Eggless Red Velvet Cake with Beetroot

This month my partner is Mayuri of mayurisjikoni  for shhhh cooking challenge. She gave me flour and beetroot. She told to me make something for valentine. I am thinking about that. Finally I got the cake recipe. The heart shape baking plate is in my handy. Thank you Mayuri to give such a wonderful ingredients…

Ingredients

Dry Ingredients

1 ¼ cup All purpose Flour

1 cup Sugar

1 ½ tbsp Cocoa powder

1 tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

Wet Ingredients

1 cup Beetroot puree

1 cup Curd

1/3 cup Oil

1 ½ tsp Vanilla extract

Method

1. Peel the beetroot and grate it.
2. Take all dry ingredients in a bowl and mix well.
3. Take another bowl add wet ingredients and whisk well.
4. Pour this into the bowl with dry ingredients and combine well.
5. Divide the batter in to tins. Bake for 180⁰C / 350⁰F for 20 to 25 mins. Insert a toothpick into the centre.
6. If it comes out clean, they are done. Cool it completely.

Eggless Orange Muffins with Jaggery

Ingredients

1 cup Wheat flour

1/2 cup All purpose flour

1 tbsp Corn starch

1 1/2 cup Jaggery powder

1/2 cup Walnuts

1/2 stick Butter (room temperature)

1 1/4 cup Fresh orange juice

1 tsp Baking powder

1/2 tsp Baking soda

1 1/2 tsp Orange zest

a pinch salt

Method

1. Preheat the oven to 350⁰F. Line the muffin pan with paper liners.
2. First sieve the flours, baking powder, baking soda and salt. Keep it aside.
3. Take orange and grate the outer portion of orange.
4. In a bowl take jaggery, sugar and butter stick. Mix it well. Now add orange juice to the jaggery bowl. Fold the ingredients. Add walnut pieces and mix well.
5. Combine the dry ingredients with wet ingredients and fold until the batter is thick. Don't over mixing the batter.
6. Spoon the batter into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 
7. Place on a wire rack to cool for 5 minutes.

Note: If you don't want to add jaggery, add 1 1/2 cup sugar or 1 cup jaggery +1/2 cup sugar.

Spinach Lasagna - Guest Post

This is my guest post for my friend Usha who blogs at Mahaslovelyhome. She is wonderful blogger. We both share our thoughts.

Check my Guest post @ mahaslovelyhome.

Chocolate Chiffon Cake - Baking Partners Challenge

This month challenge is Chocolate Chiffon Cake. The cake is really tastes good. Thank you so much Swathi & Julie for giving this recipe.

  

Ingredients

1 cup  Cake flour

2 tbsp (1/8 cup) Cocoa powder (unsweetened)

1 tsp Baking powder

1/8 tsp Baking soda

1/4 tsp Salt

6 tbsp Granulated sugar

3 Eggs (whites & yolks separated)

1/4 tsp Cream of tartar (optional)

3 tbsp Brewed coffee (I used nescafe)

2 tbsp (1/8 cup) Oil

Chocolate glaze

3 oz Semi sweet chocolate

2 tbsp  Butter

1 tbsp Corn syrup light

Mocha filling

2 tbsp (1/8 cup) White sugar

1 tbsp Cocoa powder (unsweetened)

1/4 tsp Vanilla extract

1/2 tsp Instant coffee powder

1/2 cup Cold heavy whipping cream

Method 

Cake flour preparation:

