Savory Cake

“A Sunday well spent brings a week of content”

Warm breakfast and tea with newspaper is my ideal Sunday morning. After hurried mornings of weekdays this is something I really look forward to. How is your ideal Sunday morning?

savory cake

I am the foodie of my household, so it’s me who wants something different most of the times. So, I decided to bake a cake for breakfast. Hubbs and the kid gave stares when I announced that we had cake for breakfast but eventually enjoyed it (I hope ;). This is a healthy and wholesome start for the day and I did save a few for next day morning as well, so that Monday mornings start on a good note. I have made these more than couple of times and every time added a new twist to it. I am sharing the recipe which I made for the first time from here and will share the options in the notes below that I tried recently.

savory cake

Recipe

1/2 cup whole wheat flour (atta)

1/2 tsp. baking powder

1 tsp. red chilli powder

1/4 tsp. Turmeric powder

Salt as desired

1 cup Semolina (Rava)

1 cup yogurt/curd (Dahi)

1 cup water

1 cup cut vegetables (I used spring onions complete, cooked sweet corn, carrot)

1 1/2 tsp Ginger and garlic paste

1 tsp. mustard seeds

1/2 tsp. cumin seeds

A pinch of asafoetida powder

2 tbsp. oil

Fresh coriander leaves or white sesame seeds for topping

Soak semolina in water for 10 minutes.

Sieve together whole wheat flour, baking powder, turmeric powder, red chilli powder and salt.

Add curd to the soaked semolina and mix well and then fold the whole wheat mixture into it.

Add the chopped vegetables and ginger garlic paste and mix the batter thoroughly but remember to just fold the ingredients together.

In a small tempering pan add oil and heat it, then add mustard, cumin and asafoetida respectively in the hot oil and temper the batter quickly.

Preheat the oven to 190 degree Celcius.

Pour the batter onto greased loaf pan, cake tin or a muffin tray. I made half of the recipe given above used a 6” round cake tin. I always use a parchment paper to line my tins. Add chopped coriander leaves as topping.

Bake at 190 degrees for 30-40 mins. Each oven is different so check accordingly. Let it cool for 10 mins in the tin and further cool on rack or enjoy it warm.

Notes;

  • In another version of this, I used 1/2 cup corn dalia and 1/2 cup semolina instead of 1 cup semolina and enjoyed the variation as cupcakes. I got 9 regular sized cupcake using half the recipe given above. I also grated the vegetables as kids tend to be picky eaters. I used grated cabbage, carrots, bottle gourd and finely chopped capsicum this time. If you are using grated bottle gourd, quickly work with the batter as it may leave water.

savory cake  savory cake

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Baked Potato wedges

A simple recipe  . . . . .  enjoy it with friends and family.

Baked Potato Wedges

Baked Potato Wedges

Ready to go in the oven

Ingredients

Potatoes

1 tbsp Oil

Salt, Chilli flakes, Dry Oregano Powder as per taste

Method

Scrub the potatoes clean and remove the skin (can keep the skin intact, if preferred). Cut the potatoes in wedges and soak in an ice-bath for half an hour.

Preheat the oven to 220 degree Celsius.

Pat dry the wedges and place them in a bowl. Add salt, Chilli flakes, Dry Oregano Powder, oil and toss them to coat the wedges completely.

Line a tray with a non-stick mat/ parchment paper and place the wedges in a single layer (It is important not to overlap the wedges.) Bake at 220 degree Celsius for 20 mins. Time taken for baking depends on the thickness of the wedges so, check for doneness when you see the potatoes turning brown. Turn the wedges once during baking.

Serve hot.

Baked Potato Wedges

Baked Potato Wedges

Amaranth Coffee Walnut cake

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Amaranth Coffee Walnut Cake

 

Finally the summer vacations are here!!! YAY !

