Butterscotch Apple & Walnut Cookies

Butterscotch Cookies are simply gorgeous. I think it looks and tastes awesome. So a mention to its looks is unavoidable. This is the second time i am trying a butterscotch cookies and so there is a shot of apple and walnuts to take it another level of taste.

Preparing the butterscotch is slightly tricky when you try it for the first time. When you add the butterscotch into the cookie mix it is likely that it solidifies. So in each trial i come out with some solution so the butterscotch gets incorporated into the dough without turning hard.

the recipe

Plain flour (Maida) - 150 gms

Wheat flour - 150 gms

Sugar - 100 gms

Brown Sugar - 75 gms

Butter - 100 gms (50 + 50) @room temperature

Walnuts - 100 gms

Apple -2 medium sized

Vanilla extract - 1 tsp

Baking powder - 1/2 tsp

Baking soda - 1/2 

Salt - 1 generous pinch (omit salt if you are using salted butter)

Milk - 3-4 tbsp

Egg -1

Water - 3-4 tbsp

Method

Measure both the sugar and powder it. Divide it into two portion. One portion is to be used up for the butterscotch. Place the other half in a bowl. Mix the flour, baking powder, salt and baking soda. Sieve it once and mix with sugar. Keep it aside. This forms the dry ingredients.

Deseed the apple and blend it to form a puree. I dint peel the apple. It is left to you how you puree them. No probs whatever the method. You may have to use 3-4 tbsp milk while blending.

Place 50 gm of butter and soften it with a folk. Add the egg and just beat it till mixed. Pour the apple puree into it.  Place all the dry ingredients into the bowl and mix till the ingredients turn into a cake like batter. Well, this is a cookie but we are not talking dough, instead it is a thick batter. Once this is done, cover the bowl and keep it aside or keep it in a refrigerator.

Method to prepare the butterscotch....this is tricky

If you browse through the web you can see many recipes for butterscotch, prominent ingredients being butter, brown sugar, vanilla and cream. I am going to share with you my own recipe...which has not let me down thus far, when i have used this in cookies as well as puddings.

Place half of the powdered sugar mix in a heavy bottom saucepan, in medium heat.When the sugar is almost melted add 50 gm butter and keep stirring till the butter is fully incorporated. Turn to low heat and add water. The butterscotch will loosen up. Turn off heat and keep stirring continuously. When it has reached pour tablespoons of butterscotch over the cookie batter and immediately mix the batter. Continue till the butterscotch is fully used up.Roast the walnuts and stir into the cookie mix. Place the batter in the refrigerator for one hour.

Preheat oven at 180 C.

Prepare a baking tray by applying butter and flour or just place a baking sheet. Spoon one tablespoon batter by leaving one inch space between cookies. Bake the cookies for 12 minutes.

Oven temperatures differ. Bake till the edge of the cookies start to brown.

The recipe goes to Bake Fest

Chocoban Milk Shake

Chocoban = Chocolate + Banana

ingredients to make 2 cups 

Banana - 2
Grated Chocolate - 4 to 5 tbsp ( Instead of chocolate you can use chocolate horlicks, boost or bourvita)
Sugar - to taste
Milk at room temperature - 2 cup (measure according to the serving glass)
Hot milk - 1/2 cup (to dissolve the chocolate)

method

Place the grated chocolate in a cup and pour the hot milk and gently stir so that the chocolate dissolves. Into a mixer jar add the chopped banana and the milk dissolved with chocolate. Blend it till you get a smooth mixture. Add the remaining milk and blend again for about 3 seconds. Check sugar and add more sugar if required. Place the milk shake in the refrigerator for half an hour (i kept it in the freezer for 15 mins bcoz kids were impatient...). Blend it again for 3 seconds. This makes the milkshake frothy. Serve it in tall glasses garnished with grated chocolate.

