- 1 Cup Pitted organic Mejdool dates
- 1/2 Cup Roasted Almonds
- 1 Tsp Poppy Seeds
- 1/2 Cup Desiccated Coconut
- 1 Tbsp Desiccated Coconut for coating
Hope you all had good Holi Celebrations yesterday.I am celebrating this weekend with yummy eggless bundt cake that is made with only two ingredients.Absolutely divine when you have sudden sweet cravings. These two ingredients are mostly available in our kitchen. On my younger son’s demand i made these fab bundt cakes. You need to try it to believe it. You can serve your guests too when they come unannounced.It is not too sweet and just perfect for me. Oh my boys just loved it.
Recipe for Eggless Bundt Cake(Makes 2 Nos) :
1 Cup=250 ML
5 small Scoops of Vanilla Ice cream+ 2 Scoops for serving
3/4 Cup Self Raising Flour (Unbleached)
2 Tsp choco chips for Garnishing (Optional)
Pre heat the oven at 200 C for 10 mins.
Take a wide bottom bowl. Sift the self raising flour twice. Now add 5 small scoops of Vanilla ice cream and mix well. Grease the bundt pans and pour this flour and vanilla mixture (fill upto to 3/4 th of the bundt pan). Garnish with Choco chips.Place the bundt pans in the preheated oven at 180C for about 25-30 mins or untill the toothpick comes out clean.
Once done serve war bundt cake with a scoop of Vanilla ice cream .
Isn’t it so easy???
Today I am back with another recipe that is so easy and delicious too. This week as a part of our Foodie Monday challenge we have to share a recipe with just 3 ingredients.As i was wondering what to make ,my boys asked me to bake a cake. Cake with just 3 ingredients? Yes …you have heard it right. You can bake a yummy cake with just 3 ingredients.I have happy with the result and before i could take the pics of the slices the cake was just wiped off. Thankfully i had take pics of the whole cake. But my boys were super duper happy with the outcome and they wan me to bake again.
I will be baking a big batch this weekend with some variations to it.I am happy with this super easy recipe now. As a part of our 128th #Foodiemonday #Bloghop theme #3Ingredient Recipe my contribution is this delicious cake.
Recipe for Raisin Cake:
500 Ml Chocolate Milk
1 1/4 Cup of Self Raising Flour (Unbleached)
1/2 Cup Raisins
Soak raisins in chocolate milk in a wide bottom pan ,cling wrap and refrigerate overnight. Remove the mixture in the morning. Sift the flour twice. Fold the flour slowly into the raisin soaked chocolate milk and mix well. Pre heat the Oven at 180C . Transfer the cake mixture to a greased cake tin. Bake it for about 40 to 45 mins untill the tooth pic comes out clean. Allow the cake to cool.
Once cooled cut it into slices and serve !!!!!!!!!
Do share your feedback whenever you try this wonderful recipe.
Today I am back with a lovely fusion recipe that will knock your socks off. Bruschetta is popular italian starter consisting of crisp bread served with various toppings .These are many variations in topping consisting of both vegetarian and non vegetarian options. I am presenting it with indian twist.
As a part of our #127th #FoodieMonday #bloghop theme #Bruschetta Recipes my contribution is this yummy Bruschetta Vada Chaat. A simple and easy recipe that will leave your family and guests craving for more.There are no fancy sauces or masala used.
Recipe for Bruschetta Vada Chaat:
4 Slices of Bruschetta
1/2 Tsp Butter
1 big Onion Finely Chopped
1 Big Tomato finely Chopped
1/4 Cup finely Chopped fresh Coriander
1/4 Coarsely Ground Pepper Powder
Salt to taste
2 Tbsp Chutney Powder
4 Urad dal Vadas (Vada recipe at Pepper Rasam Vada )
Garden fresh Cherry Tomatoes (Green and Red)
Take wide bottom bowl. Mix finely chopped onions,tomatoes,pepper powder,finely chopped fresh coriander,1.5 Tsp chutney powder and salt to taste and mix well.Keep this mixture aside. Brush butter on both sides of bruschetta slices and grill it in the oven for about 5-6 mins untill it turns crisp and golden brown on both sides.
