Peach Cobbler

Cobbler is a baked fruit dessert and is so named because of the "cobbled" look of the topping. It can be made with any fruit or fruit filling. Cobbler consists of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust.  (Source-Internet)

The first time I read about cobbler was at Aparna's space. Then on, I noticed in various blogs and wanted to try it. The sight of fresh peaches in the market made me think of cobbler and I'm glad I tried it. I adapted the recipe for the biscuit dough from JoyOfBaking. I took the points for the fruit filling and went with what I had in my pantry.

You need

• Peach, skinned, stoned and sliced - 2 cups
• Sugar - 1/2 cup
• Cardamom powder - 1 tspn
• Corn flour - 1 tblspn

For Biscuit dough

• Maida/All purpose Flour - 1 1/3 cup
• Salt - 1/4 tspn
• Baking powder - 1 1/2 tspn
• Sugar -1/4 cup
• Ghee/Butter - 4 tblspn
• Fresh cream - 1/2 cup (or milk)

Method

Removing the skin of the peach is optional. I felt the skin very thick and peeled it. Cut the peach into thick wedges. Remove the stone. Take a buttered baking dish. Arrange the wedges. Mix sugar, corn flour and cardamom. Spread on top of the arranged peach. 

The peaches were not very sweet. Later after tasting I felt, it would have been better if the wedges were tossed in the sugar cornflour mix rather than just spreading on the top.

In another bowl take all the ingredients for the biscuit dough, except cream. Mix with a fork or spoon to resemble bread crumbs. Add the cream and gather the dough. Don't knead. Work lightly. 

Roll the dough into 1/2 inch thickness. Cut into circles or squares and place it on top of the fruit. Don't cover it entirely. Leave some gap between the biscuits. On baking, the biscuits expand. Instead of rolling the dough, you can drop spoonfuls of the dough on top of the fruit.

I had some ghee to be used up. So decided to try it in place of butter. I used solidified ghee. I got very flaky biscuits. If you are using salted butter, then omit the 1/4 tspn of salt.  In place of cardamom, you can cinnamon or nutmeg or any of your favorite fruit spice. 

Bake at 200 C for 40 minutes or till the top browns and the fruit under is bubbly. In my oven, the top doesn't brown well. So I switch to grill mode in the last 3-5  minutes.

Khara Biscuits ~Indian Cooking Challenge

Indian Cooking Challengers are into baking for the May Challenge. Srivalli chose Khara biscuits and gave us Champa's recipe. The recipe is very simple with easily available ingredients.  It makes a great snack to go with tea. The recipe is a versatile one that you can add any spice of your choice and come out with various flavors. 

You need

• Maida/All Purpose Flour - 2 cups
• Butter - 1/3 cup softened 
• Sugar - 4 tsp
• Salt - 1 tsp
• Green Chillies - 6, finely chopped
• Curry leaves - 2 tblspn, chopped fine
• Curd -  3 tblspn

Method

Measure flour and salt into a bowl. Whisk well. Cream butter and sugar in another bowl.  Add 2 tblspn of curd to it and beat well. Add the flour mix to it and incorporate into the cream mixture. Just bring together the dough and don't knead it. Add chopped chillies and curry leaves.  If you feel the dough is too crumbly, add little more curd. The dough need not be wet, but you should be able to roll it. 

Roll the dough to 1/4 inch thick. Cut into desired shapes. Bake in a preheated oven at 160 C for 25 minutes. These cookies doesn't brown on top.  The bottom will be golden brown. You can bake it for few more minutes to get crisp cookies. The cookies when removed will be soft to touch and they firm up on cooling. 

Note: You can add crushed pepper for the heat in place of chillies. Mint/coriander leaves can be used.
The baking time may vary depending up on your dough and oven.

Eggless Banana, Date and Walnut Loaf

My baking escapades scores  more in number than the sweets I have been making. I don't miss celebrating any festival and all our festivals are associated with some kind of sweet. And it gets done as part of it. So I go for baking to satisfy the sweet cravings. During our Palakkad trip, we had various sweets and savories. That's another reason which pushed me to bake, yesterday. I had a bottle of  dates syrup and wanted to use in baking. I googled for a date loaf and found  a suitable recipe at JoyOfBaking. I tweaked the original recipe a lot that my recipe may look entirely different from the original one. Anyways, I started with that recipe as the base and modified to suit the ingredients at hand and to make it egg less. Hence this Banana, Date and walnut loaf. 

