This particular date cake recipe is one of the oldest classics from a book, I have treasured all my life. Which always results in a moist and soft cake. I have always believed this recipe and baked this cake with my eyes shut many times. It is the best teatime teat. A slice of date bundt cake with hot tea or coffee is simply superb. I am a big fan of frost-free cakes, and this is one of my favourite bakes. There is another plus to this recipe. There is a very little amount of white sugar required for this cake.
When Pranav was opening the cake box kept on the table; I told him “As we haven’t been going for dates of-late, I thought of baking a Date cake for you. Lol… He gave me a look, took out a slice and ate it up. This is what happens after 15 years of marriage.
The cake is called Date Bundt Cake- and obviously, there are dates used in the making of this cake. Another interesting ingredient used is an essence of Ossoro. It’s an Arabian Date essence.Ossoro Arabian Date, 30 ml I am amazed how few drops of Arabian date essence made my cake special. Honestly, I have baked this cake many times before, but this was a little different. The Belgian date essence drops made it richer, in the feel and in the aroma. My house had a feel of a sophisticated bakery. Hope, you are aware of my work with Ossoro food fragrances. Here are a couple of more recipes, I have done with some interesting flavours they have.
I have a couple of do’s and don’ts for this recipe, Just go through these points mentioned below before you start to bake.
1. Preheat the oven and if you are using a bundt cake pan similar to mine Nordic Ware Platinum Collection Heritage Bundt Pan, Silver place the oven rack on the bottom level. Because the bundt cake pan has height, it gets very close to the upper element of the oven. Which results in darken upper layer, sometimes burns the top of the cake.
2. It is very important that your butter and flour every nook and corner of the bundt cake pan, before pouring in the prepared cake batter.
3. The first step in the recipe written below is to add hot water, salt and soda bicarb to the chopped dates and let it sit for almost half an hours. Make sure the water is boiling hot and the dated are deseeded and chopped into small pieces.
4. You will also require a food processor INOX 1000-Watt Food Processor (Black/Silver) for this cake. In a food processor place the flour, sugar, baking powder, teaspoon salt and ground cinnamon. The process to combine and then add the cold butter, cut into pieces. Process until the mixture resembles coarse breadcrumbs as shown in the image here.
If you don’t have a processor, mix all the dry ingredient in a big bowl. And use a pastry cutter to mix in cold butter. Try getting to the texture shown in the image.
5. I have used walnuts and almonds in the recipes. Feel free to choose any dry fruit of your choice.
6. I have also added an egg in this recipe. You can substitute egg with flax seeds, or chia seeds.
7. One all the ingredients are combined and the cake batter is prepared. Pour it into the prepared cake pan. And tap the bundt pan on the kitchen counter few times, so the batter flows to the edges/design and there are no air pockets left at the base.
1 cup of boiling water
1 and 1/2 cup of coarsely chopped and deseeded dates
In a bowl mix the chopped dates with the baking soda and salt. Pour 1 cup of boiling water over the dates, stir, and leave to cool to room temperature for about an hour.
Preheat your oven at 180* C. Butter, and flour the bundt cake pan covering all the nook and corners and keep aside.
In your food processor place the flour, sugar, baking powder, 1/4 teaspoon salt and ground cinnamon. Then process to combine and then add the butter. Process until the mixture resembles coarse breadcrumbs. Transfer the flour mixture to a large bowl and stir in the chopped nuts.
In a separate bowl, whisk the egg and it to the cooled dates (along with the water) to the flour mixture and stir just until combined. Add Ossoro Arabian date essence to the prepared batter and mix well.
Place the batter into your prepared bundt pan, smoothing the top with the back of a spoon. Bake about 55 to 65 minutes or until the top is golden brown and set, and a toothpick inserted in the centre comes out just clean. Place on a wire rack to cool and then remove the bread from the pan. Enjoy the cake with your tea or coffee. This cake tastes more good the next day.
Poha is a classic breakfast, it’s an easily digestible form of rice and is very popular across India. Every region has a different style of Poha making. Poha is a good source of vital minerals and vitamins including iron. This Red Poha Healthy Breakfast Bowl with a yoghurt dip is highly nutritious and can be prepared very easily.
Red Rice Poha – is made from the red variety of rice called ‘Hsasundi’. Red rice Poha contains fibre & bran. This is a thicker variety and is rich in taste. And can be made into many interesting dishes. Overall, all that you can prepare using white Poha, can be prepared using red Poha with the additional health benefits.
