Baking-Chocolate Cupcakes- Vegan Allergy free

      "When you share a cupcake, you share love."  ~ Unknown Author

                                                 

Are you a chocolate junkie, I confess I am.  There's not a single day that goes without having chocolate in
some form.  Screams celebration when there is chocolate and cake.  I truly believe you can win over anyone with these these beautiful looking cupcakes.  Cupcakes with all it's glory has become a star the past few years, with Cupcake Wars(which i religiously watch) and shops dedicated purely to these sugary goodies..   Why not right, they are portioned out, you think of a flavor, you can make them or find em' and most of all loved by most.

Summer is almost here and the schools are slowing down..yayyyy for that.  End of the year parties are on full swing.  There's always a demand for a good cupcake.  But the allergy free ones are requested even more.  When you think  of  Vegan/allergy free muffins,,you squiggle your nose and imagine how could that be good...But believe me, these are moist, flavorful, very decadent and extremely easy to whip up.  Dress em' up with a good frosting and topping or just garnish with powdered sugar, they taste good any way.

CHOCOLATE CUPCAKES- VEGAN AND ALLERGY FREE

Ingredients:                                                                                           PREHEAT OVEN- 350 degrees
                                                                                                                 Makes 12 muffins
1 1/2 cups  All Purpose Flour                                                                     Bake for 20-22 minutes
1 cup sugar
3 tbsps cocoa powder
1/2 tsp expresso powder(the most important and key ingredient)
1 tsp baking soda
6 tbsp vegetable oil
1 tbsp vinegar
1 tbsp vanilla extract
1/2 tsp salt
1 cup warm water(you could  also add rice milk, soy milk)

FROSTING:
1 cup vegan margarine
3 cups confectioners sugar
2 tsp coffee(COLD)
3 tbsp melted chocolate

Method:

1.  Sift and Mix all the dry ingredients- APF,sugar,cocoa powder, expresso powder, baking soda and salt.
2 .  Mix Vegetable oil, vanilla extract and Warm water.
3.  Mix in the dry and wet ingredient with a fork(do not beat it)..
4.  Bake at 350 degrees in muffin pan for about 20 to 25 minutes.

Frosting;
Beat Margarine, Sugar, coffee and melted chocolate very well until you get a good whipped cream consistency.
You can store these cupcakes in the fridge, they are supermoist because it has oil in it.  You can make the frosting a day ahead and frost it when you have to take it.
Please do drop me a message if you try these and how did it work for you. Thanks.

ENJOY!!!

Vegetable CURRY

The number one British dish is curry. In this country, we have got over 8,500 curry restaurants.

~ Bernard Donoghue

Entertaining the Indian way  involves a soiree of chatter, chai, samosas, vada, coffee, laughs and then begins a never ending buffet of deliciousness.  There's something very pleasant about food when eaten in good company which is prepared with love.  Every Indian household has their version of this very famous NAVRATAN KORMA which needs no introduction, some add less vegetables and some more,  different spices which can change the appearance and the tastes even if so slightly. This MUGHLAI dish generally consists of cashew paste along with a good dose of heavy cream or even milk.  It's a staple in an Indian restaurant menu and a way to bump up the buffet for a vegetarian party.

I am from the South. I love a good sit down meal which includes rice, sambhar, poriyal(vegetable dish), ends with rasam(at least for me, but my husband would beg to disagree). But growing up in a cosmo place, mum had lots of friends from various parts of India and she loved to experiment.  She introduced me to North Indian food and it's varieties and I love it. This is my version and not the traditional one,  which is simple and has pleased many on occasions and has also graced the table for just the four of us many times.   With hot phulkas or naan this is a keeper.


VEGETABLE KORMA

Ingredients:

1/2 cup each PRE COOKED cauliflower, beans, carrot, peas, potatoes, bell pepper(2 colors)
1/2 cup diced paneer light browned
1 large onion chopped
1 tomato chopped
2 tsp of fresh ginger/garlic paste
4  green chillies(adjust according to your taste)
10 almonds
10 raisins(soak in water for 10 minutes)
1 tsp garam masala
1 tsp degi mirch powder( a bright red chilly powder made of a different chilly which is less spicier)
1 tsp toasted cumin powder
Oil-3-4 tbsp
Salt

Method:

1. In a large pan add oil as required to saute.  Add onions and cook on low flame until very lightly brown.
2. Add ginger garlic paste and chopped green chillies. Fry for a minute.
3. Then add the tomatoes, almonds, degi mirch powder, garam masala and cook for 2 min.
4. Add a glass of water and let it cook for 15 minutes on low flame.
5. Grind the above mixture to a fine paste.
6. In a pan, add oil/butter add the ground paste along with the cooked vegetables, paneer, raisins.  Simmer for 10 minutes uncovered as the vegetable are already cooked.  Make sure not to parboil or overcook the vegetables.  Because you fry the paneer, it will not disintegrate in the Curry when simmering.
7. Add toasted cumin  powder and garnish with coriander or chopped almonds. 
ENJOY!!

