Mayonnaise Chocolate Cake

Mayonnaise Chocolate Cake

The pictures didn’t come out good but its an extremely soft and moist cake.

Mayonnaise Chocolate Cake

2 cups all-purpose flour
½ cup cocoa powder
2 tsp baking soda
¾ cup sugar
1 tsp vanilla extract
1 cup water
1 cup mayo (full fat)

Ganache Frosting:
1 cup cream
1 cup chocolate chips

Method:
Whisk flour, cocoa, sugar and baking soda in a bowl.
Add remaining ingredients and whisk until combined. Don’t overmix.
Pour into a greased paper lined cake pan.
Bake in a preheated oven at 160 degrees for approx. 30-35 mins.
Cool completely.
Cake is good without frosting but frosting definitely adds to look and taste.
Put the chocolate chips in a bowl.
Heat cream to almost boiling and add to chocolate chips. Leave it aside for 2 mins.
Stir gently in circular motion until chocolate is melted. Cool in refrigerator.
Beat the cooled cream to soft peaks. Spread over cake and run a fork over it to create simple design.
Cut and serve.
Mayonnaise Chocolate Cake 1

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Banana Walnut Bread

Banana Walnut Bread

the perfect texture and taste!

Banana Walnut Bread

Ingredients:
1 ½ cup all-purpose flour
¾ cup brown sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup oil or melted butter (I used canola oil)
¼ cup yogurt
1 cup mashed banana (2 nos)
2 large eggs
1 tsp vanilla essence
½ tsp grated nutmeg
½ tsp cardamom powder (optional but really good)
¾ cup chopped walnuts

Method:
Whisk the flour, baking powder, baking soda, salt, nutmeg and cardamom powders in a bowl.
In another large bowl, whisk oil, sugar, eggs and vanilla to combine.
Add yogurt and banana and mix well.
Add flour all at once and mix to combine. Don’t overmix.
Add walnuts and fold to combine.
Pour batter into a lined loaf tin and bake in a preheated oven at 160 degrees for approx. 30-40 mins.
Let cool in pan for few minutes. Transfer to a wire rack and cool completely.
Slice and serve.

Punjabi Dum Aloo

Punjabi Dum Aloo

Punjabi Dum Aloo

Ingredients:
10-15 baby potatoes or 2 large potatoes cut into large cubes
1 large onion chopped finely
¾ -1 cup yogurt mixed with ½ cup water
1 tbsp ginger garlic paste
1 bay leaf
1 tsp Kashmiri/red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
1 tsp kasuri methi
2-3 tbsp chopped coriander leaves to garnish
5-6 tbsp oil

To grind:
1 tbsp coriander seeds
½ tsp cumin seeds
1 small pc cinnamon
1 green cardamom
2 cloves
10 cashewnuts

Method:
Grind the ‘to grind’ ingredients to fine powder and keep aside.
Boil potatoes and peel. (Or peel potatoes and cook covered in microwave with little water for 8 mins. Drain excess water)
Heat 4 tbsp oil in a pan add the potatoes. Saute on medium flame till brown on all sides. Keep aside.
Add remaining oil to same pan and add onions and bay leaf. Saute till almost brown.
Add asafetida and ginger garlic paste and saute till raw smell goes.
Add powdered mixture and saute for a minute.
Add chili powder and turmeric powder and mix.
Move the pan from the flame and add beaten yogurt and mx well.
Add potatoes , kasuri methi and stir.
Simmer for few minutes till you get desired consistency.
Take off fire and sprinkle coriander leaves.
Serve with chapathis.

Stuffed Dahi Vada

stuffed dahi vada

Stuffed Dahi Vada

Ingredients
6 nos. stuffed vada 
1 ½ cup beaten yogurt, preferably cold
¼ cup water
Salt to taste
Few pinch cumin powder
Few pinch chat masala
Few pinch chili powder
2 tbsp chopped coriander leaves

Method:
Whisk yogurt, water and salt.
Spread few tablespoons of yogurt in a serving dish. Place vadas on top.
Pour remaining yogurt on top to cover the vadas.
Sprinkle cumin powder, chat masala, chili powder and coriander leaves.
Serve and enjoy.

stuffed dahi vada 1

Instant Carrot Pickle

Instant Carrot Pickle.jpg

Instant Carrot Pickle

Ingredients:
1 large carrot cut into strips(1 cup)
1 tsp ginger garlic paste
Few curry leaves
1 green chili sliced
¾ tsp crushed fennel
1/8 tsp turmeric powder
1 tsp Kashmiri chili powder
1/8 tsp asfoetida (2-3 pinch)
1/8 tsp fenugreek powder
¼ tsp mustard seeds
1 tbsp vinegar
3 tbsp oil
3 tbsp water

Method:
Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste, green chili and curry leaves and saute for few seconds.
Add fennel powder, turmeric powder and carrot pieces and stir for 2 mins. The carrots should cook a little bit but still remain crunchy.
Add chili powder and mix well.
Add vinegar, water and salt and mix.
Sprinkle asfoetida and fenugreek powder.
Mix well and take off fire. Add salt if required.
Cool and serve.

Note: This pickle is not intended for long use.