Truefarms Red Poha is a 100% organic product. Which has high fibre content and makes you feel full for longer and helps maintain bowel health, lowers cholesterol, controls blood sugar levels and the best part —- helps in weight loss Truefarm Foods Organic Red Poha, 300g.
Truefarms have a good variety of organic products, that are nourishing and does not harm our environment. Their team engages with farming communities across the world to cultivate 100% organic crops.
As Red rice Poha is slightly coarser in texture as compared to white Poha, You need to soak it in warm water first, for at least 10 minutes, so that it softens. Do remember to cover the bowl of the soaked red Poha, during that 10 minutes.
1/2 to 1 cup of water is needed for 2 cups of Poha (this varies according to the thickness of the Poha).
Soak the Poha using warm water for 10 minutes along with little salt in a bowl, seal with a lid and keep aside.
Using a mixer grinder, combine the fresh coconut, coriander leaves, green chillies, organic jaggery, lime juice. Grind to a coarse mixture, making sure you do not make it smooth. Transfer to a bowl and set aside.
Heat a skillet with oil on medium flame, add the mustard seeds, urad dal, curry leaves and allow it to splutter. Add the ground coconut coriander mixture to the skillet. Cook for a couple of minutes and add the soaked and drained red rice Poha and give it a toss. Add salt according to taste.
For roasted vegetables
Heat the oven at 180*C. Brush the base of a baking tray with oil and, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle or brush the vegetables with some more oil. Roast the vegetables for 20- 25 mins until tender and golden brown.
Mix all the ingredients together using a wire whisk and test the seasoning. Keep in the fridge and use as a drizzle on the top of the breakfast bowl.
Place prepared Poha in a bowl and place roasted vegetables on the top. Drizzle with yoghurt dip and have a hearty healthy filling breakfast.
My first introduction to risotto was at Renaissance Powai. Their Italian chef prepared and himself served risotto to our table. He shared the stories of his grand Mom, who taught him how to cook and most importantly taught him how to serve risotto. Making sure it’s always hot and creamy and should never go cold when eating. The first clue I gave to my mind in order to remember the name and the face of a new dish was – Risotto is an Italian khichadi.
Risotto rice is also known as Arborio Rice. The grain is plum and it holds a bite in its core even after cooking. It makes the dish creamy and velvety during cooking process by releasing starch. There is classic risotto which is flavoured with white wine, parmesan cheese and butter. The vegetables and different herbs are added too in many risotto dishes.
Whereas khichdi, also consider as our national dish is made using rice and different varieties of dal, along with vegetables. What makes it a very healthy wholesome food.
Today I have played a cross-culture kind of thing in my kitchen. I have prepared dal risotto using Arborio rice and organic mix dal from Truefarm. The result was an unusual combination. I don’t know whether I have added dal in a risotto or cooked Khichdi in a risotto style. But whatever, it turned out delicious and my kids enjoyed it too.
Dal being a big protein source for our vegetarians, I try to include it in many meals at home. I have used mix organic dal from Truefarms to make risotto and protein plus flour to make Achari crackers.
To make Achari crackers:
To make Achari crackers I have used protein plus flour, its organic produce and is a combination of wheat, jowar, soya, proso millet, Bajra, Amaranth, and almond meal. A product from Truefarm, which is specially blended to combine several grains that deliver the unusual level of protein, vitamins minerals, magnesium and iron. It’s also a good source of fibre.
Healthy Achari Crackers
1/2 cup whole wheat flour
1/2 cup of Protein plus flour
1/2 teaspoon Ajwain / Carom seeds
Hing / Asafetida – a pinch
Achaar ka oil – 1&1/2 tablespoon
Salt – 1/4 teaspoon
Baking soda – a very small pinch
Water – 1/2 cup (approx to knead)
Onion seeds (kalonji) to sprinkle
In a mixing bowl add all the ingredients and knead using cold water. Make a tight dough. The dough should not be soft. Knead for 2 minutes to combine the ingredients. Cover the dough and let sit for about 20 minutes.
Divide the dough into 2 equal parts. Cover one part and set aside.
Oil the surface of the rolling board or clean counter lightly. Make a ball out of one dough portion. Roll it out into a thin sheet. Fork it through gently in several places. Cut out small bite-sized squares from the rolled out dough. and lay them on a parchment-lined baking tray. Finish the rest of the dough likewise.
Sprinkle some onion seeds (kalonji) on the top and bake for 15 to 20 minutes at 150*C.
Rotate the baking tray, during the time of baking, so you get even colour on the crackers. Bake till its nice and golden in colour.
