29 Sep

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

After a no-bake dessert for V’s birthday I get back to baking a cake for myself.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

My biggest wish of all time is to have someone else bake a cake for me. I wish I could celebrate one more birthday at my mother’s place.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

Till then I bake and cook for myself.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

Ever since I cooked with wine a few weeks ago, I have been looking for opportunity to add wine to my creations.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

I came across this Death by Chocolate Mousse Cake and decided to replace the water with red wine.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

My initial plan was to top this cake with mousse as in the original recipe and enclose in a chocolate collar, then due to limited time & resources, it was changed to topping with ganache and finally that also didn’t happen and ended up sprinkling some powdered sugar.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

This made the cake a simpler but nevertheless a scrumptious version. I must say I didn’t regret it.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

It is worthy of being touted as the best cake I made.

Eggless Whole Wheat Chocolate Wine Cake

Eggless Whole Wheat Chocolate Wine Cake

Also I got a chance to practice ‘freezing motion’ shots with sprinkling of sugar.

Over to the recipe.

Eggless Whole Wheat Chocolate Wine Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: one 9-inch cake

Serving Size: 10-12

Eggless Whole Wheat Chocolate Wine Cake

A healthy and super-moist whole wheat chocolate cake

Ingredients

  • 1½ cups of whole wheat flour
  • 1 teaspoon of baking soda
  • 4 tablespoons of cocoa powder
  • 1 tablespoon of instant coffee granules
  • ½ teaspoon of salt
  • 2/3 cup of sugar
  • 11/2 teaspoon of pure vanilla extract
  • 1/3 cup of vegetable oil, you can use olive or coconut oil too
  • 2 teaspoons of white vinegar
  • ¾ cup of red wine
  • 2-4 tablespoon of milk (if required, please see notes)

Instructions

  1. Preheat the oven to 190 C. Grease and line a 9-inch spring-form pan or 8-inch square pan.
  2. Sift together the flour, cocoa, soda, salt, and sugar directly in a medium bowl. In a 2 cup measuring cup or small bowl, measure and mix together the oil, wine, coffee, and vanilla.
  3. Pour the liquid ingredients into the dry ingredients and mix with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. The batter may look curdled as the baking soda and vinegar react. Don’t worry, it is normal. Stir just until the vinegar is evenly distributed throughout the batter.
  4. Pour it into the prepared pan and put it in the oven right away. Bake for 30 minutes and allow to cool in the pan.
  5. Remove and sprinkle with powdered sugar when ready to serve.

Notes:

adapted from here.

You can make it vegan by using coconut oil, and other vegan substitutes.

I found the batter to be very dry so I added 2 tablespoon of milk.

You can mix the dry ingredients in prepared baking pan and add liquid mixture. But I prefer preparing separately and pouring in the baking dish.

Coffee is added to intensify the chocolate flavour. It is a practice which I have been doing quite regularly now.

The cake is very fragile and tends to break easily. I recommend allowing it to cool in the pan completely and using a spring form pan. Also if you plan to serve it on a separate dish, then I suggest lining it too.

You can serve the cake without frosting plain or dusted with powdered sugar, or chocolate sauce/ glaze.

http://lemoninginger.com/2014/09/29/eggless-whole-wheat-chocolate-wine-cake/

Sending the Apple & Plum Crisp to Bake Fest # 35 an event originally started by Vardhini

26 Sep

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series - 11

With every image I not only improve my photography but also the post-processing.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series - 11

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

When initially I processed these images, they gave a different look and after a month when I re-looked at them, I realized that the earlier processing did not do them justice.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series - 11

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

So I re-did using the learning I had achieved in so many months of using dSLR & post-processing.

“If your pictures aren’t good enough, you aren’t close enough”. – Robert Capa

I had thought of taking you along with my tips & tricks but I am ready to admit that I have not even learned 1/100 of tips on food photography.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series - 11

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

Leaving with you a revisiting through the lens series post on Namkeen Vermicelli.

This recipe is among my most perused recipe. Go make them and share your experience.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 bowl

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

A tasty and filling recipe for breakfast. Even kids love it.

