Category Archives: Snacks

Amaranth Hazelnut Pear Cake (Gluten free)

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Some pears in a cake! Its raining and baking is all the more fun. How about some healthy gluten free cake with a cup of coffee or hot chocolate ? Sounds exciting ! Baking is so much fun that I can’t stop even when Delhi temperature reaches 45 deg C. Yes you heard it right. But now its raining and the cool breeze only calls for a cake.
To bake something different made this gluten free cake with goodness of amaranth, hazelnut and pears.

The flavour  was so nutty and the sweet pears with some chocolate chunks made it moist .The richness of butter makes it more decadent tea time dessert.

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Ingredients

100g hazelnut meal
140g amaranth flour
170g butter
140g caster sugar
2 large eggs, beaten
2 medium size ripe pear, diced
50g dark chocolate ,chopped roughly (optional)

Method

Pre-heat oven to 180 deg C.
Mix hazelnut meal and amaranth flour together.
Cream butter and sugar in a bowl.
Add one egg at a time with some flour and mix until all incorporated well.
Mix pears and chocolate.
Pour it in the prepared tin.
Bake for 25-30 mins or until the skewer comes out clean.
Let cool and sprinkle icing sugar or chocolate sauce.
Enjoy with cup of hot coffee or Hot chocolate.

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Thank you for browsing through my post.Do try and let me know your feedback.

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Homemade pizza dough

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I bet homemade pizza is the best. Its fresh, toppings of your choice and definitely much lighter than store bought….you really can finish the full pizza and yet can have space for that one more slice 🙂 Ofcourse any food has to be eaten in moderation ,so do not stuff yourself. I do have post on my blog already on pizza made with whole wheat pizza and this one is with all purpose flour (maida). To view whole wheat pizza recipe Click Here

I am quiet exicted and hooked to Paul Hollywood’s Bread book .Its been gifted by my brother and this is the second recipe that I have tried. First one was Satsuma dark chocolate Brioche. I really can’t describe how yum it was! It just got over in a second.

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Ingredients (adapted from Paul Hollywood’s Bread book)

All purpose flour 250g
Salt 5g
Dried yeast 5g
Olive oil 2 tbsp
Water 180ml
Oregano powder 1 tbsp (not in book,optional)

Method

Add all ingredients except water. Mix them well.
Knead adding water little by little. If you feel you need more water you can use it.But make sure it isn’t too much.
Knead it for 5-10 minutes. Press your finger in and if your finger print bounces right back then it’s ready.
Rest it for atleast an hour until it doubles up in volume.
In the meanwhile you can keep your favourite toppings and sauce ready.
Punch the dough and lightly knead once. Make three equal size balls.
Preheat the oven to the maximum temperature in your oven.Mine was 250 deg C.
Roll them thin and spread the toppings (sauce,cheese,toppings,more cheese).
Place pizza in hot oven for about 10 minutes and your pizza is ready.
Garnish with oregano, chilli flakes and enjoy.

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Thank you for stopping by to read the post. Do try and share your feedback.

Cherry Pie

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Cherries are flooded in the market and I just can’t stop buying them. When I visited London I had made blueberry crumble  pie which was so scrumptious with sour cream and hot cup of coffee. Mansoon finally made its onset over Delhi and with such beautiful weather I really wanted that warm pie with coffee. Since there is loads of cherries stocked up in my pantry I decided to make Cherry pie. Its the same recipe which I used for blueberry pie ,blueberries replaced with Cherries 🙂

Pastry dough
Ingredients

125g plain flour
pinch of salt
55g butter, cubed (chilled)
2-3 tbsp cold water

Method

Mix well the flour and salt. Then add the chilled butter and with finger tips mix butter to flour. It should resemble bread crumbs when all butter is mixed with the flour.
Do not overdo or knead. Add water and bring them all together and clingfilm it.Store in fridge either over night for best results or atleast half an before rolling.
Note: The above dough can be used twice for 8 inch round tart tin/pan.

Cherry pie
Ingredients

1 part Pastry dough
2 1/2 cups fresh cherries
1 (8 inch) deep dish pie crust
For the Custard:
3/4 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream ( I used normal yogurt and it worked great)
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter

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Method

Roll the pastry dough just enough to fit your tart tin/pan. Roll over on rolling pin and unroll it on the tart tin. Gently press the corners allowing the excess to overhang. Remove the excess.

Take 2 eggs and beat them lightly.
Add the sour cream/yogurt and mix well. Now add all the dry ingredients for custard and mix until incorporated well (this will be in pouring consistency).
Pour in 3 cups of cherries into the tart pan. Add in the custard above the cherries.

