Elaneer Payasam

Elaneer Payasam  / Tender coconut kheer 

Festivals are all around the corner... try this Elaneer/ tender coconut cream Payasam.  This is a rich, creamy, delicious coconut flavoured mild sweet Payasam.

Ingredients:

Elaneer/ tender coconut cream- 2 cups

Tender coconut water - 1 cup

Milk - 500 ml

Sugar - 4 tablespoons 

Cardamom powder- 1 pinch

Method:

# Boil milk, scrape the sides so that milk doesn't  burn. 

# Reduce the milk to half the quantity. Add sugar and boil for 2-3 Minutes. Switch off the flame.

# Chop half cup of tender coconut.

# Grind 1.5 cups tender coconut with tender coconut water.

# Mix the grinded pulp to the reduced milk. Add the Cardamom powder...mix well.

Add the chopped tender coconut malai/ Elaneer to the Payasam.

Chill the Payasam and serve.

Marble Bread

Marble Bread

Marble Bread made with whole wheat flour. This looks complicated but this is very easy to make.

Notes:

* All ingredients should be in room temperature.

* 1 cup = 125 gms

Ingredients:

Whole wheat flour - 180gms / 1.5 cups

Semolina - 100 gms

Jaggery powder - 1.5 tsp

Instant active dry yeast - 1.5 tspMilk powder - 2 tablespoons

Cocoa powder - 1.5 tsp

Salt - 1tsp

Oil - 2 tablespoons

Water - 120 ml approx / as it is required.

Method:

# Mix whole wheat flour, semolina, milk powder, yeast, jaggery powder, salt. 

# Make a well in the centre add 3/4 cup water and knead a dough. Initially it will be dry... you can sprinkle water and knead a dough. It takes 15-17 minutes to get a soft elastic dough. Add 1 tsp of oil after 10 minutes of kneading. When dough becomes slightly sticky add a tsp of oil. 

# Divide the dough in two equal parts.

# Add cocoa powder to one part of dough and knead for 2-3 minutes. Sprinkle water and knead a dough. 

# Apply oil in both dough and cover it with a lid, allow it to proof for 1 hr. (As long as it takes to double in size)

# After it doubles in size punch down and remove excess air.

# Knead both dough separately for 2-3 minutes.

# Grease you baking tin with oil / butter.

# Sprinkle some wheat flour / oil in a plate / working surface. Take the cocoa dough make a rectangular shape....you can use a rolling pin or your hands to shape them.

# Same way make a rectangular shape of the other dough.

# Wet your hands and smear the plain dough then place the cocoa bread dough and press well as shown in the figure.

# Roll tightly and make a log shape. Pinch the edges well.

# Place the log in greased baking tin.

# Cover it with a lid and allow it to proof. For 20-25 minutes / it should touch the rim of baking tin.

Preheat oven / microwave convection oven @ 190'c.

# Give a milk wash and bake @ 190'c for 30 minutes.

# Once baked leave it for 5-7 minutes.

# Demold and allow it to cool down completely on wire rack.

# Slice the bread after 2-3 hrs.

Try this recipe and pour your comments.

Thank you!

Brownies

Brownies

Brownies are dense, rich, fudgy, chewy, chocolatee in taste and texture. When you bake for longer time it becomes more like a cake. The perfect texture depends upon the baking time.

Today I'm sharing a healthy brownies made with whole wheat flour and palm jaggery. You can substitute with normal jaggery / brown sugar / cane sugar.

Notes:

1 cup = 120 gms (flour)

1 cup = 200 gms ( jaggery / sweetner

Baking tin - 8' rectangular shape

Ingredients:

Whole Wheat flour - 180 gms / 1.5 cups

Palm jaggery - 100 gms / 1/2 cup

Baking powder - 1 tsp

Cocoa powder - 2.5 tablespoons

Salt - 1/2 tsp

Chocolate - 150 gms

Vanilla essence - 1/2 tsp

Melted butter/ melted ghee - 120 ml

Peanut butter - 2 tablespoons

Milk - 2-3 tablespoons

Method:

# Sift whole wheat flour, baking powder, cocoa powder, salt for 4-5 times.

# Add 1/4 cup of water to palm jaggery and melt. Fillter the palm jaggery syrup to remove impurities.

# In a wide bowl add melted ghee, palm jaggery syrup chopped chocolate, vannila essence. Switch on the stove and mix together until you get a sauce consistency. 

