Friday, May 19, 2017

Rose Milk with Sabja seeds | Summer Drinks Recipe

Rose milk evokes quite a few nostalgic memories for me.Though we loved drinking milk as kids,the flavored,cool milk drinks which we were treated to every once in a while held a very special place in our hearts.So many flavors to choose from and each were as good as the other,but almost always my choice remained the pink,sweet milk which was fondly named as Rose milk.

I am not amazed that it still holds a special place in my heart even now.I mean,what's not to love.Come summer and I always have a chilled jug of milk inside my fridge with which I could churn out a glass of rose milk any time of the day.I keep trying different concentrates/powders and feel that you have to experiment with the right brand to choose your favorite.I loved this famous Kalathi kadai concentrate but right now,my favorite is this brand(Guruji Rose Sharbat)
While you can have the rose milk as it is,how about the addition of Sabja seeds which make it even more delicious and refreshing?

Sabja seeds,also known as Tukmaria seeds or Falooda seeds are the seeds of Sweet basil.The seeds expand as much as 30 times their size when soaked in water and are full of fiber and packed with nutrition.It also has cooling effects on the stomach and helps in healing acidity and heart burns.

Rose milk with Sabja seeds

Ingredients

Milk - 2 cups,chilled
Rose syrup/sharbat - 2 tbsp
Sabja seeds - 1 tsp
Ice cubes

Method

Soak sabja seeds in about 3/4 cup water for 10-15 minutes.
In a jug add rose syrup and mix in the milk-the concentrate I use has sugar hence I did not add any extra sugar.
Add a tbsp(or more) of soaked sabja seeds and mix well.
To serve,add few ice cubes into a glass and top with the rose milk.Add some more sabja seeds on top if you like.

Step by Step Pictorial


Soak sabja seeds in about 3/4 cup water for 10-15 minutes.
In a jug add rose syrup and mix in the milk-the concentrate I use has sugar hence I did not add any extra sugar.
Add a tbsp(or more) of soaked sabja seeds and mix well.
To serve,add few ice cubes into a glass and top with the rose milk.Add some more sabja seeds on top if you like.

Tuesday, May 16, 2017

Eggless Whole wheat Chocolate Muffins

While I was composing this post and contemplating on what to name this muffin,I was confused.I mean,it is a chocolate muffin,made with whole wheat flour and made eggless too but that is not the only thing which describes the muffin.For me,it is a complete revelation.To be honest,I never thought baked stuff with whole wheat would taste as good as its Flour counterpart.I mean,I have tried baking with atta/wheat flour but I never believed it was on par with flour and could ever take its place completely in baking.

There are times when I swap one ingredient for another while I am baking.It maybe due to lack of ingredients or trying to include some healthy alternatives or likewise.But this is one recipe where I decided I would go all 'healthy' and replace all the main ingredients with their healthier counterparts.
I wasn't expecting a miracle.In fact,I made it using a small quantity so that I wouldn't feel guilty if it turned out inedible and I had to trash it.

I'll be honest here,it turned out good.I wouldn't say great because I felt there was something which could be improved(I would add it in notes).But yes,a tasty and healthy muffin which I could gorge on and let my toddler gorge on without feeling guilty.

Eggless Whole wheat Chocolate Muffins


Ingredients

Whole wheat flour/Atta - 1 cup
Cocoa powder - 2 tbsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Organic Jaggery powder - 1/2 cup
Milk - 1/2 cup
Vinegar - 1/2 tsp
Vanilla - 1/2 tsp
Coconut oil- 1/4 cup
Chocolate chips - 1/4 cup

Method

Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda and jaggery powder.
Make a small well in the middle and add in the milk mixture and oil and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.

Step by step Pictorial

Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda 
and jaggery powder.
Make a small well in the middle and add in the oil and milk and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.


Notes
  • The coconut oil I used was normal oil which I use for my cooking,so it had a teeny tiny after taste.I was told by friends who regularly bake with coconut oil that if you use  Extra virgin coconut oil,there wouldn't be this problem.
  • I used unrefined,organic jaggery powder and it was a very good alternative to regular white sugar.You could use brown sugar instead if you can't find jaggery powder.
  • The muffins were slightly dry the next day,so next time I'm planning to increase the liquid content a bit.Add a bit more milk and oil or mash one banana and add that along with other ingredients.

