Posted on September 20, 2012 by recipesbysam
Gulab Jamun is the quintessential Indian sweet that compliments all festivals and all occasions. It is available year round and I have not met a single person till date who will say no to a gulab jamun. Surprisingly, it is really simple to make at home and takes an amazingly small amount of time too.
Ingredients – makes 20
1 cup milk powder
1/4 cup maida
1 tsp baking soda
2 tbsp melted butter
1/4 cup milk
1 1/2 cup sugar
1 1/4 cup water
1 tsp cardamom powder
A handful of chopped nuts (optional)
20 raisins/misri/anardana (optional)
Oil/ghee for frying
Sieve milk powder and maida to remove any lumps. Mix baking soda.
Add the melted butter and mix to get a crumbly mixture.
Slowly add milk, a tablespoon at a time, to get a really sticky dough.
Cover and let the dough rest for 10-15 mins.
Once the dough is rested, it won’t be sticky. Make 20 balls and insert a raisin/misri/anardana in the middle. This will ensure the centre is not hard and will also present a wonderful surprise. You can also make a small thumbprint with haldi(turmeric powder) to get a yellow centre.
Once the balls are made, heat the sugar with cardamom and water to boiling. Let simmer for 5 mins till sugar is completely dissolved to get sugar syrup. Take it off the heat.
Heat the oil/ghee. It should be 1 inch in depth in the kadhai or frying pan. Gently fry the balls at a very low heat to get a lovely golden colour.
Let the balls rest for a couple of mins and then soak them in the sugar syrup for atleast 20 mins. The balls will actually double in size at this stage.
Sprinkle with chopped nuts before serving.
Filed under: Dessert | Tagged: gulab jamun, milk powder, milk powder gulab jamun | Leave a Comment »
Posted on May 4, 2012 by recipesbysam
It is a second winter in London and the elusive sun was reminding me of lovely summer tarts so I dug out some morello cherries from deep down in the freezer and whipped up a cherry frangipani tart (used up my almond meal too).
Cherry Frangipani Tart
Pie crust – Ingredients
1 1/2 cup all purpose flour
1/2 cup butter
1 tbsp sugar
Cut butter into small cubes and mix with the flour to get a crumbly mix. Add sugar and gently try to bring the dough together. Add a few tablespoons of cold water if needed. Cover and refrigerate the dough for 30 mins.
Roll out the dough into a circle. Grease the tart pan and line it with the dough.
Place a square of parchment paper on the pan and pour rice or kidney beans on it to blind bake the pie crust to prevent puffing up. Bake for 20 mins at 180C. Remove the parchment paper and bake for another 5 mins to get a nice golden crust.
Keep aside to cool.
Filling – Ingredients
1/2 cup sugar
1/2 cup butter
1/2 cup almond meal
1 tsp vanilla essence
2 cups morello cherries
1 tbsp flour
Beat the egg and cream it with butter and sugar. Add the flour and essence. Mix in the almond meal.
Spread on the pie crust.
Line the filling with cherries. You can use any other fruit you like but the cherries are a perfect balance of sour with the sweetness of frangipani filling.
Bake for 20-25 mins. Let cool completely before cutting and serving.
Filed under: Dessert | Tagged: cherry tart, frangipani, frangipani tart, tart | Leave a Comment »
Posted on February 10, 2012 by recipesbysam
Have fun with kids or surprise everyone with a rainbow cake. Simply make a basic vanilla cake mixture and divide it into 7 parts. Add food colouring for VIBGYOR – Violet, Indigo, Blue, Green, Yellow, Orange and Red to each part. There is no need to get seven different colours. The primary colours, blue, yellow and red can be used to make the rest of the shades. However, you need to use a lot of food colouring to get bright vibrant shades.
Once the seven batters are prepared, grease the cake tin. Drop violet cake batter in the middle. This will form the base of the cake. Drop indigo cake batter on top in the middle and continue till you have dropped the red one. The cake batter will move slowly on its own to fill the cake tin. You can also start from red and go to violet.
Bake the cake as per instructions and let cool completely before cutting and see everyone’s jaws drop and eyes light up!
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Posted on February 9, 2012 by recipesbysam
The ultimate Valentine’s day sweets are chocolate covered strawberries. The ingredients are few and the equipment required is little but the romance quotient is very high.
1 pack ripe strawberries
100 gm milk chocolate
50 gm while chocolate
Chocolate covered Strawberries
Melt the milk chocolate in the microwave by heating for 20 sec and stirring and repeating 2-3 times.
Dip the strawberries in the chocolate and lay down on a plate or parchment paper.
Refrigerate till set, around 30-45 mins.
Melt white chocolate in the microwave as for milk chocolate.
Dip a fork or spoon in the white chocolate and swirl it on the strawberries. Freeze again till set.
Tip: Chocolate nibs or bars can be used. If using bars, break it into small pieces before melting. Chocolate can also be melted in bain marie. If using microwave, be careful not to burn it. Even the most careful of chefs are susceptible. You can also decorate the strawberries with crushed roasted peanuts or coarsely ground pistachio nuts or leave them as is.
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Posted on October 4, 2011 by recipesbysam
One of the recipes where overripe bananas can be utilized in is muffins. It is quite simple and makes for a good breakfast or after dinner snack.
Makes 12 mini muffins of 6 large ones
2 ripe bananas
1/2 cup brown sugar
1/2 cup oil
1 cup all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
1/4 cup raspberry jam or any other jam (optional)
1/4 cup sunflower and pumpkin seeds (optional)
Banana Muffins with Raspberry Jam filling and Topped with Sunflower and Pumpkin Seeds
Peel and chop the bananas and whisk them till they are completely mashed. Add sugar, oil and the egg and whisk till combined.
