Oats Kheer with Fresh Figs ~ Day 166

A simple and healthy oats kheer made with fresh figs straight from our backyard tree.  Figs are high in fiber and boost a good source of essential vitamins and minerals.  I've used condensed milk for sweetness, but you can also substitute brown sugar if you like.  This makes a delicious and wholesome dish that can be devoured any time of the day.

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Preparation time: 5 minutes

Cooking time 15 minutes

Serves: 2 to 3

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Ingredients:

• Organic Old-fashioned rolled oats - 1 cup
• Milk - 1/2 cup
• Water - 1 cup
• Sweetened Condensed milk - 1/4 cup
• Fresh ripe figs - 3, finely chopped
• Ghee / clarified butter - 1 tbsp + 1 tsp
• Cashews - 4, broken
• Raisins - 1 tbsp
• Cardamom powder - 1/4 tsp
• Freshly grated nutmeg - 1/4 tsp

Method:

1. Place the oats in a saucepan and roast in 2 tsp ghee for 2 minutes over low heat.
2. Add milk and water and cook until soft.  Add the condensed milk and chopped figs.  Stir well and cook for 5 minutes.  If the kheer becomes thick, thin it down with some milk or water.
3. Heat 1 tbsp ghee in a small skillet.  Fry the cashews and raisins.  When the raisins turn plump, remove from the heat and pour it over the oats.  Mix well.
4. Add the cardamom powder and freshly grated nutmeg.  Stir to combine.
5. Serve warm.

Eggless Mango Gelato with Aquafaba Whipped Cream - Day 162

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Preparation time: 10 minutes

Cooking time + Churn time:  20 minutes

Serves: 4

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Ingredients:

• Fresh Mango pulp - 2 cups
• Sugar - 1/4 cup or more, depending on how sweet the mangoes are
• Water - 1/8 cup or more 
• Lemon juice - 2 tbsp
• Prepared Aquafaba whipped cream - 2 cups

Method:

1. Place sugar and water in a saucepan.  Heat until the sugar melts and thickens slightly.  Cool completely and stir in the lemon juice.
2. Combine mango pulp and sugar syrup.  Refrigerate for 15 minutes.
3. Gently fold the aquafaba whipped cream into the mango mixture.  
4. Pour the mango mixture into an ice cream machine and follow the instruction according to the manual.
5. My machine churned for  approximately 20 minutes to get to the soft consistency.
6. Transfer gelato into a freezer safe container and freeze until firm and ready to be served.

To make without the ice cream machine:

1. After folding the aquafaba whipped cream with the mango pulp, transfer the mixture into a freezer safe container and freeze.  
2. Remove after 20 minutes and beat with hand mixture and put it back in the freezer.  Repeat the process one more time after 20 minutes.  Freeze until firm.

Sorakkai / Bottle Gourd Paneer Halwa ~ Day 154

Sorakkai / Bottle Gourd cooked with milk and sugar and garnished with a liberal dose of cashews and raisins.   Typically, Khoya is used to make this halwa.  All I had in hand was the good old paneer.  I didn't have to think much and added the Panner to the dish.  And end product was nothing but delicious and drool worthy.

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Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Serves: 4 to 6

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Ingredients:

• Sorakkai / Lauki / Bottle Gourd - 1 large, peeled and shredded, about 3 cups
• Boiled and cooled Milk - 2 cups
• Paneer - 1 cup, shredded
• Sugar - 1/2 cup 
• Cashews - 10, broken
• Raisins - 2 tbsp
• Cardamom powder - 1/4 tsp
• Ghee / clarified butter - 4 tbsp

Method:

1. Heat 1 tbsp ghee in a large deep skillet.   Add the shredded bottle gourd/sorakkai and saute for 3 minutes.  Add the milk and stir well.  Bring the mixture to a boil and simmer.  Cook the bottle gourd until the milk evaporates to 3/4 the original quantity, stirring often.
2. Add the paneer and sugar.  Cook until the mixture becomes thick with no trace of milk.  The halva should be dry and sticky by now with little moisture.  
3. Heat 3 tbsp ghee in a small skillet and fry the cashews and raisin until golden brown.  Add it to the halva along with cardamom powder.  Stir well and remove from the heat.
4. Serve warm.

