Wednesday, March 30, 2011

Eggle$s PiNe@PpLE C@KE

i have many friends who happen to be vegetarians, & trust me, they are strict ones. they even avoid cakes-cookies which has egg in them.though i am strict non-vegetarian, bt still at times stick to vegetarian recipes, like this one. i made this when last Sunday my friends came over for my birthday party, & a couple of  people among them were strict vegans. bt i will have to confess that though vegetarian yet an yummy one.

i loved the consistency of the cake & also that it was so soft from inside. though i had made the sponge a day before, and had put on the icing on the d-day. the came has amazing taste, guess its because of the milkmaid. though soft from inside, it still has an amazing exteriors. and though i most of the time stick to fresh ingredients, but for this i did go to canned pineapples. because that saves time, and when you have a guest list of around 25 people (though many didn't arrive), what you need the most is time. moreover the clean circular rings seems so inviting to me, and viola! it's not very expensive also. the juice /syrup inside the tin, can also be used up.

For the Sponge:


  • 250 gm (1 3/4 cups) plain flour
  • 2 tbsp vanilla custard powder or cornflour (cornstarch)
  • 4 tbsp icing sugar (confectioners sugar or fine sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda/ sodium bicarbonate
  • 1 tin/400gm sweetened condensed milk
  • 100 gm (1/2 cup) butter
  • 175 ml (3/4 cup)  water/milk
  • 2 tsp good quality vanilla extract

  • Grease and line the bottom of an 8” square or 9” round cake tin with greaseproof paper/baking parchment/butter paper.
  • In a mixing bowl, assemble the flour, custard powder or cornstarch, icing sugar,  baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
  • Preheat the oven at about 150 degrees centigrade.
  • Put in the condensed milk,  butter, vanilla extract and water or milk into the mixing bowl containing the dry ingredients. Beat with an electric hand mixer, whisk or spoon  until the mixture comes together and there are no lumps. This shouldn’t take more than 2 to 3 minutes with an electric hand mixer/beater. Be careful not to over beat the mixture as this could result into a hard cake.
  • Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
  • The cake is done when a knife or cake tester comes out clean when inserted in the centre of the cake. Invert the cake on a cooling rack, cool and use as required.

For the Cream Icing:


  • 800gms  (3 1/4 cups) low fat cream (I used 25% Cream), chilled
  • 175 gm (3/4 cup) unsalted butter
  • 1 tsp vanilla extract
  • 6 tbsp powdered sugar


  • Refrigerate the bowl and beater for 15 minutes.
  • In a saucepan, melt the butter and  3/4 cup cream, stirring all the while until the butter melts completely. 
  • Transfer to a heatproof cup or bowl and allow to cool to room temperature.
  • Beat the remaining cream with sugar until you get soft peaks. 
  • Now begin adding the butter in a gradual stream, beating constantly on low speed, until stiff peaks are formed.
  • Because it was hot and humid I could not get really stiff peaks.
  • The next time I plan to use 600 ml cream, keeping the other ingredients the same to get a stiffer consistency.

Other Ingredients:

  • 250 ml (1 cup) or more pineapple juice
  • Pineapple slices from 1 tin

Assemble the cake:

  • Once the sponge cake has cooled, carefully slice it into two halves. 
  • Keep the bottom half on the serving plate and sprinkle with pineapple juice until the entire cake is soaked with it. 
  • Spread a little cream over the cake and top with finely cut pieces of pineapple.
  • Carefully place the other sponge over the prepared cake and sprinkle again with the pineapple juice until the top half is soaked with it.
  • Spread the cream over the sides and top of the cake with a palette knife and decoratively arrange some pineapple rings over the cake.
  • Chill for 3 to 4 hours before you serve.

this cake was fun. it really was. with my newly purchased piping bag, i tried to put on the icing, but don't think i succeeded much, but never mind. and those who don't have any pineapple juice at home, and are not in a mood to purchase one only for the cake(like me), then they can use up the syrup inside the tin. and those in mood to use fresh pineapple, well they need to work a bit more. they need to make a sugar syrup and then immerse your pineapple rings in them for some time. because the pineapples might turn sour or bitter with time. well, i have used pineapple rings, but you people might go for some other decoration.
if not pineapple, then try it with some other seasonal fruit. but this particular one is 2 yummy, that's not what i say..... thats what the guests said, that they wud like to come back for more.

