Appam

 

How would you like to eat something that is both soft and crispy? How would you like your breakfast to look like a pillow of clouds? Would you like it, if it tastes like one? So soft, so fresh, subtly sweet centres with crispy, caramel-y edge.. would you like if each bite melts in your mouth? I think you will! I know I do.  Appam is a typical Keralan breakfast that is served either with channa curry called “kadalakurry”, steamed veggies called “avial or my favourite, sweetened fresh coconut milk. Typically appam is made using a special bowl shaped frying pan called “appachatti” that gives the soft centre and crispy edges to the appam. Once batter is poured into hot pan, it is whirled around until a thin layer sticks around the pan and once the pan is settled, rest of the batter collects in the centre, pan is then closed, letting the centre cook without burning edges. When appam comes out hot, each one is a bowl in itself.

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I do not have one of these bowls with me, not for lack of trying, they are usually not easy to find outside of India. You can buy them online if you want one. I use my flat, cast iron pan, the outcome is pretty good. You can’t let a technicality get in your way of good food. Pour batter in the centre of pan, pick it up and give it a good whirl around, let the batter run around the pan, get it back on fire and close the pan with a lid. If you think the batter is too thin in middle, pour a spoonful of batter in the centre before putting on the lid. I have tried making these appams using woks and regular Kadai but they are not the same. Flat pan is the closest I have come with to an actual appachatti with appam.

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The batter is quite simple to make and is made ahead to let it ferment.Usually the batter is let to ferment for about 8 to 12 hours, depending on room temperature. I tend to make the batter in evening, so I can use it for breakfast. If you plan to keep the batter for longer than two days, divide the batter into two or more portions, let the portion that you plan on using immediately to ferment and refrigerate the rest. This will slow down the fermentation while the batter sits in the fridge and will taste just as good for upto a week. If not, the batter might ferment a lot and start to give out a sour taste to appam. You can add a handful of poha (flattened rice) or cooked rice to the blender while preparing the batter to make a more softer and whiter appam.

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Ingredients:

Rice : 2.5 cups

Fresh coconut : half a cup

Sugar : 1 tablespoon

Salt : To taste

Yeast : 3-5 grams

 

How to:

  1. Pre-soak rice for atleast 5 hours. Any white rice will do the trick.
  2. Drain water, in a blender add the pre-soaked rice, fresh coconut and sugar. Blend it well, add water as required. Blend until very smooth, batter should have consistency of a crepe / dosa batter.
  3. Add yeast and give it a quick blitz in blender to mix it well, transfer to a container. Do not fill the container to full capacity, it will need room to ferment and rise up. Cover and let it sit in a warm, dry place for 8 to 12 hours.
  4. The batter would bubble up and would have risen in quantity. Add salt to taste.
  5. Heat a pan, once it is hot, pour a spoonful of batter, lift and swirl the pan such that the batter coats all over the pan surface. Cover the pan with lid, let it sit for a minute or two. (If the batter is too thick, add little water so it can flow easily on the pan. If the batter is too thin, once the batter has coated around pan, pour some batter in the middle and then cover with lid.)
  6. To know if appam is done, wet your fingers and lightly pat the surface at centre, (the thick part of appam), if it sticks on your fingers, it is not cooked yet. If fingers come off clean, they are done.
  7. Enjoy your appam with some veggie stew or sweet coconut milk.

 

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One pot curry noodles

 

For years, us Indians have been eating Chinese food which are really a disguise of Indian food with some Asian ingredients  or Asian food with Indian touch but with food what really is authenticity anyway? Even local dishes change from one region to other, one home to another. Is it really wrong or bad in wanting to eat foreign food with influences of food that you are accustomed with. Food shouldn’t be about whether or not if they are original, it is about what goes into it and how fond you are about them, If I didn’t like something I’m not going to add it in my food just because the recipe asks for. I recently saw this video of Chinese people taste testing, food from a famous Chinese restaurant chain in the USA for the first time. I was surprised how many people actually liked them and said they would eat there again, even though they are famously known to be ‘American-Chinese’, ‘not authentic’ Asian food by many people. This just goes to prove that however exotic a food maybe we all like to add our personal touches and that’s okay.

