Cherry Bread Pudding x Mayuri’s Jikoni

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As you’ve guessed, I kind of enjoy cooking. It’s like a stress buster and sort of creative outlet I’ve come to love. I remember when P left for Dubai, I found a certain cheer in baking and trying out exotic dishes- it gave me company. My tryst with the kitchen began early with me trying to mimic my mum’s talent of effortlessly whipping together kick-ass dishes. Did I tell you my mum’s a masterchef in the Patel household and is the ninja-blogger behind Mayuri’s Jikoni? It’s a blog filled with tonnes of recipes, stories and heartfelt moments that captures the entire essence of our big Patel family. It’s somewhat a chronicle of our lives through our bellies. From ghar ka khana to delectable discoveries, her jikoni (kitchen in Swahili) has offerings that cater to all.

9/10 times I’ll visit my mum’s blog when I want to try out a new dish, but sometimes I do stray and find other recipes, only so I can share it with mum and tell her how disastrous or yummy it was. With a few food posts having featured recently on the blog, mum asked if I’d like to do a guest post for Mayuri’s Jikoni! Umm, what? Me, really? That’s like getting a freaking gold star. Wow!

cherry bread pudding

So, I thought about it for a while and decided to do an easy recipe that’s quick to follow along with and still makes for a delicious recipe to note. Something as humble as a baked bread pudding should make the cut. And it’s safe to say, the end result is awesome and hopefully worthy enough to make it to her list.

Ingredients

  • 5 slices of brown bread cut into small squares
  • 2 eggs
  • 1 tbsp of honey
  • 1 tbsp of cinnamon
  • 1 tsp of baking powder
  • 1/3 cup warm water
  • pinch of salt
  • cherries for topping
  • powdered sugar for topping
  1. Whisk together the warm water, eggs, honey, cinnamon powder and salt.
  2. Soak in the bread squares into this mixture and let is rest for 20 mins.
  3. In the meantime, preheat the oven to 180C and patiently wait.
  4. Pour the bread mixture into a baking dish and top it off with cherries.
  5. Pop it into the oven, let it bake for an hour and watch it fluff up.
  6. Once done, sprinkle it generously with the powdered sugar.

What I love about this dish? It’s freaking easy and also fairly healthy as we’re not OD-ing on the sugar. Also, this dish is divine when served hot and I like to think of it as a breakfast dessert, as it almost tastes like french bread. You can also swap the cherries for other berries, though I liked the tanginess of the cherries and honestly that’s what I had in the fridge. If you do want to make it more rich (and naughty), then serve it up with ice cream or whipped cream.

And voila mes amies, you have one yummy dish to indulge in! You can check out the guest post on her blog right here.

cherry bread pudding recipe

P.S. Thank you mummy dear for letting me guest blog for you. Love from your biggest fan xoxo

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Easy Peasy Condensed Milk Cookies

condensed milk cookies

“Who stole the cookie from the cookie jar?”. Guilty as charged!

I’m a sucker for baked goodies, from cakes to pies to cookies to anything that’s come out of the oven.  I literally trip on sugar and carb highs! Also, I think my passport should call my home turf Sugarville *wink*.

I’m also a wannabe Sunday baker- the kind that wakes up, puts on an apron and whips up delicious goodies. So, sometimes I channel my inner Nigella and pull out a recipe to try on my imagery cook show set. Today’s recipe is so simple, you’ll almost want to snicker at the three (yes three) ingredients and give yourself a pat on the back! Shall we get into it?

