Category Archives: Snacks

Mango Chocolate Loaf Cake

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mango loaf cake 1

A slice of pleasure!

Mangoes are the such a big part of Indian life – there are as many varieties as there are apples in north America. No doubts we miss the kilos and kilos of mangoes we consumed back home in summers. To compensate for that, there is canned mango pulp available in Canada – which surely does not make up for the original aromatic fruit, but is ok for a substitute in cooking and baking. The first can of pulp that i bought was used in creating this loaf – a combination of mangoes and chocolate gives it a delicate aroma and flavor.

Recipe source – Spicy Treats

Ingredients –

Dry ingredients –
All Purpose Flour/ Maida – 2 cups
Baking Powder – 1 and 1/2 tsp
Baking Soda – 1/2 tsp
Salt – 1/4 tsp

Wet ingredients –
Sugar – 3/4 cup
Oil – 5 tbsp ( used light tasting olive oil we get from Costco)
Vanilla extract – 1 tsp
Mango pulp – 1 cup ( i used the canned Deep brand Sweetened Kesar mango pulp)
Milk – 1/2 cup

Other –
Cocoa Powder – 1/4 cup (mix in 2 tbsp warm water)

Method –
1. Grease a 9 by 5 loaf pan with oil/ butter.
2. Preheat the oven to 350 F.
3. Mix all the dry ingredients in a mixing bowl – it is great if you can sieve them, else just use a fork to make sure everything is evenly mixed.
4. Whisk together all wet ingredients till they blend well. Add in the dry ingredients in two parts to make a lump free batter.
5. in a small bowl, mix the cocoa powder with warm water to make like a smooth paste.
6. Take part of the batter you made in step 4 in another bowl and mix in the cocoa paste, to get the chocolate batter.
7. Now, in the loaf pan, add the mango batter and layer the chocolate batter above it. Or based on how fancy you want to go, add them by dollops till both batters are finished.
8. Bake in the preheated oven at 350F for 50 to 55 mins.
9. Let it cool, slice and enjoy!

Cranberry Biscotti – perfect snack with no butter, less sugar.

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Biscotti was on my mind and in my bookmarks since the day I started my tryst with baking – it looked pretty similar to the ‘cake rusk’ the bakeries in Indore sell, I remember the ones I bought from Mathurawala being a delight. An extreme cold warning over a long weekend was the perfect setting, I had all the ingredients and could use all my time inside the home to bake. I started a bit scared, but was super amazed by the great results. With just one fourth cup of olive oil and one third cup of sugar, this recipe is going to be used in my kitchen again and again. One more merit of this recipe is that the quantities are not for a party but pretty consumable by a small family of umm…2.5.

Yay! biscotti!

Yay! biscotti!


Recipe source – foodoliciouspictured.com
Yield – 10 to 12 biscottis (if your family does not eat away half of the log while it is cooling!)
Ingredients –
All purpose flour – 1 1/4 cups
Sugar – 1/3 cup
Egg- 1, at room temperature (mine was not)
Olive oil – 1/4 cup
Vanilla essence -1/2 teaspoon
Dried cranberries-1/2 cup
Baking powder 1/2 teaspoon
Salt – 1/4 teaspoon

The rectangle log after baking for 30 minutes.

The rectangle log after baking for 30 minutes.

Sliced - going back to the oven to crisp up.

Sliced – going back to the oven to crisp up.

Crisped and browned - now cooling

Crisped and browned – now cooling


Method –
1. Pre-heat the oven to 350F. Line a baking tray with aluminium foil.Mix the flour, baking powder, salt on a big newspaper spread on your kitchen counter / a bowl. Keep aside.
2. In a mixing bowl, beat the egg, sugar, vanilla essence and oil till well combined. I did this using my electric hand mixer -for two minutes.Now add the flour and cranberries. Mix with a spatula and with your hands, knead till smooth.
3. Dump the kneaded dough on the baking tray and using your fingers shape it into a rectangle. (see picture for shape and size).
4. Bake for about 30 minutes in the middle rack.
5. Remove from oven and cool completely. Don’t get impatient about it, else the deal will crumble all over the place. My method of cooling was to place it near my balcony full of snow for 10 minutes πŸ™‚
6. Once cooled, cut the log into 1/2 inch slices. If you are from India, try to recall the Nafees toast thickness – that is what we want.
7. Place the slices on the baking tray and bake them again for 10 minutes flipping them once after 5 minutes. They should be lightly browned.
8. Remove and allow to cool completely before storing them in airtight containers. You may think they are soft when you take them out, but they get crispy after cooling – let go of the temptation to over bake.

Notes –
1. I have used canola oil in the past for baking, and it can be an alternative if olive oil not around.
2. If cranberries are not available, you can use raisins or almonds or pistachios or walnuts or a mix.

Chawal ka Paratha (made of cooked rice!)

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My paratha stack!

Yes I did it again! I made parathas and when hubby N enquired about the ingredients, I did not know where to look. Parathas made of rice? No, not rice flour – that sounds totally alright. But out of cooked rice – that sure can raise a few eyebrows and I witnessed a pair of such raised eyebrows this morning.
Well , it happened so that I made some rice for baby A’s dinner. It was on the mushier side on purpose, as baby A often chooses to eat her rice sans any daal – only sugar suffices. I had a good quantity left, which went to the refrigerator. First thing I do every morning – open the refrigerator door and brood! (My mom says I should rather go out , look at the rising sun. But my argument stands that there is no sun rising at 4:45am and even if it did, it won’t help me prepare meals for the entire day. Suggestion turned down!). So! In the refrigerator sat this big bowl half full with cooked, mushy rice. I had to make parathas, a veggie side and three regular baby meals. The rice was not fitting in anywhere and I did not want to keep it there for another 8 hours. So I decided to be brave and make parathas out of the rice. Though I started with a bit of apprehension, the result totally amazed me! The parathas were soft as well as crispy – and the best part was – were not at all messy to roll out. No complaints from hubby or the baby – and I was a happy camper. πŸ™‚

Dough Ready – see the rice sticking out?

My mom who is a regular listener of my kitchen adventures, says I am evolving into a paratha queen of some sorts, but I wish she browsed through the food blogosphere to see for herself – there exist real paratha queens – with more than 50 paratha recipes on their respective blogs…so that just makes me the queen in my own kitchen – and I am pretty happy with that at the moment. πŸ™‚

Ingredients –
Cooked rice/ Boiled Rice – 2 bowls
Wheat Flour – 3 bowls
Salt – 1 tsp
Paneer – Half a bowl, grated ( optional – I have this habit of throwing it in, in any breads I make)
Water – to knead the dough (I dint need any)
Oil – to roast the parathas.

Rolled out paratha – ready for the tava

Method –
1. Take wheat flour in big bowl.
2. Add salt and mix. Add in the grated paneer, if using.
3. Now, add the cooked rice, two spoons at a time and keep on mixing. Add all the rice this way.
4. Keep on kneading and add some water if you think it is required. My rice was too mushy and I dint need any water.
5. In the final stages, add some drops of oil to the kneaded flour and keep it aside for 15 minutes.
6. Roll out parathas by applying dry flour as you would for chapattis.
7. Cook on a hot tava/ griddle till brown spots start appearing. Apply some oil.
8. Reverse and cook the other side. Apply oil on the other side too.
9. Once it is cooked uniformly, store it in the hot case or the plate waiting on the dining table. πŸ™‚
10. Enjoy with curd/ a veggie side/ pickle of your choice.