Category: Cakes / Pastries / Cookies/ Bread/Muffins.

Cakes / Pastries / Cookies/ Bread/Muffins.

Fragrant Cinnamon Rolls.(Sweet Pastry rolled with sugar and cinnamon and baked to niceness!)

Shoba15 Comments

A cinnamon roll (also cinnamon bun, cinnamon swirl and cinnamon snail) is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar  mixture and raisins are  sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. Cinnamon rolls are frequently topped with icing (often confectioner`s sugar based) or a thin milk based glaze of some sort, or nib sugar.

My first ever memory of these sweet and sticky buns was in Chicago airport at least ten years ago…When I landed completely exhausted after a grueling journey, and yearned for a hot cuppa, all I could see was the fresh and warm scent of Cinnamon from Cinnabon!! I could not bring myself to have  wam cinnamon roll early in the morning, so I let it pass. Somehow cinnamon was never a spice for me from the very beginning! Cardamom yes….Cinnamon no thank you.  It really took multiple years of Halloween and Christmas to even get used to cinnamon as a spice! This recipe was inspired by Ina Garten`s sticky buns as my very own Aipi`s version!

INGREDIENTS:

3 1/4 Cups All Purpose Flour.

3/4 Tsp Active Dry Yeast.

1/4 Cup of Butter( 4 Tbsp) about 60 gms softened at room temperature.

1/3 Cup + 1/3 Cup  of Brown Sugar.

1 Tbsp Ground Cinnamon or Cinnamon Powder.

1/2 Tsp Salt.

1 1/4 Cup Warm Milk.

1/4 Cup Pecans/ Almonds/ Mixed Nuts.

Handful of Raisins.

Handful of Sweetened Coconut Flakes.

FOR THE SWEET GLAZE:

1 Cup Icing Sugar.

1 Tsp Vanilla Essence.

1 Tsp  Butter.

4 Tbsp Warm Milk.

PREPARATION:

  • Measure out the all purpose flour and add salt. Set aside.
  • In the stand mixer cream the sugar and butter well until its light and creamy about 2-3 minutes. There is nothing better than tasting this mixture off your whisk and enjoying the creaminess of the butter and the crunchy sweetness of the sugar , all rolled in one and I had to hold myself really there or I would have lost the proportions permanently!
  • Add the yeast to the milk and allow it to sit for a couple minutes.
  • Add in the flour and the milk mixture to the mixing bowl and combine until its a smooth dough.
  • Take it out and put on the lightly floured surface and knead well with the hands. (I am guessing the whole process could be incorporated with your hands and some good kneading but thats something we have to keep for another day!)
  • Oil the entire surface of the dough and pop it back on to the bowl and cover with a wet kitchen towel. Allow 45 minutes to one hour for the dough to rise and double in volume.
  • Pull out the dough and gently punch it to remove the extra air. Knead for another couple seconds and spread on to a floured work surface.
  • Use a nice rolling pin and roll it in to a large rectangle.
Dough sprinkled with sugar, cinnamon, raisins and coconut flakes.
  • Use the softened butter and spread a thin layer all over the surface of the rectangle. This allows the sugar and nuts etc to stick on to the surface of the dough.
  • Now combine the brown sugar with the powdered cinnamon and spread it generously on the rectangular dough to fill it out as a thin layer covering the surface of the dough completely except the sides.
  • Add pecans, raisins and finally the coconut flakes.

  • Roll the dough tightly in to a log. Seal the edges with the butter and gingerly cut 1 inch pieces of the log and set on to a greased baking tray, 1 inch apart allowing some space between the swirls
  • I also added some to a greased muffin pan.
  • Cover both the trays with a wet kitchen towel and allow to sit for 45 minutes for the dough to rise again.

  • Meanwhile, preheat the oven to 350 F and pop in the trays to bake for about 20 – 25 minutes until they are golden in color.
  • While the swirls are baking and your kitchen is filled with the aroma of cinnamon and sugar, prepare the easy sugar glaze.
  • Whisk together icing sugar, butter, vanilla essence and milk until it reaches a thin pouring consistency.
  • When the cinnamon rolls are fresh out of the oven set them up to cool for a few minutes else the glaze would melt away in the heat.
  • Spoon out the glaze as you want it to be… I dont like a lot, but my daughter loves to pour it on top until it drips all over the sides!
  • Enjoy warm Cinnamon Swirls with your favourite cuppa!
  • Makes around 16-18 Cinnamon Rolls.