Turn off the oven. To ensure the crackers stay crisp after baking and drive out excess moisture. Consolidate the crackers onto 1 baking sheet, then return them to the hot oven. Let the crackers cool in the oven with a slight door open.
4 tablespoons butter, divided
4 cloves garlic, minced and divided
1 cup of uncooked arborio rice
1/2 cup of soaked mixed dal
3 cups of vegetable broth
A cup of chopped mushrooms
2-3 cups veggies of your choice
1/2 cup shaved Parmesan cheese
sea salt and freshly cracked black pepper
A squeeze of lemon
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add two cloves of garlic and saute for 1-2 minutes. Add the arborio rice and toss with the butter and garlic for a minute or two until coated. Add a splash of vegetable broth to get things all sizzling-hot. Now add the soaked dal and stir all well.
Add 1 cup of broth more and stir the mixture around gently in the pan with a wooden spoon, letting it get all bubbly and nice. When most of the liquid has evaporated, add another half cup. Repeat this process over about 15-20 minutes until the arborio rice has cooked to the point where it’s almost completely soft, and the whole thing takes on a creamy texture. Season it with salt and pepper.
In a separate little skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the garlic, saute for 1-2 minutes, and add the mushrooms. Saute for 5-10 minutes, stir in the vegetables of your choice and season with salt and pepper. Transfer to the risotto pan. Top generously with Parmesan, and enjoy it when hot with Achari Crackers.
Today is a special eggless recipe of a very moist and fudgy Chocolate Fudge Cake. Which is what, I baked for my 15th wedding anniversary. Fifteen years have gone by and it seems like only yesterday, we were on our first date. Which by the way, was not that great. It was an arranged marriage kind of thing. Obviously was a bit difficult, for both of us to understand each other for a couple of years. Now today, I understand/love Pranav a lot more then, what I had loved him during our initial years.
You may see it like a typical Hindi movie scenario, but the truth is we have grown together. I am not saying “Grown old together”. I still see a long life ahead with him. Lol… Not old yet.
Don’t see us as a perfect couple, because just like you, we have our good and bad days. We do get along on many things. We also don’t match on many. So it’s like a sweet n sour life with him. And there is love. The one thing, I adore of him is, he is always given respect to me, to my thoughts, to my deeds. And touch wood, he is a Libra, who is great in balancing all. HAHAHA.
So with so much love, I baked this cake for him. And not a bake goes by me without being photographed. I am, like a silly/ passionate/ crazy food blogger, who baked the cake a day before the anniversary and photographed it. He very well knows it and will not mind it also. So not perfect, but still perfect together.
When baking, I purposely didn’t use eggs, as many of you are asking for egg free bakes. I also had a thought of making this one healthy, but this is a time for indulgence and it’s for Pranav. So, I gave a skip to the healthy thought for now. You can have a look here for a healthy and delicious carrot cake.
This cake is a little different first, we mix sugar with warm water. Then we melt butter and chocolate. And gradually mix both (the sugar water and melted chocolate) together. And then incorporate dry ingredients and use a spatula to mix all.
It’s easy and here is a reference picture to check on the smoothness and consistency of the batter. It will be a runny batter, and the cake will turn out to be super fudgy, tender.
I suggest after the cake is baked and it cools down. Cover and keep in the fridge for some time before you try to pull it out of the baking pan. Because its gonna be a soft and moist bake, that you might break it when taking out.
You can choose to have a ganache layer on the top of the cake or enjoy it just like that. Honestly, the cake doesn’t need any ganache. I have used it because it’s an anniversary cake and I really wanted it to be special.
Understanding the chocolate Ganache:
The chocolate ganache is all about the proportion of cream to chocolate. Glazes have thinner (pouring) consistency so a higher percentage of cream is required. A thicker ganache for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher.
To Make ;
Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and runny glaze: 1:2, one part chocolate to two parts cream.
(1:1 ratio means 4 ounces chocolate to 4 ounces cream)
In a pan, add the water and sugar and heat on a medium flame… Mix well till the sugar melts well. Make sure not to boil it vigorously. If you let the sugar sit in the warm water, it still will melt in a few minutes. Keep this sugar water aside.
In a microwave, bowl add chopped chocolate and butter, heat for 20 seconds or so. Use a rubber spatula to mix both together. Heat again for next 20 seconds and mix. Repeat the process of heat and mix, until you get a smooth consistency. It quick and fuss-free when done in a microwave. If you are not comfortable and you fear to burn of chocolate, use a double boiler method to melt them both together.
Now gradually add warm sugar water to the warm melted chocolate and butter mix. Mix well and set aside.
