Orange and Olive Oil Cake

As we all know, pleasant weather in California helps to produce huge of sweet oranges. It’s a very common sight that every house has a tree with full of oranges. Last week one of my friends got a bag of oranges for us. After eating some fresh as snack, I was wondering what could I do with the rest of the oranges before they get rotten. A few weeks back we had an olive oil cake in a restaurant.  It was really moist and delicious with just a little hint of olive oil flavor. The cake has been in my mind for some time, so decided to make an orange cake, baked with olive oil.

Olive oil is used to bake cakes, tortes and brownies to add wonderful fruity flavor. It also makes the baked food extra moist. Also baking with olive oil instead of butter is a nice way to reduce intake of saturated fat. 

This Cake is very moist, a bit similar to a pound cake but lighter and fluffier. You can serve this cake with a sprinkle of powdered sugar or a scoop of vanilla ice cream. This orange and olive oil cake is equally wonderful for dessert, or for a snack or even for a fun breakfast treat with a cup of tea.

The Recipe of Orange and Olive Oil Cake: ( for a-9 inch round cake ) 

Ingredients :

Large Eggs: 2 
Sugar: 1 cup
Light Olive Oil: 2/3 cup 
Fresh Orange Juice: 2/3 cup
Orange zest: 1tablespoons 
All-purpose flour: 1 1/2 cups
Baking powder:1 teaspoon 
Baking soda: 1/4 teaspoon 
Salt: a pinch 

Method:

1.Preheat the oven to 350 degrees F or 180 degrees C. Lightly grease a 9-inch baking pan. 

2. Whisk all-purpose flour, baking powder, baking soda and salt. Set it aside. 

3. In the bowl of the electric mixture or with a hand mixture beat the olive oil and sugar. Add eggs and beat it well. Add orange juice and orange zest. Mix it well until well combined. 

4. Add the flour mixture. Mix it again until the batter is smooth and combined. 

5. Pour the batter into the prepared pan, and bake it until a toothpick inserted into the center comes out clean. It will take about 35 minutes. 

5. Remove the pan from oven. Place on a wire rack to cool down and remove it from the pan. You can add toasted sliced almonds over the top and sprinkle some powdered sugar on it. Cut it into pieces and serve.

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Rum Balls

As I mentioned in my last post we were planning for a India trip during Christmas vacation. Unfortunately our plan didn’t work for some reasons. I was so upset and sad for the same, but for me this year Santa came early to make me happy. Last few days I was searching for deals on camera and lenses. Santa came to know about that and ordered a new camera and lens for me. Couple of days back I received them and got so excited to have a Nikon D610 and 24-70mm lens in hand. So from now onwards you can hope to see more posts from me.

Today I will share the recipe of a truffle that is very popular especially during the holiday season. You can call it a candy or no-bake cookies  The name of this Christmas treat is Rum Balls. It’s the perfect adult indulgence during this festive time.  Rum balls are sweet and chewy, a mixture of finely chopped nuts, crushed cookie crumbs, cocoa, powdered sugar and obviously rum as the name suggests. They are roughly the size of a golf ball.

Rum balls are not so difficult to make. To start with, add the ingredients as I mentioned above and stir to mix well. When the mixture holds together firmly it is rolled into balls. Then they are coated in powdered sugar or cocoa or melted chocolate whatever your heart wishes. My favorite is the chocolate coating one. This Rum Ball recipe is adapted from #joyofbaking .

Recipe of Rum Balls : makes 20 pieces ( little bigger size balls )

Ingredients :

Toasted walnuts, chopped ( pecans, hazelnuts, almonds can be used ) : 1 and 1/2 cups

Vanilla wafer cookies, finely crushed : 1 and 1/4 cups ( shortbread cookies or digestive biscuit can be used )

Unsweetened Cocoa powder : 2 tablespoons

Powdered  sugar ( confectioners sugar ) : 1/2 cup

Honey : 2 tablespoons

Rum : 1/4 cup

For Toppings

Powdered sugar :

Unsweetened Cocoa powder :

Finely chopped Pistachios ( other nuts can be used )

Melted Semi sweet chocolate : 120g

Melted white chocolate: 30g

Method :

1. Toast the nuts until lightly browned and fragrant comes up. Let it cool completely and then chop them. Place the nuts in a food processor or grinder and pulse until finely chopped. Once done, set is aside.

