Coconut Flan

This flan is an all time favorite.  I can prepare this flan in a breeze.  This is a no fuss recipe.  You can use a tetra pack of coconut milk to make this flan.  I always make coconut milk fresh at home.  I use the first and second extract to make this flan.  Of one medium size coconut you will get 400 ml of coconut milk total quantity of the first and second extract.

Ingredients
400 Ml Coconut Milk
3 Eggs
1/2 Cup Dessicated coconut powder
1 Cup Condensed milk
200 ML  Fresh Cream
1/4 Teaspoon Coconut essence - optional
1/4 Cup Sugar for the Caramel Syrup.

To make the Coconut Milk.
1 Medium size coconut - grated
300 ML Warm Water

Method

To make the Coconut milk:
Place the coconut in a grinder, add half the warm water and run it for 2 minutes.  Remove the mixtuer in a fine cloth or strainer and squeeze out the milk.  Place the coconut in the grinder again, add the remaining water and run the mixer again for 2 minutes.  Strain again and squeeze out the milk.  Throw away the coconut powder.

To Prepare the Caramel:
In a pan add the sugar and a tablespoon of water. Keep this pan on slow flame till the sugar start melting.  Stir till the sugar starts getting golden brown.  When the sugar starts browning immediately remove from flame and poured this in the bowl or mould in which you are bake the flan.  Coat the mould well with the caramel. Keep aside to cool.

In a large bowl beat the eggs lightly add the essence, coconut milk, condensed milk, dessicated coconut powder and fresh cream. Mix well. Pour it in the prepared caramel mould. Keep this bowl/mould in other big tin (which filled with water). The wate should reach 1/4 of the mould only. Bake for 30 to 45 minutes minutes at 200 degree C.

The one in the take away goes to my friend Jasbir who invited us for dinner.

Labels : Sweets & Desserts, Healthy, Bake a thon

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Egg White Cake (Munavalgekook)

This is an an Estonian recipe, also known as "Egg White Cake". Light and baked in a tube pan, like traditional Angel Food cakes.I made mousakka on two days and was left with four egg whites. These egg whites were lying in the fridge for a week. I was thinking what to do with these egg whites. Googled and found this recipe here. I halved this recipe but used four egg whites. This cake turned out delicious and soft. My daughter Loved the texture and flavor. I just add two extra ingredients, pineapple essence and yellow food color.

Ingredients
3 Egg whites
125 grams Sugar - powdered
80 Grams All-purpose flour
1/2 Tablespoon Cornflour
1/2 Teaspoon Baking powder
50 Grams melted butter - slightly cooled

1/4 Teaspoon Pineapple essence
1/4 Teaspoon Yellow food color

Method
Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. 

Mix the rest of the sugar with flour, cornflour and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.

Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 20 minutes. Test for doneness with a wooden toothpick.

Cool slightly before turning out of the cake tin.

Labels: Cakes, Continental Cuisine, Bake a thon, Estonain

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Italian Chicken Pot Pie

Had a small packet of chicken in the deep freezer and only 4 puff pastry sheets remaining, since there was Bechamel Sauce too in the refrigerator I decided to make this pot pie for our evening meal.  I got only two pot pies.    In this pot pie I used different type of spices, dill and steak pepper.

Earlier I used to never like the smell of dill but after using the dry dill, started to like the flavour of the same.  In this pot pie even the  steak pepper gives a very awesome.  If you do not have this do not hesitate to prepare this pie you can use pepper powder.  This was very filling and complete meal with veggies too.  We enjoyed this for our dinner.   So here goes the recipe.

Ingredients

4 Sheets Puff pastry - square sheet
1 Egg - beaten
1 Cup Chicken – cut into small pieces
½ Teaspoon Ginger- Garlic paste
½ Teaspoon Black pepper powder
1 Teaspoon Lime juice
1 Tablespoon Oil
1/2 Medium size Onion - minced
1 Tablespoon frozen Green peas,
1 Tablespoon chopped carrots- chopped in small cubes
2 Tablespoons Red, yellow and green capsicum – chopped in small cubes
Pinch  grated Nutmeg
A pinch dried Celery
A pinch dried Dill
A pinch dried Mint

 A pinch Steakpepper
A pinch White pepper powder
Salt to taste
½ Cup Bechamel Sauce
1 Cheese cube

Method
Preheat oven to 180 degrees.

