Fruit And Nut Loaf

Today is the fourth day of my loaf theme in Mega Blogging marathon. We already posted 20 baking recipes! for this month long marathon. First I don't want to do this mega bm because this is all about baking. I started baking just 15 days before the marathon starts. Because i was not prepared and had just four pictures.But somehow posted 20 recipes in BM.
                                                                For this loaf theme I decided all bread loaf first, but last movement I changed this recipe in to a cake loaf with lot's of caned and dry fruits in it. Actually this is inspired by x'mas fruit cake. In this I replaced eggs with curd with baking powder and baking soda. It taste almost like a x'mas cake with all those spice flavors.
Let's check the recipe... 
INGREDIENTS:---
All purpose flour  ---  1 and half cup
Sugar   ----    1 cup (better use fine sugar or make sugar powder)
Curd or yogurt  ---  1 cup
Sunflower oil   ---  1/2 cup
Cinnamon powder   ----  1/2 tea sp
Nutmeg  powder  ---  1/4 tea sp
Baking powder   ----  1 tea sp
Baking soda  ----  1/2 tea sp
Tutti frutti ---  1/2 cup
Raisins  ---  2 tab sp
Dried blue berries --- 2 tab sp
Cashew nuts ---  1/4 cup
                                                               

METHOD :---
1. In a bowl take all dry fruits add two tea sp of flour mix well to coat and set a side.
2. In a big mixing bowl take one cup curd add baking powder and sods to it and whisk well and set a side for 5 minutes, by the time you can see the bubbles init and it will become frothy.
3. Take sugar, cinnamon, nutmeg powder mix well and add this sugar mixture to curd mixture mix well, don't over beat it.
4. Now add 1/2 cup oil to this mixture and mix lightly to combine.
5. Shift the flour for two times and add little by little to the batter and fold gently.
6. After you finish adding the flour add dry fruits and fold gently.
7. Pre heat the oven at 180 degree C. for 10 minutes.
8. Grease the loaf pan with little butter and dust with little flour.
9. Pour the fruit and nut loaf mixture in to the loaf pan.
10. Bake in a pre heated oven for 40 minutes in the middle rack...
This one is a multi purpose bake I must say because you can serve this as a breakfast with marmalade and with a cup of green tea or you can serve with a scope of ice cream on it as a dessert.   

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Wheat and jowar cookies (savory)

This is my finel recipe for this week and my cookie theme too. I have tasted this jowar cookies in a bakery from that time I wanted to make them at home. I made them few times too but for the first two times I made them with only sugar. In the combination of maida they did't taste much different. And I feel that sugar was dominating the jowar flour flavor. Then I reduced the sugar and changed the maida to whole wheat flour. Now they turned in to less sweeter with a salt flavor. In this recipe I changed the cumin flavor in to fennal flavor..
INGREDIENTS:---
Wheat flour   ----  3/4 cup
Jowar flour   ---  1/3 cupButter   ----  1/4 cup at room temperature (unsalted)
Olive oil  ---  1 tab sp 
Salt  ---  1/4 tea sp
Sugar  ---  1/4 cup
Fennal seeds  ---- 1 tab sp
METHOD:-----
1. Dry roast fennal seeds in a pan  till you get nice aroma from them and set a side.
2. In a mixing bowl take sugar and butter, olive oil and beat till creamy.
3. Add flour's, salt, fennal seeds to the sugar and butter mixture and mix till all the ingredients comes together and form in to a dough.
4. Make small balls out of the dough and press a little bit to flat the cookies. Place the cookies in a baking tray .
5. Preheat the oven 150 degree c for 10 minutes.
6. Place the cookie tray in the oven and bake at 150 degreeC for 10 to 12 minutes.
7. Remove from the oven and let them cool on a wire rack for some time.
Store this fennal flavored cookies in a air tight container.
Enjoy the sweet and salty fennal flavored cookies with a cup of tea.
My this week recipes:---
1. Sugar cookies 
2. Nan - Kathai
3. Chand biscuits
4. Osmania biscuits
5. Wheat and coconut cookies
6. Wheat and Jowar cookies

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Wheat And Coconut Cookies (savory)

Now I am going to post two savory cookie recipes in my cookie theme. This cookie recipe will fall under savory cookie recipes but it includes  a small amount of sugar also. That gives a salt and sweet taste but a very little sweet taste with coconut flavor. This recipe is from my mother, she used to make this recipe by deep frying the cookies. And my mother used to make them with maida, I changed it to wheat flour to give a healthy twist...

