Monday, August 15, 2016

Wholewheat Blueberry Scones

Blueberries are one of my favourite fruits to bake with. Adding these juicy blueberries put these homemade scones over the top! They’re super moist and tender in every bite. They also make a great breakfast option.
Recipe adapted from
Flatten the dough into a circle.
Cut into 8 wedges.
Brush the top with cream and sprinkle with sugar and cinnamon.

Wholewheat Blueberry Scones
Yeilds: 8 wedges of scones

Wholewheat flour – 2 cups (I used Ashirwad Atta)
Sugar – ¾ cup (I used raw sugar. You can use normal white sugar and reduce to ½ cup if using white sugar)
Baking Powder – 1 tablespoon
Grated lemon zest – 1 tablespoon
Salt – ½ teaspoon
Butter – ½ cup (cold and cut into cubes)
Egg – 1
Heavy cream (cold) – ½ cup (I used Paul’s thickened cream)
Fresh blueberries – 1 cup
A few table spoons of additional heavy cream to brush the tops
Raw sugar -1/4 cup for sprinkling on top
Cinnamon powder ½ teaspoon for sprinkling on top

  • Preheat the oven to 200C.
  • In the bowl of a stand mixer, add the flour, sugar, baking powder, salt, lemon zest and the butter. Mix in the stand mixer until fine crumbs form.
  • Add the egg and heavy cream to the bowl, and mix until a thick dough forms.
  • Remove the bowl from the mixer, and gently fold in the blueberries into the dough.
  • Transfer the dough to a floured surface and press into a flat circle with about 1 inch in thickness.
  • Cut the dough into 8 wedges and brush the top with some heavy cream.
  • Combine the raw sugar and cinnamon powder and sprinkle on top.
  • Place the wedges on a baking tray lined with baking paper, and bake for 18 – 20 minutes, until golden brown.
  • Store in an air-tight container after the scones have completely cooled down.
  •  When storing, wrap each scone individually with butter paper/baking paper and store in an air-tight container. Otherwise they stick to each other and crumble.
  • Keep refrigerated. Warm in the microwave for a few seconds before consuming. Keeps well for 4-5 days.

Pumpkin Cake

So finally I decided to venture into pumpkin recipes. I baked this cake early on a Monday morning, for a pumpkin loving friend. I added loads of chocolate chips on top to make it extra special. I had taken the cake to my friend’s place for lunch. After our lunch, before I had reached home, my friends have started to ping me with messages, asking for the pumpkin cake recipe. So this recipe was a definite hit.

Pumpkin Cake:
Yeilds: One 9x9 square cake
Recipe adapted from Yammies

1 ½ cups -  pumpkin puree (I used canned pumpkin puree)
2 eggs + 1 egg white
3/4 cup - vegetable oil
1 ½  teaspoon vanilla
1 ¼  cups - sugar
1 ½ cups – plain flour
1/2  teaspoon – salt
1 teaspoon -  baking soda
3/4 teaspoon - baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
¼ cup – chocolate chips
¼ cup – chopped walnuts

  • Preheat oven to 180ÂșC.
  • Line the bottom of a 9"x9" square pan, and grease the sides.
  • In a bowl, add sugar and oil, mix well. Combine the pumpkin puree, eggs, oil, and vanilla. Mix well.
  • Combine the flour, salt, baking soda, baking powder, and spices. Add to the wet ingredients and mix just until combined.
  • Pour into the greased pan, sprinkle the chocolate chips and chopped walnuts on top.
  • Bake for about 30 minutes or until a toothpick comes out clean. Allow to cool before removing from pan.

Thursday, April 7, 2016

Chocolate Cashew Butter

This recipe couldn't be any more easier or more delicious! And chocolate makes everything better. This homemade chocolate cashew butter is a great alternative to the store bought chocolate spreads full of corn syrup. The key to the smoothest and tastiest butter is to use good quality fresh cashew and cocoa. So start blending!

Chocolate Cashew Butter
Yeilds: 1 1/2 cups of butter

  • 2 cups - Raw cashew nuts
  • 3 tablespoons - Cocoa Powder (add according to taste)
  • 3 tablespoons - Extra virgin coconut oil
  • 3-4 tablespoons - sugar (add according to taste)

  • In a food processor, grind the cashew nuts to a powder.
  • Add in the rest of the ingredients and grind to a smooth paste.
  • The food processor over heats, so stop periodically and scrape the sides.
  • Transfer to a dry container and keep refrigerated

  • The butter can be stored up to a month in the fridge.
  • It can be used as bread spread, to top your favourite ice cream, blend it in with a bowl of oatmeal, or enjoy as a dip for fruit slices.   

Wednesday, March 30, 2016

Nutella Mousse

Yields – 8 small dessert cups

Cream whipped to a stiff peak.
Folding in the Nutella with the whipped cream.

Nutella – ¾ cup
Heavy whipping cream – 1 Cup

  • Take the whipping cream in a chilled bowl of a stand mixer. Whip until stiff peaks are formed. Do not over beat.
  • Heat the Nutella in the microwave for 30 seconds. Keep stirring in 15 sec intervals.
  • Gently fold in the melted Nutella with the whipped cream.
  • Spoon the mousse into dessert cups. (I used a pipping bag to pipe the Nutella into tall dessert cups)
  • Cover and chill in the refrigerator for an hour.
  • Serve cold, topped with almond flakes, chocolate chips or chocolate sprinkles.

