Chikoo - Nuts MilkShake

I cooked some protein based dishes to post this week in advance but at the last minute decided to put them aside. I instead opted to post some super easy and quick dishes which would be way more than welcome during this season. I posted uddina hittu yesterday which was a 5 minute yogurt based, south Indian side dish. Today's recipe is for a nutritious, yummy and rich milkshake can be whipped up in a couple of minutes. 

I had used store bought almond milk, frozen chikoo / sapodilla pieces, almonds, cashews and soft pitted dates for my milkshake. Cow's milk, coconut milk, oat milk or any other kind can be used in place of almond milk. Fresh chikoo are easily available in India where as frozen chikoo can be found in the freezer section of Indian grocery stores in US. I would recommend freezing the chikoo pieces if one is going with fresh ones to avoid adding ice cubes which dilutes the shake. I added nuts to make it protein rich drink but that can be avoided all together. I did not feel any need to add sweetener because of the dates I used. 

This creamy, rich and very tasty milkshake can be a part of a breakfast / brunch platter or a quick breakfast on it's own.

Ingredients:

2 cups chilled almond milk

1.5 to 2 cups of fresh / frozen chikoo / sapodilla pieces
1/4 cup almonds & cashew nuts

8 -10 pitted dates

Directions:

* If using fresh chikoo pieces then freeze them in advance. 

* Chill the almond milk as well if using home made almond milk.

* Blend together all ingredients to a thick puree and enjoy.

This post is an entry for Blogging Marathon under the theme 'Protein rich dishes'. Check the link to find out what other marathoners are cooking.

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Flax Seeds - Sesame Seeds Laddu

My mother had given me a few laddu recipes to try a while ago. The tempting protein laddus I posted a few months earlier was one of them. These healthy flax seed laddus are one more from the bunch that are simple and easy to prepare. The original recipe was called flax seed laddu as it used equal quantities of flax and sesame seeds. I have increased sesame seeds quantity when I made these laddus. Also the recipe had about 1/4 tsp. of ground cinnamon which I omitted favoring cardamom. 

Sesame seeds play an important role in some of the regions during Sankranthi festival. These laddus make a great choice if one needs to make a dish using sesame seeds. Or if one has some leftover 'ellu-bella' mix, transform it to some nutritious laddus which everyone can enjoy. These quick fix laddus can also make an opt choice for a 'mithai' platter or when one needs to make more sweets for festivals like Diwali and such.  

Ingredients:
1/4 cup flax seeds
3/4 cup sesame seeds
1 cup dates (More than 24 pitted dates)
1 /4  tsp. ground cardamom

Directions:
* Toast sesame seeds on medium flame until they start to lightly brown, continuously stirring all the while. Don't let them burn.

 * Toast flax seeds until they start to crackle and fly around. It takes about a minute or less to toast them.

* Let the toasted seeds cool down.

* Finely grind the toasted flax seeds in a blender and transfer it a bowl. (I saved a few seeds without grinding and added to laddus which I don't recommend.) Next finely grind the sesame seeds as well and add it to the bowl. 
* Lightly pulse the dates in a food processor or a blender until they appear coarsely ground. Next add the ground sesame and flax seeds, cardamom and cinnamon if using and run the food processor on pulse mode until the mixture comes together.  

* Transfer the contents to a bowl and shape into laddus. 

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Stuffed Dates

Stuffed dates are bite sized appetizers that are quick and easy to prepare and look quite attractive. They can be easily customized according to one's tastes and make a great snack that is not on the sweeter side. The filling can be made sweeter by whipping the cream cheese with a small amount of sugar or honey. I have used salted pistachios though almonds, walnuts, pecan or any other nuts can be substituted. Similarly any variety of cream cheese or mascarpone can be used.

Ingredients:
Pitted dates (I used deglet noor variety.)
Cream cheese
Chopped, salted pistachios or any other nut

Directions:
* Open up the pitted dates without slicing them into two, to create pockets. 
* Fill them with cream cheese.
* Sprinkle chopped nuts over the cheese.

