Tag: festive recipe

Spiced Orange and Cranberry Cake

Spiced Orange and Cranberry Cake is so warm from the mild spices, a bit tart from the juicy cranberries and has a citrusy aroma from the oranges! These flavors come together so beautifully in this cake, making it the most perfect bake for the Holiday season! 🙂 

Spiced Orange and Cranberry Cake

Spiced Orange and Cranberry Cake is moist from the orange juice and the splash of milk. It keeps fresh for almost a week if stored correctly, wrapped in some cling inside an airtight container. This cake also makes for the best sort of edible gift for friends and family. Minimal efforts, for one thing and it is so pretty! I mean, you can make it look so Christmassy ;p All I did was dust the cake with some icing sugar for the fresh snowy look and took it from there as to how I wanted it to sit on my table 🙂 Easy, peasy and breezy!

Spiced Orange and Cranberry Cake

Spiced Orange and Cranberry Cake is also a great recipe for people who avoid baking boozy cakes or do not wish to soak the nuts and fruits in alcohol. This gets done in hour or so! I chose to add cranberries because the spices and the citrus flavors from the orange juice works well the tartness of the berries. However, you may replace those for prunes, raisins or some blueberries too! 🙂

Spiced Orange and Cranberry Cake

Spiced Orange and Cranberry Cake has the most beautiful texture on slicing it down. This cake holds it shape and that makes it easy for the cake to travel! Besides, I love a slightly dense cake because the crumbs just make a big mess and a cake which is dry and crumbly is not a cake that I personally like!

Spiced Orange and Cranberry Cake

Spiced Orange and Cranberry Cake is to be baked low and slow. That is how you end up with that beautiful brown crust on the cake. However the top may dome a tiny bit, you can slice that right off so the you get a lovely flat top. You can then decorate the cake as you like or keep it plain.

A few other things you can bake for Christmas are
Egg free Tutti Frutti cake (Britannia Style)
Egg free Tutti Frutti cookies/ Karachi cookies
Vanilla Marshmallows
Chocolate Truffles (eggless)

Spiced Orange and Cranberry Cake

Let’s start.

Preheat the oven @180’c. Line the base of the tin with parchment paper/ baking paper and grease and dust the sides well.

Spiced Orange and Cranberry Cake

In a medium size bowl, sieve together the flour, ground nutmeg, ground cloves, ground cinnamon, baking powder and baking soda. Set it aside. Dust the cranberries with some flour and set them aside.

Next, in a large mixing bowl, whisk together the butter and powdered sugar until light and fluffy. I used an electric whisk and it took me about 3-4 mins of whisking. Now add one egg at a time and whisk the butter and sugar mixture with the eggs until light and fluffy once again.

Spiced Orange and Cranberry Cake

Now, add the sieved flour mixture and milk in the egg-butter-sugar mixture alternately and fold the mixture with a silicon spatula. Do not mix with a heavy hand else all the air whisked in the eggs will escape. Then add the orange juice and the cranberries. Mix well.

Spiced Orange and Cranberry Cake Spiced Orange and Cranberry Cake Spiced Orange and Cranberry Cake

Pour the batter in the tin and bake @ 170’c using the lower heating rods/ coil for 60 mins approximately or until a skewer inserted in the center of the cake comes out clean or with a few moist crumbs. Note that every oven works differently so keep an eye on the temperature and the duration of the bake.

Spiced Orange and Cranberry Cake

I prefer baking my cakes low and slow, low temperature takes longer to bake the cake but ensures it rises well without any cracks on the top.

Once the cake is baked, remove it from the oven and cool it on a rack for 15 mins in the tin, then unmould it and cool it for a further 30 mins. Dust the top with some icing sugar. Slice it and serve.

Spiced Orange and Cranberry Cake

Spiced Orange and Cranberry Cake
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Spiced Orange and Cranberry Cake

Spiced Orange and Cranberry Cake is so warm from the mild spices, a bit tart from the juicy cranberries and has a citrusy aroma from the oranges! These flavors come together so beautifully in this cake, making it the most perfect bake for the Holiday season! 

