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.
The fist time I made dahi vada, was a tragedy, the vadas were so hard that it could have done some serious injury. Over the years I have perfected this snack and has become a much requested item.
For the Vada:
1 cupe white urad dal
2 green chilies
1 inch piece of ginger
Oil for frying
A pot of water
For the Dahi (yogurt):
4 cups of yogurt plain
1/4 cups of sugar
For the Ganishing:
1/4 cups tamarind soaked in water
10 Jaggery crushed
- Soak Urad dal for 6 – 8 hours.
- Remove excess water and grind to smooth paste. Add ginger and chili while grinding.
- Add salt to taste.
- It should be of dropping consistency.
- add the soak tamarind, it’s juice and jaggery to pan and gently heat till all is well mixed. You will need a thick liquid so add water if needed. the mixture will be sweet and sour.
- Heat oil to a medium and drop the vadas in. I can do 4 at a time in my pot.
- Remove from the oil once golden brown and soak in water.
- The vadas will float in water and as water seeps in these will becomes heavy and drown to the bottom.
- Whip sugar and yogurt to a smooth texture.
- Squeeze excess water from the soaked vadas and add it to the bowl.
- Pour the yogurt mixture.
- Add the tamarind juice, salt, pepper powder and chilli powder to taste.
- Serve and let your guests enjoy.
When I started making this recipe for tonight’s dinner, I had no plans of including it in my blog. However, since I have not posted anything for so long I thought it would be a good idea to do so. So I have made two versions of this spicy and non spicy. The marinade is the same. All you have to do is add some chilli powder to the spicy ones.
4 pieces of chicken drumsticks
3 spoonfuls of plain yogurt
1 tbsp very finely chopped onion
2 cloves of garlic grated
1.5 inch piece of ginger grated
1 tsp black pepper powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp turneric
1.5 tsp garam masala
1 tsp dry mango powder (amchur)
1/2 tsp dry pomegranate seeds (anardana)
3 tbsp red chilli powder
2 tbsp oil
salt to taste
Mix all the ingredients other than the chilli powder. Add the chicken drumsticks and massage the mixture well into the drumsticks. Now separate the chicken drumsticks. Add the chilli powder to the other set of the drumsticks and massage it well into the pieces. I marinated it for half an hour although overnight would be just fine.
Pre-heat an oven to gas mark 6 and place the chicken on the tray. Let it cook for 25 minutes or until done.
Sprinkle some mint and coriander leaves along with some lemon juice. Serve it hot.
It’s my birthday today and I would have really liked to create a fab Malvani fare. However, with all the nausea that is not happening. So I decided to make just a part of it – Sol Kadhi
1 cup kokam
1.5 cups water (hot)
1 green chilli cut into half
1 tsp asafoetida (hing)
2 tsp sugar
0.5 cup coconut cream
2 tbsp corriander leaves
Grind the kokam and the green chilli together. Mix It with the hot water and cover it. Let it rest till the water completely cools down. Now strain the mixture and add the other ingredients. Mix well and let it cool in the fridge. Now taste and adjust the thickness of the kadhi.
This recipe was born on one rainy afternoon when Harsh was home and hungry. So I hope you enjoy it.
What you will need:
2 tbsp butter
1 tbsp all purpose flour
1 cup milk
salt as required
Add butter to a heated frying pan. Once it melts, add the flour and mix well. Slowly add the milk and simmer. Once the mixture starts to thicken turn of the fire.
For the toast:
8 slices brown bread
1/4 cup finely chopped green chillies
1/4 cup finely chopped red capsicum
1/4 cup finely chopped onion
3 tbsp finely chopped coriander
Pre-heat the oven to 200 deg. cel.. Now spread the white sauce over the toast and evenly sprinkle the other ingredients. Arrange the toast on the rack in the oven. Let it toast for about 15-20 min, until lightly browned. Have it with masala chai.
You could also use a French baguette and serve it for a cocktail party with style.
My daughter hates eating bread, no sandwiches, no buttered toast, nothing. She probably doesn’t even like the sight of it. And I am at a loss of how to make her eat bread so she feels full until lunchtime.
So I came up with this recipe of Bombay French Toast. This is what you will need:
2 Slices of Bread
2 tbsp of milk
1/4 tsp turmeric powder
1/4 tsp chilli powder
1 tbsp shredded cheese (we prefer cheddar)
1 tbsp butter
salt to taste
Beat the egg until nice and fluffy. Now add some milk and beat some more. Add all of the ingredients other than cheese.
Dip the bread slices in the egg until covered with mixture. Now put it on the frying pan with the butter. Turn over when done and add the cheese in equal amounts to both the slices.
Serve hot. It is also great from the rainy days.