Dudhi Muthiya

Tea time snacks are a big hit with me. I like having a little something to munch on with my cuppa. For as long as I remember, I have always dipped something in my tea.

Raise your hands of, as a  teenager or an adult you have downed an entire packet of Parle-G biscuits with your tea! I know I have.

For those who grew up in India ( and are in their late 20's 0r 30's) , they will identify with what I have to say.

As soon as 4 O'clock sets in ( and you do not have to look at the clock) most tea addicts will have what we call 'talab'( if I am not mistaken). As if on auto pilot, the lady or in some cases the man of the house will start making tea. While the tea brews,  the 'khau che dabbe' are pulled out and an assortment of biscuits ( or cookie as you might want to call them, I'll stick with biscuits), khari (made with  puff pastry ) or jeera butter (not butter- as in the spreadable one, this is different).

Dipping a biscuit or khari in tea and eating it was routine. 

My Mother and her siblings are all tea addicts! For them, it's tea-time, anytime! 'Chaha chalel' ( I don't mind a cup of tea) was a given when we visited each other. My Uncle would visit us late evenings, sometimes. He would come from Thane to Wadala on his motorbike and when he sat down and heaved a sigh, he would say, " Akki, chaha taak na!" (Akki/ Akka= elder sister, please make me a cuppa). After the refreshing cup of tea, he would take me for a big round on his bike much to my delight! 

My Aunts were no different! Nor am I.  

Often when I am at a friends home and she asks if I want tea, I rarely refuse and of course, if they are at mine, I will make ginger-tea.

Over the years, hot buttered toast, Marie biscuits and Parle G and many a times chivda have played kho-kho with each other. And now, we have a new contender. Muthiya! 

I had heard of Muthiya and seen packets in the frozen aisle, however, I never felt like picking one up, just to try.

Then one day, Sonali shared some with me and I loved it! I finished what she gave me and shamelessly asked for seconds.

Of course I asked for the recipe. And having tasted fresh Muthiya, I was not going for the frozen version. I wanted to make it at home.

I made these a couple of times, but they did not taste as good, something was not clicking. It did not taste as good as the one I had tasted at Sonali's. I was disappointed, thankfully I was not ready to give up.

I made very few changes and finally arrived at what worked for me. The result! Tasty Muthiya, as you can see.

You need: 

One Medium sized Bottle Gourd / Lauki/ Dudhi- peeled and grated (discard the spongy interior and seeds)

1 Cup Whole Wheat flour / Atta

1/2 Cup Besan /Chickpea Flour
1/4 Cup Rava/ Semolina ( coarse)
2-3 Green Chilies ( about 1 tsp) or less, if you prefer low heat
1 inch piece Ginger 
2 Tbs Sugar
3-4 Tbsp, Plain thick Yogurt ( start with 2-3 Tbs and go on adding the remaining as required)
Salt to taste
3-4 Tbs Oil
1 Tbs Baking Soda
2-3 Tbs Lemon Juice
1 tsp Turmeric / Haldi
1 tsp Red chili powder ( optional)

TEMPERING:
2 Tbs Oil
2 tsp Mustard seeds

Few Curry leaves - optional

2 tbs Sesame seeds ( I usually eyeball this ingredient. We like the crunch and so I am liberal in it's use)
Minced Cilantro to garnish.

Pulse the ginger and green chilies in the mixie and make a paste. Alternatively, use a mortar-pestle and pound it to a smooth paste. 

Slice off the top and bottom of the gourd. Peel the outer skin off. Grate the gourd/ lauki. Do Not  grate the spongy inside and the seeds. Set aside.

Mix the flours and semolina. Add the ginger-chilies paste and all the remaining ingredients (oil, sugar, yogurt, turmeric, lemon juice and red chili powder- if using) except the ENO fruit salt.

Squeeze the grated lauki /bottle gourd and add it to the above mix.

At this stage, set the steamer on the stove. Prep the steaming plate, grease with oil / cooking spray.  As the water comes to a boil,  add the baking soda to the mix above and bind in to a smooth dough. This will be sticky, scrape the dough off your hands, oil them if required and  knead it gently.

Make 4 equal sized portions and with oiled palms, make 'logs' of the dough and set them gently in the steamer. 

Cover and let them steam and cook for about 20-25 mins or until a toothpick inserted comes out clean.

Cool the logs and cut into rounds. I prefer making small bite size pieces (quartering every round). 

Heat 2 Tbs oil in a non-stick pan. Once the oil is hot ( not smoking) add the mustard seeds. As the seeds pop, add the sesame seeds and curry leaves. 

Add the Muthiya pieces and mix gently, coating the pieces with the seeds.

Let the Muthiya pieces sit in the pan for a minute or so until they have a golden brown color and a slight crunch on the outside.

Take off the heat and garnish with minced Cilantro and serve with a hot cup of tea.

Notes:

- Muthiyas make an excellent snack on the go. They are filling and also a healthier option than chips! 

- Adjust the heat as per your liking.

- These can be frozen and eaten at a later date.

- They  have great shelf life and make a good 'picnic/ traveling' food option

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Aloo Paratha with a hint of Fennel

"Aaarrgh! I'm not well. My stomach hurts, something terrible " I groaned. 

"Come out in 2 mins., it will stop hurting", my Father would say.

knock...knock...knock.... my Mother would rap on the bathroom door

I refused to open the door and kept groaning, loudly.

