Archive for the ‘Eggless’ Category

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As a child, I would have never thought in my dreams that I would grow up and do any kind of baking. It was that science which would be better left untouched. I remember my mother used to bake simple no-frill cakes on special occasions and she used to literally force me to help her. I cant tell you how much I hated being helper to my mom in the kitchen especially while baking.Those days we didn’t have any hand mixer or blender at our house to mix the batter and we had to mix it with a simple spatula. That was a very hard job to do as my mom use to make cake with malai(If interested in malai you can read more here wiki) and mixing it in a smooth mixture was a tedious thing to do. I use to run away as soon as mom would start baking. Such was the fright!  And now I am here trying to bake my own breads and buns. I am surprised with the transformation since now I am trying to bake so many different things. There is always something to learn and I am certainly proud that I am ready to experiment or try new things. The fresh smell of baked goodies motivates me to try various things.

Coming back to the recipe I wanted to bake a burger bun since long. This multi grain burger bun and tofu patty makes a complete hearty and healthy meal. These buns are fresh and many  times better than the store bought buns as it is healthier due to use of multi grain flour and less sweeter. They taste so delicious that you can eat as-is without any patty or other toppings. Once you bake at home you will never look back to the store bought ‘unhealthy’ buns. The patty I made contains black bean and tofu which is not only healthy but also very yummy. You can enjoy the buns with any patty of your choice

Ingredients :-

For Whole Wheat/Multigrain  Buns :-

Whole Wheat/Multigrain Flour
1.5 Cups
All purpose flour
1.5 cups
Baking Soda
1/2 teaspoon
Salt
1 teaspoon
Active yeast
1 1/2 teaspoon
Warm water
1.5 cups
Sugar
2 teaspoon
Olive/Vegetable Oil
3 tablespoon

For Black Bean and Tofu Patties :-

Black Beans, boiled and drained
1 Cup
Extra Firm Tofu
1 block
Green Bell Pepper/Capsicum, finely chopped
1/4 Cup
Onion, finely chopped
1/4 cup
Garlic Powder
1 teaspoon
Black Pepper Powder
1/2 teaspoon
Garam Masala Powder
1 teaspoon
Bread Crumbs
1/4 Cup
Salt
to Taste
Oil, For frying
As needed

For Assembling the Burger :-

Multigrain Buns
8
Onion, Cut into roumdels
1 medium
Tomatoes, Cut into roundel
2 medium
Tomato Ketchup
As required
Mayonnaise
As required
Cheese Slices
As required
Avocado Slices
As required

 

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Method :-

For Whole Wheat/Multigrain  Buns :-

  • Warm the water in microwave. It should be lukewarm.
  • Take half cup of water in a bowl and add sugar and yeast to it. Mix it well and keep it aside until it starts frothing. It will take about 10 minutes.
  • In another big bowl take wheat flour, all purpose flour, baking soda and salt and mix it until well combined.
  • Add olive oil, yeast mixture to it and knead it well. In between you can add some warm water if the mixture seems dry.Make a smooth and soft dough.
  • Place the dough in a large greased bowl and cover it with dampen tissue paper or kitchen towel in a warm place for about 1 and half hour. By that time dough should have risen to double size. If not keep it for half an hour more.
  • Punch the risen dough with your hands and knead it for 2 minutes. Divide the dough into 6-8 equal parts depending on how big you want.Shape them into smooth balls. Sprinkle some sesame seeds on top and brush it with olive oil.
  • Place the balls into greased tray  equal distance and keep them in warm place so that they can rise again in double size. This method is proofing. Don’t forget to cover the dough balls with dampen towel.
  • Preheat the oven to 350 degree fahrenhite/ 180 degree Celsius  and bake the buns for about 25 minutes or until the top is lightly browned.
  • Take it out and keep the tray on wire rack. At first the buns will seem hard but they will turn soft as soon as they cool down. Enjoy it with your favorite patties or just like that.They taste so good on own.