# Allow it to rest for 5 minutes / until it becomes warm.

# Grease you baking tin with oil / butter/ use butter paper.

# Preheat microwave convection oven @ 170'c.

# Add sifted flour to the chocolate sauce / wet ingredients in two batches.

# It will be very thick in consistency add 2-3 tablespoons of warm milk and mix well.

# The batter should be thicker than pouring consistency. Pour the brownie batter in the greased baking tin.

# Add 2 tablespoons of peanut butter and spread it with a spoon. You can add some chopped walnuts / chocolate chips.

# Bake @ 170'c for 20-23 minutes. Check by inserting a knife / toothpick...it should slightly stick. 

# Allow it to cool for 5-10 minutes. Demold on wire rack and let it cool down completely.

Cut the Brownies and serve with tea/ coffee / milk.

Please do try and provide your comments.

Thank U!

Thandai masala Cookies

Thandai Masala Cookies

Healthy cookies made with porridge flour (ragi porridge flour) powdered oats,  jaggery, with zero baking powder and zero baking soda. I've used Thandai masala powder you can use vanilla essence / extract.

You can even use homemade porridge flour(sprouted ragi flour, wheat, nuts etc) 

Notes:

* Dry roast the flour slightly before using.

* Sieve the flour for 3-4 times.

Ingredients:

Porridge flour - 1 cup / 110 gms

Powdered oats - 2 tablespoons

Powdered Jaggery / powdered sugar - 1/4 cup

Butter - 1/2 cup

Thandai masala powder - 1 tablespoon

Milk - 2 tablespoons

Method:

# Sieve porridge flour for 3-4 times. Mix oats powder and porridge flour well.

# Cream butter and powdered Jaggery. Mix Thandai masala.

# Add oats+porridge flour to the creamed butter mixture. Add milk and make a dough. Do not knead...just mix.

# Give log shape and refrigerate for 20 minutes.

# Cut the log in 1 inch thick.

# Preheat microwave convection mode @ 170'c.

# Grease the baking tin with oil/ butter...arrange the cookies.

# Bake at same temperature for 10 minutes.

# While baking the second batch reduce the timing as it may over bake.

# Allow it to cool on wire rack.

# Store in an Airtight container.

Please do try and provide your comments.

Thank U!

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake is a moist, super soft, sweet, slightly sour cake. This is a healthy version which is sweened with jaggery powder and made with whole wheat flour. I've used white chocolate for frosting.

Ingredients:

Whole wheat flour - 1 cup

Jaggery powder - 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Cocoa powder - 1 tablespoon

Oil - 1/4 cup

Curd - 1/2 cup

Vanilla essence - 1 TSP

Red colour  - 1 tsp

Frosting:

Whipping cream - 100 gms

Diary cream - 100 gms

White chocolate - 100 gms

Dark chocolate - 50 gms

Green gel colour - few drops

Vanilla essence - few drops

Chocolate chips - for decoration

Water + jaggery powder - 1/4 cup water + 1 tablespoon jaggery powder

Method:

# Sieve dry ingredients for 5-6 times.(whole wheat flour, cocoa powder, baking powder, baking soda)

# Mix curd, jaggery powder, oil, Vanilla essence and red gel colour. (wet ingredients)

# Grease baking tin with butter/ oil dust some whole wheat flour. Tin size 6'.

# Preheat microwave oven @ 160'c.

# Fold dry ingredients with wet ingredients in small batches. It should be dropping consistency.

# Pour the batter in greased tin.

# Bake @ 160'c for 30-35 minutes.

# Check by inserting a toothpick. 

# Demold after 5 minutes. Allow it to cool on a wire rack.

Frosting:

#Boil 1/4 cup of water add 1 tablespoon of jaggery powder and mix well. Allow it to cool.

