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Indian Cinnamon Tea

Indian Cinnamon Tea ~ Dalchina Chekka Teneeru

Ingredients :

Cinnamon stick : 1 inch piece
Tea Powder : 2 tsp
Water : 2 cups
Milk : 1/2 cup
Sugar to taste

Method :

Bring one cup of water to boil, then add the tea powder, cinnamon stick, milk and sugar. Let it boil on a low flame for 5 minutes and switch off the flame. Strain the tea into cups and serve.

Malty Malteser Cupcakes

A lovely moist malted cupcake covered in sinful chocolate frosting - a perfect little treat

My perfect little treat - can you hear it saying "Anne I want to come home with you" ... I can!

Maltesers have linked up with acclaimed chef Lorraine Pascale and My Dish in a fabulous competition where the top prizes are, the winning recipe will be sold for a day in Lorraine Pascale's bakery, Ella's Bakehouse in Covent Garden, and a shiny new red gorgeous KITCHENAID!!! I have been drooling over a Kitchenaid (even popping into shops to touch them occasionally) for some time so decided to enter the competition and have been baking up a storm in the kitchen recently with Malteser Cupcakes, and I have to say they came out a treat. Lovely and moist with a bit of crunch on the base (I added Maltesers into the batter), with lashings of frosting on top - a vanilla with Malteser "dust" covered in lashings of very chocolatey frosting -all topped off with a Malteser on top - of course!

The recipe for my entry is below, or you can find it on the MyDish site, but first some pics of my different attempts.

Vanilla frosting, with bits of Malteser "dust" mixed in

A lump of vanilla and chocolate frosting ice cream scooped onto the cupcake to look (kinda like) a Maltester)

Naked with a mixture of vanilla (with Malteser "dust" mixed in) and chocolate frostings

Just good old chocolate frosting with a Malteser on top (obviously)

This is the frosting for my final entry however - the vanilla/Malteser dust combo, covered in chocolate frosting.

A nice blob of vanilla frosting (mixed with the Malteser "dust") to form the inside of the Malteser style frosting

Then fully cover with lashings of yummy chocolate frosting and a Malteser

And voila! a Cute little Maltesers Cupcake

Recipe and baking instructions

Ingredients

Cupcake
180g self raising flour, sifted
100g dark brown sugar
120g golden caster sugar
55g ovaltine
110g unsalted butter, room temp
2 large eggs, free range
125ml milk (I use Semi Skimmed throughout)
½ teaspoon good quality vanilla (I use Vanilla Paste throughout)
1 tablespoon sour cream
135g Maltesers pack (I used 2 -one regular one white)

Chocolate Frosting
250g icing sugar, sifted
225g butter, room temp
150g dark chocolate (I used Green and Blacks 85%)
1 tablespoon milk
1 teaspoon vanilla

Vanilla Frosting
125g icing sugar, sifted
40g unsalted butter, room temp
12ml milk
¼ teaspoon vanilla
6 Maltesers blitzed/crushed to a fine dust

Method
Preheat your oven to 160 fan (180c or gas mark 4) and line a cupcake/muffin tin with cupcake cases.

Cupcakes
In a large bowl cream together your butter and both sugars for about 5 minutes until well mixed and pale. Add your eggs, one at a time, mixing well after each egg.

In a separate bowl combine flour and ovaltine, and in small jug (easier for pouring!) combine your milk, sour cream and vanilla.

Add approx half of the flour mixture into the creamed butter and sugar and mix well. Then add half the wet ingredients, again mixing well. Repeat and then ensure all the ingredients are well combined. I beat by hand when adding the flour and wet ingredients but you could use a hand mixer if you prefer.

Using an ice cream scoop or a tablespoon place a scoop of the mixture into each cupcake case. Then add 2 Maltesers into each case (either regular or white - I used a mixture) and top with another scoop of cake mix.

Bake in the oven for approx 25 minutes. To check if they are cooked insert a skewer into the centre of the cakes - if it comes out clean they're done. Leave to rest in the tray for 5 minutes, then place on a wire rack to cool fully.