Eggless Blueberry Yogurt Cake ~ Day 150

A moist and fluffy yogurt cake loaded with antioxidant rich fresh blueberries.  This utterly delicious cake is super easy to whip up and makes a perfect on-the-go breakfast or snack.

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Preparation time: 10 minutes

Cooking time: 50 minutes to 1 hour

Yields: 1 loaf

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Ingredients:

• All-purpose flour - 2 cups plus 1 tsp
• Baking powder - 1 tbsp
• Salt - a pinch
• Sugar - 1 
• Honey - 2 tbsp
• Butter - 4 tbsp, room temperature
• Vegetable Oil - 1/4 cup
• Plain greek yogurt or low-fat plain yogurt - 1 cup
• Milk - 3/4 cup
• Vanilla extract - 1 tsp
• Cardamom powder - 1 tsp
• Fresh blueberries - 1 cup

Method:

1. Preheat the oven to 350 degrees F.  Grease a 9x12 loaf pan with butter and set aside.
2. In a large mixing bowl, sift the flour, baking powder, cardamom powder, and salt.  Coat blueberries in 1 tsp of all-purpose flour and set aside.
3. In an another bowl, whisk the sugar, honey, butter, and oil until fluffy.  Add the vanilla extract.  Gradually add the yogurt and milk and mix well.  Stir in the cardamom powder
4. Gently fold in the flour mixture into the wet mixture.  Add the blueberries to the batter and mix well gently.
5. Pour the batter into the prepared loaf pan.  Bake for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake come out clean.  
6. Let the cake cool in the pan for 5 minutes.  Remove the cake and let it cool completely on wire rack.
7. Enjoy!!!

Recipe inspiration from here.

Basbousa - Semolina Cake ~ Day 136

Basbousa is a popular Middle Eastern semolina sweet cake drenched in fruity sugar syrup.  This decadent dessert is extremely easy to make and eggless too.  Though there are many variations to this cake recipe, I have tried this particular recipe couple of times and loved it.  I have reduced the butter from the original recipe by 2 tbsp and added orange blossom water for some extra flavor.

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Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 8
Recipe source: The Mediterranean Dish

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Ingredients:

• Fine semolina - 1 cup
• Coarse semolina - 1 cup
• Sugar - 1 cup
• Plain yogurt - 1 cup
• Melted butter - 1/2 cup
• Baking powder - 1 tsp
• Milk - 1/3 cup
• Sweetened shredded coconut and shaved almonds - 1/4 cup each
• For the syrup:
• Sugar - 1 and 1/2 cup
• Water - 1 nd 1/3 cup
• Cinnamon stick - 1
• Lemon juice - 1/4 tsp
• Orange blossom water - 1 tsp

Method:

1. Preheat oven to 350 degrees F.  Grease a 9-inch round cake pan and set it aside.
2. In a large mixing bowl, combine sugar and yogurt.  Add the semolina, milk, and baking powder. Mix well.  Add the melted butter and stir to combine. 
3. Pour the mixture into the greased cake pan and bake for about 45 minutes or until the toothpick inserted in the middle comes out clean.  If the top of the cake is still not brown even after the baking, broil for 30 seconds to 1 minute.  Once the top is brown, remove from the oven.
4. While the cake is baking, mix water, sugar, and cinnamon stick in a saucepan and bring it to a boil.  Reduce the heat and cook for few minutes until the syrup thickens.  Remove from the heat and add the lemon juice and orange blossom water.  Let it cool completely and remove the cinnamon stick.
5. As soon as the cake is removed from the oven, pour the syrup over the cake.  Cool completely about an hour and let the cake absorb all of the syrup.  
6. Slice and serve with a sprinkle of shaved almonds and shredded coconut.

