Foods for the God

This is my Christmas Special cake, rich in nuts & fruit; very festive in deed ~ I always bake this during the year end holiday season for friends and colleagues and is a favorite of everybody's. This again, is a mom's creation and I owe it completely to her. Compliment it with a cup of hot coffee or cocoa to further savor the flavor.

Preparation time: 40 min
Baking time: 40 min
Difficulty level: moderate
Source: Mom
Pan size: 13" x 9" pan or 24 regular muffins or 9" round pan

Serves: up to 24 people

Ingredients:

Coarsely ground dates, melted butter and eggs

For cake batter -

Eggs: 4

Sugar: 1 3/4 cup

Cake flour: 2 cups

Baking powder: 2 tsp

Butter: 1 cup

Dates: about 35 soaked in 1/2 cup milk and coarsely ground (not to paste)

Almonds: 1/2 cup (chopped & roasted)

Cashews: 1/2 cup (chopped & roasted)

Cardamom powder: a pinch

Raisins (optional): 1/4 cup

For caramel -

Sugar: 2 tblsp

Water: 1/4 cup

Procedure for caramel:

Heat sugar in a pot until the sugar burns. Turn off heat and pour water into the pot. Keep aside for it to cool.

Procedure for cake batter:

Before you start with the batter -

Soak dates in milk for about 20 minutes. Sieve cake flour and baking powder. Grease baking pan(s) with oil (or butter) & flour. Pre-heat oven to 350 F. 

For cake batter - 

Beat the eggs using a wire whip to a frothy consistency. Then add sugar and beat on medium speed for about 5 minutes.  Add the sieved flour, little by little to the egg-sugar mixture, waiting in between for it to blend into a uniform batter with no lumps. Add butter to this and mix well for 2 minutes. Then, use a spatula to mix in the dates, nuts, and raisins. Finally, pour in the cooled caramel and add a pinch of cardamom powder to the batter. Mix well using the spatula. 

Pour the batter into the greased pan(s) and bake for about 40 minutes. At the end of 40 minutes, check if the cake is done by inserting a toothpick; the toothpick must come out clean or with a few cake crumbs. Take the pan out from the oven and let it cool completely (for about 40 - 60 minutes) before flipping the pan over on a wire rack. If you're baking muffins, indulge straight outta the oven!!!

Dal Fry

I tried this recipe as a trial for the Diwali dinner I'm hosting this year. It turned out Ummmmm Yummm - very flavorful with the right tangy hint. My husband and I scraped it to the last bit in the pan.!

Image: Coming soon

Preparation time: 25 min
Cooking time: 30 min
Difficulty level: easy
Source: tadka (seasoning) from vegrecipesofindia.com with my own modification to it

Servings: 3-4

Ingredients:

Tuvar dal (pigeon pea lentils) - 1 cup

Water - 4 cups

Oil - 2-3 tblsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Onion, finely chopped - 3/4 large onion (or 1 medium sized)

Tomato, diced - 1 (medium sized)

Green chilies - 1-2

Dry red chilies - 2-3

Curry leaves - 8-9

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Asafoetida powder (hing) - 1/4 tsp

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Kasuri methi (dry fenugreek leaves): 1 tsp

Lemon - 1 (medium sized)

Fresh coriander leaves - to garnish

Salt - to taste

Procedure:

Pressure cook lentils in 3 cups of water with a pinch of turmeric powder. It takes about 10-15 min on medium heat (5-6 cooker whistles). Mash the lentils to a complete pasty consistency. Keep aside. In another pan, heat oil, add mustard and cumin seeds. Once they sputter, add onions and fry them till they turn translucent. Then add ginger and garlic pastes and fry until the raw aroma goes away. Add the green chilies, red chilies and curry leaves and fry for a bit. Then add turmeric powder, red chilly powder and hing. Fry for half a minute before you mix in the diced tomato. Cook until tomato softens (for about 4-5 min). Now add mashed lentils to the pot. Add 1 cup of water and salt; stir well and bring to boil for half a minute (it should be of semi-liquid consistency). Add crushed kasuri methi and lemon juice. Simmer for a minute and turn off heat. Garnish with chopped coriander leaves. Serve hot with roti/naan/rice. It also tastes great with pulav and vegetable biryani.

