Chocolate Coffee Cupcakes with Raspberry Filling

We have a budding baker at home; by which I mean really just a 7 year old who loves cupcakes, both baking and eating them (especially the latter). Sometimes, all of a sudden, she'd come and tell me that she feels like baking. She would give me the idea and a list of the ingredients that go in. All I have to do is get everything and measure them- in short, be the sous chef.

   So as the story goes, we made this awesome chocolate coffee cupcake filled with raspberry filling. Interestingly, as we didn't have eggs that day, it turned out to be an eggless and vegan cake

with no compromise on taste. To top it off we made a Raspberry Cream Cheese Rose icing. This is a very easy and mess free cake and can be had with or without the frosting. The coffee can be fresh brewed or instant and also can be made strong-to-mild to fit your taste. If you don't like coffee, substitute with just warm water. Also, vanilla essence can be used in place of cinnamon and rose water.
Because the pictures were taken late into the night, lighting was not that good.

Again the color of the cake would be a little bit more black because of both coffee and chocolate, but it doesn't affect the taste.

INGREDIENTS :

For The Cake :
Flour                   : 11/4 Cup
Sugar                 : 1 Cup
Cocoa Powder   : 1/3 Cup
Baking Soda      : 1 Tsp
Salt                    : 1/2 Tsp
Warm Coffee     : 1 Cup
Cinnamon          :1/2 Tsp
Vegetable Oil     :1/3 Cup
Vinegar               : 1Tsp

For The Filling :

Raspberry Jam    : 1/4 Cup

For The Icing :
Cold Cream Cheese       : 8oz
Butter                             : 3/4 Cup (At room temperature)
Raspberry Jam/Preserve : 1/2 Cup
Rose Water                     : 1 Tsp
Salt                                 :  A Pinch
Red Food Color              : 2 Drops
Powdered Sugar              : 2 Cups

METHOD :

Icing First:
             
       Beat the cream cheese, butter and raspberry jam together until smooth using an electric mixer at medium speed. One by one add salt, rose water and the food color until an even pink color is reached.
   Now reduce the speed to low and add little by little the powdered sugar. Once all the sugar is added raise the speed until the frosting turns really smooth.
  Keep this frosting refrigerated until the cupcakes are cooled and ready for frosting.

Cupcakes:

     Preheat the oven to 350 degrees F. Grease and line a 12 cup cupcake pan and keep it ready. In a mixing bowl mix together flour, sugar, cocoa, salt, cinnamon and baking soda with a whisk. Then add the warm coffee, oil and vinegar. Mix them until everything gets well blended.
   You can do this using an electric mixer or a stand mixer but just mixing with a hand-held whisk does the job too for this recipe.
  Pour them into the prepared cupcake pan bake for about 13 to 15 mins or until an inserted toothpick comes out clean. Remove from oven. 

Using the back of a spoon, create a hole in the center, making sure it doesn't go all the way down. Fill them with the raspberry jam. Once done, let it cool down completely before frosting.

Goan Fish Curry

You should always have a new recipe to try with an ingredient every once in a while such as chicken or fish, to keep yourself from getting bored by using the the same recipe over and over again.The addition of a new flavor to an old recipe is a small and simple change, but can create big, bold, and different tastes! I thought of making a new fish dish when I was not at all in a mood for the usual fish recipe. I eventually thought of making this
Goan Fish Curry, which used to be an once in a while try, but soon became a forgotten dish. So I googled and found out this recipe, which isn't very similar to the one I am used to cooking, but still I thought of giving it a try. I did make a few small tweaks to fit our palette. This recipe is a keeper for sure and I think that this would go really good with any rice, chappathi, or even naan. So without any further thought, just go for it! Try something new.

INGREDIENTS :

King Fish      - 1 lb
Onion            - 2 med
Tomato          - 2 med
Green Chilly    - 2 Nos

Garam Masala - 1/4 Tsp

Ginger Garlic Paste - 2 Tblsp 

Red Chilly Powder  - 2 +1 Tsp
Coriander Powder   -2 Tsp
Turmeric Powder     - 1/2 Tsp

Jeera Powder          - 1 Tsp

Fennel Powder         - 1 Tsp

Lime Juice               - 11/2 Tblsp
Coconut Milk           - 1 Cup
Coriander Leaves    - Few Sprigs

Dry Red Chillies       - 2 Nos

Curry Leaves           - 1 Sprig

Oil                            - 1/4 Cup or less

Water                       - As needed

Salt                          - 2 Tsp or more

METHOD :

        Clean and cut the fish into small pieces. 