When the baking time is about to end, use a toothpick to check if the cake is done or not. Insert it in the centre of the baked cake, you will see some crumb stuck to the toothpick as you take it out. That means the cake is done. But if its wet batter stuck to the toothpick, the cake will need more baking. Maybe 5-7 minutes.
Once the cake is done, let it sit on a wire rack, till it completely cools down. Then cover the tin with a plate or use a plastic wrap( which is banned now, so avoid) just use a plate to cover it up and keep in the fridge for an hour or so. Take the cake out of the baking pan once you feel, the cake is a little firm.
For the ganache
Place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully. When the cream starts to bubble, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before frosting the cake. Top the baked cake with a dollop of prepared ganache and spread it using back of a spoon.
Maybe a Mexican would murder me for attempting to, do such a thing called Jowar Nachos. But It was an experiment in my kitchen which went well. There are two ways you can make these jowar nachos. One is to bake them and another way is to deep fry them. I must admit, deep fried ones are more delicious. But baked ones will have no regrets attached either.
Another important part of this post is cheese sauce. We all love the cheesy creamy sauce that is poured over crisp nachos in the restaurants. And many of us are never able to replicate the same flavours or textures.
Well! I have something right here for you. It’s absolutely creamy, cheesy and if you season it just right, it’s exactly like the one you have at CreamCenter Mumbai.
Here is another thought, if you decide to bake the nachos. There is no fun having them with cheese sauce. That will not make any sense to healthy choices you are trying to adapt. You can very well, opt for a yoghurt dip. I have few for you here.
The origin of nachos -Nachos was born/ crafted by a man named Ignacio “Nacho” Anaya, who used to work as the maître d’ of a restaurant in Piedras Negras, Mexico. It was an accidental creation. When he was pressured to create something for the wives of officers stationed at Fort Duncan in Texas. As it was shutting hour for the restaurant, the cook was nowhere to be found. The maître d’ combined the first three things he found in the kitchen, tortillas, jalapeño and cheese. He cut the tortillas into triangles, added cheddar cheese, and added sliced jalapeno peppers, baked it and served. He called the dish Nachos Especiales.
Few must-knows about nachos
1. Nachos should be messy, an unreasonable pile of buried treasure. I read this line on Instagram and I totally agree with this.
2. There’s a huge difference between gooey/cheesy/spicy/crunchy/salty/awesome nachos…and soggy nachos. Don’t ever serve soggy nachos.
If adding a sauce, always drain excess liquid. Also, make sure you serve it on the side or add it on the top just before serving.
3. Today, I have a cheese sauce recipe for you, Which is supposed to be poured over the chips. But the classic nachos were served with different combinations of shredded cheese pilled on nachos chip. Before it is served the plate is kept in the oven on a higher setting for a couple of minutes. So the cheese is melted and gets stuck to the chips.
We will also be following the same step of baking at a high temperature, so the cheese sticks to the chips and it becomes more delicious and crispy.
All you have to be careful about is that any toppings that need to be hot or melted, like beans, shredded meat, and cheese are suppose to go in the oven with nachos.
Fresh herbs, sour cream, salsa, guacamole, or avocado, on the other hand, are supposed to be added later, just before serving.
4. Avoid very thin rolled chips, as a thin chip may be crunchy and crisp, but it can’t take the weight of all of the toppings. You can actually experiment a lot when it comes to nachos topping from beans to your choice of meat or veggies.
5. This is a dish to enjoy with friends and family, so bake a big batch and keep in an airtight container and when you need to serve it multiple times, you don’t have to get into the making from scratch.
Add the butter and flour to a sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds to get rid of the floury flavours.
Whisk the milk into the flour and butter mixture.
Tip: It’s a trick, I learnt in Home-science when adding milk to the flour mix- take it away from the flame and add in a small quantity (approx 1/4th cup) of milk first. Mix it well using a wire whisk. You will feel that the mix is getting thicker, but don’t be tempted to add more milk at that point. Keep mixing until the batter has no lumps left in it. Once it looks like a thick, lump-free batter, add in a 1/4th cup of milk more and whisk again, till its smooth. Then add rest of the milk and mix.
When you see no lumps left in return to the flame. And add in Turmeric Powder. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat a spoon, turn off the heat.
If you choose to add in food colour, add it at this stage when you turn off the flame.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt more easily. Do not overheat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt and chilli powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
Mix together jowar, rice flour and all-purpose flour in a mixing bowl and to it add salt, turmeric powder, oregano spice mix and oil. Mix everything really well. Now with help of lukewarm water knead a stiff and tight dough. Cover and keep the dough aside for 10 to 15 minutes to rest.
