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: Moong Ki Dal Ka Halwa
Ingredients
- Moong Dal 40g
- Sugar 40g
- Ghee 4 Tbsp
- Raisins 9-10
- Green Cardamom 2-3
- Water 50ml
- Almonds (for garnishing) 1
- Pistachios (for garnishing) 2
Instructions
- Wash and soak the dal overnight and grind it to a fine paste.
- Heat sugar and water in a pan and cook till sugar dissolves completely.
- Heat ghee in a non stick pan and fry raisins. Remove and keep aside.
- To the same pan, add green cardamoms, sauté for a second and then add the ground dal paste. Cook on a low flame, stirring continuously till it turns golden brown.
- Add the sugar syrup to the above dal and cook on a low flame till the moisture dries up. Add raisins , mix well and continue cooking for a few more minutes.
- Garnish with chopped almonds and pistachios and serve hot.
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: Instant Kulfi (no cooking required)
Ingredients
- Evaporated Milk 410 grams
- Condensed Milk 397 grams
- Cream 410 ml
- Almonds 1 tbsp
- Pistachios 1 tbsp
- Cashews 1 tbsp (I didn’t use)
- Kewra water 1 tbsp
- Cardamom powder 1 tsp leveled
- Bread Slices 4
- Coconut grated 1 tbsp heaped
Instructions
- Grind nuts into powdered form.
- Gathering evaporated milk, condensed milk, fresh cream, kewra water, coconut grated and cardamom powder and put them in the blender.
- Adding powdered nuts to the blender.
- Making bread crumbs out of bread.
- Adding bread crumbs to the blender.
- Filling popsicle containers.
- Extra can be zip locked and put in freezer.
- Deep freeze 4 to 6 hours and then 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.
]]>
Ingredients
- Milk 4 kg
- Milk Powder 1/2 cup (Rida Aftab had used Khoya 250 grams in 2 kg milk)
- Condensed Milk 2 cans
- Rice 2 cups
- Sugar 1/2 cup (Rida used 1/2 cup for 2 kg, i also used 1/2 cup for 4 kg as didnt want too sweet due to condensed milk)
- Kewra 2 tbsp (if using kewra essence then use only 5 to 6 drops)
- Cardamom Powder 1 tsp
- Almonds 2 tbsp (sliced with skin)
- Pistachios 2 tbsp sliced
- Saffron as required (not in Rida’s recipe but i used it)
- Silver Paper 1 (optional – i didnt use)
Method
1) Soak rice for 4 to 5 hours.
2) Then chop them in a chopper, dont make it into a fine paste.
3) Put milk on stove along with the rice. Let it boil.
4) Once boiling starts lower down the flame and let kheer be cooked on slow flame. Keep stirring every 5 minutes.
5) Once the milk thickens and you see rice rising on surface its time to add sugar, condensed milk, cardamom powder, saffron, amonds and pistachios. Stir them well.
6) Next add powdered milk while continously stirring to avoid lumps and kewra water and pour in to serving dish. This picture is before garnishing to show final texture of how thick the kheer should become.
7) Rabri Kheer is now garnished and ready to serve.
]]>