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High Tea Platter - Eggless Whole Wheat Custard Powder Cookies - Day 1

BM #116 Day 1 -

We, the BM group have embarked on yet another Mega Marathon with 26 posts in the month of september. This was postponed from April 2020 owing to the Pandemic. We are glad to be resuming our Mega Marathon.

In this edition we are off on saturdays and each week there will be a different theme. So we have the first and last weeks of September with 4 days each and the remaining 3 weeks with 6 days each.

This week I will be posting different types of platters. Today it is the High Tea Platter with Irani Samosa, Eggless Whole Wheat Custard Powder Cookies, Eggless Marble Cake, Smashed Baby Potatoes, Crunchy Puri and Masala Chai.

Keep reading for the recipe while I get the next platter ready for tomorrow.

Recipe Source here
Ingredients -

Whole Wheat Flour 2 1/2 cups (I used Royal Whole Wheat Flour)
Custard Powder 1/2 cup (I used Vanilla flavored)
Coconut Oil 2/3 cup + 1 Tbsp
Coconut Powder 1/2 cup
Powdered Sugar 3/4 cup (I powdered the raw cane sugar)
Salt 1/8 tsp
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Milk if needed for binding (I had to use upto 1/4 cup of milk)

Method Of Preparation -

Whisk the flour, custard powder, coconut powder, salt, baking powder and baking soda.

Add the powdered sugar and mix well.

Pour in the oil and combine to make a stiff dough sprinkling as much milk as needed.

Set aside the dough for a few minutes.

Pinch 36-38 equal portions of dough, roll them into thick discs, flatten with a fork and arrange in a lined baking tray.

Preheat the oven to 350 °F.

Bake the cookies for about 15-18 minutes and remove from the oven. Allow them to cool and enjoy them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
Preparation Time 25-30 minutes
Makes 36-38

Posted by Harini R on Tuesday, September 1, 2020

8 comments

categories: Baking, Blogging Marathon, Cookies, Custard Powder, Flours, Sugar, Sweetening Agents, Thali, Wheat Flour (Godhuma pindi) | |

Eggless Marble Cake

BM #111 Week 3 Day 3 -

This is a simple cake with random pattern of vanilla and chocolate batters.
I made it for my older one's 18th birthday a few months back as she wanted a very small celebration at home.
Feel free to pour the two batters in any pattern.

Ingredients -

Yogurt 1 cup
Sugar, fine 3/4 cup
Oil 1/4 cup (I used Olive Oil)
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Maida / All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup
Vanilla Extract 1 tsp
Milk 1/4 cup
Cocoa Powder 2 Tbsp

Method Of Preparation -

In a mixing bowl, whisk yogurt, oil, fine sugar. After the sugar is well blended, add in the baking soda and baking powder. Mix gently and set aside for 10 minutes.

In another mixing bowl, sieve the flours and set aside.

Prepare a baking tin by spraying oil and/or lining with a parchment paper. I used a bundt pan so didn't use parchment paper.

In the yogurt mixture, add the flour gradually and mix to get a smooth batter. Take care not to over mix.

I had to add about 2-3 Tbsp of milk to get a flowing consistency.

Preheat the oven to 350 °F.

Divide the batter into two portions.

In one of the portions, add cocoa powder and blend it in adding 2-3 Tbsp of milk as needed.

In the prepared bundt pan, pour 2 tablespoons of the Vanilla batter in the center and 2 Tbsp of cocoa batter, continue this pattern till a typical dark and light pattern alternates.

Bake in the preheated oven for 30-35 minutes or until a tester comes out clean.

Remove and allow it to cool before slicing it as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#111.

Preparation Time 30 minutes + Baking time 35 minutes
Makes a small bundt pan

Posted by Harini R on Sunday, April 19, 2020

7 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Cocoa Powder, Cocoa products, Dairy Products, Flours, Milk, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Eggless Spiced Carrot Muffins

BM #111 Week 3 Day 2 -

These spiced carrot muffins are a new favorite with the kids at home.

With everyone at home these days, such baked goodies brighten up our days and help in breaking the monotony. I gave the recipe to the kids and they baked these muffins.