1. Take 1 cup of all purpose flour. Remove 2 tbsp of flour, add 2 tbsp of corn starch.

For Cake

1. Crack the eggs. Place whites in one bowl and yolks in another bowl. Bring them to room temperature (about 30 minutes).
2. Preheat the oven to 325⁰F.
3. In a large bowl add flour, cocoa powder, Half sugar, baking powder, baking soda and salt.
4. In a separate bowl whisk egg yolks, coffee powder or water, oil and vanilla extract.
5. Make a well in the center of the flour  and add the wet ingredients and fold well until smooth.
6. In a separate bowl beat the eggs until soft peaks. Gradually add remaining sugar and beat until stiff peaks.
7. Pour the batter into the 8 inch greased pan. Smooth the top and bake in an oven for 30 to 35 mins or until the inserted knife comes out clean.
8. Immediately removing from the oven, invert the cake upside down. Let it cool for 1 hour.
9. Cut the cake horizontally.  Place the bottom layer on your serving plate and spread the 3/4  cup of mocha filling.
10. Place the top layer on the filling.
11. Pour the chocolate glaze over the top of cake letting it flow down the sides.
12. Spread the glaze over the sides of the cake with knife.
13. Place the rest of the mocha filling in a piping bag and decorate the cake.
14. Refrigerate the cake overnight before serving.

Chocolate glaze

1. Boil the water in a wide pan. Let it boil.
2. Add chocolate, butter, corn syrup in a stainless steel bowl.
3. Place the steel bowl in a boiled water. Stir well.
4. When it melts, remove from heat. Let cool slightly.

Mocha filling

1. Place your mixing bowl and wire whisk in the freezer for 30 minutes.
2. Add sugar, cocoa powder, coffee powder, vanilla, 2 tbsp cream in a bowl. Stir for 2 minutes.
3. Then add reset of the cream and beat until stiff peaks form.

Adapted from here.

Linking to:
Swathi's Baking Partner's Challenge.

       

Cheddar and Oregano Scones for Baking Partners Challenge

This month challenge is to make tart and scones. These are suggested by Archana of The Mad Scientist's Kitchen. Thank you so much Swathi and Archana for sharing this recipe with us. I was choosen Scones. These are savoury scones and yummy with tea. 

They are really tastes good.

Adapted from here.

Scones

Ingredients

225 gms + extra for dusting self rising flour

1 1/2 tsp english mustard powder

A pinch salt

A pinch pepper

50 gms butter, chilled and cubed

100 gms cheddar, grated

1 tbsp dried oregano + 1/2 tbsp 

100 ml curds / yogurt

50 ml water 1 tbsp oil, for greasing

Method:

1. Preheat oven to 220⁰C. Grease the tin and dust with flour.
2. Whip the curd and measure. Adjust the water and whip it to get a smooth mixture. This will give you 150 ml of buttermilk.
3. From this mixture, take 1 tbsp and set aside. This is for brushing the scones.
4. Mix flour, mustard powder, salt, pepper in a bowl.
5. Rub butter with your hands till the mixture resembles fine crumbs. Now add the 1/2 if the cheese and 1 tbsp oregano.
6. Make a well in the center of the flour and pour the buttermilk.
7. Quickly stir and mix well till the mixture forms soft and spongy dough.
8. Place the dough on a floured surface and knead until to get smooth dough.
9. Roll into 3 cms thick circle. Cut  the dough into 8 equal portions.
10. Transfer to a baking tin. Brush them with a buttermilk and sprinkle remaining cheese and oregano.  
11. Bake for 20 minutes until they are golden and sound hollow when tapped on the bottom.
12. Serve warm with butter.

Linking to:
Baking Partners.




An InLinkz Link-up

Eggless Lemon Bars

This month Baking Partners challenge were chosen by Suja of Kitchen corner try it. I tried Lemon Bars. Thank you so much Swathi and Suja for sharing this wonderful recipe.   

Recipe source - The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle.

Ingredients

Basic short crust recipe

1 1/4 cup All purpose flour (APF)

2/3 cup Confectioner's sugar

a pinch salt

10 Tbsp (1 1/4 stick) butter

For the filling

3/4 cup Sugar

1 Tbsp Lemon zest

1 cup Lemon juice

1/2 cup Condensed milk

(Or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)

3 Tbsp APF

1/8 tsp Salt

2-3 drops Yellow food color (optional)

Powdered sugar for dusting

For one egg substitute

Adapted from here

2 Tbsp Water

1 Tbsp Oil

1/2 tsp Baking powder

Measure according to your eggs taken.

