Rum n' Rasin Mini Bundt cake!

Rum N Raisin Mini Bundt cake

Ingredients
1 cup water
1/4 cup rum
2/3 cup chopped raisins
3/4 cup butter
1 egg
1 1/4 cups white sugar
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup unsweetened cocoa powder
2/3 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
3. Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

Tomato Basil Bisque

Tomato Basil Bisque:
It is such a simple recipe and tastes wonderful! I took 4 big tomatoes, boiled them throughly. In the meanwhile, I sauteed onions and waited till they turned translucent to add2 -3 pods garlic, chilli flakes and 1 cup of ...Basil leaves. Made sure all of these were througly cooked and added them to the tomatoes.. Ran the blender till they were throughly pureeed and finally stirred in some vege broth and some cream to give in flavor and texture.. for the finaly touch, garnished it with some seasoned croutons... thats all abt it :)

Newyork cheese cake

Newyork cheese cake
It is all about Cheese. People like me who think cheese is the best thing ever, certainly cannot resist this. The slightly tangy taste of lemon zest and sour cream combined together and the subtle taste of cream cheese makes this desert almost a delicacy. The cheesecake slowly cooks and the aroma quickly spreads the room tickling your tastebuds.

Here you go with the recipe:
Ingredients:
Crust:
- 2 cups graham crackers
- 1/4 cup granulated white sugar
-1/2 cup unsalted butter.

Filling:
- 32 ounces cream cheese
- 1 cup granulated white sugar
-3 tablespoons All purpose flour
-5 eggs (room temeperature)
-1/3 cup Heavy whipping cream
-1 tablespoon lemon zest
-1 teaspoon pure vanilla extract

Topping:

- 1 cup sour cream

- 2 tablesppon white sugar

-1/2 teaspoon vanilla extract

Proceedure:

Start with greasing a 9 inch springfoam pan with Oil spray. make sure the pan is placed on a bigger baking sheet (Aluminium foil, Parchment paper etc), that ways if is an overflow it would not be messy. Preheat the oven to 350 degrees

Crust:

Comine the molten butter, graham crumbs and sugar. Press this against the base of springfoam pan. It would not be a smooth texture and will wither away. Dont worry about it and leave it the refrigirator to set while the filling is done.

Filling:

1) In a bowl, beat the cream cheese, flour and sugar. Before you start beating, mix the battaer with a spatula. Then beat the batter for about 1 -2 mins. Make sure you do not over beat the batter as it would begin to crack when you are baking.

2) Add the eggs slowly and beat 30 seconds after adding each egg. This would give you a slight yellow color.

3) Add the whipping cream, lemon zest, vanilla extract, and beat everything till everything is totally incorporated.

4) Remove the crust from the refrigirator and pour the filling over the crust. Once you fill the crust, bake for about 15 - 20 mins in 350 degrees and then reduce the temperature to 250 degrees and then continue to bake for 1 1/2 hrs or till the cheese cake becomes firm and the center of the cake is still a little wobbly.

5) Remove from the oven and let it cool a bit.

Topping:

1) Meanwhile combine sour cream, sugar and vanilla extract. Mix it well and spread the topping over the warm cheese cake. Run a spatula or knife over the edges of the cheesecake, which will prevent from cracking.

2) Bake for another 15 mins and then remove from oven and let it cool compeletely. Use a plastic wrap and cover and put it in the refirirator for atleast a day.

This can be served with fresh fruits or chocolate sauce.

