It’s Christmas time, which means the best time of the year has arrived 😀 and Christmas would be incomplete without food and sweets. I really wanted to share a nice recipe with you all which would be easy to prepare and suitable for this holiday season as well. My friends and I wanted to make something with avocados. We could have easily gone with our good old Guacamole, instead we decided to make these easy cheesy toasts which I am really excited to share with all my readers over here. Hope you all give it a try and enjoy it as much as we did.Continue reading “Easy Cheesy Avocado Toasts”
During my trip to Australia, I noticed people over there ate Banana Bread quite often; especially for breakfast. I personally didn’t like the taste of it though. My elder sister is really fond of banana bread. She tried to bake it at home and it turned out pretty well. I thought I could share her recipe with you all. You can take an idea from my recipe here for pictures as I don’t have them for this one in particular. Everybody really enjoyed it back home. Hope you all like it too. 🙂Continue reading “Banana Cake | Banana Bread”
Since the past one week, it has been raining here almost everyday. The cool and breezy atmosphere instantly demands you to have a good cup of hot drink along with delicious nibbles. These muffins make an excellent pair with nice strong coffee. The orangey soft centre combined with the intense flavors of chocolate and vanilla just makes the whole experience so satisfying and for that moment it just makes you want nothing more!Continue reading “Ganache Filling Eggless Duet Muffins”
Eating lentils (dal) everyday can get really monotonous and boring food in the Indian household, especially with children. It is very difficult to make them eat healthy foods. That is when imagination comes in. These savory bites are completely a different form of your regular dal. They are super soft, easy to make and completely hassle-free. Kids are definitely going to ask for more.
For vegetarians, lentils are the greatest source of proteins, dietary fiber, iron and minerals. So, without doubt these bites are completely nutritious. Add in your favorite vegetables in place of corn like grated carrots, green beans, bell-peppers, cheese etc. and create your own variations.
YELLOW LENTIL SAVORY BITES
- 1 1/2 cup yellow lentils(moong dal) (wash and soak overnight)
- 1 cup boiled corn kernels (Coarsely crushed in a mixer grinder)
- 2 tbsp fresh cream (use butter if you like)
- 1 tbsp olive oil
- 1 tsp baking powder
- 1 pinch baking soda (Soda Bicarbonate)
- 2 tsp ginger and green chili paste (2 green chillies, 1 inch ginger)
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- Salt to taste
- Oil for greasing
1. Grease baking tray and keep aside. Pre-heat oven at 180 degree centigrade.
2. Add yellow lentils in a mixer grinder and blitz to form a smooth paste.
3. In a bowl add in your lentil paste, ginger green chili paste, red chili powder, fresh cream/butter, olive oil, boiled and crushed corn kernels, turmeric powder, salt to taste and 1/4 cup water.
4. Add baking powder and soda bicarbonate. Squeeze a drop of lemon juice on soda bicarbonate for it to activate. Mix well.
5. Pour batter in your greased tin and bake for 25-30 minutes at 180 degree centigrade. (Time may vary). Check with the help of a toothpick.
6. Let it cool for 5 minutes and scrape the sides with help of a knife and unmould.
Serve it up with tomato onion chunky chutney or any dip of your choice.
If you don’t want to bake, have it in the form of crepes or spread the batter on a piece of bread slice and cook it on a non-stick pan.
I simply adore pasta; both cooking and eating it, of course. 😉 I like to try them out with different flavors and sauces. Sometimes, they turn out great and a few other times–let’s just say, not so great! Eggplant/Aubergine/Brinjal- whatever name suits you best– in pasta might not be a new combination, but I was trying to make it for the first time. I was a little hesitant at first wondering what if it becomes too lacy or the taste of eggplant overpowers the whole dish? Thankfully, nothing like that happened. 🙂 It just gave a subtle flavor to the whole dish and gelled very well with the tomatoes.
Did you know: Eggplant tastes bitter in its raw form. Therefore, the fruit should go through a process called ”degorging” which involves soaking sliced or diced vegetables/fruits in salt water, resulting in loss of moisture and removal of the bitterness from them. Make sure to rinse them in clean water before use. This process also reduces oil absorption of the vegetables.Continue reading “Fusilli with Baked Eggplant and Marinara Sauce”
Who loves Ferrero Rocher Chocolates? I do..I do!! Well, how about in the form of muffins? From the moment I added hazelnuts to my chocolate muffin batter, all I could think of was… yes, you’re right…the lovely Ferrero Rocher chocolates! They definitely taste like it!!
Hazelnut is my favorite form of nuts mainly because of its intense flavor. They are rich in protein, unsaturated fat, contain a considerable amount of thiamine and Vitamin B6, thereby, making them very nutritious and healthy to consume. If you love the hazelnut chocolate combination, I am sure you will enjoy these spongy chocolatey muffins!!
