New Recipes

« Previous 1 … 31 32 33 34 35 … 44 Next »

Choco Walnut Truffle Balls With Leftover Cake

I had made the Eggless chocolate truffle cake for my son’s birthday party and everyone loved it. We had some leftover cake. Before frosting or icing the cake, it has to be leveled by cutting, so some more cake pieces and crumbs were left after leveling the cake. I had made chocolate truffle for the icing the cake so part of it was left too.

I thought of using the leftover cake and truffle and making truffle balls from it. Walnuts and desiccated coconut increased the flavor of the truffle balls.

There is no cooking involved and hence it takes only a few minutes to make them. You can also involve your kids while making them and they will enjoy the process of making and shaping them. Aarav enjoyed to roll them into different shapes.

It would be difficult to consume the leftover crumbs of the cake and the truffle. Combining them together to make a new dish was fun.

So friends do not worry if you have lots of leftover cake next time. Just try making different flavor balls of your choice and as per the flavor of the cake.

vanilla cake + strawberry jam + cashew nuts + white chocolate -> Choco strawberry balls.

chocolate cake + almonds +nutella -> Nutella balls

chocolate cake + peanut butter+ choco chips -> Choco peanut butter balls

Chocolate cake + rum + walnuts+ cocoa powder -> Rum balls

Vanilla cake + condensed milk + desiccated coconut -> Coconut balls

This way you can try out various combinations of various nuts, spreads, jams and make differently flavored balls from it.

Print Recipe

5 from 2 votes

Choco Walnut Truffle Balls With Leftover Cake

A very quick and easy sweet treat made from the leftover cake in few minutes. No cooking is require.

Prep Time20

Total Time20

Course: Dessert

Cuisine: Global

Servings: balls

Ingredients

2 cup Chocolate cake crushed grind cake in mixture jar
1/2 cup walnut powdered
1/2 cup dessicated coconut
4 tbsp chocolate truffle

Instructions

Grind the leftover chocolate cake in the grinder into the powder.
Add the powdered walnuts and desiccated coconut. Mix them well. Add chocolate truffle to it.
Mix them well and knead like a soft dough.
Take small portions into the palm and shape them into circle, square, cylinder or any shape you want.
The chocolate walnut truffle balls made from leftover chocolate cake are ready to serve. They can be refrigerated and stored for 4-5 days.

Anjeer Badam Burfi/Dried Fig Almond Fudge

Anjeer Badam Burfi- This is a very healthy, tasty and easy to make sweet dish. It is packed with the goodness of dried figs, almonds and other nuts.

My mother in law (Geeta Shah) often makes this dish. She makes mava/khoya at home by boiling milk and then adds the soaked and ground dried fig and nuts paste to it. She then sets it in a greased thali and cuts it in squares. The process of making it becomes little lengthy as the khoya is made at home, but as they say “mehnat ka fal mitha hota hain”. The outcome is very awesome. It is good for all age groups. You can even give it as a baby food to the infants. Nuts can be roasted and chopped and added if you want the barfi to be crunchy, however, some kids or the older people cannot chew the nuts due to the teething problem or some simply do not want the whole nuts. They can enjoy the barfi by adding the ground nuts while making barfi.

The amount and types of nuts can be used as per your choice. You can use almonds/walnuts/cashew nuts/pistachios entirely or in combination. You can also use raisins, dates or desiccated coconut. The use of sugar is optional. You can make it sugar-free.

I had a pack of dried figs and milk powder also in my pantry. Since I was short of time, I thought of using it along with the dry nuts available in my home.

Milk powder is a good binding agent and is a good replacement for khoya. I cooked the anjeer paste and when the moisture in it dries out, I added the powdered nuts and milk powder to it. The milk powder and the dried nuts powder gave it a good binding. Then I put it in the greased pan and spread it evenly. I sprinkled some sliced almonds and pistachio on it. I let it set for 30 minutes and then cut into pieces. The pieces came out very easily and were firm to hold.

Anjeer has a lot of nutritional benefits – It improves digestion, is good for reducing weight, helps to maintain hypertension, is rich in antioxidants, prevents cancer, prevents heart diseases, helps to strengthen bones, is rich in iron and helps to cure anemia, helps to strengthen the uterine muscles and good for pregnant ladies !

Consume 1-2 pieces of this barfi as a healthy snack every day. I give it to my son as an after-school snack or in the morning before going to school. Whenever you crave to eat something sweet, have it guilt free as it has very less sugar and ghee in it. This will satisfy your sweet craving and will benefit your health !!

