White Butter Cake w/Raspberry Filling & cream cheese frosting AND a blogging break

Before I leave for India, I planned on posting a few desserts but time did not permit.My packing and shopping left me with little or no time to blog hop or post a recipe.I will be leaving this week and will be back in the third week of April.I may blog hop occasionally but I have no idea how much access I will have to internet and if I can gather some time to do it.So before I leave, I thought of posting a white butter cake recipe from Joy of Baking.

I cant wait to go to India, see my parents and I really am looking forward to my brother's wedding.Until I am back, don't have too much fun and miss me every time you are eating something sweet!!I will miss you all and your fun reads very much!The weather is getting pleasant, at times that is and Spring is just around the corner.Enjoy the weather!
I made this cake for one of my friends' baby shower and everyone really liked it.I made a few changes like making a raspberry whipped cream instead of jam.

1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs separated
1 tsp Vanilla extract
1/2 cup Milk
1/8 tsp cream of tartar

Filling
1/2 cup Raspberry Jam
4 oz of Whipped cream (Light)

Frosting
1/2 cup unsalted butter
8 oz Cream Cheese, room temperature
2 1/2 cups Powdered Sugar
Zest of 1 lemon
1 tsp Pure Vanilla extract

• Preheat the oven to 350F.Grease 2-8 inch round cake pans.Line the bottoms with parchment paper
• Separate the eggs while still cold.Place egg yolks in a bowl and the whites in another.Cover them with plastic wrap for about 30 min
• Sift flour, baking powder and salt
• Beat the butter until soft and add 3/4 cup sugar.Beat until light and fluffy.Add egg yolks beating after each addition .Using a spatula scrape down the sides of the bowl.Add vanilla extract
• With mixer on low speed, add flour and milk alternately, beginning and ending with flour
• In a separate bow,beat the egg whites until foamy.Add cream of tartar and beat until soft peaks form. Add the remaining sugar (1/4 cup) and beat until stiff peaks form
• Fold the egg whites into the batter until combined.* Do not over mix as this will cause the batter to deflate*
• Pour the batter evenly into the 2 prepared pans and bake them in the preheated oven for 20 to 25 min or until a tooth pick comes out clean
• Cool the cakes completely and wrap the cakes in a plastic wrap and place the cakes in the refrigerator for about an hour.
  

Filling
You could use just any jam of your choice but for some reason I love this filling
Combine the whipped cream and jam well.Do not use any blender or hand mixer.Do it with hand as you would egg whites.

Frosting

• Cream the butter and cream cheese without any lumps
• Add the powdered sugar one cup at a time, making sure it is mixed in well
• Add the zest and Vanilla extract and beat on high speed until the frosting is fluffy
  

Place one layer of cake on a plate.Spread the cake with the Raspberry whipped cream .Place the other cake onto the filling.Spread the frosting on top and on the sides.

Take care and lots of love
Shri

Breton Biscuits

The cookies get their name from a region in France, Brittany and are known for their buttery taste.
Recipe: Martha Stewart

1 1/2 cups All Purpose Flour and some for dusting
1 cup Cake flour
1 1/2 tsp baking powder
1/2 tsp Salt
1large egg +4 egg yolks
1 cup sugar
2 sticks Unsalted Butter, room temperature

• Preheat the oven to 325F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper
• Sift the dry ingredients-All purpose flour, cake flour, baking powder and salt
• Beat the egg yolks and sugar until it doubles in volume about 2 to 3 min
• Add the butter in four parts and beat until well combined
• Add the flour on low speed and beat until well combined
• Place the dough on a lighly floured surface.Divide the dough in half and flatten them and wrap in plastic.Refrigerate for about 30 min
• On a lightly floured surface, place one of the discs and roll out to about 1/4 inch thick.Do the same with the other one and place the discs on the prepared baking sheets.Refrigerate for about 15 min
• Remove from the fridge and using a 2 1/2 inch cookie cutter, cut out rounds and place the rounds about 1 1/2 inches apart
• Whisk the egg and a table spoon water and brush on top of the cut out rounds.Using a knife, score a lattice pattern and make sure you don't cut all the way through
• Bake until the edges are golden, about 18 to 22 min
• Transfer them to a wire rack and allow the cookies to cool completely
  

