Since the past one week, it has been raining here almost everyday. The cool and breezy atmosphere instantly demands you to have a good cup of hot drink along with delicious nibbles. These muffins make an excellent pair with nice strong coffee. The orangey soft centre combined with the intense flavors of chocolate and vanilla just makes the whole experience so satisfying and for that moment it just makes you want nothing more!
You can make many variations with the same recipe. If you want, just avoid the cocoa powder and make plain vanilla bean cupcakes; or add cocoa powder with a little milk to the whole batter and make chocolate ones. Add chocolate chips for a little extra crunch. Change the flavor of the chocolate used for ganache. The store I bought the chocolate from also sold strawberry, mango, milk, dark and white chocolate. Imagine the kind of variations you can come up with if you actually give it a thought. Do give it a try, they are sure to bring a smile to your face. :)
Ingredients (Makes: 6 Preparation Time: 10 minutes Cooking Time: 20-25 minutes)
For Eggless Cake Mix
1 cup plain flour
1 cup fresh cream
¾ cup condensed milk
½ cup milk
2 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla bean paste/vanilla essence
1 pinch soda bicarbonate
50 gm cooking chocolate (I have used orange compound chocolate here)
25 ml cooking cream
- Ganache Preparation – For ganache to be able to set, it requires a proportion of 2 parts chocolate: 1 part cream. I used 100 gm: 50ml. Although, for this recipe 50gm:25ml is more than enough, as I was left with some unused ganache.
- Add chocolate and cream in a bowl. Place it on a double boiler and combine until it melts. You will end up with a glossy looking, silky smooth ganache. (You can even pour hot cream over the chocolate and mix until well combined)
- Place it in the refrigerator to set. I put it in the freezer for about 10 minutes.
- Pre-heat oven at 180 degree Celsius. Grease your muffin tray and keep aside.
- Combine plain flour, baking soda and soda bicarbonate in a bowl and keep aside.
- In another bowl combine condensed milk, vanilla bean paste and fresh cream.
- Add flour mixture to the wet vanilla bean batter and mix. The texture should be a little thick for the ganache to sit on.
- Add 1 spoon each into your muffin moulds. Keep aside.
- Next, add cocoa powder to the leftover batter along with half a cup of milk.
- Place a tsp of set ganache in the centre and pour the chocolate cake mix batter on top.
- Bake for 20-25 minutes at 180 degree centigrade. (Time may vary a little). After they are baked, let them rest for 5-10 minutes and then remove. See how nicely they’ve risen.
I am also linking this post to The Novice Gardener for Fiesta Friday #33
Happy Weekend! :)
These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!
I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.
This is what you will need:
Ingredients (Makes 12 fritters Preparation Time: 5-7 minutes Cooking Time: 10 minutes)
1 cup boiled sweet corn kernels
1 cup grated mozzarella cheese
1 cup boiled rice
2 finely chopped fresh green chilies
2 small finely chopped red onions
2 tbsp fresh cream
2 tsp cornflour
1 tsp lemon juice
Seasoning (red chili flakes, freshly ground black pepper, salt to taste)
1-2 tbsp rice bran/ olive oil
Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)
- Take all of the above ingredients except oil and bread crumbs and combine well.
- Divide into 12 portions, shape them up and coat them with bread crumbs.
- Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.
Serve them with your favorite dip.
They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p
Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.
The subtle flavor that comes from the brinjal fry combined with a thick tangy tomato sauce just makes this dish so flavorsome and tasty. It does require quite a bit of preparation just like any other Indian curry, but it is just worth the time spent. Nevertheless, it is easy to make and tastes best with a mild dal (lentil) and jeera (cumin seeds) rice – A good combination! Hope you all give it a try and I am sure you all will definitely like it. :)
This is what you will need :
Ingredients (Servings: 3-4)
250 gm brinjal
4 medium sized tomatoes
2 small sized onions
3-4 garlic cloves
2 inch piece of ginger
2 green chilies
1 tsp lemon juice
Whole spices for Spice Mix (1 tsp cumin seeds, 1 green cardamom, 1 black cardamom, 3-4 whole black pepper, 1 small bark of cinnamon stick, 1-2 cloves)
1 tsp cumin seeds
½ tsp red chili powder
1 1/2 tsp turmeric powder
½ tsp chana masala (optional)
¼ tsp asafetida
4 tbsp olive oil
1 tsp salt
- Preparing Spice Mix- Dry Roast whole spices in a non-stick pan on a low flame until they release their flavor. Form a powder with the help of a mortar and pestle. Keep aside.
