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

Thursday, 14 December 2017

Coffee Pound Cake

Winter and coffee both are related with each other! This was the concept I had during my growing years. In West Bengal you will find the tea lovers through out the year. Tea is the popular hot drink there, may be because of the climate. And when the winter comes people over there (Bengal) switch to coffee from tea. However, when I came down to Southern part of India I noticed people prefer coffee over tea. I love black tea (any variant masala, lemon etc) in the morning and coffee in the evening through out the year irrespective of any season.

Coffee Pound Cake
Winter means lots of cakes and cookies too. So I thought I should prepare a coffee flavoured cake. As soon as my thought process worked I started the preparation and you can prepare a coffee pound cake with very few ingredients available in your pantry. Do you love the aroma of coffee? Then you will definitely love the mild aroma and taste of coffee in this pound cake. While preparing this cake avoid adding more coffee powder (than the mentioned quantity) which might give a bitter taste to the cake. The colour and texture of the coffee cake is superb.

So all the tea lovers and coffee lovers now you can have coffee and tea together. Does it sound weird? I meant to say you can have coffee cake and enjoy your evening tea time. Now learn here how to prepare a simple coffee pound cake...

Coffee Pound Cake

All purpose flour - 21/2 cup
Butter (unsalted) - 1/2 cup
Refined oil - 2/3 cup
Egg - 2 nos
Sugar - 1 cup
Baking Powder - 2 teaspoon
Salt - 1/8 teaspoon
Instant Coffee Powder - 21/2 teaspoon
Water - 1/2 cup


1. Boil water and add it into instant coffee powder (11/2 teaspoon) to make decoction. Stir well and allow it to cool.
2. Preheat the oven at 160 degree C for 10 minutes.
3. Line a loaf tin with a butter paper and keep aside.
4. Sift flour, salt, baking powder and 1 teaspoon coffee powder altogether and keep aside.
5. Take butter and oil in a bowl and add sugar into it.
6. Cream the mixture until the sugar dissolves.
7. Now add one egg at a time and beat well. You may add few drops of vanilla essence however I avoided it.
8. After that fold the dry flour mixture with the wet mixture along with the addition of coffee decoction.
9. Do not add too much of coffee decoction so that the batter loses it consistency and become watery.
10. Now add the batter in the loaf tin and bake in a preheated oven for 30 to 40 minutes (160 degree C) or until the tooth pick comes out clean.
11. Allow it to cool and later slice it and serve.

Monday, 13 November 2017

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake

Hello Readers...

How are you all doing? Hope you had a great weekend!
From last two weeks mercury has dropped and there is a cold wave. This year monsoon was prolonged in most of the part of our country and especially in Bangalore it extended for a longer time. After the monsoon hardly there was a gap of few days and again rain started due to northeast return monsoon. Since the temperature is dropped there is a feel of 'Winter' in the air! Winter means baking cakes...that is what I can relate from my childhood memory...Though now the scenario is not the same, we bake cake on every now and then... But still some of the childhood memories are so special..

Few days back I baked a cake after months.. It was a cream pound cake.. By now readers must be knowing about my love for naked cakes. When my better half was telling again and again you did not bake a cake for a long time and I know I did not do because of piled writing projects. I had a pack of fresh cream in the refrigerator and wanted to finish it before the date expires. Immediately thought of using a cream pound cake or cream bundt cake. Normally bundt cakes are glazed with dressing but I have not used any dressing as I like the cake just like that. This fresh cream cake has turned out soft and moist and needless to say everyone finished it soon.

Often we have unfinished cream tetra pack in our refrigerator and we are not sure how to use it. So here is an easy and tasty cake to use the cream pack. Do try it and share your feedback.