Pecan Tassies

A one-ounce serving of pecans (approximately 20 halves) contains 196 calories, 20.4 grams total fat (1.8 saturated fat), 0 mg cholesterol, 0 grams sodium, 2.7 grams dietary fiber and over 19 vitamins and minerals including vitamin A, vitamin E, calcium, potassium and zinc.
Pecans are also a good source of oleic acid, vitamin B1, thiamin, magnesium and protein.
-http://www.ilovepecans.org/nutrition.html#weight

Ingredients
Cream Cheese Pastry:
-1 cup unsalted butter - at room temperature
-6 ounces regular cream cheese - room temperature
-2 cups all-purpose flour

Pecan Filling:
-3 large eggs
-3 tablespoon unsalted butter, melted
-1 3/4 cups light brown sugar
-1 teaspoon pure vanilla extract
-1/4 teaspoon salt
-1 cup - chopped pecans

Cream cheese Pastry:

Using a hand mixer, blend the cream cheese and butter untill it is light and fluffy. Add the flour to this and make a dough. Do not use your hand mixer, instead use your hands and knead them into a smooth ball. Flaten this dough and make into a thick disk and wrap it in a plastic and leave it in the refrigirator to set for about one hr. Preheat the oven to 375 degrees. After about an hour, take a little bit of the dough and line a greased muffin or minature muffin pan. Repeat the same with the rest of the dough.

Filling:

Take a seperate bowl, beat the Eggs, Sugar, Butter,Vanilla and Salt untill all of the ingredients are well incorporated. Scoop a spoon of the filling into the muffin pans and garnish it with some Pecans.

Bake for about 20 mins or till the pastry shells are golden brown. It would still have a soft center and take it out and leave it to cool.

Delicious pecan tassies are ready for a great snack!

Courtesy : Joyofbaking.

Pecan tassies

Pasta with Onions, Peppers, and Herbs!

Pasta Sauteed with Onions, Peppers and Herbs

Herbs are rich in minerals and Antioxidants. Their fragrance will say pick me now...I grow Basil, Rosemary, Sage, Oregan and Mint in my patio. I have to see and smell the fresh plants and it instantly refreshes me even before my morning coffee.. They are so fresh and wonderful to cook:)

Here you go with the recipe:

1) Olive Oil - 2-3 teaspoons

2)Any kind of pasta like Rotini, Farfelle, will work

3) Red crushed pepper - 2 teaspoons

4) Garlic - 2 -3 pods

5)Black pepper - 1 teaspoon

6) Colored peppers ( I used a half packet of the frozen ones)

7) Onions- 1

8) Herbs (Basil, Oregano, Thyme, Rosemary) - chop them tiny - 2 tablespoons

Proceedure:

1) Heat the olive oil in the slillet and fry the onion. Wait till it turns golden brown, add the coloured peppers and chopped herbs to it. Add the garlic, red pepper, and black pepper. Finally add the pasta and give it a good toss.

2) Add grated cheese like fresh paremesan, or Mozarella.

Delicious pasta is ready!

Methi Adai:
Adai is protein packed South Indian dish that is made by combining various lentils!
Ingredients
-Rice - 1/4 cup
- Whole Green Mung - 1/4 cup
-Toor Daal - 1/4 cup ...
-Channa Daal - 1/4 cup
- 1/4 cup Onion
- 1/2 small Green Chili
- 1, to taste Cilantro Leaves
- 5 sprigs Curry Leaves
- 1 sprig Asafoetida (Hing)
- 1 pinch Salt - to taste
- Black Pepper - 1/4 tsp or to taste
Ginger - 1/2″ piece
Fenugreek seeds - 1/2 tsp (optional)
Oil - for pan-frying How to make Adai
Proceedure:
1. Wash and soak the following in in 4 cups of water for 3-4 hours - Rice, Whole Green Mung, Toor Daal & Channa Daal.
2. Drain out the water.
3. Add the rice and daal mixture and all of the remaining ingredients (except for oil) in a blender and grind using a little fresh water. The consistency should be that of pancake batter
Note :I also added methi leaves to the batter.
Make the batter accordingly and spread it on a hot tawa. Wait for it to turn golden brown by adding a little oil. Flip it over.
Methi Adai is ready to be served with the delicious sambar!

