Eggfree Blueberry Muffins

eggfree bluberry muffins

Yeah, blueberries . . .

Well, you can replace blueberries with chocolate chips or chunks or raisins.

But blueberries are wonderful; I have used frozen blueberries here. I stocked on some wonderful ingredients during my recent trip abroad. Yes, I go grocery shopping on vacations too J. Didn’t I tell you I am different? So, my readers in India may find some ingredients which are not available easily in India for few of my future posts. But I have got to try these, so please bear with me. Where ever possible, I would also give suggestions for substitutes, so that most of my readers can go ahead and enjoy making the recipe as much as I did.

eggfree bluberry muffins 02

Coming back to these muffins . . . . These are the most awesome muffins I have ever made. I have tried many other versions of eggless vanilla sponge except the one with milk powder. So, I searched for a few recipes and tweaked this recipe for my version from here. I was really blown away with the result . . . the muffins were soft, fluffy and melt in your mouth with hint of berries . . . just amazing. I am sure these will work for you too, give it a try and let me know how it turned out.

eggfree bluberry muffins 01

Dry Ingredients

1 1/2 cups maida or all purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 cup milk powder

3/4 cup powdered sugar

 

Wet Ingredients

1/2 cup unsalted white butter, melted (I used homemade butter)

1 cup milk

1 tsp vanilla extract

1 cup blueberries (or chocolate chips)

 

Preheat the oven to 180 degrees centigrade.

Dust the blueberries with maida, so that they do not settle at the bottom while baking.

Sieve all the dry ingredients together and mix well.

Add melted butter and vanilla extract to the milk and combine well.

Pour the wet ingredients into the dry ingredients and gently whisk to get a lump free batter.

Add the blueberries and gently fold into the batter taking care not to smash many.

Scoop out the batter into the cupcake tray lined with liners. Bake for about 18 mins or till the toothpick inserted in the centre comes out clean.

Masala Peanuts (no frying)

Baked Masala Peanuts

It’s been pouring in Mumbai. I do not enjoy getting wet, but sure like to look out of the window from the comfort and warmth of my house. Add a steaming hot cup of tea with a dash of ginger or lemongrass along with these guilt free peanuts and . . . . the picture almost perfect.

Also, I want to share a secret . . . . I am scared of deep frying. I don’t know if it’s normal but, that’s just me. Last time I deep fried something . . . was almost three years back. But, that does not mean that I do not crave fried food and thankfully I am blessed with two loving mommies who do it for me. Do you too have any such crazy fear?

Baked Masala Peanuts 01

Masala peanuts are an all-time favourite with my husband, so this one is for him :). They are super easy to make and I like these as it keeps a check on my diet without compromising on the taste buds. Happy rains.

Baked Masala Peanuts 02

 

1 cup Raw Peanuts

1/2 cup minus 2 tbsp Besan (Chickpea flour)

1 tbsp rice flour

Water as required.

 

Spice mix

Kashmiri red chilli powder as per taste

Salt as per taste

Hint of turmeric powder

3/4 tsp crushed kasuri methi

 

In a bowl add both the flours; besan and rice flour. To this add the spice mix and mix well.

Add water, a tbsp at a time to form a lump free thick batter (almost like a brownie batter).  Be careful as not to make the batter very runny like we normally do it for bhajiyas. Add a tbsp of besan if you feel that the batter is less or is too runny.

Into this batter add the peanuts and coat them well.

Drop the coated peanuts on a parchment lined baking tray, few at a time. Make sure that the peanuts are not dropped as a blob but scattered around in pairs or trios and are in single layer only. Do not overcrowd the tray.

Bake these in a preheated oven at 200 degree Celcius for approximately 15 mins. You may require a couple of minutes extra as each oven temperature varies. Move the peanuts around after 10 mins and keep a close watch.

The peanuts will be slightly soft when removed from the oven, but will firm up once cooled. Let it cool in the tray itself and store in an airtight container.

 

 

Eggless Tutti Frutti Cake

Eggless Tutti Fruti Cake 02

It’s been really long since I posted. Although, there were interesting things that kept me occupied (read vacation), I took a bit too long to get back from my slumber. Blogging is a lot of hard work and I kept finding excuses for myself. Surprisingly during all these times, when I did not post what kept me motivated to get back was steady increase of likes on my Facebook page. Yeah, I have crossed 300 likes on Facebook. This calls for something sweet and here I have a simple vanilla cake decorated with colourful tutti frutti. Use of lemon zest adds freshness to this cake though it can be optional.

I made this cake sometime back, and it was appreciated by everyone. Hope you all enjoy it too.

