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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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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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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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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