Sneha's Recipe

Ice Cream Cone Cupcakes - Eggless

In: Cakes, Eggless, Kids delight

Have you eaten Ice Cream Cupcakes without the ice cream? These are adorable cone cupcakes which are decorated with a simple vanilla frosting to look like.

When looking through my recipe files I found these adorable ice cream cone cupcakes pic. I was so thrilled and decide to make these.

When I made these and put them in the oven they tilted a little and some of the batter fell on the foil, nevertheless they still had enough of cake to bite into.

When my beta and daughter seen these, their first question was, Wow ! shall we eat this, they could not believe that there is cake inside it. They loved the idea of ice cream cone and cupcake together.

Ingredients
100 Grams All Purpose Flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
50 Grams Butter
65 Grams Condensed Milk
1/2 Teaspoon Vanilla Essence
1/2 Teaspoon Orange color
2 Tablespoons Water or milk as required to make a dropping consistency

For the Frosting

50 Grams Unsalted Butter
150 - 200 Grams Icing sugar
1/4 Teaspoon Vanilla essence
A few drops of blue color

Method

Sieve the flour, baking powder and soda, keep aside.

On a round cake tin take four sheets of foil, cover and seal the tin. Then make a small cross to fit the cone.

Whisk the butter and condensed milk together till light and fluffy. Add the essence and flour a spoon at a time and continue whisking till all the flour is incorporated, add the color and mix well, if necessary add the milk to make it a dropping consistency.

Take each ice cream cone and fill them with the cake batter , with the spoon handle just lightly press it so that the batter reaches the bottom, tap with on hand to level it . Place the cones into the cross of the tin and bake at 150 degrees for 15 - 20 minutes.

For the frosting

Sieve the icing sugar and keep aside.

Whisk the butter till light and fluffy. Add the essence and keep adding the icing sugar till it reaches a spreading consistency. Divide the batter in two parts. In one part add a few drops of blue color and mix it well.

After the cone cupcakes cool, pipe the frosting and add sprinkles on top.

I had tough time frosting these ice cream cone cupcakes as the frosting was melting because of the hot summer in Mumbai.

Sending these super cute Ice Cream Cone Cupcakes to Preeti 's and Srivalli's blog anniversary event.

Labels : Cakes, Kids delight, Eggless

1 comment

Akoori / Scrambble eggs - Parsi Cuisine

In: Blogging Marathon, Breakfast, Come join us for Breakfast

Scrambble eggs with toast butter for your perfect Sunday special breakfast. . It is best served with chapatis, parathas or just toasted bread.

Ingredients
4 eggs
2 medium onions, finely chopped
2 tablespoons finely chopped fresh coriander
2 green chilies, finely chopped (as required)
1 medium tomato, finely chopped
1 1/2 teaspoon salt
3 tablespoons ghee.

Method

Break eggs into a bowl and beat a few strokes till whites and yolks are well blended.

Heat ghee, fry onion in it till soft but not brown. Add coriander, chillies and tomato and fry till well blended. Cook for 3 minutes. Remove pan from fire. Add the eggs, salt and
return pan to fire and cook slowly stirring all the time mixture is consistency of soft scrambled eggs.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to "Come, join us for Breakfast"

Labels: Egg, Breakfast, Healthy, Blogging Marathon, Parsi Cuisine, Come join us for Breakfast

8 comments

Vegetable Dhansak With Brinjal Pakoda - Parsi Cuisine

In: Blogging Marathon, Complete Meal, Homemade

The Parsis of India are Persian Zoroastrian immigrants who settled on the west coast of India (Gujarat) around the 7-9th century . Parsis, when they came to India from Persia, settled on the West coast of India in Gujarat , picked along the way the tradition of stews, gosht (meat) and dry fruits from Iran. They devoured the fish available on the coast and upped the sour content in their food with red vinegar / tamarind to balance the sweetness of Gujarati cuisine. That is how the Parsis, influenced by their history, founded their own distinct cuisine. Hence, it's interesting to see that many Parsi meat preparation lean towards Persian cooking techniques ( slow cooking ), often bringing together a combination of meat, vegetables and lentils with Indian spices.

Dhansak is a popular dish, Dhansak is made by cooking meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with meat and vegetables served with brown rice, altogether is called dhansak.

In Parsi homes, dhansak is traditionally made on Sundays. I have prepared a Vegetable Dhansak and served it steamed Rice and Fried Brinjals. This delicious wholesome dish was our Sunday Lunch. This recipe was given to me by my friend.

Ingredients

For the Home made Dhansak Masala
1 Stick Cinnamon
1/4 Teaspoon Mustard seeds
1/4 Teaspoon Sesame seeds
1/4 Teaspoon Fennel seeds
1/8 Teaspoon Fenugreek seeds
1/8 Teaspoon Nutmeg
1 Teaspoon Heaped Coriander seeds
1/4 Teaspoon Cumin seeds
1/2 Teaspoon Black Peppercorns
2 Green Cardamons
1 Big Brown Cardamon
1/2 Teaspoon Shahjeera / Caraway seeds
1/2 Teaspoon Cloves
4 Petals Star aniseed

1 Bay Leaf

Method for the Masala

Dry roast all the above spices for about 2 minutes. Cool and grind to a fine powder. Keep aside. The masala can be stored for 6 months.