Love,
Shri

Potato-Broccoli Curry

As you all know, my brother's wedding is in less than a month and I will be leaving for India the next week.I can't wait!I wanted to post desserts this week but it is late in the night and I am feeling lazy to write an elaborate recipe. So definitely the next post/s will be biscuits and cakes.I have a new found addiction these days- Farmville! My cousin got me into this and I am loving it.I know a lot of blogger friends are my neighbors now and it is really fun! Do you play Farmville too or should I ask are you addicted too?

3 Russet Potatoes peeled and cubed
1 Broccoli Crown, florets separated and boiled
2 tbsp Olive Oil
1 tsp Ginger Garlic Paste
1 tsp Turmeric
1 tsp Curry Powder
2 tsp Cumin-Coriander powder
1/2 tsp Red Chilli powder, Optional
Salt to taste

Seasoning
1 tsp Urad Dal
1 tsp Cumin Seeds
3-5 Curry Leaves, washed and chopped

• Boil Potatoes in a microwave for about 5 min or on the stove till tender.Drain the water
• Heat 2 tbsps of Olive Oil in a wide bottomed pan
• Add Urad dal,cumin seeds and curry leaves
• Add the boiled potatoes into the pan.
• Add Turmeric, cumin coriander powder, curry powder, Ginger-Garlic Paste and salt
• Combine them well and cook for about 5 min
• Add the boiled broccoli and continue cooking until potatoes start to turn brown.Don't let them turn brown though.
• Serve with roti or rice.My daughter loved with plain roti:)

Have fun,
Shri

Tagliarelle/Pappardelle with White Truffle Butter

Tagliarelle pasta is extra thin pasta which usually cooks in about 3 min and if it is Pappardelle, a slightly wider noodles, it takes about 4 min.
I initially got the Tagliarelle (which you can see in the pic below) but the final dish has pappardelle.Any guesses why? I over cooked and it was no longer the ribbons that I was dreaming about.It was a big lump and it could no longer be called pasta, definitely not the gourmet dish that I was venturing to make.It was more or less like a dough.So I used up the pappardelle that I had with me.



I put the pasta in the water and I totally forgot as one of my friends called after quite a long time, a very long time and I did not realize that this pasta is so delicate.So be extra careful and when the directions say 3 min..that is EXACTLY 3 min.And not to mention a box of these cost about 8 bucks.So yes, for pasta that is a lot of money but it is so worth it.
And for the white truffle butter, you can get in the refrigerated section along with milk and juices of any gourmet food stores like Whole Foods or Fresh Market.
This is one of the best pastas I have ever eaten!

Recipe:Ina Garten

1 box of Tagliarelle or Pappardelle pasta(I have used Cipriani)
1/2 cup Heavy Cream
3 oz White Truffle Butter
3 tbsps Fresh Chopped Chives
3 oz Parmesan Cheese
1 tsp Salt + 1tbsp for boiling pasta
1/2 tsp Pepper

• Bring a large pot of water with a tablespoon of salt to a boil
• Heat cream in a pan until it comes to a simmer.Add truffle butter, salt and pepper and stir it until the butter melts
• Add the pasta and cook for 3 min or as per the directions on the box
• Drain the pasta after reserving 1/2 cup of pasta water
• Toss the pasta in the pan with the truffle butter sauce
• Add just enough water to the pasta just to make the pasta creamy
• Garnish with chives and parmesan cheese

Note:You could add a half cup of mushrooms which you can saute and add to the truffle butter sauce

Hugs,
Shri

Stuffed Tindora (Ivygourd)

Growing up, my mom would make this stuffed version of Tindora which is very flavorful than her other versions of this veggie.