For Black Bean and Tofu Patties :-

  • If using raw black beans soak them for about 2-3 hour and blanch them or cook in pressure cooker for 10 minutes.
  • Heat 1 teaspoon oil in pan. When hot add chopped onion and green bell pepper. Saute it for about 2 minutes and take it out in a bowl and let it cool.
  • Add half of the tofu and boiled beans in food processor and process it for a coarse mixture.
  • In the bowl which you put sauteed vegetables add the tofu and black bean mixture. Also crumble the remaining tofu and add it in this mixture.
  • Add the garlic powder, garam masala powder, black pepper powder and salt to the mixture and combine it well. Refrigerate it for about half an hour.
  • Take out the mixture from freeze when you are ready to make patties. Add bread crumbs to the mixture. Divide the mixture in equal parts and shape them into patties
  • In a griddle add about 1 tablespoon of oil and place the patties into it when oil is hot.
  • Cook evenly on both sides and keep it aside

For Arranging the Burger :-

  • In the same pan in which you made patties add the onion roundels with some dash of salt and drizzle of oil and cook for 1 minute.
  • Cut the burger buns horizontally into half and toast them on the griddle.
  • In a small bowl mix the mayonnaise and tomato ketchup to form homogeneous mixture.
  • Put mayonnaise ketchup mixture in both part of toasted buns. Add tomato roundels and put a pinch of salt and peppercorns.
  • Place the patty on top of it and then add avocado slices. On top add the sauteed onion roundels and place the other half of toasted bun on top.
  • If you want to add cheese slices place it on top of patties. I didn’t want the cheese so I skipped it.

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Notes :-

  • Proofing is very important for the buns. Proofing means the final rise of dough before baking. So don’t skip it.
  • You can even brush the buns with melted butter to get shiny crust.
  • You can use canned beans instead of fresh if you are running out of time.
  • If patty doesn’t hold the shape you can roll them in bread crumbs before grilling.

 

 

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So I am back with one more ice cream recipe. I thought before the harsh winter knocks at your door why not enjoy the full on summer with cold novelties and treats. And whats better than a scoop of ice cream. Or a tub? That sounds better I must say. By the way you don’t need any excuse of weather to enjoy any food. . . For me, weather has never been a decisive factor to enjoy any type of food. I can very well enjoy a hot bowl of  soup in a hot summer day or ice creams and other cold novelties in winters. Ice cream in winters is actually fun as there is less of dripping and melting. So you can enjoy it long and you will also have less people to share, I guess so. Food is all about comfort and whats better than an ice cream. It works well even when you are having a bad day and I think many of you would agree to that. I am one of those guilty mom who sneakingly enjoys her favorite ice cream or cake when the little one is taking his afternoon nap and blame it all on my mood, bad day ,exertion or whatever works. So point here is food gives me inner pleasure and it would be same for many of my kind.

My motto for this summer was to try various interesting flavors. The Ice cream recipe which I am sharing here today is unique and my second favorite flavor after Mango. Paan or betel leaves are very good for digestion and is very famous in India as a mouth freshener. Mostly its enjoyed after a meal but people who loves it can be seen chewing anytime. The thought of Paan ice cream would not have strike me had I not tried it on my own. And I instantly fall in love with the fresh flavors and pleasant taste. So what are you waiting for. Try this and do let me know your reviews.
Ingredients :-

Betel Leaves, washed and finely chopped
5
Fennel Seeds
1 teaspoon
Pitted Dates, Finely chopped
2 tablespoon
Tutti Frutti/Candied fruits
2 tablespoon
Gulkand/Rose petaled jam
2 tablespoon
Rose essence
1/4 teaspoon
Cardamom Powder
1/4 teaspoon
Cashew and Almond, chopped
2 tablespoon
Whole Milk, chilled
1/4 cup
Condensed Milk, chilled
1/2 cup plus 2 tablespoon
Heavy Whipping Cream, chilled
1 cup