Once they are cool you are ready to frost the cupcakes. I used a mixture of both vanilla and chocolate to create a Maltesers effect, however you could use just one if you prefer (I've tested with all just vanilla, and just chocolate and both are very tasty).

Vanilla Frosting
Mix the icing sugar and butter in a bowl for approx 5 minutes until nice and fluffy. I tend to add a little bit of icing sugar at a time to minimise icing sugar dust clouds! Mix the milk and vanilla together and add a little at a time, whilst continuing to mix. Continue mixing until the frosting is light and fluffy (about 3-5mins).

Take approx 6 Maltesers and use a hand held blender/food processer to make Maltester dust and mix this into the vanilla frosting to make your Malteser frosting centre.

Chocolate Frosting
Melt the chocolate in a heatproof glass bowl over a saucepan of simmering water. Or alternatively use your microwave. Leave to cool.

Beat together butter, milk, vanilla, and icing sugar till smooth. Again I add the icing sugar a bit at a time to minimise mess. This will take several minutes to achieve a smooth frosting. Add the cooled, melted chocolate and beat again for approx 5 minutes until thick and creamy.

To decorate
For the Maltesers effect I piped a small circle of vanilla onto each cupcake, and then surrounded it with piped chocolate frosting. Topping each cupcake with a Malteser to finish.

Please note: you could use just vanilla (if you do this double the vanilla frosting recipe as there is just enough to for a little amount on each cupcake in the quantity given), or chocolate frosting (the recipe is enough for 12 cupcakes). Obviously all taste better topped with a Malteser!

EAT, and ENJOY!!

countdown.

ike and i on his big 2-4.

i worked my final capstone shift last night, no more ugly uniform! no more student name tag! so so happy! i can't wait to go buy me some cutie scrubs. only 2 more days at the psych hospital and a day full of tests and i'm a free woman. this weekend will be full of studies, a little work, and a day date with the hubby. he really really really wants to see inception, so i agreed. it's not really my type of movie, mainly because it looks a little scary! i'm a baby. but it will be fun to go to the movies. i think i'll even get popcorn. happy weekend!

Karam Jeedipappu ~ Spicy Cashews

~ Cashews ~
Ingredients :

Cashew nuts : 150 gms
Red Chilli Powder : 1/2 tsp
Pepper Powder : 1/2 tsp
Sugar : 1/2 tsp ( Optional )
Salt to taste
Ghee for deep frying

Masala Jeedipappu ~ Spicy Kaju
Method :

Deep fry the cashews in ghee until they become light golden color. Remove from the oil. Immediately sprinkle the fried cashews with salt, red chilli powder, sugar and pepper powder. Mix very well. Serve as a snack.

Yum bots take over the kitchen

I've been spending my non-sleeping time trying to find the Fred Nomskulls without any sucess (I have emailed them to find out when they'll be on sale as they aren't anywhere yet -I've checked everywhere!!)

While searching I've been perusing their new Autumn range and spotted a couple of other goodies- one cupcake and one cookie, but perfect for the little ninja in your life (hello Manny!)

Yumbots are happy to serve mankind. Just fill their cubic heads with cake batter and set your oven to “stun.” In a few nanomoments you’ll have an entire squad of scifi cupcakes. Made of high-tech silicone and built to last, each ‘Bot has a rotating head for extra android action.

Yet another must have from Fred for me! Perfect for kids birthdays and the older sci fi geeks amongst us! And their heads move - how cool!

Ninjabread Men are a set of 3 stealthy warrior cookie cutters perfect to feed your inner Karate Kid (old skool - wax on, wax off, none of this jacket on, jacket off malarkey!).

simply gorgeous.

i'm wishing for this beautiful dress from j crew right now. such a romantic floral print. i'm really loving dresses that fall to the floor this season and this one is perfect. j crew's sale section is looking pretty good right now, it's even an extra 30% off final sale today! see more here.