So now let's check the recipe....
INGREDIENTS:---
Wheat flour  ---  1 cup and 2 tab sp extra
Butter   ----  1/2 cup at room temperature (I used unsalted, can use salted also in that case reduce the salt amount which I gave in the ingredients)
Salt  ---  1/4 tea sp
Sugar  ---  1/4 cup
Cumin seeds  ---- 1 tab sp
Grated fresh coconut ----  1/2 cup
Baking powder  ----   1/4 tea sp
METHOD:---

1. Dry roast cumin seeds in a pan  till you get nice aroma from them and set a side.
2. In a mixing bowl take sugar and butter and beat till creamy.
3. Add flour, salt, cumin seeds, grated fresh coconut to the sugar and butter mixture and mix till all the ingredients comes together and form in to a dough.
4. Make small balls out of the dough and press a little bit to flat the cookies with a fork and sprinkle with little grated coconut . Place the cookies in a baking tray .
5. Preheat the oven 150 degree c for 10 minutes.
6. Place the cookie tray in the oven and bake at 150 degreeC for 10 to 12 minutes.
7. Remove from the oven and let them cool on a wire rack for some time.
Store this coconut and cumin flavored cookies in a air tight container.

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Osmania Biscuits

Now coming to the fourth recipe again one more biscuit from Hyderabad. Osmania Biscuits these are very popular in Irani chai cafe's in Hyderabad. Chai-biscuit is very popular in Irani cafe's among Hyderabad people. They like to order this Osmania biscuits with chai and dip this biscuits in chai and enjoy.  They use ammonia to make this biscuits but I replaced this with baking powder. To check for the history of this biscuit check here   and I have adopted the recipe from here 

Let's check the recipe......
INGREDIENTS:---
All purpose flour (maida)  ---  200 grams
Sugar powder  ----   80 grams
Butter   -----  120 grams
Milk powder  ----  10 grams
Custard powder   ---  10 grams
Baking powder   ---  1/4 tea sp
Cardamom powder  ---  1/2 tea sp 
Milk   ---  2 tab sp + 2 tab sp
METHOD:---
1. Cream the butter and sugar in a mixing bowl add 2 tab sp milk and mix well.
2. In another bowl mix flour, milk powder, custard powder, cardamom powder, baking powder and mix well to combine every thing.
3. Add this dry ingredients to butter and sugar mixture and make a smooth dough.
4. Add saffron to the remaining 2 tab.sp  milk mix well and set a side. Pre-heat the oven at 180 degree C.
5. Now roll the dough in to thin sheet and cut the biscuits with a round cookie cutter.
6. Place the biscuits in a baking tray and pour the saffron and milk mixture over the biscuits.
7. Drain off the extra milk and bake the cookies at 180 degree C. for 15 minutes
Remove from the oven and enjoy this Hyderabadi special Osmania Biscuits with tea.
These biscuits will taste great with chai (tea)

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Chand Biscuit

In the third day of this baking marathon, I am going to treat you all with a special cookie from Hyderabad. Yes this cookies are well known as Chand cookies because of it's shape. When I was a kid a person with a big glass jar filled with this cookies use to stand outside of our school gate. And use to shout biscoot, that time he use to sell each cookie for.. I think 10 paisa. After that these cookies are sold for 25 paisa then 50 paisa I think now it is sold for 2 rs I think, I am not sure!!!. But still today when ever I visit Hyderabad I make sure to visit Karachi bakery to buy this cookies. Then I search for the recipe for this cookies and find the recipe here . These cookies are a all time favorite at home.
So let's check the recipe for Hyderabad famous CHAND COOKIES.......
INGREDIENTS:---
All purpose flour   ----  200 gms
Butter   ----- 125 grams
Milk powder   ----   10 grams
Baking powder  ----  1 pinch
Sugar powder   ----  75 grams
vanilla essence   ---  1/2 tea sp
Salt  a small pinch
                                                            

METHOD:----
1. Cream butter and sugar powder in a bowl
2. Then add flour, milk powder, baking powder, vanilla essence and mix well to make crumb like texture.
3. Knead it for a wile to make soft dough.
4. Now take a rolling pin and roll the dough in to a 1/4 inch circle.
5. Now cut with a round cookie cutter and cut them in to half moon shape(crescent shape)
6. Pre-heat the oven at 170 degree C. for ten minutes and bake this chand cookies at 170 degree C. for 15 minutes.