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Method :-

  • Soaked the dates in half of the milk for about 1 hour.
  • Put one big bowl along with whisk attachments in refrigerator for 15- 20 minutes
  • In a blender jar add the chopped betel leaves, fennel seeds, gulkand, dates along with remaining milk and blend all the ingredients very well to form a homogeneous mixture.
  • Beat the chilled whipping cream in the bowl on medium speed until the cream is nice and thickened.
  • Add condensed milk to it and beat for 1 more minute.
  • Now add the betel leave paste, tutti frutti, rose essence, chopped nuts and cardamom powder to the ice cream base and fold them gently into the mixture until well combined.
  • Transfer the ice cream mixture into airtight container.
  • Garnish it on top with some tutti frutti and chopped nuts.
  • Cover it tightly with plastic foil wrap. Make sure the plastic foil touches the ice cream mixture everywhere and there is no air between the ice cream mixture and plastic foil wrap.This ensures that there is no ice crystal formation in the ice cream. Finally put the air tight lid.
  • Let the ice cream set overnight.
  • Enjoy it all alone or if you are generous enough to share enjoy it with your loved ones.

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Notes :-

  • Tutti Frutti (Candied fruits), betel leaves, gulkand( rose petaled jam), fennel seeds and rose essence can be easily found in any Indian grocery store.
  • Optional – If you want you can add 1-2 drops of green food color to enhance the color of ice cream. Personally I don’t like food colors so I skipped it. 
  • As always mentioned in all my ice cream recipes chill the ingredients specially the whipping cream, condensed milk, evaporated milk if using any.

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Every time I decide I will cutoff sugar from my diet, I get tempted and lured by some interesting dessert recipes. When it comes to ice cream, there is hardly anyone who can resist temptations. Ice cream is utterly creamy and melt in mouth delight. This year has been the ‘ice cream’ year for me as I have tried various varieties of it since onset of summer. I am not that fond of eating ice cream except for few selective flavors but my near and dear ones do like it which motivates me to try different varieties and when they give heads up it gives me immense satisfaction. Of course, who doesn’t like all the praises attached with all the hard work you have put in! It really makes my day happy happy.

Today I have brought you the smoothest and creamiest concoctions that can me made right into your kitchen with no effort at all. I could not stress on the fact that it tastes so so much like store bought ice cream. Before I go gaga about this ice cream I just want to let you know I didn’t want to make it in the first place because of its content – Coffee and Chocolate – which are not in my favorite list. Once it was made, I was very pleased and actually liked the taste of it. The secret (or not so secret) about this ice cream is a key ingredient – Mascarpone cheese. I have never tried my hands on with Mascarpone cheese except Tiramisu cake. After the outcome with this ice cream, I think I will try this ingredient more often in my dessert and specially with ice creams. The Mascarpone cheese leads to less or no churn and less work with great results. So let not go much into talking and start with the recipe. Do try it once and let me know your inputs and reviews.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Mascarpone Cheese
6 oz
Hazelnut, Toasted and roughly chopped
1/2 cup
Coffee powder, any of your favorite
2 tablespoon
Condensed Milk, chilled
1 cup
Chocolate Chips
1/2 cup
Chocolate Shaving, optional for decoration
2 tablespoon



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Method :-

  • Brew the coffee powder in 2 tablespoon of water and let it cool completely.
  • Put one big bowl along with whisk attachments in refrigerator for 15- 20 minutes
  • Beat the chilled whipping cream in the bowl for about 10 minutes till it becomes dense and peaks are soft.
  • Add the condensed milk, mascarpone cheese, brewed coffee and beat on high for 5 more minutes until the mixture is well combined.
  • Finally add the toasted hazelnuts and chocolate chips and fold it gently.
  • Take a wide glass pan or loaf pan and pour the mixture into it.
  • Spread Chocolate shavings on top of it.
  • Cover it tightly with aluminum foil or plastic foil wrap so that there is no ice crystal formation. Finally put the air tight lid.
  • Let the ice cream set overnight.
  • Enjoy it as it is or with some drizzled chocolate syrup.

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Note :-

  • Amount of sweetness can be increased or decreased depending on individuals taste.
  • Chiller the ingredients are better the ice cream will be. This is the mantra for homemade ice creams.