2. Now put the vanilla wafer cookies in the food processor and process it until finely ground.

3. Add the ground cookies to the finely chopped walnuts. Now add powdered sugar and cocoa powder to it and mix it until well combined.

4. Add honey and rum to the mixture and mix it again. You can add little more rum, if necessary.

5. Now refrigerate the mixture for half an hour. Then give them shape into 1 and 1/2 inches balls.

6. Then roll the rum balls in confectioner sugar, cocoa powder, finely chopped nuts.

7. To dip into chocolate, put chopped semisweet chocolate ( around 120g ) and one tablespoon of butter in a heatproof bowl. Now place the bowl over a sauce pan of simmering water. Stir it, once it is melted remove it from the heat. Dip the rum balls one at a time in the melted chocolate until it is coated with chocolate. Use two spoons or a fork and remove it from the bowl of melted chocolate.

8. Again put the chocolate covered balls into the refrigerator for around 10 minutes or until chocolate has set. Once the chocolate has hardened melt some white chocolate and drizzle the rum balls.

 Notes :

• Rum Balls can be stored in an airtight container in the refrigerator for couple of weeks
• If you do not want to add alcohol, use orange or apple juice in the pace of rum.
• Store rum balls for at least a few days before serving, so their flavors have time to mingle.

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Fried Hand Pies ( sweet and savory )

Very happy Christmas to all of my readers. Hope you have planned a grand celebration of this festive season with your family. These days I have become bit irregular but this time you can't blame my laziness. My laptop had a major technical issue and couldn't do any work until I bought a new one on cyber Monday. Hope I would be more consistent from now on. 

In last couple of weeks, I prepared few recipes in my draft but confused which one to share first. After giving some thought, I chose to share a quiet uncommon snack / dessert recipes that is called Fried Hand pies. 

Fried pies is a common southern specialty. These handmade, crescent-shaped, fruit-filled pastries are very popular in the South and are usually found at church picnics, crossroads country shops. It's a very common scene for the people from south that their moms and grandmas are serving fried pies by the dozens for church suppers and family gatherings. A fried pie is just the perfect size snack, compact and neat. 

The fat and crisp, half-moon shaped chewy dough is filled with spiced and cooked apples. The other traditional fillings is dried peaches. They can be filled with just about anything and fry up in just a few minutes. Try filling them with other fruits or something savory like taco meat, cooked up mushrooms and onions, or cooked sausage. These pies can be made days, weeks, even months ahead of time. 

When I came across to this recipe couple of months back, it was completely new to me. When I decided to make a fried pies, started experimenting with the filling, adding one ingredient or taking away another. I made dough at home and blended with the correct types of apples. Cooked them all together and then put the filling inside the dough. At the end I fried the pies and cooled them down. I served them in a Christmas potluck party with my neighbors and everybody really loved the crispness and taste of the pies.  

Recipe of Fried Hand Pies ( sweet and savory ) for 18 pieces 

Ingredients :

For Dough :

All purpose flour : 2 1/2 cup
Salt : 1/2 teaspoon 
Sugar : 2 teaspoons 
Shortening : 1/4 cup, chilled and cut into pieces
Unsalted Butter : 1 and 1/2 stick, cold and diced  
Ice water : 6 to 7 tablespoons 

For Sweet filing :

Apples : 2, peel, cored and cut into 1/2-inch chunks
Sugar : 1/4 cup or to taste
Cinnamon powder :1/8 teaspoon 
Lemon juice : 1 teaspoon
Butter : 1 teaspoon

For Savory :

Potatoes : 2, peel and cut into 1/2 inch cubes, boiled
Salt : to taste
Ground pepper : to taste
Butter : 1 teaspoon

Oil for frying 

Method :

1. Combine the four, sugar and salt together, you can use food processor or mix it with hand. Add the shortening and butter and mix it until the mixture looks like coarse breadcrumbs. Add the ice water, one tablespoon at a time and mix it nicely until the mixture comes together. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

2. For the sweet filing : Melt the butter in a large sauce pan over medium high heat. Add the apples to it. Saute the apples, stir it until it become soft. Sprinkle with sugar and cinnamon. Cook it until some of the apple pieces start to break apart. Remove from heat and add the lemon juice and stir in. 