Eggless Avocado Banana Brownies ~ Day 134

Healthy, low-fat brownie with a hint of banana and jaggery.  Turn those ripe bananas and avocados into these delicious, rich and fudgy brownies.  

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields:  13x9-inch pan of brownies

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Ingredients:

• All-purpose flour - 1 and 1/2  cups
• Coconut flour - 1/2 cup
• Unsweetened cocoa powder - 3/4 cup
• Brown sugar - 1 cup, packed
• Cane sugar - 1/2 cup
• Powdered jaggery - 1/2 cup
• Baking powder - 1 tsp
• Salt - 1/4 tsp
• Ripe banana - 1, large,mashed
• Ripe avocado - 1, mashed
• Vegetable oil - 1/4 cup
• Milk - 1/3 cup
• Vanilla extract - 1 tsp
• Semi-sweet chocolate chips - 1 cup

Method:

1. Preheat oven to 350 degrees F.  Brush or spray a 13x9-inch baking pan with oil and set aside.
2. In a large mixing bowl, combine the flours, cocoa, brown sugar, cane sugar, jaggery, baking powder, and salt.
3. In another bowl, whisk the mashed banana, avocado, oil, milk, and vanilla extract until well combined.
4. Add the banana mixture into the flour mixture and gently stir until just combined.  Fold in the chocolate chips.  The mixture will be thick and tight, but that is okay.   Do not try to add more liquid.
5. Spread the batter into the baking pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  Keep checking after 20 minutes to prevent over baking.
6. Place the tray on a wire rack and let it cool completely before cutting into squares.

Cantaloupe Granita ~ Day 132

Granitas are simple and refreshing frozen fruit dessert made with just fruits and sugar syrup.  It's a guilt-free ice cream like dessert perfect for hot summer days.

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Preparation time: 10 minutes

Cooking time: 5 minutes

Yields: 4 cups

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Ingredients:

• Ripe Cantaloupe - 1, seeded, rind removed and cut into cubes
• Lemon juice - 2 tbsp
• Agave nectar or honey - 2 tbsp
• Sugar - 1/4 to 1/2 cup (adjust according to the sweetness of the cantaloupe)
• Water - 1/4  cup
• Lemon juice - 2 tbsp
• Fresh Mint or basil - for garnishing

Method:

1. In a small saucepan, combine the sugar and water and bring it to a boil.  Simmer until sugar dissolves.  Remove from the heat and let it cool completely.
2. Place the cantaloupe, lemon juice, agave nectar or honey along with the sugar syrup in a blender. Blend until smooth.  
3. Transfer the puree into a freezer safe dish and freeze until set, about 2 to 3 hours.
4. To serve:  Scrape the granita with a fork and scoop into serving bowls.  Garnish with fresh herbs.

Eggless Mango Cake ~ Day 124

I'm back after a short break with this irresistibly soft, moist, and delicious mango cake recipe.  I have bookmarked this recipe from Vaishali's blog a long time ago and never had a chance to make it until now.  Though the original recipe is a vegan version, I slightly tweaked it and added some Greek yogurt for some extra moisture and flavor.  However, if you prefer to go with a vegan version, see my notes for the instructions.

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Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Serves: 4 to 6

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Recipe Source: Holy Cow Vegan

Ingredients:

• All-purpose flour - 1 and 1/2 cups
• Baking powder - 2 tsp
• Salt - 1/4 tsp
• Cardamom powder - 1 tsp
• Mango puree (fresh or canned) - 1 cup, if using fresh ripe mangoes, cut the sides and scoop the pulp out and puree in a blender.
• Mango flavored Greek yogurt - 1/4 cup
• Granulated sugar - 1/2 cup 
• Vegetable oil or melted butter - 1/3 cup
• Vanilla extract - 1 tsp

Note: For a vegan version, omit Greek yogurt and butter.
          Use 1 and 1/2 cups mango puree and 2/3 cups sugar, if not using the Greek yogurt.
       