Tuesday, March 29, 2011

GR@NOL@ Squares

last time i bought a packet of oats, and it was lying bare, without any use. so when i came across this recipe, it reminded me of my packet of oats. not only did i make this to use up my oats packet, but also it is a good for my sister, since she is not so wee, and of late has been feeling very weak.
but the main reason is that it is a good one for munching. since i am blessed with this "good" habit of munching all the time, i had to choose a healthy option. and also whenever i look at my increasing tummy, because of which i feel guilty munching on junk food, this was a yummy escape to all those me it is, and this is an escape i don't mind following for years.and also because this is pretty healthy. if we keep aside the milkmaid &chocolate chips, then it has ingredients which are essential for a healthy body. having said that, to eat so much of healthy (not so tasty)food together, one needs that one unhealthy stuff, which imparts that yummy's somewhat like the good-girls always falling for the bad guys, or the backbenchers in a class being more desirable then the rank-holders!!!
lets move on to the recipe now.

  • 3cups oats
  • 1 can sweetened milkmaid tin
  • 2tbsp melted butter
  • 1 cup coconut flakes
  • 1 cup almond
  • 1 cup semi sweet chocolate chips
  • 1 cup dried black raisins


  • grease the bowl well & preheat your oven @170degrees.
  • in a large bowl mix together all the ingredients & mix well with your hands.
  • press flat into the prepared pan.
  • bake for 20-25mins, based on how much crunchy you want it to be.
  • cool for 10mins and then cut into your desired shapes and serve.

well, this is it. its easy. really is.this makes around 25-30 squares. i had mixed it in a bowl with the rubber can replace the oats with corn-flakes or may be a mix of the two. i had blanched the almonds and then chopped them, you can also use the toasted almond flakes. peanuts, cashews, walnuts can also be combined in it, up to your choice..but do remember that the thickness shouldn't be much when you spread it on the baking tray. because that becomes difficult to bake the middle. i had baked it for around 30-35minutes since i wanted it to be crunchy. you can try out other ingredients according to your choice.
i am sure your family & friends will love it. i had made it yesterday evening, and now i am left with only a couple of the squares, which i am munching on, while typing.... trust me its a soulful bliss!!!!!!!!

Thursday, March 24, 2011


hey folks, i was in a terribly bad mood since yesterday after a tiff with my while i was alone at home and was going through the book called" the fabric of our lives"by Radhika Singh, i was feeling a bit better. but the irritation wasn't going away completely, so i had to drag myself into the kitchen, because what better way than to cook my heart out.
i thought of making a normal cupcake but since m soo much in love with the chocolate color and the flavor, so had to include cocoa. and also the use of buttermilk gives it a different tang, which is pretty enjoyable amidst all this sweetness.and as i had said in my last cupcake post, in this also i havnt dirtied my hand, because i have made the entire mixture in the mixer-grinder, because that is fast, better & easier. if you want you can also use your hands, not a prob. and this cake is also for a friend of mine, whom i will be visiting today eve. so here goes the recipe.


4 Tablespoons / 60g. butter, at room temperature
¾ cup / 150g. sugar
1 egg
2 1/2 / 10g. Tablespoons unsweetened cocoa powder
1 tbsp / 20ml. yellow food colouring
1/2 teaspoon vanilla extract
1/2 cup / 120ml. buttermilk or well beaten yoghurt
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt (if you’re using unsalted butter)
1 tsp teaspoon baking soda
  1. Preheat the oven to 170°C/350°F.
  2. In a bowl, whisk together the flour and baking soda.
  3. In another bowl, beat butter and the sugar on medium speed until light and fluffy and well mixed.
  4. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  5. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  6. Turn the mixer up to slow speed, add a third of the flour mixture, then half the buttermilk, a third of the flour, half the buttermilk, and ending with the rest of the flour. You can fold in the last third of flour by hand.
  7. Spoon mixture into cupcake mould line with paper or into silicone moulds.
  8. Bake for about 25-30 mins or until a toothpick inserted into the cake comes out clean.
  9. Let cool completely before frosting the cakes.
i was pretty happy with the result that came out from the oven, only what lacked were the cracked surface which i just love. i tasted one, and the sweetness was perfect since i had used a bit less sugar(120g) than specifies.and if anyone wants they can avoid the color part in this, i used just to experiment, and the result wasn't very satisfactory, because the colour could hardly be discriminated.and so i thought of using the same color in the frosting. and also i had to bake for some minutes than specified. may be it is because of the lack of the muffin tray. then to give it a bit more shoppish feel, and to make it more sweet, for my sweet friend, i decided to go for the cream frosting.

2 1/3 cups / 300 g. icing sugar, sifted
3 Tablespoons butter / 50g. room temperature
4 ounces / 125g. cream cheese, cold
1tsp of yellow food colour

  1. Beat the powdered sugar and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed. Mine kinda looked crumbly.
  2. Add the cream cheese all at once and beat on medium to medium-high until incorporated.
  3. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Be careful not to over beat or the icing might get runny.                                                       my mixture was absolutely perfect. but instead of using my pipiung bag, i had used a spoon to put the mixture on top of the cupcakes.
try it folks. and njoy the sweet result!!!!!!!!