I replaced the nutmeg with cardamom to give an Indian flavor. Believe me the combo of banana, date and cardamom was outstanding. The aroma while it was baking filled the entire house. I couldn't wait to cool and slice. Before I was done with the slicing, I polished off two slices. It was so tempting that I was afraid I might finish off the whole loaf  before my husband is back from office. My loaf tin is small, so I halved the original recipe. I felt the date syrup and banana would have been enough for the sweetness. The 1/4 cup of sugar did make it more sweet but not the cloyingly sweet kind.  I liked it.  But if you intend to serve along your evening tea/coffee, you may omit the sugar altogether or reduce it. In case you are using the dates, then the amount of sugar is required.

You need


Whole wheat flour -1 cup
Baking soda - 1/2 tspn
Baking powder - 1/2 tspn
Salt - a pinch
Cardamom powder - 1/4 tspn
Walnuts - 1/4 cup, toasted and chopped
Banana - 1, small
Date syrup - 1/2 cup
Sugar - 1/4 cup
Oil - 1/4 cup

Method

Mix flour, baking powder, baking soda, cardamom powder and salt. Add the toasted and chopped walnuts. In a blender jar, take chopped  bananas, sugar, and oil. Blend to make a homogeneous paste. Fold in the flour mixture into the wet mix. Stir to mix it completely. Transfer to a greased and dusted loaf tin and bake in a preheated oven at 180 C for 55 minutes or till  tooth pick inserted comes out clean.

 

Eggless Carrot Cake ~ Butterless, Low Fat & Healthy

Carrot cake is one of the first few cakes I baked. During those beginning days, I stick to the recipe and never attempted to make any changes. Then after few attempts and reading many more recipes in various blogs, I started tweaking the recipe. This recipe is a result of my attempt to use whole wheat flour, low fat, healthy cake.

Ingredients

•  Wheat flour - 1 cup
• Sugar - 3/4 cup
• Grated carrots - 1 cup
• Refined Oil - 1/3 cup (I used rice bran)
• Buttermilk - 3/4 cup
• Vanilla essence - 2 tspn
• All spice powder -1/2 tspn  (Combo of cinnamon,star anise, cloves powdered together)
• Baking powder - 1 tspn
• Baking soda - 1 tspn
• Chopped nuts/tutti fruity - 1/2 cup

 Method

Sieve together maida, baking powder, soda and spice powder. Add oil, sugar and buttermilk. Whisk until its smooth and is well combined. Now fold the wet ingredients into the dry, mixing with each addition.

Transfer the batter to a greased and dusted cake tin and bake in a preheated oven at 180 C for 50 minutes or until a toothpick inserted comes out clean.

 

 

The cake is very soft and moist. Since the cake on its own is very sweet, there isn't any need for frosting.  I baked one batch in an aluminium foil box to be taken for a friend.

 

 

 

Orange Chocolate Cupcake ~ Eggless,Butterless & Healthy

I have a special liking towards the citrus flavor. With gorgeous oranges in season, I was looking for an orange cupcake recipe and I stumbled upon the chocolate orange cake at Baking Bites and an orange muffins at Verstaile Kitchen. Both the recipes were eggless and  I needn't have to make it eggless to suit my taste.  I have adapted the baking bites' recipe  taking few hints from Versatile Kitchen. Orange and chocolate complement each other so well and you will experience the combo flavor with the first bite.



You need

•  Wheat flour - 1 1/2 cup
• Coco powder - 1/2 cup
• Sugar - 3/4 cup
• Baking powder - 1 tspn
• Cooking soda -1/2 tspn
• Salt - 1/4 tspn
• Fresh Orange juice - 3/4 cup
• Vegetable oil - 1/3 cup
• Vanilla essence - 1 tspn
• Orange zest - 1 tblspn (I used candied orange peel)

Method

Sieve dry ingredients - wheat flour, cocoa powder, baking powder, cooking soda and salt. I always measure the dry ingredients to a plastic container which has a tight lid. I shake the container vigorously with the lid on and proceed. A bit lazy to take out the sieve and the cleaning that comes after.

Mix orange juice, sugar, oil and vanilla essence. Fold the dry ingredients into the wet mix and finally stir in the orange zest.

Grease the muffin mould and fill to 2/3 in each hole.  Bake in a preheated oven at 170 C for 25 minutes.

This will yield 12 medium sized muffins. My muffin tray can hold only 9 and I baked the remaining batter in microwave.