Method:

1. Preheat the oven to 350 degrees F.  Grease a cake pan or bundt pan.
2. Puree the mango pulp and set aside (if using the fresh mangoes).
3. In a mixing bowl, sift the flour, baking powder, and salt.  Mix in the cardamom powder.
4. In another mixing bowl, whisk together the mango puree, Greek yogurt, sugar, oil, and vanilla extract until combined.
5. Add the flour mixture and mix gently (don't over mix) until smooth.
6. Pour the batter into the cake pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  I baked it in a silicon bundt cake molds.
7. Let the cake cool in the pan for 5 to 10 minutes.  Dust with powdered sugar and serve.

Sopapillas ~ Day 110

Sopapilla pronounced "soap-ah-pee-ya" is a traditional New Mexican fried bread.  They are served in two ways: stuffed with beans and meat or as a dessert, drizzled with honey or cinnamon sugar.  It tastes similar to bhatura without the tartness.  

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Preparation time: 20 minutes

Cooking time: 30 minutes

Yields: 18 Sopapillas

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Ingredients:

• All-purpose flour - 2 cups
• Baking powder - 1/2 tbsp
• Sugar - 1/2 tbsp
• Salt - 1/2 tsp
• Vegetable oil - 1 tbsp
• Warm water - 1 or more cup
• Oil - for frying

Method:

1. In a large mixing bowl, combine flour,baking powder, sugar, and salt.  Make a well in the center and add 1 tbsp oil. Mix well.  Add water little at a time and make a soft dough.  Transfer the dough to a lightly floured surface and knead until smooth.  Cover with wet paper towel and rest for 20 minutes. 
2. Heat oil for frying.  Divide the dough into half.  Roll the dough into 1/8-inch thick rounds.  Cut the dough into squares 4x4 or smaller.  Cover the pressed dough.
3. Gently place the square (one at a time) into the hot oil.  Press the square gently while splashing hot oil on top. Once puffed, turn it to the other side and fry until both sides are golden brown.  Drain on paper towel. Repeat with the remaining dough.  
4. Serve immediately drizzled with honey or cinnmon sugar.

Carrot Halwa Blondie Bars ~ Day 100

Celebrating 100 days of blogging with these divine Carrot Halwa Blondie Bars.  This winning recipe (in the Indian category on Cooking Channel's Perfect 3 program) was created by my blogger friend, Niv Mani of Panfusine.  Thank You Niv for this amazing and keeper recipe.

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Preparation time: 15 minutes

Cooking time: 30 minutes

Yields:: 25 to 30 bars

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Ingredients:

• All-purpose flour - 2 cups
• Baking powder - 3 tbsp, leveled
• Shredded carrots - 2 cups
• Raisins - 1/2 cup
• Sugar - 5 tbsp
• Sweetened condensed milk - one 14-ounce can
• Whole milk - 1/2 cup
• Unsalted butter - 8 tbsp, melted
• Ground nutmeg - 1/8 tsp
• Cardamom pods - 5 to 7, seeds removed and finely crushed
• Slivered almonds - 1/2 cup

Method:

1. Preheat oven to 350 degrees F.
2. Sift together the flour and baking powder in a large mixing bowl.  Set it aside.
3. In a microwave-safe bowl, combine the carrots, raisins, sugar, whole milk, and the condensed milk.  Mix well and microwave for 5 to 7 minutes, until soft and have lost their raw taste.
4. Stir in the melted butter, cardamom and nutmeg.
5. Pour the carrot mixture into the center of the bowl with the flour.  Fold in the carrots gently, working from the sides in towards the center, taking care not to over mix (this can cause the gluten to bind together, resulting in a tough and leathery texture).
6. Spread evenly onto the baking tray (I used a 9 x 11 baking pan) and sprinkle with slivered almonds.  Bake for 20 to 25 minutes, until the top, is golden brown. Cool completely, cut into squares and serve.
7. These bars freeze well and will keep for up to a month in the freezer.

