Staff Appreciation Week and Indian food (Vegetable Pulao and Aloo Mutter)

I was one tiny drop in an ocean of a school. There were classes up to grade 10, 10 divisions and about 75 kids in a single class. 

If that wasn't enough, we had English medium, Marathi and Gujarati medium of instruction too.

So, you see what I mean by the tiny drop?

The teachers were strict. I don't remember them smiling and being cheerful and so supportive at all.  Now, when I think back, it must have been a stressful job for them. So many kids, so many challenges... Teens in a co-ed. Yes, it was chaos. 

And then, when my son went to school, everything was just SO different. Teachers were sunny and cheerful, kind to children and encouraging. Everything was 'awesome', 'fantastic' and any task done was always a 'good job'. Students never got a rap over the knuckles, were never asked to stand outside the classroom-facing the wall.

I used to think teaching was an easy job, but now I know, there are challenges, takes a lot of patience to deal with different personalities all day. 

Likewise, the school administrative staff, they are also cooperative and cheerful. 

As a gesture of appreciation, our school had the annual Staff Appreciation Week.

The work for this began early in January. A small committee discussed themes and ideas.I was lucky to be a small part of this make plans.

During the week, the plan was to treat the teachers and admin staff (a total of 70) to breakfast and lunch. Each day would also end with the staff getting a high-five, not the hands, this high five was a memento of the day, a small way of saying thank you.

A theme was set for everyday of the week. 

Mid-week was to be the big luncheon and 'Around the World' theme was decided, with breakfast being Indian themed. 

Another mom and I were in charge  and it was fun deciding on a menu. I chatted with  Nupur and Shankari and a Face book group and had tons of ideas. The thing was, getting volunteers for making those ideas a reality. 

So we settled on something very do-able.

The breakfast was to be omelet (Indian style) and Idli- chutney (The idli-chutney (sauces) were loved by all). 

Lunch, as it was a big affair and 'Around the World', we had a lot of variety (Indian, American, Mexican, German).

The Indian table was loaded with 30 servings each of  Pulav, Aloo mutter , Chana Masala, Naan, Butter chicken, Chicken Biryani, carrot salad. The dessert table had varieties like gulab jamun, kaju katli, pedha, kesari.

We got wonderful reviews and no leftovers! 

I took Aloo Mutter and a simple Veg Pulao.

For the Aloo mutter I used this recipe. I just scaled down the heat, a lot. 

Peas and Potatoes in an onion tomato gravy. Aloo Mutter

The pulao recipe is one I make quite often. This recipe is #kidapproved

Here is a scaled down version.

Prep:
Chop 1 small Onion, lengthwise.
Measure out 1 cup of Peas and Carrots ( I used frozen)
You also need:
1 bay leaf
2-3 Green Cardamom
2-3 cloves
1 x 1 inch piece of Cinnamon
1 tsp Jeera/ Cumin seed
1 tsp each - Ginger and garlic paste
2 Tbsp Oil + 2 Tbsp Ghee

Wash 1 cup White Basmati Rice in several changes of water, drain and set aside.

If using Instant Pot or other Electric Pressure Cooker:
Start the IP / EPC on Saute mode. Add Oil and then Ghee ( this ensures that the ghee does not burn).
Add the cumin seed, bay leaf. As the Cumin sizzles, add the other spices (cardamom, cloves, cinnamon stick) and let them sizzle. Once they smell aromatic, add the onion and saute till it's soft and browning at the edges.
Add the ginger and garlic. Saute till the raw smell disappears.
Add the rice and mix gently, ensuring that the spiced oil coats the rice well.
Add the peas and carrots and salt to taste.
Add water (1 1/2 or 1 3/4 cup to get separate grained pulao).
Hit the 'cancel' button and seal the IP / EPC. Select 'Manual' mode and 6 minutes.
Once the timer beeps, let it go on warm mode for 5 mins (this is optional, but I've always done this) and the do QPR (Quick Pressure Release) carefully.

Empty the pulao to a plate /tray to cool down.This ensures that each grain of rice is separate.

If using the stove top method:

Use a deep and strong bottomed pot.
Add Oil and then Ghee ( this ensures that the ghee does not burn).
Add the cumin seed, bay-leaf. As the Cumin sizzles, add the other spices (cardamom, cloves, cinnamon stick)and let them sizzle. Once they smell aromatic, add the onion and saute till it's soft and browning at the edges.
Add the ginger and garlic. Saute till the raw smell disappears.
Add the rice and mix gently, ensuring that the spiced oil coats the rice well.
Add the peas and carrots and salt to taste.
Add water (1 1/2 or 1 3/4 cup to get separate grained pulao).
Once the water comes to a boil, reduce the heat to low, cover the pot and let it cook till the water is absorbed and the rice is fluffy and the grains are separate.
Serve with a vegetable curry, raita, pickle. papad or enjoy it as is.