" It's 7:45, come on, hurry up!"

"Noooooo...aaaaa, ouch!"

This drama would continue for another 5-8 minutes, until it was 'safe'. 

Around 8:00 I'd step out and weakly totter to the bed and curl up with a comic book, fully aware that it was too late to be sent to school.

I went to a school which started at 11:00 a.m, except on Saturdays, when we had to reach school at 8:00 a.m.

I liked the part where I could wake up at 7:30 am, do a bit of left over homework, get ready and walk to school with my group of friends. 

Come Saturday, I would transform from a happy-go-lucky child to a whiner, clinging on to my sheets like my life depended on it and bleary eyed, droopy faced, petulant child. One whom, I am sure, the parents wanted to pick up and dunk in a pool of ice cold water or at least slap on the head with a sock full of wet sand.

I would whine, crawl and creep  in to the bathroom and refuse to come out. I would, every Saturday, complain of a severe stomach upset which would cripple me and refuse to budge until I was allowed to stay home. My parents had no choice, we lived in apartment (office quarters) and had just one bathroom.

Of course, I was not allowed to stay home every Saturday, but believe me, I got away with quite a few! But I always wonder how they put up with all that, especially when I compare it to how angelic my son is. 

With a proper school routine, things have sort of fallen into place. We wake up early, Little S wakes up without a fuss, which I must admit is very surprising for me. 

With this routine, lunch boxes also come into play and I have to make something that he likes. This does not mean he will eat it all, un-unn! A week down the line, he comes home with a half-eaten lunch box and saying that he does not have time enough to finish it.

2 breaks, lunch and snack and my boy does not get time to finish the small portions. Well! He'd have time if he ate more and talked less!

Last week, I made these Aloo Parathas, with a small twist. The thing about Aloo Parathas is, there are SO many versions! I make this version often and it has always been well received. This new variation is also approved by M, Little S and my friends too.

Why is this version different? It has a hint of fennel seed. That is what makes it different! 

2 large Russet Potatoes ( boil, peel and mash / grate)
2-3 Green Chilies
1 tsp Fennel seeds / Badishep
Ginger, a small knob (grated, 1 tsp or a little more)
Salt to taste
1- 1.25 tsp Cumin Powder
1-1.25 tsp Coriander Powder
1 tsp Garam Masala
1-2 tsp Lemon juice ( I used the ready to use and used about 2 big squirts- please adjust sourness to taste)
Salt, to taste
2 hefty pinches Kasuri Methi
2 Tbsp Cilantro, finely chopped
Butter /Ghee
Dough for cover

For the Dough:

2  cups Whole Wheat flour ( Atta)
dash of salt
1- 1.5 tsp Bishop's weed /Ajwain
Water


Make the dough. If using a food processor, add the dough, salt, ajwain to the bowl and set it on the 'dough' setting. Slowly add water thru the feed tube and make a soft and pliable dough.

If you are making a dough without a food processor, place the dough, salt and ajwain in a mixing bowl and make a well in the center, slowly add water and knead into a soft and supple dough ball.

Cover and set aside.

Make the stuffing.
Grind the green chilies, ginger root and fennel seeds with a pinch of salt to make a paste.
Add the paste to the mashed potatoes along with the rest of the spices mentioned above (up to cilantro) and mix well.
Taste and check for flavor and salt. Add  salt or spice if required.

Set the griddle on Medium- High and  prepare to make parathas.
there are two ways you can make these Parathas.

Method 1. Take a lemon sized ball of dough and roll it out into a 4 inch  flat-bread, add a heaping of the potato mixture ( roughly the same size as that of the dough).
Pull up the sides of the dough and close them around the potato mixture. Remove any excess dough on top and flatten it, like a patty. Dust with flour and roll out a flat bread about 6 inch in diameter.
Transfer this paratha to the hot griddle and shallow fry in ghee/ butter or oil until golden brown spots appear on both sides.
Do not skip the ghee/ butter or oil.

Method 2. - simpler, IHO.
Take 2 key lime sized balls of dough. dust with flour and roll out circles ( 4 inch diameter).
Dust with  bit of flour and take one circle, place potato mixture on it and spread it out, ever so gently,now place the second rolled out circle on top.
Seal the edges, firmly with your fingers and sprinkle some flour on top and roll the paratha, gently.This will ensure that the potato mixture spreads out evenly

Transfer to a hot griddle and shallow fry in ghee/ butter or oil.

Serve hot with pickles/ yogurt.

*NOTES:

- I prefer the second method, though slightly labor intensive. This ensures that the outer cover is thin and the filling spreads evenly (this sometimes is a problem with method 1, I am left with just dough in the middle and the mixture spreads to the outer ends.)

- Method 2 is also useful when the potato mixture is very soft - this is seen when a particular variety is very soft and pasty ( ex. red potatoes)

- This is a very forgiving recipe, you need not measure the spices , you can eyeball- as long as it is a reasonable amount, and still get delicious results.

- Sneaky Mom tip: I add a pat of butter in the potato filling and then cover it up and roll it in t a paratha for my son. This keeps the paratha super soft - specially in lunch boxes, and adds to the taste.

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Stuffed Buns

And so it begins! The first day of school and my little one starts Kindergarten. In my last post I mentioned how eager I was for school to start. 

