Eggless Pistachio Entremet

So, I haven't blogged in a year. I won't make excuses. Simple, I have been lazy, not about cooking, but about taking pretty pictures and writing recipes.
But, after last week of back to back baking with KitchenAid's stand mixer, I am back in the game. I was selected as one of the top 50 home bakers of India by top chefs of India at KitchenAid's Probaker contest. I am sharing the entry I had sent for the competition.

Without much ado, I present- The Eggless Pistachio Entremet. Layer by layer, discover the mélange of crunchy and creamy. Pistachio cheese cake, topped with a layer of moist cocoa-pistachio brownie with creamy white chocolate-pistachio-almond-saffron mousse. Pistachio chips and saffron strands complete the delicacy. Bon Appétit! 

 Pistachio cheese cake

What you need

10-12 digestive biscuits / graham crackers / Oreo cookies

2-3 tbsp melted butter

1 cup Philadelphia cream cheese

1/3 cup whipped cream

1 tsp Solar vegetarian gelatin in warm water (Optional. Use for firmer cheese cake)

1tsp lemon juice

1/3 cup fine sugar

2 tbsp grounded pistachio-almonds

Method

1.       Churn the biscuits with melted butter in a mixer-grinder. Make a layer on a springform cake tin. Set it on a serving plate, using a dessert ring or ramekins/glasses. Grease the bottom of the tin. In case of the ring, grease the inside of the ring. Refrigerate till firm.

2.       Beat the cream till it forms soft peaks. Keep it aside.

3.       Beat the cream cheese till smooth. Add lemon juice and sugar. Beat till they are mixed well. At this stage, add vegetarian gelatin if using.

4.       Add whipped cream to the cheese mixture and beat till they are mixed well.

5.       Fold the grounded pistachio-almonds in the mixture.

6.       Make a layer of the prepared mixture on the refrigerated biscuit layer.

7.       Refrigerate until set.

Brownie

What you need

1 cup all purpose flour / maida

½ cup cocoa powder

¾ cup castor sugar

½ tsp baking soda

2 pinch salt

1 cup thick buttermilk

1 cup melted butter / vegetable oil

1 tsp instant coffee powder mixed with 2 tsp hot water

1 tsp vanilla essence

3-4 tbsp chopped pistachio

Method

1.       Sieve maida, cocoa powder, baking soda and salt 3-4 times till mixed well.

2.       Add castor sugar and mix well.

3.       Line a square / round springform tin or regular tin for baking.

4.       In another bowl, add butter milk, melted butter /oil, coffee powder mixed with hot water and vanilla essence. Mix well with a whisk.

5.       Now add this to the sieved dry ingredients and mix gently with a whisk till no lumps remain.

6.       Fold in the chopped pistachio

7.       Bake in a pre-heated oven in the prepared tin for about 20-25 minutes or till the toothpick comes out clean at 180 degree celcius.

8.       Let it cool.

Pistachio-almond-saffron mousse

What you need

1cup white chocolate truffle

½ cup icing sugar

1 cup whipped cream

3 tbsp Grounded pistachio-almond

Few strands of saffron

Method

1.       To make white chocolate truffle, chop 1.5 cups white chocolate finely.

2.       Heat ¾ cup Amul fresh cream till it starts boiling.

3.       Add the cream to the chocolate and whisk till you get a smooth mixture. Allow to cool.

4.       Once the truffle is cool, add the icing sugar and beat till no lumps remain.

5.       Fold in the whipped cream.

6.       Now fold the ground nuts and saffron.

 For assembly

What you need

1.       Pistachio cheese cake

2.       Brownie

3.       Pistachio-almond-saffron mousse

4.       Sliced pistachio & saffron strands for garnishing

Method:

1.       Take a cookie cutter and cut the brownies in the same size as the dessert ring.

2.       Remove the cheese cake from the refrigerator. Place a layer of brownie on to the cheese cake layer.

3.       Now pipe the mousse using a piping bag on the brownie layer and put in the refrigerator to set.

4.       It should set in about 2-3 hours.

5.       Garnish with sliced nuts and saffron.

Your Pistachio Entremet is ready to be served.

