My daughter was complaining that the cupcakes I made were very dry. So I decided to change the recipe and here is the final version.
Beat 1/2 cup unsalted butter and 1/4 cup oil and 2/3 cup sugar until soft and silky.
Add vanilla essence and 4 eggs one at a time while beating until it mixes well on a low speed.
Add 3/4 cup plain flour and cocoa powder (unsweetened) each, 1 1/2 tsp baking powder, 1/4 cup milk and a pinch of salt. Mix well.
In a preheated oven (190 deg. Cel.) bake for 20 minutes or until toothpick inserted comes out dry
In the meanwhile, let’s make the buttercream frosting.
Beat unsalted butter 200gms, until soft and silky. Add vanilla essence and mix. Now add 3 cups of icing sugar, 1 tbsp meringue powder and 1/4 cup milk. Add coloring. Mix well until the frosting is to your liking.
Spread or pipe the frosting on the cooled cupcakes.
Beat 200gms of butter with 1 cup of sugar (You may adjust the sugar as per your requirement) basically 1 slab and oil ( a little less than 1/4 cup).
Once the batter is smooth add 4 eggs and vanilla essence.
Add 2 cups flour and 2 tsp baking powder after sifting.
Add the zest of 2 lemons and it’s juice.
Mix well to form a smooth batter.
Divide the batter in 2 small cake pans and let it bake for 55 minutes at 180 deg. Cel.
My husband was diagnosed with diabetes. For a food lover that was torture. This morning he was craving for something indulgent. This is what I made for him.
3 tbsp rice (any kind)
2.5 cups milk
2 tbsp pistachios
2 tbsp almonds
1 tbsp sugar
1 tsp clarified butter (ghee)
Soak rice, pistachios and almonds in a separate bowls for 30 minutes.
Drain the rice and roast it in ghee till it tuns golden brown.
Add milk and continue cooking the rice while using a ladle to scrape of cream from the sides of your pot.
In the meanwhile, peel the pistachios and almonds.
Once only a cup of milk remains add the sugar and mix well. The rice will also have been cooked by now.
Chop the dates and mix it in with the porridge.
Remove in a bowls and garnish with the chopped nuts.
This is a Maharashtrian dishand my all time favourite. Here is the recipe for you.
You will need:
2 cups plain flour
1/2 tsp salt
1 tbsp smoking hot ghee(clarified butter)
2 cups ghee for frying
Beat the ghee and salt together for 2 minutes. Then add the flour and make a nice firm dough.
Let it rest.
For the filling:
4 tbsp ghee
3 tbsp powdered sugar
Mix the above ingredients together.
Making the rotis:
Rice flour for dusting.
Make equal sized rotis of the dough. Sparingly dust the work surface with the rice flour.
Now take the first roti spread the sugar mixture on it. Place another roti on it and do the same.
After arranging four rotis one on top of the other fold it to make a rectangle while brushing the
sugar mixture inside. .
Now cut equal size squares and deep fry it in ghee. They should rise and become a little bigger in size. Keep aside.
For the sugar syrup:
2 cups of sugar
Bring to a boil the water and sugar and simmer it until you get a one thread consistency.
Tip: Place a drop of the syrup between your fingers and if a thread forms then the syrup is ready.
Now soak the chirotas in the syrup for about a minute.
Remove it from the syrup and dust it with powdered sugar.
DANGER DANGER DANGER
(Reader who are 55+ should not attempt at eating this recipe).
As I had mentioned in my last blog, this is the first recipe my father had and he loved it. So here is how you should make it.
There are three steps to making this recipe:
Malpoa or pancakes
For the Rabdi (this can be made a day ahead)
3litres of milk
sugar to taste
Boil the milk so that only 1/2 a litre remains. You will have to stand there and continuously keep stirring it. As the water evaporates, there is a danger of the cream in the milk getting burned. Now that it is ready add the sugar so that it is sweet.
You could eat the rabdi at this stage and it tastes amazing. Garnish it with chopped almonds, cashews and pistachios.
For the Malpoa:
Sugar to taste.
Add the flour to the cooled Rabdi and sugar as per your taste. It should be sweet but not too much. The batter should be of a thick pouring consistency. Just like pancakes.
Now add the ghee to the frying pan ( we want to shallow fry it but please be generous with the ghee) and spoon the batter on the hot pan. The pancakes are ready when both sides turn golden brown. Place the pancakes on a plate and not one on top of the other. They will stick to each other.
For the sugar syrup:
2 cups of sugar
Add water to the sugar so that it soaks the sugar. Now bring it to a boil and simmer. You will know the syrup is ready when you put it between your fingers and thread is formed. This is called a one thread consistency sugar syrup. This is also the basis of most Indian sweet dishes. Add saffron at this stage.
Now start dipping each pancake or malpoa in to the hot sugar syrup. garnish it with chopped almonds and it is ready to serve.