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Nan Khatai

Today's recipe is one more classic cookie recipe from India. Nan Khatai is a shortbread type of cookie from India. Actually this recipe we have adopted from Persian cuisine,  which is very popular in Irani cafe's. Traditionally in olden days  these cookies are made with fine sooji, maida and gram flour ammonium bicarbonate as a rising agent rather then baking soda. They use to keep the cookie tray in between two plates and placing it over the flame. But now the trend has changed, now we can bake them in the oven. Sooji gives a crisp texture to this cookies. People enjoy this sweet crisp nan khatai with kadak chai (a less milk tea). I like to have this biscuits with a kadak Irani chai....
This recipe I have adopted from a Telugu weekly magazine..
Let's check the recipe......    
INGREDIENTS:---
All purpose flour (maida)  --- 1 cup
Gram flour ( besan)  ----  1/2 tea sp
Semolina (sooji, rava) ---  1/2 tea sp
Sugar powder   ----  1 cup
Ghee   ---  1 cup
Cardamom powder  ---  1 tea sp
Baking powder   ----  1/4 tea sp
Curd   -----    2 tab sp
                                                     

METHOD:---
1. Cream the sugar and ghee till smooth, light and creamy.
2. Mix the dry ingredients - maida, gram flour, rava, cardamom powder, baking powder in a big bowl.
3. Now add curd to the ghee and sugar mixture and mix well.
4. Add dry ingredients to the ghee and curd mixture and mix together to make a smooth dough.
5. Keep this dough a side for  1 hour then make small balls out of this dough flat a little bit and place them on a greased baking tray.
6. Keep some space between the cookies because they expand while baking.
7. Pre- heat the oven at 170 degree C. for 10 minutes
8. Place the cookie tray in pre- heated oven and bake for 20 to 25 minutes.
Remove from oven and let them cool on a wire rack.
Enjoy this crisp,sweet nankhatai with a cup of kadak chai.   

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Coconut Cup Cakes (Eggless)

This is the second recipe for the day 2 which I have again adopted from Gayathri's cookspot. Long back my brother sent me a packet of coconut sugar from Australia. From that time I was searching for the recipes with coconut sugar. But not found much recipes Then I replaced the normal sugar with coconut sugar and tried some recipes. Not much difference in the flavor but the color will turn in to little dark. You can add any chopped dry fruits to this recipe but I don't want to add, because the coconut flavor will disappear that's my feeling... 

Let's check the recipe.....
Recipe adopted from Gayathri
INGREDIENTS:---
All purpose flour (maida) ---  1 1/4 cups
Butter  ----  1/2 cup
Fresh grated coconut  ---  3/4 cup
Curd   ---   1/2 cup
Milk    ----  1/2 cup
Baking powder  ----  1 tea sp
Baking soda  ---  1/4 tea sp
Cardamom powder   ---  1 tea sp
Coconut Sugar(or) Sugar     -----  3/4 cup
METHOD:--- 
1. Preheat the oven at 175 degree C. for 10 minutes
2. Cream the sugar and butter till soft and creamy.
3. Shift the flour, baking powder, baking soda in to a bowl
4. Add curd to the sugar and butter cream, mix well to combine to gether.
5. Now add milk and vanilla essence to it and mix well to combine every thing.
6. Add flour mixture and fold gently to mix well.
7. Add grated coconut, mix well.
8. Pour the mixture in to cup cake liners and bake for 30 to 35 minutes.
9. Check with a tooth pick if the tooth oick comes out clean then the cupcakes are ready.
Remove from oven and cool them on a wire rack

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Sugar Cane Juice Cupcakes (eggless)

We have started one more Mega Blogging Marathon. After celebrating 50th edition of BM we started our Marathon with a month long Blogging Marathon. This is our 51st Blogging Marathon with with the theme Baking. First thought I will skip this baking theme mega marathon. Because baking means lots of white flour, butter and sugar. But finally I was tempted to do this mega marathon.
                                                                    One day I saw a message from Gayathri asking recipes with Sugar cane juise. We make kheer, paramannam. dosa and rotti with sugar cane juice. I gave some of those recipes to her and she added one more recipe and posted. This Sugar cane cupcakes recipe is from Gayathri. This is my first recipe for day 1 in this Mega blogging marathon.

