My 50th Post.....A quick recap!!

Yeah i know most people celebrate their 100th post and 50 isn’t a huge number but screw all that! I'm proud that I have made it to my 50th post... so wat if i'm a bit late!

It seemed just yesterday that I started this blog…sorry not yesterday, 5months to be more precise but I must admit i wouldn’t have been here without your support , so thanks to all of you.... you are so special to me!!

I also feel so elated that my blog is being liked and followed by many fellow bloggers, i am very glad i could make a place in your heart through Temptations. I hope this bond continues for ever. Your love n encouragement means a lot to me.

I figured since it is my 50th post I would quickly run through some of my interesting temptations . Sorry, there isn’t any new recipe in this particular post. But I promise I will make it up to you in my next post!

So here are some of my best dishes.

Click on the name for the recipe details.

Carrot Halwa

Carrot kheer

Kaja- South Indian Sweet

Chocolate cake

Mysore-Pak : South-Indian fudge

Pista Kulfi

Jalebi- North Indian dessert

Marble cake

Molten Chocolate cake

Sour cream Coffee cake

Cheesy cupcakes

Chocolate Wafers

Apple Jam recipe

Peanut Sugar drop Cookies

Mango ice-cream

And there we have it....My 50th post.

I hope it wasn't too lame or boring for you.

As per my promise i will come with an interesting temptation soon.

Till then Adios.

Potluck Desserts!!

The very idea of potluck sounds so exciting isn’t it…..!!!!!!!!!!! You get to eat different varieties of food and have so many luscious dishes in front of you! I enjoy this event a lot as u get to meet people, make new friends, gal gossips which never ends, recipe sharing and so many other fun things.

This weekend we had a potluck lunch at a friend's place and all the expert cooks decided to bring on their speciality dishes.........oh my my there was a huge list of items right from vegetarian items, non-vegetarian to rice items and all were equally tempting.

It becomes a difficult job when you have so many temptations around but do not have the apetite to eat all of them.....there were some 20-25 dishes lined up and the difficult part was where to begin!!!!

So here's what I made for the potluck:

1. Chocolate cake with butter cream icing

2. Dark chocolate plain cake

3. Mysore-pak (South-indian fudge)

And here are the recipes for you

1. Chocolate cake recipe:

You will need:

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1/4 cup (25 grams) unsweetened cocoa powder sifted

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (75 grams) unsalted butter, melted

1 cup (240 ml) warm water

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F and place rack in center of oven.

In an ungreased round cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.

Add the melted butter, water, lemon juice, and vanilla extract.

With a fork, mix all the ingredients together until well blended.

Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.

Remove from oven and place on a wire rack to cool.

Butter Cream Icing recipe:

You will need:

2 sticks butter, room temperature

2 cups Crisco shortening

1 teaspoon butter flavoring (Wilton’s makes the best flavored version)

1 teaspoon pure vanilla extract

2 pounds powdered sugar

1/2 teaspoon salt

1 tablespoon meringue powder (optional but the texture will be smoother)

Water as necessary (I usually add about 2 tablespoons )

PS: You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

Directions:

In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add butter and vanilla extract. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.

Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.

Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).

Use immediately or cover and refrigerate.

NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

2. Dark Chocolate Plain cake recipe:

You will need:

3 cups readymade Cake mix (sugar added)

1/3 cup butter

2 eggs

Directions:

In an ungreased loaf pan, mix together the flour, butter and eggs.

Sir all the ingredients together until well blended.

Bake in preheated oven for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.

Remove from oven and place on a wire rack to cool.

Cut into desired rectangles.

3. Mysore pak recipe:

I posted a mysore-pak recipe earlier. So you may pls check the link.

http://arunathetemptations.blogspot.com/2009/04/mysore-pak-south-indian-fudge.html

But here are the pics:

So these were the potluck desserts that i made for the party.........that is all for today, have a great week ahead!!!!

Jalebi (North-Indian dessert)!!

Thanks to all those who were waiting for my next post and sorry for keeping you waited as i was making sure to come up with an "Interesting Temptation", and so here i come with the king of sweets....JALEBI!!!

This crispy, syrupy dessert is well loved everywhere in India. One of India’s favorite sweets ( I say this because it’s my favourite too ) and it’s history goes back to the days of kings and queens. Though it’s origin is not known exactly, many believe it came out of the kitchens of Punjab or Rajasthan.

Whenever I think of Jalebi, I cannot forget the advertisement (Ramu Kaaka – Jalebiii) which used to come years ago in our TV channels , I loved watching it back then, love it even now!

http://www.youtube.com/watch?v=mk8Z0WbSWV0

Not going by the looks, Jalebi has a soft and chewy taste and usually eaten when it's hot and dipped in sugar syrup. For those who haven’t tasted Jalebi, here’s your chance to do so.

There are many recipes on Jalebi...The trick to getting right Jalebis is getting correct fermentation of the batter. Keep trying variation in temperature and slight adjustment of the ingredients to master this skill that all your family and friends would love. I fermented the batter for 24 hrs, it gives tartness to the jalebi.

Don't get dissapointed if you end up with bad shapes in your first attempt......this is my 3rd attempt.

You will need:

2 cups All purpose flour

2 tbsp rice flour (it is added for extra crunchiness)

3/4th cup yogurt + 1/2 cup warm water

1/2 tsp baking powder (yeast can also be added instead)

1/2 tsp saffron threads, slowly dry-roasted and powdered

Ghee or vegetable oil for frying

For Syrup:

2 cups sugar

1 cup water

1/2 tsp green cardamom seeds powder

11/2 tbsp rose water

Directions:

Mix the flour, baking powder, yogurt and warm water in a bowl.

