Tuesday 15 June 2021

FUDGY BROWNIE


 FUDGY BROWNIE 


INGREDIENTS 

Flour - 1 cup
Cocoa Powder - 3/4 cup
Granulated White Sugar - 1 cup
Brown Sugar - 1 cup
Dark Chocolate Chips - 1 1/2 cups
Melted Butter - 1 cup
Vanilla Essence - 2 Tsps
Eggs - 3

METHOD

Preheat oven to 180* C for 15 minutes 
Line and grease a square baking tin
Sift flour and cocoa powder 
Combine white and brown sugars along with oil, beaten eggs and vanilla essence 
Mix well until sugars are almost dissolved 
Add in the sifted fry ingredients and fold in without any lumps
Fold in 1 cup of chocolate chips into the brownie batter 
Pour batter into the prepared baking tin and level the top
Sprinkle remaining 1/2 cup of the chocolate chips on top
Bake in the preheated oven for 30 - 40 minutes 
Slice into pieces once it’s come down to room temperature 

Notes:
Timing might vary with different brands of ovens available in the market 
If you want to have a gooey and fudgy brownie take cake tin from oven when it’s 30 minutes. 
I had only a cup of chocolate chips in hand so did not sprinkle chocolate chips on top.
You can use broken chocolate chunks instead of chocolate chips
I used dark chocolate chips.

Wednesday 9 June 2021

PINEAPPLE JAM


 PINEAPPLE JAM


Pineapple -1 ( medium size )

Sugar - 2 cups

Cloves - 4


METHOD 

Grate or grind or cube pineapple chunks 

In a pan place in the ground pineapple and cook covered for five minutes in medium flame stirring in between or pressure cook for 2 whistles without adding water.

Add in the sugar and cloves

Stir till you reach the jam consistency

Cool at room temperature 

Store in air tight sterilised bottles



Notes:

Amount of sugar depends on the sweetness of the pineapple used

No preservatives or colours added

No essence added

Need not refrigerate for it will not get spoilt for upto 2 weeks

Can also be refrigerated and used






Friday 28 May 2021

ALMOND CAKE


 


ALMOND CAKE  

INGREDIENTS 

Maida - 2 cups
Baking Powder - 2 Tsps
Sugar - 1 cup
Milk - 1/2 cup
Oil - 3/4 cup
Eggs - 4
Vanilla Essence - 2 Tsps
Almonds - 1/2 cup chopped 

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin and set aside 
Beat eggs oil vanilla essence milk and sugar together in a bowl
Add sifted dry ingredients little at a time and mix well without lumps
Add in half of the chopped almonds and mix leaving the other half to garnish on top
Bake in the prepared tin for 35 - 40 minutes

Enjoy.  

Notes:

You can add chopped cashews or walnuts instead of almonds or even bake it without nuts.
Timing might vary with different brands of ovens available in the market 

Friday 1 January 2021

WALNUT AND CHOCOLATE CHIPS BROWNIE



WALNUT AND CHOCO CHIPS BROWNIE

INGREDIENTS 

Flour - 1/2 cup
Eggs - 2
Baking Powder - 1/2 Tsp
Dark Chocolate - 60 gm
Softened Butter - 1 Tsp
Softened Butter - 113 gm
White Sugar - 1 cup
Coarsely Chopped Walnuts - 1 cup
Vanilla Essence - 1 Tsp 
Chocolate Chips - 1/2 cup

METHOD 


Preheat oven to 170*C for 15 minutes 
Grease and line a cake tin with butter paper 
Melt chocolate along with 1 Tsp butter 
Set aside the chocolate mixture to cool
Add vanilla essence to the cooled chocolate 
Sift flour and baking powder together and set aside
To softened butter add sugar and beat until pale and fluffy
Add in the eggs one by one and beat well
Add in the cooled chocolate and mix 
Add in sifted ingredients little at a time and fold 
Add half of the walnuts and chocolate chips and mix
Pour batter into the prepared cake tin
Spread remaining chocolate chips and walnuts on top evenly and lightly press
Bake in the preheated oven for 30 - 40 minutes 
Cool completely before slicing
Serve with vanilla ice cream drizzled with chocolate sauce 