3. For the savory filling, add butter to a pan and heat it up. Add the boiled potato pieces and stir it. Add salt and pepper to taste. Remove from heat and set aside to cool completely. 

4. Take a deep frying pan and add oil. Heat it up to 365 degrees F. Roll the dough 1/8 inch thick. Cut out eighteen circles. Place 1 tablespoon of filling into the center of each circles. Make a half-moon shape and press out and seal the edges by using fork. Repeat the same for remaining dough. 

5. Fry 3 to 4 pies at a time until the both sides become golden brown. Transfer to a paper towel to absorb the excess oil. Sprinkle powered sugar and serve warm.

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Mango Lassi Popsicles / Mango Kulfi Ice Cream

Just before bidding goodbye to Summer, today I am going to share a perfect recipe for this season - Mango Lassi Popsicles. What could be more satisfying than a mango drink in this summer! This frozen Mango lassis is just too appropriate for beating the current heat wave of southern California. Specifically September and October are the hottest months here in San Diego.  When we came here five years back, the climate was very pleasant but in last three years, there was not much rain and summer is not pleasant anymore here. Good news is that we have only one more month before the winter starts.

We have been making ice pops, ice cream and ice cream cake for most part of this summer to beat this heat. This ice pop recipe is a nice after-school snack that your kid would love to have. It is creamy, smooth and has tart flavor.  It can send you back to your childhood days because in some parts of India, without mango or mango lassi, summer vacation was not complete. In India, Lassi is nothing but a traditional summer drink which is similar to fruit smoothie. On the other hand, many Indians keenly wait for summer only because of Mango. So a combination of these two is so perfect for them! Other than mango lassi, there are other kinds too like salty, sweet or bhang lassi. The last one is very popular in northern part of India during the festival called Holy. It is made out of “bhang”, a liquid derivative of cannabis. In Indian sub-continent, Bhang has been used as an intoxicant for many centuries.

Mango lassi is a blend of mangoes , yogurt, sugar and a touch of spice. I combined all of the above in a food processor and made it as smooth as it can be. You can swirl it into popsicle molds with some mango-less yogurt/milk mixture for a pretty smooth affect. Now Mango lassi in popsicles are ready to freeze.  Making popsicles is major fun and so easy that even a novice can make it. You don’t need to worry if you don't have Popsicle mold. You can use paper cup, take some glasses or muffin tins and pour the mixture into the same and then freeze. In terms of flavor, the options are endless. You can change the flavor as per your taste and choice. The yogurt makes the popsicles so tasty and creamy. If you like your pops icy, better to skip the yogurt and make it simpler.  

Recipe of Mango Lassi Popsicles : Makes 6 to 8 popsicles, depending on the size of popsicles molds



Ingredients :

Ripe Mango, chopped : 2 cups ( 3 medium sized mangoes )
Greek yogurt / Strained yogurt / plain yogurt : 1/2 cup 
Sugar : 2 tablespoon, or to taste. 
Ground Cardamom : a pinch (optional )


Method :

1. Combine mango, yogurt, sugar, ground cardamom in a food processor or blender and blend it until smooth. 

2. Pour the blended mango mixture into the popsicle molds or small paper cups and freeze for one hour. Then push a popsicle stick into the center of each pop. Place back in the freezer until solid. 

3. To unmold, place the mold up side down under warm running tap water. 

Recipes you also might like :

Skinny Strawberry Ice Cream

Mango Yogurt

Strawberry Cream Cheese popsicles

Mango Kalakand

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Mango Kalakand ( Mango Flavored Indian Cottage Cheese Fudge )

After a break, I am back with a traditional Indian sweet dish today. When I noticed that my last post was 100^thone, made a plan to celebrate this event with some dessert recipe. Thanks to all of my readers to follow this blog and encourage me all the time.

When it comes to sweets, you will find different variety of cuisines in India. Some of these dishes are popular only in a specific region. But there are others that get widely popular and manage to cross boundaries of many states and regions. Kalakand is one such sweet preparation, which was invented in northern part of India, specifically in Rajasthan. But it has made its name in every part of the country and commonly appears during festival season of either parts of India. Kalakand, also known as Sandesh, is made out of solidified, sweetened milk and cottage cheese.The name of this Soft, crumbly, bite size , milky-white, square-shaped sweet makes all Indian’s mouth water.

