Diya Aur Bati

After a long time, iam posting a recipe on my blog. Had been busy on and off with my baking and chocolate orders, that it was finding difficult to sit down and write in my blog. I missed my blog a lot, but it happens sometimes, that when we need to concentrate on some things, we unknowingly miss on something else, which we loved the most. But in my case, I was not missing on my passion for food, as I was doing stuffs related to food, just that i couldn't blog. While creating new designs in cakes and making chocolates, I felt myself so happy and lively. You can check my works on my FB page : Nim's Choco Fantasy

Ok, now that's it for my re-entry into my blog :) Just wanted to tell you all that I was not away from my passion, but yes, i was a bit away from blogging.

Diwali is round the corner. All might be busy making yummy and awesome sweets. I would like to share a recipe, which you all might be knowing, just that I gave a slight twist, and gave a new look and feel of festivity to it.

Enjoy Diwali with your loved ones and stay safe.

Ingredients

 

1 cup Desiccated Coconut

1 cup Khoya

¼ cup Sugar (powdered, adjust as per your taste)

3 tbsp Cocoa powder

8 – 10 Almonds

A pinch of Lemon yellow colour

Few drops of Rose water

Silver warq for garnishing

 

 

Method

 

1. Cook khoya in a fry pan till it turns slightly pink in colour. Now add desiccated coconut and sugar. Mix well and let it cook for about 2 minutes till the sugar is nicely combined with the mixture. Switch off the flame.
2. Keep aside 5-8 tbsp of the mixture in another bowl and add lemon yellow colour and rose water. Mix well.
3. In the rest of the mixture, add cocoa powder and mix well to form a smooth dough.
4. If the dough is too dry, add little milk to it and if it is too wet, add little desiccated coconut.
5. Shape the cocoa mixture in the shape of a diya and fill in the yellow coloured khoya mixture in the center.
6. Place an almond as flame and garnish with silver warq.
7. Your Diya aur bati sweet is ready to be served.
8. Enjoy!!!

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Chocolate Brownie

Who doesn't know about chocolate brownies... Yummy, chocolatey and what not... And an Ice cream scoop on top of it.... mind-blowing, isn't it? I am sure, you won't ask for anything else... Sinful Indulgence at its peek ;)

I had tried out some brownie recipes, and many of them was a flop and some were too good (recipes I have already posted in my blog). Though I have tried out some egg less versions of chocolate brownie, this one is with eggs. So all vegetarian friends, don't worry, check out my egg less brownie recipes here. This is for all the non-vegetarian friends out there...This recipe is A-M-A-Z-I-N-G....

If you are looking for an excellent and no-fail recipe of Chocolate brownie, your search ends here.... Try out this recipe and you will love it for sure.

I got this recipe from Anna Austin (a cake decorator) and thanks a lot for her for sharing this yummy recipe.

Ingredients

150 gm Butter (unsalted)
185 gm Dark Chocolate
275 gm Brown sugar or white sugar (i used about 200 gms of white sugar)
3 Eggs
85 gm Maida/All purpose flour
40 gms Cocoa powder
1/2 cup Cashewnuts (optional)
50gms White chocolate (chopped)
50 gms Milk chocolate (chopped)


Method

• Melt dark chocolate and butter in the microwave. Keep this aside.
• Mix maida, cocoa powder and cashew nuts in a bowl and keep this aside.
• Beat eggs and sugar till light and fluffy using an electric beater.
• Add the melted chocolate+butter mixture into it.
• Fold the mixture using a spoon. Don't over mix.
• Add maida+cocoa powder+cashew nuts mixture little by little into the wet mixture. Mix only in one direction.
• Now add the chopped milk and white chocolates. Mix well.
• Pre-heat the oven at 180 degree Celsius.
• Pour the brownie batter into a prepared baking tin and bake for about 35 to 40 mins till the toothpick comes out with little crumbs.
• Once done, place it on a wire rack, till it is cooled down completely.
• Once cooled, cut it into square pieces and serve it along with a scoop of ice cream.
• Enjoy!!!

 

 

 

 

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Chocolate Brownie in 2 minutes (Egg less)

This is a quick fix when you are craving for something sweet. It's so easy that you can even bake this when some guests have come over and you don't have anything sweet to serve them.

