Caramel Wings

Some recipes remind you of a certain moment. They take you back in time, and transport you to the exact place, the exact feeling, the exact fragrance. Much like the scene from the movie Ratatouille where the food critic takes one bite of the dish and is instantly transported to his childhood. I have a similar story to share.

When I was a kid, we used to travel by train to and from our native place, Karwar. It was an annual visit for Ganesh Chaturthi, back in the day when all the "modern" things were still not available in villages so we used to carry everything for everyone from Mumbai, and it wasn't possible to take it all on a flight. We used to travel by Nethravati Express as it was one of the only trains that had a pantry. The main reason was the delicious fried Bananas that were sold on the train, fresh out of the pantry, and it was something me and my brother looked forward to every year!

Years passed by, convenience took over everything else and we started taking flights every year. The memories of the fried Bananas got lost somewhere till I was watching an episode of Food Safari on TV and someone cooked Toffee Bananas. It was an instant trip to the train journeys and the happiness. I just knew I had to recreate this.



Call it the perfect opportunity, but #SeedTheRiseChallenge happened just at the right time for me. We are paying homage to the hardworking farmers of India and celebrating with recipes of ingredients that are largely produced on our soil. Bananas had to top the list, and I knew I had to make these! Seed The Rise Campaign is a crowdfunding initiative set up by Mahindra to help improve the lives of Indian farmers who have been betrayed by the bad weather. Working with 5 NGO-led projects across India, the campaign is looking to raise Rs. 2 crores in public donations. What's more - each donation will be matched by Mahindra to double the benefit for the farmers. Check out their website to know more or to donate  http://bit.ly/1ROiYCC. You can also watch their TVC here: https://www.youtube.com/watch?v=rlS2VrSEIdE 

Coming back to the recipe, it is super quick, ready in 30 minutes from start to finish, and is so easy that it is almost unfair for something so easy to be this delicious! Here it goes:

Toffee Bananas
Serves 2
Takes 30 minutes
Recipe credit: Darwin from Food Safari

Ingredients:

2 Bananas
1/2 Cup Flour
2/3 tsp Baking Powder
A pinch of Salt
1/2 Cup Corn Flour, plus a little extra for dusting.
1/3 Cup Cold Water
Oil for frying
1/2 Cup Sugar
Ice, for ice bath.

Method:

Heat a pan for frying, with a level of about an inch of Oil.

Mix the flour, baking powder, salt and corn flour in a bowl. Add cold water and mix the batter by hand, so as to not form lumps. It should be a thick consistency, but also easy to pour.

Chop the Bananas as per preference. I chopped them diagonally into thick slices. Take some corn flour in a plate and dredge the banana slices in it. This helps the batter stick to the otherwise slimy Banana slices.



Once the Oil is heated, coat the Banana slices with the batter and fry till golden on both sides, about 3-4 minutes. Don't crowd the pan with too many slices, as that can lower the oil temperature. 4 slices at once is a good amount! You may need to adjust the consistency of the batter with cold water as you go, it tends to thicken as it sits.

Drain the fried Banana slices on a paper towel. Mean while, heat up the sugar on medium in a non stick pan. Add few drops of water if desired, and wait patiently till it turns into a gorgeous golden caramel.



While this happens, ready a bowl with lots of ice and water and keep ready.

Once the caramel is ready, add few slices of the fried Bananas to it, coat them well and immediately add them to the ice bath. Repeat till all slices are done. The ice water shocks the caramel and turns it into a super crispy exterior.



And that is it! Toffee Bananas are ready. Just imagine biting into these crunchy goodies that are oozing with melt-in-the-mouth Banana goodness inside! I recommend all of you to try it soon! :)

I am the Ross Geller of the ice cream world. I am not an ice cream lover because I think it is too cold. Soft serves and froyo on the other hand, I love. Back when we were kids, me and the little brother used to re-enact the sequence from the Jurassic Park movie, where the kids are eating ice cream and a Dinosaur creeps up in their house (we've all been there). We'd mix instant coffee powder in a Vanilla ice cream cup and stir it vigorously till it was of soft serve consistency and then race to who finishes last. Nostalgic. Sigh... How time passes by!

