Celebrating 30 years of togetherness !!!!!

Dear All,

Today is my parent's 30th wedding anniversary. To celebrate I made Eggless Chocolate Cake with Vanilla Buttercream Icing. Here's wishing my parents a very Happy 30th Wedding Anniversary and wish for another 30 to come :))

Making eggless cakes is always a challenge and since my mom doesn't eat eggs I had no choice but to make an eggless cake. The first recipe that i ever tried for eggless cake was with condensed milk and I was very happy with the outcome only that the cake isn't as soft and spongy as the cake with eggs. But there are ways to achieve a softer and spongier cake. The recipe used for this cake is perfect when you will be frosting and icing a cake. It uses Coke or Thunps Ups instead of milk and thats the secret ingredient. Somebody told me that aerated water reacts with the baking soda or baking powder to produces a softer and spongier cake. If you are making plain vanilla then use Sprite or Plain Soda water and for chocolate use Coke or Thumps Up. So without any further delay lets directly go to the recipe.

Eggless Chocolate Cake
Recipe below makes one 6 inch round cake
Ingredients:-
1/4 cup ie 60 gms unsalted butter at room temperature
1/2 tin sweetened condensed milk ie 200 gms
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp coco powder
1 tsp vanilla essence
2 to 3 tbsp of coke or thumps up

Procedure:-

• Sieve the flour, baking powder, baking soda and coco powder together and keep it aside.
• Grease and flour a round 6inch cake tin. Preheat the oven to 190 degrees C.
• Beat together unsalted butter and condensed milk, until light and creamy.
• Add in the flour + coco powder mixture in 3 additions, beating well each time. In between the flour additions, add thumps up or coke little by little and beat well after each addition.
• Finally add in the vanilla essence and mix.
• Pour the batter in the cake pan and cake for 25 to 30 mins. Mine was done under 30 mins.
• Check by inserting a tooth pick, if it comes out clean, the cake is done. Remove the cake from oven and cool is completely before proceeding.
• Once cooled, depending upon your requirement slice the cake into 2 or 3 layers. For this cake sliced my cake in 2 layers.

Recipe for Buttercream Icing:-

1 cup unsalted butter at room temperature, about 225 gms

4 cups sifted icing sugar , approx 460 gms

1 tsp vanilla essence

1 to 2 tsp milk, if required

Food colors as required.

Procedure:-

• Beat butter and essence together until light and creamy.
• Add one cup sifted icing sugar at a time and beat well after each addition
• If making roses, make sure your consistency is stiff, add a tsp of milk or more for medium consistency icing.

Frost and fill the cake with buttercream and chill for about half an hour in the fridge before proceeding with the decorations. IMP TIP: Once the cake is chilled and the cream is firm to touch, take a butter paper or parchment paper and lightly press on the cake, very very gently, if the icing is firm enough it will not stick to the paper. This method helps to achieve a smooth finish on the cake surface which is always a very difficult job. Decorate the cake as required. I have made cornelli borders around the sides of the cakes and sweet peas on top. The color combination used is perfect for cooling in summers!

I hope you enjoyed this post, and I hope my parents love the cake too as its a surprise for them..Shssssssssss..dont tell them!!!

Love

Pineapple Tutti Frutti Cake

Dear All,

I have always been very fond of tutti frutti right from school days. Tutti frutti studed muffins and fruit cakes are quite common at my home and is enjoyed by everyone. Tutti fruitti's are also used in number of other desserts like Falooda ,  Ice creams etc.  When used in bakes it looks very attractive and colorful and is specially enjoyed by kids very much. I love to  have them just like that as well :-)

Tutti Frutti is nothing but papaya tit bits colored and cooked in sugar water. Sometimes these are also made from pineapple, candied cherries and apricots. You can even make these at home for more information visit Viki's post here. While making these at home, make sure you use good quality organic colors.