Course Christmas, Dessert, Tea Time
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 7 inch cake
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup all purpose flour (Maida)
  • 1.5 cup powdered sugar
  • 4 nos. eggs @ room tempearture
  • 100 grams unsalted butter @ room tempearture
  • 1 tsp baking powder
  • 1/2 tsp ground clove
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup milk
  • 1/2 cup fresh orange juice
  • 1/2 cup dried cranberries
  • icing sugar to dust the cake optional

Instructions

  1. Preheat the oven @180'c. Line the base of the tin with parchment paper/ baking paper and grease and dust the sides well.

  2. In a medium size bowl, seive together the flour, ground nutmeg, ground cloves, ground cinnamon, baking powder and baking soda. Set it aside. Dust the cranberries with some flour and set them aside.

  3. Next, in a large mixing bowl, whisk together the butter and powdered sugar until light and fluffy. I used an electric whisk and it took me about 3-4 mins of whisking. Now add one egg at a time and whisk the butter and sugar mixture with the eggs until light and fluffy once again.

  4. Now, add the seived flour mixture and milk in the egg-butter-sugar mixture alternately and fold the mixture with a silicon spatula. Do not mix with a heavy hand else all the air whisked in the eggs will escape. Then add the orange juice and the cranberries. Mix well.

  5. Pour the batter in the tin and bake @ 170'c using the lower heating rods/ coil for 60 mins approximately or until a skewer inserted in the centre of the cake comes out clean or with a few moist crumbs. Note that every oven works differently so keep an eye on the temperature and the duration of the bake.

  6. I prefer baking my cakes low and slow, low temperature takes longer to bake the cake but ensures it rises well without any cracks on the top.

  7. Once the cake is baked, remove it from the oven and cool it on a rack for 15 mins in the tin, then unmould it and cool it for a further 30 mins. Dust the top with some icing sugar. Slice it and serve. 

Love,
Shreya💖

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Spiced Orange and Cranberry Cake

Vrat ke Pakode | Phalhari Pakode ki recipe | Glutenfree Fritters

I am a Northern Indian and having spent many winters up there, I love everything that the winters have to offer in terms of the local fresh produce! I particularly enjoy roasted or sautéed Singhara (water chestnut or water caltrop). The flavour is very earthy and not many spices are needed to enhance it further 🙂 They are commonly seen in green or brown colour…I’ve heard about the pink ones but haven’t come across any yet. Although, the green ones do have a light pinkish hue around the skin. I wish I had a few fresh ones at hand to show it’s beauty! 

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So, as I was saying…it’s available up North…usually you will find local vendors selling these on small stalls. These Singharas or water chestnuts are usually roasted on coal embers and are sold hot. The earthiness (‘sondhapan’ in Hindi) is something that grows on you and you will want to enjoy them even more! Usually paired with the evening tea, they make for a toothsome snacking option.

Since it’s a fruit, it can be enjoyed during the Vrat (fasting) season in Navratri or Mahashivratri. It can be enjoyed raw,boiled or sautéed or even roasted as I mentioned above wth some Vrat ka namak.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes 

The Singhara is dried and powdered to make Glutenfree flour which too can be used for recipes during Vrat (fasting). It’s full nutritional properties and almost no fats!

So, today I am going to be sharing my favorite Vrat (fasting) dish, Vrat ke Pakode! Anyone who knows me well, know that’s I am not too fond of sweets…(Yes!! My blog archives tell a different story…but that’s courtesy my hubby😘😂). This is my Mom’s recipe…and I freak out over them. So much so, I refuse to share any when these are on the menu. Luckily enough, my hubby has become fond of them so he wants a share even though he isn’t fasting….so obviously I make a large batch!!

Let’s see how…

Yield: serves 1

Equipment: a large wok, a mixing bowl, measuring cups/ spoons, a slotted spoon, kitchen paper.

2 nos. large potatoes

1/4 cup Singhara ka atta (water chestnut flour or any other Glutenfree flour like buckwheat or finger millet but I always use water chestnut flour)

vrat ka namak (or regular salt) to taste

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp black pepper powder

1/4 tsp degi mirch (optional, use it for the colour)

2 tbsp chopped coriander leaves and some extra to garnish

water as needed

oil to fry

Method:

Peel the potatoes, wash and pat dry them.

