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Spring Decor

Saturday, December 31, 2016

Fruit Rum Cake



Whoever frequents my blog and reads a little bit of the description (rant :)) will  know how much I love pound cakes. Now here comes the ultimate King of cakes, RUM cake with fruits! It is a festive cake and brings back nostalgic memories of year ending (christmas and new year!! ) Rich, drenched, decadent, dense and a bite to die for- Rum Cake is here!

As I step into the last 2 days of the year 2016, emotions of mixed feelings starts to get heavy on me. Taking a moment to look back and see what the year had to offer - Ummm other than a few glitches, it went on very well. Thankful and grateful to the almighty for a 'No Drama' year :):) Strapping myself to take on 2017!


Coming to the cake, I have tried few different kinds of rum cake, last year baked a brown rum cake with caramelized sugar and all, but did not have an opportunity to click and document. Will do that some other time! This year made this super fantastic fruit rum cake, had to say a prayer before I started whipping butter and eggs :), because I tried to bake one with readymade chocolate cake mix and it did not turn out good taste-wise :(

So was very happy with the results of this sesky cake! :) Go ahead and give it a try! You have my blessings! hehe



Let us take a look at this Fruit Rum Cake!

Ingredients: 
  • 1/4 cup chopped dried apricots (can add any kind of dry fruits or tutti fruitti that you have)
  • 1/4 cup dried tart cherries
  • 1/4 cup golden raisins
  • 1/2 cup plus 1 tablespoons gold rum, divided
  • 1 1/2 cups all-purpose flour plus 1 1/2 tablespoons  plus more for pan
  • 1/2 cup (1 sticks) unsalted butter, room temperature, plus more for pan
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 1/8 teaspoon ground cloves
  • 1 tablespoons vegetable oil
  • 3/4 cups plus 1 tablespoons (or more) sour cream
  • 1 cups raw sugar, plus more for serving
  • 1 tsp vanilla extract
  • 3 large egg yolks
  • 1 large egg
  • 1/2 cup powdered sugar


Preparation:




  • Combine apricots, cherries, raisins (or tutti fruitti) and 1/4 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 1 1/2 tbsp flour and toss to coat, set aside.
  • Preheat oven to 350F(180C). Thoroughly butter pan, making sure to get into all the curved or ridged places, dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 1 1/2 cups flour in a medium bowl to combine. 
  • Whisk reserved rum, oil, and 3/4 cup sour cream in another medium bowl to combine.
  • Using an electric mixer on high speed, beat 1 cup raw sugar and remaining 1/2 cup butter in a large bowl until light and fluffy, about 4 minutes. 
  • Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Add vanilla extract and beat for few seconds. 
  • Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. 
  • Fold in reserved dried fruit. Scrape batter into prepared pan, smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 60–70 minutes( I baked exactly for 60 min). Transfer pan to a wire rack and let cake cool in pan 15 minutes. 
  • Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 1 tbsp rum. Let cool completely, about 3 hours.
  • Mix powdered sugar and remaining 1 tbsp sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake, so keep it nice and thick), until smooth. 
  • Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.

njoY!! happY bakinG!!



Notes:
Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.
Buttering the pan and dusting with flour is a must step to get nice brown coating. 
You can make use of more rum to soak the cake after it is cooled down. Depends on your taste. I added 1/4 cup more rum for soaking. 
Please take a portion of the cake and keep aside for kids before you soak the cake further with the rum :) 
recipe courtesy from epicurious site!


Sunday, December 25, 2016

Pretzel Chocolate Hugs



Now I had to come up with a cute name for this goody :) so the word 'Hug' in the name :)
A quick, no stress, fun happy treat for everyone! All one needs to do here is assemble Pretzel, Kisses (chocolates) and M&Ms.  Involve kids into doing these cute little treats.

