“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Sunday, 1 March 2015

Vegan Wholegrain Pumpkin and Banana Chocolate Brownies with Chocolate chips | Double chocolate Pumpkin and Banana Brownies| Fat less Brownies


Squirrels have always fascinated us. Their beady eyes, their agility, intelligence, swiftness, dauntlessness have won our admiration. There are a lot of squirrels sharing the space in our backyard. We have often seen them sauntering around, clambering trees, leaping from branch to branch and raising alarm on spotting our pet cat hiding in bushes to ambush the birds. Last year, a squirrel would sneak into our veranda and pull strings from the clothes hanging in the clothes line. She would run away with strings, pieces gnawed from rope to make her nest. Once, she even took away the old kitchen scrubber.


A squirrel has been visiting the food table regularly. She scares the birds by feigning to attack them and nibbles the food kept for them. We wait for her every morning and keep nuts for her.


We had a red pumpkin at home and we wanted to make vegan pumpkin chocolate brownies. Pumpkin puree added softness and sweetness to the brownies. The brownies turned out moist and chocolaty……simple and healthy!


                                                           
Wholegrain Pumpkin Brownies (Vegan) with Chocolate Chips | Double Chocolate Pumpkin Brownies

Ingredients
¾ cup whole wheat flour
1/3 cup cocoa powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 cup Pumpkin puree*
1 cup muscovado sugar or brown sugar or plain white sugar (powdered)
1 teaspoon vanilla extract
½ cup chocolate chips

*To make pumpkin puree, peel and slice pumpkin. Make small pieces. Pressure cook in very little water. Drain water and puree the pieces in a blender
You may also adjust sugar according to taste.
Method
Preheat oven to 180 degrees C. line the bottom and grease the sides of one 7x7 inch square cake pan.
Whisk together first five ingredients. Keep aside.
In a deep bowl, mix pumpkin puree, sugar and vanilla extract.
Add dry ingredients, stir till well combined. Batter will be thick. Spoon the batter into the prepared pan. Bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.
Remove from the oven. Let cool in the pan for 5 minutes. Remove from the pan and cool in the rack. Slice next day.


We had half cup pumpkin puree left. Two overripe bananas also needed to be used. The bananas were pureed in the blender and added to the batter. Another batch of brownies was on the way…fingers crossed ..awaiting the result of the experiment. And…Lo! A new recipe was born. The second batch was flavourful,  moist and melt in the mouth.


I seriously suggest that let the brownies rest for a day before you bite into them. Flavours develop fully and the brownies turn soft and moist.


Wholegrain Pumpkin and Banana Chocolate Brownies (Vegan) with Chocolate chips
Ingredients
¾ cup whole wheat flour
1/3 cup cocoa powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
½  cup Pumpkin puree
½ cup banana pureed (about two medium size bananas)
1 cup muscovado sugar or brown sugar or plain white sugar (powdered)
1 teaspoon vanilla extract
½ cup chocolate chips
Method
Preheat oven to 180 degrees C. line the bottom and grease the sides of one 7x7 inch square cake pan.
Whisk together first five ingredients. Keep aside.
In a deep bowl, mix pumpkin and banana puree, sugar and vanilla extract.
Add dry ingredients, stir till well combined. Batter will be thick. Spoon the batter into the prepared pan. Bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.
Remove from the oven. Let cool in the pan for 5 minutes. Remove from the pan and cool in the rack. Slice next day.



Saturday, 28 February 2015

Amla Toffee | Indian Gooseberry Toffee | Soft Amla Candy


We are in the middle of the spring but not completely out of winters yet. The spring manifests its magnificence in the flower laden bushes and plants. Mustard blossom and Semal (Silk Cotton) flowers are the sure show stoppers.



Our Amla tree is laden with fruit. The fruits need to be harvested lest they fall and rot.


 A recipe is discovered and it turns out to be a wonder. Amla toffee! We get down to making it. And when it is ready, it is hard work truly rewarded. 



Soft, juicy and chewy Amla toffee is really addictive.





We all loved it and another batch is being planned. What better use of nutrients rich Amla ….