Eggless Tutti Frutti Cake 01    Eggless Tutti Fruti Cake 03

Ingredients

2 cups Maida or All purpose flour

1 tbsp baking powder
1/4 tsp salt

1 tsp lemon zest

1 cup milk
1 tsp white vinegar
1/2 cup White granulated sugar
1/2 cup Flavourless Oil
1 tsp Vanilla extract

3/4 cup Tutti frutti

Take milk in a bowl and add vinegar to it. Let it sit for 10 to 15 mins till it curdles.

Preheat the oven to 180 degrees Celcius.

Sift together maida, salt and baking powder and then add lemon zest. Mix well.

Now add sugar, vanilla and oil to the milk and vinegar mixture and beat well till all the sugar dissolves.

Mix dry ingredients into the wet and mix well but gently by hand to form a lump free batter. Lastly coat the tutti frutti in 1 tbsp of maida and mix it with the batter.

Pour the batter in a greased and floured or a parchment lined loaf pan. I used a 9 inch x 5 inch loaf pan.

Bake in a pre-heated oven for 50 to 55 mins till a toothpick inserted in the middle comes out clean. Let it cool completely on a wire rack before slicing.

Misti Doi Cheesecake (eggless)

Misti doi cheese cake 02

I have been baking a lot these days and enjoy experimenting with yeast, but do not blog about it as frequently as I would like  . . . . .  it’s just lazy me. So, I made this last month and was loved by everyone. It’s prefect for a party as it please all age groups and can be should be made in advance. But, the best part is how incredibly easy it is to make . . . . With just 3 ingredients, it is a rather exotic sounding dessert.

Misti doi cheese cake 05

I colleague of mine introduced me to Mother Dairy’s Misti Doi and I liked the creamy texture with subtle flavour it offered. Prior to this I have had misti dahi in earthen ware (‘kulhad’ as we call it here) during Durga Puja festivities. It is otherwise hard to find in Mumbai and was really happy to see it. Purist may not be impressed but it worked for me. Soon I was searching recipes to use it in some other form as my husband will not have it as ‘just dahi’. So, google to rescue and I was hooked onto the pictures on this amazing website ‘Passionate about Baking’ and realised that the recipe is eggless too. So, let’s go straight to the recipe.

Misti doi cheese cake 01

400 gms Mishti Doi (I used Mother’s Dairy  brand)

400 gms (1 tin) sweetened condensed milk

200ml cream (I used 25% Amul)

Take a muslin cloth and put in all the dahi. Hang it for about an hour to remove whey. Keep the dahi in refrigerator during this time.

Remove the hung curd from the cloth and mix it together with condensed milk and cream till it becomes a homogenous mixture.

Meanwhile preheat the oven to 180 degree centigrade.

Take a 7” diameter loose bottom cake tin and cover it on with aluminium foil on the outside to prevent any leakage. Place this on a cookie tray.

Add the batter to the prepared tin and bake it for 20 minutes. Leave it in the oven itself to cool. When it has completely cooled to room temperature, cover the tin and keep it in the refrigerator overnight.

Demould and garnish with white chocolate shavings.

Misti doi cheese cake 03

Peanut butter cookies (eggless)

Peanut butter cookies 01

I usually make cookies on weekend to pack it in the snack box for my kid during the week. But cookies do have a considerable amount of fat even though I try to reduce it as much as possible. So recently, when I happen to come across peanut butter cookies here, I wanted to give it a try.

Peanut butter along with whole wheat it makes a wholesome snack. I have used homemade peanut butter which has no added sugar. Also, the criss-cross pattern on a typical peanut butter cookie makes them look so pretty.

Peanut butter cookies 05

3/4 cup + 1 tbsp smooth peanut butter

1/2 cup powdered sugar (I added couple of tbsp of sugar more as my homemade butter had no added sweetener)

2 tsp vanilla extract

1/4 cup + 2 tsp milk

1cup + 2 tbsp whole wheat flour (atta)

1/4 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

Mix together peanut butter, sugar, vanilla and milk. Mix well so that all the ingredients are combined well.

Separately sieve together atta, baking soda, baking powder and salt. Add this atta mixture to the peanut butter mixture and form a soft dough. Chill the dough for 15 minutes in the fridge.

Meanwhile, preheat the oven to 180 degree Celcius.

Make balls with the dough. (I used 1 tbsp as my measurements as I prefer smaller cookies.). Press the balls onto the parchment lined cookie tray making a criss-cross pattern.

Bake for 8 to 10 mins. The cookies will be soft on the top and the edges will be deeper in colour when the cookies are done. Time taken for baking varies from oven to oven and also depends on the size of the cookie, so adjust accordingly. Cool the cookies on the cooling rack and keep them in airtight containers on cooling completely.

Note : I halved the recipe given above and got around 12 cookies.