Cocktail puff

These make an amazing snack for a cocktail party or great appetizer for a dinner that you're hosting and then, compliment it with a lighter main course. I've tried them both ways and was much appreciated and enjoyed by friends!

Preparation time: 30 min
Cooking time: 50 min (20 min for the filling, 30 min for baking)
Difficulty level: moderate
Source: Mom and me
Servings: Makes about 30 puffs

Ingredients:

Oil - 2-3 tblsp
Butter - 1 tsp
Cumin seeds - 1 tsp
Potatoes – 4 (medium size)
Onions (finely chopped) - 2 (medium size) 
Tomato puree - 4 tblsp
Pav baaji masala - 5 tsp 
Turmeric powder - 1/4 tsp
Fresh coriander leaves (chopped) - 3-4 bunches
Salt - a pinch
Cheddar cheese (grated) - 1/4 to 1/2 cup
Mozzarella cheese (optional) - 1 tblsp

Procedure:

For the filling:

Boil and peal potatoes; once they cool, mash them and keep aside. Heat oil in a wide pot or a saute pan, melt it a little butter into it. Add cumin seeds and fry for a minute till they sputter, then add chopped onion. Fry onion till it turns very soft and after, add tomato puree. Cook until the oil separates. Then, add turmeric powder and pav baaji masala. Sprinkle salt per taste. Add the cheeses and mix well. Add mashed potato and further mix to well blend the ingredients. Finally, add fresh coriander. If you like it tangy, throw in a dash of lemon juice. The filling must be of a paste-like consistency (not of liquid consistency).

For baking:

Pre-heat oven to 385F. Roll out a pastry sheet and cut them into squares of 5". Brush the right and bottom edges of each square with a few drops of water. Place a table spoon of filling at the center of it and fold the square along its diagonal, into a triangle. Press down the moist edges. Line up a baking tray with parchment paper. Place the triangles on it with at least an inch spacing between each triangle (puffs will raise into layers while they bake). Place the baking tray in a pre-heated oven, at 385F and bake for 28 to 30 min, or until you see them turn golden brown. 

Serve with chili sauce or ketchup, and enjoy them as a side with your favorite cocktail or virgin margarita!

Work around and tips:

• You can substitute tomato puree with finely chopped tomato.
• Use the back of a wooden (cooking) spoon to mash and mix potato with the filling.
• Use frozen ready to use pastry squares (available in Indian and Middle-eastern grocery stores) for ease.
• You can choose to make the filling ahead of time, allowing you to host a lovely dinner at the end of a long day at work.
• Saute sliced chilies for the spicy tongue!

Marble Cake

This is yet again one of mom's best recipes. I've augmented it by just a little for a denser and moister texture. I feel so happy that mom and I share cooking ideas and tips with each other now. In the past, it was only following of her recipes and rejoicing the fact of creating edible food!

I recently made this for my husband's birthday and then iced it to portray a bunch of carefree heads who existed to bring a smile on you :)

Preparation time: 25 min
Baking time: about 50 min
Difficulty level: moderate
Source: Mom
Servings: 10 to 12

Ingredients:

Eggs – 4 (at room temperature)
Butter (melted and cooled) or Oil – ¾ cup 
Sugar – 2 cups
Baking powder – 2 teaspoons
All purpose flour/maida - 2 1/2 cups
Vanilla essence - 1/2 to 1 tsp
Unsweetened dark cocoa - 3 -4 tblsp
Salt – just a pinch
Water – 1/2 to 3/4 cup
Milk - 1/2 cup
Bake at 350 F for 50 minutes
Pan size - 8" round/8" bundt/13" x 9" rectangular





Procedure:

Sieve flour and baking powder in a mixing bowl; keep aside. If using butter, melt it and bring to room temperature. Pre-heat oven to 350 F. Grease pans with butter and a little flour; I generally use a cooking spray, available in most grocery stores. 