This is what you will need:-
CHOCOLATE HAZELNUT MUFFINS
- 1 cup plain flour
- 1 tsp baking powder
- 1 pinch baking soda (Soda Bicarbonate)
- ½ cup cocoa powder
- ¾ cup refined oil
- ¾ cup icing sugar
- ¼ tsp Vanilla Essence
- ½ cup ground hazelnuts
- ½ cup milk For the frosting
- 80 gm fine dark chocolate
- 100 gm hazelnuts
- 3 tsp powdered sugar (can be adjusted)
- ¼ tsp vanilla essence
- 1 tsp oil,
- 1 tbsp fresh cream (Combine well in a mixer grinder to form a rough paste)
Step-I Roast and Peel hazelnuts
1. Roast at 180 degree centigrade for 10 minutes giving it a toss at regular intervals.
2. Let them sit for 5 minutes. Place them in a damp muslin cloth and give them a rub.
Step-II Baking Muffins
1. Pre-heat oven to 180 degrees centigrade. Grease the muffin tray and keep aside.
2. In a bowl sift refined flour, baking powder , baking soda (use all-purpose flour if available in place of these three ingredients) and cocoa powder.
3. In another bowl whisk sugar and refined oil together until it turns light and creamy. Add vanilla essence and mix well.
4. Next, add in the milk and flour mixture. Combine well.
5. Add in your ground hazelnuts and mix.
6. Take spoonfuls of batter and pour it in your muffin tray. Only fill 3/4th of the moulds, giving it enough space to rise.
7. Place it into the pre-heated oven for 20-25minutes (time may vary a little). Set them sit for a while.
8. I had a little leftover batter (roughly 2tbsp) and made a mug cake. Microwave for 1 minute 30 seconds on medium and yum!!! It is ready to eat.
Step- III For the frosting
1. Melt dark chocolate in the microwave for 30 seconds on high. Give it a mix. Place in the microwave for another 30 seconds.
2. Combine well with hazelnut paste. Add a little hot milk depending on the required consistency.
3. Top the frosting on the muffins with the help of a piping bag and bite into the chocolatey hazelnut goodness!!
Happy Baking! 🙂
14th February – A day to celebrate love; also coincides with my mother’s birthday. Definitely, there was going to be a cake. I only had to decide which flavor it was going to be. Surfing through my kitchen, I stumbled upon ginger flavored honey. And there— I was ready to give it a try.
The cake turned out moist. Flavor of ginger was coming right through, combined with the natural sweetness from the honey. I did not add any sugar in this recipe, so I believe that cut down a few calories—thereby, making it healthier. 🙂 In this recipe I have used store bought Ginger Honey. If you want to use fresh ginger honey, go ahead! In case, you’re wondering how to make it? You can go here. There is an easy to follow method on this lovely blog accompanied by beautiful pictures.
Ready to spread some baking love? 😉
This is what you will need:-
EGGLESS GINGER HONEY CAKE
¾ cup plain flour
¼ cup milk powder
A little less than ½ cup ginger flavor honey
1 cup unsalted butter/fresh cream
1 tsp baking powder
1 pinch baking soda
¼ cup milk
½ tsp pineapple essence
1. Grease your baking tin and keep aside. Turn on oven at 150 degree centigrade.
2. Dry Ingredients- Combine plain four, milk powder, baking soda and baking powder in a bowl and keep aside.
3. In another bowl, whisk unsalted butter/fresh cream, ginger honey and pineapple essence together.
4. Add your dry ingredients to the honey ginger mixture little by little. Keep adding milk and form a smooth batter.
5. Pour the batter into your greased tin and place it into your pre-heated oven.
6. Bake at 180 degree centigrade for 30 minutes. Check after 20 minutes with a toothpick.
Took a little help for the writing bit from my elder sister. I admit, I need a little practice to write better on cakes 😉
Enjoy this naturally sweet cake with a hot cup of tea! 🙂
Just about two weeks ago, I began blogging (gaining motivation from Likhte Likhte, who also happens to be my friend 🙂 ) and I can happily say that it has been a really joyful experience so far. In my initial days, I stumbled upon Daily Post’s Zero to Hero: 30 Days to a Better Blog Challenge and I’m so glad I did. I accepted the challenge right away and have successfully reached Day 12. The challenge is connected to Day 11 which was to leave comments on at least three new blogs. Day 12’s assignment is to write a post that builds on one of the comments you left yesterday.
During the process, I came across Kitchen Cici’s latest post – Rosemary Cheese Bread. I really liked the recipe. I have attempted to make bread before, but never quite succeeded. Therefore, I decided to give it another try, using her basic recipe with a few changes of my own.Continue reading “Bread from scratch”