MAWA CARROT CAKE


This carrot cake is made with an Indian touch !

To be clear,I have included the ingredient used

for make Indian sweets,the mawa/ khova

(thickened evaporated milk).

I have made mawa cakes ,and carrot cakes,but

this time I combined both to get this awesome

sweet cake.

To add to the richness I added powdered

cashewnuts,and reduced flour.

You can use almond meal in place of the

cashewnuts

This can be made as muffins too.

Trust me,it’s really awesome!

To the recipe now !

INGREDIENTS

1 cup flour

1/2 tsp baking powder

1/4 cup curd

3 tblsp olive oil

3/4-1 cup brown sugar

1/2 cup coarsely powdered cashewnuts

2 eggs

100 gm mawa/ khova/evaporated milk grated

3/4 cup grated red carrot

1/2 tsp cardamon powder

a pinch of nutmeg powder

a pinch of salt.

METHOD

Beat the eggs and sugar together till frothy .

Add curd and beat till sugar is dissolved .

Add the carrots,powdered cashews,mawa,and

the rest of the ingredients .

Mix the flour and baking powder together .

Finally fold in the flour and pour into a greased

tray .

Bake in a 170C temperature oven for 30- 35

minutes!

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.

GREEN TEA CUPCAKES WITH LEMON CREAM


There are lot of recipes with matcha tea in

cupcakes and desserts. This time I tried with

the normal green tea . You can use any flavour

you like .Nuts like pistachio, pumpkin seeds can

be added.Can be served with cream / without

cream.

To the recipe now

INGREDIENTS

2 green tea bags dipped in 3/4 cup hot water.

(If using leaves, 1 tsp in hot water and strained)

1+1/2 cup flour

3/4 cup sugar/ brown sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

2-3 tblsp yoghurt

1/2 cup olive oil/ vegetable oil/melted butter

1 egg

1/2 tsp vanilla essence

METHOD

Mix all the dry ingredients ,and wet ingredients

in separate bowls.

Mix in the wet ingredients into the dry .

Mix without any lumps.

Scoop into cup cake liners,and bake in a 180C

moderate oven for 30 minutes or till done.

For the lemon cream

1-2 cup whipped cream / fresh cream

2 tblsp powdered sugar

1 tsp grated rind of lemon

1/4 tsp lemon essence

Whip the cream add the rest of the ingredients

Pipe or smear on cupcakes .

You can try mint cream for a variation.

Do try and post in your comments

WHITE FOREST MULBERRY CAKE


White forest cake is made with spongy vanilla /white chocolate layers , layered with

cherries and covered with white chocolate/ cream .

There was half a slab of white chocolate , lying in the fridge ,which was not sufficient to

make a big cake, so I triggered my innovations  to make a quick dessert .

When my eyes caught a glimpse of the mulberry preserve , my recipe took form,and the

result was too good.

Now let’s get into my version of the awesome cake . Mulberry and white chocolate

combination is really excellent!

Do try and let me know your comments!

INGREDIENTS

1/2 slab of white chocolate

1/2 cup milk

3 eggs

1.5 cups all purpose flour

1 tsp. baking powder

a pinch of salt

1 tblsp yoghurt

100 gm sugar

1 tsp vanilla essence

Mulberry preserve

METHOD

Melt the chocolate with milk on a double boiler.

Separate the whites and yolks.

Sieve the baking powder and flour together.

Beat egg yolks and sugar till pale and creamy.

Add the chocolate mixture,yoghurt,vanilla essence.

Fold in the flour ,and the beaten egg whites.

Scoop spoonfuls of the batter into cups.

Top with mulberry preserve and bake in a moderate oven ( 180C) for 20 -25 minutes .

You can add a dollop of cream if you like.

CARAMELISED APPLE MUFFINS (EGGLESS)


Muffins are usually a one bowl stir and bake.But this time I decided to caramelise the

apple and add to the mixture.Made this with a combination of wheat and white flour,and

coconut sugar.You could use any sugar ,instead of coconut sugar .

The result was  good.Soft, moist and tasty.

Do try,and post in your suggestions and comments.