Ensure it does not burn.Place the crisp bruschetta slices on a plate. Spread the onion tomato mixture on the crisp slices.Place the crisp Urad dal vada on the top. Sprinkle some more chutney powder ,garnish with fresh cherry tomatoes and serve .
Enjoy this yummy Vada chaat served on the crisp Bruschetta slice!!!!!!!!
Tempted to try? Do share your feedback.Would love to hear from you.
Hola from my part of the world!!!!!
It’s been a week since I shared a new recipe.Hmm.. been busy at work.I have many recipes yet to be shared with all wonderful people who encourage me. Today’s theme is PANCAKES and I will sharing an easy and yummy recipe which will be loved by everyone!!!
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.Most of the recipes have eggs. I was inspired by Korean Potato Pancakes also known as Gamja-jeon. I have done some variation to suit our tastebuds. My boys just went gaga over these yummy pancakes. It is filling and perfect for breakfast too. I don’t have a sweet tooth so chose to make a savoury Pancake for this week’s theme.
My Contribution for 117th #Foodiemonday #Bloghop theme #PANCAKES is this yummy Multigrain Potato Pancake.
Recipe for Multigrain Potato Pancake:
2 Medium Size Potatoes peeled and grated
1 Tbsp Multigrain Powder (A mix of quinoa, greengram, flaxseeds and bajra)
1/4 Tsp Potato Starch
Salt to Taste
1/4 Cup finely Chopped Spring Onions
1 Green Chilli finely Chopped
For the Sauce:
2 Tbsp Soya Sauce
1 Tsp finely chopped white Onion
1 Tsp finely chopped Spring Onions
1/4 Tsp Sesame (Roasted slightly)
Add Chilli to adjust your Spice levels
4 Tbsp Oil(1 tsp oil for each pancake)
Take a wide bottom bowl. Mix all the ingredients of Pancake. Heat a skillet. Add oil. Then spread the potato mixture as per your desired thickness. Once the bottom turns golden brown flip the side and cook until the other side also turns golden brown.Once done remove and transfer the pancake to a plate.Repeat the process for the balance potato mixture.
For the Sauce:
Mix all the ingredients for the sauce and serve with hot pancakes.
It’s Summer and also School holidays in many parts of the world.My kids love to have Icecream to beat the heat. Homemade Ice cream is always the best.This frozen cooler is a yummy treat for your kids and guests anytime during summer. Nutella and Banana makes a yummy combo and is loved by many of us.
Well in this part of the world where I live ,the climate is humid .Rains are unpredictable.Sometimes the heat is unbearable. We treat ourselves with healthy liquids to keep ourselves hydrated at all times.
Today i will be sharing a yummy No churn Nutella and Banana Ice cream with the goodness of Choco Chips which can me made by your kids as a summer project.
My Contribution for our 87th #Foodiemonday #Bloghop Theme #FrozenCoolers is Nutella Banana Chocochip Icecream.
Recipe for Nutella Banana Chocochip Ice cream:
1 Ripe Banana
2 Tbsp Nutella
250 ML Milk
1 Tbsp Cream (I have used Amul Cream)
2 Tbsp Choco Chips
Blend all the ingredients except chocochips and ensure there are no lumps. Pour this in the iceccream moulds and sprinkle some chocochips.Freeze it for about 6-8 hours or overnight. Just before serving remove the icecream from the moulds sprinkle some choco chips and serve.
Enjoy this creamy yummy icecream at the comfort of your home!!!!!!!!!!!!!
Hello from my part of the world!!!
We celebrated our engagement anniversary with these lovely chunky banana muffins that were polished in a jiffy.Hubby doesn’t have a sweet tooth so did not cook an elaborate spread.Being a mid week working day settled for some quick and easy Dish. My boys loved these muffins as they had some chocolate chunks and were not too sweet.Happiness is when your family appreciates and enjoys the spread you have cooked for them with so much love. I am sure each one of us cook with love.
Baking is therapeutic for me. I have not been baking for quiet sometime now due to hectic work schedules. Sharing an easy muffin recipe that can bw whipped in 5 mins and baked in 30 mins.