Dates & Vermicelli Payasam

A very easy Payasam recipe for  festive or normal days


the recipe

Dates – 15
Water – 200 ml
Vermicelli – ½ cup
Water – 100 ml
Milk – 100 + 300 ml
Sugar – 4 tbsp
Ghee – 1 tbsp
Almonds & Cashewnuts – ½ cup
ingredients to be powdered

Cardamom – 5
Cumin – 2 pinch
Dry Ginger Powder – ½ tsp or 1/3rd inch piece

The combination of cardamom, cumin and dry ginger powder is used to balance the sweetness from the dates.
the method

Deseed and chop the dates and cook it in water till mushy. Once the dates are cooked, stir it well to form the consistency of a pulp. Keep it aside.

Heat ghee in a saucepan and fry the cashewnuts and almonds. Drain the nuts and keep it aside. Saute the vermicelli in the remaining ghee and add 100 ml water and 100 ml milk and let the vermicelli cook. Once done add the remaining milk, cooked dates, sugar and fried nuts. Powder the cardamom, cumin and dry ginger with about 1 tsp sugar and add it to the payasam. Stir well and serve hot.

Strawberry u/d Chocolate Cake (eggless) - Happy Valentine's Day

Happy Valentine's Day. V- Day is not officially celebrated at home so I am not detailing much about it. I prefer to celebrate the day 'coz you can have another day of gifting & cheer... :-)

This cake is an eggless one as mentioned and it was tasty....the downside up was sweet with all that brown sugar in there...and the tiny pieces of strawberries however baked and merged itself into the batter...that is why u can see some gaps in there..the only suggestion besides this recipe is to just halve the strawberry  so that it stays intact even after it is baked...

ingredients for the upside down base

Strawberry – 10-12 nos, chopped
Brown Sugar - 4 tbsp
Butter – 2 tbsp
Dry ingredients for the cake

Flour – 1 1/2 cups (150 gms)
Cocoa powder – 3 tbsp
Baking powder – ¾ tsp
Baking soda – 1/3 tsp

ingredients for the wet mix

Brown Sugar – 4 tbsp
Condensed milk – 200 ml
Milk – 20 ml or cream - 3 tbsp
Oil – 7 tbsp
Vanilla extract – ¾ tsp

Method

Preheat oven at 180 C.

Prepare a heart shaped pan or a pan of your choice (butter the pan and sprinkle flour and dust off excess flour). Place a butter paper which is generously spread with butter. Sprinkle the brown sugar evenly and place the chopped strawberries evenly. Keep it aside.

In a bowl mix together the wet ingredients and stir till the brown sugar is melted.

Sieve together the flour, baking powder, baking soda and cocoa powder.

Stir in the dry ingredients into the wet ingredients. Stir till no lumps are found. Immediately pour the batter into the prepared pan. Bake at 180 C for 25 - 30 minutes or until a skewer inserted comes out clean.

Take the cake out of the oven and let it cool for 10 minutes. Since you have a butter paper at the bottom, taking the cake out is an easy task. Just turn it into a plate, cut it and eat it..thats it...

cheers

Buttermilk Fruit Cake - - - - - Eggless

After the MARBLE FRUIT CAKE recipe, this is yet another fruit cake I prepared during this season. The reason is nothing but last Christmas i had kept the Kerala Fruit Cake / Plum Cake recipe to be published on the day before Christmas and it never happened. So this year I am on a spree to prepare fruit cakes and i have researched and shortlisted many recipes to be tried. Do stay tuned to this space for more fruit cake recipes.

