Ferraro Rocher topped Cupcake!

Love this! So simple!

Espresso Chocolate Truffles

I came across this recipe on the Sprinkle Bakes website.  And I just had to add it to my list! And now the day is finally here!

These make about 60 truffles, give or take a few! I made these smaller than those on the Sprinkle Bakes website since these are so rich! I also adapted the method a little.

• 24 oz semisweet chocolate chips
• 8 oz package mascarpone cheese, softened
• 2 tsps of espresso (or 2 tbsp instant coffee granules dissolved in 1 tsp hot water)
• Unsweetened cocoa powder for rolling the truffles

1. Melt chocolate chips in a double boiler
2. Blend mascarpone cheese and coffee mixture
3. Fold everything together with a spatula
4. Refrigerate to chill until firm enough to scoop into balls (I used a tsp to scoop, and another one to shape)
5. Using a teaspoon, scoop a little chocolate (like how ice-cream is scooped - it's actually rolled into a tight curl) to make a ¾ inch ball. (You may need have make a few until you know how much truffle mix to scoop)
6. Gently roll into a ball with your hand and place on a parchment lined cookie sheet. (It will stick to your hand. If it does, then chill the mixture for a little longer, or don't use too much pressure when rolling into a ball)
7. Chill for 15-30 minutes. 
8. Add a couple of tbsp of the cocoa powder in a bowl
9. Take the rolled balls out of fridge, and roll balls balls again to smooth them out (roll 3, then go to next step)
10. Roll the balls into cocoa, gently lift out, and place on parchment paper. I placed each one in a small foil candy case (like the ones Ferrero Rocher are in!).  Repeat steps 9 and 10! :)
11. Store in parchment lined container

Don't these look adorable?

You could also try coating the truffles in melted chocolate rather than a dusting of cocoa powder. Or how about some chopped nuts? Shredded coconut? And oh oh oh - instead of coffee, how about some orange and orange rind? :))  The possibilities are endless!

Appey (Marathi) / Paniyaram (Tamil) / Ableskiver/Ebleskiver (Dutch)

Appey (Marathi) / Paniyaram (Tamil) / Æbleskiver (Dutch) / "OhMyGod! ThisIsSoooGood" (Deewanese) :)) This dish is wonderful! And I know I'm going to make it again! This dish is the savory version, but it can be made sweet too (like a donut!) The inside is a spongy texture (think of dhokla, idli, handvo) and the outside is crispy (as shown in the picture). It's cooked on the stove in a special pan called an Aebleskiver pan.

The beauty of this recipe is when it is cooked, you do not need any oil! Well, it could be due to my Aebleskiver pan - which is non-stick! :)

• ½ kala channa (or any lentil, soaked overnight)
• 1 cup soji (semolina)
• ¼ rice flour
• 1 tbsp corn flour
• 1 medium tomato
• 3 cloves garlic
• ¼-½ piece of ginger
• 1-2 serano chillies
• ½ red onion
• 10 springs of coriander leaves
• Salt - to taste
• A big pinch of turmeric
• 3 tsp lemon juice (I used fresh, but if you use bottled, then add just 2 tsps then taste. You don't want the batter to be too sour)
• ½  cup sour cream
• ½ cup yogurt
• ½ tsp soda bicarbonate
• 1 ½ tsp eno

1. The day before you wish to make these, soak the kala channa. If you're using a split lentil, then you can soak these on the same day for 4 hours.
2. In a bowl, add the soji, rice flour and corn flour
3. After soaking the kala channa (or lentils) drain them, wash them, then puree them into a paste. Add to the flour mix
4. Grind the garlic, ginger and tomato. Add to the flour mix
5. Chop the onion finely, and add to the flour mix.
6. Chop the coriander finely (and you got it -) add to the flour mix
7. Add in the salt, turmeric, lemon juice, sour cream and yogurt to the flour mix and mix well. You may need to add a little water if the batter is too thick. The batter should be the consistency of cake batter (not runny, but not too thick)
8. Heat the Aebleskiver pan.
9. While it is heating, add in the soda bicarbonate and eno to the mix and blend in well.
10. Put one tbsp of the mix in the center hole of the pan. After a minute, the batter will have puffed up, and you should be able to flip it over using two toothpicks or skewers.
11. Cook on the other side for a minute too. (Test the Appey by piercing the center with a toothpick, and if it comes out clean, the Appey is cooked.)
12. Fill all the Aebleskiver pan holes with the batter, and continue cooking these. One you have the hang of this, you won't have to check each one. You'll also need to flip them over quite quickly since they'll all be cooking at the same time, and you wouldn't want these to burn1
13. Enjoy these hot! (I must have ate 20 or so while I was making these!)

You can even make these with leftover dosa/idli/dhokla batter and just add finely chopped vegetables.  OR a sweet version with Nutella in the center! YUMMY!  Watch this space! :))

Oh! Oh! Oh! And in Thailand, the sweet version of these is called kanom krok - and I'm so looking forward to making these too!