Grease your hands with some oil and knead the dough again. Make small rolls of kneaded dough. Roll out thin chapatti using a greased rolling pin.
After rolling out prick it with help of a fork at multiple places. Now cut it from the centre, making two equal halves. Again cut these two halves further into two halves (similar to pizza) and again repeat the process. With this, you will get triangle-shaped chips.
To fry – Heat enough oil in a wok. Fry the nachos when the oil is medium hot. Fry until they get golden brown in colour.
To bake – place the rolled out chips on a baking tray lined with parchment paper and bake in a preheated oven at 120* C for 20 – 25 minutes. Or till its golden in colour. You can leave the baked chips cool in the oven (switched off) with the slight door open. This ensures crispiness.
Place prepared nachos on a baking tray, add in the beans or meat of your choice and pour over a generous amount of cheese. Pop this in the oven at 200*C for 2 -3 minutes and serve hot along with salsa and sour cream.
Have you tried baking and frosting cupcakes at home?
If you are one of those, who think its a long complicated complex work?
I have just a right recipe for you. It’s egg free and easy to prepare and does not require any special ingredient. You will be able to bake these cupcakes with the staple ingredients present in your kitchen cabinet.
This particular cupcake batter is a one bowl recipe. You first combine all the wet ingredients and then sift in the dry ingredients, mix all well and you are ready to scoop the batter in a cupcake tray and bake. These buttercream flavoured cupcakes turn out to be very moist, soft and delicious just like the ones you buy from a fancy bakery.
When we use butter for making a cake batter, it obviously is tastier. Butter has a very particular rich and creamy aroma/scent and it adds a depth to the flavour in the baked goods. Now, we know that the frosted cakes or cupcakes are meant to be kept in the fridge due to the creamy frosted tops.
If the cake/ cupcake batter is prepared using butter, they obviously tend to get harder when in the fridge. We end up losing that softness, as the butter present in the ingredients gets stiffer when in the fridge. We normally let them come to the room temperature before serving or indulging.
To avoid all this, I prefer using oil instead of butter in the ingredient for frosted cake and cupcake. They remain soft, moist and never lose that bounce even when kept in the fridge for hours. But, we end up compromising on that awesome buttery creamy flavours.
As you know I have been developing recipes for Ossoro. Ossoro is a brand that deals in curating food fragrances and aromas and sealing it in the bottles. Earlier they use to supply to big scale food producing companies, but today they want to reach to the home kitchen. They want to reach out to your kitchen and my kitchen. These guys have a huge-huge list of flavours available. You think of a flavour you find it with them. You can check them on Amazon as well as on their on the website. Ossoro Butterscotch Flavour, 30 ml
Getting back to our oil and butter cake batter talks – In that huge list of Ossoro flavours, I found buttercream flavour. As I opened the bottle, I felt that classic buttercream cake scent all around.
This bottle solved my problem, I baked these cute little cupcakes using oil and few drops of Ossoro buttercream gave me all that I was looking for in the flavours and aromas. I wish I could make you taste this gorgeous cupcake.
There is nothing complicated in the making, but a couple of do’s and don’ts for you if you are a newbie in the baking world
1. Preheat the oven at 180* C and measure the ingredient accurately.
2. It’s a good idea to line a cupcake tray with paper liner. No mess!
3. We mix all the wet ingredients together as mentioned in the recipe below. There is a 1/4th cup of warm water in the ingredient list. Make sure its warm not boiling hot and not cold.
4. The dry ingredients need to to be shifted together before you add them to the wet ingredients.
5. Use a rubber spatula for combining wet and dry ingredients together.
6. Once the basic batter is prepared, we add a tiny bit of baking soda to a spoon full of vinegar and as it starts to bubble, immediately mix it to the prepared cake batter. This will be a final step.
8. You will need to bake them for about 15-20 minutes at 180* C. After about 15 minutes check one of the cupcakes. Insert a toothpick in the centre of the cake and if it comes out clean your cakes are ready. Don’t over bake.
9. Once the cakes are done let them cool on a wire rack and wait for them to completely cool down before frosting them.
10. If the cupcake ends up with a fat dome on the top, use a knife to slightly flatten it up before frosting.
In a medium bowl mix together sifted sugar and butter with the help of an electric hand mixer. Stir in milk and Ossoro buttercream essence.
Beat till smooth and spreadable consistency.