I can honestly say every kid in India has tasted the ever famous Maggi Noodles, which basically revolutionized the world of Noodles in India during the 80s and 90s. If you haven’t tasted it before please stop whatever it is that you are doing, march into the nearest grocery store, find it and make it. There were times when I basically survived on instant noodles,which probably is not a proud moment for my health options.

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Since I moved away from India and live in a place where I cannot find that same curry flavored noodles in the entire nation (It’s true people, you can feel sorry for me), I have made several  attempts to recreate the spice mix and failed miserably. This one pot curry noodles is really my attempt to being closer to one of my childhood favorite, without any artificial Ingredients, MSGs and with actual vegetables. A healthier option if I dare say. There are several noodles manufacturers who say they do not add MSG in their flavor packets which is probably true but it is just replaced with another harmful substance or higher sodium level and bits and pieces of dehydrated vegetables just enough to qualify them as part of the ingredients list.

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When I make the curry paste, I make it in two portions and freeze the other portion for future. It makes my weekday dinners so much easier, I simply add the frozen curry mix, some pre-cut wok vegetables and some coconut milk, let it come to a boil, add some soy sauce and garam masala, and the brown rice noodles goes in and my dinner is done in approximately 15 to 20 minutes. Cut any meat of your choice into strips and add it while you add the veggies or roast them in a pan with some oil, garlic, salt,soy sauce in the end, if you are worried about over cooking the meat.

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One pot chicken curry noodles

Ingredients:

For Curry Paste:

Cinnamon stick – one inch
Cloves – 5 nos
Coriander seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Onions – 2 chopped roughly
Tomatoes – 2 chopped roughly
Garlic – 4 pods, crushed
Ginger – chopped, same quantity as garlic
Green chili – 3 nos.
Oil – 1 tablespoon

Vegetables and the rest:

Brown rice vermicelli noodles – 2 servings
Mushrooms – 1/2 cup
Carrot – 1 no.
Broccoli – 1/2 cup
Green beans – 1/2 cup
Bell peppers – 1/2 cup( mix of green, yellow and red or just one of them)
Green peas – 1/2 cup
Coconut milk – 500 ml
Soy sauce – 3 tablespoons
Turmeric powder – 1 teaspoon
Chili powder – 1 teaspoon( optional)
Garam masala – 1 teaspoon
Coriander leaves – as much desired, chopped.

 

How – To:

1. In a wok or a saucepan, heat some oil, add all the spices and roast them for 30 seconds, add chopped onions, ginger, garlic and chilies. Let onions sweat and get translucent in color, add chopped tomatoes and let cook until tomatoes turn soft.

2. Using a blender or a coffee grinder (if you use one exclusively for grinding spices), blend the whole curry mixture until it makes a smooth paste.Cut all vegetables. Put the wok back on heat, add curry mix, chopped veggies,turmeric powder,chili powder( only if you need more heat) coconut milk and a cup of water and let boil.

3. Once the curry gets to boiling point, add garam masala and soy sauce.Season with some salt and add some more water if required.

3.Break brown rice noodles into two and add to the boiling curry. These noodles are also called as rice vermicelli which are really fine. You don’t have to cook it, just add boiling water to it in a bowl and let sit for a minute and drain if you are using it for stir fry, in this case I put it directly in the pot while the curry boils, let sit for just a minute on heat and take it off the stove. If you are using a different noodles, follow the instructions on the pack.

4.Add chopped corriander and pour this soupy, warm noodles in a bowl and enjoy!

