Quick Tomato Relish

Jar a tomato…

Something sweet…something tangy. Dollop on anything…cheese, crackers, eggs, or your sandwiches!

 

Time to relish…

Ingredients
3 medium tomatoes, ripe (blanched, peeled and coarsely chopped)
1 tablespoon olive oil
1 red onion, finely diced
1 tbsp garlic, minced
2 tbsp raisins
4 dates, pitted and chopped
2 tbsp brown sugar
2 bay leaves
1 stick cinnamon
1 tsp mustard seeds
½ tsp paprika
½ tsp ginger powder/fresh ginger peeled and chopped
1 tsp vinegar
salt and pepper, to taste

Directions

Heat oil in a heavy based pan, over medium heat.
Add the mustard seeds, and as they splutter, add the bay leaf, cinnamon stick and onion.
Cook until onion has softened.
Add garlic, stir for a minute and now add the spices.

Add chopped tomatoes, brown sugar, salt and pepper and stir to combine.

Cook on low heat, until the mixture thickens. Add vinegar and cook for further 5 minutes.
Cool and bottle in a jar.
Makes about 1 cup.

Relish!

Yummy Peanut Butter Cups

Chocolate and peanut butter…a match made in heaven and your delightful late-night snacking treat!

 

Hungry for more?

Easy Baked Cheesecake

A dessert with a biscuit base, smooth texture and velvety topping, charming enough to add that celebratory feel to any simple meal.

 

This baked cheesecake is sweet, simple and scrumptious

The recipe makes 6 individual cup cakes.
Ingredients for base
80 g digestive biscuits
15 ml unsalted butter, melted
Ingredients for fillings
100 g cream cheese/Philadelphia
100 g mascarpone cheese
100 ml double cream
Two and Half eggs, whisk
2 egg yolks, keep in the fridge until required
80 g sugar
2.5 ml vanilla essence
10 ml lemon juice

Directions
Preheat the oven at 180 degree C. Keep cream cheese, mascarpone cheese and double cream outside to bring to room temperature.
Blend the biscuits in a food processor and melt the butter.
Mix the melted butter with biscuit crumbs to bind together.
Place cup cake liners in a cup cake tin and put one table-spoon of biscuit mixture in each liner.
Press the crumbs with the help of the back of a spoon or a glass to hold them tight.
Place the tin in the freezer till you make the batter.
In a bowl, put both the cheese and beat them on a slow speed till light and fluffy.
Add the double cream to it and mix till well blended.
In a separate bowl, whisk the eggs, yolks, sugar, essence and lemon juice till well blended.
Slowly add the egg mixture to the cheese mixture.
Place the cup cake tin in a deep dish (Water Bath) while baking.
Sieve the batter and pour into the cupcake liners.
Bake for approximate 40 to 45 minutes or until just set in the centre or till the top is a bit brown in color.
When done remove from the oven and let the tin cool down.
Chill the tin in the fridge for at least 4 hours.
Remove the liner before serving.
Dust top of cheese cake with icing sugar or top with freshly whipped cream, lemon zest and berries of your choice.

Tips Do not let the cream cheese melt or get warm.
Avoid over baking as it can cause the cheesecake to crack.
Cool cheesecake completely before refrigerating.

(Recipe source: Arti Malhotra)

 

Meltaway Besan Ki Naan Khatai

Small, round, petite and with all the goodness that goes perfectly with a cup of masala chai. These meltaways naan khatais are light, soft as a dream and an eternal Indian favorite.

 

Eat your cookies!

Spending time with my daughter can be inspirational, or in my case, dreadful news. I tend to put on all those needless pounds and my cholesterol shoots up! We both are addicted to baking…and that too, sweet some things always!

Besan ki Naan Khatai are akin to butter cookies but distinct by their softer texture and a hint of cardamom. These can be made by using variations, such as using only plain flour, or a combination of plain flour and gram flour (chickpea flour). These are easy to make and good to eat!

Ingredients

½ cup butter/ghee, at room temperature
½ cup powdered sugar/icing sugar
½ cup all-purpose flour
½ cup gram flour
¼ tsp baking powder
Pinch baking soda
¼ tsp cardamom powder
1 tsp yogurt
Nuts for garnishing

Directions
Cream the butter/ghee and sugar in a large bowl.
Sift the flours, baking soda and baking powder.
Gradually add to the creamed mixture.
Mix in cardamom powder.
Add some yogurt to make soft dough.
Let the dough rest for about 15 minutes.
Divide the dough into 12 small balls and place on a greased and lined sheet.
Flatten at the top slightly and garnish with chopped pistachios, sliced almonds or cashew nuts.
If you like you can sprinkle some cardamom powder on top.
Bake in a pre heated oven at 160 degrees C for about 15 to 18 minutes.

 

Warning: Eat in moderation!

Let’s Make Chocolate Fudge Today!

What can I say…it’s delicious, irresistible and so easy to whip up!

Ingredients

2 cups dark chocolate, chopped

1 can (397 gms) can condensed milk

2 tbsp butter

½ cup approx. (100 gms exact) icing sugar

1 cup roasted,chopped nuts (peanuts, almonds, cashew or walnuts), optional

1 tsp vanilla, optional

Directions

Chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter.

Heat very gently, stirring occasionally until melted and smooth.

Beat the icing sugar into the mixture until combined thoroughly.

