Chocolate Calienta-Spanish Hot Chocolate

Spanish hot chocolate known for their richness which often serve for breakfast. Their hot chocolate are so thick and goes really well to dip your churros. This hot chocolate recipe get me hooked with its flavourful chocolate taste and its absolutely decadent and divine. If you craving for thick and rich hot chocolate, you should give chocolate calienta a try and indulge yourself with a cuppa.

Ingredients

113 g milk milk chocolate
250 ml whole milk
1/2 tsp cornstarch


Methods

In a saucepan, add milk and cornstarch. Whisk well until the cornstarch dissolve completely.

Boil and the milk mixture on a medium and turn off the heat.

Add the milk chocolate and stir until the chocolate melt completely.

Pour into a serving mug and top with cocoa powder or whipped cream.

Ambur Chicken Briyani

I came across of this Ambur chicken briyani via a cooking show and attracted with their beautiful grainy texture and colour. As the name suggests the briyani hails from a place called Ambur in South India. I made a mind note to give it a try for our family weekend lunch. I gathered all the ingredients needed for the Ambur chicken briyani which are easily found in our own kitchen. Since this is not my first time of making briyani, i confidently started my Ambur briyani cooking process.

The smell of the aromatic spices sauteed in ghee immediately filled my humble kitchen and i knew this gonna be delicious. The chicken masala cooked to perfection with creamy and tangy yogurt which balances the spiciness of the added masala powder. Ambur chicken briyani known for their unique taste which i could hardly explain. All i can say is, that you have to make them to savour their uniqueness. Whatever the reason, i simply love the taste of this flavorful Ambur chicken briyani after all, who need a reason to taste a delicious briyani right? Let's dig in.

Ingredients

350 g chicken
2 cups basmati rice, washed and soaked in water for 20 mins
1 cup plain yogurt
3 medium sized onion,finely chopped
1 cup mint leaves
3 medium tomatoes,finely chopped
2 green chillies,slit
1/4 chopped coriander leaves
2 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp chicken curry powder
1 1/2 tsp red chilly powder
3 cloves
1 star anise
2 green cardamom
1 inch cinnamon stick
2 bay leaves
1 tsp lemon juice
3-4 hard boiled eggs
Salt to taste
3 tbsp cooking oil
1 tbsp ghee/clarified butter

Methods

For Rice

In a pot, boil 8-9 cups of water and add the drained basmati rice.

Add salt and lemon juice . Stir and cook for 10 mins on medium-low heat until the rice half cooked.

Remove from heat and drain the water completely. Keep aside.

For Chicken

In a large bowl, add chicken pieces and turmeric powder. Mix well and marinate for 10-15 mins.

In a pan, over a low heat ghee and oil. Temper cinnamon stick,cloves,bay leaves and cardamom. Add ginger-garlic paste and saute for 30 seconds.

Add the marinated chicken pieces and salt. Stir and cook with lid on for 10 mins.

Remove lid and add chopped onions and green chillies. Cook for 1 min and add chopped tomatoes. Cook until the tomatoes turns mushy.

Add the chopped coriander leaves and mint leaves. Stir. Add coriander powder,red chilli powder,chicken curry powder and yogurt. Stir well and cook for 4-5 mins. Remove from heat.

For Layering

In a pot, spoon a ladle of the prepared chicken masala  and spread on evenly.

Top with a layer of half cooked rice and spread evenly.

Continue the process with the remaining chicken masala and rice layers.

Heat a flat frying pan over a low flame, place the rice pot onto the hot frying pan and cover with lid. Place a heavy object as mortal on the lid and cook for 20-30 mins.

Remove from heat and stir well for the rice and chicken masala well combined.

Serve hot with boiled eggs and onion raita.

Notes

• Do not add water while cooking the chicken as the the chicken pieces will release their own juices. 

• I like to throw in 1 cinnamon stick to the boiling water to cook the basmati rice for a flavorful rice which is totally optional.

Red Velvet Crackle Cookies

This is the first time i'm trying baking red velvet cookies with white chocolate and it was a huge success with my household. The cookies came out with extra richness with the added white chocolate. I always adore the sexiness of red velvet which is a classic sexy vibrant red in them that might pull everyone to the coffee table.