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Mushrooms and poached eggs open sandwich

 

For the past few days, I have been dreaming about chickens. Not the ones we make curries and roast with but the live and cackling ones. Chickens that would let me eat fresh eggs for breakfast. Oh! the dream!! Growing up, I’ve had quiet an array of pets. We had a hare that has terrorized me for life,chased me around our backyard every day! he would chase me around and around the trees, break flower pots eat and sleep rest of the time. He had furry skin with shades of brown and loved to eat cabbages. Sadly he did not like to be my pet, so my dad took him back to the woods and let him loose. And then there was a parrot with a broken wing, he loved to eat chilies and weirdly Cadbury’s milk chocolate.He had this weird obsession for one of my mom’s aluminium tub and eventually claimed it as his own.He flew away once his wings got better.Then there were Pea-chicks, orphaned by their mother, they came to our home when they were so tiny, maybe just few days old. They look nothing like peacock’s and every morning they ran around the room, cackling, they were so excited to see the morning sun.I can still see them sitting in the sun rays, there was a small gap in our window through which the sun would escape into the room, the chicks sat next to each other, soaking up the sun, theirs eyes half closed, eventually they fall asleep.The list goes onto a few baby squirrels that we fed milk using ink fillers, temporarily adopting bulbul chicks, we would climb up to their nest and feed them dead ants when its parents weren’t around.

Out of all these, my favorite were the chicken coop we had.Every morning, grand mother would let them out of their coops. Before I got ready for the school, I would spend time with the old girl and her chickens.The first thing i would do after the chickens were out was to check for the eggs on the hay they were sitting and hand them over to my grand mother and then we watched as they dug up the ground with their beaks, swept off the dirt with their feet. We then fed them grains and rice and watched them peck away. Thus started few of my days back then.

No wonder I dream about growing chickens on my backyard, little chickens running to peck the grains off the ground.Big red roasters crowing early at dawn and of course the eggs. Egg yolks as bright as the morning sun and sometimes surprise you with double yolks. Dreams are good, they keep us alive and look forward for tomorrow even if it is about chickens. On that note, enjoy this Mushrooms and poached egg open sandwich for your next breakfast

Mushrooms and poached eggs open sandwich Mushrooms and poached eggs open sandwich

 

Mushrooms and poached eggs open sandwich

Ingredients

Mushroom – 1/2 cup, roughly chopped
Egg – 1
Bread – 1 slice
Olive oil – 1 tablespoon
Butter – 1 tablespoon
Salt – To taste
Pepper – To season

How to:

In a sauce pan, add some water and let it come to a boil. Once the water starts boiling, crack open an egg and add it the water without breaking the yolk. If you open the egg close to water and drop it gently, it will not break.

Meanwhile, in a pan add chopped mushrooms,olive oil and some salt and saute the mushrooms just until they start discoloring.For about two minutes on high heat.

Get the mushrooms off the pan and add butter, as the butter starts melting, lay in the bread slice. I have used a slice from a loaf of spelt flour bread, you can use any bread of your choice.Make sure you have coated all of the bread surface with the butter and let it toast for about a minute or so.

Get the toast off the pan and on to a plate, add the warm mushrooms and some shaved Gruyere cheese and then place the poached eggs on top and enjoy.

I like my yolks runny so I poached it for 4 minutes. Poach it longer if you like a firm yolk.If you like melted cheese on top, when the bread is getting toasted, after about a minute in the pan, place the mushrooms and the cheese on top of the slice. The heat from the pan and the bread will melt the cheese, place the poached egg once the bread is on the plate. Season with salt and pepper and Enjoy!

.Mushrooms and poached eggs open sandwich

 

 

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Pasta with clementine and citron

 

You know when sometimes when you are hungry for something really good but just too lazy to make anything that can take more than 10 minutes?, it was one of those days that I was craving for something that was either sour or sweet. All I had at home at that time, that was sour and sweet were some clementines. And thus, as a result of extreme inertness, this dish was born and yet there’s nothing I would change in it even if I have more time to spare.

