Whole Wheat Ragi Banana Cake Recipe

These Whole Wheat and Ragi Cakes can be prepared in a muffin tin. I really enjoyed these for breakfast with masala chai. 

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Ingredients:

1 Cup Ragi Flour (Finger Millet)

1 Cup Whole Wheat Flour

1/2 Cup Milk Powder

2 Cups Powder Jaggery

2 to 3 Ripe Bananas

1 1/2 Cups Oil

1 Tsp Cooking Soda

1 Tsp Baking Powder

1 Tsp Vanilla

1/4 Tsp Salt

Prep:

1. Measure and sieve the ragi flour twice.

2. Measure and sieve the wheat flour twice or thrice.

3. Measure and sieve the milk powder twice

4. Measure and sieve the powdered jaggery twice.

Method:

1. Combine and grind banana, oil, salt, baking powder and cooking soda. Prepare a smooth puree.

2. In a mixing bowl add the powdered jaggery and banana puree, combine and allow the jaggery to melt and form a smooth batter.

3. Preheat the oven at 170 degree for 15 to 20 minutes. Grease a 9 X 13 cake pan with oil and reserve.

4. Add the sifted flours to the prepared puree and fold to combine. In slow whisking method whip and combine to form a fluffy batter.

5. Pour the prepared batter into a 9 x13 cake dish. Spread the cake batter in a even layer. Break any bubbles and spread in a even layer.

6. Place the cake pan in the oven and bake at 180 degree for 15 minutes or until a knife inserted, comes out clean.

7. Demould the cake on a wire rack allow to reach room temp. Slice the cake and serve with ginger chai...Enjoy!

Carrot Cake by Chef Anbu @The Baking Company Bengaluru

The Baking Company is a kiosk set up at the Brigade Millennium JP NAGAR Bengaluru, Here they create yummy and freshly baked goodies for residents and club members. 

At The Baking Comapny the goodies are prepared with 100% butter, refined oil and locally sourced ingredients like millet and so on...

There is something for everyone...scrumptious tea time snacks to cutting chai, smoothies, and all of it is prepared fresh under one roof...They have plans to open many more kiosk for public which I will elaborate in my upcoming blog...

Chef Anbu created a very healthy and wonderful carrot cake for us...Its a huge hit during tea time at The Baking Company...

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Recipe

150 Grams All Purpose Flour

150 Grams Grated Carrots

150 ML Refined Oil

150 Grams Granulated Sugar

1 Tbsp Cinnamon Powder

1 Tbsp Baking Powder

3 Eggs..

Method:

In a Mixing bowl whisk the eggs and sugar till it forms good froth and turns almost like custard.

Sift the maida along with cinnamon and baking powder.

Gently add the flour mixture to the beaten eggs once the batter has formed add the grated carrots and fold in batter.

Add the oil and fold in batter till thoroughly combined.

Transfer the batter to a tin lined with parchment paper and bake at 150 degrees for 40 minutes or add the batter to a micro safe dish and place in the microwave for 5 minutes till the cake is done...Serve with Chai...Enjoy...:)

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More Info: http://thebakingcompany.in/

Visit them at https://www.facebook.com/TheBakingCompany

Honey Cake Recipe (Indian Bakery Honey Cake Recipe)

Honey Cake is my all time favorite comfort food which makes me totally happy. This recipe serves 8...16 pieces of cake which is value for money. Since I'm a very rare/moody baker...Pillsbury cake mix is economical for me I need not store a ton of baking products which will expire soon and its complete waste of money. There are egg-less cake mix options as well if you want this to be all veg please use the eggless cake mix or cooker cakes. 

The eggless version cakes will be dense and tough to work with eggless cake mix we need to be fast and prepare these cakes when the cake is fresh. With egg cakes I will recommend you to use after a day or two this way it will be way too easy to handle.

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 Ingredients:

1 Package Microwave Pillsbury Vanilla Cake Mix

1 Cup Desiccated Coconut

1 Tbsp Mixed Fruit Jam

1 Cup Water

2 Tbsp Oil

8x6 inch microwave dish

1/4 Tsp Orange or Red Food Color

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 Method:

• Following the package directions I created a basic sponge cake the only extra ingredient I used was orange food color.
• To prepare this basic sponge I added 2 eggs, oil and warm water in a mixing bowl along with the food color whisked the wet ingredients till frothy.
• To the wet ingredients I added the cake mix in 2 batches and whisked till there was no lumps.
• Add the cake batter to a micro safe dish coated with 2 tbsp oil.
• Bake in Microwave for 5 mins or until the cake is cooked.
• Once the cake has baked allow to cool in room temp.