Cakes / Pastries / Cookies/ Bread/Muffins.

Moist Mahogany Chocolate Cake with Chocolate Buttercream Frosting – Celebrating Team India`s win!!!

Shoba20 Comments

 

Moist Mahogany Chocolate Cake with Chocolate Buttercream Frosting.

This weekend has been resplendent with celebrations for the wonderful win by our own Men In Blue – The elusive World Cup which has come back home after 28 years!!!! This  has been a well deserved  victory for the Indian Team and one cannot describe in words the elation that was running through every Indian who was part of this cricket craze over the last 6 weeks. One could not help but get sucked in the vortex of this celebration…It almost feels as if every one of us have worked hard and won it along with the Team Blue! This called for a special celebration along with the fact that this post co-incides with my 250`th…Yes I have come a long way…I am a regular at Ria` s wonderful website and I am amazed at the way she presents a very complicated baking dish with elan. It almost seems as if baking was in her blood! I loved this particular post of hers and was convinced this one was fit for the occasion!

INGREDIENTS:

Dry Ingredients:

1 1/3 Cup All Purpose Flour.

2 Tbsp Unsweetened Cocoa Powder.

1 Tsp Baking Soda.

1 Tsp Salt.

1 1/4 Cup Powdered Sugar.

2 Tsp Folgers Instant Coffee Powder.( If its a brand like Bru tone down the coffee a bit as its very high in chicory content and slightly bitter)

Wet Ingredients:

2 Organic Eggs at room temperature.

3/4  Stick of Unsalted butter at room temperature. (Roughly 75 gms).

1 Tsp Vanilla Essence.

1/2 Cup Boiling Water.

1/2 Tsp Vinegar ( I ran out so never used it).

PREPARATION:

  • Preheat the oven to 350 F/180 C and grease a 9 inch cake pan with some butter. Set aside.
  • Dissolve instant coffee powder to the boiling water and mix it well. Add the cocoa powder mix again and set aside.
  • Measure out the all purpose flour and add baking soda and salt , sieve and set aside.
  • In the mixing bowl add the butter which is at room temperature and using the whisk attachment, cream it well until light and white.
  • Now add the powdered sugar and beat well until light and fluffy.
  • Add the eggs one by one and beat again until well combined.
  • Incorporate the vinegar and the vanilla essence (Please look for ones that dont have any alcohol content) and mix it well.
  • Now add the flour and the coffee-cocoa mixture alternatively , little by little combining it at low speeds in the stand mixer.

 

Cake Batter
  • At the end, you will see glossy cake batter which is well mixed and is very fragrant.
  • Pour in to prepared tin, smoothen and bake until a toothpick inserted comes out clean.
  • Various ovens function differently based on capacity, size and wattage. Mine took approximately 32 minutes.
  • Gently ease out of the baking pan and allow to cool before frosting it.

EASY CHOCOLATE FROSTING:

INGREDIENTS:

1/3 Cup Butter softened and at room temperature.

1 cup Icing Sugar.

2 Tbsp Cocoa Powder.

2 Tsp Milk.

1 Tsp Vanilla Essence.

PREPARATION:

  • To your mixing bowl add butter and beat well until its soft and white. Now add icicing sugar, cocoa powder dissolved in milk, and the vanilla essence and beat well until its creamy and of a spreading consistency.
  • Using a spreader, frost the cake with the icing.
  • I piped little circles on the top and added a little hershey chocolate drop on the top!
  • Decorate with chocolate shavings.

Eggless Cakes

Eggless Fruit Cake – Christmas Special!!!

Shoba14 Comments

All through my childhood, I have always had a fancy for the Kerala Style Plum Cake. It is available in Kerala Bakeries, in Chennai, and as you even pass through them, one simply cannot walk by. The  aromas of freshly baked bread, cup cakes, vanilla sponge cakes, biscuits, vegetable puffs, and  yes my favourite – the plum cake, all linger around you as you walk past them. One whiff of this aroma, and you are a goner. Almost every time these bakeries are “conveniently” found near auto stands, crowded bus stops or colleges and schools. It is inevitable to ignore these bakeries without tasting their sweet and tart delicacies! When I found Anu`s Eggless Fruit Cake , Jyothi`s Plum Cake and so many others on the websites, it was really time to put  my thoughts on paper and try them out…My daughters and TH loved them and finished them up almost in two days flat!!! Shall definitely try them again!!!