Well, it’s actually Avvi’s vacation . . . . I am still going to office, but still life’s becomes a bit easier. No getting up early, no home work, basically time to explore things other than the routine. I always loved long summer vacations as a kid, even though it used to be really hot and humid in Mumbai. Our days during vacations would start with early morning badminton session, continuing with board games in the afternoon and would finally end with cycling or cricket in the late evening.

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Amaranth Coffee Walnut Cake

 

So, let’s celebrate this year’s vacation with this perfect and wholesome Amaranth Coffee Walnut Cake. I have been trying to include alternative grains in our everyday food and this is an extension of the same. Amaranth is gluten-free, protein-rich and is especially good for children. You can read more about benefits of Amaranth here.

The cake smells heavenly . . . . just out of the oven

The cake smells heavenly . . . . just out of the oven

This is the first time I have baked with Amaranth and it was very satisfying to see the cake rise in the oven.

As I am not a fan of frosted cakes, I have kept it simple by just covering the cake with some icing sugar. I am sure this cake will pair well with some whipped cream or coffee buttercream frosting. Avvi enjoyed it with some chocolate sauce.

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Below mentioned recipe will give you one 7” diameter cake.

Dry Ingredients

 1/2 cup Whole wheat flour

1/4 cup Amaranth flour

little more than 1/4 tsp Baking Soda

pinch of salt

4 tsp of powdered walnut

Wet Ingredients

1/4 + 1/8 cup granulated sugar

1/4 cup yogurt / thick dahi

1/8 cup milk (add 1 tbsp more if required)

1/8 cup neutral oil

1.5 tsp instant coffee (or as per your taste)

 

Preheat the oven to 170 Celcius

Sieve the dry ingredients together except walnut. Then add powdered walnut and mix well.

Blend together all the wet ingredients in a separate bowl. Mix till the sugar dissolves completely.

Now add the dry ingredients to the blended wet ingredients in two parts. Wisk lightly till everything just starts to come together and then gently fold with a silicon spatula. Do not over mix the batter.

Pour the batter in the greased tin and put it inside the preheated oven at 170 degree Celcius for 23 to 27 mins till the toothpick inserted in the center comes out clean.

Once done let the cake cool in the pan for 5 mins and the put it on the wire rack to cool completely. Frost it as per your wish and serve with love.

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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.

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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.

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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 !!!

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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.

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Savory cookies

It’s such a wonderful feeling when you pick greens fresh from the garden and use it in your kitchen. I don’t have a typical garden here in Mumbai, but rather few pots in my small balcony with some interesting and easy to grow plants. The mint and ajwain plant in particular is really growing well and I have keep thinking of ways to use it interestingly.

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Avvi, enjoys eating the leaves as it is but I prefer them in these cookies. I have made these cookies from Sunita’s blog earlier too with just mint leaves, but added ajwain this time. As usual, Avvi had fun cutting cookies in interesting shapes and I was a happy and satisfied mummy seeing him enjoy these cuties. This is a regular in his snack box.

Me and my mum enjoyed it with Launji ( a dip made from raw mango) along with tea. You can also try it with some jam or Nutella. Hope you all too enjoy making and eating these cookies as much as I do.

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Let’s go to the recipe

Mix together in bowl

1 cup Whole wheat flour atta

1/2 tsp salt

1/4 tsp powdered sugar

1/4 tsp soda

Mix together in a blender

1/4 cup fresh mint and ajwain leaves (or as per your preference)

2- 1/2 tbsp thick curd

1-1/2 tbsp oil (I used rice bran)

1/8 cup water

Savory-cookies

Proceed

Preheat the oven at 180 deg C.

Mix together ingredients listed above in a bowl and pluse together the wet ingredients in the blender

Tip in the wet into the dry and make the dough by mixing lightly with fingertips till everything comes together. Do not knead or the cookies would turn out to be very hard.

Roll the dough and cut the desired shapes. If required, lightly flour the board.

Place the cut out shapes on the lined tray, a little apart from each other.

Place it in preheated oven for 15 to 17 mins till the top is lightly browned.

Transfer the cookies on the wire rack and let it cool completely before storing in airtight containers.

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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 . . .