Cakes n bakes

Chocolate dipped coconut macaroon

I was looking for a coconut biscuit or cookie recipe on the net and got hooked to these delicious coconut macaroon recipe. I have had this couple of times at my friends place but never clicked to make it at home or I guess was just lazy to bake it. I was on a marathon of baking bread, cakes and cookies last few days. This was on the list too. These cookies are so delicious that I never could eat just one. They are crispy from the outside, soft and chewy from the inside. Dipping these in chocolate syrup gives an incredibly awesome taste. (I could not wait until the chocolate hardened, started munching on it when it was half done). 🙂

Ingredients:

Sweetened shredded coconut- 11/2 cup

All purpose flour– 1/4 cup

Sugar– 1/2 cup

Egg whites– 2

Vanilla essence– 1/2 Tsp

Salt- 1/8 tsp

For chocolate dipping:

Heavy cream- 1/2 cup

Dark chocolate/ semi- dark chocolate -14 oz

Preparation:

In a heatproof bowl, placed over a pan of warm water, whisk both egg white and sugar. Remove from heat when the mixture is warm to touch and creamy.

Add in salt, vanilla essence, sifted all purpose flour and sweetened shredded coconut and mix well. Cover this mixture and refrigerate for 2-3 hours.  

On a baking sheet, add a parchment paper or aluminium foil and place a scoop of mixture leaving spaces in between. Bake for 15-20 minutes at 350°F or until it turns golden brown.

Allow the cookies to completely cool down. (We can have these by themselves or coat them with chocolate). In a small bowl, add heavy cream and heat until it comes to a boil. Now add chocolate pieces or chips and allow it to settle for 2-3 minutes. Mix them evenly, dip the bottom of the cookies and on top, decorate the cookies as per your wish. Allow it to completely dry before you put them into a air tight container.

°

Advertisements
Standard
Cakes n bakes

Date cake

I had a tin of dates and was debating on doing a sweet or date cake. Most votes was for the cake and ended up doing one. It turned out really soft and beautiful and at the end of the day, there were just few pieces left. My brother-in-law who visits us every weekend came and finished those last few pieces too. No one was actually satisfied having the cake so thought of baking it again. It turned out really well this time too. (We were actually fighting for the last piece) 🙂 The date cake story continues….

I called my brother-in-law on Wednesday and here how the conversation goes….

Me: What do you want me to bake this time?

BIL: Anything

Me: Anything? Date cake/ banana walnut muffins/ upside down cake.

BIL: hmmmm…. Date cake please…..

Me:  🙂 ok done.

So, within a span of 10 days, I ended up baking 3 date cakes 🙂

Ingredients:

Pitted dates- 18 to 20

All purpose flour– 1 cup

Milk-3/4 cup

oil- 1/2 cup  (vegetable oil or olive oil)

Baking soda– 1 tsp

Walnut– 1/4 cup (optional)

Sugar-3/4 cup (powdered)

Preparation:

Soak dates in milk for 2-3 hours.(If using dry dates, you might have to soak it overnight) Blend dates and sugar until smooth. In a bowl add oil and blended mixture and mix well. Now add (sifted) all purpose flour, baking soda and walnuts (optional) slowly and mix well.(I used a hand blender and mixed for 3-5 minutes, scraping the sides often.)

Put the mixture into a 9 inch pan and bake for 35 – 40 minutes at 350°F or until a toothpick comes out clear when inserted into the cake.

Standard
Cakes n bakes

Banana, Walnut Bread

 My aunt had visited me two years back from Mumbai and she bakes awesome cakes and bread. She actually was the one who taught me the baking tricks with lot of good tips. She baked this bread while she was in my house and since then I have baked it too many times. I always wanted to blog about it but never really got a chance to take some pictures, which I finally did yesterday. A perfect bread to have with a hot cup of tea or coffee in the evenings

Ingredients:

All purpose flour-2 cups

Powdered sugar– 1 cup

Bananas- 3 (fully ripened and big ones)

baking soda-1 tsp

walnut-1/4 cup (chopped into small pieces)

olive oil– 1/4 cup

Preparation: In a large bowl mash the bananas really well and add powdered sugar and mix well. Add olive oil and walnut, mix until it has incorporated well into the mixture. Sieve all purpose flour along with baking soda. Divide the flour into 3 to 4 batches and add each batch of flour to the mixture slowly and mix. Make sure to have mixed the flour in one direction to avoid uneven mixing. Grease and flour the baking pan (I used 9 inch loaf pan) and add the mixture evenly. Preheat oven to 350°F and bake the bread for 30 to 35 minutes or until a toothpick comes clear when inserted in the center. Cool it for 5-10 minutes, Make sure the edges of the bread are clear from the pan (Insert a blunt knife and make it clear, making sure not to touch the base of the pan) before inverting. Do not keep the bread out for too long as it might loose its softness.

 

Linking this post to Fruit Fiesta.

Standard
Appetizers/Snacks

Goli Bajji

 

Goli bajji also called as mangalore bajji or baje,  a delightful evening snack which is very famous in Dakshina kannada. It is very simple to prepare and requires less ingredients. Goli bajji reminds me of Malleshwaram CTR hotel. They make the tastiest goli bajji’s I have ever eaten, next comes my mother-in-law with whom, I learnt this recipe.  The only main technique to get crunchy, fluffy bajjis is mixing all purpose flour or maida with sour curd/yogurt.

Ingredients:

All purpose flour/maida- 1 cup

Sour yogurt/curds- 1/2 cup

Green chillies- 2-3 chopped

Thinly sliced, small cut coconut pieces- 2 tsp (optional)

Curry leaves– few

Cumin seeds– 1/2 tsp

Sugar- A pinch

Salt- To taste

Oil- For frying

Preparation:

Mix all the above listed ingredients in a bowl until the batter is really smooth. Mix well for at least 5 minutes. Allow the batter to ferment for 2-3 hours. If you do not wish to wait for 2-3 hours, you can use cooking soda too.  If using so, mix the batter with 1/2 tsp soda and rest the batter for half an hour. The consistency of the batter should not be very thick, it should be of dropping consistency.

Heat Oil in a frying pan. Wet your hand in water, so that the batter do not stick to your palm. Make small dumplings and drop them in oil and fry it in medium low flame.  Bajjis will be ready when they turn golden brown. Serve the bajji’s with coconut chutney which is the ultimate combination according to me :).

Note:  Keep yogurt/curds in room temperature for 1-2 days to make it really sour.

We can also make bajjis, just by mixing maida, curds and salt.

Standard