Baked Chocolate Yogurt

Baked and yogurt ? Does it even sound right, you might wonder but it tastes heavenly – you might start loving this more than your regular ice cream. I saw a recipe for Baked chocolate yogurt on Mummy ka magic and immediately wanted to try it out !

I used Greek yogurt for this recipe but you can make hung yogurt yourself by draining the whey water.

Mummy ka magic video link in case you want to see the original recipe : https://youtu.be/PPyMBWTF2Q8

Ingredients

  • 140 g Greek yogurt or hung yogurt
  • 100 g condensed milk
  • 100 g fresh cream ( I used fresh cream collected from Milk and curd )
  • 1/4 cup melted chocolate ( I used Amul Belgian Chocolate it tasted yum )
  • Method
    Mix all the ingredients well using a whisk until the mixture is well combined
    Pre-heat the oven to 130 degrees Celsius
    Pour the mixture into ramekins 3/4 full
    For a yummy surprise for your kids you can place a piece of their favorite chocolate inside the yogurt – I placed Hershey’s kisses inside a few of the ramekins
    Bake for around 8-10 minutes. The yogurt will get set just like ice cream
    Leave the baked yogurt outside at room temperature for 30 minutes
    Refrigerate for sometime and serve chilled with some cut fruits 😀

Dive into the baked yogurt and let me know how it tasted ! We will experiment with more flavors soon !

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Multigrain and nut Pinni ladoo

Try out this healthy and yummy multigrain and nut pinni. This recipe is inspired by the Mini Pinni recipe on the tv show Mummy ka Magic. I have used jaggery instead of sugar syrup for this recipe !

Ingredients

  • 1/4 cup ghee, plus a little more while rolling the ladoos
  • 1/4 cup beans or gram flour
  • 1/8 cup wheat flour
  • 1/2 cup semolina
  • 1 1/4 cup whole urad dal soaked for 2-3 hours
  • 1 1/4 cup powdered jaggery
  • 1/4 cup almonds
  • 1/4 cashew-nuts
  • Method
    Heat the ghee in a pan and roast the gram flour, wheat flour and semolina. Roast until it gets a golden color and a nice aroma
    Drain the soaked urad dal and grind to make a smooth paste, adding water if needed
    Add the ground paste to the roasted flour mixture
    Simmer and cook the paste on a slow flame for at least 20-30 minutes until you see a nice red color. We want the urad dal to roast well so that we get a nice flavor in the ladoo
    Meanwhile heat 1/8 cup water and melt the jaggery until it’s slightly thickened
    Strain the jaggery syrup and add to the flour dal mixture. Mix well and add ghee as needed until all the ingredients are blended well
    Take a little amount of ladoo mixture in your hand and roll it into a round ladoo
    Allow the ladoo to cool for 1-2 hours. Store in an air tight container

Pinni is ready 😊

Eggless Chocolate Sponge Cake

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Try out this yummy sponge cake topped with whipped cream and chocolate icing. It’s very easy to make and soft and spongy too ! It’s a combination of 2 recipes – a sponge cake recipe from my Mom and an eggless sponge cake recipe by Nisha Madulika : https://nishamadhulika.com/en/397-eggless-sponge-cake-recipe.html

Ingredients

For the cake

  • 200 g butter
  • 1 tsp vanilla essence
  • 1 tin milkmaid – 400 g tin
  • 2 cups flour
  • 1 cup milk
  • A pinch of salt
  • Baking powder – 1 tsp
  • Baking soda – 3/4 tsp

For decoration

  • Chocolate Icing
    • Condensed milk-1 tin

    • Maida-10g

    • Cocoa powder-15g

    • Ghee-30g

    • Cardamom-4

    • Method

      Mix all the ingredients and microwave until it reaches a thick syrup like consistency. Cool and store. This can be used as icing. It will stay fresh in refrigerator and can also be used as a spread on bread

  • Whipped cream
  • Optional – candy/ chocolate chips or gems

Method

  • Preheat the oven to 190 degrees Celcius
  • Grease a rectangular loaf tin and line the base with parchment paper. Dust lightly with flour, tapping the tins to remove any excess flour. You can also use a circular tin, I wanted to make a rectangular shape cake so selected a loaf tin
  • Place butter in a large bowl, add vanilla essence and beat until soft. Gradually add
    the condensed milk and continue beating until mixture is light and fluffy. Slowly add milk to the creamed mixture, beating well after each addition
  • Sift flour, baking powder, baking soda and salt together and fold carefully into creamed mixture, mixing gently until well combined
  • Spread the mixture evenly in the cake tin and smooth the top level with a spatula
  • Bake in the pre-heated oven for 40 to 45 minutes, or until cakes spring back when the centre is pressed lightly with a finger
  • Remove cakes from the oven and place tin on a damp tea-towel. Leave for 2 minutes, then turn out onto a wire rack to cool. When cool, decorate the top with whipped cream followed by the chocolate icing
  • Optionally you can decorate your cake with gems or candy if making for kids 🙂

Mixed vegetable beetroot cutlet

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Try out these yummy beetroot and mixed vegetable cutlets for next tea party !