But just last night, I was not so sure. I wanted to cling on to him a bit longer.

M and I made the last day of vacation special for Little S. We wanted it to last just a bit longer. 

We all went to the pool last evening and the son taught the father how to swim! 

That said, Little S is brave enough to swim with his vest on. But, he did give his Daddy 'precise' instructions ( and yes, they were correct). So when Little S splashed away from us, we both collapsed and at one time went under, laughing. 

Little Boys, ROCK! 

From today, we start lunch-boxes too. I have been reading on many blogs that kids prefer non-messy food as well as 'good looking' food. So as I understand, it translates to some Indian and some non-Indian food.

Thankfully, in S's school, there are many Indians and hopefully, no one saying, "eeewww, what's that yucky thing" ( yes, I have read that too, on some blogs and was saddened that the author's child had to face it.) how vastly different when I was a school going child, almost everyone would bring poli-bhaji ( roti / flat bread and vegetables) and  any snack made at home and it was always shared with a big group. Nobody turned up their noses or said "eeeww or yuck".

But all things considered, I want to make it easy on the child too. I want to pack lunches that are easy for him to pick and eat and more importantly, nothing that will leave a stain on his clothes.

This is also an opportunity for me to introduce ( or in my case, re-introduce) foods that he has said 'no' to, rather firmly. 

Would it be bad parenting if I send these re-introduced foods in his lunch box, hoping that if he is hungry enough, he will eat?

I found these Masala Buns over at Raks Kitchen and immediately wanted to try them.

I made these buns with a different stuffing, which is one of my favorites. But it is a very versatile recipe and you can use the stuffing you want.

For example, the sprouted mung filling for a healthier twist or the famous batata-wada bhaji will taste fantastic.
For a non-Indian twist, a cheese flavored with some pizza sauce -filling which I am sure, children will love. And here is an idea, pat some Nutella in and bake. Who doesn't like Nutella?! I only hope that the Nutella does not leak and come out. Any tips on this? Please do share your inputs in the comments.

There are endless combinations, it is up to you. 

I am hoping I will be able to share some recipes that I make for my son's lunch box and I would love to hear from you as well. What do you make for your child's lunch box or snack time in school? Please share your ideas.

Here's to another year in school and wishing all itty-bitties Good Luck!  Study hard, play hard and shine on! 

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Glamping and some picnic-y food

Can I fess up? I am *longing* for school to start. 

Don't get me wrong, I like having my son around me, but all the time, is a bit much. I was growing tired of coming up with stories and games to keep him amused all day long. To top it all, at Little S's annual Dr. office visit, he failed his vision test and now has glasses. It fair broke my heart.

I am an extremist, the last time little S got hooked to the laptop, I stuffed it away in the closet and the story ended there. Or so I thought... sigh! As he grew,  he started watching TV shows on PBS, Disney etc. With temperatures rising in the afternoon, I allowed it too. It was a mistake and since my birthday in July ( the day he had his physical at the pediatrician's) TV time is rationed out in minutes. Little S, bless him, has accepted this major change without grumbling and has behaved like a true sportsman! 

By evening, these days, I am exhausted and long for a break. 

A break is exactly, what I needed and M set me  to task to find a place where I could relax and feel happy.

My vacation requirement this year was simple. No 'touristy thing'. I wanted to go someplace where it was quiet, close to nature, no crowds, where I could hear birds chirp.

I have been meaning to go camping for a long time now. This is a childhood fantasy that just refuses to fade. I would read Enid Blyton books where children were allowed to go alone on holidays and camping and caravan-ing and put up tents and have adventures.

Two decades and a bit more later all I want is to go 'glamping' (and that is a word, glamping = glamorous camping) I want to be close to nature with all the modern day facilities. 

Sounds unreasonable? Let me assure you, it isn't. 

Imagine a 'sturdy tent' with a bed and air-conditioning = comfortable sleep, a dining table, a stove and microwave and fridge, that part will take care of food and eating. Now that would be perfect, wouldn't it ( and not just out of a Harry Potter novel)?

Let me give you that perfect then! 

In my quest for a good holiday spot, I scanned many state parks nearby camping grounds. I found just what I needed.

Take a peek at some pictures I have for you.

The 'sturdy tent'.  A Yurt.

We booked a Yurt which was 'fully loaded'. It had a bed, a futon chairs, tv + dvd player, a small and fully functional kitchen and to top it all, a washer and dryer.

Not just that, a  large deck with gorgeous, gorgeous mountain views and a hot-tub, yes, a hot -tub.

In and around us

And believe your eyes, it is a hot-tub!

Inside the Yurt

The weather was perfect! The temperatures were between 70-80 all day and dropping a bit more in the evening. Goodbye summer heat! It seemed nature was conspiring to give us a happy holiday.

Early morning the mists would roll in and  we would enjoy our morning cuppa watching the pale sun rays shine thru the clouds.

Waking up to this gorgeous view

The deer kept us company, quite undisturbed by a camera toting human clicking away. 

Visitors on the lawns

We now come to the food part, which is inevitable, seeing that this is a food blog!

Where food is concerned, I  have very fond memories of picnic-lunches taken for a school or family outing in the summer holidays. 

The food was typical, something that would last a few days on the road. 

Typical picnic food means, to me, deep fried goodies like spicy pooris ( tikhat mithacha purya), thepla, sheera and the likes.