This Buttermilk Fruit Cake recipe is adapted from Joy of Baking and this was just perfect. I have slightly adjusted the quantity of flour and buttermilk to suit the kind of maida / flour available in Kerala. I feel the volume of flour is less for what we get here. There is also a healthy twist to this recipe. I have added wheat flour to more than half part of the flour. The cake was perfect and there was lot of appreciation from my family and colleagues who had this cake. So, if you love some positive comments do try this one. It is a foolproof recipe (with lots of thanks to Joy of Baking).

the recipe

dry ingredients
Flour (Maida) – 100 gms
Wheat flour – 140 gms
Sugar – 160 gms
Nutmeg – 1/3 of a seed or 1 tsp nutmeg powder
Cinnamon – ¾ inch piece or 1 tsp Cinnamon powder
Baking soda – 1 tsp
Salt – 1 generous pinch

Dry fruits – coarsely chopped

Dark raisins – 80 gms
Dates – 100 gms approx ( I used about 15 dates)
Golden raisins – 100 gms

Wet ingredients 

Buttermilk – 250 – 260 ml
Melted butter (unsalted) – 120 gms
Vanilla extract – ¾ tsp


the method

Preheat oven at 170 C. Prepare a round cake pan by applying butter and dusting flour. Place a round sheet of butter paper , parchment paper or any white paper on the bottom of the pan.

Sieve the flour, wheat flour,  salt and baking soda once. Powder the sugar alongwith the nutmeg and cinnamon (if using whole spices). 

Place the flour mix in a bowl. Use about 1/4th of the flour to coat the dry fruits (this is to prevent the dry fruits from sinking into the bottom of the cake).

 To the remaining flour mix, add the sugar mix and mix well.

Melt butter in a pan and let it cool to room temperature. Pour the buttermilk and vanilla extract and mix well. 

Pour the wet ingredients into the dry ingredients and add the flour coated dry fruits, mix quickly and immediately pour into a prepared pan. 

Bake at 170 C for 35 – 40 minutes or until a toothpick inserted comes out clean. If the cake starts to brown after about 15 to 20 minutes, cover the cake pan with a parchment paper.

Serve warm or cold.

We had this for breakfast. You can keep the dry ingredients ready a day or two before and keep the chopped dry fruits in the refrigerator. Whenever you feel like baking just mix and bake.

cheers...

....if you like this blog dont forget to click the LIKE button on Facebook Fan page 

also read
Marble Fruit Cake

Pazham Nurukku (Traditional Onam Breakfast)

I stumbled upon the name 'Pazham Nurukku' while I was preparing an Onam related article for the publication I was working for. It would have been the year 2005 or 2006 and an immediate search for recipe did not yield any result. Every year then on I would remember about the Pazham Nurukku during Onam season. Finally, one day there was a recipe in the The Hindu - Metro with a title, 'Pazham Nurukku in Chocolate cups'. Well I knew the chocolate cup part is slightly weird for a traditional Onam breakfast. Recently i made another search in the web and got to read various Pazham Nurukku recipes  and here we go i tried it and i knew why people gave so many nostalgic account of eating the Pazham Nurukku on an Onam day morning with lots of papad. 

I have prepared a very simple and easy to prepare recipe and have avoided the use of coconut milk and cardamom powder which i read but which i thought could be ignored. This tasted really good. Try it!!

the recipe

Banana / ethapazham  - 4
Jaggery, grated - 4 tbsp
Ghee - 1 tsp

the method

Cut the banana into 1 inch pieces with the skin on. Steam it till it is half done. Peel the skin.

In a sauce pan, add the jaggery and melt it. Strain it to get rid off any dust particles. Place the jaggery syrup in a heavy bottom pan. Place the pan in medium heat and add the banana pieces.Cover the banana pieces with the jaggery syrup till the fruit is fully coated. Turn to medium heat. The jaggery will start sizzling at this point and thicken. Gently tilt the sauce pan so that the banana is well coated and there is no more melted jaggery. Pour the ghee on top of the banana and shake well and then gently give a stir so that all the pieces are coated with the ghee. Serve warm with papad or serve as it is.

