Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Thursday, 13 July 2017

Ghee Cake

Homemade cakes are the best! The cakes available in the market contains essence and preservative which I personally don't like. However, local bakery made cakes are better than the packed cakes (if you buy fresh bakery made cakes). I feel the packed cakes have artificial flavours and due to the use of preservative cakes have a typical taste.


I always like to bake my own cake however sometimes I have to buy those packed cakes when time do not permit to bake a fresh cake. This time I decided to incorporate desi flavours in my cake. Instead of butter I used clarified butter or what we normally call is ghee. Last few months a vendor comes from Tumkur to sell nati (desi) anda (egg). We purchase eggs in bulk for a month! That vendor got a bottle of desi ghee too. We purchased it but use one or two teaspoon in some of our curries. So the bottle is not getting over soon as we control our portion while eating ghee. This is another reason thought of making a ghee cake. While I was baking this cake a lovely aroma was surrounding me and through out the house.



If you like naked cakes like me then you can also check out these:
Lemon Pound Cake
Milk Powder Cake
Choco Chip Loaf
Condensed Milk Cake 

Ghee Cake

Ingredients

All Purpose Flour - 2 cups
Ghee - 1/2 cup
Refined Oil - 1/4 cup
Eggs - 2
Powdered Sugar - 1 cup
Baking Powder - 11/4 teaspoon
Baking Soda - 1/4 teaspoon
Salt - a pinch
Milk - 1/4 cup

Procedure

1. Sieve all purpose flour, salt, baking powder and baking soda altogether and keep aside.
2. Take another bowl and add ghee and refined oil together.
3. Next add powdered sugar and mix well.
4. Beat the eggs and add to the wet mixture.
5. Now slowly fold the dry mixture into the wet mixture.
6. Slowly add milk and fold the mixture.
7. Preheat the oven at 180 degree C for 10 minutes.
8. Line a mould with a butter paper and pour the mixture into it.
9. Bake it for 30 minutes or until the tooth pick comes out clean.
10. Allow it to cool and later slice it and serve it.

Tips: If the mixture becomes dry in nature you can add little more milk to make it smooth.


Monday, 27 March 2017

Eggless Butterless Banana Loaf Cake / Banana Bread Recipe

Last few bananas are lying in the fruit basket for last two days and no one wants to eat that as their skin has turned black! Isn't it a common scene in your house also? You just don't want to throw them in the dust bin because food should not be wasted.. So what to do? Let's bake a banana loaf cake using the overripe bananas. I know this is a very good idea as the bananas are saved and family can enjoy a healthy cake.



Eating healthy breakfast is a good way to kick start your day! Slices of banana loaf cake with a cup of coffee is a good choice for breakfast. You can prepare the banana cake previous day, so next day morning will be hassle free! You can sleep little extra or do little more exercise or read detailed news instead of only headlines. You can also utilize that extra time in your own way...



You can make this cake more healthy by replacing the all purpose flour with whole wheat flour.This is  butter-less cake so less calories.  Sweetness you can adjust according to your taste. I have used only 1/2 cup of sugar as the small bananas I have used were very sweet. If you are using big size bananas then one or one and half banana would be perfect for this recipe.

Eggless Butterless Banana Loaf Cake / Banana Bread Recipe

Ingredients

Flour (Maida) -  2 cups
Banana (small) - 3 nos, overripe
Sugar - 1/2 cup to 2/3 cup
Refined Oil - 1/2 cup
Cinnamon Powder - 1/4 teaspoon
Nutmeg Powder - a pinch
Salt - a pinch
Curd - 2 tablespoon
Baking Powder - 11/4 teaspoon
Milk - 1 or 2 tablespoon



Procedure

1. Peel the bananas and take them in a blender and make smooth puree.
2. Take the puree in a mixing bowl and add sugar into it. Mix well.
3. Next add refined oil and curd into the bowl and beat well.
4. In another bowl sieve flour, salt, cinnamon powder, nutmeg powder and baking powder altogether.
5. Now fold the flour mixture with the wet mixture.
6. Add milk at this time as per the requirement.
7. Line a loaf tin with a butter paper and pour the batter in the loaf tin.
8. Now bake it in a preheated oven at 160 degree C for 40 to 45 minutes or until a toothpick comes out clean.
9. Allow to cool it and un-mould the cake and cut it using a sharp knife.