As much as I really-really-really don't like ice cream, I crave for it often when it's that time of the month. Same goes for chocolate- not a huge fan, but I want nothing but chocolate when I'm craving for it. Since I decided to make a sLITE change in my life, I thought why not come up with a guilt free ice cream recipe which would satiate my cravings and not make me get out of the house just to buy myself a cup? David Lebovitz had this recipe up on his site, and I tailor made it to fit into the sLITE lifestyle. I  also added a sprinkle of Tata salt lite to the recipe, to bring out the bittersweet taste. It literally takes 5 minutes to make the faux custard, and no churning at all! This may not be your friendly neighbourhood overtly sweet ice cream but it was still so good, I just had to share it with you guys!






A huge shoutout to the amazing folks over at Tata Salt Lite who are taking a great initiative with promoting the #slite lifestyle. You can look their pages up on Twitter and Facebook, or dial their toll free number to know more.

On to the nomness!

Guilt Free Sugarless 70% Dark Chocolate and Baileys Ice Cream.
Serves 2
Takes 5 minutes (+4 hours of freezing)
Adapted from David Lebovitz's blog.

Ingredients:

100 gm 70% Dark Chocolate (You can use any that you like)
1 cup milk (you can also use non fat or skimmed milk)
1 medium sized over-ripe frozen Banana
2 tbsp Cocoa Powder
90 ml Baileys (optional)
A dash of Vodka/Rum
A pinch of Tata Salt Lite

Method:

Melt the Chocolate and Cocoa into warm milk till uniform. You can do this over a pan on low heat, or in the microwave at 30 second bursts.
Blend together with all other ingredients till smooth.
Transfer to an air tight container and freeze for 4 hours or until set.
Scoop it out and sprinkle with Tata Salt Lite before serving.
Enjoy!

Note: we need to add alcohol to the recipe so that there is no crystallisation. You can omit the alcohol altogether, but know that the ice cream will be slightly hard in texture (like a Kulfi).

I've been meaning to start this for a while now.

5 things that make me smile : Mostly about Food. But you know me, I'll put up anything!

So here it goes!

1. Lunch Buffet at Sofitel, Bandra Kurla Complex:



Tried out the brunch at Pondicherry Cafe recently, and I must say they have a pretty awesome spread! While they also have a live Pizza, Pasta and Noodle table, there are innumerable amounts of options and one could spend a leisurely time while enjoying sumptuous food! Special mention for the amazing Sushi counter and the Cold Cut and Fish station!

I wish I could celebrate a blogaversary. I wish I was able to say that one fine day I had an epiphany that I must spread my knowledge about food and baking to the world. My story is so different, I started a blog by accident, and I can never have enough knowledge about baking or food. Just yesterday I met a gentleman who told me that food blogging has come down to nothing but a status symbol, with far too many people throwing around their weight gorging on free food and drinks, call everything delicious, lest they would have to explain their own research and knowledge about a certain cuisine or food item.

We have all had moments of revelation, the first time tasting a cuisine that does not revolve around Masala and Spices, and cook everything in a similar fashion. We all have had those moments when we opened ourselves to newer horizons and decided to break out of the ordinary. Why do I need to add a sprinkle of chaat masala or a squeeze of lemon over every thing I eat that is not Indian? Why can't I add Cheese to a Rabri? Or can I? I, for one, have learned a lot about respecting ingredients. I have learned a lot about experimenting with food and also learned the hard way that there is a thin line between creating something that makes the world go 'wow' and on the other hand, makes them feel like this is not their cuisine anymore. You can mix it up, but do respect the actual identity of the dish or cuisine.

For all of you who have been following my writings all through, I am pretty sure you know me a little bit by now, and how it is like to be with me. I am moody, fussy, I talk less, I think a lot, and I am basically in my own world at most times. I do love to eat. I respect and understand that everyone has a separate outlook towards food and I am only glad that you can connect with mine. I never thought I would actually get to the point that I will have to write a 100th post, but now that I am here, I just have to share something special with you guys. So here is a Cupcake recipe I dearly love.

