The 'Whittle the Middle' Chocolate Cake

For those of you who have been reading me (not that I’m claiming to be a superstar blogger in any case!)  Know that I have also been battling with some sort of weighty issues on and off. Whenever the anxiety gets better of me, I resort to diet, and on good days stick to what I do best- cook and eat.  

For the uninitiated, I’ll let you know what the problem is - there’s this bong waistline sticking to me in its all glorified version for as long as I know myself. Now bong waistline is definitely not any other undistinguished thick waist you need to cry aloud about. It’s different.  It’s the ambrosial factors that contribute to its making. Think Rosogollas, Think Bhapa Mishti doi or even a plain jane Luchi can claim its share of fame in the making of a bong waist.

I said enough is enough, I give up the luxuries of a bong treat in an attempt to Un-bong the adage clinging to my cleavage. However the sweet tooth refuses to leave and the low carb sweet less avatar of me is least appealing especially to the onlookers or people on the receiving end of phone line (god save the souls of cold calling sales staff of Australia!).

 Heck! A bit of browsing and some scanning of the kitchen pantry post office and daycare pickup hours led me to this wonderful creation. Perfect for on its way-to-whittle the bong belly phase of my life. 

I’m not a claim to fame photographer and lil S’s patience came to a screeching halt as soon as the freshly baked , still warm from the oven ooey gooey chocolate cake was dusted with sugar. Need I say more on why I have only one lame picture sitting here?

Time to know what went into its making, its adapted from the iFood recipe : 

The 'whittle the middle' Chocolate Cake:

Ingredients 

2 large eggs

3/4 cup applesauce/or any fruit puree/pumpkin puree  which you may have at hand

1/2 cup milk

1/2 cup honey

1 tsp pure vanilla extract

2 cups whole wheat flour (atta)

1/4 cup cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Directions

Preheat oven to 350 degrees and grease your baking tray. 

In a bowl, whisk all the liquids including eggs.

In another medium bowl, mix the dry bits now carefully add the dry to the wet. Only mix til its non- lumpy .

Transfer to the baking dish. This is a moist and sticky cake, so a springform works best. You can also try a regular baking dish with a butter paper lined base

Bake 40-45 mins at 180, till a toothpick comes clean.

Skip the ganache or icing if you too dream skinny (like me:))

Got Guilt Mommy? Pause.Have some Chocolate Truffles.

Yesterday I got a frantic call from a friend; her toddler is my daughter’s classmate at the playgroup.  We all met up at the time of admission and bonded well while our kids were adjusting to the new school environs.

Now If I have to sum up the purpose of the call in a word then I’d call it GUILT. C’mon let’s admit which one of us has not faced it, especially the working moms. Gosh we are smothered with it.

Going back to her call –This friend of mine quit work when she had a baby and now (after a good two and a half years later) thinking of joining the workforce back. That’s HUGEE, so I congratulated her and then I hear her whimpered voice, asking if she is making the right decision. She wanted to know if the daycare my daughter goes, is good enough for her child too. Will they love her and feed her milk the way she is used to having at home. I wish I could answer  a loud Yes, but I guess no establishment in the world can replace the mommy care. Right? I wish I could sum up my experiences in one single phone call and somehow explain that inspite of all odds it’s still all right to go back to work.

I have experienced it first-hand that being a working mom of a young kid is the hardest thing ever. I wish I could convince this harried and hesitant mom who is being so hard on herself that it’s all going to be okay, and that someday we would laugh about it all, even the tough days. There are no yardsticks  and no measuring tape …just like there is NO perfect mother . We are one of those moms who come home late. We work really hard, and like everyone else come home to put away the scattered toys and cook the family favorite and inspite of all odds we will read that bedtime story  and kiss the bruises goodbye. We will sometimes wear an unmatched earrings or an un-ironed shirt to work, just to trade off that time for baking every little ones favorite chocolate balls.  

Now scoot mom. Enjoy the mommy time. Bake this with your little one and bite. Since our world is so covered with guilt , at least these chocolate truffles make you forget abstinence and denial for once. And I promise that these Chocolate Truffles have half the calories and 75 percent less fat compared to regular truffles. Hallejullah!

Guilt Free Chocolate Truffles 

Ingredients

½ can black beans- rinsed and drained

1 mashed banana

1/2 cup cocoa powder 

1/2 cup mixed nuts

3 tbsp honey

½ cup brown sugar

1/4 cup white flour 

2 tbs chia seeds (optional)

To Coat

2 tbsp cocoa and 1tbs powdered sugar.

Method

Combine all ingredients in preferably a processor and give it a whirr till it forms a smooth dough. The dough will be moist and sticky so chill it for a few hours before forming the balls. 

Once its chilled, roll it into small balls and generously dust  the balls in cocoa powder and refined sugar mixture.  Freeze for a firmer truffle. Enjoy!

Weight Watching with Sabu'r Paayesh/Tapioca Pudding with Mangoes

I have a confession to make.

I have a serious problem. Seasonal ? yes, you can say that.

The season is SPRING. It’s upon me, and of course, I have to look the part. So I started this week by ceremoniously showing some sun to all my pretty, girlie, flowery and short wearable’s, which had been put away for the winter and stacked them back into my regular wardrobe. With only a step short of stepping into them and hop scotching my way into the market, with a bright tote dangling from my shoulder…I realized that the’ only step’  is the pigheaded winter weight.

