Eggless Coca Cola Cake

Has the 1/3rd coca cola in the bottle ever bothered you? I am stuck with a few of them each time we order pizza. I dont drink fizzy drinks so the husband has to fend for himself, not that he minds it 🙂

I got such a lovely response from people for this cake that I had to post the recipe as soon as I could. Thank you generous people 🙂

So here it goes. You shall need (Makes one 7″-8″ cake)

1 cup… All purpose Flour/Maida

3/4 cup… Castor sugar (Fine grain white sugar will also do)

3 tbsp… Good quality cocoa

1 tsp… Baking soda

1 tsp… Baking powder

1/2 tsp… Salt

1/3 cup… Oil

1/3 cup… Unsalted butter (If you use salted butte then skip the salt mentioned in the recipe)

1/3 cup… Butter milk (In 1/3 cup milk, add 4-5 drops  of vinegar and let it stand for 5 min)

1 cup.. coca cola (Which is roughly about 1/3 of the 300 ml bottle)

To assemble:

Filling of your choice {I used the pillsbury white butter cream icing and tuti frutti}

Nutella

Decorations

Method:

  • Pre heat oven to 180C and line the cake mould with butter paper.
  • Sift all the baking powder, baking soda, salt, cocoa and all purpose flour.
  • Add sugar and whisk it in.
  • In a small pan,heat the oil and butter until the butter is melted. Cool it down for 5-7 min.
  • Make a well in the dry ingredients and add the oil-butter mix and butter milk.
  • At this point we only want to mix it slightly and dont want to make a dough.
  • Now add the coca cola and stir it all until well incorporated.
  • The batter shall be thin but that is what we are looking for.
  • Do not over mix and pour in the lined container.
  • Bake for 20-25 min or until a skewer inserted in the centre of the cake comes out clean.
  • The cake would have risen beautifully but shall sink a bit when it s cooling down.
  • The cake is extremely soft and moist so handle it carefully.
  • I layered the cake but then after doing that found it to be not such a good idea given that the cake is so soft.
  • You can put in a filling of your choice or just top it off with nutella and share with love.

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Cheers,

Pallavi

 

Hard Shell Tacos

Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.

I was bored to death by the time I was on the 5th flick which happened to be one of my favorite ones, Zindagi Na Milegi Dubara. While fiddliing with the remote, a magazine fell on the floor. It was Good Food India, August issue. On the cover page there were gorgeous hard shell tacos with Pindi chana filling. I said “Challenge accepted” to myself and headed for the kitchen.

Thank God I had maize flour else the plan would have been shelved. Let me take you through the recipe.

You shall need: (Makes about 8)

2/3 cup… Maize flour

1/3 cup.. All purpose flour

1/2 tsp.. Salt

1 tsp… Paprika

1.5 tsp… oil

1/2 cup… warm water (Use very little at a time)

To assemble:

Sour cream

Lettuce

Re-fried beans

Method:

  • In a bowl, mix the flours, salt and paprika with a whisk.
  • Add the oil.
  • Now add few tbsp of water at a time and knead the dough.
  • We want the dry ingredients to come into a soft ball. Do not add all the water at the same time.
  • The Qty of water shall depend on the ingredients and their quality.
  • The dough should take about 2-3 min.

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  • Wrap the dough in cling film and set it aside for atleast 30 min.
  • Pre heat oven to 180C on the setting where both the rods are heating.
  • Set a pan on the gas on low-medium flame.
  • Divide the dough into 8 balls of the same size.
  • Apply little oil on the rolling pin and the board.
  • Roll them one by one to the thickness of a INR 2 coin.
  • Using a round mould, you may cut the rolled dough to a perfect round.
  • Using a fork, prick the rolled dough.

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  • Put it on the pan and let it color slightly on both sides.
  • If you are using a non stick pan, you will not need any oil.
  • We only want a nice bright yellow color on both the sides.

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  • wrap the cooked tacos on the wired rack of the oven. Do not pinch the sides too much else there will be no opening in the tacos. keep the folded sides fairly apart.

