Category: Breakfast

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe is a light, moist and delicious cake that goes well with tea or coffee. This recipe doesn’t ask for any fancy ingredients and is very easy to make too 🙂 

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe takes me back to the time when I was a kid and a slice of this cake was truly so exciting! Soft, moist and absolutely yummy. It was an indulgence we’d have usually at birthday parties or when my Mom would bring slices of these from popular cake shops nearby 🙂 There was always a vanilla slice with these pinkish red ribbon, that was my favorite! It looked so catchy, I always looked at that ribbon layer imagining how did it come to be so?!!

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Turns out, making that perfect ribbon isn’t a rocket science! A simple technique and that ribbon looks like it came straight out of a bakery :). I used a 9 inch baking pan and the top cracked ever so slightly. The perfect crack actually for any loaf cake!!! But there is no trick for that, it just happened naturally as the pan was a wee bit small. If you want a loaf without cracks, use a slightly bigger pan for this quantity of cake mix 🙂

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe has the most gorgeous texture. I’ve used one of the very first recipes I ever used from a cookbook to bake an egg free, butter free vanilla cakes. It has never failed me and I have stuck with it 🙂

Let’s see how, do keep all ingredients at room temperature.

Preheat the oven @ 180’c.

Sift flour with corn flour, baking soda and baking powder. Set it aside.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Whisk the condensed milk. Add powdered sugar and whisk until the mixture is frothy. Add oil and whisk again.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add flour and milk in parts alternately to the condensed milk mixture and fold gently.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add vanilla extract and mix well. The batter should have a pouring consistency.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.

Set side the plain batter until further use.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Mix the color well.

Grease a baking pan or line it with parchment paper. Pour 3/4th of the plain batter into the pan.

Pour the colored batter next on top of the plain batter. Top it with remaining plain batter.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Tap the pan gently to release the excess air bubbles.

Bake the cake @180’c for 40-45 minutes. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

If the cake is under cooked, bake for a few more minutes.

Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9 inch loaf

Soft, moist and delicious Tea Time Bakery Style Ribbon Cake is easy to make and uses no butter, no eggs!!

Ingredients

  • 1/2 tin condensed milk
  • 1+1/4 cup flour (Maida)
  • 1/4 cup corn flour
  • 1/2 baking soda
  • 1 tsp baking powder
  • 1/2 cup refined oil
  • 5 tbsp. powdered sugar
  • 1/2 cup milk (use more or less if needed to correct the consistency of the batter)
  • 1+1/2 tsp vanilla extract
  • gel color of your preference

Instructions

  1. Preheat the oven @ 180'c.
  2. Sift flour with corn flour, baking soda and baking powder. Set it aside.
  3. Whisk the condensed milk.
  4. Add powdered sugar and whisk until the mixture is frothy.
  5. Add oil and whisk again.
  6. Add flour and milk in parts alternately to the condensed milk mixture and fold gently.
  7. Add vanilla extract and mix well.
  8. The batter should have a pouring consistency.
  9. Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.
  10. Set side the plain batter until further use.
  11. Mix the color well.
  12. Grease a baking pan or line it with parchment paper.
  13. Pour 3/4th of the plain batter into the pan.
  14. Pour the colored batter next on top of the plain batter.
  15. Top it with remaining plain batter.
  16. Tap the pan gently to release the excess air bubbles.
  17. Bake the cake @180'c for 40-45 minutes.
  18. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.
  19. If the cake is under cooked, bake for a few more minutes.
  20. Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Notes

Use flavorless oil. Color can be of your choice. Quantity of milk depends on the quality of flour so adjust accordingly. Adjust the sweetness too if needed as we use condensed milk which is pretty sweet.

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Love,
Shreya 🙂

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

    Dhokla
  • 1 cup besan/ gram flour
  • 1/4 tsp turmeric powder
  • 2 + 1/2 cup water approx.
  • salt to taste
  • 3/4 tsp eno fruit salt
  • 1/2 tsp lemon juice
  • a pinch of hing
  • 1 tsp ginger-green chili paste
  • Tempering
  • 2 tbsp. oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • a pinch of hing
  • 5-6 sliced green chilies
  • 1/4 tsp sugar
  • a handful of curry leaves

Instructions

    For the Batter
  1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
  2. Add ginger and green chili paste and lemon juice.
  3. Add water a little at a time and make thick, smooth yet flowing batter.
  4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
  5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
  6. Boil 2 cups of water in the steamer or pressure cooker.
  7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
  8. To Steam.
  9. Pour the batter into the prepared plate/ tin.
  10. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
  11. Place the lid loosely to cover the steamer/ pressure cooker.
  12. Steam the Dhokla for 20 minutes on medium flame.
  13. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
  14. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
  15. For the Tempering.
  16. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Love,
Shreya 🙂

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Rava Idli Recipe | Instant Rava Idli Recipe

Some recipes are so satisfying that you wish to make them again and again. Rava Idli Recipe | Instant Rava Idli Recipe is one such breakfast option for us. Easy to make and needs barely 30 minutes of prepping. 