Tofu Pad-Thai Veggie Stir Fry

This dish is not Thai, nor Chinese. I just like to think its "Deewanese" :) Because it is a little crazy with everything I just threw in terms of the sauce and seasoning. Basically, whatever I could find! All the spices and seasoning are "according to taste", so here goes:

• 1 14-16 oz packet of Medium/Firm Tofu
• 225g uncooked Pad Thai noodles
• 1 large red onion
• 5 cloves of garlic
• 1 ¾ inches of ginger
• 3 serrano chilies
• ¼ cup Soy Sauce (I use Maggi Soy Sauce Seasoning)
• 1 tbsp Chinese 5 Spice
• ½ jar Mango-Lime marinade (this gives a little sweet & sour taste. You can use another sauce if you like!)
• 2 tbsp Asian plum sauce
• 1 lb stir-fry vegetables (any kind, fresh or frozen)

1. Open the packet of tofu, drain the water out, and pat dry on kitchen paper.
2. Cube the the tofu - approx ¾ inch cubes.
3. Lightly fry in a little oil, so that all the sides are crispy. Set aside
4. Boil some water in a large pot. Switch off and add the Pad-Thai noodles. Follow the packet instructions (approx 3-5 mins), then drain (add cold water, leave for a few minutes then drain again)
5. Cube in onions into ½-¾ inch pieces
6. Peel and slice the garlic so that its 1/16-inches thick
7. Peel and julienne the ginger
8. Slice the serrano chilies into ½ inch pieces
9. Add a little oil in a wok once heated, add in the onion, garlic, ginger, and chillies. allow to cook for 2-3 mins until the onions are just a little tender (but still have their shape)
10. Add in the soy sauce, and Mango-Lime (or other sauce) and plum sauce
11. Add the vegetables, and mix and allow to cook. If these are frozen, then just add in the frozen vegetables. (You don't want to overcook the vegetables, they should still hold their shape.)
12. Add in the Tofu, mix so that the pieces are at the bottom of the pan, and the tofu can start absorbing some of the juice. (You may need to add in some more soy sauce or sauce, if the dish is dry.
13. When the vegetables are cooked, add in the pad thai noodles and toss gently, so that all the strands are coated, mixed in well with the vegetables and tofu.

This dish tastes even better the following day! Yummy!

Jalebi

Jalebi. This is the second time I'm making this recipe. Jalebi is a deep fried (thin) pretzel, which is then coated in a sugar syrup! These are fun to make! And so So SO easy! The original recipe and video can be found here. I've made just a little change to the recipe and method, based on what I found worked well with me!

Prep Time: 5 minutes plus 30 minutes fermentation time
Cook Time: 30 minutes
Makes approx 35 jalebis

Jelabi Batter Ingredients

• 1 cup All purpose flour
• ¼ tsp Cardamom Powder
• Several strands of saffron
• 2 tsp Corn Starch
• 1 tsp Rapid Rise Yeast (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour)
• 1 tsp oil
• 1 tbsp Yogurt
• ¾ cup warm water

Jelabi Sugar Syrup Ingredients

• 1 ¼ cups sugar
• 1 cup Water
• A pinch saffron
• 1 tsp lemon juice
• ¼ tsp Cardamom Powder

Jelabi Batter Method

1. In a mixing bowl, combine the all purpose flour, cardamom powder, rapid rise yeast and corn starch and mix thoroughly. This becomes the dry mix.
2. Heat the saffron in the microwave for 30 seconds. Let cool for 2 minutes, then crush completely until its a powder (in a mortal & pestle, or as small as you can get it)
3. Whisk the oil, yogurt and water, and mix well until there are no lumps. This becomes the wet mix.
4. Mix the wet mix into the dry mix well, 
5. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.
6. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi. (See the method below.)
7. After 30 minutes, mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used too)
8. Squeeze out the batter into the hot oil in approximately small circular motions so that each Jalebi is about 2-3 inches in diameter.
9. Fry until the bottom side looks golden and flip once to cook the other side.
10. With tongs, remove the Jalebi, shake off excess oil and allow to cool for a few minutes, then place directly into sugar syrup, flipping over so that both sides are coated. Shake off excess sugar syrup and place in another plate. (I found that the first time I made the Jalebis, taking them out of the hot oil and then straight into the sugar syrup make the Jalebis go soft. Hence, I let them cool inbetween the oil and sugar syrup steps!)
11. Continue frying remaining jalebis.
12. Once all the Jelabies have been fried and cooled down, store in an air tight container.

Jelabi Sugar Syrup Method

1. In a heavy bottom pan, add water, sugar and saffron. 
2. Cook for 15 minutes on medium heat or until the temperature reaches 200F and then switch off.
3. Reduce flame to a low simmer and add cardamom powder and lemon juice. Mix.

I just can't help eating these as soon as they are coated in sugar! They taste warm, crispy and sweet! I think I may have eaten too many though!