Spicy pooris are a treat. They require no side dish or accompaniment. Just pick one and chomp it up.

As they are deep fried, they keep well even without refrigeration.

I do not have a specific recipe or precise measurements, but it is a very forgiving recipe and works out every time.

You need:

1 Cup Whole Wheat Flour ( Atta)

1 tsp Rava/ Sooji

1 tsp smoking hot Oil ( mohan)

1/2 tsp Turmeric

1/2 tsp. Red Chile Powder

1/2 tsp each Cumin and Coriander powder

1 tsp. crumbled Jaggery or Brown sugar ( optional)

Salt to taste

Water to bind the dough

Oil to deep fry

In a mixing bowl , add in the flour and all the spices ( except the hot oil and water) and mix to incorporate the spices well.

Add the hot oil and mix.

Carefully add water and knead. The dough should not be very soft ( like he dough made for Fulkas) but on the stiff side.

Cover and let it rest for 10-15 mins. 

Set oil ( for deep frying) on medium-high

Pinch off a small portion of the dough (key-lime sized) and roll a small disc.

Once the oil is hot ( but not smoking), gently slide a poori in t and deep fry till golden brown on both sides. Drain on paper towels before stacking and packing.

I place 6 poories on a tissue and wrap the bundle in foil. These can be enjoyed at room temperature  or kept in the fridge and microwaved  just before eating. 

*adding jaggery or brown sugar is optional, but I like how it balances the spice. Leave it out, if you do not like it.

I carried these Lauki (bottle Gourd) Theplas too. I used my Dhebra recipe, replacing grated bottle gourd / lauki/ doodhi instead of methi and used only whole wheat flour (atta).

these stayed well for a week and all I had to do was microwave a thepla for 20-25 secnds and enjoy it.

To make things easier for me, when traveling, my dear friend, Sonali made me a big batch of Handwo. I warmed a piece every morning and munched on it with my hot cup of tea. Bless her!

Sujata made me some 'paratlele batate' which were super tasty. I paired them with  some plain poories I had made for Little S.  She also slipped in a pack of goldfish and jelly packs for him. Bless her too!

It is extraordinary how hungry we feel when on a holiday!

On road trips I carry  munchies like Goldfish, Vanilla wafers, chips for my son, I give him some when he wants to much something after he has  tasted and sampled everything we carry for all of us.

For us, I like carrying green Chutney, and in the cooler I carry whole cucumber, tomato and boiled potato. In addition, I also slice a small cucumber, tomato and potato and keep them in separate ziploc bags so I can make sandwiches on the way.

I also like to pack sheera / sooji ka halwa - I do not use milk when making sheera in this case.
Sheera made with water stays in the fridge longer.
For a change, when I warm the sheera, I also add chopped banana pieces  and enjoy it for dessert.

I carry a lot of water and refill when I get the chance. I dislike carrying juice or even worse soda, I never do.
I like carrying bananas and oranges as these fruit do not need washing.

As always, whether on holiday or at home, we crave comfort food, this literally translates in to khichadi. I like to make packets of 'khichadi-mix' where I wash and dry the rice and moong-daal ( yellow split lentils). I make a ghee tempering (ghee, mustard and cumin seeds, asafetida, green chiles and curry leaves) and roast the rice and daal in the tadka until every grain is coated. Cool the mix completely  and pack in 1 Cup measure in ziplocs.

On a road trip, I carry my small electric rice cooker. To cook the khichadi, I tip the contents of a ziploc into the rice-cooker, add 2.5 cups of water, add salt to taste and cook it.
Store any unused khichadi packets in the fridge.

I also make Upma packets in the same way.
Make a oil+ghee tempering ( oil, ghee- in that order so ghee does not burn, chana and urad daal, mustard seeds, cumin seeds, asafetida, green / dry red chile and curry leaves) - add rava and roast until it is golden brown. cool and scoop into ziploc bags.
To make upma, tip the contents into the rice cooker, add 2 cups of water to 1 cup upma mix, salt and sugar to taste. I also like  to add some grated ginger ( I carry fresh ginger in my cooler, for my morning cup of tea) and set it to cook.
Once the upma is ready, I squeeze lemon juice ( fresh or some of the bottled lemon juice from the lemon shaped bottles available in all grocery stores), serve hot.
While this is not as good as the original upma ( which uses buttermilk), it makes a good and filling breakfast.

The Rice cooker is very handy on our road trips. It is used to cook food ( upma, khichadi, maggi etc.) and also doubles up as a saucepan for making tea. I need my morning cup of tea and become grumpy as a bear with a sore head if I do not get my elixir. In cases where a stove is not available ( like 'real camping' in tents etc.) or in hotel rooms without a kitchen, it comes in handy.


Do you have any specific items you carry when on a road trip? How do you plan when setting out?
Please share your ideas and leave a comment below.

Have a wonderful rest-of-the-week. 

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Corn Snack ( with peanuts and sesame)- Vaghareli makai

I declare  Migraine Season open. The temps are mounting and stepping out feels like I am stepping into a furnace. Thank god for 24 hr stores, shopping after sundown will be a bit more bearable.

But on the sunny side.... there are mounds of luscious fruit, just waiting to be devoured, sitting comfortably with the air-conditioning humming in the background and books to read are compensation enough. 

What are your favorite summer time activities?