Gone are the days red velvet means cake...now, red velvet comes in every possibly stuff you could think of be it ice cream,cookies,macaroons or even pancakes. This particular red velvet crackle cookies are so gorgeous with beautiful white patches on them. Tossed them with generous amount of confectioners sugar for that beautiful signature white crackles. While baking the cookies gradually expand and the confectioners sugar creates those amazingly beautiful patches. I baked this red velvet crackle cookies during Diwali last year and the batch disappeared soon. The cookies are chocolatey,chewy and delicious with a serving of a tall glass of milk. Store in airtight container and stay well up to 1 week but i won't be surprised to find them empty the very next day.

Ingredients

1 1/4 cup all purpose flour
2 large eggs, room temperature
3 tbsp vegetable/canola oil
1 tbsp unsweetened cocoa powder
57 g white chocolate
3/4 cup granulated white sugar
1 tsp baking powder
1/4 tsp salt
Few dots red food coloring
1/2 cup confectioners sugar


Methods

Sift flour and baking powder in a bowl. Stir in the salt. Keep aside.

In a microweable bowl, add white chocolate and microwave for 30 seconds. Remove from microwave and stir well. Keep aside

Using a hand/stand mixer, beat eggs,granulated white sugar and vegetable oil. Whisk in the melted white chocolate and red food coloring.

Reduce speed to low and gradually, add in the flour mixture. Beat until well combined.

Cover the bowl with cling wrap and refrigerate for about 1-2 hours until the dough firm.

Line a baking tray with parchment paper.

Take a tablespoon of dough, shape into a ball and roll the balls in confectioners sugar until well coated. Flatten the dough slightly. Continue with the remaining dough.

Place the sugar coated dough onto a prepared baking tray  by arranging each at 2 inches apart and bake in a 350'F or 180'C preheated oven for 15-18 minutes.

Cool on baking tray for 2-3 minutes and transfer to wire rack to cool completely.

Kesar And Pomegranate Shrikand

I'm using a cheat proof method in making my kesar and pomegranate shrikand. Instead of the traditional method of draining excess water from yogurt, i'm using Greek yogurt which is known for its thick and a very very less (almost no) water content. I opted for plain flavour Greek yogurt since i'm adding kesar and pomegranate to enhance their flavor.

This rich and creamy shrikand served with fruity taste of crunchy and juicy vibrant red sweet pomegranate. The gorgeous colour from the milk soaked saffron is absolutely feast for eyes. With a little hint of sweet cardamom i'm happy to declare kesar and pomegranate shrikand is a darling treat in a hot blazing sun summer.

Ingredients

1 tube plain Greek yogurt
1/2 cup confectioner sugar
1/2 tsp cardamom powder
1 cup pomegranate kernels
3-4 saffron threads (soaked in 2 tbsp milk)


Methods

In a bowl, add Greek yogurt,confectioners sugar,cardamom powder and soaked saffron threads. Beat well with hand mixer.

Using a spatula, stir in the pomegranate kernels

Transfer to a serving bowl/glass and garnish with more pomegranate kernels and saffron threads.


Notes

• If you are not using Greek yogurt, use a colander and lined with cheese cloth. Transfer the yogurt into the cheese cloth, Tie the cheese cloth and place a heavy object on them ans place in the refrigerator overnight to drain the excess water. 

Baked Pasta Muffins

 

This baked pasta muffins are one of my kids friendly pasta dish. This particular baked pasta can be keep in sealed plastic bag to freeze and dump in a microwave to warm up for a super quick meal. Pasta muffins are an ideal choice for a left over pasta from last night's dinner. Baked pasta muffins always come to my rescue for breakfast,brunch or for a simple weekdays dinner with a serving of green salad for a satisfying meal. The eggs and cheese mixture are so rich that you hardly miss the tangy sweet tomato based pasta. Love the aroma and flavour of the Italian seasoning, after all a pasta dish won't be complete without a touch of Italiano right....

