Category Archives: Tea Time

Pineapple Upside Down Muffins

IMG_3322

Hi Everyone,

IMG_3323

Diwali is around the corner and festivities are on full swing in this part of of the world. I personally love this festive time as there are so many lights, sweets, delicacies, Diwali parties and brightness all around with just a little bit of cold nip in the air. Weather also favors us in the kitchen to cook all sorts of delicacies and sweets and carry on a few experiments in the kitchen.

IMG_3324

As I stated in the previous post, I had shortlisted Pineapple Upside Down Cake to bake for my hubby’s birthday, but this time since I was making Banoffee pie, he had asked me not to bake any cake for him. But me being me, my mind was stuck on  these cute looking muffins, the recipe of which I had already shortlisted this recipe on Pinterest, so I was finding reasons to try baking these upside down muffins. The original recipe had been tried by a lot of people and they had given amazing reviews for the same along with the picture of their baked muffins and they looked so heavenly for me to try them asap.

IMG_3327

And what better reason to try scrumptious desserts for this festive season. These cute and individual portion of Pineapple Upside Down Muffins are a perfect dessert option for your celebrations and Diwali parties. So, put on your baking cap and bake these yummy muffins with just a few ingredients at hand.

IMG_3350

This recipe would yield around 8-9 normal sized muffins, but since I wanted to bake all the batter in one go, I made 6 muffins and 1 mini teddy bear shaped cake.

IMG_3321

Ingredients:

For the Cake Batter:

  • 2 eggs
  • 2/3 cup castor sugar
  • 4 tbsp pineapple juice
  • 1 tsp baking powder
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt

For the Topping:

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 6 pineapple rings (whole or trimmed to fit into the muffin tin)
  • 6 cherries

Preparation Method:

  1. Preheat oven to 180 degrees Celsius.
  2. In a large mixing bowl, beat together eggs, sugar, and pineapple juice for 5 minutes
  3. In another small bowl, sieve together flour, salt, and baking powder.
  4. Fold dry ingredients into the wet ingredients with light hands and mix well till combined.
  5. In a small non-stick pan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
  6. Grease the muffin tin and spoon brown sugar mixture evenly into the bottom of each section.
  7. Place a pineapple ring or pineapple tidbits into each section, pressing gently to fit. Then add a cherry to the center of each ring.
  8. Pour the cake batter into the muffin tin evenly and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
  9. Place a piece of parchment paper or a cookie sheet on the counter, to catch any drips, and then invert the muffin tin onto a wire rack.
  10. Enjoy these delicious muffins.

IMG_3320

Wishing all my readers a very Happy and a Prosperous Diwali..!!

Thanks for reading..!!

Banoffee Pie

Banoffee Pie..!!
Banoffee Pie..!!
Top View
Top View

Hi Everyone..!!

FullSizeRender (18)

I am back with a very special post dedicated to the most special person in my life – my hubby, Luv. It was his birthday yesterday & I had been waiting for this day to try something new and blog about the same on the blog. Every year, I bake a different cake for him for his birthday celebrations; so as a ritual, I had to decide on the cake I wanted to bake for him. After going through the various saved recipes & browsing Pinterest, I decided on to bake Pineapple Upside Down Cake for him and asked for his approval. He immediately replied saying that this time, he does not want a cake but a Banoffee Pie on his birthday.

FullSizeRender (17)

Luv is really fond of Banoffee Pie & had been after me for ages to make one for him, and I was too lazy to try it and always avoided making it. He knew I could not say ‘No’ to him and his wish would be my command on his birthday. So, I geared up to try my hands in unexplored waters & fulfill his wish to have the pie on his special day. After surfing through the various recipes on BetterButter, I picked this one recipe by Plaza Premium Lounge & moved on to gather all the ingredients & was all set to make this beautiful pie for the love of my life. Since I was trying this pie for the first time, I halved the measurements mentioned in the original recipe. On seeing the Banoffee Pie at midnight for his cake cutting celebrations, he was all smiles and that happiness and sense of fulfillment was priceless for me.