Print Recipe

5 from 4 votes

Anjeer Badam Burfi/Dried Fig Almond Fudge

A very healthy barfi made with dried figs (anjeer) and almonds (badam ) and other nuts - pistachio, sunflower seeds. (Different nuts can be added as per your choice such as walnuts, cashewnuts, peanuts, peccan)

Prep Time2

Cook Time20

Total Time2 20

Cuisine: Indian

Servings: pieces

Calories: 168kcal

Ingredients

350 g Dried fig Anjeer
1 cup almonds
1/4 cup pistachio
1/4 cup sunflower seeds
1/4 cup pepita
3/4 cup milk to soak and grind
1/2 tbsp clarified butter ghee
1.5 cup milk powder
2 tbsp raw sugar plain white sugar (optional)
1 tsp cardamom powder
2 tbsp sliced almonds and pistachio

Instructions

Soak the dried figs (anjeer) in the milk for 1-2 hours.
Grind the soaked dried figs (anjeer) along with milk into a smooth paste.
Gather all the dry nuts (almonds, pistachio, pepita, sunflower seeds).
Chop and grind them into a smooth powder.
In a non-stick pan heat ghee.
Add the dried fig (anjeer) paste. Roast it for 7-8 minutes until all the moisture dries out.
After 7-8 minutes the mixture dries out.
Add milk powder to the mixture.
Add the powdered dry nuts (almonds, pistachio, sunflower seeds, pepita) and raw sugar to it. Adding sugar is optional. You can add the dry nuts as per your choice.
Mix them all together and saute again for 3-4 minutes till the sugar moisture dries out. Now add the cardamom powder to it.
Now pour the cooked mixture into the greased tray. Spread them evenly. I had used two trays.
Garnish them with sliced almonds and pistachios.
Let the tray rest for 3o minutes. The anjeer badam barfi is ready. Cut it into pieces and serve. You can store it in the fridge for a week.

Nutrition

Dal Tadka

Dal Tadka is a very popular Indian dish served with plain steamed rice, jeera rice, roti or parathas. It is made by cooking lentils along with onions, tomatoes, ginger garlic, chili, and spices until soft and creamy. At the time of serving the dal, a tadka or tempering is made with oil, ghee, garlic, spices and poured sizzling hot over the prepared dal. The tadka enhances the taste and flavor of the dal.

Dal tadka can be made using any of the following – split pigeon peas (arhar dal), split yellow moong dal, split urad dal (split black gram dal) or masoor dal (red lentils).

I make dal tadka by combining all the lentils together. The combination gives it a unique taste. Since making tadka requires a generous amount of oil and ghee, I have used very less amount of oil while preparing the dal. While making the tadka you can use different spices and herbs as per your taste. Some people also use kasuri methi (dry fenugreek leaves) in the tempering.

Making this dal at home is very easy and quick. The spices used are readily available. The dal can be prepared in advance when you have invited guests for dinner. At the time of serving just heat the dal and make tadka and serve it hot. Your guests will be very impressed. Remember to keep the tadka sizzling hot and the seeds and spices used should be crispy and not burnt. Heat the oil and ghee using medium flame, then add the mustard seeds and chopped garlic. Then when the garlic starts to get brown, quickly add the cumin seeds, dry chili, hing and red chili powder. Let it sizzle for a minute on low heat. Sprinkle the chopped coriander and immediately pour the tadka over the dal and serve hot.

Print Recipe

4.50 from 6 votes

Dal Tadka

A traditional dal cooked using various dal and spices, and served as restaurant style by pouring hot tadka or tempering made with oil, ghee, garlic and red chili powder. It is served hot with roti, paratha, jeera rice or steamed rice, onions, pickle and pappadum.

Prep Time1

Cook Time20

Total Time1 20

Course: Main Dish

Cuisine: Indian, North Indian

Servings: people

Calories: 247kcal

Ingredients

Dal

1/4 cup yellow split moong dal without skin
1/4 cup masoor dal red lentil without skin
1/8 cup chana dal split yellow gram without skin
1/8 cup tuval dal split yellow pigeon pea
1/8 cup urad dal split black gram without skin
1 tsp oil
1 tsp ghee
1/2 tsp mustard seeds rai
1/2 tsp cumin seeds jeera
1/4 tsp asafoetida hing
1 dry red chili
1 fresh green chili you can use the green chili paste for additional spiceness
1 medium onion finely chopped
2 small tomatoes finely chopped
1 tbsp ginger garlic paste
1/2 tsp turmeric powder haldi
1/2 tsp red chili powder I have used kashmiri red chili powder
2 tsp coriander cumin powder dhania jeera powder
1 tsp garam masala
3.5 cup water
salt as per taste

For Tadka / tempering

4 tsp oil
1 tbsp clarified butter ghee
1 tsp mustard seeds rai
1 tsp cumin seeds jeera
1/4 tsp asafoetida hing
2 cloves garlic finely chopped
1 dry red chili
1 tsp red chili powder i have used kashmiri red chili powder
1 tbsp coriander finely chopped
2 tbsp coriander finely chopped for serving

Instructions

Wash and soak the different dals in water for an hour.
In a pressure cooker pan, heat oil and ghee.
Add mustard seeds, cumin seeds, asafoetida, dry red chili and fresh green chili.`
Add onions and little salt and saute till translucent. Add the ginger garlic paste and saute.
Add the finely chopped tomatoes and mix them.
Saute them till soft. Crush them with the help of sharp spatula till soft.
Add the spices - turmeric powder, red chili powder and coriander cumin seed powder.
Saute the spices till fragnant for a minute.
Drain the soaked dal. Reserve the water. Add the drained dal and mix well.
Saute it for 4-5 minutes.
Add 3to 3.5 cups of water. Add remaining salt as per taste and mix well.
Add the garam masala and mix well.
Mix well.
Pressure cook the dal on high heat for 4 whistles and on low heat for 2 whistles. Let the cooker cool.
Once cooled, remove whistle and open the cooker. Mix and mash the dal with the help of laddle.
Remove the prepared dal into the serving bowl. Prepare the tadka/tempering while serving the dal.
For Tadka / tempering - Heat oil and ghee in a pan.
Add the mustard seeds. Once they crackle, add the chopped garlic and cook till brown as shown.
Add the cumin seeds, asafoetida (hing), dry red chili and red chili powder. Add the chopped coriander. Let the tadka sizzle.
Pour the sizzling hot tadka over the dal removed in the serving bowl.
Garnish with the chopped coriander and serve hot. The Dal Tadka is ready to serve.
Serve the dal tadka with roti, paratha, steamed rice or jeera rice along with papadum, pickle, and sliced onions.

