Valentine's day is sure around the corner. The supermarkets are filled with red roses and everywhere I see are heart-shaped something, balloons, cookies, cakes and even sandwiches. I was really not planning to make anything red and had different plans altogether. But since it didn't pan out as expected (which I hope to try again soon), I got into the ubiquitous dessert of the season - Red Velvet Cake.
When it comes to baking cake or cookies, I normally don't make a big batch unless I am having guests. It is just the three of us, so I keep it simple and small. I decided to make the cake in a mug. This recipe here makes one mug, so repeat for any number of servings you are making.
So what are your plans for the special day?
Ingredients:
Serves - 1
All purpose flour - 3 tbsp
Cocoa powder, unsweetened - 2 tbsp
Powdered sugar - 2 tbsp
Baking powder - 1/4 tsp
Salt - a pinch
Oil - 1 tbsp
Buttermilk - 1 tbsp
Beet juice - 1 tbsp (see notes below)
White chocolate chips - 1 tbsp
Method:
Sieve the dry ingredients into a bowl. In a microwave proof cup, mix the buttermilk, beet juice and oil. Add the sieved dry ingredients and mix well to a thick paste. Sprinkle the chocolate chips and mix a little. Microwave for 1 minute. If the batter still sticky microwave for an additional 10 seconds. Allow a minute or two of standing time. Serve warm.
Notes:
The cake should be cooked in microwave mode, not convection mode.
This recipe can be easily doubled. Mix in individual microwave oven proof mugs.
Beet juice renders just the deep red color and you wouldn't be able to taste it at all. Although if you are skeptical about beet juice, add a few drops of red coloring and add 1 more tbsp of buttermilk/water.
How to Make it Vegan:
Substitute buttermilk for any non-dairy milk for a vegan version.
Grandma used to make these little egg-y bread surprises for our evening snacks when we were in school. Two types were on the menu, one the regular sweet ones and another savory one spiced with chilli powder. My sister prefers the savory one but I had an inclination over the sweet ones because I am well known as the one with the sweet tooth. My grandma was also famous for making (inventing) creative snacks with bread. I am yet to try her Bread Bonda and hope to do sometime soon.
Fast forward to today, Saturday mornings are usually french toast or pancake mornings. My little one and I share a plate to eat these direct from the pan french toasts. He loves to watch me cook and as always adds a "Yummy yummy" to whatever I am making. "Yummy yummy circle dosa", "Yummy yummy star dosa" or "Yummy yummy bread bread" in this case.
Ingredients:
Serves - 3
Bread - 6-8 slices
Eggs - 3
Sugar - 1/4 cup
Whole Milk - 1/2 cup
Vanilla - 1/2 tsp
Ground cinnamon - 1 tsp, heaped
Salt - a dash
Butter, melted - 1 tbsp
Powdered sugar - as needed to sprinkle on top
Method:
Whisk the melted (cooled) butter and eggs until frothy. Add the sugar and milk. Whisk until smooth. Add the salt, cinnamon and vanilla. Place a non-stick pan (or seasoned cast iron pan) in medium heat. Dip the bread slices for about 4 seconds each side and place in the heated pan. Cook in medium heat for about 3-4 minutes on each side. Remove to a plate and serve with berries and powdered sugar.
Notes:
It is important to cook these toasts in medium heat, because high heat causes the sugar to burn quickly. Also do not disturb the bread slices for 3 minutes to achieve nice caramelization.
It is Valentine's day week and it is all things CHOCOLATE!! This chocolate crinkle cookies will surely fit your mood if you are a cookie person. Sure, it is not something like a dessert for two, but is a simple and easy thing to make for your loved ones. It is a goodie which you can send to your kids' school.. (Psst.. It is nut-free).