Note: For this recipe 4 eggs are needed.

Method

To make the crust

1. Preheat oven to 325⁰F . Position the rack in the center of the oven.
2. Grease the square baking pan and set aside or you can also line pan with aluminium foil.
3. Using a food processor or hand mixture, mix flour, sugar and salt. Add butter pieces and pulse 8 to 10 times till the mixture like coarse meal.
4. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15 - 20 seconds). Using a fork prick the dough at one inch intervals.
5. Bake the crust for 20 minutes till the edges become golden brown. Allow this to cool in the pan on a wire rack.

For egg substitute

1. In a bowl add water, oil, and baking water. Whisk well.

To make the filling

1. Pulse sugar and lemon zest in a processor till it is fragrant. Mix the egg substitute  and sugar, whisk till it is pale yellow color.
2. Add the milk, lemon juice, flour and salt. Pour over the baked crust.
3. Bake at 325⁰F for 18 to 20 minutes or until just set and firm to touch.
4. Cool at room temperature and place the pan in the refrigerator to chill for 1 hour before cutting the bars.
5. To finish dust with powdered sugar on top of each bar.
6. Store bars in container for two days or in the freezer for one week.

Linking to:

1) 1) Baking Partners Challenge,

2) Harini's event.
      
    Loves - Badam Poori
    

Linky Tool:

An InLinkz Link-up

Baked Kale Chips

Fresh Kale Leaves

Ingredients

Kale leaves -  1 cup

Olive oil - 1 tsp

Salt a pinch

Method

1. Wash the leaves and dry them. Preheat the oven to 300⁰F.              
2. Separate the leaves from the stem. Add oil and toss them until coated. Add salt and toss well.
3. Spread the leaves on a baking tray. The leaves should not overlap. Bake for 8 to 10 minutes or until crispy.
4. Cool it for few minutes. 

Cinnamon Chocolate Babka Muffins

Thanks to Tamy Bollar and Swathi Iyer For introducing this wonderful muffins.

Adapted from Portuguese girl cooks.

Ingredients

For the dough

1/2 cup whole milk, warmed 110 degrees

1/4 cup sugar

2 teaspoons instant rapid rise yeast

1 large egg at room temperature

2 cups all purpose flour

1/2 teaspoon salt

3 table spoons unsalted at room temperature

Filling

3/4 cup milk chocolate chips

1/4 cup brown sugar

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

1. Make chocolate pieces into coarse pieces. Add remaining ingredients and pulse until crumbs. Keep it aside.

Egg wash

1 egg, lightly beaten

1 tablespoon heavy cream

Whisk together until well blended.

Streusel topping

1/3 cup brown sugar

1/4 cup all purpose flour

3 tablespoons unsalted butter at room temperature

1. In a bowl combine the brown sugar and flour.
2. Cut the butter in with a pastry blender until it resembles coarse crumbs. Set aside.

Method

For the dough

1. Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
2. Add the flour, egg and salt mixing on low until a sticky dough forms.
3. Mix the butter in dough and knead for 10 minutes. The dough will be loose and sticky.
4. Grease the bowl with butter. Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1 to 2 hours.
5. After raise, transfer the dough onto a floured surface. Gently depress the center to deflate. Let rest for 5 minutes.
6. Roll the dough into a 12X20 rectangle. Sprinkle the filling evenly over the dough.
7. Roll the dough into a tight log.
8. Cut the log into 12 equal pieces. Place each piece into prepared muffin pan.
9. Cover the pan with towel and let it rise for 30 minutes or so.
10. Preheat the oven to 350⁰F.  After rose, brush tops with the egg wash.
11. Sprinkle each piece with the streusel topping.
12. Bake for 15 - 20 minutes or until puffed and brown around the edges.
13. Completely cool on wire rack. 