INGREDIENTS:

Dry Ingredients:

2 Cups All Purpose Flour.

1 1/2 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1/4 Tsp Nutmeg Powder.

1/4 Tsp Cinnamon Powder.

1/4 Tsp Nutmeg Powder.

Wet Ingredients:

2 Cups of a Mixture of  Dark Raisins, Currants, Figs, Dates Tutti Fruiti – (Green Cherry Halves, Orange Peel Halves, Red Cherries) Apricots, Cashews and other nuts.

1 Stick of Butter at Room temperature.

1/2 Cup Melted Margarine.

1/2 Cup Orange Juice.

1 Cup Light Cane Sugar.

1 Cup Water.

1 Tsp Baking Soda.

1 Tbsp Orange Zest.

2 Tbsp Yoghurt.

1 Cup Smoothly Mashed Boiled Potatoes.

1/2 Overripe Banana.

1 Tsp Vanilla Essence.

1 Tsp Rose Essence.

2 Tbsp Cranberry Jam.

PREPARATION:

  • The first step is essentially preparing the wet ingredients. For this take a saucepan and add all the dry fruits, sugar, butter, maple syrup, orange juice  and water.
Tuitty Fruit, Raisins, Candied Orange Peel etc.
  • Stir it all well and place over heat on medium flame until the sugar melts.
  • Once the sugar melts, and the liquid boils, lower the flame to medium low and keep stirring for about 20 minutes. Switch off the flame, allow to cool and then add the 1 tsp baking soda to it. Set aside. By now all the dry fruits would have plumped up and absorbed all the flavours, and in turn drawn out their flavours to be absorbed by the fluids.
  • Preheat the oven to 350F and grease a round 9 inch cake pan with melted butter. Set aside.
  • Mash the boiled potatoes in to a soft creamy mix, devoid of any clots. Mash the overripe banana.
  • Once the mixture has reached room temperature, stir in the whisked boiled potatoes, whisked yoghurt, vanilla essence, cinnamon powder, and nutmeg powder, banana, and whisk well until you see a soft creamy mix. Fold in the flour, nuts and carefully incorporate it until you get a homogeneous mix.

  • Slowly spoon out the batter in to the greased cake pan and gently smooth the top with the help of a spatula.
  • Decorate with almonds and other nuts on the top, but my daughter shares a love-hate relationship with almonds and I decided to best leave it out when I am making her a cake…
  • Cover the cake pan with an aluminum foil and bake for around 45 mins to 1 hour depending on whether the cake is completely done and a toothpick inserted in to the cake comes out clean.
  • Allow the cake to cool well before you flip it on to a cake plate.
  • Allow sufficient time for the cake to set – around 2-3 hours before you try to slice it. Since this cake is very dense, it takes a little time to set, and so any attempt to cut it might cause the cake to crumble a little.
  • Dollop some fresh cream or eat it like me just like that and allow the tastes of sweetness from the maple syrup and dry fruits, and a little tang from the orange zest to take over your senses.

Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes. · Snacks & Tiffin Items

Bangalore Iyengar Bakery Style Tutty Fruity & Coconut Dilpasands. (Puff Pastry Sheets filled with sweet coconut and tutty fruitty and everything thats nice!)

Shoba36 Comments

All my childhood memories of snacks simply bounce back to Bangalore Iyengar Bakery and their sweet smelling Dilpasands chok filled with crunchy coconuts flakes and tutty fruity, redolant with the aroma of a tingling cardamom and sugar and everything sweet. Whenever we had a slice of Dilpasands, we would be transported to heaven and back!  Every summer, when all my cousins would meet at my grandmother`s home in Madras, special occasions would come by when an aunt or uncle went shopping to R/Street and an unwritten rule would be to buy the Iyengar Dilpasands for the kids at home. Biting in to the crunchy flaky dilpasands and tasting coconuts, tutty fruity at once, would bring forth a burst of sweetness in the mouths and our days were made.

Recently I had really started craving for this Iyengar Dosa, as we would call it back then!! As I was in the baking aisle yesterday at the grocers, I saw the coconut flakes and tutty fruity and bulbs flashed in all directions. I grabbed them and I already knew I had puff pastries in the freezer at home. I decided to put an end to my craving once and for all…I also got some direction from here for this…

INGREDIENTS:

2 Puff Pastry Sheets thawed.

1 cup tuitty fruity.