Peanut butter cookies 02

Smashed Potatoes

 

smashed potatoes 02

2016 had a very interesting start for me . . . cannot share the details here but it’s something I will always remember. I have been baking regularly but did not find time to post. In fact, I did not get a chance to click pictures of an interesting cookie recipe I tried during these days. Also, I am definitely not happy with the pictures of this post too. These were taken late evening with hungry eyes staring at them. Hope you all understand.

This recipe has been playing in my mind for some time now. I had seen it somewhere . . . I don’t remember, but it’s pretty simple and a forgiving recipe. This is my version. Well! You can’t go wrong with potatoes, isn’t it ?

Potatoes are everyone’s favourite . . . well almost everyone. As a kid I hated them but I am not sure when by liking turned into a full blown love affair with potatoes.

smashed potatoes

15 baby potatoes

2 tbsp olive oil

Crushed black peppercorns as per taste

1/2 tsp Chaat masala

Salt as per taste

3-4 cloves of garlic

1/8 tsp Garam masala

 

Para boil the washed potatoes until they are fork tender. Remove them and let them cool.

Meanwhile heat the oil and add the whole garlic cloves. Turn off the gas as soon as the oil is hot and let it cool. This allows the pungent garlic release its flavor in the oil.

To this oil add all the spice mentioned above. I have used less garam masala here as my six year old prefers less spicy food. You can substitute black pepper with chilli flakes too.

Preheat the oven to 200 degree centigrade.

Line your baking tray with aluminum foil or use a not stick baking tray as I have.

Smash the para boiled potatoes with a fork or simply by hand. Make sure you do not smash it through and arrange it on the tray. You can also smash it directly on the tray. Brush it with the masala and oil mixture.

Bake it for 25-30 mins till the outer covering turns crisp. Garnish with fresh coriander and serve hot. Green mint-coriander chutney goes very well with this . . . but I preferred them just as they are.

Eggless Orange Cake with glaze

Oranges are everywhere.

IMG_20151212_195205888 

Made juice with it, had it as a snack and then decided to make some cake with it. I have recently added zester to my ever increasing kitchen tools and was waiting to use it and this was a perfect opportunity.

 The cake was moist and soft . . . . but the glaze was perfectly orangey. It was fun making this with Avvi after a long time. Hope you enjoy making and eating this cake as much as we did.

 IMG_20151212_195028209

Dry Ingredients

1 cup + 2 tbsp maida or all-purpose flour

3 tbsp cornflour

1 tsp baking soda

1/4 tsp baking powder

Pinch of salt

1/2 cup light brown sugar

 

Wet Ingredients

1 cup orange juice (I used freshly squeezed juice)

1/4 cup + 2 tbsp neutral oil

1 tbsp vinegar

1 tsp vanilla extract

2 tbsp orange zest

 

For the Glaze

1 cup sifted icing sugar

3 tbsp orange juice

Orange zest

 

Preheat oven to 180 degree Celsius.

Sieve together maida, cornflour, baking soda, baking powder and salt. Then add sugar and mix well.

Whisk together orange juice, oil, vinegar, zest and vanilla. Mix well.

Add wet ingredients in dry and mix gently to form a homogenous mixture. Do not overmix the batter.

Pour the batter in an 8 inch round cake tin which is greased and floured. Give it a tap to release trapped air.

Bake at 180 degree for 25 to 30 mins. The cake is done when a toothpick inserted comes out clean.

Cool the cake in the tin for 10 mins and then keep it on wire rack to cool completely.

PowerPoint Presentation

To make the glaze, add orange juice to sifted icing sugar and mix. Add 1 tbsp of juice at once and check the consistency. I didn’t do that and ended up with a slightly thinner consistency of the glaze. Nevertheless it taste good and smelt heavenly. Always add the glaze to a completely cooled cake.

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PLUM CRUMBLE (Gluten free)

Plum Crumble

I have a serious sweet tooth. Anyone who knows me also know this fact about me. We had this plum crumble for Sunday morning breakfast  . . . yes, you heard it right  . . . .  it is breakfast. A cool morning with sudden downpour, when the weather department have almost written off this year’s monsoon is a perfect excuse to have this sort of breakfast. Well! It has oats, amaranth, plums, almonds and unrefined sugar in form of wild raw honey and brown sugar. Sounds good ha!!!  The tart plums pair perfectly with honey, almonds add some crunch and oats are a perfect base. And an awesome aroma fills your kitchen when you take it out of the oven.

Crumble is a dish with British origin, popular during World War II as an economical alternative to pies. It can be made savory or sweet, but sweet is a popular version. In America, it is also known as crisp (maybe because they bake it a tad bit longer to get the crisper texture . . . well that’s my version)

A simple recipe, quick to make and enjoyed eaten warm. You can replace plums with any stone fruit of your choice like cherries or peaches. To keep it healthier have it with a dollop of chilled yogurt or if you are in an indulgent mood slather it with good old vanilla ice cream. We also liked it plain and warm . . . the choice is yours. Go ahead and try it yourself.