Ingredients

4 cups cooked pasta, pasta of your choice
1/4 cup bread crumbs
1/2 cup shredded parmesan
1/3 shredded mozzarella
4 eggs, lightly beaten
1/2 cup diced cooked chicken breast
1 tsp Italian seasoning


Methods

Lined a 12 muffin tins with cupcakes liner and keep aside

Preheat oven at 425'F or 218'C

In a large bowl, add beaten eggs,grated parmesan,cooked chicken, bread crumbs,Italian seasonings and cooked pasta. Stir until all the ingredients well combined.

Scoop pasta into prepared muffin tins and topped with shredded mozarella.

Bake for 8-10 minutes or until the cheese melted and golden.

Remove from oven and cool on wire rack.

Serve with handful of greens.

Sweet Boondi

Everytime i come across sweet boondi in the glass rack of sweet shops i wonder how they make the cute little balls so perfectly round. I always attracted with their sharp and vibrant colours of red,green and yellow. Never in my wildest dream i ever thought of making boondi in my life until, i bravely decided to try motichoor ladoo last year. Even after successfully done with my ladoo, i totally forgot the idea of making boondi.

Boondi can be found in two version, sweet and kara boondi. The recepi i'm sharing today, suits my sweet tooth perfectly well. Since i remember the process of making boondi for my motichoor laddo, i confidently gathered the ingredients and start making them straight away. To my delight, the boondi falls in a perfect balls and the next process is coating them with sugar syrup. You can get the edible camphor in any Indian grocery shops. Be extra careful in adding them to your sweets as they have a very strong flavour which might ruin the taste of your sweets if added more than required...just a very very tiny pinch will do the tricks and will take your sweets to the next level. Allow the boondis sits for 2-3 hours for the sugar to crystallise. I'm satisfied how well the boondis turns out really moist and juicy and bursting with flavor of edible camphor,cloves,powdered cardamom,ghee fried cashews and raisins.

Ingredients

1 cup besan flour/kadalai maavu
1 tbsp cashews.broken
1 tbsp raisins
1 cardamom,powdered
2 cloves
1 tsp ghee
Tiny pinch edible camphor
Tiny pinch yellow food colouring
Tiny pinch of baking soda
Oil for deep frying
Water, adjust accordingly


For Sugar Syrup

1/2 cup water
3/4 cup granulated white sugar


Methods

In a pan melt the ghee and fry the cashews,once cashews turns slightly golden add cloves and raisins. Keep aside.

In a bowl add besan flour and baking soda. Gradually, add water to form a flowing batter without any lumps. Add yellow food colouring and mix well.

Heat oil in a pan. Grease a laddle with holes with ghee or oil. Pour one laddle batter over the laddle with holes by holding them just above the frying pan. Spread the batter in circular motion so that the batter flows through evenly.

Cook for 30-35 seconds. The boondi should not be crispy. Transfer to a plate lined with kitchen towel

Wipe off the boondi laddle with cloth and continue with remaining batter.

In another pan, Boil sugar and water to a single thread consistency. Turn of the heat.

Add the fried boondi,cashews,raisins,cloves,edible camphor and powdered cardamom to the sugar syrup and mix well.

Transfer to a serving plate


Notes

Adjust the water level to form a right consistency. If the batter too thick the boondis will form into tails once drop into the oil for deep frying. If the batter too runny the boondis will fall flat.

Do not add too much of edible camphor as the flavor are really strong and it may ruin the taste of the boondi.

To test the single thread sugar syrup consistency, boil sugar and water in high heat. Once the sugar completely dissolved and started to slightly thickens, dip your thumb and index finger on a bowl of water. With a spoon, take a drop of sugar syrup between for fingers and if its form a single thread that's the right consistency.

Ensaymada-Filipino Sweet Bun

Ensaymada...some claimed its originated from Philipines and others says its from Spain. I'm not sure about the origin but i'm really sure this spiral shaped buns are too good too resist. Recently when i;m browsing for a good bun recipe, i came across of this tempting bun from the sweetsamsations.com. Instantly i know i have to make them. The idea of a golden baked bun topped with creamed butter and grated cheddar and finish it off with sprinkling of sugar is a "my kind" of bread idea.

