Sunday, December 17, 2017

Beetroot/Beets mash with Garlic and pepper

Mashed, i knew only about mashed potatoes, but there are some more interesting veggies that can be mashed. Like today’s recipe of mashed beets. I have an unknown love towards beets, so, while deciding on the theme : Mashed, the first veggie i chose was beets.
Most of the recipes i came across were simple, cook the veggie and puree it with cream and spices. I didnt have cream or yogurt in hand. So,  just cooked them with some garlic and mashed with spice and salt. But, cream would have made it more rich and creamy. 
Next time i might try adding some labneh to it, to get a nice tangy flavor to the mash. The mash was good, my hubby thoroughly enjoyed with his dinner today. Even my lil one tasted and asked me to mix it with his curd tomorrow. A simple side to go with your lunch/dinner. 

1 medium sized beetroot, about 125 grams
2’fat cloves of garlic
1 green chili
1/2 tsp black peppercorns 
2-3 tbsp milk/cream/hung curd
  • Peel and chop the beets into chunks. Take the beets and garlic in a Microwave safe bowl. Add water to immerse the beets. Microwave cook at high for 8-10 minutes.
  • The beets must be fork tender. If they aren’t cooked well, there will be an earthy smell, which some might not prefer.
  • Once done, remove the beets from the oven. Let it cool completely, take the cooked beets along with garlic and the water in a mixer, add chili, peppercorns and salt. Blend until Smooth.
  • Add milk to this and blend again.Remove the mash to a serving bowl and enjoy as a side 

Saturday, December 16, 2017

Eggless Whole Wheat Morning Glory Muffins

Morning glory muffins, a name so apt, these are perfectly loaded muffins for a scrumptious breakfast or a quickie snack anytime. These muffins were in my baking list for a long time now. After last bake-a-thon i somehow lost interest in regular baking. Though i baked here and there, the usual every week baking was lost. This bake-a-thon i got my baking love back and baking left, right and centre. Thanks to my kids and their friends my bakes don't last more than 2 days. I m happy that i m distributing the calories! :)
Coming to the muffins,these are inspired from KAF page, the original recipe uses Eggs, i have substitued the egg with curd and water. I would definitely bake them again again. These are loaded with apples, carrots and orange juice not to forget the nuts and seeds that has gone into it. I m happy with the texture and taste of these muffins, quite opposite to the belief that wheat flour bakes tend to be more dense, these muffins are fluffy and moist.
I got around 15 large muffins with these ingredients, i have kept them in an air-tight box in my refrigerator. Both my hubby and kiddos enjoyed these muffins for breakfast today and i m sorted for another 2 days.
Do try this for your holidays, they are a great snack to nibble during travel, neat to pick and eat anywhere
2 cups Whole Wheat flour
2 tsps baking soda
1 cup sugar
1 cup shredded carrots (2 large carrots)
2 apples, peeled cored and shredded
1/4 cup of black raisins
1/4 cup of pumpkin and sunflower seeds, mixed
1/4 cup chopped walnuts
1/4 cup orange juice
3/4 cup curd
3/4 cup water
1 tsp vanilla extract
1/2 cup oil
a pinch of salt
  • Grease 12 muffin pan or lay them with parchment paper. Preheat the oven to 180C.
  • In a large bowl, sift together flour, salt  and baking soda. To this add sugar and whisk to combine.
  • To the flour mixture, add shredded carrots, shredded apples. Mix well with a spatuala. Add the nuts, raisins and seeds to this and mix.
  • In another bowl, mix together curd and water. To this add orange juice, oil and vanilla extract. Mix the wet ingredients together.
  • Now slwly add the wet to the dry and using a spatuala, fold everything together. Divide the prepared batter into the muffin hole. I got around 15 large muffins.

  • I baked 3 separately in a silicon muffin mould. Top the muffins with some pumpkin seeds or sunflower seeds. I added toppings for half, as my kids don't like studded top muffins.
  • Bake the muffins in the preheated oven for 20 minutes. Since i baked in my Gas oven, it took me only 20 minutes, Oven timings and temperature vary from brand to brand. So do, know your oven and bake accordingly.
  • Once done, remove the muffins from the oven, let them cool completely on a wire rack, Store them in a air-tight container. I have kept them in the refrigerator. Just before serving, reheat them for 20 seconds in the microwaver and serve warm. 

