BLUEBERRY,CARDAMON BROWNIE ROCK CAKE


Those who are following me know that I’m

trying out varieties of these rock cakes .Rock

cake like cookies . They are soft inside and melt

in mouth cakes, and easy to make.

This time I mixed half almond flour and half

all purpose flour ,and the texture was good .

I used blueberry ( as it’s in season ).You can use

any other berries of your choice .

Now to the recipe ..

INGREDIENTS

100 gm butter

100 gm sugar ( use half brown sugar)

2 tbsp.cocoa powder ( unsweetened)

100 gm almond flour

100 gm all purpose flour

1/4 cup milk

1 tsp baking powder

3-4 tsp cardamon powder

A few blueberries

A pinch of salt

METHOD

Melt the butter and chocolate in a bain-marie

( double boiler) .

Beat eggs,sugar,cardamon powder,salt together

for few minutes.

Mix the egg mixture in to the chocolate mixture

Mix the flours and baking powder together

Fold the mixed flour into the chocolate mixture

and mix till well blended with milk .

Even if the mixture looks thick do not worry,it

will be soft .

Place rustic spoonfuls in a greased tray ,and

bake in a 180 C oven for 25 minutes.

Allow to cool and store .

Can be served with ice cream too😋.

MOCHA ROCK CAKES


This is a classic combination for rock cakes.

Rock cakes are a favourite in my home ,and I’m

into trying all possible combinations .

This cookie like cake is easy to make,and great

when you serve for tea.

This dough is coffee flavour,and little chips of

chocolate was added,with walnuts.No heavy

beating is required,and no use of beaters too .

The aroma whilst baking was awesome!

Do try this recipe and keep posting your

comments !

INGREDIENTS

100 gm butter

100 gm sugar ( I mixed half brown and white)

1 tbsp milk powder/ milk

1-2 tsp instant coffee mixed in a little water

1 tsp curd( optional)

1 egg

200 gm flour

A handful of chocolate chips

Few crushed walnuts

METHOD

Beat butter and sugar together.Add in the

egg ,coffee and milk and beat for a few minutes

(2 minutes is more than enough).

Fold in the rest of the ingredients and lightly

mix with spatula .

Place spoonfuls creating rustic shapes ,and

bake in a preheated 180C oven for 20-25

minutes.

LEMON ‘N’CHOCOLATE ROCK CAKES


This is easiest cookie type cake anyone could

make.

I have posted 2 versions of this rock cakes .

Checkout links

https://calinskitchen.com/2018/04/17/rock-cakes/

https://calinskitchen.com/2019/11/05/choconut-rock-cakes/

Moving to the recipe…

INGREDIENTS

100 gm butter

100 gm sugar

1/2 tsp grated lemon rind

1tsp lemon juice

200 gm flour

1 egg

Cashew or Almonds to add to the top

METHOD

Cream butter and sugar and add the rest of the

ingredients .Fold in the flour and mix with a

spatula until well combined.

Scoop out portions into a greased baking tray.

Make rustic shapes like rocks and bake in a

180C oven for 20-25 minute

Drizzle with chocolate .

Chocolate chips can ge added salt a variation

The same recipe can be made with orange .

KAJADA SWEET (South Indian bakery snack)


This is a sweet snack crispy outside,and a cake

like texture inside . A quick dish,to be served at

tea . This can be made and stored too.Fried like

Donut , and the authentic ‘Kajada ‘should have

cracks on the top .

Expert hands make this to get cracks to

resemble a flower .

Well, I tried this for tea today . The taste is like

a tiny muffin but crispier .

Let’s get into the recipe now

INGREDIENTS

1 cup all purpose flour

2 tblsp.semolina

2 tblsp rice flour

1/2 cup powdered sugar

1 egg beaten well

2 tsp curd

1 tblsp heated ghee/butter

Milk / water for binding

A pinch of baking soda

a pinch of salt

1/2 tsp cardamon powder/ vanilla essence

Oil for frying

METHOD

Mix all the ingredients together . The result will

be a sticky dough .

Cover the dough, and allow to rest for 20

minutes .