FullSizeRender (11)

To my surprise, the Banoffee Pie was polished off amongst 5 people only in minutes after being cut; and the smile on my hubby’s face after tasting it was priceless. Banoffee pie looked absolutely stunning and tasted even better as per my hubby’s and family’s feedback. Luckily, 1 slice was left for me to click a picture for a sliced piece of the pie to put up on the blog.

FullSizeRender (24)

For making this pie, you’ll need:

Ingredients:

For the base:

  • Butter – 50 gms, melted
  • Digestive Biscuits – 125 gms

For the caramel:

  • Butter – 50 gms
  • Brown Sugar – 50 gms
  • Condensed Milk – 200 gms

For assembling:

  • Bananas – 2 small
  • Whipping Cream – 100 ml (I used Silvermark Non-Dairy Whipping Cream)
  • Grated Chocolate for garnish – I used Toblerone Dark Chocolates for a mild bitterness to cut through the sweetness, you can use any.

Method:

  1. Crush the biscuits in a food processor and add melted butter in them and mix well.
  2. In a greased loose-bottomed cake tin or a pie mould, spoon the buttered crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  3. Melt the butter and brown sugar in a non-stick sauce pan on low heat, stirring continuously. Add the condensed milk and bring to a rapid boil for a minute for a thick golden caramel.
  4. Pour the caramel evenly over the base and chill for about 1 hour, until firm.
  5. After 1 hour, remove the sides of the cake tin, lift the pie from the tin carefully and place on a serving plate.
  6. Slice the bananas thinly and put them onto the caramel layer of the pie.
  7. Whip the cream till stiff peaks and spread the cream over the banana layer of the pie.
  8. Garnish with grated chocolate and serve it chilled.
  9. Keep the pie out of the fridge for just a few minutes before serving to get perfect slices.

FullSizeRender (12)

Thanks for reading…!!!

 

Mango Semolina Cake

Hi Everyone,

Eggless Mango Semolina Cake
Eggless Mango Semolina Cake

FullSizeRender (66)

As you all know, I promised to share summer recipes over the coming few weeks, so today I am bringing you a recipe using the “King of Fruits” – Mango!!

image1

FullSizeRender (64)

FullSizeRender (65)

Mango can be used in variety of recipes like Mango yoghurt, Mango gelato, Mango phirni, Mango ice cream and many more. But today, I am sharing a unique cake recipe using Mango – “Mango Semolina Cake”. This cake is extremely soft & moist and simply melts in your mouth. Moreover, this cake is healthier as compared to the other cakes as it is made of semolina aka sooji and uses very less oil. Since this cake does not have refined flour, it is very good for kids as well.

image3 (1)

image6

The recipe for this cake is taken from a dear friend Kaveri Obhan’s blog, “Pretty Little Things”. This cake is one of her most tried recipes. She shared this recipe last year on the Chef at Large group on Facebook and received tremendous appreciation. A lot of people tried this cake, including myself and were super happy with the outcome. This year, as the mango season stepped in, I decided to bake this cake again and it was loved by all in the family.

FullSizeRender (63)

FullSizeRender (62)

The cake is extremely easy to make and requires simple ingredients which are readily available in your kitchen at all times, so you should not wait for long to try this cake. Just follow the recipe to the T and you will not be disappointed with the outcome.

FullSizeRender (59)

For making this beautiful scrumptious eggless cake, you’ll need:

Preparation Time: 20 mins.
Baking Time: 35 – 40 mins.
Serves: 1 Loaf Cake

Ingredients:
  • 1 cup of Semolina/Sooji
  • 1 cup Mango pulp
  • ¼ cup Neutral oil
  • ¾ cup Powdered Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (optional)
  • ¼ cup chopped nuts of your choice for garnish (optional) (I used almonds & pistachios)
IMG_9413
Instructions:
  1. Pre-heat the oven to 170 degrees Celsius.
  2. Mix the semolina with sugar, cardamom and baking powder.
  3. Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 – 20 minutes so that sooji absorbs the mango pulp and the batter gets little thick.
  4. Pour the batter in a greased cake tin and garnish with nuts of your choice.
  5. Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit or switch off the top element of the cake.
  6. Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
  7. Allow to cool completely and then cut and serve.