Tuesday, March 22, 2011

pE@nut butter muffins

i was not at home during my birthday, was travelling, though couple of my friends had given me a surprise birthday party, but i wasn't able 2 celebrate in any other way. mostly my friends cum over to m place for lunch or dinner, that is what had happnd for all the past years, so cud i miss this year, considering this is the last year of my college. though many of them cudn't(read didn't) turn up, but mostly had. i had cooked few dishes. for the dessert there was Egg less Pineapple Cake , Peanut Butter Muffins & Spinach Bowls with Green Apple Shrikhand & Chocolate Truffles.
the peanut butter muffins were the easiest to make... and they tasted yummy... since i even made the peanut butter concoction @ home, so the original nutty flavor was retained. and trust me, no dirtying hands, no sweating, but still a heart winning dish is guaranteed. heres the recipe:



  1. 100 gm (1/2 cup) unsalted shelled and skinned raw peanuts
  2. 4 tbsp oil (preferably peanut or any other flavourless oil)
  3. a pich of fleur de sel or your favourite salt
  4. 140 gm (1 cup) plain flour
  5. 30 gm (1/3 cup) cocoa powder
  6. 1 tsp baking powder
  7. 1/2 tsp baking soda
  8. 90 gm (3/4 cup) jaggery powder or muscovado sugar or any dark soft sugar
  9. 1/2 tsp vanilla extract
  10. 200 ml (3/4 cup) water


In a skillet, on a moderate flame, roast the peanuts until golden brown. Alternatively heat an oven to 200 degrees C/ 400 degrees F and roast for about ten minutes or until they darken, shaking them a bit half way through so that they roast evenly.
Allow the peanuts to cool a bit and then place them in a blender with the oil and fleur de sel and process until you get peanut butter. I like it chunky here and so I blend it until I get a smooth butter with chunks in it.
In a bowl, mix in the flour, cocoa powder, baking powder and baking soda and sieve once to make the mixture uniform. Put in the jaggery or sugar, vanilla extract, water and peanut butter and mix with a whisk or a wooden spoon until well blended.
Heat your oven to 180 degrees C/ 350 degrees F. Place the batter into cupcake liners* and bake for 20 to 25 minutes or until a skewer or toothpick comes out clean.

well, this is what the normal recipe is like, i havn't really made any changes to it, except for the fact that i had made the entire thing in my mixer grinder & had used chocolate essence in place of vanilla, since i find that smell of chocolate endearing.and also please adjust the baking time according to your convenience, because i had to adjust it, it took me around 30mins to bake them, since the bottom part was still badly soft. nd i had decorated it with a bit of icing....
try it. a sweet kiss from your grlfrnd is guaranteed guys, and its entirely your caliber if u can manage a better gift then that!!!!! wink..wink!!!!!!!

Saturday, March 12, 2011


i was soo tied up with certain orders and  making a collection for a friend, that cooking was definitely out of question. those were such tiring days, sleepless nights & restless mind. now that once those r almost done(still a couple of saris left), i finally got some time to make something for myself. it was a simple rice dish. but as i say"with a twist". i was really hungry yesterday afternoon, and i came across this recipe in a Bengali women's magazine.
i am also planning for a kind of get together next weekend, so it was a perfect alleby to try this dish, coz i wanna make this for all my friends.
here's the recipe which was there.. though i have made certain additions to it, lets talk about it after the original recipe'


  • basmati rice                                          100gm
  • onion                                                    1no
  • onion grass                                           1medium bunch
  • button mushroom                                  6-8nos
  • garlic paste                                           1 tsp
  • cheese cube(grated)                                          1nos
  • chicken sausage                                     2nos
  • sweet corn                                             2tbsp
  • oil                                                          3tbsp
  • black pepper powder                            1tsp
  • mono sodium glutamate                           a pinch


  1. wash & chop onions, onion grass, mushrooms, sausages
  2. put oil in the wok, and fry mushrooms and sausages, and keep aside.
  3. in the same oil, put in the chopped onions, after it becomes opaque, add the garlic paste and the rice. mix it and then add required quantity of water to cook it.
  4. after the rice is well cooked, add mushrooms, sausages, corn. mix well.
  5. add seasoning & mono sodium glutamate.
  6. next add the remaining ingredients, mix well. and it s done. 

well, i had added a couple of more ingredients to it, like a small chicken stock cube, around 2-3 green chillies and a tsp of Capsico sauce. and before adding the onions i had also add couple of dry red chillies, because it love my food to be spicy. i had also added 4 instead of two sausages and that also mutton, instead of chicken, because i love the chewy texture of mutton sausages
try it dude.. another opportunity to impress girls, boss & also mom, to bag a bit more of pocket money, what say????
    try it soon!!!!!!!!!!!!