This is a very short post on my version of Easter Cupcakes. Last Easter, I made a ton of marzipan chicks, eggs, bonnets etc. to order. When I was done with those, I decided that I needed a change from all that. So I turned to my favorite Chocolate cake recipe – its a Nigella Lawson recipe, my no-fail, go-to recipe for a great chocolate cake. I made some chocolate cupcakes topped it with Chocolate frosting and placed 3 marzipan eggs on the top. I like how they turned out. The only thing I will do differently when I make them next, is reduce the size of the eggs a little.
It was fairly easy to make. The only catch here is the waiting. You need to make this a little ahead of when you will be needing it. The buns turned out really tasty. However, they didn’t turn out as light as I expected them to. I used Active Dry Yeast instead of the Instant Yeast the original recipe calls for, which later, upon troubleshooting I discovered is okay to do, provided to add more yeast than the original Instant yeast quantities called for. When I make them next, I will try that out and see if it works better. But the loaves turned out really hearty and so much more flavorful than the store bought ones. I also wanted to try out two different washes. The ones in the center, the plain ones, those had a melted butter wash going for them. The sesame topped buns had the egg wash. I like the glaze that the egg wash added to the finished product. I’m definitely going to keep making my own burger buns at home. Do you have a no fail burger bun recipe? I’d love to give it a try.
Homemade Burger Buns
Recipe by: King Arthur Flour
Yield: 8 buns
3 1/2 cups all purpose flour
3/4 to 1 cup luke warm water
1 tbsp instant yeast
1/4 cup sugar
1 1/4 tsp salt
2 tbsp butter
1 large egg
Mix all the ingredients to form a smooth soft dough. (If you are using Active Dry yeast instead, let it sit in the warm water and sugar for about 5-10 minutes till it gets bubbly and frothy and then add it to the other dry ingredients).
Cover the dough and let it rise till it has doubled in size, about an hour.
Gently deflate the dough. Divide into 8 portions. Shape the buns and place them on a lightly greased baking sheet.
Cover and let it rise for about another hour, till nice and puffy.
Bake the buns for about 12-15 minutes in an oven thats been preheated to 180ºC till golden.
Cool on a rack.
Enjoy your own homemade burger buns.
Stay tuned for tomorrows post to see what I did with these.
1/2 cup boiled chickpeas
1 onion, chopped
2 green chillies, finely chopped (optional)
1 tomato, chopped
1 tbsp. fresh coriander leaves, chopped
Salt, to taste
Crushed black peppercorns, to taste
A squirt of lime juice
Balsamic vinegar, to taste
Mix all the ingredients together in a bowl. Check for salt and sourness.
Keep chilled till you’re ready to serve.
Chole (Garbanzo beans curry)
100 gms. dried kabuli channa (Garbanzo beans)
2 kashmiri chillies (dried red chillies)
3 onions, peeled and cubed
2 green chillies (or to taste)
1″ ginger, roughly chopped
4 cloves garlic, peeled and roughly chopped
2 tomatoes, roughly cubed
1/2 tsp. turmeric powder
1 tsp. red chilly powder
1 tsp. garam masala powder
1 t 1/2 tbsp. vegetable oil
Salt, to taste
2 tbsp. fresh coriander leaves, chopped
Soak the beans overnight in plenty of water.
Rinse out with fresh water the next day and pressure cook with 2 kashmiri chillies and about 1 tsp. salt. Cook for about 15 minutes after the 1st whistle.
If you aren’t using a pressure cooker, simply cook till tender. Reserve the stock.
In a blender, blitz the onions, chillies, ginger and garlic till you get a smooth paste.
Heat the oil in a pot/vessel and tip in the onion paste. Sauté for a few minutes, stirring to make sure it doesn’t burn.
While this is cooking off, tip the tomatoes in the blender and puree. Keep aside.
When the onion paste has thickened, add the turmeric powder, chilly powder and garam masala powder and stir till well mixed with the onion paste.
Add the tomato puree, stir well and let it cook off on a medium flame till you see a little of the oil at the sides of the masala paste. It should take a couple of minutes.
Add the cooked beans and stir gently. Let it cook in the masala for a couple of minutes.
Add some of the water in which the beans were cooked to the pot till you get the desired consistency. Let it thicken a little.
Check for salt. Adjust if needed.
Sprinkle the chopped coriander leaves and gently mix through.
**Check back for the next post which will show you another interesting use of boiled garbanzo beans.**
I hope you enjoy it as much as we do 🙂
Spicy Goa Sausage Chilly Fry
1/3 packet Goa sausages, taken out of casing and chopped
1/2 tbsp. oil
2 onions, chopped
4 curry leaves
2 green chillies, chopped in to 3-4 pieces
1 tomato, chopped
1 large or 2 small potatoes, cubed
Heat the oil in a pan. Add the onion, curry leaves and chillies and sauté till the onions have softened. Add the finger and sauté till the onions have browned.