Poha, the cajun style- with accompaniments

Poha is probably one of the most common breakfast preparation in Indian households, especially in Western Indian. For this month's second potluck, cyber style, I was paired with Nivedita and was to prepare poha infused with red spices. I have adapted the recipe, substituting few ingredients. I must say, this version turned out to be super delicious and was a big hit with my hubby! Thanks Nivedita :) I have assembled poha and its accompaniments in a new avatar, giving it a fresh look and enhanced taste. Hope you will enjoy making this version.

Recipe- makes for 3-4 people
Ingredients:

1+1/4 cup poha (flattened or beaten rice)
1-2 tsp brown sugar
2 pinches turmeric powder
juice from 1/2 medium sized lemon
1 green chilli, roughly chopped
salt to taste

1 medium onion, cut in julienne
2-3 small potatoes, par boiled.
1-2 tbsp peanuts, shallow fried / roasted 
2 pinches of hing (asafoetida)
1/2 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
1-1.5 tbsp oil 
1 green chilli, roughly chopped


2 tsp Cajun spice
1-2 tsp Spanish paprika
1-2 tbsp finely chopped coriander
1 tbsp freshly grated /ground coconut
Method:
1. Wash the poha thoroughly in a colander and keep aside for 5-10 minutes.

2. Now add salt, brown sugar, lemon juice, turmeric powder and chopped green chilli. Mix well and let it marinate for a while.

3. In the meantime, cut the par-boiled potatoes into thin slices and arrange on a baking tray. Baking tray should be lightly brushed with oil. Sprinkle salt and Cajun spice on the slices. Bake in a pre-heated oven for about 20 minutes at 180 degree celcius or till they turn golden brown.

4.  In another non-stick pan, shallow-fry peanuts and onions one after the other. Keep them aside.

5. Now heat 1-1.5 tbsp oil in a non-stick pan. Add hing, mustard seeds and urad dal. Add chilli once the seeds start crackling. Add curry leaves and Spanish paprika. Saute the mix for 30 seconds or so.

6. Now mix the marinated poha. Add Cajun spice, and half the chopped coriander. Mix well and cook on medium flame for about 10 minutes. Turn off the heat. Squeeze fresh lemon if you like. Top the poha with some fresh corainder, coconut, sev and fried onions. & peanuts.

7. Assemble as you wish.

 

The Cajun styled poha is infused with wonderful flavours of Cajun spices and Indian masalas. This lighlty sweet and spicy poha is a definite addition to my breakfast menu.For now, it is going to potluck party, cyber style at Jagruti's Cooking Odyssey.

Bharwa tindli with tomato-onion-cashew gravy

Well, yes, this post is about tindli- not a very popular vegetable, but humble enough to be easily adapted. When I was assigned this recipe by Jagruti (this is a part of Potluck, cyber style, hosted by Jagruti), honestly, I was not very happy as I am not much into tindli myself. I had half the mind to ask her to change my assignment. But then I decided against it and took it up as a challenge. Shobha made my job easy with her recipe that used tomato and onion. So, I clubbed both, my mom's bharwa tindli with my version of tomato-onion use. I made tomato-onion-cashew gravy.
I must say, I achieved what I set out for :) If you didn't know it was humble tindli in there, you would just think I served you something exotic and yummy!!!

Ingredients: 

250 g tindli, blanched in hot water.

for masala:

2 tbsp gram flour

2 tsp red chilli powder

2 tsp dhania-jeera powder

1 tsp turmeric powder

1 tbsp- finely chopped coriander

1 tsp lemon juice

1/2 tsp sugar

1 tbsp ground coconut

1/2 tbsp oil 

salt to taste

for gravy:

2 small tomatoes

1 medium sized onion

1/2 tbsp cashews  

1 tbsp oil + 1-2 tbsp oil for cooking the vegetable.

