Chocolate and Malt Babka Bites

Yes yes I know Babka is a sweet yeast cake but who said there cant be exceptions ;) I made these bites based on this reference from the Baking Partners. Swathi is the brilliant blogger behind the group.

baking partnersFor the dough: I made the eggless version

1/2-3/4 cup …. whole milk, warmed 110 degrees

1/4 cup… white sugar

1.5 teaspoons …Active dry yeast

2 cups all purpose flour

1/2… teaspoon salt

4 tablespoons…. unsalted butter at room temperature

For the Filling:

1/2 cup… chocolate chips {I used bournville rich cocoa)

1/4 cup… brown sugar

1/4 cup…. Complan/bourvita

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

For the wash:

1 tbsp.. oil

1 tbsp… Sugar

1 tbsp… cream/milk

Method:

  • Add the yeast to the warm milk with a pinch of sugar.
  • Let it stand and dissolve and froth.
  • Tip the dry ingredients for the dough in a pan, mix with a fork.
  • Make a well in the eventer and tip the milk-yeast mixture.
  • I used hand mixer with dough attachment to bring it all together.
  • Add butter one tbsp at a time.
  • Once it has all come together, tip it on the work bench and work the dough by the heel of the palm by pushing it away and then bringing it back.
  • Once it has become nice and springy, add to an oiled bowl and cover with the cling film.
  • let it rise to double the volume or let it stand for 1.5 hrs or so.
  • For the filling, coarsely chop the chocolate in the mixer, add the complan and sugar.
  • Now mix in the butter. Keep aside until further use.
  • Once the dough has risen, flour the work surface and roll it out in a rectangle of about 1/2 inch thickness.
  • Pre heat oven to 180C.
  • Spread the filling uniformly on the dough.
  • Now roll the dough carefully.
  • Cut 1/5 inch pieces.
  • Put them in a lined cupcake tray individually.
  • Brush with the mix of the wash ingredients.
  • Bake for 20 min.
  • Serve with love.

babka Cheers,

Pallavi

Posted in baking partners, bread, Cooking Challenge, Dessert, Eggless, How to, Rolls, snack, Street food, sweets, Tea time | Tagged , , , , , , | 1 Comment

Vertical Layer Cake

For the husband’s 32nd birthday I decided to use this reference image from pinterest to create this gorgeous cake.

Image Source: Pinterest

Image Source: Pinterest

Well I was spell-bound at the sheer beauty of this pain staking wonder. My humble attempt is for the person who made this tutorial. It is of so much help.

I have adapted the recipe from this place. She has done such a beautiful job with the cake. It looks perfect.

I made a doodle of the cake to make sure I dont miss out on the elements.

IMG_6309 IMG_6307So here are the elements of the cake:

  • Vanilla Sponge
  • Lemon and Lime cream cheese filling and frosting
  • Chocolate swiss roll cake sheets
  • Chocolate Ganache
  • Decorations

You shall need:

For the Vanilla Sponge-

I close my eyes and used 1/3rd of this recipe

1 cup… Sifted All purpose flour

1.5 tsp… Baking powder

1/8th tsp… Salt

1/3 cup… unsalted butter softened

1/2 cup… Sugar

1 large egg, at room temperature

1 tsp… vanilla essence

1/3 cup… Milk at room temp

Method:

  • Pre heat  an oven to 170C
  • In a bowl, cream sugar and butter. Beat until pale
  • Add the egg and beat again.
  • Add the vanilla essence.
  • Sift all the dry ingriedients in a bowl and keep aside.
  • Put half of the dry ingredients and beat in the butter sugar mix.
  • Add half of the milk.
  • Put the rest of the flour and mix.
  • Add the milk and mix well.
  • In a lined tin, pour the batter and bake for 15-20 min until a skewer when inserted in the center comes out clean.
  • Keep it out on the cooling rack for 10 min and then unmould.

For the Chocolate swiss roll cake-

You shall need: I used martha stweart’s recipe (doubled)

1/2 cup… cocoa powder
2/3 cup plus 4 tbsp… All purpose flour
Pinch of salt
6 large whole eggs plus 4 large egg yolks
1 cup ….sugar
8 tablespoons … unsalted butter, melted and cooled completely

Method:

  • Pre heat the oven to 200 C and line two cake sheet trays with baking paper.
  • Put a bowl of water to simmer, in a heatproof bowl add the eggs and sugar.
  • Place this bowl on the simmering water (make use it does not touch the water).
  • Using a whisk, amalgamate the sugar and eggs.
  • Keep mixing them until the sugar is dissolved and the egg-sugar mix is warm to touch.
  • Take it off the heat and using a beater, beat it for 4-5 min or until the mix is fluffy and pale.
  • Sift the dry ingredients and fold carefully in the egg sugar mix.
  • Pour the butter slowly at one of the edge and mix it carefully. We dont want to knock all the lovely air out.
  • Divide the batter in the trays equally and bake each tray for 7-8 min or until the cake is springy to touch.
  • Using a tea cloth/kitchen towel, invert the cake on it and peel off the butter sheet carefully.
  • While the cakes are warm, roll them carefully in the cloth and keep aside until further use.