BAKING- EL SALVADORIAN Sweet Bread- Semitas De Dulce(Sweet Suffed Bread)

“I like reality that tastes like bread.”

Jean Anouilh (1910-1987)

Although popular all around Central America, this version of the  Sweet Buttery Bread stuffed with jam is found in El Salvador.  SEMITAS De Dulce is so famous, you can find it in bakeries throughout Central America and when walking around touring this small country but a fast growing one, you can see street vendors with their version.. 

It's so much fun researching  and cooking something you haven't heard of.  I have absolutely no clue how the original tastes like, but this was a winner, especially when your preteen and his friends rave about it.  As always, when your big kid comes and asks you to make something for school, I jumped at his request.  
One thing I would surely do next time is be a little patient for my bread dough to proof well...urgency doesn't cut it for bread based recipes...
It's perfect with a cup of coffee and travels really well, keeps good at room temp for up to 4 days(if it last:))...

Spring Light- Pumpkin PASTA

"Life is a combination of magic and pasta." - Federico Fellini

When you have leftover piece of pumpkin, especially when  you can't make a big meal of, this recipe is perfect.  Pumpkins are sweet, robust in flavor and packs on some healthy perks.  Spring might not be associated with pumpkins but they are found year round. This vegetable is very good for you unless you hog on your pumpkin pie ....

The uses of Pumpkin are endless, we use it in India in a variety of dishes.  Being a bit on the sweetish side, it's always accompanied by something spicy and/or tangy.  But, here in America they relish the sweetness completely with Pumpkin Rice, pumpkin ravioli, Pumpkin Ice cream, Pumpkin Pie(the most famous of all,,yummy).....Pumpkin Pasta and many more..So here's my version, with a hint of Indian flavors, enjoy this hearty dish with a sip of wine... 

PUMPKIN PASTA

Ingredients:

2 cups of boiled pasta(no spaghetti)

1 cup chopped pumpkin

4 whole garlic

1/2 white onion

1/4 tsp cumin/jeera powder

1/4 tsp white pepper powder

Salt 

Parmesan Cheese and Pine nuts for garnishing.

Method:

In a pan use olive oil, saute onion, garlic for couple of minutes until slightly translucent.

Then add in the chopped pumpkin and let it simmer until cooked, maybe 5-10 minutes(quick cook)

Add salt, jeera/cumin powder and pepper powder and light mash it up.

Add the boiled pasta, toss along with the mixture.

Serve with a slight shaving of Parmesan and toasted pine nuts..

ENJOY!!

NO BAKE/ Low Fat Dates Panna Cotta

            "In cooking, as in all the arts, simplicity is the sign of perfection." Curnonsky

                 

Some days are slower and simpler than others.  This was one of those days with a simple goal in mind.

Don't we all love a quick sweet treat..(most of em' at least) and if it's healthy for us..why not right? So when I had a chance to write up an article for http://www.foodandnightlife.com about a no bake healthy dessert, it created a challenge.  So worked up my brain, Googled for ideas and created this one.                                      

The use of Dates is very common in the East.  They are one of the ancient fruits known.  These fruits are tiny pills of health. Along with an ability to cure your sweet tooth, they are nutrition packed powerhouse. Although a fan of all things chocolate, these sweet treat cups were a hit with my dessert lover kid and the hubby who loves to try everything.  But, unfortunately couldn't say the same thing about MOI.....I needed a hint of coffee or chocolate, so of course i added a bit of chocolate to my pot;)  So you can adjust the flavors to your taste and ENJOY it..

DATES PANNA COTTA

Ingredients:

1/2 cup medjool dates

1 cup Milk( vitamin D or 2%)

1 packet gelatin

2 tbsp cold milk

pinch of cardamom

chopped pistachios(garnishing)

Method:

1. Grind Dates with Milk to a smooth puree and pass it through a

 seive to remove any lumps

2. Add gelatin to cold milk and let it flower up.  

3. Bring Date/milk mixture to a light simmer.  

4. Once you see bubbles on the side, take 1/4 cup and milk in with

 the gelatin mix.

5.  Add the Gelatin mixture to the pot of dates and switch off the flame.  

6.  Cool it and pour in serving bowls and set overnight or 4-5 hours.

7.  Serve chilled with pistachios

ENJOY!!