As a kid, I remember my grand mother helping me peel mandarins. She would peel them by hand and give me tiny pockets of mandarins. I put each “pocket” in my mouth and they would burst into a tangy sweet juice. Later, I would play with mandarin skin, pretending it to be a perfume and squirt the orange oil from the skin to my shirt and my hands. I would keep sniffing my hands all day. Even today mandarin/orange peels remind me of those days, when i was “too small” to peel mandarins.The Indian Summers, when it got too hot outside,we ate mandarins as snacks,we drank water from earthen pots, Rasna- orange flavored concentrate and lots of ‘lassis’ to keep cool.

Years later, I’m still fond of lassis, lemon juices and tangerines in summers.Except now I can peel them on my own and know better to use the peels in my food and not just to rub it on my hands. But if someone offers to peel oranges, open boiled whole peanuts out of shell, cut me some raw mangoes and season it with chili powder and salt, i would say “yes, please”,cross my legs and sit down next to them, with a huge smile of course.

This dish is a big reminder of summer with fresh flavors of clementines – a family of orange and close to mandarins but are little more tangier than mandarins.So, clementines make a good choice in this dish because neither are they very sour nor or they too sweet .Adding citron in this recipe adds a beautiful sour undertone and yet it is not so sour that it takes up the whole dish. So before you add the citron, taste your clementine juice and you can adjust the citron depending on how tangy or sweet you want the sauce the to be.

home made pasta

Pasta with clementine and citron Pasta with clementine and citron  Pasta with clementine and citron

Pasta with clementine and citron

Ingredients:

Tagliatelle – 2 portions
Olive oil – 1 tablespoon
Garlic – 1 no
Chili flakes – 1/2 teaspoon
Clementine juice – 5 tablespoon or of 2 tangerines
Citron juice – 1 teaspoon
Clementine zest – of 1 clementine
Egg yolk – 1
Rosemary – 1 teaspoon

Insructions :

Fill a pot with water and add 1/2 teaspoon of salt and let it boil, Once it has come to a boil, add the pasta and let them boil according to the instruction given in the pasta package

In a sauce pan, add olive oil in medium heat. Finely slice garlic and add it to the pan and fry it for minute, garlic doesn’t have to turn burn.

Add the chili flakes and do not let them sit for long in the pan since they are dry, they can burn very fast. If you are adding fresh chilies, saute them for 10 seconds.

Add the clementine and citron juice along with zest. Increase the heat and let the juice come to a boil.

Add the cooked pasta and add some of the water the pasta was cooking in. Season the dish with salt and add the rosemary.

Take the pan off heat and add egg yolk. Keep stirring the pasta with spoon or using tongs that way the eggs is mixed thoroughly. Get it back on heat and let it sit only for until when you see the sauce starting to boil, takes about 5 seconds.

Adding the egg yolk makes the extra water and the juices to come together into a silky smooth custard like sauce. If the sauce looks too thick, add some more of the pasta water and if it is too thin, let it sit on the heat for few more seconds and it will thicken. You can add some grated Parmesan or Gruyere while serving.

For a vegetarian version of the dish, leave out the eggs. It tastes just as good. It goes really well with some baked salmon, chicken fillet or with some blanched asparagus

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Banana, oats and buttermilk pancakes

 

I have been wanting a twist in my daily oatmeal porridge routine.I love oatmeal for breakfasts. Honestly I can eat oatmeal for breakfast, lunch and dinner. It is very filling since its rich in fiber and is great if you are(trying to be) on a carb free diet.

 

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I’m a big fan of deep fried bananas and plantains.There’s a traditional recipe of deep fried ripe plantain fritters from Kerala,India. Let me keep that for a rainy winter day. For now, I’m sticking with low(almost no)-sugar, low-carb pancakes. When you cook bananas they give irresistible caramel flavor, and its a great way to use up bananas that are fully ripe and sometimes too soft to eat. A ripe banana is just perfect to cook with since they get extra sweet so we don’t need to add much sugar.If you don’t have ripe bananas, just stick them in the oven for 30-40 minutes at 300°F and let cool.