For the filling-

You shall need:

100 gms… Cream cheese

40 gms… softened butter

1.5 cup… icing sugar

2 tbsp… corn flour

few drops of yellow color

5 tbsp… Lime and lemon jam/preserve (Or you may use zest and juice of 2 limes and 2 lemons)

Method:

  • In a bowl, cream the cheese and butter.
  • Add half of the sugar and cornflour.
  • Add the jam/preserve.
  • Add the balance dry ingredients and color
  • Beat until nice and fluffy (Adjust the lemony flavor.)
  • Cover with cling film and keep aside until used.

Make ganache with 1:1 ratio of semi sweet chocolate and cream.

To Assemble-

  • Open the cakes and cut them length wise in half.
  • Spread the filling forming a thin layer on the cake strips.
  • Roll the first strip, filling side in as tightly as you may. be sure to not break it.
  • Using a little frosting, attach next strip and roll it over the existing roll.
  • By the end of all the strips, you must have a big roulade with you.
  • Wrap it in the cling film and leave it chill overnight or atleast for 5 hours.

photo 1

  • Layer the vanilla cake in two.
  • Spread a little ganache in it and put the roulade on it.

photo 2

  • Put another thin layer of ganache on the roulade’s top and put the other vanilla layer.
  • Seal the cake crumbs with the remaining frosting and put in the fridge for 30 min. (The heat was terrible for cream cheese frosting :( ) You may try any other frostinf of your choice.
  • Pour ganache on the cake once the cake has rested in the fridge.
  • Let the ganache set, decorate as you please.

photo 3 photo 4 photo 5 Cheers,

Pallavi

 

Posted in Cake, Drinks, How to, sweets, Tea time | Tagged , , , | 1 Comment

Home Baker’s Challenge: Eggless Zebra Layer cake

Home Baker’s challenge is a fun group which has an enthusiastic group of bloggers around the globe who wish to learn a new thing or two. :)

Thanks Priya for letting me be a part of this. Here is my masterpiece as I love to call it :)

2 cup…Refined Flour/Maida

1-1/2 cup…Sugar [Fine grain]

1 Tsp….Vanilla essence/extract

1/2 cup…Vegetable oil [flavorless is better]

1/2 cup….Milk

1-1/4 cup…warm water

1 tsp…Baking Powder

1 Tsp…Baking Soda

1tsp….Lemon Juice

1 Pinch…Salt

For the Blue sponge mix:

In addition to the above-

Few Drops of Blue color.

For the filling:

1 cup… White chocolate (cut in small pieces)

¾ cup…. Cream (I used Amul)

½ cup… Toasted almond slivers

For the frosting:

1.5 cup… Bitter sweet chocolate (cut in small pieces)

2 tsp… Butter

1 cup… cream

To Assemble:

Almond slivers

Sprinkles of your choice

Method:

  • Pre heat oven to 180 degree C.
  • Sieve flour, baking soda, Salt and Baking Powder.
  • In a separate bowl mix together vanilla essence, Sugar, oil, water, lemon juice and milk.
  • Add the wet ingredients to the dry ingredients and make a smooth batter.
  • Divide the mixture in roughly halves.
  • In one of the half add the blue color.
  • Mix all well until you achieve the same smooth batter as that of the vanilla sponge.
  • Grease an 8 inch cake pan with Butter or alternatively line it with parchment/butter paper.
  • Pour the mixture alternatively 2 tbsp at a time from the center.
  • Do not force the mixture to take a direction.
  • Bake for 20-25 min or until a skewer once inserted in the center comes out clean.
  • Take it out of the oven and let it sit for 15 min.
  • Usher the cake out the pan onto a cooling rack and let it cool completely.

For the Filling:

  • Melt the cream in a sauce pan.
  • Once it simmers, remove from heat and add cut white chocolate.
  • Once it is melted (you might have to return it to heat if it does not melt) add the almonds and let it sit until it is spreadable.

For the frosting:

  • On a double boiler, add the cream and chocolate and stir until all the chocolate is melted.
  • Remove from the double boiler and mix in the roasted almonds.
  • Once it is cooled slightly and begins to firm up it is ready to use.