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The summer is here finally and its time to stay hydrated and beat the torching heat by generous dollops of ice cream. I hardly know any person who doesn’t like ice cream except me. Yep, that’s right. I do not like store bought ice cream a lot since they are loaded with sugar and has artificial taste. Though I do like some flavors like Mango, Seetaphal (Custard Apple) specifically from Naturals (Ice cream joint in India) and Kulfis (different style of Indian ice cream). I love Bengali sweets a lot (I have grown up eating those since childhood) and simple cakes without frosting. I have only tried making ice cream couple of time with my favorite flavor Mango. Hence, I decided to try different flavors. The combination of Kesar and Pista is very popular and common in Kulfi so I thought of trying it with ice cream. This ice cream turned out very good and was very happy to make it. Homemade ice creams are not only good in taste but also defeat the store bought ones with the fresh flavors. This ice cream is very rich, luscious and creamy in taste with lots of flavors of Pista (Pistachio) and Kesar (Saffron). You don’t need any machine to make this as it can be made by simple hand mixer. This ice cream is full of Indian flavors and appeals to all including elders and especially kids. Enjoy it after a hearty meal and let yourself lose into rich aroma and indulgent texture.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Evaporated Milk, chilled 1 cup
Pistachios, half chopped and half grounded
1/2 cup
Saffron
few strands soaked in 1/4 cup whole milk
Condensed Milk, chilled
1 cup
Rose water few drops
Kewra Essence few drops

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Method :-

  • Take 2 big bowl and keep it in refrigerator for half an hour.
  • Take one of the bowls and beat the chilled evaporated milk until it increases doubled in volume.
  • In another bowl beat the chilled heavy cream until it holds soft peak and increases double in size.
  • Add the rose water, kewra water, doubled evaporated milk and condensed milk to the whipped cream and mix it with the help of beater on low speed until well blended.
  • Add the chopped and grounded pistachios and mix gently.
  • Pour it in air tight container and cover it with aluminum foil tightly so that there is no ice crystal formation. Finally put the air tight lid.
  • Let it set for about 6 hours or overnight.
  • Once set enjoy it with some garnished pistachios.

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Notes :-

  • The key for making ice cream is chilled ingredients. I have kept whipping cream, evaporated milk and condensed milk in refrigerator for at least 2-3 hrs.
  • Keep the containers/bowls and beaters in refrigerator in which you will whip cream and evaporated milk.
  • You can increase or decrease the quantity of condensed milk depending on your liking for sweetness.
  • Make sure the container in which you keep ice cream should be airtight.

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While browsing through the food pictures from last year, I came across above picture and thought to post it on the blog. Its not one of the best pictures I clicked but I did not get time to bake this cake again for new pictures. There are too many dishes to experiment with and hence most of the times I am not able to re-create my old recipes. I love this cake for its sweet and tangy taste. The sweetness comes from blueberry and tangy taste comes from fresh squeezed orange juice. In the picture you can see how hastily I cut the cake before it cooled down. I am just like that – impatient. I couldn’t wait for the cake to cool down to have a good slice as I wanted to taste it so badly. That will be my advice and tip for any cake – make sure that the cake is not hot/warm and is cooled before cutting the slice from it. You will get the best slice of cake if kept in freeze for at least one hour.You can relish this cake with a cup of milk, coffee or tea. This cake can be a prefect gift to someone you love, someone special like mom as mother’s day is nearby. 

Ingredients :-

All purpose flour 1 and 1/2 cup minus 3 tablespoon
Blueberries 1 cup
Orange juice 1/2 cup
Orange zest 1 tablespoon
Sugar 1 cup
Baking powder 1 and 1/2 teaspoon
Baking soda 1/2 teaspoon
Salt 1/2 teaspoon
Yogurt 1/2 cup
Cornstarch 3 tablespoon
Oil 1/2 cup
Vanilla essence 1 teaspoon

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Method :-

  • Preheat oven to 350 degree Fahrenheit.
  • Coat a 9×5 inch loaf pan well with non-stick cooking spray or butter. You can even line the bottom of pan with parchment paper.
  • Wash the blueberries and pat them dry with a kitchen towel. Add some all purpose flour to the blueberries once they are dry and give a good mix. Keep it aside.
  • Sieve the all purpose flour/maida along with cornstarch/cornflour twice to ensure the even mixing.
  • Mix yogurt and sugar in other bowl and add baking powder and baking soda and let it rest for 2-3 minutes so that mixture turns bubbly and frothy.
  • After the mixture turns frothy add oil, vanilla and orange juice to it. Mix well.
  • Add the flour mixture one tablespoon at a time to the wet mixture and mix well. Do not over mix.
  • In the end add the blueberries and orange zest and fold them gently.
  • Put the batter into the prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
  • Allow to cool it on wire rack. Let it completely cool before slicing and serving.