Pazham Puttu (Banana Puttu)

This is a recipe which i have learnt to prepare from my mother's aunt. As mentioned in my previous post, the banana used in this recipe is ethapazham which is a very nutritious fruit. The idea of mixing the puttu mix with banana is just to give a twist to the usual puttu with a sweet taste. The pazham puttu is usually prepared with rice flour and banana. I have prepared a wheat puttu with the fruit. Can be had as such or can be had with some milk and sugar. Try it....

the recipe

wheat flour - 1 cup

coconut, grated - 3/4 of a coconut or 1 (as much as you can grate)

salt - 1/2 to 3/4 tsp (or according to your taste)

water - 1/4 cup or less

            (or as required - the quantity of water is based on the texture of the wheat flour being used)

banana - 2 

if you do not have a puttu mould, just place the mix in a steamer and steam it.

the method

Mix the salt with the water and keep it aside.

Cut the banana into tiny cubes.

Place the wheat flour in a wide mixing bowl. Sprinkle the salted water (1 tbsp at a time) and mix with your finger as if to form crumbs. Repeat the process till the flour is just moist and crumby. Add the grated coconut gently run your fingers through the mix. Stir in the chopped banana and gently mix it. Take care that the wheat mix does not form lumps.

Boil water in a puttu maker or a steamer and fill the mould with the puttu mix. Cook for 2 minutes after the steam comes out of the lid.

Serve warm or hot with or without milk & sugar.

Also check out MEAT PUTTU

Pazham Pulissery (Banana in coconut & curd gravy)

Onam is round the corner and the pazham pulissery once had a prominent role in Onasadya. Yep, before the Sambar and Avial invaded the onasadya, it was the erissery and pulissery that was served as the main curries alongwith thodu curries like achar, puli inchi and the like.

Pazham pulissery is an easy recipe using ripe bananas aka ethapazham / nendrapazham (seen in the picture) that are specific to Kerala. This curry is a mix of the fruit, coconut and curd that will make you eat a lot of rice…indeed…

the recipe

banana - 2

water – 1 cup

turmeric – ½ tsp

green chilly – 3 or 4

cumin seeds – ¾ tsp

garlic – 3 cloves (optional)

shallots – 4 (optional

mustard seeds – ¾ tsp

grated coconut – ½ cup

water – ¼ cup

curd (beaten) – ½ cup

salt to taste

for the tempering

oil – 2 tsp

fenugreek seeds – ¼ tsp

whole red chillies (broken) – 3

curry leaves – 2 or 3 sprigs

the method

the recipe tastes good if cooked in a clay pot.

Cut the banana into two lengthwise and then chop them into small pieces. Boil 1 cup water in a clay pot and add the banana and turmeric powder. Meanwhile, grind the green chillies, cumin seeds, garlic, shallots and mustard seeds into a fine paste. Add it into the banana mix. Add salt and let the banana cook till it is soft and slightly mushy. Grind the coconut with about ¼ cup or less water into a fine paste. Add it into the cooked banana. Check the taste. If you feel it is less pungent you may add ½ tsp chilly powder (ingredient not included in the recipe). When the raw taste of coconut is gone, turn to low heat add the beaten curd and mix well. When the curry is hot enough but not boiled turn off heat.

In another pan, heat oil in medium fire and add the curry leaves, broken whole red chillies and fenugreek seeds. Stir well till the fenugreek starts to change its color. Pour it over the banana mix and close it immediately. Let it sit for sometime and then mix the pulissery and serve with rice.

The pulissery can be prepared in advance for the Onasadya. Preparing it previous day would be the best and refrigerate the same.