Long time back one of my friends had made these and I loved the idea of it. Zero effort needed and it looks so beautiful. You can make it in bulk for party occasions or get togethers! My kid gets excited when I tell him that we are making pretzel hugs, his job is to peel the kisses wrapper :) I get so lazy when it comes to unwrap the chocolates. So it is a win win situation for me :)


Keep these beautiful treat in a transparent air tight container on your kitchen counter. A treat for the eyes and taste-bud! The combo of crunchy salty pretzel and soft kisses with m&m flavor makes it a perfect bite!

I have made this so many times, this batch is made with peppermint flavor for holidays! You can add your favorite flavor of chocolates and enjoy!

Let us take a look at this Pretzel Chocolate Hugs recipe:


Ingredients:

  • Pretzels
  • Kisses chocolates
  • M&Ms

(You can take as many as you want)


Preparation:

  • On a baking sheet, lay out a parchment paper and neatly place pretzel on it. Keep kisses chocolate on it. Bake on 200F(100C) for just 5-7 minutes. 
  • You will see the chocolates softening up. Take the sheet out and place M&M on it in the center and gently press it down. 
  • Once all the M&Ms are on pretzels, stick the tray it in the fridge for sometime or leave it on the counter-top till the chocolate hardens. 
  • Enjoy the hugs as a happy treat!

njoY!! happY cookinG!!



Friday, December 16, 2016

Butternut Squash Soup


  
Winter brings a sense of coziness along with it. I just want to sit and sip on my hot soups or drinks while I wrap myself in a warm soft blanket and slide my feet into a thick pair of socks to keep them extra warm ( I fall in the category where my hands n feet get cold first then the rest of the body). Sit by the fireplace and watch some favorite TV or play a family board game. Sounds all nice BUT shorter the winter season better it is <<winks>>

We are a soup loving family! So I don't leave an opportunity to try different kinds of soup. From manchow to tortilla to minestrone to cheddars to mulligatawny to greens to squash soups! Yet to try french onion and bisque at home :), that is reserved for the restaurant visits :) This soup is no different. It is very creamy with a sweet taste to it and the color is oh so elegant that I can just sit looking at it :):)


  
Butternut squash has a silky texture and sweet taste to it, it is very yummy! My kid's favorite ravioli is also made of butternut squash. I literally pop it in my mouth instead of a dessert. It is that good. This soup is rich and pretty looking one :)

Butternut Squash (and all other nice squashes) is everywhere in the supermarket in this season, one cannot escape it. It is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is full of vitamin A, potassium and fiber.
Contrary to the name, winter squash is grown in the summer and harvested in the fall. Due to it's thick, tough exterior, it can be stored for several months and eaten during the winter season.


  
So let us take a look at this fantastic Butternut Squash Soup:

Ingredients:
  • 1 medium butternut squash
  • 1 med size onion, chopped
  • 2 inch ginger chopped
  • 1 tsp sage
  • 1 tsp thyme
  • 1/2 tsp pepper powder
  • 3 cups vegetable stock
  • 1/2 cup heavy whipping milk (optional if you want creamy and thick soup)
  • salt to taste
  • 1-3 tbsp olive oil
  • garnishes : pumpkin seeds or parsley or sour cream, crackers.


  
Preparation:

Stove top:
  • Peel, deseed and cut the butternut squash into cubes.
  • In a pan, heat oil, add onions, sage, thyme, pepper powder, ginger, salt and saute till onion is translucent. Take it out and keep aside. 
  • In the same pan, add more oil and add cubed butternut squash in the pan and let it cook for 8-10 minutes till they become soft. ( you can brown a small batch of butternut squash cubes, gives a nice smoky flavor)
  • Add onion mix to the cooked squash,  and the vegetable stock. Mix everything together and bring it to boil. 
  • Add heavy whipping cream, mix and simmer for a few minutes. 
  • Now with an immersion blender, puree the contents of the soup in the pan itself (or transfer to a blender and make a smooth paste)
  • Serve hot and garnish with parsley, pumpkin seeds, crackers or sour cream.
In Instant Pot Pressure Cooker:
This is the first recipe shown in the handy recipe book of Instant pot! Had to try it out in it :)
[ Not used heavy whipping cream ]
  • Put the Instant Pot on Saute mode, as the word HOT appears on the display, add chopped onions, sage, salt, pepper and saute for till onions are translucent.
  • Just scoot the onions to a side and add handful of squash cubes to cover the bottom. Let it brown, say for about 5 minutes while stirring infrequently.
  • Next add rest of the squash cubes, ginger, thyme and stock.
  • Close the lid of the instant pot, press manual and adjust the time to 10 minutes of pressure cooking.
  • When time is up, you can do a QR (quick release) 
  • With an immersion blender puree the contents in the pot itself. If you dont have one, blend it to a smooth paste in a blender and transfer it to a bowl. 
  • Garnish with sour cream, seeds or parsley, crackers. Serve Hot!!

