Thursday 1 September 2016
Tea time Pineapple Compote and Chia Cake...
Saturday 20 August 2016
Whole Wheat Banana Muffins With Organic Coconut Sugar
Here is my review and recipe for Plattershare and Go India Organic Belly Nirvana Program
Wednesday 17 August 2016
Fresh Cream Pineapple Birthday Cake (Eggless ).....
Friday 5 August 2016
Lapis Sarawa Coloured Layered Kek
Thursday 21 July 2016
Eggless Black Forest Cake
Eggless Black Forest Cake...
It is made with Chocolate Sponge cake, Strawberry jam, Whipped cream, Chocolate shavings and Cherries. It is soft and moist. Have it chilled.
Method
Melt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake completely on a cooling rack.
Tuesday 28 June 2016
Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....
Thursday 2 June 2016
Honey Ginger Banana Bread
Thursday 12 May 2016
Eggless Nutty Brownie Banana Cake Loaf...
Friday 29 April 2016
Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...
Saturday 19 March 2016
Coloured Powder Sugar..
Wednesday 2 March 2016
Choco Idli Steam Cake
Monday 29 February 2016
Coloured Zebra Cake (Eggless)
Sunday 14 February 2016
Happy Valentine with Chocolate Strawberry Rose Cupcake...
Humorous Anniversary...❤️❤️
It was a small funny incident which happened 2 years back on my anniversary day, I had just woken up from my sleep, I saw my husband walking in side the room towards me, trying to tell me some thing and he was very excited. I was in my own world. There was a big bunch in his hand which I though was a big bunch of roses, I very happily went to take it from in his hand and was wondering that in 18 years of our married life he never got me any surprise gifts, how come today he got roses that too early in the morning... I became very... very happy. But no, it was not roses, it was a big bunch of fenugreek leaves and spring onions which he had picked up on the way back after dropping our daughter to school. He wanted me to make Meethi Aloo for lunch... He loves to shop for vegetables and he loves to eat... So for Valentine's Day Strawberry roses for him...
Strawberry filling
Ingredients
5 medium size strawberries sliced
1/4 cup Sugar
1 tbsp Cornstarch mixed with 1 tbsp Water
Put the strawberries in a small saucepan over medium heat. Stir constantly and cook for 5 minutes, then add the sugar and cornstarch mix. Stir 4 to 5 minutes more until mixture thicken slightly. Remove from heat and allow it to cool.
Ingredients
1 cup All purpose Flour
2 tbsp Coco powder
1/2 cup Powder Sugar
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Oil
2 tsp Vanilla extract
1 cup Milk + 1 tbsp Vinegar ( Mix)
OR
1/2 cup Curd + 1/2 cup Milk ( Mix )
Any Frosting
6 Strawberry Roses
1 tbsp of Golden Sugar sprinkles
In a large bowl sieve together flour, coco, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup at a time and beat it until you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping consistency. Arrange the cupcake liners. Fill in 2/3 rd of the cup cake liners. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cupcake completely. Make a hole in each cupcake in the centre and spoon the strawberry filling in each. Pipe the frosting on the cupcakes. Decorate with strawberry rose and some golden sprinkles.
Monday 18 January 2016
Vanilla Cake with Fresh Fruit Compote, Chocolate Ganache and Fresh Fruits
Vanilla Cake with Fresh Fruit Compote, Chocolate Ganache and Fresh Fruits
Basic Egg less Vanilla Cakes
Ingredients
1 cup All purpose Flour
1/2 cup Powder Sugar
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Oil
2 tsp Vanilla extract
1 cup Milk + 1 tbsp Vinegar ( Mix)
OR
1/2 cup Curd + 1/2 cup Milk ( Mix )
Method
In a large bowl sift together the flour, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup at a time and beat it until you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping concestency. Grease the baking tin. Fill in 2/3 rd of the baking tin. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cake completely and frost with favorite frosting.