To make streusel mix the sugar and flour. Add butter and with finger tips mix the butter to flour until resembles the bread crumbs. Sprinkle this on top of the cherry and custard all around evenly.

Pre-heat oven to 180 deg C and bake the pie for 50 minutes or until the top is brown.

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Hope you had enjoyed reading as much as I enjoyed it making. Do try and please leave your feedback . Enjoy!

 

 

 

Fruit mince pie

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Christmas time it is!!! The most awaited time of year. I love winters , I love baking and Christmas time is more fun to bake especially with your kiddo. Christmas plum cake is a must on baking list but this time I wanted to try out much more with rum soaked dry fruits. The sweetness of raisins, sultanas, apricot, glazed cherries , tartness from prunes, bitterness from orange peel and the heat from ginger, nutmeg, cinnamon, cloves, star anise makes the baked goodies want to have more. Your home also smells so heavenly !!!

Today I made fruit mince pie with my left over pâte sablee and for filling I used the rum soaked fruits (which is used to make plum cake). You could make a simpler version as well by soaking raisins, sultanas, orange peel and green apple(chopped finely/grated) mixed with spices. If you do not want to use alcohol then soak fruits in fresh orange juice.

Pâte sablee is an French short crust pastry dough used for tarts/pie base. It has very delicate texture ,crisp and just melts in mouth. The same dough can be used to make linzer cookies.

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Here comes the recipe
For Pâte sablee:
Ingredients:

250g flour
140g unsalted butter(room temperature)
75g powdered granulated sugar
25g almond flour
1 egg
Pinch of salt
1 tsp vanilla extract

For fruit mince mix

10g prunes
10g raisins
10g sultanas
10g glaced cherry
½ apple diced into small pieces
5g orange peel finely chopped
¼ tsp five spices
½ cup rum (can add more if required)

Note: I used the fruit mix which I had soaked for my plum cake. If you do not have them you can use the above mentioned mix.

Method
To make the dough cream butter and sugar until light and flaky.
Add almond flour, salt, egg and vanilla, Mix.
Add flour and mix well until all combined to a soft dough.
The dough will be soft. Shape it to a ball and refrigerate for atleast an hour.
You can use the above dough to make tarts/pies/cookies.

For fruit mix just mix all and soak in rum.

When you are ready to bake. Make sure you remove extra liquid from the fruit mince else the pies will get soggy.
Roll the pastry dough to 5mm thick and cut into small circles to fit in your small tart shells.
Add the fruit mix in every tart shell but do not let it overflow.
With remaining dough cut out any shape and place it on top of each tart.
Brush the tops with either milk/egg and sprinkle sugar(optional).

Bake them in pre heated oven at 180 deg C for 15 minutes or until lightly golden.

Let cool down and sprinkle icing sugar and enjoy!

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Thank you for stopping by to read my blog. Try these cute lil pies and share your feedback.

Saffron – Cinnamon poached pear

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Winter has set-in, in Delhi. Looking out for something warm and delicious. My little one is always on the look out for snacks in the evening.
The warmth that comes from saffron and the sweetness of the fruit is perfect snack for her.
Saffron is the most valuable spice and its used in both savoury and sweet dishes.Saffron and cinnamon poached pear is the most simple dessert.

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This includes very few ingriedients,

Ingriedients

Saffron 1 pinch of strands
Pears 2 medium size
water 600ml
Cinnamon 1 stick
Vanilla bean pod 1/2
Sugar 100 grams (you could use more if you want more sweet)

Method

Place a medium sized pot over medium heat with water and sugar in it.Stir to dissolve the sugar.
Add in vanilla, cinnamon and saffron and bring it to boil.
Now simmer and add the pears. Simmer on low heat for about 30 minutes or until just fork-tender.
You could serve this warm or allow the flavour, colour to intensify by keeping it over-night in refirgerator.
If your are serving next day, do not forget to warm them up.

You could also remove the pears and further reduce the water to make syrup like consistency.

These pears would be so soft that you could just scoop them with spoon and enjoy every bite.

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Thank you for stopping by, Please try them and share your experience.

Chicken Satay with Spicy Peanut sauce

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Chicken satay with spicy peanut sauce is the most loved street food in Singapore/Malaysia/Thailand. Every corner of the street you can easily find a vendor selling satay and sauce. The aroma as you pass by any such vendors is so wonderful.
This peanut sauce can be used to make tasty noodles or as marinade on grilled chicken or even lick just like that 🙂

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Ingredients

For Satay
Chicken boneless (250g)
Olive oil 1 tbsp
Red chilli powder 2 tsp (can increase for more spice)
Hung curd 2 tbsp
Lemon juice 1 tbsp
Salt as per taste
Mustard paste ½ tsp (optional)
Skewers

For Peanut sauce
Roasted peanut crushed 1/3 cup
Mustard oil 1 tbsp
Soy sauce 1 tbsp
Garlic clove 1 (crushed)
Coconut milk 1/3 cup
Water 1/3 cup
Brown sugar 1 tsp
Lemon juice 1 tbsp
Chilli paste 2 tsp
Salt ½ tsp

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Method
Cut chicken into small pieces and marinade with all above ingredients for atleast half an hour. Soak (bamboo) skewers in water to avoid burning.