SPICE Your meal up- Green Chilly Pickle

“Condiments are like old friends -- highly thought of, but often taken for granted.”
Marilyn Kaytor, 

It does no lasting damage, but the way our body reacts to this simple yet strong spice is interesting.  Tingling of tongue, sweat drops forming, quickening of pulse doesn't stop someone from enjoying it and gulping buckets of water later.  We Indians are known for a high tolerance to this spice powehouse, GREEN CHILLY.  India is known to be the largest producer and consumer of this treat(info from WIKIPEDIA).

Visited a friend for dinner, she keeps the condiment she concocted and warns, 'it is spicy', eat with care.  How spicy can it be?? ufffff...sweating, it was spicy, tasted so good and fresh, became a fan of pickle.  I don't normally have pickle with my meals, but she got me hooked on to it.  She bottled up some for me to take home, which I licked clean in matter of days and called back for more.  Convincing her to bottle it up and sell it.. 

Inspired by my friend's home made pickle, I made my own Mixed Veg Pickle(they both tasted different). I will surely post her recipe soon.  Now I'm loving the spicy touch with my parathas ,sambhar rice and thayir/yoghurt rice(which the South Indians are famous for).  Give it a try, and you'll love the home made variety.  Now, I don't have anything against a good store bought pickle(which i stock a lot), but this one is surely a crowd pleas er condiment.

BEING A GOOD CHEF IS GOD's GIFT

                    'Cravings are not to be taken lightly'.-unknown..

A good chef is a gift from God.  Transforming an idea from a thought, to a plate, as simple as that sounds, there are various stages and processes to that chain of action. 

Predominantly the kitchen a women's domain, the food industry has been overpowered by men. 

Cooking is an ART and a science. 

He has mastered that art and is quite modest about it. With a personality to capture one's attention and to make them laugh is no task of every human.  He is RANJAN DEY a chef and a restaurateur.  His NEW DELHI RESTAURANT, SF is a place you want to go relax and enjoy an Indian gourmet meal in an old world kind of atmosphere.

It's always a pleasure when I meet people who enjoy cooking and are passionate about it.  So, of course  I was elated to meet up Ranjanda for lunch with my foodie friend. We hung out, had a good laugh and ate.  This is not a recipe post but just my hunt to meet food lovers who have made their passion a life.

Have a great Tuesday friends!!!! 

HEALTHY GRANOLA WITH ALL TRIMMINGS

            My life during weekends is a never ending marathon with constant pauses to think whether I forgot an event or did I forget a birthday the kid had to attend.  So this was one of those calm couple of days, where I didn't step out to greet the beautiful weather California is witnessing.  But, that didn't stop the kids from their routine with their dad who happily chauffered them around.

Between the laundering, cooking, reading...... my sweet tooth required immediate attention.  Didn't wanna eat the remains of the cake, nor  the ice cream which was screaming at me...So, the health nut side of me decided to make GRANOLA.   I had Greek Yogurt(one of my new faves), so let's toss in Granola and have that for dessert tonight. Sounds, good right..

But a note quickly on yogurt.  Growing up I  had yogurt as a side dish, raita, or  drink at the most.  So the whole idea of sweetened yogurt was new to me until some years ago, when i ate one of the most yum dessert/ side dish my friend made called Shrikhand(thick drained yogurt with sugar, and some other spices).  I've slowly but surely started to like the sweetened yogurt along with it's amazing health benefits, but i need to spruce it up a bit;)).

I make this granola quite often, thinking it would last a while, but what do I know, we love munching.  My friends have loved it and when I tell them how easy it is, they just smile.  This surely can be Breakfast, Snack and Dessert too. It's light, filled with antioxidants, easy to make and you know what goes into it. That way you can eat more than a cup guilty free.

HEALTHY GRANOLA WITH ALL TRIMMINGS                                  Bake at 325° 

Ingredients:

3 cups Old Fashioned Oats
1/2 cup grade B pure maple syrup
1/4 cup wheat germ
3 tbsp chia seeds
3 tbsp flax seeds
1/2 cup Nuts( I used almonds, you could use any nut you prefer or could omit it)
1/2 tsp salt
2 tsp oil
1 cup raisins
1/2 cup chopped figs





Method:
1. In a large mixing bowl, add Oats, wheat germ, chia seeds, flax seeds, nuts, salt and toss.
2. Mix oil and Maple syrup.  Add it to the oats mixture and toss very well.
3. Pour all of this in a parchment line tray and put in a 325degree oven.  After about 10 minutes, mix it around so that it doesn't brown too fast or darken in spots.  Keep mixing at intervals until you get a beautiful golden color.  Remove and let cool.
4.  Once cooled add the raisins,chopped figs and mix well.
Note: It will be little soft at first, but as it cools, it hardens and tastes just yum.  Store in a airtight container.
ENJOY!!