Ingredients for the Dhansak

1/4 Cup Toor dal
1/2 Cup Moong dal

1 Large Onion - chopped
1 Potato - cut in cubes
1/4 Cup White Pumpkin - cut in cubes
2 Small Brinjals - cut in cubes

1 Carrot - cut in cubes
1/4 Teaspoon Turmeric powder

1 Teaspoon ginger garlic paste

2 Tablespoon Oil
1 Tablespoons Dhansak Masala - homemade
1 Teaspoon Chilly powder

1 Tablespoon Jaggery Or Sugar
1 Tablespoon Tamarind paste

Salt to taste

1 Cube of Vegetable soup
2 -3 Cups Water

Method

Wash the lentils and cook them in a pressure cooker till done.

In a big wok , heat oil, add the onions and ginger garlic paste, saute till the onions turn pink, then add all the vegetables and saute till for 2 minutes. Add turmeric, soup cube, salt, lentils, dhansak masala, chilly powder and water. Cook on low flame for an hour stirring in between so that it does not burn at the bottom. After an hour add the tamarind paste, jaggery and check the consistency of the dhansak, add water if necessary and let it boil again on slow flame for 10 - 15 minutes. Garnish with chopped corainder and serve hot with steamed rice, Kachumber salad and Fried Brinjals / Brinjal Pakoda.

Fried Brinjal / Brinjal Pakoda

Ingredients

1 Big Round Black Brinjal / Eggplant

1/2 Teaspoon Dhansak masala

1 Teaspoon Chilly powder

1 Cup Gram flour / Chick pea flour

2 Tablespoons Rice flour

Salt to taste

Oil for shallow frying

Method

Cut the Brinjal into round thick slices and keep aside.

In big flat plate mix the dhansak masala, chilly powder, salt, both the flours and mix well. Add water to make a very thick paste. Take each slice apply the paste on both sides and keep aside for 5 minutes.

Heat oil in frying pan, arrange the brinjals , keep on medium flame till one side is nicely fried and turns reddish brown. Flip and fry the other side, in the same manner. Serve hot with steamed rice and Dhansak and Kuchumber.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : Masalas, Vegetables, Parsi Cuisine, Blogging Marathon, Homemade, Complete Meal

8 comments

Patra Ni Machhi - Parsi Cuisine / Steamed Fish Wrapped in Banana Leaf

In: Blogging Marathon, CCChallenge, Fish

Patra ni machhi is a dish in the Parsi cuisine, which is made from steamed fish topped with chutney and wrapped in a banana leaf.

Mumbai is home to a large Parsi community and if you've been to a Parsi navjot or wedding, you'll see that no Parsi celebration is without their favortie Patrani Machi. This recipe is taken form Sanjeev Kapoors cook book.

Ingredients

4 slices Fish Surmai
1 Teaspoon Salt
For the Chutney
1/2 Cup fresh grated coconut
1 Teaspoon Cumin Seeds
1 Cup Coriander leaves
1/4 cup Mint leaves
7 cloves Garlic
1 Teaspoon Cumin Seeds
Juice of one Lemon
Salt to taste

For wrapping
Banana Leaves

Method

Grind coconut, garlic, ginger, turmeric powder,coriander leaves, mint leaves, cumin seeds, lemon juice and salt to a coarse paste. Adjust salt and lemon juice.

Marinate the fish in the green paste , refrigerate for at least 30 minutes or for an hour or two.

Place the steamer with water on medium heat. Place the banana leaves on top of the steamer for a minute (this makes the banana leaves soft and its easier to fold the leaves)

Place the marinated fish on the banana leave and fold (as shown below).

Place the parcels of fish on the steamer and cover the steamer with the lid. Now, let the fish steam for 10 to 15 minutes.
Serve hot with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 3.

Labels : Fish, Parsi Cuisine, Blogging Marathon, Steamed, CCChallenge

7 comments

Stuffed Bazlama - A Turkish Bread #BreadBakers

In: Bread Bakers, Breads, Continental Cuisine

Bazlama is a flat, bread found in Turkey. I have posted a Bazlama flat bread recipe , which everyone loved at home. So this time for the Bread Bakers theme Stuffed Bread , I decided to make this again with stuffing. This is a comforting and filling bread. We had this for our dinner with Sour cream.

Makes 6
Ingredients
2 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Cup Warm Water
1.1/4 Cups All purpose flour
1.1/4 Cups Wheat flour
1 Teaspoon Salt

Ingredients for the filling
1 Large Onion, sliced, - lightly caramelized
2 Potatoes - cooked, mashed
Cheese as per your taste - crumbled
1 Tablespoon Dill
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Pepper or to taste

Method
In a large bowl, sift both the flours together with salt. Add the yeast and sugar. mix well . Add water little at a time till it forms a soft dough . Take the dough on the lightly floured counter and knead well for about 5-6 minutes until it becomes smooth .

Place the dough in a large oiled bowl, cover it with a clean, damp towel. Put aside for about 40 minutes at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Cut the dough in 6 pieces with a knife. With your hands to flatten , with a rolling pin roll into a round shape and 1/4 inch thick.

To Stuff Bazlama

Mix all the stuffing ingredients. Place the stuffing half of Bazlama dough (pic),

Fold. Press the edges to close it up. Let it rest for 15 minutes.

Heat up the medium sized pan just under low heat ( I used a mud pan). Place one Bazlama on it and cover the pan . After 4 - 5 minutes open the pan . Cook one side of Bazlama until there are some light brown spots on it.

Then turn it over and cook the other side. Spread some butter over them. Place it in an airtight container to keep warm.

Enjoy this cheesy warm Bazlama with sour cream.

Sending this to Bread Bakers - Theme: Stuffed Bread , our host for this month is Jenni .

Labels : Breads, Turkey, Bread Bakers, Continental Cuisine

Check out our other Stuffed Breads from the Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com