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Notes :-

  • You can use orange flavored orange yogurt to enhance the taste
  • You can use cranberries instead of blueberries or mix of both as as both goes well with orange 
  • If you see the top browning too fast loosely cover the cake with aluminium foil.

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Continuing my commitment to post recipes regularly, I started to look at the pictures I took in the past to inspire me for the next post. It was then I stumbled across above picture and started writing this post. I love these buns aka paav aka dinner rolls especially the ones made in Mumbai. They are so fresh, soft, buttery and delicious. The paav forms a base of many popular street foods of Mumbai like Paav Bhaji, Vada Paav, Dabeli, Misal Paav, Masala Paav, etc. Being away from Mumbai since a long time and unavailability of good paav in our town, I decided to try making them. I was tired of using burger buns brought from the store since they do not taste that great with our street food. What’s so special about the laadi paav? It’s the pillow-like texture which you can eat all the time as it is. They are light yellowish brown in color. The overall effort put in to making laadi paav is little bit overwhelming and tedious but results are awesome. Now, I do not fear to make them at home and have stopped buying buns from the store.
Ingredients :-

All Purpose flour 3 cups
 Active Dry Yeast 1 packet
Salt 1 teaspoon
Sugar 2 tablespoon
Butter, room temperature 3 tablespoon 
Water, lukewarm 1 and 1/4 cup

 

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Method :-

  • Mix yeast and lukewarm water together along with sugar. Give it a stir and keep it aside until frothy.
  • Add salt and butter to the yeast and stir well.
  • Slowly add the flour one cup at a time to this mixture until well incorporated. 
  • The mixture will be slightly sticky but don’t worry. The stickiness will be removed while kneading.
  • Lightly dust your clean kitchen counter. Start kneading the sticky dough into the surface for about 10-15 minutes. This process needs lots of your muscle power as you need to knead the dough very well as kneading will help the gluten to develop in dough. It is ok to use some dry flour if needed while kneading ( approximately 2 tablespoon ).
  • Keep the dough into a large lightly greased bowl and cover it with a plastic wrap or damp cloth.
  • Keep it aside for one hour or until the dough is doubled.
  • After an hour knead the dough which would have doubled by size for 5-8 minutes. 
  • Divide the dough into 12 equal pieces and roll it into round shapes. Place the balls on greased baking tray leaving some space in between like about 1 inch.
  • Again cover the dough balls and let it double again. It will take about 45-60 minutes. The balls will get stick to each other.
  • Bake them in a preheated oven at 350 F for 15-20 minutes or until lightly browned.
  • Cool them for half an hour before eating as they will feel hard when hot but will turn super soft once cold.
  • Enjoy it as Daabeli, with Pav Bhaji or just simple Maska Pav ( All Mumbai streetside dishes)

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Notes :-

  • You can make this buns/pavs with half all purpose flour and half whole wheat flour or even with whole wheat flour. The whole wheat flour will be bit dense.
  • Remember to use good quality yeast. Also yeast reacts best with sugar along with lukewarm water. So water should not be cold or very hot. Lukewarm water has the best temperature for reaction of yeast.
  • Ladi Pav/Bun will stay fresh when stored in air tight container but its most delicious when eaten fresh. 

