Figs, Dates & Honey Loaf

Figs, Dates and Honey loaf

Figs, Dates & Honey Loaf
Recipe source: Friday Magazine

1 cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
4 -5 tbsp chopped figs
4-5 tbsp chopped dates
4-5 tbsp nuts (optional)
1 tbsp butter
1 egg lightly beaten
½ cup water
6 tbsp honey
¼ tsp cinnamon, nutmeg powder
¼ tsp salt

Whisk flour, baking powder, salt, cinnamon and nutmeg powder in a bowl and keep aside.
In a pan add figs, dates, butter, water, honey and baking soda and bring to a boil and let it cool.
Add beaten egg and whisk to combine.
Add flour and combine.
Add nuts if using and pour into a greased baking pan.
Bake in preheated oven at 160 degree Celsius and bake for 25-30 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake before slicing.

Figs, Dates and Honey loaf 1

Thai Beef Salad

Thai Beef Salad

Thai Beef Salad

250 -300 gms beef steak thinly sliced
2 cucumbers
1 onion sliced
2 medium tomatoes
3-4 tbsp chopped spring onion
2 cloves garlic minced
1 thai red chili sliced
2-3 tbsp coriander leaves
2 tsp fish sauce
1 tbsp lemon juice

Cut cucumbers into two horizontally. Scoop out the inside. (optional) Cut into strips.
Deseed and slice tomatoes.
Mix all ingredients in a bowl. Check seasonings.
And Serve!!

Thai Beef Salad 1

Can add a handful of lettuce, few mint leaves etc as per preference.
Red chili will be less spicy if the pith and seeds are removed.
Pluck out coriander leaves from the stem (don’t chop with knife).

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting

A perfect cake for any occasion…..soft and moist…..peanut butter and chocolatey!!

Chocolate Cake with Peanut Butter Frosting
Recipe source: Jessica


Chocolate Cake:
2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
¼ cup cocoa powder
2 cups sugar
5 oz chopped chocolate
2 cups water
6 tbsp butter
2 tbsp oil
2 tsp vanilla essence
2 large eggs

Peanut Butter Frosting:
1 ½ sticks unsalted butter
1 cup peanut butter
1 – 1 ½ cups icing sugar
1 tsp vanilla
1-2 tbsp milk
½ tsp salt

Chocolate glaze:
4 tbsp unsalted butter
2 oz chocolate chopped
2 tbsp milk
2 tbsp corn syrup
1 tsp vanilla essence
1 cup icing sugar sifted

Preheat oven to 160 degree Celsius. Grease 2nos 8 or 9 inch cake pans and set aside.
Whisk flour, cocoa powder, baking powder, baking soda and salt in a bowl.
In a medium saucepan combine water and sugar. Bring it to a boil and stir until sugar dissolves.
Take off heat and add butter and chocolate. Stir occasionally until melted.
Whisk in oil and vanilla.
Add eggs and whisk quickly to combine. Do this fast and quick to prevent eggs from cooking …..but trust me it will not cook!!
Add flour in batches and whisk to combine.
Pour batter evenly in the pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cakes cool before frosting.

Peanut butter frosting:
Cream butter and peanut butter in a bowl. Add vanilla and salt.
Add icing sugar half cup at a time. Beat well to combine.
Add milk little at a time and beat until light and fluffy.

Place one cake upside down on a serving plate. Add a thick layer of frosting and spread evenly. Place the other cake upside down and press slightly.
Apply a thin layer of frosting all over the cake and pop in the refrigerator for 10 mins. Keep in the freezer for few minutes if you are in a hurry.
Take the cake out and spread an even layer of remaining frosting around the cake. Pop it back in the refrigerator. Now prepare the glaze.

Chocolate Glaze:
In a small saucepan add milk, corn syrup, vanilla and butter and heat over medium flame until butter melts. Lower the heat and add chocolate and whisk until melted.
Take off fire and add icing sugar and whisk until smooth. Let the glaze sit for 5 minutes. When it starts to thicken and is slightly cool, pour over the cake and more on the edges to get a dripping effect. Smooth out the top.
Let glaze harden for 30 minutes.
Slice and serve.
Store in an airtight container and keep at room temperature. If you keep it refrigerated, bring to room temperature before you serve.

