Hey There. Few months back I celebrated my birthday. Well not like party celebration but like last year I like to prepare something myself and distribute it in office. Last time it was carrot pudding or famously known as gajar ka halwa. This time I decided to have a cake. And not to disappoint my vegetarian friends I decided to go for an eggless version. I was pleasantly surprised when everyone claimed it to be too good. It was soft, the sweetness was perfect and the chocolate syrup I had poured on top was like ‘icing on the cake’. J is that too much cakey and sweet for you. Well birthdays are meant to be that right?
This is not a round cake as is the custom. I thought for even cake pieces it would be better to bake a square or rectangle cake. Moving on to the recipe.
Recipe Source here
All Purpose Flour / Maida – 1 1/2 cup / 180 grams
Sugar – 3/4 cup / 150 grams
Baking Soda – 1/2 tsp
Baking Powder – 1 1/4 tsp
Salt a pinch
Yogurt / Curd – 1 cup / 240 ml
Oil – 1/2 cup / 120 ml
Vanilla Essence – 1 tsp
Milk as needed to thin the batter a little
- Preheat oven at 180 o celcius
- Oil a square or rectangle pan with oil and dust it with a little flour. Dust off the excess flour.
- In a bowl take yogurt, oil, sugar, salt and vanilla essence and whisk well.
- Take a sieve and over it add maida, baking soda and baking powder. Sieve it in.
- Fold the batter till nicely mixed in.
- Add little milk to make the batter a little thin.
- Pour the batter in the prepared pan and tap the pan once to remove the air bubbles.
- Bake it for 40 to 45 minutes.
- Remove from oven.
- Let the pan cool down a bit.
- Invert the cake to cooling rack and let it cool completely.
- Serve with generously poured chocolate syrup.
I am sure if you serve this to kids or your friends everyone is will love it.
Hey There. How is it going ? Well we have been in and out of sickness. The official sickness season is here and can expect one or the other in the family to be sick. So currently, I can’t hear properly from one of my ears, my nose is gone on hartal and does not smell anything, my voice is more like croaking and every muscle is refusing to co-operate with me in my daily chores.
Anyways moving on today’s recipe. When I saw this recipe on my friend blogger’s news feed I immediately wanted to try it for 3 reasons. Firstly it is like a fusion of wada pav. Except the wada need not be fried here and instead it is stuffed and baked. Secondly, it is a snack in itself. You do not need anything else to go with. Okay you can have it with ketchup but that’s it. Third and most important. It is not completely maida instead it is mix of both maida and wheat buns. Good isn’t it?
So make it, bake it and enjoy it.
RECIPE SOURCE – Click here
Wholewheat flour – 1 cup
All purpose flour – 1 cup
Instant yeast – 1 tbsp
Salt – 1 tsp
Sugar – 2 tbsp
Lukewarm water (approximately) – 1 cup
Olive oil – 2 tbsp + more to brush.
Potatoes – 2 medium (350 gm), boiled, peeled and mashed
Oil – 1 tsp
Cumin seeds – ½ tsp
Ginger garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Chilli powder – ¼ tsp
Garam masala powder – ¼ tsp
Amchoor powder – A pinch
Chopped coriander leaves – 2 tbsp
- First let’s prepare the bun dough. Mix the dry ingredients. Add water slowly and knead to a smooth dough. Add the olive oil and knead to incorporate.
- Transfer to a clean oiled bowl,close and allow it to double in size, around one hour.
- In the meantime, let’s prepare the stuffing.
- Heat oil in the saucepan and crackle the cumin.
- Fry the ginger garlic paste and saute till raw smell leaves.
- Add the mashed potatoes. Add turmeric,chilly, garam masala and amchoor powders and give it a good mix.
- Add salt.
- Allow to cook on low flame for five minutes.
- Mix in the coriander leaves and switch off. Allow to cool.
- Once the dough has doubled, punch down and knead for another couple of minutes.
- Grease a baking pan and set aside.
- Divide the dough and the filling into six portions.
- Slightly roll one dough portion into a circle. Spoon in one portion of the filling and shape into a bun. Place it on the greased pan.
- Repeat with all the buns and filling.
- Brush the top of the buns with some oil. Cover and allow it to proof for 25 minutes.
- Meanwhile preheat the oven to 180 degrees.
- Bake for 25 minutes until the top looks golden brown and is smooth to touch.
- Pull out the buns and brush on the top with little more oil while still hot.
Serve hot with ketchup or even tamarind chutney.
Hello. So recently when I was shopping online for my grocery I saw an entry for fresh Strawberries and cherries. I was pleasantly surprised but skeptic if actually the picture shown would be what will be delivered. Anyways I ordered them and was sure it would be cancelled out. You may think why ? In my place you don’t get the juicy, fresh and vibrant strawberries, blueberries, etc.
So when I got beautiful strawberries we made these muffins. By we I mean to say me and my 2 year old. He helped me with the batter mixing and sorting out strawberries. But I wanted a healthy version hence skipped maida and replaced with whole wheat. Do try and let me know if you liked them.
Chopped Strawberries – 1 cup
Whole Wheat flour – 1& 3/4 cup
Sugar – 1/2 cup (add more if you need more sweet)
Baking Powder – 2 tsp
Salt – 1/2 tsp
Milk – 1/2 cup
Oil – 1/4 cup (I used sunflower oil)
Vanilla essence – 1 tsp ( I used cardamom powder)
Egg – 1
- Grease cupcake moulds with oil. If you are using silicone moulds then you can skip this step.
- Pre-heat oven to 180 degress celcius.
- Sift together flour, salt, baking powder in a bowl.
- Add sugar, milk, oil, egg and vanilla and mix well.
- Add 3/4 chopped strawberries and mix well.
