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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Happy Cooking!!

Cherry Ice Cream

To beat the heat, try this yummy and tasty ice cream. I love to try different variations while making homemade ice creams and this happened to be one such success.

Try out and let me know how you liked it.

Ingredients

250 gms Cherry
2 - 3 tbsp. Water
1 cup Full cream milk powder (Everyday milk powder or Amulya)
1 1/2 cup Milk (at room temperature)
1/3 cup Sugar
1 and 1/2 cup Fresh cream (whipped)
1 tsp Vanilla extract
 

 Method

• Blend cherries along with water, in a mixer and strain it through a strainer. Add very little water.
• Keep the strained cherry juice aside.
• In a mixie jar, put milk powder, milk, sugar and vanilla essence. Blend it till the sugar is dissolved.
• Whip the cream nicely and add this to the mixie jar. Add the cherry juice also. Blend it for 1 to 2 minutes.
• Pour this mixture in an ice cream tin or an air tight container. Keep this in the freezer for about 2 to 3 hrs. Every fridge has different levels for cooling. So keep checking.
• Before it is fully set, take the ice cream out and mix it thoroughly with an egg beater (preferably) or spoon.
• Again put it in the freezer. Continue the same process once again.
• After 3 to 4 hrs (again it depends on the fridge) when the ice cream is set, take out and serve with some cherries on top.

The store ice creams has a creamy texture. You can get this texture by mixing the ice cream in between the freezing process. So don't forget to mix in between. This makes a lot of difference to the ice cream.

 Note:

1. Adjust the sugar as per your taste as the cherries will be already sweet.

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Red Velvet Cupcake (Egg less)

I had bakes these cupcakes long back and somehow, couldn't find time to post it in my blog... So, for all my friends, who had been asking for the recipe..... here it comes...

This is an amazing red coloured cupcake and the good thing about these cuties are that, they are not made using any artificial colours. Its the beetroot that is giving them these red-blushing colour. Isn't it great!!!

My kids gulped them, one after the other... Had to keep some aside, so that I could take snaps of these cuties :)

Nothing more to tell about these cupcakes, Yes! the name says it all.... Its red in colour.. of course, and like a velvet...so soft and moist. Its worth a try. So wear your apron and try it today!!!

Enjoy!!!

Ingredients

3/4th cup Beetroot puree 
1 1/2 cup Maida/All purpose flour
4 tsp Cocoa powder
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup milk + 1 tbsp vinegar (mixed and keep aside for 5 mins)
1 cup Sugar
1/2 cup Vegetable Oil
1 tsp Vanilla extract


Method

• To make Beetroot Puree:

Pressure cook 2 beetroots with skin, and when they are nicely cooked, cool them and peel the skin off. Cut into cubes and blend it into a smooth puree. If needed add 4 tbsp. water while blending. Take only 3/4th cup of the puree from it and use in this recipe.

• Sieve maida, cocoa powder, baking powder and salt. Put this in a bowl. Keep aside.
• Preheat the oven in convection mode at 200 degree Celsius.
• Prepare the baking tin by lining with the butter paper. Keep aside.
• In a bowl, put the milk + vinegar mixture, sugar and oil. Using an electric beater, blend well till the sugar is completely dissolved.
• Add the beetroot puree and vanilla extract. Mix well.
• Now add the dry ingredients (which we had sieved) into this mixture. Mix well.
• Pour the batter into the cupcake molds and bake for 20 - 25 minutes or till the toothpick comes out clean.
• Serve and Enjoy!!!




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Homemade Fondant

I have seen many recipes for making homemade fondant, but was reluctant to try out any of them, thinking if it would come out good or not. At last, rounded off to Veena's recipe as I had tried out many of her other recipes and all had come out good. But some of the ingredients were not easily available. So I was waiting to get all of them or the substitutes, so that I can start off.

Many people had asked me to give a homemade fondant recipe. I had told them to wait, till I try out a recipe and if it come out good, then I will share. So friends, here's the fool proof recipe for homemade fondant...

I was in need of some fondant to decorate a cake and good brand is not available now in stores. So I had no choice, but to try out this recipe. Now I regret, why I didn't try this earlier. It is so tasty and yummy. Can be thinly rolled out. I am really thankful to Veena for sharing her recipe.

