200 gramsChocolate dark compound, chopped
3/4 cup Butter, softened
3/4 cup Sugar
1/2 tsp salt
1 tsp Vanilla Essence
2 medium eggs
1 cup APF
2 tsp Cocoa Powder
1tsp Instant coffee powder
1/2 cup Chocolate chips (optional)
1/4 cup chopped nuts of choice (almonds/ walnuts/ pecan nuts ) optional
Preheat the oven to 350 F/ 175 C. Line a 9×9 pan with paper and lightly butter/ oil it.
In a microwave safe bowl or a double boiler, melt the chocolate and butter, stirring until the mixture is smooth. Stir in the sugar and the vanilla. Add the eggs, 1 at a time, beating well after each addition.
Sift together the salt, cocoa powder, coffee powder, and the flour, add this to the chocolate and egg mixture mixing until the mixture is just combined, and add the chocolate chips. Add the nuts at this point if using.
Pour the batter into the pan, smooth the top, and bake the mixture in the middle of a preheated 350° F oven for 25-28 minutes, check at 25 until a tester comes out clean. Let the mixture cool a bit.
Lift it out with the foil and place it on a rack to cool completely (No cheating 😊otherwise brownie will break )
Cut it into desired size and share with family n friends 😁
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup unsalted butter, cut into cubes
1/4 cup cold water
1 3/4 cups fresh milk
4 egg whites
1/2 cup sugar
1 1/2 tbsp cornstarch
1 tsp vanilla
Mama’s Guide Instructions:
In a bowl, combine flour, sugar and salt then mix well.
Add butter then mix thoroughly.
Gradually pour cold water then mix until well blended.
Gather the dough into a ball shape then refrigerate for 30 minutes.
In a clean flat surface, sprinkle with flour, then flatten dough using a rolling pin until 1/8 inch thick.
In a pie pan, arrange and press the flattened dough then cut off the excess.
Crimp the edges then refrigerate while preparing the filling.
Preheat oven to 350 degrees F.
In a bowl, mix the cornstarch, sugar, and egg yolks.
Stir in the milk and vanilla into the mixture.
Beat the egg white until soft peak.
Add the beaten egg white into the filling mixture.
Add the mixture into the prepared crust.
Bake for 20 minutes. Bring down temperature to 275 deg F and bake for 1 hour or until the custard is just set and the top turns brown. The center should be a little wobbly.
Remove from the oven.
Cool the in room temperature for an hour, then place in the refrigerator to cool down further.
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Recipe – Panjiri
1kg whole wheat flour (gehun ka atta)
1kg pure desi ghee
½ kg powdered sugar (boora)
250gm finely ground edible gum crystals (gondh)
25gm powdered dried ginger powder (saunth)
100gm puffed lotus seeds (makhane)
100gm dried melon seeds, watermelon seeds, pumpkin seeds (magaz)
50gm powdered carom seeds (ajwain)
200gm almonds (badaam)
200gm cashew nuts (kaaju)
400gm grated dried coconut (sookha nariyal)
100gm walnut (akhrot)
50gm unsalted pistachio nuts (pista)
50gm raisins (kishmish)
50gm flame-of-the-forest (kamarkas) – optional
Heat half the ghee in a heavy bottomed kadai. Fry all the dry fruits one by one till they turn golden brown – first almonds, then cashew nuts followed by walnuts, pistachio nuts and lastly the seeds. Keep them aside on a paper towel to drain the excess oil.
In the same ghee, fry the kamarkas, remove and keep it aside as well. Next roast the grated coconut and keep it aside.
Now, coarsely grind all the fried dry fruits, except the seeds. Mix the dry fruits, roasted coconut and seeds together in a large pan and keep aside. Grind the kamarkas into fine powder and keep aside in a separate bowl.
Heat the remaining ghee and add in the flour. Roast on medium heat till the colour of the flour changes to golden brown and the ghee separates. Turn down the flame and sprinkle in powdered gum crystals. Keep stirring the mixture until the crystals puff up and the spluttering stops.