You can follow several different styles to make kalakand. In one process, it’s preferred to use sweetened and solidified milk(khoya), while others like to use condensed milk. The whole preparation can be either done in a microwave or on a stove-top, whatever is the easier way for you.  I am not against the fact that the traditional method can still provide you the best results. It gives the best texture and the perfect softness, but at the same time, the easier method is not that bad as well! Though I have tried both, today I will share the traditional one. 

The process starts with making some fresh paneer. All you need is whole milk and something acidic, like lemon juice or vinegar. Making Paneer at home is little time-consuming. If you would like to take the short route, you can however skip this step completely. I mean, you can buy paneer from any Indian store or replace paneer with ricotta cheese. But I have preferred to use fresh paneer. As I said, most of the time Kalakand looks milky white. But since I added some mango pulp to give some summer flavor, so it got a nice yellow color in my preparation. Hope you would like this than the usual kalakand.  

Recipe of Mango Kalakand : for 24 pieces 

Ingredients :

Home-made fresh paneer / Chenna : 500 g around ( 2 cups )

Sweetened Condensed milk : 1 can (400 g)

Milk powder / Dairy whitener  : 2 tablespoons 

Mango pulp : 4 to 5 tablespoon 

Cardamoms : 3-4, crushed

Pistachios : few, chopped 

Method : 

1. Mash paneer coarsely and add milk powder to it. Add the condensed milk and mix it nicely. 

2. Take a thick bottomed pan, pour the mixture into it and heat it up. Cook on medium high heat. Add the cardamoms and mango pulp. Stir continuously till the mixture becomes thick. It will take 8 to 10 minutes (approximately ).

3. Remove from heat, and spread it on to a greased dish. Sprinkle chopped pistachios.

4. Put it into the refrigerator and let it cool. Cut into squares and serve. 

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Baked Rasgulla / Baked Rassogolla

My today’s recipe is not for those friends who keep track of their calories intake every day; rather this one is dedicated to my friends who wait for the desserts and ready to skip even the main dishes. This delicious dessert has power to break determination of the first category though J. It originates from the land of sweets, our own Bengal. Though Bengal is known for its traditional sweets, in recent years, renowned sweet shops in Kolkata have innovated different fusion sweets. These still may be made of Chhena and Sugar but taste completely different from one to another. Sometimes they add new flavors to the traditional sweets and give them new dimensions. They are making fusions using western desserts like Ice-cream, cake, tart and mixing them to Indian stuff. Ice-cream Sondesh, Sondesh cake, Mihi Dana Tart or Nolen Gur-r ice-cream are common in Kolkata nowadays and are very highly appreciated too. If you haven’t tasted yet, visit these reputed shops of Kolkata whenever you get a chance next time - Balaram Mullick & Radharaman Mullick, Bancharam, Gupta Brothers or Sen Mashai.

Today I am going to share one of these fusion sweets called Baked Rasogolla that is new form of traditional Rasogolla or Ras Malai. I made this first time and never tasted this sweet before. But I discussed about this new sweet many times with friends who already had or made it. It is nothing but traditional Rasogolla that is baked in conventional oven with spread of Malai. It has got the touch burnt flavor but tastes delicious at the same time. You can use ready-made canned Rasogolla to start with. I have reused the Rasogollas which I made last month and some remained in the freeze. After I made my mind to prepare this dessert, I started checking recipes everywhere on net. Went through all the versions and got an overall idea. But at the end, couldn’t follow any specific one, instead made my own. So here is my humble attempt of making a fusion Bengali sweets called Baked Rasogolla. Hope you would love it.

Recipe of Baked Rasgulla : Serves 5 to 6

Ingredients :

Rasgullas : 10 pieces
Milk : 1 liter 
Condensed milk : 1 can 
Indian Cottage Cheese /  Paneer : 1/2 cup 
Saffron : few strands 
Cardamom Powder : 1/4 teaspoon 

Method :

1. Gently squeeze out the sugar syrup from Rasgullas . Now soak the rasgullas in bowl of water for few minutes. Again carefully squeeze them and keep it aside. 

2. Take a heavy bottomed pan, add the milk and let it boil over low flame until it becomes thick and the quantity becomes half of it. Stir it occasionally to prevent burning at bottom. 