You better cut the pizza in four pieces because I'm not hungry enough to eat six. Yogi Berra

Recently, I had reasons to do some research on the ubiquitous Pizza. I was amazed to find how ancient the concept of pizza is!! The common history of the birth of the pizza, as a popular dish, is a romantic story of how a poor man's meal became the comfort food of the high and mighty and the prosperous and has since become a truly democratic dish!

What I also discovered in my scouring was that the term "pizza" has been prevalent as early as 997 A.D but wasn't even given the status of being an edible dish until much later. It was initially a baker's tool used to verify oven temperature!!

But, once the concept of the pizza as a bread base topped with sauce, took off, it spread far and wide across many many cultures. The breadth and reach of the far flung Roman and the Ottoman empires must surely have aided the pizza's adoption into people's homes and hearts.

Each culture adopted the dish to be it's own, rendering it with distinctive flavors of the region as also shapes and customs of eating it. Today's practice of dotting the pizza with cheese began in 1889, as a tribute to the Queen consort of Italy. The Neapolitan chef Raffaele Esposito created the "Pizza Margherita," garnished with tomatoes, mozzarella cheese and basil, to represent the colors of the Italian flag. (citation: wikipedia)

Since then, cheese has become an integral part of the pizza's concept itself although some form of pizza continue to exist sans cheese even today, such as the Lahma bi Ajeen, from Lebanon. Middle Eastern food has always held a special appeal to me. Perhaps, it's the invitation of the spices, the subtle aromas of their intensely flavorful dishes. The mystery behind how something that looks so simple can blow your taste buds off in sheer ecstasy...

I can wax eloquent for very long on the subject but what I am trying to say here is that borrowing a leaf from that cuisine, today, I present you the thin crusted delicately doused with truffle oil and thinly sliced potato pizza.

The thinly shaped beauty just stopped me in my cooking tracks. It's elegance belied the humble origins of the pizza.The deep simple earthy tones of the base, the golden brown hues that look a lot like that of flat bread and the simplicity of it's toppings spoke to me the instant i had the first bite at Pizza Antica..

For the kids with different tastes, i decided last moment to make a two part pizza so as not to listen to the yakkers about their favorite toppings missing..

Every meal in our house ends on a sweet note. Extending the pizza theme of the meal, I made individual pies with chocolate sauce topped with poached pears, orange candied walnuts all brushed with a sweet glaze of orange syrup.

Enjoy!

Ingredients:

1 portion pizza dough(can buy pillsbury or from your local pizza store)
thinly sliced red potatoes
chives
Fennel thinly sliced
Parmesan cheese
Truffle oil

Corn
Broccoli
Pesto(store bought)
Mozzarella

Method:

Roll out your pizza dough very thin.
Top with favorite topping and bake at 400 degrees
ENJOY!!

Life's too short, have your cake.

Think Sweet!!

HAPPY SPRING!
Things have been a little slow yet too fast last couple of weeks, some unexpected unwelcome stuff denting my otherwise settled routine life. Writing always makes things which looks hazy more clearer to me.  I'm eternally grateful to my lovely boys who get distracted often(with other stuff) yet helpful in moving things along for me.  For times when life isn't going full throttle, when things don't go especially as you want it too, a sweet little thing tingles my palate and gets me all excited. 

Ever since i started baking 10 years ago, life has not been the same.  When you remove a perfectly baked sheet cake, the perfume of butter surrounds your senses creating all kinds of happy thoughts.  It's a whole new feeling when you blog your favorite moment, a precious simple humble sheet cake which can be transformed from a nothing to CINDERELLA.  

I remember it was a major moment for me to bake this humble cake.  We would cut it into squares and enjoy with coffee, watching TV, and even stealing from each other before it was all gone.. But now after using this basic recipe to create many stunning desserts, I hardly get a chance to just enjoy it's simplicity, so here goes...(the best recipe you can find, foolproof and comes out perfect every single time)

BASIC BUTTER SPONGE CAKE:                                Preheat oven to 375 degrees F

Ingredients:

125gms/1 stick unsalted butter, at room temperature
100 gm/cup All Purpose Flour
1/2 baking powder

100gm/1cup  sugar
2 eggs
1/4 tsp salt
2 Tbsp Milk
1/2 tsp vanilla extract

Method:

1. Sieve flour/baking powder/salt.
2. Beat butter and sugar until pale yellow.
3. Add one egg at a time and beat till creamy.
4. Add vanilla extract
5. Add flour mixture and fold it in
7. Add milk and mix.
8. Bake in a greased sheet for 25-30 min, if a a square or deep pan bake for 40 minutes..

ENJOY!!!