Wednesday, February 12, 2020
Wednesday, September 28, 2011
Rich Choclate Fudge Cake with Fudge Frosting
I love the Ebony and Ivory dish everywhere. Its basically choclate cake with icecream. So when i came across this recipe, i was way too excited to try, Unfortunately this one had eggs in it. So i refered to some website and found that Flax seeds is a good replacement for eggs. I tried that and well the cake turned out real great! Make it on a cold day and enjoy!!!!
Ingrediants for the Cake:
Maida -> 110gms
Baking Soda -> 1 tsp
Baking Powder -> 1/2 tsp
Salt -> 1/4 tsp
Flax Seed Powder -> 1tbsp ( dissolved in 3 tbsp water and whisked)
Cocoa Powder -> 30 gms
Coffee -> 1 tsp mixed in 120 ml water
Curds -> 120 ml
Oil -> 60 ml
Vanilla -> 1.2 tsp
Method:
Mix cocoa powder in coffee liquid.
Sieve Maida, soda, baking powder and salt together.
Mix all the wet ingrediants and sugar and beat them well. Add the dry ingrediants and mix well.
Pour into a greased and lined baking dish. Bake at 180 degree centigrade for 30 minutes or till done.
Remove and let cool completely on a wire rack.
Ingrediants for the Fudge Frosting:
Sugar -> 180 gms
Cocoa -> 40 gms
Milk -> 50 ml
Butter -> 3 tbsp
salt -> 1 pinch
Vanilla -> 1 tsp
Method:
Slowly brinbg all the ingrediants except vanilla to a boil. Boil for 1 minute. Beat the mixture till it begins to thicken. Add vanilla and beat till thick.
Assembly
Remnove the cake from the tin and place on a wire rack. Place the wire rack over a utensil. Start pouring the fudge frosting slowly over it. Let the frosting spread on its own.
Let it sit for 15 minutes or untill the excess frosting has run off the cake and the frosting is set on the cake.
Cut a slice and enjoy
!!!!!
Ingrediants for the Cake:
Maida -> 110gms
Baking Soda -> 1 tsp
Baking Powder -> 1/2 tsp
Salt -> 1/4 tsp
Flax Seed Powder -> 1tbsp ( dissolved in 3 tbsp water and whisked)
Cocoa Powder -> 30 gms
Coffee -> 1 tsp mixed in 120 ml water
Curds -> 120 ml
Oil -> 60 ml
Vanilla -> 1.2 tsp
Method:
Mix cocoa powder in coffee liquid.
Sieve Maida, soda, baking powder and salt together.
Mix all the wet ingrediants and sugar and beat them well. Add the dry ingrediants and mix well.
Pour into a greased and lined baking dish. Bake at 180 degree centigrade for 30 minutes or till done.
Remove and let cool completely on a wire rack.
Ingrediants for the Fudge Frosting:
Sugar -> 180 gms
Cocoa -> 40 gms
Milk -> 50 ml
Butter -> 3 tbsp
salt -> 1 pinch
Vanilla -> 1 tsp
Method:
Slowly brinbg all the ingrediants except vanilla to a boil. Boil for 1 minute. Beat the mixture till it begins to thicken. Add vanilla and beat till thick.
Assembly
Remnove the cake from the tin and place on a wire rack. Place the wire rack over a utensil. Start pouring the fudge frosting slowly over it. Let the frosting spread on its own.
Let it sit for 15 minutes or untill the excess frosting has run off the cake and the frosting is set on the cake.
Cut a slice and enjoy
!!!!!
Thursday, September 22, 2011
Oatmeal and Raisin Cookies
Huh, who said best things in life are free. I spent hours (okay may be few minutes) trolling thorugh the aisles of Nilgiri super market trying to figure out what is available and what is not for my recipe. I almost mowed down couple of sales team people out of sheer frustration at their absolutely archaic and messed up shelving system :(. And then i saw Mascarpone cheese and Ricotta cheese in the dairy section and viola i was all happy, why did that happen you say, well thats the story for other time. Right now its time for some baking!!!
Ingrediants:
Maida -> 100 gms
Baking Soda -> 1/2 tsp
Salt -> 1/2 tsp
Cinnamon Powder -> 1/2 tsp
Oats -> 260 gms
Butter -> 160 gms
Sugar -> 200gms
Water -> 4tbsp
Vanilla Essence -> 1 tsp
Raisins -> 50 gms
Method:
Sieve Maida, soda, salt, add cinnamon pwd and oats to it and mix well. Blend butter and sugar till light and fluffy. Add water and vanilla and combine.