Nutrition

Whole Wheat Quesadilla With Kidney Beans

Quesadilla is a Mexican Street food where the tortilla (Corn tortilla or flour tortilla) is filled with either vegetable, meat, chicken, refried beans or kidney beans along with cheese. It is covered with another tortilla. It is then grilled on a flat pan with oil or butter till golden and crisp. It is served with guacamole, salsa, and sour cream. Besides giving yummy taste to the quesadilla, cheese also helps in binding the two tortillas together.

Tortillas are a type of flatbread made from corn flour or refined flour or whole wheat flour. They are like the Indian rotis. They accompany different dishes.

I have made this tortilla, filling, salsa, and guacamole at home. It is very easy and quick. I have shown you the step by step method of preparing each. The level of spice and taste can be adjusted as per your choice.

I have made a whole wheat tortilla. We make rotis and parathas at home regularly – the same dough is used to make the tortilla. It is very crispy when we eat it hot, straight from the pan. I have not used any refined flour while making it. You can use the refined flour in half proportion as per your choice.

Mexican food is colorful, rich and balanced in flavors and spice. It is very festive and can be enjoyed at any time of the day.

Print Recipe

5 from 2 votes

Whole Wheat Quesadilla With Kidney Beans

It is Mexican Street Food similar to Indian stuffed paratha where the tortilla (corn or flour tortilla) is filled with Kidney beans and cheese. It is then covered with another tortilla. It is grilled on a flat pan applying oil or butter till golden and crispy on both the sides. It is served with guacamole, salsa and sour cream.

Prep Time40

Cook Time20

Total Time1

Cuisine: Global, Mexican

Servings: quesadilla

Calories: 328kcal

Ingredients

Whole Wheat Tortilla

2 cup whole wheat flour
1 cup water or as required less or more for kneading a soft dough
1 tbsp oil
1/4 tsp salt
extra flour for dusting

Kidney bean filling

1 cup Kidney beans boiled
1/2 red capsicum finely chopped
1 small greeen capsicum finely chopped
1 small onion finely chopped
2 tbsp corainder washed and finely chopped
1 tsp black pepper powder
1 tsp kashmiri red chili powder or more as per taste
1 tsp roasted cumin powder
salt as per taste

Salsa

1 small onion finely chopped
1/2 red capsicum finely chopped
1 small greeen capsicum finely chopped
1 small tomato deseeded and finely chopped
2 tbsp coriander washed and finely chopped
1 tsp roasted cumin powder
1 tsp kashmiri red chili powder or any chili powder
1 tsp black pepper powder
1 tbsp lemon juice
1 tbsp red chilli sauce and tomato ketcup If you have you can add few drops of tobassco sauce
salt as per taste

Guacamole

1 avocado pulp removed and mashed
1/2 lemon juice
1 tsp black pepper powder
1/2 tsp roasted cumin powder
salt as per taste

Assembling and Serving quesadilla

1 cup mozzarella cheese shredded
1/4 cup sour cream to serve
guacamole to serve
salsa to serve
oil for roasting

Instructions

Whole Wheat Totilla

In a mixing bowl add whole wheat flour, oil and salt. Now mix them well and then knead into a smooth dough by adding water as required. Cover and keep aside for 30 minutes.
Make balls of the dough. Now take one ball. Flatten it and dust it with flour.
Roll into a thin big circle of around 12 cm diameter.
Heat a flat pan and place the prepared circle over it.
Flip it and cook it till light spots appear on both the sides.
Remove in a plate and similarly make other tortillas.
The tortillas are ready. Cover them with a cloth and use them when making the quesadilla.

Kidney Bean Filling

Cook Kidney beans with salt and drain them.
Mash the kidney beans with the help of potato masher.
Add finely chopped green capsicum, red capsicum, onions, black pepper powder, red chili powder, roasted cumin powder and salt.
Mix well.
Add the chopped coriander.
Mix them all. The Kidney bean filling is ready. Keep it aside.

Salsa

In a bowl add finely chopped red capsicum, green capsicum, onion and deseeded and chopped tomato and coriander.
Add all the seasonings- roasted cumin powder, red chili powder, black pepper powder, salt, lemon juice, mixture of red chili sauce and tomato ketchup. (If you have tobassco sauce add few drops of it).
Mix them well. The salsa is ready. Keep it aside.

Guacamole

Cut the ripe avocado into two halves. Remove the seed. Remove the flesh of avocado.
Mash avocado flesh with a fork or potato masher. Add black pepper powder, roasted cumin powder, salt and lemon juice. Mix it well. The guacamole is ready to serve.