This recipe is adapted from Usha Bail’s recipe for Vegetable cutlet.

Ingredients

  • Boiled and mashed potatoes – 6
  • Chopped beans and carrot – 1/2 cup
  • Green peas – 1/2 cup
  • A bunch of coriander leaves
  • A handful of mint leaves
  • Onion – 1
  • Garlic – 2 to 3 cloves
  • Ginger – 1 small piece
  • Green chillies – 2
  • Oil – 3 tbsp
  • Chilli powder – 1 tsp
  • Garam masala – 1/2 tsp
  • Maida – 1/4 cup + as required for making the coating paste (approx 1/4 cup)
  • 1-2 tbsp corn starch
  • Bread crumb – as required for coating the cutlets

Method

  • Boil the potatoes in a pressure cooker and keep aside for cooling. Mash the potatoes once cooled
  • Cut the beans, carrot into small cubes and boil along with green peas
  • Chop the onions finely
  • Grind the ginger, garlic, green chilly, coriander and mint leaves and make a paste
  • Heat oil in a pan and saute the onion until it is golden brown in color
  • Add the ground paste and fry until the raw smell of garlic disappears
  • Add 1/4 cup of maida and fry well until roasted
  • Add the vegetables (beans, carrot, green peas), mashed potatoes, garam masala, chilli powder and salt. The final mixture must be dry. This is important so that the cutlets remain intact and do not break while frying
  • Mix 1/4 cup maida, 1-2 tbsp of corn starch with 1/4 cup of water to make the coating batter. The consistency should not bee too thick or too thin
  • Heat oil so that it reaches the right temperature to fry the cutlets
  • Make balls of the vegetable mixture, flatten it and dip it into the maida-corn starch batter. Roll it into bread crumbs
  • Fry the cutlets in oil until it is golden brown from both sides

Serve hot with ketchup or chutney. Kids will love it!

 

Eggless Granola cookies

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Try out these yummy eggless granola cookies – lots of nuts / dry fruits / oats packed into these cookies which almost gives it a taste of granola and hence the name Granola cookies. I stumbled on a recipe for lactation cookies for a friend : https://www.bellybelly.com.au/breastfeeding/lactation-cookies/. But I wanted to make an eggless cookies and I don’t get brewer’s yeast easily here – so I decided to adapt this recipe and pack it more dry fruits to make a granola cookie

Ingredients

  • 1 & 1/4 cup self raising flour
  • 1/2 cup butter (115 g butter – do not measure butter after it has melted )
  • 3/4 cup brown sugar
  • 2 tablespoons flaxseed meal  or powdered flaxseed
  • 1/2 cup thick yogurt
  • 2-3 tablespoons of water
  • 1/2 tsp vanilla extract (optional, for flavour)
  • 1 teaspoon cinnamon (optional, for flavour)
  • 1/2 teaspoon salt
  • 1 & 3/4 cups oats – organic, steel cut oats are best for you, but rolled oats are fine
    • Note: Steel cut oats should still look like rolled oats – do not use the powdered version of steel cut oats – the cookies will not turn out good. Steel cut oats should look like this
    •  
  • 3/4 cup of your favourite mixins ( chocolate chips, finely chopped almonds, cherries)
    • Note: Try to avoid raisins as they might turn very dark when baked

Method:

  • Pre-heat the oven to 160 degrees Fahrenheit
  • Mix 2 tbsp of flaxseed with 3 tbsp water and keep aside for at least 15-20 minutes
  • In a large mixing bowl or stand mixer, beat the butter and sugar until they are blended really well. You can use a stand mixer at medium speed, a hand blender or a spatula for the same. The end result should be a nice and fluffy mixture of butter and sugar
  • Add the curd and vanilla and mix well
  • Add the dry ingredients (apart from the oats and your additional ingredients) – self raising flour, cinnamon, salt and mix well
  • Stir in the oats and your additional ingredients. At this stage use a folding in movement – i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage. The cookie dough will be a little sticky but you should be able to drop it with a spoon or scoop onto a cookie sheet. If you find the cookie dough to be very sticky that it spreads itself when dropped on the cookie sheet, add an additional tbsp of flour or oats
  • Use a dessert spoon or a cookie scoop and drop the cookies on a lined or greased baking tray. Flatten them a little with your fingers or a spatula. Don’t squash them down too much
  • Bake one side for around 15-20 minutes at 160 degrees Celsius. If you like crispy cookies, you can turn them over and bake for an additional 5 minutes after one side of the cookie browns. Based on your oven settings, the cookies might get done in 10-12 minutes as well