 Plum Crumble

Plum filling

4 big plums, pitted and diced

1/4 cup honey

1.5 tbsp cornstarch

1/8 tsp cinnamon

 

Gluten-free topping

1/2 cup quick cooking oats

1/8 cup powdered almonds

1/4 cup amaranth flour

1/8 cup brown sugar

1/4 tsp grated ginger

1/8 tsp salt

2 tbsp butter, melted

1.5 tbsp dahi (greek yogurt)

Preheat the oven to 170 degrees Celcius.

In a medium sized glass dish approximately 8” diameter, mix together the sliced plums, honey, cornstarch and cinnamon. Arrange the mixed plums in a single layer.

In another bowl, mix together the oats, amarnth flour, powdered almonds, brown sugar, ginger and salt.

Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.

Spread the oats mixture evenly over the plums to cover them almost completely.

Bake for 30 minutes or until the filling is bubbling around the edges and the top is golden. Let it rest for few minutes before digging in. Serve warm, as it is or with a scoop of vanilla ice-cream or yogurt.

Note: Keep the topping ready and then work with the plums, to keep the moisture from plums under check.

SELF- SAUCING CHOCOLATE PUDDING

Sweet farewell !!

Ganapati made by Avvi

Ganapati made by Avvi

It time to bid adieu to Mumbai’s favourite lord today. Let’s add something sweet to the festivities around. Trust me, making and sharing this will make the Lord and his devotees happier than the loud Bollywood songs. Celebrations are essentials in life, but we should also be careful that our fun does not ruin others.

Self Saucing Chocolate Pudding

With that positive note let me elaborate on this wonderful, warm, chocolatey, gooey goodness which when combined with cold vanilla ice-cream makes you understand the true meaning of the phrase “Made for each other”. Sorry that I completely forgot to take a picture of this cake with ice-cream. This is called as a self-saucing pudding as the sauce is made while the pudding is being baked. It sounds complicated but it’s simple and easy. Recipe adapted from here.

1 cup all-purpose flour/ maida

1.5 tsp baking powder

1/4 tsp salt (omit if using salted butter)

3/4 cup powdered sugar

4 tbsp unsweetened cocoa powder

3-1/2 tbsp butter (measure before melting)

1/2 cup milk

1/2 tsp vanilla extract

1/3 cup brown sugar

1 cup boiling water

Preheat the oven to 170 degree Celcius.

Sieve together maida, baking powder and salt. To this add castor sugar and 2 tbsp sifted cocoa powder.

In another bowl mix melted butter and milk. Add vanilla to it and mix.

Meanwhile, in another bowl mix brown sugar and sifted cocoa powder and keep aside.

Fold the sugar + flour mixture in the butter + milk mixture and work gently to just combine the two.

Pour this onto a greased oven proof glass dish approximately 8 inches in diameter (or divide it into 6 nos. greased ramekins). Spread the brown sugar mixture evenly over it and then slowly pour the boiling water over it. Do not mix after pouring water.

Bake for 35-40 mins (or 25 mins if using ramekins). Serve warm with some vanilla ice-cream

Celebrate Life !!

Sorry for posting after a long gap. Life added an interesting mix of family occasions, work deadlines, examinations and the best part of all . . . loads of baking. I generally do not prefer frosted cakes but special occasions call for a special effort and I really enjoyed making all of these. I have not tried anything new in terms of the basic cake but found interesting ways of presenting them. So, I thought let this post be about new experiences in presentation.

The first one is a beer mug shaped cake for a 50th birthday. This was ordered by our family friend and it was fun to be a part of their celebrations through this cake and all the discussions we had around it.

Beer mug Cake

Beer mug Cake

The cake is a sugarless chocolate walnut cake made with organic whole wheat flour, honey and walnuts. This was my first attempt at a layered cake with whole wheat and I did not want too much of frosting to keep it as healthy as possible. So I paired this sugarless cake with dark chocolate ganache and whipped white chocolate ganache bubbles. For the handle I used white chocolate, though not satisfied with my skill of handling chocolate.

Beer mug Cake

Beer mug Cake

In the past weeks I also baked 24 cupcakes for each year of togetherness of a loving couple with three different flavours. The requested flavours were Chocolate (Ragi) Hazelnut cupcakes, Whole wheat Carrot cupcakes and Choco chips Banana Oats cupcake. They did not want heavy frosting but wanted the cupcakes to look festive. I believe I achieved the balance as I got positive responses for all.

Wholesome Cupcakes

Wholesome Cupcakes for 24th anniversary

Wholesome Cupcakes

In the last few months I have had the opportunity to bake some interesting bakes (not all necessarily healthy) so sharing some few interesting ones with you all.

Marble Cake

Marble Cake

Cupcakes

Cupcakes