Ingredients -

Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Cinnamon Powder 1 tsp
All Spice Powder 1/8 tsp
Cloves 8 (powdered)
Walnuts, chopped 1/4 cup (or more)
Wet ingredients -
Carrot, grated 1 cup
Yogurt/Curds 3/4 cup
Oil 1/4 cup
Milk 3 Tbsp
Sugar 1/2 cup
Vanilla Essence 1/2 tsp

Method Of Preparation -

Sift the flours, baking powder, baking soda, cinnamon powder, all spice powder, cloves powder, salt and set aside. Mix in the chopped walnuts.

Mix the yogurt, milk, sugar, vanilla essence and oil. Beat until the sugar is dissolved.

Preheat the oven to 375 F and line the muffin plate with liners.

Fold in the grated carrots in the liquid and pour the flour mixture gradually and mix gently until a lump free, free flowing batter is obtained.

Divide the batter equally in the muffin cups. [I used a few regular sized muffin cups too].

Bake them for about 15-20 min. I had to bake them for 18 min.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#111

Preparation Time 15 minutes + 18 minutes
Makes 48 mini muffins

Posted by Harini R on Saturday, April 18, 2020

7 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Carrots, Dairy Products, Flours, Vegetables, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Eggless Coconut Cake

BM #111 Week 3 Day 1 -

This week I shall showcase some baked goods which have been lying in my drafts for a while now.

This simple cake with coconut flavor satisfies all your cravings and gives you a sense of satisfaction.

Recipe Source here
Ingredients -

Whole Wheat Flour 1 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Cardamom Powder 1/2 tsp
Wet ingredients -
Milk 1/2 cup
Olive oil or Coconut Oil 1/2 cup
Sugar 1/2 cup
*Coconut, grated 1/2 cup (I used fresh coconut)

* Dried coconut powder and frozen and thawed grated coconut can also be used.

Method Of Preparation -

Preheat the oven to 350 °F. Grease and line a 6 inch cake tin.

In a mixing bowl, sift the flour couple of times. Sprinkle baking powder, baking soda and cardamom powder. Set aside.

In another bowl, mix the wet ingredients listed except the grated coconut, until the sugar is dissolved.

Gradually add the flour mixture to the wet mixture and gently mix to make a thick batter.

Pour the batter into the prepared cake tin. Tap it a couple of times on the counter to release any trapped bubbles.

Bake in the middle rack for about 30-35 minutes. Please check after 25 minutes as each oven is calibrated differently.

Remove from the oven and allow it to cool.

Slice as needed after the cake has completely cooled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#111.

Preparation Time 15 minutes + Baking time 35 minutes + Cooling time 30 minutes
Makes a 6 inch cake

Posted by Harini R on Friday, April 17, 2020

6 comments

categories: Baking, Blogging Marathon, Cakes, Coconut(Kobbari), Dairy Products, Dry Fruits and Nuts, Flours, Milk, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Eggless Brownies With Condensed Milk

BM #106 Week 3 Day 3 -

For today I have these delicious brownies which my kids couldn't have enough of. They are simple to bake and my little one wants to bake these as soon as possible again.

I have altered the quantity of cocoa powder to suit my kid's tastes. The flour and cocoa powder can be used in equal proportions also.
Recipe Source here
Ingredients -

Maida / All purpose flour 3/4 cup
Cocoa Powder 1/4 cup
Baking Powder 1/2 tsp
Baking Soda 1/4 tsp
Salt a pinch
Butter 1/2 cup
Sweetened Condensed Milk 1 can
Yogurt 2 Tbsp (I used Greek Yogurt)
Hot Water 1/4 cup (Add more if needed)
Chopped Walnuts 1/4 cup

Method Of Preparation -

Preheat the oven to 350 °F.

Sift the flour, cocoa powder, baking powder and salt in a mixing bowl. Sprinkle half of the chopped walnuts.

In another bowl, whisk the butter, condensed milk, yogurt, hot water.

Mix the wet and dry ingredients gently until combined into a stiff batter.

Grease a baking tray and pour the batter. Sprinkle the remaining chopped walnuts on the batter.

Bake in the middle rack for about 25-30 minutes. Check with a toothpick to see if it comes out clean when inserted in the middle.

Remove from the oven. Allow it to cool. Slice and serve with ice cream.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.