Namak Pare

namak-pare.jpg

Namak Pare

Ingredients:
1 cup all-purpose flour
2 tbsp ghee or oil
½ tsp salt
1 tsp sugar
½ tsp ajwain
Oil for deep frying

Method:
Add flour, salt, sugar and ajwain in a bowl.
Heat oil or ghee and add to flour. Rub to mix well.
Add water little at a time to make stiff dough.
Keep aside for 10 mins.
Roll the dough to less than ½ cm thickness. Cut into desired shapes. OR fold the dough over 3 or 4 times and press gently. Cut into thin strips.
Heat enough oil to deep fry.
Add few pieces and fry on medium heat till golden brown. Don’t overcrowd the pan or the pare will not turn out crisp.
Cool and store in airtight containers.

Carrot and Orange Muffins

Orange Carrot Muffins

Carrot and Orange Muffins
Recipe source:myfavouritepastime

Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 cup sugar
½ tsp salt
1 cup milk
1 egg
5 tbsp vegetable oil
Grated zest of 1 orange
3 tbsp fresh orange juice
1 cup finely grated carrot

Icing
Approx. ¼ cup orange juice
Approx. 1 cup icing sugar

Method:
Whisk flour, baking powder, sugar and salt in a large bowl.
Whisk egg, milk, oil, orange juice and orange zest in another bowl and add to dry mixture.
Stir until just combined.
Fold in carrots.
Spoon into greased muffin moulds. Bake for approx. 25 mins or till done.
Let cool on a cooling rack.
Mix orange juice and icing sugar to a thick pourable consistency. Spoon over warm muffins.
Let it cool completely and serve.

No Yeast Doughnut holes

Quick yummy doughnuts in half hour! No yeast!

No Yeast Dougnut Holes

No Yeast Doughnut holes

Ingredients :
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp sugar
5 tbsp cold butter
½ tsp salt
¾ cup milk
1 tsp vanilla essence

For rolling
5 tbsp sugar
1-2 tsp cinnamon powder
Mix in a plate and keep aside.

Method:
Add flour, baking powder, sugar and salt into a food processor bowl.
Add butter and pulse till flour mixture resembles bread crumbs.
(or add all dry ingredients to a bowl and use fingers to mix in butter)
Add milk and essence and pulse till mixture comes together.
Transfer dough to a floured surface and knead gently so all mixture comes together. Add few tbsp of flour or milk as required.
Pinch off approx. 1 tbsp size dough and roll in your hands to form smooth firm dough. Repeat for complete dough.
Heat enough oil to deep fry. Keep medium heat.
Fry 4-5 balls or as fits in your pan, but don’t overcrowd.
Fry for approx. 3-4 mins till evenly browned.
Transfer to a paper towel first and then to cinnamon sugar mixture and roll. Or roll in icing sugar.
Serve warm or cold.

No Yeast Dougnut Holes 1

Honey Oat Bread

Honey Oat Bread

Honey Oat Bread
Ingredients
2 ½ -3 cups all-purpose flour
1 cup quick cooking oats
2 tbsp milk powder
2 ¼ tsp instant yeast
1 tsp salt
1 tsp sugar
¼ cup honey + 2tbsp honey
2 tbsp canola oil or melted butter
1 – 1 ¼ cup warm water

Method:
Add flour, oats, milk powder, yeast, salt and sugar into a food processing bowl or a large bowl.
Pulse once or twice to mix all.
Mix warm water, honey and oil and pour into dry mixture and mix well for few minutes.
If using bowl, mix with a wooden spoon first to mix all ingredients and knead well with hands for 5 mins till you have soft slightly sticky dough.
Rub 2 tbsp oil in the sides of a bowl and over the dough. Cover with cling wrap and leave aside for 30-40 mins till double in size.
Meanwhile preheat oven to 170-180 degree Celsius.
Grease a bread loaf pan with oil and sprinkle some oats over all sides.
Deflate the dough and knead lightly on a work surface. Shape into a log and place in the pan.
Keep aside for 30-40 mins.

Honey Oat Bread 1

Warm 2 tbsp honey in microwave and brush the top of the bread lightly.(can use water also to brush)
Sprinkle some oats on top.
Boil 2 cups of water and pour in a cake pan or any oven safe dish. Place this in the lowest rack.
Place bread in the middle rack.
Bake for approx. 40-45 mins till top is light dark brown.
Cool for 10 mins in pan and transfer to a wire rack to cool completely.
Slice with a serrated knife.

Honey Oat Bread 2

Savoury shells

Savoury Shells

Savoury shells
Recipe source:4thsensecooking.com

Ingredients:
1 cup all-purpose flour
2 tbsp rice flour
1 tsp ajwain/carom seeds
½ tsp baking soda
1 tsp chili powder
2 tbsp ghee
Salt to taste
Oil for deep frying

Method:
Take a plate and add ghee and baking soda and rub with your fingers or palm until mixed.
The ghee will fluff up.
Add rest of ingredients and mix well.
Add just enough water to make a soft dough.
Pinch small balls of the dough and press on the back of a fork. Slowly roll the dough to get the shell shape.

Complete all dough similarly.
Heat oil and add few at a time and fry till crisp.
Store leftover in an airtight container.