Assembling, making and serving quesadilla

Put together the prepared kidney bean filling, salsa, guacamole, tortilla and sour cream at one place.
Take two tortillas. Place the half cooked sides outside. Place two tbsp of kidney bean filling on it and spread it evenly.
Sprinkle 2-3 tbsp of shredded mozzarella cheese.
Cover with the other tortilla. Place the cooked side inside and the half cooked side outside.
Place the prepare quesadilla on the heated pan and on both sides flipping in between.
Roast them with 1 tsp of oil of each side till golden brown and crisp.
Remove from heat and cut into four parts. Similarly prepare the other quesadilla.
Serve them hot with guacamole, sour cream and salsa.

Nutrition

Paneer Tikka Pizza

Paneer Tikka Pizza – As the name suggests, it is an Indian style pizza. It is a fusion pizza made with pizza sauce which has Indian spices such as tandoori masala or garam masala. It is topped with cubed paneer, onions, capsicum and tomato cooked in yogurt with spices such as red chili powder, tandoori masala and ginger-garlic paste. Fusion food is a term used when a recipe is prepared by combining two or more different cuisines. This dish is prepared with a combination of Italian and Indian recipes. Pizza is an Italian dish and Paneer Tikka is an Indian dish. Pizza is generally topped with pizza sauce and vegetables, chicken, meat or seafood. To Indianize the pizza, it can be topped with the popular dish paneer tikka along with some more vegetables, olives, and spices.

This pizza is very popular and is available in various pizza joints all over India. Even the global pizza selling chains such as Dominos and Pizza Hut in India have it on their menu.

I have made the pizza sauce using tomatoes, onions and red bell pepper. Red bell pepper or red capsicum gives a nice barbeque taste to the sauce. To make it go with Indian paneer topping, I have added tandoori masala or garam masala instead of Italian herbs. You can also add crushed kasuri methi (dried fenugreek leaves) to the sauce.

For the pizza topping, I have sauteed paneer along with onion, tomato, green capsicum, ginger garlic paste, hung curd and the masalas.

The pizza is then assembled by spreading sauce over pizza base. It is topped with the prepared pizza topping, black olives. tandoori masala and shredded mozzarella cheese. The pizza is baked and served hot. You can sprinkle Italian herbs, tandoori masala, kasuri methi powder, chat masala or chili flakes while serving the pizza.

The pizza is a delicious and a yummy treat!

Have a pizza night with your friends and family and treat them this fusion paneer tikka pizza!!

Print Recipe

4.50 from 4 votes

Paneer Tikka Pizza

A fusion dish made with Indian taste. The pizza base is Italian while the sauce and the stuffing is full of Indian flavor. This is an Indian style popular pizza.

Prep Time30

Cook Time30

Total Time1

Course: Global, Main Dish, Snack, Starters

Cuisine: Global, Indian

Servings: pizza

Calories: 1416kcal

Ingredients

Pizza Sauce

1 small onion chopped
1/2 red capsicum chopped
3 medium tomato chopped
6 clove garlic chopped
2 tsp oil
1 tsp tandoori masala
1 tsp sugar
salt to taste

Pizza Topping

1/2 red capsicum diced into cubes
1/2 green capsicum diced into cubes
1 small tomato deseeded and diced into cubes
100 g paneer cottage cheese, diced into cubes
2 tsp ginger garlic paste
1/2 tsp red chili powder
1 tsp tandoori masala
1 tsp red chili sauce
1 tbsp thick curd or hung curd if possible
2 tsp oil
salt to taste

Assembling of pizza

2 wholemeal pizza base
prepared pizza sauce
Pizza toppings
2 tbsp black olives
1/2 cup mozzarella cheese grated
2 tbsp fetta cheese or crumbled paneer (optional)
2 tsp tandoori masala to sprinkle
salt to sprinkle

Instructions

Pizza Sauce

Heat oil in the pan. Add chopped onions and garlic and saute it for 2 minutes.
Add the chopped red bell pepper. Adding the red bell pepper gives nice red colour and taste to the sauce.
Saute till the onions becomes translucent and red bell pepper soft.
Add the chopped tomatoes. Mix well.
Add salt and tandoori masala, salt and sugar.
Mix them well and saute for 2 minutes. Keep aside to cool.
In a grinder jar add the cooled mixuture and grind to smooth paste.
Remove paste in the bowl. The pizza sauce is ready.

Pizza Topping

In a pan heat oil. Add chopped onions. Saute.
Add chopped green capsicum and saute for some time.
Add ginger garlic paste and saute for a minute.
Add the chopped tomatoes.
Add the paneer cubes.
Now add the chili powder, tandoori masala, red chili sauce and salt as per taste.
Add the thick curd (hung curd) and mix well.
Saute till the water of the curd burns off.
The paneer tikka stuffing is ready.

Assembling and baking Pizza

Take the pizza base. I have used a big wholemeal pizza base. Spread the prepared pizza sauce over it. (around 3-4 tbsp)
Place the prepared paneer tikka toppings. Put some black sliced olives over it.
Put shredded mozarella cheese over it.
Bake at 220 C for 15 minutes. Remove from oven and cut into pieces and serve hot. I have sprinkled some feta cheese while serving. If you do not have feta cheese you can sprinkle some grated or crumbled paneer over it. This is optional. You can also sprinkle some tandoori masala and chili flaked over it.

