Category

Vegetarian

Indulgent Hot Chocolate Mix “Blustery cold days should be spend propped up in bed with a mug of hot chocolate and a pile of comic books.”
Bill Watterson

Hot Chocolate Mix. This mix took a long time coming. I’ve been thinking of making it forever yet for some reason winter never really ‘arrived’, if you know what I mean. Until mid January this year, we’ve had an alarmingly mild winter. It saw the mustard fields flower before time, and other such signs that could spell disaster for winter crops and the months ahead. Then thankfully a cold spell arrived just in the nick of time. Shudder to think what might have been had we not seen these last few weeks of the below 7C temperatures.Hot Chocolate Mix And that prompted me into action. The kid that loves a good hot chocolate, yet labels on hot chocolate mixes alarm me. The fine print reads a lot of stuff which shouldn’t really be in a comfort drink, leave alone in the body. It also seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Hot Chocolate Mix Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor which is probably part of every kitchen today. My thermomix whirs into action for things like this. Till today, it’s been my best kitchen buy ever. Sturdy, dependable and fun to use. Of course this mix can be made in any dry grinder too. Hot Chocolate Mix If you want to do it by hand, do try and grate the chocolate as small as possible to allow quick dissolving. Else by the time you stir in the hot water, the drink might well become cold chocolate. Not a bad idea for cooler days when they come!!

Recipe: Indulgent Hot Chocolate Mix
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Summary: Indulgent delicious Hot Chocolate Mix. Ready in minutes, this is great comfort food to have on hand in winter. It  seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor.

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 150g dark chocolate, broken into pieces
  • 100g brown sugar
  • 50g cocoa powder
  • 200g milk powder
  • 1 vanilla bean, scraped

Method:

  1. Place chocolate and brown sugar in bowl of food processor and process until powdered.
  2. Add cocoa powder, milk powder and insides of scraped vanilla bean. Process again for a minute or so until well blended.
  3. Transfer to a clear airtight jar.
  4. Use approximately 4 heaped teaspoonfuls for a mug of hot chocolate. Place mix in mug and top with boiling hot water. Stir until smooth. Top with cream or marshmallows as desired.

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Also find me on The Rabid Baker, The Times of India

Savoury Braided Bread ... with garlic, rosemary and sundried tomatoes“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

Savoury Braided Bread with garlic, rosemary and sundried tomatoes. In my little corner of the world, home baked bread doesn’t get tastier than this. It’s been a while since I baked bread. Getting onto the KitchenAid Culinary Council got me back to doing something I enjoy loads, baking bread. Just the ease of a dough hook of the KitchenAid stand mixer that works magic inside one big bowl, leaving you hands free to add things at will is a liberating feeling.

Step by step - Savoury Braided Bread ... with garlic, rosemary and sundried tomatoesI had a field day adding my favourite flavours to the bread. The base dough was deep deep garlic and olive oil of course, two of my most favourite flavours in the world. Then I added more flavours to the bread after the first rise, which happened in the bowl of the KA itself. It’s this very convenience that won me over. Threw in some cheese and sun dried bread, another quick knead with the dough hook to mix in the new additions, and voila! Silky smooth dough ready to braid.

Savoury Braided Bread ... with garlic, rosemary and sundried tomatoes Of course you can just shape the loaf if you like, but for me the eternal charm lies in adding some drama to the bread. A twist to the visual effect. A loaf is pretty enough, but a braid is more fun and prettier. It’s also easier to tear apart and devour.

Recipe: Savoury Braided Bread
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Summary: Delicious part whole wheat Savoury Braided Bread where the mixer does all the hard work, literally all in the same bowl. It leaves you all the time in the world to gently braid the silky smooth dough to offer a show stopper loaf. With Christmas holiday colours of red, green and white, this vegetarian bread is bursting with flavour and goodness. Fresh bread will never be the same again! Makes 1 X 12″ loaf. Serves 4-6

Prep Time: 10 minutes
Total Time: 1 hour plus rising time
Ingredients:

  • Dough
  • 250g plain flour
  • 100g whole-wheat flour
  • 1/2 tbsp dried instant yeast
  • 4 cloves garlic, minced
  • 1 tbsp dried rosemary
  • 1 tsp salt
  • Pinch sugar
  • 200-250ml buttermilk
  • 40g extra virgin olive oil
  • 50g cheddar
  • Filling/Topping
  • Few sprigs of rosemary
  • 3 cloves garlic, sliced
  • 25g sundried tomatoes in olive oil, chopped {reserve a few bits of tomato for the topping if you like}
  • Himalayan sea salt for topping
  • Extra virgin olive oil for drizzling over

Method:

  1. Place flours, yeast, salt, sugar, minced garlic and dried herbs in bowl of Kitchen Aid. With the dough hook attachment on, run KA on speed 4 for 30 seconds to mix.
  2. Add 200ml buttermilk and olive oil and work dough hook until the mixture comes together and a sticky dough forms. Place the shield, and pour in more buttermilk if required.
  3. Continue to knead to dough for a further 5-6 minutes on speed 5 until you get smooth silky dough that pulls away from the sides of the bowl.
  4. Drizzle the ball with olive oil, turn over, cover the bowl with cling wrap and leave in a warm place for the dough to double. It should take a couple of hours.
  5. Preheat the oven to 250C.
  6. Once the dough has risen, grate the cheddar into the bowl and add the sundried tomatoes. With the dough hook, mix in the cheese and sundried tomatoes on speed 4 for 30 seconds to incorporate.
  7. Turn dough onto lightly floured work surface. Knead for 30 seconds to being together. Divide into 3 parts, and roll into 10-12″ long ropes.
  8. Braid the ropes into a neat little loaf, tucking the ends in to hold the braid. Spray a KA jelly roll pan with olive oil {or lightly brush} and gently transfer the braided dough onto the baking pan. Sprinkle over with Himalayan sea salt, sliced garlic, reserved sundried tomato and sprigs of rosemary.
  9. Bake at 250C for 10 minutes, then reduce to 200C and continue to bake for approximately 30-40 minutes until golden brown, and hollow when tapped underneath. Drizzle with extra virgin olive oil as soon as it comes out.
  10. Serve warm with extra virgin olive oil to dip into.

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Mishti Doi Eggless Baked Cheesecake Mishti Doi Eggless Baked Cheesecake. If you love mishti doi {sweetened set yogurt}, then you are going to love this too. We love mishti doi at home and there is always some in the fridge especially when the daughter is home for holidays. You could make it at home, but Mother Dairy does a splendid job with it, so why go the extra mile?

Mishti Doi Eggless Baked CheesecakeDahi or yogurt is considered auspicious in India, and you find it widely used around Durga Puja and Diwali. Sweetened yogurt, meetha dahi or mishto doi is a huge favourite across India and is traditionally set in earthen pots. Mishti Doi is also a very integral part of any Bengali festival and meal. CR Park, New Delhi Every time I buy mishti doi, I buy a few extra tubs hoping to find time to experiment. Each time they magically disappear from the fridge. This time I bought extras again and turned them into  muslin almost the minute I got home. With the weather changing and the holiday season here, I thought it might be nice to try something new, something festive.

An idea was playing in my head ever since I saw mention of the contest. It invites you to share your  #MishtiMoments centred around Durga Puja; all the sweet moments that you enjoy while celebrating it. You actually don’t need to have mishti doi necessarily in your image, but I was inspired to bake.

CalcuttaThe Mishti Doi Eggless Baked Cheesecake is a take on an eggless cheesecake I bake often. The recipe has two ingredients and is on the tip of my fingertips, so it was easy to experiment with. You must try it. It’s the easiest and most delicious cheesecake ever – eggless, no fuss and in many ways magical. I played around using the Mother Dairy Mishti Doi.Mishti Doi Eggless Baked Cheesecake I chose to keep the garnish light and festive. White chocolate with pistachio slivers and rose petals worked like a charm. The Mishti Doi Eggless Baked Cheesecake turned out darned delicious. Smooth, rich with deep earthy flavour. Just right for the festive season.rose petals The spirit of the puja has painted India alive with its vibrancy and energy. Individually share your images or videos here while enjoying the festival.

  • All you have to do is share with us the true spirit of Durga Puja
  • It maybe in a pandal, a traditional Durga puja meal, attending the pujo, the festivities, with friends, a family gathering or anything under the sun!
  • Just one condition – It has to be YOUR #MishtiMoment this Durga Puja

Recipe: Mishti Doi Eggless Baked Cheesecake

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Summary: This is a recipe that just keeps getting better and better as it offers immense possibilities, and infinite combinations. Minimal ingredients, no fuss, single bowl and beautiful earthy, rich flavours make the recipe a winner. Eggless and vegetarian, be sure to make the Mishti Doi Eggless Baked Cheesecake this festive season.

Prep Time: 10 minutes {plus extra for draining the whey}
Total Time: 30 minutes
Ingredients:

  • Mishti Doi Eggless Baked Cheesecake
  • 4 X 85g containers Mother Dairy Mishti Doi
  • 1 tin sweetened condensed milk
  • 200ml single cream
  • Topping
  • 50g white chocolate
  • 15g slivered pistachios
  • Handful organic rose petals

Method:

  1. Turn mishti doi into a muslin and hang for about an hour to remove the whey.
  2. Preheat the oven to 180C.
  3. Line a 7″ dessert ring {or loose bottomed tin} on the outside with aluminum foil bringing the edges up to ensure the filling doesn’t leak out. ace on a cookie tray.
  4. Place the drained mishti doi, cream and condensed milk in a large bowl and whisk with a balloon whisk until smooth.
  5. Turn into prepared tin and bake for 20 minutes. Leave in oven to get cool, then chill  covered in baking tin overnight.
  6. De mold and place on cake stand/serving platter.
  7. Grate white chocolate over the top of the cake. Garnish with pistachio slivers and rose petals.

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Also find me on The Rabid Baker, The Times of India

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