Spicy Honey Dip

When I signed up for this month’s Blogging Marathon and picked this theme of ‘Condiments’, my first plan was to finally make and post the ‘Dukkah’, an Egyptian spice blend that is used as a dip along with with olive oil for bread. But then I swayed towards hung curds and have been immersed in it ever since.

I figured I would complete the hung curd in my fridge as well as a trio of hung curd dips and leave the Dukkah for another day. That also gives me a reason to bake another loaf of bread!

I adapted this recipe from the book, ‘Diva Green’ by Ritu Dalmia which has some fabulous vegetarian recipes written in a simple style. I didn’t have Tabasco sauce and red chillies and so they were substituted. Also I played around with the proportions till I got a lovely sweet and spicy flavour rolled in one dip.

WHAT WE NEED

60 gms Hung curd

12 gms Honey

1 tsp Sesame seeds

1 small green chilly

1 tsp Hot & sour sauce

Pinch of ground peppercorns

Salt

WHAT TO DO

  • Add all the ingredients into a blender jar
  • Blend to a smooth dip
  • Else, you can also mix the ingredients by hand to get a comparatively coarse dip
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Condiments’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Honey glazed carrots

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For my third and final dish in the ‘One vegetable three ways’ theme, I chose to do the ever simple and ever popular dish -honey glazed carrots. Usually baby carrots are used for this recipe but since those aren’t available in my part of the world, I picked the bigger carrots and sliced them to make this dish. I make it for the daughter for her snack box or an evening snack and she likes it most of the time. Kids!

Serves 2

WHAT WE NEED

300 gms Carrots (3-4)

1-2 tbsp Butter (Salted / unsalted)

1-2 tbsp Honey

A pinch of red chilly powder

A pinch of salt, if using unsalted butter

1 1/2 cups Water to cook the carrots

WHAT TO DO

  • Heat the water in a vessel
  • Wash, peel and cut the carrots into finger long pieces
  • Add the carrots to the water once it starts getting hot
  • The carrots should be tender in 5-7 minutes
  • Drain the water and set the carrots aside
  • In a pan, heat the butter
  • Once the butter melts, add the carrots and salt (if using) and mix well
  • After 2-3 minutes, add honey and mix well
  • If this is not for kids, then use red chilly powder to balance the sweetness of carrots and honey
  • Simmer for 3-4 minutes
  • Once the carrots are glazed well, take off from the heat
  • Enjoy!

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This is my post for the Blogging Marathon, under the theme, ‘One vegetable three ways’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Banana Honey Muffins

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Life is full of wonderful little surprises. One such is this banana honey muffin I made. I needed to have muffins for my continental breakfast spread I made for the Thali theme last month. I was in a tearing hurry because I need to finish cooking and clicking by 10 in the morning else the sun is gone and my pictures look worse than ever. I did not even have any fruit to whip a muffin with and so I searched for a simple vanilla muffin. One thing led to another till I came across this recipe which had honey in it. I have been wanting to bake with honey for a while and so I picked it. Then I remembered I had a couple of small sad looking bananas which my daughter refused to eat and the husband wanted to throw away. But the baker in me would allow no such thing and they also found their way happily into this muffin batter.

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To cut a long story short, these are very easily made and turn out soft and delicious. So do try them when you are at the mercy of your sweet tooth. The recipe can easily be doubled. Actually, I have halved all ingredients except for the egg. Here goes –

Adapted from here

Makes 8 mini muffins

WHAT WE NEED

All purpose flour                              1 cup

Sugar, white or brown                    1/4 cup

Baking powder                                  1 1/2 tsp

Salt                                                        1/4 tsp

Egg                                                         1

Milk                                                       1/2 cup

Bananas, small overripe                 2

Honey                                                   2 tbsp

Oil                                                          2 tbsp

 

WHAT TO DO

  • Mix all the dry ingredients, ie flour, sugar, baking powder and salt in a large bowl
  • Mix all the wet ingredients i.e. oil, egg, honey and milk in another bowl
  • Mash the bananas thoroughly and add to the wet ingredients
  • Add the wet ingredients to the dry ingredients till they are completely mixed
  • Preheat the oven to 200C
  • Line a mini muffin tray with muffin cups or grease the muffin tray well
  • Fill the muffin cups to three fourths full
  • Bake for 10-12 minutes or till the toothpick inserted comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2016


Whole wheat carrot walnut date cake disaster

Ever since I started this blog, luckily I have been having a string of successes – not only when I was trying new recipes, even when I tried altering some of them to suit my ingredient availability and weight reduction needs. I have documented quite a few of them and have been patting myself on the back far too many times.

But this morning I had an epiphany of sorts. I realized that I did not even think about documenting my not so successful / failed recipes ever. Somehow I had internalized that only the good ones were to be put up to the world. So it struck me this morning that I was defeating the very purpose of this blog which was to document my journey into bakersville and that obviously entailed documenting the failures as much as the successes. So here goes –

I had quite a few carrots left in my fridge and also the pitted dates and chopped walnuts which I forgot to add in my previous recipe. So I googled and found this wonderful recipe for whole wheat carrot walnut dates cake. It looked and sounded simple and I did not have too many doubts about it turning out well.

Since I was confident about it, I decided to try out some modifications which would not mess with the taste but reduce the calorie intake sizably. So I reduced the amount of sugar by half and replaced it with honey. In order to not make it too liquid-y, I reduced the water in the recipe to maintain the form and structure. I also included 1/4 tsp of additional baking powder because sugar would also help leavening. Then when the batter was mixed, it seemed too thick and the possibility of it being dry seemed very high. So I added the rest of the water which I had discarded in favor of the honey. Yet I was kind of proud with this and reasonably confident of getting a good tasting cake.

But that was not to be. The pros of the cake were that it did come out of the pan in one piece without creating a mess. It did not sink and had risen evenly all over instead of a mountain shaped cake. That’s about it. I can’t create any more pros to this dish. The cons, on the other hand, were few but significant. The cake was very dense. There was no flavor of the carrots or walnuts. There were portions in which you could taste just salt and wheat, which was like a soggy roti and totally disastrous. The husband did not like it at all and neither did my daughter. But we did manage to finish it up.

Carrot walnut dates cake

Lessons learnt

1. Mix the batter well. By fearing overmixing, do not undermix it

2. Don’t make too many or large changes in a recipe. Try replacing 20-25% of ingredients before making a huge cut.

3. Be more careful with whole wheat cakes as compared to plain flour cakes because of its additional density.

But as I am writing this, my next cake is fast sinking. Guess, another post is in order soon!