It’s not that I did not try (err shedding it) before pouring it all out here. I religiously clicked on ALL the health newsletters that popped into my mailbox , with their eye catching headers ranging anything from ‘be bikini ready in 10 days’ to ‘get ready for the summer shorts’, but somehow all this reading up did nothing for my winter waistline. 

I was about to try the detox juice diet for the navratras , started and gave it up by the evening. I convinced myself that I’m a mother and need more calories than Miranda Kerr to sustain herself. Low carb makes me feel dizzy and high protein plays with my entire digestive system (how else could I delicately frame pukish).

If by now you are thinking about shaking the booty, you are right. Gym’s a great option for people my shape.  So finally ,today I  rubbed clean my dusty membership card along with chiding my willpower and  decided to run a few kilometers on the treadmill. After huffing and puffing for a few minutes I felt that my legs have started resembling toothpicks, and I needed some food. I started thinking of all the healthy post workout meals and rushed to the attached food court. There the salad looked stale and way too less for the growling stomach .

I return home (in a listless state!) to a cup full of soaked tapioca seeds and some mangoes in my refrigerator. Fully aware that my spring wardrobe is still waiting.I turn on my thinking cap.What do I do with my oh-so healthy tapioca and fruits , in a precarious self-induced fasting mode? Of course turn it to a feast.

The delicious part is that Sabu'r Paayesh or Tapioca Pudding with Mangoes is the best post workout meal one can have, high on carbs with added nutrients in the form of mango; it almost makes it feel like a plate of warm yellow gold. It’s great for kids and is a go-to meal during the fasting days. I'm so In love with this new mango infusion.

Sabu'r Paayesh/Tapioca Pudding with Mangoes

Ingredients:

1/4 cup tapioca/Sabu/sabudana
1 cup hot water
1 large fresh mangoes ( cut to bite size pieces)
1 large mango puree
3 cups milk (you can substitute with coconut, soy  or almond milk)
Sugar to taste (I substituted with 2 tbsp splenda)

Method:
Soak the tapioca/sabudana in hot water for an hour. One they are swollen and springy in texture, wash then with running cold water and set aside.

Heat the milk till its reduced to 11/2 cups, now add the tapioca, and mix well. Add sugar and cook till its of a desired consistency. Add the mango puree and let it cool. Refrigerate for a few hours and serve chilled, topped with a few slices of mangoes.

You can also serve in a glass by  adding one scoop of cooked tapioca in milk , then add a scoop of mango puree in glass and serve..

A Busy Cooks Guide to - Chanar Paayesh (Bengali Style Cottage Cheese and Milk Pudding)

Today I was chatting up with an old friend after a long time.

He casually asked me “how are you? “ and then added a disclaimer – “tell me something other than “I’m very very busy, but life’s good”.

I almost died. I mean that’s true of course, but how come I never realized that this is what I've been telling almost everyone who do mean a lot to me, just that I don't just have the time for a leisurely chat. This sounds such a push off statement, and I have been maintaining this frenzy pace for god knows how many years now. No wonder there are just a handful of folks I can chat with – when I have the luxury of TIME.

Shame on me – and with my head hung low I decide on a few new rules to make peace with this marathon schedule of my daily life. Say no to those who deserve to hear NO and embrace those who are a part of life. Cook the beautiful  family favorite dessert and learn to take a break to be able to savor it. Dump the soap for a walk in the park and fill the day with peals of laughter.

Having downloaded all my morose memoirs unkindly on you, I think you deserve a treat from me for listening through. Yes, this happens to be my slow down dessert – don’t I deserve a little Pat-on-the-back for being nice this one time?!

Chanar Paayesh (Bengali Style Cottage Cheese and Milk Pudding)

Ingredients for Chanar Paayesh:

Homemade cottage cheese / ricotta cheese- 1 cup. (the steps of making this are listed below)
1 liter full fat Milk
1/ 2 cup Condensed Milk
4 tbsp Sugar
A few nuts for the garnish
1/2 tsp powdered green cardamom

Method:

Reduce the full fat 1 liter milk in a heave bottomed pan, and lower the flame when it reduces to half. Now add the condensed milk and keep stirring till it reaches the desired thickness.

Once done add in the chana or the cottage cheese gently and one teaspoon at a time. Keep stirring constantly.  Just remember that there should be enough liquid as the chana/cottage cheese will soak up a lot of the liquid once refrigerated. The consistency of the Chanar Paayesh should not be runny or dry. So adjust the milk accordingly.

Once done, sprinkle pounded powdered green cardamom and mix.

Cool the Chanar Paayesh and top it with slivered nuts and serve

If making a cup of cottage Cheese or Chana from scratch
Heat one liter milk in a deep bottomed vessel. Once it starts to boil pour in 2 tbsp of lemon juice. Reduce the flame to low and stir gently. The milk will curdle and the greenish whey will separate. Wash under the running cold water  and now strain the cheese and tie in a clean cotton cloth to strain the liquid.

I’ll leave you with the words of Osamu Nakamura, an amazing cook and traveler: “Doing nothing all day — it’s difficult at first.  Being busy is a habit, and a hard one to break.”