Yesterday, my kids where after me to make something sweet and I was wondering what to prepare so as to make them happy. I was not in a mood for an elaborate cooking though. Then I thought about these individual serving brownies. Just Mix it and bake it.... Its that easy and the result is too yummy that I could see the sparkle in my kids eyes, when they saw it. 

When my kids saw that I have made only two bowls, they lovingly gave one scoop each from their brownies... So nice of them... I must say, It definitely tastes amazing...

Beware guys!!! It's so tasty and tempting, that you might fix up one more bowl for yourself. I could control my urge with great difficulty :)

Anyway, try it once and let me know how you liked it.. Happy Baking!!!

Ingredients

2 tbsp. Maida/All purpose flour
2 tbsp. Cocoa Powder
1/4 tsp Vanilla essence
3 tbsp. Sugar
2 tbsp. Milk
2 tbsp. Butter (melted)
2 tbsp. Choco chips (optional)
1 pinch Salt


Method

• In a bowl, mix all the ingredients together into a smooth paste without any lumps.
• Pour it into a microwave safe bowl and place it in the microwave with power high for 1 minute.
• After 1 minute, test with a toothpick whether the brownie is done or not. If not, keep again for 20 seconds.
• Take off from the oven and place on the wire rack to cool.
• Once cooled, serve it in the same bowl with a scoop of ice cream or any toppings of your choice.

Note:

1. Every oven has different temperature settings, so check after 1 minute whether the brownie is ready or not. If not, keep again for 20 seconds.
2. You can adjust the sugar as per your taste.
3. I served the brownie with a small scoop of strawberry crush and some sprinkles. Serve as per your taste.
4. I did not add choco chips (as did not have any), still the brownie tasted awesome.
5. With the quantity mentioned above, you can bake 1 bowl (pic shown).

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Chewy Fudge Chocolate Brownie (Egg less)

As far as I know brownies are of two types: One is a cake like brownie and the other one is a fudgy chewy brownies.

Though I have tried out brownies with eggs, I wanted to try out an egg less brownie and was successful in making cake like brownie, but was unsuccessful in baking an egg less fudge brownie. I had tried out 3 different recipes and all were unsuccessful. I had almost lost hope that I could bake one. Every time, when I check other blogs or Internet, I would unknowingly end up searching for brownies... I knew I wouldn't get peace unless I get one successfully baked :)

That's how I landed on Munatycooking blog. I was mesmerised by the look of the egg less fudgy brownies in her blog and thought to give it a try and made my mind that this would be my last attempt on egg less brownie. Moreover my elder daughter's friend (who is a vegetarian) had come home for a sleepover. I wanted to give them a treat. So I choose to bake this. And Yea!!! it turned out super yummy and had the right texture and was fudgy-chewy.

If you keep these brownies in the fridge for 1 hour, you can have a neat cut through them. But I was not ready to wait that long. Was eager to know how it tasted... How impatient I am ;)

I would recommend these brownies to all who are looking for an egg less version. Try it out and mark my word, it tastes super excellent.

In Munatycooking blog, some people had commented that it had a slight taste of banana. But I didn't get the taste of banana's in my brownies. Try it out and let me know how you liked it.

Recipe source : Munaty Cooking

Ingredients

1 cup All Purpose flour/ Maida
1/2 cup Sugar
2 tbsp. Hot water
1 pinch Salt
1/2 cup Mashed Banana
3 tbsp. Butter
1/4 cup Dark Cooking Chocolate (chopped)
1 tsp Vanilla essence
1/4 tsp Baking soda
3/4 tsp Baking powder


Method

Sieve maida, salt, baking soda and baking powder. Keep this aside.

In a microwave safe bowl, melt dark chocolate and then add the butter. Mix well and make sure to remove all the lumps. Keep aside.

In a bowl, mix sugar (I powdered the sugar), mashed banana, hot water, vanilla essence and the melted chocolate + butter mixture. Mix well using a electric beater or a wooden spoon.

Pre-heat oven in convection mode at 180 degree Celsius.

Prepare the cake tin by lining with a butter paper. Keep this aside.

Into this wet mixture, add the sieved maida mixture. Mix well using a wooden spoon until just combined. Don't over mix. The batter will be slightly thick than the usual cake batter.

