Posts for Recipes Category

Chocolate Banana Cake

Recipes - Anupriya kapur - May 10, 2016

I always stock bananas (runner syndrome I guess!) in my house but during summers they obviously ripen very quickly. But of course, ripe bananas are perfect for baking. Chocolate Banana cake is wonderfully moist, soft and a bit dense. I like my cake without frosting but if you are looking to serve it as a dessert, you can top it with some chocolate ganache (click here for recipe).

And surprisingly my son loves it too. Now to the easy peasy two bowl recipe –

Flour – 125gm

Sugar – 200gm (granulate after measuring)

Cocoa  Powder -37/38gm

Bananas – 11/2 medium size or half cup post mashing (riper the better)

Baking Soda – 3/4 tsp

Baking Powder – 3/4 tsp

Water – 120ml (slightly warm)

Milk – 60ml

Oil – 60ml

Egg – 1

Vanilla Essence – 3/4 tsp

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  1. Pre heat the oven at 180 degrees for 8-10 mins.
  2. Mix/sieve together all the dry ingredients in a big bowl.
  3. Mix together all the wet ingredients and mash the banana into it (I do it with a fork).
  4. Mix the dry and wet ingredients together.
  5. Pour the mixture in a greased pan lined with butter paper.
  6. Bake for 30-40 minutes (mine was done in about 38 minutes) at 180 degrees C in a 8 inch square or round baking pan.

Remove the cake from the baking pan after ten mins. Let the cake cool down on the wire rack as shown below in the pic.

I prefer this cake after keeping it in the fridge for a couple of hours. IMG_20160504_163617

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Whole Wheat Spaghetti with Cherry Tomatoes

Recipes - Anupriya kapur - April 21, 2016

A simple quick recipe shared by Tanushree and I feel it’s perfect for summers as who wants to stand in the kitchen for too long in this heat. Also, this is perfect for carb loading 😉 And I like the twist in the end  for summers.

Ingredients –

100% Whole Wheat Spaghetti (I used Spigadoro)
Olives – Green and Black (cut into slices)
Cherry Tomatoes (cut into haves)
Basil leaves (full or randomly torn with fingers)
1 tea spoon mixed Italian herbs (Keya or any other good brand)
2 tbsp Olive Oil
Black pepper to taste
Salt to taste

Steps –
1) Boil the Spaghetti with a pinch of salt and one tea spoon olive oil.
When cooked (but still stiff or al dente), take it off the gas and rinse under cold running water.
2) Take a tea spoon of olive oil in fingers and rub through the Spaghetti
3) In a pan, heat 1 tbsp Olive oil. Add chopped cherry tomatoes, salt, pepper and mixed herbs,
and cook until they become soft. You can also squeeze a few tomatoes.
4) Add basil leaves and olives and cook for a minute.
5) Add Spaghetti and mix well.
6) Add a tbsp on olive oil if required. Refreshing Spaghetti is ready!

In summers, you can play around with mint leaves too!

Tanushree is a Senior Process Governance and Compliance Analyst but her passion lies in photography and cooking.
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Easy Chocolate Chip (chunk) Cookies

Recipes - Anupriya kapur - March 21, 2016

Kabir (my son) loves these Chocolate Chip Cookies a bit more than the brownies that I bake. And I baked them today to give him a little sweet surprise as today is his last day of 3rd grade. Perks of working from home I guess. This one is chewy and quite rich. Since, I have run out of chocolate chips, I will be using chunks of chocolate instead.