Thursday, 28 July 2016

Lemon Pound Cake

My mom was around for last  two months...Can't express my joy in words!! I was so lucky to have her for those two months. Even our daughter had a wonderful time with Grand-Ma..The day she left for the native we were really very upset. Slowly we controlled our emotions and again continuing our daily lives..


When My mom was around I got plenty of time to experiment with food as she was helping me in other daily chores. My mom was not fond of store bought cakes so decided to bake a different flavour of cake at home. Even I am not a big fan of store bought cake or cream cakes. My preference is always a naked cake. This time I baked a Lemon Pound cake. I frosted the cake too and the outcome was wow.... Frosting the cake with lemon juice powder sugar and milk created a magical taste. My mom liked it very much...



If you are baking a lemon pound cake I will suggest you to frost at least half the cake and taste it! Along with eggs I have used curd to give a moist texture. This cake has very less butter too and I have used more vegetable oil. See the below steps to know how to make lemon pound cake.

Lemon Pound Cake

Ingredients

Maida/ All purpose fllour - 2 cups
Baking Soda - 1/2 teaspoon
Baking Powder - 3/4 teaspoon
Egg - 2
Curd - 2 to 3 tablespoon
Lemon Juice - 1/3 cup
Lemon Zest - 1/2 teaspoon
Sugar - 3/4 cup
Butter - 2 tablespoon
Vegetable Oil - 1/2 cup
Salt - 1/2 teaspoon
Vanilla Essence - 2 to 3 drops

Frosting 

Lemon Juice - 1 teaspoon
Sugar Powder - 1/2 cup
Milk - 2 tablespoon

Procedure

1. Sieve all purpose flour (maida), baking soda, baking powder, salt. It helps to aerate your flour and avoid lump formation.

2. On the other hand, take sugar in a bowl and add butter & vegetable oil. Whisk it using hand blender (mechanical or electrical) till the sugar dissolves.

3. Next two eggs each at a time and beat them well in the wet mixture.

4. After that beat the curd and add into wet mixture. Mix well.

5. Next add lime juice and mix well. Add the lemon zest too now.

6. Finally, fold the dry mixture into the wet mixture.

7. Line a cake tin with butter papper and preheat the oven at 160 degree C for 10 minutes.

8. Pour the batter in the lined tin and bake for 30  to 35 minutes or unless a tooth pick comes out clean.



9. Allow the cake to cool and take out from the pan.

10. In a bowl take powdered sugar, milk and lime juice and make the frosting and drizzle on the top of the cake before serving it.

Tips:  I use both rods in the oven for the initial 20 to 25 minutes of baking cake. Later when I get upper brown crust I use only the bottom rod for remaining 5 to 10 minutes.

Thursday, 17 March 2016

Eggless Peanut Butter Cookies

As summer is increasing I am sharing some cool recipes like salads or drinks. Apart from these you would also love to munch some cookies along with your evening tea or coffee. Isn't it? Here is an easy Peanut Butter Cookie Recipe that too eggless.


My daughter watched the peanut butter advertisement in TV and insisted me to buy one bottle. And she did not liked the taste :(. Even we two are not fan of peanut butter though we like peanut butter chocolates :). So the bottle was lying in my refrigerator for quite sometime. Finally I thought of using it before the date expires! Then I thought of making this peanut butter cookies. In this recipe I have used dark brown sugar to give some caramel taste to the cookie hence the cookies are darker in color. You can use plain sugar or light brown sugar. After baking these eggless peanut butter cookies we all ate them happily. My baking paid off :)..