njoY!! happY cookinG!!

You may also like: Manchow Soup,  Chicken Tortilla Soup 





Health Benefits: 
Butternut Squash is rich in Vitamin A. Getting enough potassium in your diet is just as important as lowering your sodium intake when it comes to maintaining a healthy blood pressure high potassium intake is associated with a decreased risk of dying from all causes. The risks for developing asthma are lower in people who consume butternut squash that is high in beta-carotene, the antioxidant that gives certain fruits and vegetables their bright orange pigments( like orange, carrots, pumpkin)  It is also shown to decrease risks of getting colon and prostate cancer when squash is consumed. It provides high amount of fiber. It is known to boost your immune functions.
People with kidney issues must avoid eating squash because it becomes hard for the body to remove excess potassium from the blood.
source: medicalnewstoday.com

Wednesday, December 14, 2016

Soppina Huli (Spinach in Coconut Sambar Gravy)




  Soppina Huli (tangy and spicy curry of greens) is a karnataka favorite coconut based sambar curry. It is that kind of a curry where you want to lick off the whole plate and then continue doing so off your fingers :):) before you give out a burp :):) Soul satisfying indeed.

The blend of whole spices with grated coconut along with tamarind pulp and jaggery makes this a unique dish. Lastly the ultimate stupendo- fantabulous tempering acts like a showstopper to take this curry's taste to another level. It goes very well with rice, roti, idlis, dosa etc. Beautiful part of this preparation is you can use any major green leafy vegetable or a combination of it. You can also makes use of squashes, potatoes, pumpkin, turnips etc!

I have used spinach in my curry preparation. Traditionally this is made with amaranth leaves (lal bhaji, keera), or mix of amaranth leaves, dill leaves, spinach etc. So feel free to use whatever you have at hand and make this delicious curry.


One morning as I was getting out of my bed, I thought of making spinach curry using coconut (something different than usual) with rice and plantain sabji. I was sipping on my tea while browsing through my instagram pics, came across Sia's recipe of harive soppina huli from monsoon spice blog. I couldn't think beyond that, I had to make the curry. Eyes set, mind set all I had to do was execute it.

I have also purchased this Instant Pressure Pot an Electric Multi-functional pressure cooker, during black friday sale and I was in a mood to start experimenting with it. So that was that... droolicious curry in IP pot :) Came out fantastic.....:)

I have mentioned how to make this dish in both ways, Stove top and IP way.

Without any further delay, let us take a look at this Soppina Huli Recipe:

Ingredients:
  • 1 lb frozen spinach (or fresh)
  • 1/2 cup yellow moong dal soaked for 15 minutes (1 cup if already cooked) - Originally toovar dal is used but I use yellow moong dal in most of my cooking.
  • 15 cherry tomatoes or  (3 medium tomatoes)
  • 4-5 large cloves of garlic, peeled and slightly crushed
  • 1/2 tbsp jaggery (adjust as per taste)
  • 1 tsp turmeric powder (haldi)
  • 1/4 tsp asafoetida (hing) (Optional)
  • salt to taste
For Coconut Paste:
  • 3/4 cup grated coconut (fresh or frozen)
  • 1 large marble sized tamarind pulp or ¾ tsp tamarind paste
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp coriander seeds (dhania)
  • 3-5 dry red chillies
  • 1/4 tsp black peppercorns
  • 1 1/2 tsp urad dal (split blackgram dal)
  • 1 1/2 tsp chana dal (split chickpeas)
  • 1 inch cinnamon stick 
  • 3-4 cloves
  • 1/2 tbsp oil (optional coconut oil)
For Tadka/Tempering: (to bring that authentic taste)- one can skip it to keep it simple and subtle.
  • 1 medium onion, thinly sliced
  • 4-6 large cloves of garlic, peeled and sliced
  • 1 tsp mustard seeds (rai)
  • 2 dry red chillies broken into pieces
  • 1 tsp cumin seeds
  • few curry leaves
  • pinch of asafoetida (hing)
  • 1 tbsp oil (preferably coconut oil)





