Tag Archives: baking recipes

Oct27

Eggless Chocolate Cupcake recipe / Vegan Halloween Cupcake recipe / Basic Chocolate cupcake recipe

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Basic chocolate cupcake in vegan, is very easy and simple to prepare. As of Halloween I have given spooky icing like Spider web, Witches Eye and Devil. Let me share the recipe…

CLICK HERE for more Halloween Recipes.

Vegan Chocolate cupcake
Halloween cupcakes – Spider web, Monster eye and Devil

Ingredients:

  • All-purpose flour – 1 ½ cups
  • Baking soda – 1 tsp
  • Cocoa powder – ½ cup
  • Salt – a pinch
  • Brown sugar – 1 cup
  • Vegetable oil – ¼ cup
  • Water – 1 ¼ cups
  • Vinegar – 1 tsp
  • For Icing – I have used Pillsbury Creamy Vanilla Icing – 1 box
Flour, baking powder, salt all together getting sieved
Getting sieved
Sieved flour
Vinegar
Oil
Water
Getting beaten
Fluffy
Wet ingredients
With flour
Getting folded
Folded
Getting baked
After bake
Vegan chocolate cupcake
Vegan Chocolate cupcake
Halloween cupcakes – Spider web, Monster eye and Devil
Devil’s Eye
Monsters Eye
Spider Web

Preparation:

  • Take a wide mouth bowl, sieve all-purpose flour, cocoa powder, baking powder and salt, all together.
  • Take another bowl, add the brown sugar, pour water, vegetable oil, vinegar and beat all these together until the sugar dissolves.
  • Add the sieved ingredients to the wet ingredients, little by little and fold it gently (make sure to fold only in one direction).
  • Meanwhile pre-heat microwave to 180-degree C, place the cupcake liner to the cupcake tray, fill half the cupcake liner with the cupcake batter.
  • Bake at 180-degree C for few mins or until the tooth pick inserted in the center of the cake comes out clean.
  • Remove it from microwave, let it rest until it reaches the room temperature.
  • Open the icing box, mix it well, transfer it to a piping cone using a spoon, and squeeze it over the cake as you desire.
  • Refrigerate the cakes for few mins, once it’s done.
  • For witches’ eye – I squeezed out the icing to a circle at the center of the cake and placed a Choco chip at the center.
  • For Devil – I have squeezed icing all over the circle, placed a red color flavored almond for eyes and then a Choco chip in the center.

 

 

 

Apr5

Baklava with Cherry & Honey

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Already I have shared that I have been to the MASTER CHEF CLASS to PERSIAN Cooking with Chef Abhijit Saha hosted by Foodhall, 1 MG Road, Bangalore. We were taught 4 dishes, and my daughter went to help Chef for the 4th recipe – BAKLAVA with FIG & HONEY. Also every one of us had a baklava for taste, it was delicious and so we wanted to make it at home. My daughter prepared Baklava and I helped her. When most of us hear the name Baklava, we feel it would be very difficult to prepare, but Chef taught us as easy even a beginner could prepare it.

Thanks Food hall for hosting the event.

Baklava was delicious with the nuts as stuffing, honey drizzled over it and with crispy layers, and we all liked it to the core. I have tried this with Cherries as I was not able to get figs by the time we decided to prepare. Give a try, very simple, easy recipe…

Do check out my other Dessert recipes in this link: https://madraasi.com/recipes/desserts/

Taking this to Fiesta Fiday #114 hosted by Angie@thenovicegarderner.

Baklava with Cherry & Honey

Baklava with Cherry & Honey

Ingredients:

  • Filo sheets – 4 nos
  • Unsalted butter – 2 tbsp
  • For syrup:
    • Water – 50 ml
    • Caster sugar – 50 gm
    • Honey – 50 gm
  • For filling:
    • Rose water – ½ tsp
    • Cardamom powder – ¼ tsp
    • Pistachios – roasted 60 gm
    • Almonds/Badam – toasted 60 gm
    • Cashew nuts – toasted 60 gm
  • To serve:
    • Cherries – 5 nos
    • Pistachios – 4 nos (minced)
Syrup getting done
Nuts getting toasted
Getting crushed
Filo sheets
Filo sheets getting rubbed with butter
The filling getting rolled
About to roll
Filo sheets getting rolled
About to bake
Baked
Baklava with Cherry & Honey

Preparation:

  • For Syrup: Make syrup by boiling water, sugar and honey together. Remove from fire, when it comes to syrup consistency and keep it aside.
  • For Filling: Crush the nuts coarsely in a food processor and transfer it to a mixing bowl. Add in the cardamom powder and rose water. Pour in the required quantity of syrup, and mix all these together. Keep it aside.
  • Take a filo sheet, cut into halves (lengthwise), cover the filo sheets with damp cloth, else it would be dry and break into pieces.
  • Take a filo sheet, rub with melted butter, fold it and then again rub it with melted butter.
  • Divide the filling into 4 equal balls, roll it.
  • Now keep the rolled filling in the filo sheet and roll them gently. Refrigerate it for 30 mins.
  • Preheat the oven to 180 degree C.
  • Bake at 180 degree C for 5 to 6 mins or until you use golden brown spots on the Baklava
  • Serving: Place the Baklava on the serving plate, pour in the leftover syrup, and sprinkle pistachios with some cherries and a mint sprig.

Stay tuned for other recipes also…

Note: You can also bake without refrigerating, but sometimes it would become shapeless by unrolling itself while baking.

 

Oct25

Pie crust

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Usually whenever I see these pie recipes in the cookery shows, I keep on drooling, but was scared to try it as I have heard that preparing the pie crust is very difficult. Finally took on my guts and decided to prepare the pie crust. Also the crust came out very well (beyond my imagination). Happy me :).

Do check out my Pumpkin Pie and Spooky Nut Monster recipes.

Pie Crust

Pie Crust

Ingredients:

  • All-purpose flour/Maida – 2 cups
  • Butter – 1 cup
  • Cold water – 2 tbsp
  • Sugar – 1 cup (powdered)
  • Lemon juice – ½ tsp
  • Salt – ¼ tsp
All-purpose flour, butter, salt
Crumbling with fingers
With sugar
Crumbled, about to roll to a dough
Rolled all together
In a plastic cover, to be refrigerated
After refrigeration and placed in the workspace
Getting flatten
Flatten dough
Greased tray
Flatten dough over the tray, about to bake
Filled with beans – before baking
After baking
Pie Crust

Preparation:

  • Take all-purpose flour, sugar, salt and butter in a wide mouth bowl and keep on mixing them with your hands (gently).
  • Crumble with your hands until the butter melts and the flour resembles like a crumble.
  • Pour in the lemon juice and a tbsp of water and knead it softly to round ball.
  • Now transfer it to a plastic cover and refrigerate for almost 30 mins.
  • After 30 mins, prepare a place for rolling the dough, by dusting the maida/all-purpose flour on the workspace.
  • Preheat the oven to 200 degree C.
  • Take out the dough and knead it gently with your hands for a mins.
  • Divide it to two equal halves and start rolling them over the workspace, keep on dusting the workspace whenever you swap and roll the dough.
  • Grease the pie tray (tray) and gently place the rolled sheet to the tray, it should cover even the sides of the tray.
  • Fill the tray with beans (Garbanzo, Kidney, Val, Dried peas) and bake at 200 degree C for amlost 20 mins or until the sides starts turning golden brown.
  • Remove the tray from the oven and wait for a mins, slide the tray and remove the beans.

Pie crust is ready now you can start you filling as you desire.

Note: We use beans, so that the crust never pops out while baking.