Eggless Peanut Butter Cookies

Ingredients

All Purpose Flour  - 11/4 cups
Peanut Butter - 2/3 cup
Butter - 1/2 cup
Milk - 2 tablespoon
Brown Sugar - 1/3 cup
Baking Powder - 1/2 teaspoon
Baking Soda - 1/4 teaspoon
Salt - a pinch

Procedure

1.  Sieve flour, baking powder, baking soda and salt in a bowl and keep aside.
2. On the other hand, take softened butter in a bowl and add brown sugar and cream the butter.
3. Add peanut butter and mix well. 
4. Now fold the flour mixture and add little milk to make a smooth dough. Dough should not be sticky or hard.
5. Allow to rest the dough in the refrigerator at least for 30 minutes.
6. Line a tray with butter paper and preheat the oven at 160 degree C (toast mode: both coils on).
7. Take out the dough make small balls and press with your palm to flatten them and using a fork put impression on the cookie. 
8. Keep all the cookie on lined tray keeping a gap of 1.5 cm in between. Bake them at 160 degree C for 15-20  minutes or until they are cooked properly.


Monday, 15 February 2016

Chocolate Chip Loaf / Choco Chip Loaf

Chocolate Chip Loaf / Choco Chip Loaf I had baked it last week for our anniversary celebration. Though I had baked it 2 days before anniversary because on the day of our anniversary (14th Feb) our daughter had her Annual day function and previous day was saraswati pooja (Vasant Panchami).



Our 7th Wedding anniversary were well celebrated and made special by our daughter's performance followed by a special buffet dinner. So I prepared the cake 2 days before and enjoyed every bite of it. I have used less butter in this choco chip loaf recipe. You can bake this anytime and enjoy with evening tea or coffee or can eat just like that.

Chocolate Chip Loaf / Choco Chip Loaf

Ingredients

All Purpose Flour/ Maida - 2 cups
Sugar - 3/4 cup
Vanilla Essence - 1 teaspoon
Eggs - Large, 2 nos
Baking Powder - 1 teaspoon
Salt - 1/2 teaspoon
Butter - 1/2 cup, melted
Refined Oil - 1/4 cup
Milk - 2 tablespoon
Milk Chocolate Chips - 1/2 cup

Procedure

1. Preheat a oven at 180 degree C for 10 minutes. Take a loaf pan and line with butter paper.
2. Sieve flour, salt and baking powder together. Keep it aside.
3. In another bowl take melted butter and oil, add sugar into that and cream it.
4. Next add eggs into the mixture one at a time. Whisk them well. Add vanilla essence to it and whisk again.
5. Now fold the dry mixture in to the wet mixture using cut and fold technique. At this time add little milk to make the batter smooth.
6. After that fold the chocolate chips into the mixture and pour the batter in the prepared pan.
7. Bake it for 35 to 40 minutes in a preheated oven. After cooling unmould it and serve.


Thursday, 7 January 2016

Strawberry Muffin

After long vacation, life is slowly coming back on track!! Still lot more to do... I wonder whether it happens only with me or others too?? Sometimes I feel, I am taking too much time to organize things! Whole day I run behind 'n' number of things and end of the day I realize I have completed only 30% of the total task. :( . Is it because I look for perfection in every work?  I think this quote says the truth:

                                           “If you look for perfection, you'll never be content.”  
                                                                                                                                 ( Leo Tolstoy, Anna Karenina)

Today I am sharing a fruit muffin recipe. Strawberry is in the season now, so I thought of preparing strawberry muffin which can be served at your breakfast table. Well, at my home I am the only strawberry lover so this muffin is dedicated to me :).


 Our daughter loves the artificial strawberry flavour which we get in the market especially strawberry pastry, strawberry jelly etc. The reason behind this the beautiful pink color which is not there in strawberry muffin as I have used chopped fresh strawberry dice in the muffin. She is fascinated about pink color and each and every thing she wants pink :(. I won't be surprised if someday she ask "Mamma why your face is not pink color?" Grrr!!

This strawberry muffin could be a great surprise for your loved ones on coming Valentine's Day!