And I will just call this my Blogaversary :)

Chocolate and Salted Caramel Cupcakes.
Makes 12-18 depending on the size.
Source : Sweetapolita and Self.

Ingredients:

1 Cup all-purpose flour
1 Cup granulated sugar
50 g Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
2 eggs, at room temperature, lightly beaten
1/2 cup strong, hot or cold black coffee or espresso
1/2 cup buttermilk, room temperature
1/4 cup vegetable oil
1 tablespoon pure vanilla extract

For the Frosting:

1 Cup Heavy Cream, Chilled.
1 tsp Sugar
1 tsp Vanilla Extract

For the Salted Caramel Sauce:

100 gm or 1/2 Cup Granulated Sugar
4 tbsp Butter
1/4 Cup Single Cream

Method:

Preheat oven to 170C/350F

Mix all dry ingredients: Flour, Sugar, Cocoa, Baking Soda, Baking Powder, Salt.

Mix all wet ingredients in another bowl: 2 Eggs slightly beaten, Coffee, Buttermilk, Oil and Vanilla.

Add the dry ingredients to the wet ingredients and mix well.

Bake the Cupcakes for 13 minutes per batch and more or less depending on done-ness.



For the Frosting:

Whisk the Chilled Cream in an ice bath, add the Sugar and Vanilla after 30 seconds of whisking, and whisk to form stiff peaks. Fill it up in an icing bag.

For the Sauce:

Heat up a small dry pan with Sugar on medium heat, until its all melted and turns into an Amber color. Take if off the heat and then add Butter. Whisk it till incorporated, and add in the cream. The mixture will splatter, so beware (or wear gloves). Put it back on the heat while it bubbles and stir till all lumps are melted away :)

That's me making some Caramel Goodness!

If you want to reduce the sauce and make it thicker, keep heating! Else, remove it and drizzle over anything and everything! Here I've drizzled it over the frosted Cupcakes (and also cored a hole and filled them up inside before frosting) but I love it over ice cream, fruit, coffee, or even by itself!

I cannot "diet" to save my life. Crash dieting and starvation is not my way to fitness nor have I ever been able to stick to it, and no one should. In the past year I have learned to accept myself for what I am, and work around it to make myself better. If there was one thing that I had to state which was a bad habit of mine with regards to eating healthy, I would definitely say that it is when I absolutely need

This recipe was just a result of pure craving. I was craving for something sweet, chocolaty, chilled and yum all at the same time. When you have the right ingredients at hand, a yummy treat is just 5 minutes away!

5 Minute Oreo Shake
Serves 4
Recipe : Self

Ingredients:

400 ml Vanilla Ice Cream
1 1/2 Cup Milk (I used Low Fat Cow Milk)
10 Oreo Cookies (6 + 4)
4 tbsp Sugar
Chocolate Chips (Optional)

Method:

Take 4 Oreo cookies and split them half open. Remove the cream and add it with all the other ingredients (Except 1/4th of the Ice Cream and Chocolate Chips if adding) in a Blender. Save those 4 cream-less cookies. Chop them up into pieces. You can always add more cookies!



Fill up 4 tall glasses three quarters of the way up and top with remaining Ice Cream, a tablespoon or so on top of each glass. Divide the chopped remaining cookies among the 4 glasses and garnish on top. Add Chocolate Chips if desired. Serve chilled and thank me later! :D

I should thank my Dentist for all the ice cream I have been eating over the past 3 days. After a grueling few months of spending nights with disturbed sleep and random migraines thanks to my toothache, I got my upper wisdom tooth from the left extracted, and was advised to have lots of ice cream! I am worse than Sheldon Cooper (from The Big Bang Theory fame) when it comes to after-ouchie behavior. I tried some store bought ice cream but my palate did not find any of the crystallized mumbo jumbo exciting. Very few ice creams out here are really worth it. Finally settled with a 100 ml Vanilla Cup!


The next day I could not take it anymore and just threw in a few ingredients at home together and landed with this awesome tasting Chocolate Iced Cafe Mocha! You guys should definitely try it. It's quick, and will definitely impress people too!

5 minute Chocolate Iced Cafe Mocha
Serves 2
Recipe by Self

Ingredients :

1 Cup Milk
200 ml Ice Cream
1 Cup Ice Cubes
2 tbsp Cocoa Powder
4 tbsp Hot Water
4 tbsp Sugar
1 tbsp Coffee Powder
Chocolate Chips and Coffee Powder for Garnish.

Method:

Dissolve Cocoa Powder in Hot Water. (We dissolve it in the water so that we don't get lumps in our drink :) )

In a Mixer/Blender/Grinder Add the Ice Cubes and blitz till you obtain an Ice Crush. Add in the Cocoa Powder mixture, Milk, Coffee Powder, Sugar, Half of the Ice Cream and blitz again. And that is pretty much it. You could also add some chocolate chips in there if you like it all extra chocolatey!

Pour in tall glasses, split the remaining Ice Cream into two and add half on top of each glass. Sprinkle with Chocolate Chips, you could even use Chocolate shavings, and also some Instant Coffee Powder. That is it!


Do let me know how you guys like it! :)

The aroma of bread baking in the oven is by far the best aroma to wake up to in my book. I rate it way above the aroma of even a freshly brewing coffee. I cannot stress enough on how awesome home baked bread is over anything store bought. You can do so many things with it, and it's like taking care of a baby, the handling process, the eternal wait while it increases in volume and to watch it bake in the oven and develop that beautiful golden brown on it's outside. I also did a 55 word fictional story on it sometime back, and would love to quote it here. The theme for the 55 word story was "Sexy"

I run my hands all over you. I know that the messier I get, the better would be this climax. I apply some pressure. But I must have faith, I must have patience.  Your yeasty fragrance penetrates through all my senses, and makes me feel so Sexy. Oh my freshly baked loaf of homemade bread!

I am that addicted to home baked bread. So when I saw this recipe on my most favorite food blog Macheesmo, I just knew I had to try it. And I highly recommend that you try it too. I baked this for my brother and his girl and this was the mood in my house.



So without any delay, I'm gonna put down the recipe for yummy in your tummy, and all other senses too. Here it goes:

Chocolate Chip Monkey Bread
Serves 10.
Recipe from Macheesmo

Ingredients:

For the Dough:

2 tbsp Butter, melted.
1 cup milk, warm
1/3 cup water, warm
1/4 cup granulated sugar
1 tbsp instant yeast
3.25 cups all-purpose flour, plus extra for rolling
2 tsp salt
3 ounces semi-sweet chocolate chips
1-2 tbsp butter, soft for bundt pan.
1 tsp vegetable oil, for rising

For the Brown Sugar Coating:

1 cup brown sugar
2 tsp ground cinnamon
8 tbsp unsalted butter , melted

Glaze:
1 cup powdered sugar
2 tbsp milk

Method:


Get your Bundt Pan all greased up. I left mine in the fridge till I needed it coz otherwise the butter would melt up.


Mix up everything except Salt and Flour, stir and let the mixture sit covered for about 15 minutes.


Sift Flour and Salt together.


In 15 minutes, your mixture would look frothy like this.


Add it to the dry ingredients.


Knead into a smooth dough. Transfer it to a bowl rubbed with Oil and rub with some more oil over the top, cover and let it sit for 1.5 to 2 hours, till it almost doubles in volume. Punch the air out, and get a nice huge surface dusted with flour to work your bread.


Roll it into a nice huge rectangle. Mine looks like a weirdass shape! But no worries :)


Add chocolate chips on one side of the rolled dough.


Now fold it over!


Get your Melted Butter and Brown Sugar ready for dipping. Pull your Bundt Pan out of the fridge if you have put it in.



Mix in Cinnamon with the Brown Sugar


Now is the fun part. Cut the folded dough into squares.


Now dip them one by one in the Butter, and then the Sugar mixture, and then lay them in the pan.






Let these rise for a further 30 minutes. Meanwhile Preheat the oven to 170C/350F


Nicely risen! Now bake them for 35-40 minutes. Mine took 35 minutes. Keep a dish under the oven rack for all those overflowing juices and wait for gorgeousness.


Just look at it rise!


Just out of the oven!! Invert this on a plate after cooling for 15 minutes, work on the glaze in the mean time. Just mix the milk and sugar together and keep the paste ready.


Now to glaze it!


And then to pull apart with hand or toothpicks, and eat it!


And that is why,
Homemade Bread >>> Store Bought Bread.

Breakfast is my most favorite meal of the day. Most nights I go to sleep thinking what I would be having for breakfast the next day. I am so crazy about a good breakfast that I many times end up having breakfast for Lunch and sometimes for Dinner too. Not too proud of that but it's kind of an addiction. So one would be able to imagine how my reaction was when I saw a Re-tweet by Culinary Storm on my Twitter Timeline about 50 of the best breakfasts in the world, by Victoria Philpott. My reaction was somewhat like this.




And then I thought, I HAD to do something about it. What if I try making some of these recipes? So I tweeted to Ms. Victoria Philpott and she loved the idea too! I then put up a status on my facebook page asking for people to tell me what their favorite breakfasts were. And I got a lot of variety there too, mostly Indian variety, which is awesome coz people around the world really don't know what are the types of breakfasts in India. Finally I decided to go ahead and do a feature on my blog, 50 breakfast dishes that I think would be great to try out in the kitchen, and what a great variety it would make!

It was the most difficult thing to pick one recipe to start with, but for the first time I would like to thank my PMS that made me crave Mangoes and Pancakes and hence this recipe was born. Tangy Buttermilk Pancakes, with Diced velvety Mangoes and drizzled with Chocolate Sauce, topped with Ice Cream or Whipped Cream. What more could one ask for?

Tangy Buttermilk Pancakes with Chopped Mangoes and Chocolate Sauce.
Serves 2 (2 pancakes each. And these are heavy)
Recipe adapted from Closet Cooking and Chocolate Sauce from none other than David Lebovitz

Ingredients :

For the Pancakes:

1 Cup Flour (All Purpose or Whole Wheat)
2 tbsp Sugar
1/4 tsp Salt
1 tsp Baking Powder
2 tbsp melted Butter (I used Ghee)
1 Cup Buttermilk
1 Egg

1 Mango.

For the Chocolate Sauce :

6 tbsp Sugar
1/4 Cup Water
2 tbsp Cocoa Powder
4 squares of Chocolate.

Method:



Peel the Mango. Cut into dices. Put in a bowl and refrigerate.



In a small Saucepan, add the Sugar and Water. Heat this up until Sugar is dissolved. Add in Cocoa powder and mix, then add in the chocolate and mix till melted. Transfer to a container and let it cool. It will thicken as it cools.



In a big bowl, sift together Flour, Sugar, Salt and Baking Powder. Set Aside.







In another bowl whisk together Buttermilk, melted butter and the Egg until well mixed.



Add the Buttermilk mixture to the Flour mixture and mix, don't overmix. You don't want all that air to escape to have fluffy pancakes.



Heat up a pan on medium and add a little bit of butter/ghee. Pour in 1/4 cup of the mixture and let it cook till it has small bubbles on top, or up to 2 minutes. Flip it over and give it another minute to 90 seconds.



Make two of these and then add half of the mango dices from the refrigerator.










Then top it up with the remaining two pancakes. Put the remaining Mangoes on top and around the assembly.



Pour, Drizzle the warm chocolaty beauty of the sauce over the pancakes, and feel lucky that you're viewing this spectacle. Nothing could make this better. Oh except...



Top it with Vanilla Ice Cream or Whipped Cream!!






Nom.








This picture deserves to be put up. It was finished in record time!



So how did you guys like the idea of 50 breakfast posts? Do let me know, also do recommend or send me awesome breakfast recipes! :D