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  • Bake them for 10-12 min or until they are nice and crisp and golden.

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  • Let them cool and stuff with the filling of your choice.

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Cheers,

Pallavi

 

 

 

Sending this to:

 originally hosted by Vardhini of Cooks Joy

 by Vardhini of Cooks Joy

  UK Rasoi- “What’s with my Cuppa !?” 

 

Quick Nariyal Laddoo #ganeshchaturthi

Happy Ganesh Chaturthi guys. 🙂 My Lord Ganesha fill your life with health, wealth and happiness.

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We generally buy sweets every year but this year I gave it a try by myself.

I was so stunned to find out that it is ridiculously simple.

So I finished the puja around 7 am today and came to work 🙂

Here is all that you will need to please the Lord of all Things Good. (Makes about 30-35 laddoos)

2 cup… dry desiccated coconut

1 cup… condensed milk

1 tsp… ghee

1 tsp… Cardamom powder

Non stick pan

Wooden spoon

Method:

  • Heat ghee over a slow flame in the non stick pan.
  • Add the cardamom powder and coconut.
  • Roast them for 2-3 min.
  • Take out about 1/2 a cup of the coconut and keep aside.
  • To the coconut in the pan, add the condensed milk and mix mix mix until a ball is formed.

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  • Take it out on a plate and let it cool to touch.

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  • make small balls and roll them in the half cup coconut that we set aside.

IMG_8610Share with family and friends 🙂

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I did a small puja at home and recited my favorite Ganesh Stutis. You can listen to them here, here and here.IMG_8622

 

Cheers,

Pallavi

 

Faux pasta

I have been trying my hands on healthy food at home for a while. It has been a really lovely journey where I am trying to eat clean and portion the meals.

I have dropped a dress size and lost inches on the arm, waist and thighs. It all needs a lifestyle change and I am giving it all that I can. 🙂

I had been dying to try the recipe I saw here.

You shall need: (serves 2)

2… Medium size zucchini (green/yellow any that you like)

1/2 cup… Red cabbage

Salt and pepper to taste

1 tsp… Red chilly flakes

1 tsp… oregano

1/2 tsp… olive oil

Method:

  • Wash and peel the zucchini in thin strips.
  • halve the strips length wise and reduce the length if you’d like.

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  • In a pan, heat the oil and add the cabbage.
  • Add the salt and let the cabbage cook down a bit.
  • Now add the zucchini, red chilly flakes, oregano and pepper.
  • Toss them for a 3-4 min.
  • Serve warm.

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Cheers,

 

Pallavi

Yam Chips with Tomato Chutney

For July Secret Cooking challenge I was paired with Lakshmi who blog here. Thank you to the gorgeous blogger Priya who has brought together this crazy mix of bloggers with love to experiment with ingredients.
So basically this is an ingredient swap. Every month the interested people are paired and we exchange ingredients (only virtually)

For the last month i got, Yam and tomatoes. I had never cooked with yam before except in undhiyo and there it is no brainer actually. I wanted to try something different. All google gave me was curry, roast, soup etc. However the sweet potato chips caught my fancy and I wanted to try this with my favorite flavors.

I ordered sliced yam from Bigbasket.com and it was all a breeze then.

You shall need:

For the chips-

200 gms… Yam (Peeled, washed and cut in thin strips)

1 tsp… Salt

1 tbsp.. Black Sesame seeds

2 tsp… Thyme (dried)

1 tbsp… lemon juice

1 tbsp… olive oil

For the chutney-

1/2 tsp… oil

1/2 tbsp… panch poran (Mix of five spices- fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)

4-5… Tomatoes (Blanched, peeled and cubed)

2.. dried red chillies (cut in small pieces)

1 tsp… Sugar

1/2 tsp… red chilly powder

Method:

  • Pre heat oven to 180C.
  • In a bowl, mix the olive oil, lemon juice, salt, sesame seeds and thyme.
  • Toss the thin strips of the yam in the mix and let it sit for a few min.
  • In a tray, lay a parchment paper/butter paper and arrange the yam strips one by one.
  • Bake it for 25-30 min rotating the side of the yam once in the middle.
  • We need crisp strips, so bake it as long as it takes to draw all the moisture out.
  • For the chutney, in a pan, heat oil and add panch phoran and red chillies.
  • Once the oil is smokey, add the tomatoes, salt and red chilly powder.
  • When the water of the tomatoes is almost dried up, add the sugar and let it cook.
  • Taste and adjust the spices to make it a sweet and sour chutney.
  • Serve with love.

