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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Eggless Waffles

Merry Christmas !!

 Start your day with these yummy and healthy waffles. Yeah! healthy too with organic whole wheat and milk.

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They are so easy . . .  so go ahead and make your mornings festive. Though it does not snow in the part of world where I stay, but the dusted sugar reminded Avvi of snowflakes, so I decided to post this recipe on Christmas.

 Eggless Waffles

Dry ingredients

1 cup whole wheat flour

2 tbsp cornflour

1 1/2 tsp baking powder

1 tbsp sugar

½ tsp salt

 

Wet ingredients

1/8 cup unsalted butter, melted

1 cup milk

1/2 tsp vanilla extract

1/4 cup water

 

Sieve and mix all the dry ingredients well.

Take butter in a pan and add milk. Warm the milk butter liquid a little. Make sure it’s just warm and not hot or boiling. Add vanilla extract. Mix well

Mix dry ingredients into wet and make a batter. Do not over mix. Add water to get the required consistency. I needed around 1/4 cup of water, but you may require a little less or more depending upon the kind of flour. I used organic whole wheat flour.

Preheat the waffle iron and brush it with melted butter. Pour a ladle full over each square.

Cook till indicated in your machine. Serve warm with sprinkling of sugar. I like it drizzled with chocolate sauce. You can serve it with fresh strawberries or honey too.

With the above recipe I got 5 nos. 4” x 4” waffles

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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

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

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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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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