Blueberry tart

Berries, are high in their nutritional value and some berries help in preventing some form of cancer. Cranberries and Blueberries prevent bladder infection. So, for people who love berries, here is a wonderful recipe. This blueberry tart just melts in your mouth and works as a wonderful desert topped with light whipped cream or vanilla icecream.

For the Pastry:
- 1 1/2 cup All purpose flour
-1/2 teaspoon salt
- 2 tablespoon white sugar
-1/2 teaspoon vanila extract
- 1/2 cup butter ( 1 stick)
- 1 egg

For the filling :
- 2 1/2 cup fresh blueberries
- 1/4 cup granulated white sugar
- 1 1/2 tablespoons all purpose flour

Garnish
Strawberry, Blueberry, Blackberry, Rasberry

Proceedure:
Pastry:
In a bowl combine flour, Salt and Sugar and whisk it together. Then pour Egg and Vanilla extract in a steady stream and combine with the mixture. Use your hands and make an even ball out of the dough. Grease a tart pan and flatten out this dough like you are lining the pan. Make sure the sides and the bottom are even. Leave this in the regrigirator for about 10 mins or more.
Filling :
While the shell is getting set, take another bowl, combine the blueberries, flour and sugar and mix them well. Make sure the blueberries are coated with sugar and flour. Heat the oven to 425 degrees. When the oven is getting preheated, take the dough off the refirirator and pour the blueberry mixtue into the dough. Once the oven is preheated, put this in the oven for the bluberries to cook into a jam like texture. Cook for about 15- 18 mins. Then with the spoon, kindle the mixture that ways all the blueberries are smoothly and evenly cooked. Then reduce the temperature to 350 degrees and cook for about 30 - 40 mins. You would see the crust turning golden brown and the blueberries turning into a complete jam. Leave it out for it to cool. Then take the rest of the berries or fruits and top them according to your design and taste.
Once it is completely cool, you can slowly scoop the tart of the pan and serve it with whipped cream or vanilla icecream.

Makes a wonderful desert. Enjoy!

Courtesy :joyof baking

Chocolate Shortbread!

For people who love chocolate, this is a such a divine recipe. A butter rich chocolate shortbread covered with warm molten chocolate and glazed with Hazelnuts or Pistachoes is absolutely difficult to resist!

Chocolate Shortbread! (Chocolate Lover's delight)

Shortbread

- 1 cup - All purpose flour

- 1/4 cup - Unsweetened cocoa powder

- 1/4 teaspoon salt

-1/2 granulated sugar

- 1/2 teaspoon Vanila extract

- 1 large egg yolk ( optional)

Glaze:

- 3 ounces semi sweet chocolate ( I buy the chopped ones)

-2 tablespoons butter

- 1/3 cup Unsalted Roasted Pistachios, Walnuts, Hazelnuts. ( The above image has Hazelnuts).

Proceedure:

Start with preheating the oven to 350 degrees. Grease a tart pan with butter or vegetable oil. While that is done, take a bowl and mix the flour, cocoa powder and salt. Keep it aside. Then take another bowl, beat the butter and sugar until smooth. Add the vanilla extract and the egg yolk. To this, add the cocoa - flour mixture. Use your hands and knead this into a smooth dough. Press this against a tart pan and make a even layer on to the bottom of the tart pan. Bake for about 25 - 3o mins till the short bread looks all firm.

Glaze :

Melt the chocolate and butter in bowl over a pan of boiling water. This melts into a viscous even liquid. Immediately pour the glaze over the warm shortbread and using a spatula or a butter knife, evenly spread it over the shortbread covering all the edges. Sprinkle the nuts over the shortbread and gently press into the glaze. Let it cool to cut into 10 - 15 wedges.

For people who love cocoa, this is a must try. It melts in the mouth and the texture is something that your tastebuds will crave for.

Courtesy : Joy of Baking

Mint and Basil Lemonade!

Mint and Basil Lemonade!