3. Take a small bowl add the saffron strands and 2-3 tablespoons warm milk to it. Set it aside. 

4. Switch off the gas and let it cool down. Add the condensed milk and stir it. Add the paneer, cardamom powder to the milk and mix it well. 

5. Now take this mixture in a blender and make it a smooth paste. 

6. Preheat the oven to 400 degrees For 200 degrees C. Take a baking dish, arrange the Rasgullas and spread the mixture over it. Spread the saffron soaked milk over the mixture. Bake it until the top starts to brown. 

7. Baked Rasgullas are ready serve warm or cold. 

 

Related Posts : 

Rasogolla / Rasgulla

Malai Sandesh

Rasmalai

Angoori Rasmalai / Indrani

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Rasogolla / Rasgulla ( Cottage Cheese Dumplings in Sugar Syrup )

Last week most of the Indian communities celebrated their new year. Generally it comes in the mid of April, around 14^th or 15^th. In both parts of Bengal, it’s called Poila Baishakh which means 1^st day of the Boishakh which is the very first month of the calendar year. People greet each other by saying “Shubho Naboborsho” meaning happy New Year. The celebration of Bengali New Year doesn’t get complete without having its traditional sweets. For a Bengali what can be better indulgence than some soft spongy Rasogollas? So in this festive season, let me share the recipe of our signature sweet called Rasogolla. In abroad we feel nostalgic and homesick when these special days come and we can’t celebrate the way we used to do in our childhoods. The Poila Boishakh always reminds me the smell of those new cloths, the Bengali Calendars with the Pictures of Gods or places and box of sweets and savory. Since it’s the beginning of financial year, every shop celebrates this day with Pujas and offers. In childhood, we used to visit each shop in the locality to get a new calendar and a box of sweets as gift.  

Though Rasogolla / Rasgulla is most popular in Odisha and West Bengal (two major eastern states in India), its fame has spread all over the Indian subcontinent. It’s a cheese-based syrupy dessert, made from ball shaped dumplings of Indian cottage cheese. It’s cooked in light syrup which is made of sugar. Generally it’s better to serve hot but bit colder also equally good. There is a big fight between Odisha and Bengal about who invented Rasogolla. There are proofs that it might have come from Odisha. Later in the mid- 19th century, a Kolkata-based confectioner named Nobin Chandra Das modified the recipe to produce the whitish spongy variant of Rasogolla, the form which became hugely popular in Bengal. Later his son K.C. Das made the chain of sweet stores all over India.

The process of making this sweet is not really difficult, once you get the hang of it. True that it takes time and you must give little patience and effort behind it. But I can ensure it will be really satisfying at the end. This will be real surprise to your guests in the lunch or dinner menu. Bengalis can start their meal with couple of Rasogolla and end it with a few more. I have said enough about Bengal’s love for Rasogolla and so let’s come to the recipe. I had no plan to share this recipe of Rasogolla.  But thanks to my hubby who insisted me to post it on this occasion of Bengali New Year. This is not my first attempt because I learnt it long back and make the same once in a year.

Recipe of White Sponge Rasogolla / Rasgulla : for 12 to 15 pieces medium sized Rasogolla 

Prep time : 20 minutes, cook time : 10 +30 = 40 minutes, Total time : 60 minutes 

Ingredients :

Whole milk : 1 and half liters
White vinegar : 2 tablespoon or as needed

Flour : 1 tablespoon 
Semolina / Sooji : 1/2 teaspoon
Sugar : 1 tablespoon 
Cardamom powder : a pinch 

For syrup :

Water : 6 cups 
Sugar : 2 and 1/2 cups 
Green Cardamoms : 3-4 ( crushed ) 

Seeds of Black Cardamon : 12 to 15 

Method :

1. Boil the milk in a heavy-bottomed pan over medium to low heat, stir occasionally. Once the milk starts boiling, lower the flame. Pour the white vinegar and stir in. Milk will start cuddling and change into chhana ( cottage cheese ) and greenish water. 

2. Remove the pan from heat and leave the chhana in this condition for 3 to 5 minutes.

3. Pour the chhana - water mixture over a cheese cloth or a soft cotton cloth and let the water drain away. 

4. Put this cloth with the chhana under cold running water for 2 to 3 minutes. Then hang the chhana along with cloth on the kitchen faucet for around 45 minutes. 