Butter – 113gm

Granulated White Sugar – 75 gmIMG_20160321_141427-01

Light/Dark Brown Sugar – 80gm (don’t use Mawana as that’s just colored white sugar)

Egg – 1

Vanilla Essence – 3/4 tsp

Flour – 150 gms

Chocolate Chips – 135gm (I used Morde Dark Compund, any chocolate would do)

Baking Soda – 1/2 tsp

  1. Preheat oven at 190 Degrees C for about 8-10 mins. Line the baking tray with butter paper.
  2. With the hand mixer, beat the butter (straight from the fridge) in a bowl until soft and creamy.
  3. Beat the sugars with the butter till mixed well.
  4. Beat the egg as well as vanilla essence into the mixture and scrape the sides of the bowl as and when required.
  5. Mix all the dry ingredients together and add it to the above mixture till it incorporates.IMG_20160321_142507-01
  6. Add the chocolate chunks in the end.
  7. If the mixture is too soft (generally it is ), then refrigerate this mixture for half an hour or so.
  8. Use an icecream scoop or spoon to drop the mixture on to the baking sheets.
  9. Bake for 10-14 minutes. The sides should be golden brown but the center will still be little soft.
  10.  Let them cool down completely before picking up.

Note – Baking time will also depend on the size of the cookies you are making. This batter will make about 15-18 big cookies as shown in the pic above.

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Chocolate Ganache

Recipes - Anupriya kapur - March 18, 2016

I love Chocolate Ganache. The only problem being that I finish half of it licking. Ganache is also easy to spread on the cake or cupcakes. So when I’m in a mood to be a good mother, I let my son spread it and play with the toppings/sprinklers.

227 grams chocolate

180ml Amul fresh cream

  1. Chop the chocolate in small pieces.
  2. Heat the cream in the microwave in short bursts of 20 seconds each, 5-6 times
  3.  Pour the cream over the chopped chocolate. Let the chocolate melt for about 2-3 mins.
  4. Mix well to avoid any lumps.

Note – I use Morde Dark Compound. I find Milk Compound too sweet. However, you can use any chocolate of your choice, Lindt may be 😉

For piping consistency ganache –

300 grams Chocolate

275ml Amul fresh cream.

Do tell me how it turned out.

 

 

 

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Basic Chocolate Cake

Recipes - Anupriya kapur - March 18, 2016

This cake recipe is as simple as it gets. I wanted to bake a Kitkat cake for my son on his 5th birthday and that’s why I hunted the internet for the easiest Chocolate Cake and Ganache recipe. I did a couple of trials and found this one the easiest.

I like my chocolate cake with Ganache topping (click here for the recipe). You can just pour the ganache over the cake once it cools down. This recipe can be used to make Chocolate Cupcakes as well. I once did a baking class for kids and they loved spreading the ganache on their cupcakes and decorating them with sprinklers. On my later posts, I will also share how to assemble the Kitkat cake (it looks very professional).

Flour – 125 gmIMG_20160314_160153

Cocoa Powder (Hershey’s or Cadbury’s) – 30 gm

Sugar- 2oo gm

Baking Powder – 1 tsp

Baking Soda – 1/2 tsp

Egg – 1

Warm water – 120ml

Milk – 120ml

Oil – 60ml

Vanilla Essence – 1 tsp

  1. Pre heat oven for 8-10 minutes @ 180 degrees C.
  2. Mix all the dry ingredients well.
  3. Mix all the wet ingredients.
  4. Gently mix the dry and wet ingredients with the spatula.
  5. Pour the mixture in a 8″inch round/square greased pan lined with butter paper.
  6. Bake for 30 minutes at 180 degrees C.

 

Disclaimer – This is not my recipe. I got it from the internet 3-4 years back.

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Carrot Walnut Cake

Recipes - Anupriya kapur - March 7, 2016

Carrot walnut cake tastes awesome by itself but it tastes divine with the cream cheese frosting. The cake is nutty, has a spicy touch to it because of the cinnamon powder and is wonderfully moist.

I’m sharing the Cream Cheese Frosting recipe here. You don’t have to worry about the smooth edges and piping the frosting as the cake looks rustic when you just spread the frosting casually. That’s my excuse to not put in the hardwork 😉 I have used a spatula to spread the frosting (the one in the picture).