Amla Toffee | Indian Gooseberry Toffee | Soft Amla Candy

Recipe source – Shweta Vikas

Ingredients
10 medium size amla
White sugar
A pinch of salt
2 teaspoons ghee (clarified butter) or plain butter
Water
2 teaspoons powdered sugar
Method
Grease one 7x7 inch square cake pan or a steel plate.
Wash amla and wipe them dry.
Put them in a pressure cooker. Add water just enough (about 100ml) to prevent amla from burning at the bottom. Pressure cook for two whistles. Remove the amlas and keep them to cool. Reserve water.
Remove the seeds. Place the amla pieces in a blender, add amla water  and puree them. Strain the puree.  This will remove the fibrous strands.
 Measure the puree and transfer it to a thick bottom steel wok. Measure the same quantity of sugar. ( I had two cups of puree and I added two cups of sugar). Add salt and ghee.
Cook the mixture over medium flame. Once it comes to rolling boil, reduce heat. Cook it on low flame stirring continuously. It will begin to thicken. The colour will change from greenish yellow to brownish orange. Keep stirring and cooking till the mixture becomes gel like and begins to leave the sides. Grease a small plate. Drop some mixture. Cool it and roll it between thumb and index finger. If it rolls neatly into a ball, it is done, but if it sticks to finger, it needs more cooking.
Empty the mixture into the prepared pan/plate. Tilt the pan/plate so that the mixture spreads evenly. Keep it in a dry place to cool. Remove from the pan/plate, cut into bite size pieces.
Toss the pieces in powdered sugar and store in an airtight container.



Monday, 23 February 2015

Coffee Walnut Cake



It was a restless night. Tossing and turning in the bed, inundated by the memories of the past, the fractured slumber was not taxing, rather, it was pleasing in its own way. It is was Dad’s birthday the next day. Memories of how he surprised us on our birthdays, how he baked the first cake in the pressure cooker in the sand collected from the brook flowing through our land, the aroma of jams and jellies made at home, his garden that he tended with utmost love and care, his craze for cactuses, his love for music and his being a strict disciplinarian kept playing in the canvas of mind. He has been a simple man all his life with few needs and minimal desires. He never liked being flooded with presents. Simple thoughtful gestures appeal him. Being his birthday, a cake had to be baked and a simple cake would definitely please him.


 We decided on baking a Coffee Cake with toasted walnuts.


The Cake was a hit. We loved the soft crumb with sweet coffee flavoured frosting, showered with 
crisp toasted walnuts that added the crunch and enhanced the flavour too!


We are midway between spring and summer. Mornings are beautiful and pleasant. 



Few days back, we spotted a Long Tailed Shrike in the countryside.



Coffee Walnut Cake
Recipe adapted from www.taste.com
Ingredients
1 ½ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 stick butter (100 g)
¾ cup brown sugar or plain sugar, powdered
2 eggs
 1 tablespoon instant coffee powder
1 tablespoon boiled water
1 teaspoon vanilla essence
½ cup sour cream*
¼ cup walnuts toasted (take walnuts in a baking tray, bake at 180 degrees for 8 minutes or until fragrant and brown)
*Sour cream – Sour cream is a cultured cream. It can be made at home.
¼ cup milk and ¾ teaspoon white vinegar or ¼ cup buttermilk
1 cup heavy cream
Combine milk and vinegar and let stand for 10 minutes. Pour heavy cream into a jar. Stir in the milk mixture (or buttermilk), cover the jar and leave it at room temperature for 24 hours. This is sour cream. Refrigerate and use.  This recipe gives 1 cup sour cream.
Method
Preheat oven to 180 degrees C. Line the bottom and grease the sides of one 6 inch round cake pan.
Whisk together first three ingredients. Keep aside.
Beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Mix coffee powder and boiling water, let it cool. Add this to butter sugar and egg mix. Add vanilla essence. Mix well.
Add flour and stir until just combined. Add sour cream and stir until just combined.
Spoon the batter into the prepared pan. Level with a spoon. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven after 5 minutes and remove from the pan after another 5 minutes. Cool in the rack.
Coffee glazing
3 teaspoons instant coffee powder
1 tablespoon boiling water
1 cup powdered sugar
20g butter, softened
Method
Combine coffee and boiling water in a bowl. Add powdered sugar and butter. Stir until smooth. Pour over the cake.

Sprinkle toasted walnuts on top.