3/4 lb-1 lb Tindora/Dondakaya (Ivy gourd)
1/2 cup Besan
2 tbsp Sambar Powder
4 Tbsp Olive plus 2 tbsp
1 tbsp Cumin Coriander powder
1/4 tsp turmeric
1/2 tsp salt +1/8 tsp
1 tsp Red chilli powder
5-6 curry leaves
1 tsp cumin seeds

• Slit Tindora vertically just enough to open up for stuffing.Do not cut it all the way through
• Boil them in enough water with salt just till tender
• Drain the water in a colander and let the veggies sit until all the water is drained
• Combine besan, sambar powder, cumin and coriander powder, turmeric, chilli powder and 1/8 th of a tsp salt.
• Stuff the veggies with the above mixture.The stuffing WILL fall out but that is okay.We will add the rest of the spice mixture later to the Tindora
• Heat 4 tbsp oil and add cumin seeds and curry leaves
• Add the stuffed Tindora and add the remaining of the spice mixture on top an cover till they are browned.If you observe that it is getting too dry, add the extra 2 tbsp of oil
• Serve hot with rice

Hugs,
Shri

Blueberry Buttermilk Pancakes

Make the pancakes from scratch and serve with pure maple syrup and tell me you won't do it again!These are fluffy and melt in the mouth pancakes..We loved it!
Recipe:Food Network

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter , and some for frying

• Sift all the dry ingredients-all purpose flour, baking powder, baking soda, salt and sugar
• Beat the eggs and combine them with buttermilk and melted butter
• Combine the dry ingredients with the wet ingredients into a lumpy batter, making sure not to over mix.Do not over mix; You will end up with a heavy pancakes
• Heat a tablespoon of butter and pour a ladle of batter and sprinkle some blueberries on it Cook for a couple of min on each side
• Serve with pure maple syrup
  
  
  

Love,
Shri

Basundi

Milk and sugar, and that is all there is to this rich, creamy and calorie loaded dessert! Yes, you need some patience while it is boiling. That is when you can get a good movie or watch CSI! I started it at at about 10 PM hoping it would be over in 20 min or so but it does not come anywhere close.So start early and enjoy the dessert for dinner!

2 liters of Whole Milk
2/3 cup sugar
4 -6 strand of Saffron strands
1 1/2 tsp cardamom powder
10 or so pistas, chopped or sliced, based on your preferences

• In a heavy bottomed non stick pan, pour milk and boil it for about 20 to 25 min by periodically stirring making sure it is not getting burnt.
• Once the milk reduces to a third, add sugar and saffron
• Continue boiling for another 2o min or so until the milk begins to thicken
• Add cardamom powder and continue to simmer on low heat for a few min
• Garnish with Pistas
• You could serve it cold or warm!
  

Love,
Shri

Bagara Baingan

The 'word' is out and most of you know by now that my little brother (actually,no longer little) is getting married this April. And the bride is Siri. And no, I don't boss her around! Well, may be I will... after the wedding!Just kidding...
Time flies and I can hardly believe that he is getting married.Of course, my parents said the same when I got married.I guess someone in the household has to pass that 'I can't believe ...married' statement. Although we live in the same country, we can hardly squeeze in time to talk.Growing up, we fought a lot and talked very little.In fact we were two violent kids on the block-from biting to pulling hair to kicking in the stomachs. And all of that for a piece of chocolate or Diwali crackers! Looking back, I do cherish those memories although I wish we were more gentle on each other..Nice thing here is we both did okay given how violently we fought!Did you guys fight with your siblings too?I just wonder..
The one thing we never fought was the restaurant!We both love Minerva (in Hyd)and we both love North Indian food or for that matter any food!I could write pages and pages of my memories but I won't bore you to death!
On to this delicious delicacy!I tweaked a little bit to suit our taste but I gave you the link that takes you to the recipe.Since I did not have Poppy seeds, I skipped them.

