2016 had a very interesting start for me . . . cannot share the details here but it’s something I will always remember. I have been baking regularly but did not find time to post. In fact, I did not get a chance to click pictures of an interesting cookie recipe I tried during these days. Also, I am definitely not happy with the pictures of this post too. These were taken late evening with hungry eyes staring at them. Hope you all understand.
This recipe has been playing in my mind for some time now. I had seen it somewhere . . . I don’t remember, but it’s pretty simple and a forgiving recipe. This is my version. Well! You can’t go wrong with potatoes, isn’t it ?
Potatoes are everyone’s favourite . . . well almost everyone. As a kid I hated them but I am not sure when by liking turned into a full blown love affair with potatoes.
15 baby potatoes
2 tbsp olive oil
Crushed black peppercorns as per taste
1/2 tsp Chaat masala
Salt as per taste
3-4 cloves of garlic
1/8 tsp Garam masala
Para boil the washed potatoes until they are fork tender. Remove them and let them cool.
Meanwhile heat the oil and add the whole garlic cloves. Turn off the gas as soon as the oil is hot and let it cool. This allows the pungent garlic release its flavor in the oil.
To this oil add all the spice mentioned above. I have used less garam masala here as my six year old prefers less spicy food. You can substitute black pepper with chilli flakes too.
Preheat the oven to 200 degree centigrade.
Line your baking tray with aluminum foil or use a not stick baking tray as I have.
Smash the para boiled potatoes with a fork or simply by hand. Make sure you do not smash it through and arrange it on the tray. You can also smash it directly on the tray. Brush it with the masala and oil mixture.
Bake it for 25-30 mins till the outer covering turns crisp. Garnish with fresh coriander and serve hot. Green mint-coriander chutney goes very well with this . . . but I preferred them just as they are.
Happy New Year to all my Dear Readers,
To welcome this new year, I have an indulgent recipe which is one of my favourites too. A simple recipe which tastes amazing and will add to the celebrations of those special occasions.
The cake is versatile and can be made into cupcakes or can be used for layered cake. I have used cranberries to add that touch of tang in this version but I forgot to mix them with flour and so all of them settled at the bottom. I have earlier tried this cake with strawberry jam sandwiched between layers and topped with fresh cream and it was divine. This recipe is a keeper for sure.I have adapted the recipe from here with few changes (taking cues from the comments section).
I frosted the cake with white ganache and topped it with cranberry heart. Frosting looks rustic and has a homemade charm to it. White chocolate ganache can be trickier than the dark chocolate ganache and it deserves a separate post to explain. Meanwhile, you could use the dark chocolate ganache recipe from here for frosting this wonderful vanilla cake.
3/4 cup + 1 tbsp maida/ all purpose flour
1 tsp baking powder
1/2 tsp baking soda
200gm sweetened condensed milk (I used Amul)
50 gm butter
1/4 + 1/8 cup milk
2 tbsp dahi/ yogurt
1 tsp vanilla extract
Preheat the oven to 150 degree centigrade.
Sieve together maida/ flour, baking powder and soda. In another bowl mix butter and condensed milk till it is combined properly. I used my hand held blender for this.
Add yogurt, milk and vanilla and blend again till a homogenous liquid is formed. Tip in the flour and mix gently with a whisk till all the traces of flour is incorporated. Do not over mix.
Pour the batter in 6” round tin which is greased and floured (I use parchment paper for the bottom to ensure easy release of the cake from the pan) and tap the tin to remove any trapped air. Bake for about 45 to 50 mins or till the toothpick inserted in the middle comes out clean.
Let the cake cool for 5 mins in the tin and then transfer it to the cooling rack to cool completely and only then proceed with the frosting.