*NOTES: I've often substituted fried onions (store brought) instead of regular onions when in a hurry and that tastes very good too.Just eye ball it to about 1/4 cup or a bit more.  Add it on with the vegetables.  Please adjust the amount of salt, reduce the quantity as the fried onions have salt in them.

Vegetable Pulao

I have often come across questions like, 'doesn't Indian food require a lot of special spices and ingredients?', or, ' all those spices, I'm not sure I want to buy them and then end up not using them', or, 'what if I buy those big packs of spices and never know what to do with them, I'm not used to cooking Indian food, you know.'

I get it. For someone who might be trying Indian food for the first time, or is not comfortable buying all those ingredients and blends, only to waste them, it is a big deterrent.

I've so often wished for smaller ( read, single portion) packs of spices where I waste neither money nor the spices. so, for the High-Five of the day, which was to be a small memento, I thought of making a small packet with a recipe card and adding spices to it (pre-measured).

The challenge was to come up with a simple / non-fussy recipe. One that had few ingredients and simple to follow instructions. 

I narrowed my choice to finding a recipe from Raghavan Iyer's 660 Curries. After shortlisting 2 recipes, I also messaged him and sought his opinion. and then went with his recommendation (Pyaaz Murghi). The result was, we had typed out the recipe cards and the only spices needed were Turmeric and Garam Masala. These were added to small Ziploc bags and labeled.

I am not very good at wrapping up things and making them look pretty, but I hope they don't mind. 

We also had a Photo Booth set up. One mom made the booth with PVC pipes and hung white shower curtains. Another mom sent filmy posters and some oxidized jewelry and I took along some dupattas  and some imitation jewelry I had. The teachers and staff who came up to the booth had fun trying on the trinkets and bindis, an embroidered jacket, my friend Prachi loaned me and bangles and posing for us! 

This was for all the entire staff.

But I also wanted to do something for my son's class teacher. So I asked the 'Room Mom' if she knew anyone who did gluten free baking (our teacher has allergies). I have never baked anything Gluten Free  and did not want to experiment this time. Luckily one mom stepped up and said she'd bake a cake and I would decorate it. I went with my buttercream recipe for the floral decorations. I hope Mrs. T liked the cake.

It was a hectic week and I thoroughly enjoyed it!

But now, I want to take it easy and make simple food, you know, the amti-bhaat, poli- bhaji  meals. Which reminds me of the simple recipes I am planning to share with y'all. Coming up soon on AC@H.

Enjoy the long weekend and mid-winter break! 

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Teacher Appreciation Week and saying Thank You with a chocolate cake with floral decoration.

This week is Teacher Appreciation Week in my son's school. 

It's time to stop and thank all those loving teachers who share knowledge with the little ones and work not just towards making them learn Math or Grammar but also work on their confidence and self-esteem.

When we moved, 3 months ago, the biggest change was for Li'll S. Changing school mid year is dreadful. Facing a classroom full of new faces, a new teacher is rather intimidating.

Thankfully, he was made welcome and soon settled in and has adjusted very well to all the changes thrown at him. 

Everyday, when I pick S from school, he looks relaxed and is happy. As a mother, I couldn't ask for more.

  So when Teachers Appreciation Week rolled by, I wanted to show my gratitude and what better than to share something sweet.

I made this cake for Teachers Lunch.
Its a 4 layer Chocolate cake with whipped cream filling.
The outer frosting and flower decoration is vanilla butter cream.
Sadly, the pictures don't do justice, I clicked them in a hurry and in bad yellow lighting.

For those who want a frosting recipe:
For this cake I used

4 sticks Salted Butter
1 Tbs Vanilla extract
2 Lbs. Powdered / confectioners Sugar
Milk ( I add by the teaspoon, about 3-4)  to get stiff consistency icing

Start by using room temperature butter.
Add the soft butter to the stand mixer.
Use the paddle attachment and start at a low speed and beat the butter till its soft, creamy and a shade lighter.
Add the vanilla and whip the butter some more.
Add the sugar, slowly and mix at slow speed to incorporate it well ( if the mixer is at high speed, the sugar will fly out  and you will have a white layer on the counter top)
Beat the mixture for at least 4-5 minutes to mix the butter and sugar well and make smooth icing.