For the frosting

• Butter - 2 tblspn
• Powdered sugar - 1 1/2 cups
• Orange Juice - 1 tblspn

Cream butter and sugar until light and fluffy and add the orange juice. Adjust the juice quantity to suit the consistency required. Pipe it on the cooled muffins and enjoy the orange flavored chocolate delight. I know my frosting has not come out well. The cupcake on its own is not very sweet. Hence the frosting did enhance the taste. I have baked it twice and both times, the cakes have vanished pretty fast.

To bake in the microwave

Scoop a heaped tablespoon of the batter into greased MW cups and bake for a minute. Leave it for 3 minutes and enjoy your cake.

If your baking a single cake, do add a teaspoon of milk  or orange juice to thin the batter. This will ensure a

moist cake. I tried baking in individual cups and haven't baked a single cake.

While the cup cakes were getting baked in the OTG, I could enjoy a quick treat with the MW cake.

Update: I am sending the healthy cake to Priya's Fast  Food Not Fat Food event

Kerala Style Eggless Plum/Fruit Cake

Wishing you all a very happy and prosperous year ahead. Come December, all the bakeries in Kerala will have piled up the plum cakes. Though those plum cakes are available through out the year, the ones that arrive during the Christmas, is something special. We never miss to buy them during the season. I have been on the look out for the recipe and Aparna posted a Kerala style fruit cake. Now she did quite a research on the variants of the fruit cake and finally zeroed in on Ammini Ramachandran's recipe.

I decided to follow Aparna's since she said that recipe is close to what she had in mind and  her recipe has only two egg whites. As per her recipe, it was for two cakes. I wanted only one cake. So scaling down the recipe will mean only one egg white, which I decided to replace with milk. I agree the texture is not the same, but I got a decent cake and taste was close to what we got back in Kerala. 

Here is my version

You need

Dry fruits for soaking

• Raisins - 1/2 cup (I used a mix of black and brown ones)
• Dates - 1/2 cup
• Tutti fruity - 1/4 cup
• Candied orange peel - 2 tblspn
• Candied ginger - 2 tblspn
• Nuts - 1/2 cup
• Orange juice - 1/4 cup

For Caramel Sauce

• Sugar - 3 tblspn
• Boiling water - 1/4 cup

For the cake

• Maida - 1 cup
• Butter - 100 gms/ 1/2 cup
• Powdered brown sugar - 3/4 cup

• Baking powder - 1/2 tspn
• Baking soda - 1/4 tspn
• Milk - 2 tblspn

• Spice powder - 1/2 tspn (Combo of clove+cinnamon+nutmeg powdered together)
• Ginger powder - 1/4 tspn
• Shahjeera- 1/2 tspn
• Vanilla essence - 1/2 tspn

Method.

Take the dry fruit mix in a bowl. Add orange juice. The more it is soaked, better it tastes. I soaked for two days under refrigeration. On the day of baking, bring it to room temperature. Microwave it for 2 minutes or cook it on stove top till the fruits soften and the liquid dries up. Leave it to cool

To prepare the caramel, take sugar in a kadai and heat it. Let the sugar melt. Let the melted sugar take a dark brown color. Keep stirring it. Keep 1/4 cup of boiling water ready. When it reaches the brown color, slowly add the boiling water. Take care not to splash the hot liquid on your hand. Mix well. Remove from fire. Let it cool.

Bring butter to room temperature. Cream butter until cream and fluffy. Add the powdered sugar to the butter and mix well. Reserve 2 tablespoons of maida. Sieve the dry ingredients- maida, baking powder, baking soda together.

Stir in the dry ingredients along with the spice powders to the butter-sugar mix. Fold in gently. Don't over mix. Add the caramel sauce and milk too. Dust the soaked fruits with the reserved maida and fold into the batter. 

Grease the cake tin and  transfer the batter. I lined the tin with a butter paper.  Bake in a preheated oven at 175 C for 1 hour 30 minutes. Please check after 1 hour and 15 minutes. My oven tends to take more time than the suggested time.

Its always said, fruit cakes taste better as it matures. So decided to leave it for two days. But I was very impatient and couldn't control myself for more than a day and had to slice it to see, how it turned out. 

I felt the cake was very sweet. Probably the dates and the candied fruits added to the sweetness. So may be next time, I will reduce 1/4 cup of sugar considering the dry fruits added to it.


Here is wishing all my readers, friends and fellow bloggers a very happy and sparkling 2011.  As a blogger, I wish we see less of  Plagiarism in the coming year.