This post is an entry for Blogging Marathon #100 under 'Stuffed Dishes' theme.

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4 Ingredient Recipes ~ Date & Walnut Laddu

Less ingredients and less fuss. This is what going to be the theme of my posts this week and they are all going to be based on four  ingredients. Cooking with few ingredients automatically implies that less time and less work are involved in the process. These delicious date and nut based laddus here are a fine example for it.

Ingredients:
1 cup soft, pitted dates
1/2 cup walnuts or almonds
1/4 cup sweetened coconut flakes
1/2 tsp. ground cinnamon

Method:
* Process walnuts / almonds into coarse crumbs and keep them aside.
* Finely chop the dates and also run them through food processor. There is no need to make them mush. Now add the coconut flakes, nut crumbs and cinnamon and pulse them a few times until the mixture comes together. 
Alternately, the coconut flakes can be left out while pulsing the mixture and later the laddus can be rolled in the coconut flakes instead.
* Transfer the mixture onto a plate and shape them into lime sized balls. 
 
These laddus are going to be a part of the Blogging marathon #69. Check the link to find out what the other marathoners are cooking.

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Microwave Dates - Nuts Bread Pudding

This is a simple and easy bread pudding that I saw on one of the cook shows I used to watch earlier. The pudding takes altogether about 10 minutes from start to finish in a microwave and is a yummy way to use up any leftover bread one might have. I usually like to prepare this in small bowls for individual servings and so have given measurements for that as well.

Ingredients:
1/2 liter boiled and cooled milk
1/4 cup sugar
3 tbsp. custard powder
6 whole wheat bread slices
1/2 cup chopped dates
10 gm. each - raisins, cashews & almonds

Method:
* Add sugar to milk and stir until it dissolves. Then add the custard powder to the milk and whisk/ blend until there are no lumps. Keep it aside.
* Chop off the edges of bread slices. Cut each bread slice diagonally into 2 triangles.
* Arrange the 3 cut bread slices in a microwave safe pan in a single layer next to each other and sprinkle dates on top. Next sprinkle raisins, cashews and almonds uniformly. Place the remaining 3 triangular slices of bread over them and sprinkle dates and the other nuts as in the previous step.
* Pour the custard powder - milk mixture over the bread slices and let it sit for 2 minutes to soak up the milk.
* Microwave for 5 minutes and serve immediately. Garnish with honey if desired.

Ingredients for 2 individual servings:
2 & 1/2 whole wheat bread slices
3/4 cup boiled and cooled milk
3 tbsp. sugar
2 tbsp. custard powder
1/2 cup nuts and dry fruits (I used chopped dates, walnuts, cashews, dried cranberries and raisins.)

Method:
* Trim off the edges of the bread slices and tear them into small pieces.
* Take one cup sized microwave bowl and arrange the bread pieces in a single layer. Try to fit as many pieces as you can at the bottom of the bowl so that there are no gaps and no overlapping.
* Sprinkle about 2 tbsp. of dates and other nuts used, uniformly over the bread slices.
* Repeat the bread and nut layers one more time.
* Add sugar to milk and stir to dissolve. Next add custard powder and whisk until lump free. Pour half of the milk mixture over the bread and nut layers and let it sit for 2 minutes.
* Take another one cup sized microwave safe bowl and repeat the above steps with the remaining ingredients.
* Microwave each bowl for 5 minutes and serve immediately.

This is my entry to
1. Blogging marathon #58
 
2. Srivalli's Kids' Delight event, hosted by Kalyani this month under the theme 'Cooking with Whole Grains'.

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Tueseday 'Treats' ~ Banana - Date - Walnut Cupcakes

These cupcakes even without any frosting are really a treat. They come out soft and moist every time. I have tried them a few times before, coming up with slight modifications each time and have enjoyed them all. These eggless, butterless cupcakes can be easily converted into vegan ones by substituting the milk by soy / almond milk and subbing the sugar with a vegan version. The dates added here can be omitted in case if you don't have them on hand but I highly recommend them for the little bursts of sweetness they add, while biting into these cupcakes.
 

