I always tried to cook everything from scratch at home. Never used to visit hotels, restaurants often, Baking became an obsession only after coming to UK.
Baking has brought me into lot of things I am learning – Come to think of it I should say people living in those climates need those particular kinds of diet I suppose, which is good for that kind of living environment, every country has its own Original recipes suitable to the climate probably, Ancestors might have thought and cooked food the way it was provided by the nature to them may be.
Only now we have changed to fast food and take aways always, for a fast life, sometimes a lazy life, that we don’t want to do anything from scratch and try to take short cuts….
These food blogs and cookery shows have changed a lot of things in our outlook of healthy eating I think I love Jamie oliver’s show, he is really trying hard to change the food habits of our future generation.
May be in India we don’t get to see people doing lot of take always as for lots of reasons, basically living in a joint family where you have people helping in everybody’s day to day living, having house hold help (maids), too many channels show casing about good food and healthy eating, lot of cookery shows, trying to get best out of everything even from waste ( I mean to say for example like using peels of vegetables etc..,!), sometimes we get people come and cook for us !, that’s even better right ? I think its totally the social set up I suppose.
If we ate 2 to 3 days continuously in hotels or restaurants my parents would get upset and complain that we are consuming lot of soda, which is not good for health, they even said, people in hotels and take aways add BP,BS and loads of oil to make it much more tastier and for longer shelf life which is no good!, I was brought up with these concepts every day, Now I get confused and it concerns me, when I bake.
Once, long before my Hubby came home and said that they have banned using of Baking soda in cooking in his office canteen as it is bad for health, and causing health concerns for its employees!. Any way as always It is said in the end minimal use of anything and everything in consumption is not a big cause of concern I suppose.
Well, what ever I have said here is merely my thoughts, I am not offending anybody’s food habits or cooking habits in particular.., so please don’t take it in any wrong sense.
Sorry I don’t know why I went away from the topic of baking these goodies!, I started with my cupcakes and drifted somewhere else!, well, coming back to this recipe, One day when I was googling about something I got hooked to this recipe.., well, you definitely would know why if you are a Indian by origin.., It’s the spices of course.
I have come to know by googling and from books that lot of persian cuisine use spices just like us, or should I say we started using from them, as they came to India too…, anyway I am not deep into this subject again, as I am not an authority on these lines.. :).
I fell for this recipe completely.., Azita says this recipe takes its name after the city of Yazd, the capital city of Yazd province in central Iran.
This cup cake is so delicious in flavour you will fall for it, My daughter having one bite said it tastes something she knows, she kept telling me it’s that sweet you make mum, I kept thinking too and suddenly it flashed – the round golden brown balls – Yup its tastes like Gulab Jamoons! only baked version!
She has adapted this recipe from a cook book by M.R.Ghanoonparvar’s ”Colucheh Yazdi” recipe in his first cookbook Persian Cuisine : Traditional, Regional and Modern foods, check out this link if you are interested.
I found an other website showcasing the same recipe but she has adapted from an other book by Najmieh Batmanglij from his cook book New food of Life: Ancient Persian and Modern Iranian cooking and Ceremonies.
Once I got the recipe, I have to tweek it to my liking so I had to make it eggless, but I halved the recipe, that’s all I did.. changed it into a Eggless cup cake.., I have already made it many a times and taken it with me to friends and family who fell for this lovely cake..
EGGLESS YAZDI CUP CAKES
1 Cup All Purpose flour/Maida
1/4 Cup Rice Flour
3/4th Cup Sugar
1/2 Cup Plain Yogurt
1/4 Cup + 2 tbsp of Unsalted melted butter
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Cardamom powder
1 tbsp Rose water
1/4 tsp Vanilla essence
2 tbsp finely chopped Pistachios
2 Eggs (optional – I just omitted)
Preheat heat the oven to 180 degrees/Gas Mark 4/350 d Fahrenheit.
Mix all the dry ingredients together, plain flour, Rice flour, Baking powder, Baking soda, powdered Cardamom and sieve them together at least twice
Then in a large bowl take the wet Ingredients together….
First of all take Sugar and a bit warm melted butter to this add vanilla essence, Rose water and beat it together the sugar dissolves (do not worry if not completely) for 2 minutes then add the yogurt mix well together with one tbsp of chopped pistachios and immediately add your sieved dry ingredients to it in batches.
Sometimes the butter might start to harden up may be because of the cold temperature here, so that’s why I said to add yogurt in the end and then the sieved flour immediately in two or three batches as the quantity is very small it won’t take too many batches, don’t try mix too much, mix in circles and blend it in with no lumps.
Line cupcake trays and cupcake liners and spoon the mixture into them, fill them 3/4th and bake in the oven for 20-25 minutes or when a tooth pick inserted comes out clean
These cup cakes need not be frosted as they are lovely just as they are…
You can add 2 Eggs with the above said recipe to make this cup cake with eggs.
The cake turned out perfectly with lots of flavours in it and as you can see it was soft and moist, it would crumble quickly if left for long (may be 2 days).