Preparation:

Method 1: Using Instant Pot:


 







  • Keep yellow moong dal soaked for 30 minutes, drain out the water and keep aside.
  • Keep frozen spinach aside (ready to use). If you have fresh spinach, clean, wash, chop roughly and keep aside.
  • Get your wet coconut curry paste ready by heating 1/2 tbsp of coconut oil in a pan and add cinnamon stick, cloves, cumin seeds, coriander seeds, urad dal, chana dal, black pepper and dry red chillies. Roast them on medium flame for about a minute or two until the spices are nicely roasted and change color. 
  • Transfer the roasted spices to the mixer or food processor jar and add freshly grated or frozen coconut and tamarind pulp. Add about 1/4 -1/2 cup of water and grind it to a smooth thick paste. Keep it aside.
  • Start your Instant pot and put it on saute mode. 
  • Once the indicator turns on, add oil, add garlic cloves, stir quickly, add tomatoes and stir again for a minute, add turmeric, jaggery, hing, saute quickly for few seconds.
  • Now dump the frozen spinach into it. Also add the yellow moong dal and pour the wet coconut masala into it. Add 1-2 cups of water to thin it out, mix everything and add salt. 
  • Close the lid. Change the setting from saute to Manual mode. And set it for 10 minutes. ( If you have moong dal that is already cooked, then set the timing to 5 minutes)
  • Let it release the steam by natural process (NPR). It will take about 15 minutes.
  • Open the lid, stir everything again and your curry is ready. Adjust water and salt accordingly.
  • If you want to keep the curry simple, there is no need for additional tadka. 
  • But to get that authentic taste and extra flavors you will have to add this fantastic tadka to it.
  • Prepare the tadka by heating oil in a pan. Once hot, add the sliced garlic and fry them until they turn golden brown. Add mustard seeds, cumin seeds, dry red chilli. As the mustard seeds pop and splutter, add hing and curry leaves and fry them for 15-20 seconds. Next add the thinly sliced onion and sauté until they turn golden brown, about 2-3 minutes, on medium flame. 
  • Turn off the flame and transfer the tadka to the spinach gravy and cover with the pot so that the flavors stay in. 
  • Enjoy this fantastic soul comforting Soppina Huli gravy with rice or any kind of flat bread. Add a dollop of ghee over it for ultimate pleasure :):)