Then cut the potatoes into small cubes. Set them aside.

In a mixing bowl, add the cubed potatoes, degi mirch, black pepper pwd, chopped green chillies, chopped coriander leaves and grated ginger.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipesVrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Mix these well. Add the Singhara flour/ atta. Mix well again. Do not add salt right now. (If you do, the mixture will leave a lot of water and the fritters/ pakode won’t be crisp). 

Heat oil in the wok. Once it’s hot enough, reduce the flame to medium.

Now season the mixture with salt and add a little water to it and mix well. Do not let the this mixture rest, drop spoonfuls of it into hot oil and fry them evenly until golden and crisp on all sides. Remove from the oil and place them on absorbent kitchen paper to get rid of any excess oil.

That’s it, serve them piping hot with tea and some Phalhari chutney. 

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Also try my Roasted Phool Makhane (spiced foxnuts), click here for recipe...makes for a great fat free snacking option as you fast!

Love,

Shreya💝

Instant Kesar Peda

Yes, everyone knows I love Pedas 😉 I like them all…well almost! What’s not to like, they are sweet, slightly fudgy and so delicious! Much like these golden beauties…my Instant Kesar Pedas (saffron fudge). A 15 min wonder..more like. 

My blog has many recipes for Pedas, some very quick and some slightly lengthy…but each hold their own…..they are yummy and so tempting.

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

I made these Pedas on the first day of Navratri last weekend…I could think of my Kaju Katli…but I will make that for Diwali 😁along with some Karachi Halwa! I am salivating just thinking about the feast in store for the days to come 😍

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

Anyways, coming to these Pedas….you may or may not have them during Navratri fasts depending on what rituals you follow…

Yield: 8-10 Pedas

Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.

Ingredients:

200 gms condensed milk

1 cup milk powder

2 tsp warm milk

9-10 strands of saffron and some extra to use for the garnish

2 tsp ghee + extra to grease your palms while shaping them

Method:

Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.

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Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.

Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.

Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.

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You can also try my instant Dhoodh Peda, Mathura ke Pede, Khoya Peda, Mawa Burfi among many others this Diwali 😊

Love,

Shreya💝

Tutti Frutti Cookies/ Karachi Biscuits

 Tutti Frutti Cookies/ Karachi Bakery style Biscuits are the best accompaniment to your tea or to share as edible gifts. Besides, these cookies are very famous in Hyderabad, originally baked in the city’s famous Karachi Bakery. Hence the name Karachi Biscuits. They are absolutely melt in the mouth good and so easy to put together. 

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are one the most prettiest cookies I’ve ever baked, obviously after the Rose and Pistachio Shortbread cookies. Whenever I bake Tutti Frutti Cookies/ Karachi Biscuits, I think of Christmas 🙂 It’s probably because of the red and green beauties studded in the cookies. These colorful candies fruits make these buttery, crisp cookies even more delectable 🙂

One can choose any colors of candied fruits. I prefer red and green. However, even golden-yellow is just as pretty or add some orange colored ones. The colors do not make any difference to the flavors but they sure look so pretty!

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are not difficult to make but many of my readers have asked me to share tips on how to bake these cookies to perfection, basically tips and tricks ensure that the cookies do not spread as they bake. In my last 3-4 years experience of baking cookies, I’ve perfected a few important, yet easy tricks that I follow to ensure that the cookies never spread as a rule!

