Eggless Chocolate pudding and a Fund drive for Destitute girls of Vaidehi ashram

Hello everyone...Today I am here with a very beautiful message from Siri, from CookingwithSiri, who is conducting a fund drive for some really beautiful children, an ashram actually, Vaidehi Asharam, for girls who are less fortunate than us, but who totally deserve the happiness the world can offer.

Please hop on to her blog to read about them and the fund drive, and please remember that a little of your time (and money :)) goes a long way.
The small donations you can offer can help buy them food and clothing, basic needs for them to survive.

You don't only have to donate only but she is conducting a raffle with wonderful prizes offered by the Food blogger community, which you can bid for!!! The money, in the form of your bids will directly benefit the Ashram through her.

I am sponsoring a BabyCakes Pops Maker, like you saw, and I loved, in my previous post, as a raffle prize. You can see how well you can make cake pops and also how easy it is.
I am offering this for everyone who resides in US and the prize will be shipped to the lucky draw/dip winner who will be picked by the asharm kids. All the details on how to donate and bid are on Siri's blog.
So guys what are you waiting for, jump on to her place and do your thing!!!
There are tons of other beautiful prizes to be won, so don't stop at the BabyCakes Pops maker, but indulge in which ever items appeals to you the most.

A friend of mine from, Padma Fashions, is also Sponsoring a raffle prize for people in US. You can check out beautiful jewellery set here.

The Code names while donating through Siri's page are:

Babycakes Pop Maker - RU9
Jewellery Set From Padma Fashions - RU22
What ever you do, remember its all for a good cause, for these girls who will get a better life with what we do. I know, we cannot do a lot, but we here are a big food blogging community and when we join, I am sure nothing is impossible.
The HOPE that we can bring a tiny change in a person's life, is surely enough for us to join in on this fund drive.

This fund drive is a month long...but don't wait till the end (what it is, that we always tend to forget towards the end), just do it now and I am sure it will make you happy inside :)
Remember your contributions or bids as less as ten dollars will help buy food for these sweet kids.

Coming to the Blogging Marathon, my post today is sweet and sinful chocolate indulgence!....for the kids you say...nahhh...for me too!...heavenly and delightful!

A yummy dessert after a heavy meal is all I ask, but I rarely get....I wish I could make this very often, but I know instead of the kids...I will be eating most of it!....with fruit OK!! :))
My older one really loved it! it was creamy and yum, he said!
Very easy to make with simple ingredients is what I like...I always thought it was difficult to make and may be it wont come out as creamy as we get in the store.
Quite on the contrary it was smooth and creamy....eggless too.

The first time I made it, the corn starch did not dissolve properly and it did not turn out smooth. the second time I made sure I strained the corn starch mixture before dissolving it into the whole quantity.

Its in very tiny amounts that I make. Please increase the quantity if you want more.

Makes 4 - 1/4 cup servings

1 cup half and half
2 tbsp corn starch
3 tbsp cocoa powder unsweetened ( I used Hershey's)
3 tbsp sugar (more or less)
1/4 tsp vanilla extract
1 tsp instant coffee

Adapted from David Lebovitz's Book 'Ready for desserts' - Recipe of Chocolate Pots De Creme

Method:

Heat the Half and Half in a sauce pan till it starts bubbling at the edges. Lower heat and let it simmer.

Take about 1/4 cup half and half aside.

To the rest, add the cocoa powder, sugar, coffee and vanilla extract.

To the hot half and half which you kept aside, add the corn starch and mix well, so that it isn't lumpy.
(if it gets lumpy, add more corn starch and mix. Before mixing this into the whole mixture, strain it to remove lumps.)

Add the corn starch mixture to the whole mixture and whisk until combined.

Keep whisking and you will see that the chocolate mixture will start thickening.

At this time, pour into small moulds, or one large moulds which is heat proof.

Set aside in the refrigerator until set. (about 2 hours)

Serve garnished with fruit or biscuits.

Enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12

Sending this to Srivalli's 'Chocolate Mela'

also to Srav's for her 'Chocolate fest'

and Kavi for Kid's Delight -Something Sweet'

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Mysore Pak / Sweet Chick pea flour cake

For the second day of the Blogging marathon, I chose a easy sweet recipe which I know, the inner child in us desires and loved it as a kid.

Easiest and maybe one of the first sweet I tried out in the beginning of my 'Cooking career'! One of my favorites as a child and which my kids thoroughly enjoy. Its none other than Mysore pak. One of the most popular sweet in India.
My younger one couldn't resist them at all and each time he would pass by, he would pick up one...I had to hide them, so that I could save them! :)

But seriously, the mysore pak which we get in India is amazing. Loaded with tons of ghee, so soft and melt in your mouth kind of texture. The color also varies from top to bottom, a golden yellow on the top to a dark brown caramelized look for the bottom, on some varieties. Who can even resist it? :)
Though there are quiet a few variations which we find in the store, this one is the easiest one which can be done at home.
It does take lot of stirring and mixing, but just 5 ingredients and you are done!

Ingredients:

1 1/2 cup besan, fine chick pea flour
2 cups sugar
1 1/2 cup melted ghee
1/2 cup olive oil
1/2 cup water

Method:
Grease a big tray or plate and keep aside.

In a big frying pan, roast the besan on low to medium heat, till it turns slightly brown in color and you can even smell the roast besan. Remove from heat and keep aside.

In a big wide kadai or a big sauce pan, melt the sugar using the water.

When the sugar has melted, bring the heat to low and add the roasted besan slowly, so that no lumps are formed, stirring continuously to combine with the melted sugar. Turn the heat to medium now.

Then slowly add in the melted ghee, 1 tbsp at a time, till all the ghee has been absorbed. You will see that the mix doesn't stick to the sides. Keep stirring and slowly the batter will start bubbling.

Start adding the oil, 1 tbsp at a time, till all is absorbed. Keep stirring.
The batter will start to forth and bubble, that's when you know, it is ready to be removed from heat.

Pour into the greased plate, flatten it.

Let it cool for a few minutes, before cutting into it. If you let it cool completely, you may not be able to cut through it completely. So cut when its slightly cool, then let it cool completely.

You can decorate it with broken nuts if desired.

Serve when cold. Can be kept in an air tight container for about 2 weeks.

Enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12

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Cake pops for 2nd Blog Anniversary and Blogging Marathon

Yes...its that time of the year again!!
I am so happy that 'Smitha's Spicy Flavors' turned two last week. I didn't find much time to write up a post, so now since I am again joining the Blogging Marathon team (Started by Srivalli of Spicing your Life), I decided to do this as my first post.

Thanks for all your support and comments over the past year that I am able to improve myself and do more yummy cooking! I mean experimenting and devouring!

This past year saw many changes in my life, biggest being us moving to California and settling down. There were a few days, maybe I can say months when I didn't find time to writes posts. Such were the times when I couldn't join the Blogging marathon, which I loved to do.

Anyways now I am glad to be back and hopefully will continue to do for the coming months.
With almost 200,000+ page views over the past two years and now with almost 800+ page views per day, tell me who is grinning from ear to ear??

When I first started to write blogs, I didn't even think this is possible and something like this can happen...I am Happy with what I achieved and hope to continue to keep my readers happy with my posts. I would love to hear from you guys about how I am doing and how I should improve. There is always room for more improvement and I would like to do as much as I can.

There are a few interesting things coming up in the next week or two! Keep watching and I hope everyone will participate and help out as much as you can.

Ok back to the post for today...I chose 'Kids Delight - Something Sweet' for the theme for the Blogging Marathon.

Since it was going to be my anniversary post, I wanted it to be something special for sure. Couple of months, I received a very cool gift from my friend in the East coast. It was a 'Babycakes - Cake Pop maker'. I couldn't wait to try it out. Its a very wonderful gift - Thank you guys!!...My kids are enjoying it a lot!