Method 2: On the stove top
  • Wash the spinach bunch thoroughly and separate the leaves from stems. Chop it roughly and keep aside. Place the chopped leaves and stems in a pressure cooker pan along with washed tomatoes, turmeric, jaggery, peeled garlic cloves and salt to taste.
  • Wash the moong dal, add the dal to pressure cooker pan along with spinach leaves. Add about 5 cups of water, close the lid and pressure cook on medium flame for 3-4 whistles.
  • Peel and slice the onion and garlic cloves for tadka and keep them aside until needed.
  • Prepare the coconut paste. Heat 1/2 tbsp of coconut oil in a pan and add cinnamon stick, cloves, cumin seeds, coriander seeds, urad dal, chana dal, black pepper and dry red chillies. Roast them on medium flame for about a minute or two until the spices are nicely roasted and change colour.
  • Transfer the roasted spices to mixer or food processor jar and add freshly grated or frozen coconut and tamarind pulp. Add about 1/4 -1/2 cup of water and grind it to smooth thick paste. Keep it aside.
  • Once the dal is cooked, gently open the lid once the pressure is released completely. Mash the dal and tomatoes with a help of a masher or with the back of ladle. Place the pan on the gas and bring the dal to gentle boil on medium heat.
  • Add the coconut paste and about 2-3 cups of water depending on how thick you prefer the gravy to be. Adjust the seasonings and reduce the heat to low to let the gravy simmer for 8-10 mins.
  • As the gravy is simmering, prepare the tadka by heating oil in a pan. Once hot, add the sliced garlic and fry them until they turn golden brown. Add mustard seeds, cumin seeds, dry red chilli. As the mustard seeds pop and splutter, add hing and curry leaves and fry them for 15-20 seconds. Next add the thinly sliced onion and sauté until they turn golden brown, about 2-3 minutes, on medium flame.
  • Turn off the flame and transfer the tadka to the simmering gravy. Mix well and turn off the flame. Cover and let the gravy rest for 10-15 minutes for the flavours to blend well.
  • Enjoy this fantastic soul comforting Soppina Huli gravy with rice or any kind of flat bread. Add a dollop of ghee over it for ultimate pleasure :):)
njoY!! happY cookinG!!
You may also enjoy other greens and leafy vegetable curries like:
Health Benefits: 

Spinach has a high content of vitamin K and is useful for protein modification and plays an important role in protecting bones from osteoporosis. Spinach is also high in fiber, which helps break down food and keeps your digestive system moving.One cup of spinach is all you need to get a full day’s requirement of vitamin A. That’s good news for your tired eyes. Very rich in iron content, that’s why vegetarians and anemics are encouraged to eat lots of spinach for healthy blood and proper red blood cell production.If you are prone to asthma attacks or have difficulty breathing, include spinach in your diet. The beta-carotene, vitamin C, vitamin E, potassium and magnesium in spinach all have anti-asthmatic properties.



Sunday, December 11, 2016

Eggless Coconut Cookies



I am in a baking mood these past few days as my house is set up for holiday season with a Christmas tree (we celebrate it for the holiday spirit) stockings, lights, wreaths etc. Peppermint goodies, hot chocolate box stuffed and stored, only thing remaining is to get gifts and gift wraps :)

Cold wind and air is slowly creeping in, my yard is going all dry and can view naked trees all around the neighborhood. Waiting for a light snow shower to get that magical moment during holidays! (Many may not agree with me, but I am all that oh so predictable cheeeesy gal out there :))


 So my son comes up with a request of wanting freshly baked cookies for him. Now my motherly instincts instantly kicked in big time:) Had to tell my husband like 10 times, my son has asked me to bake him some cookies :) and as usual he nods his head and brushes off my enthusiasm :).  I frantically start looking for some cookie recipes.
Came across these lovely eggless coconut cookies from blend with spices blog. I had to try it and I am glad I did. Just tweaked a little. They taste awesome. Goes perfect with your hot cup of tea or coffee and yes milk for my kiddo.

Let us take a look at these eggless coconut cookies.


Ingredients:
  • 1/4 cup wheat flour
  • 1/4 cup all purpose flour
  • 1/4 cup Sugar
  • 1/4 cup unsweetened dessicated coconut
  • 1/4 cup unsalted butter, melted and at room temperature
  • a pinch of salt
  • 1/2 tsp vanilla essence
  • 1 tbsp milk or as needed
  • 1 & 1/2 tbsp unsweetened dessicated coconut for garnish
  • 2 tbsp crystal sugar (optional)
Yields around a dozen cookies. Double the measurements to get more...