Rava Idli Recipe | Instant Rava Idli Recipe

These Rava Idlis are soft, fluffy and very delicious 🙂 I usually pair this with Sambhar and sometimes with coconut chutney (all 3 of them are my Mom’s recipe). I can live on them! The Sambhar is also an instant recipe. All one has to do is pressure cook everything! Yes, it’s a kind of a tiffin Sambhar. The chutney, now that’s something which is so delicious, it’s a no brainer and take 10 minutes!! An entire breakfast spread in an hour, tops! Weekend goals??! Sorted!

Rava Idli Recipe | Instant Rava Idli Recipe

Yes, I like a ton of curry leaves in my South Indian cooking. And rightly so! It adds such a depth of flavor and a ton  of earthiness. I love it 🙂 Oh and yes, the little veggies that you see floating in my Sambhar are small florets of cauliflower, small carrot sticks and some French beans. You can add pumpkin, ash gourd or even some brinjals if you wish to add more veggies.

Coming to the Rava Idli recipe, it’s basically really simple. But as every simple recipe out there, this one too needs a bit of focus. The proportion is everything! Mess that and you’ll not get these beautiful white Rava idlis.

We will start with the recipe for the Idli.
First, we will dry roast the Rava/ semolina for 3-5 minutes. Ensure that the flame is on a low setting.
The color of the Rava/ semolina must not change.
Next, add curd and salt to the toasted Rava/ semolina.
Mix well. Add water and eno fruit salt.

Rava Idli Recipe | Instant Rava Idli Recipe
Mix well until smooth.
Cover the bowl and let the batter rest for 30 minutes.
Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
Steam the idlis for 12-15 minutes on medium flame.
Rava Idli Recipe | Instant Rava Idli Recipe
Rava Idli Recipe | Instant Rava Idli Recipe

Serve hot with accompaniments.

For the Sambhar
Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Rava Idli Recipe | Instant Rava Idli Recipe

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: 10-11 medium sized idlis

Rava Idli - A light, quick and delicious take on South Indian favorite, steamed rice and lentil cakes makes for ideal breakfast or a complete meal.

Ingredients

    Idli
  • 1 cup fine Bombay Rava/ semolina
  • 1 cup thick curd
  • salt to taste
  • 1/4 cup + 2 tbsp. water
  • 1/4 tsp eno fruit salt
  • Sambhar
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    Idli
  1. First, we will dry roast the Rava/ semolina for 3-5 minutes.
  2. Ensure that the flame is on a low setting.
  3. The color of the Rava/ semolina must not change.
  4. Next, add curd and salt to the toasted Rava/ semolina.
  5. Mix well. Add water and eno fruit salt.
  6. Mix well until smooth.
  7. Cover the bowl and let the batter rest for 30 minutes.
  8. Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
  9. Steam the idlis for 12-15 minutes on medium flame.
  10. Once the idlis have steamed, remove the plates from the cooker.
  11. Let them cool for a couple of minutes before removing the idlis from their cavity.
  12. Serve with Sambhar and Chutney.
  13. Sambhar
  14. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  15. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  16. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  17. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  18. Tempering
  19. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  20. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Notes

Proportions are key, so follow the recipe correctly. Do not store the batter in the refrigerator as it gives the best results when fresh.

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Rava Idli Recipe | Instant Rava Idli Recipe

Love,
Shreya

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Strawberry Popsicles – Gluten free, Vegan, Paleo

I love popsicles and I cannot lie. LoL!!! It’s not a secret I guess. Each summer, I share a few recipes. These Strawberry Popsicles are pretty straightforward too. This recipe is gluten free and vegan. It is also Paleo. Hence, folks who are on a diet can enjoy these too. 

Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Popsicles – Gluten free, Vegan, Paleo is a new experiment which rocked! Last year I had shared the recipe for my Volcano Pops, for which I got amazing feedback too! And have you guys seen my Mango and Kiwi Popsicles, pretty and so flavorsome! There are so many kinds of fruit based popsicles I’m yet to try and share here, the possibilities are endless.:)

Strawberry Popsicles - Gluten free, Vegan, Paleo

I prefer using everyday, easily available ingredients for making pops. These Strawberry Popsicles – Gluten free, Vegan, Paleo are very easy to put together. Ideal for kids too as these do not contains added colors or preservatives. Since they are full health, it’s safe to say that you can have them for breakfast when it gets way too hot! No one’s judging!
Strawberry Popsicles - Gluten free, Vegan, Paleo

So coming to what goes into it, well anything goes actually. I love strawberries and they are in abundance around me so I’ve used those. Use any fruit juice or pulp, it will work. To my surprise, strawberries are really sweet this year, hardly any tang or tartness. As always I’ve been snacking on them by the pound! So, when I wanted to male these pops, I didn’t need much sugar. In fact, I’ve used natural sweeteners in a very small quantity to balance the little tang from the lemon juice. For the final element of freshness in every lick, I added something from my kitchen garden!!

The overall flavor blew us away! So little to do and you’ll be all set for these icy cool treats for the next few days. Sounds good??!
Wash and pat dry the strawberries.
We will start with hulling the berries.
Add them in a blender, pour honey or agave.
Top these with a splash of fresh lemon juice.
Add a few sprigs of fresh mint.
Give everything a whizz until smooth.
Pour this into moulds of your choice and freeze until solid or for 8 hours.
Enjoy!

Strawberry Popsicles – Gluten free, Vegan, Paleo

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 3-4 medium sized Pops

Easy to make delicious Strawberry Popsicles are Gluten free, vegan and Paleo with natural sweeteners.

Ingredients

  • 2 cups fresh strawberries
  • 3 tbsp. honey or agave
  • 1 tsp lemon juice
  • a few sprigs of fresh mint

Instructions

  1. Wash and pat dry the strawberries.
  2. We will start with hulling the berries.
  3. Add them in a blender, pour honey or agave.
  4. Top these with a splash of fresh lemon juice.
  5. Add a few sprigs of fresh mint.
  6. Give everything a whizz until smooth.
  7. Pour this into moulds of your choice and freeze until solid or for 8 hours.
  8. Enjoy!

Notes

Adding honey or agave is optional. If the berries are too tart, add more sweetener as per taste. Mint is optional too but it does give a really fresh flavor.

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Make the most the berries in season and enjoy some Pops!!

Love,
Shreya

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Snack Cake

Strawberries are here and they are so delicious!! I can’t stop beaming! Hence, beginning the strawberry season with this Strawberry Snack Cake 🙂 Yes, a snack cake, that sounds a good excuse to have a cake! Not to mention it’s so yummy and absolutely soft, melt in the mouth 🙂 

Strawberry Snack Cake

Yes, I am a big strawberry lover! You guys know that, I mean last season I made many things with strawberries. My GF Strawberry Crumble was loved by many! Then came the very delicious Volcano Popsicles, I’ll be making a new batch of those soon ;). So now this cake, look at those ruby red jewel like berries studded into the cake. They are slightly tangy and every bite with the soft cakes taste very nice! Almost like a burst of berry jam in every bite!

Strawberry Snack Cake

This turned out so good that it was all gone in less than two days..lol! I’d made this to welcome my ever travelling hubby home a few days ago and he loved every last crumb of this 🙂 Infact, he wants me to bake another batch of this soon, this coming from the man who ain’t a big fan of berries!! Hehe!! I’ll oblige him, because it means a round two for yours truly too!

Strawberry Snack Cake

See the crumb? Moist and so fluffy. See how the berries stay nicely suspended right on the top and won’t sink? (I will share the tips on that too). Snack cakes are usually made in square tins and that is how I’ve made it too. Else, rectangle tin will work too. I’ve used an 7″ square tin and the cake rose beautifully and had good browning on the sides. I always prefer proper aluminum tins as I feel the distribute the heat very evenly. I am completely averse to using dark or black tin as they overheat easily and the cake remains under cooked in the center. So, you can decide what you must invest in for your bakes.

Strawberry Snack Cake

I’ve dusted the cake with some icing sugar and it tasted much better than expected! You can probably serve the snack bars with some crème fraiche or top them with some lightly whipped and sweetened mascarpone cheese! All good, so good!! The best part is that this Strawberry Snack Cake keeps so well in the refrigerator. Keeps very moist and stays fresh for about 3 to 4 days easily.

Strawberry Snack Cake

Let us start making this.