Clean and chop the onions, tomatoes, green chillies, coriander leaves and clean the curry leaves.

Mix together 1/2 teaspoon turmeric powder, 1 teaspoon red chilly powder and 1 teaspoon salt and marinate the fish pieces in this mix and keep aside.

Dry fry in a flat pan 2 teaspoons of chilly powder, 2 teaspoons coriander powder, 1 teaspoon jeera powder and 1 teaspoon fennel powder until raw smell is gone(You can use whole spices instead of powder too).

In a mixer, mix together this spice mix along with garam masala, lemon juice and ginger garlic paste.

In a pan over medium heat add two tablespoons of oil and fry the chopped onions. Once they become translucent  add the chopped green chillies.

 Then add the chopped tomatoes and fry well, cover the pan and cook until oil separates.

(The above vegetables should cook well and become slightly mushy. If not so, just process them in a blender or a processor to a coarse paste and bring back to the pan).

To this add the prepared spice mix along with a pinch of salt and fry well.

Add the coconut milk, mix well and add a cup of water, cover the pan and let it simmer for about 10 minutes.

Meanwhile heat a pan over medium heat and add 4 tablespoons or more of oil and shallow fry the fish pieces.

Now add the fried fish pieces to the simmering gravy and cook for another 5 minutes.

Finally taste check for the salt and add more if required. Also adjust the gravy consistency with water. The gravy should be not so thick or watery but kind of thick and pourable. Cover the pan and simmer for another 8 to 10 minutes or until oil seperates. 

Season the mustard seeds, curry leaves and dried red chillies in oil and pour over the fish curry and garnish with chopped coriander leaves.

Sarkarai Pongal

      Pongal is a traditional dish made of the tamils. It can be made either sweet or savoury. The sweet edition is the SarkaraiPongal  and savoury is the Ven Pongal. This recipe is the sweet one. Pongal can be completely cooked in milk or you can use both water and milk. The secret to the taste is the richness and the silky texture. Sarkarai Pongal is made during many auspicious occasions by the tamils.

 INGREDIENTS :

 Raw rice    - 1cup

 Moong Dal -1/4 cup

 Palm Sugar -cup

 Milk             -1cup

 Water          -4 cups

 Cashews     - 1Tblsp

 Raisins         - 1Tblsp

 Coconut       -1Tblsp

 Nutmeg         -1/4 Tsp

 Cardamom    - 2

 Ghee              - 4 Tblsp 

METHOD :

    Dry roast the moong dal in a pan until it starts to give out the flavor and keep aside. In a pan or preferrably pressure cooker heat a tablespoon of ghee and fry the cashew pieces, raisins and coconut seperately and keep aside. Heat the milk and water with a pinch of salt in the same pan while you clean the rice and and moong dal.Add the cleaned rice and dal

to the water. Bring it to a brisk boil and close the lid of the pressure cooker and cook on medium high heat for five whistles. When you open the pan you should see a mushy mixture which is kind of watery. If not cooked enough you want to cook them a little more.

  Meantime take the grated palm sugar along with a tablespoon of water and melt it. Once the rice is cooked and the pressure subsides, open the lid and pour the strained sugar syrup to the cooked rice and dal mix and give it a nice stir and cook for about few mins until they come together, make sure the water evaporates but the mix doesn't get dried out. Add a tablespoon or two of ghee, mix well and now add the roasted cashews, raisins and coconut pieces and stir them along with a table spoon of ghee. Finally sprinkle the nutmeg powder and split cardamom. And pour a tablespoon of ghee over this. The yummy, gooey, ghee-laden pongal is ready.

   A versatile dish can be served as breakfast,an evening snack or dessert.

 Few things which might help you are you can always use dark brown sugar if you don't have palm sugar. You can also use coconut cream instead of milk. I prefer to add half cup of coconut cream to water instead of milk and finally add half cup thick coconut cream aftet adding the sugar syrup. This gives a rich taste to your pongal.