Notes

If you do not have tandoori masala then add garam masala instead.

Nutrition

Sprout Rava Idli

Making everyday breakfast is a big challenge. I often make Rava idli for breakfast and for my son’s lunch box.

I usually make moong sprouts at home and use it for a variety of dishes. I like to eat it raw in salads.

Moong sprouts are low in calories and a good source of fiber. it is a good source of vitamin B and Vitamin C.

This time I thought of making them with the sooji or semolina. I followed the method of Rava Idli. I added moong sprout and spinach paste instead of water.

After that add yogurt and soda and leave the batter for 15 minutes aside. Then pour the batter into the greased idli molds and steam them in the steamer for 8-10 minutes.

The idlis came out super soft and remained soft even when they were eaten cold.

You can make “sprout rava dhoklas” with the same batter. Add ginger chili paste to the batter and pour the batter into the greased dish instead of idli mold. Sprinkle some black pepper powder and steam the dhoklas in the steamer for 8-10 minutes. Temper the dhoklas with oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, green chilis and asafoetida. Serve them hot with chutney or ketchup.

You can also make “Sprout Rava Chilas” or “Sprout semolina pancakes” with the same batter. Add the ginger, garlic and green chili paste. (avoid garlic if you do not eat it). Add whole cumin seeds. Mix them well with salt. Pour ladleful of batter into a nonstick pan. Put some chopped coriander, green capsicum, and onions. Cover and cook for 2 minutes. flip and cover and cook for another 4-5 minutes. Serve them hot with chutney and ketchup.

These above recipes are nutritious, healthy and can be enjoyed as breakfast, snacks or a light lunch or dinner.

They are a healthy option for a kids lunch box.

Print Recipe

5 from 2 votes

Sprout Rava Idli

A very soft idli made with moong sprouts, spinach and semolina. It is very high in fibre and very nutritious. It is perfect as a snack, breakfast or kids lunch box.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: Indian

Servings: idli

Calories: 103kcal

Ingredients

1 cup moong sprout
50 g spinach washed and chopped
1.25 cup semolina sooji, coarse
1 cup yogurt plain
1/4 tsp baking soda
1/4 tsp asafoetida
salt as per taste
2 tbsp oil for greasing and applying on the cooked idli

Instructions

Grind moong sprout and spinach together to a smooth paste.
In a bowl take semolina.
Add the moong sprout and spinach paste and yogurt.
Mix them well. Add salt, asafoetida and soda and mix them well gently.
Cover and keep aside for 15 minutes.
Fill the batter in the greased idli molds.
Put the mold in the steamer filled with water and cover and cook for 8-10 minutes.
Remove from the steamer. Brush it with oil.
Remove from the molds and serve it with chutney of your choice.

Nutrition

Eggless Chocolate Truffle Cake

I had made eggless custard powder cupcakes for my son’s birthday celebration at the school. We had organized a small birthday party for him with his dear friends. I made this eggless chocolate truffle cake for his birthday party celebration.

The cake has chocolate flavor and has a rich chocolate truffle icing in it. It was loved by all the kids. Some parents who are chocolate lovers liked it very much. To get a fresh flavor I had used fresh strawberries for the decoration and it enhanced the flavor of the cake more.

I love baking and decorating a cake. We always think that decorating a cake is a big-time job and also a little messy one, but believe me, it is simple and easy. You can bake and decorate a cake at home.

Following steps are required to decorate cakes at home:

Making the sponge cake.
Making the icing.
Assembling and decorating the cake.

Making the sponge:

Select the flavor, shape, and quantity of the sponge cake required. You can make either vanilla, chocolate, orange, strawberry, carrot or any other flavor of cake. The shape can be circle, square or rectangle or any other mold available such as dome shape, car, etc. The quantity of the sponge is dependent on the number of guests.

I wanted to make a 9-inch square cake for around 30 people. I tripled the quantity of the cake recipe and then divided the mixture of the prepared cake mix into two parts and baked two 9 inch sponge from it. You can use the entire cake mix and make a single big sponge and then cut it into layers of your choice you want.

Making the icing:

There are different types of icing used such as fresh cream or whipped cream icing, butter cream icing, royal icing, fondant , truffle, or ganache icing.

Select the type of icing you want to use. I wanted to make the chocolate truffle for my cake. The icing of the cake can be prepared in advance and refrigerated or freezed and use as per requirement.

The cakes that uses whipped cream or fresh cream of icing needs to be refrigerated and remove an hour before serving.

The cakes which are decorated with buttercream or fondant icing can stay outside in the room at room temperature. Cover them and keep.

Assembling and decorating the cake:

You can make a single layer cake and frost it directly.

I prefer to cut the cake into two layer and sandwich the layers with the prepared icing. Then cover my cake with the prepared icing. This way when you cut the cake you get to see nice layers in it.

Using a cake decorating spatula makes the process easy and gives a smooth finishing.

Always put some icing on the cake board or on the serving plate into which the cake is to to be decorated and served. Put the cake on it it. Doing this will help cake to stick to the cake board or the serving plate.

Do the crumb coat on the cake first. This will help in smoothening of the edges of the cake and helps the cake crumbs to coat well. Then refrigerate the cake for 30 minutes. The crumb coat icing on the cake will become firm. Now put the second layer of icing over the cake . Smoothen the edges with spatula or cake scraper if you have.

