RICH PLUM CAKE/ CHRISTMAS CAKE

Plum cake also known as Christmas Cake are prepared much prior to Christmas. Lots of candied peels, dry fruits are used to prepare this cake. Traditionally dry fruits are soaked in rum for a month before using them in the cake. I have soaked for just 2 days and that works fine. The more you soak them, the more better is the taste. The burnt sienna colour of the cake comes from the caramel syrup.

For some reason I did not bake a plum cake till recent times. Now I have mastered the art of baking a plum cake.I had baked a number of plum cakes for my friends and to be gifted to others. It is a rich cake, less sweet and has a christmasy flavour to it. Ideally a plum is not very spongy. No plum cake from market can match to the home baked one. People who do not like fussy recipes would definitely like to try this one.

Recipe for Plum Cake/ Christmas Cake

Ingredients

• 1 cup plain flour
• ½ cup brown sugar/ dermerara sugar
• ½ cup butter
• ¾ cup candied peel, dried plum, soaked dry fruits (almonds, cashews, raisins, sultanas, walnuts)
• 2 eggs
• ½ tsp baking powder
• 1 tsp vanilla essence
• 3 tbsp caramel syrup
• 1 tbsp rum

How to make Caramel Syrup

In a saucepan heat 3 tbsp of sugar and 1 tbsp of water on low heat. Sugar will start melting. Initially avoid stirring.

When the sugar changes its colour from golden to amber add 1 ½ tbsp of boiling water and stir to get a shiny syrup.

How to make the plum cake

Preheat the oven at 180 degree. Grease a baking tin (8”x8”). Line with a butter paper.

Sift the flour and baking powder.

Cream the butter and sugar until light and fluffy. It is fine if the sugar doesn’t dissolve completely.

Add an egg, beat to form a smooth mixture. Add another egg and beat again.

Add the essence and caramel syrup and mix well.

Fold in the dry ingredients, dry fruits, candied peel with light hand.

Transfer the batter in the baking tin. Bake at 180 degree for 35 minutes.

Remove from the oven and keep aside for 15 minutes. When the cake has slightly cooled down 

drizzle the rum over it.

Serve with tea or coffee.

Tips

• The rum can be substituted with rum essence which should be added in place of vanilla essence.
• Caramel should be removed from heat at correct time so that it doesn’t become bitter in taste.

ATTE KE LADDOO/ ATTE KI PINNI/ WHEAT FLOUR LADDOO

This recipe is inspired by the traditional North Indian Pinni. This can be called as the simpler version of Pinni. As one thinks of preparing laddoo of any kind, it seems like an endless process. Here is some relief for you. I have not used many of ingredients which makes it quite doable. But at the same time there is no compromise with the taste and health factor related to it.

I have used regular whole wheat flour which is readily available in your kitchen. Also this recipe does not include dry fruits which is again optional. If you intend to use dry fruits add one tablespoon each of chopped cashews, almonds and pistachios . To increase the health value you may substitute sugar with crushed jaggery.

Whole wheat flour is considered to be rich in nutrients. Edible gum is good for new mothers also for growing kids. It is mainly had in winters as it gives heat to our body. The melon seeds are a good source of vitamin A, Omega-3 fatty acids and antioxidants. During winters I prepare these laddoos in small sizes so that my kids can snack on them.

These power packed laddoos are not very sweet and full of health benefits plus easy to make.

Recipe for Atte ke laddoo/Atte ki pinni

Ingredients (yields 12 laddoos)

• 2 cups atta (whole wheat flour)
• 1 cup ghee (clarified butter)
• 1 cup powdered sugar (sieved)
• ½ cup ghee for frying (optional)
• 2 tbsp gond (edible gum)
• 2 tbsp melon seeds
• ¼ tsp cardamom(crushed or powdered)

How to make

Microwave  the gond in a microwave safe bowl on high power for 40sec+40sec+40sec until the gond is fully puffed. Keep aside.

Put ghee in a thick bottomed kadhai. Add flour to it. Mix well.

Roast over medium heat stirring continuously for 10 to 15 minutes or until the flour turns to a shade darker. Keep aside to cool for some time.

While the flour is still warm add the gond, sugar cardamom powder and melon seeds. Mix well.

Divide in equal portions. Shape into round laddoos by pressing between the palms.

Tips

• In case the microwave is not available to puff the gond deep fry in ghee.
• If the mixture cools down making it difficult to bind the laddoo just microwave or reheat in the same kadhai for 40 seconds to one minute.

CHOCOCHIP PUMPKIN CUPCAKES

Pumpkin is a vegetable which is available throughout the year. It is low in calories and store of antioxidants and vitamins. Knowing  this my pumpkin recipes were very much limited to savoury preparations and some traditional sweets prepared from it.

