Fresh Fig Brownie

Happy Valentine’s day !!!

Fresh Fig Brownie 02

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.

Fresh Fig Brownie 05

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.

Fresh Fig Brownie 08

Mango Cake


Mango cake


Mango cake


Mango cake

Flavour of the season is Mango, so let’s celebrate it . . . . As I kid as I did not like mangoes (and so many more things  . . . I was a very fussy eater) but my Nani made it compulsory for all and I had to abide by it even with tears in my eyes. That summer transformed everything for me; I fell in love with mangoes and thank my Nani every season for it. Now when Avvi refuses to even taste something new, I sneak a bite in his mouth while he watches his favourite TV show and a few bites later he starts enjoying it. (Of course ! he doesn’t admit it). I not very happy with this, but currently it works. As much as possible, I try to introduce him to fruits and vegetable in their natural form so that he is aware of what he is eating and makes the right choices when he grows up. Initially I was to bake a basic vanilla cake and top it with mango syrup but then I came across this recipe and decided to try it. The cake was good but a little dense probably because of the quality of jaggery I used.

Dry Ingredients

3/4 cup Whole wheat flour (atta)

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp cardamom powder

Pinch of salt  

Wet Ingredients

1/3 cup powdered jaggery

1/2 cup aamras (mango pulp) I have used Alphonso mangoes.

1/4 cup milk

1/4 cup neutral oil

1/2 tsp vanilla essence  

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 til jaggery powder melts completely.

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

Line your muffin tin with liners and pour the batter upto 2/3rd full. The above measurements shall give you 6 nos. regular sized muffcakes. I baked in a mini muffin pan and got 12 nos.

Bake for 14 -16 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 whipped fresh cream and mango pieces. These can be stored in fridge upto two days.

Simple Spice cupcake

Cakes for me were synonymous with chocolate and vanilla, so when I was accidentally introduced to spices in a cake I wanted to experiment with them for sure. With my tried and tested vanilla cake recipe, I decided to go with cinnamon, my favourite. It’s a familiar taste for my family too.

The earthiness and sweetness of cinnamon can sometimes be overpowering so added some cardamom powder to give it a well rounded flavour. Organic jaggery has a distinct flavour of molasses which works very well with this.


You can bake this for your grandparent’s birthday and they would definitely appreciate it. As for the kids . . . Avvi (my naughty 5 year old helper) was apprehensive at first, but gobbled up after staring at it for sometime.

I topped these with Butterscotch sauce and it was a real treat. The recipe below is for a small batch as I was experimenting, but you can double the recipe easily.


It’s my niece’s first birthday today and we all are not with her in Bangalore, but wishing her with these virtual cupcakes. Happy birthday dear !!!


Sieve together in BOWL 01

1/2 cup Whole wheat flour

little more than 1/4 tsp Baking powder

3/4 tsp Baking Soda

1/4 tsp Cinnamon powder

1/4 tsp Cardamom powder

Blend together in BOWL 02

1/4 cup Organic powdered jaggery

1 tsp granulated sugar

1/4 cup Yogurt / thick dahi

1/4 cup water

3 tbsp neutral oil

Preheat the oven to 170 Celcius

Mix well ingredients of each bowl and gently whisk the ingredients of BOWL 02 into BOWL 01 in two turns. Do not over mix the batter.

Fill the cupcake liners till 3/4 th full. I have used mini cupcake tin and got 9 mini cupcakes. Bake at 170 Celsius for 15 to 18 mins. All ovens vary so check for timings accordingly.

Cake is done when a skewer coming out clean. Cool on a rack and add frosting of your choice or eat it as it is. I have topped up my cupcake with Butterscotch sauce.