-4 tbsp…. besan (gram flour)

3/4 cup… Fenugreek leaves (wash and chop)

Salt and red chilly powder to taste

1/2 tsp… Turmeric powder

1  tbsp… Dhaniya powder (coriander)

1 tsp… carom seeds

2 tbsp… warm oil (keeps the koftas soft on the inside)

Oil to fry

Method:

  • In a bowl, add the lauki and the methi, mix well.
  • Squeeze the lauki juices using the palm/with a fist.
  • Add the spices, oil and gram flour.
  • Make a dough that is of a fritter consistency.
  • Test a small dollop of the koftas in the oil.
  • If it splits, add little gram flour at a time and test.
  • Be very careful and add only that much flour that will make sure that the kofta dont split, we dont want a pakora flavour. :)
  • Fry them on a medium-high heat until nice and golden.
  • Lower them in the gravy as described in this blog post.

photo 1(3)Cheers,

 

Paneer Methi Kofta Curry

A friend of mine from college has moved to Bangalore :) Since I had not been there even once, going empty handed was not an option.

For me personally, picking up a gift is getting tougher by the day. Alternatively, I make them a nice meal or bake something for them. Shows my the fact that I gave my heart and soul to it. :)

This kofta curry is a dedication to my mother who has not altered her kofta recipe for years now. Give it a break ma try mine ;)

You shall need:

For the Kofta: (Feeds about 4)

200 gms… Paneer (grated)

2 cup…. Chopped, washed methi (fenugreek leaves)

2 tbsp… All purpose flour (you might need a touch more so keep it handy)

2 tbsp… Sesame seeds

Salt, red chilly powder to taste

1/2 tsp… Turmeric

few tbsp of water

oil to fry

For the curry:

2 cup… Thick curd/yogurt

2 large… onions (cut in quarters)

3-4.. red chillies

1 tbsp… Khus Khus seeds

1/4 cup… cashews

Salt

For tempering:

1 tbsp… Oil

1 tsp… Jeera/cumin seeds

a Pinch of asafoetida

Method:

To make the koftas:

  • Heat the oil for deep frying.
  • In a bowl, add the paneer, methi, maida, salt, red chilly powder, sesame and turmeric.
  • Add a little water at a time, only so much that the mixture binds well.
  • Make a small ball and test the oil and the kofta mix. Once it is in the oil, it should not brown immediately and must not split. If it splits, add more maida.
  • Make balls of the same size and lower them in the oil 4-5 at a time.
  • Make sure they brown well equally.
  • Take them out on a tissue and keep aside.

To make the curry:

  • In a grinder, add the red chillies, khus khus, cashews and onions and grind well.
  • Add curd and salt to this and churn once more.
  • In a pan, heat oil and add let jeera splutter. Add the asafoetida.
  • Pour the churned mix in the tempering and let it cook on a medium heat with a lid on.
  • Stir ocassionally.
  • Once the oil floats on top, the sauce is ready.
  • Lower the koftas in the curry and serve with love.

1656353_10151825076116324_875600887_nCheers,

Sending this to:

Herbs and Flower give away

Walk Through Memory lane brain child of Gayathri

at Anu’s healthy kitchen

Herbs on Saturday for June: Cooking with Herbs Challenge - Win a Pot of Culinary Lavender Grains

and Helen‘s space

Simple and in Season

Event And Giveaway: Bridal Shower for Charul

I met this adorable girl on the blogosphere who shared the passion for food and creating something worth a million pictures.

After a few comment exchanges, I got to know that she is from my hometown too and in fact we have common friends too :D Its a small small world.

As she is setting sail towards her D-Day lets wish her all the best and give all our love. :) Here are the rules for this virtual Bridal shower.

  1. You must cook and post the recipe on your blog.
  2. Use of the logo and linking to this blog post is mandatory.
  3. Add the link to Charul’s Blog.
  4. Like and Follow The Lantern Kitchen on facebook.
  5. The event is open for participants in India only as there is a give-away.
  6. The recipe can be of any cuisine and follow any method of cooking.
  7. Looking for fresh entries and to try out new recipes. So, no archived or reposed entries please. Your post has to be between Jan 3, 2014 and 15 Feb, 2014.
  8. Multiple entries are welcome and linking back to this announcement is a must.
  9. Send a mail to thoushaltcook(at)gmail(dot)com  with your name, recipe name and recipe url with the subject line as Virtual Bridal Shower Event.
  10. Non bloggers are most welcome to participate. Just send me the recipe with a click of the recipe if possible to the above mentioned email.

 Image Source: GoogleImage Source: Google

Now the giveaway is a box of 12 decadent homemade biscottis from The Lantern Kitchen, which is my startup from home. I shall pick 1 Winner of this giveaway randomly and send the gift.

So roll up your sleeves and lets see what you got :)

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Love,

Pallavi

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,

A: Anaardana Cupcakes

Yes yes we are crazy that way :) BM-ers have charted on A-Z blogging with themes. For the first week [2nd – 7th Sep], I am going International/Fusion for this week.

Presenting to you my Anardaana Cupcakes. I have used both dried and fresh version of the pomegranate.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

1 cup… All purpose Flour

1.5 tbsp… Anardana powder

1/2 cup… Pomegranate seeds

1 tsp..Baking powder

4 tbsp… Yogurt

4 tbsp… Butter

1/2 cup.. Sugar

1 tsp… Sea salt flakes [or regular salt]

1.. large egg

1/2 tsp… Vanilla extract

Few tbsp milk to moisten the batter.

Method:

  • In a bowl, cream sugar and butter.
  • Add egg anf vanilla extract.
  • Add the anardaana powder and beat well.
  • Now sift the flour and baking powder.
  • Add half of it to the butter and sugar.
  • Add the yogurt and beat.
  • Put the rest of the flour mix and beat well.
  • Add few tbsp of milk if needed.
  • Pre heat oven to 180C.
  • Pour in lined cupcake tin upto half and bake for 20-25 min or until done.
  • Serve with love

image(5)

Cheers,