Eggless Buckwheat Waffles

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Buckwheat is not a derivative of wheat, in fact it does not belong to wheat family at all. Buckwheat seeds are eaten as groats or flour; hence it is referred to as a pseudo cereal too. Buckwheat is high in essential nutrients. It is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline. You can read more about buckwheat from here and here. It is also known as ‘kuttu’ locally in Mumbai and used for Hindu fasting meals.

I try and incorporate such healthy ingredients in everyday cooking wherever possible. I am sure there are better and healthier ways to consume this powerhouse. But, till I find more ways to cook this grain I am happy with these waffles. My son too consumed these ‘chocolate waffles’ (for him anything brown is chocolate;) with complete admiration. Here I have topped these waffles with ready to use whipped cream (Result of my impulse grocery shopping). But you can top these waffles with fresh fruit, honey or maple syrup.

The photos were clicked on the dining table itself as Avvi refused to wait longer and hence are not up to mark. But on a good note, I feel so happy when Avvi devours something which I make. I am one satisfied mother.

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Dry Ingredients

3/4 cup Buckwheat flour

3/4 cup Maida or All-purpose flour

1 tsp Baking powder

1/2 tsp Salt

3 tbsp powdered sugar
 

Wet Ingredients

1 cup Milk (use non-dairy milk for vegan waffles)

3/4 cup Water

2 tsp Apple cider Vinegar
1/4 cup Oil

½ tsp vanilla extract

 

Take milk in a bowl, add vinegar and set it aside to curdle.

Meanwhile mix buckwheat flour, maida, baking powder, salt and sugar.

To the curdled milk add water and oil and vanilla extract and mix well. Add dry ingredients to wet and make a lump free batter. Adjust water to get pouring consistency if required.

Let the batter rest for 8 to 10 mins.

Meanwhile preheat the waffle iron. Brush the plates with butter and pour a ladle of batter at a time so as to cover the plate.

Cook the waffles according to manufacturer’s directions. Mine were done in about 4 minutes. Enjoy with your favourite topping. Here I have used whipped cream and chocolate syrup, but can use fresh fruits, honey or maple syrup.

 

 

 

 

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Fresh Fig Brownie

Happy Valentine’s day !!!

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We really don’t have a ritual for Valentine’s day, but rather just go with the flow. Today it was celebrated with the whole family around the breakfast table. It was wonderful. Coming to the recipe, this is one of those recipes which is just awesome and happens by accident.

Fresh Fig Brownie 01

We really don’t eat fresh figs and I had a dozen to finish. Fig jam was obvious and tried, so decided on making a cake and an ice-cream. I had my fingers crossed with the cake in the oven because it was the first time I was using fresh buttermilk. (Here, I have used the buttermilk which remains after removing the butter for ghee.) It turned out just wonderful and was liked by all. I decided to call it a brownie because of the taste, texture and the amazing cracked top. It’s an easy and a healthy recipe. I know it has butter, but I believe a controlled amount of good fat is essential for your body.

I have adapted this recipe from the chocolate beet cake recipe.

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Dry ingredients

1 1/4 cup whole wheat flour

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4  tsp salt

 

Wet Ingredients

1/4 cup fresh homemade butter (at room temperature)

3/4 cup powdered jaggery

1 cup fresh buttermilk

1/2 cup fresh fig puree

1 tbsp vanilla extract

 

Pre heat the oven at 180 degree Celsius.

Sieve together all the dry ingredient and combine it well.

In another bowl cream butter and powdered jaggery. Then add pureed fig and buttermilk and mix well.

Add the dry ingredients into wet ingredient and wisk together for a lump free batter. Do not over mix. Pour the batter in a greased and floured 7” x 9” tin. (I used a parchment paper at the bottom of the tin)

Bake for 25 mins or till the toothpick inserted in the middle comes out clean. Each oven is different so the time required may vary.

Let it cool in the pan for 20 mins and then on the wire rack till it is completely cooled. Slice and serve.

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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

Chocolate beet cake

Chocolate beet cupcake

Yes! You heard it right. . . . .  And you cannot taste beet at all.

I have always encouraged Avvi to know what he is eating and enjoy the natural taste of fruits and vegetables. But, beet root is one of those vegetable which Avvi doesn’t eat easily so I try and sneak it in some form. I have been thinking to make this cake for a long time now but . . (Ah! life has so many ‘buts’) . . . . . suddenly last Sunday he insisted that he wanted to bake and his energy was so contagious that I quickly checked my ever growing “recipes to try” folder and decide on this one. Chocolate is his preferred flavour, so it did put a smile on his face.

This is a fudgy cake and would taste great with some vanilla ice-cream.

Chocolate beet cupcake

Ingredients

3/4 cup beet (boiled with skin and then grated)

Dry Ingredients

1 cup whole wheat flour (I used organic flour)

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

Wet Ingredients

1 cup plain thick curd

3/4 cup powdered organic jaggery

1/4 cup neutral oil (I used Rice bran oil)

1 tsp vanilla extract

Sieve the dry ingredients couple of times.

Mix all the wet ingredients till the jiggery dissolves completely.

Combine dry ingredients with wet gently to form a homogenous batter.

Add grated beet to the batter and fold gently.

Fill the cupcake liners till 3/4th full and place it in the oven. Bake at 170 degree centigrade for 25-30 mins till the skewer inserted in the middle comes out clean. Mine took 28 mins and I got 13 medium sized cupcakes.