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Over the past couple years, I have started to bake more often primarily as the store brought cakes are little too sweet for my taste buds. I do like homemade cakes, though. I initially started baking using eggs but its a lot of work for me. Hence, I started to learn baking egg-less cakes. It does not require any special equipment, but there are certain ingredients which helps in making egg-less cakes awesome. The secret ingredient being Vinegar and baking soda, which makes the cake soft and spongy. When Vinegar reacts with baking soda it create air bubbles which result in light aerated cake. Although, I have not tried it but I have heard that you can make egg-less cake with Coca Cola. I will definitely try that too and let you know the outcome. In this cupcake recipe, one of the best thing is the combination of chocolate and raspberry. The cupcake turned out to be light & fluffy and raspberry mousse elevates the taste and brings it to a new level by bringing mild tartness and sweetness together. This is one of the best cupcakes you can try in spring and summer. I personally like to add fruit in cakes or any dessert as it brings lots of colors and freshness to it. This cupcake is very close to my heart as it was made for my cupcake, my little munchkin 5th month birthday celebration. So enjoy this delicious treat on any occasion with your family and friends. 

Ingredients :-

For Chocolate Cup Cakes :-

All Purpose flour 1 and 1/2 cups
Sugar 1 cup
Salt  1/2 teaspoon
Baking Soda 1 teaspoon
Unsweetened Cocoa Powder 1/3 cup
Vanilla Extract 1 teaspoon
Water 1 cup
Vinegar 1 tablespoon
Oil  1/2 cup

For Raspberry Mousse Frosting :-

Fresh Raspberries 6 oz
Corn Starch Powder 1 tablespoon
Sugar 3/4 Cup
Agar Agar Powder 1 and 1/2 tablespoon
Water 1/3 cup
Cream Cheese 2 1/2 teaspoon
Heavy Whipping Cream 1/2 cup

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Method :-

For Chocolate Cup Cakes :-

  • Preheat the oven for 350 degree Fahrenheit or 180 degree Celsius.
  • Sift all purpose flour and cocoa powder together at least 2 times along in a bowl to remove lumps if any. Sifting also helps in lightening the cake.
  • In the same bowl add sugar, baking soda and salt.
  • Line the muffins tray with cupcakes liner.
  • In other bowl mix all the wet ingredients – water, oil, vanilla extract and vinegar.
  • Combine the wet mixture with dry ones mixing with spatula. Using wire whisk beat the mixture till well incorporated.
  • The batter will not be very thick. Do not over mix it. 
  • Bake it for 15-20 minutes or until toothpick inserted comes out clean.
  • Let them cool down completely before frosting otherwise frosting will melt. Its better to keep the cupcakes in freeze for one hour so that frosting can easily set into it. 

For Raspberry Mousse :-

  • For raspberry mousse first we need to start with raspberry jam.
  • In a pan soak the agar agar powder in hot water for about 10 minutes.
  • In a medium pan heat raspberry, sugar, salt and cornstarch on medium heat. Cook  until the mixture gets thickened, pressing the raspberries with spatula in between.
  • It will take about 6-8 minutes. Add the agar agar mixture and boil for one more minute.The mixture should be like a thick slurry in consistency.
  • Then press the raspberries through a strainer, discard the pulp and seeds and reserve the jam. Let it cool.
  • In a deep pan add the cream cheese and heavy whipping cream and with help of beater/hand mixer/stand mixer  beat it on high until soft peaks are formed.
  • Now fold the cooled down raspberry jam into whipped cream mixture gently and slowly. 
  • Refrigerate the mousse at least 6 hours to set it completely. So you can make the mousse one day ahead of the cupcakes to make it as frosting. You can even enjoy the mousse separately
  • Once the cupcakes are completely cool frost them with mousse as you want. You can pipe and decorate or just with help of knife spread it on top.
  • Garnish the cupcakes with fresh raspberries on the top and keep it in in freeze in air tight container.

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Note :-

  • While folding the cream and raspberry jam you have to do it very gently otherwise all the air created during whipping will be lost and mousse will not be light.
  • If you don’t get fresh raspberries you can make the mousse with frozen one too. You can also try the mousse with strawberry as strawberry and chocolate is a known world class combination.
  • This cupcake stays good for 4-5 days in refrigerator.
  • Make sure to use good quality cocoa powder for cupcakes as type of cocoa powder can affect the quality of final result.