1 cup Sweetened Coconut Flakes. (Please increase the measurement of sugar to 1/2 cup if using regular fresh coconut).

1/4 cup Fresh Grated Coconut.

1/4  cup Brown Sugar.

1/4 cup Water.

1 Tsp Crushed Cardamom.

Melted Butter for brushing the puff pastry sheets.

PREPARATION:

  • In a sauce pan add the 1/4 cup water and add brown sugar and allow to melt completely for a couple of seconds.  Switch off the flame and add crushed cardamom, tuitty fruity  and all the coconut flakes.
  • Use a ladle and mix it all completely. The consistency would be a mixture that`s very lightly holding to each other, on account of the brown sugar.
  • Preheat the oven to 350F and butter the cookie tray. Set aside.

  • Flour the surface and open the thawed puff pastry sheets. Using a vessel, make a big circle on one sheet.
  • Make a slightly smaller circle on the other sheet. Use a sharp knife tip to make the circles. Save the corners.

  • Place the bigger circle on the buttered baking tray.  Using the melted butter, brush the pastry sheet. This would help the stuffing to stick to the sheet.
  • Spoon out the coconut-tuitty fruity filling on to the puff pastry sheet and gently spread it leaving a small border around the stuffing.

  • Now place the smaller sheet cut in to a circle over the stuffing and close the edges and seal them using the melted butter.
  • Brush the melted butter all over the top to help in baking to a lovely golden brown colour.

  • Using the remaining pieces, I made smaller little pockets of pastry holding the stuffing and sealed them.
  • The pastry sheet that I used to make the smaller circle, had a little more dough left on the corners. I collected them and kneaded them in to a firm ball.
  • Using my rolling pin, I rolled that in to a circle. Buttered the circle, spooned out the filling, brought the corners together and sealed it by pressing with a fork.
  • Once the oven is pre-heated, bake the Dilpasands at 350F for about 12-20 minutes depending on the strength of the oven.
  • When the dilpasands swell in size and bake to a golden colour, its time to take it out and cool it.
  • Enjoy the Sweet and aromatic Dilpasands which bring forth the flavour of coconuts and sweet somethings all in one  burst …..

HINTS:

  • With the leftover dough, use your imagination to fill it with savory fillings – Alu Mutter, Sandwich fillings, Cheese & Spinach fillings etc.
  • Using brown sugar makes the filling a little more dense because of the higher molasses content in the brown sugar . Also helps the filling to stay together.
Cakes / Pastries / Cookies/ Bread/Muffins.

Coffee Sponge Cake with Coffee Buttercream icing sprinkled with Toblerone Chocolate Shavings.

Shoba31 Comments

My family at home, and my uncles, aunts, mom, cousins, and everyone I know have an eternal love affair with this delectable ingredient – “Coffee”. We love our morning cuppa and enjoy the freshness and zing that it adds in to our mornings! I am also eternally trying to add coffee in to our everyday snacks….Coffee Cookies and Cold Coffee with Ice Cream were born out of efforts in that arena!  I had my Kitchen Aid stand mixer and I wanted to try a real cake with eggs and my first cake had to be a Coffee Cake. I had earlier chanced on this recipe in Divya`s blog and I knew I had to make one of my own….Imagine the aroma of a coffee cake in the entire home!!! I was a goner! and Divya…this recipe is a keeper!!!

INGREDIENTS:

1 cup All purpose flour.

3/4 cup sugar.

3/4 cup butter softened at room temperature.

1 tsp baking powder.

1 Tbsp Boiling Water.

2 Tbsp Instant Coffee Powder.( I used Folgers Instant)

2 Eggs at room temperature.

1Tsp Vannila Essence.

1/4 Cup Milk at room temperature.

INGREDIENTS FOR COFFEE BUTTERCREAM FROSTING:

1/3 Cup Butter softened at room temperature.

1 Cup levelled Icing Sugar .

Dash of vanilla essence.