Bring all the ingredients to room temperature.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Wash, hull and slice each berry in half. Set them aside.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
Remember to scrap down the sides of the bowl as you whisk them.
Strawberry Snack Cake

Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Roll the sliced side of each half of the berry into some APF and place them on top of the batter. Do not push them deep, just place them on top gently.
Strawberry Snack Cake

Bake the cake on the middle rack at 180’C for 40-45 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes. I have sliced the cake in the tin itself.
Serve warm.
Strawberry Snack Cake

Strawberry Snack Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: makes one 7"square cake

Enjoy strawberries with this easy and delicious Strawberry Snack Cake! It's moist, fluffy and very soft, absolutely melt in the mouth!

Ingredients

  • 3/4 cup castor cup
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 cup All Purpose Flour (Maida)
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 10 nos. fresh strawberries

Instructions

  1. Bring all the ingredients to room temperature.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Wash, hull and slice each berry in half. Set them aside.
  4. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  5. Remember to scrap down the sides of the bowl as you whisk them.
  6. Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
  7. Add one whole egg at a time to the mixture and beat to incorporate.
  8. Once both the eggs are well incorporated, sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin.
  12. Tap the tin onto the work surface a few times to release any air pockets.
  13. Roll the sliced side of each half of the berry into some APF and place them on top of the batter.
  14. Do not push them deep, just place them on top gently.
  15. Bake the cake on the middle rack at 180'C for 40-45 minutes.
  16. Bake using the bottom heating coils/ rods.
  17. Insert a toothpick in the center of the cake to check doneness.
  18. If it's underdone, bake for another 5-10 minutes.
  19. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  20. I have sliced the cake in the tin itself.
  21. Serve warm. 

Notes

Adding the extra egg yolk ensures that lovely yellow color of the sponge and the batter emulsifies better so the cake has a perfect texture. THIS RECIPE DOESNOT CALL FOR ANY BAKING POWDER or BAKING SODA. The extra yolk acts as butter but cannot replace the butter or vice versa.

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Strawberry Snack Cake

Do try this one 🙂
Love,
Shreya

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Strawberry Snack Cake

 

 

Hot Chocolate with Homemade Vanilla Marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows is a comfort drink like no other! It will warm you from the inside out on those chilly, foggy cold winters nights. A cup of this made with my recipe and you’ll be craving for more 🙂 

Hot Chocolate with Homemade Vanilla Marshmallows

I feel my toes warming up just at the sight of this Hot Chocolate with Homemade Vanilla Marshmallows! It has the smoothest texture and the chocolate flavor comes in every sip. I have added a bit of spice to balance the sweetness 🙂 I will insist on using good quality cocoa powder too. It will make all the difference!! Also, don’t skimp on that full fat milk, the cream, etc. because they built the flavor base. When doing a Hot Chocolate, do it right, add that fat! It’s the winters and the fats will burn off is my theory 😉

Also, the chocolate that you will into the Hot Chocolate with Homemade Vanilla Marshmallows needs to be of a good quality. I’ve used a Lindt milk chocolate bar here, you could use Ghirardelli if you’ve some handy. No, don’t use cooking chocolate here if you can avoid it. I feel the cooking/ compound chocolate takes away the smoothness of the drink. Maybe that’s just me, I don’t know!

Hot Chocolate with Homemade Vanilla Marshmallows

Oh and those Mini Marshmallows, you saw them in my last post. They were my best make for the year 2017 I guess 😉  They turned out better than any store bought marshmallow I’ve ever tried. I believe using a good quality vanilla extract makes all the difference. So, I topped my Hot Chocolate with Homemade Vanilla Marshmallows and I was in heaven! The marshmallows melted slowly into that warm cup of goodness. It couldn’t have been better, if I may say so myself!

I will now share my method and recipe 🙂
Keep all the ingredients at room temperature.
Bring milk to a slow boil in a heavy bottom pan.
Add the cream and stir gently.
Add the sugar and stir gently.
Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
Gently mix the chocolate to ensure it melts into the milk.
Add the spices. Mix well. Turn off the flame.
Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 2-3

Hot Chocolate with Homemade Vanilla Marshmallows is a heart warming, cozy drink that you must make for those chilly evenings!

Ingredients

  • 2 + 1/2 cups full fat milk
  • 1/2 cup cream
  • sugar to taste
  • 1/4 cup cocoa powder
  • 1/4 cup chopped chocolate (I used Lindt milk chocolate)
  • a pinch of nutmeg powder
  • 1/8 tsp cinnamon powder
  • marshmallows as needed for topping

Instructions

  1. Keep all the ingredients at room temperature.
  2. Bring milk to a slow boil in a heavy bottom pan.
  3. Add the cream and stir gently.
  4. Add the sugar and stir gently.
  5. Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
  6. Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
  7. Gently mix the chocolate to ensure it melts into the milk.
  8. Add the spices. Mix well. Turn off the flame.
  9. Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows
  10. You can dust some cocoa powder or add a stick of cinnamon.