Eggless tooty fruity vanilla sponge cake - Happy Valentine's Day to all friends

Ingredients

All purpose flour - 2 cups

Powdered sugar -  1 1/2  cup

Milk - 1 cup

Unsalted butter room temperature - 1 stick

Baking powder - 2 tsp

Baking soda - 1 tsp

Vanilla essence - 1 tsp

Tooty fruity - 1 cup

Method

1. Preheat the oven to 350⁰F.
2. Prepare heart shaped pan by greasing and flouring it.
3. In a bowl, sieve the flour, baking powder, baking soda.
4. In another bowl, mix butter, sugar and beat well until with*
5. out ant lumps.
6. Now add flour little by little and mix well. Add milk, vanilla extract and mix well.
7. Add tooty fruity and fold well.
8. Divide the mixture and pour into a pan up to 3/4th part, bake for 20 to 25 minutes.
9. Let cool for about 10 minutes and then remove from the cake pan and let it cool completely. 

 

Butterless Eggless Vegan Pumpkin Bread – Baking Partners Challenge: 17

Pumpkin festival is very famous in US. Halloween is the crazy festival in US. They were different costumes and enjoy a lot. During the month of October, they will make more carvings with pumpkins. When coming to the recipe, Swathi gave different bread recipes. For that I choose Vegan bread. The bread is soft and moist. Taste is awesome. Thank so much Swathi for sharing the recipe.

Adapted from Here

Preparation time – 10 mins

Cook time – 45 mins

Serves – 1 loaf

                                                    

Ingredients

Dry ingredients

1 cup Wheat flour

¾ cup Maida/ APF

1 cup dark brown sugar

1 tsp baking soda

½ tsp baking powder

½ tsp Salt

½ tsp nutmeg

½ tsp cinnamon

½ tsp all spices

¼ tsp cloves

½ cup walnuts

(I used tooti fruit)

Wet ingredients

1 cup pumpkin puree

½ cup oil

3 Tbsp Maple syrup
(I used honey)

3 Tbsp water

                     

Method

1. In a large bowl, add all dry ingredients and mix well.
2. In a small bowl, add all wet ingredients and whisk well.
3. Add wet mixture to dry bowl. Combine until moistened.
4. Add tooti fruit and mix well.
5. Preheat oven to 350⁰F.
6. Grease and flour loaf pan. Pour the mixture into prepared pan.
7. Bake for 45 – 50 minutes or until knife or toothpick inserted comes out clean.
8. Let cool for 10 minutes. Remove from a loaf pan. Cool it completely.

Linking to:

Baking Partners Group @ Zestysouthindiankitchen,
Lets Cook With Pumpkin @ Simply.food,
Gayathri's WTML event hosted by Asiya.


                    

Kugelhopf (Eggless, Savory) – IFC Challenge #2

Kugelhopf is a yeast cake. It is usually eaten with tea. This cake is filled with veggies. Taste is awesome. Thanks Shobana and Sara for sharing this recipe with us. This month they selected French region.

    

Adapted from – Tomato Blues

Ingredients

1.5 cups All purpose flour

1 tsp Instant yeast

6 Tsp Warm milk

2 Tsp Curd whisked and at room temp

2 ½ Tsp Unsalted butter softened

1 Tsp Oil

1 Tsp Sugar

½ tsp Salt

For the filling

50 gm Chedder cheese

1 medium onion, chopped into small cubes

1 colored bell pepper, chopped into small cubes

½ zucchini, cut into small cubes

1 tomato, deseeded, cut into small cubes

1 tsp chilli flakes

½ tsp freshly ground black peppercorns

Salt to taste

Oil as needed

1 tsp thyme or any herb seasoning

Method

Preparing the dough

1. In a bowl, add flour (1 cup), salt, sugar and the butter.
2. Mix the flour with the butter. The mixture looks crumbly.
3. Now add in the warm milk and curd and start mixing, now the dough will be very much sticky. Add the oil and combine them thoroughly. Now add the remaining flour and mix well.
4. If you are mixing with hand, knead the dough for 4 to 5 minutes until smooth.
5. Cover and keep it in a warm place for an hour to double in size.   