I am all for easy and simple dishes to make and this is the most easiest bake I have ever done!
It a very simple machine, more like a sandwich maker, only here it cooks the batter into small rounds for the cake pops.
Kids can help decorate and sprinkle stuff on it to make it fun looking!
Its so easy that I will be making this very often, and the most important part, easy clean up and 'Portion control' ...haha...but still it is a very cool kitchen gadget!

I made chocolate cake pops, with bittersweet chocolate coating and white chocolate coating. Sprinkled them with some fun colors and they were ready in an hour.
Only waiting time was to wait for them to cool down after baking. After dipping them in chocolate, I put them in the freezer for 5 minutes and the chocolate hardened quickly!

I used a very simple recipe from the cookbook which came with the machine and it worked wonderfully! :)

In case you don't own this piece of coolness....just bake a cake using your favorite recipe. After cooling, crumble it into tiny crumbs, either using hands or using a food processor. You can use jam or frosting to make small balls of the crumbled cake, insert a stick and dip into your favorite dip or melted candy melts. Decorate as you with.

Only difference with the machine is that, you don't need the jam or frosting to make balls, they are already in the shape of balls, into which we stick in the stick and dip!
So its only cake and no extra mess!

Makes about 24 pops

Ingredients:

3/4 cup all purpose flour, maida
1/2 cup sugar
3 tbsp cocoa powder (I used Hershery's)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 salt
3 tbsp oil (canola or vegetable)
1 egg
1/2 tsp vanilla extract
1/4 cup milk
3/4 tsp lemon juice


Method:

Mix together - flour, sugar, cocoa powder, baking soda, baking powder, salt in a mixing bowl.
Add in the oil, egg, vanilla extract, milk and lemon juice.
Combine well into a smooth batter.
Preheat the machine as directed.
Pour in about 1 tbsp of batter in each hole. Close and bake for 4-5 minutes or until done.
Cool and prepare for dipping.


Chocolate Dip:

3/4 cup semi sweet chocolate chips
2 tbsp vegetable shortening

Melt the chips in the microwave. Add in the shortening and mix well.


White chocolate dip:

3/4 cup white chocolate chips
2 tbsp of oil

Melt the chips in the microwave and add in the oil little by little, only till you get the consistency you want. You don't have to add all the 2 tbsp.


Prepare for dipping:

First dip the stick into the chocolate dip and insert into the cake pop. Let it dry. For quicker drying, put it in the freezer for 5 minutes.
Next, holding the stick, dip the cake pop into the chocolate dip.
Slowly tap the stick so that the excess will fall out, if not it will drip down the stick.
You can let this dry or immediately sprinkle it with sprinkles.
If you want to add the other chocolate dip on top, let it dry then dip in the next one or use a fork to draw lines.
Let it dry completely before serving.

This machine came with cake pop stands which are convenient to let the cake pops stand and dry. Otherwise you can use a piece of foam to stick the pops in to dry.

Enjoy!!!

Sending this to Srivalli's Chocolate Mela

to Kavi for 'Kid's delight - Something Sweet'

to Srav's for her 'Chocolate fest'

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12

In the meanwhile, I got some awesome awards from some awesome bloggers....Thanks You everyone....you are too kind.
Sharing these with all the sweet people who patiently read my blogs....please receive them and put them on your blog! Love you all!

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Badusha

Wishing everyone a very Happy Makara Sankranthi, filled with fun flying kites and Happy rangolis!!

Sankranthi always brings along some fond memories for me, days well spent as a kid, back in the good old days.

Getting on the roof tops and flying kites, colorful pretty kites....hey my childhood friends..if you are reading this...remember those days??
Waiting on the roof tops for night fall so that we can fly night kites, those which have a candle in them. I still remember those days and cherish them.

It was also around this time 2 years ago I was thinking to start a blog....so all good things come at the same time! :)

When we were in the East Coast, weather was always cold or we were covered in snow....cold or covered in snow - no difference!...so never got a chance to fly the kite actually for festival. This time maybe, we actually could...unless it rains...so lets see...keeping my fingers crossed!
Past few days hasn't been breezy enough to fly a kite...so.....lets see...