easy condensed milk cookies

Easy Peasy Condensed Milk Cookies

Serves: 20

Ingredients

  • 1/2 cup unsalted butter
  • 1/3 cup condensed milk
  • 1 cup wholewheat flour
  • 1 1/2 tsp baking powder
  • 1/2 cup shredded coconut
  • sprinkles galore and chocolate chips
  1. Take out the butter and let it soften at least half an hour before you get baking.
  2. Cream the butter lightly with a hand mixer and slowly pour in the condensed milk, till it becomes a lump of heaven.
  3. Use a sieve and add in the baking powder + wholewheat flour and give it a quick mix. Be careful not to over do this part.
  4. Gather the cookie dough, wrap it in cling film and let it chill like a boss in the fridge for 30 mins.
  5. Then preheat the oven at 160C and hand roll the dough into mini 1 inch balls. Lightly press them down and roll them in the shredded coconut or add on some sprinkle love. I also tried a few with chocolate chips.
  6. Let them bake for 8 minutes and get back to stalking on Instagram.
  7. When the timer goes off, them them cool down on a wire rack and patiently wait before you dive in *cookie monster growls*.
  8. TADA!

And there you have it, an easy peasy three ingredient cookie with three variations. Chalo, thank me later.

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Coconut Cucumber Mint Cooler

Hey Sexy-Bangalore-Weather! Where have you been hiding? I miss you.

It’s hotter than hot here in Namma Bengaluru and can I just say, this isn’t going down too well. My electricity bill is up by an added digit, I’ve been suffering from icky-prickly heat and masala chai no longer seems to do me any good. In an attempt to find my perfect mid-day energy boost, I’ve tried ice-chilled kokum juice, plain ol’ H20 (so boring) and this thirst-and-heat-quenching coconut cucumber mint cooler. It’s heaven in a glass! And it’s pretty darn refreshing, especially when served on the rocks.

coconut cucumber mint cooler
It’s an easy, no effort recipe that I’m sure any toddler can whiz up too. Ingredients go as: coconut water, cucumber, mint leaves, a dash of lemon and a sprinkle of coconut sugar for a dose of sweetness. Blend it up it your mixer and serve it up.

Psst… it’s detoxing too (ka-ching on the health meter). Cheers!

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Berry Delicious Salad

strawberry salad

So easy. So tasty. So berry healthy too!
 
I never thought I’d be a salad person, but over time I’m beginning to learn that salads can be damn good and oh-so-filling. I’ve slowly moved away from creamy salads, like the good ol’ Caesar and moved to fresher, healthier salads. And something tells me, I’m going to stick to making a salad as often as I can. I’ve figured salads are quite light on your pocket, especially if you’re able to mix up your own dressing and learn to use what you’ve got in your fridge.
 
A while back, I posted this one on Instagram, and I cross-my-heart, this one is divine and full of goodness. There’s no recipe to it, because I basically chopped up some dragon fruit, a handful of strawberries, pomegranate and some mint. Toss it up and there you have it, a berry delicious salad.
 
The goodness factor
Dragon fruit- low in calories, rich in vitamins and packed with antioxidants
Pomegranate- Improves blood circulation and loaded with vitamin C
Strawberry- Vitamin C overload and promised antioxidants
Mint- Promotes digestion and acne-fighting
 
Need any more reasons? 
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Greek Yoghurt- My Way

 

easy greek yoghurt_zps77cy7jhfGreek yoghurt, yum-a-dum! But here’s the thing, it’s close to impossible to find a pot of greek yoghurt here in Bangalore, and if you do happen to find it, the price is exorbitant (I rather not eat). Having said that, I do love my yoghurt and it does do wonders to heal and soothe your stomach. Light yet creamy, I like to have greek yoghurt as a dip, muesli mix or just in its natural form. So what does a girl do when she’s having cravings? Figure out my own version of it.
I’m pretty sure this is not the traditional way to make greek yoghurt, but I can cross-my-heart and tell you it tastes just as good. And it’s as easy as 1-2-3.
Follow instructions to the T:
– Take a pot of set curd (I like Nestle’s A+)
– Take a sieve, line it with muslin cloth and empty the whole pot onto this. Gently wrap the curd and I put my mortar on it to fasten the draining. Don’t forget to have a bowl under.
– I let it stand for 1-2 hrs. This allows most of the water to be drained out of the curd, leaving back a rich, creamy yoghurt.
– Eat as you like. I topped mine with a drizzle of honey and some almonds. 
 
 
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