This is part of the Bake-a-thon 2017

Thursday, December 14, 2017

Baked Strawberry yogurt

If somebody asks me, to name the best dish i made this month, i would say this strawberry yogurt. Such a simple recipe but the taste is bang on, sweet and mildly tangy a perfect balance of taste and that gorgeous color the berries give the dessert is amazing!
My lil one licked the bowl clean, soon after i finished clicking pictures. And he did lot of publicity too, to his brother and father. I remember clicking pictures of the dish, removing the memory card from the camera and putting it in my system. But weird, i m not able to find the pictures in my card or in my system. It has vanished in thin air! 
As i type this post,  i m scanning my memory card to find if i had mistakenly deleted the files. Man, i m aging, seriously! cannot imagine such situations, hope i don't forget my kids somewhere!
Only reprive is i posted a pic in my instastory, a picture clicked from my iphone, so here i m publishing this post with that lonely picture. Wish me luck, will update once i get the lost photos or will make the dish again for pictures.
Anyway it is a simple and yet yumm dessert, with fresh strawberries in the market, i m sure i will make them again pretty soon!
1 cup yogurt
1/4 cup condensed milk
1/2 cup homemade palm jaggery syrup
10 nos plump strawberries
Hung curd, few fresh strawberry slices for garnish

  • Preheat the oven to 180C.
  • Wash and hull the strawberries. Take them in a blender, add yogurt, condensed milk and palm jaggery syrup. Blend well.
  • Pour  the mixture in 4 ramekins. Place in a deep baking tray, add water to the tray. Bake in the preaheated oven for 30 minutes or until the top looks set.
  • Once done, remove it from the oven, take care, the water would be too hot. Carefully remove the ramekins from the water bath. Let it cool down fo r10 minutes. Cling wrap and refrigerate until serve.
  • While serving add a dollop of hung curd, garnish with fresh strawberry slices and serve.

This is part of the Bake-a-thon 2017
An InLinkz Link-up

Monday, December 11, 2017

Eggless whole wheat pumpkin chocolate cake with peanut butter frosting

I made a batch of pumpkin puree and freezed to use it later in some dessert or atleast some soup. It totally skipped my mind and last week while organizing my freezer, i saw the 3 ziploc pouches. 
I made this pumpkin chocolate cake using a batch of that puree yesterday and frosted it with our favorite peanut butter frosting. I have flavored the cake with cinnamon. 
The cake again came out moist and though it tastes a bit pumpkiny, the peanut butter frosting, seals it so beautifully and gives a great taste to the cake.
My lil one loved the frosting, and licked the frosting compltley off his slice and left the cake. My elder one loved the cake and was happy to see another cake waiting for him today.

1.5 cups whole wheat flour 
1/4 cup cocoa powder 
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar 
1/2 cup - 3/4 cup pumpkin puree
1 cup butter milk
1/4 cup water
1/2 cup oil
1 tsp cinnamon powder
Peanut butterfrosting 
100 grams butter
1/2 cup peanut butter
3 cups of icing sugar
2-3 tsp of milk

  • Take butter and peanut butter in a large bowl. Using a electric beater, beat the until light and fluffy. 
  • Now add 1 cup of sugar at a time and beat the mixture until light and fluffy, add 1 tsp of milk at time to check the consistency.  I needed around 3 tsp of milk to get the frosting to spreadable consistency.
  • Cover and refrigerate until use. I normally make the frosting an hour before i frost my cakes. 
Chocolate drizzle
50 grams of lindt dark chocoalte
1 tsp butter