• Once the cake has cooled cut into equal pieces and reserve.
• Bring to boil 1 cup of water in a heavy bottom pot add the mixed fruit jam and stir to form a sugar syrup.
• Flip each piece of cake to the side gently drizzle the sugar syrup on the cake...follow this process to both sides of the cake. 
• Once the cake is thoroughly coated with the syrup allow to cool and place in fridge to set for 1 hour.
• In a plate spread the desiccated coconut take each piece of cake and roll in coconut.
• If you wish to garnish with jam and whipped cream then roll the cake to all sides leaving the top portion of the cake bare. melt some jam in microwave and spread on the top portion of the cake decorate with whipped cream and serve chilled...Enjoy...:)

Please do not copy any content and pics with out written permission from me contact me via:Vidyascooking@gmail.com this is an original recipe posted by vidyalakshmi. Thank you so much for visiting my page do give this recipe a try and post your comments..Happy Cooking...:)

Chocolate Fudge Cake

I'm totally falling in love with convection microwave baking these days. When baking in a convection microwave we need to bake ingredients in small portions the micro oven can handle upto 300 to max 450 Grams baking at once...

Since I dont bake on a regular basis we do not stock up on baking ingredients like baking powder, cocopowder and so on it will surely be a waste to store ingredients if your not using it on regular basis..Buying instant cake mix solves half my burden and its cheap better to invest in one product than waste.

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Ingredients:
250 Grams Chocolate Cake Mix any brand
200 ML Fresh Cream
200 Grams Dark Chocolate
500 ML Water
8X

If you want to prepare cake from scratch then use self raising flour:
100 Grams Cocopowder, 50 Grams Sugar, 150 Grams Self Raising Flour, 2 Eggs, 150 ML Water, 100 ML Cream and 10 Tbsp Oil...This recipe can also be baked in a convection Microwave...

Method:

• Following the package directions in a bowl I whisked 2 eggs, 100ml fresh cream, 150 ml water and 8 Tbsp oil first.
• Then added the cake mix in batches and whisked till well combined and there is no lumps..
• In a micro safe bowl or glass dish apply oil. I used a 8X9"inch borosil glass dish. Pour the cake batter in the dish make sure there are no air pockets we want a dense cake.
• Place the dish in the microwave for 5 minutes. Please check the cake in every 1 minute interval the temperature from oven to oven varies some oven make take up even 7 minutes to cook. After 5 minutes prick a toothpick or a knife to check if the cake is done.

How to check if the cake is cooked take a knife or a tooth pick prick in the middle of the cake to see if the cake batter sticks on the knife if the knife is clean the cake is cooked.

• Once the cake is cooked remove from oven and place it on the kitchen counter using a knife prick several holes in the cake while its still warm.
• Heat a heavy bottom pan on medium flame add 500ml water along with 200 grams chocolate and 100ml cream constantly keep stirring until the chocolate melts and all the ingredients are well combined I would recommend you to use a balloon whisk to stir the chocolate...
• Once the chocolate is melted pour the hot fudge on the cake allow the cake to absorb the fudge for 5 to 10 minutes serve the cake warm with vanilla ice cream and extra fudge topped...Enjoy..:)

This cake can also be served as a sizzler the chocolate this will truly be a hit in your next party...make sure to use best quality chocolate for this recipe.

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Thank you so much for visiting my blog do try this simple recipe and post your comments. For media use please do not copy any content and pics with out written permission from me contact me via vidyascooking@gmail.com...Happy cooking..:)

Diwali Cup Cakes By Chef Hafizullah Baig @Papparazi Royal Orchid Bengaluru

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I was one among the lucky blogger to be invited for a wonderful cupcake master class at Paparazzi Orchid Bengaluru. Chef Baig and his team truly impressed me with a wonderful brunch followed by master class and High tea. 

