Category: Cakes & Bakes

Cheesy Corn & Paneer Toasties

It’s so hot…I literally want to run out of the kitchen each time I step in it🙄…and trust me, I do that. Who’s to stop me😝😝😝😝😜😛 

The only thing I want to spend time doing in the kitchen is making glasses after glasses of Aam Panna! It’s the one thing that I enjoy these days. I have just made the 3rd batch of it’s concentrate and the summers are just starting….😱😱😣 I honestly don’t know how many more times I will be making it! But the best part is that my hubby isn’t that fond of it so it’s basically just for me!!! He’s a Roohafza lover 😑😑😶

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But, for weekends I usually like making something that works well as a brunch. Why rush to have two meals on a lazy day when you can enjoy one delicious meal?! Obviously, since it’s the summers, I tend to keep it simple and quick. Bread Pizza works really well for an indulgent brunch too!

However, these Cheesy Corn & Paneer Toasties are even quicker, yummier and uses all those tiny bits of leftovers from your refrigerator! You can literally change the ingredients each time you make these and they will be so goooooooood! Beside, this baby hits the table in less than 30 mins…flat! My kinda cooking…or you can say baking😉

CHEESY CORN & paneer Toasties Cheesy toast Breakfast ideas Polkapuffs recipes

Let’s get going…

Yield: serves 2

Equipment: measuring cups/ spoons, baking tray, cooling rack, mixing bowl, parchment paper.

Ingredients:

6-7 nos. slices of bread or Pav

1/2 cup crumbled paneer (cottage cheese)

1/4 cup shredded mozzarella cheese + extra for the topping

1/4 cup sweet corn kernels

salt to taste

1 tsp mixed Italian herbs

1 tsp green chilli sauce

1 tsp red chillie flakes

Method:

Preheat the oven @180’c. Line a baking tray with parchment paper or aluminium sheet. Set that aside.

In a mixing bowl, add everything except that bread/ Pav & mix them well.

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Top the bread/ Pav with this mixture and add more cheese on the top. Place them in the prepared baking tray & bake for approximately 15-17 mins at 180’c or until the cheese melts & the bread/ Pav turns crisp.

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Once done, remove from the oven and cool on the cooling rack for 5 mins. Serve them with ketchup 😋

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This is irresistible…I for one, will be making these more often! Do try them out…I am  sure they will go really well with some cocktails too.

Love,

Shreya💖

Eggless Custard Powder Cake

This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake. 

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!

Let’s see the recipe now…

Yield: one 9″X 5″ loaf

Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.

Ingredients:

1+1/2 cup Maida (APF)

3/4 cup vanilla flavoured custard powder

1+1/4 cup superfine sugar

2+1/4 tsp baking powder

1 tsp vanilla extract/ essence

1 cup milk at room temp

2/3 cup vegetable oil

Method:

Line the baking tin with baking paper. Preheat the oven at 180’c.

In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.

In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.

This cake keeps well for 2-3 days in an airtight container.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Hope you enjoy this soon!

Love,

Shreya💕

Adapted from Not out Of the Box.

Baked Donuts | Baked Doughnuts

Who can resist these yummy doughnuts a.k.a donuts??! They are soft, spongy and just the right kind of sweet! They are BAKED not FRIED! ☺️😉

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Look at these plump, golden beauties😍 Absolutely melt in the mouth! And so much healthier than the fried ones. Not that the fried ones don’t taste good, it’s just that they are too full of calories and they restrict you from enjoying more than one at a time! So basically, bake your donuts and be as greedy as you wish! 😬

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

I chose to go for bright coloured sugar glaze…one can go easy with the colours. Just roll them in a bit of powdered sugar and they will be just as yummy. I’ve tried fried ones earlier, but had been wanting to bake some for many days….and my first try has definitely been very satisfying 😊

Let’s get on with the recipe…

Yield: 8-9 medium sized donuts

Equipment: baking tray, cooling rack, measuring cups/ spoons, baking paper, donut cutter (or any round object with a sharp edge), rolling pin, a few small bowl, spoons, a large bowl.