Naan Khatai

 Naankhatai is one of my all time favorites, and I hope this will become the case for many of you too. A cross between cake and cookie, eating this is an experience within itself. Crunchy on the outside, soft and crumbly inside, mild sweet with a bite into a granule of salt... Oh no. You'll have to actually eat it to talk about it. As a kid I was amazed (I'm not sure why), to find that it can be made at home too. I tried this recipe after a long time and it came out really good. I would suggest that you add cashews to bring an extra flavor and crunchiness. Do try this at home. You will be so happy you did if you have that yearning for cookies or a nonstalgia for childhood biscuits.

INGREDIENTS :

Flour/ Maida            - 1 Cup

Powdered Sugar     - 1/2 Cup

Ghee                       - 2/3 Cup

Baking Soda            -1/4 Tsp

Cardamom Powder  - 1/4 Tsp

Nutmeg Powder       - 1/4 Tsp

Salt                           - 1/4 Tsp

Chopped Cashews/

 Pistachios(Optional)   - 1 Tblsp

METHOD :

 Pre- heat oven to 350 degrees Farenheit.

    Sift together flour, baking soda and salt. Add to this the cardamom powder and nutmeg powder.

 In a seperate bowl beat together ghee and powdered sugar. Make sure the ghee is in room temperature. When it turns smooth and fluffy, add the dry ingredients little by little and mix together.

 The dough should be soft enough to roll into small balls and should not crack. If not soft, add a teaspoon or two of milk.

  Make small balls, pat lightly on top and arrange them in a cookie sheet. Then bake them for about 16 mins. Remove them from the oven and let to cool completely.

 The baking time may vary depending on the oven. So be sure to check after 12mins and wait to get the nice aroma. When you touch with the finger it should be soft because the biscuits tend to cook on resting. The base should not get burned, and should still look white. 

 The outer side should be little hard for a bite and soft and crumbly inside.

 If you prefer, feel free to add a tablespoon of finely chopped cashews or pistachios to the dry ingredients.

 Enjoy your Naankhatai with a cup of hot tea or coffee or just munch on them anytime you like.

  

Carrot Almond Halwa

Halwa is this thick, condensed sweet popular among Asians. Carrot halwa is one among them and popular in the region of Punjab both in India and Pakistan. There are different versions among different regions within the country itself. The North Indian version is really thick and creamy while in South India its a light and sweet dish. 

 I usually make the southern version( recipe someother time), but thought of making northern version this time. Because I didn't have any Khoa, and because I had a cup of soaked almonds thought to try a new version and it worked.

This tasted so heavenly when served hot over a scoop of vanilla ice cream. Give it a try and you will be happy you did, especially if you have a sweet- tooth.

INGREDIENTS:

3 Cups Grated Carrots(Approx.6 medium sized ones)

2 Cups Whole Milk

11/2 Cups Sugar

1/2 Cup Sweetened Condensed Milk 

30  Almonds 

4 Tablespoons Ghee(Clarified Butter)

4 Cardamoms 

10 Almonds For Garnish

Vanilla Ice Cream (Optional)

METHOD:

  Soak the almonds in hot water for about 30 mins, remove skin and grind into a coarse paste. You can make this ahead and store in fridge for 3 days or freeze until two weeks.

    Clean the carrots, peel the skin and grate them.

   Place a wide bottomed pan over medium low heat and pour the milk along with the grated carrot and cook until the carrots are cooked through along with the milk. Add a pinch of salt. Keep stirring inbetween and take care that the milk doesn't burn at the bottom. This takes about 20 minutes. You can leave it in the stove and do other chores keeping an eye on it.

Once the carrots are cooked add the sugar and keep stirring while the sugar melts and start to thicken.

Now add the condensed milk and the almond paste. At this stage it will be little watery. Let it cook and get thickened. Add two tablespoons of ghee at this point. Now you will see it bubbling up and bursting air bubbles. Reduce heat and let it thicken and leave the sides of the pan. Now add the remaining ghee and bring everything together and season with the cardamom powder. Remove from fire and transfer to a serving bowl.

Tastes  good when served hot with vanilla ice cream and crushed almonds (toasted almonds is fine too) on top.