To store, place the frosting in airtight containers and refrigerate.
I place the frosting in a container, then put saran wrap and then place the lid. That is optional.

I made this cupcake for my friend Prachi's son. She helped me carry the cake to school. It was a big cake and I needed help.

This cupcake is VERY special for me. See that orange rose? My little boy made it! He saw me making flowers and wanted to pitch in and help. I am so proud of him!

That's it from my end today. Have a great week ahead! 

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Spring on my cookie!

Spring is here and while that means big changes across the country, there really isn't a big change in Florida. We have some rain, but other than that, it's pretty warm and humid. Very 'Mumbai like' weather.

And while blogging had taken a backseat, I had to come out of my cave and tell you about this.

Spring is also the time to try something new ( and something you have been itching to get your hands on). For a long time now, I've been eyeing these Russian Piping tips that are taking over the cake decorating world by storm. I finally caved in and ordered a set.

Picture source Aliexpress Via Google

There are many sites selling these, but I ordered mine from here. They are a steal for the price. 

Just a word of caution, the shipping is prompt but the tips come from China, I believe and travel slow. If you are in a hurry and do not mind spending more, check out other options like ebay or amazon.

I used the tips for some cupcakes and a small chocolate cake I made, just to get a hang of these tips. They are lager than the normal Wilton ones i have been using. In fact a bit bigger than the large tips.

But they make decorating a snap.

I have used only Buttercream Frosting.

I have modified my earlier recipe. This time I used salted butter, yes, salted and in my opinion, it cuts the cloying sweetness a bit.

Its still a bit too sweet for me, but buttercream works best for  this kind of decorating. Stiff consistency buttercream is the best to create flowers.

Stabilized whipped cream might work well too, but I haven't tried it.

Chocolate cake with buttercream frosting

Here I have used a 6 inch chocolate cake and filled it with a small layer of buttercream and piped flowers on top, I did not frost the cake, that would have been a buttercream overdose.

And then, just a couple of days ago, I had to opportunity use the tips again. It was my son's teacher's birthday and I offered to decorate her 'cookie cake'.

I used this chart to color the buttercream.  I used these shades: Cherry blossom, Dried Lavender and Pancake  Batter for the flowers.

I used 2 tones for some flowers, using white buttercream with the pink and for the other, I used a combo of light and darker shades.

Cookie 'cake'

Something I learned using these tips,

• Stiff frosting will give you well formed flowers
• Using the tips takes a bit of getting used to, pipe a few flowers on a test surface to understand how much pressure you need to apply.
• Some flowers need to be 'longer' to look fancy and some just need a little pressure to form a really good flower. Just pipe on a few to get a good idea.
• These are super easy to use and not labor intensive. They make cake decorating fun! 

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Sweet Beginnings

On the last day of warm weather, we visited a nearby beach. It was fantastic. Warm sun and a playful breeze. The water was a bit too cold for my liking and I was shocked at how parents took out babies (in diapers) into the cold water and also that the itty-bitties were squealing with joy.

Of course, standing in there, knee deep in the water I also adapted to it and loved it. 

My son had a blast! He did not want to come out of the water. 

We had to drag him out screaming and kicking and promising the beach on every sunny and warm weekend.

We know where we will be, come summer.

Then came the end of the vacation (happy dance). 

With more time on my hands and a friend celebrating her birthday, I decided to make her a cake. 

I have a small group of friends here and we decided to surprise her with cake and some brunch items. 

The cake was a 6 inch (x2) Chocolate cake, with Whipped cream between the layers. The frosting  and the decoration was done using Buttercream. 

While I have done a course on cake decorating, I also draw inspiration from many cake decorators online.
It's so much fun to watch the videos and dream making cakes as beautiful as those.  I wish I could make such stunning cakes, I know it's all about practice, practice and more practice.

I like Vanessa's YouTube channel and her videos are very informative and she makes it look easy.
I hope to learn a lot more from her channel and also get the opportunity to make many more cakes!

As usual, I was decorating till the last minute and did not have the time to take pictures with a good camera. The pictures I have are taken on a smart phone.
Note to self: also work on organization and time management this year ( you suck at this).

I also really need to work on frosting my cake. I'm stingy when slathering on butter cream because it is *so* sweet, I'm always worried that the sweetness will overpower everything and make people regret taking a bite. This is something that does not give my cakes a very 'finished' or 'polished' look, if you get my point. But, I'll work on it.