Season chicken with ginger – garlic paste, lime juice, salt and pepper. Heat oil in a pan add onion and all the vegetables saute for a minute then chicken and all the spices and saute add water a little cover and cook. Check if cooked then on high flame dry all the moisture and add the béchamel sauce cheese and mix well add nutmeg and mix well. Remove from heat and cool.

Roll out the puff pastry sheet. Brush the bowl with the oil, then place the dough.  Add the filling in the centre.  Crimp the dough to fold over the side, pressing it to make it stick cover it a another piece of dough. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet and bake for 15 minutes. Bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving. 

Labels: Chicken, Continental Cuisine, Bake a thon,Pie & Quiche, Italy

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Rich Plum Cake / Christmas Cake

This is one cake that I only prepare for Christmas and it gets over in a day or two in distributing and friends coming over.  I double this recipe and make it.  This is a moist and yummy cake.  I also soak the fruits  2 - 3 months before in rum and store it  a glass jar.

Ingredients

200 Grams Butter - I used salted
200 Grams All Purpose Flour
1/8 Teaspoon Soda-bi-carb
1/2 Teaspoon Baking Powder
200 Grams Sugar - powdered
5 Eggs
1 Teaspoon Vanilla Essence
300 Grams Kismis/Raisins - chopped
150 Grams Mixed Preserves - chopped
25 Grams Nuts - sliced
100 Grams Tea Sugar for the caramel
1 Small Nutmeg
Rum for the soaking the fruits

Method

Grease and line the baking pan and keep aside.

Preheat the oven to 160 degree, then start preparing the cake batter.

Sieve the Flour, soda-bicarb and baking powder thrice and keep aside.

Strain the soaked fruits and keep aside

Beat the sugar and butter till light and fluffy.  Then add the eggs one by one and continue beating.  Add the essence and little by little add the flour and lightly fold it into the mixture.  Then add the fruits and gently fold it into the mixture.  Pour this into the prepared pan and bake for 20 - 25 minutes.   
As soon you remove the cake from the oven sprinkle a tablespoon or two of rum on top.

When cooled slice the cake.  Enjoy and share it with your loved ones.

Labels : Cakes, Bake a thon

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Stuffed Tandoori Chicken Buns

The previous day was hectic lots of cooking since I had guest. Today I felt like resting and wanted something simple and light for dinner.  Had some chicken tandoori balance in fridge.  Removed it from the fridge.  The first thought that came to my mind was to prepare a side dish. Then I again though why not make something simple and yet filling that we can have without any fuss.  That how I baked these buns, so let's go to the recipe.

Ingredients
For the Bun
1 Tablespoon Instant yeast
2 Tablespoon Warm water
1/2 cup Milk - warm
1 Teaspoon Salt
2 Tablespoon Oil
2 Cups + 1 Cup All purpose flour
1 Tablespoon Sugar
1  Egg
Water if necessary for kneading

For the filling:
2 Cups Chicken Tandoori - grilled/cooked and chopped into small pieces
1 Capsicum – finely chopped
2 Onions - finely chopped
1/2 Teaspoon Ginger - garlic paste
Salt to taste
1.1/2 Tablespoons Oil
1/2 Teaspoon Chilly powder

Method

Beat the egg and reserve a tablespoon of it for brushing.

Mix yeast with water and sugar and keep aside till foamy.

Mix 2 cups flour, egg, yeast mixture, oil, salt and milk mix well . Add the remaining flour and mix well till it forms a smooth dough. (I used almost 3 cups of flour to make it a soft dough). You start with 2 cups of flour as mentioned in the recipe and if you find it difficult to form a soft dough add extra flour little by little, till it forms a soft dough, if you find that the dough is already soft and pliable stop adding the flour. Knead well for 10 mins. Place this dough in a greased bowl, cover and let it rest till it doubles in volume (almost 2-3 hrs).