Ingredients:

For the donuts:

1+3/4 cup Maida (APF, also extra for dusting)

1 tbsp cornflour (optional)

4 tbsp castor sugar

2 tsp active dry yeast

1/2 tsp salt

1/2 cup warm milk

1 tsp vanilla essence

50 gms unsalted butter

For the sugar glaze:

1 cup icing sugar

3 tbsp milk

few drops of colour of your choice

Method for the donuts:

In a glass, take lukewarm milk (milk must be lukewarm, neither too hot nor too cool else the yeast won’t bloom), sugar, vanilla essence & yeast. Give these a light stir and cover it. Let it sit aside for 15 mins until the yeast becomes frothy.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Next, in a large bowl, stir together 1 cup of APF, cornflour & salt. Add the frothy milk & yeast mixture to the flour, mix well together to make a sticky dough. Then add the butter and knead a soft, elastic and smooth dough. Make sure all the butter gets absorbed properly. Add the rest of the 3/4 cup of APF slowly as the the dough may be sticky. Knead for atleast 5-7 mins.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Smooth the dough with some more butter and place it in the bowl. Cover it with a cloth and place the dough for the first rise in a warm place for a minimum of 1-1.5 hours.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

After the first rise, punch the dough down and knead for another 2 mins. Now, dust the kitchen platform with APF & roll the dough using the rolling pin. The thickness should be 1.5 -2 inches so that the doughnuts are plump post baking. Using any cutter, cut the donuts out and place them on a baking paper lined baking tray.

(I don’t have a donut cutter, so improvised using a stainless steel glass with a sharp edge to cut the donuts and a small cap of a soft drink bottle to cut out the holes)

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

I made 9 donuts.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Let these rest for another 30 mins for second  rise. Preheat the oven @200’c. After the second rise, bake them for 15-20 mins using both upper lower & upper rods for the first 10 mins. Post that turn off the lower rod, keep the upper rod on so that the donuts turn golden.

Once done, remove them from the oven and place on the cooling rack for about 15 mins to cool them completely.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

That’s what the texture is like from within! So fluffy…these are baked perfectly👌🏼

For the Glaze: 

I used raspberry red colour & blue colour. Just a drop of each. Take 1/2 cup of icing sugar for the first colour, add 1 tbsp milk and 1 drop of colour, mix well so that there are no lumps. Do not let the glaze sit for too long, else it will set. Dip each donut in the glaze, and set it aside to set. You can decorate them with some coloured sprinkles. ☺️

Follow the same process for the blue glaze..using the other 1/2 cup of icing sugar and the remaining milk along with blue colour. Dip the donuts in this too…let them set.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

That’s it…done! 😁

Love,

Shreya💗

Adapted from here.

Cheesy Baked Pasta

Come Summers and I hate spending hours in the kitchen! I look forward to making quick meals and getting done as soon as possible😜

My Lemon Rice is one such….even Tehri is another option if you are looking for ‘desi’ one-pot meals. Or simply go Asian with some easy Fried Rice and pair it with my spicy Schezwan Sauce!!

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

But coming to today’s post…I had made our absolute favourite last weekend! Cheesy Baked Pasta….white bechamèl (white) sauce and loads of veggies…and cheese obviously!! 😉 Although my hubby is wary of indulging in cheese or too much of calorie loaded meals, this he gobbles up without any complaints!😘

I’d been wanting to share this for the longest time but never did I ever make it for lunch so couldn’t click decent pics…and besides, I usually eyeball the ingredients when I make this, (which is very often) so that make things even more difficult to pen down! That’s why, this time around I used measuring cups and spoons for every ingredient 🤓🤓 and trust me, it took me longer than it usually takes to get this ready…😜😜😂

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

I simply love this pasta..it’s gooey, oozing with cheese and is huge on flavours! What’s not to like?! And pair this with my Tropical Iced Tea and you have yourself and really fancy brunch😀

Let’s get going then,

Yield: serves 2

Equipment: a baking dish, measuring cups/ spoons, cooling rack, a heavy bottomed non-stick pan, a wired whisk.