Fresh Fruit Compote
Ingredients
1/4 cup of Red Grapes chopped
1/4 cup of Strawberries chopped
1/4 of the Pineapple chopped
1 Kiwis chopped
2 tbsp of Sugar
1 tbsp of Honey
Pinch of Salt
Method
Take a pot.. Add Sugar, Salt, Honey and all the fruits. On a low flame, stir and cook till the sugar has incorporated well with the fruits and the liquid have reduced...
Chocolate Ganache
Ingredients
2 cups Chocolate chips
1 cup Heavy Cream
Method
In the microwave bowl, melt the chocolate chips for 30 seconds. Keep melting again for 30 seconds till it melts completely. Heat the cream, combine the two and whip it together until smooth. Let it stand for 2 hours before use.
For Assembling
Cake
Fresh Fruit Compote
Chocolate Ganache
Any Fresh Fruits for decorating the cake..
Method
Cut the cake from the centre horizontally. Keep the top cake slice aside. Fill the cake with fresh fruit compote in the centre. Cover it with the cake slice. Apply chocolate ganache all over the cake. Decorate with fresh fruits.
Friday 1 January 2016
Green Peas Cake with Cream Cheese frosting
Green Peas Cake with Cream Cheese frosting
Ingredients
200 grams Peas paste
200 ml Fresh Cream
2/3 tin Condensed Milk
200 grams Whole Wheat Flour
1 tsp Baking powder
1 tsp Soda bicarbonate
Method
Beat the cream, condensed milk and peas paste together.. Add the flour, baking powder and soda bicarbonate and beat it. Grease a baking tin, pour the cake batter. Bake in preheated oven at 180°C for about 45 minutes or till the tooth pick comes out clean.. Cool it completely before decorating and slicing it.
Cream Cheese Frosting
Ingredients
60grams cream cheese softened
30grams butter softened
1/2 teaspoon vanilla essence
3/4 cup icing sugar
Method
Beat the cream cheese, butter and vanilla essence together, add the icing sugar and beat it again...
Sunday 13 December 2015
Banana, Date and Walnut Sourdough Cake
Ingredients
1 cup Whole wheat flour
1 cup All Purpose Flour
1 cup Sourdough starter
1 cup Brown Sugar
1/2 cup milk
1 cup Mashed Banana
1/2 cup Walnuts chopped
1 cup Dates chopped
1/2 cup Oil
1 tsp Soda bicarbonate
Pinch of Salt
In a large mixing bowl, beat the brown sugar, milk, banana and oil well. Now beat in the sourdough starter until well combined. Gently mix in the flours, soda bicarbonate and salt. Fold in the walnuts and dates. Preheat the oven to 180 degrees celsius. Grease a loaf tin. Spoon the batter into the prepared loaf tin and bake for 60 minutes or until golden brown. Cool a bit and turn out onto a wire rack to cool.
Thursday 10 December 2015
Eggless Chocolate and Cranberry Marble Bundt Cake and Cupcakes
Chocolate and Cranberry Marble Bundt Cake and Cupcakes
Ingredients
4 cups All PurposeFlour
2 tbsp Cocoa powder
1/4 cup Chocolate chips
2 tsp Soda bicarbonate
2 tsp Baking powder
2 cups Butter
2 1/2 cup Caster Sugar
2 tsp Vanilla essence
1/2 cup Curd
1 cup + 2 tbsp Milk
1/4 cup Dried Cranberries
It yielded 1 Bundt Cake and 12 cup cakes.
Method
Sift together flour, baking soda and baking powder. Beat the butter and sugars together until creamy. Mix in the vanilla essences and curd. Beat it. Add the flour and milk little a time and beat it. Divide the batter into two bowls. Fold the chocolate chipes and coco powder into one bowl and dried cranberries into the other. Grease the bundt pan. Pre heat the oven to 180 degrees celcius.Take 2 piping bag and add the batter into piping bags and pipe in the batter in the pan. Fill the pan till 3/4 of the pan. Bake it for 40 to 45 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan a bit. Remove the cake on the wire rack and cool it completely before cutting....
For the cupcakes bake at 180 degrees celcius for 30 minutes.