Recipe adapted from Cook's Hideout
Ingredients: (yield 12 medium sized ones)
3/4 cup whole wheat flour
1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup sugar
2/3 cup milk (Soy / Almond milk for vegan version.)
1/3 cup oil
1 tsp. vanilla extract
1/2 cup mashed bananas (I used over-ripened 2 medium sized bananas)
10 roughly chopped soft dates
1/4 cup walnuts, coarsely chopped

Method:
* Preheat oven to 350 deg F / 175 deg C. Line the muffin pan with paper cups. (I use paper liners even for my silicone muffin tray since it is easy to serve.)
* Sift together flours, salt, baking soda and baking powder into a mixing bowl. Add sugar to the same bowl and keep it aside.
* Add milk, oil, vanilla and mashed bananas to another bowl and mix well.
* Now add the wet ingredients to the dry ingredients bowl and gently combine until mixed. Finally add dates and walnuts and give a stir.
* Fill each muffin cup up to 2/3rd and place the pan in the oven.
* Reduce the oven temperature to 325 deg F / 160 deg C and bake for 20 - 25 minutes or until a toothpick inserted at the center comes out clean.
 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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An InLinkz Link-up

Cheese Stuffed Dates

 
While planning for last month's 'global food' based blogging marathon, I realized that stuffed dates are a popular treat in the Arab world. They can range from a simple stuffing like coconut or sesame seeds to these party worthy cheese filled ones. The sweetened cheese filling here is flavored with cardamom / rose water / orange blossom water, strongly reflecting the Arabic influences. The stuffed dates are then garnished with nuts. These stuffed dates would be an yummy treat for kids and adults alike.

Ingredients:
Soft, pitted Dates
Cream Cheese / Ricotta Cheese / Freshly made Chena
Powdered sugar to taste
Cardamom powder for flavor
Pistachios to decorate

Method:
* Make a small lengthwise incision on one side of each date using a small knife and keep them aside. (If using pitted dates, remove the pits.)
* Combine cheese, sugar and cardamom in a small bowl.
* Fill each date with about 1 tsp (or sufficient) cheese mixture.
* Garnish with sliced pistachios or press a pistachio on each date.

Notes:
1. One tbsp. cheese would fill 3 - 4 dates. Skim cheese can be used.
2. I garnished with some orange zest too and I think that flavor is too overpowering and only a little cardamom would suffice for the flavor. Even rose water / orange blossom water can be substituted for cardamom. 

This is going to be my contribution to 
1. Blogging Marathon #45
2. Kids' Delight - Potluck Party.

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Q for Qatar ~ Al Rangina

Event: BM #44, Around the world (A - Z Series)

Choice of Country: The State of Qatar

Capital City: Doha

Official Language: Arabic

Qatar is the only nation on planet which starts with the alphabet 'Q' and obviously my choice for today in this culinary marathon. I am going with a simple and yet an interesting and delicious dessert, al rangina. It is basically dates in a flavorful cinnamon butter sauce. This eye-catchy platter of al rangina takes hardly 10 minutes to prepare. And before I proceed to the recipe, here are some interesting facts about this peninsula.

Some tidbits about Qatar:

* Qatar is a sovereign Arab country located in Western Asia and it's sole land border is with Saudi Arabia.
* Qatar is the world's richest country per capita and has the world's third largest natural gas reserves and oil reserves in excess of 25 billion barrels.  
* Qatar has been ruled by the Al Thani family since the mid-19th century and Emir has the final say in all matters. Criticizing Emir in media is illegal.  
* Qatar's semi-elected consultative assembly called Majlis al Shura has very limited legislative authority. There is no independent legislature and political parties are forbidden.  
* Before the discovery of oil, the economy depended mainly on fishing and pearl hunting. It's capital, Doha was originally a fishing village.  
* Muslims are not allowed to consume alcohol in Qatar and if they get caught doing so, will be punished by flogging. Adultery also meets the same punishment.
 * Al Jazeera Media Network is funded by the ruling family of Qatar and it's head quarters is located in Doha.  
* Tourists have to dress modestly.  
* The work week runs from Sunday through Thursday. 