Decorate the cake with a nice border piped with the icing or some chocolalates, m & m’s, almonds , fresh fruits.

The cake is ready.

This way you can make differently themed cakes.

I want to thank my dear friend Pooja Kapadia Patel for sharing her cake recipe and decoration tips with me. She is a very good baker and makes very beautiful cakes. She has a facebook page “Sugary Cakes“. You can see her wonderful creation over there.

Print Recipe

5 from 3 votes

Eggless Chocolate Truffle Cake

A very rich chocolate cake with a rich chocolate truffle. It is soft and has a intense chocolate flavor. It is a treat for chocolate lovers.

Prep Time2

Cook Time2

Total Time4

Course: Dessert

Cuisine: Global

Servings: people

Calories: 185kcal

Ingredients

Chocolate Sponge

1 cup self raising flour 3 cups. I have tripled the quantity to make a big cake.
1/2 cup all purpose flour 1.5 cup
1 cup sugar 3 cup
4 tbsp cocoa powder 12 tbsp
1/2 tsp baking soda 1.5 tsp
1 pinch salt 3 pinch of salt
65 g butter melted (around 200 g butter)
1 cup milk 3 cups
1/2 tsp vanilla essence 1.5 tsp

chocolate truffle

200 g cooking chocolate
600 g thick cream 35% fat
1 tsp vanilla essence
25 g butter

Assembling and decorating the cake

200 g strawberry fresh, wash and cut into slices
3 tbsp sprinkles multicolor cake sprinkles
strawberry leaves few

Instructions

Choclate Sponge

Sift self raising flour, plain flour, cocoa powder, baking soda and salt for 3-4 times.
Add sugar and mix the dry ingredients well.
Mix well. This mixture is for making a big 9 inch square cake.
I have divided the ingredients into two parts and bake them to get two sponges. You can make a single big sponge and can cut it in layers afterwards and decorate the cake. The baking time for baking a single sponge will be around 60-65 minutes or as per the oven type. I have divided the mixture into two parts and have baked two sponges.
In a pan, melt 90 g of butter on low heat. I have used the unsalted butter. (If making a single big sponge than use the entire 200 g of butter.)
Add the melted butter to the cake mix and mix well.
Now add gradually 1.5 cup of milk to it and mix well. (if making a single big sponge then use 3 cups of milk)
Mix the mixture gently to remove all the lumps.
Grease a 9 inch square pan with butter.
Spinkle the plain flour over it and tap it gently to all the sides . The flour will stick to the surface. Remove excess flour.
The dusted pan is ready as shown.
Pour the batter in the greased and dusted pan. Shake it to the sides and tap the pan for 3-4 times to remove air bubbles.
Bake the cake in the preheated oven @ 180 C for 50 minutes. (if baking a single big sponge then bake it for 60-70 minutes or till cook). Insert a toothpick . If it comes out clean the cake is done or else bake for 5-10 minutes more or till done. Similarly bake the other sponge.
Remove, cool and unmould the cake on a wire rack. Let it cool.

Chocolate truffle

Heat thick cream on low heat in a pan.
Cut the chocolate into pieces.
Add the chocolate pieces and butter to the cream once it is heated and just comes to boil. Remove from heat immediately. Set aside for five minutes.
Now mix well till all the chocolate is melted and is combined well with the cream.
Set aside the truffle to set. Cover with a cling wrap. If you want to use early then let the truffle set in the fridge for 1-2 hours.

Assembling and decorating the cake

Once the cake is cooled, cut the top uneven part of the cake with a serrated knife.
Take a cake board. Spread some chocolate truffle over it.
Take one prepared cake and place the straight side up. Spread 2-3 big scoops of chocolate truffle over it.
Spread it evenly with a spatula.
Take the other cake and place it on the spreaded chocolate truffle. The straight side of the cake should be facing top as shown.
Put 2-3 big scoops of chocolate truffle over the cake and spread it over the top and then on sides of the cake.
Spread evenly the truffle on the top surface and sides of the cake as shown.
Refrigerate the cake for 30 minutes.
Remove the cake and again put truffle over the top surface. Spread evenly on the top and sides of the cake.
Smooth the edges and top of the cake with the help of a scraper removing the excess of the truffle.
If you want to give some design on the surface then with the cake decorating comb move into wave pattern into zig zag form.
Cut the fresh strawberries into slices and put then of the sides of the cake as shown.
Cover the remaining sides above the strawberries with the colourful sprinklers. Fill the truffle into a piping bag with the nozzle of your choice and pipe the borders on top and bottom of the cake.
Decorate the top of the cake with 3 fresh strawberries alongwith the leaves.
The cake is ready. Cut it into slices and enjoy!!

Nutrition

Eggless Custard Powder Cup Cake

My son’s birthday was being celebrated at school and I had to make cupcakes for this occasion. This time he demanded to have the cupcakes with icing in them.

I had made eggless chocolate cupcakes. These were very simple and easy to make cakes. I made two batches of these cakes. When I was sifting dry ingredients for the third batch, I thought of using custard powder instead of cocoa powder in the recipe and tried to make the custard powder cupcake. The cupcakes came out so soft, moist and had a very rich flavor.

