SEMOLINA CAKE (MANGO FLAVORED)

SEMOLINA CAKE (MANGO FLAVORED)

INGREDIENTS

• Semolina (rava/sooji) - 1 cup
• Mango - 1 medium sized sliced into cubes
• Milk (boiled & at room temperature) - as required
• Oil - 1/4th cup
• Sugar - 3/4th cup
• Baking powder - 1 teaspoon
• Ground cardamom (elaichi) - 1/2 teaspoon

METHOD

• In a mixer grinder, add mango cubes & add enough milk to grind it into a fine paste that is not too thick nor too liquid. 
• If it turns out to be too watery, cake will take a longer time to bake. Therefore, if it turns too watery, mix it with semolina & leave it aside for around 15-20 minutes such that semolina absorbs the liquid & becomes thicker.
• As you get the desired consistency, proceed with the next step.
• Next, mix semolina with sugar, cardamom & baking powder.
• Now, add oil & mix well.
• Next, add the mango pulp & mix again. You can even add nuts of your choice if desired. Let it sit for around 15 minutes.
• Grease a baking tin with oil & pour cake batter into the tin.
• Bake it at 175 degrees for around 25-30 minutes.
• You can check it by pricking a toothpick or a knife inside once after 20 minutes whether it is done or not.
• Once the knife comes out clean, take it out of the oven, invert & slice.
• Garnish with nuts.
• Semolina cake with mango flavor is ready to serve.

CHOCO LAVA CAKE

CHOCO LAVA CAKE

 

INGREDIENTS

• All purpose flour (maida) - 1 tablespoon
• Cocoa powder/carob powder - 1.5 teaspoon
• Powdered sugar - 1 tablespoon
• Salt - a pinch
• Baking powder - a pinch
• Baking soda - a pinch
• Butter (melted) or oil - 2 teaspoon
• Milk - 3 tablespoons
• A piece of chocolate

METHOD

• Sieve maida, cocoa powder, sugar, salt, baking soda & baking powder.
• Next, add butter/oil & milk & mix well.
• Next, take a silicon mould & grease it with oil or butter.
• Then, add half of the batter.
• Keep a piece of chocolate on the batter.
• Now, add remaining batter.
• Next, keep the mould in the microwave (normal mode, high power) & microwave for 1 minute or around 1 minute 30 seconds (adjust the time according to the microwave settings).
• Let it cool down & invert the mould.
• Choco lava cake is ready to serve.

 

CHECKERBOARD COOKIES

CHECKERBOARD COOKIES

 

 

 

 

INGREDIENTS

 

FOR VANILLA DOUGH

• All purpose flour (maida) - 3/4 cup
• Powdered sugar - 4 tablespoon
• Butter - 4 tablespoon
• Vanilla extract - 1 teaspoon
• Baking powder - a pinch
• Salt - a pinch

FOR CHOCOLATE DOUGH

• All purpose flour (maida) - 3/4 cup
• Powdered sugar - 5 tablespoon
• Butter - 4 tablespoon
• Cocoa powder - 1 tablespoon
• Baking powder - a pinch
• Salt - a pinch

 

METHOD

• First make vanilla dough. Mix all purpose flour, baking powder & salt & keep aside.
• Next, cream butter & sugar together & add vanilla extract to it.

 

• Now mix flour mixture together with butter & sugar till a bread crumbs sort of mixture is formed.

 

 

• Now knead dough by adding a little quantity of milk to it.

 

 

• Keep it aside.
• Now, make chocolate dough. Mix cocoa powder, all purpose flour, baking powder & salt & keep aside.
• Cream butter & sugar together & add it to the flour mixture till a bread crumbs sort of mixture is formed.

 

 

• Add a little quantity of milk & knead it into a soft dough.

• Now flatten both the dough separately into a round thick slab.

 

 

• Next, wrap them in a cling wrap & refrigerate it for around 1-2 hours.
• After 1-2 hours, take them out & slice into thick long strips.

 

• Now, in order to make the checkerboard pattern.
• Place two chocolate strips & one vanilla strip alternatively for the bottom layer.
• Now, for the middle layer, place vanilla strip on top of chocolate layer & chocolate layer on top of vanilla layer.
• Similarly, place strips for the topmost layer.

• Once this is done, press the layers together to form the checkerboard pattern.
• Now slice it into square checkerboard cookies using a sharp knife.

• Assemble the left over dough & make any pattern of your choice using the leftover dough.
• I made round cookies using the same.

• Grease a cookie sheet with a little oil.
• Place the cookies on the cookie sheet & they are ready to be baked.
• Leave enough space between the cookies to allow them to rise perfectly.