Spicy Wheat Sesame Sticks

The evenings are very cold in my place. And a bowl of hot soup is very much welcome. I love bread sticks to go with the soup, which reminds me the train journeys where food is served. When I saw the sesame sticks recipe at Redchillies, it looked a quick recipe that could complement a bowl of soup. So those who have the yeast phobia, can surely give this a try.  This low fat,healthy sesame sticks are great to go with a bowl of soup or a cup of tea/coffee.

You need

Quick cooking oats - 1/2 cup

Wheat flour - 1 cup

Butter - 2 tblspn

Sesame seeds - 1/4 cup

Green chillies - 3 nos, ground to paste

Sugar - 1 tspn

Salt - 1/2 tspn

Baking powder - 1/2 tspn

Water - less than 1/2 cup

Method
Melt the butter. Coarsely powder oats. Reserve a tablespoon of sesame seeds.

Take powdered oats, wheat flour, melted butter, sesame seeds, chilli paste, salt ,sugar and baking powder in a bowl. Mix well until the mix resembles bread crumbs.

Sprinkle water little by little to get a stiff dough. Don't add all the water at once.

Leave the dough for 30 minutes. Divide into 4 balls. Roll out each dough ball between two greased plastic sheets or cling film. Roll thin to get crispy crackers.

Slice into rectangle strips. Bake in a preheated oven at 180 C for 20 minutes until it is slightly brown. Flip the tray halfway through for even baking. I baked it in two batches. Got around 40 nos of 2 inch long strips.

The sticks were very tasty and can make a great snack to munch with out any guilt. I felt it tasted less spicy the next day.  To get more flakier and crispy sticks, you can increase the butter by another 2 tblspn.

Wishing all my readers, friends, fellow bloggers and their family a  very

Merry Christmas and Happy Holidays

Eggless Multigrain Brownies

Christmas is round the corner and am sure ovens at most of your homes must be overworking. So thought will share a brownies to celebrate the holidays ahead. I have adapted the recipe from Diana Desserts. I halved the recipe. I have made these brownies quite a number of times. Initially, I used only all purpose flour. Later when I was comfortable baking with wheat flour, I have tried with wheat flour and then using the multigrain atta too. I would rate the one with mutligrain as the best. So here it is.

 

 

 

You need

 

 

• Multigrain Flour - 1 cup (Pillsburry brand)
• All purpose flour - 3 tblspn
• Water - 1/2 cup + 2 tspn
• Butter - 1/4 cup
• Cocoa powder - 5 tblspn
• Sugar - 1 cup
• Salt - 1/4 tspn
• Vanilla essence - 1/2 tspn
• Baking powder - 1 1/4 tspn

 

 Method

 

 

 

Combine 3 tblspn of all purpose flour with the water to form a smooth paste. Cook till it turns thick. Keep stirring so as not to form any lumps. Keep this aside to cool.

 

 

 

Melt butter in a pan and stir in cocoa. Sift flour and baking powder.  Beat sugar, salt and vanilla essence into the cooked maida mixture. Add butter-cocoa mixture too.

 

Stir the wet mix to the dry ingredients. Batter consistency will be slightly thick, similar to muffins.

 

Grease a 6 x 6 baking tin. Pour the mix and spread even the mix. Bake in a preheated oven at 180 C for 25 minutes.  Cool and cut into squares.

 

 

 

 

 

It might look too much of work like making the paste, melting butter etc. But I assure its worth all the effort especially if you are looking for an eggless brownie.

 

 

 

 

Eggless Fig cookies- using fresh figs

I think it gets little difficult to get back to blogging after a break, however short it is. I was out of station for the
first half of December. And before I realise, the New Year will be here. Time surely flies. Few days with my family was very relaxing. Enjoyed to the hilt, especially the shopping with my sister. Only two of us went and shopped till both of us could not carry any more.

I wanted to make this post just before I left, but couldn't. After the jam with fresh figs, my next was to bake with them. On searching the net, I came across various baking recipes and decided to go for the Italian fig cookies recipe. Do drop by the site to see the orginal recipe and the ingredient substitutions given. I have made few changes to the recipe. Here it is

You need

• All purpose flour/Maida - 1 cup
• Wheat flour/Atta - 1 cup
• Sugar - 1 cup
• Oil - 1/2 cup
• Milk- 1/3 cup
• Baking soda - 1 tspn
• Baking powder - 1 tspn
• Salt - 1/2 tspn
• Powdered cloves - 1/2 tspn
• Fresh figs, chopped - 1 cup
• Almonds, chopped - 1/2 cup

  

Method

Cream oil and sugar. Add milk to it.