Flour – 130gms

Grated carrots – 170 gms (after grating)

Eggs – 2IMG_20160307_154939

Sugar – 150 gms

Oil – 120ml

Walnuts – 50gms

Raisins (optional) – 25 gms
Cinnamon Powder – 3/4 tsp

Baking Powder – 3/4 tsp

Baking soad – 1/2 tsp

Salt – 1/2 tsp

Vanilla Essence – 1 tsp

Place walnuts on a baking sheet and bake for about 8 to 10 minutes at 180 degrees C or until lightly brown and fragrant. Remove from oven and coarsely chop.

  1. In a bowl whisk together the flour, baking soda, baking powder, salt and cinnamon powder.
  2. In a different bowl, whisk the eggs (I use the Phillips beater) for 2 minutes, add sugar and beat for another 2-3 minutes or till mixture is light.
  3. Add the oil slowly in a steady stream while beating the mixture and add vanilla essence as well.
  4. Lightly fold the dry ingredients to this mixture.IMG_20160307_155626
  5. Add the walnuts and raisins.
  6. Pour the mixture in a greased pan lined with butter paper.
  7.  Bake for 30-40 minutes (mine was done in about 35 minutes) at 180 degrees C in a 8 inch square or round baking pan or a loaf pan.IMG_20160307_155711

Note – I always add the raisins as it makes the cake more moist.

Disclaimer – This is not my recipe. I had got it from the internet 3-4 years back.

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Cream Cheese Frosting

Recipes - Anupriya kapur - March 7, 2016

I like my cakes without any frosting/icing with the exception of Cream Cheese Frosting which goes really well with Carrot Walnut Cake and Red Velvet Cake (the pic above).  Most bakeries (even the really good ones) use fresh cream and add the cream cheese essence to it, probably because it’s more economical to do so. But it will never even come close to how the real cream cheese frosting tastes.

This recipe will be enough for an 8” inch cake.

Cream Cheese – 150 gms (I use Britannia)

White Butter (room temp) – 30-40 gm

Icing Sugar – to taste

Vanilla essence – 1/2 tsp

Lemon Juice – 1/2 tsp (optional)

  1. Beat the cream cheese and white butter together until soft and smooth (about 2 mins)
  2. Add the icing sugar slowly while blending.
  3. Add the vanilla essence and lemon juice.

Note – Add a tsp of milk if the icing is too thick. Add more sugar if the icing is thin. If the icing is too thin for spreading, refrigerate the frosting for half an hour before spreading.

The cake should be refrigerated immediately after frosting.

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Banana Walnut Cake

Recipes - Anupriya kapur - March 1, 2016

Banana Walnut Loaf is one of my all time favourites. It’s easy to bake and I don’t feel guilty about throwing the over ripe bananas. When I was home baking commercially, Carrot cake and this used to sell like hot ‘cakes’. I tried the variation of this with chocolate chips to get my son to appreciate it but he likes his brownies and chocolate chip cookies way too much. It makes for a very filling snack and I love it with my black tea.

Flour – 230gm

Sugar – 150gmIMG_20150528_123920

Baking Powder –  1 tsp

Baking Soda – 1/4 tsp

Cinnamon Powder – 1tsp

Eggs – 2 (room temp)

Butter – 113 gm (melted)

Ripe bananas – 3 medium size (riper the better)

Vanilla Essence – 1 tsp

Walnuts  – 50gm

Place walnuts on a baking sheet and bake for about 8 to 10 minutes at 180 degrees C or until lightly brown and fragrant. Remove from oven and coarsely chop.

  1. In a large bowl combine all the dry ingredients – flours, baking pwd, baking soda, granulated sugar and cinnamon powder.
  2. In another bowl mash the bananas and lightly beaten eggs, vanillas essence and melted better.
  3. Lightly mix the dry ingredients to the wet ingredients.
  4. Add the walnuts.IMG_20150528_125935
  5. Pour the mixture in a greased pan lined with butter paper.
  6. Pre-heat the oven at 180 degrees for about 10 mins. Bake for 40-50 minutes (mine was done in about 50 minutes) at 180 degrees C in a 8 or 9 inch baking loaf pan.