FullSizeRender (58)

Notes:

  • The final color of your cake also depends on the quality of the mangoes used.
  • Ensure that the mango pulp is thick and not too watery, else you will need to keep the batter for a little longer till sooji absorbs the mango pulp and the batter gets little thick.
  • You can adjust the sugar in the cake depending upon the sweetness of the mangoes used.

 

image9

image2

Thanks for reading…!!

Vanilla Chocolate Chip Malai Cake

Vanilla Chocolate Chip Malai Cake covered with luscious Dark CHocolate Ganache
Vanilla Chocolate Chip Malai Cake covered with luscious Dark Chocolate Ganache
A perfect Flat top cake dusted with castor sugar..
A perfect Flat top cake dusted with castor sugar..
Vanilla Chocolate Chip Malai Sponge Cake
Vanilla Chocolate Chip Malai Sponge Cake
Vanilla Malai Sponge Cake
Vanilla Malai Sponge Cake
IMG_6671
Closer View of the Sponge
IMG_6666
More focused one… How moist it looks..!!
IMG_6720
A perfect cut slice with a thick layer of ganache inside..!
IMG_6722
What was left of the whole cake…!!

Hi friends,

IMG_6664
A perfect tea time sponge cake..!!

I know it has been quite long since I last posted but today, I have come up with my 1st Blogversary post. YES…!! It has already been a year since I started my blogging journey. APRIL 5 – the date on  which I did my first post- marks the first anniversary of my blog. Thank you everyone for all your love and support over the last year, and a heartfelt thank you to all those readers who tried my recipes and shared their feedback. Your support and encouragement is what keeps me motivated to share my tried recipes with you all.

IMG_6673

Now, coming on to the post, I thought a lot about what to post for the first anniversary of my blog and came out finally with this one. As you all know, my first blog post was about my brother’s birthday cake which I baked for him on April 1. So, exactly after a year, I thought what better would be than to share another cake recipe which I baked for him on his birthday this year. Also, you must be thinking: why a cake post again – what better could have I posted to celebrate the first anniversary of my blog as well.

IMG_6675

This year, Karan’s birthday was in auspicious Navratri, so the cake had to be made eggless. I have my share of fears & concerns on eggless cake baking but anyhow I had to bake one for his 12’o clock birthday cake cutting celebrations. This time around, I chose a simple Vanilla Cake loaded with Chocolate Chips with a luscious Dark Chocolate Ganache filling.

IMG_6714
See the thick layer of Ganache in between the layers

However, this Vanilla Cake was different than the usual ones because it was neither made with butter nor oil but it was made with malai or Amul fresh cream. I had seen various recipes for Malai Cake on Chef at Large, but never got the chance to try it. So, finally when I got to try this cake having all the ingredients at hand, I decided to bake one. The cake came out so moist and soft and it didn’t taste like eggless ones too. The cake rose beautifully and was baked to perfection. Addition of chocolate chip made it more heavenly.

IMG_6667
Super moist..!!

Three-fourth of the cake was polished off after it was cut & the remaining cake was finished the next day by my hubby. To make it presentable & look like a birthday cake, I first decided to decorate the entire cake with ganache, but then later changed the idea to layering the cake with ganache & slathering the side of the cake with the sinful ganache & dusting the top of the cake with castor/icing sugar.

IMG_6673

IMG_6725

For the Vanilla Chocolate Chip Malai Cake, the recipe was adapted from a Chef at Large member, Anita Gupta’s Malai Marble Cake recipe & the recipe for Dark Chocolate Ganache was adapted from another Chef at Large member, Vibha Bhutada. You can skip the ganache part altogether & just enjoy this cake as a tea time sponge cake. The cake tasted awesome when warmed in microwave for 30 secs.

IMG_6716

IMG_6730
Yumminess in every bite..!!

