Mocha Bundt With White Chocolate Glaze#BundBakers

For bundt bakers event  -  our theme this month is  

“Dress up your Bundt” and our host is Sandra of Sweet Sensations.   

Made this mocha bundt with white chocolate glaze.  

This cake is dry so a frosting or glaze is a must.   This is also a no fuss bundt, just  hand whisk mixing and it's done.

Ingredients   

1 Cup All Purpose Flour
¾ Cup Caster Sugar
4 Tablespoons Level Coco powder
2 Tablespoons Level Instant Coffee
½ Teaspoon Baking soda
½ Teaspoon Baking powder
¼ Teaspoon Salt
¾ Cup Milk
1/3 Cup Oil
1 Teaspoon Vanilla Essence
1 Large Egg
For the White Chocolate Glaze 

100 Grams Grated White Chocolate
40 Grams Unsalted Butter
1 Cup Whipping Cream
Sprinkles for decoration

MethodFor the White Chocolate Glaze 

Melt grated chocolate with butter on a double boiler, remove from heat, add in whipping cream. Mix it well, then again heat it on a double boiler to make it a pouring consistency. Keep this aside
For the Cake Grease a 7" bundt pan.   Mix  the instant coffee in 2 tablespoons hot milk and keep it aside.

In a mixing bowl mix flour, sugar, cocoa, baking powder, soda and salt, add milk, milk mixed with coffee, oil, egg and vanilla, beat with a hand whisk till well, it forms  a smooth batter.

Pour batter into prepared pan, bake in a pre heated oven for 30 - 35 minutes at 180°C.  Cool it overnight.  

The next day un mold it 

Pour the white chocolate glaze over cooled cake. 

Decorate it with hundreds and thousands sprinkles.

Let the chocolate set, slice it.

Enjoy with your cuppa or tea or coffee.

Labels : Bundt, Bundt Bakers, Chocolate, Coffee, White Chocolate, Whipping Cream, Sprinkles
See the other bakes of “Dress up your Bundt” event.

Boozy Orange Ginger Bundt from Passion Kneaded
Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
Chocolate Peanut Butter Bundt Cake from Making Miracles
Million Dollar Bundt Cake from Sweet Sensations
Mocha Bundt with White Chocolate from Sneha's Recipe
Triple Oreo Bundt Cake from Simply Veggies
Whipped Cream Bundt Cake from I Love Bundt Cakes
White Chocolate Mocha Cake from Patyco Candybar



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Mango Mastani - A Mango Ice Cream Sundae

Mango Mastani is a very popular kind of milkshake, I would say a sundae which originated in Pune and many different flavors of this are also available. It's a rich sundae. 

So delicious and filling, would suggest that have it before lunch, so that you can really enjoy this and skip lunch altogether. That's what me and my hubby did. For two tall glasses I finished a 750 Ml pack of ice cream, so you can see how rich in calories this is.  

Makes 2 Tall Glasses
Ingredients  

3 Medium Alphonso Mangoes
750 ML Vanilla Ice cream or Butterscotch
250 Ml Full Cream Milk - chilled
For Garnishing1 Medium Alphonso Mango
Chopped Almond, Pistachios
Glazed Cherries
Finely Chopped Tutti Frutti

Method 

Peel them mangoes , remove seed and cut it into pieces ( or can use ready to use puree packs or canned mangoes) but this taste more delicious with fresh mangoes.
For garnishing scoop out balls with a small melon scoop.  Use the remaining pulp for the blending.

In a blender jar, add the chopped mangoes, milk and 3 scoops of ice cream ( used butterscotch ice cream). Blend this till smooth.

Mango smoothie is ready, it should be thick yet pourable. 

In a serving glass, add few chopped nuts, a glazed cherry. 

Top it with a scoop of ice cream.  

Now pour a little of the blended mango smoothie.  

Again top it with a small scoop of ice cream and chopped  nuts, tutti frutti, cherries.

 hmm..mm looking so yum..

Again pour the smoothie(leaving space for the ice cream and garnish say ¾ th of the glass).  

Top it with a big scoop of ice cream , a sprinkle of chopped nuts, tutti frutti, glazed cherry and melon balls.  

Serve this immediately with a spoon  or straw.

Enjoy... eat, sip, slurp.... glass of deliciousness.

Labels : Mango, Juices, Ice Cream, Almond, Pistachios, Tutti Fruity, Cherries, Maharashtra

Lauki Bahar

This is vegan and gluten free, very delicious and finger licking main course dish.  Lauki is bottle gourd in English.

Ingredients 
300 grams Lauki - peeled & cubed
1 Teaspoon Ginger Garlic paste
1 Medium Onions - chopped
2 Medium Tomatoes - chopped
1 Teaspoon Cumin Seeds
1 Green Chilies - Chopped
1 Teaspoon Chili Powder or to your spice level
¼ Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder 
Salt to taste
Coriander Leaves to garnish
2 Tablespoons Oil
Method

Heat oil in a pressure pan , add cumin seeds, chopped onions and green chilies, fry till onions are light golden. Add ginger garlic with chopped tomatoes ,salt and spices. Add lauki  fry on high flame for  2 minutes stirring continuously

or till  the lauki reduces to half the quantity.  Then add 2 tablespoons of water, stir it, cover with the lid  and cook on medium high flame for 2 whistles. 