  • I used non-dairy whipping cream, and it did not need any extra sugar.
  • The quantity of Nutella can be increased as per taste.
  • The mousse can be stored in the refrigerator for up to a week.

Monday, November 23, 2015

Tomato Thokku

My mom makes this thokku for us every time she comes to Singapore, and it lasts for a long time even after she has returned to India. So recently I started to make this tomato thokku for my hubby every time I go to India on long vacations.  This is a quick and easy to make, and goes well with almost everything like rice, chapathi, dosai, idly, etc. I have made this so many times now, that hubby claims my recipe is better than my mom’s J  The trick is to make it really spicy and add more oil ;) 

Tomato Thokku
5 tomatoes - chopped finely.
1 teaspoon - red chilli powder,
2 teaspoon - sambar powder,
1 teaspoon - ginger garlic paste,
1/2 teaspoon - turmeric,
1 teaspoon- fenugreek powder,
2 teaspoon – salt (or as required)

  • In a kadai, temper - mustard seeds, curry leaves, asafoetida.
  • Add the tomatoes along with the rest of the ingredients. Let the mixture boil for 5 minutes, keep stirring.
  • Then reduce flame and let it cook until oil oozes out. Stir at constant intervals to avoid burning.
  • Store in a dry container, after cooling completely.
NOTE: The thokku keeps well for 4 weeks if refrigerated. 

Saturday, November 21, 2015

Brownies - Eggless

I made this recipe for one of our Deepavali get together. I had to make dessert for almost 60 people, and these brownies seemed like a good idea. I made fondant toppers and stamped them with alphabet stamps.

These brownies where a crowd pleaser! The best part of it was the colorful fondant toppers. This recipe has been adapted from Food for 7 Stages of Life.
Milk + Vinegar resting for 10 minutes
Beating together - Oil, Mil + vinegar mixture, vanilla, coffee 
Chocolate chips tossed with
coco powder or plain flour
Batter in the pan, ready to go into the oven
Baked brownie,  out of the oven and cut into 25 squares.
Brownies – Eggless
Yields: One 8x8 square pan, 25 small pieces.

For the brownies:
Plain Flour – 1 cup
Cocoa Powder – 6 tablespoons (I used Valrhona Cocoa Powder)
Icing Sugar – 1 Cup
Baking Soda – 1 teaspoon
Salt – a pinch
Oil – 1/3 Cup (I used sunflower oil)
Milk – 1 1/2Cup
Vinegar – 1 teaspoon
Instant coffee powder – ½ teaspoon
Vanilla essence – ½ teaspoon
Chocolate Chips – ½ cup
Walnuts – ¼ cup, chopped and roasted (Optional)

For the fondant toppers:
Chocolate Icing – …. (I used Betty Crocker’s icing)
Readymade Fondant – 1 pack, white color
Food coloring- in different shades

To make the brownies:
  • Line a 8x8 square baking pan with baking sheet. Pre-heat oven to 180C.
  • Mix the vinegar with room-temperature milk and set aside for 10 minutes.
  • Sift together the flour, icing sugar, baking soda, cocoa powder, and salt.
  • In a bowl, beat together the oil and vinegar + milk mixture. To this add the vanilla essence and instant coffee powder and mix well.
  • Now add the dry ingredients to the wet ingredients in 3 additions, gently fold in the mixture. Do not over beat.
  • In a separate bowl toss the chocochips and walnuts with some cocoa powder, this is to prevent them from sinking to the bottom of the tray while baking.
  • Fold the chocochips and walnuts into the batter.
  • Now pour the batter into the baking pan, and bake for 25-30 minutes or until a skewer inserted into the brownie comes out with crumbs.
  • Remove from pan and let it cool. Cut into small squares.

 To make the icing and fondant toppers: (Optional)
  • Chill the chocolate icing for about 20 minutes. Then fill a piping bag with the icing and frost the brownies.
  • Take a small ball of the white fondant, and knead in the required food colouring.
  • Use icing sugar for dusting and then roll out the fondant to desired thickness.
  • Use cookie cutters to cut out desired shapes.
  • Place the fondant shapes onto the frosted brownies.

  • You can add chocolate chips, caramel chips, chocolate chunks, other nuts to change up the flavor of the brownies.
  • You can replace the chocolate icing with chocolate ganache. Click here for the chocolate ganache recipe.
  • The fondant toppers can be made a day in advance, store in a cool dry place.
  • Do not refrigerate the fondant. 
The cut out fondant toppers, layed out on baking paper to dry overnight.

Tuesday, October 27, 2015

Watermelon Pops

Here is a fun and easy way to make healthy fruit lollipops! I sliced the watermelon into thick slices, then I used heart shaped cookie cutters (from Daiso), and cut out cute little hearts. You can then use bamboo skewers and make your very own fruit kabobs! This is so easy and yet so adorable!

You can use cookie cutters with any type of fruit and make  mixed fruit kabobs. These will be a great colorful addition to you morning breakfast.

I made myself a cup of refreshing watermelon juice, with all the leftover pieces of fruit after cutting out my heart shapes :)