Corn Ragda Chat

Corn Ragada Chat

Ingredients :

Corn Kernels : 250 gms
Potatoes : 250 gms
Onions : 2
Tomato : 1 cup
Carrot : 1
Fresh Coriander leaves : 1 small bunch
Garam Masala : 2 tsp
Turmeric Powder : 1/4 tsp
Red Chilli Powder : 1/2 to 1 tsp
Salt to taste
Oil

Method :

Put the corn, salt and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Mash the boiled potatoes with fingers or masher and set aside. Chop the onion and tomato into small pieces and set aside. Wash, peel and grate the carrot and keep aside. Heat one table spoon of oil in a vessel and add the chopped onions. Fry for 2 minutes. Now add the boiled corn, mashed potato, tomato, carrot, salt,garam masala, turmeric powder, red chilli powder and 1 glass of water. Cook for 5 minutes. Now add the copped coriander and cook for another 2 minutes. Decorate with fresh coriander leaves and chopped onions. Serve hot.

pure procrastination.

i finished my last ever paper for nursing school last night. let me tell you, it felt good. such a weight lifted off my shoulders! i took many unnecessary facebook/blogger/photo booth breaks...and discovered these delightful pics, all taken this semester while procrastinating studying.

aren't i a treat. pretty scary if you ask me!

dear photo booth,
thank you for helping me document this frightening time in my life.
love, emma.

Sweet and Sour Plantain Curry

Aratikaya Pulusu Bellam Koora ~ Sweet and Sour Banana Curry

Ingredients :

Raw Banana / Plantain : 1
Tamarind : small gooseberry size
Grated Jaggery : 1 to 2 tsp
Turmeric Powder : 1/4 tsp
Mustard Seeds : 1 tsp
Urad dal : 1 tsp
Chana dal : 1 tsp
Curry Leaves : 2 stems
Red Chilli Powder : 1/2 to 1 tsp
Salt to taste
Oil : 1 tbsp

Method :

Soak the tamarind in hot water for 5 minutes, then squeeze the extract out of it and set aside. Wash, peel and cut the plantain into small pieces. Boil the plantain along with salt and turmeric powder till soft. Drain the excess water and keep aside. Heat one table spoon of oil in a vessel. Add mustard seeds,urad dal, chana dal and let them splutter. When the seeds stop popping, add the curry leaves and tamarind extract. Fry the mixture till oil comes out. When the tamarind mixture becomes thick, add the jaggery and red chilli powder and fry for a few seconds. Now add the boiled plantain and very little salt. Mix well and cook for a few minutes. Switch of the flame and serve with hot steamed rice and dollop of ghee.

Braaaaaains

There seems to be a bit of a recent theme with cupcakes - we've moved on from the cute and pastel to brains and zombies.

I recently ordered Lily Vanilli's A Zombie ate my Cupcake, and it's waiting for me at work to drool over once I'm off my deathbed and back there (even though it says its not released yet they shipped it straight away!). Then today on Twitter someone posted a link to perhaps the most awesome cupcake molds ever - the Nomskulls by Fred! I MUST get these but can't find them anywhere in the UK at the moment - will have a proper look though and upload any links to suppliers incase anyone else wants some :)

I must make brains cupcakes asap!

cupcakes cupcakes.

saturday morning was a bake fest and i loved it. i spent the whole morning in the kitchen creating these beauties and some red velvets for our pioneer day party. i took these to the nurses on sunday to say thank you and they were a big hit. i love making people happy with cupcakes. i only have one more capstone shift as a nursing student! i can't wait to finally get paid to be a nurse, it's going to feel so good. i'm thinking i might need to make another batch of cupcakes for the management team, i think it might help me secure the job. good idea right?!

