Recipe: Raspberry Swirl Coffee Cake
Ingredients
- For crumb topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons butter, melted
- For cake
- 5 tablespoons unsalted butter, plus extra to prep cake pan
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour, plus extra to prep cake pan
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream or yogurt
- 1/2 cup seedless raspberry jam (or any fruit jam/preserve you like)
Instructions
- Ingredients of Crumb Topping
- Ingredients of Cake
- Preheat oven to 350 degrees F.
- Begin by making the crumb topping. Add flour, granulated sugar, brown sugar, cinnamon, and salt to a large bowl. Mix to combine.
- Pour melted butter over the flour and sugar mixture and use your hands to combine. Leave some bigger clumps and mix until it resembles wet sand. Place in refrigerator while you make the batter.
- To start the batter, use a wooden to cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in the eggs one at a time until well incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt until combined.
- Add 1/3 of the flour mixture to the butter, eggs, and sugar. Using a rubber spatula, gently fold until barely combined.
- Add half of the sour cream/yogurt and fold until barely combined. Repeat with another 1/3 of the flour, the rest of the sour cream/yogurt, and remaining flour until just combined. Do not over mix or you will end up with a tough cake.
- Butter a 13-inch cake pan. Dust with flour and tap out excess to make a light coating around the pan. This will prevent the cake from sticking.
- Scoop cake batter into the pan and spread evenly.
- Use a spoon to dollop jam evenly onto of the cake.
- Using a chopstick or knife, swirl the jam into the cake batter. Do not fully incorporate, as you want streaks of jam throughout the cake.
- Take the crumb topping out of the refrigerator and place on top of the cake. It may seem like a lot of topping, but don’t be afraid to pile it high.
- Place cake into the oven and bake for 30 to 40 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.
- Allow to cool for at least an hour before slicing and serving. If serving the next morning for breakfast, cover tightly with plastic wrap.
Recipe: Lemon Pound Cake
Ingredients
- Cooking spray
- 2 cups all-purpose flour, plus extra for coating loaf pan
- ½ tsp baking soda
- 2 lemons, zested and juiced
- 1½ sticks unsalted butter, softened at room temperature
- 1½ cups granulated sugar
- 4 large eggs
- ½ cup plain yogurt
Instructions
- Bake a lemon pound that’s perfect for dessert, breakfast or an afternoon snack with tea. The ingredients look like this.
- Preheat oven to 350 degrees F.
- Spray a loaf pan with cooking spray and sprinkle with flour. Tap around the pan to cover and shake out the excess.
- Whisk together flour and baking soda to combine.
- Using a wooden, cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in eggs one at a time until well incorporated.
- Fold in lemon zest and juice.
- Add half of the flour mixture to the butter mixture and fold gently until just combined.
- Add yogurt and fold until just combined.
- Add the remaining flour and continue to fold until just combined. Do not overmix, this will result in tough cake.
- Spoon the batter into the loaf pan. Bake for 70 to 80 minutes, until a knife inserted into the middle comes out dry.
Recipe: BESAN CHEELA
Ingredients
- Besan( Bengal Gram Flour) ½ Cup
- Coriander Leaves 2Tbsp
- Tomato 1 medium
- Onion ½ medium
- Green Chillies 1
- Black Pepper Powder ½ tsp
- Dry Mango Powder ¾ tsp
- Turmeric Powder ¼ tsp
- Salt to taste
- Oil 1tsp
Instructions
- Finely chop onion, tomato, green chilli and coriander leaves. Keep aside.
- Mix besan, chopped vegetables, black pepper powder, dry mango powder, turmeric powder and salt in a bowl and make a lump free batter of thick pouring consistency using water.
- Drizzle 1 teaspoon of oil in a non stick pan and pour a ladleful of batter in the centre of the pan, spreading it out a little.
- Cover and cook for 1-2 minutes on one side or till it turns golden brown. When one side is done, flip it over and cook lightly on the other side.
- Serve hot with tomato sauce or green chutney.
Recipe: Chanay Ki Daal Kay Parathay by Zubeida Tariq
Ingredients
- Gram lentil 1 cup
- Crushed red chilies 1 tbsp
- Chopped green coriander 1 bunch
- Chopped mint leaves 1 bunch
- Lemons 2
- Chopped green chilies 4
- Salt to taste
- Crushed all spices 1 tsp
- Ghee as required
- Flour 2 tbsp
- Flour 2 cups
- Salt as required
- Oil 2 tbsp
For Parathay:
Instructions
- Boil gram lentil, remember it it tender. It should not be more soft.
- Choppize the daal adding green coriander, chopped mint leaves, crushed red chilies, salt, crushed all spices, chopped green chilies and lemon juice and leave it for a while
- .Kneading the dough for paratha after mixing salt and water to it and polishing with some oil in the end.
- Giving shape to paratha. You can do the roti style or triangular as shown below.
- Frying them in 2 tbsp. of oil.
- Serve with any of your favourite chutneys or as it is.
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Recipe: Granola Cheese Cake
Ingredients
- 400 g cream cheese
- 200 g mascarpone cheese
- 200 ml double cream
- 125 g caster sugar
- Grated zest of a lemon
- 500 g frozen raspberries
- 2 tablespoons lemon juice
- 50 g butter
- 50 g whole meal flour
- 30 g brown sugar
- 50 g skinned hazelnuts
Granola
Instructions
- Start your preparation the day before serving. Mix the cream cheese, mascarpone cheese and 100 g sugar and beat well with an electric beater on a medium speed.
- In a separate bowl, whisk the cream until it just clings when the beater is lifted. Fold it into the cream cheese mix, add the lemon zest and stir gently until it’s well combined. Cover this with cling film and keep it in the fridge until the next day.