  • Chop the chocolate into small chunks, take it in a microwave safe bowl. Microwave at high for a minute. Remove and add butter and whisk well to combine. The sauce should be smooth and silky. Keep aside until use.
  • Preheat  the oven to 180c . Grease 2, 5 inch pans and lay them with parchment.
  • In a wide bowl take flour, baking powder, baking soda, cinnamon powder and cocoa powder together and whisk well to combine.
  • In another medium sized bowl, add pumpkin purée, buttermilk, and oil,  mix well.
  • Add this liquid ingredients to the dry ingredients, using a spatula mix them together in a single direction.
  • Divide the batter among the 2 pans and bake them in the preheated oven for 45-50 minutes or until skewer inserted in the middle comes out clean.
  • Remove the pans from the oven let it sit for 5 minutes then unmould it on to a wire rack for the  to cool completely.
  • If serving as such., slice them warm and serve Along with your evenjng the/coffee.
  • Since I was planning to frost them, I cooled them completely, cling wrapped them and refrigerated until frosting.
To Frost and fill the cake
  • Mix 3  tbsp of icing sugar with 1/4 cup of warm water and keep ready.
  • Take a round cake board, add a blob of buttercream  to the center and place one round cake in the middle. This blob makes sure, that the cake stays put on the board without sliding.
  • Spread half of the sugar solution on top of the sponge, this keeps the cake soft. Add a thick layer of frosting on top. Spread it to cover the entire cake surface, do not forget the edges.
  • Now stack the second cake on top of this with its bottom facing the top. Spread the sugar solution on top of the cake.
  • Now add a thick layer of frosting on top and crumb coat the sides. Place the cake in the refrigerator for 10 minutes for the crumb coat to set.
  • Once set, add thick layers of frosting on top and using a offset spatuala smoothen it to set. I just used the large round piping tip and squeezed some sharp swirls on top. 
  • Chill the cake 10 minutes for it to set, Just before serving, i added some chopped cark chocolates and drizzled some chocolate sauce on top and served.

This is part of the Bake-a-thon 2017

Friday, December 08, 2017

Eggless Whole Wheat Strawberry & White Chocolate cake

Fresh strawberries are in season, i bought 2 boxes each for 3 dhs. Normally it would cost 5 dhs each packet, it is almost 1/2 the price. The nearby grocery has offer on Wednesday's. When you enter the shop around 10, you can find the neighbourhood ladies, busy picking up the fresh stock. We are so regular to these shops, so when we don't find fresh stock in the basket, we ask them to bring from the store room. 
This week, there were huge pallet boxes full of fresh strawberries, i couldn't resist myself, even though i bought 2 boxes last week.  As soon as i come home, i rinse them well in vinegar water, wipe them in a dry towel and refreigerate.
With Bake-a-thon running this month, i was doubly happy seeing these fresh berries. I immediately knew what to bake with them. Recently while looking for ideas, i came across beulah's page Full scoops and there was this beautiful strawberry loaf, couldn't take my eyes off it! Today's cake is inspired from there. 
I have used white chocolate and reduced the sugar used in the cake to just half cup. If you are planning to use dark chocolate, i would recomend using 3/4 cup of sugar.
The cake came out super delicious, i had my elder one and his friends at home after their evening play and they got to enjoy most of the cake, almost 3/4th of the cake vanished in minutes. It is a great hit amongst kids and none bothered about the fresh strawberry chunks inside, the white chocolate balanced the flavors so well.
1.5 cups of whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 cup chopped fresh strawberries
100 grams white chocolate, chopped into chunks
1 cup buttermilk
1 tsp vanilla extract
1/4 cup water
Strawberry compote
10 nos fresh strawberries
3 tbsp of palm jaggery syrup
1 tsp fresh ginger, shredded
1 clove
To Make Fresh strawberry compote
  • Wash and hull the strawberries. Chop them roughly. Take the chopped berries in a sauce pan and heat.
  • Once they start cooking, add palm jaggery syurp, ginger and cloves to it. Let this simmer, until the berries lose their shape and turn into a mush.
  • It takes around 15- 20 minutes. Using a potato masher, mash the berries roughly. Take it off the stove, let it cool completely. Store it in an air-tight container and refrigerate.

To Make the Cake
  • Grease an 8 inch round cake tin, lay it with parchment paper. Preheat the oven to 170C
  • In a large bowl, take together flour, baking powder and soda and whisk them well together.
  • In to the same bowl add sugar, chopped strawberries and white chocolate and mix them well into the flour mixture.
  • Mix together buttermilk, vanilla extract and oil in a measuring jug, whisk well and add this liquid to the flour mixture. 
  • Using a spatuala, mix the contents in one direction. Slowly add 1/4 cup of water and mix well. Pour the batter into the prepared tin. 
  • Bake the cake for 50-60 minutes or until a skewer inserted in the center comes out clean. Remove the cake from the oven, let it sit for 5 minutes, then carefully remove it to a wire rack. Let it cool completely.
  • I spooned some fresh strawberry compote on top and served the cake.

This is part of the Bake-a-thon 2017


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