Moving on to sharing the recipe, you’ll need:

Preparation Time: 15 mins.
Baking Time: 30 – 40 mins.
Serves: 8-10 people

Ingredients for the Vanilla Chocolate Chip Malai Cake:

  • 1 cup maida/all-purpose flour (at room temperature)
  • 1/2 cup powdered sugar
  • 3/4 cup malai/Amul Fresh Cream (I used Amul Cream)
  • 1/2 – 3/4 cup milk (at room temperature)
  • 1/2 cup milk powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vinegar
  • 1/4 cup chocolate chips (optional)

Ingredients for the Chocolate Ganache:

  • 100 grams Amul Fresh Cream
  • 100 grams dark chocolate (I used 57% cocoa, Regal chocolates)
  • 3-4 tsp icing/castor sugar
  • 1/2 tbsp butter (optional, but I added)

Preparation Method for the Cake:

  1. Sieve the all-purpose flour, baking powder & baking soda together for 3-4 times and keep it aside.
  2. Preheat the oven for 10 minutes at 180 degrees Celsius, and prepare the baking tin by greasing it and lining it with butter paper.
  3. In another mixing bowl, beat cream, sugar, 1/2 cup milk & milk powder together with a hand blender till the sugar dissolves. Do not over-beat the cream mixture.
  4. Now add the sieved dry ingredients in three batches and fold them in using cut and fold method with light hands.
  5. Add vinegar and vanilla essence and mix again.
  6. Add the remaining milk, if required, to adjust the consistency of the batter. The batter should be neither too thick nor too runny, it should just be easily pourable.
  7. Dust the chocolate chips with a little flour and fold them in the batter. Reserve a few of them for sprinkling on the top of the batter.
  8. Pour the prepared batter in the cake tin and sprinkle the reserved chocolate chips on the top.
  9. Bake the cake at 180 degrees Celsius for 35-40 mins. till a skewer inserted in the centre comes out clean. Keep an eye on the cake after 25 mins., if the top is browning too fast, cover it loosely with aluminium foil or switch off the top element for some time.

Preparation Method for the Ganache:

  1. I have taken 1:1 proportion for cream and chocolate as I did not want the ganache to be runny. I wanted to fill the cake, so kept the ganache to cool down at room temperature for 10 minutes. The dark chocolate I used was a little bitter to our liking, so I added sugar to the ganache to sweeten it a bit. You can adjust the sugar as per your liking or simply avoid it if you like a bitter ganache.
  2. In a big mixing bowl, chop the dark chocolate into small pieces so that it melts evenly. Add the butter on top.
  3. Heat the cream on the gas. Keep stirring and when it starts to simmer, immediately switch off the gas. Do not let the cream boil. You can heat the cream in microwave also in case you are comfortable. I was sceptical, so used the burner method.
  4. Pour the hot cream evenly over the chopped chocolate and butter and let it sit undisturbed for a few minutes.
  5. Now start mixing the chocolate and cream slowly with a whisk until it gets smooth and no more chocolate pieces are left.
  6. Add sugar and whisk it till smooth. Let the ganache cool down at room temperature for 10 minutes.

Assembling the Cake:

  1. Cut the sponge cake horizontally into two halves. Now layer the ganache on the bottom layer and cover it with the top layer to make it a layered cake.
  2. Seal the sides of the cake with the remaining chocolate ganache.
  3. Dust the cake with icing sugar and keep it in the refrigerator to set.
  4. Take the cake out of the refrigerator 30 minutes before serving to bring it to room temperature.
  5. The cake tasted best when served warm or at room temperature.
Filled & sides covered with Ganache..!! Just the final touch of dusting icing sugar left..!!
Filled & sides covered with Ganache..!! Just the final touch of dusting icing sugar left..!!
IMG_6721
A perfect slice with a cup of hot tea..!!

Thanks for reading guys…!!

Banana Chocolate Chip Cake/Bread

Banana Chocolate Chip Cake
Banana Chocolate Chip Cake
IMG_4431
Banana Chocolate Chip Bread

Hi Everyone…!!

IMG_4433

Today I am writing a post for all the cake & banana lovers. If you get to eat your favourite fruit in a cake, you can’t ask for anything more. My hubby loves his cakes and one fruit which he can have anytime is banana, so I had to try a combination of both of his favourite things, and trust me you, it resulted in this sumptuous “Banana Chocolate Chip Cake”.