Eggless Banana Coconut Muffins with Chia Seeds ~ Day 97

Have some over-ripe bananas sitting on the counter top?  Transform them into this moist and delicious coconut flavored muffins.   They are so easy to bake and are perfect for on the go breakfast.

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields: 12 muffins

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Ingredients:

• All purpose flour  - 1 and 1/2 cups (I used Trader Joe's Multigrain Baking Mix)
• Organic unsweetened coconut flakes - 1/2 cup + 2 tbsp for topping
• Sugar - 1 cup
• Brown sugar - 2 tbsp
• Baking powder - 2 tsp (1 tsp if using baking mix)
• Baking soda - 1/2 tsp
• Flax seed powder - 1 tbsp
• Chia seeds -  2 tsp
• Salt - 1/4 tsp
• Milk - 3/4 cup
• Melted butter - 2 tbsp
• Ripe banana - 2, large, mashed
• Vanilla extract - 1 tsp
• Chopped Walnuts - 3/4 cup

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with liners.
2. In a large mixing bowl, combine flour, coconut, sugar, brown sugar, baking powder, baking soda, flax powder, chia seeds, and salt.
3. Add milk, butter, vanilla extract, and the mashed banana.  Mix well.  Fold in the chopped walnuts into the batter.  
4. Fill the batter into the muffin cups, filling each about 3/4 full.  Top with extra coconut.
5. Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
6. Let muffins cool in the pan for 5 minutes, and then cool them on a wire rack.

Amaranth (Rajkira) Mango Phrini ~ Day 88

Happy Ugadi / Gudi Padwa to all who celebrate!

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Amaranth seeds are, seeds from the amaranth plant (Mulai Keerai / Thandu Keerai).  It is easily available in most of the Indian stores here in the U.S.A.  

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Preparation time: 10 minutes

Cook time: 30 minutes

Serves: 6
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Ingredients:

• Amaranth seeds - 1/2 cup
• Milk - 2 and 1/2 cups
• Mango pulp - 1/2 cup
• Sugar - 1/4 cup or to taste
• Cardamom powder - 1/4 tsp
• Saffron strands - a pinch
• Chopped nuts - for garnishing

Method:

1. Rinse and soak amaranth seeds for 1 hour.  Drain and keep it aside.
2. Place the milk in a heavy bottom sauce pan and bring it to a boil.  Add the drained amaranth and cook over low heat, until soft, stirring constantly.
3. Add sugar and stir until dissolved.  Add cardamom powder, mix well. Remove from the heat.  Add the mango pulp and stir.
4. Serve with chopped nuts.

Masala Chai Mug Cake ~ Day 82

This scrumptious, light and fluffy mug cake is for all the chai / tea lovers out there.  It's sugar and spice and everything nice.

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Preparation time: 5 minutes

Cooking time: 50 seconds to 1:10 minutes

Serves: 1

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Ingredients:

Milk - 2 1/2 tbsp

Tea bag - 1

Tea masala - 1/2 tsp

AP flour - 2 tbsp

Sugar - 2 tbsp

Melted Butter or oil - 3/4 tbsp

Baking powder - 1/4 tsp

Vanilla extract - 1/4 tsp

Salt - a pinch

Method:

1. Heat milk in a microwave safe mug for 30 seconds.  Dip the tea bag in milk and let it seep for 30 seconds. Discard the tea bag.
2. Add the melted butter or oil, sugar, vanilla extract, and tea masala.  Mix well.
3. Add the flour, baking power, and salt.  Whisk well to combine.
4. Lightly butter your favorite mug and transfer the cake mixture.  Microwave for 50 seconds, then 10 second intervals until the cake is done.  Mine took only 50 seconds to cook.  The timing depends on the powder of the microwave.  
5. Dig in and enjoy the warm cake drizzled with caramel or chocolate sauce or topped with a dollop of whipped cream.