Thursday, April 13, 2017

Dates and Chocolate Chip Cake with Chocolate Frosting

I bookmark quite a few recipes on a daily basis.But then there are those recipes which capture my attention straightaway.This,my friends,is one such recipe.I saw this recipe in one of my favorite magazines (for recipes) Vanitha.Somehow I couldn't bake it the first time I saw the recipe and as always after a while I forgot it completely.
I have this yearly tradition of collecting all the recipe pages from Vanitha and getting it bound by hardcover.My collection is getting huge by the year and those books occupy a prime position,on my bedside table.So as I was browsing through it few nights back,I saw this recipe and believe me when I say this,I had the urge to bake it right away.Better sense and lack of ingredients prevailed and I slept on it.
Next day,I purchased all the required ingredients and waited for the li'l one to nap so that I could start baking it.By the time the cake was inside the oven and I was getting ingredients for the icing ready,he got up.It is a joy,however,to have him as company while I bake.He is fascinated by all the mixing and folding and waiting in anticipation for the goodie from the oven!

Coming back to the cake,it is a simple cake batter with the addition of Dates topped with a chocolate-chip streusel and a chocolate butter icing.It does seem like too much going on but that itself was what made me try it.Worry not,the cake serves a crowd so you do not have to feel guilty about all the calories in it.Perfect for a potluck or during family get-togethers.

Dates and Chocolate Chip Cake with Chocolate Frosting

Ingredients

Dates - 1 cup,finely chopped
Baking soda - 1/2 tsp
Boiling water - 1 1/4 cup
Maida/Flour - 1 3/4 cup
Sugar - 1/2 cup
Brown sugar - 1/2 cup
Baking soda - 1 tsp
Salt - 1/2 tsp
Sunflower oil - 1/3 cup
Eggs -2
Vanilla extract - 1 tsp

For the Streusel topping

Chocolate chips - 1/2 cup
Brown sugar - 1/4 cup
Flour- 1/4 cup
Butter - 2 tbsp

For the Chocolate Frosting

Butter - 75 gms / 1/3 cup
Milk chocolate - 100 gms,melted
Icing sugar - 2 cups
Vanilla extract - 1 tsp
Milk - 2 tbsp

Method

Preheat oven to 175C.Butter and flour a 11/9 inch rectangular cake pan.
Mix together Dates,baking soda and boiling water in a pan and let it rest while you gather other ingredients(about 5 minutes).
In another bowl,mix together flour,sugars,baking soda,salt,oil,eggs and vanilla.Mix it well-it would be crumbly.
Add the softened dates mixture into the bowl and mix well till you get a smooth,lump-free batter.
Pour the batter into the prepared baking tin.
Mix ingredients for the streusel topping and sprinkle it evenly on top of the cake batter.
Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking,prepare the frosting.
Mix together softened butter,melted chocolate and icing sugar mixing in the milk and vanilla.
Once the cake is just warm to the touch apply the frosting evenly on top of the cake.Let the frosting set for a while.You could refrigerate the cake for about 30 minutes and then cut to get neat,even slices.

Step by Step Pictorial

Preheat oven to 175C.
Butter and flour a 11/9 inch rectangular cake pan.
Mix together Dates,baking soda and boiling water in a pan and let it rest while you gather other ingredients(about 5 minutes).
In another bowl,mix together flour,sugars,baking soda,salt,
oil,eggs and vanilla.Mix it well-it would be crumbly.
Add the softened dates mixture into the bowl and mix well till you get a smooth,lump-free batter.Pour the batter into the prepared baking tin.
Mix ingredients for the streusel topping and sprinkle it evenly on top of the cake batter.
Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking,prepare the frosting.
Mix together softened butter,melted chocolate and icing sugar mixing in the milk and vanilla.
Once the cake is just warm to the touch apply the frosting evenly on top of the cake.Let the frosting set for a while.You could refrigerate the cake for about 30 minutes and then cut to get neat,even slices.
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