- Put the raspberries and the remaining sugar (25 g) in a small pot, place it on a low heat and cook for 30-40 minutes
- Preheat the oven to 180 degrees C. Prepare the granola.
- Mix the flour, sugar and butter, using your fingers, until it gets a sandy consistency. Lightly crush the hazelnuts and add them to the mix. Spread it on a baking tray, in a very thin layer, and bake for 20 minutes or until it becomes golden brown.
- When ready, take it out from the oven and let cool. Break it into crumbles.
- Use medium cups or glasses to assemble the cake. Put a thin layer of granola on the bottom of the cup; add some of the syrup, 2-3 tablespoons of cream cheese, and another tablespoon of syrup and with a sprinkle of the granola.
This very simple dessert became popular all around the world. A traditional breakfast in some countries, pancakes come in different shapes and sizes, they are served with a big variety of toppings and the ingredients can be chosen according to everyone’s preferences.
I want to propose to you a recipe which can be considered gluten-free as well as a dairy free one.
Coconut Pancake
Ingredients
- 2 cups chestnut flour (or almond flour or a combination)
- 1 cup coconut flour
- 3 eggs
- 2 cups almond milk (or rice milk)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons coconut oil
- Oil for the pan
- Maple syrup for serving
Instructions
- Combine dry ingredients in a bowl.
- Lightly beat the eggs in another bowl, add the milk and whisk well.
- Add this to the dry ingredients and mix everything together. It’s important to not over mix the batter, it’s ok if there are some small lumps.
- Heat the pan on a medium heat, put some oil and spread it on the bottom of the pan with a piece of paper towel.
- Spoon 2 or 3 tablespoon of the batter on the pan and cook until the surface become bubbling, for about a minute or 2.
- Flip the pancake and cook on the other side for another minute. If you use a large pan, you can fit in 2 or 3 pancakes.
- Once they are ready, transfer them to a plate and cover with foil to keep them warm. You can serve them individually or you can pile them and top with maple syrup or other topping of your choice.
- Enjoy!!!
Recipe: Malpuras (Pancakes)
Ingredients
- Milk 2 cups
- Sugar 1 cup
- Eggs 4
- All purpose flour 1 cup
- Cardamom powder ¼ tsp
- Saffron as required
- Yellow colour a pinch
- Oil as required while cooking
Instructions
- Blending all the ingredients except for the oil.
- Putting oil in a pan, pouring about half a cup of batter, then moving around the pan to spread into a round shape.
- Flipping the side which is cooked. You can make small round to form thick malpuras or spread around to make thin big round malpuras. Choice is yours.
- Preparation goes on till the batter is fully finished.
- Time to serve.
Recipe: Triangle Keema Paratha (Triangle minced meat paratha)
Ingredients
- Beef Keema 1/2 kg
- Onions 4 medium chopped
- Garam masala 1/2 tsp
- Haldee 1/2 tsp
- Salt 1 tsp
- Ginger 3 inches long chopped
- Big green chillies (non spicy) 2 chopped
- Eggs 3 beaten
- Cornflour 1/2 tsp
- Oil as required
- Paratha
- White flour 1/2 kg
- Salt 1/2 tsp
- water as required
Instructions
- Kneading the dough for parathas and leaving aside.
- Chopping 2 onions, long green chillies and ginger and leaving aside.
- Brown 2 chopped onions in a cooking pot with some 2 to 3 tbsp of oil.
- Adding keema to the brown onion along with turmeric powder, garam masala and salt. Cooking the keema till water dries.
- Adding red chilli powder to keema once the water dries out and allowing it to simmer.
- Pouring in the beaten eggs slowly and stirring continuously.
- Once eggs are properly mixed we pour in the diluted cornflour to keema.
- Now remove keema from stove and allow it to cool completely. Then lastly mix in the chopped onions, ginger, and long green chillies.
- Putting the rolled paratha along with required keema serving on a cooking pan with oil as required.
- Wrapping the paratha on a non stick pan.
- Cooking the parathas once fully wrapped.
- Ready to serve
Ingredients:
1 cup / 200 grams finely granulated white sugar
1 cup leveled all-purpose flour (maida)
3/8 cup / 38 grams unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana)
1/2 cup (240 ml) warm water
1/4 cup (120 ml) milk
1/4 cup (60 ml) canola or corn oil
3/4 teaspoon pure vanilla essennce
Method:
Preheat oven to 350° and line cupcake pan with cupcake liners. Here i am using DOUBLE the quantity of ingredients mentioned above. (i normally keep my oven on 30 miniutes prior to baking).
Bring together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In another large round bowl, whisk wet ingredients until combined: egg, banana, water, milk, oil and vanilla essence.
Beat together wet and dry ingredients with the help of hand beater.
Using icecream scoop place the batter into cupcake liners.
Bake for 20 minuets or until toothpick inserted comes out clean.
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Ingredients
Potatoes 3 to 4
Peas 1/2 cup
Coriander Leaves 1/2 cup
Salt as required
Green Chilles 3 to 4
Paratha
Maida 1 cup
Flour 1 cup
Salt 1/2 tsp
Water as required
Method
Boil the potatoes and steam peas
Now gather all the ingredients like potatoes, peas, coriander leaves, green chillies and salt.
Mash these ingredients with hand and mix.
Prepare the paratha dough and leave aside for 1 hour atleast. Then take some of the dough and make it into a ball. Put that ball in between 2 baking sheets and place it on the poori maker as shown below.
Press the poori maker to make the dough flat and stretched.
Then place the filling in the center and wrap the three ends to form a triangular shaped paratha.
Shallow fry them and serve hot.