Add dry mix to this and also the raisins. Mix well. Make small balls and faltten them on the lined baking tray.
Bake at 180 degree for chewy consistency and 15 min for crisp cookies
Ingrediants:
Maida -> 100 gms
Baking Soda -> 1/2 tsp
Salt -> 1/2 tsp
Cinnamon Powder -> 1/2 tsp
Oats -> 260 gms
Butter -> 160 gms
Sugar -> 200gms
Water -> 4tbsp
Vanilla Essence -> 1 tsp
Raisins -> 50 gms
Method:
Sieve Maida, soda, salt, add cinnamon pwd and oats to it and mix well. Blend butter and sugar till light and fluffy. Add water and vanilla and combine.
Add dry mix to this and also the raisins. Mix well. Make small balls and faltten them on the lined baking tray.
Bake at 180 degree for chewy consistency and 15 min for crisp cookies
Choclate Chunk Cookies
Yeah! its the baking season for me. I am just bitten by this baking bug, and so i just have to bake. Cookies have been on my to do list for quiet some time. I just got derailed learning savoury and hors d ouvers :) anyways, today i baked Choco chip. My niece branded me mad coz i did my baking after returning from office and making dinnereee. What does she know, i am so not ready to hang up my boots and call it a day. SO ladies and girls here is the most amazing eggless choco chip cookie on this side of the atlantic ..so to say :D
Ingrediants:
Maida -> 200gms
Salt -> 1/4 tsp
Baking Soda -> 1/2 tsp
Butter -> 115gms
Powdered Sugar -> 100 gms
Vanilla Essence -> 1 tsp
Water -> 2 tbsp
Choco Chips -> As mush as you want or 1/2 cup
Method:
Sieve Maida, soda and salt. In another pan blend butter and sugar till light and fluffy, add water and vanilla and combine. Now add the flour mix to this. Add Choco Chips. Mix well using hands.
Chill untill firm, Roll into ball and then flatten them onto a lined baking tray.
Bake at 180 degree for 15 min or until light brown on the edges.
Method:
Ingrediants:
Maida -> 200gms
Salt -> 1/4 tsp
Baking Soda -> 1/2 tsp
Butter -> 115gms
Powdered Sugar -> 100 gms
Vanilla Essence -> 1 tsp
Water -> 2 tbsp
Choco Chips -> As mush as you want or 1/2 cup
Method:
Sieve Maida, soda and salt. In another pan blend butter and sugar till light and fluffy, add water and vanilla and combine. Now add the flour mix to this. Add Choco Chips. Mix well using hands.
Chill untill firm, Roll into ball and then flatten them onto a lined baking tray.
Bake at 180 degree for 15 min or until light brown on the edges.
Method:
Wednesday, September 21, 2011
Eggless Banana and Walnut Cake:
Saturday ! the weekend began. Also mom is leaving for her hometown for about 2 weeks !!! so i decided to bake this cake and surprise her. This amazingly springy tasty and original cake is a recipe by arati. This recipe is so simple and easy the make that i kept wondering where the hell was i going so wrong with all my experiments earlier :S. Anyways, here is one amazingly simple and awesome recipe. With picture courtsey me!!
A beautifully baked cake
It actually sliced perfectly !! i am so proud of myself !
An amateur attempt at food presentation!
Note: Please follow the instructions closely, a small mistake also makes huge difference in the quality of cake.
Ingrediants:
Maida -> 185gms
Baking Soda -> 1/2 tsp (level)
Baking Powder -> 1/2 tsp (level)
Salt -> 1/4 tsp (level)
Oil -> 75 ml
Curds -> 75 ml
Flax Seed Powder -> 1 tbsp
Powdered Sugar -> 185 gm ( can be replaced with Jaggery :)
Walnuts -> 1/4 Cup (Grind it coarsly)
Vanilla Essence -> 3/4 tsp
Banana -> 3/4 Cup ( Pureed in Mixer without water)
Pre Preparation:
Mix Flax seeds powder in 3 tbsp water and whisk for 1 min
Line the 8" circular baking tray with butter paper ( greasing is optional)
Method:
Sieve Maida, Salt, Baking powder and Baking soda together
In a different pan mix oil, curd, sugar, Pureed banana, vanilla essence, flax seeds mixture and blend well.