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Cheers,

Pallavi

All Good things Brownie

Who does not love all things good altogether in ONE brownie???

Such is my kit kat, snickers and bournville brownie. I made this for a lunch sometime back and people still remember the taste 🙂

You shall need:

10 tbsp… Butter (melted)

3/4 cup…. Brown sugar

1/2 cup… White sugar

1/2 cup + 2 tbps… cocoa powder

½ teaspoon… salt

1 teaspoon…. vanilla essence

1 tbsp… Instant coffee powder mixed in 2 tbsp hot water

2 eggs, slightly beaten

½ cup all-purpose flour

1-1/2 cup… your fav candy chopped up. (I used mini snickers, kit kat and few squares of bournville)

Method:

  •  Tip all the ingredients in a bowl and mix well (except the candy)
  • Pre heat oven to 180C.
  • Line a try with grease proof paper and pour the batter.
  • Scatter the candy around and bake it for 20-25 min or until the toothpick inserted in the center comes out clean.
  • Let it cool completely and cut in squares and serve with love.

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Cheers,

Pallavi

Eggless vanilla Sheet Cake

We keep having pot lucks at work and trust me they keep our morale so high 🙂 Most of the people have reservations about the eggs in baked goods. Hence I mostly stick to eggless versions as often as I can.

You shall need:

1.5 cup… All purpose flour

1 cup… White granulated sugar

1 tsp…Baking soda

1 tsp… Salt

1.5 tsp… baking powder

1 tsp… Vanilla essence

1/2 cup… melted butter

3/4 cup… Buttermilk (Add 1/2 tbsp vinegar to milk and let it stand for 5-10 min)

For Topping:

1/2 cup… chocolate shards (thinly sliced)

1/3 cup.. Almonds (chopped)

Method:

  • Sift the dry ingredients in a bowl and keep aside.
  • In another bowl, mix all the wet ingredients.
  • Make a well in the center of dry ingredients and add the wet half at a time.
  • Mix slowly until well incorporated.
  • Pour in a lined pan.
  • Sprinkle the chocolate and almonds on top lightly.
  • Bake in a pre heated oven at 180C for 25 min or until the skewer inserted in the middle comes out clean.
  • Serve with love.

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photo 1 (2) photo 2 (2)

Cheers,

Pallavi

Gluten Free Dessert Pizza

After a long time, I cooked for a challenge where there was secret ingredient swap between a pair. Priya made this beautiful group pf like minded individuals and called it  Shhhh Cooking Secretly Challenge.

I am paired with Anitha for this month. She gave me Oats and Mangoes to cook with. To be frank I had never cooked with oats and I hate their taste anyway. What better way than to make it work in a dessert and even better, a dessert pizza. 🙂

You shall need:

For the base-

2.5 cup… classic rolled oats

3/4 cup… Castor Sugar

2 tbsp… Olive oil/melted butter

1 tsp… dry active yeast dissolved in 4 tbsp warm water with a pinch of sugar

1 tsp.. Salt

1/4 cup…. warm milk

For the topping-

100 gms… cream cheese

50 gms… butter

1 cup… icing sugar

1… mango (peeled and cut in slices)

1 tbsp… butter

A pinch of freshly ground nutmeg

Method:

For the base-

  • In a processor/mixer, add the 2 and a 1/4 cup oats with the sugar and whiz until it has a powder consistency.
  • Tip it in a bowl.
  • Add the yeast, oil/butter, salt and mix well.
  • Add the milk, a tbsp at a time and mix it well.
  • The dough shall not be very cohesive like that with the all purpose flour.
  • Butter a baking tray properly and spread the base mix evenly.
  • Bake in a pre heated 180C oven for 15 min or until baked and nice golden brown
  • Keep aside to cool

For the Topping-

  • In a non stick pan, heat butter.
  • Add the mangoes and a tbsp of sugar.
  • Let them caramelize well.
  • Now add the nutmeg and let it cool down to room temperature.
  • In a medium bowl, add the cheese, butter and cream well.
  • Add the icing sugar and mix until well incorporated.