Since its festival time...here is sweet post for you guys. Not difficult to make at all...but it does take a long time to fry and it does need a right method to fry them, otherwise the inside will not cook at all and will remain uncooked.
It needs to be fried really slow, so that the whole inside is cooked properly and to get a pretty brown color on top. For Crispiness, first have the oil on high heat for a minute and then lower it to low and let them cook. Don't over brown them, otherwise the inside won't cook at all again.

For the syrup, I had to prepare the said amount 3 times to accommodate all the pieces.
When the pieces are dropped into the syrup, they absorb it and so you will have to make it again. Since its only sugar and water, while the next batch of badushas are cooking, you can make the syrup.

Ingredients:

4 cups maida, All purpose flour
1/2 tsp baking soda
1/4 cup butter
1/4 cup vegetable shortening
2 tbsp ghee
1 tsp sugar
water to knead

Oil to Deep fry
Syrup:

1 cup sugar
1/2 cup water
pinch of elaichi powder, cardamom powder
pinch of saffron

You may have to do 2-3 times to accommodate all the pieces of badusha, since each batch soaks up the syrup..


Method:

Knead the above said ingredients and keep aside for 10-15 minutes.

Heat the oil to high, but be careful that no fumes are coming!

Meanwhile make the sugar syrup ready and leave it on low heat.

Pinch of small balls of the dough and shape them kind of flat in the center, since it has baking soda, they are going to puff up slightly, so make smaller sized balls and flat in the center.
You can even pleat the edges for a more prettier look!

Drop the badushas into the hot oil and just as they are getting brown, lower the heat to low and let them cook till the perfect brown color is reached.

Remove onto paper napkins and let them drain the oil just for a minute and then drop them into the hot syrup.

Leave them in there just until you can see that they absorbed the syrup, about 2-3 minutes and remove into a serving plate.

Let them cool and get dry, before storing.

They taste wonderful when they are warm and even better when they are cold.

They do not last very long, but in an air tight container, they could stay for about a week. They are better when refrigerated.

Serve as you wish and Enjoy!!!

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Bobbatlu / Pappu Polilu / Bhakshalu / Puran Poli / Sweet Jaggery filling stuffed flat bread

Bobbatlu / Obattu / Pappu Polilu / Bhakshalu / Puran Poli / Sweet Jaggery filling stuffed Indian flat bread.
So many names for a such a yummy treat, but all it is a sweet jaggery filled chapathi...it surely is a treat tho, a speciality of for any festival and mainly for the coming festival - Sankranthi - Festival of Kites and Colors..thats how I remember it!!
Mine here is a very easy version of the very difficult way to doing this...so can call it the not so very traditional Bobbatlu or Bakshalu.
If you want to go even more easy...go for the Halwa polilu....that surely is more easy!

Everyone has their own way of making polis....some add sesame seeds or coconut.
It taste wonderful with any of these ingredients for sure.

As I said mine is the not so traditional, because this is made purely with all purpose flour or maida, instead I used whole wheat flour with very little maida.
Maida helps it stretching the covering for the filling out to as thin as possible. That's why adding little to the dough will help in rolling out thin polis.

These are traditional rolled or palm pressed with ghee, but I roll them out, because it hurts after a while to press them with hand and you really need to use a lot of ghee! They are even fried with a dollop of ghee...more ghee...it tastes the best!
But to keep it on the more healthier side and suitable to enjoy it without guilt, my version has very little ghee and I make it with whole wheat flour.
If you like it more stuffed, just add more filling.