 

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These pancakes have no added sugar, you can add a teaspoon or two if you prefer.The rest is just oats and buttermilk. If you like egg free pancakes, these pancakes are perfect.They are just as fluffy as our good ol’ pancakes with white flour and eggs. I have used just two table spoons of whole wheat flour to hold the mixture together. If you want a gluten free dish, you can avoid the flour and add two eggs instead. Don’t worry if your pancakes look a bit brown, since the bananas caramelize fast, they turn brown soon. Its better to cook these pancakes in slow-medium heat for the same reason.

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Banana, oats and buttermilk pancakes

Ingredients:                    Makes 8 pancakes

Bananas – 3 medium, ripe.
Oats – 125 grams
Buttermilk – 250 ml
wholewheat flour – 2 tablespoon
Baking powder – 1 teaspoon
Bicarbonate – 1\2 teaspoon
cinnamon powder – 1 teaspoon
Salt – To taste
Milk – 1 -2 tablespoon (optional)
Sugar – To taste (optional)

How – to:

Grind the oats into a coarse powder.Mash all three bananas using a fork and add the gound oat and the rest of the ingredients. If the mixture looks too thick, thin it using milk and add sugar if you require.

In a buttered pan,on a low-medium heat, scoop the batter into pancakes, let it sit for 2 minutes on each side. Enjoy!

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Bengal gram – split chana dal recipe

 

Last week, I was taking a lazy stroll in youtube when I came across this recipe of chana dal. I have had chana dal before, as a kid, but it was something I hadn’t thought about making it myself. I realized I haven’t been experimenting with different types of lentils. As we get comfortable with our routines, we tend to forget about our options or to try something new.

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This dal is a tradiional receipe from Bengal and is quite flavourlful and has a very unique taste since we add coconut and sugar(yes, sugar!).I did not soak the dal and I cooked it over stove top. Cooking it using pressure cooker will save time, but i prefer cooking it in a saucepan when I have time to spare.

 

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The recipe is simple and is similar to making any other lentils except for tadka(tempering).I prefer tempering it twice. First I temper it with all whole spices and shredded coconut and then once the whole dish is done, I give it  a second thadka with mustard seeds, cumin seeds, dried red chilies and hing.Why temper it twice? I give the first tempering when the dal is halfway cooked so that all of the whole spices cook along with lentils and the flavors the entire dish. I give secong thadka just before serving, so that the crispiness of red chili and fresh aroma of mustard seeds, cumin and hing along with chopped coriander leaves adds a fresh, lovely touch and to see ghee floating on your dal with mustard seeds are just simple pleasures of your day.The recipe asks for two teaspoons of sugar which you can reduce to half a teaspoon or avoid it. This dal was a great compliment along with chicken curry which was quiet spicy(but not hot) and rice.

 

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Bengal gram – split chana dal recipe    Serves 3 to 4

Ingredients:

Bengal gram or chana dal – 400 grams
Turmeric powder – 1/2 teaspoon
Chili powder – 1/2 teaspoon
Coriander powder – 2 teaspoons
Garam masala – 1/2 teaspoon
Sugar – 2 teaspoons
Salt – to taste
Cardamon – 4 pods
Cloves – 3 to 4 nos.
Cinnamon stick – 2 inches roughly
Bay leaf – 1
Shredded coconut – 2 tablespoon
Mustard seeds – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Dried chili – 3 nos.
Coriander leaves – Roughly chopped to garnish

 

Instruction

1. Wash chana dal and put it in a saucepan. Add 800 ml of water or a little over until all the dal is soaked. Let it come to a boil, add turmeric powder, chili powder, coriander powder, garam masala and sugar and salt.Close lid and let it boil.

2. Once dal is halfway cooked, about 20 mins in, make your first tadka, place a small pan on medium heat, add a teaspoon of ghee, once it is hot, add cardamon, cloves, cinnamon, bay leaf and shredded coconut. Fry until coconut turns soft brown and it to the cooking dal.

