Brown Sugar ~ Tamalapaku

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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 | |

Dil Pasand ~ Dil Kush

BM #104 Day 17 -

This delight from the famous Iyengar Bakery in parts of South India is very dear to me. This year it has occupied a much more special place in my life.

Last month, my husband did his research, got the required ingredients and with the help of my kids, baked this as a surprise for me. No, it wasn't my birthday or anniversary or any special event. It was just a random weekend and he pulled it off all on his own while the kids were keeping me busy and away from the kitchen.

Keep in mind that he has never baked anything in his life barring reheating a frozen pizza at the most.

I had to take the pictures in the dim lighting but I am sure he would bake it again and again and so I will plan on updating with better pictures.

The recipe here is from the notes he had made and later on I pestered him to let me know the source and so this post.

Recipe Source here
Ingredients -

All Purpose Flour / Maida 2 cups
Salt 1/4 tsp
Sugar 1 tsp
Milk, warm 1/2 cup
Active Dry Yeast 2 tsp
Cooking Oil 2 Tbsp
Filling -
Coconut Powder 1 cup
Brown Sugar 1/4 cup
Tutti Fruti 1/2 cup
Cashews, chopped 1/4 cup
Almonds, chopped 2-3 Tbsp
Butter, Melted 2-3 Tbsp

Method Of Preparation -
To prepare the dough -
Add sugar and yeast to warm milk and set aside for about 7-8 minutes in a warm place for proofing the yeast.

Sift the flour, add salt and oil to it and gradually add the yeast solution and knead for about 5-6 minutes to get a soft and pliable dough. [I used an electric stand mixer for the job.]

Place the dough in an oiled bowl, cover and set aside in a draft-free, warm place for about 1 1/2 hours.

To Prepare the filling -
In a mixing bowl, add coconut powder, tutti fruti, chopped cashews and almonds, brown sugar and melted butter. Mix well and set aside.

To make Dil Pasand -
After 1 1/2 hours, the dough would have doubled. Deflate the dough, and make 6 equal portions.

Roll each portion into a 6 inch circle about 1 centimeter thick.

Spread the filling generously and evenly on one disc and cover it with another disc sealing the edges. Make a couple of gashes on the top of the discs. Repeat for 2 more.

Preheat the oven to 350 °F.

Place the three discs on a lined baking tray (use two baking trays if needed) and place in the preheated oven. Bake it for 25-30 minutes.

Remove from the oven. Brush with melted butter (Optional) and slice when they are slightly cool.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 2 hours + 30 minutes baking time
Makes 3 ( 6 inch diameter)

Posted by Harini R on Friday, September 20, 2019

7 comments

categories: All Purpose Flour (Maida), Appetizers and Snacks, Baking, Blogging Marathon, Breads n Rolls, Brown Sugar, Cashews, Coconut(Kobbari), Dry Fruits and Nuts, Flours, Healthy Snacks, Sweetening Agents | |

Peanut Poli / Palli Bobbattu

BM #69 Week 1 Day 2 -

A family favorite and a no-nonsense bobbattu is what I would say about this. It hardly takes the time to make the filling, and since I used a tortilla press/puri press, so no strain to our arms rolling them and no worrying about the filling oozing out :).

I had to prepare these the second time as I had lost the pictures when my computer crashed sometime in May 2016. My little one was so happy to see that her favorite sweet chapati was on the table as an after school snack. It actually doubled up as Naivedyam during the ongoing Navratri.

These tend to become brittle upon cooling. So heat them up to soften them before serving.

Ingredients -

Wheat Flour 1 1/2 cups
Salt and Warm water as needed to knead the flour
For the filling -
Peanuts 1 cup roasted and skinned
Cashews roasted handful
Powdered Jaggery / Brown Sugar 1 cup
Cardamom Powder 1/2 tsp

Method Of Preparation -

To Prepare the filling -
Powder the peanuts and cashews, then add the grated jaggery or the brown sugar. Pulse it until the oil in the peanuts is released and the mixture comes together.

Remove from the mixer and knead into a soft dough. Pinch small portions and make laddus. Set aside.