Ingredients:

2 cups cooked pasta (I used Penne, they should be al-dentè)

1/2 cup each of chopped green & red bell pepper

1/2 cup sweet corn kernels

2-3 pods grated garlic

salt & pepper to taste

3 tbsp butter

1 tsp Italian seasonings

1/2 tsp red chilli flakes

4 tbsp APF (Maida)

1 to 11/2 cup milk at room temperature

1 tbsp cream (optional)

1/2 cup grated mozzarella cheese

2-3 tbsp bread crumbs

Method:

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Melt butter in the pan, add APF. Sauté for 2-3 mins. Then add the milk and whisk the flour with the milk constantly until they combine into a smooth paste. If it looks too thick, add some more milk (about 3-4 tbsp). Add grated garlic along with cream and mix well. Season with salt, pepper, Italian seasoning & red chilli flakes.

Next, add the veggies (you can use broccoli, mushrooms, baby spinach, zucchini, olives, fresh basil leaves, etc as well). Mix well and cook for 2-3 mins. Then, add the cooked and drained pasta. Stir carefully, cover and cook for 2 mins on low flame. Turn off the heat.

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Preheat the oven at 180’C.

Pour the cooked pasta with the sauce and veggies into a baking dish. Sprinkle the grated mozzarella on top of the pasta evenly. Top it with bread crumbs too (it gives an au gratin like texture). Bake this at 180’C for 10-15 mins or until the cheese bubbles and the top looks nice & golden brown. Take it out of the oven and cool it for a few mins on the cooling rack. Serve it piping hot 😁

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

This is such a comfort meal…and takes hardly any time to get done!

Tip: If you have leftovers, let them remain in the baking dish. Cover it with a foil and keep it in the refrigerator. Just heat it in the microwave the next day for about 2-3 mins. It will be as good as fresh 👍🏼

Love,

Shreya💓

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam!! What’s not to love? It’s free of any preservatives, no pectin or added colors….it’s a win-win recipe all the way through. 

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Look at the glossy texture of this 3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam 😍 So very luscious! It’s better than the store bought jams. The flavors are so fresh and fruity with hint of tang. I like this slightly chunky so did not mash the fruits too much, it’s completely up to you. I highly recommend that you make this once at least while we are still getting loads of fresh strawberries all around us.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

I had made a batch a few years ago and had long forgotten all about it until I found a really nice recipe just last week! I was excited and wanted to give it go…and it has turned out just perfect! The best part is that my hubby…who loves his Strawberry Jam/ Preserve, approved this with a big smile! Happy Dance!!! 💃🏻💃🏻🤗 It tasted fabulous with some bread…or go crazy making so many more desserts using this!

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Let’s get going with the recipe.

Wash the strawberries, pat them dry.
Then hull them using a paring knife (a regular knife will also do).
Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
This will macerate the strawberries well (help in releasing the juices).

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After 4-5 hours, that’s how they should look.
Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.

Using a potato masher, mash the strawberries well and continue to stir.
Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Yield: 250 gms approximately

3 Ingredient Strawberry Jam is so easy to make and comes together in a flash, it needs no pectin. Enjoy this with some bread or top your favorite muffin with some jam!

Ingredients

  • 400 gms fresh strawberry
  • 1 cup sugar
  • 1 tsp lemon juice

Instructions

  1. Wash the strawberries, pat them dry.
  2. Then hull them using a paring knife (a regular knife will also do).
  3. Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
  4. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
  5. This will macerate the strawberries well (help in releasing the juices).
  6. After 4-5 hours, that's how they should look.
  7. Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
  8. Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.
  9. Using a potato masher, mash the strawberries well and continue to stir.
  10. Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
  11. Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.
  12. Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set.
  13. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
  14. If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.
  15. Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months

Notes

Dry the strawberries completely before slicing them. Let the strawberries macerate well to get the best taste. Cool the jam completely before storing them in jars.