Culinary Tidbits:  
* Qatar's cuisine has been influenced by close links to Iran and India and Muslim dietary conventions.  
* Muslims generally refrain from eating pork and drinking alcohol, and neither is served publicly.  
* Traditional cuisine is based around seafood and native varieties of dates. Sour apples, almonds and dates are considered delicacies.
* Some of the popular dishes are burghul pilaf, baba ghanoush, tabbouleh and mashboush while desserts are harees, umm ali, mehalabiya and esh asaraya.
* Coffee is the loved beverage and the Qatari version goes by the name 'Qahwa Helw'. This sweet coffee is a delightful concoction of saffron, cardamon, orange and sugar and is served on special occasions and by the elite.
* Qataris, especially women, are reluctant to eat in public places 
(Source: Several online sites)

   
This is one simple dessert that I thoroughly enjoyed making and consuming. I was initially like who would eat dates in a sauce when I learnt about the recipe. Then I began to wonder that something must be in it if it is popular among the Arab countries like Qatar and Saudi Arabia. I thought of trying a small portion to test and was really glad that I did. The sauce is the real hero of this recipe and tastes really wonderful. I recalled something when I tasted the sauce and couldn't figure it out what until my husband pointed it out that it was almost like the ragi huri hittu. He was right about the taste, albeit it was richer in flavor because of all the butter and cinnamon that goes into it. I loved the base sauce so much that I am planning to prepare a thicker sauce next time and going to use it in another dish. 

Ingredients:
1/4 lb pitted dates (18 - 20 dates)
3 to 4 tbsp. butter
2.5 to 3 tbsp. all purpose flour
1/2 tsp. ground cinnamon
1 tbsp. icing sugar

Method:
* Arrange the dates on a plate you are going to use to serve.
 
* Melt the butter in a sauce pan.

* Add flour and cinnamon to the butter. Whisk well and cook the mixture until a thick sauce is formed.

* I cooked for about 6 to 7 minutes and added cinnamon at the final stages of the cooking. Most of the online recipes mention to cook for 3 to 4 minutes but I cooked it longer to make sure that the flour is cooked well.
I forgot to take the pictures while it was cooking and this is what it looked like when it was warm. And please don't be tempted to add extra flour while cooking if the sauce appears thin since it thickens once it cools down.
 
* Pour the cooked cinnamon-butter sauce over the dates evenly.

 
 * Once it cools down, dust with icing sugar as much as needed and serve.

 

An InLinkz Link-up

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Dates and Nut Laddu

Now these dates and nut laddus are my kind of dish. Simple, quick and easy to put together on a festival day like Diwali or Raksha bandhan. They can be prepared in less than 15 minutes. Dates add a sweet base and there is no need for other sweeteners in this dish. Use soft, pitted variety dates and add any variety of nuts you have on hand. All nuts are delicious anyway and healthy when eaten in moderation. Feel free to add or omit any of the nuts from the below given list to customize. If you are feeling lazier, omit the dates frying step as well and directly grind the dates.

Ingredients: (Makes around 10 laddus)

1 cup mixed nuts  (I used a handful of each - walnuts, almonds, pistachios and cashews.)
1 cup pitted, soft dates (about 2 dozen)
1 tsp ghee

Method:
* Toast each variety of the nuts individually in a pan until they turn crisp. Let them cool and grind coarsely.
* Finely chop the dates.
* Heat ghee in a pan and add the chopped dates. Saute them for 2 - 3 minutes, pressing down the date pieces with the back of the spoon so that the dates turn into a pulp. Add the ground nuts to the pan, mix well and turn off the stove.
* Transfer the mixture onto a plate and when it is warm, make laddus of desired size. If the mixture is sticky and hard to shape the laddus, grease your palms and try.
* For a variation, the laddus can be rolled in dessicated coconut or sesame seeds as well.

These go to BM #43 under "Festival Special Theme". Check here to learn what other dishes are being cooked during this marathon.