Here's wishing you all a happy new year and may all your dreams come true! Stay positive and happy!

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Sweet things and hoping for a better new year!

As we come to the end of another year, it's time to reflect. Time to plan and make new year resolutions. In my case, I have stopped making any, I don't keep them. I don't need the guilt on top of everything.

But like you all, I am hoping for a better new year and I'm going to try my best to make it a good one.

I have learned a lot this year, some through personal experience, some from friends and their experiences.

In the end, I know one thing for sure, I have so much to be thankful for.

People have a lot going on in their lives and are battling situations every day. They still smile and trudge on.

This is one lesson I will carry with me, not just in the new year, but always, I am blessed and I am thankful for that.

Now, after this heavy dosage, let me get on to a better topic. Under such circumstances, weather is the safest topic.

You all know how I like to crib about the weather.I'm not cribbing here, just sayin'.

The weather in FL is still *very* warm. While many of you are bundled up in layers and others in a jacket, we still go around in shorts and wipe the sweat off our brow and still switch on the AC.

No kidding, we sweat. Yuck! I know, it's healthy and all that, but honestly.... yuck!

I'm taking it slow on the baking front, I made a batch of chocolate chip cookies, which never fail and this time, they did. I was shocked. They taste good, no doubt, but, they went flat. I have no clue why, I'm guessing it was the baking soda. I will make another batch soon, once I have the courage and another fresh pack of baking soda.

I do want to share a picture ( a poor one, sadly) of the last cake I baked for my friend T. I made this in October and was waiting for better pictures taken on a good quality SLR by another guest. But, he hasn't obliged.

In any case, the photo shows the details and I want to share them with you all.

This picture was taken on my iPhone and in a hurry. The children and the birthday girl were eager to cut the cake!

This was a basic chocolate cake, 9 inch and 2 layers with whipped cream filling and the decoration is butter cream. I used my favorite, Wilton 104 to make the roses and the star tip for the basket weave. 

I had a lot of fun making this cake and learning too. I know now, for example, that I suck at frosting a cake. I just cannot dollop a gob of butter cream on the cake and spread it in a thick layer. Butter cream is SO sweet and I am very hesitant when applying a thick layer on. I accept it and prefer to make a basket weave, hoping, that it used less frosting. I may be wrong. 

I love making floral cakes! 

With all the pumpkin and squashes flooding the market, I made the 'subji' version a lot. The family finally got a little tired of it, despite the constant variation. So with just half a butternut squash left and no one willing I had to make them in to ''Ghaarge', or Pumpkin Poories. 

In this version, however, I made some changes, I did not use any rice flour. I used some fine rava/ semolina ( just a couple of tablespoons) and whole wheat flour.
I used a bit more jaggery, my son likes his sweets properly 'sweetened'. I like it that way too. Not cloyingly sweet, mind you, but just right for us. So I ended up adding an extra 2 tbsp jaggery.


The dough is a tad sticky and difficult to roll ( traditionally these are patted into a round shape and deep fried)  but I managed and the end result is right here!
My son loved them and a friend, with whom I shared these liked them a lot as did her 2 adorable little daughters.

Here is a quick re-cap of the recipe:

I used

Butternut squash ( medium sized ) grated, about 2- 2.5 cups.
3/4 cup Crumbled jaggery  ( plus 2-3 tbsp, in my case) 
1/4 tsp  ( or 2-3 hefty pinches) Salt
1 tbsp Oil  to be used while kneading
2 tbsp Ghee
1 - 1.5 cups Whole wheat Flour / Atta
2 pinches Cardamom powder
Oil to deep fry the poories

Heat Ghee in a kadhai and add the grated pumpkin /squash. Cook it till it is soft. This takes about 3-5 minutes on  medium heat.
Switch off the heat and add in the crumbled jaggery and mix well. The jaggery will melt and the mix will become a gooey golden syrupy mass. Add half tbs oil.

Mix the flour, rava, cardamom powder and salt and gradually add the dry ingredients to the wet and make a dough. The dough must be firm. Towards the end add the remaining oil (1/2 T) and knead and form a ball.

Do not use any water when kneading the dough.

Heat oil in a wok (about 2 inches). While the oil heats up, roll the poories or pat them into small circular discs.
I made a large round 'roti' /'tortilla' and used a round cookie cutter to shape them. 4 poories to one roti.