For a long time I had a desire to try these pumpkin cupcakes wondering how will they taste. When I prepared these cupcakes I did not reveal that they were made from pumpkin knowing very well that my family members will not be willing to taste. But let me tell you they were liked by all. Later when they came to know they were all surprised.

I was happy as the some amount of sugar was substituted with pumpkin puree. Also the puree kept the cupcakes moist. So mothers and others who want to add health factor to your cupcakes should try these.

Recipe for Choco Chip Pumpkin Muffins

Ingredients

• 1 ½ cup plain flour
• 1 cup pumpkin (diced)
• 2 eggs
• ¼ cup vegetable oil
• ½ cup sugar
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ cup water
• ¼ tsp ground clove
• ½ tsp ground cinnamon
• ¼ tsp grated nutmeg
• ¼ tsp salt
• ¼ cup choco chips

How to make

Cook the pumpkins with half cup of water for 5 minutes on low heat. Cool and puree in a blender. The puree should be quite thick.

Preheat the oven at 200 degrees C. Grease and dust the muffin moulds or use paper liners.

Mix sugar, oil, eggs. Beat well.  Add pumpkin puree and water to it. Keep aside.

In a big bowl mix together the flour, baking soda, baking soda, ground spices and salt.

Add the wet mixture to the dry ingredients and fold. Stir in the choco chips.

Fill the muffin cups 2/3 with the batter. Bake in preheated oven for 25 minutes.

TRADITIONAL LITTI CHOKHA FROM BIHAR/ BAKED VARIATION OF LITTI CHOKHA

Litti Chokha is a traditional dish from Bihar. I came across this dish in a Lucknow fair where a stall got my attention which was decorated with garlands of big brinjals. To my surprise a baati like thing was served with baingan ka bharta. As it was a strange combination I had to try it and you know what it really works!

The baingan ka bharta is more like a salad. Its process is similar to babaganoush. The litti is stuffed with sattu flour made from roasted bengal gram dal and wheat grains. The mustard oil is added to the bharta which gives a different angle to this dish. At times the Litti Chokha is served with spicy coriander chutney for people who prefer extra spice.

I generally prepare this dish on winter Sundays for breakfast. Traditionally littis are baked in tandoor or deep fried. I deep fry the littis or cook them on barbeque. I have also tried baking them which also works out fine. Litti is dipped in melted ghee or clarified butter before serving. For the best taste I would suggest not to skip this step. When you feel like having something different you should try this dish.

Recipe for Baked Litti Chokha

Ingredients for Litti dough (yields 10 littis)

• 2 cups whole wheat flour
• ½ tsp carom seeds
• 2 tbsp ghee or clarified butter
• ½ tsp baking soda
• ½ tsp salt

Ingredients for Stuffing

• 1 cup sattu (flour made from roasted bengal gram and wheat grains)
• 1 tbsp pickle spices
• 2 green chillies (finely chopped)
• Salt to taste

Ingredients for Chokha

• ½ kg brinjal
• 2 green chillies (finely chopped)
• 1 tsp ginger (finely chopped)
• ½ cup coriander leaves (finely chopped)
• 1 tbsp mustard oil
• 2 tomatoes (finely chopped)
• 1 onion (finely chopped)
• Salt to taste

How to make Dough

Sieve flour and baking soda in a big mixing bowl.

Add carom seeds, ghee and salt. Mix well.

Knead to make a soft dough using water as required. Keep aside for half an hour.

How to make Stuffing

Transfer all the ingredients for stuffing in a mixing bowl and mix well.

Add 1 or 2 tsp of water. Mix again to form a crumbly mixture.

How to make Chokha

Grease the brinjals with oil. Roast on gas burner turning occasionally. When the brinjals are soft fron inside and the skin is totally black remove from fire. Keep aside for 5 minutes.

Roughly chop the brinjal and mash in a bowl. Add other ingredients and salt. Mix well. Add mustard oil and mix again.

Chokha is ready. 

How to make Litti

Divide the dough in 10 equal portions.

Take a portion. Shape into a bowl. Put 2 tsp of stuffing into it. Bring together the edges to seal and form a ball. Lightly flatten between the palms. Similarly prepare rest of the littis.

The littis can be deep fried.

Also it can be baked in a preheated oven at 180 degrees for 25 minutes.

Dip the litti in melted ghee before serving or brush with melted ghee.

Serve hot with Chokha.