Custard powder used in the recipe gives a very good aroma to the cupcakes. The cakes come out more delicious, flavoured and tasty. The color of the cake after baking is beautiful golden yellow. It enhances the flavor of the cupcakes. It is eggless too.

The cupcakes were enjoyed by everyone in the family and friends.

I am sure you all are going to love it once you make them.

Bake them for your family and friends and they will be surprised when they find the new secret ingredient used to make the recipe.

I have taken the pic of a cut cupcake. Isn’t it soft and moist?

Have the cake warm or cold. You can decorate the cake with buttercream icing or whipped cream. I have decorated the cake with buttercream icing for my sons birthday celebration at school. Kids and teacher loved them.

Enjoy and serve it as breakfast, high tea or with coffee or warm milk. Pack them in your kids lunch boxes as a treat.

Print Recipe

4 from 4 votes

Eggless Custard Powder Cup Cake

A very simple and easy cupcake made using custard powder. Custard powder gives cupcake the nice golden yellow color and it enhances the flavor of the cupcake. Enjoy them warm or cold with coffee, tea or warm milk. Serve them as a breakfast or dessert or you can pack them in kids lunch boxes.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert

Cuisine: Global

Servings: cupcake

Calories: 202kcal

Ingredients

1.5 cup all purpose flour maida
3 tbsp custard powder vanilla flavour
1 tsp baking soda
2 tsp vinegar (I have used apple cider vinegar)
1/4 tsp salt
1/2 cup oil
1 cup milk lukewarm
3/4 cup sugar I have used raw sugar. If you want you can powdered the sugar.

Instructions

In a bowl add milk and add vinegar to it. Mix it. Keep it aside for 5 minutes. The milk will start curdling as shown.
In the meantime, sift the dry ingredients (all purpose flour, custard powder, baking soda and salt). Line the muffin mould/tray with cupcake liners and keep aside.
In a mixing bowl, add oil and sugar. Beat them with a hand whisk till sugar dissolves.
Now add the curdled milk to it and mix them well for 2 minutes.
Add the dry ingredient gradually in batches and mix them gently.
The cake batter is ready. Do not overmix them.
Fill the batter with the help of spoon in the cupcake liners. It will be around two tablespoon per mould.
Tap the cupcake tray gently and bake in the preheated oven @ 180 C for 18-20 minutes. The time varies from oven to oven.
After 18-20 minutes check and remove the mold. Remove from the oven and cool them. The cupcakes are ready to use now.

Nutrition

Spinach And Peas Soup

Spinach and peas soup is a thick soup made with the goodness of spinach and peas. The soup is made creamy by adding rice to it; carrot gives it the thickness. It is very healthy and serves as a complete dinner meal with a piece of bread or garlic bread, pasta or thepla (moong dal thepla, dudhi thepla, beetroot thepla or plain masala thepla)

Print Recipe

5 from 3 votes

Spinach And Peas Soup

A very healthy and thick creamy soup made using spinach and peas. The soup is made creamy by adding milk and rice instead of cream. Carrot helps in making soup thick.

Prep Time10

Cook Time20

Total Time30

Course: Starters

Cuisine: Global

Servings: bowl

Calories: 69kcal

Ingredients

2 tsp olive oil or butter if you like
1 carrot sliced
1 tbsp rice
250 g spinach washed and chopped
1/2 cup peas
1/4 cup milk
1 tsp black pepper powder
1/4 tsp nutmeg powder
salt as per taste
water as required (around 3 cups)

Instructions

In a pressure pan or heavy bottom pan heat olive oil or butter. Add rice and saute it till it gets golden brown. Add the sliced carrots.
Add the washed and chopped spinach and saute it.
Add water as required around 3 cups.
Add peas to it and pressure cook for 5-6 whistles. If using pot to cook then cover and cook for 25 minutes till carrots and rice done.
Remove the pressure cooker lid. Cool the mixture.
Blend the mixture using a hand blender to a smooth paste. Add 1/4 cup of milk to it while blending.
Now put the mixture into a sauce pan add salt and pepper.
Boil the mixture for 5 minutes and add the nutmeg powder.
Boil it more for another two minutes. Mix it well. The soup is ready to serve.
Remove it in a serving bowl and sprinkle black pepper powder on it.

Nutrition

Spinach Ricotta Ravioli In Tomato Cream Sauce

Ravioli is a traditional Italian dish. A ravioli is a form of pasta where different kinds of ingredients can be filled between two pasta sheets and sealed. It is made in square, circle or semicircle shapes. It is cooked in boiling water and then served with tomato based sauce, white sauce or with butter and cheese. The filling in the ravioli can be vegetarian or meat based. The fillings can be made from pumpkin, ricotta, spinach, cheese, zucchini, potato, beef, bacon, pork and others.

The process of making ravioli with sauce involves following steps:

Making ravioli dough

Making the ravioli filling

Making the ravioli sauce

Rolling and shaping the ravioli

Cooking and assembling the ravioli

It is easy to find ready-to-eat ravioli in the supermarkets.

To prepare the ravioli dough, an egg is generally used, however, this recipe does not use an egg.

Making ravioli at home is very easy.