Recipe: Sanjeev Kapoor

8 small baby brinjals
2 Medium Onions
1 1/2 tbsps ginger garlic paste
6-8 Curry Leaves
2 tsps Cumin Coriander Powder
1 1/2 tbsps Sesame Seeds
2 tbsps Peanuts
1 tbsp Dry Coconut
2-3 seeds of methi seeds
Pinch of Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Jaggery
2 tbsps Tamarind Pulp
1/2 cup Olive Oil
Salt

• Wash and slit brinjals vertically making sure they are not slit all the way through.The vegetable should be intact at the stem, so it should open up like a flower when you cut.Start at the opposite end from the stem.
• Cut Onions into quarters.
• Dry roast the onions on a tawa till they are soft
• Dry roast the peanuts, cumin seeds, coconut, sesame seeds, methi seeds till it changes color
• Grind together roasted onions, cumin coriander power, roasted spices, ginger garlic paste and salt, turmeric powder, chilli powder, jaggery and tamarind pulp to a fine paste
• Stuff this mixture into the cut brinjals.
• Heat oil in a pan and add curry leaves and fry for a min.Add the stuffed brinjals and saute for about 10 min
• Add the remaining stuffing and add half a cup water
• Cover and cook until the oil starts to separate and the brinjals are cooked
• Serve hot with rice

Hugs,
Shri

Bagara Rice

I would like to say this is a specialty of Hyderabad but you sure can enlighten me on this!I don't know if there are more versions of the same, but my friend makes it this way and I really like it!

2 cups Basmati, soaked in water for 15 min
10-15 Mint leaves
1 Medium Onion, Sliced thin
4 whole cardamoms
1 cinnamon stick
3 cloves
3 bay leaves
1/2 tsp Cumin seeds
1 tsp Ginger garlic paste
3 green chilies, slit vertically
2 tbsp oil

• Heat oil in a pan and fry cumin seeds and chilies for a min
• To this, add onions and cook till translucent
• Stir in the spices-Cardamoms, Cinnamon stick, cloves, bay leaves and ginger garlic paste
• Add Mint leaves and cook until the leaves are wilted
• Pour in water (1 cup rice:1.5 cup water ratio) and bring it to a boil
• Add rice till cooked and not soft
• Serve it hot with curry or raita
  

Up next:Bagara Baingan

Till then,
Have fun
Shri

Roasted Fingerling Potatoes with herbs

Happy Valentine's Day to you all!It was a relatively quiet Valentine's Day for us today. Usually we dine out but today I have decided to keep it simple and make everything at home.Probably the snow warning/news for Monday evening put me off.The snow/ice on my drive way from last week is still making it difficult to pull in the cars and here there is one more!
We stayed home and I made pasta and Fingerling potatoes along with a chocolate cake that my daughter has been asking for quite sometime.For some reason, she thinks it is her birthday today and was very eager to blow out a candle and cut the cake, which I allowed her to do.It is really funny to see how well she sang a birthday song for herself.These kids are unbelievable!!What did you do for the Valentine's day?
I will post the recipes for pasta and cake in the next week..

Although today's post is not an elaborate dish,I am sure you will like the simplicity and the flavor of it.The fingerlings are a variety of potatoes and as the name indicates,they resemble a finger in shape.They are elongated and are not the same as new potatoes.The ones I bought are Russian banana.They possess a nutty flavor and a great texture.

Inspired from Fresh Market Magazine

1 lb fingerling potatoes
3 tbsps Olive Oil
1/4 tsp Black pepper
1/4 tsp salt
1/2 tsp Dried Rosemary
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano

• Preheat the oven to 400F
• Cut the potatoes vertically into halves
• Combine oil, pepper, salt, and the seasonings
• Toss the mixture with the potatoes
• Spread the potatoes on a baking sheet in a single layer
• Bake them until golden and tender, about 45-50 min
  

Hugs,
Shri