Tip: If the frosting is thin and you feel cannot hold the shape when piped add in more icing sugar and beat again. If you feel that the frosting is too stiff to pipe add in a spoonful milk or cream till you get to the right consistency.
Once the cakes are cool enough, pipe the prepared frost on the top and place cherry to make it look more pretty. Enjoy with your kids. Happy Baking.
I made these stuffed garlic bread at home similar to the one Dominos makes. There are many types of garlic bread, but dominos one is bit different. Remember the feeling and the satisfaction of sinking the teeth into a pillow of that aroma-full flavoursome goodness. Maybe it’s the crusty fragrant top that makes Dominos garlic bread special, or maybe its the spice mix.
Now, when I was able to conquer on the exact texture + aromas + spice mix, it’s obvious that kids and Pranav enjoyed indulging into carb filled comfort goodness. But you know, they made me bake a fresh batch the next day. And I was not allowed to photograph the next bake. You can guess how yum the garlic bread turned out to be.
I too had a relaxing day yesterday with a fresh baked stuffed garlic bread (which was, by the way, the second batch). I was in my bed with my share of stuffed garlic bread watching Walking Dead on Netflix. It was raining outside and there was this Sunday type feeling. I have reached till the season 7 episode 3 of watching Walking Dead now. What an amazing series and it’s so crazy addictive. Have you given it a try?
Anyways, getting back to our stuffed garlic bread dominos-style.
If you think you can’t make them at home. You are absolutely wrong. I have an easy and perfect way for you here. Keep reading…
If you think that dominos oregano spice mix makes it so wonderful. You are absolutely correct. It does, and guess what? I have a magic wand for that exact same flavour and aromas.
It’s Ossoro’s garlic bread essence. Ossoro Garlic Bread Flavour, 30 ml It’s oil based so it’s dough friendly. Believe me, it’s like magic in a bottle, few drops makes everything so perfect. Honestly, I was aware of garlic essence/garlic powder available in the market ( have used them also many times before), but this little bottle contains all the goodness of garlic bread flavours (that is new to me).
It’s like a little hint of yeast bread, mingled with garlic and spice mix, as you sniff the open bottle you feel them all together and all just in right proportions. I have to thank Ossoro for making life easy here. Because few drops made the making / balancing the aromas all so easy for me.
To enhance the bake, I also have a recipe for the spice mix. The same oregano spice mix which we all keep asking for extra packs from the delivery guy. I use to save those oregano spice mixes for later use, as and when saved after a pizza delivered at home. Any dip and sauce and pasta dish can be dressed up well with just a little dash of this spice mix.
Now we have a recipe to keep forever and we can make our own spice mix in abundance. All you need to do is, crush and mix them all the ingredients mentioned below, together using a motel and pestle.
Combine the yeast, sugar and 2 tbsp water in a small bowl, mix well cover it with a lid and keep aside for 10 minutes.
In a large bowl mix flour, butter, yeast-water mixture and salt, mix well and knead it into a soft dough using enough warm water. Add in few drops of Ossoro garlic bread essence and knead for 15 to 20 minutes until the dough is elastic and smooth on the surface. Shape the kneaded dough into a ball. Transfer the dough into a greased bowl and cover it with a damp muslin cloth and keep aside for 1 hour.
Dust a clean dry surface with little maize flour, place the dough over it, add in a teaspoon of prepared spice mix and knead it till smooth. Divide the dough into 2 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little maize flour for rolling too. Spread 1 tbsp of cheese spread on one side of the circle, leaving the edges and sprinkle grated mozzarella cheese and boiled corn evenly over it. Sprinkle with 1 tsp of the prepared spice mixture and chopped jalapenos evenly over it. Cover it with the other half of the dough to make a semi-circle and press it well to seal the edges completely.
Complete the second dough roll, with same steps. Place them both on a baking tray lined with a parchment paper, cover it with a damp muslin cloth and keep aside for 30 minutes.
Slit both the stuffed garlic bread slightly at regular intervals using a sharp knife. Brush melted butter over each stuffed garlic bread and sprinkle prepared spice mix on the top. Bake it in a pre-heated oven at 200°c (400°f) for 25 minutes.
I was invited to a Millennial Round Table 2018 by Indiblogger in association with Western Union. The roundtable consisted of some really esteemed millennials: Sohini Rajola, Regional VP South Asia and Indo-China, Western Union, Pooja Dhingra, founder, and chef, Le 15 Patisserie, Karishma Mehta, founder, Human of Bombay, Himanshu Sehgal, founder, and Blogger. My Yellow Plate and Siddharth Shahani, Co-Founder and executive director at Indian School of Design & Innovation.