Wednesday, 18 February 2015

Buttermilk Bread


We woke up to the mellifluous chimes of the nearby temple bells. It is Shivratri today. The devotees have started visiting the ancient temple under a more than 100 year old Banyan Tree. One peep outside the window confirms a bright day. The hills show clearly against the orange sky. The Sun is about to rise. Good weather infuses verve and enthusiasm into life and even ordinary chores seem so exciting.



My daughter gestures me to stop. She points at the bird bath. A Lineated Barbet is perched on the stone slab. She looks around to assure that that there is no danger before she plunges into the water, splashing it all around. She comes out and then goes in again. 



We enjoy her antics till she has her fill and flies to the branch of Magnolia tree and begins to preen herself.


There is some buttermilk in the refrigerator. I purposely reserved it for bread. The weather is warm and perfect to bake a Bread. The much awaited Buttermilk bread is being baked for dinner. One slice with Black Grape and Orange Jam in the end would be the perfect way to a simple dinner.


Buttermilk Bread
Adapted from - www.cooks.com
Ingredients
½ cup buttermilk
2 tablespoons butter
1 ½ tablespoons sugar
1 ¼ teaspoons salt
½ cup warm water (really warm)
1 ¼ teaspoon instant dry yeast
2 ¾ cups all-purpose flour
1 pinch baking soda
Method
Scald the buttermilk. It will begin to curdle. Add butter, sugar and salt. Stir. Let it rest till lukewarm.
Add yeast to warm water, stir. Add it to lukewarm buttermilk mix.
Whisk together flour and soda.
Add flour to wet ingredients. Stir till thoroughly mixed and you get a shaggy dough. Transfer the dough to a floured counter and knead for about 5 to 6 minutes. The dough should become really soft and supple.
 Transfer the dough to an oiled bowl. Turn the dough so that it is coated with oil on all sides. Cover with a kitchen towel and keep in a warm place until it doubles in size. Punch the dough and knead for another 2 to 4 minutes. Shape into a loaf.   Place it into a 8 ½ inch x 4 ½ inch greased loaf tin. Cover and keep it to rise for another one hour or until doubled.
Bake in a preheated oven at 190 degrees C for 30 -35 minutes till the top turns brown and the pan sounds hollow when tapped at the bottom. Tent with a foil if the bread browns too early.
Remove from the oven. Remove from the pan after 10 minutes. Cool in the rack. Slice next day.

Submitted for Yeastspotting



Sunday, 15 February 2015

Harlequin Cookies | Apricot and Tutti Frutti cookies


A hectic day ended on a sweet note. 


My weekend baking was a pleasure. It was relaxing, exciting and very rewarding. We baked two batches of cookies. Apricot cookies and Tutti frutti cookies Left over apricots from Apricot Walnut Tea Cake couldn’t have found a better use. The cookies were very crisp and loaded with chewy apricot and tutti frutti bits. My initial apprehension of there being no baking powder in the recipe disappeared once we bit into them. We loved the cookies.




The original Italian version, called Arlecchini- or little harlequins, also sometimes called Tutti Frutti use bright red and green candied cherries. 


I divided the dough into half. Added tutti-frutti to one part and added chopped dried apricots to another. 


This dough can be made and kept in the freezer. Remove from the refrigerator 30 minutes before baking.


Harlequin CookiesApricot and Tutti Frutti Cookies

Adapted from www.kitchenfrau.com

Ingredients
1 1/3 cups all-purpose flour
1 stick (1/2 cup) butter
2/3 cup powdered sugar
1 teaspoon vanilla essence
1 to 2 tablespoon water or rum (to get the right consistency of dough)
½ cup soft dried apricots chopped coarsely, or tutti frutti

Method
Beat butter and sugar till fluffy.
Add vanilla essence. Add flour. Mix until it is moistened and crumbly.
Add 1 tablespoon of water/rum and mix with hands. Add another teaspoon of water/rum if the dough is hard or dry and cracks while kneading. The dough should be soft but not sticky.
Add chopped apricots or tutti frutti to the dough.
Roll the dough into two logs about 14 cms long each. Wrap it in a cling film. Shape the logs into a smooth cylinder. Place in the refrigerator for 1 hour.
Remove from the refrigerator and slice into 1/3  inch slices. Arrange the cookies in a baking sheet. If the edges of cookies break, press them gently into place.
Bake in a preheated oven at 165 degrees C for 12 to 15 minutes, until golden underneath. Cool in the tray for 5 minutes, then remove to rack to cool. Store in an airtight container.


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