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Peanut - Roasted Chickpeas Powder & Carrot - Raisin - Dates Halwa

I am back again with another edition of BM after a relaxed hibernation. I had to take a forced break due to unforeseen reasons after last BM and hence there have been no updates since then. There is going to be some action, at least for the next two weeks because of the marathon. :)
My theme for this week is going to be accompaniments where chutneys, spice powders and dry sautes are allowed. The first one in the series is going to be this simple, versatile and flavorful powder prepared using toasted peanuts and roasted chickpeas / dalia.  These are some of the ways how this delicious podi is used in my kitchen.
1. Sprinkle some ghee and eat it with rice or breakfast dishes such as upma.
2. Adding to vegetable sautes at the final stages of cooking. Or can be used as stuffing for eggplants or other stuffed vegetable preparations.
3. Adding to puffed rice upma at the final stages of cooking for extra flavor.
4. One more idea is to add water to the powder to bring it to chutney consistency and add some mustard seeds - curry leaves tadka. This instant chutney works as a great substitute for the regular version chutney during power cuts.

Ingredients:
1/2 cup peanuts
1/2 cup dalia / roasted chickpeas
1/2 cup grated, dry coconut
12 red, dried chillies
Salt to taste

Method:
Toast the peanuts on low flame, until they turn golden brown. Add red chillies and fry for a minute. Turn off the stove and let cool the peanuts. Skin the peanuts (and this step is optional).
Grind all the ingredients together finely / coarsely and store it in an airtight container.

Check what other marathoners are cooking during BM#15.

Microwave Carrot - Raisin - Dates Halwa:

This microwave version, sugar free yummy halwa is my entry for this month's Magic Mingle with "Carrot and Raisins" theme.

Ingredients:
2 cups grated carrot
1 cup pitted dates
1/2 cup raisins
1 cup milk or as needed to grind the dry fruits
A pinch of cardamom powder
Nuts to garnish

Method:
Grind dates and raisins to a fine puree adding milk.
Combine carrot and ground puree in a microwave safe bowl. Cook in the microwave, stirring in between until it comes together, about 12 -1 5 minutes. Add cardamom at the final stage of cooking and mix well.
Garnish with nuts before serving.



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Dates - Almond Laddu

These are absolutely my favorite and I can't stop popping them if they are around me. Apart for neivedyam, I prepare them for quick snacking. I should say these are my kind of laddus - quick and simple. It is "no cook" version and done under a couple of minutes. Also there is no particular recipe to follow. Dates and almonds can be used in whatever proportion one prefers. If preferred, jaggery and cardamom can be added as well.

Ingredients: (Makes about 8)
1 cup pitted dates (about 20)
3/4 cup almond meal (or grind almonds)
1/4 cup sweetened coconut flakes (optional)

Method:
Pulse all the ingredients together in a food processor until a coarse mixture is formed. Divide the mixture into 8 equal portions and shape them into laddus.

Check out the blogging Marathon page for the other Blogging Marathoners doing BM#

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Kharjoora Payasa / Dates - Coconut Kheer

Sometimes it is hard to convey the deliciousness of a dish or it's rich flavor through an image. That's what happened to me while trying to capture this dates kheer last week and I finally gave up. I was trying to add some color to the pale brown, yummy kheer by adding toasted raisins and cashews in the form of garnish and everything except a couple sank to the bottom of the glass leaving back traces of ghee at the surface.
Here is a very delectable and simple kheer as my Day 6 entry for blogging marathon #12. The dates are cooked in coconut milk instead of the regular milk and the kheer stands apart for this reason. It makes it more rich and flavorful. If you have coconut milk ready, the kheer can be prepared in a jiffy. This can be prepared with regular milk too but once you taste the coconut milk version, you would not want to try the former one. For a true, authentic version go with homemade coconut milk instead of store bought ones.

Other coconut milk kheers posted earlier -
Godhi Nucchina Payasa / Cracked Wheat Kheer
Ananas Payasa / Pineapple Kheer

Ingredients:
1/2 cup Pitted dates
1/4 cup Jaggery
About 1.5 cup - 2 cups Coconut milk
1/2 tsp Cardamom powder
Ghee toasted Cashews to garnish

Method:
Puree the dates. Add coconut milk as needed and jaggery to the dates puree. Bring the mixture to a boil. Add cardamom powder and toasted cashews and turn off the stove.
Serve warm or chilled.
Check out here to know what my fellow marathoners have come up with during this marathon.