Sitting in there and listening to the mindset of millennials there was a sense of realization – How sitting at home, watching my kids and managing everything around, I am still able to work. All I have is my laptop and few hours in hand when kids are at school. You know, I have been working for years now, and I see How slowly but steadily we have become a part of a global family.
I was somehow aware of all this but never bothered to acknowledge the fact that, whom so ever I connect to personally or the via internet we all share a common vision. As a human race, we are social animals. olden time, we use to collaborate within our premises, but today because of globalisation we are open to many collaborations around the world, we have the freedom to experience, to taste the opportunities which are available around the world. Our horizon has expanded and today we see more beyond, what we actually are able to see.
Westen union company had undertaken an initiative to understand consumer’s view about where they see the world advancing in the future. A survey/ study with a name of globalisation that showcased the generation of game changers, united by the belief in the world of collaboration, unrestricted by geographical borders.
A survey of more than 10,000 millennials across 15 countries.
Note: Millennials – if you are born between 1980 – 2000 consider yourself a millennial. Today, 27% of the global population is millennials. The young adulthood they are fast becoming the world’s most important generational cohort for consumer spending growth, sourcing of employs and overall economic growth.
Some key highlights from the result of the survey:
More millennials see themselves as global citizens.
Around 90% of the millennials agree that a better global future can be achieved through collaborations. 89% of the Indian millennials agree that the countries should collaborate rather than compete with each other.
More than 8 in the 10 Indians believe in future with limitless movement around the world is empowering. They believe technology enables their voice to be heard more easily.
Majority of gable and Indian millennials believe that the social media has played a critical role in uniting the world.
89% of the Indian millennials agree that living or working in other countries unlocks opportunities for better jobs and education and 88% believe that it is a key component of economic freedom.
59% of the Indian Millennials believe in the free flow of money across borders will become easier.
Here is a quick look at the globalisation – understanding the millennial mindset.
It was a learning experience for me and I enjoyed meeting my fellow bloggers. And Of course, the cupcakes were the highlight.
Do you know that sugar is the culprit if the weighing scale shows a bigger number? Well! that’s true. Hence, moderation and mindful eating is a thing I have been following for a long time now. Yes, there are days, I slip and overindulge, but I do get back on track. We all try to control and we all miss it many times, but I think its cool! It takes time to control the craving minds. Food is, after all, the most important part of being alive. And Yummy food makes life delicious.
This recipe of Sugar-Free Chocolate Carrot Cake is a gluten-free recipe.
Healthy Sugar-Free Chocolate Carrot Cake
If we have to eat good healthy food for a good life, we must also consider our likes and dislikes. Or we end up taking out the simple pleasures form our life. This is also a very important part of practising mindful eating. Because at the end of the meal, we have to have that satisfaction.
My rule is simple – If the food is really delicious and is fattening; eat less or make sure you burn out all those calories. This chocolate carrot cake can be an answer to many of your healthy sweet tooth satisfying quotes, once you try it.
Its Thursday, and since Monday, I have been involved in the process of discovering Sugar-free carrot cake. There have been few trials in the kitchen. Right now, I have four boxes in there with different types of sugar-free carrot cakes…..According to Pranav these are #gajarfuldays
I have no regrets, of what I have done, instead, I am happy and very proud of one particular recipe for sugar-free chocolate carrot cake, I am sharing with you today. The flavour is just right, the texture is moist and gooey, which is a win-win for me and I am sure you will also like it. You can relate the texture to a brownie too. The cake doesn’t need any frosting, just a few almonds on the top saves the day.
To brief you, the cake has no refined sugar, an artificial sugar, instead we are using dates. The cake has no refined flour, instead, we are using jowar flour and almond flour with some cocoa powder. There is just a spoonful of oil in the whole recipe.
Few points, I would like to discuss before we proceed further with the recipe:
Dates – Take seedless one, so you save time. The tip: place the seedless dates in a microwave proof bowl and sprinkle them generously with water. Microwave it for a minute at high. Remove and let the cool to the room temperature. Then puree the softened dates in a mixer blender. It should end up into a thick gooey paste.
We are using jowar flour and almond flour in the recipes. 24 Mantra Organic Jowar (Sorghum) Flour, 500g. Jowar is easily available (also called as “new quinoa” is a gluten-free, whole-grain. It is known as Sorghum in English, is a staple, especially in the western and southern parts of India where it is ground into flour and is used to make rotis, bhakri, cheela, dosa and many more. Is also a great source of protein, fibre, iron and many vitamins n minerals.