Remove from the oven and place the cupcakes on wire rack to cool completely. I frosted these with some homemade Nutella and sprinkled chocochips on the top.

Note : This is a fudgy cake and does not rise much.

Chocolate Hazelnut (Ragi) Cupcakes

“Edit your life frequently and ruthlessly. It’s your masterpiece after all.”
― Nathan Morrison

Chocolate Hazelnut Ragi Cupcakes

Chocolate Hazelnut Ragi Cupcakes

I am a self-taught baker and the internet has been of immense help, but nothing has helped me more than failure. I have made a lot of mistakes . . . . some silly, some due to oversight, some due to lack of knowledge and some due to carelessness. These cupcakes were made to salvage one such failure, but the results were so good that I was rather glad that the original recipe did not work. I was excitedly trying to make Nutella at home, but I ended with a blob of good chocolate and hazelnut mixture which I did not want to throw. I referred some old recipes and I had these baking in my oven.

Ragi has high nutritional content, especially iron and calcium and Hazelnuts contains protein, carbohydrates, vitamins (vitamin E), minerals, dietary fibre and antioxidants.

Chocolate Hazelnut Ragi Cupcakes

Ingredients

1 cup Whole wheat flour

1/2 cup ragi flour (finger millet flour)

1/2 tsp baking soda

Pinch of salt

50 gms of melted & cooled dark chocolate.

8 tsp powdered hazelnuts

3/4 cup sugar

1/2 thick plain yogurt

1/4 +1/8 cup milk

1/4 cup neutral oil

1 tsp vanilla extract

Preheat the oven to 170 degree Celcius.

Sieve together both the flours, baking soda and salt in a bowl. Meanwhile, melt your chocolate in microwave or in a double boiler and let it cool a bit.

In another bowl take sugar, vanilla extract, yogurt and milk. Mix well till sugar dissolves, then add oil and mix well.

Pour the wet ingredients into the dry in two parts and mix. Finally add melted chocolate and powdered hazelnuts and fold with gentle hand till it combines perfectly. You can add a tbsp. of milk if you feel the batter is too thick.

Line your muffin tin with liners and pour the batter upto 2/3rd. The above measurements shall give you 12 nos. medium sized cupcakes.

Bake for 22 -25 mins at 170 degree celcius, till the toothpick inserted in the center comes out clean. All ovens vary in temperature so adjust accordingly.

Cool the muffcakes on a wire rack and serve as it is or frost it with Nutella. I kept these at room temperature for two days and then in fridge for couple of days.

Chocolate Hazelnut Ragi Cupcakes

Perfectly Chocolate Cake

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Perfectly Chocolate Cake

 

There are some celebrations which call for indulgence and this cake adds to the joy. It is chocolate nirvana in every bite.

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Perfectly Chocolate Cake Slice

 

It has been really long since I baked a chocolate cake. Also, I have been repeatedly asked by friends and family to share a recipe of an easy chocolate cake for beginners. This cake is simple to bake and the results are awesome.I adapted Hershey’s recipe for the cake and went with a simple ganache for frosting. I made a two layered cake and soaked the layers in softened homemade caramel sauce, but will be skipping this in the recipe mentioned below.

I made the frosting earlier and stored it in the freezer to assemble the cake quickly. You can alternately dust some icing sugar or pour chocolate sauce over the cake, if you don’t wish to frost the cake.

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Use the best chocolate/ cocoa you have as this is all about chocolate.

For the CAKE

Dry Ingredients

1 cup Sugar – powdered

1 cup All-purpose flour / Maida

1/4 cup cocoa powder

3/4 tsp baking soda

3/4 tsp baking powder

Pinch of salt

Wet Ingredients

1/2 cup thick curd (dahi)

1/2 cup milk

1/4 cup neutral oil

1 tsp vanilla essence

1/4 + 1/8 cup boiling water

Preheat the oven to 170 degree Celcius.

Sieve together all the dry ingredients in a bowl.

In another bowl mix well all the wet ingredients except the boiling water.

Pour the wet ingredients into the dry in two parts and mix well. Do not over mix the batter.

Lastly add the boiling water and mix well. The batter will be very liquid in consistency. Do not worry as this is expected.

Grease a 7” dia pan and place a parchment paper at the bottom. Pour the batter and bake in a preheated oven for 35 mins or until the toothpick inserted in the center doesn’t come out clean. Each oven is different so the time may vary accordingly.

Cool in the pan for 15 mins and then onto the wire rack to cool completely.

For the FROSTING

200 ml cream (I used 25% Amul cream)

250 gms Dark Chocolate

1 tbsp butter

Chop your chocolate in equal sized shards.

Take the cream in a vessel, add butter and heat till just before it reaches the boiling point and take it off the flame.

Add chocolate pieces to it and see that all chocolate is covered with cream and let it rest for few minutes. The heat of the cream will melt the chocolate. Wisk it to form a soft homogenous and lump free mixture and let it cool completely.

Hot ganache (above mixture) will be quite liquid but don’t worry it will become stiff as it cools. Once it cools to room temperature freeze it in air tight container for future use. You need to thaw the ganache to be able to use it.

Fill the cooled frosting  in the piping bag with desired nozzle and pipe the design as per your choice.

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Have fun making this and treat you friends and family . . . .

Vegan Chocolate Peanut butter muffcakes

Chocolate is good and . . . .  with peanut butter it is better.

Fresh, homemade peanut butter makes this muffcake a flavorful treat.

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And of course, it’s made with organic whole wheat and organic raw sugar 🙂

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Ready to go in the oven . . .