Many of you may not know that I'm a certified Master Baker I love baking due to many issues I dropped the idea of posting baking recipes on my blog wanted to emphasis more on cooking but now days many of you are asking me to post cakes and other recipes via mails its very nice to see your requests will surely keep every one posted with new baking recipes.

The event kick started at Paparazzi Orchid I would just love to go there for the view oh my its breath taking. this space opens up every evening for dinner they serve wonderful buffet and a live bar that whips up amazing mocktail and cocktails will surely be the best evening spent.

Pre Book this space for romantic dinner or arrange a huge gathering like birthdays and so on the view itself is worth every penny.Do read my review on Zomato.

Clicks from the space also visit me on my new photography blog http://merayatra.blogspot.in/

Recipe Video...

Chef Hafizullah Baig

BASIC CUP CAKE

INGREDIENTS

Butter 500 Gm

Castor 500 Gm

Eggs 9 Nos

Flour 450 Gm

Baking Powder 10Gm

Milk 250Ml

Vanilla 2Ml

This is a 2 kilo cake recipe roughly about 50 cup cakes can be prepared. you can also use self raising flour for this recipe instead of eggs powdered Flax seeds can be used. 

METHOD

• Preheat oven at 180 degree.
• Make sure the butter is unsalted and is at room temperature before creaming.
• Using a hand held beater or standing mixer blend the butter and sugar till air is incorporated and the mixture turn pale in colour.
• Now add the egg one by one and beat till fluffy add vanilla and beat well.
• Sift the maida and baking powder well add maida by spoon fulls and incorporate all the maida to the egg mixture and blend well till it looks nice and fluffy.

To prepare chocolate cupcake chef melted 200 grams of cooking chocolate and added to a portion of cake batter and laddled 2 sps to a lined cupcake mould.

To prepare Red cup cakes add few drops of red food coloring and mix to a portion of cake batter you can also use rose milk essence or rose water to this mixture it will make a divine batch of gulkand cupcakes.

• Bake the cupcakes at 180 degree for 10 minutes and allow to cool before frosting.

PEANUT BUTTER FROSTING

INGREDIENTS
Unsalted Butter 50 Gm
Icing sugar 100 Gm
Peanut Butter 100 Gm
Whip Cream 50 Ml
Rainbow Sugar Balls Garnish

METHOD

• Keep Butter at room temperature. Should be soft in texture not be Melted.
• Mix Butter, icing sugar, peanut Butter with electric beater until smooth and creamy on Medium speed.
• Finally add the whip cream on high speed until the Mixture is light and Fluffy.

KESAR KHOYA FROSTING

INGREDIENTS
Whipping Cream 50 Ml
Sweet Khova 100 Gm
Kesar(Saffron)  0.5 Gm
Silver Sugar Balls Few Garnish
Saffron Threads Few Garnish

METHOD

• Beat Whip cream with electric beater until smooth, light and Fluffy.
• Blend Sweet Khova in whip cream without lumps.
• Dissolve Saffron in hot cooking cream add along with mixture.

GULAB JAMOON & PISTACHIO CREAM CHEESE FROSTING

INGREDIANTS
Unsalted Butter 20gm
Icing sugar 20gm
Philadelphia cream cheese 100gm
Lemon zest 1 No
Whipping Cream 50 ml
Gulab Jamoon Garnish
Pistachio Slices Garnish

METHOD

• Keep Butter at room temperature. Should be soft in texture not be Melted.
• Mix Butter, icing sugar, Philadelphia cream cheese, Lemon Zest with electric beater until smooth and creamy on Medium speed.
• Finally add the whip cream on high speed until the Mixture is light and Fluffy.

KAHLUA OREO FROSTING

INGREDIENTS
Un-salted Butter 50 gm
Icing sugar 100 gm
Espresso Coffee 50 ml
Sunrise Coffee Powder 2 Gm
Kahlua Liquor  50 ml
Whip cream 50 Ml
Oreo Cookies Few Garnish

METHOD

• Keep Butter at room temperature. Should be soft in texture not be Melted.
• Mix Butter, icing sugar, Espresso Coffee, Coffee Powder with electric beater until smooth and creamy on Medium speed.
• Finally add the whip cream and Kahlua Liquor on high speed until the Mixture is light and Fluffy.
• Garnish it with Oreo Cookies

DARK CHOCOLATE GANACHE CHILLI FROSTING

INGREDIENTS
Dark Chocolate 200 gm
Heavy Cream 100 ml
Unsalted Butter 75 gm
Dried Red Chilies 1gm


METHOD

• Combine all the above ingredients in a Bowl except Chilies. Use Microwave or Double Boiler to melt the chocolate.
• Add chilli flakes (without seed) into the mixture, stir gently with wire whisk to get silky and smooth texture.
• Allow it cool in Refrigerator till the time it becomes thick and firm.  