Its a soft sweet bun made into beautiful spiral and placed into a ensaymada moulds since, i don't have the special moulds i used my individual tart mould and it turns out really good. The rich and creamy butter smothered on the bun gives a rich flavor to the bun and the cheddar cheese add texture to the golden treasure. Don't miss out the sugar which gives a nice crunch to the rich and soft ensaymada.

Ingredients

3 3/4 cups all purpose flour,sifted
2 tsp instant yeast
1/3 cup granulated white sugar
2/3 cup water
3 large eggs,room temperature
1/3 cup unsalted butter,room temperature
1/4 cup evaporated milk
1 tsp salt


For Toppings

1/4 cup creamed butter
1/3 cup grated cheddar cheese
2-3 tbsp granulated white sugar


In a bowl, add water and yeast. Stir and keep aside for 10-15 minutes for the yeast to activate

Using a stand mixer, using a hook attachment add the flour,salt and sugar in the mixing bowl. Mix at the low speed just to incorporate the mixture.

Add the activated yeast,eggs and evaporated milk. Beat for 1-2 minutes. Increase speed to medium and beat for another 4-5 minutes.

Add the unsalted butter and beat for another 2 minutes.

Slightly dust a clean working surface and knead the dough for 5 minutes until the gluten developed.

Transfer the dough into a greased large bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise for about 1- 1 1/2 hours.

Punch down the dough to release the air and divide it into pieces weighing 60 grams each.

Roll out the dough pieces into 8'x5' rectangles. Brush with butter.

Roll into log and twirl into shape locking ends to seal Continue with the remaining dough.

Place the dough into a greased individual tart mould

Place the tart moulds onto a baking tray and cover them with clean kitchen towel. Place the baking tray in a warm place for the dough to rise for 25-30 minutes.

Bake in a preheated 375'F or 190.55'C for 17-19 minutes until golden.

Cool the bread in the tart mould for 10-15 minutes.

Remove from mould and brush the ensaymada with creamed butter. Top with grated cheese and sprinkle with granulated white sugar.

Serve with a cuppa

Cinnamon Streusel Coffee Bundt Cake

This is my first blog for the year of 2016 and thought sharing something sweet to start the year with cinnamon streusel coffee cake. May the new year bring us all the sweet things in life. As for now, lets talk about cake.

I wanted to bake a good coffee cake for quite sometimes until i came across of this yummy cinnamon streusel coffee cake. This moist coffee cake baked in a bundt pan is something irresistible with a delicious cinnamon sugar streusel in the center. For all the cinnamon sugar lovers just like me, this cake is definitely a craze on a dinner table after a good dinner or over an afternoon tea. Love the flavour rendered by the coffee powder and the sugar glaze compliments the texture and flavor of the cinnamon and coffee.

Ingredients

For The Cake

2 cups all purpose flour
2 cups granulated white sugar
1 cup butter, room temperature
1 cup sour cream, room temperature
2 eggs, room temperature
1 tsp baking powder
1 tbsp instant coffee powder
1/4 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp salt

For The Cinnamon Streusel

1/3 cup brown sugar
1 tsp cinnamon powder

For The Glaze

3 tbsp confectioners sugar
1-2 tbsp milk

Methods

In a bowl mix the brown sugar and cinnamon powder. Keep aside

In a large bowl, sift together all purpose flour,baking powder,salt and baking soda. Stir in the coffee powder. Keep aside

Preheat oven at 350'F or 180'C. Greased a bundt pan with butter and floured the pan. Keep aside

Using a stand or hand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla extract and beat well.

Reduce speed to medium and beat in the flour mixture alternately with sour cream. Beat well.

Pour half of the batter into the prepared bundt pan and sprinkle the prepared cinnamon sugar mixture. Top with the remaining batter.

Bake for 45-50 minutes or until a skewer inserted in the center comes out clean.

Let it cool on the pan for 8-10 minutes. Remove from pan and cool completely on wire rack.

In a bowl combine confectioner sugar and milk. Drizzle over the cooled cake.

Slice and enjoy with a cuppa.