Ingredients:

3/4 cup channa dal , Chenaga pappu
1/4 cup split Moong Dal, Pesara pappu
1 cup broken or shaved jaggery ( more or less)
pinch of cardamom powder, elaichi
2 tbsp grated coconut

For Dough:

11/2 cups Whole wheat flour
1/2 cup all purpose flour, maida
pinch of salt
1 tbsp oil or ghee, neyyi
enough warm water knead into soft dough

To roll out and fry:

enough flour to roll out
oil or ghee to apply on both sides while frying on tawa


Method:

Wash the chenaga pappu and pesara pappu 2-3 times, add 3 times the water and pressure cook it for 6-7 whistles. The dal should be cooked totally and the water should be almost gone.
(But my water wasn't gone....I add more, because I am scared that the dal wouldn't cook completely)

When the pressure is gone and you can open the cooker, add the jaggery to the dal and let it simmer, making it thicker.

Add in the cardamom powder and coconut.

If you think its taking long time for the water to evaporate....transfer it into a microwave safe bowl and heat it microwave, stirring every 2-3 minutes. I figured this method is much quicker than waiting for it to thicken on the stove.

Leave it aside to cool, after it reaches the desired consistency.


Knead the dough using the above ingredients into a soft dough and keep aside for 10 minutes.

Make small golf size balls of the sweet filling and keep aside.

Pinch of golf size balls of the dough and flatten it enough on the edges, leaving it thicker in the middle, as to cover the filling when placed in the middle.

Flatten it in your hand, spreading the filling out in all directions, before rolling it out using the rolling pin. This helps so that the filling doesn't come out of the covering.

Fry it on the hot tawa, until brown spots appear on both sides, apply oil or ghee on both sides and brown it more.

Serve as Naivedhym.

Serve hot with extra ghee.

Enjoy!!!

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Paneer Jalfrezi / Stir fried Indian Cottage Cheese with colored peppers

I hope everyone is doing well and adjusting well to New Year!.. Come on it is the New Year after all. For me well everything is back to routine! School pick ups, swim classes, tennis classes...huh ah...back to routine!

Any new Resolutions you say?....none so far...I will make them as and when I wish and if I can keep up with them that is! Only new thing I have started so far is the new photo Blog or Project 365 - A Photo A Day, named My PicXels. I would really really love to hear your comments and would really appreciate it if you would follow and comment there too!

What I am scared of New year resolutions is that i won't be able to keep them up and see the end of them.

At least I hope to keep up with this and try to post a picture a day from my life! Its really fun and I hope to capture and seal all the beautiful and pretty things I see in my everyday life!

Coming to the recipe today...I think I have not posted many Paneer recipes on my blog. Not that I don't make it...I do...its just that they don't make it to celebrity state I guess! They just finish in the making stage itself.

I love paneer and will eat fried paneer right out the frying pan itself. Let alone it making to the curry stage and then to the photo stage.

Paneer jalfrezi is one of the most easiest paneer dish to make. It will be done in no time if you have all the right ingredients...well the ingredients are also common ones found in an Indian pantry.

I used different colored peppers but you are welcome to try it out with other veggie...I think broccoli and zucchini will also go very good in this dish. But the way I made is the most traditional way and tastes very very good when made with fresh paneer.

Ingredients:

400 gm paneer / Indian Cottage cheese, cut into small cubes
1 small onion, cut into small bite sized squares
1 green bell pepper, cut into bite sized squares
1/2 red bell pepper, cut into bite sized squares
1/2 yellow bell pepper, cut into bite sized squares
2 green chilies, thinly sliced
2 tomatoes, chopped

1/4 tsp whole cumin / jeera
pinch of hing, asfoetida, inguva
1/4 tsp turmeric
1/2 tsp chili powder (add more if you like it spicy)
1/2 tsp dhaniya / coriander powder
1/4 tsp jeera / cumin powder
1/2 tsp garam masala powder
1/2 tsp kasuri methi, dried fenugreek leaves
salt to taste
1 tbsp oil + more for shallow frying the paneer cubes


Method:

Wash and cut all the veggies to bite sized pieces and keep aside.

Cut the paneer and shallow fry them in oil to brown on all sides. Remove onto a paper napkin and keep aside.

Remove the excess oil and add in the cumin seeds and hing. Let them splutter before adding in the tomatoes.

Let the tomatoes, cook down completely as to all the water becomes almost dry.