Preparation Time 15 minutes + Baking time 30 minutes + Cooling time 20 minutes
Makes 20-24 pieces

Posted by Harini R on Tuesday, November 19, 2019

5 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Condensed Milk, Dairy Products, Dry Fruits and Nuts, Flours, Kid Friendly Recipes, Milk, Walnuts | |

Vegan Oats Cinnamon Crackers

BM #106 Week 3 Day 2 -

In the Baked Dishes series this week, here is a simple baked cracker recipe which is delicious, healthy and vegan.

Low fat butter, Olive Oil or any other oil can be used as a substitute. I have used raw sugar but it can be substituted with any artificial sweetener as needed.

These crackers turned out very addictive and mildly sweet with a hint of cinnamon. My little one, who is a fan of cinnamon sugar, says these crackers could use a little bit more cinnamon :).

Recipe Source here
Ingredients -

*Oat Flour 1/2 cup
Whole Wheat Flour 1/2 cup (Plus more for dusting)
Cinnamon Powder 3/4 tsp
Salt 1/8 tsp
Sugar 2 Tbsp
Coconut Oil 1 Tbsp

* I coarsely powdered Old fashioned Oats

Method Of Preparation -

In a mixing bowl, combine the oat flour, wheat flour, salt, sugar, cinnamon powder and coconut oil. Mix well until the mixture resembles bread crumbs.

Sprinkle water as needed and knead into a stiff dough.

Pinch Golf sized portions of the dough and roll out into thick discs.

Using a cookie cutter, cut the dough into any shape. Knead the trimmed portions of the dough and continue to cut out the crackers until all the dough is used up.

Preheat the oven to 300 °F. Arrange the crackers in a parchment lined tray and bake for 25 minutes. Switch off the oven and let them remain in the oven for about 10 minutes.

Remove them from the oven and allow them to cool. they crisp up as they cool. Store them in an air tight container or serve them immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.

Preparation Time 15 minutes + Baking 25 minutes + 20 minutes Cooling time
Makes 24

Posted by Harini R on Monday, November 18, 2019

5 comments

categories: Baking, Blogging Marathon, Cookies, Flours, Grains and its Products, Kid Friendly Recipes, Oats, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Mini Apple Pies - Eggless

BM #106 Week 3 Day 1 -

This Week, I shall post some baked dishes which are kid friendly. Today's post was baked by my kids. On a lazy and cold weekend, my kids convinced me that they would bake mini apple pies without needing my help.

I was so happy that the kids were able to bake these mini delights and also served them with ice cream.

My older one found this recipe in her social media feed and luckily stored it and she referred to it and halved the recipe.

The kids had fun making the lattice, each one with a unique design. I was told that they left some without any lattice as they ran out of dough.

Recipe Source here
Ingredients -
For the Crust -
All Purpose Flour/Maida 1 cup
Butter (Chilled) 1/3 cup
Salt 1 tsp
Water 2 Tbsp
Filling -
Apples, peeled,cored and chopped 2-3 (I used Fuji Apples)
Brown Sugar 6 Tbsp
Cinnamon Powder 1 tsp
All Purpose Flour 3 Tbsp
Butter (Chilled) 1 Tbsp

Method Of Preparation -

Preheat the oven to 425 °F.

To make the filling -
In a mixing bowl, add all the ingredients except butter for the filling and mix well.

To make the mini pies -
In a mixing bowl, add flour, butter, salt and mix it until the flour looks like bread crumbs.

Sprinkle water and knead into a stiff dough.

Roll out the dough 1/4 inch thick on lightly floured surface.

Using a wine glass (3 inch cookie cutter will work fine), cut circles. Roll out the dough as many times as needed. We got 24 discs. Leave the rest of the dough for the lattice.

Press each disc into a mini muffin pan, so they make a cup.

Spoon the filling into each of the muffin cups lined with the crust.

Decorate the pies with any kind of lattice using the leftover dough or just leave it open.

Bake it for about 15-18 minutes.

Remove and loosen with a spoon and enjoy with a dollop of ice cream.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.