For Frosting: (chocolate ganache)

  • On a double boiler, add the cream and chocolate.
  • Stir in the butter.
  • Once all the chocolate is melted. Remove from the boiler and let it cool for few min.

To Assemble:

  • Using the sawing motion, cut the cake in two halves, making two layers.
  • On the bottom layer, place the filling generously and place the other layer on top.
  • Put it on the fridge for 5-10 min.
  • Pour the warm ganache on the cooled cake. (place a plate below the cooling rack to allow the ganache to drop on it.
  • Use the extra ganache to decorate as you please.

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Cheers,

Posted in Cake, Eggless, sweets, Tea time, Vegetarian | Tagged , , , , | 3 Comments

What up

Hello my beautiful blog :)

I am cooking up a sotrom and he so much to tell you, however have been caught up with the husband’s birthday planning :)

Oh It gave me so much joy.

1425777_10151909923506324_817899021182588192_nMore on this later :)

Love,

P

Posted in Personal | Leave a comment

Award: Quintet of Radiance

My dear Belsbror,

Thank you for nominating my humble little space for the award. It has been a ride to get this one going, but your likes on the posts make me feel wanted; they make me want to write. :)

abc-award-1Thank you for the patience and persistance.

So how does this award work?

1. Display the logo in a post

2. Thank the blogger who nominated you and link back.

3, Using the alphabet, describe yourself in a word or a phrase.

4. Nominate at least few bloggers.

Here is my ABC :)

A- Always amazed

B- Been there done that

C- Curt

D- Dessert lover

E- Engaging conversations

F- Fit and fat

G- Girl power

H- Happy to help

I- Important/Innovative

J- Jab tak hai jaan is the movie that I hate

K- Kutte main tera khoon pee jaunga is the dialog that I love

L- Love

M- Marriage

N- Nook

O- Opposites attract

P- Power play

Q- Quiet lovely

R- Restless

S- Saint-like

T- Tweets

U- Uber social

V- Very bindaas badass

W- Water baby

X- Xtreme pressure kills me

Y- “Y” me is what I question

Z- Ze blog is my baby :*

I nominate:

Stay blessed guys.

Cheers,

Pallavi

 

 

 

Posted in Award, Personal, Project 52 | Tagged , , | 6 Comments

Pearl Onion Brown Rice Burrito #BM38

Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy :P

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

4-5… Big chapatis

1 cup… Hung curd

2 tsp… oil

3/4 cup… cooked brown rice

1/4 cup… chopped pearl onions

2 tsp… chilly flakes

Salt to taste

1/2 cup… grated carrot

1 tsp… lemon juice

2 tsp… milk

Cheese spread (optional)

Method:

  • In a pan, heat oil.
  • Add the pearl onions and a little salt.
  • Cook until they are soft.
  • Now add the chilly flakes and rice.
  • Mix well and cook until everything is combined.
  • Bring it out of the pan and let it cool.
  • In the hung curd bowl, add the carrots, salt and lemon.
  • Add milk if needed, we need the consistency of a spread.
  • Lay the chapati on a flat surface, add cheese spread (if you like)
  • Now add a generous helping of rice and the hung curd dip.
  • Fold it and serve it with your favorite tv channel :)

1549541_10151793742731324_1622865987_n

Cheers,

Posted in Blogging Marathon, bread, Breakfast, brunch, Curd, Dinner, Eggless, healthy cooking, How to, Left Over cooking, Lunch, Main course, Rolls, snack, Street food, Tea time, Vegetarian | Tagged , , , , | 5 Comments

Brown Rice Biryani Pulao #BM38

For the third week we are making rice with a twist. :)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

I am a brown rice fan and I make it more often than ever. Recently I picked up Roopak’s Biryani Rice spice blend. It just made the life so simple. It had everything that I used to collect meticulously before making the biryani. :)

You shall need:

1 cup… Brown rice (Soaked for about 4 hours)

1.5 cup… Water

1/2 cup… Peas

1/3 cup… Groundnuts

1 tbsp… Biryani masala

2 tbsp… Ghee

2 tsp… jeera/cumin seeds

Salt and red chilly powder to taste

1 tsp… turmeric powder

Method:

  • In a pressure cooker, add the ghee and let it get nice and hot.
  • Now add the biryani masala and cumin seeds.
  • Once the cumin splutters,
  • add the peas, turmeric, red chilly powder, salt and the rice.
  • Mix them well.
  • Add water and let it pressure cook for 4-5 whistles.
  • In case your brown rice variety does not cook in 1.5 cup water (based on past experience), feel free to add another half a cup.
  • Serve hot or pack for lunch at work. :)

photo

Cheers,

Posted in Blogging Marathon, Cooking Challenge, Dinner, Eggless, healthy cooking, How to, Rice, Vegetarian | Tagged , , , | 7 Comments