# Whip non diary whipping cream to stiff peaks. 

# Warm diary whipping cream. Switch off the flame. Divide in two parts add white and dark chocolate. Mix well until it is well combined. Add some green colour and essence. Ganache is ready.

Let it come to room temperature.

# Slice the cake in two halves.

# In a cake board place a cake slice.  Drizzle water+ jaggery surup. 

# Add whipped cream place the 2nd cake slice. Drizzle water+ jaggery surup.

# Cover the cake with whipped cream. Chill in refrigerator for one hr. 

# 2nd coating with whipped cream. Chill the cake for 2 hrs.

# Pour the white chocolate green colour ganache to the cake. 

# In a pipping bag add the dark chocolate ganache.

# Piping can be done with individual preference.

# Decorate with chocolate chips.

Please do try and provide your comments.

Thank U!

Chai Masala Cake

Chai Masala Cake

A perfect tea-time cake flavoured with Chai Masala. I've used whole wheat flour, brown sugar and the key ingredient is ghee residue.

Notes:

* Sieve whole wheat flour, baking powder and salt for 6-7 times.

* All ingredients should be in room temperature.

* Grease baking tin with oil/ butter.

* Add nuts to the batter or sprinkle on top then bake. 

Recipe for Chai Masala powder:

Steps and ingredients http://swadishtkitchen.blogspot.com/2019/12/masala-chai-powder-tea-masala-powder.htm

https://youtu.be/xOnPLW3qPBA

Ingredients:

Whole wheat flour - 1+1/4 cup

Baking powder - 1 tsp

Salt - 1/4 tsp

Brown sugar - 3/4 cup

Ghee residue - 2 tablespoons

Milk -1 cup

Chai Masala powder - 1 tablespoon

Chopped almonds, cashew - 2 tablespoons

Method:

# Mix brown sugar, milk, ghee residue.(wet ingredients)

# Sieve whole wheat flour, baking powder and salt.(dry ingredients)

# Mix chai masala powder, wet ingredients and dry ingredients together. Cut and fold method.

# Preheat oven/ microwave convection mode @160'c.

# Cake batter should be like idli batter. 

# Grease your baking tin with oil/ butter. Dust some flour.

# Mix some chopped nuts with cake batter. Pour the batter in greased tin. Sprinkle chopped nuts on top.

# Bake @ 160'c for 30-35 minutes.

# Check by inserting a knife/ toothpick...if it comes out clean. Cake is baked well.

# Allow it to cool for 15 minutes.

# Loosen the sides of baking tin, demould. 

# Let it cool on wire rack until it cools down completely.

Enjoy for your tea-time.

Please do try and provide your comments.

Thank U!

Karachi Biscuits

Karachi Biscuits

Today I'm sharing whole wheat Karachi Biscuits. These are very popular in Hyderabad bakeries. Karachi Biscuits are buttery, crunchy, melt in the mouth.

Ingredients:

Whole wheat flour - 3/4 cup 

Unsalted butter - 1/2 cup

Powdered sugar - 1/2 cup

Milk powder - 2 tablespoons

Custard powder - 2 tablespoons

Tutti-Frutti - 2 tablespoons

Baking powder - 1 tsp

Salt - 1/4 tsp

Pineapple essence - 1 tsp

Method:

# Sieve whole wheat flour, custard powder, baking powder and salt. (dry ingredients)

# Mix milk powder to dry ingredients.

# Cream butter and powdered sugar.

# Add pineapple essence and tutti- frutti to butter sugar mixture.

# Mix dry ingredients and butter mixture.

# Give a log shape, cling wrap and refrigerate for 30 minutes.

# Preheat oven / microwave convection mode @170'c.

# Cut the biscuits with 1/4 inch.

# Grease baking tin with oil/ butter.

# Arrange the biscuits in baking tin and bake @ 170'c for 12-15 minutes.

# Once baked allow it to cool on wire rack.

Store the biscuits in an airtight container.

Please do try and provide your comments.

Thank U!