Badam-Pista Gulab Jambu (Gulab Jamun)

Gulab Jambus are milk powder dough balls which are deep friend and then soaked in a sugar syrup. "Gulab" means rose, and "Jambu" means balls. Jambu also refers to the fruit from the Jambul tree, which are dark in color too! Gujaratis from the Western part of India say call this sweet dish "Jambu" whilst Northern Indians call then "Jamuns". I think maybe the South and East Indians too! So anyway, here is the recipe for Rose Balls :)

Chasni (Sugar Syrup) Ingredients

• 3 cups sugar
• 1 cup water
• 1 tsp lemon juice
• 1 tbsp rose water
• 5 Cardamom pods, slightly opened
• Several strands of Saffron

Gulab Jambu  Ingredients

• ¼ lb Soji (semolina)
• 1½ cups milk warm milk
• 1 tsp level Bicarbonate of Sosa
• 1 lb milk power
• ¼ lb almond and pistachio powder (I like my nuts to be a little roasted)
• ¼ tsp saffron
• ¼ tsp cardamom powder
• Oil for deep frying

To Make the Chasni (Sugar Syrup)

1. Heat the everything for the Chasni in a large pan (we'll be adding the fried Gulab Jambus into this, so the pot needs to be big) until the sugar has melted. You  may need to stir it a couple of times.
2. Switch off the stove, and allow the syrup to cool naturally

To Make the Gulab Jambus

1. Warm the milk, and add to the soji. There should be enough milk to cover the soji and allow it to expand into the milk  Leave aside for 20 minutes
2. Heat the saffron in the microwave for 30 seconds. Let cool for 2 minutes, then crush with your fingers so the strands are not long
3. Add the almond powder, pistachio powder and cardamom powder to the milk powder, and just mix.
4. Once the soji has soaked for 20 minutes, add in the crushed saffron and bicarbonate of soda, and mix well.
5. Add the soji mixture to the milk powder mixture, mix well and form a soft dough. You may need to add a little warm milk, if the dough is not soft.
6. Cover with a damp towel
7. Heat the oil on medium heat
8. Make small balls of dough (between the sizes of a dime and 5cents) and set aside. Make enough to cover ½ a single layer in your hot oil
9. Put one dough ball gently into the hot oil. If it floats up within 30 seconds, the the oil is hot enough, and add the rest of the dough balls
10. Once they have all risen to the top, keep rotating them continuously, so the balls start to brown evenly.
11. Once brown (after about 2-3 minutes) take out, and allow to cool
12. Repeat rolling balls / frying with the next batch
13. Just before you're about to take the current batch out, add the previous batch to the sugar syrup
14. Repeat 8-13.
15. Each time you add the fried gulab jambus to the sugar syrup, toss them gently, so the new batch is covered.
16. Leave for a couple of hours, tossing them every 45 mins, so that all the gulab jambus soak the sugar syrup up 

You can store these in the fridge, in an airtight container for a week or more! Just warm them in the microwave for about 10 seconds to get to room temperature, or leave out for a an hour or so until they are room temperature warm!

Cheddar Jalapeño Bread

Today, Rads got two items baked for her. The first was an Apple Cheddar Bread. And the second one is this recipe. Well, I want to continue with my 1 recipe a day until I complete all 29, and didn't want to miss out on today, so had to have a backup! Thankfully, I did complete this one today. Think of it as a BOGOF (Bake One Get One Free) for reaching my midpoint!  I came across the original recipe on Hold the Onions, who themselves got from epicurious. I wonder who will get it from my blog? :)

I didn't have any Parmigiano-Reggiano cheese, so I just skipped that ingredient! I think thats why the bread could have done with just a little more salt - but it is still edible and lush! Oh, and reading through the steps, I forgot to add a little salt to the

• 1 teaspoon active dry yeast (less than a ¼-ounce package)
• 1 tbps warm water
• 4 cups all-purpose flour plus additional for dusting
• ¼ cup olive oil
• 1 ½ tsp salt
• 1 ¾ cups warm water
• ½ cup fresh chopped jalapeño (including seeds and ribs), plus 2 tbsp chopped fresh jalapeño, without seeds and ribs
• 2 cups coarsely grated extra-sharp Cheddar (plus 2 tbsp)
• A little milk, with some salt for glazing
• 1 ½ ounces finely grated Parmigiano-Reggiano (¾ cup)

1. Stir together yeast and 1 tbsp warm water in a small bowl - let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast)
2. Mix together flour, salt, and oil, 
3. Add yeast mixture, mix, and the remaining 1x cups warm water in bowl (or mixer at low speed) until a soft dough forms. 
4. Add jalapeño, and 2 cups cheddar and mix until combined.
5. Sprinkle lightly with flour, cover bowl plastic wrap and let the dough rise in a draft-free place at warm room temperature until doubled in bulk - which should take about 2-2½ hours
6. Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands
7. Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal
8. Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with plastic wrap and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly - which will take about 1-1¼ hours
9. Preheat oven to 400F
10. Brush loaf with salted milk, then sprinkle remaining 2 tbsp cheddar down center of loaf
11. Bake until bread is golden and sounds hollow when tapped on bottom, 50-60 minutes. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
12. Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 ½ hours before slicing and enjoying!

Obviously, I could not wait ti slice this... And I knew I should have baked this in a loaf pan!!! In fact, I split my dough into 2 to make 2 loaves. BUT its still yummy! :))