Punch down the dough lightly using your palm and divide them equally. Flatten them into small discs and fill them with a tablespoon of the filling. Re-shape them into a ball. Apply the egg wash. . Let it prove for another 20 mins or till double in size.

Bake them in a pre-heated oven at 200 C for 15-20 mins.

To make the filling:
Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma. Add the onions & salt. Saute them till soft and transparent. Add the capsicum and chilly powder, stir well for 2 mins. Add salt, chicken and mix well. Keep it off the fire and let it cool. Use it for filling the dough.

These buns are very filling you can have them for breakfast or even for dinner.  Had few remaining we had them for breakfast.


Note:
I had grilled tandoori chicken of the previous day and  this was used to make these buns.

I got 12 buns from the above qty.

Check Recipe index for other bread recipes.

Labels : Breads, Chicken, Bake a thon.

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Milk Sandwich Bread

This bread is buttery and soft and the texture perfect.  I had this bread next day just as it is,  without toasting it and the taste was awesome and flavorful ( may be because of the butter used.  The bread can be sliced also very well.

Ingredients
3/4 Cup Milk
1 Egg
5 Teaspoons Sugar
1 Teaspoon Salt
3 Cups All purpose flour
1 Teaspoon Instant yeast
1/4 Cup Butter (unsalted)

Method
In lukewarm milk add the butter, sugar, yeast and mix this well till the butter melts. Leave this aside till the yeast is foamy. 

In a large bowl, combine all purpose flour, salt and egg . Mix well add the yeast mixture and knead until you have a soft and elastic dough.  Then take this dough on to the kitchen counter and continue kneading for about 15 minutes. After you find that  the dough is soft and smooth, place this in an oiled bowl. 

Let it proof in room temperature covered with cling wrap for an hour or double in size.

Remove dough and punch out the gas. Divide dough into 2 equal portion. Roll and shape into balls.

Flatten one ball and roll out into a longish shape. Roll up the dough swiss-roll style. 

Do the same for the remaining dough.

Place dough in lightly greased bread tin/pan. Let the dough proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.

Bake at pre-heated oven at 200 degree C  for about 25 to 30 minutes.

When slightly cooled unmold the bread and place it on a cooling rack till it cools.  See that the dough is cooled completely before slicing.

Labels:  Breads, Bake a thon

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Simple Yummy Chocolate Cake - Eggless and low fat

This cake I made for my daughter's friend. It was his birthday and she wanted to give him a surprise. But as usual she tells me late at night that she wanted me to bake a cake. She was leaving the house next day in the morning at 10am. So I baked this cake early in the morning, but forgot to take pics. A little batter I put in a rectangle tin for us to taste. So you can see only the slices. This cake is very easy to make. If you keep all the ingredients ready and preheat the oven the cake is ready in total 45 minutes. The result is light, somewhat like a cake brownie.

My daughter said that they all loved this cake and finished it in a jiffy. She too did not get a chance to click a photograph.

Ingredients

3/4 Cup Cocoa powder
1. 3/4 Cup All-purpose flour
1 Cup Sugar
1 Teaspoon Baking soda
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Cup  Butter -melted and cooled

1 Cup Buttermilk - low fat
2 Teaspoons Vanilla essence

Method

Preheat the oven to 170 degrees. Oil a 9-inch, round cake pan and line it with parchment paper. Flour the pan, tap out the excess flour.

Stir together the cocoa, flour, sugar, baking soda, salt, cinnamon, and sift it. Keep aside.
Whisk together the buttermilk, butter, and vanilla. Stir into the dry ingredients until all is moistened and mixed well.

Pour into the prepared cake pan, spreading the thick batter out to the edge. Tap the pan on your counter to even it out.


Bake for about 30 minutes, until the cake has risen and a toothpick inserted comes out clean. Cool for 5 to 10 minutes before unmolding.

Labels : Eggless, Cakes, Healthy, Bake a thon

For more cake recipes: See the recipe index.

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Zebra Cake

The pattern of this cake makes it look spectacular. This is an easy to make cake. On Sunday just felt the need to bake a cake. Since all ingredients are always there in the pantry, it is easy to bake a cake just any time I feel like. I made 2 small cakes sent one to my friends house and this one we enjoyed. 