Notes

I've used Lindt milk chocolate for this as it is very smooth in a drink like this. You can use Compound milk chocolate if you prefer. Spices are not compulsory, omit them as you please. You can add more or less of chocolate and cocoa powder as per your preference.

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Hot Chocolate with Homemade Vanilla Marshmallows

Love,
Shreya 🙂

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Hot Chocolate with Homemade Vanilla Marshmallows

Birthday Cake Bread

Birthday Cake Bread – you’ve got to make this even if it ain’t your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer! 🙂

Birthday Cake Bread

I am not someone who has ever made a proper frosted birthday cake. Although baking is such a stressbuster, I can’t bring myself to frost a cake. I’m afraid that I may not be able to make it look good enough to eat so I’d rather keep a cake naked yet pretty! So for folks like me, this Birthday Cake Bread is the answer!

Birthday Cake Bread

See the pretty colors of the sprinkles in the cake and that crumb! That’s a perfect 10 crumb! The buttery taste is a bonus for sure! This recipe is just right even if you wish to make a Basic Pound Cake, just skip the sprinkles. But I can’t be taking all the credit for this one, I’m thoroughly inspired bake from scratch when I first saw it about 5 months ago. I had decided on making it that very minute but I had to get hold of the recipe, which I eventually did. This is the third time I’ve baked this Birthday Cake Bread and it turns out better each time!

Birthday Cake Bread

I’ve adapted the recipe and then changed it ever so little just to perfect the crumb to my liking. This is the third attempt and it is the version I’ll be sharing with you guys here as it is fool-proof! Minimal efforts and basic pantry essentials are all that one needs to see this one through.

Ensure that you use a good quality of sprinkles so that they don’t bleed their colors into the cake and spoil the beautiful yellow cake. (Still, if you are not sure about their quality, dust them with some flour before adding to the cake batter)**

Bring all the ingredients to room temperature. Preheat the oven @ 180’C. Prepare the cake tin (I’ve used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy. Took me about 5 minutes using an electric whisk.
Next, add the eggs one at a time, followed by the yolk. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
Add the vanilla extract, whisk again for a minute.
Sift in the salt along with the flour.
Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
Make sure you do not over mix the batter. Add the sprinkles** 
Pour the batter into the prepared tin and bake @180’c for 45-50 minutes.

Birthday Cake Bread
Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake.

Birthday Cake Bread
Let the cake cool down for a further 10 minutes before slicing.
This cake keeps well at room temperature for 2-3 days in an airtight container.

Birthday Cake Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: one 9" loaf

Birthday Cake Bread - you've got to make this even if it ain't your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer!

Ingredients

  • 3/4 cup castor sugar (adjust as per your preference, this tastes good enough)
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 tsp. vanilla extract
  • 1 cup All Purpose flour (maida)
  • 1/4 tsp. salt
  • 2-3 tbsp. sprinkles**

Instructions

  1. Bring all the ingredients to room temperature. Preheat the oven @ 180'C.
  2. Prepare the cake tin (I've used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
  3. Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy.
  4. Took me about 5 minutes using an electric whisk.
  5. Next, add the eggs one at a time, followed by the yolk.
  6. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
  7. Add the vanilla extract, whisk again for a minute.
  8. Sift in the salt along with the flour.
  9. Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
  10. Make sure you do not over mix the batter. Add the sprinkles** 
  11. Pour the batter into the prepared tin and bake @180'c for 45-50 minutes.
  12. Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake. 
  13. Let the cake cool down for a further 10 minutes before slicing.
  14. This cake keeps well at room temperature for 2-3 days in an airtight container. 

Notes

Use good quality sprinkles. Adding the extra yolk ensures that lovely yellow color and the batter emulsifies better so the texture is perfect. The extra yolk acts as a butter but cannot replace the butter or vice versa. You can omit the sprinkles if you wish and make a plain cake. Keep the recipe same even if you plan on adding nuts. THIS RECIPE DOES NOT CALL FOR ANY BAKING POWDER OR BAKING SODA (there is no error in the ingredient list). I let the cake sit for 3-4 hours before slicing, it results in neat slices. Do not slice the cake when warm else, it will result in crumbly slices.