Tips

• The pickle spices from can be used or you can even add  the available pickle at your home.
• Litti tastes best when baked on barbeque, in tandoor or in oven.
• Littis should be dipped in ghee for the real taste. If you are worried about the calorie count then just brush the littis with ghee.
• Onions in Chokha are optional.

BREAD STICKS/ SOUP STICKS

Recipe for Bread Sticks/ Soup Sticks

Perfectly baked bread sticks complement any thick soup. They can even be had as it is. The texture is hard from outside and crisp from inside. They can be flavoured with sesame, cumin or onion seeds.

Kids and adults love to munch on these.

Ingredients (yields 20 bread sticks)

• 1 cup plain flour
• ½ tsp salt
• 10 gm fresh yeast
• ½ tsp sugar
• 1 ½  butter
• ¼ nigella or onion seeds (kalonji)
• Oil for greasing

How to make

Crumble the yeast in a small bowl. Add sugar and 4 tbsp of lukewarm. Keep aside for 5 to 10 minutes to froth.

Sift the flour and salt together in a large mixing bowl. Make a well in the center.

Add the yeast and mix. Add the nigella seeds and butter. Mix well.

Knead a dough (similar to the chapatti dough). Add little water as required.

Cover with damp cloth and let it prove. That is until it rises to double its size.

Transfer the dough to floured surface. Remove the air by knocking. Knead again and let it rest for 10 minutes.

Roll the dough in rectangular shape or cut the rolled dough in rectangular shape to thickness of ½ cm.

Cut the dough in strips of ½ “x6”.

Place on a greased baking tray. Bake in a preheated oven at 230 degrees for 15 minutes. Then lower the temperature to 180 degrees and bake for another 10 minutes.

Remove from oven. Let it cool on the wire rack. Serve crispy bread sticks with warm soup.

Tips

• The time for proving may be shorter or longer from 45 minutes to 2 hours.
• Before baking the bread sticks can be brushed with egg and sprinkled with sesame seeds or nigella seeds.

CREAMY PUMPKIN SOUP/ HEALTHY PUMPKIN SOUP/ EASY PUMPKIN SOUP

Recipe for Creamy Pumpkin soup/ Healthy pumpkin Soup

Pumpkin has least amount of calories and is often suggested for weight loss. It is a good source of vitamin A and antioxidants.

This is a must try healthy soup with least number of ingredients.The simple flavours  of this soup makes it quite likable. Least efforts but excellent output!

The sunshine colour of the soup always attracts me. Recently I tried this dish and I quiet liked it. I prepared it a couple of times after that. The soup is quite thick. Some recipes call for sieving the soup for better texture but I personally don’t prefer that.
A no fuss recipe which I am sure you will like to prepare again and again.

Ingredients

• 500 gms pumpkin (diced)
• ¼ cup onion (finely chopped)
• 6 cloves of garlic (crushed)
• 2 tsp olive oil
• 1 cup milk /half cup milk+ half cup cream
• Salt and pepper to taste
• Mint leaves for garnishing

How to make

Heat olive oil. Add garlic onion. Saute until the onions turn translucent.

Add the pumpkin and mix well.

Add about 500 ml of water or vegetable stock. Let it come to a boil. Simmer for 10 minutes.

Add the seasonings. Keep it aside for 5 minutes.

Blend the soup in a blender for smooth consistency (do not add extra water). The soup may appear quite thick but it is fine.

Now add the milk or cream and mix well. Garnish with mint leaves. Serve hot with bread sticks.

Tips

• If the garlic and onion are browned the colour of the soup may change.
• After blending the soup it can be passed through the sieve for better texture. But that is optional.

YUMMY CHOCOLATE DOUGHNUTS

Recipe for Chocolate Doughnuts

Given a choice between a cake and doughnuts, my daughter will always go for a doughnut. Just for her I have tried different recipes of doughnut. This recipe gave me soft and spongy doughnuts with perfect texture and I am sharing the same with you today.

Chocolate topped doughnuts are liked by most people. Plain doughnuts also taste good. Plain doughnuts can be rolled in cinnamon flavoured castor sugar or the  chocolate ones can be decorated with chocolate vermicelli, dessicated coconut, colourful balls, you can be at your best creativity. There is in fact no limit to this….

Ingredients (yields 30 doughnuts)

• 250 ml yoghurt
• 200 gms sugar
• 600 gms plain flour
• 50 gms plain flour (for dusting)
• 50 gms melted butter
• 1 tbsp vanilla essence
• 2 eggs
• 2 tbsp baking powder
• ¼ tsp salt

For topping

• 400 gms dark cooking chocolate (roughly chopped)

How to make

Sift the flour, salt and baking powder.