Ingredients
1 Cup Sugar
4 Eggs
1 Cup Milk
1 Cup Vegetable Oil
1 Teaspoon Vanilla essence
2 Cups All purpose flour
2 Teaspoons Baking powder
2 Tablespoons Cocoa Powder
A tablespoon Milk

Method
Sieve the all purpose flour and baking powder thrice, keep it aside.

Sieve cocoa powder separately to remove any lumps.

Grease a cake tin and then line it with butter paper then flour it. Remove any excess flour by tapping it.

Beat the eggs well with an electric hand mixer or wire whisk. Add sugar and beat until the mixture is creamy. Then add milk , oil , essence and beat well. Fold in flour gently. 

Divide the batter into two equal parts. Mix cocoa powder with a tablespoon milk and add it to one part,  mix well. 

How to bring Zebra stripe effect

Now pour a small ladle of plain batter in the center of the baking pan.

Then pour a ladle of cocoa batter on top of the vanilla batter in the center. Do not shake the tin or disturb it with a spoon. Just keep pouring the batter alternately with cocoa and plain in the center. It will spread automatically.

Bake in a pre heated oven at 180 degrees for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Try not to brown the cake too much on the top or else this pattern will not be visible.

The stripes look awesome isn't it.  We enjoyed to too try.

Labels : Cakes, Bake a thon.

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Cornmeal Curnchy Fruity Cake

A long delayed post, is at last being published.  Actually I had forgotten about this cake till this month Bake a thon event announced.

This cake is really crunchy, the cornmeal brings a crunchiness on each bite. The dried fruits and lemony tangy taste adds as a surprise.  During Christmas season last year  I found these fruits in the mall and could not resist buying them.  But now the question was what do I do with them.  So, I, Google and found this recipe.  Cornmeal ..... from where do I get, searched for it in various stores in Mumbai, did not find it anywhere.  So, again back to Google, on YouTube, found that you can make corn meal at home and that's how this cake was baked in my kitchen,  Its very easy to make cornmeal at home.  Look for videos on YouTube and will find many showing you the method. 

The one that I made was a little too big grainy so I, suggest that you make it like thick rawa/semolina. 

This is a great cake for tea time.  When fresh you get the lemony flavor and taste.  This cake, was especially made for our Easter party with my trekking friends.  

My friends enjoyed this cake, but, hubby dear did  not like this cornmeal cake, cause, the cornmeal  - coming on every bite under his teeth.  But, was very happy my friends gave Thumps Up for this cake.  So here is the recipe.  Do try this and you will definitely enjoy it. 

See these lovely, colorful fruits, who can resist them!

Ingredients

1/3 Cup butter softened 

1/2 cup  powdered sugar

2 eggs, beaten lightly

1/3 cup heaped self raising flour

1 Teaspoon Baking powder

2/3 cup cornmeal

1.1/3 cups Mixed dried fruits

1/4 cup Almonds

Grated rind of a lemon

3 tablespoons lemon juice

1 teaspoon vanilla essence 

4 tablespoons Milk

Method

Grease a cake pan with a little butter and line the base with baking paper.

Beat the butter and sugar together in a bowl until light and fluffy.  Add in the beaten eggs, one spoon at a time, continue whisking . Add the cornmeal into the mixture until well blended and let it get soaked for about 15 minutes ( This is essential since the cornmeal is made at home and is slightly more grainy then the one available in stores).  Then add the flour, baking powder and fold it gently.  Add the mixed fruit, nuts, grated lemon rind, lemon juice and milk. Spoon the mixture into the pan and level the surface.

Preheat oven to 180C. Bake in the preheated oven for about 1 hour or until a skewer inserted into the center of the cake comes out clean.

Let the cake cool before cutting it. But let me tell you, I, had no patience till the cake is completely cooled just sliced it had it warm. I simply loved this cake. You can see the fruits in this cake.

Just delicious hmm.........  Enjoy!!!!!!!

Note :I used a silicon mould for this cake so I did not line it.  This cake you cannot unmold since its fruity and crunchy, hence I suggest, that a silicon mould or removable bottom baking cake pan be used.

Labels : Cakes, Bake a thon, Cornmeal

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