Add the powdered saunth and ajwain to the roasted flour and stir the entire mixture a few times to blend in all ingredients. Turn off the flame. Keep on stirring the mixture for another 5 minutes.
Next add the dry fruits, magaz, sugar and kamarkas to the roasted flour and mix again. Transfer the mixture in a large utensil or tray, top it with raisins and let the panjiri cool. Transfer to an air-tight container and enjoy a small bowl everyday.
Whole wheat crackers
Whole wheat flour 100 gm
Oats 50 gm
Jowar/Maize flour 25 gm
Baking powder 1/2 tsp
Sesame seeds 1 tsp
Ajwain seeds 1/2 tsp
Salt as required
Cane sugar 2 tsp
Butter 2 tsp
Cheese 1 tbsp (optional)
Olive oil 1 tbsp
Chilly flakes 1 tsp
Coriander leaves chopped 1 tbsp
Water as required
Coarsely grind the oats and mix it with whole wheat flour and Jowar flour.
Add salt, sugar, baking powder, chilly flakes, sesame, ajwain, coriander leaves and combine well.
Add the cold butter and grated cheese into the dry ingredients and rub it well to get a sand like consistency.
Slowly add water and knead into a dough for 2 minutes.
Preheat your oven at 180 degrees for 10 minutes.
Make small balls from the dough and roll it into a very thin roti.
Cut it into rounds or squares or any fancy shape using a cookie cutter or a knife or a small lid.
Poke small holes on the crackers with a fork, so that it gets uniformly baked.
Place these on a baking tray which is lined with parchment paper. Bake at 180 degrees for 10-12 minutes.
Remove from oven and allow them to cool well on a wire rack.
Store in air tight containers. Healthy and crispy crackers are ready.
Enjoy these with any dip of your choice or salsa or munch it just like that with your evening tea.
Whole wheat bread…. My 1st loaf of 2017 … Used olive oil and no eggs… Its a no-knead dough too..
4 cups wheat flour
1 tsp salt
2 to 3Tablepoons olive oil
2 tsp good quality yeast
1 tsp sugar
1.5 cups warm water
1. Add yeast and sugar to warm water and set it aside.
2. In a large bowl, add 4 cups wheat flour and salt. Give it a stir. Add olive oil to this mixture, 1 tablespoon at a time n mix using finger tips.
3. Add the warm water, sugar and yeast mix(I prefer using Bakers active dry yeast) into the bowl. Switch to a wooden spoon because the dough is going to be very sticky and difficult to be touched by hand, mix just till all the dry ingredients gets wet. Do not over mix.
4. Make sure to use a large bowl so the dough gets enough room to rise. Tightly cover the bowl with cling wrap ensuring that no air gets into your dough as it rests. Air can cause the dough to form a skin which is not good for a dough. Place a clean towel on top.
5. Now the long wait…but its worth it… Let it sit in a warm place for 16 to 18 hours.
6. Once the dough has rested for 16 hours, Dust your hand with a little flour or rub some olive oil, just enough to prevent it from sticking to your hands. Knock out the air bubbles in the dough n transfer to a greased loaf tin. Cover lightly using cling foil and towel.
7. Let it rest for another 2 hours.
8 The dough would have doubled in size in the loaf tin and ready to be baked… Preheat oven at 160°C for few mins.
9. Brush some milk on the top of dough or if you eat eggs brush some egg white.. Sprinkle sesame seeds or oats.
10. Bake at 160°C for 25 to 30mins
11. Slice the loaf once it is completely cool
You could also follow the same recipe with plain flour or use 2 cups wheat flour and 2 cups plain flour/maida.
