Chocolate Malai Bundt Eggless Cake#BundtBakers

It's Christmas season and the time for posting for Bundt Bakers our Host of the month is Felice Geoghegan - the theme is International Holiday Bundts and asked us to make a bundt that celebrates a holiday in December from around the world.

Made this bundt for my  vegetarian friends who came to visit me during this season.   This cake turned out so soft and moist. Added chocolate chips inside and also sprinkled a tablespoon on top before placing it in the oven. 

Ingredients
1/2 Cup Fresh Malai -  see notes
1/2 Cup Sugar powdered
1/2 Teaspoon Level Baking powder
1/4 Teaspoon Level Baking soda
1 Teaspoon Vanilla essence
1 Cup Level All Purpose Flour
1 Cup Milk
2 + 1 Tablespoons Chocolate Chips or more according to your taste

Method

Cream the malai lightly,  add the baking powder, baking soda,  sugar and cream it for 2 minutes. Then add the flour and mix it then beat on low speed till incorporated by adding little milk at the time. When all the flour and milk is incorporated add the vanilla essence and mix. Fold in 2 tablespoons chocolate chips. 

Pour it into a greased and lined 6 inch tin, sprinkle the remaining 1 tablespoon chocolate chips on top tap the tin lightly and bake in a preheated oven for 25 minutes at 180 degree C.

Soft and moist bundt.

My Notes

The cream that comes from the top of whole full cream milk when refrigerated

Labels : Bundt, Bundt Bakers, Malai, Eggless, Vegetarian, Chocolate Chip, Baked
Bundt Bakers December 2018
International Holiday Bundts



#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 our of 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. If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. 

Don’t forget to take a peek at what other talented bakers have baked this month ~

Bundt Cake of Squashed Pumpkin from Merce`s Cake
Chocolate Malai Bundt Eggless Cake from Sneha's Recipe
Dutch Speculaas Bundt Cake from Tartacadabra
Potica from All That's Left Are The Crumbs
Vegan Panettone Bundt Cake from Katin špajz
Weicher Lebkuchen – Soft German Gingerbread from Food Lust People Love
White Chocolate Cream Bundt Cake from Making Miracles 

Shengdana Chikki / Peanut Brittle#FantasticalFoodFight

Peanuts in Maharashtra is also know as Shengdana.  This  chikki  / candy / brittle is a quick and easy snack from Maharashtra a winter special sweet, crisp made with just two main ingredients - peanuts and jaggery. 

This an easy candy is very popular in India during winter months.  It is a perfect snack to gorge on in winters to keep your body warm.  It's made specially during the festival season of Lohri, Pongal and Makar Sankranti.

Ingredients 
200 Grams Peanuts
200 Grams Jaggery
1 Teaspoon Desi Ghee(optional) - this is used to give a shine

2 Teaspoons Water

Method

First keep all the essentials ready. 

Grease the tray or board the rolling pin with oil or ghee and keep aside.

Grate the jaggery and keep aside.

Roast and skin  the peanuts, separate them into two.

Keep a small bowl of water.

Heat jaggery  with  water   in a pan until it melts on medium low flame. 

Boil the jaggery  and keep stirring it continuously until

 it starts to bubble,  changes color and turns into hard crack consistency. (test its consistency by putting a drop in cold water- it should form a ball crack after you take it out).  Add the ghee and peanuts and mix thoroughly.  

Spread the mixture immediately and use the rolling pin, roll  to a centimeter thickness 

give cuts. Let it cool completely 

Take a knife and lift them up then break  into squares.  

Store them in an airtight container.

Labels: Chikki, Brittle, Candy, Peanuts, Jaggery, Desi Ghee, Fantastical Food Fight, Healthy, Homemade

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

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Green Goddess Chicken Stock

This my fresh mixed herbs Green Goddess Chicken Stock, so flavorful that the aroma in the house was divine.

Ingredients 2 Liters Water
1/2 Kg Chicken Soup Bone
5 -6 Chicken Curry Cut Pieces with bone
A Bouquet off Fresh Herbs
I used Sage, Rosemary, Oregano, Basil, Flat Parsley, Celery, Chives and Scallion Greens

Method

Add all the above ingredients in a big pot, vessel and bring it to a rolling boil. Reduce the flame and let it simmer for 3 hours. Strain it and your Green Goddess Chicken Stock is ready to use.