- Drop in your green chilies, ginger, garlic and onions in the mixer grinder. Add 2 tbsp water and form a paste.
- Add tomatoes in the mixer grinder and blitz to form a puree. Keep aside.
- Marinating and Frying Brinjal- Cut brinjal into thin slices and drop them in water for a minute or two.
- Combine 1 tsp turmeric powder, 1 tsp salt (adjust it to your liking) and spice mix (keep 1/2 tsp aside for the tomato sauce) and rub it evenly on the brinjal slices.
- Heat 3 tbsp oil in a pan and place the slices evenly and fry on a low flame. Check and turn after 5 minutes. Cook and keep aside.
- Preparing the gravy- Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
- Add ginger garlic green chili and onion paste. Sauté for two minutes.
- Add tomato puree and let it cook.
- Next, add leftover turmeric powder, chana masala, red chili powder, leftover spice mix and ½ cup water. Simmer and cook until oil comes on top. Add lemon juice.
- Combine brinjal with tomato sauce and serve hot.
It tastes good with rice and mildly spiced yellow dal (lentil)
Iced treats are a great way to cool off in this scorching heat and when humidity is at its worst. Fruit based frozen treats are flavorsome and at the same time guilt-free too. Tropical fruits are definitely my most preferred fruits for making fruit based recipes. If you don’t want to have fruits right away and you think they might get spoiled, best way is to peel and cut them followed by storing them in the freezer in an air-tight freeze-proof container for future use.
This time I decided to use pineapple. The three forms I’ve prepared here have the same recipe, therefore making it very hassle-free to prepare depending on the time you have. Pineapple Cooler takes the least time as you don’t have to wait for it to set. The recipe is tangy, minty with a hint of ginger. It is really refreshing and cooling! Hope you all like it.
This is what you will need:
5-6 slices of frozen pineapple (Cut pineapple into slices or small pieces and store it in the freezer)
A handful of fresh mint leaves
2 inch piece of ginger
Juice of 1 lemon
2 tbsp powdered sugar (Can be avoided)
- Muddle ginger and mint leaves together in a mortar and pestle.
- Cut the core of the pineapple slices and keep aside.
- In a blender/mixer grinder, add all the above ingredients along with the ginger mint mixture and blitz. Give it a quick taste to see if it is as per to your liking. Make changes accordingly.
Pineapple Cooler- Now if you want to have it like a drink, simply pour it in a glass and relish!
Granita- For Granita, pour it in a freeze-proof container and set it to chill. Give it a good scrape with the help of a fork after every 1-2 hours. Don’t let it set completely. We are looking for a soft slushy texture. It tastes delicious with vanilla ice cream.
Popsicles- Pour it in Popsicle moulds and chill overnight. I have used paper cups here to support the sticks.
There you go! These are my favorite ways of having an amazing chilling experience. What’s yours?
I am linking this recipe to Four Seasons hosted by Delicieux and Eat your Veg.
This again is a very quick and easy recipe to prepare. Fried potatoes give it a much more different taste along with sauteed spinach and gooey mozzarella cheese and cream. All ingredients blend really well with each other and barely requires any cooking time. It is a perfect breakfast delight. Feel free to adjust the quantity of the ingredients as per your liking.
Ingredients (Makes 4)
4 slices of bread
1 cup spinach cut in thin strips
1 cup diced potatoes ( I have used frozen ones here)
1 finely chopped green chili
1 cup grated mozzarella cheese
¾ cup fresh cooking cream
1 tsp freshly ground black pepper
½ tsp red chili flakes
1 tsp olive oil and Oil for frying potatoes
- Thaw frozen potatoes and fry in hot oil. Keep aside.
- Heat olive oil in a pan and sauté spinach for a minute or two.
- Add fried potatoes, grated mozzarella cheese, cooking cream and give it a mix.
- Add freshly ground black pepper and red chili flakes.
- Place the topping on your toasted slices and serve.