The dough will stick to the rolling pin and board, just dust some flour between rounds and take it off.

Do not dust the poories. This will only make the oil murky.

Once the oil is hot ( drop a small piece of the dough and if it rises to the top steadily, you are set) slide in 3-4 poories ( depending on the size of your kadhai) and deep fry these beauties to a golden brown. Do not crowd the kadhai.

Drain on paper towels and store in a tight-fit lidded container ( you know what I mean).
These can be stored at room temperature for a couple of days. Beyond that, no idea, we never need to store any! These are good!

* You can also add a hefty pinch of Nutmeg /Jaiphal powder to the mix, it tastes good.

Enjoy these poories as a snack.


Here's wishing you all a VERY Happy New Year and see you all soon! Till then, take care of yourself and your loved ones! 

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A Bake Sale Adventure

As the new year rolled in, I promised myself, I will blog.

The days passed, I kept reminding myself, but I did not follow through.

I made excuses, I'm tired. Parents were visiting, I wanted to spend time with them and cooking for them.

Then came the annual 'Sankranta Mela', li'll S was in a dance group and I had booked a stall for myself at the 'Anand Bazaar' (food stalls).

Drawing courage from my previous experience, I jumped right in, this year. 

I got busy with dance practices and homework and squeezing in as much time as possible for other activities.

And so, finally, I am back with pictures of my Cupcake stall. The cupcakes sold out and I couldn't be happier. 

M and li'll S were my helpers ( S being the main helper and cashier, a job he loves!) 

I made egg less Vanilla and Chocolate cupcakes and made butter-cream frosting.

These pretty hydrangeas were a hit with the girls.

Hydrangeas

Who doesn't love a Minion?
These were sold out within minutes! I wish I had made more.
I got this idea from Pinterest.
Here's how you make the Minion cupcakes
1 box Twinkies 
Cupcakes 
Butter cream frosting ( dyed Blue)
Smarties / White chocolate chips / Mini marshmallows (for the eyes)
Black frosting
Chocolate sprinkles for the 'hair'
Place the Twinkies in the fridge for about 15-20 minutes.
Frost the cupcakes ( I used the basic round tip to put the frosting on)
If you plan on using marshmallows for the eyes, prep them. Apply a thin coat of oil to kitchen scissors and gently cut the marshmallow into 3-4 rounds.
I used White chocolate chips, they were the right size and I just poked the pointed end into the Twinkies.
Pull the Twinkies out of the fridge, slice them in half.
Poke one or two chocolate chips in the 'head' part. If you are using marshmallow, put a tiny spot of frosting on the underside of the marshmallow and stick it on, do the same ( spot of frosting) fro Smarties.
Pipe on glasses  and smiles using black frosting. I used Wilton's ready to use tube, it was a mistake.
Poke chocolate sprinkles for hair.
Gently place the decorated Twinkies on the frosted cupcakes. Ta-Dah!  Minion cupcakes are ready!

The most popular cakes, Minions.

I made these flower cupcakes using the 'leaf' tip. These were also a hit with all the kids.

Flowers

This anti-gravity cake was a last minute thought. I made it towards the end and this is the only picture I have of it, an unfinished one.

I found this tutorial very useful.
The children marveled at the cake and wondered if  the M&M's would keep pouring out. Some of them, out of curiosity also tried to pluck the bag out and see how I made it happen.

Anti-gravity cake

In all the hurry of the dance performance and the baking, I did not carry my camera at all, but that's when friends chip in! 
One of the Mom's in the dance group stepped forward and clicked these wonderful pictures and has shared them with me. Thank you, Vaishali! The pictures are great! 

I'll leave you all now, with all this sweetness. See you soon. Hope you all have a great week ahead.

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A Halloween Party, in a jiffy!

--

Hello Everybody! I'm back after what seems ages and so much has happened! 

Firstly, Diwali was the best in many years. Not because I made the goodies (like I do every year) but ...... this year, I made them with my Mother! Oh yes! The parents are here. 

I am happy, is an understatement. After the scare last October, I consider this a miracle and am thankful for it, every single day.

Li'll S is thrilled. He looks for his Ajji ( Grandmother) when he gets down from the school bus and after dumping his backpack with me, holds her hand and walks off. 

He loves to play with her (of course he does, she allows him to win, every time). He is careful around my Dad, I have warned him. But he was happy when Ajja ( Grandfather) came to pick him up at the bus stop and his little chest puffed out as he strutted to the car. 