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Birthday Cake Bread

Hope you’ll be baking this soon! It’s worth the 15 minutes of prep! Hehe!! 🙂

Love,

Shreya

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Birthday Cake Bread

Adapted from Well Floured. Inspired by Bake From Scratch.

 

 

Rustic Banana Bread With Yogurt

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Rustic Banana Bread

I can bet this Rustic Banana Bread will become one of your favorite breakfast options soon! I’ve added some roughly chopped walnuts and almonds to add more flavor and fiber to this bread. The yogurt is seriously the star, I will call it the moist-maker here! 🙂 This bread is perfect for those mid-day hunger pangs or for packing a lunch box for kids. Slice the bread, toast it and slather it with some butter or your favorite jam/ spread! Yum!! You could even serve this as a light tea cake too. It’s rustic and looks gorgeous without making any efforts.

Rustic Banana Bread

I usually avoid buying bananas as neither my hubby nor I have bananas on everyday basis and they tend to sit on my kitchen counter and turn mushy and dark. In other words, the foundation for some of the most delicious bakes/ cakes that you can enjoy. This bread had no different beginnings, humble ingredients and absolute spectacular results! This bread tasted so great even on the second day 🙂

Rustic Banana Bread

I’ve shared many banana breads/ cakes earlier too and they’ve all been loved by the readers! I’ll suggest you make this one son as well! I came across this recipe on another blog and I’ve already made it twice, it’s that awesome! What I particularly loved about this recipe is it is very easy to customize it further. I’ll soon be adding some pecans and cranberries the next time around I’m making this 🙂

Rustic Banana Bread

Let’s make this bread right away, make sure all the ingredients are at room temperature..

Pre- heat the oven to 180′ C. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.

In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.

In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt. Then add this mixture to the flour mixture. Fold the chopped walnuts and almonds and pour the batter into baking tin. Top up with banana split lengthwise (optional).

Rustic Banana Bread

Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. Cool the bread for 10-15 minutes before removing from the tin. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Rustic Banana Bread

The bread keeps fresh for 2 days in a bread saver/ tin.

Rustic Banana Bread

Rustic Banana Bread With Yogurt

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Ingredients

  • 200 gms or 1.5 cup + 2 tbsp all purpose flour
  • 25 gms or 4 tbsp. ground almonds
  • 1 tsp baking powder
  • 65 gms or 16 tbsp. demerara sugar
  • 4-5 walnuts (chopped)
  • 4-5 almonds (chopped)
  • 50 gms or 4 tbsp refined oil
  • 3 medium ripe bananas (plus one extra to put on top, optional)
  • 100 gms or 6.5 tbsp yogurt (I used homemade)

Instructions

  1. Pre- heat the oven to 180' C.
  2. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.
  3. In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.
  4. In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt.
  5. Then add this mixture to the flour mixture.
  6. Fold the chopped walnuts and almonds and pour the batter into baking tin.
  7. Top up with banana split lengthwise (optional).
  8. Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean.
  9. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil.
  10. Cool the bread for 10-15 minutes before removing from the tin.
  11. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Notes

This bread is very mildly sweet but works well for us. Add more sugar if you would like it a bit more sweeter. The bread keeps fresh for 2 days in a bread saver/ tin. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. The original recipe has all the measures in grams only, I've tried to convert them to the best of my capacity to enable you to try this recipe. Use ingredients in grams for best results.

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Rustic Banana Bread

I even served this bread with some chocolate ice-cream for dessert the other night, warm slices of bread with icy cool ice-cream was so good!! Look at the texture of the bread, it’s moist and holds together very well 🙂 I hope you’ll try this one soon.

Love,

Shreya 😀

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Rustic Banana Bread

Adapted from annabanana.

Amritsari Aloo Kulcha (no yeast, stove top method)

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method) – Kulcha is a type of leavened bread from North India, from the state of Punjab. It is made using All Purpose Flour (maida) and usually eaten with Chole or Dal Makhani . The dough is rolled into thick, flat and slightly thick shape and baked in a tandoor (large earthen oven). Once, they are baked to perfection, some butter or ghee is smeared on the top to enhance it’s taste 🙂 The best part about these Kulchas are that we don’t use yeast as a leavening agent. Amritsari Aloo Kulcha is very famous as it has a delicious, spicy filling of boiled, mashed potatoes along with some chopped green chilies and a few other ingredients to add flavor! 

Amritsari Aloo Kulcha

I usually make these Amritsari Aloo Kulchas on weekends or on Friday nights. It would seem like a heavy meal but if eaten in moderation, it isn’t half bad 😉 Besides, I always look forward to making something special on Fridays, I mean, the week’s almost over and I’m absolutely relaxed and enjoy spending an hour or so extra in the kitchen. This combination also seems like a pretty hectic menu but trust me, it’s not!