Now add the dry mixture to the wet mixture and blend till it combines.
Note: Do not over blend, this results in a hard cake.
Stir in the walnuts.
Pour the mixture into the lined baking tray. Tap the tray lightly 2 times to get out the bubbles if any.
Bake for 30 min at 180 degree. or till light brown and springy on the top.
Note: Wait for the cake to cool down before trying to remove it from the Baking tray.
Note: This cake tastes best if left to sit for about 12 hours.
A beautifully baked cake
It actually sliced perfectly !! i am so proud of myself !
An amateur attempt at food presentation!
Note: Please follow the instructions closely, a small mistake also makes huge difference in the quality of cake.
Ingrediants:
Maida -> 185gms
Baking Soda -> 1/2 tsp (level)
Baking Powder -> 1/2 tsp (level)
Salt -> 1/4 tsp (level)
Oil -> 75 ml
Curds -> 75 ml
Flax Seed Powder -> 1 tbsp
Powdered Sugar -> 185 gm ( can be replaced with Jaggery :)
Walnuts -> 1/4 Cup (Grind it coarsly)
Vanilla Essence -> 3/4 tsp
Banana -> 3/4 Cup ( Pureed in Mixer without water)
Pre Preparation:
Mix Flax seeds powder in 3 tbsp water and whisk for 1 min
Line the 8" circular baking tray with butter paper ( greasing is optional)
Method:
Sieve Maida, Salt, Baking powder and Baking soda together
In a different pan mix oil, curd, sugar, Pureed banana, vanilla essence, flax seeds mixture and blend well.
Now add the dry mixture to the wet mixture and blend till it combines.
Note: Do not over blend, this results in a hard cake.
Stir in the walnuts.
Pour the mixture into the lined baking tray. Tap the tray lightly 2 times to get out the bubbles if any.
Bake for 30 min at 180 degree. or till light brown and springy on the top.
Note: Wait for the cake to cool down before trying to remove it from the Baking tray.
Note: This cake tastes best if left to sit for about 12 hours.
Sunday, September 18, 2011
Asparagus With Ginger
Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It is a beautiful dish to serve and makes a great appetizer or a side dish.
Recipe serves 4.
Ingredients:
1 bunch of asparagus, approx. 1 pound
2 tablespoons olive oil
1 teaspoon cumin seed (jeera)
1 tablespoon minced ginger
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Method:
Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.
Cut the remaining asparagus spears diagonally into 2 inch pieces.
Bring oil to medium heat in a large frying pan that can hold all the asparagus.
Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
Serve hot or at room temperature.
Recipe serves 4.
Ingredients:
1 bunch of asparagus, approx. 1 pound
2 tablespoons olive oil
1 teaspoon cumin seed (jeera)
1 tablespoon minced ginger
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Method:
Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.
Cut the remaining asparagus spears diagonally into 2 inch pieces.
Bring oil to medium heat in a large frying pan that can hold all the asparagus.
Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
Serve hot or at room temperature.
Shingada (Singoda) Flour Ladoo.
English Name: Water Chestnut Flour
Usage: Used to make Fasting foo primarily. Also high in calcium.
Ingrediants:
1/4 Cup Ghee
1/2 Cup Shinghada Flour
1/2 Cup Sugar
1/2 tsp Cardamom Powder
1 tbsp karik (dry dates) powder
1 tbsp dry coconut powder (roasted)
Method:
In a Wok heat 1/4 cup ghee. Add Singhada flour and cook for 5 - 7 minuts at low flame. Add coconut powder and dry dates powder. Saute for 1-2 min and remove from heat.
Add sugar and cardamom powder while the flour is hot. Mix well and immediately mae 1 inch laddu out of the misture
Usage: Used to make Fasting foo primarily. Also high in calcium.
Ingrediants:
1/4 Cup Ghee
1/2 Cup Shinghada Flour
1/2 Cup Sugar
1/2 tsp Cardamom Powder
1 tbsp karik (dry dates) powder
1 tbsp dry coconut powder (roasted)
Method:
In a Wok heat 1/4 cup ghee. Add Singhada flour and cook for 5 - 7 minuts at low flame. Add coconut powder and dry dates powder. Saute for 1-2 min and remove from heat.
Add sugar and cardamom powder while the flour is hot. Mix well and immediately mae 1 inch laddu out of the misture
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