                                                              No need of adding sugar to this cupcake batter because we are using sugar cane juice and condensed milk. I thought they must be less sweeter, but they are perfect in sweet. Since this recipe is with out eggs we have to add baking soda along with baking powder to give a soft texture. In the original recipe she used titti fruity I used raisins and for flavor I added cardamom powder since Gayathri used cinamon........ 

So let's check the recipe............ Recipe adopted from Gayathri
INGREDIENTS:---
All purpose flour (maida) ----   1 1/4 cup
Baking powder  ----    3/4 tea sp
Baking soda  -----   1/4 tea sp 
Vinegar   -----    1 tea sp
Sugar cane juice   ----   3/4 cup
Condensed milk   ----     200 ml 
Butter    ----   1/2 cup
Cardamom powder ---  1/2 tea sp
Raisins  ---   1/4 cup
METHOD:----
1. Preheat the oven at 175 degree C
2. Cream the butter till pale and add condensed milk and mix well to combine well.
3. Shift the flour, baking powder, baking soda in to a bowl.
4. Add sugar cane juice and vinegar to the butter mixture and mix well.
5. Add flour mixture to the butter mixture and fold with a spatula to combine every thing.
6. Add a tea sp flour to tutti frutti mix well to coat and add this to cake mixture mix well.
7. Pour this batter in to cup cake liner till 2/3 and bake at 175 degreeC. for 20 to 25 minutes.
Remove them from the oven and cool on a wire rack. 

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Muesli chocolate chip Cookies

I never make cookies with egg, but when ever I search for a cookie recipe I always find a recipe with eggs. Some how I take a step back baking cookies with egg. When I saw this recipe in Gayathri's blog bookmarked the recipe that time. Now I wanted to try that recipe and checked Gayathri's recipe she made them egg less then I checked the original recipe that is with egg. Will sure give a try to Gayathri's egg less version also. They are crisp and crunchy, not too sweet with chocolate flavor.
Let's check the recipe....  
INGREDIENTS:---
Muesli   ----   2 cups
Whole wheat flour  ----   1 cup
Baking soda  ----  1 tea sp
Salt  ----  1/2 tea sp
Sugar   ----   3/4 cup
Chocolate chips   ----  3/4 cup
Vanilla extract  ---  1 tea sp
Egg   -----  1
Butter   ---   1/2 cup melted
                                                         

METHOD:---
1. Mix flour, salt and baking soda in a bowl and set a side.
2. In a big mixing bowl beat melted butter, sugar and vanilla and egg and mix well
3. Add flour mixture to the wet mixture and mix well to combine very thing.
4. Add choco chips, muesli mix well and make small ball s out of this dough and press a little bit to flatten it.
5. Place these cookies on a lightly greased tray and bake them in a preheated oven at 175 Degree C for 15 minutes.
6. Remove from oven and let them cool on a wire rack.
Store in a air tight container.

Bake-a-thon 2014

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Cumin Cookies (Sweet and Salt)

My today recipe for Bakeathon is cookie recipe, with a different taste and flavor. These cookies are with mixed taste of sweet, salt and with cumin flavor. I always bake this cookies for my father but with out cumin seeds. My father enjoys his evening tea with snacks like muruku, vampoosa, cookies like this,  but he don't eat heavy snacks like vada, bajji, bonda. My father says they make him full so it's very difficult to have dinner. So always my mother and me will keep this muruku like snacks ready. I remember my mother used to bake cookies on a tawa and she always bake her cakes in pressure cooker. Now she is not able to do so much work, poor amma she have done a lot for us.   Last time when I was baking them wanted make them little more interesting.
So lets check the recipe
INGREDIENTS:---
All purpose flour  ---  1 cup and 2 tab sp extra
Butter   ----  1/2 cup at room temperature (I used unsalted, can use salted also in that case reduce the salt amount which I gave in the ingredients)
Salt  ---  1/4 tea sp
Sugar  ---  1/4 cup
Cumin seeds  ---- 1 tab sp 
                                                    