3.Lentils are done once they are soft to squeeze between your fingers, (about 45 mins in). Turn off heat and add coriander leaves. Make a second tadka with a teaspoon of ghee in a pan on medium high heat, once ghee is hot, add mustard seeds, cumin seeds, red chilies and hing. Add it immediately to the cooked dal and serve.

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Chicken curry with caramelized onions

 

Simplicity speaks volumes in this chicken curry. This recipe is so simple and yet has the classic flavors only the whole spices can bring.This dish wholly depends on spices that is used very commonly and the caramelized onions. The balance between the sweetness of the onion and the nutty, warm flavors from the spices and the chicken is amazing.

 

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Time is all you need for this recipe. Starting with slowly cooking the onions which can take up-to two hours (a slow cooker might come in handy here..) .First time I made this dish was for a party of 14 people or so for lunch,so I caramelized the onions the night before which saved me a lot of time. You can make the onions two days ahead and store it in refrigerator,no harm done.

 

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The ratio of onions to chicken is quiet a deal for this recipe.The onions should enhance the taste and rich flavors at the same time not overpower the dish itself. Lets not forget our hero, Mr.Chicken. I have used 500 grams of white onions to 700 grams of chicken. Onions will reduce quite considerably in size and get sweeter.

 

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When onions are halfway through, add all the whole spices. Once they are done,add tomatoes, turmeric, chili,coriander, cumin and garam masala powder.Increase heat to medium high and let tomatoes cook through until they are soft and oil leaves out. Add chicken pieces. I used drumstick and thigh pieces with bones.

Once you’ve added chicken, reduce the heat back to low, let it cook for about 50 mins to an hour.Time can vary depending on the amount of chicken used and the heat. I recommend using a meat thermometer if you are not sure if the chicken is done. Chicken is cooked if thermometer shows 165 F or 74 C.

Add one to two cups of water while chicken is cooking depending on how you thin or thick want the curry to be. I did not add any water since I served it along with rice and Chana dal which requires a more intense flavored curry to go with. If I were to make just chicken curry and rice, I would add extra water.

 

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Chicken curry with caramelized onions      serves 3 to 4

Ingredients:

Ghee or butter – 2 tablespoons
White onions – 500 grams
Chicken – 700 grams (drumsticks and/or thigh pieces with bones)
Tomatoes – 300 grams (chopped)
Garlic – 4 pieces (sliced)
Ginger – 2 inches ( finely chopped)
Cardamon – 4 pods
Cloves – 3 nos.
Star anise – 1
Cinammon stick – 3 inches roughly
Bay leaf – 2 leaves
Nigella seeds – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Chili powder – 1 teaspoon
Garam masala powder- 1 1/2 teaspoons
Cumin powder – 1 teaspoon
Coriander powder – 2 tablespoons
Salt – to taste
Coriander leaves – Roughly chopped for garnish

 

Instruction:

1. Slice halved onions length wise. In a heavy bottomed (preferably cast iron) pot, add onions and ghee or butter,keep heat in low, cover the pot and let it cook for an hour. Stir occasionally.

2. By now, onions would have turned translucent and starting to brown. Add all whole spices – cardamon, cloves, star anise, nigella seeds, bay leaves and cinnamon stick and let onions cook until onions turn dark and brown, for an hour. It is very important that you don’t burn the onions. If you cook onions in high heat, you might burn them.

3. Once onion is done, add tomatoes, turmeric powder, chili powder, cumin powder, coriander powder and garam masala powder, mix and increase heat to medium high.Add garlic and ginger and let cook. Tomatoes are cooked when they turn soft and oil leaves out, takes about 7- 10 minutes

4. Add chicken pieces. I have used drumstick and thigh pieces with bones so that they can cook long enough in the curry to absorb and soak in spices. They also add great flavor to the curry.Add 1 to 2 cups of water if necessary.Add salt and turn down the heat to low, close the pot and cook for 50 minutes to an hour or until the chicken is done.