Pour the brownie batter into the prepared tin and spread using the spoon. Tap the tin gently to remove any air bubbles trapped in it.

Place the cake tin in the preheated oven at 180 degree Celsius for 25 minutes or until the tooth pick inserted comes out with little crumbs on it.

Once done, keep it on a wire rack to cool. When cooled, take off from the cake tin and serve it with ice cream or sprinkle little powdered sugar on top. You can even drizzle chocolate sauce on top.

Enjoy!!!


Note:

1. Before cutting these brownies, you can keep it in the refrigerator for an hour.
2. You can use milk chocolate instead of dark chocolate.
3. I powdered the sugar after measuring. You can even add the granulated sugar instead.

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Chocolate Eclairs

... A Very Happy New Year to all my friends.....

I was longing to make this chocolate eclairs for a long time, but some how I always missed it. This time, I thought there is no better reason than enjoying these cute little eclairs on this new year than anything else. So staring my new year with this yummy and chocolatey treat for all of you... Enjoy!!!

This is not that difficult as you might think on reading the recipe. Its really simple. Actually, pastry cream is used as a filling for these eclairs. But I found it bit time consuming, so tried out using a simple whipped cream filling and take my word, it tasted awesome. My kids were totally enjoying them and it was cute to hear my little daughter saying on each bite... "Yummy, Awesome" (these words she learned from her sister) :)

My new year has started with big hugs and kisses from my daughters... What more should I get, other than the happiness of my family on this new year day!!!

Try this out friends, and let me know how you liked it.

Recipe Source :  Joy of Baking

Ingredients

For Choux pastry

1/2 cup Water
4 tbsp or 57 gms Butter
1/2 cup Maida/All purpose flour
1/2 tsp Sugar
1/4 tsp Salt
2 Eggs (beaten)

For whipped cream filling

1 cup Whipped cream
3 - 4 tbsp. Sugar
1 tsp Vanilla essence

Using an electric beater, whip up the cream by adding sugar and vanilla essence to it, till it comes to stiff peaks. Keep this aside.

For Chocolate Glaze

55 gms Dark chocolate (finely chopped or grated)
60 ml Fresh cream
1 1/2 tsp Honey (optional)

Heat fresh cream till it starts to bubble. Pour it on the dark chocolate and let it stand for a minute. Gently, whisk it till it becomes a smooth ganache. Add honey to it and mix again. Keep this aside.


Method

• Pour the water in a deep pan. Add butter and place it on low flame till the butter is nicely melted and the water has started to boil. Don't let the water evaporate, ie. when the butter is melted take it off from the heat.
• Mix maida, sugar and salt in a bowl. Add this mixture into the melted butter and water mixture. Mix well till everything is nicely incorporated and no lumps are formed.
• Put it back on low flame and keep stirring for about 1 - 2 minutes or till it becomes a smooth dough and it comes away from the pan.
• Once done, take off from the heat and keep aside to cool a bit.
• In the mean time, beat eggs in a bowl.
• Add beaten egg little by little into the prepared dough and keep stirring either using a wooden spoon or an electric beater, till you get a smooth thick paste. (You may not require the whole beaten egg, so add it little by little. When you see that the paste stays on the spoon or the beater and then drops as dollops, then it is the right consistency we are looking for)
• Put this paste in a pastry bag with a big round nozzle or if you don't have a nozzle, just cut the tip of the pastry bag to get a slightly big hole.
• Preheat the oven to 200 degree Celsius.
• Place a butter paper on the baking tray. Squeeze the prepared paste through the pastry bag on the butter paper in any shape you like. (I squeezed in long lines ie. 8 1/2 cm long and in round shape)
• Brush the squeezed paste with egg wash (optional, I did not do this). This will give you a nice brown colour.
• Place the baking tray in the preheated oven at 200 degree Celsius for 15 minutes and then change the temperature to 180 degree Celsius for about 20 - 25 minutes till it becomes nice golden brown colour.
• Once done, take off from the oven and let it cool down completely.
• Cut each one of the choux pastry into half horizontally or lengthwise. Spoon a little bit of the whipped cream filling in one of the piece and close it with the other half. Do the same procedure with the rest of the choux pastries.
• Pour little chocolate glaze on top of each chocolate eclairs and decorate with some sprinklers.
• Enjoy either right away or keep in the fridge for 1/2 an hour and then enjoy!!!