Chinese Bhel

Chinese Bhel is a favorite appetizer for us. We never miss this whenever we go to an Indo-Chinese  restaurant. It's very quick and easy to make at home also. Just make sure you buy the crispy wonton strips that are mixed in with the bhel.

 Here I have given three methods where you can use the wonton strips. Choose whichever is easy for you. It can be served as a starter in parties; can be served instead of salads or as an evening snack for your kids to make them eat their veggies. Go for it, I promise you, you won't regret because it's so light and refreshing. 

INGREDIENTS:

Serves : 4

1/4 portion of a small red cabbage

2 Carrots

2 Lettuce Leaves

2 Spring Onions

1 Celery Stick With Leaves

2 Cups Chinese Wonton Strips (Recipe follows)

Sauce:

4 Tablespoons Soysauce

2 Tablespoons Ketchup

1 Tablespoon Brown Sugar

1 Teaspoon Red Pepper Flakes

1/8 Teaspoon Salt

METHOD:

 Mix all the ingredients for sauce.Place a pan over low flame and heat until sugar dissolves and everything is mixed through. Keep aside.

   Clean and cut all the vegetables into thin strips.

  

 In a mixing bowl place all the vegetables along with the wonton strips. Pour the prepared sauce and mix them thoroughly. Check for salt now and add if you prefer. Plate and serve. 

This serves well as a starter or can be served instead of salad. 

Wonton Strips:

1 Cup All Purpose Flour 

1/6 Teaspoon Salt

1/4 Cup Oil

1/4 Cup Water 

    In a mixing bowl, mix together flour and salt along with a teaspoon of oil. Now add water little by little to make a firm ball and knead well.

Roll them into thin discs and cut them them into thin strips.

Heat oil in a deep pan and keep the flame at medium. When the oil is hot enough throw the strips into the oil and fry until light golden about 4 minutes stirring them inbetween. Drain them in a paper towel layered bowl and let it cool.

OR

5 Sheets Frozen Egg Roll

1/4 Cup Oil

   Unfold the frozen egg roll sheets and cut them into thin strips. Heat oil in a pan and fry them until light golden. Drain off the excess oil and let it cool.

You can also bake them to crisp at 350 degree farenheit for about 8 mins. Time varies depending on your oven.

OR

Buy any chinese wonton strip packs from your grocery isle. The job is pretty quick.

Breakfast Messy Eggs

Breakfast is always a challenge, whether it be on a busy weekday or a lazy weekend. You might want to eat something good and filling but you'll want it to be easy to prepare also. I used to make a similar omelette and wanted to share it in the blog, but then I came across this recipe which is much easier to make and so I'm sharing this one first. I made a few changes to the original recipe I read. 

 You can clean and chop the vegatables, then freeze them ahead for a much quicker job on a weekday. Everyone loved this dish.

INGREDIENTS:

Serving Size : 4

Eggs        - 8

Spring Onion - 3 Nos

Celery      - 1 Big

Bell Pepper - 1/2 Small

Jalapeños - 1 No

Plum Tomatoes - 10 Nos

Olive Oil    - 2 Tblsp 

Salt           - 1/2 Tsp

Pepper Powder - 1/2 Tsp

Parmesan Cheese - 4 Tblsp (Grated)

Mayonnaise           - 2 Tblsp 

Tomato Ketchup    - 2 Tblsp 

METHOD :

 Clean and chop the vegetables into small chunks. Remove the seeds from the jalapeño, if you can't stand so much heat in your dish.

Break the eggs into a small bowl. Add 1/4 teaspoon salt and 1/2 teaspoon black pepper powder and beat well.

Heat a nine inch round and atleast three inch deep pan over medium heat. Add a tablespoon and a half of olive oil and saute the chopped bell peppers. Then add the spring onions, jalapeño and celery along with a pinch or two of salt for about two minutes. The veggies should be cooked but still crisp.

Now add the cheese, then mayo and ketchup and mix well. Transfer this to a plate.

In the same pan, add the remaining 1/2 tablespoon oil then reduce heat to medium low and pour the beaten eggs. 

Cook and stir gently until the eggs are soft. Now add the vegetables back to the pan with the egg and scramble and cook until the eggs are firm.

Breakfast messy eggs is ready to be served.

Have it for breakfast with a toast and a cup of juice or just the dish itself with a hot cup of tea or coffee and a smoothie for kids.