Recipe for Chunky Banana Muffin:
Ingredients:(1 cup=250 gms)
Makes 6 Muffins.
4 Ripe Bananas(Medium Size)
1 Cup Unbleached All Purpose Flour
1/2 Cup Powdered Sugar
1 Tsp Vanilla Essence
1 Plain Dairy Milk Chocolate roughly chopped
1/4 Cup Oil (I have used Sunflower oil)
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
Pre heat the Oven for 10 mins at 190C.
Sift the flour and keep it aside. Mash the banana with sugar to get a fine paste.Ensure there are no lumps.Add oil and vanilla essence to this banana mixture. Slowly add the flour and mix gently. Throw in the chocolate chunks. Grease a muffin tray or place muffin liners in the muffin tray. Pour the mixture in the muffin liners.
Place the muffin tray in the pre heated Oven and bake for 30 mins or until the tooth pic comes out clean.
Allow it to cool and then serve.
Hola Everyone !!!
As we are getting in to usher in the New Year ,I wish all my readers a very Happy and Prosperous New Year 2017!!
Dedicating my last post of the year to my Hubby who is celebrating his birthday today.Wishing him a healthy and Prosperous New Year 2017!!!!!!!
This year has been a year of mixed emotions for my family. We have seen success at work, personal losses, kids progressing well to name a few.It has helped me to emerge as a more stronger person with the valuable support of my Family and friends. It has not deterred me from emerging as a more stronger person with a positive outlook and hope.
To celebrate this day I made a simple Chocolate Cake (as hubby and kids dislike fondant or cream cakes) .It has added to our memories of 2016.
Recipe for Chocolate Cake:
3 Cups of All Purpose Flour (Unbleached)
1 3/4 Cup of Powdered Sugar
2 Cups of Cold Water
2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Cocoa Powder
2 Tsp White Vinegar
2/3 Cup of Sunflower Oil
1 Tsp Vanilla Essence
Some Slivered Almonds for garnish
Some Choco Chips to garnish
Pre Heat the Oven at 200 C for 10 mins.Sift all the dry ingredients in a wide Bottom bowl. Make a small well in the center and all the wet ingredients.Mix all the ingredients and ensure there are no lumps.Pour the mixture into a greased baking pan ,garnish with choco chips and slivered almonds and place it in the pre heated oven.Bake for about 25 to 30 mins or until the tooth pick inserted near the center comes out clean.
Serve with any ice cream of your choice or dusted powdered sugar or whipped cream.
As we are getting ready to usher in Christmas this year we can smell Cakes and Cookies everywhere. The festivity has begun with beautiful decorations everywhere.To celebrate this occassion i too baked some simple Choco Chip Butter cookies.Cookies are most commonly baked until crisp or untill they remain soft, but some kinds of cookies are not baked at all. Cookies are made in different ways using an array of ingredients including sugar, spices, chocolate,Choco chip, butter, peanut butter, nuts, or dried fruits.
I love these yummy butter cookies with a hot cup of Tea.Perfect for this cold weather.Easy to bake and perfect gift for your loved ones.
My Contribution for our 70th #Foodiemonday #Bloghop theme #Cookies is this yummy Choco Chip Butter Cookies and these are eggless too.
Recipe for Choco Chip Butter Cookies:
1Cup =160 Gms
170 Gms Plain Flour (Unbleached)
1/2 Cup Powdered Sugar
3/4 Cup Butter (cold but soft )
1/4 Cup Choco Chip
1 Tbsp Milk
A pinch Of Salt
1 Tsp Vanilla Essence
Sift the flour ,salt and powdered sugar in a wide bowl. Add butter , vanilla essence and mix all the ingredients. Add milk and knead the dough. Shape the dough as a log and cling wrap the log.Refrigerate the dough for about 2 hours.
In the meantime preheat the oven at 180C for about 10 mins. Remove the dough and unwrap. Cut the dough into desired thickness.Place a parchment paper on the baking tray.Arrange these biscuits on the tray. Decorate with choco chip cookies and bake them in a preheated oven for about 20 to 25 minutes.
Melt in the mouth butter cookies are ready !!!!!!!!!!!!!!!!!!!!