5. Now once again squeeze the cloth, if there is any extra water. But note that the chhana should not get too dry. 

6. Put the lump of chhana over flat surface and knead it. Add sooji, flour, sugar and green cardamom powder to it. Mix it nicely with the chhana and knead it. Press the dough with your palm continuously for about 3 to 4 minutes until you feel your palm is oily. 

7. Divide the dough into 12 to 15 equal portions. Put a cardamom seed in the middle of each and  make a perfect smooth surfaced round ball. 

8. Take a big deep- bottomed pan with lid.  Add water and sugar, once it starts to boil add the crushed green cardamom. After 5 minutes, gently add the chhana balls into the syrup. Cover it and turn down the heat to medium high.  Let it cook. 

9. After 25 minutes, open the lid to check. The Rasogolla will be about one and half times of their original sizes and become spongy too. 

10. After 5 minutes turn off the gas. Enjoy hot or chilled with some extra syrup. 

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Soft Chewy Ginger Molasses Cookies

Most likely this is my last recipe of the year. Today's one is Ginger Molasses cookies. Christmas celebration is not complete without baking any cookies. Though Ginger Molasses Cookie is people’s favorite throughout the year, they are most popular specifically during Christmas Holidays. These are highly addictive, has nice combination of robust flavor of molasses and a rich spicy flavor of ginger. Ginger Molasses cookies are full of moist, soft and chewy that anyone would simply love it.

Molasses is thick and dark sticky syrup. It helps the cookies to turn a lovely dark ginger-brown color. It also adds a sweet flavor and gives them a nice texture. If you don’t get molasses, you can use brown or white sugar as a substitute. Though earlier I made chocolate chip cookies couple of times, baked these ginger cookies for the first time. Few of them will be sent to one of my friends for Christmas gift. I had to read many useful tips on how to make best cookies before baking these cookies.

Here are the tips that could help you :

• Use room temperature butter : the fastest way to get butter to room temperature is to cut it into pieces and let it sit for 30 minutes.
• It is very important not to over mix the batter to get fluffy cookie.
• Chill the batter before baking : though it is time-consuming but it helps to prevent the cookies from flattening.
• Lower the oven temperature : if you are baking thicker cookie turning down the temperature 25 degrees back.
• Check on cookies 2 -3 minutes before they should be done, because cookies burn easily.  

Now coming to the actual recipe, that is very simple, takes hardly 30 minutes to complete the whole process.

Recipe of Ginger Molasses Cookies : for 2 dozens Cookies

Ingredients :
All purpose Flour / Flour : 2 cups
Baking Soda : 2 teaspoon
Ground Ginger : 2 teaspoon
Ground All Spice Powder : 1/2 teaspoon
Salt : 1/2 teaspoon
Unsalted butter : 1 stick ( at room temperature )
Sugar : 1 cup
Egg whites : 2
Molasses : 1/2 cup ( as a substitute use brown sugar or white sugar 1/2 cup molasses = 3/8 white or brown sugar)
Vanilla extract : 1 teaspoon

Method :

1. Preheat the oven to 350 degrees F or 180 degrees C.
2. In a medium sized mixing bowl, take flour, baking soda, ground ginger, ground all spice powder and salt. Mix them together with a whisk and set it aside.
3. Using a stand mixer or hand mixer or wire whisk cream the butter and sugar. Add the egg whites one at a time and whisk.
4. Add molasses and vanilla extract mix them to combine.
5. Then finally add the flour mixture to molasses mixture. Mix it until just combined but do not over mix.
6. Line a parchment paper on a cookie sheet. Using a cookie scoop or ice-cream scoop ( 1 and half spoon for 1 ball ) take the dough and place on a parchment paper. Use two cookie sheet or bake in two batches so that cookies get enough space at least 1-1.5 inches between each cookie.

7. Bake them for 12 to 14 minutes. Remove form the oven and let it cool down on a wire rack. Serve with glass of milk, or a cup of coffee or tea. You can cover and store these cookies for about a week at room temperature.

Note : Chill the dough / batter before baking : though it is time-consuming but it helps to prevent the cookies from flattening.

Wish you all my readers Merry Christmas and a fabulous 2014 !!

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