Baking | Coffee Dark Chocolate Roulade … for when March rolled in #coffee #dessert #‎KitchenAidProBaker2015‬

“When you celebrate, there is sure to be cake.”
Florence Ditlow

Coffee Dark Chocolate Roulade Coffee Dark Chocolate Roulade … that’s what I made because I was craving coffee in cake. It’s been a while since I did coffee in a dessert. Roulade or Swiss Roll also because a load of my friends have been making them of late, and yes, I got tempted. First it was Himanshu, then Ruchira. Yesterday, I sauntered into the kitchen with no specific plan in mind, and this is what I came up with. Was yum! Hit the right coffee spot!

KitchenAid Inida Probaker 2015Just a short while ago, I got an email confirming that I made it to KitchenAid India’s Probaker challenge, one of top 50 Indian home bakers. It’s going to be a fun challenge, and for me, hopefully will give me more creative exposure. Will be baking with friends, and cannot wait to see how differently ‘baking minds‘ think when presented with similar ingredients. ‘Marching‘ ahead in anticipation!

Spring I love this month. Come March, and there is inspiration galore. The weather fills you with energy, the air is nice and crisp, new blades of grass, ladybugs, flowers… so much INSPIRATION! There’s also something terribly inspiring about a cake that rolls. It’s a whole lot of fun too! My recipe for a V E R Y simple roulade lives in my head. I’ve made it with variations for years. 3 eggs, 1/2 cup sugar, 1/2 cup flour. Quick, simple, fun!

Coffee Dark Chocolate Roulade

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”. Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate butter cream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or “Yule log” is a traditional French Christmas cake roll, often decorated with frosting made to look like bark.

I find it comforting that everything sits snug inside a cake. It’s a funny way to look at it, but nice. One of my most memorable ones was a savoury Ricotta & Spinach Roulade from Ottolenghi. That was special and carried trademark Ottolenghi flavours and philosophy. Fresh, seasonal, simple. And then another, the Raspberry Pistachio Swiss Roll {or Spring Roll to herald in Spring one year!}

GF Mango Almond Quark Roulade I’ve done a couple of gluten free ones as well. Those I loved heaps! A GF Mango Almond Quark Roulade and a GF Strawberry Almond Roulade. I also like that you can customise them to moods and ingredients on hand. So Spring often sees loads of strawberry flecked roulades, while summer will definitely see a mango and cream. Oh and summer will also see an ice cream roulade. That is even more fun!

Coffee Dark Chocolate Roulade This one went the  coffee way. I prettied it a lil too as everything came together really quick which meant extra time. I had forgotten how soon these come together. With March still quite cold, the bake cooled a lot faster too. So I saved some ganache in a piping bag and did some free hand doodling over the roll. Wasn’t sure if the contrast would work, but I think I did OK. It looked pretty, subtle but pretty!

Barnis {Indian Pickling Jars}Oh and before I go, did I show you the very sweet Barnis {Indian Pickling jars} I got in the mail 2 days ago? My dear and very talented food blogger/food stylist friend Sanjeeta mailed them from Chennai. It was love at first sight. I couldn’t resist filling one with coffee beans and sneaking them into the frame!

Coffee Dark Chocolate Roulade

You can find loads of COFFEE in my desserts here. That’s my most favourite flavour ever!

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Food Diaries| Bong Connection: Nolen Gur Rice Kheer & traditional delicacies in Kolkata #Indiancuisine #fooddiary

“Food is not rational. Food is culture, habit, craving and identity.”
Jonathan Safran Foer

Nolen Gur Rice KheerNolen Gur Rice Kheer meant yet another trip down memory lane! Our trip to Kolkata some time ago was delicious. For a non fish lover, I was a little iffy. I needn’t have been. There is so much, and so much more Bong food has to offer, that Kolkata grows on you. There is good food everywhere. Since it’s relatively inexpensive, it’s quite easy to over eat as well! From Ballygunge Place to Bengali sweets galore, to the best streetfood {puchkas forever}, to nostalgic ancient Jewish bakeries {Nahoum & Sons}, and then to good old Flurry’s, the city has it all and more!

