Sunday, 29 March 2015

Eggless Chocolate Cake With Chocolate Butter Cream Frosting.

Baked this for my Cousin bro Birthday.Since they are observing Lent i thought of baking an eggless chocolate cake.I just eyeballed the recipe and added butter milk and sour cream which made it super soft And i was very very happy with the outcome.Cover it which buttercream/ganache or whipped cream or just have it plain. You'll enjoy every single bite...the best thing of this cake is You can just use one bowl to mix all the ingredients.
This was for the first time that I used butercream I somehow never liked buttercream I prefer fresh cream /ganache .But just gave it  a try .It was well recieved by all they all enjoyed the cake and it was vanished in no time.

Flour/Maida 1 cup
Cocoa powder 1/2 cup
1/4 cup butter milk
3/4 cup sour cream
3/4 cup Powdered sugar
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 cup oil
1 tbsp vanilla essence
1/4 tsp salt

Chocolate Buttercream
1/2 cup butter/100 gms butter
400 gms Icing sugar
65 gm cocoa powder
1 tsp vanilla essence
3-4 tbsp milk.

Beat the butter till soft and fluffy
Mix the suagr and cocoa and beat well
 Add milk and essence and beat till fluffy.


Sift together flour,cocoa , baking powder ,salt and baking soda and keep aside
In a bowl add all wet ingredients
Add sifted flour in 3-4 mixtures an mix well till its well combined and there are no lumps.
Grease one 8 inch baking pan and line it with parchment.
Preheat the oven for 10 min at 180 degree Celsuis.
Pour the batter in the prepared pan.
Bake at 180 degree Celsius for 35 min or till the skewer comes out clean.

Let it cool in the pan for 10 min then remove on wire rack and completely cool before slicing.
Cut the cake into 2
Apply a generous amount of buttercream and cover with the other half.

Apply a thin layer of buttercreamm all over the cake to crumb coat
REfrigerate for 30 min
Then pipe rossetes using 1m tip.
Refrigerate the cake for 1 hr.

I have used buttermilk i made this by adding 1 tsp vinegar to 1/4 cup full fat cream milk and let it stand for 5 min.
For Sourcream just add 1 .5 tsp lime juice in 3/4 cup heavy cream.
If you dont want to use  cream you could thick yogurt.
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Saturday, 28 March 2015

Flower Sausage Buns/Flower Shaped Sausage Buns

Yet another baking recipe .These are my favourite buns.I used to always make sure i buy these from Bread Talk  .Love the cute shape of these delicious buns.I have seen these in many chinise blogs when I was zero in baking breads and I used to wonder Will I be able to ever do this but I did as time passed by and I'm happy that I persevered.
I have already posted a sausage bun before this I have used Chicken Cheese Franks and brushed these buns with garlic butter for a lovely flavour.I have tried to add some stepwise pics though I couldn't manage taking it in detail .I may add few more pics in future when I bake these again.

For the dough I used the same recipe of Sausage Roll .
6-7 Chicken Frank/Sausage

For the garlic spread
1 tbsp coriander chopped fine
3 tbsp butter
2-3 cloves of garlic minced
1 tsp sesame seeds.
Mix all ingredients together and keep aside.

Divide the dough into 6 equal parts.
Take a ball and flatten it with rolling pin
Place the sausage in the centre.

Cover the sausage with the other half and pinch it so that seals.
With a knife make 5 cuts on the dough across the sausage ,don't cut them through  fully just cut through the dough and sausage leaving a joint in each portion.
Cross the first and the last joints and turn the other cutting edges to shape it into flower

Allow it to proof for 30-45min or till they have doubled.
Apply the butter before putting it in the oven.
Preheat the oven for 10 min at 180 degree Celsius.
Bake for 20 min at 180 degree Celsius.
Brush butter as you take it out from the oven.
Allow it to cool on the wire rack.
They taste awesome while they are warm.