Note:

1. By baking the choux pastry in high temperature first, will help it to rise a bit and form a crust and by decreasing the temperature, helps it to become dry and cooked from inside.
2. Usually, the chocolate eclairs are filled with a pastry cream. But I used a simple and easy whipped cream as the filling.

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Banana Chocolate Cake (Egg less and Butter less)

This cake is an absolute chocolate indulgence, when you are in a mood of having one. An easy to mix up and bake cake that you will fell in love with it. 

More over, this cake is egg less, butter less and I have used whole wheat flour too. What else do you want in a cake when you say it is healthy.... My kids loves chocolate a lot....i know many of us like it too....This is the perfect cake to indulge...

This cake is very soft, moist, dense and chocolaty. I would suggest to replace the whole wheat flour with all purpose flour, if you are going to frost the cake. Try it out friends....and enjoy!!!

Recipe source: Madhurams eggless cooking

Ingredients

2 cups Whole Wheat Flour
1 and 1/3 cup Sugar (granulated)
2/3 cup Cocoa Powder
1 and 1/2 tsp Baking Soda
1/4 cup Oil (Vegetable Oil, Olive Oil or Canola Oil)
1 and 1/2 cup Hot Water
1 tsp Vanilla essence
1 cup Banana (mashed)


Method

• In a bowl, add whole wheat flour, sugar, cocoa powder and baking soda.
• Mix well till everything is combined properly.
• Pre heat the microwave oven in convection mode at 180 degree Celsius. 
• Line a baking tin with butter paper, grease it and keep aside.
• Now add the oil, hot water, vanilla essence and the mashed banana.
• Mix well till everything is nicely combined.
• Pour this batter into the lined baking tin, tap it and place it in the pre heated oven at 180 degree Celsius for 30 - 40 minutes.
• After 30 minutes, insert a toothpick to check whether the cake is completely cooked or not.
• Once done, transfer the baking tin on a wire rack and let it cool.
• Once cooled, cut into slices and enjoy !!!

Check the notes given below, before you start baking.......

Note:

1. Every microwave oven has different temperature settings. So keep an eye on the cake while its baking.
2. Instead of whole wheat flour, you can use all purpose flour/Maida. Definitely the texture will be very nice if baked with maida. For a healthier version, i used whole wheat flour.
3. The quantity of sugar mentioned in the recipe was correct as per my taste. If you need it more sweet, add little more of sugar. If you are planing to frost this cake, i would suggest to stick on to the quantity of sugar mentioned in the recipe.
4. If you want the cake to be less chocolaty, reduce the cocoa powder a little.
5. The cake did not have much of banana taste, even though i had added it in this recipe. It was more of chocolaty flavour with a mild banana flavour. 
6. The mashed banana acts as the egg replacer.
7. The cake batter will be little bit watery, but not to worry. Add hot water, little by little till it reaches the correct consistency.

 

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White Chocolate Coffee Mousse

This is a quick and simple mousse with lots of white chocolate and it tastes coffee. Yea...Who doesn't like the taste of coffee...I know, I know..... you all love it...even the smell of coffee is heavenly, isn't it? 

Pinwheel Cookies

These amazing pinwheel cookies were June month's challenge from the Home Baker's Challenge group. There were 4 recipes of different varieties of cookies and i took this one as my challenge, as i had long been waiting to make these sweet little pinwheels. I was always attracted to the design of these cookies whenever i saw them in pictures. When this challenge came up, i was so excited to make them.

Thanks to Viji for including this recipe for the challenge. I thoroughly enjoyed making them and it tasted amazing. If anyone is interested to know more about this home bakers challenge group, click here.

My kids enjoyed them a lot. It has become one of their favourite cookies that i make. I think even i am addicted to these cookies, that i finished off 2 or 3 just after it was baked and cooled....i was tasting... 'what did you think'? Then later on enjoyed more of them with my kids ;) My elder daughter has told me not to touch the jar until she reaches home from school.... She thinks that i will finish them off. :) :) You know.......at times, i too become a kid ;)

I had tried both pinwheel cookies and checker board cookies. My Checker board cookies came out in a different pattern... But i liked the new pattern on the cookies.....