Kolkata, IndiaBengalis and food go hand in hand. They are a passionate community. Tight knit, artistic, energetic…and food obsessed. You just need to begin talking about Bengali delicacies in Kolkata on any social media channel, and the response is absolutely amazing!  Bongs from across the globe will come and join with gusto, large heartedly share ever little Bong food detail, discuss recipes, the origins, how they make it at home … and if you are lucky, even invite you over for a meal!Kolkata, India Just recently the husband was in Kolkata and I mentioned Nolen Gur to him. The ‘foodie habit of asking for ingredients are specific‘  now runs quite deep, and I can take the credit for some good training. Each time Mr PAB goes anywhere I just have to mutter a few edibles that would be nice to have. Literally a million phone calls later, I know he’s coming back with his bags full of things to cook!

Nolen Gur Rice Kheer 3Winter is THE season for Nolen Gur as it is available for a very short window through the cold weather. A number of Bengali Sweets in Kolkata during this season find Nolen Gur featured within –  nolengurer shandesh, korapaaker sandesh, kanchagollas, gurer rosogolla, nolen gurer payesh. So I was really excited to receive my stash of Patali Gur {the solidified version of Nolen Gur}. Nolen Gur Rice Kheer I had my research done before hand, and the simple yet flavourful Nolen Gur Rice Kheer was being stirred the next morning. The flavours were subtle, teasing the palette very gently yet so characteristic of this jaggery! They shined through!

Nolen Gur Rice Kheer Authentic Bengali cuisine in Kolkata is easy to find, and posts a formidable list! This list is infinite, both sweet and savoury. I asked a very sweet Bong friend to list her favourites. Here we go in no particular order … Chingri malaikari {prawn curry with coconut}, Ilish bhapa {hilsa fish}, Shukto {mixed veg}, Doi maach {fish curry in yogurt}, Mishti doi {sweet curd}, Nolengurer shandesh {sandesh made with jaggery}, Aloo posto {potato with poppy seed}, Paatishapta.

Kolkata, IndiaSo you know what to order next time you visit Kolkata. Do make sure you drive around the city too. Iconic yellow ambassadors, Victoria Memorial, the flower market which begins at dawn. The colonial architecture is jaw dropping. Roads and roads of ancient classic European style buildings, roads well planned … yet sadly all but forgotten. It’s almost like you are in Europe until you wake up to the traffic and cacophony around you. If only the buildings were well maintained, if only!

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

 

Soup | Quick Tomato Coconut Soup … #comfortfood #healthy #PhilipsSoupMaker

“But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.”
Suzanne Collins, The Hunger Games

Quick tomato coconut soup 800Quick Tomato Coconut Soup really QUICK! This is one of my fastest soups to make, and it became insanely quicker and fuss free thanks to the Philips SoupMaker. I am not an all and out fussy soup maker. Give me a quick way home, and yes I’d love me a quick soup. This soup recipe was a happy accident while developing recipes for Saffola Fit Foodie. It became an even happier one once I got the SoupMaker which is a dream machine. Have made this soups several times over in this gadget. And happily enough, I just throw everything in and 22 minutes later piping soup is served.

Quick tomato coconut soup Fuss free yes. Fat free? Yes that too. With no added fat to the recipe, this tomato soup is earthy thanks to the robust flavours the humble winter turnip lends it. The silkiness comes with coconut milk. Coconut anything is now my friend ever since I used it in a coconut rice pudding, coconut flecked Butterscotch Blondies…and what not.

Wholewheat & Oat Butterscotch BlondiesHere in this soup, coconut milk balances the tart edginess of tomatoes, balancing this simple yet flavourful soup in perfect harmony. Ask me which my favourite soup is, and chances are that this is the one. With the ease of the SoupMaker, you never know which experiment might uncrown it though. It takes the work out of soup making. With summer approaching, the SoupMaker is all set to churn up smoothies and compotes. It does that too!!

Mustard vinaigretteThe mustard vinaigrette that topped the Baby Mustard Greens Soup is also now a firm and very versatile favourite. This quick tomato soup takes a leap to another level with a drizzle of this beautiful vinaigrette. Mustard or kasundi in the vinaigrette brings it together quite beautifully with the earthy turnip undertones. Whats not to love about flavours? This one is a hands down winner!

Philips Rice CookerSo much soup talk, and it’s time to announce the winner of the Philips Rice Cooker giveaway that Philips was sweet enough to sponsor for a reader of this blog. Congratulations Meena Kumar @ Elephants & The Coconut Trees , you are the winner of the rice cooker. I hope you enjoy it.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India