To Prepare the Poli -
In a mixing bowl, knead the whole wheat flour with water with a little salt into a dough and keep it covered for 10-15 minutes.

Divide the dough into equal parts (about 12) and roll each portion of the dough into small circles. Put in one laddu as a filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [Traditionally Poli/Bobbattu made out to at least 6-7 inches. I found making smaller ones to be easier and also good for portion control :)]

I skipped the rolling out part and took the easy way out. I used a Puri Press / Tortilla maker to roll out the poli.
Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69.

Preparation Time 30 minutes
Makes 12

Posted by Harini R on Tuesday, October 4, 2016

7 comments

categories: Blogging Marathon, Brown Sugar, Cashews, Dry Fruits and Nuts, Festival Recipes, Flatbread, Flours, Kid Friendly Recipes, Peanuts, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Vegan Coconut Milk Mug Cake

Week 3 Day 2 of BM #62 -

This mug cake was an instant hit at our place. The chocolate frosting with the rainbow sprinkles made this a winner for my little one. I encouraged the kids to enjoy this super fluffy mug cake and also keep a healthy portion size for each of them :).

Recipe Source here
Ingredients -

All Purpose Flour 2 Tbsp
Whole Wheat Flour 2 Tbsp
Brown Sugar 2 Tbsp
Salt a pinch
Baking Powder 1/2 tsp
Coconut Milk 4 Tbsp
Olive Oil 1 1/2 Tbsp
Chocolate Sauce / Nutella / Sprinkles for topping [Check for Vegan options if preferred]

Method Of Preparation -

In an 8 oz mug, whisk the flours, sugar, salt and baking powder.

Pour the coconut milk and olive oil. Gently mix until the batter is lump free.

Cook in the Microwave for 1 minute. Remove and cook for 30 seconds more.

Check to see if the cake is done.

Spread the Chocolate sauce/Nutella. Decorate with sprinkles and enjoy it warm!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 62.

Preparation Time 2 min mixing time + 1 1/2 min cooking time
Serves 1-2

Posted by Harini R on Friday, March 18, 2016

8 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Brown Sugar, Cakes, Coconut Milk, Dry Fruits and Nuts, Flours, Kid Friendly Recipes, Microwave Cooking, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Eggless Honey Chocolate Cake

Week 1 Day 2 of BM #62 -

The cake I am posting today was originally the one I planned for Srivalli's Virtual Birthday Party. Incidentally I planned to take this cake for an impromptu birthday celebration.

My older one baked it for me and all went well until it was time to pack it for the party. That was when the cake cracked in the middle because of careless handling by me :(. So I just sliced the cake into small slices and carried it to the party.

Though the taste of the cake was awesome, I was personally disappointed that I couldn't take the cake as is to the party. But my friends were so nice that they refused to dampen my spirits and made sure to uplift my mood!

So the next time I bake this cake, I might cake in a square of a circular pan to avoid this kind of accidents.

Recipe Source here
Ingredients -

All Purpose Flour/Maida 1 1/2 cups
Cocoa powder 3 tsp
Sugar 1 cup (I used Brown Sugar)
Baking powder 1 1/4 tsp
Baking soda 1/2 tsp

Salt a pinch

Thick Yogurt/Curds 1 cup
Olive Oil 1/2 cup
Milk approx 3/4 cup
Honey 2 Tbsp
Vanilla essence few drops (Optional)
The cake can be topped with chocolate chips which I omitted.

Method Of Preparation -

In a mixing bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda and salt.

Blend Olive oil, Yogurt, milk, honey and vanilla essence (if using) and gently pour into the flour mixture. Mix gently to make a thick batter.

Preheat the oven to 350 °F. Grease a 13 X 7 baking tin and pour the batter.

Bake for about 25-30 min and check to see if the cake is done. [The original recipe calls for less baking time].

Remove and invert the cake upon cooling. Slice and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 62.