Preparation Time 45 minutes
Makes 24 mini pies

Posted by Harini R on Sunday, November 17, 2019

6 comments

categories: All Purpose Flour (Maida), Apple, Baking, Blogging Marathon, Brown Sugar, Butter, Flours, Fruits, Other Bakes, Sweetening Agents | |

Eggless Blueberry Muffins -3

BM #105 Week 2 Day 3 -

To conclude this theme of Kid's Delight - Anniversary Party happening at Srivalli's space, here are some delightful blueberry muffins made by my little one all by herself except handling the hot oven :).

I have made Blueberry muffins here and here . But when my little one found another recipe slightly different from the ones I have already posted, I asked her to go ahead and bake them and she was delighted that she could bake a new version.

We shared with our neighbors and they loved them too. These were gone in 2 days.

Recipe Source here
Ingredients -

Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Sugar 1/2 cup
Salt 1/2 tsp
Baking Powder 3 tsp
Baking Soda 1/4 tsp
Blueberries 1/2 cup (We used frozen)
Buttermilk 1 1/2 cups
Apple Cider Vinegar 1 tsp
Butter, melter and cooled 4 Tbsp
Vanilla 3/4 tsp

Method Of Preparation -

Preheat the oven to 375 °F. Line the muffin pan.

In a mixing bowl, sift the flours, baking powder, baking soda, salt. Add sugar and whisk well.

Blend Buttermilk, apple cider vinegar, melted butter and vanilla.

Pour the wet ingredients into the flour mixture and gently whisk to form a thick batter.

Gently fold the blueberries into the batter.

[Please note that we folded the blueberries in the batter as we were using the frozen blueberries. If using the fresh ones, we would wash, pat them dry and add it to the dry flour].

Distribute the batter into the muffin cups and bake for 18-20 minutes or until the tester inserted comes out clean.

Allow them to cool and serve them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 15 minutes + Baking time 20 minutes
Makes 30-32 mini muffins

Posted by Harini R on Saturday, October 12, 2019

8 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Blueberry, Butter, Butter Milk (Majjiga), Cakes, Dairy Products, Flours, Fruits, Sugar, Wheat Flour (Godhuma pindi) | |

Grilled Brussel Sprouts

BM #105 Week 2 Day 2 -

Until a few summers back, we used to celebrate our little one's birthday in our backyard and it would always be a barbeque. We used to typically grill corn, assorted veggies, paneer, pineapple and brussel sprouts.

My husband used to spend about 5-6 hours in front of the grill while the rest of us took care of the rest of the party stuff.

As the kids grow, their ideas of celebration changes and we learn to adapt to their likes and dislikes, right?

Anyway, we don't consume brussel sprouts on a regular basis but when they are grilled kids love them. So let us make it a part of Srivalli's Kid's Delight Anniversary Party.

Ingredients -

Brussel Sprouts 2 lbs
Olive Oil 2 Tbsp
Balsamic Vinegar 2 Tbsp
Salt, Pepper as needed
Garlic crushed 2-3 cloves

Method Of Preparation -

Wash the brussel sprouts and pat them dry.

Slice them into halves and place them in a lined baking tray.

In a mixing bowl, combine olive oil, balsamic vinegar, salt, pepper and crushed garlic and mix well.

Pour the oil mixture into the baking tray and make sure all the brussel sprout halves are nicely coated. Leave them to absorb the flavors for about 10-15 minutes.

Preheat the oven to 450 °F or spread the marinated brussel sprouts on the grill plate.

They cook in about 10 minutes on each side. Make sure they are slightly dark brown as the inside layers of the brussel sprouts take a little extra time to cook.

They should be crispy on the outside and soft on the inside.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 20 minutes + Grilling/Baking Time 20-25 minutes
Serves 6-8

Posted by Harini R on Friday, October 11, 2019

9 comments

categories: Baking, Blogging Marathon, Brussel Sprouts, Kid Friendly Recipes, Other Bakes, Vegetables | |

Tamalapaku

High Tea Platter - Eggless Whole Wheat Custard Powder Cookies - Day 1

Eggless Marble Cake

Eggless Spiced Carrot Muffins

Eggless Coconut Cake

Eggless Brownies With Condensed Milk

Vegan Oats Cinnamon Crackers

Mini Apple Pies - Eggless

Eggless Blueberry Muffins -3

Grilled Brussel Sprouts

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