5. Add chopped coriander leaves and serve with rice, rotis or naan breads.

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Cruller doughnuts

 

I wonder why it’s taken me so long to try making doughnuts myself.I thought they are very hard to make, I’m not lazy or anything, well… Anyway I decided to make my own doughnuts and to French things up a little bit, I tried crullers. It’s really light, air like doughnuts from France and are really fun to make.

 

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Fun to make it is. You just have to perfect the pâte à choux and the rest is amateur stuff. I say amateur cause I know I am one and if I can make it so can you!

 

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There are few very important steps to follow to perfect the pâte à choux  and they are not really that hard to do. With this as a base, we can make profiteroles(cream puffs), croquembouches, éclairs and lighter than air chouquette..

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When I visited Paris, all I ate for breakfast was chouquette, everyday. They are the lightest pastries you can find. Their slightly harder outside is coated with pearl sugar crystals and the inside is just airy goodness. These crullers are just the same. In fact these are fried version of chouquettes.You can easily eat 20 of them at once with no problem. They are just that good.They are so airy and light, you wouldn’t know how many you have eaten!!

 

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First you make the pâte à choux with precision and patience and then pipe them down in baking papers and fry them.It is that easy. Here are the key points to making a perfect pâte à choux..

1. Measure all your ingredients in grams and litres

2. Do not let the water boil too much. You may end up having really dry choux dough.

3. Add eggs one by one so you can get the perfect texture of the choux pastry.You want the dough to fall off the spatula in a clump in ribbons as it falls.

4. Let the doughnuts fully fry. They tend to deflate if not fully cooked and get soggy.

Crullers- French Doughnuts

Ingredients

Water – 250 ml
Butter – 100 grams (cut in cubes and in room temp)
Flour – 135 grams (sifted)
Sugar – 10 grams
Salt – 1/4 of teaspoon
Eggs – 3 to 4 (depending on the size and in room temp.)
Vegetable oil – To fry

Chocolate glaze:

Butter (unsalted) – 1/2 cup
Semi-sweet chocolate – 1 cup

Instructions:

1. Add butter, water, sugar and salt in a saucepan. Let the butter melt and the water start to boil in low-medium heat.The butter has to melt before the water starts boiling so keep the butter in room temp and in little cubes. If not, you can just melt butter in microwave before adding it in saucepan.

2. Once the water starts boiling, take it off the heat (5-10 seconds after it has started boiling), add the flour all at once and start mixing it. Make sure there are no lumps. Put the pan back on stove and start mixing. Keep mixing, flatten and squeeze the dough using your spoon or spatula so that there are no lumps. The dough is done when it comes together into a ball and if you touch the dough, it won’t stick to your fingers. It takes about 1 to 2 minutes in low-medium heat.

3. Transfer the dough in to a bowl, and keep mixing it so you let it cool or you can just let it sit for 5 mins to cool. I suggest you to try your first time by hand and once you are familiar with the texture you can start using your electric mixer. Add your eggs one by one and mix. Don’t worry if the dough looks curdled. That’s how it is supposed to look.

4. The dough is perfect when it falls off the spatula in a lump, I had to add 3 eggs and one white of egg. Transfer the dough into a piping bag.

5. Butter your baking papers. I find it easier to just dab the paper on to a stick of butter. Pipe down the batter into rings.

6. In a heavy bottomed saucepan, add oil two inches deep and let it heat up to 370°F(medium heat).Use your candy thermometer if you have one, rest of us, what’s life without little adventures in the kitchen?

7. Once oil is hot, drop the dough in it. Mine were pretty adamant in letting the baking paper go. I just let the paper sit in the oil and gently peeled it off using tongs. Don’t be a daredevil and use your fingers, hot oil is no fun..

8. Let it get golden and fried completely. Flip them so that they cook evenly it take about five mins. They can double in size so do not crowd the pan. Instead of making classic shapes, I also made them in rustic little balls. Add your own personal touch. Mix things up, have fun!

