Mung Ki Daal Ke Vade/Mung Daal Fritters

~ Huma ~ 13 Comments
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We had a good share of rains this year. Not a normal thing in this dessert where it rain twice or thrice in winters
Last week when we had these showery days making the climate so pleasant I asked K if he was in for some Mung Daal Vadas. He made a grumpy face telling me you knaw ,

I had it last year in Ramadan. Wow, now this is what you get for being sweet. He likes teasing me & each time the period extends to a year if I have not made his fav dishes for few weeks. Well relations between two people make life easier with little banters , teasing and loads of understanding. I always feel , Allah has blessed me in this matter. Shukr Alhamdo Lilha.

And so it was decided to make mung vadas along with his demands for Murgi Ka Salan and Bajri ki roti to suit this pleasant climate. 
Before proceeding lets have little notes to make this crispy vadas.  The batter for the vadas have to be coarsely grounded. A completely pasty texture won’t give the crunchiness. If you are doubtful for the crunchiness add in a pinch of baking soda.And lastly chilies can be adjusted to your liking. 
 
To the recipe…….

Ingredients
I
1 cup yellow mung daal
1 tbsp chana daal

II
3 cloves of garlic
1 green chilly
1/2 tbsp cumin

III
1 tsp red chilly flakes
1/2 tsp crushed coriander seeds
4 tbsp green coriander chopped
2 big size onion sliced (half moon)
1/2 tsp turmeric powder
Salt to taste

Oil for frying

Method:

  1.  Soak both the dals for 1 -2 hrs.
  2.  Drain the water , add in all II ingredients & grind coarsely.
  3. Now add all III ingredients. Mix well
  4. Heat the oil & pour in the fritters/ vadas pressing the little in the middle.
  5. Deep fry till light brown. Drain the excess oil properly.
  6. Serve hot with radish relish or any chutney.Enjoy.
 
 

Bakery Cupcakes with Vanilla Buttercream Frosting

~ Huma ~ 7 Comments
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No friends , I am not  on a baking spree. The thing is I have too many baked stuff in my drafts from last year. And wanted to share my best creation so far . Last year in December the day after the UAE national day, hubs had gone to Sowwah Square Abu Dhabi for some work.  In the events of national day celebrations Magnolia Bakery was sharing their little wonder cupcakes with the visitors of the mall. And on returning back, he could not stop raving about  cupcakes along with its icing. According to him this was far by best cupcakes he had eaten. 
Well,Magnolia Bakery. A very familiar name. My mind started tinkling , where I had heard this name. My blocked mind was unable to remember where I had last heard this name. So had to take the help of Google Maharaj ( my ever faithful friend who never disappoints me)
The name that popped up in the search was Sex & the City.
Ohh, kk. Now everything came back like a flash.For those who are not aware , the two characters of this serial were pictured raving about the magnolia bakery cupcakes. And this had created a craze for this cupcakes in 1990’s. Magnolia bakery had opened its first branch in UAE, at the Galleria Sowwah, now also at Dubai Mall.

My Google search also led me to the recipe too, which this bakery has shared with their fans. And here is my creation to it. Though  they have opened their branch in Dubai, I have still not visited this bakery. Its on top priority now.Till then , I will just enjoy my creation.

I have halved the entire recipe along with the frosting. Makes around 12 cupcakes.

Ingredients (Source: Magnolia Bakery)

For the cupcakes
95 gm self rising flour
80 gm all purpose  flour
115 gm unsalted butter cut into cubes
1 cup sugar
2 large eggs @ room temperature slightly whipped
1/2 cup milk
1/2 tsp vanilla extract

For the frosting
170 gm butter unsalted & soft
315 gm powdered sugar (sieved)
1 tbsp milk
1 tsp vanilla extract
drop of pink color

Method:

  1. Preheat the oven @180 degrees for 10 minutes
  2. Mix & sieve self rising & all purpose flour. Mix in butter & pulse twice in a food processor  till you get the sandy texture
  3. Now mix in the slightly whipped eggs followed by milk & vanilla.
  4. Mix till all blended.
  5. Pour a scoop of the batter in cupcake liner & bake for 14 – 15 minutes till done.
  6. When done it will bounce back on touching.
  7. Completely cool
Vanilla Butter Cream Frosting
  1. Beat butter till pale & creamy.
  2. Add in rest of the ingredients.
  3. Add the drop of color.
  4. Use accordingly
Notes:
  • I have used food processor for preparing cupcake. Use of beater is also fine.
  • This cupcakes tastes delicious with frosting.
  • Can be stored at room temperature for 3 days.

Tangy Lemon Cake

~ Huma ~ 11 Comments
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Bringing you today a  cake with the flavors  of lemon.

A simple cake to whip

 

with the tanginess of lemon zest & syrup giving a crumbly crust.

 

 
To the recipe.

Ingredients

175 gm self raising  flour
175 gm sugar
175 gm unsalted butter
1 tsp vanilla
3 eggs
1 lemon zest
1 orange zest

Syrup
3/4 cup sugar
juice of 2 lemons

Method

  1. Beat butter & sugar till light
  2. Add in egg alternating with flour.
  3. Fold in vanilla & both the zests
  4. Pour the batter in  the loaf tin.
  5. Bake in a preheated oven for 15 min @ 190 degrees.
  6. While the cake is baking prepare the syrup by mixing in sugar & lemon juice. Heat on medium heat till sugar dissolves.
  7. When the cake is baked removed from oven & pour the  warm syrup over the cake.
  8. Cool the cake completely & then invert it.
  9. When cooled it will form a crumbly crust.

Saltine Cracker – BP Challenge

~ Huma ~ 9 Comments
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Its time for Baking Partners challenge. This time Arthy Shama of  Cooking with ArthyShama had given us two types of Crackers. Saltine & Graham Crackers.I have opted for Saltine cracker 
 

This a yeast based cracker. Yes I am trying to befriend with yeast again. Don’t know the reason but my migrane triggers with active dry yeast. But with Instant yeast , I am OK.

 

Followed the recipe completely only substituting dry yeast to instant.

To the recipe.
 
Ingredients
 
I
3/4 cup flour
Pinch salt
Pinch Baking soda
1/2 tsp sugar
1 & 1/4 tsp instant yeast
 
II
3 tbsp water
1 tbsp butter
 
1 tbsp oil
 
III
2 drops of vinegar
1/4  cup lukewarm water
 
Extra flour for dusting
 
For the topping
 
·         1 tsp sea salt
 


METHOD:
 
  1. Bring together & boil no II ingredient in a vessel till butter is melted. Cool till lukewarm
  2. In a separate bowl mix together all dry ingredients (I)
  3. Add water & the lukewarm wet ingredient to the dry mixture to form a sticky dough
  4. Cover keep in the fridge overnight. *Note: Dough wont rise too much.
  5. Next day remove the dough from the fridge & bring to room temperature
  6. On a working table, dust the flour
  7. Roll the dough & then fold to form an envelope
  8. Turn it to 90 degree, fold and then roll into very thin sheet.
  9. Cut into squares & prick with fork or tooth pick. sprinkle with sea salt
  10. Transfer to baking sheet. Bake in a preheated oven at 200 degrees for 10 -12 minutes or till light brown.
  11. When done transfer to wire rack & cool.
  12. Can be stored in an airtight container.
Baking Partners