Sieve both flours, salt, baking soda, baking powder into a bowl. Fold in the dry ingredients into the wet mix.  Mix in the figs and nuts.  

Drop tablespoonfuls to a greased cookie sheet. Don't get tempted to spread the dough. It spread on its own. Leave enough space for it to spread.

Bake at 175 C for 25 minutes, till the top turns golden brown. This measurement yields 24 nos. The cookies with fresh figs had a crisp crust with a moist inside.   I cannot say about the shelf life beyond three days, since it was all gone by then.

Eggless Apple Upside Down Cake with whole wheat flour

After my attempt at an upside down cake with pineapple, I wanted to try with apples. This time I didnot use any all purpose flour and did with whole wheat flour and arrow root flour. I usually stock arrow root flour or koova podi in Malayalam during the season(Nov-December), it is available in the market. I use it in baking and whereever corn flour is used in regular cooking. In case u don't have this flour, use corn flour or maida in place of that.

For the cake

 

• Wheat flour/Atta- 1 cup
• Arrow root/Corn flour - 1/2 cup
• Baking powder - 2 tspn
• Salt - 1/4 tspn

• All spice powder- 1/2 tspn (Mix of cinnamon,nutmeg and cloves)
• Vanilla essence - 1 tspn

•  Butter - 1/2 cup
• Sugar- 1/2 cup
• Milk - 1/2 cup
• Flaxseed meal - 1 tblspn mixed in 1 cup of water

  For topping

 

• Butter - 2 tblspn
• Brown Sugar - 1/2 cup
• All spice powder - 1/4 tspn
• One applie sliced

Melt sugar and butter in microwave for a minute. Stir in the spice powder.

 Method

Seive together the dry ingredients - Wheat flour,arrow root flour, baking powder and salt. I always measure the dry ingredients to an airtight container and shake it well for few times so that the ingredients gets mixed up well.

 

Beat butter and sugar until light and fluffy.

 

 

Add milk and flaxseed meal mixed with water to the sugar butter mix. Fold in the dry ingredients to the wet mix. Finally mix in the spice powder and vanilla essence.

 

 

Grease the cake tin with butter or oil and lightly dust with flour. Pour the melted sugar+butter mix. Arrange the sliced appales overlapping each slice. Pour the cake batter on top of the arranged apple slices.

 

Bake in a preheated oven at 180 C for 55 minutes. Cool the cake and invert it carefully. The cake was slightly denser yet soft.

 P.S. Have you left your comment here to stand a chance to win $50 gift certificate? You have time till 15th July,2010.

 

 

Bourbon Biscuits

After the chocolate cake, the next chocolate bake for my nephew and niece (S & S) was bourbon biscuits. I had bookmarked Nina's recipe as soon as it was posted. As with many other bookmarked recipes, it remained in the to-be-tried list. So when S & S was here, I thought this is the best time to give that a try. And it will surely be a hit with the kids. My niece was truly thrilled to see the look-alike of bourbon biscuits. He was falling short of words to express his feelings. For the first batch, I cut the dough into rectangles and sandwiched two bsicuits with chocolate cream. The second batch I cut with cookie cutter. In the hurry to make, I forgot to prick some holes and sprinkle sugar on top to resemble the store bought ones. For the second batch, I remembered coat with sugar. The glee on their eyes with the first bite said it all.

 

 

You need

All purpose flour - 1 cup

Sugar - 1/2 cup

Butter - 1/4 cup

Baking soda -1/4 tspn

Honey - 1 tspn

Baking powder -1 tspn

Cocoa powder - 3 tblspn

Vanilla essence - 2 tspn

Cold milk - 4 tblspn

Method

Cream butter and suga until light and fluffy. Add essence, honey and baking soda. Seive together flour, cocoa and baking powder. Fold in the dry ingredients into butter vream mix. Bring together the dough. Roll into a rectangle on a lightly floured surface. Cut into bars of sixe 3 " x 1/2 ".

Bake in a preheated oven at 180 C for 15 minutes. Though the cookies are brown in color, you can make out from the color change from a dark to pale brown on cooking. The timings may change depending on the thickness of the cookies. Cool the cookies before filling with the chocolate cream.

For the filling

Butter -1/4 cup

Icing sugar -1/3 cup

Cocoa powder - 1 tspn

Vanila essence - few drops.



Beat all the ingredients together till its creamy.  Sandwich two biscuits with the cream and press lightly. It sets very fast.
 
 
 

 
 
Have a look at the bookmarks made by my neice, S , for me.
 