Ingredients

- One big Lemon

- 10- 15 leaves of Mint

- 5-6 leaves of Basil

- Sugar

-Salt

- Ice

- Ice cold water

Crush Ice and water together along with mint and basil. Add sugar and salt to taste and strain the mint and basil leaves.

Cool lemonade is ready to beat the scorching sun.

Berry and Shortbread Tarts with Cream filling!

Berry and Shortbread Tarts with Cream filling!

Ingredients

Shortbread tarts :

- 1 cup unsalted butter (2 sticks)

- 1/2 cup powdered sugar

- 1 teaspoon vanilla extract

-1 1/2 cups All purpose flour

2 tablespoon cornstarch

1/8 teaspoon salt

Cream cheese filling

- 1 - 8 ounce cream cheese ( I use Philedelphia cream cheese)

-1 - 14 ounce can sweetened condensed milk (milkmaid)

- 1/ 3 cup lemon juice ( freshly squeezed)

- Zest of one lemon

- 1 teaspoon vanilla extract

Proceedure:

Shortbread Tarts:

Lightly butter or spray oil in a mini muffin pans and keep it aside. Preheat the oven to 325 degrees and place the rack in the center of the oven. While the oven is getting preheated, take a bowl and beat the butter and sugar. To this mixture, add flour, vanilla, cornstarch and salt and mix just enough for the mixture to blend into a smooth ball ( should look like chapathi/ Roti dough). Take the greased muffin tins and make small balls which will cover the muffin tins and make a small hollow in the center to fill in with the cream filling. After the muffin pans have these shells in them, leave it in the freezer for about 10 mins. This will help the shells from puffing. Then take them out and bake them for about 18 - 20 mins. If you see the the shells puff, take a fork and prick their bottoms and let them turn golden brown. After they are done, take them off the oven and let them cool completely. These can be made in large quantities and frozen.

Cream cheese filling:

Beat the cream cheese in a bowl till it is fluffy, and add the condensed milk, lemon juice, lemon zest, and vanilla and blend it well. Make sure it is not over processed, otherwise it becomes too runny!. After this is done, leave it in the refrigerator till the ingredients mingle well and the mixture becomes firm. Usually, it is great idea to do this filling a day in advance.

To serve:

Using a small spoon, scoop the cream cheese filling and fill the shells and top it with the fruit of your choice.

Note :

I used Blueberries, Rasberries, Strawberries, Blackberries and Peach!

This is a wonderful cold creamy dessert and I am sure you and your family would absolutely enjoy.

Courtesy : Joy of Baking

Tofu with Eggplant, Peppers and Onions!

Tofu with Eggplant, Peppers and Onions!

Tofu is very low in Cholesterol and Sodium. It is also a good source of Protein, Iron, Magnesium, Phosphorus, Copper and Selenium, and a very good source of Calcium and Manganese. It is undoubtedly a very healthy ingredient that I would like to add to my weelky diet! I usually get very creative with Tofu.. and one of them is below!

Ingredients:

- Tofu - 1 packet

- Soy sauce - 3- 4 tea spoons

- Onions - med sized -1

- Colored Pepers - 2-3 ( I use the frozen ones)

- Green chillies - 3- 4

- Garlic - 2 -3 pods

- Ginger - 1/4 inch

- Egg plant - 1/2 Med sized

- Tomatoes - 2 -3 Med sized

Procedure:

Add some 2 -3 teaspoons of olive oil to a cast pan and while it gets warm, chop the Onions and saute them in the oil. Fry the Onions till it turns golden brown. Add the Ginger, Garlic and fry a lil more. To this add the colored peppers. Once they are cooked then add the Tomatoes and Eggplant into the mixture. Fry everything till they become tender. Once you get a kind of gooey mixture, add the tofu and mix them well. Add salt to taste ( if desired).

Garnish with Spring Onions, or Cilantro.

This can be served with Jasmine rice!