Mini Caramel Fudge Tarts

I miss having Cone ice-creams.Not the waffle cone and definitely not the Cornetto ones but the simple cone ice cream with even simple(but delicious)ice-creams.There was a place in Adyar where we went specifically to buy the plain cone filled with rich,delicious chocolate ice-cream.I'd be lying if I say I wasn't devastated when once I ordered,the owner gave me a Kwality brochure to choose from since they stopped the cone ice-cream altogether for lack of customers.

Same case with bakeries.Gone are the days when you could choose between simple butter cakes,cupcakes and jam tarts.Now even a local bakery stocks Rosette swirled cupcakes and Fondant covered cakes.Not that I don't like either,but I feel the old world charm has lost.As kids,we used to be spoilt for choice in the Best bakery near our home even when they stocked less than 10 items in all!

So when Maria posted this Mini Caramel Fudge Tarts a while back,it immediately transported me back to my childhood.Caramel tarts were a favorite of mine and my brothers'.We preferred this over the Jam tart and used to eat 2-3 tarts at one go.I planned to make this as soon as possible and the first thing I did after baking this was share the picture with my brother on Whatspp,the closest I can get to sharing it with him:)

Mini Caramel Fudge Tarts
Recipe source - Maria's Menu

Ingredients

For the Tart shells

Plain flour/maida - 1 cup
Powdered sugar - 2 tbsp
Baking powder - a pinch
Salt - a pinch
Butter - 80 gms
Ice cold water - 2-3 tbsp

For the Caramel fudge filling

Sugar - 1/2 cup
Water - 2 tbsp
Butter - 55 gms
Amul Cream - 200 ml
Cashewnut - 1/4 cup,chopped
Almonds - 1/4 cup,chopped

Method

 
Sift/stir together flour,powdered sugar,baking powder and salt.
 
Rub in the butter with your fingertips till the mix resembles breadcrumbs.
Add ice water gradually and form a soft dough.Wrap with cling film and refrigerate for 25 minutes.
 
Mean while start with the filling.In a thick bottomed sauce pan add sugar and water and let it come to a boil.Let the sugar caramelize and turn a dark shade of brown.
 
Remove the pan from fire and add the butter and cream.Stir well and bring it back to fire.Cook on a low flame for 4-5 minutes,do not let it boil.Switch off the flame and let it cool completely.
 
Mix in the chopped nuts and keep aside.
Preheat the oven to 175C.Grease the tart molds with butter.
 
Take the dough from the fridge and divide into equal sized balls.Roll each ball and place into the tart mold.Prick the base all over with a fork.
Bake for 15-20 minutes or till it is slightly brown around the edges of the tart.
 
Remove from the oven and let it cool completely.Remove the tart from the tins.
Fill the cooled tarts with the caramel fudge filling.

Notes

• The same recipe could be used for making tarts to fill with Jam,whipped cream with fruits etc.The recipe makes 12 mini tarts
• While making caramel,make sure you keep a close watch on it as it can go from caramel to burnt within a matter of seconds.
• I added Cashewnuts and Almonds while Maria has added Raisins too,go ahead and add any dry fruits of your choice!
• Do not overwork the dough for tarts.Knead lightly with your fingertips and stop when the dough has come together.Roll the tart dough in between a cling wrap to avoid adding more flour.

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Shahi Gobhi Masala - North Indian Style Cauliflower Curry

There are a few vegetables with which I usually do not play around.Cauliflower is one such.Mostly Manchurian or Kurma is made with Cauliflower and I once even tried making a Biryani out of it!So when I had a big Cauliflower peeping at me every time I opened the fridge,I decided to cook something with it after all.Many ideas popped up and then I made this.

Shahi gravy is a quite popular one when it comes to North Indian curries.Thickened with either a nut-paste or cream,these gravies are nothing short of an indulgence.I've made a Paneer version before and worked around that recipe a bit to make this.

I've chosen to shallow-fry the florets before adding to the gravy,you can deep fry or even boil it before adding to the gravy,choice is yours!Pairs well with rotis as well as a simple Jeera Pulao.

Shahi Gobhi Masala

Ingredients

Cauliflower florets - roughly 2 cups,cleaned
Cornflour - 1 tbsp
Salt and pepper to taste
Ginger garlic paste - 1/2 tsp
Oil - 1 tbsp

For the gravy

Almonds - 12-14
Milk - 1 tbsp
Oil - 1 tbsp
Onion - 1,finely chopped
Ginger garlic paste - 1/2 tsp
Tomato - 2
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Haldi - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Water - 1/2 cup
Garam Masala - 1/2 tsp
Lime juice - 1 tsp
Coriander leaves - 2 tbsp,chopped

Method

 
In a pan mix together cauliflower florets,cornflour,salt and pepper to taste,ginger garlic paste and leave to marinate for 10 minutes.
 
In a non stick kadai add oil and saute the marinated cauliflower for 5-10 minutes or till the florets are cooked,slightly brown in colour and wilted.
 
Mix together badam and milk and make a smooth puree.
 
Puree the tomatoes too and keep aside.
 
In the same kadai add oil and saute onions till golden brown.Mix in the ginger garlic paste and tomato puree and let it cook for 2-3 minutes.
 
Now add the masala powders - red chilly,coriander,haldi and sugar and salt to taste.
 
Add the badam paste and water and let it come to a boil.
 
Mix in the shallow-fried cauliflower florets and let it cook for 5-7 minutes.
Add garam masala,coriander leaves and lime juice.

Serve with roti or rice.

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Peanut Butter-Banana Bread with Chocolate Chips

I have a love-hate relationship with Peanut butter.I might eat it like's there's no tomorrow at times and then get sick of it and wouldn't touch it for a few months.Yeah,that problem.I remember the first time I ate Peanut butter,it was so bad tasting that I swore I'd never touch it even with a barge pole.Then slowly I started liking it(courtesy Sundrop Peanut Butter).No crunchy peanut butter for me,I am from the smooth Pb gang.

It's been a long long time since I baked a batch of Banana bread and overripe bananas in the fruit box were calling my name.Almost empty jar of peanut butter,a handful of chocolate chips and a overripe banana resulted in this delicious loaf.

I love the ease of the recipe,almost one bowl,if you sift the dry ingredients directly into the wet,and such a perfect way to use up those over ripe bananas which otherwise might have gone to the bin.The bread tastes delicious warm and even better as it sits.Moist and moreish with a bite of chocolate chips,ah I am in love with this one.
Peanut Butter-Banana Bread with Chocolate Chips
Recipe source - Brown Eyed Baker

Ingredients

All purpose flour/Maida - 1 cup
Baking soda - little less than 1/2 tsp
Salt - 1/2 tsp
Banana - 1 big,mashed
Creamy Peanut Butter - 1/4 cup
Sugar - 1/2 cup
Buttermilk - 1/4 cup
Oil - 1/8 cup
Egg - 1
Vanilla extract - 1 tsp
Chocolate chips - 1/2 cup

Method

Preheat oven to 180C.Grease and line a loaf pan.

 
In a large bowl, whisk together the flour, baking soda and salt,set aside.

 
In a separate large bowl, whisk together the banana, peanut butter, sugar, buttermilk,
 
oil,egg and vanilla extract[I forgot to add the vanilla!]until smooth.

 
Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake for 45-55 minutes or until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 

Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

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