This goes to Raven's CEDD event guesthosted by me.

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Blogging Marathon Day 7 ~ Papdi Chaat / Papri Chaat

I have never continuously posted for a week in my four years of blogging. I go by my own slow pace and usually post around 1-3 dishes per week depending upon my moods and what I cook. There were times when I didn't post for months either because of a valid reason or due to sheer lethargy. This was indeed a mini marathon for me. Apart from a couple of recipes that were in my drafts, I cooked the rest this week during the marathon. I prefer, prepare and post simple and quick food most of the time and this marathon was no exception.
I started this blog to record our family recipes four years ago and mostly know the Indian food bloggers who had been already blogging (and sadly some who no longer are blogging) by then and those who started around the same time as me. Now there are a myriad number of talented bloggers out there that it is hard to keep track of everyone. The "Blogs I follow" list on the sidebar of my blog needs an update real badly. Thanks to Srivalli, this marathon gave me a small opportunity to connect with a few such bloggers and hopefully our relation continues in the future. :)
Now moving on to the last post of this blogging marathon, I am left with the street food theme and I am going with papdi chaat. Chaats are a family favorite and even the little finicky one at home loves it because she gets to choose the toppings of her liking. She enjoyed it with a sense of pride yesterday for being able to create her own chaat and of course, it was a onion-green chutney free version.
Like the rest of the chaat family, papdi chat is also full of flavorful layers and as the name suggests, papdi / papri is the main ingredient.
Most of the chaats have a common theme when it comes to the ingredients. The green chutney, the sweet date chutney, sev, cooked garbanzo beans, chopped onion, tomato & cilantro, yogurt are the very basic and common ingredients found in most of the chaats. If you have them ready, assume that the significant part of the job is done. The chutneys can be done ahead and refrigerated. Garbanzo beans can be cooked in a large quantity and stored in a freezer in small portions for later use. Similarly sevs, papdis can be prepared in advance and stored in airtight containers. And if you don't find time to do everything from scratch, there is always the option to buy at stores. Chutneys, sev, papdis are available at Indian grocers and canned chickpeas/yogurt box serve the purpose. If you go by the store option, then all you have to do in this particular recipe is boiling potato cubes in a microwave, chopping the veggies, assembling the ingredients and enjoying a bowlful of flavorful chat.

What you need for this chat:
Papris / Papdis (See the recipe below.)
Sev (Recipe found here.)
Green chutney
Sweet chutney
Boiled potato cubes
Cooked garbanzo beans
Sweetened / Plain yogurt
Finely minced onion, tomato and cilantro
Chat masala for garnish (optional)

Note: I had not noted down the quantities for the chutneys and so will post the recipes next time.

Papdi / Papri Recipe:
Ingredients: (Makes about 3 dozen)
2 cups all purpose flour / maida
Salt to taste
4 tsp hot oil
Oil to fry the papdis

1. Combine the first three ingredients in a mixing bowl. Add enough water to form firm dough. If not using immediately, cover the dough.
2. Pinch off a lime sized portion and shape it into a ball. Roll it out thinly like you do for rotis, dusting with flour if necessary. Prick the rolled out dough with a fork randomly to avoid papris puffing up while frying. I rolled out a big roti and cut out small circles of about 1&1/2 inches diameter.
3. Heat enough oil for deep frying in a kadai / deep pan. When the oil is hot enough, let the stove setting be at low. Drop the dough circles into oil and fry them till they turn light golden brown on both sides. Drain them on absorbent paper towels.
4. Cool and store them in an air tight container.