1 Tbsp Boiling Water with a dash of coffee powder dissolved in it.

1 Tbsp Heavy Whipping Cream.

2 Mini Toblerone Chocolate Mounds.

PREPARATION:

  • Preheat the oven to 350 F. Grease a round 9 inch cake pan.
  • Measure out one cup of all purpose flour and mix in the 1 tsp of baking powder. Set aside.
  • Dissolve the instant coffee powder with boiling water.  I used Folger`s Instant Coffee Powder that is 100% coffee. The Indian brands of  instant powders have at least 40-48% chicory so please keep that in mind, as you might have to slightly increase the measure to 3 Tbsps.
  • In a bowl, cream the sugar and butter under slow speed until they are fluffy.
  • Slowly add the eggs one by one with the mixer on and incorporate the eggs in. Do not overmix as this might rob the mixture of the air, which is an essential ingredient  for the sponginess of the cake.
  • Now add the vanilla essence, and the coffee dissolved in water. Beat well.
  • Next start adding the flour and the milk alternatively, starting with the flour, then milk, then flour and continue and finish with the flour.
  • Slowly pour on to the greased cake pan and bake for 30-35 minutes approximatelty, or until a toothpick thats inserted, comes out clean. Please keep a watch on the oven after 28 minutes or so, to make sure that the cake does not get burnt, over baked!
  • Allow to cool well before frosting the cake.

PROCEDURE FOR PREPARATION OF COFFEE BUTTERCREAM FROSTING:

  • In the mixer, add the whisk attachment and keep all ingredients at room temperature.
  • Add icing sugar, butter first and combine on low speed until well mixed. Increase the speed to medium and whisk for another 3 minutes.
  • Add the vanilla essence, coffee powder dissolved in water anf heavy whipping cream in the proportions mentioned above.
  • Keep whisking the mixture well for another 2-3 minutes until it reaches a spreading consistency.
  • Spread the coffee buttercream frosting on the cooled cake with a butter knife to make a smooth layer. Cream the sides of the cake if needed.
  • Grate dark chocolate toblerone over the cake. You can combine chocolate with the buttercream and pipe out designs on the cake if needed.
  • Chill for an hour for the frosting to set.
  • Delicious Coffee Cake with Coffee Buttercream frosting is ready.

Cakes / Pastries / Cookies/ Bread/Muffins. · Snacks & Tiffin Items

Delicious Spinach & Cheese Savoury Muffins.

Shoba15 Comments

Muffins have always been a very Quick Fix snack for me , as all one needs to do is to decide whether its going to be a sweet or a savoury muffin. Once that hair plitting decision has been made, all that has to be done, is to quickly take a once over into the pantry to see the week`s leftover vegetables/ fruits. …and there the decision is made. In this case however, I wanted to incorporate spinach in my everyday menu, and hence the decision on the star ingredient. Everytime, spinach is paired best with some sort of cheese, t hat brings out the flavour of this leafy vegetable. I hd picked out a sharp cheddar cheese at Costco`s this weekend. I also has some of the medium spicy Monterey Jack Cheese left over from last time.  I wanted some more spice, and decided on adding some onions too…I love the smell of bread, pizza or anything baked with the goodness of onions…This was really a trial run, but I was very very happy with the results….and my daughter almost finished all the muffins, at our little  picnic by the lake. This post is specially for my good friend Priya…Here goes…

INGREDIENTS:

1 1/2 Cups All Purpose Flour.

1/2 bunch spinach

1 onion

1 tsp salt

1 Tsp Dried Basil.

1 cup flour

1/4 cup sharp cheddar cheese.

1/4 cup shredded Montery Jack Cheese.

Parmesan Cheese to Garnish over the Muffins.

1/2 cup margarine.

1 tsp Baking Powder

1/2 Tsp Baking Soda

Dash of Pepper.

PREPARATION:

  • Wash the half bunch of spinach clean and pat dry with a cleam kitchen towel. Chop roughly.
  • In a mixer add the  roughly chopped onions first and then the roughly chopped spinach  and puree. Add minimal water only if needed.
  • As always, we start our process of baking with the wet ingredients. Melt the margarine and pour in to the mixing bowl.
  • Simultaneously power up your oven to “BAKE” at 375 F.
  • Use butter/margarine/oil to grease the muffin pan.
  • To the mixing bowl add the pureed spinach mixture and give it a whisk.
  • Add salt, dried basil, pepper and whisk again. If at this point, you feel that the mixture is way too thick, add a little water, say about 1/8 – 1/4 cup depending on the consistency.
  • In another container measure out the flour and add baking soda and baking powder. Mix it well.
  • Slowly add the flour to the puree in the bowl little by little.  When completely done, incorporate all the ingredients with a whisk by slow movements. Brisk stirrng would rob the batter of all the air, which is important to impart a spongy consistency to the muffins, in the absence of eggs.
  • Finally add the grated cheese. It could be simply cheddar, or a mixture of whatever cheeses you have on hand. The taste of the muffins, would be influenced by the taste of the type of cheese added.  let it be one with a medium sharp flavour like the Monterery, Sharp Cheddar, Provolone etc.
  • The final consistency of the batter should be almost like idli batter which does not run, but is not too firm.