IMG_4429

FullSizeRender (19)

This cake comes out super moist and soft because of mashed bananas in it & the addition of loads of chocolate chips makes it more heavenly. All sorts of banana cakes are the most baked cakes in my house & this particular cake steals the show every time I bake one. This is the most ordered cake by my clients & it never disappoints them either. This cake gets used up in my house in maximum 2 days no matter how big I make it.

IMG_4427
Look at the crumbs..!!

IMG_4434

This recipe has been adapted from the “Easy Banana Bread” recipe from the website, Taste of Home, and I can very easily say that it is a no fail recipe and has been tried and tested a lot of times now in my kitchen. Just a few days back, I had baked 4 of these cakes – 3 for a client & 1 for my hubby dearest as his Valentine’s treat. The original recipe called for shortening, but since I did not have it, I used oil and I was not disappointed by the results. The cake had a super moist crumb to it and a bread like texture.

IMG_4432

For the recipe of this heavenly yummy cake, you’ll need:

Preparation Time: 15 minutes
Baking Time: 45-50 minutes
Serves: 4-5 persons
Makes: 1 loaf or about 750 grams round cake

IMG_4423

Ingredients:

  • 1/3 cup oil
  • 1/2 cup castor sugar
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (3 large or 4 small/medium bananas)
  • 1 teaspoon vinegar
  • 1/3 cup chocolate chips dusted with a little bit of flour
  • 3-4 tablespoons milk

FullSizeRender (21)

Preparation Method:

  1. Preheat oven at 180 degrees Celsius for 10 minutes. In a large mixing bowl, blend oil and sugar well till you get a homogeneous mixture. Add eggs one by one, beating well after each addition.
  2. Sift the flour, baking powder, baking soda and salt 2-3 times.
  3. Add the sifted dry ingredients to the egg mixture alternating with mashed bananas, milk and vinegar, beating well until just combined.
  4. Adjust the quantity of milk to get the right consistency of the batter. The batter will be thick yet flowing.
  5. Fold in the chocolate chips and reserve some to sprinkle on the top.
  6. Pour the batter into a greased and lined baking mould and bake for about 45-50 minutes or until a skewer inserted in the centre comes out clean.
  7. Let stand in the baking tin for 10 minutes before taking it out. Run a flat knife or spatula around the edges of the cake to loosen it and invert on the wire rack to cool.
  8. Once cooled, slice the cake and enjoy with a hot cup of milk, tea or coffee.

IMG_4430

Thanks for reading…!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

IMG_3277
Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

11222686_1691223207757946_2577185016498209164_n
Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.

 

12185141_1691223204424613_5648793238817484487_o

I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:

 

12193396_1691223177757949_7167130156227393377_n

Ingredients:

  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding

Method:

  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.

IMG_3277

Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.

Eggless Almond Cookies

Eggless Almond Cookies
Eggless Almond Cookies

Hello Friends..!!

Firstly, I wish all my readers a very Happy Diwali and a prosperous New Year ahead..!! Hope you guys had a happy and safe Diwali celebrations…!! I sincerely hope this Diwali and Hindu New Year brings a lot of prosperity & happiness in your lives..!!

This time of the year is the most awaited time and brings so much festivities with it. I personally eagerly wait for this time of the year as for me Diwali means new clothes, new home decor, new decorations, lights, candles, sweets, yummy food etc.

In this festive time, I am bringing to you an easy peasy recipe for “Eggless Almond Cookies”. These cookies require simple ingredients which are readily available in your kitchen and they are extremely easy to make. Just mix all the ingredients & bake them.

IMG_7936

I tried these cookies for the first time a few days ago on a friend’s request. He wanted to first do a tasting before placing a bulk order with me for the cookies. I got the recipe from a friend of mine, Madhu Dhawn, & finally decided to give it a try. Cookies came out to be super crispy & tasty but a tad bit sweeter to our liking. However, my tasting client was happy & finally decided to place the bulk order as well. It was a major achievement for me as had never received & successfully delivered such a big order on my own. So friends, I can assure these cookies will be a sure shot hit with your friends & family, as I have already baked these cookies thrice till now. So guys, go and grab all the ingredients & get to baking these yummy crispy cookies for your family or for your friends to impress them on your next tea party or for personalized gifts.