Aval Orange Payasam / Poha (Flattened Rice) Orange Kheer ~ Day 75

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Preparation time: 5 minutes

Cook time: 20 minutes

Serves: 3 to 4

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Ingredients:

• Aval / Poha / Flattened rice - 3/4 cup (White or Brown)
• Milk - 2 cups
• Sugar - 1/2 cup 
• Orange - 2, peeled, pulp removed from the fibers and chopped
• Ghee - 1 tsp
• Cardamom powder - 1/2 tsp
• Saffron strands - few
• Chopped nuts - for garnishing

Method:

1. In a small skillet, saute the poha in ghee until heated through.  Set it aside.
2. Boil milk in a saucepan.  Simmer for 10 minutes, stirring often, until slightly reduced.
3. Add poha and cook until soft.  Add the sugar and cook for another 10 minutes to thicken (a semi porridge consistency).  If the kheer is too thick, add more lukewarm milk.  Add cardamom powder and saffron strands.  Mix well.  Cool completely.  
4. Once cooled, add the chopped oranges.  Chill before serving.
5. Garnish with chopped nuts and serve.

Eggless - Saffron and Cardamom flavored Arabian Cake ~ Day 70

I was browsing through Pinterest and this recipe caught my eye.  I quickly went through the recipe and sure enough, I had all the needed ingredients and immediately started making it.  It is a simple, mildly sweet cake infused with rich and aromatic flavors of saffron and cardamom.  Can any dessert go wrong with this flavor combination?  Try and see.

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Preparation time: 10 minutes

Cook time: 30 minutes

Serves: 6 to 8

Recipe source: Munatycooking

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Ingredients:

• All-purpose flour - 1 cup
• Corn starch - 1 tbsp
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch
• Milk - 6 tbsp
• Cardamom powder - 1 tsp
• Saffron - 1/4 tsp
• Yogurt - 1/4 cup
• Sugar - 1 cup (original recipe calls for 6 tbsp, I added 2 tbsp more)
• Melted butter - 2 tbsp
• vegetable oil - 2 tbsp
• Chopped nuts - for garnishing

Method:

1. Preheat oven to 350 degrees F.  Grease and cake pan and set it aside.
2. Add cardamom and saffron to milk and keep it aside.
3. In a mixing bowl, sift flour, baking powder, baking soda, corn starch, and salt.  
4. In another mixing bowl, beat yogurt, sugar, saffron milk, butter, and oil until sugar dissolves.
5. Add the flour mixture to the wet ingredients and stir gently.  Do not mix more than 10 - 15 seconds.
6. Pour the mixture in a greased pan.  Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  It took 30 minutes in my oven.
7. Garnish with your choice of chopped nuts.

Baked Snickerdoodle Donuts (Eggless) ~ Day 59

These soft, delicious, cinnamon-sugar coated Snickerdoodle donuts are so easy to make and are incredibly addictive.  This is way healthier than the fried donuts.  My fussy tween gave a thumps up after trying it and that's a good thing.  You can get the donut pan from amazon or at a local Home Goods, TJ Maxx or Ross for Less Stores.  I got mine from TJ Maxx for $7.99.  