After a wonderful Diwali, we were looking forward to Halloween. Li'll S was. He was excited, he wanted a pumpkin, he wanted a super hero costume and most importantly, he wanted a ton of candy. 

So we picked out a pumpkin, lugged it home, which by the way was so heavy, that I knew, it was going to hurt my tendinitis affected hand. What the heck! The child was happy. But I drew the line at carving, there was no way I could do that,  M would not bother and my parents have never done it..... solution? A short trip to Dollar Tree and 2 packets of push-pin type scary pumpkin decorations ( and a mummified skeleton and bat silhouettes and 'blood' cling stickers and a scary 'werewolf' faced wall decoration and a tombstone ) later, we came home.

Up until then, the plan was just to decorate the house, go trick or treating and then eat out.

And then the child says, now lets make it a party. 2 days before Halloween.

I whatsapp'd my friends and invited them over. Everybody contributed something towards the party, this was an unexpected gesture and so welcome, their contribution and more importantly, the help and fun that they added to the whole thing! I am lucky to have such sweet friends.  

The plan was simple. Go trick or treating, come back and meet at my place by 8:30pm.

My menu was simple.

Pizza, snacks, goody bags, candy and a 'witches brew' drink.

Ring the bell, IF you dare to enter....

                           

For those like me, who cannot carve pumpkins for some reason, here is a safe alternative. Just push in the eyes, nose and mouth ( which does not look too bad, up front) and be done with it. 

For the snacks I made cupcake 'ghosts', a giant cookie and broomsticks.

The frosting was Butter cream, which made it easy for me to make lumpy ghosts .
The giant cookie was a chocolate chunk, baked in a rectangular 9 x 13 pan ( next time I'll use a bigger pan) and decorated quickly, with the same butter cream.

The 'broomsticks' were made simply by cutting string cheese and inserting pretzel sticks. I used a knife to fray the ends a bit to give it a 'broom' like look, not very nicely done, I'm afraid. But the kids loved it.

The 'Witches brew' ( no picture, I'm sorry) was made by mixing Pineapple Juice ( 1 can - 46oz), Ginger ale and Lime soda (one, 2ltr bottle , each)

The children had a great time and there was a lot of noise and high spirits. The children who had gone trick and treating showed each other their candy and added more from the bowl at home and compared and gave their opinions. 

Li'll S and 3 others ( accompanied by adults) had braved a haunted house in the neighborhood for candy and came out all of a dither! A zombie tried to take my son's candy filled jack-o-lantern, which scared the daylights out of the child! 

All 4 kids came out of the haunted house shaking at the knees and swore NEVER to go to one again. EVER.

We are now looking forward to Thanksgiving. 

I know I have a lot to be thankful for.

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Spider Man, Spider Man, does whatever a spider can.....

A month ago, the Little one turned 6. 

Not so little anymore, huh? 

Still looks little to me.

And then I see, the kinda new school trousers skimming the ankles and I think, " I just got those. they look new ( unlike the  trousers I got at the beginning of school year, those are in such a bad condition, if I have my son wear them today, they are short, worn and torn and frayed, why he'd look like Oliver Twist !)

Makes me smile to see him grown up and yet, such a sweet innocent little heart tugger (you know what I mean)! 

School was still in session when he celebrated his birthday. We gleefully packed the goody bags that he proudly took to school.

Sadly, the school does not allow Kindergartners to have any celebration at all, so making and sending a cake was not an option. I made a small cake at home and we had a small celebration.

There was talk of the birthday party. But that got muddled with apartment hunting, which was exhausting but .... all's well that ends well.We found something suitable and sealed that deal.

The topic of the birthday party was on! 

It was decided that I would host a small Mother and kids pool party. Mid-week, my friends agreed and it was settled. The moms would also get in the pool and splash away! 

I have good friends, they agreed on such short notice. 

The main thing in a birthday party is the cake. Last year, Little S wanted a Burger cake. This year, it was Spider-Man.

Surprising, because he is not really a spider man fan (I am). But, if that's what he wants, that's what he gets.

I looked around and finally settled for this.

And though this could have been loads better, I am glad, I tried and most importantly, the birthday boy was thrilled.

The cake was my old reliable, Vanilla cake. The filling between the layers ( I kept it at 2 layers only) was macerated Strawberries ( wash, dry and chop the berries into slices and sprinkle with powdered sugar, cover and let them sit in the fridge) and whipped cream. For that, you need, 2 cups Heavy Whipping Cream, 1/4 ( or less, say 2 tbsp., your preference) Confectioners sugar and 1 tsp Vanilla extract. Chill the bowl and beaters for about 15-20 mins and then start the process.
Add the ingredients in the bowl of your stand mixer (or a regular bowl and your hand mixer) and whip on high speed until soft peaks form.