This recipe makes about 1100 to 1200 grams of Fondant.

Recipe Source : veenaartofcakes

Ingredients

1/4 cup Fresh Whipping Cream (or non-dairy whipping cream)
1 1/2 tbsp Gelatin
1/2 tsp Meringue powder or (1/2 tsp Gelatin)
1/2 cup Light Corn Syrup or (Glucose Syrup : 1/2 cup minus 2 tbsp + 1 tbsp water)
3 tbsp Butter or Veg Shortening.
1 1/2 tbsp Glycerin
1/2 tsp Salt
2 tsp Vanilla extract or other flavouring.
1 kg Icing Sugar or Powdered Sugar


Method

• Keep all the ingredients needed for making this fondant ready, as you have to work fast after melting the gelatin.
• In a microwave safe bowl, put the cream and add gelatin into it. Mix well and keep aside for 2 minutes until it blooms.
• Later, place it in the microwave - Power High for 10 seconds. Take out and mix. If gelatin is not melted completely, put it back in the microwave for another 10 seconds. Do this process, until gelatin is nicely melted and you get a smooth mixture.
• In the mean time, take a big bowl and put 700 gms of icing sugar in it. Make a well in between and keep this aside.
• When the gelatin is nicely melted in the cream, add butter. Mix well. The heat in the gelatin cream mixture will be enough for the butter to melt. If small bits of butter is seen without melted, no probs, you can go ahead with the next ingredient.
• Next add glucose syrup or corn syrup. Mix well. Add salt. If adding meringue powder, add it now. Mix well.
• Next add glycerin and vanilla extract. Mix again. You will get a gooey mixture. If you see that it is bit liquidy, no problem go ahead with the next step. (Make sure that this mixture is not hot or warm. By the time you mix all the ingredients, the mixture should come to room temperature)
• Add this mixture into the well which we had created in between the icing sugar.
• Mix gently by folding in the icing sugar from the sides. Use your hand to mix all the icing sugar into the liquid mixture. When it starts to stick, add the rest of the icing sugar, little by little. Transfer it onto a clean kitchen surface and knead well. If you are able to make it into a smooth dough, stop kneading and transfer it into a zip lock bag or cling wrap it. Place it in an airtight container and place it in the fridge overnight to rest.
• When you are ready to decorate your cake with the fondant, take out the container (with fondant) and let it come to room temperature for about 2 hours. Later, take out the fondant and knead again till it becomes soft. If bit sticky, add little corn flour on the surface and knead again. If more sticky, add little icing sugar and knead again.
• Your homemade fondant is ready. You can roll it really thin and taste is simply awesome.

Note:

1. You can store this fondant in room temperature for about a month. But i would recommend to store it in the fridge till you use them. In summer, keep the fondant in the fridge and it will stay fresh for up to 3 months. Keep in the freezer, if you want to store for longer period. Whenever you need to use the fondant, take it out about 2 - 3 hours before or keep outside overnight. Knead again and you are good to go.
2. As many of the ingredients are not available easily in India, I have used substitutes. Like, instead of meringue powder, I used gelatin and instead of light corn syrup, I used glucose syrup (quantity is mentioned above).
3. The gelatin used instead of meringue powder, was added to the cream (in the beginning) along with the 1 1/2 tbsp. gelatin for melting.
4. All the ingredients should be kept ready before starting to make this fondant, as we have to work fast.
5. I used Amul fresh cream which worked really fine. If you have whipping cream, go ahead with that.
6. Initially, take only 700 gms of icing sugar. Later add little by little till you get a soft dough.
7. Even after using 1 Kg icing sugar, you feel that the dough is bit sticky, no problem, store it in the zip lock bag, in the container and keep in the fridge overnight. Next day, it will be fine and not sticky. If still it is bit sticky, while kneading add corn flour and if more sticky add bit of icing sugar.
8. You can check Veenaartofcakes if you would like to see the video as to how to make it.
9. I had used yellow butter and dark coloured vanilla extract, so I couldn't get the perfect white fondant. It is an ivory coloured fondant which I made. If you want a white fondant, use white butter and light coloured vanilla extract or any other flavouring.