Summer also means a season to picnic (after sundown or on the days rain is predicted, for me). And picnic means food (like I need a reason! ) 

My friends and I planned a small picnic for the Fourth of July. There are plenty of parks and lakes around where I live and though it was crowded we found  a nice spot and opened our chairs and laid out a groundsheet and piled the food and water and juice there and enjoyed our evening.

The kids had fun splashing in the lake and playing Frisbee (and not quite catching it) and as the time for fireworks drew closer, we  sat down for our favorite activity, eating.

As with a picnic, we had a lot of snack-y food, sandwiches , Vada-paav, paneer pulav and I took along this corn snack. 

It is a breeze to make and great for picnic food. 

The recipe is adapted from Prashad by Kaushy Patel.  This book is a treasure. I am so glad and really, really lucky to have won it! 

A vegetarian cookbook featuring Gujarati cuisine as well as many popular North Indian curries. A wonderful selection of recipes in every section ( appetizer, mains, desserts etc) and with simple to follow instructions.  

Many recipes are vegan (or can be made vegan) and are also labelled, nut-free, wheat free or onion and garlic free etc. 

The book however has measurements in grams and those who are not used to the metric system may have to puzzle it out! 

2-3 Tbsp Oil (the author recommends Sunflower, but I used Canola)

1 tsp Mustard Seeds

1/4 tsp Asafetida

2 tins Corn Kernels ( I used one small packet of frozen corn- rinsed under tap water and microwaved for 1 minute- this is optional)

1/3 cup raw, unsalted Peanuts (coarsely chop)

1/2 tsp Salt

2 handfuls Fresh, finely chopped Cilantro

2 tsp. Sesame seeds

Sev

1 lemon quartered

Grind to a paste:

3 Green chilies ( less if you want mild taste or for children)

2 cloves Garlic

2 cm Ginger piece

Pinch Salt

Make the spice paste.

Heat oil in a wok / kadhai over medium high and add mustard seeds. After the seeds pop, add asafetida and corn. Combine well, raise the heat to high and stir fry for a minute.

Add turmeric and the masala paste and mix well to combine and cook for  30-40 seconds, add the peanuts, cilantro, salt and sesame seeds.  Reduce heat to medium and cook the mixture for  3-4 minutes, uncovered.

Remove from heat, check seasoning, add salt if needed. If not, cover and let it rest for 10-15 minutes to let flavors mingle.

Serve with a sprinkling of sev and keep a lemon wedge on the side.

NOTES:

I used roasted unsalted peanuts as I seldom have unroasted peanuts at home.

I skipped sev when I made this the first time and we liked it even without!

M wants me to try it without garlic the next time I make some. It will make a nice variation.

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A basket (cake) of flowers!

Every August, my cousins and I would plan.. it was Aaji's (Grandmother) Birthday. 

I would go to my cousins home and my Grandmother lived just a few minutes walk from there.

We would buy a cake from Monginis and wait impatiently for midnight. 

10 minutes to midnight, we would start out and carefully carry the cake, gift and flowers and walk to her home, on the silent streets. 

As we entered the apartment owners community, we would start giggling and our eyes would twinkle with  anticipation at her surprise.  We would light the candle on the cake and stand outside the door.

At exactly midnight, we would ring the bell and wait breathlessly for her to open the door. And when she did, we would sing Happy Birthday To You.....  rather tunelessly as we were so high strung with excitement.

It was the happiest of times, we planned our midnight venture with great care and looked forward to it so much! Maybe Aaji knew or suspected our plan or later even waited for it, knowing that we would turn up, but the love and happiness in her eyes was a treat to behold. She always acted surprised and made her birthday memorable for us! 

We are all far apart now, my cousins and I and of course, these small surprises are history. 

But I am one lucky girl! I have friends ( and their parents) who are like minded! 

In April, K Auntie (whom I had not met before) and I put our heads together ( via telephone calls) and conspired to put together a surprise for her daughter and my friend Sonali's birthday. It was a hush hush plan and I got what Auntie wanted for Sonali, I had already planned on baking a cake. Though it was  rushed, the cake was delicious and we all enjoyed it.

Come June, Sonali and I put our heads together- this time to plan a surprise for Auntie (visiting Dallas), for her birthday. This time I  had ample notice and could plan carefully.

I made a 4 layer cake. I used box mix for the cake. The flavor was Orangesicle ( specially requested by Sonali). The frosting was my usual, heavy whipping cream and cream cheese
The flowers are all hand made-I made the flowers a day in advance so they would be dry and ready to place on the cake. I made them using Royal Icing (recipe follows)

I baked the cake as per the box instructions, in a 9 inch spring foam pan, which is very simple and fail proof.

Cool and level the cakes ( use a leveler or a sharp serrated knife)

Cut each cake in half, horizontally.

Brush the base cake top with a simple syrup of sugar and water.

Slather the top with a thick layer of frosting. you can also add some cut fruit, like strawberries, raspberries to the frosting ( I did not add fruit)

Carefully align and place the next layer on top, press down slightly.

Brush with sugar water syrup and top with a thick dollop of frosting.

Repeat with all 4 layers.

Spread a thin layer of the frosting all over and around the cake. This will seal in all the crumbs before you start decorating. Chill for 15-20 minutes before final decoration.