IMG_7933

IMG_7954

IMG_9975
Second batch of cookies
Second batch perfectly stored for consumption
Second batch perfectly stored for consumption
Bulk order. Cookies packed by the client himself
Bulk order. Cookies packed by the client himself

For the cookies, you’ll need:

IMG_7962

Ingredients:

  • 5 tsp Butter or 5 tsp Dalda
  • 1/4 cup Castor Sugar
  • 1/3 cup Brown Sugar or Normal Sugar
  • 1/2 tsp Almond/Vanilla Essence
  • 1 cup All-purpose flour
  • 1/2 cup Semolina/Sooji
  • 1 tsp Baking Soda
  • 1/2 tsp Baking powder
  • 1/2 cup Chopped/powdered almonds
  • 2-3 tbsp Milk for binding
  • Almonds, sliced for garnishing on top

IMG_7964

Method:

  1. Sieve the flour and semolina with baking soda & baking powder and keep aside.
  2. Cream together the butter, brown sugar and castor sugar using the hand whisk or electric mixer.
  3. Add vanilla essence and mix again. Add the flour-semolina mixture and mix well.
  4. Add milk, if required, for binding into a smooth dough.
  5. Add chopped/powdered almonds and mix well.
  6. Scoop out small balls from the dough, press an almond slice on top of the dough ball and place on a baking tray.IMG_7931
  7. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes till you get your desired brown color and crispiness.

IMG_7966

Note:

a.) Brown sugar & castor sugar are totally optional. You can just use normal sugar too.
b.) For egg version, add 1 egg after creaming butter & sugar and reduce the baking soda to 1/2 tsp.
c.) Adjust the quantity of milk. Add only little bit of milk just for binding the dough together. I hardly used 2 tbsp milk.
d.) Butter yielded better results for cookies.
e.) You can skip semolina and make the cookies only with using 1.5 cups all-purpose flour also.

IMG_7943

Bulk Order successfully delivered
Bulk Order successfully delivered

Thanks for reading…!!!

Eggless Microwave Chocolate Cake

12074675_1683240475222886_5982808899611839854_n
Eggless Microwave Chocolate Cake

CHOCOLATE – One word which takes me out of stress and depression and uplifts my mood instantly. Who doesn’t love chocolates?

I guess no one….!!

I like all the sweet things chocolatey and given a choice, I always opt for chocolate desserts ranging from chocos to shakes to chocolate biscuits to ice creams to cakes. I don’t have a major sweet tooth but I do crave for a chocolate cake every now and then. One slice of chocolate cake with a cup of tea or with a scoop of ice cream is an absolute bliss for me. But, sometimes you are too impatient to wait for an hour to get the fresh out-of-oven cake.

For those such days, today I am sharing a super easy and quick to make “Eggless Chocolate Cake in Microwave”. Yes…!! You heard it right..!! It’s eggless and made in microwave in just 10 minutes from start to end. No elaborate beating required, no fancy beaters or equipment required, just stir, whisk, mix and bake; and your super chocolatey and super yummy cake is ready.

12112004_1683240411889559_7982788828751987819_n

I had seen a video from Bakers Delight for this recipe on my Facebook news feed a few days back but I was sceptical if this will come out good as me not too good with and not too fond of eggless cakes, but nevertheless still shared the video and saved the video with myself, and I must say it looked superbly spongy. I had posted this recipe on my various Facebook food groups and on BetterButter, and I have received a tremendously amazing response for the same.