In the meanwhile, take a pan heat mustard oil, add garlic and chilli paste. Saute for a minute.
Add crushed peanut and mix well.
Then add rest of ingredients slowly and reduce it until mixture becomes thick like sauce. Do keep stirring once in a while to avoid sticking it to pan.

Now insert the marinated chicken pieces on to skewers and grill on high , cook 2-3 minutes per side

Serve hot with cucumber salad and peanut sauce!!!

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Thank you for your time to stop by. Share your experience in making them .

Churros with Lindt hazelnut Chocolate dip

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A Churro is an fried choux , eaten with chocolate sauce as dip. Its very popular in Spain, France and Portugal and eaten at any point of day 🙂
All it takes to make Churros is few ingredients always available at your home pantry and 20 minutes!!!
Yes, you heard it right.

Sometime back I was watching TLC, the Lorraine pascale’s “Baking made easy” series. She mentioned in that particular episode which I and my daughter were watching the best Churros that is available in London. And the best part was we had our visa done for London trip. So it was all more exciting for us to know the best places to eat out. We were looking forward to visit Churros Gracia but unfortunately we were not able to locate it. We tried calling up on the number mentioned on site no one picked up the phone as well…..quiet disappointing though.

Never mind, once we were back from our London trip the first thing that I tried out was Churros as my little one was very eager to eat them , because she loves Chocolate!!!

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Here we go without much wait ,
Ingredients

1/2 cup milk
3/4 cup water
3 Tbsp butter, diced
2 tsp castor sugar
1/4 tsp tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying

Cinnamon Sugar Coating
1/2 cup castor sugar
2 tsp ground cinnamon

Method
Take a saucepan, on medium heat boil milk, water, butter, sugar and salt. Once it reaches the boil stage turn off the heat and add Vanilla and flour.

You need to be quick at this stage. With wooden spoon mix the flour and wet ingredients until it becomes a smooth paste (no lumps) and all comes together.

If you feel its too dry, add very little butter .The consistency should be like a batter which is not watery and is pipable.

Let cool for few minutes.

Take a piping bag or ziplock bag and pour the batter into it with star nozzle tip to get the texture on churros.

Heat the oil in pan. Keep ready the sugar and cinnamon to dust as the churros come out of pan.

Now pipe directly the batter into the oil pan about 2-3 inches (using clean scissors cut the dough) at a time.

Fry them until golden brown and crisp. Remove and drain out excess oil on paper towels. Then dust with sugar and cinnamon.

Melt any chocolate , I used Lindt hazelnut and used as dip. You could also make chocolate ganache for dip.

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Enjoy the snack warm with family and friends.

Thank you for stopping by , hope to hear from you about your experience on making the churros!!!

Cinnamon Scones

Cinnamon Scones

How about a freshly baked cinnamon scones with a cup of hot lemon green tea? Wow sounds like a vacation isn’t it? Well that was it today when I baked these beauties. The house was filled with aroma of cinnamon and my daughter was on her toes to grab those scones .But then she had to wait for me to click some pictures. She gave a disappointed look on her face and there you go , gave her one scone with silky smooth cinnamon butter and sugar dripping icing. Viola! She just jumped and started hogging. That made me feel grab and eat one myself but then I had to control to get some pictures .

Making them was fun and so is clicking ! Without much wait here is the recipe.

Cinnamon Scones

Ingredients

250g flour plus extra for dusting
1 ½ tsp baking powder
pinch of salt
1 tsp cinnamon powder
60g chilled butter, diced into cubes
40g castor sugar
55g of dried blueberries
150ml milk plus extra for glazing

Icing

55g of icing sugar
½ tsp cinnamon powder
1-2 tbsp lukewarm water

Cinnamon butter

¼ cup butter
1 tsp cinnamon

Cinnamon Scones

Method

Preheat the oven to 220 dec C. Lightly grease baking tray.
Sift together flour, baking powder, salt and cinnamon into a large bowl.
Rub the butter cubes until the mixture resembles bread crumbs.
Stir in dried blueberries and castor sugar.
Pour the milk and the bring it together. Do not knead hard.Try to bring them all together.
Turn it on floured surface and roll into thickness of 2cm . Using round cutter cut out the scones.
Place the scone on prepared tray . Now glaze with milk.
Bake for 12-15minutes or until risen and golden.