Almond flour – is a darling, when it comes to baking. It has the ability to produce tender, moist, fluffy baked goods. But I suggest, not to go overboard with almond flour. Because it can make baked goods heavy. Always mix it with some other flour when baking. So today, we are mixing it with jowar flour.
For this particular recipe, you can actually leave some tiny crumbs of almonds without grinding it to the fullest, fine texture. They taste good in the cake and adds to the texture.
Cocoa powder- please please use a good quality one.Hershey’s Cocoa Powder, 225g Don’t ever buy a loose packet of cocoa powder. It has no taste and we are not sure what goes in the making of that lose sold cocoa powder.
Eggs – It’s good if the eggs are at room temperature. If you want to replace the eggs and use a substitute, flax seeds is the answer. Quantity – Mix 1 tablespoon ground flax seeds (flax meal) with 3 tablespoons of warm water and whisk with a fork to combine. Now let it sit for 5-10 minutes before adding to the rest of ingredients. This is equal to one egg.
Preheat the oven at 180*C and line a cake tin with parchment paper and set aside.
In a clean bowl mix together jowar flour, almond flour, cocoa powder, baking powder and salt with a wire whisk. Make sure not to leave any clumps of cocoa powder.
In another bowl, mix together grated carrots, date paste, vegetable oil and egg. Mix all with the help of wire whisk. Pour these ingredients into the dry ingredients and use a rubber spatula to mix them all.
Now add the buttermilk and mix well, pour into the prepared baking pan and sprinkle with flaked almonds. Bake for 20 to 25 minutes. Once the time is done, insert a toothpick in the centre of the cake and check if it’s done.
Once done let the cake cool on a wire rack for 10 minutes, then take it out of the cake pan and let it cool completely. Enjoy a guiltless treat with tea and coffee.
Fathers day special recipes for the kids. I share three celebrating ideas for your kidos, they can prepare all these themselves and can surprise their PAPA. These recipes are easy to follow and require no complicated process. But will make into interesting desserts to celebrate father’s day at home. These recipes can be a rescue for the last minute prep.
Chocolate Nutella Mug Cake
Chocolate Nutella Mug Cake is – very easy to prepare, all you need is to mix the ingredients, pour it in the mugs and heat in the microwave for less than a minute.
Be careful not to fill the mugs more the 3/4th (maybe little less than that). Or it can overflow in the Microwave and can make a mess.
Combine the flour, sugar, cocoa, salt and baking powder in a bowl. Make a well in the centre and add the egg, milk and oil. Use hand whisk and beat until well combined.
Spoon into a Microwave proof mugs till- 3/4 quantity. Spoon the Nutella into the centre. Microwave on High/1000watts/100% for 70 seconds or until risen. Top with chocolate shaving or ice-cream and celebrate with your dad.
Homemade Fruit cream
Homemade Fruit cream
Choose the fruit of your choice or of your dad’s choice (mango, strawberry, cherries, apple, banana or pear)
You can also use dry fruits like almonds, cashew nuts or even tutti frutti will taste good I this recipe.
The variation is endless, pic and choose the add-on you like.
About the cream – I have used this brand called Tropolite, which is a non-dairy cream. It is available at Aarif if you are in Mumbai. If you are not … you will have to look for a heavy cream. Some heavy creams do need sugar for whipping. So you add sugar accordingly.
Amul will not work, and If you have some local dairy near you, look there. You should be looking for something that can be whipped up, till stiff peaks.
You will need an electric hand-held beater with the whisk attachment to whip up the cream fully.
You can make it super easy – Use vanilla ice cream with cut pieces of fresh fruits. Serve it in an elegant glass to dad.
Or chop some Oreos and some chocolate pieces into vanilla ice cream. Mix it well when the ice cream softens a little and mix and freeze again. If you want to be really funky, freeze it in different shapes. How about a popsicle stand. Think more………..
3 cups of whipped cream
2 cups of fruits and nuts of your choice
Mix the whipped cream and chopped fruits in a bowl and chill in the refrigerator overnight. I don’t like to freeze it in the freezer, but prefer it chilled in a fancy serving bowl.
Cornflake chocolate cookies ice cream sandwich
Cornflake chocolate cookies ice cream sandwich –
This recipe = play time All you have to do is break some cornflake + some chocos using a rolling pin. Melt some chocolate and some peanut butter and mix it with cornflakes. Shape them like a cookie on a sheet of parchment paper. Keep it in the fridge. Once set sandwich two cookies with an ice cream scoop and enjoy with Dad.