Sending this cake to Kalyani who is hosting Srivalli's "Kid's Delight - Chocolate" #KidsDelightChocoGiveaway

Preparation Time 15 min + Baking time 30 min
Makes 13 X7 cake

Posted by Harini R on Friday, March 4, 2016

15 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Brown Sugar, Cakes, Cocoa Powder, Cocoa products, Dairy Products, Flours, Kid Friendly Recipes, Milk, Sweetening Agents, Yogurt (Curd/Perugu) | |

Eggless Chocolate Atta Mugcake - A Birthday Wish

A big shout for Srivalli - Happy Birthday!!!!

I am sure all of you are familiar with Srivalli who blogs at Spicing your Life and Cooking 4 All Seasons. She is also the brain behind our BM family.

To celebrate her birthday all the members of our BM family who are spread across the globe decided that we should all pick a recipe from her blogs and recreate it, post and publish on her birthday as a surprise. I believe that this group gesture will multiply the effect of good wishes we intend showering on her.

Tons of good wishes to the Birthday Girl!!

Recipe Source here
Ingredients -

Wheat Flour 4 Tbsp
Sugar 4 Tbsp
Cocoa Powder 3 Tbsp (I would reduce it to 1 Tbsp)
Baking Powder 1/4 tsp
Baking Soda a pinch
Yogurt / Curds 3-4 Tbsp
Olive Oil 2 Tbsp
Hot Water 1 Tbsp

Here is the party platter (Cheese Sticks, Vegetable Stuffed bun, mug cake with ice cream)

Method Of Preparation -

Whisk all the dry ingredients in a mixing bowl. Add in the wet ingredients and gently mix to get a smooth batter.

Grease 2 coffee mugs and divide the batter equally into the mugs.

Microwave for a minute. Check for doneness and microwave again in 30 second intervals. I put both the mugs at the same time and they were both done in 2 1/2 minutes.

Serve it warm with ice cream for a perfect balance of taste and temperature!

Preparation Time 10 min
Makes 2 mug cakes

Posted by Harini R on Saturday, February 27, 2016

7 comments

categories: Brown Sugar, Cakes, Cocoa Powder, Cocoa products, Flours, Kid Friendly Recipes, Microwave Cooking, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Eggless Chocolate Chip Cookie Cups

Day 2 Week 3 of BM #55 -

Here is a very cute way of serving cookies to kids. I definitely can say that these are not healthy with so much butter and sugar in there but I guess it is okay to indulge once in a while.

The cups can be used to serve some fruit or ice cream like I served.

Ingredients -

All Purpose Flour 1/2 cup
Whole Wheat Flour 1 cup
Baking Soda 1/2 tsp
Salt a pinch
Chocolate chips handful (I chopped into a coarse texture)
Butter (at room temperature) 1/2 cup
Brown Sugar 1/4 cup
Granulated Sugar 1/4 cup
Milk 3 Tbsp
Vanilla Essence 1 tsp (I didn't use)

Method Of Preparation -

Whisk the flours, baking soda and salt. Toss in the chocolate chips which I coarsely chopped as the chocolate chips I had were a tad too big for my comfort.

In a different bowl, cream the butter, brown sugar and granulated sugar. Add in milk and whisk well.

Add in the flour mixture to the wet ingredients. Gently knead to get a soft dough.

Preheat the oven to 375 °F. Grease a muffin pan. I used a mini muffin pan.

Pinch a tablespoon of dough and roll until there are no cracks and flatten it gently press into the muffin cup so that the dough forms a cup. Use a pestle to press it evenly into the cups. Alternatively, use the reverse side of the muffin pan to get a deeper cup.

Bake in the center rack for about 12 minutes.

Remove and let it cool for a few minutes.

I served a spoon of ice cream and the kids were happy to lap it up!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55.

Preparation Time 15 min + Baking time 12 min
Makes 20 mini cups

Posted by Harini R on Tuesday, August 18, 2015

6 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Brown Sugar, Butter, Cakes, Chocolate Chips, Cocoa products, Dairy Products, Flours, Kid Friendly Recipes, Milk, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Eggless Whole Wheat Nutella Cookies

Day 1 Week 2 of BM #55 -

This week, I shall showcase some Nutella based recipes which have been kid and adult approved :).