 

 
 
 
 

Eggless Chocolate Yogurt Cake

Last week of March, I had my neice and nephew here for a week's vacation. My 10 year old nephew had his list of things he wanted me to make during their stay. He is a great fan of Naan and Paneer Butter Masala that he can have it for all 3 meals and not get bored by it. Without him telling, I knew that top the list. As with all kids, he too is a chocoholic. I was thinking of  using the zebra cake recipe and make a chocolate cake. I was surprised when he asked me if I could bake using the recipe given on the Cadbury's cocoa tin. Though I have seen it, I have not bothered to try it. I told him I haven't tried it so I can't guarantee the result. He was confident of my baking skills and told I can't go wrong. Hearing his innocent reply, I could not say no and all credit goes to him that I baked my best chocolate cake so far. The recipe was eggless so I needn't make any changes. Few measurements were given in grams which I converted to cups with help of online converter.  The measurements may not be exact and that didnot affect the cake at all. Mava was also in the ingredient list and I didnot add it. May be the addition of mava would have resulted in a rich cake.

You need

Curd - 1 cup

Rawa/semolina- 1/4 cup (50 gm)

Cooking soda- 1/2 tspn

Butter - 1/2 cup (100 gm)

Powdered sugar - 1 2/3 cup (200 gm)

Mava - 50 gm (I didnot use it)

Maida - 1 2/3 cup (200 gm)

Baking powder - 1 teaspoon

Cocoa powder - 3 tablespoon

Milk - 1 cup


Method

Mix 1 cup curd with rawa and cooking soda. Keep aside for 10 minutes. Beat butter amd powdered sugar. Add soaked curd-rava mixture. Mix well. In a bowl, sift maida, baking powder and cocoa powder until well combined. Add the flour mix to wet mixture. Add 1 cup of milk. Mix gently. Take care not to overmix.

Pour the prepared batter into a greased and dusted tim. Bake at 180 C for 55 minutes or until a skewer inserted comes out clean.


Fudge Icing

Butter - 1/2 cup
Icing sugar - 1 cup
Cocoa powder - 3 tblspn
Milk - few drops

Mix all the ingredients till light and fluffy. Add few drops of milk to get a spreadable consistency. Spread it on the cake.

My niece wanted to add her bit to the cake. So sprinkled some powdered sugar on top of the icing and aranged some tutty fruity.

Announcing the winner of the giveaway & Red Velvet Cupcake ~ an e-treat for all participants -

After running a promotional giveaway for 10 days and now its time to announce the lucky winner. Thank you readers for your wishes and comments on that post. And Lady Luck has cast her smile on

Shoba of Anubhavati, Tastes from my kitchen. I am sure the gift will delight your daughter who loves waffles. Please mail me your address to claim your gift. Thank you CSN team at counter stools for the opportunity.

For all those who participated., here is a virtual treat for you. Hope you enjoy it. The recipe I follow is from Vcuisine(private blog). I have tried it twice following the recipe to T but have skipped the frosting both the times. This time I have made some changes like substituting part All purpose flour with multi grain, butter with oil etc. Beets puree is used as the coloring agent.

Ingredients

All purpose flour - 1 cup
Multigrain flour - 1/2 cup
Cocoa powder  - 1 1/2 tblspn
Baking powder - 1 tspn
Vanilla essence - 1 tspn
Salt - 1/4 tspn

Sugar -1 cup
Oil - 1/3 cup

Buttermilk - 1 cup
Beetroot puree - 1 cup (I used only 1/2 cup)

Cooking soda - 1/2 tspn

Lime juice - 1/2 tspn

Method

Steam cook beets and grate it finely. Sift flour, cocoa powder, baking powder and salt. Mix oil and sugar and whisk till sugar is fully dissolved. Mix grated beet and buttermilk in a separate bowl. Add flour mix and buttermilk alternatively to the oil-sugar combo. Finally add vanilla essence, cooking soda and lime juice. Mix well.

Grease muffin pan and fill 2/3 full. Bake in a preheated oven at 180 C for 35 minutes.

Frosting
Maida - 2 tblspn
Sugar - 4 tblspn
Butter - 1 tblspn
Milk - 20ml
Vanilla essence - 2 drops

Mix flour in milk without forming lumps and cook till they form a pouring consistency. Cream sugar, butter and vanilla till fluffy. Add the cooked maida mix to the cream and frost the cake. The maida mix turned very thick for me and added few drops of milk to it. But the end mixture turned to be slightly runny and when I piped the frosting it started spreading. It didnot affect the taste though.