Chocolate Cake with Peanut Butter Frosting 1

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 tsp salt
½ cup butter
¾ cup cold buttermilk (I used yoghurt mixed with water)
2 tbsp milk or egg wash

Mix flour, salt and baking powder in a large bowl.
Add butter cut into cubes and mix quickly either with two knives or use your hand until butter and flour is mixed. Its ok if few pieces remain.
Make a well in the center and add buttermilk. Stir just to combine.
Dust the work surface with little flour and tip the mixture on to it. Knead lightly few times to combine.
Pat the dough to a rectangle. Visually divide the dough into 3 parts and fold one half over the middle. Fold the other end over. Dust the work surface with flour if required.
Pat the dough to 1 inch thickness. Cut 1 inch rounds with a sharp cutter. Don’t twist the cutter when you cut the rounds. Also dip the cutter in flour once in a while so it doesn’t stick.
Bring leftover dough together and pat to 1 inch thickness. Don’t knead it.
Place the rounds on a parchment paper covered tray, leaving little space between each.
Brush lightly with milk or egg wash (egg white beaten with 1 tbsp milk)
Bake in a preheated tray at 200 degree Celsius for 12-15 minutes or until the top starts to brown.
Take out and place on a wire rack to cool.
Serve warm as is or better with cream cheese or my favourite….jam!!

Mini Buttermilk Biscuits 1

Methi Mattar Malai (Fenugreek leaves and Peas in Creamy sauce)

Methi mattar malai

Methi Mattar Malai (Fenugreek leaves and Peas in Creamy sauce)

½ – ¾ cup boiled green peas (boil in a pan or microwave for 5 mins)
1 cup chopped methi leaves
1 small onion finely chopped
1 tsp ginger garlic paste
1 cup low fat milk
1 tsp cumin seeds
1 tbsp oil
2 tbsp cream
Salt to taste.

To grind:
1 small onion sliced (microwave onions with 2 tbsp of water for 2 mins. Drain the water)
1 clove
1 small piece of cinnamon
1 small cardamom
10 cashews
2-3 green chilies

Grind all ‘to grind’ ingredients to a smooth paste.
Heat oil in a pan and add cumin. When it splutters add chopped onion and saute for few minutes. (no need to brown)
Add ginger garlic paste and saute for few more minutes.
Add methi leaves, salt and mix well.
Add the ground paste and keep stirring till raw smell goes.
Add milk and green peas and let it simmer for few minutes. Add more water to get the required consistency. Check salt.
Add cream, stir and take off fire.
Serve with nan or chapatis.

Methi mattar malai 1

Pidi Ularthiyathu

Pidi Ularthiyathu

A simple comfort food from Kerala……

Pidi Ularthiyathu
Recipe source: Ria

1 cup rice flour
1 ½ cups boiling water
¼ tsp salt
1 small onion chopped
Few shallots chopped
3 garlic cloves finely chopped
2 sprigs curry leaves
½ -1 tsp red chili flakes
Salt to taste
1 tbsp oil

Put rice flour and salt in a large bowl. Pour 1 cup boiling water and mix. Add rest of the water as required to make smooth dough. You might need a little more or less water based on your rice flour.
Keep covered for few minutes. Knead lightly a few times. Now pinch a little dough and roll to make small balls.
Steam the rice flour for 10 mins.
Meanwhile, heat a non-stick pan and add oil.
Add mustard seeds. When it splutters add onion, shallots, garlic and curry leaves and saute till the onion become almost brown.
Add chili flakes, little salt and stir.
Add rice balls and mix well. Keep covered for few minutes.
Serve hot.