To Assemble-

  • Once the base is cooled perfectly, put a thin layer of the cream cheese mix on top
  • Now add the mango strips as you please.

To note-

  • I didn’t take the base out of the tray. It was served from the tray itself.

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Serve with love.

Cheers,

Pallavi

 

 

Red Velvet Cupcakes

I made these for the first time for an order of a dear friend, Simran, who blogs here. This one goes to the Home Baker’s challenge. Concept by Priya Suresh.

I read a lot about these, I will not lie. All the pics that I saw and all the recipe’s  I came across, had different qty of cocoa powder. I wanted the right red, so Wilton’s Christmas red came to my mind. Hopped to buy the 1Oz bottle for 385 bucks, it is worth every penny, I tell you 🙂

So here is recipe that made the prefect cloud like red velvet.

You shall need:

For the cupcakes:
1 1/4 cups …vegetable oil
1 cup… buttermilk
2 …eggs
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups… all-purpose flour
1 3/4 cups…. sugar
1 teaspoon …baking soda
3/4 teaspoon… salt
1 Tablespoon … cocoa powder

For the frosting:
250 gms… cream cheese [at room temperature]
1 cup…. powdered sugar
2 1/2 teaspoons vanilla extract
1/2 to 3/4 cup… cold heavy whipping cream (to be adjusted according to the consistency of the frosting)

Method:

For the cupcake-

  • In a bowl, mix oil, eggs, butter milk and red color.
  • On another bowl, sieve the dry ingredients.
  • Fold half of the dry ingredients in the wet at a time.
  • Mix well to avoid lumps but don’t over mix.
  • Pour 2/3 rd in a cupcake tray with liners.
  • Bake in a 180C pre heated oven for 20-25 min or until they are springy to touch.

For the frosting-

  • Beat cream cheese, vanilla,  butter and sugar until creamy.
  • Add whipping cream few tbsp at a time until you get the desired consistency.

Once the cupcakes are completely cooled, frost them as you please.

red velvet

Serve with love.

Cheers,

Pallavi

 

Piped Vanilla Cookies

Three words :

Piped= simple, super simple

Vanilla= I am sold to the concept already of using fresh vanilla bean. It is gorgeous.

Cookies= Quick fix for the evenings and guests.

I was so so so looking forward to make these gorgeous bites when I saw them at Neha’s blog. lets get started, shall we 🙂

You shall need: Adapted from here.

3/4 cup…All purpose flour

2 tbsp… corn flour

1/2 cup… icing sugar

100 gms… butter

2 tbsp… cream (I used amul)

Beans of one vanilla pod

a scant pinch of salt

Method:

  • Sift the salt, corn flour and flour and keep aside.
  • Cream sugar and butter in a bowl until they are light in color and fluffy.
  • Add the vanilla and tip in the dry ingredients.
  • Beat on a medium speed for 2-3 min until they are combined.
  • The mix might feel dry at this point.
  • Add one tbsp of cream at a time.
  • We need a pipable consistency, one that will hold its shape.
  • Put the star nozzle/any shape nozzle that you like in the piping bag and fill this mixture.
  • On a baking tray with baking sheet, pipe small shapes and maintain distance as that will spread.

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  • Keep in the fridge for 30 min.
  • Pre heat oven on 180C.
  • Bake the cookies for 12-15 min or until the base is nice and brown.
  • Serve with love.

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These went in my snack box order 🙂

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Cheers,

Pallavi