Strawberry Muffin
Ingredients
 All-purpose flour - 11/2 cups
 Baking powder - 1/2 tablespoon
 Baking soda - 1/4 teaspoon
 Salt - 1/4 teaspoon
Cinnamon powder - 1 teaspoon
Milk - 2/3 cup
Egg - large size, 1
Unsalted Butter - 1/2 cup
Granulated Sugar - 2/3 cup


Fresh strawberries - diced, 1 cup

Procedure

1. Preheat the oven at 180 degree C for 10 minutes and line the muffin tin with cupcake liners. 
2. Sift all the dry ingredients (all purpose flour, baking powder, baking soda, salt and cinnamon powder) in a bowl. 
3. Now take melted butter in another bowl and cream the butter and sugar using mechanical mixer or hand blender. 
4. After that add egg and beat well. Finally add little milk and fold the dry ingredient mixture part by part. If require add more milk but do not add the total milk once at a time.
5. Next add diced strawberries into the mixture and stir gently to combine.
6. Using a ladle, add the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a tooth pick comes out clean and the tops are nicely browned.




Thursday, 24 September 2015

Chocolate Cupcake

Chocolate Cupcakes I baked for the first time and they turned out just yummy. Though I am not a big fan of chocolate cakes however my better half and little daughter love them.  My husband went to abroad for a month and on his return I baked these cupcakes to welcome him. I frosted the cupcakes with chocolate ganache and topped with sugar candies (alphabets).



There are lot of recipes for chocolate cake available in the internet, I searched through google but none of the recipes satisfied me. So I did mix and match and made this recipe. This experimental recipe really turned out yummy. Hence, I am sharing this with my dear readers.



Chocolate Cupcake

Ingredients
All-purpose flour - 11/4 cups
Unsweetened Cocoa Powder - 3/4 cup
Softened Butter - 3 tablespoon
Eggs - 2
Baking Powder - 11/2 teaspoon
Baking Soda - 1/4 teaspoon
Salt - a pinch
Sugar - 1 cup (Adjust according to your taste)
Milk - 2/3 cup (if required can add little more)

Procedure

1. Line the muffin pan with cupcake liners and preheat oven at 175 degree C for 10 minutes.
2. Take softened butter and sugar in a bowl and using a beater cream (mix) it.
3. Next add eggs one by one and beat the mixture after adding each egg.
4. In the mean time, sieve all purpose flour cocoa powder, salt, baking soda and baking powder all together.
5. Add the flour mixture into the wet mixture and fold in alternately with milk. Neither make a runny batter nor a tight one. Adjust the quantity of milk to make a medium consistency batter.
6. Now fill 2/3 rd of each duct of muffin pan  and allow them to bake for 15 to 20 minutes (unless tooth pick comes out clean) at 175 degree C.
7. You can serve them as it is or frost them with your favourite frosting.





Saturday, 12 September 2015

Milk Powder Cake / Eggless Milk Powder Cake

Frequent power cuts in Bangalore are disrupting our daily life very badly! Since last two weeks this a burning issue among all Bangolerans. BESCOM says there is a massive power shortage which is the reason behind unscheduled power cuts throughout the day. At times when I am writing the blogpost and everything is done and about to post it, power goes off along with my broadband connection too. All the electrical gadgets along with smart phones are having their bad time. I realized we are so dependent on gadgets that every moment we are facing difficulties. So it is really miserable and I am praying for the normal 24*7 power supply days.
Due to power cuts, the baking has taken a back seat however I observed the nature of power cut and noted once power comes back it stays for an hour. Accordingly I prepared the batter and once the power came my oven was preheated and I baked this simple eggless milk powder cake. 


When you are preparing the batter use less sugar as milk powder will contribute to the sweetness. I have not used any essence because I liked the flavour of milk powder and wanted it as the dominating flavour. If you want you can use vanilla or rose essence. 