Pour sugar into a bowl and whisk in the eggs, one egg at a time, using the wire whisk attachment of a stand mixer, or a hand mixer, at medium speed, until the mixture is frothy - about 7 minutes. Pour in butter and continue to whisk a little longer until well blended. Lower the speed and add the sieved mixture, little by little so it is well incorporated into cake batter. Do not whisk too much once you add the sieved mixture. Add vanilla essence, milk and water, little by little to avoid sputtering of batter outside the bowl and for better blending of the batter. Pour cake batter into the greased pan leaving behind about 1/2 cup of batter. Mix cocoa into this and then pour it into the baking pan making swirls. Bake for about 50 min, check if done by pricking the cake with a knife or toothpick, it should come out almost clean with a few crumbs sticking to it. Remove from the oven and let cool for about an hour before you flip it over on a cake decorating or serving plate!

Tips:

• Do not whisk too much after you add flour to cake batter.
• Use a fork or knife to make swirls.
• You can alternate cake batter with the chocolate mix for creative marble designs!

Chocolate Cake

Preparation time: 20 min
Baking time: 50 - 55 min at 350F
Difficulty level: easy
Servings: 10 to 12

Ingredients:

Eggs – 4 (at room temperature)
Butter (melted and cooled) or Oil – ¾ cup 
Sugar – 2 ¼ cups
Flour – 1 1/3 cup
Baking powder – 2 teaspoons
Unsweetened dark cocoa - ¾ cup
Salt – just a pinch
Water – 1/2 to 3/4 cup (hot water)
Milk - 1/2 cup
Bake at 350 F
Pan size - 8" round/8" bundt/13"x9" rectangular

Procedure:

Grease the pan using a cooking oil spray (such as Pam) or go by the conventional greasing technique using butter or oil and dust with flour. Pre-heat oven to 350F (I generally pre-heat the oven when I'm mid way mixing the batter since it takes about 10 minutes to pre-heat). Sieve flour, cocoa and baking powder in a mixing bowl. Beat the eggs using a stand or hand mixer for about a minute. It should not be very frothy. Pour in the sugar with the mixer on low speed. Once the sugar is blended with the mixture, add butter and beat for about 3 to 4 minutes until the batter is frothy. Add the sieved mixture little by little, about 1/2 cup at a time. Once the mixture blends in, add water and milk in small quantities so it does not splash out of the mixing bowl. Once blended, pour the batter into the greased pan. Bake for 50 - 55 min. Prick a toothpick into the cake to check if  its done; feel the crumbs by your fingers, it should be moist but not wet. If wet, bake for another 5 min and check again. Remember that the cake continues to bake for a little more after it is removed from the oven so don't over bake until dry. Once done, allow the cake to cool for at least an hour and then flip it over a wire rack to allow cooling on either sides of the cake.

Junaka

Jolad rotti (baakhri) and junaka is a popular preparation in North Karnataka. You'd probably see every house hold in this area make this on a regular basis. It's made in different forms - sometimes to a liquid consistency and poured over rotti to enjoy a scrumptious weekend meal, or in diamond cut cakes and garnished with coconut-mustard seasoning. My favorite is the semi-solild junaka which tastes best when rolled in a chapati, it's been my sisters' and my favorite carryout for a road trip and an always in demand snack for a picnic. A chapati roll also provides a hassle free and mess-free quick lunch, which you can nibble on to at your desk on those crazy days at work!

Preparation time: 10 min
Cooking time: 20 min
Difficulty level: easy
Serves: 4

Ingredients:
Onion: 2 (medium sized)
Green chilly (chopped): 2
Oil: 4 tblsp
Curry leaves: 3-4
Fresh coriander: a few strands
Cumin seeds: 2 tsp
Mustard seeds: 2 tsp
Garlic (minced): .1.5 - 2 tsp
Turmeric powder: 1 tsp
Grated coconut (optional): 2 tsp
Tamarind juice: 1/2 - 3/4 cup
Sugar: 2 tsp
Gram flour (besan): 2 cups
Salt: to taste


Procedure:
Heat oil in a pot. Add curry leaves, cumin and mustard seeds; once they sputter, add the chopped chilly. After half a minute, add onions and saute until they turn translucent. Add garlic and fry for a minute. Add fresh coriander, coconut, turmeric powder, tamarind juice, salt and sugar. Bring to boil. Add two cups of water and let it boil. Pour in the gram flour in parts, stirring continuously. Cover the pot and cook on low flame for about 8-10 minutes. Turn off the heat. Glaze with ghee and serve hot with chapati or baakri (jowar bread).