I used a Basket weave all around the cake

Here is a video demonstrating the weave. It needs a bit of practice. I used Wilton Star Tip (#21) for the weave)

ROYAL ICING:

4 Cups of  Powdered sugar / confectioners Sugar

3 Tbsp Meringue Powder

5-6 Tbsp Warm Water

Mix the confectioners sugar and Meringue powder.

Add water and beat all the ingredients together till the icing forms soft peaks ( about 6-8 minutes) in a stand mixer. It may take a bit longer with a hand held mixer.

I made apple blossoms (the tiny ones) and then went on to just using the 104 tip to make flowers that look like 'sadafuli' flowers  ( check the red flower on the extreme right) 

I used the round tip and the 104 tip to make Roses. 

The leaves are piped using the whipping and cream cheese frosting tinted with green and using the Wilton leaf tips.

The flowers are made using Wilton technique. 

Once the cake is assembled and you have done the basket weave, it it just a matter of placing the flowers artistically.

There is no end to the combinations that you can make with the flowers.

I chose to use the roses and the sadafuli type flowers on to and have the smaller blossoms cascading down the side of the cake.

I *must* mention one very important detail! My 5 year old was very keen to help me in making and decorating the cake. He stayed by my side all  the time and when I was weaving the basket around the cake he, very gently placed his small hand on my arm with a, "I want to help, Mumma"

At first, I admit, I was not very happy about this, specially as I was making this weave after ages and was unsure, but when I saw the expression of total sincerity on his little face and eyes aglow with excitement, I could not refuse and I am so glad I did not. 

The look of pure happiness on his face was so motivating, I would have willingly made another cake just to have him 'decorating' by my side, aching back be damned!

He also helped bring all the flowers (very carefully) from the table they were drying on, to help place on the cake. Take a look at the picture below, he has helped place a couple of roses, small and larger blossoms and not a flaw! I am so proud of my li'll man! 

The cake was a hit. The look on Auntie's face (as well as all the other guests) was my reward!

Without sounding a whiny wimp, I want to add, I wish my parents were here and I had made this cake for my Mom. She would have totally flipped! She always likes my decorations ( there is something to be said about a Mom's unconditional love, she flipped for all the initial cakes too, which as you can imagine were totally amateurish!)
My Dad has a very discerning eye and he too was all praise for my effort!  What more can a person want!
I wish.............

Wishing you all a Happy 4th. of July! Enjoy the long weekend with your loved ones and don't skip the sun block! 

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Red Lentil Curry for MLLA (My Legume Love Affair)-60

I was about to miss MLAA-60. Well thank goodness for a Quick curry ( and bad pictures).

Summer has set in (and how!) so contrary to what most people say, I huddle indoors, blinds drawn and the air conditioning ON.

Cooking  an elaborate meal is out of the question. And so, making something that matches well with rice and fulkas is perfect. 

I am sharing with you a recipe I found on Pinterest. There are just So many things on pinterest that are absolutely fantastic! And the food related pins, oh my! 

I log in and spend happy minutes checking  recipes, tips and tricks, crafty stuff ( at which I really suck, but  a vain hope struggles in my heart, that one day I may be able to make something that is not an epic failure), gardening tips ( again a lost cause where I am concerned).  Needless to say, the recipe pins are many. I particularly like to check recipes that are Indian but with a twist ( tried by non-Indians), it gives me a fresh perspective. 

I found one one such recipe and bookmarked it immediately. It read well and I knew I wanted to try it.
I have tried it a couple of times and like many lentil curries, this one is a keeper.
I made slight modifications.
Check the link above for the original recipe.

For the Curry: ( serves 6)

1 1/2 cups Lentils ( sabut Masoor)
1 large onion, chopped
1 Tbsp Garam Masala
1 heaping tsp. Curry powder
1/2 tsp Turmeric
1 teaspoon sugar
1 teaspoon garlic, finely chopped
1 teaspoon  grated ginger
1 tsp red chili powder ( adjust according to taste)
4 large Tomatoes pureed ( or use 1 can tomato puree*)
¼ cup coconut milk
2-3 Tbsp. Butter
cilantro for garnishing

Wash and cook 1 1/2 Cups of Lentils ( Sabut Masoor)
While the Lentils are cooking, heat butter in a pan and saute the onions in it till cooked on medium high heat.
Add the spices, ginger, garlic, turmeric, garam masala, curry powder, red chili powder, salt and sugar and stir for about 30 seconds ( be careful, do not burn the spices)
Add the tomato puree and cook until the spices are well incorporated in the puree and the sauce starts looking smooth.
Add the coconut milk and mix.
Add the lentils, mix and simmer for 10-15 mins and allow all the spices to combine.
Serve hot with rice or fulkas.
Tastes better the next day.

*NOTES: 
-The original recipe uses Red Curry Paste. I have made this curry with and without the Red curry paste.I prefer to use very little or skip it. If you want to use the paste, add 11/2 to 2 Tbsp. In that case reduce the Garam masala to 1/2 T only.

- I prefer to use home made tomato puree and less than 1 can. I find that canned puree is too tart for my taste and therefore make my own. 

dashing off this recipe to Nupur as my entry for MLLA-60, an event started by Susan and now run by Lisa

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Polya ki Chapatya? I prefer Fulkas!

* Disclaimer: This post is written for entertainment and not for any discussion, please treat it as such.

Years ago, I was sitting in the cafeteria, after a late shift and sharing my lunch ( in this case dinner) box with a friend. 