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There are times when I feel so lazy to cook daily routine food and want to do something else to make things more exciting. That’s the time when baking comes to my rescue. Baking is an art new to me which I am acquiring slowly and steadily. I love baking be it cakes, muffins, bread etc. It brings me inner joy and pleasure and make me forget all the hassles of day-to-day life. These days I have been experimenting more of ‘egg less’ cakes as I am still learning it. Its fascinating and exciting to see that cakes can still be as moist and fluffy as they are with eggs. Most of my ‘egg less’ baking involves less butter and hence a guilt free delight. I dedicate this yummy muffin recipe to all blueberry lovers. I love blueberry in any form and what would be more appealing than a blueberry muffin or a cake. Its one of my favorite cake. You can even frost this muffins with blueberry mousse to make wonderful cupcakes. I will try for sure and will update my blog accordingly. Till then enjoy this!
Ingredients :-

All Purpose Flour
1 and 1/2 cup minus 3 tbsp
Fresh Blueberries
1 Cup
Cornstarch
3 tbsp
Plain Yogurt/Curd
1 cup
Oil
1/2 cup
Sugar 3/4 cup
Baking Powder 1 tsp
Baking Soda
1/2 tsp
Vanilla Essence
1 tsp

Method :-

    • Wash and dry  the blueberries with kitchen towel and sprinkle 1-2 tsp all purpose flour. Keep aside.
    • Preheat oven to 350 degree Fahrenheit/ 180 degree Celsius.
    • Line the muffin tray with muffin liners.
    • Sieve the all purpose flour and cornstarch together twice or thrice to ensure that they mix evenly. Keep it aside
    • Mix curd and sugar in big bowl well. Add the baking powder and baking soda and mix well. let it rest for 3-4 minutes.
    • Now you can see the mixture slightly frothy. Now mix oil and vanilla well to it.
    • Add the flour in batches and mix well so that no lumps remain.
    • Add the blueberries to the mixture and mix evenly.
    • Spoon 3/4th of the prepared muffin liner with batter.
    • Bake for 20-25 minutes or until toothpick inserted comes clean.
    • Cool over on a wire rack.

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Note :-

  • Do not forget to sprinkle some All purpose flour on blueberries so that blueberries doesn’t sink to bottom.
  • Do not beat batter after adding blueberries.
  • Sieving is important part. Don’t miss that as it ensures the even mixing and remove lumps if any.

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Its more than one year since my last post and I simply cant believe how fast time flies. The year 2014 was so much busy as I delivered a cute baby boy who is now one year old. The whole year was really exciting, overwhelming and a roller coaster ride for me. But now as everything has started settling down I restarted to experiment with my love “the food”. All through this time, I did experiment new recipes, took pictures but unfortunately did not get enough time to write the blog. The little one was of course keeping me very busy all the time. I think all the mothers out there can understand what it means to be a MOM. Really Hats Off to all Mothers in this world! Its the most purest and dedicated job in this world. Now coming back to my recipe – I thought of sharing something I really enjoy these days – Baking. I used to make sure to celebrate monthly birthdays of my little one and tried different types of cup cakes on each occasion. Some of them were clicked and some of them were missed. Today I want to share Egg-less Black Forest Cake which I made for his 6th month and 1 year birthdays. I am in love with this cake as its super moist and very light. Black Forest Cake as famous in the US and as Black Forest Gateau in the UK is  a German dessert name Schwarzenegger Kirsch Iorte. It consist of several layers of chocolate cake with whipped cream and cherries in between each layers. Now enough of chatter lets get back to recipe.

Ingredients :-

For Egg less Chocolate Cake :-

All purpose flour 1 1/2 cup + 2 tbsp for dusting
Granulated Sugar 1 cup
Cocoa Powder 1/3 cup
Baking Soda 1 teaspoon
Salt 1/2 teaspoon
Water 1 cup
Oil  1/2 cup
Pure Vanilla Extract 1 teaspoon
Vinegar 1 tablespoon

For Cherry Filling :-

Dark red sweet pitted cherries 1 can
Sugar 1/3 cup
Corn Starch 3 tbsp
Lemon juice 1 tsp
Water 1 1/4 cup

For Sugar Syrup :-

Reserved Cherry Syrup 1 cup
Sugar 1/4 cup
Kirsch or Cherry Brandy 2 tbsp

For Whipped Cream :-

Heavy Whipping Cream 2 cup
Sugar 1 cup
Vanilla Essence 1 tsp
Chocolate Shavings, for decoration 1 cup