Beat the eggs in a mixing bowl. Add sugar, continue beating until soft peaks are formed.

Stir in the melted butter and essence. Now add the yoghurt and beat. Fold in gently the  dry ingredients spoon by spoon. Bring together all the ingredients with light hands to form a soft dough. If it feels sticky add more flour. Rest the dough for 10 minutes.

Roll the dough. Cut in doughnut shape with a doughnut cutter (I have used lid of a jar and lid of a soft drink bottle).

Heat oil for deep frying at very high heat. Slide in 3 or 4 doughnuts and reduce the heat  (as we do for Gulabjamuns). Flip the doughnuts. When the doughnuts are double in size and golden brown in colour, drain the oil and remove in a plate.

For chocolate icing

Put the chopped chocolate in a microwave safe bowl. Microwave the for 40sec at high power. Stir well.

Again microwave for another 40 Sec. When the doughnuts are completely cooled dip them one by one in the chocolate such that they are half coated with chocolate.

Carefully place them on wire rack. When the chocolate sets store in an air tight container.  Stays outside freeze for 5 to 6 days.

SHREWSBURY BISCUITS/ SHREWSBURY CAKES/ ALL BUTTER SHORTBREAD BISCUITS

Recipe for Shrewsbury Biscuits

Shrewsbury biscuits or cakes are the buttery English cookies which came to India from Shrewsbury, a small town in Shropshire, England. In England they are known as ‘All butter shortbread biscuits’.   It is a popular snack in India. Kayani Bakery in Pune bakes the best Shrewsbury biscuits. Like many other non-resident-puneites I also use to pick up these to gift away to my friends in other parts of our country. These cookies have a nice and unique taste which can only be experienced and not explained. This recipe has given me the results closest to the original ones.

Ingredients (yields 20 biscuits)

• 120gms butter
• ¾ cup castor sugar
• 2 egg yolks
• 1½ cup plain flour
• Grated rind of one lemon

How to make

Preheat the oven at 180^oC. Grease a baking tray.

Cream the butter and sugar until soft and light. Add one egg yolk and beat well. Add another yolk and beat again.

Fold in the flour and lemon rind to form a soft dough.

Roll out the dough to the thickness of ½ cm. Cut into rounds with diameter of 4 to 5cms. Use a cookie cutter or a sharp edged round container.

Place the rounds in the baking tray. As all the rounds couldn’t fit in the tray. I baked 10 at a time.

Bake at 180^oC for 20 minutes or until light golden in colour. Let them cool on the wire rack. 

Store in an airtight container.

Tip

• Do not knead the dough much. Just bring together all the ingredients with light hands to form a soft dough. 

MASOOR KI DAL /RED GRAM DAL

Recipe for Masoor ki dal

Dals or lentils being the essential part of our daily diet are good for health. Masoor dal or red gram dal is extremely rich in fibre and proteins. It also lowers the cholesterol level. I make it a point to prepare all kinds of dals. At times I even prepare mixed dals like arhar and moong, moong and masoor, panchratni dal (arhar,moong,masoor,chana and urad),..

I would suggest having just the dal like a soup. On some days when I do not want to indulge myself in too much of cooking I go for dishes like these. They take less time to prepare and are also wholesome. I have used the whole masoor dal to add to its health value. This recipe is simple to make and very tasty.

Ingredients

• 1 cup whole masoor dal
• 2 onions (finely chopped)
• 2 green chillies (finely chopped)
• 1 tbsp ginger (grated)
• 1 tsp cumin seeds
• ¼  tsp turmeric powder
• 3 tbsp refined oil
• Salt to taste
• Coriander leaves for garnish

How to make

Soak the dal for 3 to 4 hours. Pressure cook the dal until done.

Heat oil add cumin seeds. As the cumin starts spluttering add green chillies and onions. 

Saute till the onions become translucent. Add the grated ginger. Saute for another minute.

Add the turmeric powder and mix well.

Now add the cooked dal and salt to taste. Add 1 ½ cup of water and let it simmer on low heat for 5 to 7 minutes.

Serve hot with rice, roti or chapatti.

TURAI KI SABZI / RIDGE GUARD SABZI (HOME STYLE)

Recipe for home style Turai ki sabzi

Turai is also called as tori or beerakai or dodka in other parts of India. It is an excellent blood purifier and is good for stomach. It’s juice can cure jaundice.

This is a simple preparation of Turai or Ridge guard. Turai has a taste of its own. It tastes best when prepared with less spices and seasonings. Too much masala may over power its basic taste.