Add in the onion, green chillies and all the peppers. Saute them with some salt and let them cook till they are almost done.
I like to leave a little crisp in them and not cook them completely thru. If you like to cook them completely, please do.

Add the chili powder and turmeric. Mix it in well.

Add in the paneer pieces and saute to coat the paneer pieces well with the cooked veggies.

Lastly add the kasuri methi, lightly crushed in your palm to bring out the flavor.

Serve hot with Naan or chapathis, or even with some plain or jeera rice.

Enjoy!!!

Linking this to Sweet Heat Challenge # 4 - Let's Rock Indian hosted by Michelle, originally Sweet Heat Chilli Challenge started by Lyndsey.

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Mango Panna Cotta ~ Indianized with a bit of cardamom, ginger andSaffron - Happy New Year 2012

New Year and New Resolutions!! new resolutions???....well I don't even think I completed my this year's resolutions!!!....so as one joke goes 'My New Year resolution is not to make any New year resolutions' :)....just take life as it comes and be happy!...
Be Happy I say -- can anyone be just happy with what one has?....we always want more, its human nature right!!...

Wishing all my Friends and my silent and secretive readers a very Happy and Prosperous New Year! May All your wishes and 'resolutions' come true! May you reach your goals and commitments with much energy and happiness as when you made them in the first place!! :)) Love to you all!

As all good things come at once or come pouring on you, here they are pouring on me...New year, 300th post.....what better occasion to celebrate!!

300th post!!! and what way can be more exciting to celebrate the coming New Year, than to celebrate it with something sweet and something delicious. Something easy to make and equally decadent to eat!
A guilt-free and sinfully yummy dessert made healthy and more over served up with fresh fruit!!

I couldn't get a more beautiful and easy recipe to blog about on this occasion. Thanks to my 'Facebook Friends' and wonderful 'blogger friends' who gave me this beautiful idea and passed on some wonderful recipes using mango. Out of a few, I chose to make Panna Cotta incorporating the mango completely into the mix. Since I was going to use canned Mango puree, I guessed that would be the best way to go.

I wanted to make a dessert which had to be palate cleansing and light, so the addition of ginger and saffron did the trick. The combination of these to ingredients with mango gives a awesome flavor. To make the light version I chose to make it with half and half (as David Lebovitz suggested). A Indianized Mango dish can never go without a pinch of cardamom to enhance the flavor to Kulfi style (yum!)

You can omit any of the ingredients as required. Adding brown sugar gives it a nice touch to sweetness! Regular sugar can be used in its place.

Ingredients:

2 and 1/2 cups half and half (you can use cream or whole milk for a more richer version)
1 and 1/2 cups mango pulp
4 tbsp brown sugar ( or 5 if you want it more sweet or use white sugar in its place)
1/4 tsp ground ginger (I added a bit more)
1/4 tsp ground cardamom or elaichi powder
pinch of saffron strands or kesar
2 packets of gelatin

Method:

In 1/2 cup of half and half, sprinkle the gelatin and leave it aside for 5 mins. (I did this first and did the rest next, so the gelatin had enough time to soften up, up to 10 min.). It blooms and softens up.

Heat rest of the half and half in a pan, until it just starts to boil.

Add the ginger, cardamom and saffron strands along with the brown sugar and whisk it in.

Remove from heat, add in the gelatin mixture and whisk so that it combines well.


Stir in the mango pulp and whisk it in well.


Pour into tiny tea cups or ramekins and refrigerate for about 2-6 hours.
Can be made the previous day, so that you can be sure it set completely!

To unmold - let the cup sit in a large dish filled with hot water for about 2-3 minutes and then turnover on a plate. If you have some more time before serving, or you think it melted more than required, immediately put it in the freezer, it will harden up beautifully and hold shape. This can be done after unmolding on to a plate too.

Serve it up just like that or with freshly cut fruit.

Enjoy!!!

Update: Thanks to an observant reader who reminded me that I had forgot to write the step in which I added the mango pulp in. I added that step now. Thank You!

Linking this to Srivalli's Snacks Mela.

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