Ingredients:
Makes 3 dozen cookies
Recipe slightly adapted from here
Preparation time - 10 mins; Setting time - 2 hrs; Baking time - 10 mins
All purpose flour / Maida - 1-1/4 cups
Cocoa powder - 2 tbsp
Baking powder - 1-1/2 tsp
Salt - 1/2 tsp
Butter - 1/4 cup, cubed
Semisweet chocolate, chips or chopped - 2/3 cup (4 oz by weight)
Instant coffee powder - 1-1/2 tsp
Sugar - 3/4 cup
Pure Vanilla extract - 1 tsp
Eggs - 2 (room temperature)
For rolling:
Granulated sugar - 1/4 cup
Powdered sugar - 1/2 cup
Method:
Whisk the flour, cocoa, baking powder and salt well. In a microwave proof bowl, place the butter and chocolate chips and melt in the microwave oven in 20 second increments, whisking well with a fork in the intervals. When completely melted, add the instant coffee powder and mix. Allow to cool. When it cools down, add the sugar, eggs and vanilla and mix until completely incorporated. Add the flour mixture little by little until no streak of flour remains and the cookie dough comes together. Cover with a tight fitting lid or plastic wrap and refrigerate for a minimum of 2 hours.
When the time is up, preheat the oven to 375 F. Line a baking sheet with parchment. Scoop tablespoonfuls of dough and roll into balls. Coat the balls with granulated sugar and then coat in powdered sugar. Place about 12 cookie balls in the baking sheet and bake for 8-9 minutes. The cookies will be soft when removed from oven but will harden as it cools. Cool completely on a cooling rack. Store in an airtight container for up to 2 weeks.
I have been spending quite a lot of time in Pinterest lately. Pinterest is a whole world of ideas and inspiration and is definitely addictive. It was one of those days when I was flipping through the pins and I stumbled upon a simple Thai curry rice recipe. I made a mental note on the idea and forgot about it. Fast forward few weeks, I was cleaning up my fridge door when I found this poor bottle Thai curry paste leftover after making Thai Style Mushroom Tofu Soup which was about to touch its expiration date. Without further thoughts I made this rice dish the same day for our lunch.
Ingredients:
Serves - 2-3
Rice - 1 cup (or) Leftover cooked rice (white or brown) - 3 cups
Shallots / Pearl onions - 1/4 cup, thinly sliced in rounds
Garlic - 2 cloves
Carrots - 2, medium, chopped
Beans - 10, chopped
Broccoli - 1/2 a floret
Tofu - 1/3 of a block (5 oz), crumbled
Thai Green Curry paste - 2 tbsp (store bought or home-made)
Soy Sauce - 3 tbsp
Water - 1/4 cup
Light olive oil (or) any light tasting oil - 2-3 Tbsp
Salt - to taste
Method:
Cook the rice with 2 cups of water. When done, spread in a plate to cool completely. Blanch the carrots, beans and broccoli for 4 minutes. Drain and plunge in ice water. After 5 minutes, drain excess water in a colander. Heat a cast iron skillet with oil and add thinly sliced shallots and minced garlic. Fry until the onions take a light shade of brown. Add the green curry paste, soy sauce and water. Fry in medium heat until most of the water evaporates. Add the cooked cooled rice and mix. Add the vegetables to the rice. Mix in low heat until completely mixed through. Check for seasoning and add salt and pepper as needed. Serve hot garnished with green onions.
Things have been crazy since the start of the year and I am trying to make some time for myself between daily routines, additional items on to-do list and a two and a half year old who is keeping me more busy. I want to spend more time with him because in a few weeks he will be starting school and will be busy in his own world. Blogging had been put in the back burner for that reason. But there is something about this little space which keeps my mind engaged and excited to connect with the world and I don't want to stay away for a long time.
Today's recipe is a simple one to write and also to make. I love to make fresh mint pesto whenever I make pasta and have fresh mint at hand. I reserve some cooked pasta and toss with fresh ground pesto to make a light refreshing lunch.
Ingredients:
Cooked pasta - 1-1/2 cups
Mint leaves - a handful
Pistachios - 20, roasted and shelled
Red pepper flakes - a dash or two
Salt - a dash (optional)
Extra virgin olive oil - 3 tbsp
Method:
Pulse the pistachios in a blender a couple of times. Add the mint leaves, red pepper flakes and salt. Pulse again until the nuts becomes coarse. Add the olive oil and blend again. Toss with cooked hot pasta and serve immediately.
Notes:
You could add about 2 Tbsp of parmesan cheese and skip the salt altogether.
Method:
