Eggless Cupcakes with Rainbow frosting...

These eggless cupcakes with whipped cream rainbow frosting turn out very well every time. Kids and adults go crazy and want to eat them right away!

Most wonder how the cupcakes were made at home. You really can achieve the effect easily. The blending of the colours give rise to new shades and that’s how the rainbow happens.

EGGLESS VANILLA CUPCAKES                                  makes 6 to 7 regular cupcakes

WITH RAINBOW FROSTING

The Cupcakes

Ingredients:

All purpose flour/Maida – 1 cup

Sugar – ½ cup

Yogurt/Dahi/Curd – ½ cup

Oil – 1/3 cup

Baking powder – 1 tsp

Baking soda – 1/3 tsp

Vanilla essence – 1 tsp

Method:

1.    Mix together the flour, baking pdr, baking soda and salt. Mix well to combine.

2.    In a large bowl add in the yogurt, sugar and oil. Beat well till smooth.

3.    Add in the essence and beat to mix.

4.    Add in the dry mix into the wet mix in 3 parts. Fold it in. Do not over beat.

5.    If the batter is stiff. Add in some milk a little at a time and blend in till it becomes smooth, thick and flowing.

6.    Line a cupcake tray with paper cups.

7.    Using an ice cream scoop, fill in the batter into the cups ¾ ways up.

8.     Bake in a preheated oven at 160 °C for 15 to 20 mins or till the cupcakes are done.

9.    Check by inserting a skewer. It should come out clean.

10. Keep the cupcakes on a wire rack to cool completely before frosting.

The Frosting

Ingredients:

Heavy whipping cream – 1 cup

Icing sugar – 2 tblsp (sifted)

Vanilla essence – a few drops

Disposable Piping bags - 4

Method:

1.    Whip the cream using a whisk, electrical beater or stand mixer on low till foamy. Add in the icing sugar a tablespoon at a time.

2.    Increase the whipping speed and add in the essence. Keep whipping till the cream doubles in volume.

3.    Check to see if stiff peaks are forming  when you lift the whisk. If yes, then the cream is ready.

4.    Divide it into 3 parts and colour them pink, blue and yellow. Fill in 3 separate piping bags.

5.    Fit a 4^th bag with star tip. Hold the 3 coloured piping bags and fit them together into the 4^th bag.

6.    Squeeze out the icing from the bags into the 4^th bag.

7.    Remove the 3 bags once the 4^th is filled.

8.    Take a cupcake and decorate in a swirl icing pattern.

© Rinki’s Kitchen 2018

Suji Milk Cutlets....Semolina Milk Cutlets...Vegetarian Recipe

The Suji and Milk Savoury Cutlets may be called rava milk cutlets or semolina and milk cutlets too.

The use of onion juice and ginger juice gives it a subtle flavor. Other than deep frying, very little oil is required in this semolina cutlet recipe. Adding milk makes it special.

It has been a hit at parties and is the perfect fried snack recipe. Make it bite sized and it becomes a finger snack or food. Make it slightly bigger and serve it at a sit down meal as a starter.

This is a vegetarian recipe, you could however, replace the flour batter with beaten eggs. Coating the cutlets in eggs makes them taste like fish fry!
Click the link for video recipe:

SUJI AND MILK SAVOURY CUTLETS

Ingredients

Suji / Semolina – 1 cup       

Milk – 2 cups

Onion (juice) – 2 tblsp

Ginger (juice)  – 1 tblsp

Green Chilli – 1 (chopped finely)

Garam Masala pdr – ¾ tsp

Sugar – ½ tsp

Salt – to taste

Oil – for cooking and deep frying

All purpose flour / Maia – 4 tblsp

Milk / Water – 1 cup (for the coating)

Bread Crumbs – 1 ½ cups

Method:

1.    Add some oil (2 tblsp) to a pan. Fry the semolina or suji on low heat till it gets a light colouration. Turn off the heat.

2.    Pour lukewarm milk into the suji and mix to a smooth paste. Add the sugar and combine.

3.    Then add in the garam masala pdr, green chilli and salt. Mix well.

4.    Add in the onion and ginger juices and combine thoroughly.

5.    Turn on the heat on low. Cook stirring continuously, till the semolina comes together into a soft dough.

6.    Remove from heat and spread it out onto an oiled tray or plate. Let it cool completely. Cut out squares or diamond shape from the spread. Should be bite sized.

7.    Alternatively, let it cool slightly then shape individual cutlets either by hand or using cookie cutters.

8.    Make a batter with flour and milk/water.

9.    Dip the cutlets in the batter and crumb coat them by rolling in the bread crumbs.

10. Keep aside for at least half and hour.

11. Deep fry the cutlets and serve hot with ketchup and mustard.

© Rinki’s Kitchen 2018

Gobi Moong Dal Bhurji....Cauliflower mince recipe

This Gobi Moong Dal Bhurji  is my mother’s recipe and differs greatly in taste from the gobhi matar bhurji. It turns out perfect every time. The lentil or moong dal provides a rich flavor to the dish.

Ideally this is served with roti, paratha or puri but as kids we would eat bowlfuls just as it is.

There are endless recipes for cauliflower mince stir fry … this one stands out among them.

This recipe is vegetarian, vegan and gluten free too!
Click on the image for the video recipe.

GOBI MOONG DAL BHURJI                                Serves 6

Ingredients

Cauliflower/Gobi – 500g

Split Green Lentil/ Moong Dal – ¾ cup (soaked in water for 2 to 3 hrs)

Boiled Peas – ½ cup

Ginger paste – 1 tsp

Onion – 1 large (finely chopped)

Green Chili – 1(finely chopped)

Fresh Coriander – finely chopped

Cumin seeds – 1 tsp

Asafoetida/Hing – ¼ tsp

Coriander powder – 3 tsp

Cumin powder – 2 tsp

Tumeric/ Haldi powder – 1 tsp

Garam Masala powder – 1 tsp (heaped)

Red Chili powder- ½ tsp

Salt – to taste

Oil – 4 to 5 tblsp

Method:

1.    Drain the water from the moong dal / lentil. Grind it coarsely in the mixer. Keep it aside.

2.    Grate the cauliflower florets. Wash them with boiling water and drain. Leave it aside.

3.    Heat some oil in a pan. Add in some cumin seeds. Add in Hing/Asafoetida, Coriander powder, Turmeric powder and Red Chili powder. Mix it up.

4.    Add in the lentil or dal paste. Cook on low heat till the dal is cooked and resembles bread crumbs. Season it with salt. Mix it well.

5.    Take it out in a bowl and keep it aside.

6.    Heat some oil in the same pan. Add in the cumin seeds followed by the onions. Cook the onions till they are slightly browned.

7.    Lower the heat. Then add the green chili, ginger, coriander powder, cumin powder, turmeric powder and red chili powder. Mix well and cook briefly.

8.    Add in the grated.gobi/cauliflower. Mix it in. Season it with salt. Add in the peas.

9.    Mix well. Add in garam masala powder and some chopped coriander.

10. Cook on medium heat till the cauliflower looks slightly dry. Add in the cooked dal and mix thoroughly.

11. Sprinkle some garam masala and more chopped coriander and mix well.

12. Serve hot garnished with chopped coriander accompanied with roti, paratha, naan or puri.

© Rinki’s Kitchen 2018 

How to make Assorted Chocolate Truffles...

Who wouldn’t love to eat chocolates? It is always very satisfying to make chocolate truffles. There’s no way for you to go wrong…

This is a simple ganache recipe which you can use to make assorted truffles.

I have used different coating to flavor the truffle balls. You can use your nuts of choice or even choco chips to roll the truffles in.
Click below for the video recipe:

ASSORTED CHOCOLATE TRUFFLES

For the ganache

Dark Chocolate – 250g

Heavy Cream – 250ml

Vanilla extract/essence – a few drops

For the assorted truffles

Cocoa pdr

Almond meal

Chopped Walnuts

Instant Coffee powder

Method:

1.    Chop the chocolate finely.

2.    Heat the cream on low, till it is just about to boil.

3.    Pour the hot cream onto the chocolate and mix till combined and no white streaks are visible.

4.    Add in a few drops of vanilla extract for flavoring.

5.    Cool slightly. Cover the surface with cling film and refrigerate overnight.

6.    Scoop out the ganache using a teaspoon. Roll it into a ball.

7.    Make as many truffle balls as you like.

8.    Roll each ball in a topping either….Cocoa pdr, Coffee pdr, Almond meal or Walnuts.

© Rinki’s Kitchen 2018

A Kheer made with Daliya...

https://www.youtube.com/watch?v=I4oqOD1N7p4

Kheer or Payasam or Payesh is made in every part of India. Any traditional celebration is incomplete without it. The formal occasions usually call for the traditional rice pudding. However, a variety of kheer recipes are made in the Indian homes.

The recipe involves cooking a cereal in milk on low heat so that the milk thickens and the cereal is also cooked completely.

Condensed milk used in this recipe drastically cuts down the preparation time. The jaggery is used for flavor and colour.

I have used Dalia or Broken Wheat in this kheer. 

Watch the video recipe on YouTube to see how I make it J

DALIA KHEER / BROKEN WHEAT PUDDING

RECIPE                                                                                             Serves 4 to 6

Ingredients

Milk – 1 liter

Dalia – 4 tblsp (soaked in water for 1 hour)

Sweet Condensed milk – 100g

Sugar – about 3 tblsp

Green Cardamom – 4 to 6

Jaggery or Gur – 1to 2 tblsp (grated)

Salt – a pinch

Chopped nuts - optional

Method:

1.    Pour the milk into a large pan and let it come to a boil. Reduce the heat and add in the drained dalia/broken wheat. Cook stirring till it starts to boil again.

2.    Grind the cardamoms to a powder. Discard the skin. Keep it aside.

3.    Cook stirring occasionally till the milk has reduced and the pudding has thickened. You will know it is ready when the dalia or broken wheat stars floating on top.

4.    Add in the condensed milk while stirring continuously. Then add in a little sugar. Taste the pudding and add more if you want to.

5.    Add in the salt. Cook for a few minutes more.

6.    Finish off by adding the cardamom powder and mixing it in.

7.    Sprinkle some chopped nuts on top. Serve the Kheer hot, warm or chilled.

NOTE: ­Regulate the heat while cooking. Keep it at medium or low.

­Keep an eye on the kheer. It tends to boil over.

­Add the salt and jaggery after adding the condensed milk and sugar.

Quick and Easy Aloor Dum...Bengali style

Aloor Dum Bengali style dum aloo is served with luchi(puri) or kochuri(kachori). This is a  quick and easy aloor dum  recipe with hing. It is typically called a Niramish Aloor Dum … Niramish stands for vegetarian and actually signifies that onion or garlic have not  been used in this dish.

The dum part is where I have reduced the cooking time. Using parboiled or just boiled potatoes (that are still firm) does the trick and makes it a quick recipe.

There are many variations of the Aloor Dum in Bengali cuisine. I plan to come up with other dum aloo recipes too. In the meantime, do try out this one and let me know how it turned out. 

ALOO DUM

Ingredients

Potato (medium sized) – 12 to 15 (parboiled)

Tomato paste – 1 ½ cup

Grated ginger – 1 tsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Asafoetida – ¼ tsp

Turmeric pdr – ¼  tsp

Chopped green chilies – to taste

Red chili pdr – to taste

Sugar – 1 tsp

Salt – to taste

Mustard oil – 3 tblsp

Cumin seeds – ½ tsp

Whole green chilies – 2 to 3

Water – 1 ¼ cup

Method

1.    Mix together the tomato paste and all the spices and salt and sugar. Keep it aside.

2.    Heat the oil in a pan and fry the potatoes on high heat  till they are golden. Remove and keep aside.

3.    Add more oil to the pan if needed. Add in the cumin seeds. Once they release their aroma, lower the heat and add in tomato masala paste.

4.    Cook the spices on low medium heat till the oil separates. Add in some water. Bring it to a boil.

5.    Add in the potatoes. Add in whole green chilies. Lower the heat and cook covered till the potatoes are done.

6.    Sprinkle some cumin powder on top and serve hot with puri, parantha or kachori.

© Rinki’s Kitchen 2018

How to make Honey Chili Baby Corn....

Have you tried the Crispy Honey Chili Baby corn in you Kitchen?

It is such an easy recipe to make and tastes perfect. The crispy fried baby corns can be eaten as a snack just by themselves. Honey and Chili and Vinegar makes it tangy.

CRISPY HONEY CHILI BABYCORN

Ingredients

Babycorn – 15 to 20 pieces

Red Yellow Green Bell Peppers – ¾ cup (cut into triangles)

Garlic – 4 cloves (chopped finely)

Celery stalk – 1 tblsp (chopped finely)

Light Soy Sauce – 3 tblsp

Stir fry Sauce/Oyster Sauce – 2 tblsp

Cornflour – 5 to 6 tblsp

Honey – 2 tblsp

Chili flakes -  ½ tsp or as per taste

White Pepper pdr – to taste

Salt – to taste

Water – as required

Oil – for deep frying + cooking

Method

1.    Cut the baby corn into small pieces. Keep in a large bowl.

2.    Season with salt, pepper pdr and 1 tblsp of soy sauce. Mix well.

3.    Add 2 tblsp of cornflour pdr and mix well. Sprinkle with water and mix again.

4.    Add 1 tblsp of cornflour pdr and mix till the corn pieces are well coated.

5.    Keep aside for 15 to 20 mins.

6.    Heat some oil in a pan and shallow fry the baby corn pieces till golden and crispy.

7.    Drain on absorbent paper.

8.    Heat a little oil in a pan. Add in the chopped garlic and celery. Fry briefly. Add in the bell peppers.

9.    Stir to coat them with the oil. Add in pepper pdr and the stir fry sauce followed by the soy sauce. Mix well.

10. Add in a cup of water. Mix well. Bring it to a boil.

11. Dissolve some corn flour in water. Add a little of it to the boiling pan.

12. Mix to combine. It will start to thicken. Add more if you feel the gravy is too thin.

13. Toss in the fried corn pieces and mix it to coat them with the gravy.

14. Switch off the heat. Season with a bit of salt.

15. Add in the vinegar and honey. Sprinkle chili flakes and mix it up.

16. Serve immediately as a starter or a side dish.

© Rinki’s Kitchen 2018