Apple & Raisin mini Galette

Galette is a French free form crusty cake. It is a free form because it can be done either with a home made dough or a ready to use puff pastry and the shape can vary according to one's taste with a sweet or savory filling. Since this was my first attempt at a galette i tried a mini version.

the recipe

Wheat flour - 1 cup

Butter - 40 gms or more

Salt - 1/2 tsp

Sugar - 1 - 2 tsp

Cold water - a little less than half cup

Apple - 2

Raisins - 2 tbsp

Cinnamon powder - 1/2 tsp

Sugar - 1 tbsp

Butter - 1 tsp

the method

Place the wheat flour, salt and sugar in a bowl and mix well. Chop half of the butter and crumble it with flour. Chop the other half of the butter and sprinkle it over the crumbled mix. Combine the dough by adding cold water little by little. Do not knead the dough. When the wheat and butter mix is brought together, press it down to a disc shape, cover and refrigerate for half an hour.

Meanwhile, peel the apple and slice it into thin pieces. Heat one teaspoon butter. Place the apple, sugar and raisin in the butter. Add cinnamon powder and gently mix for one minute. Turn off heat.

Roll the refrigerated dough into 2 cm thick pastry. Roll it gently so that the air bubbles are not pressed down. Leave about 2 inch from the sides and arrange the spiced apple slices. Fold the sides of the galette. Bake at 180C for 20 minutes or till it browns. Place the raisins between the apple slices. Serve warm.

Orange Cake

Whenever I see citrus fruits, I just think about using them up in my cooking: as a fresh ingredients or a cooked one. The reason is nothing but citrus fruits are very refreshing. Hope you will agree that even a simple lemon juice with a dash of salt is a way of rejuvenation when you are exhausted. If you are apprehensive about using salt in lemon juice, i would say it is highly recommended. This comes from my days in the NCC when salted and sugared lemon juice was served during breaks. 

The idea of an orange cake has been in my mind for quite some time. Somehow the addition of the whole orange peel kept me thinking whether i should try this or not. Finally, I stumbled upon an orange extract recently. I knew I cant buy it just for a one time use. So i thought about preparing orange soufflé, orange cupcakes, orange muffins and of course an orange cake to use the whole thing up. And then I dint buy the orange extract. An orange extract is not actually needed for the cake. Fresh orange is used to bring out the flavor. 

the recipe

Orange - 2

Flour - 3/4 cup

Baking powder - 1 tsp

Egg - 2

Caster sugar - 1/2 cup

Oil - 1/2 cup

Milk - 5 tbsp

Vanilla extract - 3/4 tsp

to prepare the pan

Butter - 2 tsp

Flour - 1 tsp

the method

Chop the one orange into tiny pieces along with the peel. Deseed the orange as you cut it. This can be done by cutting the orange into half horizontally and then cutting through the segments. Keep it aside.

Prepare a cake pan by greasing it with butter and then by sprinkling flour. Dust off excess flour. I used a bundt pan 'coz the cake mixture is moist

Sift the flour and baking powder three times. 

Preheat the oven at 180 C for 5 minutes.

In a bowl, beat the eggs one by one at minimum speed. Add the sugar 1 tbsp at a time and run the electric beater in swirls. When all the sugar is added turn to high speed and beat the egg and sugar mix until it has doubled in volume. Add the vanilla extract and mix well. Pour the oil and beat till thoroughly incorporated. (I use a spatula to mix flour). Keep aside 1/4 of the flour. Add the remaining flour in batches alternatively with tablespoons of milk starting and ending with flour.

Mix the chopped orange with 1/4 of the flour (this is to make sure that the orange doesn't get collected at the bottom of the pan). Add to the cake mix, mix well. Pour it into the prepared pan and bake at 180 C for 35 - 40 minutes. Check whether a skewer or knife comes out clean. Take the cake out of the pan after ten minutes or when the cake has partially cooled. Pour juice from one orange on top of the cake. 

afterthoughts:

If you feel the top of the cake is getting overly browned / burnt cover the cake pan with parchment paper after the first 12-15 minutes of baking.

I have used a whole orange in this cake - peel on.....kids may be fussy about eating the peel....the peel can be substituted with rind from one orange.