- Add this batter in cupcake moulds. Fill only till 3/4 of the moulds.
- Top with remaining strawberries.
- Bake for 20-25 minutes or till a skewer or knife inserted comes out clean.
Enjoy these colored beauties. Oh and by the way don’t discard this recipe if you don’t have strawberry. You can make this with chocolate chips too. Also if you love good photos do not forget to follow me on instagram.
Long post alert. The journey of miles starts with a small step. So one year back on this day I officially kick started by food blog. Yay….so today my blog is 1 year old. Happy birthday. J
I have to accept it has been a roller coaster ride. I didn’t know whether I would be able to keep up with all the responsibilities I had. But my blog and my readers have been very kind, patient and supportive.
So a big thank you to everyone who helped make this blog a success. Some statistics shared below:
Total posts – 180
Views – 11,810
Visitors – 4939
Plus many followers in wordpress, email, Instagram, Facebook page. A big shout out to say THANK YOU. Can’t predict the future but I will try my very best to bring tested, homely and delicious recipes to you.
People have asked me about the peculiar blog name. The reason is simply because I wanted to document my parent’s recipes. My mom and dad both were working and the dishes they put up every day were quick, healthy and yet delicious. They had different kind of struggle yet they ensured that we got proper nutrition and were brought up well.
There are many small big achievements in the last one year with respect to my blogging adventure.
- Learnt many new things. Baking which was my ultimate fear was overcome. I am now not only baking cakes but also taking classes.
- Never knew I would find a love for food photography. Wish I had started earlier. Anyways better late than never.
- Made lots of new friends who readily help and share information.
- Was able to inspire a small group of friends to start baking their own cakes and start with pressure cooker.
So you see, this blog has been very kind to me. To all the lovely people who have appreciated, commented, provided feedback, liked, followed my efforts – THANK YOU SO MUCH.
Please continue your support and appreciation.
Note: The pic I used is the cake we made during the baking class I took for my friends. Coincidentally, my birthday was the next day of this class. Hence the naming on the cake 🙂
Holla. I find baking stressful. Because baking is a science and not art like cooking. You cannot adjust your recipe in between. Sometimes you cannot even see what’s happening in baking. Hence, I find it stressful. Add on it the fact that there will be more number of utensils to wash than in cooking. 😉
But you should never stop trying isn’t it? I make sandwiches for tiffin. Or a quick toast with omelette is also a good breakfast option. Hence, I like to have bread in my pantry. However, I do not like the idea of purchasing bread. Hence, I began baking breads.
So this is a whole wheat egg less bread. The difference is clearly evident when compared to flour/ maida bread. Flou/ Maida has that glutten that gives the elasticity in the white bread we enjoy. But we all know how dangerous and unhealthy that is for us. So I don’t completely avoid maida but try to whenever I can.
Hope you would give it a try and let me know your opinion.
Wheat flour – 3 cups
Dry Yeast – 1 tsp
Luke Warm Water – if required only
Luke Warm milk – 11/4 cup or as per needed
Sugar – 1/2 cup or as per needed
Salt – 1/2 tsp
Olive oil – 3-4 tblspn + for pan greasing
- In a small bowl take milk and mix sugar in it. Add in yeast and let it sit for 5 minutes for proofing. (you will see small bubble and cloudy texture at top of bowl)
- In another bowl take flour and add salt.
- Mix well.
- Make a well in the center of the bowl and add the yeast mix in.
- Combine all together to form a dough.
- Add olive oil and knead again into a smooth dough. (If your mix is dry add little lukewarm water)
- Place the dough in the bowl and cover and let it proof for one hour in a warm place.
- After one hour open the bowl and check if it has doubled in size.
- Take the dough out and start punching. This ensures the air incorporated in the dough is punched out.
- Kneed again for 5 minutes.
- Shape it like a bread loaf and place it in a greased bread loaf pan.
- Cover with a cling wrap and let if proof again for another hour.
- In the last 10 minutes of the proofing time, pre- heat up the oven at 220 degree celcius.
- Bake for 20-25 minutes.
- Let the bread pan cool for 20-25 minutes.
- Remove the bread from the pan and cool on a wire rack.
- Let the bread cool down completely before slicing.
- Sprinkle some sunflower seeds or any other seeds of your choice on the top.
Holla. So what’s new at your end? Well there is something new at my end. I got to meet similar kind of people in a class I had taken on food photography. I know what you are thinking. Yeah I am not master at food photography but I loved sharing my knowledge that I gained in last 8 months. And it was lovely to see women doing all kinds of things – from baking to having a orchid garden to jewelry making to being an entrepreneur. All this along with tons of other work in hand.
So coming to today’s recipe. This is your go to recipe if you have bananas going black and squishy. I shared this cake with some of my neighbors and they loved it to the core.
Recipe Source here
All Purpose Flour / Maida – 2 cups / 240 grams
Sugar – 1 cup / 200 grams
Banana – 1.5 cup mashed
Chocolate Chips – 1 cup (use milk, semi sweet or dark)
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Salt – 1/2 tsp
Vegetable Oil – 1/2 cup / 120 ml
Eggs – 2
- Preheat oven to 180 degree C / 350 degree F. Grease a 9×5 inch loaf pan with oil and dust it with flour. Coat it on all sides and set aside.
- Sprinkle a tblspn of flour over the chocolate chips and toss well. Set aside.
- Take oil, sugar, eggs, mashed banana and mix well.
- Add in flour, baking soda, baking powder and salt and mix well.
- Add in the chocolate chips and fold gently.
- Spoon this into the baking pan. Smoothen out the top of the batter with spatula. Gently tap the pan to remove any gaps. and bake for 1 hour to 1 hour and 10 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is done.
- Remove it from oven and cool it in the pan for 15 mins. Now un- mould it and cool it down.