Follow the video instructions for assembly.

I used Butter cream for the top layer of frosting and Gel color to get this vibrant shade of red.
The one change I made was, I used Salted Butter, instead of unsalted butter, it helps tone down the cloying sweetness of  the frosting. I went with this frosting because it holds up well in the heat and would not turn runny or spoil in any way. Plus, butter cream is a dream to work with.

I had a wonderful time making this cake but ( yes, there is a 'but'), I dislike using so much color.
I gave this some thought and I wonder if spraying the cake with red color would have helped? It would have made things easy for me!
It's all learning. Maybe next time.

That border got cleaned up before cutting the cake

That's it from me. Enjoy the long weekend folks and stay safe !

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Egg less Chocolate cake / cupcakes

Last weekend we watched Captain America (2) movie. We all (little S included ) voted for it. 

I was thrilled. I grew up on a steady dose of Marvel Comics and all these superheroes were and are my favorites. At one time I desperately wanted to be a mutant, like the X-men and wished and wished for some strange power to manifest itself on every birthday. 

I could not let a spider bite me, I flee at the sight of anything that creeps, crawl or slithers. I was definitely no Asgardian. With hi-fi technology limited only to the multi-billionaires and only in the USA, I was left with just my imagination and the only option available to me, to be a mutant.

Years of disappointment only made me read all possible comic books I could lay my hands on.

Then there was the fairies stage, I wanted some fairy to grant me wishes. Or at least take me to fairy land ( just like in Enid Blyton's books).

After that came the detective stage ( this was after the adventurer stage, where I wanted to be that lucky kid who found some treasure or a gang of smugglers). I realized (after reading a lot of Sherlock Holmes, I as neither as intelligent or as intrepid as him) I was not quite cut out for that sort of a thing. 

While that sort of dream faded over time, the charm of comic books remained strong. And so, every super hero movie that is released is a visual treat for me. 

I was glued to the screen during the movie making sure that little S had his supply of popcorn and chips. After these were done, he got antsy and I transferred him to his father.

The movie was good. 

Just like my generation had their favorite super heroes, my son's generation has theirs. As of now, Power Rangers, Avengers, Spider-man and Ninjago rule.

A very special 4 year old (R), is a HUGE (yes, yes, in capitals) fan of Ninjago. He gets his from his elder brother.  So naturally, his birthday had to be a Ninjago themed celebration.

His Mom (Samta), wanted cupcakes to take and share with R's  pre-school friends. 

Kids love chocolate ( and so do most adults, chocolate is the universal language) and we fixed chocolate flavor. And Samta and her family are vegetarians and prefer egg less cakes. 

I decided to make egg less chocolate cupcakes with butter cream frosting and fondant decorations.

I found a Quick and Easy Chocolate cake recipe that I have tried with great success. this recipe makes two, 9 x 2 round layers or 24 cupcakes.

DeDe Wison's Quick n Easy Chocolate Cake

3 cups All Purpose Flour (APF)
2 cups Sugar
2/3 cup, sifted, Natural Cocoa
2 tsp. Baking Soda
1 tsp Salt
2 cups Water at room temp.
2/3 cup Oil 
2 Tbsp. Apple cider Vinegar/ white vinegar
1 tsp Vanilla extract

Pre heat the oven to 350 F

Grease the cake pan or get the muffin pan lined and ready.

Whisk the dry ingredients (flour, cocoa, sugar and baking soda) and set aside.

Using a whisk/ had held mixer or your stand mixer, mix oil, water, vinegar and vanilla

Combine the wet ingredients with the dry and mix until well combined and smooth.

Divide the batter evenly in the pans and bake for 30 mins. or until a tooth pick inserted comes out clean.

Cool the cake in the pan over a rack for about 10 mins and then invert on to the rack to cool completely.

This cake is moist and very delicious. I was always apprehensive about egg less baking and that I would be a big flop at it. This recipe  has made me confident :) 

For the cupcakes, I used my butter cream recipe for frosting (the yellow part) and covered the cupcakes in fondant. The eyes and brows are made using fondant too.

I am not a fondant fan and can never eat it, but I cannot deny that it looks good on cakes. 

Coming up (soon) is another cake I had the opportunity to bake for a 7 year old! 