Milk Powder Gulab Jamuns

Indian Gulab Jamuns with Milk Powder

Ingredients :

Milk Powder : 1 cup
Maida : 1/4 cup
Sugar : 2 cups
Baking Powder : 1/4 tsp
Ghee : 1 tbsp
Cardamom Powder : 1/2 tsp
Oil for deep frying

Method :

Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes. Divide the dough into small smooth balls. For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup. For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready. Heat oil in a pan for deep fry the jamuns. Fry the jamoons on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. After 30 minutes gulab jamuns are ready. Serve hot or chilled.

<< Weekend Blossom >>

dinner club.

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well, it's monday again. and i'm actually okay with it because hubs and i have a date planned tonight! one of our favorite restaurants, pizzeria 712, is having their dinner club at a local farm that provides their delicious fresh ingredients and it's only $5 a person!!! such a steal. we're pretty excited about it. if you're local and interested in attending tonight, go here to find out more info and call to reserve a spot {it's $10 if you don't}. happy monday!

Palakura Kandipappu Vepudu ~ Spinach And Yellow Lentil Stir-Fry

Palakoora Kandi Pappu Vepudu ~ Spinach and Yellow Lentil Stir-Fry

Ingredients :

Spinach : 4 bunches
Onion : 1 big sized
Handful of Yellow lentil
Mustard seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp
Green Chillies : 2 or 3
Garlic pods : 2
Dry Red Chilli : 1
Turmeric Powder : 1/4 tsp
Salt to taste
Oil tbsp

Method :

Put the yellow lentil in a pressure cooker and sprinkle very little water. Cook till 3 whistles . Switch off the flame and wait until the pressure go off. Remove from the pressure cooker and set aside. Wash and chop the spinach and keep it aside. Peel the onion and chop into thin slices. Heat oil in a vessel and add the mustard seeds,chana dal and urad dal and let them splutter. When they start to splutter add the red chillies, chopped green chilies, garlic and fry for another few seconds. Add the chopped onions and fry until light golden color. Now add the chopped spinach, turmeric and salt. Mix well, cover with a lid. Let it cook completely. When it's done, add the cooked yellow lentil and cook for 2 minutes and remove from the flame. Serve hot with roti or steamed rice and dollop of ghee.

Banana Walnut Cake

I make this when I need a snack that stays on for a couple of days. The bananas makes it flavorful and the nuts add a crunch in between. Without much fat and naturally sweetened in part by raisins and bananas, this is the perfect candidate for someone in search of a healthy snack.

Ingredients:

wheat flour - 1 1/2 cups
ripe bananas - 2 large
walnut (broken) - 1/2 cup
raisins - 1/2 cup
honey - 1/2 cup
canola oil - 3/4 cup
vanilla essence - 1 tsp
baking powder - 1 tsp
baking soda - 1/2 tsp

Method:

Sift flour with baking powder and baking soda. (I repeat it a couple of times). Preheat oven to 350 degrees (Fahrenheit). Add remaining ingredients and mix well with a hand blender. Bake in the preheated oven for 45 to 60 minutes (until skewer comes out clean).

Aratipandu Appalu ~ Naivedyam

Ingredients :

Ripe Banana : 1
Wheat Flour : 1 cup
Grated Jaggery : 1 cup
Grated dry coconut : 1/4 cup
Ghee : 1 tbsp
Cardamom powder : 1/2 tsp
Oil for deep frying

Method :

Mash the ripe banana into a smooth pulp. Mix the banana pulp with wheat flour, grated coconut, cardamom powder, grated jaggery, ghee and make a stiff dough. Grease your hands with oil or ghee. Divide the dough into small lime size balls and flatten the dough into a circle shape. Heat oil in a wide pan on medium flame. Deep fry them till they turn light brown color. Remove from the oil. Appalu is ready to serve.

