Mango Pot de Creme

This recipe has been lying in my drafts from last, so you know how lazy I have been. The summer vacations are over and we are settling down in our everyday routines.The monsoons are also here,so are the mangoes! What better time than this to make this easy dessert at home. It requires just 3 ingredients!

mango pot de creme main

mango pot de creme 1

Mango Pot de Creme
Author: 
Recipe type: Dessert
 
Super easy mango dessert!
Ingredients
  • Mango puree - 2 cups
  • Fresh cream - 1 cup - I used Amul low fat cream
  • Condensed milk - 4 tbsp
  • Gelatin - 1 tsp
  • Rose petals/ Mint leaves - to garnish
Instructions
  1. First bloom the gelatin.
  2. In a bowl soak the gelatin in cold water for 10 mins. Microwave for 5 sec at high. Keep aside.
  3. Mix together the mango puree, condensed milk and cream till creamy.
  4. Add the gelatin and mix gently.
  5. Fill up cups/bowls with this mixture and refrigerate for 2 hours.
  6. Serve, garnished with rose petals / mint leaves and some chopped mangoes on top.
 

Banana Caramel Cake

The new year did not start on a very smooth note but it is on us to make it better. My resolution, rather effort from the start of the year has been to adopt a more healthy approach towards food habits and making a form of exercise a part of life. However once a while, little indulgences are allowed and hence this beautiful Banana Caramel Cake. Also needed a push to get back to blogging, hence the cake!

Fotor_148542381841150Also a great way to use up left over bananas or use them a bit differently. Served warm with some icecream or whipped cream, this could turn into a gourmet dessert.

Fotor_148542388535763

Banana Caramel Cake
Author: 
Recipe type: Dessert
Cuisine: English
 
A decadent Cake with bananas and caramel sauce
Ingredients
  • Banana - 1 large - cut into thin slices
  • Butter - 1 cup + 2 tbps - melted
  • Brown Sugar - 2 tbsp
  • Flour - 1 cup
  • Eggs - 2 nos
  • Castor sugar - ¾th cup
  • Baking powder - 1 tsp
  • Warm milk - 2 tbsp
Instructions
  1. First of all , line a round baking tin with parchment paper.
  2. Line the sliced bananas evenly. Keep side.
  3. In a bowl, cream together 1 cup butter and the castor sugar.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Sift the flour and baking powder together.
  6. Add it to the egg butter mixtire.
  7. Mix in gently. Add 2 tbsp warm milk to thin the batter.
  8. Keep aside.
  9. In a pan , heat the 2 tbsp butter and 2 tbsp brown sugar together.
  10. Keep on low flame, the sugar will melt and turn into a rich caramel sauce.
  11. Pour this caramel sauce over the banana lined baking dish.
  12. Let it set for 2 mins.
  13. Now pour the cake batter on top.
  14. Bake in a preheated oven at 180 Deg C for 35-40 mins.
  15. Check for doneness by inserting a toothpick. If it comes out clean it is done.
  16. Demould and serve warm.
 

Diwali Cheers with some Moong Dal Halwa

Diwali is here with  so much light and sparkle all around as. I had a super busy week cleaning and prepping my home for the festival. My single point focus becomes putting up lights all over my house, changing up the décor and prettying up every nook and corner. So much so that I completely ignored the food front. Now whats Diwali without some homemade sweets and finally got the time to whip up some sweet deliciousness in my kitchen. Moong Dal Halwa is something I totally love and the nip in the air calls for a bowl of hot hot halwa.

moong-dal-halwa

The best part about hoeme made sweets is that you can control the sweetness and know what exactly has gone into it so that your little ones can enjoy it without any fear. I used condensed milk instead of sugar syrup and that kind of makes it so very easy to make this dish. So don’t wait just head into the kitchen!

diwali-collage

I also take this opportunity to wish each one of you a Diwali filled with love and light. Spread joy all around you, dress up and indulge in the festivities with your friends and family coz that exactly I love to do.