  • Pour out equal amounts of batter on to the greased muffin plates, garnish a little parmesan cheese over each muffin  and pop in to the oven.
  • Bake for 12-18 minutes depending on the strength of the oven and the amount of batter poured in to each cup.

  • Enjoy the aroma of onions, herbs and cheese wafting in your entire kitchen.
  • Delicious and simple Spinach & Cheese Savoury Muffins are ready.

HINTS:

  1. Substitute the cheese with paneer for a vitamin and protien packed snack. Paneer has no inherent taste of its own, so you might miss out the original intented taste.
  2. For a sharper flavour, you could use half of spinach and half of arugula. Arugula has a peppery taste, so tone down the type of cheese used. Use a cheese thats more milder like mozarella, parmesan, or light cheddar.
  3. Leftover Muffins, could be cut in to circles crosswise and used as patties in sandwiches, panninis etc.
Eggless Cakes

Easy Party Snacks – Eggless Orange Muffins.

Shoba13 Comments

Oranges are one of my favourite fruits and I invent ways and means to add them to anything and everything. …Cakes, Muffins. Kheer, Salads, the list is almost endless. They infuse the dish with such and aroma and richness that it adds such a zing to it. Oranges are also a rich source of Vitamin C and have many other benefits. This is one of my favourite concoction out of oranges and is an all time addition to any party or potlucks.

INGREDIENTS:

3 small oranges.

1 1/2 Cups All Purpose Flour.

1 Tsp Baking Powder.

1/2 Baking Soda.

1/2 Cup Melted Butter.(Substitute with Melted Margarine).

3/4 Cup Brown Sugar/ White Sugar.

1/4 Cup sour Cream.( Can be replaced with thick curds/ yoghurt)

2 Tbsp Orange Zest.

3/4 Cup Freshly Squeezed Orange Juice.

5 orange and brown vanilla wafers crumbled.

PREPARATION:

  • Firstly zest all the three oranges but make sure you don`t go all the way to the white portion covering the oranges, to avoid bitterness. Once the oranges are zested, its easy to squeeze out the juice. Set aside.
  • We always start the process of baking with wet ingredients. Having that in mind, take a large mixing bowl and add melted butter. Preheat the oven to 350F.
  • Next add orange juice, orange zest, sour cream and sugar and mix it briskly to allow the sugar to dissolve in the juices.
  • Measure out the all purpose flour in to another bowl.
  • Add baking soda, baking powder and give it a mix. Set aside.
  • Ladle out portions of the flour (flour+ baking soda+ baking powder) little by little in to the bowl having the wet ingredients.
  • Do not overmix as this might rob the mix of all the air which helps in making spongy muffins.
  • When all the flour has been added, set aside for 5-10 minutes to allow it to slightly work on the batter and get a little airy.

  • Meanwhile, butter the muffin pans and take the wafer crumbles and fill n the base of the muffin moulds with it. We do this to allow a firm base for the muffins. This step is completely optional or can be replaced with Orange Marie Biscuits or any other biscuit.
  • Now with a measuring scoop, fill in the muffin moulds with at least 3/4`th of the batter.

  • When all the batter has been added to the pans, slightly top it with a sprinkle of orange zest.
  • Pop the muffins in to the oven and bake for around 12-15 minutes.
  • When you find the top browning a little and you are embraced with a sweet perfume of oranges, then is the time to remove it from the oven and allow it to cool.
  • Enjoy fragrant orange muffins and allow its aroma and freshness to engulf you completely when you bite in to it!!!
  • This measurement makes 12 big muffins / 24 mini muffins.

Cakes / Pastries / Cookies/ Bread/Muffins.

My 200`th Post – Monthly Guest Posts on Anubhavati -Celebrating Passionate Fellow Culinarians – Spongy Carrot Cake.