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happy.

photo of me on ike's bday taken by my fabulous dad.

i am feeling happy today. i had another rough start to my week {2 disabling migraines on tuesday/wednesday, praise the lord for imitrex} but i survived. it's beginning to feel surreal when i think of how close i am to finishing nursing school. i have been a student forever, i hope my transition into the professional {adult} world goes smoothly. i have a list of hobbies i am going to get back in to that i've neglected during my 5 years of college - dancing, exercising regularly, learning to sew, rollerblading!, reading lots and lots of books, spending long nights with my best girlfriends, and of course trying lots of new recipes. oh i get so excited just thinking about the possibilities!

this weekend is a holiday in utah and i can't wait! i have tomorrow off and my mom is throwing a big party full of yummy food and family. and fireworks! i'm assigned to bring cupcakes {of course} and my mom has requested red velvet. and we all know you can't go wrong with red velvet! and i'm thinking i might also make cupcakes for all the fabulous nurses i've been working with this summer. sunday is my 2nd to last day and i need a good way to thank them! plus it would give me the perfect reason to fill this up with cupcakes!

i hope you have a yummy weekend!

Beerakaya Kootu ~ Ridge Gourd Lentil Stew

Beerakaya Kootu (Telugu) ~ Peerkangai Kootu (Tamil) ~ Heerekai Kootu (Kannada)

Ingredients :

Chopped Ridge Gourd : 3 cups
Yellow Lentil or Chana Dal : 1 cup
Grated Fresh Coconut : 1/2 to 1 cup
Tomato : 1
Onion : 1 big sized
Green Chillies : 1 or 2
Red Chillies : 1 or 2
Mustard Seeds : 1 tsp
Cumin seeds : 1/2 tsp
Black Pepper Powder : 1 tsp
Turmeric Powder : 1/4 tsp
Red Chilli Powder : 1/2 tsp
Oil : 2 tsp
A Pinch of Hing
Salt to taste

Method :

Wash, peel and cut the ridge gourd into medium size pieces and set aside. Wash the yellow lentil with plenty of water. Put the chopped ridge gourd, yellow lentil, chopped onion, chopped tomato, turmeric, chopped green chillies and two cups of water in a pressure cooker. Cook till 3 whistles. Switch off the flame and wait until the pressure go off. Remove the dal mixture from the cooker. Add the salt and red chilli powder to it. Let it cook for 2 minutes. Now add the grated coconut and pepper powder and cook for another two minutes. Remove from the flame and keep aside. Heat oil in a vessel for seasoning and add mustard seeds, cumin seeds and let them splutter. When they start to splutter add the red chillies, hing and curry leaves. Fry for another few seconds and pour over the cooked lentil mixture. Mix well and serve hot with roti or steamed rice and dollop of ghee.

Three ways with Marrow

I work in Isleworth, so for the past year and a half that I have been here, the only distraction I have had is walking around Tesco's in my lunch hour. You can, therefore, imagine my joy to have recently discovered Osterley Park - a neo-classical mansion house with massive grounds, with cows and ponies, and lots of old, old trees. There is also a farm shop. And it's cheap! So this is how I came to be cradling a marrow on my way home from work the other day, my bag having snapped under the strain of the huge vegetable

I have never cooked a marrow before, so I decided look to the internet for inspiration, as you do. What I found was a world disturbingly obsessed with stuffing marrows. After having carried the marrow like a baby for about two hours, I was reluctant to then start stuffing it. It seemed a bit harsh. So I disregarded all the suggestions, and went with my gut instincts to treat the marrow with a measure of tenderness. I split it into three and each piece made two portions of food. So for one pound, you're getting great value for money with this one!

Marrow Curry

Chunks of peeled marrow

Onion

2 inches fresh ginger

2 garlic cloves

2 green chillies

1 tsp chilli powder

1 tsp turmeric

Tin of chopped tomatoes

Pinch of cinamon

Sesame oil

Pinch of cinamon

Fry the onion, garlic, ginger and chilli in the sesame oil for a couple of minutes, before adding the turmeric and chilli powder. Stir it in well and add a tablespoon of water, so that the spices don't burn. After another couple of minutes, add the chopped marrow. Make sure it's well mixed with the curry spices and oil, and cover the pan. You want to cook it like this for about 10 minutes, stirring occasionally. Finally, add the tin of chopped tomatoes and cinamon, and cook for a further 20 minutes or so. Serve with chapatis, naan or rice