12046717_1683240425222891_5282680692547608181_n

So, don’t wait up, go and gather up all the easily available ingredients and simply bake this scrumptious chocolate cake. To bake this cake, the ingredients you will need are:

Ingredients:

  • Sugar – 1 cup
  • Oil – 1/4 cup
  • Milk – 1 cup
  • Lemon juice – 2 tsp
  • Vanilla essence – 1 tsp
  • All-purpose flour/maida – 1 1/4 cups
  • Cocoa Powder – 1/4 Cup
  • Salt – 1 tsp
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp

Method:

  1. In a mixing bowl, add sugar and oil and whisk till sugar dissolves.
  2. Add milk, lemon juice, and vanilla essence to the sugar mixture and whisk to combine everything.
  3. Sieve the maida, cocoa powder, salt, baking powder and baking soda together.
  4. Add the sieved dry mixture to the wet mixture and mix till everything gets combined and the batter is smooth.
  5. Pour the batter in a greased microwave safe bowl.
  6. Put the cake in the microwave and microwave on high for 5-6 minutes till the toothpick comes out clean.
  7. Cool the cake for 5-10 mins in the tin and then invert it on to a plate. Let the cake cool completely.
  8. Dust the cake with icing sugar, slice it and enjoy.

12105762_1683240458556221_1559885312427696869_n

NOTE: Make sure to check the cake at 4 mins and if undone, microwave at 1 minute intervals at a time. Serve this cake warm with a chocolate ganache on top and a scoop of vanilla ice cream drizzled with chocolate sauce to make it a heavenly dessert.

12096597_1683240455222888_3162615151561753581_n

Thanks for reading..!!

 

Eggless Vanilla Tutti Frutti Cake

Hello folks..!!

Happy 70th Independence Day to all of you..!!

On this Independence Day, I bring you a post for a simple yet pretty looking cake with colorful tutti fruity in it. Presenting “Eggless Vanilla Tutti Frutti Cake” with orange and green tutti fruity, the colors of our National flag.

Eggless Vanilla Tutti Frutti Cake

 

FullSizeRender
Lovely colors..!!

Eggless baking has always fascinated me and intimated me at the same time. Initially, in my school & college days, I only used to bake eggless cakes as my father was a pure vegetarian but they never used to turn up soft, spongy & no where close to store bought ones. The cakes used to have a dense texture & never used to rise much. Gradually as time passed, I shifted to baking cakes with eggs post my marriage & then, I never dared to make eggless cakes again. However lately, I have come across a lot of eggless cake recipes & the cakes looked so delicious that I had the urge to try these recipe. But still the fear of getting non-spongy & dense texture deterred me to try them. Then, one fine day I had to put aside my fear of eggless baking.

It was  my father-in-law’s birthday and it being on a Tuesday, I had no option to make a cake with eggs (Yes, we don’t eat eggs on Tuesday for religious sentiments). Hence, I finally thought to bake an eggless cake. As I mentioned earlier, I am always very scared and skeptical of making eggless cake and dread them being not turning up soft and spongy.

IMG_1514

But I knew I had to put my fears aside and try an eggless cake for him. He likes simple vanilla sponge cake with no icing and no chocolate in it, and since it was his special day, I opted to make an “Eggless Vanilla Tutti Frutti Cake” with a hint of pineapple essence..

After having a single bite of the cake, everybody was so amused that it was eggless and that too homemade. Goodbye for forever to the Britannia Fruit Cake after baking this one..!!

FullSizeRender (1)

This recipe has been inspired by the very famous recipe of ‘Eggless Vanilla Cake’ by Nita Mehta from her book & “Eggless Tutti Frutti Cake” from Chef and her kitchen. Thanks to her for the no-fail recipe of an eggless cake. I used it as the base recipe and tweaked it a bit by adding tutti fruity and pineapple essence to it. It was genuinely the most soft, spongy & yummy eggless vanilla cake I had baked.
FullSizeRender (2)
Moving on to my recipe for the Tutti Fruity Cake, you will need:
IMG_1509
Preparation Time: 10 minutes
Baking Time: 45-50 minutes
Serves: 7-8 people
Ingredients:
  • 1 1/2 cups All purpose flour(Maida)/cake flour (i used homemade cake flour)
  • 3/4 cup powdered Sugar
  • 1 cup Curd, beaten
  • 1/3 cup Tutti frutti (optional)
  • 1/2 cup Oil
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tbsp vinegar
  • a pinch of Salt
  • 1 1/2 tsp pineapple essence
  • 1 tsp milk, to brush the cake
  • 1/2 tsp flour, to coat the tin and tutti frutti

Method:

  1. Grease a 7″ round pan or the 4″x7″ loaf tin with oil and dust with flour. Alternatively you can line it with parchment paper.
  2. Preheat the oven at 200 deg C for 12 mins.
  3. Sieve all purpose flour/cake flour for about 5-6 times. This ensures that a lot of air is incorporated in the flour which in turn makes the cake lighter and spongy.
  4. In a bowl beat curd until smooth.Add sugar powder to it and beat again for 2-3 mins till sugar dissolves.
  5. Add baking powder, vinegar and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume.
  6. Now add the pineapple essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
  7. Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the batter.
  8. Add the flour dusted tutti frutti to the cake batter and fold it nicely.
  9. Pour this batter into the prepared tin. Reduce the oven temperature to 180 deg C and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins or till done.
  10. You can insert a toothpick in the centre of the cake to check whether it is done or not.If the toothpick comes out clean with few cake crumbs then your cake is ready.
  11. Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake.However this step is optional.
  12. Remove the tin from the oven and let it sit for 5 mins.
  13. Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely.
  14. Once it is completely cooled,slice the cake into the desired shapes.
Super spongy & soft
Super spongy & soft

Note: Cake flour is a little lighter flour to use in cakes. To make 1 cup of cake flour at home, measure 1 cup all-purpose flour in a bowl, now scoop out 2 tbsp of all-purpose flour from it and substitute it with 2 tbsp corn starch/cornflour. Sieve this all-purpose flour-cornflour mixture about 5-6 times to fully incorporate cornflour in all-purpose flour. Your homemade cake flour is ready to be used.

Thank you for reading..!!

Orange Grape Marmalade Loaf Cake

IMG_4682
Perfectly Baked Loaf Cake
IMG_4681
Orange Grape Marmalade Cake

Hi Friends,

Finally, I am back with a recipe post in continuation with my previous post on Facebook page regarding me winning a cooking contest and my recipe being published in a cookbook. For a simple passionate baker like me, winning a cooking related contest means a lot, let alone having my winner recipe being published in a cookbook. So, let me give you a brief about this cake and the story behind the contest.

THE COOKBOOK
THE COOKBOOK

I had made this simple looking yet delicious cake a while back, just like I bake any cake on any regular day. I had a bottle of unused homemade Chinese Oranges’ Marmalade lying in my fridge, which no one was willing to eat, so I thought of putting it to good use. I had stumble upon this recipe for Orange Marmalade Cake on NYT blog & I wanted to try it ever since I found this recipe. Hence, I thought why not try a new cake different from the regular ones I bake. I was just left with a few tablespoons of homemade Grapes Marmalade also, so used that up also in the cake (You can totally avoid it, it’s purely optional). So, this is how I made this delicious & super moist “Orange Grape Marmalade Cake”.

11403312_1646321465581454_4993313000953457787_n

Please excuse me for the photography of this cake as I had made it casually & at that time, the blog was not in the making as well. I had not made this cake specially for the contest also. After I baked this cake, like every other dish I cook, I casually posted it on one of the Facebook food groups, Experimental Cuisines. After posting the cake pictures, I realized that the contest was going on and I submitted this cake as my entry and to my surprise & happiness, I won the contest under the Cakes category. The winners of the contest would have their recipes published in a Cookbook being compiled by the Experimental Cuisines team. So, finally after a wait of almost over 6 months, the Cookbook is finally out & I am so thrilled to see my name, recipe & picture on it.

IMG_4519

IMG_4525

Moving on to my winning recipe, let’s start with the ingredients you will need.

11402993_1646321552248112_965037223610979934_n

Serves: 6 people
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients you’ll need:

• 1/3 cup orange marmalade
• 3 tbsp grapes marmalade (totally optional)
• 12 tablespoons unsalted butter, softened, or combination of oil & butter
• 3/4 cup granulated sugar
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

10428632_1632935376920063_83908572599410941_n

 

Preparation Method:

1. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Grease a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.

4. Pour batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Once cooled, cut into slices and enjoy it with a cup of hot tea or coffee.

IMG_4681
Perfect slices to serve with hot tea or coffee

Thanks for reading…!!