After the resting time,grease the palm of your

hands and make individual ball like portions.

Deep fry on a medium flame till golden brown

and crisp .

Enjoy the simple, and delicious snack at tea,

and post in your comments!

CHOCOLATE BADUSHA


Badusha/Balushahi or oriental donuts is akin to

donut excluding yeast. I have posted the basic

recipe of this sweet with a variation of coconut

in my previous posts!

Now ,today I present to you my recipe of

chocolate badusha .

INGREDIENTS

2 .5 cups of all purpose flour

2 -2.5 tblsp cocoa powder

1/2 tsp baking powder

1/4 tsp. baking soda

a pinch of salt

4 tblsp melted butter

Water/ milk to bind to a dough

For the syrup

3-4 cups sugar

1/2 -1 cup water

1/2 tsp. cardamon powder

A pinch of grated nutmeg

A small piece of alum/a drop of lime juice ( to

prevent crystallisation )

1 tsp ghee ( optional) to add after the syrup

is done.

METHOD

Mix the flour with baking powder , soda,salt .

Add the melted butter ,and enough water to

bind to a soft dough and set aside for thirty

minutes.

Prepare the syrup till slightly thick .

Make tiny portions from the prepared dough.

Make a thumb impression on each portion and

fry in oil till golden brown

Drop in the prepared syrup . Allow to coat well

for few minutes . Garnish with almonds or any

nuts of your choice.

You can add grated chocolate and desiccated

coconut for a variation

Method for syrup

Add all ingredients except ghee and cook till

thick. Add ghee.

Add fried badushas .

Try this and send in your valuable comments!

KAJA SWEET


This sweet is a delicacy of both India and

Nepal.

The sweet is closely likened to a baklava ,

crunchy and sweet.

This crunchy swirl is easy to make if done with

care and little effort.

So let’s get into the recipe …

INGREDIENTS ( 20 pieces)

1.5 cups flour

2 tblsp ghee

a pinch of salt

1 tblsp ghee ( for applying between layers)

1/2 tsp cardamon powder

For the syrup

2 cups sugar

1/4 cup water

A tiny piece of alum( Patika) – optional

Oil for frying

METHOD

Mix the flour, ghee,salt and enough water to

bind to a soft dough.

Cover and set aside for 30 minutes.

After the resting time,roll the dough into one

thin sheet.

Apply 1 tblsp ghee , sprinkle a little flour and

slowly roll into a thin long roll.

Cut into pieces , press on each portion and roll

slightly.

Heat oil to high , switch off the flame then add

the rolled pieces.Once the pieces float , switch

on the flame again to high and fry to a golden

brown.

This way fry all the pieces and drop it hot in the

prepared syrup for 3-5 seconds. Allow to cool.

For the syrup

Heat the sugar, water, alum, cardamon powder

and make a syrup till sugar dissolves.

The syrup should be hot when the fried kajas

are dropped.

Do try this crunchy sweet and post in your

comments and suggestions !

CHOCONUT ROCK CAKES


Rock cakes are cookie type cakes , easy to make no definite shape , and within minutes

it’s done!

I have posted a rock cake recipe with raisins before. ROCK CAKES  (link to recipe)

This one is with coconut and chocolate with raisins . I baked one batch without raisins .

Both were equally tasty!

So.. do try, my version of this recipe ,and post in your comments!

INGREDIENTS

2 cups of all purpose flour

1/2 tsp baking powder

1 cup grated coconut / desiccated coconut

1/2 cup chocolate chips

100 gm butter

75-100 gm brown sugar

a pinch of cinnamon powder

2 eggs

a pinch of salt

1/2 tsp almond essence

1/2 tsp vanilla essence

METHOD

Mix the flour and coconut ( resembling bread crumbs) .

Add the dry ingredients.

Beat eggs lightly and add to the dough .

Lightly mix in with your hands to form a crumbly dough (like cookie)

Place  spoonsful (use an ice cream scoop) on parchment paper or a well

greased tray.

Bake in a moderate oven (180C) till done .

The bottom of the cake should be golden brown.(correct consistency)

ALMOND JAPONAISE CAKE


This pastry is an addictive one . The first time I tasted it was too awesome .