Oats & Banana Pancake

It is a simple breakfast recipe with loads of fibre. Pancakes are prepared for breakfast whenever i wake up late 'coz it is quick to prepare and no other accompaniments / curries are needed. The addition of eggs makes the pancake slightly rich in calories. It can be adjusted according to one's requirement or the eggs can be completely avoided. I like to try variations of basic recipes and hence i have added oats and banana and spiced it up with cinnamon.

the recipe

whole wheat flour - 3/4 cup
oats - 1/2 cup
banana - 2 (i have used the green long ones)
egg - 2
milk - 3/4 cup
sugar - 3 tbsp
salt - 1/2 tsp
cinnamon - 1/4 - 1/2 tsp (cardamom powder is a good alternative)
oil / butter - to grease
baking powder (optional) - 1/4 tsp
water - 1/4 - 1/2 cup






the method

Take a bowl and whisk the eggs. Add salt and sugar. Whisk again. Add 1/4 cup milk and mix well. Add the wheat flour 1 tbsp at a time and continue mixing. Add 1/4 cup milk when the mixture starts to solidify and add the flour. When the wheat flour, milk and flour is completely added check consistency. Add water as required (the final batter should be in a pouring consistency yet not watery ). Add the oats. In another bowl mash the bananas. Add it to the flour mixture. Add cinnamon /cardamon powder. The amount of sugar in the recipe gives a moderate sweetness. It can be adjusted according to taste.

Heat a gridle. Grease it with oil or 1/4 tsp butter. Pour about 4 tbsp batter. Flatten it gently. Turn it when it is lightly browned on one side as shown in picture. Cook the other side same way. Serve it plain or drizzle some honey.

Instant Papaya Jam

the recipe

Papaya, ripe and diced - 1 cup
Butter / Ghee - 1 tsp
Sugar - 2 tbsp
Nutmeg - 1 grating

the method

Cut the papaya pieces into small cubes and wash 2-3 times. Blend it into a smooth paste. In a non-stick pan pour the papaya puree and stir continuously till the water completely evaporates and it starts sticking to the pan. At this point add ghee and sugar. When the sugar has melted thoroughly grate the nutmeg just once.

Stewed Apple in Oats

I like to have oats 'coz they are easy to cook and are full of fibre. The same taste makes it boring and therefore tried to add apples and a little bit of spice.

the recipe

Oats - 1/2 cup

Water - 1 cup + 1/2 cup

Salt - 1/4 tsp

Sugar - 3 tbsp + 1 tbsp

Apple - 1

Cinnamon powder - 1/4 - 1/2 tsp

Milk - 1/2 cup

Cook oats with salt and 1 cup water. Make a sugar solution with 1/2 cup water and 1 tbsp sugar in a sauce pan. Cube the apple into small pieces and place it in the sugar solution (retains the colour of the apple). Cook the apple for 5 minutes. Add the cinnamon powder, mix well and cook for one more minute. Now add the stewed apple into the cooked oats. Add 3 tbsp sugar. Mix well. Add milk and let it boil for 5 minutes. Serve hot.

Banana Fritters

Banana Fritters is a popular evening snack prepard with a type of banana exclusively available in Kerala (sometimes found in Tamilnadu too). The traditional recipe may not have the sesame seeds. I have added it to give a difference to the taste and appearance of the pazhampori as it is known and found in almost all bakeries and tea stalls of Kerala. Flour - 3/4 cup Rice flour - 1 tbsp Salt - 1/4 tsp Sugar - 3 tsp Sesame - 1/2 tsp Turmeric - 1/2 tsp (for colour) Water - 3/4 - 1 cup Banana - 3 Oil - to deep fry Prepare a thick batter with the flour, rice flour and water. Add salt, sugar, turmeric and sesame. Cut the banana into 3 strips. Dip the banana in the batter and deep fry in hot oil. After thoughts: If you do not wish to have lengthy strips of banana, it can be halved first horizontally and then cut into strips, so that only less oil is needed for frying.