As I mentioned above at the beginning of the post, I usually pair these Kulchas with some Dal Makhani. They taste absolutely delicious together and a side of some onion salad is a must have. Have you guys tried my recipe for the dal makhani yet?

Amritsari Aloo Kulcha

Once these kulchas are baked/ cooked, it’s customary to smear them with a generous lob of butter or ghee. I mean you must add some just to make sure you get to enjoy the authentic flavors of this rustic flatbread. Besides, when in Punjab, do as the Punjabi’s do! Personally, I prefer butter over ghee. I feel butter adds a little depth to smokiness of these kulchas/ flatbreads.

Amritsari Aloo Kulcha

Since we are speaking about butter and Punjabi’s, the butter has to be added generously to the Dal Makhani too! I squirt a bit of lemon onto the dal for good measure as the acidity of the lemon cuts through the otherwise buttery dal 🙂

Anyways, coming to these Kulchas, these are not baked in the tandoor. A tandoor is usually large and difficult to fit into one’s kitchen easily. Hence, some folks bakes them in the oven but I prefer to do it over an open flame. I manage to get all the smoky flavors that one gets in tandoor baked Kulchas right on my stove top 😉

Let’s learn how..

For the dough :

  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, curd, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.

               Amritsari Aloo Kulcha

3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.

               Amritsari Aloo Kulcha

For the stuffing:

  1. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  2. Set it aside for a few minutes for the flavors to incorporate well.

For the assembling:

  1. Pinch a orange sized ball of the dough.
  2. Roll in in some loose flour and flatten it out a bit.
  3. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
    Amritsari Aloo Kulcha        Amritsari Aloo Kulcha
  4. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly enlongated shape.
  5. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  6. Turn it over and apply some water on the plain side.
    Amritsari Aloo Kulcha
  7. Alongside, heat a iron tawa on medium flame.
  8. Place the kulcha, wet side down on the tawa. Press the kulcha a bit and flip it over on the flame.
    Amritsari Aloo Kulcha Amritsari Aloo Kulcha
  9. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  10. Once the top is done, place the tawa back on the stove to let the underside cook out evenly.
    Amritsari Aloo Kulcha
  11. Brush with butter or ghee before serving it piping hot!!
  12. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani. 

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method)

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 5-6 kulchas

Easy to make Aloo Kulchas (Potato Stuffed Indian Flatbread) with some rustic Dhaba Style Dal Makhani.

Ingredients

    For the dough:
  • 2 cups All Purpose Flour/ Maida ( APF)
  • 1/4 cup curd
  • lukewarm water as needed to knead the dough
  • 2 tbsp oil
  • salt to taste
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sugar
  • For the stuffing:
  • 3 nos. mashed potatoes
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp chopped green chilies
  • 2 tsp chopped coriander leaves + some more to garnish the kulcha
  • 1/2 amchur powder (raw mango powder)
  • butter for smearing on top of the kulchas
  • nigella seeds (mangrela) to sprinkle on top of the kulchas

Instructions

    Dough
  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.
  3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.
  4. Stuffing
  5. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  6. Set it aside for a few minutes for the flavors to incorporate well.
  7. Assembling
  8. Pinch a orange sized ball of the dough.
  9. Roll in in some loose flour and flatten it out a bit.
  10. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
  11. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly elongated shape.
  12. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  13. Cooking
  14. Turn it over and apply some water on the plain side.
  15. Alongside, heat a iron tawa on medium flame.
  16. Place the kulcha, wet side down on the tawa.
  17. Press the kulcha a bit and flip it over on the flame.
  18. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  19. Once the top is done, place the tawa back on the stove to let the underside cook out evenly on medium flame.
  20. Brush the top with butter or ghee before serving it piping hot!! 
  21. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani.

Notes

Do not use a non-stick tawa for cooking the kulchas as the kulchas will not stick on the tawa when over turned on the flame. I have used an iron tawa. Allow 2 to 3 minutes for the underside of the kulcha to cook as well once the top is cooked. Do not knead a very wet dough. The dough must smooth and soft.

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Amritsari Aloo Kulcha

Love,

Shreya 🙂

Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Hello everyone! It’s been sometime I wrote something new here….about time, isn’t it?! 😀 So let’s make something quick for your breakfast today! I bring to you Chai Spice Homemade Granola – which is Vegan and Glutenfree 👌🏼👌🏼 sound good? ….yes, it tastes good as well! Besides, the whole point is that eating fresh and healthy is so easy and quick.