Method:

for masala

1. Mix all the ingredients except for the coconut. Add coconut in the end and mix till well-incorporated.

for gravy
1. Roughly chop tomatoes and onions.
2. Heat oil in a pan and saute the onion. Once pink in colour, add green chillies and ginger. Saute for 1minute. Add tomatoes and cashews and cook till done.Remove from heat and let it cool down.
for the vegetable:
1. In the meantime, slit the tindlis halfway through vertically and stuff with the prepared masala.
2. Heat oil in a non-stick pan and cook the stuffed tindlis on low to medium flame till tender.
3. In the meantime, grind the tomato-onion-cashew mixture into a smooth paste.
4. Mix stuffed tindlis in the gravy and voila, you have a winner on your lunch table. Healthy and tasty!!!

This recipe is going to Jagruti's Cooking Odyssey. 

 

Thai Chilly Sweet Potato

It is tenth of the month and it is potluck time, cyber style :) And this month I am going to kick start two-recipe a month from cookbooks for my blog.
I have these cookbooks that I had picked up lured by the images and promises of delicious food. But, they remained on the book shelves, awaiting their turn. So, starting this month, I have decided that I will be cooking at least two recipes from different cookbooks I own. Cooking them as is or re-inventing them sometimes, and thus compiling a great deal of delicious food :)
Thai chilly sweet potato is from the book called cooking in the wok vegetables. I have adapted the basic recipe and have re-created my own version, fully veggie and awesomely delicious! 

This recipe is versatile- it can be cooked as a starter or a main-dish.
Makes for 2-3 people
Ingredients:
1 medium sized sweet potato, about 250-300g
1 tsp palm sugar / brown sugar
1/4 cup Thai chilli sauce
2-3 tbsp shredded coconut
1 medium sized onion, roughly chopped.
1 tsp soy sauce
1 tsp lemon juice / 1-2 kaffir lime leaves
5-6 basil leaves, roughly chopped
1cup coconut milk- optional
1 tsp chilli flakes / ground red chillies
3 tbsp oil
salt to taste

 Recipe:
1. Peel the sweet potato and make medium sized cubes. Wash them and pat them dry.
2. Heat oil in a deep pan and stir in the potato cubes. Add salt and mix well.
3. Cover the pan and cook on medium to slow heat. Add 1-2 tbsp water if required.
4. In the meantime, mix shredded coconut, Thai chilli sauce and chopped onions and grind them into a paste in a mixer.
5. Once the potato are golden and cooked, add the paste and mix thoroughly.
6. Now add chilli flakes or ground red chillies and mix well.
7. Cook for 4-5 minutes. Add chopped basil leaves and mix.
8. Remove from heat and serve hot.
9. If serving with rice as a main dish, add the coconut milk. Serve hot with steaming basmati rice.

This recipe is going to Jagruti's Cooking Odyssey.

Bon Apetit!

Vegetable Omelet

Today I am sharing a simple but very refreshing and delicious breakfast / snacks recipe. I made it as a part of monthly potluck, cyber style at Jagruti's Cooking Odyssey. Thank you Shree for this lovely recipe. It tastes great!
The recipe is not only great on taste but is super healthy and versatile. You can add your own choice of veggies and for cheese lovers who are not calorie-conscious, you can go cheesy with your omelet :) I would also suggest a bit of freshly crushed black pepper for that extra punch.

Makes 4-5 omelets

Ingredients: 

Maida- ½ cup

Whole wheat flour- ¼ cup

Rice flour- 1 tbsp

Tomato- ¼ cup, finely chopped

Onion- ¼ cup, finely chopped

Carrot- 1/8 cup, grated

Green chilies- 2 medium spicy, finely chopped

Buttermilk- 1/8 cup, sour

Eno salt / baking soda- ½ tsp

Freshly crushed black pepper- 1/4 tsp

Salt to taste

Oil

 Method:

1.  Mix well all three flours and Eno salt/baking soda together.

2. Add buttermilk, veggies and salt Mix well.

3. Now, add enough water to get dosa batter consistency (pouring consistency).

4. Heat a tava. Spread one ladle of batter on the heated tava into a thin crepe.

5. Drizzle a little oil and cook on medium flame for 2-3 minutes. Turn the omelet, sprinkle freshly crushed pepper and cook for another 2-3 minutes. 