So, let’s get to the recipe …

INGREDIENTS

1 cup wheat flour

1 cup white flour

3/4 cup coconut sugar

1/4 cup oil/50 gm melted butter

1/2 cup milk

1/2 cup buttermilk

1/4 tsp.baking soda

For the caramelised apples

2-3 tblsp sugar ( brown preferably)

1 tsp butter

1/2 tsp cornflour

3 tblsp water

2-3 apples mixed in tsp lemon juice (peeled,cored and cut)

METHOD

First to caramelise the apples ,add sugar and allow to brown lightly

Add water,and apples and cook for 2-3 minutes.

Next add cornflour and cook for a minute.Remove from fire and set aside.

Mix all the dry ingredients together,and then add the rest of the ingredients,along with

the stewed apples.

Mix well and pour into moulds you like and bake in 180 degrees oven for thirty minutes.

BANANA ‘N’ RUM MUFFINS


This is very easy recipe ,with a different taste compared to other banana muffins i have posted,so do try this recipe and let me know your comments.

INGREDIENTS

100 gm Butter( melted)

1 cup sugar ( brown / coconut sugar)

3 -4 bananas mashed

1 egg

2 tblsp rum or brandy (optional)

1.5 cups flour

1 tsp.baking soda

1/4 tsp salt.

Few crushed walnuts

img_20180601_1859107841147091727.jpg

METHOD

Mix the dry ingredients and the wet ingredients separately.Mix all together till well

corporated.

Pour into muffin moulds and bake in a moderate oven (180 degrees )for 25-30 minutes.

SPINACH ‘N’CORN MUFFINS


Spinach leaves are known for its unique taste and nutrients.Combined with

dhals,salads,paneer or any dish it is really amazing.

I have posted many recipes of spinach before…and here is one link to an old post which

is also one dish i love…PRAWN ‘N’ SPINACH SWISS ROLL .

This muffin is best for quick breakfast,snack or lunch box category..

I tried this with baby spinach ,(freshly picked from my culinary garden) and it was really

awesome.

Do try and send in your comments.

For the recipe now

INGREDIENTS

1-2 cups baby spinach

65 gm butter (room temperature)

1 whole egg

1 cup flour

2 tsp.red chilli flakes

1 cup cheese (cheddar/feta/parmesan)

a pinch of baking soda

salt if you require

1 tomato chopped (you can add cherry tomatoes too )

1 cup corn pellets (you could add 1 cup grated zucchini to replace corn)

METHOD

Grind the spinach leaves with the chilli flakes.

Mix in with the rest of the ingredients till well  corporated and bake in a moderate oven

(180 degrees) for 25-30 minutes or till done.

 

 

SWEET ADA


This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.

INGREDIENTS

500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.

METHOD

Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)

BREAKFAST SEENI SAMBOL’N’CHEESE MUFFINS


Breakfast the first meal of the day is very important but some skip breakfast due to lack of time

This is for people with busy schedule ,and also for lunch boxes. This can be prepared ahead ,

and kept in the refrigerator and baked or steamed for a few seconds when needed.

Let’s get into the recipe right away.

INGREDIENTS 

2.5cups flour

2 tsp baking powder

4eggs

1/4 cup green chillies

3-4 tblsp seeni sambol(caramelised,spicy onions)

Handful of any nuts or seeds like flax,pumpkin,

1 cup cheese 

1 cup water / milk

1/2 cup curd 

1 tsp salt

1.5 cups oil

METHOD

Mix the dry ingredients and the wet ingredients separately .Pour in the mixed wet ingredients 

into the dry ingredients.Scoop into muffin mounds and bake for 30 minutes in a preheated 

oven(180 degrees).You could serve with extra cheese on top .

Variations

Minced mutton ,chicken,prawns,or crab meat could be added substituting cheese.

Instead of seeni sambol leeks or spring onions may be used .So try these and please do drop in 

your comments and valuable suggestions.

SEMOLINA ADAI


This is one famous sweet in southern India.No butter or oil is used ,instead thick coconut

milk is used and baked like  tiny muffins.

For the recipe.

INGREDIENTS

250 gm semolina (roasted lightly)

250 gm sugar

1 egg

4-5 cups of thick coconut milk

1/2 tsp cardamon powder

1/4 tsp.rose essence

cashews,almonds ,raisins to sprinkle on top.

a pinch of salt.

METHOD

Mix the semolina  coconut milk and egg. Allow to soak for 4-5 hours.

Then mix in the sugar ,and stir till sugar melts.Then add the essence and cardamon

powder.Pour into well greased moulds,and bake in a moderate oven for 15-20

minutes(180 degrees).Sprinkle nuts before baking.