Ingredients

  • 1 cup – Vermicelli
  • 3-4 – Bread slices
  • 2-3 – Green Chillies, Finely Chopped
  • 2 – medium Tomatoes, Chopped
  • 1 – medium Boiled Potato, Chopped
  • 1/4 cup – Peas
  • 1 tsp – Carom Seeds
  • 1/2 tsp – Turmeric Powder
  • to taste – Salt
  • 1/2 Tbsp – Ghee (Clarified Butter)
  • 1 Tbsp – Lemon Juice
  • Ghee for frying

Instructions

  1. Chop bread into small pieces, about 1.5 cm squares.
  2. Heat ghee in a wok & fry these bread pieces till golden brown. Remove & allow to drain ghee on paper towel.
  3. In the same ghee, roast the vermicelli. Roast in ghee even if you have bought roasted ones or have already roasted them at home. This step is what really gives the taste to this dish. Remove & drain excess ghee on paper towel.
  4. In a pan, heat ghee. When it is hot, add carom seeds, when they splutter add green chillies, turmeric powder & salt. Add peas, & boiled potatoes. Lightly roast them for 2-3 minutes.
  5. Add roasted vermicelli. Cover them with water. Add enough water to allow them to be completely submerged in it. Cover the lid & allow to cook on slow flame.
  6. When only little water is left, add tomato & mix lightly.
  7. Once totally dry, add bread pieces & mix gently. Turn off the flame. Mix in lemon juice & serve hot.

Notes:

original recipe from here

You can replace ghee with oil in all steps but trust me the taste really comes from ghee.

You can also skip roasting vermicelli in ghee/ oil completely and use pre-roasted available at grocery stores. But again roasting it at prior to cooking enhances the taste of the dish.

http://lemoninginger.com/2014/09/26/namkeen-vermicelli-bread-crumbs-revisiting-lens-series-11/

24 Sep

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

A couple of weeks ago, I was invited by Roxanne of The Tiny Taster to attend a demo at the new store of Lakeland at Phoenix Mall in Pune.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

I was very excited because I am always looking for things in India to help me bake better, be it instant yeast, parchment paper, 1M & 2D tips, striped paper straws, oh there are so many things on my wish list.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

And I am always begging my relations or V’s colleagues who travel to US for getting many such things.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

It is an absolute delight to know that all this and much more is available and can be bought in my own city now. The store is beautifully designed and invites the customer to walk-in and browse through at leisure.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

The product is colourful and vibrant, the staff is ever so helpful. I believe I couldn’t ask for more.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

To give a small brief of Lakeland kitchenware, it is a UK based brand which specializes in innovative cookware & bakeware appliances. The product is of premium quality and to quote them,

‘All products are backed by reassuring, no-quibble guarantee’.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

The range of product includes, bake & ovenware, baking accessories, cookware, home and kitchen appliances, utensils, chopping and cutting range, kitchen accessories, storage and preserving range, etc.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

The brand has been brought to India by the Tata group company, Westside Stores (Trent India).

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

The event started with a brief welcome & introduction by Roxanne, who then passed the mantle to Chef Shahzad Variava of Amul Master Chef India fame.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

He welcomed the invitees as well as customers to come forward & try their hands at using their various products on demo. The appliances on demo included waffle maker, chocolate fountain, mini cupcake maker, cake pop maker, icing tips and bags, candy floss maker.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

Whoa! The activity was super.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

The best part about of these appliances is the ease to use them without owning an oven. If you are only interested in making cake pops, no need to buy a whole oven, just invest in this small contraption and you are done.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

I got to meet some new and some old bloggers. Overall a great evening spent and I am basking in the knowledge of buying all premium products so easily.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

There is even a great selection of books from chocolate making to baking.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

The event ended with a goodie-bag which included poach-pods, dual disposable colour icing bags and silicone chocolate moulds. I am a happy blogger.

The Lakeland Launch #Pune #Demo

The Lakeland Launch #Pune #Demo

22 Sep

No-Bake | Sugar-Free Dark Chocolate Mousse

No-Bake | Sugar-Free Dark Chocolate Mousse

September is a month of cakes and chocolates in our home as both V’s and my birthday fall within a week of each other.

No-Bake | Sugar-Free Dark Chocolate Mousse

No-Bake | Sugar-Free Dark Chocolate Mousse

V has been gymming regularly for past few weeks. Also he has slowly started moving away from too heavy or too indulgent food slowly over last couple of years. From Bread to Cakes, I try to bake them with less refined flour.

No-Bake | Sugar-Free Dark Chocolate Mousse

No-Bake | Sugar-Free Dark Chocolate Mousse

This year I decided to do away with a cake and make a no-bake quick dessert. But since our kids are most fond of chocolate based desserts, I chose this Chocolate Mousse from Deeba. I skipped sugar as V was adamant to not have a single grain of sweet poison.

No-Bake | Sugar-Free Dark Chocolate Mousse

No-Bake | Sugar-Free Dark Chocolate Mousse

V kept telling me to make only smallest of helping for him, so I chilled these in various size of tumblers, glasses, shot-glasses to indulge everyone’s whim.

No-Bake | Sugar-Free Dark Chocolate Mousse

No-Bake | Sugar-Free Dark Chocolate Mousse

It is delicious, rich and every bit as divine as promised.