Add the tomatoes and continue cooking till they have softened.
Add the sausage meat and let it fry a little and release its flavors. Once the aroma has released, tip in the potatoes. Stir fry for a couple of minutes.
Add a splash of water, not too much, cover and cook till the potatoes are done.
Serve hot with bread.
This recipe is linked to –
Whats on the Menu Wednesday
Recipes I Can’t Wait to Try
I’ve always wanted to try making nachos at home and yes, from scratch. Recently, I’ve been thinking a lot about this amazing plate of Nachos that I had while I was in Goa for a few days. I knew that if I wanted it like that, I’d have to make it myself. The only thing I had a recipe guide me with was the corn tortillas for the homemade tortilla chips, which I took from Nita Mehta’s “Multi-cuisine Cookbook”. I didn’t spend time looking for recipes for the rest of the stuff, but just threw a few things together from memory. It really was quite funny, me, roaming in circles in my kitchen, trying to remember what was on the plate and what the flavors were and then checking to see if I had what was needed to put together a plate of Nachos. Crazy visual, anyway back to food.
1/4 cup fresh cream
1-2 tbsp. Mayonnaise (optional)
Salt, to taste
A few dill leaves
Beat the yogurt, mayonnaise and cream together and add salt to taste.
Tip in the sliced cucumbers and the dill leaves.
Mix and serve.
This recipe is linked to –
Just Another Meatless Monday
Made by you Monday
Summer seems to have found its ways here a little to early. Its as hot as it would typically be during the peak of summer in the month of May. I can only imagine what May will be like. What better way to cope with the crazy heat than a delicious, cool, fruity lassi. Surprisingly the only fruity yogurt we can find here is processed and honestly, doesn’t even taste like yogurt anymore. I’d picked up a whole bunch of strawberries on our last trip to Panchgani and decided to add a few to the lassi. The result was delicious, refreshing and as REAL as real food gets without any funny stuff (read preservatives etc.) added to it and its so simple to make. I used fresh strawberries since they were in season but I’m pretty sure frozen berries will do just fine as well. You can opt to use a sweetener of your choice or if you prefer you can leave it out altogether.
1 tub natural unflavored yogurt (We get it in 400g tubs)
A few fresh stawberries (I used about 8-10 strawberries)
2 spoons superfine sugar (optional)
Place all the ingredients in a blender and blitz till is well incorporated.
As a child, I hated fish, or so they thought. My mum and nana would try everything they could think of to try and get me to eat fish. Of course, I wasn’t a stubborn child except where eating fish was concerned so they had their work cut out for them. Eventually they realized that the reason I wouldn’t eat fish was that I was okay with eating fish but what I actually hated having to debone the cooked fish before eating. Ironically I didn’t mind eating fried sardines and fried karli (silver barfish), the boniest of the varieties available here, go figure! So my loving grandma would patiently sit and debone the fish on my plate, which I would very willingly eat up. Oh, the memories.
Anyway, moving on to the current day scenario, I love fish. And one of my current day favorites are crunchy (fresh) bombay duck fillets. The best part is, my husband, Ashley, is a genius at filleting these guys. Lucky me!!! Nothing could be simpler that making this dish. You really should try this. I want you to enjoy something this delicious. This is not so much a recipe, but simple pointers to making the fillets. Please adjust flavors to your liking
Crunchy Bombay Duck Fillets
Bombay ducks, cleaned and filleted
Red chilly powder
Salt, to taste
Lime juice to taste
Apple cider vinegar, to taste
Besan (chickpea flour)
Bread crumbs, to coat
Oil, for frying
Wash the fish and pat dry. Lay the fillets out flat on a plate.
Sprinkle the salt, turmeric powder, red chilly powder, lime juice and apple cider vinegar over the fish. Gently, turn over to make sure that both sides are seasoned. Its hard to give you quantities for the spices, since everyone has different preferences. I make sure that there is a little sprinkling of the spices on all the fish on both sides. Handle lightly as this is a delicate fish.
Sprinkle some chickpea flour over the fish on both sides till lightly coated. You can add a few drops of water to help you with this. The chickpea flour will help the fish stay together so please don’t omit it. Since this is a delicate fish, leaving it out will result in the fish breaking up while you try to move it around in the pan. You don’t want a thick layer or a chickpea batter coat, just a light sprinkling to bind it.
Keep aside for about 15 minutes.
Heat a couple of tablespoons of oil in a pan.
Dredge the fillets in breadcrumbs to coat them well. This will give you a crunchy fillet.
Shallow fry on a medium flame. Do not move the fish around in the pan, till a crust has formed on the bottom. Moving it to early will break the fish up. Once the bottom side has formed a nice brown crust, turn over and cook on the other side till done.