METHOD:---
1. Dry roast cumin seeds in a pan  till you get nice aroma from them and set a side.
2. In a mixing bowl take sugar and butter and beat till creamy.
3. Add flour, salt, cumin seeds to the sugar and butter mixture and mix till all the ingredients comes together and form in to a dough.
4. Make small balls out of the dough and press a little bit to flat the cookies. Place the cookies in a baking tray .
5. Preheat the oven 150 degree c for 10 minutes.
6. Place the cookie tray in the oven and bake at 150 degreeC for 10 to 12 minutes.
7. Remove from the oven and let them cool on a wire rack for some time.
Store this cumin flavored cookies in a air tight container.
Enjoy the sweet and salty cumin flavored cookies with a cup of tea.

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Vanilla Sponge Cake (Eggless)

Bake-a thon this is the other marathon started by Valli. This bakeathon is going on at her place from few years every year in December. But some how I couldn't take part in this every year, may be because I stop baking for some time. May be focusing more on bm recipes or because of my health reasons any way finally I joined this group. 
                                                                                       Now coming to my first recipe for this Bakeathon is one of the oldest recipe which I have note down from a Telugu magazine long back (before my marriage that is almost 24 years back) and I tried it for two or three times in my round oven. Yes round oven I used to have that, which I got as a first gift from my husband and I used it for long time. Those days I bake only two recipes they were simple vanilla cake with eggs and the second one is a chocolate cake. I used to mix some coco powder in the same vanilla cake recipe that was my chocolate cake. Other then these two cakes I bake this egg less cake, but comparative to that vanilla cake this egg less cake gets less marks every time because that is with eggs. I didn't find much difference but my husband says that If one is addicted to this normal cakes which are with eggs they cannot accept egg less cakes it seems, I don't know this but I can enjoy both. 
So let's check the recipe..:) 
INGREDIENTS:-
All purpose flour (maida) ---  250 grams
Condensed milk  ----   400 grams (one tin I used milkmaid )
Baking powder  ---  2 tea sp
Baking soda  ---  1 tea sp
Milk   ---  1 cup
Butter   ---  100 grams
Vanilla essence  ---  few drops
                                                               

METHOD:--
1. Shift the flour,baking powder, baking sods for two times and set a side.
2. Mix milk, vanilla essence and set a side.
3. Grease a baking tin with little butter and dust with flour and set a side
4. Preheat the oven at 180 degree C for 20 minutes.
5. In a mixing bowl take butter and condensed milk beat for few seconds.
6. Now add half milk to the butter and condensed milk mixture and beat for one second.
7. Then add half of the flour mix well to combine well, Now add little more milk and mix well.
8. Now add remaining flour and mix well, then add remaining milk and mix well to combine every thing, Do not over beat the batter just mix well to combine every thing.
That means add milk and flour little by little alternately and mix well.
9. Pour the batter in to the greased baking tin and bake the cake at 175 degree C for 45 minutes.
This baking time depends on you oven heat mine took 45 minutes so keep an eye on your oven while baking. 
10. Remove from oven and cool it on a wire rack then cut it in to pieces.

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Elaichi - Chai Cookies ( Cardamom and green tea cookies)

E for egg less or elaichi or what else.. For the first week of this month BM. I thought of giving importance to the main ingredient. That the name start with the particular letter of the day. Means today's letter is E so the main ingredient is Elaichi (cardamom). I wanted to make some cookies with elaichi flavor, then thought of giving a small twist. I have some green tea leaves at home which I got from Ooty. I heat the tea leaves for a while and grind in to powder and add that in the cookie dough. When I thought of making this recipe I don't know how that will turn and how they are going to be taste. Because I never use tea powder in cooking other then making tea. 
INGREDIENTS:---
Melted Butter -- 200 gms
Icing sugar (powder sugar) ---- 150 gms if you like can add other 25gms sugar
Baking powder --- 1/2 tea sp
Maida (all purpose flour) --- 200 gms
Salt a pinch
Green tea  ----- 15 gms powdered
Elaichi (cardamom)    ----  1 tea sp powdered
METHOD:--
1. Preheat the oven in 250 degree C for 10 minutes.
2. Mix melted butter and sugar in a mixing bowl till it turn in to a creamy texture.
3. Then add flour, salt, baking powder, elaichi powder, green tea powder and make a soft dough. This dough should be like chapathi dough.
4. Grease the baking tray with little butter.
5. Make small balls out of the dough and slightly press to make them little flat, place this cookies in the greased baking tray.
6. Reduce the oven heat to 150 degree C and place the cookie tray in the oven, bake the cookies for 10 minutes
7. After 10 minutes remove the tray from oven now these cookies are soft so let them cool on a wire rack for some time then store this aromatic cookies in a air tight container
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Date and Walnut Brownies