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Happy Cooking!!

Mawa Cup Cake (Egg less)

I had made a batch of khoya/mawa and didn't want to make the usual sweets with them. Wanted to try out something different and that's how I ended up making this yummy soft mawa cupcakes. Some of the cupcakes, I baked in my new Gas Oven Tandoor and some in my oven. Even made a small cake too.

Did I tell you that iam trying my hands on fondant decorations? I wanted to cover a cake with fondant and try some decorations. So used the small mawa cake for that. Will post some pics... Hope you will like it...

Coming back to the cake. Its really soft and rich. Though not a healthy one, but can indulge in this yummy cake once in a while. So, go ahead and bake them. Its worth a try!!!

Ingredients

160 gms Maida/All purpose flour
1/2 tsp Baking powder
1/2 tsp Baking Soda
120 gms Butter
200 gms Condensed milk
1 tsp Vanilla essence
75 ml Milk
150 gms Khoya/Mawa


Method

• In a bowl, sieve maida, baking powder and baking soda. Keep this aside.
• In another bowl add butter and condensed milk. Beat well using an electric beater till it reaches a soft and smooth creamy consistency.
• Add vanilla essence and mix well.
• Now add the maida mixture into it. Mix well. Add milk and beat again till everything is nicely combined.
• Later, add khoya/mawa into the batter and beat again till it is combined properly.
• If baking cupcakes, pour spoonful of batter into the cupcake molds. If baking a cake, pour the batter into the prepared baking tin.
• Pre-heat the microwave oven in convection mode at 180 degree Celsius.
• Place the cupcake mold or cake tin in the preheated oven for about 20 - 25 minutes or till it is done. Do a toothpick test to check whether the cake is baked or not.

Note:

1. You can sprinkle little khoya/mawa on top of the batter after pouring it in the cupcake mold or baking tin.
2. I had baked a batch of cupcakes in my new Gas Oven Tandoor and it came out perfect. So if you have a GOT, you can try this recipe in it. But keep a close watch, as it cooks faster and may burn on top.
3. The khoya/mawa is used in this recipe is a homemade one. You can use store bought ones also.

This is the picture of the cupcakes, which I baked using Gas Oven Tandoor...

 



Some pics of my first ever fondant decorated cake...the cake is Mawa cake.

This is how it looked after cutting :)

Hope you liked the pics... Thanks for watching... Try out the cake and let me know how you liked it.



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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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Happy Cooking!!

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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Whole Wheat Oats Cookies (Egg less)

This is a super easy and healthy cookies which you won't regret enjoying more than one. A perfect snack box item for the kids and yummy to munch-on with tea, coffee or a glass of milk.

It is really a wholesome cookie and you will feel full, after eating just two of them. I have made these twice now. The first batch vanished within 1 day. So had to make it again... on kids demand ;) I did not think twice, as it is a healthy snack for them.

Try it out and tell me how you liked them..

Ingredients

1 cup Oats
1 cup Whole wheat flour
1 cup Sugar (powdered)
1/2 cup Butter
2 tbsp. Milk
1 tsp Cinnamon powder
1 tsp Baking powder
1 tsp Vanilla essence


Method

• In a bowl, put butter, milk, sugar and vanilla essence. Mix well using  a wooden spoon or an electric beater till it becomes smooth and creamy.
• In another bowl, add oats, whole wheat flour, cinnamon powder and baking powder. Mix well using a wooden spoon till everything is nicely combined.
• Put the dry ingredients into the butter mixture and knead well using your hands till it becomes a nice and soft dough.
• Pre heat the microwave oven in convection mode at 175 degree Celsius.
• Place a butter paper on a baking tray. Take a lemon sized dough and roll between your palms. Press gently and place it on the baking tray. Do the same procedure to the rest of the dough.
• Place the baking tray in the pre heated oven for about 25 - 30 minutes for crispy cookies and for about 15 - 20 minutes if you would like a chewy cookies. ( I would prefer the crispy ones as it tastes simply great).
• Once done, take off from the oven and transfer them on a wire rack and let them cool completely.
• Enjoy!!!
• Put them in an airtight container for later use. It remains crispy for more than 2 weeks....if any left ;)

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Coconut Whole Wheat Jaggery Cake (Egg less)

This is a healthy and tasty cake with the flavor of coconut added in it. Its healthy because I have added whole wheat flour and jaggery in it. This cake tastes different with the taste of jaggery. I would not be able to describe the exact taste of this cake in words. Would suggest you to try it out and enjoy this amazing and distinct taste of this cake.