Ingredients

• 500 gms tori (peeled and dice)
• 2 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 8 to 10 cloves of garlic (crushed)
• ¼ tsp turmeric powder
• 1 tsp red chilly powder
• 1 tsp coriander powder
• 3 tbsp refined oil
• Salt to taste

How to make

Wash, peel and dice the turai.

Heat oil in a kadhai. Add garlic. Saute for half a minute.

Add the onions and sauté till they turn trauslucent. Add turmeric, coriander and chilly powder. Mix well.

Add the tomatoes. Add the diced turai, salt to taste and mix well.

Cover with lid and let it cook on low heat for 6 to 7 minutes. Serve with chapati or phulka.

BURNT GARLIC MASHED POTATOES

Recipe for Burnt garlic mashed potatoes

 

Be it sandwiches with cold coffee, toast with egg and bacon or crepes, a continental breakfast on a Sunday is enjoyed by all my family members.

Mashed potatoes is one of the easiest dishes to make. The balance of salt, pepper and milk is very important. The texture needs to be soft and creamy. This can be easily achieved by following the measurements and procedure as given.

            This dish can also be served as a side dish in main course. Children like to sandwich it between the bread slices and have it. Mashed potatoes also serve as a very good topping for toasties or as a dip with assortment of veggies, chips, etc. My variation of burnt garlic gives a different angle to the mashed potatoes.

Ingredients

• 250 gms potatoes
• 1/3 cup cream
• 1/3 cup milk
• 1tbsp butter
• ¼ tsp salt
• ½ tsp black pepper (crushed)
• 4 cloves of garlic

How to make

Immerse the potatoes in enough water and boil for 15 minutes or until done. The potato skin should still be intact and not cracked.

Peel the potatoes and mash with a potato masher until soft in texture. At this stage the potatoes should still be hot.

In a sauce pan add butter. Once the butter starts melting add the garlic and leave it on medium heat till the garlic turns golden in colour. Remove the garlic with butter in a small bowl to avoid burning of the garlic.

Add the cream and mix well. Now stir in the milk with some salt and pepper. Also, add the garlic with butter. Mix well to combine all the ingredients to form a smooth silky mash. Serve with toasted buns or any type of bread.

 Tips

• The amount of salt cream and milk can be adjusted according to one’s requirement.
• The left over mashed potatoes make a nice spread for sandwiches. 

GORGEOUS RED VELVET CUPCAKES

Recipe for Red Velvet cupcakes (yields 8 cupcakes)

Red Velvet cupcakes are the most gorgeous cupcakes I have ever come across. I can bribe my daughter with these. Only the look of these cupcakes is enough to fall for it and I assure you that they taste amazing. They are perfectly moist and not very sweet. I am always successful in impressing my guests with these deep wine coloured goodies. You will be more than satisfied after baking these cupcakes.

Ingredients

• 1 cup plain flour
• 1 tbsp cocoa powder (sifted)
• 1 tsp baking powder
• ¼ tsp baking soda
• 50 gm unsalted butter (softened)
• 100 gm sugar
• ½ tbsp red food colour
• 1 tsp vanilla essence
• 1 large egg
• 1/3 cup buttermilk (curd and water in 1:1 ratio)
• 1 tsp vinegar

For Icing

• 1 cup whipping cream
• 8 paper liners
• chocolate chips or chocolate vermicelli (for decoration)

How to make 

Preheat the oven at 180^oC. Line the muffin tin with paper liners.

Sift together the flour, cocoa powder, baking powder and baking soda.

Cream the butter in a mixing bowl. Add sugar and beat well (with a balloon whisk or an electric beater) till you get a soft mixture.

Now add the food colour and essence and beat again.

Add 1 tbsp of the sifted dry ingredients to the above mixture. Beat well. Now add the egg and beat again followed by rest of the dry ingredients.

Finally, add the buttermilk and vinegar and mix well. Divide equally and pour the batter in the paper liners such that it fills three quarters of the paper liner.

Bake at 180^oC for 20 minutes. Let them cool on the wire rack.

For icing

Beat the cream at high speed with an electric beater till it forms soft peaks.

Once the cupcakes are completely cooled top them with dollops of the snowy cream and sparkle some chocolate chips on top.

When you will these cupcakes, you will feel like a celebrity baker. I am sure you may not feel any need to go to a high end bakery to satisfy your kid’s urge.

Tips

• For butter milk curd and water to be mixed in 1:1 ratio.
• I have used the liquid food colour in this recipe. It mixes evenly with the batter.
• I have used whipping cream for icing. You may even do a cream cheese icing.
• It goes very well with these cupcakes.

Cream cheese icing

• 100 gm butter
• 100 gm cream cheese
• 200 gm sugar

Mix well. Leave in the refrigerator for a while before using.