D for Dates yes we have to cook to days recipe name starts with D. I was stuck in between to three recipes for this letter. From the beginning I am baking cakes or cookies, never made a savory recipe . wanted to make a savory recipe. So I searched for a savory recipe and find a Dutch pan cake recipe but I didn't satisfy with the Ingredients. not even a single ingredients that the name start with D. That is a Dutch baby pancake only D is there in the name so I drop the idea but the recipe is there in my draft will post it for sure...
                                                                Next recipe is Dill bread I started searching for dill leaves in the market I didn't find any market, not even in Koyambedu market till today. I drooped this plan also finally decided to make a Date pudding. Last full month full when ever I wanted to make this pudding specially had dinner out side.. ahhh finally I decided not make a pudding stick to make Date and nut Brownies. I don't know why so many complications in making a recipe with the letter D. Any way here is the recipe with letter D for Dates.
                                                       

  
INGREDIENTS:----
All purpose flour ----   2 cups
Baking powder  ---  2 tea sp
Dark chocolate  ---  1 and half cup
Water   ----  100 ml
Butter   -----  40 gms
Sugar   ----  4 tab sp
Dates   ---- 15 finely chopped
Condensed milk   ----  1 tin
Vanilla essence  --- few drops
Chopped walnuts  ---  1/4 cup
METHOD:---
1. Grease a square baking pan and set a side, Preheat the oven at 200 degree C for 10 minutes.
2. Heat water in a pan add dark chocolate and melt to make a smooth sauce like consistence.
Remove from heat and set a side to cool.
3. In a mixing bowl beat sugar and butter till creamy.
4. Add condensed milk to sugar and butter mixture and beat for 3 minutes
5. Mix flour, baking powder, chopped nuts, chopped dates mix well to combine and add little by little to condensed milk mixture mix well to combine every thing.
6. Pour the batter in to the prepared baking pan and bake for 40 minutes at 150 degree C.
Remove from oven and cut in to square pieces and serve with ice cream or any other sauce of your choice.
Custard sauce with fruits is my choice.
 Let's check the blogging marathon page here

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Cheese and Chilli bites

Third of the month long Marathon cooking with ABC theme. Third day we have to cook with letter C. For letter C I thought of making some cup cakes with cornmeal. When I was checking my bookmarked recipe s I find Basil crackers recipe from Gayatri. I made those basil crackers once they came out so well really crisp. Thank you so much for the recipe Gayathri, my Dad enjoyed them with his evening chai.
                                                                   Now I got a chance to give a twist to this bites with cheese. But only with cheese they taste very light, so I added some red chilli flakes to the dough to make the cheese bites little spicy. For this I used wheat flour, and gave a bite size to make them more interesting. 
Here is my recipe for the day C for Cheese and chillies
INGREDIENTS:---
Wheat flour  ----   3/4 cup (you can use all purpose flour also)
Cheddar cheese  ----   1 and half cup (grated)
Yeast   -----  3/4 tea sp
Baking powder  ---- 1/4 tea sp
Sugar  ----- 1/4 tea sp
Salt a bug pinch
Milk   -----   2 tea sp
Butter  ----  2 tea sp
Red chilli flakes ---  1/2 tea sp
                                                      

METHOD:--
1. Preheat the oven at 200Degree C, grease baking sheet and set a side.
2. Place grated cheese, flour, yeast, baking powder, butter, sugar, salt red chilli flakes in to a food processor and pulse until it turns in to coarse crumbs.
3. Now add milk and run the food processor till the dough forms.
4. Take out the dough and form it like a big ball.
5. Now flatten the dough on a floured surface.
6. Roll out the dough in to 1/8 inch thick rectangle.
7. Cut the crackers with a knife or a pizza cutter in to a one inch squares, poke a hole in the center with a toothpick.
8. Transfer the cracker in to a prepared baking sheet leaving a little space in between each cracker.
9. Bake for 15 minutes or until edges start  brown.
10. Remove from oven and let them cool completely on a wire rack.
Store in a airtight container..