6. Serve hot with coriander chutney and tomato ketchup. You can also serve it with buttered slices of bread. It tastes yum!

This one is a keeper. Quick, simple and delicious, it's perfect for breakfast or a quick snack of kids when they come back from school.

 This one is going to:

Liebster Award :)

Yay! My first blogging award. It is the sweetest award literally named so- Liebster Award. Liebster in German means sweetest, lovely, dearest, kindest, cute, endearing, welcome. Isn't that super sweet?   It is given to up and coming bloggers who have less than 200 followers but intense content. Liebster award helps spread the word for newer blogs/bloggers. Thank you Arthy Shama for this wonderful award and recognizing my blog. I really appreciate it. Arthy blogs at http://cookwitharthyshama.blogspot.in .            

I will be answering some questions put forth by Arthy. I hope that the answers would provide insight or information for those who are planning to start a  blog or have just started one. This is a pass-on award that will in turn recognize some other awesome blogs/bloggers. So, I will be nominating other blogs that have great content! I want to thank all the people who visit and/or follow my blog and hope you enjoy it.

Well, I received it 2 days back. I have been wondering since how I feel about it and how to put all that I feel in words. To start off, I am elated! For me blogging is not only sharing recipes but also the stories and many memories, many anecdotes attached with those ingredients and methods. It also means taking pictures that will invite readers and fellow bloggers to want to read and feel like cooking or baking. 
The recognition has also given me impetus to be more regular and drive towards bringing you all more and more recipes and fun stories. I am happy that a fellow blogger has loved the recipes and my crazy stories and has given me this wonderful gift, kicking off my new year on a great note!

Q&A

    1. How did you get introduced to blogging?

I referred to many blogs when I started baking. I was finding my way in the mesmerizing world of cakes and cupcakes and breads. I found that apart from the recipes, these blogs also formed a sort of community that encouraged sharing baking tips and discussing baking related problems and finding solutions. I also realized that it would be a great asset to my catering business. So, I started blogging, sharing some of my favourite recipes- new & borrowed, some adapted.

          2. Any special bloggers you would like to dedicate this journey to?

     I am a big sucker for pretty pictures and so I always got attracted to blogs with delicious pics. But also loved blogs with step by step pictures for some really complicated recipes. Some of the blogs that inspired, helped and still show me the way at times are-  http://roxanashomebaking.com , http://www.rakskitchen.net ,  http://www.sharmispassions.com ,  http://www.cookingandme.com , http://gayathriscookspot.blogspot.in , http://www.divyascookbook.com ,  http://www.cubesnjuliennes.com ,  http://www.divinetaste.com/ and many more… 

    3. Which is your favourite dish from your blog?

     Considering I have an incurable sweet tooth, Coconut-Paneer- Kaju Barfi is my favourite dish from my blog- http://secondhelpinginservice.blogspot.in/2013/09/coconut-paneer-kaju-barfi.html

       

     4. Most earned credits go to which dish from your blog?

I am not exactly sure, but I think this means- which dish is the most popular and received a great response from the readers / followers? I think this will be Shahi Malai Kofta with maximum page views and sharing. http://secondhelpinginservice.blogspot.in/2013/10/shahi-malai-kofta.html

  

5. Nowadays the learning process has been made visible and easy with various online videos, making it easy for even kids to join this journey. What do you feel about it? Any changes required?

I think it is great. We live in an age where information technology rules. Online tutorials, videos and blogs utilize the innovations that not only help the readers / bloggers / viewers world over but also help publicize their own business or blogs. It encourages beginners. As of now, I can’t think of any specific changes. I think the videos and blogs have personally helped me a lot, especially when I was a novice at baking. I also plan to start doing video recipes with complete demonstration in near future. I personally find it very helpful.

6. Any obstacles to blogging? How did you overcome them?

One of the major obstacles was procrastination. I started off well but I must admit I am not very well disciplined. So, I decided to take part in events and that has worked for me. Another obstacle was getting technical sides of the blog right. That took a while but once again, other blogs gave me the information and codes I was looking for. 