No-Bake | Sugar-Free Dark Chocolate Mousse

No-Bake | Sugar-Free Dark Chocolate Mousse

V found this enough sweet to mock it being called sugar-free, so you can safely skip the sugar and if you prefer lesser sweet, then go for 80% cocoa content dark chocolate.

No-Bake | Sugar-Free Dark Chocolate Mousse

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 8 shot glasses

No-Bake | Sugar-Free Dark Chocolate Mousse

A rich and divine 2 ingredient dark chocolate mousse. Simple to make and even simpler to enjoy.

Ingredients

  • 250g of dark chocolate (you can use semi-sweet or milk chocolate too) , chopped
  • 225g water (fill 1 cup with water, remove 1 tablespoon from it)
  • 1 tablespoon black/ brown rum (optional)
  • 1/2 tablespoon instant coffee granules (optional)
  • chocolate shavings for topping

Instructions

  1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  2. Put chocolate, water, rum and coffee in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
  3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
  4. Divide into serving cups, cover  individually with cling film and chill until set.
  5. Sprinkle with chocolate shavings, cocoa powder & pistachio if desired.

Notes:

minimally adapted from Deeba

You can add sugar as given in original recipe by Deeba.

You can top with sauces, whipped cream etc to make it richer.

I prefer using dark chocolate for all my desserts, you can choose chocolate of your preference.

You can make this alcohol free by replacing the liqueur amount with water.

http://lemoninginger.com/2014/09/22/bake-sugar-free-dark-chocolate-mousse/

 

19 Sep

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

V has a habit of gifting me some special & exclusive mementos depending upon what I am into at that time.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

When I was regularly practising Yoga, he gave me a  Yoga Journal and

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

when I started this food blog over 3 years ago, he gifted me the coveted Moleskine Recipe Journal and many such special gifts over the years.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

And I have a habit of saving each of them for a special time, a special occasion or a special task. I am happy in treasuring them alone.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

But V wasn’t happy & he lately took to using sarcasm to highlight how I do not use any of the things he gives me.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

I have never managed to win the war of words and I guess I never would.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

I couldn’t convince him that such things are a treasure for me and I am holding onto them, taking care of them.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

Since I am more into food photography than recipe development, I took to using Moleskine for jotting notes on photography (shot list, shoot pencil sketch, etc).

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

One such moment was captured while practising shots with plums.

Coming to the recipe, I used my earlier recipe of apple & pear crisp to make this one. I replaced pears with plums.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

You can use any fruits and make this wonderful crisp.

Apple and Plum Crisp | Moleskine Recipe Journal

Apple and Plum Crisp | Moleskine Recipe Journal

If the plums are too tart, I suggest serving with whipped cream or ice-cream.

Apple and Plum Crisp | Moleskine Recipe Journal

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 5-6 six-oz ramekins

Apple and Plum Crisp | Moleskine Recipe Journal

It is perfect for a party as a make-ahead dessert or an impromptu one too.

Ingredients

    Crisp Topping:
  • 3/4 cup of whole wheat flour
  • 3/4 cup of light brown sugar
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt
  • 3/4 cup of oats, I used quick cooking type
  • 1/3 cup of walnuts, roughly chopped
  • 1/2 cup of unsalted butter
  • Apple Plum Filling:
  • 3-4 apples, preferably tart
  • 350 grams of fresh plums
  • 2 tablespoons of brown sugar
  • 1/2 tablespoon corn starch

Instructions

  1. Pre-heat oven at 190 C. Grease 6 oz ramekins.
  2. Place all topping ingredients in a large bowl. Use your fingertips or pastry blender or a food processor to gently bring them together. I used a potato masher.
  3. Peel, core & chop into 1? chunks apple and place in a large bowl. De-seed and chop plums into 1-inch chunk. Add corn starch & sugar. Toss them to coat fruits evenly.
  4. Place the filling in the prepared dish, evenly spread the topping on top of it. Place the dish on a baking sheet to catch any dripping juices.
  5. Bake in pre-heated oven for 35-45 mins. or until bubbly and the topping is brown and crispy. Remove from oven & cool on a wire rack for 15 mins. Serve warm with a scoop of ice-cream or whipped cream.

Notes:

adapted from here

You can replace plums or apples with any fruit of your choice.

If the plums are too tart, it is best to serve the crisp with ice-cream or whipped cream.

You can replace whole wheat with all-purpose flour as in original recipe.

http://lemoninginger.com/2014/09/19/apple-plum-crisp-moleskine-recipe-journal/

Sending the Apple & Plum Crisp to Bake Fest # 35 an event originally started by Vardhini