Shoba10 Comments

It has been very enjoyable growing with my baby blog- Anubhavati. I have traversed the path taken by many, and learnt many lessons on the way, yet make my own mark here. It has been a discerning quest for information, seeking out creativity from within, and constant expression of thoughts and feelings on paper ….ahh on keyboard!  Continuous lessons in expression, colour, patience, perseverance, creativity, passion and much much more.I have learnt so much from my friends, family and other passionate fellow foodies, that in my mind, I wanted a chance to reach out to them and let them talk in their own words….Weave their own magic – Just  one magic every month…Monthly Guest Posts on Anubhavati has been on my mind for quite some time now and I felt the time has come to simply put  my thoughts in to action.

I would reach out to my friends/family/fellow culinarians for their favourite recipe that they would like to share on Anubhavati. The post would be published verbatim in the words of the Guest, with pictures and tips.  Looking for your thoughts on the same.

On the same lines, my cousin and also my very good friend Lakshmi who blogs under the name of Nidhana at  Sulekha was one of the first I approached for my Guest Blog and she graciously agreed. Here it is for you all to read, and enjoy…

SOFT & SPONGY CARROT CAKE.


A birthday gift

I was at the supermarket the other day looking for a quick gift for my friend, whose birthday was the next day.  Looking at the boring boxes
of sweets that flit from one house to another without being opened ever, till the expiry date I was discouraged, even the candles did not
tempt me. How many vanilla /lily of the valley scented candles can one have! Was not keen on spending too much money either! Disappointed with what
was on offer, I came home and went on facebook to catch up with friends.  Presto! What do I find?  BBC Good Food’s tempting menu, the
first one a scrumptious carrot cake!  The simple recipe got my fingers twitching and I quickly took a look at my larder to check for
ingredients. Luck favoured me that day, as I had every ingredient it asked for, after all, how many people would have an unopened bag of
light muscovado sugar?  The dark brown sugar is definitely a healthier option. It is minimally refined and retains many of the essential dietary vitamins and minerals which are present in the sugarcane plant. Muscovado sugar happens to be high potassium, calcium, magnesium,  and iron, among other useful compounds.
Assembling the ingredients I thought to myself, why not double the recipe and make a birthday cake for my friend too.  All excited with
the thought of surprising her, I switched on my oven and started preheating it.

INGREDIENTS:

Carrots                                  : 2 Large
Grated zest of one orange
Self raising flour                : 175 grams
Sunflower oil                       : 175 grams
Light muscovado sugar  : 175 grams
Eggs                                         : 3 large
Walnuts/raisins                  : 100 grams
Soda bi-carbonate             : 1 Tsp.
Nutmeg (freshly grated)  :½ teaspoon
Cinnamon                               : 1 teaspoon
Cream cheese                        : 2 oz
Icing sugar                              : 2oz

PREPARATION:

  • Preheat the oven to 160C.  Grate the carrots and keep aside.
  • Mix in the eggs, sugar, orange rind,  oil and sifted flour in a bowl with a wooden ladle and stir in the carrots, soda,  walnuts, raisins,cinnamon and nutmeg.
  • Using a well oiled cake pan, tip the mixture and bake for 45 minutes.
  • The aroma of cinnamon and nutmeg will soon envelop your kitchen andhome with a lovely aroma and fill your heart with warmth.  Cool the cake well on a wire rack.
  • In a little bowl, stir in the cream cheese, icing sugar and a teaspoon of orange juice.  Spread it over the cake and sprinklefinely chopped walnuts.  I
  • If you are not watching your calories, feel free to cover the cake with cream cheese and carefully strew the walnuts.

With a cup of steaming tea, this delicious cake is a godsend and will  impress guests no end. As for my friend, I chose to double all the
above ingredients and since my pans were small I used 3 different  pans, 1 round, 1 loaf pan and a square one.  I ended up with 3 cakes
in the end. One for my family, one for my friend (was so touched by the gesture) and one for me!  But, I dedicate this cake to my friend
Shoba who encourages me no end and has all the time in the world for  her friends who need her!

Cakes / Pastries / Cookies/ Bread/Muffins. · Uncategorized

Banana & Chocolate Muffins with Choco Chips & Crunchy Rice Krispies!!!

Shoba13 Comments

In keeping with the speed of my never ending quest for variations of Eggless Muffins, today I decided to get a little more adventurous on the contents. I opened my pantry and wondered what to play around with??? Bananas..yes, of course, they are my egg substitues….Chocolates, oh yes, welcome any time….Choco chips. well…why not? I have had them lying in my pantry for months…and I was still missing something. My eyes fell on the box of Rice Krispies and I grabbed a handful. Krispies are always a pleasure to work with because I love the crunchiness that it attributes to whatever I add it to. It`s quite a surprising addition to many quick fixes with more surprising results.