Baba Ganoush

We were cooking a continental dinner for a casual gathering with friends. On the menu, there were falafel pita wraps and spaghetti with veggies! The Mediterranean touch to the menu gave my hubby the craving for Baba Ganoush! Now this was something I had not tried before and was obviously nervous. Moreover, it was after work and I had not much time for a trial run. I looked up a quick recipe and tweaked it to my style.

Preparation time: 20 min
Cooking time: 25 min
Difficulty level: easy
Serves: 4

Ingredients:

Eggplant: 1 large
Tahini: 1/4 cup
Garlic: 3 cloves (minced)
Lemon juice: 1/4 to 1/2 cup
Cumin powder: a pinch
Salt: to taste
Extra virgin olive oil: 1 tblsp
Fresh parsley: 1 tblsp (finely chopped)
Kalamata olives: 1/2 cup (sliced or whole)

Procedure:

Make small slits in the eggplant with a sharp knife. Bake the eggplant in a preheated oven at 375F or microwave  it for about 5-7 minutes until it is cooked and the skin chars out. You can also choose to cook it on a flamed stove to get that burnt taste, turning it frequently! Keep aside and let it cool. Peel the skin off and transfer the eggplant to a bowl; mash it using a fork until it is of a semi-paste consistency. Add tahini, minced garlic, lemon juice, cumin powder and salt. Mix well. Even it out in the bowl using the back of a spoon. Drizzle olive oil and garnish with parsley.

I must flaunt it - it was a SUPER HIT. Every bit of it vanished that night!!!

Pav bhaji

This is a something anybody could indulge into, for lunch, for dinner, for breakfast or even for a snack. Formerly known as Mumbai's poor man's food, pav bhaji has turned into a popular preparation from street side vendors to the most sophisticated and posh restaurants around the world, from a long time!

Preparation time: 30 min
Cooking time: 25 min
Difficulty level: medium
Serves: 5 to 6 people

Ingredients:

Potatoes - boiled and mashed: 4 (medium)
Onions - finely chopped: 2 (medium)
Green peas - shelled: 1/2 cup
Green chilies - chopped: 3-4 (small)
Green peppers: 1 (large sized)
Tomato (paste or chopped): 4 heaped tblsp
Cauliflower - finely chopped or grated: 1/4 (small)
Ginger paste: 2 tblsp
Garlic paste: 2 tblsp
Oil - 4 tblsp
Pav bhaji masala: 1 1/2 tblsp
Salt: to taste
Butter - 4 tblsp
Fresh coriander - finely chopped: 1/4 cup
Lemon - cut into wedges: 1 (medium)
Pav/buns: 8 - 12

Procedure:

For bhaji:
Peel potatoes and cut them into half. Pressure cook them until soft. Mash and keep aside. Boil green peas in salt water until soft; if using frozen peas, cook in the microwave oven for 3 min with a couple tea spoons of water. Mash and keep aside. Heat oil in a pan. Add 3/4th the quantity of onions (saving the rest for garnishing) and cook until golden brown. Mix in the green chilies, ginger and garlic pastes. Cook for half a minute and then add half the quantity of tomato to it. Cook for 3-4 min until the oil separates from the mixture. Add cauliflower, green peppers, mashed peas and potato, and 3-4 cups of water for a semi liquid consistency (thinner than paste-like). Bring to boil; cook on medium heat, pressing with the back of spoon until the vegetables are properly cooked and semi-mashed. Add salt, pav bhaji masala and the remaining tomato. Cook on medium heat for 2-3 minutes. Add 1 tlbsp butter and turn off heat.

For pav:
Heat a tawa (saucepan) and smear a blob of butter; slice pav horizontally and roast it, flipping once and press a few times until crisp and golden brown. 

Serve hot along with garnishing - chopped coriander, onions and lemon (cut into wedges).