We were both super hungry and ate fast and talked fast too. As we were finishing I asked, "shevatchi chapati, you want?" ( last flat bread, you want?) and he just stopped eating... just stared at me, all wide eyed and shocked. I was surprised, I was not speaking with my mouth full, did not spit out a crumb, so what just happened? 

He  bent towards me and in a sibilant whisper said, "aga, chapati kay? apan POLI mhanto"(hey, we do not say chapati,  we say poli)

I tut-tutted and said, "eat... forget the distinction, same ingredients, different name".

That was about 8 years or so ago. I forgot about that incident until very recently.

Let me side track you all a bit. While I am not a big fan of TV serials, there are a few that I do watch and like. I do not subscribe to any Desi channels (what's the use? all we do is watch cartoons) and so I catch my share of Marathi TV Serials on apalimarathi.com.
It all started when my Mom told me (last year) about this nice family worthy serial, 'Eka lagnachi dusri goshta' and M and I were hooked!
And now, there is another serial I watch, ' Tuja majha jamena' which revolves around lives of typical 'Marathi- Brahman (ko'bra and de'bra)' families and there are scenarios (and digs) that many of us are familiar with.
It was in one of the serials that I came across the 'poli/ chapati' debate again.
It is a cultural thing. In a typical Marathi Brahmin home, the everyday humble flat bread is referred to as Poli and in a non-brahmin home it is chapati (poli is strictly- puranpoli), as you have guessed by now.
I put this question on my FB Page too. check it out!

I don't care what it is called, but I do have a preference. I like fulkas more than poli or chapati.
So what is the difference? Well, here are my 2 c. When I make a poli /chapati, I roll a bit of the dough into a small disc, brush with some oil and fold it into a triangle, dust with flour and roll into a round flat bread ( yep, roll the triangle into a round disc- and yes, it is possible, with a bit of practice) and roast it on a hot tawa, one can drizzle a few drops of oil while roasting the flat-bread or brush with home made ghee once it is done.

Whereas a fulka, is the simpler (and healthier) version, just roll a lime sized ball of dough into a round disc and roast on a hot tawa and then flame toast it. A slight variation in the cooking technique as compared to the regular poli / chapati.

The ingredients are the same, wheat flour, water, salt and oil- being optional, whether you make poli / chapati or a fulka.

Here is what you need:
* I have watched my Mother and Grandmother make these for so many years that I do not have exact measurement. The trick is to make a supple dough. Add water slowly and mix as you do. Knead, knead and knead some more, the dough should be soft and smooth ( like a baby's bottom)

(this proportion should make about 8-10 fulkas. This also depends on the size of the dough ball, I am giving an estimate)

2 Cups Wheat Flour ( I prefer Aashirwaad Brand)
Water
2 hefty pinches salt
A Drizzle of oil ( optional)

In a  mixing bowl add the wheat flour and salt and mix.
Slowly add water ( Make a well in the middle and add water) and mix flour and water to knead  the mix into a soft and pliable dough.

At first the dough is very sticky and seems un-manageable. Relax, and knead. The more you knead, the softer and smoother it will get. I dust my hands with flour and remove all the bits of dough clinging to my fingers and knead it into the big dough ball. No wastage.

Alternatively, use your food processor. Add the flour and salt and pulse. With the food processor still running, slowly add water.
This takes a bit of getting used to and getting the quantity of water right. I found that I do not estimate it well and end up using too much water and then  had to add flour, all in all ended up with twice and a bit more times the dough I wanted! but once you have the quantities in place,  it is a breeze to use !

Once the dough is ready, cover and keep it aside for at least 10-15 mins.

When you are ready to make fulkas, keep everything you need at hand.
The rolling pin ( latna) , Rolling board ( polpaat), Griddle (tawa), and if like me, you have a stove ( coil), you might want to buy 'fulka/ papad roaster' it is like a grill ( picture below). Wheat flour for dusting.

To begin, make small (lime sized) balls of the dough and keep them in the mixing bowl.
Set the griddle on medium - high

Dredge one dough ball in flour and place it on the rolling board ( see picture below)

Applying even pressure, start rolling the dough. Dust with additional flour as required to keep the dough ball from sticking to the rolling board. Since the dough ball is small, the fulka will be  a small one, 5-6" only. Ideally, the fulka should be paper thin. This is not easily manageable in the initial attempts, but it gets easier with practice.

Carefully transfer the fulka on to the hot skillet. Cook on the first side for about 20 seconds, you will see the dough bubble up ever so slightly and the fulka will be dry on the slightly cooked side ( picture below). At this point, flip it over and cook the second side. Cook this, 2nd. side, well ( until warm brown  spots appear) 

At this point, when the second side is well cooked place it- the 20 second side cooked down- on the grill and let it puff up ( if that sounds confusing, check out the picture below)

Hang on, it still has capacity to balloon up!

THERE!  This is how you want your fulka! All puffed up and balloon like!

Remove from the grill / roaster and smear with ghee (calorie conscious people will tut-tut, but I assure you, that smidgen of ghee takes the fulka to a new high and also keeps it soft, longer) and serve with a vegetable side of our choice or even sweet.

* Notes:
Roll the flat bread using even and gentle pressure

Toast on medium high ( I use number 7 or 8 on my stove)

Adding salt to the flour is optional, but I always do, IMO, it enhances the taste.