diwali-pic-main

Diwali Cheers with some Moong Dal Halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
 
A sweet dish made with pulses that is so festive !
Ingredients
  • Moong Dal - 1 cup - washed and soaked in water for 2 hrs.
  • Ghee - 100 gms
  • Condensed milk - 1 cup
  • Cardamom powder - 1 tsp
  • Almonds - a handful - chopped finely
  • Raisins - a handful - optional
Instructions
  1. Drain the moong dal and grind into a fine paste using the mixer grinder. Make sure to use very little water while grinding.
  2. In a non stick pan, heat the ghee.
  3. Add the moong dal paste and start stirring it into the ghee.
  4. Continue to stir the mixture on low heat for atleast 15 mins till the mixture smells fragrant and the raw taste of the dal is cooked through.
  5. Keep the flame low at all times. Keep stirring once a while.
  6. The mixture with turn a nice golden colour .
  7. Add the chopped almond, raisins(if using) and cardamom powder.
  8. Now add a cup of condensed milk and stir in well.
  9. Conitnue to stir for another 5to 7 mins, till you reach the desired consistency.
  10. Don't overcook or else the halwa will go dry.
  11. Remove from heat and serve hot in little bowls.
  12. Can be reheated in the micro as and when served.
 

Spiced Carrot Tealoaf – 100% wholewheat

Whenever I get down to baking a cake, my first instinct is to make those healthy robust warm cakes that we can enjoy with our cuppa and my boy can team them up with his glass of milk. As a mother and (also a wife)  to  very fussy eaters who squirm at the sight of vegetables, I also like camouflaging as much as I can in cakes and curries and soups and everything possible! Hence the idea to do this Spiced Carrot Tea Loaf. And the fact that its 100 % wholewheat adds to the value.

carrot tea loaf 1

While making these cakes, I usually stick to my 1 cup each measurement and that works in most cases. This one here is made with aata and brown sugar, spiced with cinnamon and raisins. Served with a dollop of icecream this can turn into a very wholesome dessert for kids and adults alike.

carrot tea loaf

Spiced Carrot Tealoaf - 100% wholewheat
Author: 
Recipe type: Cakes - Dessert
Cuisine: Continetal
 
A rich wholesome cake made with carrots and raisins.
Ingredients
  • Whole wheat flour / atta - 1 cup - I used the fine ashirwaad variety
  • Brown Sugar - almost 1 cup - a little less
  • Carrots - 2 small - grated
  • Eggs - 2 nos
  • Olive oil - half a cup
  • Raisins - a handful
  • Cinnamon powder - 1 tsp
  • Baking powder - 1 tsp
  • Vanilla essence - 1 tsp
Instructions
  1. Sift together, the flour, baking powder and cinnamon pwder. Keep aside.
  2. In a bowl , mix together the brown sugar and olive oil with 1 tsp vanilla.
  3. Add one eggs at a time, mixing well after each addition.
  4. Add the grated carrot and raisins and mix well.
  5. Fold in the flour mixture gently.
  6. Pour into a greased loaf pan and bake for 35-40 mins at 175 deg C
  7. Check for doneness after 25-30 mins and bake according depending on your oven.
 

Lemon Pudding Cake #cookfromacookbookseries

So my dearest sis in law A made me a part of an online cookbook lovers group and I cant thank her enough. It was just what I needed to positively channel my love for cookbooks. Its a close knit group with some members owning more than 300+ food books  and that is so inspiring ! We are to choose one book every two months from the Piglet list and read, cook and discuss our way through it. The very first book we picked up is the wonderful ‘My Kitchen Year’ by Ruth Reichl. Ruth not only shares her favourite recipes but also her life story and how food became her anchor to overcome some difficult times. Food to me is something that comforts me, engulfs me in warm memories and take me closer to my family, to my mother, who has been a single point inspiration when it comes to cooking. She always fed with love and that reflected in her cooking, in the dishes she made .