I baked this cake to celebrate my second blog anniversary and it was a great success. My family enjoyed the cake as always :)

Ingredients

1 and 1/2 cup Whole Wheat flour
1 tsp Baking powder
3/4 tsp Baking Soda
1 pinch Salt
1/2 cup Coconut Powder or Toasted Coconut
1 and 1/4 cup Jaggery (grated)
1 cup Coconut Milk
1/3 cup Vegetable Oil or Canola Oil
1 tsp Vanilla essence
1 tsp White Vinegar


Method

• Grease the cake tin with little oil and spread a butter paper in it. Keep this aside. 
• In a bowl, add whole wheat flour, baking powder, baking soda, salt, coconut powder and jaggery. Mix well till everything is combined properly.
• In another bowl, mix coconut milk, vegetable oil, vanilla essence and white vinegar. Mix well using a wooden spoon or an electric beater.
• Now add the wet ingredients into the dry ingredients and mix gently using a wooden spoon or a silicon spatula, so that everything is nicely incorporated. Do not over mix.
• Pre heat the microwave oven in convection mode at 180 degree Celsius.
• Pour the cake batter into the prepared cake tin and place it in the pre heated oven for 25 - 30 minutes or till the cake is nicely cooked. Insert a toothpick to check whether the cake is done or not.
• Once done, take off from the oven and keep aside to cool completely.
• Once cooled, take off from the cake tin, sprinkle some toasted coconut or coconut powder on top, serve and enjoy!!!

Notes

1. Toast the coconut by spreading it on a pan and dry toasting it, till the coconut turns golden colour.
2. If  you need the cake to be less sweet use only 1 cup of jaggery. If you don't have jaggery, you can replace it with brown sugar.
3. If making cupcakes with the batter, adjust the time to 15 - 18 minutes

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Chocolate Cup Cake (Egg less, Butter less)

I was looking for an egg less version of Chocolate Cake and came across this easy recipe. Its really easy...mix all the ingredients in one go and pour in the cup cake moulds, bake and there you go...tasty and yummy Chocolate cup cakes....isn't it simple?

With half of the batter, I made cup cakes and with the rest, I made a small cake. My kids happily enjoyed the cupcakes and as they needed the cupcakes to be frosted, I spread a little butter cream frosting on top. Sprinklers are their favourite, so decorated with little bit of them.

Bake this super easy cupcakes and enjoy!!!

Ingredients

1 and 1/2 cup Maida/All purpose flour
1 cup Warm water
1 and 1/2 tsp Instant coffee powder
1 cup Sugar (granulated)
1/2 cup Oil
1 tbsp. Vinegar
1/4 tsp Salt
1 tsp Baking Soda
1 tsp Vanilla Extract
1/3 cup Cocoa powder (add more or less as you wish)


Method

• In the warm water add instant coffee powder. Mix well and keep aside.
• Grind the sugar into a fine powder.
• Take a bowl and add maida, salt, vinegar, oil, sugar, warm water + instant coffee powder, baking soda, vanilla extract and cocoa powder.
• Mix the ingredients using an electric beater and make sure that no lumps are formed.
• The batter will be runny and that's the way we want it to be.
• Pre-heat the microwave oven in convection mode at 180 degree Celsius.
• Place the cup cake liners in a cup cake tin and pour the batter in each one of them 2/3 full.
• Place the cup cake tin in the pre-heated oven for about 20 - 25 minutes.
• Check in between using a tooth pick whether it is cooked or not.
• Once done, take off from the oven and let it cool completely.
• You can ice it with a normal Butter Cream Icing or serve just like that and Enjoy!!!

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