Milk Powder Cake / Eggless Milk Powder Cake

Ingredients

All Purpose Flour - 11/2 cups
Milk Powder - 1 cup
Unsalted Butter - 3/4 cup
Sugar - 1/2 cup
Baking Powder - 11/2 teaspoon
Baking Soda - 1/2 teaspoon
Milk - 1/2 to 2/3 cup

Procedure

1. Sieve plain flour, milk powder, baking powder and baking soda.

2. Now take melted butter in a bowl and add sugar into it. Beat them together.

3. Next fold the flour mixture and milk alternatively.  Line a cake pan and pour the mixture into it.



4. Preheat the oven at 180 degree C for 10 minutes and bake the cake for 25 minutes or till a needle inserted comes out clean.

5. Allow it to cool and then cut into pieces and serve with tea or coffee.




Tuesday, 25 August 2015

Eggless Vanilla Cake

Vanilla Cake is everyone's favourite, isn't it? A basic vanilla cake ingredient list has eggs. So there are many people who do not eat eggs. Is that mean they can't taste vanilla cake? No that is not the truth and therefore the solution is eggless vanilla cake. You can prepare this cake with very simple ingredients available in your kitchen. It can be served with tea or coffee. You can also decorate the cake with cream or ganache.



This recipe I have adapted from a facebook food group and the name of the lady is Vibha. She claims it is  no fail vanilla cake and it is true! I tried and tasted and my verdict is it is awesome.



Eggless Vanilla Cake
Ingredients

Maida - 2½ cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Powdered Sugar - 2 cups
Butter - ¾ cup (170 gm), softened
Yogurt - 1 cup, room temp
Hot Milk - ½ cup
Vanilla Essence - ½ tsp

Procedure
1.  Preheat the oven at 180 degree C for 10 minutes before baking.
2.  Sift together maida, baking powder & sodium bicarbonate.
3. Use softened butter or melt it.  Beat the butter, powdered sugar, hot milk, yogurt, and vanilla essence till light & fluffy.


4. Now its time to fold in the sifted flour.
5. Line your cake tin with butter paper and grease with butter.
6. Pour the batter in the tin (8 inch).
7. Now bake it in the preheated oven for 25-30 mins or until the toothpick inserted comes out clean.


Monday, 13 July 2015

Chocolate Brownie/Chocolate Walnut Brownie

Coming weekend you have arranged a small party at home. May be this is for a small get together of friends or a celebration of your husband's promotion or for the brand new car you bought recently - it could be anything and you have everything ready starting from your guest list, your dress and obviously the menu list! Only one thing in the menu you have not decided yet and that is the most important dessert. You just don't want to offer only sweets or only ice-cream, so what else can you do? Yes you can keep brownie with ice-cream.


 Since you are preparing all the items alone and want to make the dessert too. So here is the tempting chocolate walnut brownie just for your party.



Chocolate Brownie/Chocolate Walnut Brownie

Ingredients

Dark chocolate - 100 grams, chopped
All Purpose Flour (maida) - 1 cup
Baking powder  - 1 teaspoon
Walnuts peeled - chopped, 1/3 cup
Butter - 90 grams
Castor sugar -  3/4cup
Eggs - 2
Vanilla essence - 1 teaspoon

Procedure

1. Line  a square 8" cake tin with butter paper. Preheat oven at 160 degree C for 10 minutes.
2. Sift all purpose flour and baking powder together. Keep them aside.
3. Take chopped chocolate and butter together and melt them using microwave or double boiler method.
Melting Chocolate in Double Boiler Method

4. Now take melted butter and chocolate mixture in a bowl and add egg one after another. Beat well.
5. Next add vanilla essence and castor sugar and beat again.

Wet Mixture

6. Now slowly fold the sifted flour and walnuts in to wet mixture.
7. Pour the mixture in the prepared tin and bake for 15 to 20 minutes. Allow it to cool and later cut into square pieces.

8. You can serve them as it is or with a scoop of vanilla ice cream on top.



Saturday, 11 July 2015

Mango Muffin

Mango season is almost over for this year, may be mangoes will be available for few more days. This year we had good amount of mangoes and I had prepared few dishes with it. My daughter loves to eat muffins and she often request to prepare muffins. So this time I tried my hands on mango muffins.  Mini Mango Muffins came out really yummy and crumbly. I prepared in a small batch and hence only one big size mango was enough for it. I peeled the mango and took out the pulp and later blended in mixer grinder to make a smooth paste. Here is the recipe of Mango Muffins which are perfect for evening tea time.



