Posted: October 9, 2014 Filed under: Drinks | Tags: almond, badam, beverage, diwali, dyi, festive, healthy, home label, homemade, kesar, milk, powder, saffron, turmeric
I love to shop home products online and one such website that I had stubble upon couple of months ago was The Home Label
by Sussanne Khan. I find their products unique and well curated. Last week the home label team sent me some lovely products for this festive season. I used the cake stands to display my desi cardamom style cupcakes
and the Moscow mule mug
for my badam milk. The gorgeous copper body and brass handle mule mug is usually used to serve alcoholic beverages. This mug tends to keep the beverage chilled for a longer period of time and I think they can work great as beer mugs. This mug holds about 500ml. I also use this mug to drink water as copper is know to have great health benefits
I’m a firm supporter of DYI. Most of my mayo, sauces or jams are all homemade by me or my friends. This festive season, I’m planning to serve some traditional drink and I thought of serving my guests some chilled badam milk. I detest store bought badam powder as they lack the pureness and are overly sweet. I recently checked the ingredients of one of the well known brands in India and it contained about 80% sugar only. It is the most easiest thing to make at home and I recommend you try this once. You can refrigerate badam powder in fridge for about two months or freeze it for 6 months. I tend to add a little turmeric powder (haldi) in my badam milk to give that nice appealing colour and like our grandma said “haldi is good for you”.
200 gms blanched almonds & lightly roasted
3 tbs raw sugar (you can add more if you like yours sweeter)
2tsp cardamom powder
few strands of saffron
1 tbs chopped pistachio (optional)
- Grind almonds, sugar and cardamom until fine powder. Over grinding may turn into a paste.
- Pour in a dish & mix some saffron and pistachio.
- Pour the powder in an air tight container and store it refrigerated.
For making badam milk
Add a teaspoon or two of the badam powder to a glass of milk. Add some sugar if required. Add a pinch or two of turmeric powder for a soothing effect.
I’m already in my high spirits after a sip of badam milk in my mule mug this festive season!
Posted: September 30, 2014 Filed under: Baking, Cake | Tags: cake stand, cardamom, cupcake, desi, dessert ideas, diwali, dussehra, eggless, festival, healthy, home label, Indian, kesar, olive oil, organic, pista, raw sugar, saffron, two-tiered, whole wheat
Introducing my Desi style cupcakes, aka cardamom cupcakes with kesar & pista frosting. These eggless cupcakes are a great way to indulge and without the frosting can also be guilt-free ;). I know I have your attention now!
These cupcakes are made with whole wheat flour (stone ground organic atta) and organic olive oil. These butter less cupcake are not only organic & healthy but also gives a new dimension to your dessert table for this Dussehra/Diwali.
Using local ingredients as much as possible is the best way to support honorable Prime Minister Mr Modi’s “Make in India” campaign. I used an Indian brand for cream cheese and was happy with its texture and taste. After making the frosting right from scratch, I realized that you can also frost these cupcakes with shrikhand, either homemade or store bought.
And also my company was featured in Mint this month. Yay!
187 gm whole wheat flour
150 gm raw sugar
1 tsp cardamom powder
1 tsp baking soda
84 gm olive oil
a pinch of salt
1 tbs vinegar
245 ml buttermilk or 1 cup milk mixed with 1 tsp of vinegar
Ingredients for frosting
1 tub or 180 gms cream cheese (I used Britannia)
25 ml of cream
2 tbs of raw sugar
few strands of saffron (kesar) soaked in warm milk for that lovely yellow colour
pistachio for some garnish
- Measure and mix all the dry ingredients like flour, soda, salt, cardamom, sugar in a bowl.
- Add the wet ingredients one by one to the dry mixture and mix well.
- Pour the cake mixture in the cupcake molds and bake at 160 degree centigrade for about 15-18 minutes.
- Cool on a wire rack once done. Makes 20 medium sized cupcakes.
- Beat all the ingredients for frosting until smooth in texture. Frost your cupcake garnished with some pistachio. You can also use some thick shrikhand as mentioned above in this post.
You might also like
Eggless chocolate cupcake