Add a pinch of saffron to it and whisk until smooth.

Keep the batter aside for 24 hours to ferment.

Whisk thoroughly before use.

Pour the batter into a ketchup dispensing bottle or a cone.

Step 1 shows batter on 1st day

Step 2 shows batter after 24 hrs fermentation

Step 3 shows the sugar syrup

Step 4 shows the jalebi done in the hot oil

I use a disposable Pastry bag as it is very convenient to hold and press for the desired coils.

Prepare one string syrup by dissolving sugar in the water and rose water mixture.

Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a wok.

To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.

Pour the batter in a steady stream to form coils. Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the wok and drain on paper towel and immerse in the syrup.

Leave for at least 2-3 minutes till they completely soak in the syrup.

Take the jalebi out of syrup.

Served hot on the streets of india, it goes really well with ice cream or the other indian dessert - rabdi.

Here's my first attempt pic.

My 2nd attempt pic

My 3rd attempt pic

Showed all the 3 pics to say that practice definetely makes us perfect.

This is the most Cruncy, juicy and mouth watering dish i've ever tasted.

So this is all about Jalebiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.

So i guess this is all for now. Will come again soon with yet another Temptation. Till then take care and have a happy weekend.

This Jalebi is on its way to 'Mithai Mela' hosted by Srivalli.

Mysore-Pak (South-Indian fudge)!!

One of my very close friend Priya is going to be a MOMMY soon and iam very happy for her. Till sometime back she was hardly eating anything but now she's getting better and has a craving for food especially sweets.

She's one of the greatest admirer of my cooking, so why would i leave a chance now. Therefore i chose to make something special for her and Mysore-Pak surely is a special dish, isn't it!!!!!!

Its not a surprise for her as i told her already, very bad at giving surprises u know :(. So Priya if you read this post, can't wait to see you eating and praising me again....lol!!!

This delicious fudge from South -India has a granular texture. Do not be alarmed by the amount of ghee mentioned in the recipe as most of it is drained out at the end of the cooking process. No cut-backs on the quantity of ghee... the more the ghee, the more Mysore-Pak tastes better.

It is a very rich sweet and tastes heavenly. The sweet is as colorful and mouthful as its name sounds. You have to make sure to use fresh ingredients mainly Gram flour.

So here's the Recipe for you

Preparation Time : 10 mins

Cooking Time : 20 mins

Standing Time : 3 mins

You will need:

1 cup Gram flour (Besan)

2 cups Sugar

2 cups Ghee (clarified butter)

1/2 cup Water

Greased baking dish

Directions:

Seive the gram flour well and mix it with a little ghee.

Take a thick bottomed vessel (kadai type or use non stick), melt 2 cups of ghee.

Take another vessel, boil 1/2cup of water for couple of minutes and add sugar.

Keep stirring till u get one string consistency.

Slowly add the flour stirring continuously so that no lumps are formed.

When it is well blended pour in slowly absolutely hot ghee stirring continuously.

Pour all the ghee little by little, continue stirring.

Cook till the mixture becomes frothy and the ghee separates.

Spread out on a greased plate or baking dish. When firm, cut the MYSORE-PAK into squares.

Serving ideas: Serve it as welcome dish, snack time , or after lunch or dinner .

Recipe Tips: Keep stirring the mixture, else it may stick to bottom and also form lumps.

My 2nd attempt

ANYTIME THIS DESSERT IS IRRESISTIBLE.

PS: I'm making this dish for the first time.......so pls ignore the shapes. That is all for now. Will come back soon with yet another interesting post! Stay Tuned!!!

This Mysore-Pak is on its way to 'Mithai Mela' hosted by Srivalli.

Mini Kaja (South Indian-Sweet)!!

Yesterday (5th April, 09) I was kind of feeling nostalgic, its been 2 yrs since I saw my parents….i just wish I had wings so that I can fly to India, visit my mom-dad and fly back to my husband. Anyways the point is, when I’m depressed I feel like eating more and I don’t really care what time of the day it is!! These kind of mood swings r sometimes good for me bcoz i end up trying new things and I made these MINI KAJAS for the first time yesterday.

PS: I started making this recipe at around 11:30PM in the night, soo intense was my depression :). And I was very happy with the final-product, not at all bad for a first timer I guess:)).

I’m aware most of u know this recipe, but cannot stop myself from sharing MY VERSION too!

Preparation time: 15Minutes
Cooking time : 30Minutes

You will Need: (this recipe will make 15 Mini-Kajas)

All purpose flour-1 cup
Baking powder-1/4tsp
Sugar-1 cup
Water-1/2 cup (or lil less)
Oil - 3 cups (for deep frying)
Rice flour-3 tsps
Crisco Shortening-2tbsp
Ghee-2tbsp (for mixing)
Water-3/4 cup (for syrup)

Directions:

Make a dough (as for chapatti) from all purpose flour, baking powder, water & Crisco shortening.

Make sugar syrup with water & sugar and keep aside.

Mix 3tbsp of rice flour with melted ghee & keep aside.

Now take a medium sized dough ball & roll it into thin roti.

Spread the rice flour & ghee mixture over it.

Roll the roti tightly like a mat & cut into small pieces & press lightly.

Heat oil on medium heat & deep-fry them slowly to golden brown.

Remove & put them into sugar syrup, let soak for at least 20minutes.

Transfer them to a plate and serve hot.

Your super hot delicious MINI KAJAS are ready to eat.........!

For those of you who do not know, Kaja is a famous sweet from South-India (Andhra Pradesh). It is similar to Badusha (yet another Indian sweet) except this involves little extra rolling and folding. Hope you liked the making of this dish. Do let me know whether you find this post interesting!