Mango Muffins

Ingredients

All Purpose Flour - 11/2 cup
Castor Sugar - 3/4 cup
Egg - 1
Butter - 3/4 cup
Baking Powder - 1 teaspoon
Salt a pinch
Mango - one big size, take out the pullp
Milk - 1/2 cup

Procedure

1. Preheat the oven at 180 degree C for 10 minutes. Line the muffin tray with paper cups.
2. Now sift flour, baking powder, salt and sugar together in a bowl.
3. In another bowl take melted butter. Add egg and milk into it and mix well.
4. Next mix the wet ingredients with dry ingredients until no lump and put in the mango pulp.  Mix them well.


5. Fill 3/4th of the muffin cups and bake at 180 degree C for 10 to 15 minutes or until a tooth pick comes out clean.



Wednesday, 10 June 2015

Pink Velvet Cake / Pink Velvet Cupcake / Pink Velvet Cupcake without Frosting

Pink is a soothing colour and it is associated with charm, politeness, sensitivity, tenderness, sweetness, softness, childhood, the feminine, and the romanticism (Source: Wikipedia). Among all these features, pink is popularly linked with feminine. This is the color which is loved by all ladies from a little girl to a old woman.  



My little daughter is not exceptional and it is her favourite colour too. She requested a pink colour cake during her summer holidays. When a request come from 3.5 years, can you say no to it? I know you start searching the recipe as I did the same. I was planning to make red velvet cupcakes for quite sometime and finally I decided to prepare pink velvet cuppies. I have not done frosting on my cupcakes but still I would love to call them cupcakes as it was soft and moist texture not crumbly like muffins. Next time I thought of frosting these cupcakes with white or dark chocolate ganache or traditional cream cheese frosting. 



Pink Velvet Cake / Pink Velvet Cupcake / Pink Velvet Cupcake without Frosting


Ingredients


All Purpose Flour - 21/2 cups

Unsalted Butter - 1 cup melted
Eggs - 3
Butter Milk - 1 cup
Sugar - 3/4 cup
Salt - 1/4 teaspoon
Baking Soda -1/2 teaspoon
Baking Powder - 11/2 teaspoon
Vanilla Essence - few drops
Pink Gel Colour - 1/4 teaspoon

Procedure

1. Take butter and sugar in a bowl and cream until the mixture becomes light and fluffy.
2. Add eggs one by one and beat the mixture after adding each egg.
3. Add vanilla essence and pink gel colour and beat once again.
4. In another bowl sieve the dry ingredients flour, salt, baking soda and baking powder. Mix them well.

5. Now in wet mixture slowly add the dry mixture along with buttermilk. Mix properly after each addition.
6. Pour the batter in lined muffin moulds and preheat oven for 10 minutes at 180 degree C.
7. Bake it for 25 minutes at 180 degree C or until a knife comes out clean when inserted in cake.




8. Allow them to cool and serve as it is or frost them using your favourite frostings. 




Wednesday, 8 April 2015

Custard Cookies / Mango Flavoured Custard Cookies

Homemade cakes and cookies are my daughter's favourite. I remember how we (me & sister) used to enjoy mother's homemade cooker cake. Even we still enjoy and believe none of the cakes are better than mom's cake. Earlier I prepared jam drop cookies using custard powder. This time I prepared Mango flavoured Custard Cookies keeping the summer season in mind. As I said in earlier post you can use any flavour custard powder.


 Both are quite similar however addition of a drop of Jam brings a twist in the taste. I said my daughter " I am going to prepare cookies" and  since then she was quite excited and followed me till the end of baking. Oh! Yes..she helped me with her continuous commentary and in between tasting the dough :P.  I used various cookie cutters to get different shapes, so that she really enjoys while eating them and learns about the shapes too. These are just stories behind the scene during her summer vacation. Here is the easy recipe of custard cookies.