GULKAND FROSTING

INGREDIENTS

Whipping Cream 50 ml

Gulkand 100 gm

Rose Petals few Garnish

Chocolate Vermicelli few Garnish

METHOD

• Beat Whip cream with electric beater until smooth, light and Fluffy.
• Blend Gulkand Compote (Available in Market) in cream.

MASALA CHAI FROSTING

INGREDIENTS

Whip Cream 50 ml

Masala Chai Extract 100 ml

Icing Sugar 50gm

Cadbury Gems few Garnish

MASALA CHAI EXTRACT

INGREDIENTS

Water 300 ml

Tea Leaf 50 gm

Cinnamon 2 gm

Cardamom 5 gm

Cloves 1 gm

Fresh Ginger 5 gm

Combine all above ingredients and keep it on Simmer for 30mins, Bring down masala Extraction to 1/3, Strain it and Cool it down in refrigerator.

METHOD

• Beat Whip cream with icing sugar in electric beater at medium speed.
• In co-operate Masala chai extraction slowly into it.
• Garnish it with Gems.

HIGH TEA CLICKS

Royal Orchid Central
http://www.royalorchidhotels.com/
Address: 47/1, Manipal Centre, Dickenson Road, Bangalore, Karnataka 560042
Phone:080 2558 4242

Microwave Carrot Cake in a Mug

I had a weird craving for cake last night as I was preparing this recipe it seemed I should share it...turned out awesome...

Recipe Demo Video...

Ingredients:

2 Medium Size Grated Carrots

2 Tbsp Chopped Raisins 

2 Tbsp Chopped Almonds

1 Egg

3 Tbsp Oil

3 Tbsp Sugar

6 Tbsp Self Raising Flour

A pinch of Salt

3 Tbsp Brandy(optional)

3 Tbsp Milk

A pinch Orange Food Color

Method:

1. In a mixing bowl add grated carrots sugar chopped almonds raisins a pinch of nutmeg and brandy mix well allow the sugar to melt let it rest for 20 minutes.
2. Add the oil egg and a pinch of food color mix well then add self raising flour and mix till well combined. add milk if required.
3. Pour the batter in to mugs a place in microwave for 2 to 3 minutes till well done decorate with whipped cream and serve...enjoy...:)

If you do not have self raising flour add maida with 1/4 tsp baking powder.

Red Velvet Nutella Mug Cake

 I ♥♥♥♥ Red Velvet Mug Cake...:)

Recipe demo video...subscribe to me on youtube...

Ingredients:

4 Tbsp All purpose flour/maida

3 Tbsp Milk, Oil and Nutella

1/2 Tbsp Red Food Color

1/4 Tsp Baking Powder

1 1/2 Tbsp Powdered Sugar (Optional)

 For Frosting:
1/2 Tub Cream Cheese
3/4 Cups Powdered Sugar
2 Sp Milk (Optional)
1/2 Tsp Vanilla Extract
1 Tbsp Butter

• Add all the ingredients to a mixing bowl and beat well using a hand blender or a balloon whisk beat well till smooth well combined and fluffy store in a glass container and allow to cool in the refrigerator  before use.

Method:

•  In mixing bowl add nutella, milk, egg, oil and sugar whisk till well combined.
• Add the flour and baking powder to the wet mixture and whisk till well combined.
• Divide the mixture into serving mugs and place in the microwave for 2 to 3 minutes till well done. allow  to cool and decorate with frosting and serve...enjoy...:)

♥

Keep 

Clam

Because

Love

is 

in 

The 

Air

♥♥♥ Nutella Mug Cake ♥♥♥

Do  watch my video recipe and post your comments...Enjoy..:)