Pidi Ularthiyathu 1

Oatmeal Chocolate Cake

Oatmeal Chocolate Cake

Oatmeal Chocolate Cake
Recipe source: adapted from Tiffany

1 cup quick cooking oats
1 ½ cup boiling water
Or 1 ½ cups of cooked leftover oatmeal

1 cup whole-wheat flour or all-purpose flour
3 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt

½ cup sugar
½ cup canola oil
¼ cup yogurt
1 egg

Put oats in a bowl and pour boiling water and keep aside for 10 mins.
Whisk flour, cocoa powder, baking soda and salt and keep aside in another bowl.
Whisk sugar, oil and yogurt in a large bowl. Mix well but its ok if sugar has not dissolved.
Add egg and whisk.
Add oats and mix well.
Add flour and mix well to combine.
Pour into a greased sheet pan or any baking pan.
Sprinkle chocolate chips if you wish.
Bake in a preheated oven at 160 degree for 25-30 mins.
Let the cake cool completely before slicing.

Oatmeal Chocolate Cake 1

Eggless Chocolate Brownie Cookies

Eggless Chocolate Brownie Cookie

Eggless Chocolate Brownie Cookies
Recipe Source: Lucy check out her website for more delicious easy desserts

1 ½ cups plus 2 tbsp flour
¼ cup cocoa powder
¼ tsp baking powder
½ tsp baking soda
1/3 cup sugar (I used brown)
¼ cup vegetable oil (I used olive oil)
1 tsp vanilla essence
3 -4 tbsp milk
½ cup chocolate chips or less

Mix flour, cocoa, baking powder, baking soda and sugar with a spoon.
Pour in oil, vanilla and milk and mix to combine.
Use your hands to bring to a dough.
Mix in chocolate chips and make small balls. OR
Make small balls, flatten it slightly and press few chocolate chips on top. This way I used hardly ¼ cup chips.
Place on parchment paper lined baking tray and bake in a preheated oven at 160 degree Celsius for 10-15 mins.
If you take out in 10 mins, the cookie will look underdone, but its perfect as a brownie cookie. 12-15 mins will make crispy outside and soft inside. Perfect again!
Bake as you prefer. Let it cool for few mins and serve.

Eggless Chocolate Brownie Cookie 1

Gobi Aloo Methi (Cauliflower, Potatoes with Fenugreek leaves)

Aloo Gobi Methi

Gobi Aloo Methi (Cauliflower, Potatoes with Fenugreek leaves)

2 cups cauliflower florets
1 medium potato cut into 2” sticks
½ – ¾ cup fresh fenugreek leaves cleaned and chopped
1 small onion chopped
1 medium tomato chopped
1 tsp chopped ginger
2 pinch asafetida
1tsp chili powder
¼ tsp turmeric powder
1 tbsp oil

Heat oil and add ginger and asafetida.
Add onion and saute till translucent.
Add chili powder and turmeric powder and stir.
Add chopped tomato and some salt. Stir till the tomatoes become mushy.
Add cauliflower, potatoes, salt and ½ cup water.
Cook covered on medium flame till vegetables are almost cooked and mixture is dry.
Add fenugreek leaves and mix well.
Cook covered for few more minutes.
Mix well and stir fry on high heat for few minutes.
Serve hot.

Aloo Gobi Methi 1

Eggless Dates Cake

Eggless Dates Cake

Eggless Dates Cake
Recipe source:Radhika

2 cups all-purpose flour
2 tsp baking soda
¾ cup sugar
½ cup oil
2 cups water
1 cup chopped dates
½ cup walnuts
½ tsp cinnamon powder
1 tsp vanilla essence

In a medium pan add sugar, water, oil, dates and cinnamon powder and heat the mixture.
Let it come to boil and then simmer for 15 mins.
Take off fire and cool completely.
Add vanilla essence.
Sieve flour and baking soda.
Add little at a time to the cooled mixture and mix well.
Add nuts and mix well.
Pour into a greased baking pan and bake at 160 degree Celsius for approx. 30 mins or until a toothpick comes out clean when inserted at the center of the cake.
Cool in the pan for 10 mins. Invert and let it cool completely.
Slice and serve.

Eggless Dates Cake 1