Fried Marrow (1 portion)

Thickly sliced mallow

3 tbsp plain flour

Garlic salt

Black pepper

1 tsp paprika or cayenne pepper

1 egg

Olive oil for frying

Dipping sauce of your choice

This was delicious and so simple to make. I combined the flour, salt, pepper and paprika, and beat the egg. The marrow was sliced into 2 cm thick pieces and peeled. I made sure the whole bottom of a frying pan was covered in the oil and heated it up to sizzling. The you dip the marrow slices in the egg, making sure all sides are covered, and immediately into the flour mixture. Lower it into the oil carefully, and fry until golden - it will take about 5-7 min each side. I used a Caribbean chilli sauce for dipping, a bit of sour cream wouldn't have gone amiss

Roast Marrow

Marrow chunks

Red pepper

Yellow pepper

Leek

3-6 garlic cloves

Thyme

Olive oil

Salt and pepper

My friend told me that in Spain, marrow is often roasted with red peppers. I ate this as a light supper, then took the leftovers to work and stuffed them into a baguette with some goat's cheese for a delicious sandwich. I don't think I need to go into a great amount of detail about how I roasted the vegetables, so just a quick rundown - peel and chop the marrow into bite-size cubes; deseed and chop the peppers; and wash and chop the leek. The garlic cloves I bruised with the side of a knife and didn't even bother peeling. Cover everything in plenty of olive oil, and season with thyme (fresh or dried), as well as salt and pepper. Roast for about an hour at 200 degrees C, moving the vegetables around every 15 min or so, so that they brown evenly with lots of crispy bits. Long live marrow, the gentle giant!

More cupcake shopping

A little round up up of a few new cupcake items in my life :)




First up, Winnie the Pooh Thirst Pockets featuring a double dose of cuteness - Winnie the Pooh and cupcakes. Now I generally use kitchen roll for cleaning and picking up cat sick (you're jealous of my glam life at this moment I betcha!) but isn't everything better with cupcakes on! I've bought these from Ocado, but I'm sure you can get them in any major supermarket.

This little notebook is from John Lewis, and is part of a range of cupcake goodies they have instore at the moment. I already have purse (although the cupcake dangler got lost on a drunken night out), and may have to get the tote bag for carting stuff to work.

I picked up this pink fluted dish in the John Lewis sale - although its not a cupcake item as such I love the cupcake logo they use on their baking/ovenware goods.

My new tea, coffee and sugar tins from Very as mentioned in a previous post taking pride of place in my kitchen :) I love these - even cuter than my previous Alessi tea and coffee jars. And no I didn't throw away my gorgeous Alessi jars - they now have herbal tea in instead :)

Finally a pair of socks I picked up for £1 in the Matalan sale - they've stolen my blog name!

Kobbari Perugu Pachadi ~ Coconut Yogurt Chutney

Kobbari Perugu Pachhadi ~ Thengai Thayir Pachadi ~ Kaayi Mosaru Bajji

Ingredients :

Grated Fresh Coconut : 1 cup
Fresh Curd : 1 cup
Green Chillies : 1 or 2
Red Chillies : 1 or 2
Red Chilli Powder : 1/2 tsp ( Optional )
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Chopped Ginger : 1/2 tsp
Oil : 2 tsp
Turmeric Powder : 1/4 tsp
Few Curry Leaves
Salt to taste

Method :

Chop the coconut into small pieces and grind into a coarse paste and set aside. For seasoning, take a vessel and heat the 2 tea spoons of oil. Add the mustard seeds, chana dal, urad dal and let them splutter. When they start to splutter add the chopped green chillies, chopped ginger,red chillies and fry for a few minutes. Now add the curry leaves, turmeric powder and fry again for a few seconds. Remove from the flame and allow it to cool. Combine the grated coconut, salt, red chilli powder and tempered ingredients with curd. Mix very well and garnish with fresh coriander or mint leaves. Serve with hot steamed rice.