For the filling

1. In a tsp oil, saute onions with a pinch of salt until sweet and caramelized.
2. Transfer it to a separate bowl. To the same pan add tomato just for few seconds and remove them to the bowl.
3. Add bell pepper with the red chilli flakes, salt and cook them for a couple of minutes. So that it remains crisp.
4. At last add in the zucchini with little bit of salt and cook until it is half way cooked.
5. Transfer everything to the bowl and add pepper powder, salt, cheese and the herbs. Mix well and set aside.

Forming the log

1. Once the dough has raisen, punch them well until the air out.
2. Roll them to form a rectangle and spread the veggie filling evenly over the top.
3. Roll them from the top to form a log. Now place the log in the greased pan and spread it.
4. Keep it in a warm place for the second rise for 30 minutes.

Baking the Kugelhopf

1. Pre heat the oven to 200⁰C for 5 minutes.
2. Place the rise dough in a oven. Bake for 30 minutes. Keep it aside for 3 minutes and serve.

Linking to:

IFC Challenge # 2 hosted by Shobana and Sara.

      

Lemon Glow Chiffon Cakes for Baking Partners Challenge July 2013

I am so happy after making the cake. I love so much. I am thankful to Swathi and Sara for sharing this wonderful cake recipe with us. The cake is moist and soft. This recipe is adapted from The Cake Bible by Rose Levy Beranbaum.

Preparation time – 30 minutes

Cooking time – 50 to 55 minutes

Ingredients

Dry Ingredients

Cake flour / APF – 2 ¼ cups / 225 gm

Caster sugar – 1 ½ cup + 2 Tsp / 300 gm

Salt – ½ tsp / 3.5 gm

Baking soda – ½ tsp

Lemon zest – 1 to 2 Tsp

Wet Ingredients

Canola oil / Sunflower oil – ½ cup / 108 gm

Large egg yolks – 3 no /130 gm

Water – 2/3 cup / 156 gm (room temperature)

Lemon juice – 2 Tsp / 30 gm

Vanilla essence – 1 tsp

For Meringue

Cream of tartar – 1 ¼ tsp / 4 gm

Sugar – 2 Tsp

Large egg whites – 7 no / 300 gm

Method

1. Preheat oven to 325⁰F or 155⁰C. Take the 10 inch tube pan or cup cake tube pan. Don’t grease the pan.
2. In a large mixing bowl, combine 1 ½ cups of the sugar and the lemon zest. With your finger tips , mix well until the sugar grainy and aromatic.
3. Add the cake flour, baking soda and salt to the bowl. Beat well on low speed until the ingredients are incorporated. You can also do this by hand with a whisk.
4. Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
5. In a second large bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage.
6. At this stage don’t over beat the eggs. Add the 2 Tsp sugar and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
7. Using a whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
8. Add the remaining egg whites to the batter and very gently fold them into the batter until fully incorporated.
9. Pour the batter into the ungreased pan and run a small metal spatula to prevent air pockets. Bake for 50 – 55 mins or until the cake is baked.
10. One cake done, take the cake out of the oven and immediately cool. It can take up to 90 mins.
11. Use a cake knife to loosen the sides of the cake away from the tin. Turn the cake tin. Sprinkle with a dusting icing sugar to serve.
12. The cake is fresh for 3 days at room temperature, 10 days refrigerated, 2 months frozen.

Linking to:

Baking Partners Group @ Zestysouthindiankitchen,
Giveaway Birthday Special @ Dailyswadsugandh.