Notes:
Timing might vary with different brands of ovens available in the market f
You can replace walnuts to almonds also use half the quantity of both nuts


 

Saturday 19 December 2020

BLUEBERRY MILKSHAKE



BLUEBERRY MILKSHAKE

INGREDIENTS 

Sweetened Dried Blueberries - 1/4 cup
Blueberry Crush - 1/2 cup
Vanilla Ice Cream - 4 scoops
Granulated Sugar - To Taste
Frozen Milk  - 1/2 litre 
Mint Leaves - To Garnish

METHOD 

In a blender pulse granulated sugar and sweetened dried blueberries 
Add half of the frozen milk and blend well
Add in rest of the frozen milk blueberry crush and vanilla ice cream
Blend well pour in tall chilled glasses
Garnish with a few blueberries and mint leaves 
Serve chilled immediately 

Notes:

You can use whipped cream to garnish if liked
You can replace granulated sugar with honey and dried sweetened blueberries to fresh ones
Adjust ingredients to suit your taste



 

Friday 18 December 2020

EGGLESS CHOCOLATE CAKE





 


INGREDIENTS 

Flour - 1 1/2 cups
Cocoa Powder - 1/4 cup
Baking Soda - 1 Tsp
Granulated Sugar - 1 cup
Water - 1 cup
White Vinegar - 1 Tbsp 
Vanilla Essence - 1 Tsp
Flavourless Oil - 6 Tbsps 

METHOD 

Preheat oven to 180 C for 15 minutes 
Grease and line a baking tin and set aside
Sift flour baking soda and cocoa powder 
Add in the granulated sugar and mix well
To water add in the vinegar oil and vanilla essence and mix well
Pour in the wet ingredients gently to the dry ingredients and mix
Pour into the greased baking tin and tap gently 
Bake in the preheated oven for 30 - 35 minutes until a toothpick inserted into the centre of the cake comes out clean

Notes:
I used room temperature water
Timing might vary with different brands of ovens available in the market 









Sunday 29 November 2020

BANANA WINE





BANANA WINE 

INGREDIENTS 

Ripe Palayan Kodan Banana - 15
Instant Yeast - 1 Tsp 
Sugar - 3/4 Kg
Water - 1 litre 

INGREDIENTS TO CARAMALISE

Sugar - 1/4 Kg
Water - 1 cup

METHOD 

Boil and cool the water for wine and set aside
Peel the banana skin and chop into fine pieces
Drop in the banana pieces into a clay pot ( Barani ) or a wide mouthed glass bottle.
To the cooled water add yeast and sugar 
Mix once and pour over the mashed banana 
Mix with a dry wooden spoon and cover bottle with a muslin cloth and tie up
Leave in a dark place for 15 days
Every alternate day stir the banana wine mixture once with a dry wooden spoon
Cover with cloth and tie up
On the 15th day strain the wine through a clean muslin cloth and set aside
Heat sugar and water in separate pans
When you get the desired colour pour the hot boiling water on to the caramelised sugar and mix well
Now remove pan from stove and allow it to cool
Once it’s cool pour caramel to the wine and mix well
Store wine in clean fry sterilised glass bottles 
Use banana wine after two weeks

Notes:

Palayan Kodan Pazham is a small variety of native banana available in our place
Make sure the clay pot ( Barani ) or wide mouthed glass bottle is dry 
Do not use plastic or steel containers for making wine
See to that the instant yeast you use is of good quality 
Take care while adding hot water yo the caramelised sugar as it splutters
Check expiry date of yeast before you use
Follow step by step instructions for the best banana wine 
The wine in picture was made in November 2019.
At first it was golden in colour 
With time colour has changed and tasted so good 


L