I keep the fulkas wrapped in tissue paper, this absorbs the steam and keeps the fulkas soft, longer. Alternatively, use cheesecloth or an old but washed handkerchief.

To re-heat any left over fulkas, pat a tissue paper / handkerchief with water and make it damp. Place the fulkas in it and close on all sides and nuke it in the microwave for 20-25 seconds. 

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Mommy, I want a Cheese Burger Cake!

I have questioned, I have doubted, I have spent sleepless nights, shed tears  and laughed out loud, loved with all my heart and soul... for 5 years, I  have been up and down this roller coaster, every day and loved it.

The young 'un turned 5, so very quickly. From butter ball to a smart and handsome boy with a merry twinkle in his eye.

We celebrated his birthday in a quiet way at home as it was a weekday and the poor baby was unwell, a day earlier, he had 'water and sand day' in school and he caught the bug there. The nurse called me  from her office saying that he had thrown up and was running a temperature. I rushed to school, full of anxiety, he was sleeping in the nurse's office, curled up, looking tiny and his backpack on his shoulders and a paper crown on his head ( he distributed treat bags on that day as it was a holiday on his birthday and the teacher fitted him with the usual paper birthday boy crown and everyone sang the birthday song). 

I felt a stab of pain, looking at him, laying down on his side, the nurse could have had some sense and taken his backpack off his back! I gently lifted him in my arms and he hugged me  and lay his hot, fevered brow  against my neck and said,  "it was the Popsicles Mommy, they made me eku (throw up)".

A day later, on his birthday, he was better, but weak and no appetite. but he wanted to cut a cake! 

So when he was napping, I made a small cake, no fuss, and quick (we had planned a party over the weekend with his little friends and their families)

This was a simple layered Vanilla cake layered with whipped and cream cheese frosting and strawberry jam/ jelly, the chocolate words were made by melting candy melts, putting the melted chocolate in a piping bag and tracing the letters.

By the day of the party, he was fine and up to his usual antics! For once, I did not complain, well, not too much and only once threatened to 'cancel the party if you do not stop jumping from chair to sofa'. What can I say in my defense? I had a lot on my hands, with his illness, the party planning, prepping....

This year, he wanted a Cheese Burger Cake. Unlike most 5 year olds, who want a super hero cake, my sonny boy had cheese burger on his mind. we took inspiration from youtube- Rosanna Pansino, a video that my son watched, repeatedly, fascinated, first because of the cat and later for the cake.

The idea of the cheese burger had taken firm hold. I was happy, this is an easy cake to make!
Here is a look at the cake, just as I finished it, right in time for the party (minutes before the party, actually!)

I used 2 Butter cake (box) mixes.

The bottom of the 'bun' was baked in a 9 inch round pan as was the brownie 'meat patty'
The top of the Burger bun posed a challenge, the 2 quart Pyrex bowl was not big enough, so I used a 'Kadhai'(Indian wok) that I have. It was a perfect fit (whew!)

The cakes and the brownie patty were cooled. The cakes had to be leveled. The Frosting was my usual,whipped and cream cheese frosting.
The frosting is perfect for us, it has slight tanginess that is not unwelcome, it is mildly sweet and light and airy, unlike butter cream frosting that uses a high ratio of butter to sugar ratio (1:4), yikes!
The cream cheese gives it sturdiness and the frosting did not melt or misbehave in any way, despite the heat.

I used Wilton's Brown color and added it slowly to the cream to get a tan shade to resemble a bun.
I skipped the 'sesame seeds' on the bun as I could not find any candy coated sunflower seeds and felt no inclination to make any at home.

The 'lettuce, tomato and cheese' slices were fruit roll ups ( found in any grocery store), I used a leaf pattern cutter (from my Wilton kit) and pulled the leaf a bit to give it a lettuce-y look and round cutter (use any cookie cutter) to cut out the tomato slices.

Notes:

1. Bake the cakes and brownie a day ahead. chill in the fridge and then level. this reduces the crumbs
2. Brush the cakes (leveled side) with a simple sugar-water mix, to seal in the crumbs and keep the cake moist. don't overdo it.
3. Chill the mixer bowl and beaters in the freezer until you are ready to frost.
4. Pull out the heavy cream and cream cheese at the last moment.
5. Frost the round cake ( bottom part of the burger bun)  and place the brownie 'patty' on top. make sure the patty and cake are aligned perfectly.
6. Gently, place the 'lettuce leaves' under the brownie patty .
7. Alternate the 'tomato' and 'cheese' on the brownie and press the corners to make them stick ( they will stick as the fruit roll ups are - well, sticky)
8. Frost the top Bun, separately and use a big, flat spatula ( pancake spatula) to pick up the bun and VERY carefully place it on the brownie patty, aligning it perfectly, you get one chance to get it right! 
9. Top with candy coated sunflower seeds, this is optional.

The cake was a hit and most importantly, the Birthday Boy was thrilled! His eyes reflected the  happiness and I felt like I had won a billion dollar lottery!

Our guests made the party really special with their wholehearted participation and the love and good wishes they showered on the birthday boy (and the generous gifts they gave made him one happy boy!)

Here are a few pictures of the party I'd like to share with you all and a small flashback ( thanks to my Mom!)

The Venue ( left) and our little guests ready to play games (right)

Flashback! 

Enjoy the rest of the week! See you soon.

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