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Friday, 27 March 2015

Cashew Cookies /Eggless Cashew Cookies

Try these soft melt in mouth eggless cashew cookies..Cardamom powder gives these cookies a very nice flavour.I have only added cashew on top  of each cookie ,if you wish you could coarsely grind cashews and add to the dough for  a richer nuttier taste.

1/3 cup unsalted  butter
1/2 cup powdered sugar
1 .5 tsp milk powder
1/2 tsp baking powder
1 tbsp cornflour
1 cup  maida/all purpose flour
1/2 tsp cardamom powder
1 tbsp milk
cashew pieces as required

In a bowl mix butter and icing sugar till fluffy.
Add flour,baking powder ,cardamom powder and cornflour and milk powder
Adding Milk knead all well till  you get smooth dough.
Shape into balls and press cashews on to each cookie.
Bake for 15 -18 min at 180 Celsius
Remove from oven and cool on wire rack .
Once cooled completely store it in airtight containers.

These cookies will b soft when taken out from oven but will get firm as they cool.

sending this to Fun with Egg free baking event

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Wednesday, 25 March 2015

Chicken Samosa

These crispy Chicken samosa make a great snack to have this with ketchup or mint chutney any time of the day...Once you make your mince and keep it ready these get ready in  o time We  always stock up these ready made samosa Patti which are easily available in the market. You can add whichever stuffing you want make it with potato/aloo bhaji /paneer burji bhurji or bhuna kheema the choice is yours.I have made these with Chicken mince and i followed My Mutton Mince Dry Recipe

Samosa patti as required
Dry mince Click here for the recipe
Oil to fry
Maida /flour mixed with water

Prepare the Stuffing and keep it ready.
 Take the samosa pattis add the filling and fold as shown in the pic.

Seal the edges with a paste made with water and flour.
Heat sufficient oil to  deep fry.
Fry the samosas in batches on medium flame till  golden brown.
Drain the excess oil and remove the samosas on absorbent paper.
Serve with ketchup /chutney.

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Saturday, 21 March 2015

Cheesy Corn and Potato Croquettes

I love croquettes its always made at my place specially when w have gatherings and parties .Its a great snack/appetizer and sure crowdpleaser. During Lent or on Meatless days I make these yummy These cheesy potato and corn croquettes which are just mouthwatering.These crispy croquettes go well with any cheesy dip or ketchup or even with mint chutney.
If you love mozzarella do cut small cubes and place it in between each croquettes .When these croquettes are deep fried the mozzarella cheesy just oozes out with every bite ..OH its yummy..I have added cheddar and Parmesan cheese You can add whichever cheese you fancy.
These can be made well in advance and kept frozen .Then you just deep fry them whenever you want to.I have blended sweet corns coarsely you can simply add corns to the potato mixture.

4  medium Potatoes boiled
1 cup sweet corn
1 tsp pepper powder
1 tsp red chilli flakes /as needed
1 tsp mixed herbs
1 tbsp finely chopped coriander leaves
1/2 cup Cheddar cheese
1 tbsp Parmesan cheese

For the white sauce
1 tsp butter
1 1/2 tbsp maida/flour
1/2 cup milk

For the coating
 3  tbsp Flour
1 tbsp cornflour
oil to fry.


  • In a saucepan heat butter ,add the flour and stir for 1-2 min.
  • Then add the milk and keep stirring constantly till you get a thick dough like mixture.
  • Mash the boiled potatoes and mix with the crushed corn.
  • Mix the thickened white sauce to the corn and potato.
  • Add the chilli flakes,pepper ,herbs and cheese.
  • Sparingly add salt since cheesy is also salty.
  • Mix the cheese and the coriander leaves and mix till all is well combined to a dough.

  • Divide into small balls and shape into cylindrical size.
  • Refrigerate these croquettes for 15-20 min.
  • Make a paste of flour,cornflour  and water ,the paste should be dropping consistency.
  • Dip the croquettes in this flour paste and roll into breadcrumbs .
  • Refrigerate for 15 min.
  • Heat oil in a pan and deep fry these on medium heat till they turn golden brown.
  • You can either shallow fry or deep fry these croquettes.
  • Serve hot with sauce/dip of your choice.

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