Note –

Don’t overmix the batter otherwise the cake will become chewy.

You can substitute walnuts with chocolate chips.

The batter is thick and gooey. Don’t bother if the bananas aren’t finely mashed.

Disclaimer – This is not my original recipe. I had got it from the internet 3-4 years back.

 

 

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Apple Cake with all the good things

Recipes - Anupriya kapur - February 2, 2016

I run or bake when I’m stressed. And since I haven’t been running this month, I’m back to baking quite a bit. And Apple walnut cake is something I love in winters. It is loaded with apple chunks, raisins, walnuts and cinnamon powder. The batter is thick, easy to make and barely covers all the apple chunks which have gone into it. I love it with a cup of black coffee or tea. And yes I like to believe that it makes for an excellent snack for runners. (Sorry about the picture quality, all clicked with my basic phone).

Apples – 450 gms (net weight)

Flour – 195gm

Sugar – 150 gm (granulate it post measuring)

Butter – 85 gm (use a pinch of salt in case of non-salted butter)

Eggs – 2 (room temperature)

Baking powder – 11/2 teaspoon

Vanilla Essence – 1/2 teaspoon

Cinnamon Powder – 1 teaspoon

Raisins – 50gms

Walnuts – 75gms

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Place walnuts on a baking sheet and bake for about 8 to 10 minutes at 180 degrees C or until lightly brown and fragrant. Remove from oven and coarsely chop.

  1. Mix the flour, baking powder, granulated sugar and cinnamon powder.
  2. Add eggs, and melted butter to the flour mixture and whisk well (I did it with the hand blender).
  3. Peel the apples and cut into bite size pieces (size of 2 square lego pieces size!)
  4. Add the apples and dry fruits. Mix well.
  5.  Pour the mixture in a greased pan lined with butter paper.
  6. Bake for 40-50 minutes (mine was done in about 50 minutes) at 180 degrees C in a 8 inch square baking pan.

Note –

The batter is really thick. You will have to use a spatula to spread it evenly.  Keep all the ingredients ready before you cut the apple. You can squeeze a lime so that the apple pieces don’t get brown.IMG_20160202_153959 (1) IMG_20160202_142206

Disclaimer – This is not my recipe. I had got it from the internet 3-4 years back.

 

 

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Date Walnut Cake

For the soul, Recipes - Anupriya kapur - January 21, 2016

I had promised long back on Facebook that I’m going to share the Date Walnut cake recipe. I don’t know who to give credit for this recipe as I had noted it down from the internet a couple of years back. It’s one of the easiest and foolproof recipes I have ever come across.

This cake tastes better the next day when the date flavor has sunk in. It’s a dense cake as it’s eggless. But trust me a big slice of this cake with tea is perfect for a morning snack or a pre run snack. I usually have it any time of the day 🙂

Maida/Flour – 135 gms
Dates – 18-20 pieces
Milk – 185 ml (3/4th cup)
Sugar – 165 gms (grind it after weighing)
Oil – 1/2 cup
Baking Soda – 1 teaspoon
Walntus – 50 gms

Optional –

Cinnamon – a pinch

Place walnuts on a baking sheet and bake for about 8 to 10 minutes at 180 degrees C or until lightly brown and fragrant. Remove from oven and coarsely chop.

1) Soak the dates (without seeds) in warm milk for half an hour. Once it cools down, make a smooth paste in the blender.
2) Sieve the flour and baking soda together to ensure even mixing.
3) Whisk together oil, sugar and flour mixture with the date and milk mixture.
4)  Add the chopped walnuts.
5) Pour the mixture in a greased pan lined with butter paper.
5) Bake for 30-40 minutes (mine was done in about 35 minutes) at 180 degrees C in a 8 inch square or round baking pan.

Note – The color of the cake would depend on the dates you used. Don’t substitute baking powder with baking soda.

You can thank me 🙂

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