I know, i know....don't be angry with me...I am going to give you the recipe... Tada.....Here it goes, friends....Bake and Enjoy!!!


Ingredients

1 and 1/2 cup Maida/All purpose flour                                            
1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Butter (at room temperature, unsalted)
3/4 cup Sugar (granules)
1 Egg (beaten)
1 tsp Vanilla essence
2 tbsp Cocoa powder
1/4 cup Semi sweet Chocolate (melted and cooled to room temp.)


Method

There are two doughs to be prepared. One is vanilla flavoured and the other one is chocolate flavoured.

For the vanilla flavour:    

• Sift maida, baking powder and salt. Keep this aside.
• In a bowl, add butter and sugar. Beat well using and electric beater till light ad fluffy.
• Add in the egg and vanilla essence. beat again until blended properly.
• Add in the flour (little by little) and mix well till everything is combined properly.
• Remove half of the dough and keep in another bowl for adding chocolate flavour.
• Cover the vanilla flavoured dough in a plastic cling film and keep in the fridge for about 1 hour. 

For the chocolate flavour:

• Take the dough which we had kept aside in a bowl. We will be using this to add the chocolate flavour.
• Melt the semi sweet chocolate and cool it to room temperature.
• Add the cocoa powder into it and mix well.
• Add this chocolate+cocoa mixture into the dough and mix well so that everything is mixed properly.
• Cover this chocolate flavoured dough in a plastic cling film and keep in the fridge for about 1 hour.  

Making Pinwheel cookies:

• Take the vanilla flavoured dough and roll it into a 12 inch square. You can do this by placing the dough in-between two butter paper.
• Keep this in the fridge to set.
• In the mean time, take the chocolate flavoured dough and roll it into a 12 inch square.
• Take the vanilla flavoured rolled sheet from the fridge and peel off the top butter paper.
• Flip the chocolate flavoured rolled sheet on top of the other. 
• Place a butter paper on top (if needed) and roll again gently, so that both the sheets stick together to form one sheet. (Don't roll too hard, because both the sheets will blend into each other and you won't get the pinwheel effect)
• Roll the sticked sheet from one end to form a big log.
• Place the log in the fridge for about 10 minutes so that it will be easy to cut.
• Pre-heat oven in convection mode at 180 degree Celsius.
• Later, cut the log into 1/4 inch thick slices.
• Place them on a butter paper lined baking tray by giving enough space in between as the cookies will spread a bit.
• Put the baking tray in the preheated oven for about 10 - 12 minutes.
• The cookies will be soft to touch, but must have changed its colour.
• Take off from the oven and cool it in a wire rack.
• Enjoy them once cooled.

You can make Checker Board Cookies also with the same dough. Only the assembling part is different. 

Checker Board Cookies

• Make the vanilla flavoured and chocolate flavoured dough as mentioned above.
• Roll both the dough separately into a log and press lightly to make a 1/2 inch thick square log. You can do this by placing them on a butter paper.
• Place them in the fridge for about 10 - 15 minutes.
• Later, cut both the flavoured dough lengthwise into half.
• Place both the flavoured dough in a checker board pattern ie. one strip of vanilla dough, beside one strip of chocolate dough. Top of the vanilla strip, place another strip of chocolate dough and on top of the chocolate dough, place another strip of vanilla dough. (pattern shown below)

 

• Squeeze together gently so that all the pieces stick together.
• Wrap the prepared dough tightly and keep in the fridge for 1 hour.
• Pre-heat oven in convection mode at 180 degree Celsius. 
  
• Later, slice the log into 1/4 inch thick slices.
• Place them on a butter paper lined baking tray by giving enough space in between as the cookies will spread a bit.
• Put the baking tray in the preheated oven for about 10 - 12 minutes.
• The cookies will be soft to touch, but must have changed its colour.
• Take off from the oven and cool it in a wire rack.
• Enjoy them once cooled.

 

Note:

1. When i made the dough, the vanilla flavoured one was bit sticky. If it happens for you, mix some almond powder or any nut powder.
2. Don't forget to keep the dough in the fridge in between, so that it will be easy for you to handle.