  









Preparation:
  • In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
  • Add the vanilla and salt and combine.
  • Now add the wheat flour, all purpose flour, and dessicated coconut to it and mix everything.
  • Then sprinkle the milk little by little over it and mix well to make smooth dough. The dough should be very soft.
  • Preheat the oven to 350F/180C.
  • Divide the cookie dough into 10 -12 round balls and flatten them with your palms to give the shape of your liking.
  • Sprinkle the top of the cookies with coconut and crystal sugar and place them on a baking tray lined with parchment paper spacing about 1 inch apart.
  • Bake the cookies in the preheated oven for anywhere between 16-18 minutes.
  • Remove them from the oven and let them cool down for 5 minutes. Place them on a wire rack and allow them to cool.
  • They will be soft when taken out, but will firm up once they cool.
  • Store in an airtight container.

you may also like -



njoY!! happY bakinG!!

Wednesday, December 7, 2016

Baked Potato Wedges


One of the easiest appetizers/snack one can make without going all crazy. Most of the kids love potatoes. This makes a perfect snack for the kids when they get back home after a long day at school. All you have to do is marinate quickly with herbs on hand and throw in some paprika, pepper pwd, salt, Evv oil and bake... while the oven does its work, you can sip on your cuppa chai or coffee till the oven goes ding! :)

Best version to consume potatoes is either baked or boiled. But a little bit of oil and cheese goes a long way. These baked wedges are simply addictive. Makes a great side dish for big parties! You can make a big tray of it with minimum sweating :) I swear :):)


Ingredients:

  • 3 big size potatoes or 6-7 small size potatoes
  • 1/2 tsp paprika
  • 1 tbsp olive oil (can add more if you wish)
  • 1/2 tsp pepper powder
  • 1/2 tsp each rosemary, thyme (dry or fresh)
  • 1-2 tbsp shredded cheese of your choice ( I like parmesan)
  • salt as per taste



Preparation:
Wash, clean and pat dry the potatoes. Cut it into long wedges. You can keep the skin on. (just love it that way)
Mix all the ingredients and let the wedges get slathered in the oil and herbs mixture.
Take a baking tray, place a parchment paper or silver foil, spray some oil.
Pour the wedges into the tray and spread it out.
Heat the oven to 400F /200C and bake for 30 minutes. After 15 minutes, just turn sides of the wedges.
Serve hot as is or with your favorite dip or ketchup.


njoY!! happY cookinG!!

Health Benefits:
Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health. It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones. It has vitamin B6 which supports heart health. Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory.


Monday, December 5, 2016

Crinkle Cookies



One doesn't need any excuse or occasion to indulge in some goodness loaded with chocolate/cocoa. Here is an awesome recipe to make these gorgeous crinkle cookies, the name because of its appearance:) It will take a 'pretty' spot on your coffee table while you entertain your guests at home and these crinkle cookies may just be the star of your conversation :) :) I promise you will love these.

Baking cookies automatically puts you into that happy mood space. The aroma that lingers in your kitchen/home is very pure and very holiday-ish :) I simply love cocoa flavor. Be it in the milk, cake or cookies. That richness, smoothness, beautiful texture- it's pure romantic :P


Try these cookies for any holiday season (or not), make it anytime you feel like!


Let us check out the Crinkle Cookies recipe:


Ingredients:
  • 1 cup all purpose flour (Maida) 
  • 1 tsp baking powder 
  • 1/2 tsp any coffee powder 
  • 1/4 tsp salt 
  • 1/2 cup cocoa powder (I use hershey or godiva) 
  • 3/4 cup sugar 
  • 2 eggs (room temperature) 
  • 1/4 cup vegetable oil 
  • 1 tsp vanilla essence 
  • 1/2 cup powdered sugar


Preparation:



  • In a bowl whisk together flour, baking powder, salt and keep aside.
  • Beat together cocoa powder, sugar and oil in a bowl till it forms a black sticky mass. 
  • Add 1 egg at a time and beat well in a bowl. Add coffee powder and vanilla essence and beat again.
  • Add the flour mixture little by little slowly to the liquid ingredients and mix well with a spatula until incorporated. Do not overdo it.
  • The dough will be super sticky. Cover the bowl with a lid and chill it overnight or for at least 4 hours in the refrigerator, you can leave overnight if possible.
  • Make small balls from the dough and keep it ready.
  • Preheat the oven at 350F/180C.
  • Take the powdered sugar in a bowl and roll the balls in the sugar ensuring they are well coated and fully covered with the powdered sugar.
  • Place the balls on a greased baking tray leaving 2 inch gap between them and bake for 15 minutes- 18 minutes.
  • Take out the tray and leave it on a wire rack for 5 minutes. Crinkle Cookies are ready to be relished.


njoY!! happY bakinG!!