Sunday 6 December 2015
Beetroot Chocolate Bundt Cake
Beetroot Chocolate Bundt Cake
Made this specially for my daughter who loves beetroot cake...
Ingredients
2 1/2 cup All purpose flour
1/2 cup Chocolate chopped
1 cup Butter
1 cup Brown Sugar
2 Eggs
2 cups Beetroot puree
1tsp Vanilla essence
1 tsp Baking powder
1 tsp Soda bicarbonate
Powder Sugar for Dusting
Method
Melt the chocolate and 1/4 cup butter in a microwave, stir it. Let it cool a bit. In a large bowl, add the remaining butter and brown sugar, beat it until light and fluffy, add the eggs one at a time and beat it. Now combine the chocolate mixture, beetroot puree and vanilla essence in to the beaten batter. Gradually combine the flour, soda bicarbonate and baking powder in to the batter and beat it. Pour the batter into the greased baking bundt tin. Bake at 180 degrees celcius for 50 to 55 minutes in a pre heated oven or until a toothpick is inserted in the cake comes out clean. Cool it. Before serving, dust with powder sugar.
Saturday 28 November 2015
Whole Wheat Broccoli, Sprouts and Almond Bundt Cake with Almond Yogurt Frosting
For the Cake
Ingredients
- 2 cups of Whole Wheat Flour
- 1 cup of Sugarfree
- 1 medium size Broccoli florets
- 1 small cup Mix Sprouts
- 2 tbsp Curd
- 1/4 cup Milk
- 2 tbsp Butter
- 1 tsp Baking powder
- 1 tsp Soda bicarbonate
- Few drops of Almond essence
- 2 tbsp of Almond flakes
Method
Par boil the broccoli florets and mix sprouts. Strain the water out. Take a blender add the broccoli florets and the mix sprouts. Blend it till it becomes a puree, add butter, Sugarfree and almond essence. Blend it once more. Mix the curd and milk together in a bowl. Add the flour, baking powder and soda bicarbonate into the blender, now add the milk and blend it. The consistency should be thick dropping consistency. Add the almond flakes and fold the batter with a spatula. Grease a bundt cake mould, add the batter. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Cool the cake completely before frosting.For the Yogurt Frosting
Ingredients
- 1 cup Hung Yogurt
- 3 tbsp Milk
- 1/4 cup Sugarfree
- Few drops of Almond essence
- 1 tbsp Almond flakes
Method
Take a bowl, add the hung Yogurt, milk, Sugarfree and essence. Whip it, add the milk and whip it. It is a thick dropping consistency frosting. Drizzel the frosting on the cake. Sprinkle almond flakes on top.Friday 23 October 2015
Caribbean Cake...
Caribbean Cake...
Ingredients
1 1/2 cup Oats
1/2 cup Wheat Flour
1/2 cup Cottage cheese
1/2 cup crushed Pineapple
1/4 cup desiccated Coconut
2 pinch Nutmeg powder
1 tsp Soda bicarbonate
1 tsp Baking powder
1 small pack Coconut milk
1/4 tsp Butter
Method
In a bowl, mix Oats, wheat flour, baking powder, soda bicarbonate, desiccated coconut and Nutmeg. In another bowl mix cottage cheese crumbs, crushed Pineapple and coconut milk. Mix it well. Add the dry ingredients little at a time. Mix it well.It should be a thick dropping consistency. Take a baking tin. Grease it with butter. Pour the batter. Bake for 45 minutes at 180 degrees celcius. Take a toothpick and insert inside the cake and check, if it comes out smooth then it is done. Cool it completely.
For the the frosting
Ingredients
1/2 cup Coconut cream
1 tbsp Butter
1 cup Icing Sugar
Few Pieces of chopped Pineapple
2 tbsp of Roasted Desiccated Coconut
1 tbsp of Fresh Fruit Spread
Method
Chill the coconut cream. Beat the coconut cream. Add butter and icing sugar little at a time. Add beat it. Spread the cream on the cake. Sprinkle the pieces of pineapple. Sprinkle the roasted coconut. Decorate the cake with fruit spread.