Assembling the papdi chaat:

Though the chaat is conveniently eaten in a bowl, I have arranged them on a tray just to have a better look at the various layers of flavors that go into this. Also I have added the toppings in smaller quantities for photographic purposes. Be generous while serving. :))

Take a wide and deep serving bowl / plate. Place 4-5 papdis, layer each papdi with boiled potato cubes and boiled chickpeas. Next go the chutneys. Sprinkle chopped onion and tomato. Spoon sweetened yogurt. Finally finish off with sev and coriander leaves. Garnish with some chat masala if you prefer. Repeat the layers if you wish. :)

The recipes I posted in this blogging marathon under "Special Choice" theme are

1. Sweet recipe - Oats - Coconut Laddu

2. Book marked recipe - Kalkandu Sadam

3. Rice recipe - Menthya Rice

4. Kid friendly dish - The all American Mac n Cheese

5. Starters - Guilt FreeTomato Soup

6. Regional Special: Dosavakaaya 

I am sending this over to Srivalli's Kid's Delight - Street Food event.

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Trials & Triumphs - Eggless Date Cake

I prefer a piece of simple, basic cake now and then. However, I believe visually stunning and elaborately made up cakes are pretentious and are here to ruin our diet plans, if at all we have them. :) Somehow, my appetite literally dies down when a calorie-laden cake is offered. Needless to say, I therefore bake pretty basic cakes. I mark down such cake recipes whenever I find them, especially the egg less ones. 
Shilpa's 'Eggless Date Cake' happens to come under this category and this delicious cake has been baked several times with great success at my home. The texture and the taste are just perfect. It is such a fool proof recipe that it is hard to mess up and this particular cake has been a hit in our family. So far, among the 'tried and tested recipes' from other virtual kitchens, this one tops.
I usually cut down the quantities of sugar and fat by more than half from the original recipe but it turns out excellent in spite of that.

Ingredients: (For 12 cupcakes)
Dates - 18
Milk - 3/4 cup
Sugar -  5 -6 Tbsp
All purpose flour / Maida - 1 cup
Baking Soda - 1 tsp
Ghee / Melted butter / Oil - 4 Tbsp (I always use ghee.)

Any chopped nuts can also be added. I have tried this cake with almonds / cashews / walnuts.
I always use pitted dates. If using the softer ones, I ground them directly. If the dates are a little harder, I microwave them with little water for about five minutes for easy grinding. 
I have always baked this cake in a muffin pan instead of a cake pan for individual servings. The above ingredients make a dozen cupcakes.

Baking:
* Preheat the oven at 350F.
* Sieve together flour and baking soda.
* Grind the dates and sugar to a smooth paste adding milk. Add ghee and mix.
* Add the flour mixture slowly to the ground paste and mix well.
* Pour the batter into a greased cake pan and bake. If using the muffin pan, divide the batter equally among the muffin cups. Pour the batter only halfway through so that that there is place for the cupcakes to raise.
 * Bake for 35-40 minutes or till a toothpick inserted in the center comes out clean.
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Almond Flavored Dates - Banana Milkshake

Milk shakes are a smart way to incorporate the fruits and milk in our diet and also to finish off those leftover fruits begging for our mercy. :) This rich, flavorful milkshake serves good as part of a breakfast on a hot summer day or as a nutritious, afterschool snack for the kids. I prepared this yummy drink to get rid off those last two bananas I had sitting on the hanger adorning my kitchen table for several days. The following recipe can be altered adding any extra fruits / nuts / dry fruits.

• Blend together 1 medium - large sized banana +10 pitted dates + 1 cup milk + 1 - 2 Tbsp badam mix, until the dates are almost pureed.
• You will end up with two servings of a creamy, delicious almond flavored milkshake.

Note:
1. We like thicker milkershakes but the milk quantity can be increased by 1/2 cup in the above recipe.
2. Use the almond / badam mix powders (used to prepare badam milk) sold by Indian grocers. I use MTR brand almond mix powder.
3. No extra sweetener is needed. Sweetness from the dates & almond mix powder is sufficient.

This goes to 
1. Jihva - Breakfast guest hosted by me & Indira being behind Jihva.
2. Divya's Sunday Snacks - Healthy Snacks
3. Madhuri's 'Serve me some - Juices, Shakes, Smoothies'.

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