Once I got the recipe ,I’m trying it too often ,with filling innovations .

Check my cashewnut version of the same.

This will be with coffee filling .

Now for the recipe

INGREDIENTS

3 egg whites

1/4 tsp cream of tartar

1/2 cup granulated sugar

4 tsp corn flour

3/4 cup powdered almonds

1 tblsp milk or milk powder

METHOD

Beat the egg whites. When it starts to foam, add the cream of tartar and beat to a stiff

froth.

Add sugar gradually ,and beat to a stiff froth( it should stand in peaks)

Mix the grounded  almonds and cornflour together .

Fold gradually into the egg whites .

Make circle patterns on a parchment sheet .Turn the sheet to the other side and pipe into

the drawn circles .

Bake in a slow oven 175-160 degrees, for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till, sugar dissolves and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in,the  hot sugar syrup into the yolk mixture ,whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in the fridge till the meringues cool .

Then, beat again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the

base)

Coat with powdered almonds

You can drizzle chocolate if you like.

CASHEWNUT JAPONAISE CAKE


This is a meringue based cake , sandwiched with a filling made with butter, egg

yolks,sugar and flavouring,and coated with a nutty mixture.

Some use powdered biscuits or breadcrumbs for coating . Whipping cream can be used

for a variation .

The flavourings can be coffee, light chocolate,….I did a passion fruit this time.

Anyway, let your innovations wild and try your ideas too.

As I promised, now I’m sharing the cashewnut based Japonaise cake .

Note: The meringue has to be piped uniformly.

INGREDIENTS

For the meringue

3 egg whites

1/4 tsp. cream of tartar / vinegar/ lime

1/2 cup granulated sugar

4 tsp corn flour

1/2 cup ground cashew nuts

For the filling

3 egg yolk

1/2 cup sugar

1/4 cup water

1 /2 tsp. vanilla

100 gm butter

1/2-1 cup powdered cashewnuts ( for coating)

METHOD

Beat the egg whites. When it starts to foam ,add the cream of tartar and beat to a stiff

froth.

Add sugar gradually and beat to a stiff froth ( it should stand in peaks)

Mix the grounded cashewnut and corn flour.

Fold into the egg whites gradually.

Make circle patterns on a parchment sheet .

Turn the sheet to the other side and pipe into the drawn circles .

Bake in a slow oven 175-160 degrees for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till sugar dissolves ,and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in the hot sugar syrup into the yolk mixture, whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in fridge till the meringues cool .

Then beat  the yolk and butter mixture again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the base)

Coat with powdered cashew nuts.

You can drizzle  with chocolate if you like.

EGGLESS CHOCOLATE ‘N’ RAISIN COOKIES


Who doesn’t love chocolates..? Chocolate in any recipe is divine .

This recipe took few minutes only to make .( lest you have the ingredients at hand..)

The festive spread always include cookies or biscuits. This is one good recipe to be

included.

Good tea time cookies….Create and enjoy!

So.. let’s get into the recipe

INGREDIENTS

1.5 cups flour

1/4 cup custard powder

1/4 cup cocoa powder

100 gm softened butter

1 tsp vanilla essence

1/4 cup chocolate chips

5-6 tblsp milk

a pinch of cinnamon powder

1/4 tsp dry ginger powder (optional)

1 tsp baking powder

3/4 cup fine sugar or powdered sugar

Few raisins ( you can use rum soaked raisins too)

METHOD

Beat butter and sugar together, add essence milk and beat . Fold in the rest of the

ingredients and make a dough. Allow to rest in the fridge for minimum 20 minutes.

Divide portions ( makes12-15 ) and shape into cookies by pressing onto a greased tray

lightly .(sometimes it will spread ,so keep at least 1”inch gap between each dough )

Bake in a 180C oven for 20 – 25 minutes. It will be soft to the touch. Don’t be confused it

will be crisp once it begins to cool.

If the cookie easily comes off the baking sheet it is done.

Best is to leave it in the oven to cool.( leave the oven door open slightly after baking )