Chai Spiced Homemade Granola Vegan and GF

Looks good?! Lol! I’m always looking at options for healthy and easy to do breakfast fixes for my hubby. He loves his muesli or granola with some warm milk along with his beloved ‘chai’ that has been brewed with ‘chai‘ spice (an aromatic blend of various whole spices like cardamom, nutmeg, cinnamon to name a few…I promise I’ll do a post on that soon). You guys already know he’s a tea-addict and his mornings must start with huge mug of steaming ‘chai‘ :)….I happily indulge him!

Obviously, he won’t have granola everyday…on other days he enjoys some hot and spicy Aloo ke Parathe (Indian flatbread stuffed with spicy mashed potatoes). Well, i must say that they happen to my absolute favorite breakfast in the whole wide world!!! I usually pair them with some Restaurant Style Tandoori Chutney (also goes well with kebabs). This combo keeps us going till lunch.

Chai Spiced Homemade Granola Vegan and GF

Have you tried my Makka Methi ka Paratha (Indian flatbread flavored with fenugreek greens and green chilies). Yes, our North Indian genes crave for parathas every other day….heheh!!

So, lets talk about what I wish to feed him on the other days…specially when he has a long day ahead of at work….when I know, his lunch is going to be late even though his lunch box will be sitting right on his desk (sigh)!!

I have been buying granola for the longest time now….but it had been on my to-do list since last year. So, finally sometime around February earlier this year, I gave it a shot for the first time. I had been eyeing the Build Your Own Granola ideas on Pinterest and they really give an amazing insight into how we can go about it and make them right in the comfort of your own home and ensure they are healthy and preservative-free!

Flavors…don’t even get me started on the flavors you can incorporate into your granola! I have tried some of the most amazing flavors and they all worked…my hubby, for one loved them! Since I am not a granola and milk kind of a girl, I have them with seasonal fruits…these days I am feasting on these gorgeous rainier cherries 🙂

But, since these are primarily made for my man…I wanted to try using ‘chai‘ spice for the longest time, was a bit worried if it’d be too spicy for our taste buds or would they be a bit of an experiment that could go wrong….Lol!! You know what…it works, and beautifully at that! I did add some pistachios and also threw in some dried cranberries for good measure, didn’t want the spice to overpower and the tang of the cranberries are just right.

All you need to do is add the wet ingredients to the dry ingredients in large bowl, make sure everything is mixed real good. Spread the mixture onto a baking tray and bake it for about 30 minutes!

Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Sounds easy…doable?? Of course it is…let us learn to ‘Build our Granola’!

Chai Spiced Homemade Granola Vegan and GF

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: serves 2

Build your own healthy, delicious, vegan, gluten free, preservative free granola at home from scratch!

Ingredients

  • 1 cup rolled oats (I used Quaker Oats)
  • 1 tsp chai spice
  • 1/4 cup pistachio
  • 1/4 cup dried cranberries
  • 2 tbsp desiccated coconut
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 3 tbsp refined or canola oil
  • 2 tbsp demerara sugar

Instructions

  1. Preheat the oven @180 C.
  2. In a large mixing bowl, add the oats, cranberries, pistachios, chai spice,desiccated coconut, salt and sugar.
  3. Mix these well.
  4. Next, add the oil and vanilla extract.
  5. Mix these well.
  6. Next, spread this mixture evenly on a baking tray and bake it for approximately 30-35 minutes or until the oats turn golden in color. If you feel they aren't cooked to perfection, continue to bake for a another 10 minutes or so.
  7. Once it's baked, remove the tray from the oven and set it on a cooling rack to let the granola cool down completely. They will continue crisp up as they cool down. This granola can be stored in airtight containers in the refrigerator or freezer for about 2 weeks.
  8. Enjoy these for your breakfast with some warm milk or some fresh fruits.

Notes

Every oven works differently, please adjust the baking time and temperature accordingly. After the first 15 minutes of baking, I usually take out the tray while the oven is running and stir everything around to ensure everything cooks uniformly. Be careful while you do this, ensure you are wearing oven mitts. Cool the baked granola completely before storing. You can use any nuts and dry fruits as per your preference. If you are not fond of 'chai' spice, replace it with cinnamon powder, cardamom powder, nutmeg powder. You can use almond extract instead of vanilla extract, it tastes really nice too. I have used demrara sugar in my recipe, feel free to use brown sugar or coconut sugar in your version.

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Do try this one soon, you’ll love it!

Love,

Shreya 🙂

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