• Preheat oven at 180 degrees Celsius for around 5 minutes.
• Bake it for around 13-15 minutes at 180 degrees Celsius or till they are well baked.
• Timings may vary according to your oven so keep a check when you bake the cookies.
• Take them out of the oven.
• Checkerboard cookies are ready to serve.



COCONUT MUFFINS (EGGLESS)

COCONUT MUFFINS (EGGLESS)

INGREDIENTS

• Cake Flour - 120 grams
• Fresh grated coconut – ¾ cup
• Sugar - 60 grams
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1/4 teaspoon
• Cornflour - 2 tablespoons
• Salt - 1/4 teaspoon
• Oil - 1/4 cup (60 ml)
• Vanilla extract - 2.5 teaspoons
• Milk - 1/2 cup (120 ml)
• Vinegar - 1/2 teaspoon

CAKE FLOUR - TAKE 120 GRAMS OF MAIDA & REPLACE 2 TABLESPOONS OF MAIDA WITH 2 TABLESPOONS OF CORNFLOUR

*Increase the quantity of sugar by around 20-30 grams or according to your taste because of the addition of coconut, otherwise muffins would not be sweet enough.

 

METHOD

• Preheat oven at 180 degrees Celsius for around 5 minutes.
• Sift cake flour, baking powder, baking soda, and salt & sugar once or twice so that they get mixed well.
• In another bowl, add milk & vinegar & keep them aside for a minute.
• Add oil & vanilla extract to this mixture.
• Now, make a well in the centre of the dry ingredients & add the wet ingredients mixture to it.

• Gently mix them so that there are no lumps.
• Don't mix them too much; just fold the ingredients gently till they are mixed well.
• Next, add freshly grated coconut to the batter prepared.

 

 

 

 

 

• Grease the cupcakes baking tray with a little oil.
• Pour the mixture in the greased cupcakes moulds.

 

• Bake them for around 15-17 minutes at 180 degrees Celsius.
• After 15 minutes, insert a knife or a toothpick in the cupcake & if they come out clean, then the cupcakes are baked well.
• Cool them on a wire rack.
• Invert the tray & take them out.
• Garnish muffins with grated coconut.
• Coconut muffins are ready to serve.

 

 

 

 

NAN KHATAI

NAN KHATAI

 

 

 

INGREDIENTS

• Maida - 1 cup
• Besan - 1/4 cup
• Sooji - 1/4 cup
• Ghee/butter - 1/2 cup
• Powdered sugar - 1/2 cup
• Cardamom powder - 1 teaspoon
• Nutmeg powder - 1 teaspoon
• Baking powder - 1/2 teaspoon

 

 

METHOD

• Take ghee/butter & sugar together in a bowl & beat till they become light & fluffy.

 

• Mix all the dry ingredients in a bowl.
• Add ghee & sugar mix to the dry ingredients mixture and form a soft dough.

• Keep the dough aside for 10 minutes.
• Now roll small balls out of this dough and flatten them a little.
• Grease the cookie baking sheet of the oven with oil.
• Now place the flattened dough balls on the cookie sheet at a little distance from each other.

• Preheat oven for around 10 minutes at 180 degrees.
• Bake them for 20 minutes or unless golden brown in an oven at 180 degrees.

• Allow it to cool and nan-khatai will come off the cookie sheet in some time.
• Nan-khatai is ready to serve.



MANGO MUFFINS (EGGLESS)

MANGO MUFFINS (EGGLESS)

 

 

 

 

 

 

 

INGREDIENTS

• Maida - 200 grams
• Salt - 1/4 teaspoon
• Baking soda - 1/2 teaspoon
• Baking powder - 1/2 teaspoon
• Sugar - 100 grams (adjust according to taste)
• Oil - 50 grams
• Mango pulp - 1/2 cup
• Milk - 1/2 cup

METHOD

• Mix maida, salt, baking soda, baking powder and sieve them together. Keep aside.
• Next, add sugar to the mango pulp and grind them together.

• Next, add oil and mix well.

• Now, add milk and beat them well.

 

• Now add maida mixture previously prepared and add them slowly and gradually.

 

• Fold in the flour added and mix well.

 

• Now, the batter for mango muffins is ready.
• Preheat oven at 180 degrees celcius.
• Grease a muffin tray with oil and pour the batter till 3/4th quantity of each mould is filled.

• Bake for 15-20 minutes at 180 degrees celcius.

• After 15 minutes, check once and then continue baking.
• Chek by inserting a knife. If the knife comes out clean it is done otherwise bake for some more time.
• Once the knife comes out clean, mango muffins are ready to serve.

 

• Top them with icing or nuts. Whipped cream icing has been shared in another post.