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 Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 12 donuts

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Recipe adopted and modified from: Bromabakery

Ingredients:

• All-purpose flour - 1 and 1/2 cups
• Light brown sugar - 1/3 cup
• Baking soda - 1/2 tsp
• Baking powder - 1/2 tsp
• Salt - 3/4 tsp
• Corn Starch - 2 tbsp plus 1 tbsp water mixed thoroughly (to replace 1 egg)
• or 
• Egg - 1
• Plain yogurt - 1/3 cup
• Vegetable oil - 1/4 cup
• Whole milk - 1/4 cup (I used 2% milk)
• Vanilla extract - 1 tsp
• Donut pan
• Ziplock bag

For the cinnamon sugar:

• Granulated sugar - 1/2 cup
• Ground cinnamon - 1/2 tbsp
• Butter - 1/4 cup, melted

Method:

1. Preheat oven to 350 degrees F.  Grease the donut pan and set it aside.
2. In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, and salt.
3. In a another mixing bowl, whisk together the corn starch mixture or egg (if using), yogurt, vegetable oil, milk, and vanilla extract.
4. Pour the wet mixture to the dry ingredients and mix until just combined.  The mixture will be thick.
5. Spoon the batter into a large ziplock bag and cut a 1/2 inch hole in the corner.  Pipe the batter into the donut molds, filling 3/4 of the mold.  Or simply spoon the batter directly into the mold.
6. Bake for 10 minutes.  Allow it cool in the pan for 5 minutes before dusting with cinnamon sugar.
7. To make the cinnamon sugar:
8. Combine sugar and ground cinnamon in a bowl.  Using a small brush, brush each donut with the melted butter on both sides.  Dip each side into the sugar mixture.
9. Enjoy!

Eggless Vanilla Cupcakes with Raspberry Butter Cream Frosting ~ Day 42

Celebrate Valentines day with this soft, fluffy and delicious cupcakes.  

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Preparation time: 20 minutes

Cook time: 20 minutes

Yields: 12 cupcakes

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Recipe adopted and modified from: Sally's baking addiction

Ingredients:

• All-purpose flour - 1 and 2/3 cup
• Baking powder - 2 tsp
• Baking soda - 1 tsp
• Salt - 1/2 tsp
• Granulated sugar - 1 cup
• Unsalted butter - 1/2 cup, melted
• Greek or regular yogurt - 1/2 cup
• Milk - 3/4 cup
• Vanilla extract - 2 tsp

For the frosting:

• Confectioners sugar / icing sugar - 3 to 4 cups
• Unsalted butter - 3/4 cup, at room temperature
• Raspberry preserve - 1/2 cup
• Heavy cream - 2 tbsp
• Vanilla extract - 1 tsp
• Salt - 1/4 tsp

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with 12 cupcake liners.
2. Whisk together the flour,baking powder, baking soda salt.  Set aside.
3. In a large mixing bowl, whisk sugar and butter. Add the yogurt, milk and vanilla.  Whisk well to combine.
4. Add the flour slowly and mix well without any lumps.
5. Using a ice cream scoop, divide the batter into the cupcake liners. Back for 20 minutes or until the toothpick inserted in the center of the cupcake comes out clean.  Allow to cool completely before frosting.

To make frosting:

1. Beat the butter until soft and creamy, about 2 minutes.
2. Add the icing sugar, heavy cream, vanilla and salt.  Beat on high speed until thick.
3. Add the raspberry preserve and beat until thick and creamy. Add more sugar if needed.
4. Frost the cooled cupcake.  
5. Enjoy!

Poached Pears in Palm Jaggery Syrup and Coconut Whipped Cream ~ Day 28

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Preparation time: 15 minutes

Cook time: 20 minutes

Serves: 2

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Ingredients:

• Pears - 2, halved and cored
• Sugar - 2 tbsp
• Cinnamon - 2
• Cloves - 4
• Star anise - 2
• Saffron strands - few
• Ground ginger - 1/2 tsp
• Orange blossom water - 2 tsp (optional)
• Grated Palm jaggery - 2 tbsp
• Water - 2 1/2 cups
• Chopped nuts - for garnishing (Not pictured)

For the whipped cream:

• Chilled coconut milk - 1 can, refrigerated overnight
• Powdered sugar - 2 tbsp or to taste

Method:

1. Place the pears in water along with cinnamon, cloves, saffron, star anise, sugar, ginger and orange blossom water (if using).  Bring it to a boil and simmer for 15 minutes or until fork tender.
2. Take the coconut milk out of the refrigerator and flip it over and separate the cream and water.
3. Place the cream in the mixer bowl and whip until peak forms.  Add the powdered sugar and mix just until combined. Set it aside.
4. Remove poached pears from the water.  Add grated palm jaggery to the water and reduce until it reaches a syrup consistency.  
5. Drizzle the syrup over the pears and top it with whipped cream.
6. Enjoy!!