lemon pudding newRuth Reichl’s recipes are easy and something that can be whipped up in your kitchen. Mostly staples but some with her interesting spins. It was quite hard for me to pick up one recipe and I ended up book marking quite a few. This one I am sharing here is something I made as an easy dessert and everyone at home loved it. Its a cross between a light cake and a fluffy pudding, with that lemony tang, quite refreshing .

lemon pudding

 

As a part of this book club, we will be picking up a lot of interesting books and I will be sharing some very interesting recipes with you all , so stay tuned and until them enjoy this recipe.

lemon pudding 2

Lemon Pudding Cake #cookfromacookbookseries
Author: 
Recipe type: Dessert
Cuisine: American
 
A light and fluffy lemon pudding.
Ingredients
  • Lemon - 2 large - I used 1 gondhoraj and 1 yellow lime
  • Eggs - 3 nos
  • Milk - 1½ cup
  • Sugar - ¾th cup
  • salt - a pinch
  • Flour - ¼th cup
Instructions
  1. First of all zest the lemon and squeeze the juice. Keep aside.
  2. Next carefully separate the eggs.
  3. Put the egg whites in a clean and dry bowl.
  4. Keep the yolks in another bowl. Add the lemon juice and zest to the yolks.
  5. Whisk the milk into the lemon mixture, and slowly add a half cup of sugar, pinch of salt and a quarter cup of the flour.
  6. Beat the egg whites until they hold soft peaks. Beat in a quarter cup more sugar, continuing until the whites turn sleek and glossy.
  7. Whisk a quarter of the whites into the yolk mixture, then gently fold in the rest of the whites.
  8. Pour into a deep dish baking tray. You can also use ramekins like I did.
  9. Put the baking dish on another tray and pour some hot water on the tray.
  10. Bake for about 45 mins, in steam bath, until the cake is puffed and golden but still soft at the centre.
  11. Serve warm.
I am sending this recipe to Urmi’s event Bake Mania in association with KFB

urmi

Lemon Blast Popsicles

This terrible terrible summer. I cant even begin to explain the pain.Especially little kids who have to get back from school in this scorching heat. My worries as a mother that they will fall sick. I am eagerly eagerly waiting for the summer holidays to begin so it provides some respite to everyone.

Everyday when I go to pick up my 8 yr old from school, his only request is to buy him a popsicle from the school icecream vendor. My answer is always in the negative as I feel that would sure shot trigger a cold or a cough. Poor thing, he listens to his mama. But mama has to make sure that he gets a treat once in a while, maybe later in the afternoon when the sun has beaten down. So I made these easy popsicles at home, which my kid can enjoy to his hearts content.

popsicles

There is no recipe to this as such, use any flavour you wish too. The only thing you need to get are some popsicle moulds that are easily available online. You could even use a mix of quash – orange or even pineapple to make these.

Lemon Blast Popsicles
Author: 
Recipe type: Icecream
 
Easy peasy lemony popsicles made at home
Ingredients
  • Water - 4 cups
  • Sugar - 4 tbsp.
  • Salt - 1 tsp
  • Lemon/lime - 2 whole - squeeze out the juice
  • Some lemon or grapefruit slices
Instructions
  1. In a bowl first make a lemonade with water, sugar, salt and the lemon juice.
  2. Fill the popsicle moulds with slices of lemon or any other fruit.
  3. Pour the lemon water into the moulds.
  4. Close the lid and stick it in the freezer overnight.
  5. Enjoy with your little ones!
 