After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
TIRAMISU CAKE (Recipe credits: Tasty treats) NOTE: These measurements are for a 3-layer cake
For the cake:
Cake Flour – 2 cups
Baking powder – 2 tsp
Baking soda – 1/8 tsp (a pinch)
Butter – 10 tbs or 1 and 1/4 sticks (room temp)
Sugar – 1 cup
Eggs – 3 + 1 yolk
Vanilla extract – 1 and 1/2 tsp
Buttermilk – 3/4 cup
(To make cake flour, remove 2 tbsp AP flour from each cup of AP flour and substitute with 2 tbsp of cornflour)
For the espresso extract:
Instant coffee or espresso powder – 3 tbsp
Boiling water – 2 tbsp
For the espresso syrup:
Water – 1 cup
Sugar – 1/2 cup
Coffee powder – 3 tbsp (add 1 tbsp Amaretto or Kahlua or Brandy if using alcohol)
For the filling and frosting:
Mascarpone cheese – 270 gms (or 1 8oz can)
Icing sugar – 1/2 cup sifted
Vanilla extract – 1 tsp
Espresso extract/Amaretto/Kahlua/Brandy – 2 tbsp
Heavy cream – 1 cup
Bittersweet or semisweet chocolate – 3 oz or about 85 gm
Cocoa powder or grated chocolate for decoration
Preheat the oven to 350 F/ 180C. Grease and dust two 9″ cake pans and line with parchment paper. (I baked at 170 C)
Sift together flour, baking powder , baking soda and salt.
In a large bowl, beat the butter in medium speed until soft and creamy.
Add the sugar and beat for another 3 minutes.
Add the eggs one by one, followed by the yolk, beating for one minute after each addition.
Beat in the vanilla, don’t be concerned if the mixture looks curdled.
Reduce the speed to low and add the dry ingredients alternately with the buttermilk, add the dry ingredients in three additions and the buttermilk in two (beginning and ending with the dry ingredients), scrape the bowl as needed and beat only until the ingredients disappear into the batter.
Divide the batter between the two pans and smooth the top with a rubber spatula.
Bake for 28-30 minutes, rotating the pans at the halfway point. (It took me 34 mins at 170 C).
When fully baked the cakes will be golden and springy to the touch and a knife inserted into the center will come out clean.
Transfer the cakes to a wire rack and cool for 5 minutes.
Then run a knife around the edge of the cakes and unmould them. Peel off the paper liners. Invert and cool the cakes to room temperature, right side up.
Mix the espresso/coffee powder wiith the boiling water and stir until blended. Keep aside.
Stir the water and sugar in a pan and bring just to a boil.
Pour the syrup into a small heat proof bowl and stir in the coffee powder.
Filling and frosting:
Put the mascarpone, sugar, vanilla and liqueur or espresso extract in a large bowl and whisk just until blended and smooth.
Whip the heavy cream until it holds firm peaks.
Using a rubber spatula stir about a quarter of the cream into the mascarpone.
Fold in the remaining cream with a light touch.
Assembling the Cake:
Level the cake. Place one layer, right side up on a cardboard round or cake plate, protected by strips of wax of parchment paper underneath to catch any syrupy drips.
Using a pastry brush or a small spoon, soak the first layer with enough espresso syrup so that it soaks through (you’ll be using almost 1/3 of the syrup)
Gently spread about 1/3 of the mascarpone mixture, and then top with a generous layer of grated chocolate.
Now place the second layer of the cake, and repeat the process.
Finally, top with the third, the last layer, and soak the top with remaining espresso syrup.
Smooth the top and sides with the remaining mascarpone mixture, and if you wish, use a piping nozzle to draw out designs, etc. I used the back of my spatula to create small peaks.
Lastly, sprinkle some cocoa powder or grated chocolate on top.
Refrigerate until serving time.
It is crucial that your whipped cream and mascarpone are at the same temperature. I did not, and my frosting split slightly…
Though that didn’t alter the taste, I added 1/4 cup of room temp fresh cream (whey removed) and 3 tbsp of extra mascarpone to the frosting, and it came back to its creamy, smooth self.
My cake had three layers, so I made extra espresso syrup to soak the layers in.
Also, I bake in a convection MW, so even though I baked the cake twice, my layers weren’t the same size. So I cut them into three 🙂
I didn’t frost the cake thickly, because it was already quite rich…you may choose to if you wish.
Bake and frost the cake at least a day in advance. This will allow the flavours to deepen and give you a richer tasting cake.