Enjoy the cookies 🙂

Eggless Cupcake Pull-apart Cake

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My son’s favorite pastime after coming from school is to sit with me and watch food videos by So Yummy and Tasty food group. They have very cool cupcake and cake shaped. One such video that caught his eye was a cupcake cake made using cupcakes. “Mamma, can we make it for my birthday” he asked and that’s when we decided to make the cupcake cake. The cupcake recipe is a very simple one and inspired by Chandri Bhatt’s recipe for eggless orange cake.  This the cupcake video from SoYummy : https://soyummy.co/recipe/6-creative-pull-apart-cake/

Recipe for the orange cupcakes :

Makes: 15 regular sized cupcakes or 24 small sized cupcakes

Note: I used cupcake paper that is sized in between mini and regular – so I got 24 cupcakes in one batch

Ingredients:

  • Maida or All purpose Flour – 2 1/2 cup
  • Baking powder – 1 1/2 tsp
  • Baking soda – 3/4 tsp
  • Butter – 1 cup
  • Powdered sugar – 1 cup
  • Freshly squeezed orange juice – 6 tbsp
  • Orange rind from one orange
  • 1-2 tbsp sugar to grind with the orange rind
  • Milk – 1 cup
  • 2 different icing of your choice for the base and the top of the cupcake
  • Sprinkles and cherries for decoration

Method:

  • Basic Preparation
    • Place the butter outside for 5-10 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
    • Line the cup cake tray with greased cup cake moulds
    • Sieve the flour, baking powder and baking soda and keep aside
    • Squeeze juice from the orange and keep aside
    • Peel the orange to get the rind without the white part, grind it with 1-2 tbsp sugar and keep aside
    • To make the batter
      • Cream butter and sugar until frothy
      • Add the milk, orange squash and mix well
      • Mix in spoonfuls of flour. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed
    • Baking
      • Preheat the oven to 350 degrees Fahrenheit for 10 minutes
      • Pour the batter into the cup cake moulds. Fill in 2/3 of the cup cake, giving enough room to rise
      • Sprinkle the raisins and nuts on top
      • Bake for about 20-25 minutes until the cup cakes are slightly browned from the top
  • Cool the cup cakes on a cooling rack for a sufficient amount of time

Making the pull apart cupcake cake :

  • Make 2 batches of icing ready. I used blueberry icing for the base and lemon icing for the top of the cupcake
  • Have the decorating gear ready : a spatula to spread the icing
  • Make 2 batches of the above cupcake recipe. You will need at least 30 cupcakes to make the cupcake shape
  • Line a cookie sheet or a large cake board with parchment paper. Assemble the cupcakes as shown below, stick each cupcake to the sheet or board using some icing. If this step is not followed, the cupcakes will not stay in place ! This is a sample image from SoYummy – the orange cupcakes will be pale yellow in color IMG_8689
  • Using a cookie scoop or ice-cream scoop, scoop out icing on each cupcake and then spread with a spatula. Finish off with sprinkles / cherries
  • The final result will look like this

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Walnut Cookies

Try out these melt in your mouth walnut cookies ! Made with whole wheat flour and very little maida, these cookies tastes yum and are super easy to make !

Ingredients

  • Finely chopped walnuts – 1/2 cup
  • Maida – 1/4 cup
  • Whole wheat flour – 1 1/2 cup
  • Butter – 200 g
  • Whole cardamom – 2 to 3
  • Salt – 1/4 tsp
  • Confectionary sugar – 3/4 cup

Method

  • Preheat the oven to 350 degrees Fahrenheit
  • Power 1 tsp of sugar with cardamom and keep aside
  • Cream the butter and sugar in a stand mixer or using a spatula until it is light and fluffy
  • Add the other ingredients – flour, walnuts and salt and mix well until the dough starts to come together
  • Wrap the dough in a plastic wrap and refrigerate the dough for 15-20 minutes
  • Roll out into one inch balls and lightly flatten the top of the cookie. Place the balls 2 inches apart on a cookie sheet
  • Bake at 350 degrees Fahrenheit for 20 minutes or until browned from both sides

Enjoy 😊