My nominees for the Liebster Award are:

1. http://www.ennillam.com- bala's e-kitchen
2. http://nandooskitchen.blogspot.fr
3. http://shreezexperiments.blogspot.in
4. http://anithajay.blogspot.in
4. http://nayanas-kitchen-kreations.blogspot.in
5. http://www.lemonkurry.com
6. http://blessingsfrommykitchen.blogspot.in
7. http://preethisculinary.blogspot.in

8. http://simple-baking.blogspot.in/

Finally, my list of questions:

1. What is the inspiration behind your blogging?

2. Which blogs do you refer to very often and why?

4. What challenges did you face while blogging? How did you find your way?

5. Your 2 favourite cooking recipes- from your or other blogs.Share links.

6.  Your 2 favourite baking recipes- from your or other blogs.Share links.

7. Which 2 recipes would you like to try from my blog? why?

8. 3-4 Cooking / baking tips you would like to share.

Rules:

1. Blog about your award and thank and link back to the blogger who has nominated you.

2. Copy paste award picture from here.

3. Answer the above questions.

4. Nominate 6-13 bloggers of your choice.

5. Inform your nominees by leaving a comment on their blogs.

 

 Happy Blogging :)

Sandwich bread- 50% whole wheat

It's been quite some time since I have posted a baking recipe. I was going through my recipe treasure and found this simple, but super delicious sandwich bread recipe I learnt at Sophia college sometime back. I have adapted the recipe to 50% whole wheat without compromising taste or texture. The best compliment I received for this bread is from my husband. He never eats plain bread butter or toast butter. But since I started baking this bread at home, he has gobbled down many bread-butters :)

Ingredients:
Maida- 125g
Whole wheat- 125g
Fresh Yeast- 7g
Grain sugar- 5g
Salt- 5g
Margarine- 5g
Butter- 1-2 tbsp
Milk- little for milk wash
Water

Baking Temperature- 200 degree celcius
Baking Time- 20 to 30 minutes.

Method:
1. Sieve maida and whole wheat flour together.
2. Add the sieved flour to a deep steel bowl.
3. Take yeast in a  small bowl and add grain sugar to it. Add tap water just enough to cover both and mix lightly.
4. Make a well in the flour and pour the yeast mixture in it. Mix well thoroughly through the flour with hands.
5. Add tap water to the flour and knead the dough with dough hooks attached to the stand /hand mixer. If you don't have either, you can do this with your hands. Only it will take much more muscle strength ;)
6. Once the dough is ready, remove from the bowl. Dust your kitchen tabletop with dry flour (maida). Knead lightly with your hands- Pull one end of the dough towards you and push the rest away from you. The dough should be flexible and stretch. It shouldn't break often in between. Do this few times.
7. Now take the margarine and lightly massage it on the tabletop. Add salt and mix well.
8. Incorporate this mix in the dough and knead to get nice, smooth and pliable dough.
9. Now, once again pull one end of the dough towards you and lift the dough. Now throw the dough on the table top holding the pulled end in your hand. It is like washing clothes.And then knead to get a smooth ball. Put the ball on a dusted surface and cover with damp muslin cloth.
9. The dough should double in volume in 15 to 20 minutes, depending on how warm or cold the kitchen is. In cold climate, it will take longer.
10. Now, remove the cloth and punch the dough to remove air. Flatten with your hands. Use dry flour to avoid any stickiness.

11. Now you have a flat round dough, about 6" to 7".
12. Starting from the end that is away from you, start folding the dough, little at a time. Each time you fold the dough, push back the rolled part a little to get as tight a roll as possible.
13. Once you finish the roll, pinch the seam along its length. Make sure, the seamed portion is at the bottom.
14. Now, place the dough in a greased bread pan. Cover again with a damp cloth and allow to prove till the dough again rises.
15. Now brush the dough with milk. Sprinkle some water and put it for baking.
16. Once the bread is baked, remove from the oven. It will be nice golden brown and will be hollow.
17. Brush the bread liberally with butter and allow it to cool on a wire rack.
18. Serve with marmalade or make nice sandwiches from this oven-fresh bread!

This entry is going to Potluck party, cyber style at Jagruti's Cooking Odyssey.