Today was Pa’s Bday – And hence an elaborate meal. Nice guy Pa is – so I had to go the extra mile for Him.
All of the things I served today have already been posted by Me earlier. The only exception is the mini bundt cake – recipe below. It was a matter of bringing a few things together keeping in mind that he does not like chili or too much spice in the food. And hence slight modifications to every dish.
Menu –
- Agave nectar & mild tandoori flavored Baby back ribs. Served with a side of red onions washed in salt n lemon.
- Mughlai Chicken – toned down using extra cream. Served with soft nan with dash of butter.
- Sautéed potatoes with caramelized onions.
- Caprice salad.
- Chocolate mini bundt cakes.
The wine for the day was the 2010 Chimney Rock Cabernet Sauvignon – an exceptional wine with full body & spicy notes.
Thought for the day – Agave nectar for ribs & cream for chicken can serve as perfect additives to tone down the spices.
As always – Love is the most important ingredient.
Chocolate Mini Bundts –
Ingredients –
4 large eggs
1 tsp each of baking soda, pure vanilla & salt
½ cup each of plain Greek yogurt, dark chocolate chips & whole milk
2 ½ cups all-purpose flour
½ unsweetened cocoa powder
2 sticks unsalted butter
1 ½ cups sugar
Recipe –
- Preheat the oven to 325F. Spray the wells of the mini bundt pans with non-stick baking spray. Ensure no drip.
- Whisk baking soda, flour, cocoa and salt in a bowl. Mix milk and yogurt in another bowl. Keep aside.
- Using a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs & add vanilla.
- Add the flower mixture, alternating with the milk mixture until it is all combined. Vary speed of mixer as needed. Fold in the chocolate chips with a rubber spatula.
- Spoon the batter into your bans. Bake until a cake tester comes out clean. Approx. 30 to 35 minutes depending on the bundt size.
- Let cool. Feel free to use add ONs – I use chocolate ganache & raspberries as a tart counterpart.
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