Custard Cookies / Mango Flavoured Custard Cookies 

Ingredients

All Purpose Flour (Maida) - 2 cups
Custard Powder (Mango) - 1/2 cup
Cooking Butter - 1/2 cup
Powdered Sugar - 1/2 cup
Milk - 1/4 to 1/2 cup
Baking Powder  - 1 teaspoon
Baking Soda - a pinch
Salt - a pinch

Procedure

Preheat the oven at 160 degree C for 5 minutes. Line a baking sheet with butter paper. Now melt the butter and add the powdered sugar into it, cream the butter. In another bowl take all purpose flour, custard powder, salt, baking soda, baking powder and mix them well. Now add the creamed butter into dry mixture and knead a dough. While kneading the dough you may require milk so add 1 teaspoon at a time and use the milk as per your requirement. Do not pour all the milk at a time. When the dough becomes smooth in nature allow it to rest in refrigerator putting in a covered container for 20 minutes. Take the dough out from refrigerator and roll out using a rolling pin. Do not roll it too thin, keep a thickness of half centimeter. Now using cookie cutter cut them from rolled out dough and place them on lined baking sheet. Now baked them (use both top and bottom rod of OTG) at 160 degree C for 7 to 8 minutes. Allow them to cool and store them in air tight container. 



N.B: You can yield 28 to 35 cookies from this above measurement. Again it depends on the cookie shape, size and thickness of the rolled disc.


Wednesday, 18 March 2015

Condensed Milk Pound Cake / Condensed Milk Cake

Who doesn't like condensed milk??

Very few will say no to it. I believe everyone has licked it while opening the tin. How many of you agree with me?? Condensed milk itself tastes so good, think about the recipe which calls for condensed milk must be so delicious. I know most of the yummy recipes increases our calorie meter. So in this condensed milk cake which calls for a cup of butter, I had used half cup butter and half cup refined oil. I have used only egg whites to keep white color of the cake. I have added 2/3 cup of sugar, even you can use little less than that as condensed milk itself will add sweetness to the cake. You can add vanilla essence after adding the egg whites or else you can avoid this step. Try this simple super yummy Condensed Milk Pound Cake with minimal ingredients. Don't forget to check out your baking needs here!

Condensed Milk Pound Cake / Condensed Milk Cake

Ingredients

All Purpose Flour - 2 cups
Sugar - 2/3 cup
Egg Whites - 2
Cooking Butter - 1/2 cup
Refined Oil - 1/2 cup
Vanilla Essence - 1/2 teaspoon (optional)
Condensed Milk - 1 cup
Baking Powder - 2 teaspoon
Salt - 1/2 teaspoon

Procedure

Grease a loaf tin with butter and line with butter paper. Preheat oven 160 degree C for 5 minutes. Now in a bowl sieve flour, baking powder and salt together. Keep it aside. In another bowl take melted butter and refined oil. Add sugar and beat until it dissolve well. Next add egg whites and beat with a electric beater or mechanical one. Finally, add condensed milk and beat again. Now slowly fold the flour mixture in to wet mixture using cut and fold method. Pour the batter into the lined pan and bake for 20 to 25 minutes at 160 degree C. Check with a toothpick if it comes out clean then the cake is done. Otherwise keep it for few more minutes. Allow the cake to cool and cut into pieces before serving it. 

Tuesday, 30 December 2014

Raisin Pound Cake

Raisin is my personal favourite item since my childhood days. I can finish them in no time. I have observed, our daughter likes that too. Even nowadays I put some raisins in her snack box along with other snacks. Though Christmas is over but mood of Christmas is still there, I baked raisin pound cake. 




This is not rum-raisin cake but I have added little spice mixture to enhance the taste. It is really going well with the taste of raisin. I have used little brown sugar which gives a nice colour to the cake. Every bite of cake gives the taste of two different raisins along with lovely aroma of spice powders. 


Tell me which flavour cake did you bake this Christmas??


If you have not baked any cake this year end you can try this cake. 

