Cinammon borra

"Borra" is a traditional Bengali dessert item. Yesterday, I want to the Mugg and Bean restaurant and was unimpressed by their "Cinammon balls." After observing how dry theirs was, I thought that I could surely do better and came up with this recipe. In my biased opinion, I think this recipe is what the chefs at Mugg and Bean should be following! 

My Cinammon "Borra" - better than Mugg and Bean

Ingredients: 

• 1 cup buttermilk  
• 1 large egg  
• 2 tbsp apricot jam  
• 180g cake flour  
• 1/2 tbsp salt  
• 1 tsp baking powder  
• 2 tbsp brown sugar  
• 2 tsp shomp (anniseed)  
• 2 tbsp semolina  

Method: 

• Mix all the ingredent throughly to make a nice liquid dough  
• Heat the oil in a karai (frying pan) and drop a spoonful of the batter into the hot oil 
• Fry both sides of the "borra" until brown 

Enjoy with your tea/coffee this festive season with your friends and family. God Bless 

Here are two quotes/words of wisdom which I would like to leave you with: 

Avoid arrogance. 

Take a therapeutic stroll on the beach 

Carrot-Apple-Banana Cake

Ingredients:

•          2 cups of sifted cake flour
•          160ml brown sugar
•          3 eggs
•          ½ cup cooking oil.
•          1 apple
•          1 banana
•          1 cup grated carrot
•          ½ cup chopped nuts
•          20ml mixed spice
•          10 ml cinnamon powder
•          Pinch of salt
•          20ml baking powder

Method:

•          Beat eggs and oil until its light
•          Mix all the dry ingredients in a separate bowl.
•          Peel and grate the apple and finely slice the banana.
•          Mix the apple, banana and carrot with the dry ingredients one at a time.
•          Add the beaten eggs and oil into the mixture.
•          Mix well
•          Grease a round oven-proof tray with oil or greasing-spray.
•          Pour the mixture into the tray evenly using a wooden spoon.
•          Bake at 180°C for 25-30 minutes
•          You can store this in the fridge as long as you first wrap it with aluminum foil before placing in an airtight container.

Why Cinnamon?

Fragrant, aromatic, alluring – this is what Cinnamomum zeylanicum, the yellowish-brown inner bark of a tree is to me. The product of a tropical Asian tree, it is not only used as a spice when dried but also has medicinal properties. But why cinnamon?

Being fascinated by legends and history, I discovered that cinnamon is an ancient spice steeped in history and tradition. It was a highly prized possession fit for a gift to an Egyptian or Greek monarch or even god. It also has a distinctive aroma which charms me like no other ingredient. The mention of the name inspires me to remember the unique scents of my favourite foods.

Cinnamon is my favourite spice due to its aroma and history, and it features frequently amongst my favourite recipes. Sometimes, I even find myself pencilling it in if it is not there. So why don’t you try it and see if you can experience the difference.

Till next time
God Bless

Cinnamon