Eggless Wholewheat Apple Muffins

When it comes to baking I would always stick to traditional methods and recipes and am not really confident how a cake would turn out without eggs. But of late I have been getting  a lot of requests from friends who follow my blog to share egg free recipes! So I scoured around and found this beautiful eggless recipe of muffins. Muffins are very forgiving and you don’t really need to break your back to make these.

apple muffins 1

You could skip the apples , if you don’t feel like it and just add raisins for the texture. Or even crispy pear or strawberries, the options are many. This recipe calls for buttermilk and I used the regular Amul buttermilk that you get in the market. Just strain it before using.

apple muffins

Eggless Wholewheat Apple Muffins
Author: 
Recipe type: Baked Goodies
Cuisine: Continental
 
An eggless wholewheat healthy muffin
Ingredients
  • Wheat flour / Atta - 1½ cup
  • Plain flour - ½ cup
  • Baking soda - 1 tsp
  • Brown Sugar - 1 cup
  • Cinnamon powder - 1 tsp
  • Olive oil - ½ cup
  • Buttermilk - 1 cup
  • Yogurt - 2 tbsp.
  • Vanilla essence - 1 tsp
  • Apple - 1 medium - cored and chopped
Instructions
  1. In a bowl add all the dry ingredients together - wheat flour , plain flour , baking soda, cinnamon powder and the brown sugar.
  2. In another bowl , mix together the oil, buttermilk, yogurt and vanilla essence. Whisk everything together.
  3. Now mix the dry ingredients gradually in batches and mix well . Make sure there are no lumps.
  4. Lastly add the chopped apples.
  5. Fill your muffin cups with the batter.
  6. Bake in a preheated oven for 20 mins at 180 degree C.
 

Potato Chocolate Cake

Ye. ye. You read that right! Potato in a chocolate cake. It so happened that one evening I dug out many of my old recipe books and scoured around for some interesting recipes. This particular book has and entire section dedicated to potatoes, savoury as well as sweet items. I was so intrigued by this one, potato in a chocolate cake, just didn’t make too much sense. But now that I have tried it, I would highly recommend it and see it made it to the blog.

potato chocolate cake

In my endeavour to stick to  ‘clean eating’ I substituted half of plain flour with whole wheat flour and used olive oil instead of butter. Also replaced castor sugar with brown sugar. The result was fabulous, dense and moist chocolate cake minus the guilt. I think its the mashed potatoes that works wonder. Now that I checked the internet is flooding with recipes with potatoes in chocolate cake and I thought I was the only one. Nevertheless, it was a pleasant discovery as far as chocolate cake goes. Do try it guys!

potato chocolate cake 1

Potato Chocolate Cake
Author: 
Recipe type: Baked Goodies - Cakes
Cuisine: Continental
 
A rich, dense and moist chocolate cake.
Ingredients
  • Whole wheat flour - half a cup
  • Plain flour - half a cup
  • Cocoa powder - 2 tbsp
  • Baking powder - 1 tsp
  • Milk - 3 tbsp
  • Mashed potato - 1 small potato - boiled and mashed
  • Olive oil - 1 cup
  • Brown sugar - 1 cup
  • Choco chips - a handful - optional
  • Eggs - 2 large
Instructions
  1. Sift the plain flour, whole wheat flour, cocoa powder and baking powder.
  2. In a bowl, cream together the sugar and olive oil till light and creamy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Now add the sifted flour in two batches and fold into the oil - egg mixture.
  5. The batter will be quite thick at this point. Add the milk and mix well.
  6. Fold in the mashed potato and the choco chips.
  7. Pour the mixture into a 8" pan and bake in a preheated oven for 25- 30 mins.
  8. Baking time might vary depending on the open.
  9. You can frost the cake with simple butter cream and top with some grated chocolate.
 