Let the steam settle.  Open the cooker, give it a stir. 
Garnish with chopped coriander leaves and enjoy with roti or chapatti.  
Lables : Bottle Gourd, Lauki, Pressure Cooker, Multicooker Monday, Main course, Vegan, Gluten free

• Carrot Halwa from A Day in the Life on the Farm 
• Crispy Air Fried Cod Fillets from Karen's Kitchen Stories 
• Homemade Chicken Stock (Crockpot) from Sid's Sea Palm Cooking 
• Instant Pot Lasagna Soup from Making Miracles 
• Java Dry Rub Sous Vide Pork Roast from Food Lust People Love 
• Lauki Bahar - Pressure Cooker from Sneha's Recipe 
• Punjabi Goat Curry (Instant Pot) from Palatable Pastime

Fresh Green Peas Soup With Veg Cheese Parcel#Soupswappers

Ingredients
1 Small Potato - chopped
1 Small Onion - chopped
1 Cup Shelled Fresh Pea
700 Ml Vegetable Stock
2 Tablespoons Mint leaves
1 Teaspoon Olive Oil
Salt to taste
Black Pepper powder to taste

Method

In a pan heat the oil add  the onion until it just begins to soften. Add the potato and the vegetable stock and bring to a simmer. Once half done, add the peas and simmer for a further 5 minutes. Once potatoes and peas are well cooked, add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. 

If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like. 

Serve with Veg Cheese Parcel and Enjoy 
Veggie Cheese Parcel

A savory snack; soft & fluffy from outside with gooey cheesy inside. It is a perfect dish which you can prepare as breakfast or an accompaniment to a soup, or as kids tiffin box.

We had these with a our soup and this was our filling dinner.

Ingredients 
1 Cup Besan / Chickpea Flour
1/4 Cup All Purpose Flour
½ Teaspoon Sendav Namak/Himalayan Salt 
½ Teaspoon Black pepper powder
Salt to taste 
Water as required to make a omelette  consistency batter
½ Teaspoon Baking Powder
Bread slices as required
Cheese slices as require
1 Small Onion Finely Chopped Onion
2 Tablespoons Finely Chopped Green Capsicum
1 Finely Chopped Green Chilly
Oil as required

Method

Take besan & all purpose flour in a mixing bowl. Add black salt, black pepper & salt to it. 

Prepare a dosa batter by adding water to it. Add water gradually while whisking so that no lumps are left.  It should be of spreadable consistency so that it spreads on its own when we pour it. Keep this aside for till we get rest of ingredients together.

Trim the edges of the bread slice.Keep these bread & cheese slices ready.

Now add the baking powder, chopped onion, capsicum and green chillies to the batter.  Give it a good mix.

Heat a  non stick pan with a teaspoon of oil. Spread it with a tissue so that entire pan is coated evenly.

Now on low flame, take a laddle full of batter and pour it on pan. Lift the pan and tilt it on all sides so that batter is spread properly.  Place a bread slice on it and turn it immediately so that it is coated with some batter on both sides. 

Place a cheese slice on this bread. Sprinkle some oil near the edges of pancake and let it cook on medium flame.

Check the edges of the pancake after a minute or two.  

While it still wet on top and slightly done down. Fold it into a parcel. Don't let the pancake cook completely else it will start breaking in the process of folding.

Cook it on pan till it os golden brown on both sides.

So cheesy

Enjoy these delicious Veggie cheese Parcel with  the soup and
 you have a filling and light filling dinner.

Labels: Cheese Slice, Soup, Soup Swappers, Green Peas, Bread Slices, Besan, Healthy Dinners  
See other recipe of  soup using fresh vegetables, our host  Colleen Delawder
Colombian Crema de Aguacate by Pandemonium Noshery
Cream of Mushroom Soup by Palatable Pastime
Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories
Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe
Minestrone from Campania by A Day in the Life on the Farm
Pesang Manok by Culinary Adventures with Camilla
Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tuscan Style Turkey Soup by Making Miracles

Crispy Cheese Prawn Pancakes#FishFriday

These Prawns pancakes you will die for, asking for more.
Ingredients
8 Large Cleaned Prawns

For the stuffing
2 Tablespoons Parmesan cheese
2 Tablespoons Cheddar cheese
2 Tablespoons Finely Chopped Green chilies
2 Tablespoons Finely Chopped Coriander leaves
For the batter
1 Large Egg
3 Tablespoons Milk
2 Tablespoons Hot Sriracha sauce
3 Tablespoons Heaped Self Raising Flou
For the Coating
1/2 to 3/4 Cup Self Raising Flour
Panko Bread crumbs as required

Method

Open prawns like butterfly.
Let's make the Stuffing and the Batter

Mix all the ingredients together and make a thick coating batter, keep aside.

Mix all the ingredients for filling together. Keep aside.

To Stuff the Prawns
Take the prawns unto a kitchen towel, pat them dry to remove any excess moisture

Take a  teaspoon of  the filling , place it in the center of the  prawns. 

Dredge them in seasoned flour and then dip it in batter, then again in flour  and in the batter. Then press them in panko bread crumbs. Keep this in the freezer for at least 2 -3 hours cling wrapped in a single layer. 

Shallow  fry in a broad frying pan for 2 -3 minutes on each side.

Serve with sweet chili sauce.

Perfect party pleaser...
Labels :  Seafood/Fish, Party pleasers, Fish Friday, Fried, Starters

Fish Friday Foodies

Copycat Restaurant Recipes

Hosted by Sue Lau

• Rubio's Fish Tacos from Making Miracles
• Wahoo's Grilled Fish Tacos with Citrus Slaw {copycat} from Karen's Kitchen Stories
• Chinese Take-Out Combination Seafood Chow Mein from Palatable Pastime
• Shrimp Damian from Food Lust People Love
• Crispy Cheese Prawn Pancakes from Sneha's Recipe
• Mahi Mahi Matecumbe from A Day in the Life on the Farm