  1. Butter – use a good quality unsalted butter. Do not whip the butter and sugar more than necessary and incorporate unnecessary air into it. We do not want the cookies to rise. Hence, just mix the butter and sugar just enough until they have incorporated with each other.
  2. Sugar – In my learnings, trial and errors, I’ve come to the conclusion that using icing sugar in most recipes that clearly call for powdered sugar works better than regular powdered sugar or superfine casting sugar. The reason is that the superfine sugar melts quickly and that cause the cookies to spread. Thus, I use icing sugar in most recipes.
  3. Baking sheet – Never butter the baking sheet. Line it with greaseproof parchment paper or even silicon sheet. This ensures that the minimum grease because grease causes the cookies to spread quickly.
  4. Chill – Anything that contains butter and stays at room temperature is going to melt and spread around when in contact of heat. It’s always advisable to chill the cookie dough (like bourbon biscuits) or the log (in case of slice and bake cookies) thoroughly before baking. The longer you can chill, the better! Even if they are cut out cookies like sugar cookies, please chill them for 3-4 hours after cutting them out and before baking them.
  5. Temperature – Preheat the oven at a good, high temperature because that high temperature ensures that the cookies sets in the first 5 minutes of the baking time and spreads less while baking. The reason is that, when the oven is set at a lower temperature to preheat and bake, this low temperature gives the butter in the cookies a longer time to melt and spread in the oven.
  6. Measuring the ingredients – This is very crucial. Ingredients must be measured correctly for the best results. One can’t blame a recipe if the ingredients aren’t measured correctly. I use a weighing scale when necessary or standard measuring cups when the recipe specifies ingredients in cups. Keep a set of measuring spoons handy for ingredients like baking powder, soda, etc. which can actually make or break any recipe!

Tutti Frutti Cookies/ Karachi Biscuits

I believe these tips should tide you over as they have helped me too. It is inevitable that in the initials days of baking cookies, they may spread. That mustn’t scare you or put you off. Invest in good quality parchment paper, baking sheets and most importantly – ingredients. Buy quality ingredients as they will disappoint you far fewer times in your attempts to bake.

Let’s get you baking.

Measure and set aside the flour, custard powder and the cardamom powder.

Tutti Frutti Cookies/ Karachi Biscuits
Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
Do not over beat them to incorporate ant air into these ingredients.

Tutti Frutti Cookies/ Karachi Biscuits
Then add the Tutti Frutti and vanilla extract.
Mix it these well then add the flour.
Mix them well with a light hand and bring them together to make a ball.
Use 1-2 tbsp. of milk only if you are unable to make a round ball.
The dough doesn’t need to be kneaded, just bring it together. The mixture is very soft and pliable.
Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.

Tutti Frutti Cookies/ Karachi Biscuits
Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
In the meantime, preheat your oven @165’C for about 10 minutes.
Line your baking tray with some parchment paper.
Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
Place them slightly apart on the lined baking tray.

Tutti Frutti Cookies/ Karachi Biscuits

Bake them for 12-15 minutes @165’C using the lower rods.
Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits

Prep Time: 3 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 15 medium cookies

Karachi Bakery Style fruit biscuits are egg free, crumbly, crisp and absolutely melt in the mouth! The best accompaniment to your tea or coffee that are generously dotted with candied fruits.

Ingredients

  • 3/4 cup Maida/ APF
  • 2 tbsp. custard powder of any flavor (I used vanilla)
  • 1/4 + 2 tbsp. icing sugar
  • 1/4 cup unsalted softened butter
  • 1/8 tsp cardamom powder
  • 1 tsp vanilla extract/ essence
  • 1/2 cup of mixed Tutti Frutti
  • 1-2 tbsp. milk (optional, to be used only to make a smooth dough)

Instructions

  1. Measure and set aside the flour, custard powder and the cardamom powder.
  2. Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
  3. Do not over beat them to incorporate ant air into these ingredients.
  4. Then add the tutti Frutti and vanilla extract.
  5. Mix it these well then add the flour.
  6. Mix them well with a light hand and bring them together to make a ball.
  7. Use 1-2 tbsp. of milk only if you are unable to make a round ball.
  8. The dough doesn't need to be kneaded, just bring it together. The mixture is very soft and pliable.
  9. Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.
  10. Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
  11. In the meantime, preheat your oven @165'C for about 10 minutes.
  12. Line your baking tray with some parchment paper.
  13. Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
  14. Place them slightly apart on the lined baking tray. Bake them for 12-15 minutes @165'C using the lower rods.
  15. Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
  16. The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Notes

Please note that baking time may vary as every oven is different, so time the oven accordingly. The cookies turn slightly golden around the edges as they are ready, so remove them from the oven as per the color.

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Love,

Shreya💓

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