Strawberry Tea Cake

Make hay while the sun shines! Make strawberry cake while you still get them here! Bad bad Pj but this cake is everything gorgeous. The baker in me loves using fresh seasonal fruits, the Apple & Raisin Tea Cake and now this, it turned out perfect for our tea time soiree.

strawberry tea cake

 

Strawberries are available in abundance, every traffic signal has these guys selling them. But be careful when u pick up a box, there are always a few stale ones hidden under the plump luscious on top. Try and ask your local fruit seller for the Mahabaleshwar variety coz they are the real sweeter ones. This particular tea cake is made with oven roasted strawberries, the process is very simple, find out the recipe below. Enjoy the cake with your loved ones.

strawberry cake

5.0 from 2 reviews
Strawberry Tea Cake
Author: 
Recipe type: Cakes
Cuisine: Continental
 
A perfect cake for your tea time fun
Ingredients
  • Flour - 1½ cup
  • Sugar - 1 cup
  • Butter - 100 gms pack - I used Amul butter
  • Baking powder - 1 tsp
  • Eggs - 3 large - at room temp
  • Strawberry essence - a few drops - optional
  • Strawberries - 1 cup - diced
  • Brown / demerera sugar - 1 tbsp
Instructions
  1. First lets prepare the strawberries.
  2. In an oven proof dish , mix the diced strawberries with brown sugar.
  3. Bake in a hot oven for 15- 20 mins - pref at 180 deg C.
  4. Sift the flour and baking powder, keep aside.
  5. In a bowl , cream the butter and sugar till light and fluffy.
  6. Add the strawberry essence if using.
  7. Add the eggs, once at the time, mixing well after each addition.
  8. Now fold in the flour/baking powder mixture. Don't mix too vigorously.
  9. Lastly add the oven baked strawberries, along with all its juices.
  10. Fold in.
  11. pour into prepared tin and bake in a preheated oven for 40 mins or till done at 180deg c.
 

Peanut Butter Cupcake with Chocolate Cream Frosting

It was my 8 year olds first day in school after the winter vacay and I wanted to make sure something special waited for him when he got back. Of late he has gotten hooked on to the Masterchef series and has been picking up culinary jargons which of course makes his mama very pleased. I am also hoping this would broaden his eating horizon as well as he will overcome his fear to try out different things as and when . Now peanut butter is not something he would particularly enjoy but in the avatar of a cupcake with a gooey chocolate frosting , it will surely brighten up his day.

peanut butter cupcake main

The initial idea was to make some cookies but then I came across this at Sallys Baking Addiction – a truly wonderful blog to follow if you are an avid baker. The recipe is loosely based on hers with my twist of the chocolate cream frosting which is very different from your usual ganache , but so delicious.

peanut butter cupcakes 2

 

Peanut Butter Cupcake with Chocolate Cream Frosting
Author: 
Recipe type: baked goodies
Cuisine: continental
Serves: 12 cupcakes
 
An easy way to use up peanut butter
Ingredients
  • For the Cupcakes:
  • Flour - 1 cup
  • Granulated sugar - 1 cup or a little less
  • Eggs - 2 nos
  • Butter - ¼th a cup
  • Peanut Butter - ½ a cup
  • Vanilla essence - 1 tsp
  • Baking powder - 1 tsp
  • Milk - 2 tbsp.
  • For the Chocolate cream frosting:
  • Powdered sugar - 4 tbsp.
  • Cocoa powder - 2 tbsp.
  • Cream - 2 tbsp. - I used Aul low fat cream
  • Butter - ½ a cup
Instructions
  1. For the cupcakes:
  2. In a bowl whisk together the sugar, butter and peanut butter. Use a handblender for better results.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Sift the flour and baking powder together.
  5. Add the vanilla essence.
  6. Add the flour mixture in two batches , folding it into the sugar- butter mixture.
  7. Add the milk and give it one good stir.
  8. Fill up the prepared muffin cups with this mixture and bake for 15- 20 mins in a preheated oven at 180 deg C.
  9. Once done, let it cool before frosting the cupcakes.
  10. For the Frosting:
  11. In a bowl, whisk the butter well. Add the sugar and cocoa powder I, and whisk it into a smooth mixture. Add the cream and mix well.
  12. Fill up a piping bag with your favourite nozzle.
  13. Fill this mixture in and frost the cupcakes. Garnish with some sprinkles of your choice.