To make the icing mix icing sugar, cinnamon, water and stir .If you feel its too thick just add little more water. Drizzle over the scones and leave it to set.

For cinnamon butter ,beat the butter to make it light and fluffy.Add cinnamon and mix well.

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Enjoy the warm scone with cup of Hot tea or coffee. Please share your feedback and thank you for stopping by.

 

Spinach Falafel with Hummus

(Chickpea and spinach fritters with Chickpea dip)

Spinach Falafel
Spinach Falafel

Falafel is the Middle eastern food, often served with pita bread or with dip/sauces.

Its an deep fried ball/patty, it can be baked also. I tried the fried version 🙂 .

I happened to eat this for first time in food court in New Delhi. We liked it, and then there was a request placed by my hubby to try making them at home. Well, me being a complete foodie don’t need requests to try out new stuff at home but it always makes me feel nice when hubby asks for it….I googled and got to know what are the main ingredients for making falafel.

In south India deep fried fritters/vadai is made with Bengal gram (split). We soak the Bengal gram overnight and then grind it coarse along with onion, ginger, garlic, green chilli and dill leaves and deep fried. These can be eaten with coconut chutney and they are heavenly.

Falafel is also done in the same way. Soak chickpea (dried) overnight, drain and grind it coarse with onion, ginger, garlic, coriander, parsley.

I replaced coriander and parsley with spinach as I did not have them when I decided to make.

Spinach Falafel

Ingredients

2 cups Dried Chickpeas (kabuli chana)
1 bunch washed and chopped spinach
2 medium size Onions , finely chopped
½ tbsp fresh young ginger, grated
4-5 cloves of garlic, finely chopped
1 green chilli, finely chopped
3 tbsp breadcrumbs
2 tbsp cornflour
Salt to taste
Oil for deep frying

Method

Soak the chickpeas overnight. Drain them and remove all water.
In food processor add all the above mentioned ingredients except for breadcrumbs and cornflour.
Once the coarse mixture is done, add bread crumbs and cornflour and grind or mix well.
If you take the mix in hand and make a ball it should not fall off. If there is still moisture in the mixture then frying will not be possible.
Add more breadcrumbs and cornflour , but be careful to not over add as it will change the taste.
Now take some mix in your hand and make either balls/patties.
Do the same for rest of mix and refrigerate for atleast one hour.
Heat oil in pan/kadai .
The temperature of oil should be 350 deg F.
Deep fry the falafel until golden brown.

Serve them hot with dip/sauce

Spinach Falafel
Spinach Falafel

Hummus is once such middle eastern dip. This is also made of chickpea but the chickpeas are boiled and then mashed.

Hummus
Hummus

Ingredients

2 cups dry chick peas
2 tsp salt
juice of half of a lemon
3 tbsp tahini (seasame paste)
1 tbsp ground cumin
2-3 garlic cloves
½ cup water (or more if needed)
⅓ cup olive oil

Method

Soak chick peas overnight.
Cook in pressure cooker until it becomes soft and mushy.
Add everything in processor and grind to make a smooth paste.

Spinach Falafel with hummus
Spinach Falafel with hummus

Enjoy the middle eastern food at home with family and friends. Please leave your feedback.

Corn on the Cob

Corn on the cob
Corn on the cob

Who does not like corn , especially if its raining? Well, though its not raining out here and its still hot and humid, me and family are always ready to eat these beauties.

Had seen Curtis Stone make them on TLC in ‘take home chef’ ,it was ages back .I tried making them immediately and we enjoy so much that whenever corn is brought , demand is only for ‘corn on the cob’ 

Now that I have started to blog, I felt this one is a must on my blog. So here you go once again I make for the blog ‘Corn on the cob’.

You could make this grilled or in the oven too. Method is same for both. I used my gas tandoor oven . The juicy kernels will just melt through your mouth and you will always ask for more.

Corn on the cob
Corn on the cob

For Garlic butter spread refer the recipe ‘Butter Garlic spread’

Method

Remove the outer thick husk of corn and retain the inner thin ones as is. Of course remove all the corn silk. Dip this corn in water for about half an hour so that it does not fry out while grilling.
Remove from water and pat dry on all sides.
Take the butter garlic spread and rub/spread it over corn all sides generously.
Wrap it back with thin husk.

Grill it on high. Keep turning so that they don’t burn off on one side and gets grilled evenly until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.

Corn on the cob
Corn on the cob

Corn on cob is ready to eat 
Thank you for stopping by. I hope you enjoy them as much as we do. Please leave your comments.