Now add the flour, salt, baking powder, baking soda and vanilla essence and mix well. Mix in half the sunflower and pumpkin seeds as well.
Pre-heat the oven to 180C and line a baking tray with paper cups.
Pour batter into the cups till they are half full. Gently drop 1 tsp jam in the middle of each cup. Cover with the rest of the batter till the cups are 3/4th full. Sprinkle the rest of the pumpkin and sunflower seeds.
Bake at 180C for 20-25 mins. Cool completely before serving.
Filed under: Breakfast, Dessert, Snack | Tagged: banana, banana muffins, muffins | Leave a Comment »
Posted on September 9, 2011 by recipesbysam
Every thing I cook has a story behind it and almost all the time the inspiration comes from my Hubby. So Hubby and I were watching The Big Bake Off the other day and the participants were making brandy snaps. As you can guess, Hubby suggested I make them at home as they looked oh so delicious on TV. After dilly-dallying for a couple of days and making my resolve strong if they did not turn out as expected, I finally gave it a try. OMG….did I miss baking or what! Well, they turned out pretty great and I am logging the recipe here for future uses. I have not used brandy but it can be added in place of lemon juice.
50 gm unsalted butter
50 gm sugar
2 tbsp golden syrup
50 gm all purpose flour
1 pinch cinnamon
1 tsp lemon juice
Wooden spoon with round handle (oiled) or a thin rolling pin
Heat butter, sugar and golden syrup in a saucepan till the sugar dissolves. Remove from heat and allow to cool a little.
Add flour, cinnamon and lemon juice and mix well so no lumps remain.
Heat the oven to 180C.
Line a baking try with parchment paper. Drop two tablespoons of batter atleast 4cm apart. This will allow the batter enough space to spread without sticking together. Bake in the oven for 6-8 min.
Remove and allow the snaps to rest for a few seconds. When the snaps can be lifted from the parchment paper with a knife, roll them quickly around the handle of the wooden spoon. I used a thin plastic rolling pin. The snaps will quickly cool and hold their shape.
Remove and store in an air tight container. Serve with whipped cream.
Tip: It would be best to bake in small batches. I baked in batches of two. This allows enough time to roll the snaps as they become brittle very quickly. If they do so, they can be made malleable by placing in the oven for a few seconds.
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Posted on April 17, 2011 by recipesbysam
Whether you are a complete beginner in the kitchen or want to advance your skills, Cookery School can turn ordinary cooks into extraordinary cooks. I always wanted to try some English recipes but could never gather the courage if it was not for Cookery School. This recipe book has recipes by Richard Corrigan and teaches difficult looking dishes in a simple manner. It also describes the difficulty level of each dish and mentions the skills required. I tried apple tart from Cookery School and it turned out to be fabulous. I substituted a few ingredients but the result was as mentioned in the book.
250 gm ready-made puff pasty
4 Gala apples
25 gm unsalted butter, melted
2 tbsp caster sugar
2 tbsp honey
70 gm walnuts
- Apple Tart with maple syrup and walnuts
Roll the pasty out on a floured surface to 2mm thick and then cut into 12cm strips.
Peel the apples, remove the cores and cut them into slices.
Place the pasty on a cookie sheet and layer the apple slices on it neatly.
Brush the apple slices with half the butter and sprinkle half the sugar on it. Bake the pasty in a pre-heated oven at 200C for 20 mins.
After 10 mins, brush the apples with the remaining butter and sprinkle the rest of the sugar on it. This will help to caramelize the apples well.
Chop the walnuts and roast them for 2 mins. Drizzle honey and sprinkle walnuts on the apple tart before serving.
Filed under: Dessert | Tagged: apple dessert, apple tart | Leave a Comment »
Posted on April 16, 2011 by recipesbysam
Creme caramel is a pudding best served cold and so can be prepared in advance. I have taken this recipe from the book Cookery School with recipes from Richard Corrigan. The recipe produces 4 individual puddings but I have scaled it down to 2. Also, I have tweaked the recipe to use semi-skimmed milk.
100 gm castor sugar
2 tsp vanilla essence
300 ml semi-skimmed milk
Start by making caramel. Place 70 gm sugar in a pan and add 2 tbsp water. Swirl to help the sugar dissolve evenly in water. One absolute rule is that you should not stir the caramel as this causes crystallization.
Cook for 4-5 mins till the sugar turns golden brown. Pour the caramel in two ramekins. Swirl a little to coat the sides of the ramekins. Set aside.
In the same pan in which caramel was made, add the milk and vanilla essence and the remaining sugar. Allow to warm on a low heat but do not allow to boil.
Break the eggs and beat them in a separate bowl. Add a little of the warmed milk to the eggs while beating the eggs continuously. This will bring the temperature of the eggs up to that of the milk without scrambling them. Pour the eggs back into the milk.
Sieve the custard to remove any chunky matter.
Pour custard into the ramekins. Place the ramekins in a deep roasting pan and pour boiling water upto three-fourth the height of the ramekins. This will allow even cooking of the custard.
Bake in a pre-heated oven at 180C for 20 mins. Carefully remove the ramekins and tilt slightly. The custard should be just set.
Place the ramekins in the refrigerator for atleast 30 mins to cool.
When serving, loosen the creme caramel by passing a knife along the exposed edge. Place a plate upside down on the ramekin and invert it with the plate. The creme caramel should fall cleanly onto the plate.
Filed under: Dessert | Tagged: Creme Caramel | 1 Comment »