Thursday, January 15, 2015

Eggless Carrot Cake !!

Ingredients :

Sweetened Condensed Milk - 1/2 tin
Unsalted Butter - 50 grams + 1/4 tea spoon for greasing
All purpose flour - 100 grams + 1 tea spoon for greasing cake tin + 2 table spoon to coat carrots
Baking Powder- 1/2 tea spoon
Soda Bicarbonate - 1/2 tea spoon
Cardamom powder - 1 tea spoon
2 cups- Grated carrots
Milk - 2 table spoon

Method :

* Grate Carrots and add in 2 table spoon of flour and mix it well.

* Preheat the oven to 180 C.

* Grease the baking dish with butter and all purpose flour.

* In a seperate bowl sieve together the all purpose flour,baking soda and baking powder.

* In a big bowl microwave butter for 20 seconds,take it out and add in condensed milk and mix it well.

* Now add 2 table spoon of flour mixture at a time to condensed milk and butter mixture and mix it well,repeat the same until all flour is mixed into this mixture.

* Add in carrots,cardamom powder and milk,mix this with batter.

* Transfer the batter into greased baking dish and bake at 180C for 12 mins or until cake is done.
(Use toothpick to check if cake done or not,if the toothpick comes out clean cake is ready,or else bake again for 2 more minutes)


For frosting i used this recipe : Carrot Mousse!!

Monday, January 12, 2015

Spicy mint decorative bread !!

Ingredients for Bread :

1/2 of cup whole wheat flour
1.5 cups of all purpose flour
1 cup of room temp.water
1 and 1/2 tea spoons of active dry yeast
1 tea spoon of honey
3 tea spoons of vegetable oil
1/2 tea spoon of Salt

Ingredients for Stuffing :

3 table spoon of melted unsalted butter
1/4 cup of mint and chilly chutney

Method :

Method to make Spicy mint chutney :

Mix 1/4 cup of fresh mint leaves,2 table spoon of cilantro,2 green chillies (add according to your tastebud),1/4 tea spoon salt and 1/4 tea spoon of fresh lime juice in a mixer jar
and make a fine paste of it without using water.

Method to make Bread dough :

* Microwave water for about 20 secs or till it turns to lukewarm temp.
* Add in honey and active dry yeast,stirr it and keep it aside for about 10 minutess or till the yeast mixture becomes frothy.
* Add salt, vegetable oil and whole wheat flour. Mix till all the wet ingredients are incorporated into flour.
* Now add in all purpose flour ½ cup at a time till it forms a non sticky dough.
* Take a tea spoon of oil in a  big bowl, keep the dough and swirl it around to coat the dough.
* Cover with a cling film or damp cloth and keep it aside to raise for around 1 hour or till dough is doubled in volume.
* Punch down the dough and cover it back.
* After around 1 hour, it would have doubled again.Then punch it again and knead it to make a smooth ball.

Final steps :

* Preheat the Convection oven to 180C.

* Make 6 equal balls from dough and roll each ball into a 8-9" disc (like how you roll for chapati).
* Take one disc, brush butter and spread mint chutney.
* Keep the next disc on top and again brush with butter and spread mint chutney,continue this till 5 discs,and for 6th disc just put that on top of the 5th disc and carefully press it.
* Mark a round in the center(use a small cup and put that in center of the disc).
* Then using a sharp knife, make 16 cuts from the circumference of the circle to the edge.
* Now carefully lift two adjacent pieces and twist them in opposite direction. Then stick the ends together.

* Cover the bread with damp cloth and leave it aside to rise again for another 45 minutes.

* Brush with butter and bake at 180C for about 15 minutes or till bread is baked through.(check by using tooth pick,if the tooth pick comes out clean bread is ready)