INGREDIENTS:

1 cup All Purpose Flour.

3 Tbsp of Cocoa Powder.

Baking Soda – 1 Tsp.

Soft Brown Sugar – 3/4 cups not leveled.

1 Banana pureed in the mixer with 2 tsp of water/milk.

1/2 cup melted margarine.

3/4 cup Hot Water.

Handful of Rice Krispies.

Couple of Chocolate Chips.

1 Tsp Banana Essence / Vanilla Essence.

PREPARATION:

  • Measure out the required dry ingredients – the all purpose flour, cocoa powder, and baking soda and mix them in a bowl.
  • Preheat the oven to 350F.
  • Take a  muffin pan and grease it with baking spray or oil. Set aside.
  • Start with the wet ingredients  – In a mixing bowl, add melted margarine, banana puree, hot water, sugar, and banana/vanilla essence.
  • Mix slowly to incorporate these  ingredients together.
  • Add the dry ingredients little by little taking care not to whisk briskly as this might rob the batter of  air that is needed to give it sufficient sponginess.
  • Lastly add the chocolate chips and the rice krispies to the batter giving it a whisk.
  • Using a small ladle, dole out equal quantities on to the muffin pans. We do this so we get equal sized muffins.
  • Bake in the oven for around 15-17 minutes..Different ovens take different times based on the efficiency, voltage etc so keep a watch with the oven light on.
  • When you get browning on the top, and the time has crossed 15minutes, keep a close watch and turn off the oven when neeeded.
  • Enjoy delicious crunchy banana chocolate chip muffins.



Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes.

Easy N Tasty Carrot Panner Savoury Muffins

Shoba21 Comments

Savoury Carrot Paneer Muffins.

This week has been more of a Muffin Marathon at home as my daughter loves them. Everyday I had decided to make different varieties of healthy muffins for her at home. Yesterday was her favourite – Eggless Dates Muffins. Today was an especially cold evening so I wanted to bake something warm and toasty yet filling and savoury. I wanted to incorporate carrots also as this would be healthy and appealing to my daughter.  Here I added two of her favourite ingredients – Carrots & Paneer.

INGREDIENTS:

1/2 cup All Purpose Flour

1/2 cup Whole Wheat Flour.

1 big Carrots finely grated in the mini grater.

1/2 cup finely Paneer.

Salt to taste.

3/4 Tsp Crushed Pepper Powder.

1/2 cup Melted Margarine.

3/4 cup Milk + Water.

1 Tsp Baking Soda

1/2 Tsp Baking Powder,

1 Tsp Crushed Oregano.

Finely Chopped Cilantro.

PREPARATION:

  • Firstly add all the dry ingredients in a bowl one by one – All Purpose Flour, Wheat Flour, Baking Soda, Baking Powder and crushed pepper and oregano.
  • Follow your instincts on the amount of spices.  If you want your muffins to be fragrant with the aroma of baked oregano, pop in a little more.
  • Next melt the margarine and pour it in to your mixing bowl. Add the milk + water mixture after warming it for 30 seconds in the microwave.
  • Add salt and then the grated carrots and the paneer. Mix it all in to the oil + milk + water mixture. Add chopped cilantro.
  • Now slowly add the dry ingredients little by little and stir them in, with a whisk, slowly without beating it too hard.
  • Grease a muffin pan and set the oven to preheat to 350 F .
  • When all the flours have been added you would get a slightly watery batter. If you feel its a little too watery, add a spoon or two of flour. Taste the batter to make sure that the salt is just fine.
  • Fill in the muffin cups to about 3/4`th , with the muffin batter.
  • Once the oven is preheated, to the desired temperature, pop in the muffin pan.
  • Bake for arouund 16-20 minutes depending on the efficiency of the oven range.
  • Some like the muffin to be crusty, so you can go ahead and bake it for a couple of minutes more until a toothpick thats inserted, comes out clean.
  • Enjoy a woderful aroma of the oregano as the muffins get baked.
  • Simple yet delicious Carrot Paneer Muffins are ready for a wonderful evening snack for kids and adults!!!

HINT:

  • In my second helping I also added delicate yet sweet corn kernels for an extra special taste.
  • Serve with tomato sauce for an added kick. Almost felt like I was biting in to a succulent cutlet!!!