See you soon.

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A baking adventure and Butter Cream Icing Recipe.

So! How is the new year treating you all? We are already in the third week of January and here I am.. a little late to be sure, but back, where I love being.
The weather has been good (though a little confused, I guess! I mean, this is Winter but, Dallas seems to think it's Spring already). We don't mind. 

It's too late for me to do a re-cap on 2013, so I will let that be, but I to want to highlight one thing.

2013 saw me baking and trying to decorate cakes. It started with a baby shower cake for an acquaintance who was expecting a little Princess and wanted a cake with flowers, almost like a bed of flowers with Mom and Baby in it.

I made the cake with 5 layers and with whipped and cream cheese frosting and a ton of royal icing flowers I made a cake topper ( The Mom and Baby in the stroller) out of gum paste and used flood icing  technique to color the cake topper.

The second cake was also a baby shower cake for a close friend who was due in September and was expecting a little Prince.

This was a layered chocolate cake with whipped cream in the layers and Whipped cream and cream cheese frosting. The cake was designed just like her baby shower invitation. I carefully cut the animal silhouette and traced it on parchment paper and then used it to make the animals. These were decorated using royal icing flooding technique. 

And in addition, a few more birthday cakes for friends or their spouses.I enjoyed that and in some remote corner of my mind, I started day-dreaming. Day-dreaming of doing this kind of thing often.
Then one day, I saw Sandra Lee do a show on some bake sale. Of course I day-dreamed of participating in one. Of course, I realized that it would not be as glamorous as hers, but that idea had taken root in my head.

Months passed, things happened and I fretted and fumed and cursed (a good bit) and life went on... school, homework, cooking and cleaning and some song-and-dance practice sessions thrown in between. Yes, you read right, song-and-dance, but for the son. It was a group performance for the DFW Maharashtra Mandal Sankrant Festival.
That was last Sunday.

But what made everything just, like.... like a dream come true was, an email I got from one of the Mom's in the group, she encouraged me to set up or participate in setting up a 'cupcake stall'. I was jumping around and biting my nails, all at once. After a bit of back and forth with her ( and constantly whatsapping M at work) I agreed.
I made my trusty vanilla and butter cupcakes. This time around, I made butter cream frosting (recipe below), which though on the sweeter side is a dream to decorate with and guess what? Everyone loved the frosting! 
I made regular cupcakes and then, as an experiment, I made 'cone cakes'. I made these using flat base ice-cream cones and filling them with the cake batter and baking them. They were a hit! They were sold out in minutes and  a few children were disappointed that they did not get any. (note to self: next time, whenever that is, make more 'cone cakes')

The regular cupcakes had a rose swirled on them (using the Wilton 1M tip) and then Sujata and I had made some pink butter cream roses, the night earlier, which were added on top.These were a hit with the little misses. 

My friend, Sonali, was a big help in coming to my aid on the day of the bake-sale, she helped me pack and sort and kept me motivated. 
M helped me haul everything to the venue and help set up and my Li'll S was my cashier. He was just perfect! A little over enthusiastic, maybe, but perfectly charming! 
He demanded tokens for the cupcakes people were just looking at, as I was decorating them, LOL! 

Overall, I am just so happy that everything went off so smoothly and was such a success. This little adventure has given me a bit of confidence in my abilities and that I can do something.
It has been a while since I felt like that. I have Smita, the mom from the group, to thank for it. I am glad she encouraged me to get into this.

I am looking forward to some more adventures like this! 

BUTTER CREAM FROSTING

2 sticks Unsalted Butter (at room temp.)
1 lb. Powdered Sugar
1 tsp. Vanilla extract
2 Tbsp Milk / Water

In a deep bowl or in the stand mixer bowl, add the butter sticks  and  beat on medium speed until the butter is soft and smooth.
With the beaters still going, slowly add the powdered sugar and combine.
Increase the speed a little and add the vanilla extract add milk / water (1 T at a time)
I sometimes add a hefty pinch of salt when I am making the icing. 
Beat until the whole thing comes together and looks smooth.
This icing has stiff consistency, perfect to pipe roses or other decorative flowers.

By adding water (a few drops at a time) you can change the consistency to medium which makes it perfect for swirling roses on top of the cupcake directly ( the white icing on the cupcakes in the picture above) or piping borders on cakes.

To make a thin consistency icing, add few drops of water, this is perfect to write on top of the cake.

That's it for this week and for my first post in 2014. Stay tuned for more, take care and keep smiling! 

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