Remove from heat and stir in vanilla and nuts, if using.

Press the fudge into a (7 inch) square tin, lined with a greased foil/wax paper.

Spread evenly.

Smooth over the top and press the nuts into the surface.

Chill in the fridge for at least 2 hours, until set.

Remove from tin.

Use foil handles to lift fudge from the tin and pull out the foil gently.

Place on a chopping board. Cut into squares.

Fudge can be stored in refrigerator up to 1 week.

Variation

You can use pecans, pistachios, cranberries, blueberries or even mini Oreo cookies.

You can top your fudge with peanut butter (while the fudge is still warm) and run a fork through zigzag to create a marbled effect, adds amazing taste and look to the fudge.

This is what I did, divided the mixture into 2 pans and made one plain and the other topped with peanut butter, and really loved the taste.

Do not cover the pan while refrigerating.

(This is an old recipe…rediscovered in my recipe collection, courtesy my daughter)

Quick Chocolate Lava cake

This post on one bite molten chocolate magic is definitely not for baking purists, but is dedicated to all those reluctant cooks in the world, that includes my daughter too who would welcome few delicious bites any time of the day.

Ingredients

1 Tbsp. all-purpose flour

1 Tbsp. powered sugar

2 Tbsp. cocoa

4 Tbsp. milk

2 Tbsp. softened butter/oil

¼ tsp. vanilla

Pinch salt

Pinch baking soda

Pinch baking powder

Dark or bittersweet chocolate chunks/chips

Directions

Combine dry ingredients and mix well. Add liquid, stir, then transfer to a little dish

Pour in half the batter, add chocolate chunks.

Cover with the remaining batter.

Mmmm….gooey chocolate

Give it the gourmet look… top with a dollop of cream and strawberries, a show stopper indeed!
The problem is you have to wait to decorate and in the meantime the cake loses some of its texture and becomes chewy. So this step is only to impress the camera!

Combine dry ingredients and mix well. Add liquid, stir, then transfer to a little dish (spray the dish beforehand). Microwave 2 minutes.

Pour in half the batter, add chocolate chunks.

Cover with the remaining batter.

Microwave 2 minutes.

Oh, it sure does look like a show-stopper dessert.

Grab some coffee, your favorite book and a fork…indulge!

That’s how my daughter loves it! She’s eating one now.

Disclaimer: I take no claim to fame for this recipe

2 Minute Chocolate Walnut Microwave Cake

Whip up a quick chocolate fix in your microwave. It’s so simple. Also saves your kitchen from looking like a war zone and no ugly pile of dishes in the sink.

Tasty and easy-to-prepare sweet treat

Finish your meal on a sweet note

Ingredients

1 Tbsp. all-purpose flour

1 Tbsp. powered sugar

2 Tbsp. cocoa

4 Tbsp. milk

2 Tbsp. softened butter/oil

¼ tsp. vanilla

Pinch salt

Pinch baking soda

Pinch baking powder

Dark chocolate chunks/chips

Chopped walnuts

…sweet finale!

Directions

Sift together the dry ingredients.

Add salt, baking powder and baking soda.

Add butter and mix well.

Grease the baking dish.

Place walnuts at the bottom.

Pour half the batter.

Add a layer of chocolate chunks.

Cover with the remaining batter.

Microwave on High, 2 minutes or until firm. Be careful not to overbake.

Let stand.

Run a knife around the pan to release the cake.

Invert on a plate and serve it warm. Can also be served with a scoop of ice cream.

Serves 1 ( 2 if you are calorie counting)

 Looks too good to be true? Take a bite to believe what a wonderful baker you are!

(Source:  Unknown)

A for Afghan Cookies

A cute crunchy cookie with chocolate icing and dotted with walnuts

Call it by any name, the fact remains this cookie is super easy to make and impressive to look at!

The cookie etymology is a bit confusing, as these cookies have their origin in New Zealand. The recipe calls for corn flakes, but I substituted with muesli. It worked well and tasted crispier. So here’s to our Kiwi cookie!Cheers!

Ingredients

For cookies

200 grams butter, softened

½ cup all-purpose flour

3 Tbsp. unsweetened cocoa (1/4 cup)

2 cups muesli (you can also use about 3 coarsely crushed Weetabix)

For Icing

1 cup icing sugar

3 Tbsp. cocoa

3 Tbsp. hot water

Topping

¼ cup walnuts or flaked almonds (optional)

Directions

In a small bowl, cream butter and sugar until smooth.

Sift flour and cocoa.

Gradually add flour and cocoa to creamed mixture.

Fold in muesli.

Preheat oven to 350 degree F or 180 degree C.

Roll dough into small balls, and flatten them slightly. Place on a greased/lined-baking tray, 2 inches apart.

Bake 10-15 minutes until they turn light brown.

Transfer cookies on wire rack; cool completely.

Make the icing and spoon a little on cookies.

Now decorate with a walnut half.

Voila! Your cookie is ready.

The recipe yields 25 cookies.

Cookies waiting to be smeared with chocolate icing

All dressed up with chocolate and walnut topping

Voila! Your cookie is ready to be eaten

Didn’t I say these cookies are quick and easy? My daughter and I had made these past Diwali. She packed a whole lot of festive looking cookies and cake pops in boxes to give away to her friends at work.

Recipe adapted from Edmonds