Apple Crisp ~ Day 20

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Preparation time: 10 minutes

Cook time: 10 - 15 minutes

Serves: 2

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Ingredients:

For the filling:

• Apples - 2, cored and chopped
• Granulated sugar - 2 1/2 tbsp
• Lemon juice - 1 tsp
• Cornstarch - 1 tbsp
• Ground cinnamon - 1/2 tsp
• Ground ginger - 1/2 tsp
• Ground nutmeg - 1/8 tsp

For the topping:

• Unsalted butter -  2 1/2 tbsp, melted
• Rolled oats - 2 tbsp (I used Trader Joe's multi-grain cereal mix)
• Brown sugar - 2 1/2 tbsp
• Walnuts - 1/4 cup, coarsely ground
• Chickpea flour - 2 tbsp
• Ground cinnamon - 1/4 tsp
• Salt - a pinch

Method:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, place all the filling ingredients and toss well to coat.
3. Spoon the mixture equally into two ramekins and set it aside.
4. Combine, the oats, brown sugar, ground walnuts, chickpea flour, ground cinnamon and salt.  Mix well.
5. Add the melted butter and stir well.  Sprinkle topping over the apples.
6. Bake for 10-15 minutes or until the topping is browned and the filling is bubbly.
7. Let it col for 10 minutes.  Serve warm with vanilla ice cream.

Paruppu Poli / Puran Poli ~ Day 12

Celebrating Bhogi, the first day of the harvest festival, with Puran Poli.

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 Preparation time: 1-2 hours

Cook time: 30 minutes

Yields: 8-10

Serves: 4

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Ingredients:

• All purpose flour - 1 cup
• Turmeric powder - 1/4 tsp
• Channa dal /  - 1 cup
• Jaggery - 1 cup
• Grated coconut - 1/2 cup
• Cardamom powder - 1/2 tsp
• Sesame oil - 4 tbsp
• Salt - 1/2 tsp
• Water - for kneading
• Ghee - for frying 

Method:

1. In a large bowl, combine flour, turmeric powder and salt.  Add 2 tbsp oil and mix well.  
2. Add water little at a time and knead into a soft and pliable dough.  
3. Add the remaining oil and knead one more time.  Cover and let it rest for 1-2 hours.
4. Meanwhile, cook (in a pressure cooker or on the stove top) channa dal with enough water until soft. 
5. Drain and cool, lightly.  In a saucepan, melt the jaggery with 1 tbsp of water.  Strain the jaggery syrup to remove impurities.  Rinse the saucepan and add the jaggery syrup, cooked dal, coconut and 1 tsp of ghee.
6. Cook on a medium heat until thick and the mixtures starts leaving the side.
7. Cool completely and grind the mixture with cardamom powder to a smooth paste using a food processor.
8. Divide the mixture into lemon sized balls. Take the dough and knead again.
9. Take a large piece of parchment paper for making poli.  
10. Take a small amount of dough and flatten it slightly on the parchment paper.  Place the sweet ball in the middle and cover the edges.  Pinch and remove excess dough.  Now flatten the dough using your finger and make thin discs.
11. Heat a nonstick or a cast iron skillet. Carefully lift the flattened discs and place it on the hot skillet.
12. Cook until the bottom turns slightly brown.  Flip it and apply little all over.  Cook both sides with ghee.
13. Repeat the process until all the dough is used.
14. Serve warm.