Pineapple Tutti Frutti Cake
Ingredients:-
2 cups all purpose flour
1 1/2 cup sugar
1 cup tutti frutti mixed with 1 tbsp of flour
1/2 cup unsalted butter
1/2 cup milk
2 eggs at room temperature
2 tsp baking powder
1 tsp baking soda
2 tsp pineapple extract
2 tbsp pineapple juice (optional)

Procedure:-

• Preheat the oven to 180 degrees C. Grease and flour a loaf pan.
• Sieve flour, baking powder and baking soda together and keep aside.
• Beat butter and sugar until light and fluffly, about 2 to 3 mins.
• Add one egg at a time and beat well.
• Add in the pineapple extract and pine juice if using, beat well.
• Now add in flour and milk alternatively and beat well after each addition.
• Finally fold in the tutti frutti's rolled in flour, mix gently, donot beat.
• Pour the batter in the pan and bake for 40 to 45 mins until a tooth pick inserted comes out clean.
• Remove from oven and cool is completely.
• Slice and serve with coffee or tea.

Verdict? I have already made this cakes twice in one week so you can imagine how good it is! You can replace pineapple extract with vanilla or any other flavor of your choice. Infact I am planning to replace tutti frutti with some chocolate chips and walnuts...mmmmm yummm.....isnt it?  The only mistake I made was to slice the cake before cooling it completely and hence i got some crumbs, in my defense it was very tough to resist as the cake looked so beautiful :D

On 23rd April 2010 D and I completed two years of togetherness filled with love and friendship! This is the day we met for the first time! Dedicating this cake to you dear! 


Have you seen my  first guest post as yet? No? I would urge to go and visit Deepa's blog right away, check out my first guest post - Eggless Mini Chocolate Muffins. I know its little late but never late too have some chocolate muffins right?

Sending this cake to BakeOff event.

Until next time take care and keep baking!

Love,

Bhindo Do Pyaza in a very different style!!

Dear All,

“So few people eat okra (more radishes are grown in this country) that it never even makes it onto the lists of Top 10 hated foods.”

- Julia Reed

Okra/Bhindi/Lady Finger's was not on my list of favorite vegetable until recently. Bhindi Do Pyaza is a famous North Indian dish where okra is cooked along with almost equal amount of onions. Okra is slit in half and cooked on slow heat with very minimum spices. This way of cooking brings out the crunchiness in okras which blends well with the taste of onions and together its an delicious combination best served with rotis or phulkas. 

I personally havent met many people who dislike bhindi well I am one of them! Its true I am not a big fan of okras. While growing up my mom tried all different ways to make okra either stuffed or with onions but somehow I never liked it. Recently while doing grocery shopping my roommate picked up 1kg of okra...dear oh dear were the only words which came out of my mouth. She loves okras in any form, I dont know why always two opposite people are forced to stay together by nature, nah dont get me wrong she is adorable but completely opposite to me! Thats the reason why she is one of my closest friend. 

Ok before I bore you guys to death, lets get back to today's special. Bhindi Do Pyaza but cooked with khoya! Exactly my reaction when i first heard it..Okra with khoya? Hmmm now thats something different isnt it? Addition of khoya or mava as we call it increases the richness and taste of this dish, it takes the dish to completely different level .If you love Bhindi Do Pyaza you got to try this recipe! I promise you will ask for more just like we did :D

Bhindi Do Pyaza with Khoya
Serves 2 to 3
Ingredients:-
1/2 kg Okra, washed, dried, chopped in 1 inch pieces
1/2 cup mava/khoya
1 big onion, finely sliced
1 big tomato, finely chopped
1 tbsp oil
2 small cinnamon sticks
3 cardamon pods
2 bay leaf
2 cloves
1 dry red chili broken
a pinch of Asafoetida (Hing)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
1 tsp sugar

Procedure:-

• Heat oil in a pan, add in cloves, cinnamon, cardamon pods, bay leaf, red chilli and asafoetida.
• Now add in onion and tomatoes and saute for 5 mins until onions have become soft.
• Now add in okras and rest of spices and mix well.
• Cover and cook for 15 to 20 mins, dont forget to sprinkle some water in between if okra starts sticking to the pan.
• Finally add in mava/khoya and mix well. Cover and cook for another 5 mins.
• Serve hot with rotis or phulkas.
• Enjoy!