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3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Go get jamming!! 😛

Love,

Shreya💞

Pin it here for later?!!
3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Adapted from The Secret Ingredient

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Marble Cake

How often do we crave a really good cake….I guess always! Perfect crumb….extremely moist…soft and absolutely melt in the mouth texture😊…it makes for that perfect slice of cake! 

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

Pair it with your evening tea/ coffee or just snack on a slice whenever you feel like it….😋 This cake’s very buttery and that’s why I love how beautifully it comes out every time I make it 👌🏼

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

I baked this today for my Mom…who’s visiting us for a few weeks and I wanted to pamper her to the fullest😍 And my hubby too loves this cake…so it’s a happy me!

Let’s get started….

Please note that original recipe uses 2 large eggs, I have replaced them with yogurt. All ingredients used are to be at room temperature. Also, I have weighed everything in grams using an electronic weighing scale.

Yield: makes one 9″ loaf

Equipment: an electric whisk (or manual), measuring cups/ spoons, cooling rack, baking tin, parchment paper, 2 mixing bowls.

Ingredient

115 gms APF (Maida)

100 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar

A pinch of salt

1 tbsp cocoa pwd

1/2 tsp baking powder

1/4 tsp baking soda

2 tbsp milk

1 tsp vanilla essence/ extract

Method:

Line the baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, soda salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk. Fold again. Divide the batter into two halves. Add cocoa powder to one half and mix well. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly. Add the chocolate batter on top of it and swirl it around a bit.

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Bake it at 180’c for 35-40 mins or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs. Once done, remove from the oven and let it cool for 20-25 mins on a cooling rack before you slice it. This cake keeps well at room temperature for 2-3 days.

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

Happy baking folks!

Love,

Shreya💖

Adapted from Rasa Malaysia

Eggless Red Velvet Cupcakes

Red Velvet Cupcakes anyone!? I am guessing everyone would love some😉 They are eggless too! Perfectly spongy, soft and super moist. 

They are pretty easy to whip up & can be perfect for Valentine’s too❤️…

Red velvet cupcakes Eggless red velvet cupcakes recipe How to make eggless red velvet cupcakes Easy recipe for red velvet cupcakes

I followed a straight forward, no-fuss recipe and it gives me perfect results each time ☺️ ….lets get started…

Yield: 8-10 cupcakes

Equipment: a mixing bowl, measuring cups/ spoons, a wired whisk, cupcake tray, liners, cooking rack.

Ingredients:

Dry ingredients:

1/2 cup + 2 tbsp Maida (APF)

1 tbsp cocoa pwd

1/2 cup powdered sugar

1/4 tsp each Baking powder & Baking soda

1/4 tsp salt

Wet ingredients:

1/2 cup milk at room temp.

2 tsp vinegar

5 tbsp oil

Red food colour as needed to make a bright red batter

1 tsp vanilla essence/ extract

Method:

Pre-heat the oven at 180’C. Prepare the cupcake tray with the liners and set it aside.

Sift together all the dry ingredients in a mixing bowl including the powdered sugar. Give them a mix & set it aside.

In another bowl, add the milk and vinegar. Mix them well and let it stand until the milk curdles. It will take about 5-6 mins. Then add the oil, red colour & vanilla essence to the curdled milk. Whisk them well.

Red velvet cupcakes Eggless red velvet cupcakes recipe How to make eggless red velvet cupcakes Easy recipe for red velvet cupcakes

Next, add the wet ingredients to the dry and mix well for about a minute. Do not over mix as that will give very heavy cupcakes. Fill the cupcake liners with 1 tbsp of the batter or up to 3/4th of the capacity of the cupcake liners. Bake @ 180’C for 20 mins or until a toothpick inserted in the centre of the cupcake comes out clean. (Baking time may vary as every oven works differently).