Use this  flavorful stock to make Leftover Baked Mashed Potato Soup

Labels : Fresh Herbs, Chicken, Soup, Stock, Homemade, Low Sodium, Healthy, Green Goddess 

Leftover Baked Mashed Potato Soup#Soupswapers

Soup is an excellent way to use baked leftover mashed potato, for a lunch or dinner.  Have these will bread rolls are you are sated. This  delicious and filling soup, your family will love and enjoy.  For this soup I, used  Sheep Cheese and it tasted wonderful, you can use whatever cheese you have at hand.

Ingredients 

1 Teaspoon Olive Oil
1 Small Onion - finely  chopped
4 Button Mushrooms -  chopped

1  Carrot - cut into small sticks
5 French Beans - cut into  small sticks
1 Celery - chopped finely Tablespoons Mix Vegetables
4 Cups Green Goddess Chicken Stock

1⁄4 Teaspoon Sea salt or to taste

1⁄2 Teaspoon Black pepper powder
1⁄4  Teaspoon Smoked Paprika

1 Cup Leftover Baked Mashed Potato

1⁄4  Cup Grated Sheep Cheese or Cheddar Cheese

1  Scallion -  finely chopped
2 Slices Bacon - fried and crumbled

1 Slice Ham - fried and cut into pieces 

Method 

Fry  bacon, and ham in olive oil set aside,  crumble the bacon and cut the ham into small pieces.
In the same pan,  saute the  onion until softened.

Add chopped mushrooms and  vegetables, cook until tender and onion softens. Add green goddess chicken stock , salt, pepper, paprika, stirring to mix and bring this to a boil. Let it simmer on low flame. 

In the meantime.

Take a cup of the this soup broth into a another pan add the mashed potatoes and with stick blender, Blend in mashed potatoes,  until lumps are gone and form a smooth batter.
Add  this batter to the  soup  and stir continuously till it is well mixed . Bring it to a boil, add sheep cheese, stirring until it is melted and smooth. 

Add in scallions, crumbled bacon, ham (reserve a teaspoon of each scallions, bacon and ham for garnishing) take off flame.  Serve this hot garnished with scallions, bacon and ham and grated cheese and dash of smoked paprika.  

Yum yum...
Today is our posting day for soup swappers our host of the month is Karen H Kerr and the theme is Soup from Leftovers.  Thank you Karen for hosting this event.

Labels :  Soup, Leftover series, Baked, Mashed Potato, Soupswappers, Bacon, Ham, Green Goddess, Stock, Sheep Cheese

InLinkz:

Chocolate Raspberry Mini Tarts#Improv

The usual tart pastry uses cold cubes of butter is rubbed into the flour, forming the dough with egg and refrigerating the dough before baking. But this tart shell recipe is the complete opposite — uses oil, doesn’t use any egg and no refrigeration required.

Ingredients
For the short crust pastry
1¼ Cup All Purpose Flour
A Pinch of  Salt 
1 Tablespoon Caster Sugar ¼ Cup  ML Vegetable Oil
¼ Cup Milk  or as required
For the filling:
2 Tablespoons Heavy Cream
1/3 Cup Whole Milk
½  Teaspoon Vanilla essence
75  Grams Dark chocolate - chopped
150 Grams Whipping Cream
Raspberry Preserve as required 
Method 

For the Tart shells
To make the tart pastry, preheat the oven to 180 C .

Mix the flour, salt, oil, sugar and mix well add milk a tablespoon at a time and form a dough. Roll out the dough and cut into the size of your tart shell and press the dough over the base and the sides of the dish. Prick it all over with a fork and place the tart pan(s) on a baking tray.

Bake for 8 to 10 minutes, or until the pastry is golden brown all over. Remove the tart from the oven and cool completely before filling.

For the filling:

Whip the cream till soft peaks form. Refrigerate.

Bring the milk, heavy cream and vanilla just to a simmer. Add the chocolate and let it sit undisturbed for 2 minutes. The hot milk will help melt the chocolate. After 2 minutes, give it a good stir until it’s smooth. Cool this mixture to room temperature.
Gently fold in the whipped cream into the  chocolate mixture. Fill this into a piping bag.

To assemble the tart shells

Place a teaspoon or more of raspberry preserve 

Pipe the chocolate filling on top.  

Drop raspberry preserve  on top  and refrigerate for about an hour or till the filling is set.  

Serve and  enjoy this as a dessert.

Labels :  Tart/Pie/Quiche, Raspberry, Chocolate, Cream, Improv Cooking Challenge, Sweets & Dessert, Baked 

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