Tuver Sing ni Kachori #BM38

I have spoken about tuver sing here and here. :) It is a fabulous vegetable and is very close to gujju hearts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

For the outer cover:

2 cup… Wheat flour
2 tsp… Ajwain/carom seeds
4 tbsp… oil
2 tsp… salt
Water

For the filling:

1.5 cup…. Shelled tuver sing
2 tbsp… oil3-4… green chillies
1 tbsp… Jeera/cumin seeds
2 tbsp… Sugar
2 tsp… Mustard seeds
Salt to taste
Oil to fry

Method:

  • Knead the dough using the wheat flour.
  • It needs to be tight enough like we make for pooris.
  • Keep it in an air tight container until further use.
  • In a mixie jar, add the green chillies and make it into a paste.
  • Now add the tuver sing, little at a time and grind it into a coarse paste.
  • In a wok, heat 2 tbsp oil and add the cumin and mustard seeds.
  • Add the tuver sing and green chilly mix.
  • Let it cook for 5 min on a low-med heat.
  • Now add sugar and let it mix well.
  • Once the mix starts to turn to a darker shade of green, turn off the gas and let it cool to room temp.
  • Put the oil in another wok for deep frying.
  • Now make about 25-30 balls out of the dough.
  • Roll them out little and add about 1-1.5 tsp of the mixture.
  • Close the ends and secure properly.
  • Fry about 5-6 at a time and let me get nice and golden from all sides.
  • Serve for breakfast, snack, lunch, supper with love. :)

tuver singCheers,

Posted in Blogging Marathon, Breakfast, brunch, Dinner, Eggless, Gujarati Food 101, healthy cooking, How to, Legume, lentils, Main course, Menu, snack, Starter, Street food, Tea time, Vegetarian | Tagged , , , , , | 13 Comments

Awamat #BM38

These delish sweet treats from Lebanon come in handy for all occasions. These treats are fried until golden brown and immersed in simple sugar syrup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

1 cup… flour
1 tsp…. sugar
3/4  cup…  water
3/4 tsp… dry yeast
1/4 tsp… salt
oil for frying

For Syrup:
3/4 cup… Water1 cup… Sugar
1 tsp… Lemon Juice

Method:

  • In a small bowl, add 2 tbsp warm water and 1 tsp sugar. Add yeast in it and let it stand for 10 min.
  • In another bowl, mix flour, salt and the yeast.
  • Add water little at a time and knead into a dough.
  • Let it stand for 1 hour or until the dough doubles.
  • Punch it down, make a long log out of it and cut small pieces.
  • Fry in hot oil on a medium-high heat until they are evenly golden.
  • In a pan, boil the sugar, water and lemon juice until all the sugar is dissolved.
  • Add lemon juice and let the syrup cool a bit.
  • Strain the syrup through a mesh.
  • Once the syrup is at room temp, tip in all the fried dough.
  • It shall soak the syrup quickly.
  • Serve as a snack or a sweet treat.

image(44)Cheers,

 

Posted in Blogging Marathon, bread, Breakfast, brunch, Cooking Challenge, Eggless, How to, Menu, Rolls, snack, Starter, Street food, sweets, Tea time, Vegetarian | Tagged , , | 16 Comments

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

For the BM#38 series for the week, I have chosen fried dough as the theme.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

1/4 cup …butter (melted)
1/4 cup… water
1/4 teaspoon… salt
1 cup …all-purpose flour
1/2 cup…. yogurt
1/2 tsp… Baking soda
2 tbsp… castor sugar
oil for deep frying
icing sugar

Method:

  • In a bowl, mix slat, baking soda, castor sugar and all purpose flour.
  • Now add butter and mix it in the flour.
  • Add the yogurt next.
  • We need to make a soft dough.
  • Now add water as need be.
  • The dough will be little sticky, but we need to knead it until it all comes together properly.
  • Let it rest on the table counter in a oiled pan, covered with cling film, for about 2 hours.
  • It shall be fermented till then, roll it out and cut shapes that you desire.
  • Fry them in the hot oil  (on a medium high heat) until they get an even color.
  • Take them out on a paper towel.
  • Serve with a generous amount of dusting of icing sugar on top.

image(43)

Cheers,

 

Posted in Blogging Marathon, bread, Breakfast, brunch, Children Friendly, Eggless, How to, Lunch, Main course, Marathon Bloggers, Menu, Project 52, snack, Street food, sweets, Tea time, Vegetarian | Tagged , , , , | 13 Comments