You can bag it and give away as goodies to your friends, neighbors and relatives!!


You may also like other recipes like: 

Recipe courtesy: Radhika Subramanian.

Thursday, November 24, 2016

Baked Chicken Tikka (Whole)



I usually tend to bake a whole Chicken during Thanksgiving occasion. Turkey is traditionally roasted during Thanksgiving but is too bland and too big a bird for me, so I turn to my all favorite chicken. Let me tell you one thing, when you bake this bird in your own oven the satisfaction you will get is out of this world :) [ I know, animal right activists better stay away from this post :)]

It is very simple to bake, all you have to do is clean the chicken nicely, make your masala(marination) and stuff it inside out, then say a small prayer and leave it in the oven to work its magic! :) My kid is thrilled whenever I bake a whole chicken! I also like to stuff it with biryani sometimes [ that recipe some other time :)] 


I usually place the roasted bird on a bed of some fancy rice preparation and then serve it with baked beans, brussel sprouts, smashed potatoes, some soup, and a dessert making it a full fledged calorie loaded meal! 

So for now, let us take a look at the Baked Chicken Tikka.

Ingredients:
  • 1 mid-size chicken (whole)
  • 1/2 packet chicken tikka masala (shaan)
  • 5 tbsp lemon
  • 4 tbsp oil( or butter)
  • 1 1/2 tbsp chili powder (that gives color like Kashmiri or Byadgi) 
  • pinch orange color (optional)
  • 1 tsp ginger garlic paste
  • 2-3 tbsp butter (for basting)
  • salt as per taste 
  • 4 tbsp vinegar (for cleaning chicken)

Preparation:
  • Clean the chicken nicely inside out with some water and vinegar. This also takes away the raw smell of the chicken. Make small cuts all over the chicken with a sharp knife, so that when we coat the masala it gets in it and marinates well.
  • Make a mixture of 1 tbsp lemon + 1 tbsp oil/butter + 1 tsp ginger garlic paste + 1 1/2 tbsp chili powder 
  • Coat the inside of the chicken with this paste.
  • Now make a mixture of chicken tikka masala + 4 tbsp lemon juice +3 tbsp oil/butter. Coat the outside of the chicken with this paste nicely. Tie those chicken legs together with a thread.
  • Marinate it for good 4 hours or overnight.
  • Remove it from the fridge and preheat your oven for 400F/200C. Take a baking tray and place cooling or grill rack over it and then place the marinated bird on it.
  • Baste with butter all over it and bake it for 30 minutes. 
  • If you like it nicely roasted, apply butter or oil every 15 minutes. 
  • After 30 minutes, flip the chicken and bake for another 30 minutes. Every oven can have slightly different settings. So after 1 hour of cooking, test it by piercing with a sharp knife, if the knife comes out smoothly that means your chicken is done.
  • Lastly just put the oven on a broil mode for say 3-5 minutes to get those burnt marks. 
  • Take it out and serve with Masala Bhat, Beans, Lemon Wedges, Sliced Onions, Raita etc.


njoY!! happY cookinG!!

Notes:* I like spicy marination on my Chicken as per my taste buds, you can go easy with chili powder and take little less portion of tikka masala as well.


Health Benefits: Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat. Apart from protein, chicken is rich in several minerals like phosphorus and calcium, that helps keeps bones in mint condition. Also, it has selenium which has been known to cut a risk of arthritis.Chicken has two nutrients that are great for reducing stress – tryptophan and Vitamin B5. It boosts immunity (remember how we eat chicken noodle soup when we are sick?) and promotes good heart health as it is rich in vitamin B6, plays an important role in preventing a heart attack. so I say YAY to chicken!

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