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake 

All Purpose Flour - 3 cups
Melted Butter - 1/2 cup
Refined Oil - 2/3 cup
Eggs - 3
Fresh Cream - 1 cup
Sugar - 11/2 cup
Vanilla Essence - 1 teaspoon
Baking Powder - 2 teaspoon
Salt - a pinch


1. Preheat the oven at 165 to 170 degree C for 10 minutes.
2. Take a bundt pan or loaf tin and grease it well with butter or oil and keep ready.
3. Sift flour, baking powder and salt together and keep aside.
4. Take melted butter in a big bowl and add refined oil into it.
5. Next add sugar into butter-oil mixture and cream it.
6. After that add egg one at a time and beat the mixture well.
7. Add vanilla essence into the mixture and beat well.
8. Finally, add flour mixture and cream alternately to wet mixture.
9. Now pour the batter into prepared tin and keep it into the preheated oven for 35 to 40 minutes or until a tooth pick comes out clean.
10. After that allow to cool it and carefully unmould it, later cut into pieces. You can serve them or store them in air tight container for 3 to 4 days.

Tips: Eggs and Fresh cream should be in room temperature before you use them in your cake.

Tuesday, 31 October 2017

Eggless Cumin Lentil Cookies

It's been a while I have not shared any baked goodies here on my blog. Today I am sharing a unique cookie recipe. It is Eggless Cumin Lentil Cookies. We all know about cumin cookies but addition of red lentil into it is really unique. It was an experiment to add lentil into cookies and the experiment was successful. When I was trying this recipe, I was neither sure about the taste nor the texture of the cookies. Somehow I was thinking positive that the recipe I am trying will not let me down and I was right.😊 The appreciation came from the better half , He said 'what is there in the cookie it tastes just awesome. You have never prepared this earlier.'

Eggless Cumin Lentil Cookies are unique in taste and texture. The addition of red lentil makes the cookies healthy and nutritious. I have used very less sugar in this recipe and added a bit more salt. Like the usual Jeera/Cumin cookies, this is a savoury cookie which tastes little salty and little sweet. This goes very well with the evening tea. This is an eggless recipe so vegetarian can also enjoy them. The texture of this cookie is bit crunchy. In every bite, you get the taste of cumin and lentil which is irresistible.
Eggless Cumin Lentil Cookies


Maida/ All purpose flour - 1 cup + 1 tablespoon for dusting
Red Lentil / Masoor Dal - 1/2 cup
Water - 11/2 cup
Unsalted Butter - 1/2 cup, melted
Sugar - 1/4 cup
Salt - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Cumin Seeds - 1 tablespoon
Curd - 11/2 tablespoon


  1. Wash the lentil/dal and put in the pressure cooker along with 11/2 cup water. Wait for 2 to 3 whistles under medium heat or until the dal is boiled properly.
  2. Allow to release the pressure and mash the dal. Allow it to cool and take a 1/4th cup of boiled and mashed dal to be used in the cumin lentil cookies recipe.
  3. Dry roast cumin seeds for 1 to 2 minutes and keep aside.
  4. Take melted butter in a big bowl and add sugar into it and mix well.
  5. Next, add curd into the bowl and beat well with the other butter and sugar.
  6. Add 1/4th cup of boiled and mashed dal and mix well again.
  7. Now add the dry ingredients including flour, salt, baking soda and cumin seeds into wet mixture and make a smooth dough. If the dough is too dry you can add some boiled lentil/dal.
  8. Allow resting the dough in the refrigerator for 10 to 15 minutes with a cling film.
  9. After that preheat the oven at 180 degree C for 5 minutes and line a cookie/baking tray with a butter paper.
  10. Roll the dough by dusting flour and thickness should be the almost 1/4th inch.
  11. Cut them into desired shapes using a cookie cutter and place them on lined cookie tray.
  12. Bake the cookies at 180 degree C for 12 to 15 minutes.
  13. Allow them to cool and store them in an airtight container.

Tips: We require only 1/4 cup of mashed and boiled lentil/dal, it is difficult to pressure cook small quantity, hence we boiled dal in a larger quantity. The remaining boiled dal can be used to prepare regular dal recipes.

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


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


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


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


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


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


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


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


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


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


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


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
 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


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

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)


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


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


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

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

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


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


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


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


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


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


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 


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


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.