9. While the doughnuts cool down, make your chocolate glaze by melting butter and semi-sweet chocolate in a double boiler over stove top or in microwave with 30 seconds bursts.

10. Dip the doughnuts in glaze and let them rest for a while. They can last up to a week in your refrigerators. Enjoy!

 

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Chocolate blackberry Pudding Cake

 

To be honest, I don’t think that there’s ever enough chocolate. There just never seems to be enough of good things..For me, Chocolate is THE ultimate comfort food and a must have in the kitchen..I don’t remember ever not needing a bar of chocolate..not a piece but a bar..May be that’s why there’s isn’t enough chocolate…

 

 

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My love affair with chocolate is never ending and I hope it never does, so it’s only fair that my first post is about chocolate… This chocolate blackberry pudding cake is kinda like a big sister to chocolate lava cake and by that I mean, I make this cake when I have a party at my home, with more people than I have ramekins in the kitchen ‘been there’ you say? This cake is the perfect solution..

 

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Ask me how this ‘Pudding cake is any similar to chocolate lava cake (or molten lava cake if you wanna call it that..) and I’ll tell you.., It is warm, gooey and this is the best part- you can make the batter ahead of time and it hardly takes 10-15 mins to prep it.. and even less if you melt the chocolate in microwave oven..so..big sister..to the lava cake..BOOM!

 

 

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I’ve used fresh blackberries in this recipe, you can use raspberries instead, if you prefer. You can also add frozen berries if you can’t find fresh ones….summer is almost here and we have fresh berries in stores….

 

 

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Like Sarah from www.thesugarhit.com says, Blackberries add so much intensity to the flavor of chocolate and this cake. Its citric and sweetness along with silky, buttery melted chocolate is a great combo.. I like to add enough berries so that with each spoon you can get a berry..(pikaboo..) and oh, it’s just perfect with a dollop of crème fraiche…

 

 

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Melt chocolate and butter, and mix it up with rest of the ingredients. Let it bake for 20 minutes and that is all the work you need to do. The chocolate and berries take care of the rest.

Patience is not my best virtue… I just could not wait.. I ate my scoop in the kitchen, standing next to the cake as it was cooling down..It was warm, gooey chocolate dripping out of the spoon as I scooped some out of the bowl. I ignored that rouge piece that would rather stay on my shirt and just licked the spoon full of chocolaty goodness..

 

 

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The recipe given below serves 6 people. You can double the amount if you have more people coming over. Honestly, you can make this just for yourself and your partner. It can last for up to a week in refrigerator although it never saw the third daylight with us..

 

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Chocolate blackberry Pudding Cake       (Serves 6)

Ingredients

  • Butter – 150 grams
  • Chocolate – 150 grams
  • Sugar – 225 grams
  • Eggs – 3(free range)
  • Flour – 50 grams
  • Fresh blackberries – 1 cup

Instructions

  1. Preheat the oven to 200C or 400F.
  2. Butter a baking dish, I used a 26cm (10 inchs) rectangular deep baking dish.
  3. Boil some water on the stove and place a glass bowl on top of the dish, and melt the butter and chocolate together or you can melt them in microwave in 30 second bursts, stirring frequently.
  4. Once the butter and chocolate is melted and cooled, add sugar, flour and eggs mix well
  5. Transfer this mix into the baking dish, add blackberries
  6. Place the dish in oven and let it bake for 20 mins.
  7. To know if the cake is done, shake the dish slightly, cake will wobble in middle and will be firm on the sides.
  8. Let it cool a bit and serve.
  9. It pairs well with some crème fraiche or some sour cream!!

 

If there are any leftovers (doubt it), you can store it in refrigerator, just warm it up in microwave when you want to eat it again! Enjoy!

 

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Howdy folks!

Welcome to my blog – With Enough Chocolate.

Everyone agrees that food is good. It boosts your health, brightens your soul, calms your mind, and allows you to do more with your life.

Go ahead and explore the blog for some delicious experiences “with enough chocolate” 🙂

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