Raisin Pound Cake
Ingredients

Flour - 2 cups
Baking Powder - 2 teaspoon
Salt - 1/2 teaspoon
Cinnamon Powder - 1/4 teaspoon
Nutmeg Powder - 1/4 teaspoon
Ground Ginger - 1/4 teaspoon 
Eggs - 2
Sugar - 3/4
Brown Sugar (Demerara Sugar) - 1/4 cup
Milk - 1/4 cup
Golden Raisin - 1/2 cup
Black Raisin - 1/2 cup
Melted Cooking Butter - 1 cup
Vanilla Essence - 1 teaspoon

Procedure

Preheat the oven at 180 degree C for 10 minutes. Sieve the flour, baking powder and salt in a bowl. Add all the spice powders in the flour and mix them well. In another bowl, take melted butter and cream the butter with sugar & brown sugar. If you don not have brown sugar you can avoid that and replace it with granulated sugar. Now add vanilla essence and followed by beaten eggs one at a time. Beat the mixture well. Next step is to fold the dry ingredients into wet mixture. Then add milk and fold it again. Finally add raisins (golden and black) and mix them well. Now pour the mixture into a 8 inch loaf pan and bake it for 20 to 25 minutes. Check with a tooth pick, if it comes out clean your cake is ready. Allow it to cool and then slice it for serving. 

Sending this to: Babi's Recipes Giveaway
 


Wednesday, 24 December 2014

Eggless Sugar Cookies

What is your plan for 25th of December? Are you planning for a picnic or day outing in a resort or going for shopping? Have you ever been to church on 25th of December? When I was in Goa, with my friends I attended the midnight mass on 25th December. I tell you it was an unforgettable experience for me. I want to experience this again and again..I haven't done any planning yet, let's see...If you have not done any planning yet, you can go for midnight church visit. Share your experience with me.

Sugar cookies are best for Christmas season. Festive mood is in the air because this is a perfect holiday time. Schools are closed and most of the IT companies have announced their shutdown. Everywhere you can see lot of decorative items, stars, Christmas goodies and most importantly baked goodies (Plum cakes, cookies, savouries, etc). From amateur to experienced bakers are trying new new recipes everyday. So I thought this is the best time bake some sugar cookies. I tried the eggless version and this time without icing. After reading my post, you can also prepare this sugar cookies as it requires basic ingredients available at your kitchen. Give a surprise to your family this Christmas. Wish you Merry Christmas.  Keep reading :-)



Eggless Sugar Cookies

Ingredients 

All Purpose Flour - 11/2 cup & little more flour (1/4 cup) extra for dusting
Melted Cooking Butter - 1/2 cup
Sugar -1/2 cup
Milk - 1/2 cup (Use as required)
Salt - 1/2 teaspoon
Vanilla Essence - 1/2 teaspoon
Baking Powder - 2 teaspoon

Procedure

1.  Preheat the oven at 180 degree C for 10 minutes. Prepare the Baking sheet lining with butter paper and greased with butter.

2.  In a dry vessel mix flour, salt and baking powder well. 
3. Take melted butter in another bowl and add sugar into it. Cream the butter and sugar using electric beater or mechanical mixer. 
4. Add vanilla essence and mix well. Now fold dry ingredients into butter-sugar mixture. At a time add little amount of milk and make a smooth dough. Avoid adding all the milk at a time and if the 1/2 cup is not enough you can use little more. 
5. Now cover the dough with a cling film and keep it in refrigerator for 15 to 20 minutes. You can also use a covered plastic box to keep the dough in refrigerator. 
6. Then taking out from refrigerator roll out the dough on your kitchen slab using rolling pin. Thickness of rolled out dough should not be too thin or thick. Then using cookie cutter make different shapes cookie and transfer them to prepared baking tray.
7.  Bake them for 8 to 10 minutes. Keep watching them while baking otherwise they might be overbaked. Allow them to cool and store it in a air tight container. 

This measurement gave me 30 cookies again yield depends on the size and thickness of each cookie.