In Gujarat, we make “dal dhokli” which is similar to pasta. Here the big circle is rolled from the dhokli dough and the dhokli is then cut into squares or diamond shape. It is then put into boiling lentil broth and cook till they float on the surface. It is served hot with ghee, oil, or pickle.

I have made the ravioli dough similar to the one we make for dhokli. Since it is spinach ravioli I have kneaded the dough using the spinach puree. Since I wanted to make it healthy I have used whole wheat flour for making the dough. To get the firmness in the ravioli I have added semolina to the dough while kneading.

I have made this recipe many times at my house and all have loved it. So this time when I was making it I thought of putting the recipe on my blog.

Ricotta cheese is not easily available in many places. When I was in Bharuch, India, we did not get ricotta cheese. I used freshly grated paneer instead. Homemade fresh paneer gives a very similar texture like ricotta cheese. You can use mozzarella or processed cheese along with fresh herbs such as parsley or coriander.

The ravioli can be made extra and stored in the freezer for a month and can be enjoyed when needed.

My son loves to take them in his lunch box. I store them in the freezer in small containers and use as needed.

I have made tomato cream sauce to serve with the ravioli. It is very quick and easy to make.

Print Recipe

5 from 2 votes

Spinach Ricotta Ravioli In Tomato Cream Sauce

A homemade and easy to make ravioli where the ravioli dough is prepared using whole wheat flour and spinach. The filling is made from ricotta cheese(or freshly grated paneer) and mozarella cheese alongwith parsley and oregano. The ravioli is prepared by filling the prepared filling and cooked in boiling water. It is then served with the homemade prepared fresh tomato and cream sauce.

Prep Time1

Cook Time30

Total Time1 30

Course: Global, Main Dish

Cuisine: Global, Italian

Servings: ravioli

Calories: 60kcal

Ingredients

Spinach Ravioli Dough

1 cup spinach puree
1.5 cup whole wheat flour
1.5 tbsp semolina sooji
salt as per taste
1 tbsp oil

Tomato Cream Sauce

4 medium tomato
1 small onion
1 tbsp garlic chopped finely
2 tbsp tomato puree or tomato ketchup
1 tsp sugar avoid if using tomato ketchup
1/2 tsp dried oregano
3 tbsp fresh cream
2 tbsp olive oil or any oil
1/2 cup water
salt as per taste

Ricotta cheese Filling

350 g ricotta cheese Or you can use the fresh grated paneer or homemade paneer.
70 g mozarella cheese shredded
1 tbsp parsley dried
1 tsp black pepper powder freshly grounded
salt as per taste

Boiling ravioli

3 l water
1 tbsp salt
1 tsp oil

Assembling Ravioli

1 tbsp olive oil or oil of your choice
1/2 cup tomato sauce
1/4 cup water
1 tsp black pepper powder
1/4 tsp red chili flakes or more as per your choice
1 tbsp fresh cream
salt as per taste
basil leaves for garnishing
oregano for garnishing
red chili flakes for garnishing
1 tbsp ricotta cheese filling for garnishing

Instructions

Spinach Ravioli Dough

In a mixing bowl add whole wheat flour, semolina, oil and salt.
Add spinach puree to it . (for making spinach puree, wash thoroughly and blanch the spinach leaves for 2-3 minutes in boiling water alongwith salt and a pich or turmeric. Drain and add cold water on the spinach leaves. Leave aside to cool and then blend into smooth paste.)
Knead into a smooth dough and keep aside covered.

Tomato Cream Sauce

Criss Cross the tomatoes from bottom and put them in boiling water for 5 minutes or till the skin becomes loose.
Remove from water and let it cool.
Remove the skin.
Puree it in the blender.
In a pan, heat oil and add chopped garlic to it. Saute it well.
Now add the chopped onions or pureed onions. Cook till the onions are translucent.
Add the tomato puree and boil and cook till the sauce thickens.
The sauce is thickened and moisture evaporated.
Add sugar, salt, tomato puree (or tomato Ketchup- Avoid sugar), oregano and water and let the mixture boil.
Now add cream and mix well. The tomato cream sauce is ready.
Keep the prepared sauce aside and use as needed.

Ricotta Cheese filling

In a bowl add ricotta cheese (or fresh grated paneer), grated mozarella cheese.
Add parsley, salt and black pepper powder.
Mix well. The filling is ready.

Making Ravioli

Smoothen the kneaded ravioli dough. Make equal balls from it. Flatten it and dust it with flour.
Roll it into a big thin circle. Cut it into small rounds with a round cutter.
Take out the cirlces. Fill a tsp of filling into half of the circles.
Apply water on the edges. Cover them with the other circles. Press and seal the edges by pressing fork.
The ravioilis are ready.
Boil the water in a big pot. Add salt and oil into it.
Now put prepared ravioli one by one and let them boil for 6-7 minutes.
When they are cooked they will float on the surface.
Remove with a slotted spoon in a dish.

Assembling the ravioli

In a pan heat oil and the prepared sauce.
Add oregano and chili flakes to it.
Add cream and mix well.
Plate it in a serving dish. Put three ravioli over it. Pour a tbsp of sauce over each ravioli. Garnish with fresh basil leaves, the prepared ricotta cheese filling, oregano and chili flakes.
The spinach and ricotta ravioli in tomato cream sauce is ready to serve. Enjoy it hot.

Nutrition

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.