Cool the cupcakes on a cooling rack for 30 mins before frosting/ icing them.

I frosted the cupcakes with some melted white chocolate (Morde) and sprinkled some crumbs and sugar balls over them. Or serve them plain! They taste good anyway 😃

Red velvet cupcakes Eggless red velvet cupcakes recipe How to make eggless red velvet cupcakes Easy recipe for red velvet cupcakes

Do try them soon….

Love,

Shreya💓

Adapted from The Chef in Me.

Bourbons

Bourbons – everyone has loved these as kids or even as adults! It’s the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!😁

Egg free Bourbons

Just dunk them in some warm/ chilled milk or have them on their own…I bet no one can stop at one! But the ones we have been buying from the stores can be a bit unhealthy as they use a lot of saturated vegetable fats when making them. So I wanted to try them at home…and I found the perfect recipe in one of recipe books which my hubby had gifted me sometime back..😘😎

Egg free Bourbons

I followed the recipe & the measurements to the T and the results are here for you to see! The best part of baking these was the look on my hubby’s face when I served them to him…he said they look like the store bought ones but taste better than them! 😬😬☺️ I knew this recipe is a keeper…

Let’s get baking!

In a mixing bowl, cream together the sugar & butter until they are pale & fluffy. Then whisk in the honey. Then, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.

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Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out)

After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too. Begin rolling the dough to a thickness of about 4 mm. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths. Prick these strips with a fork to make them resemble the original Bourbons. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).

Preheat the oven @ 190’C/ Gas mark 5 for 10 minutes. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes. They will crisp up too. Never fill the bourbons while the biscuits are still warm. 

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To make the filling, cream together the butter, icing sugar & cocoa powder until they come together well. Add a few drops of milk if necessary to have a good spreadable consistency.

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Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well. These biscuits keep well in the refrigerator for 3-4 days.

Egg free Bourbons

Bourbons

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 14-15 bourbons

Bourbons - everyone has loved these as kids or even as adults! It's the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!

Ingredients

    Bourbons-
  • 50 gm or 4 tbsp. softened unsalted butter (use Amul if you wish, just increase the quantity of sugar)
  • 50 gm or 1/4 cup powdered sugar
  • 1 tbsp. honey
  • 110 gm or 3/4 cup APF (Maida) plus extra for dusting the rolling pin
  • 1/2 tsp baking soda/ bicarbonate of soda
  • 15 gm or 1+1/2 tbsp. cocoa powder (use a good quality cocoa for the rich chocolaty flavor)
  • 2-3 tsp milk (optional)
  • Filling-
  • 50 gm or 4 tbsp. softened unsalted butter
  • 100 gm or 1 cup sifted icing sugar
  • 2 tsp cocoa powder
  • a few drops of milk (optional)

Instructions

    Bourbons-
  1. In a mixing bowl, cream together the sugar & butter until they are pale & fluffy.
  2. Then whisk in the honey.
  3. Next, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough.
  4. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.
  5. Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out).
  6. After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too.
  7. Begin rolling the dough to a thickness of about 4 mm.
  8. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths.
  9. Prick these strips with a fork to make them resemble the original Bourbons.
  10. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).
  11. Preheat the oven @ 190'C/ Gas mark 5 for 10 minutes.
  12. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper.
  13. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook.
  14. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes.
  15. They will crisp up too. Never fill the bourbons while the biscuits are still warm.
  16. Filling-
  17. Cream together the butter, icing sugar & cocoa powder until they come together well.
  18. Add a few drops of milk if necessary to have a good spreadable consistency.
  19. Assemble-
  20. Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well.
  21. These biscuits keep well in the refrigerator for 3-4 days.

Notes

Fill the biscuits only they have cooled completely to avoid curdling the filling. Alternatively, you can also fill these biscuits with chocolate ganache.

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Egg free Bourbons

Go on then….have a Bourbon! 😋

Love,

Shreya💗

Adapted from a recipe book – Cookie Magic.

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