These cookies proved to be very very addictive. I had to make two batches in two days just to satisfy my neighbor's kids :).

Ingredients -

*Whole Wheat Flour / Chapati Atta 1 cup
Baking Powder 1/2 tsp
Salt a pinch
Butter at room temperature 2 Tbsp
Nutella 3 Tbsp
Brown Sugar 3 Tbsp
Milk 2-3 Tbsp
Blanched Almonds for topping (Optional)

*Just all purpose flour or a mixture of whole wheat flour and all purpose flour also works. I used the Multi grain chapati atta.

Method Of Preparation -

Cream butter, nutella, brown sugar and milk and set aside.

In a different bowl, sift flour, salt and baking powder.

Pour the flour mixture into the creamed nutella mixture. mix and gently knead to form a stiff dough.

Preheat the oven to 350 °F.

Pinch small lime sized portions of the dough, roll and flatten into a thick disc and press a blanched almond. Continue making such disc shaped cookies and arrange on a parchment lined baking tray.

Bake for 15 minutes or until the bottom of the cookies are firm and look done.

Remove from the oven, let them cool and then enjoy them. I never had to store them but I am pretty sure they will stay put for atleast a couple days on the counter in an air tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55.

Preparation Time 15 min + Baking Time 15 min
Makes 35-40

Posted by Harini R on Monday, August 10, 2015

11 comments

categories: Baking, Blogging Marathon, Brown Sugar, Cocoa products, Cookies, Dairy Products, Flours, Milk, Nutella, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Vegan Chocolate Crinkle Cookies

Day 23 BM #51 -
I wanted to bake these chocolate crinkle cookies for a long time but since the kids were not interested in chocolate, I refrained from baking them. But from the time the kids have realized that chocolate can be included in their menu, these cookies were the first ones to be enjoyed by them.

I felt there are not enough crinkles in these cookies, but didn't have the energy to re-bake them. Taste-wise none of the kids nor the adults had any issues, so I let them be :).

Recipe Source here
Ingredients -

Wheat Flour 1 cup + 2 Tbsp
Salt 1/8 tsp
Baking Powder 1 tsp
Banana Puree 1/2 cup
Brown Sugar 1/2 cup + 2 Tbsp
Vegetable Oil 1/4 cup
Cocoa Powder 1/2 cup
Vanilla Essence 1 tsp (Optional)
*Powdered Sugar 3 Tbsp (or coating)

*The original recipe says 1 cup of powdered sugar but I didn't have to use so much.

Method Of Preparation -

Sift the flour, salt and baking powder in a mixing bowl.

Mix the wet ingredients (Banana Puree, Oil, Vanilla Essence, Cocoa Powder and Brown sugar) in a separate bowl.

Add the flour to the wet ingredients and gently knead to a stiff dough.

**The original recipe says to refrigerate the dough for about 2 hours which I didn't follow.

Pinch equal portions of the dough and roll into small balls.

Arrange them on a parchment lined baking tray.

Drop each of the dough balls into the powdered sugar and make sure that they are completely covered with powdered sugar.

Preheat the oven to 350 °F.

Bake the cookies for about 17 minutes. I inadvertently pressed down with a fork on all the cookies before baking.

Remove from the oven and cool on a wire rack. Before I had a chance to store them in an air tight container, they were poof..gone!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Preparation Time 15 min + Baking time 17 minutes
Makes 20 cookies

Posted by Harini R on Monday, April 27, 2015

13 comments

categories: Baking, Banana, Blogging Marathon, Brown Sugar, Cocoa Powder, Cocoa products, Cookies, Flours, Fruits, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Tamalapaku

Mini Apple Pies - Eggless

Dil Pasand ~ Dil Kush

Peanut Poli / Palli Bobbattu

Vegan Coconut Milk Mug Cake

Eggless Honey Chocolate Cake

Eggless Chocolate Atta Mugcake - A Birthday Wish

Eggless Chocolate Chip Cookie Cups

Eggless Whole Wheat Nutella Cookies

Vegan Chocolate Crinkle Cookies

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