Method :-

For Chocolate Cake :-

  • Preheat oven to 350 degree Fahrenheit or 180 degree Celsius.
  • Lightly grease a 9 inch pan with butter and dust it with all purpose flour.
  • Sift All purpose flour and cocoa powder in a wide bowl to remove the lumps.
  • To the same bowl add rest of the dry ingredients i.e sugar, baking soda and salt.
  • In another bowl mix all wet ingredients – water, oil, vanilla extract and vinegar.
  • Now gently fold the wet mixture into dry mixture in batches.
  • Mix it till well blended. Don’t over mix it.
  • Fill the pan with the mixture and bake it in preheated oven for 20-25 minutes.
  • Check the cake by inserting a toothpick in the center and if it comes clean take it out otherwise bake for few more minutes.
  • Let the pan cool for 10 minutes on wire rack.
  • Now remove cake from the pan and let it cool completely on wire rack.

For Cherry Filling :-

  • Drain cherries keeping the liquid reserved for making sugar syrup.
  • Add water to a small pan.
  • Add cherries along with sugar in the same pan and heat it till bubbles come out whisking occasionally 
  • Make slurry of cornstarch by adding 2 tbsp water in a separate bowl.
  • Add this cornstarch slurry to the pan and keep stirring till the cherry mixture thickens.
  • Remove from heat and add lemon juice.
  • Cool completely.

For Sugar Syrup :-

  • Place 1 cup of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved.
  • Remove from heat, add 2 tablespoons Kirsch, and let it cool.

For Icing :-

  • In a bowl, add the cream and beat it using mixer/whisk until soft peaks. Now add in the sugar, vanilla essence and then whip until stiff peaks.
  • Peel the chocolate using a peeler to make the shavings. Then refrigerate until use.

For Assembling :-

  • Take the sponge cake and level the top. Now cut the cake into half using a big knife or serrated knife. Transfer the layers to two different plates.
  • Add sugar syrup on top of both the layers so that cake becomes fully moist
  • Place the bottom layer on inverted plate or turn table.
  •  Add cherry pie filling evenly on top. Reserved the rest of cherry filling if left for future use.
  • Add thick layer of whipping cream and spread it evenly on top of cherry filling.
  • Put the other layer of cake on top of whipped cream evenly.
  • Now take a big dollop of cream and place on top..Now spread the cream using a big knife or spatula.
  • After spreading the cream on top, spread some cream in sides using the big knife. You can still see the crumb and cake as icing is very thin. Smooth the icing as best as you can and let it dry. This is crumb coat icing. Put it in the freeze for about 30 minutes.The crumb coat needs to be dry to the touch before you put the final layer of icing on.
  • After the crumb coat dries out take a big dollop of cream for final icing and spread it on top as well as on sides using a big knife or cake spatula.
  • Add the remaining cream in piping bag and decorate the cake on top and sides.
  • Sprinkle chocolate swirls and curls in sides as well as in top..
  • Decorate the top with remaining cherries in the top.
  • Refrigerate minimum for 6 hr or more and Enjoy!

DSC_0071 Notes :-

  • You can use any type of tinned cherry for this cake. Just check out the tartness and accordingly adjust the sugar while making cherry filling.
  • Adding liqueur is optional and you can  avoid it. But the real taste comes with the Kirsch liqueur.
  • You can make the cake beforehand and keep it in fridge for a week. Just remember to wrap it with plastic foil so that it doesn’t get dry.
  • Similarly you can make the sugar syrup, cherry filling beforehand. The cooler the better.
  • Cake tastes best if kept refrigerated for overnight.
  • I have used Kirsch (a clear liquor distilled from tart cherries) for the cake but you can use other liquors too such as Rum.
  • Remember to add vinegar at last while adding all wet ingredients.
  • You can skip making cherry filling and instead add chopped cherries in between the layers.
  • For chocolate shavings and curls you can use store bought or can use homemade. Its very easy to make. I followed below link  http://www.williams-sonoma.com/recipe/tip/making-chocolate-curls-and-shavings.html