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 Sending this to "Guru's Give away - Kids Special"

Chocolaty Halwa

This is a yummy and chocolaty dessert which is exactly not a cake nor a chocolate. I would love to call it as a "Chocolaty Halwa". Taste amazing. The top portion is crunchy while the down portion is soft and smooth like a halwa.

This is actually an experiment which I did and turned out to be wonderful. The mixing of the batter has to be done fast, as there is a tendency of the chocolate to harden. So before starting to make this dish, prepare your tin, preheat your oven and then start doing the mixing.


Ingredients

87 gms White Chocolate
57 gms Butter (in room temperature)
50 gms Sugar (powdered)
1 Egg
1/4 tsp Vanilla essence
1/4 tsp Baking powder
65 gms Maida/All purpose flour
50 gms Almonds and cashew nuts (chopped)


Method

• Sieve maida and baking powder together and keep this aside.
• Prepare the cake tin by spreading a butter paper in it and grease it using butter.
• Chop white chocolate into small pieces and put it in a microwave safe bowl.
• Microwave - power HIGH for 1 minute.
• Mix well using a steel spoon till it becomes a smooth paste with no lumps.
• Into the chocolate, add butter and mix well. Now add sugar and using an electric hand beater, beat it till the sugar is completely dissolved. ( as we are adding powdered sugar, it will take only 1 minute)
• Now add egg and vanilla essence. Beat again.
• Preheat oven in convection mode at 180 degree Celsius.
• Add maida+baking powder mixture and mix using a wooden spoon or beater.
• Add some of the chopped nuts in the batter and mix again.
• Pour the batter into the prepared tin. Sprinkle the rest of the chopped nuts and some small pieces of white chocolate on top.
• Place it in the preheated oven for about 30 - 40 minutes. When the top portion becomes golden brown colour, take out from the oven and let it cool for sometime.
• When it is completely cooled, turn the cake tin upside down and gently peel off the butter paper from it.
• You will see that the down portion will not be set completely, don't panic, it is the way we want.
• Cut it into pieces and serve.

I turned one piece of this chocolaty halwa upside down, so that you can see the texture....doesn't it look soft and smooth....

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Chocolate Cups

Chocolates are enjoyed both by young and old. I am also a great fan of chocolates.

Now a days, iam completely addicted to chocolates (not to eat), that i am trying different ways of presenting them. It is really awesome to play with chocolates. If you have ideas, you can make your imagination come true through your creativity.

When i was young, i used to imagine all weird things like, if the pencil with which i wrote would become a chocolate pencil, if all the things around me would be made of chocolates....oh god...i was so silly...Iam sure, many of you might have had such silly imaginations, right?

But its true that many things can be made using chocolate. Just put in your imagination. I saw couple of shows on how to decorate using chocolates and that's how i thought of trying it by myself.

So friends, i started off by trying to make chocolate cups....It was really fun making them and when i saw the finished chocolate cups, i was so happy, so proud that at last some of my childhood dream has come into reality.

Its so easy that even a kid can make it. Iam posting the method here. Try out your imaginations with chocolate and tell me what you made and how it came out....
 

 

• First of all, we have to temper the chocolate. Don't be afraid about the term "tempering chocolates". It is a refined term for "melting the chocolate". Don't add anything to the chocolate, just cut the chocolates into small pieces and either use a double boiler or melt it in a microwave oven, micro mode - power high for 1 minute. Take out from oven and stir nicely, so that if any pieces of chocolates are left, it would also be melted.

• Take a cupcake liner/wrapper and pour some of the melted chocolate in the centre. With a spoon or brush (use only a new one, not the one which you use for painting :) ) spread the chocolate on all the sides, so that the entire cup's inside is covered with chocolate.

• Keep this in a freezer for 5 minutes. You can see that the chocolate is set. Do the same procedure once again for a second coat.

• Again keep it in the freezer for 5 minutes. Take out and carefully, peal out the cupcake liners. You may be able to take out the cupcake liners without tearing it.

• Yea!! you have made a chocolate cup !

• You can put in your favourite ice cream or some fruits or even a chocolate mousse in them and serve.

• Enjoy!!!

I served the chocolate cups with some coffee ice cream and decorated with some chocolate shavings on top

The recipe for Coffee Ice Cream is already posted. Click on the Menu Card in the tab, for easy access to my recipes.




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