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Blueberry Coffee Cake

Second day of maha marathon with the letter B. I decided to make a traditional Hyderabadi bread Bakharkahani. But suddenly I changed my plan when I fined this beautiful fresh blueberries in Bangaluru at Natures Basket. They are little expensive but I couldn't stop myself to buy them. After I came back to Chennai I started thinking what to make with this blue beauties for our BM second day . First I thought of making cookies, cookies recipe is already there in my blog, finely settled with the recipe of coffee cake. So here is my recipe for the second day with the letter B for Blueberries

 

INGREDIENTS:---

All purpose flour  ------   1 and half cups

Baking powder  ---- 1 tea sp

Baking soda ----   1/4 tea sp

Salt    -----  1/4 tea sp

Sugar   ----   3/4 cup

Butter  ----  6 tab sp

Vanilla essence  ---  1 tea sp

Egg     ----- 1

Egg white    --- one egg white

Butter milk   ----  1 1/3 cup

Cooking spray or butter for greasing the cake tin

Fresh Blueberries   ---- 2 cups

Sugar   ----- 1 tab sp

METHOD:---

1. Pre heat the oven at 180 degree C for 10 minutes.

2. Combine flour, baking powder, baking soda, salt, mix well with a whisk.

3. Take sugar and butter in a mixing bowl, beat with a mixer at medium speed for 2 minutes or until blend well.

4. Now add egg, egg white, vanilla essence beat well till you get a smooth texture.

5. Add flour mixture little by little and butter milk alternately and beat well. do the process till you finish flour mixture and butter milk, beat well.

6. Shift half of the batter in to greased baking tin, sprinkle 1 cup of blueberries evenly then top with the left over batter over the blueberries.

7. Sprinkle the leftover blueberries and one tab sp of sugar on top.

8. Bake this blueberry coffee cake at 180 degree C for 50 min or till a wooden pick inserted in center comes out clean.

Leave it in the pan for 10 minutes then remove from pan and cool it completely on a wire rack

Serve this delicious cake with a cup of coffee or tea.

Let's check the blogging marathon page here

Logo courtesy : Preeti

Almond And Orange Cookies

This month BM is a month long marathon means, we normally do this three days in a week every month. But this month we decided to do this for full month of course Sundays we are taking break. We have already done one month full marathon in April. This is little different from that, This time Valli decided to cook with Alphabets and with some themes. Means we have to cook our first recipe name starts with A.
                                                                                   I have chosen my first weeks theme as Baking and my ingredient with letter A is Almond. Almond cookies recipe is in my cooking note book from long time. I have tried this recipe with chopped almonds (not powder) few times but didn't find much difference. Then I tried with a twist of adding orange essence to give flavor to this cookies. That was really wonderful but essence will give only aroma. Adding orange zest will give a wonderful aroma and taste to this cookies. When you grind almonds in to coarse powder that will give a crunchy texture to the cookies. The combination of almonds and orange make this cookies more delicious and interesting...
INGREDIENTS:--
Butter  ----  115gms
Sugar  ----  100gms
All purpose flour (maida) ---  155gms
Lemon juice  --- 1 tea sp
Orange juice  --- 1 tab sp
Almonds  ----  15 grind in to a coarse powder
Almonds  ---  10 chopped for topping
Baking powder  ----  1 tea sp
Orange zest  --  from one orange
                                                        

                                                           
METHOD:--
1. Preheat the oven at 200 degree C for 10 minutes
2. Add butter, sugar, ground almond to a mixing bowl and beat it till soft ( can use a electric beater for this).
3. In another bowl take flour, baking powder, orange zest mix well.
4. Add flour mixture slowly to the butter mixture and fold the mixture gently
5. Add lemon juice, orange juice mix well and leave this dough in the fridge for 15  to 20 minutes.
6. Remove the dough from the fridge and shape the dough in to golf ball size balls, place them on a baking tray.
7. Bake for 15 minutes on 150 degree C.
Remove and cool
 Let's check the blogging marathon page here

Logo courtesy : Preeti

Perfectly Chocolate A Egg Less Chocolate Cake From Hershey's

From this month I have joined in one more group. Baking Egg Less Group by Gayathri of Gayathri's cook spot.   I joined this group because of my interest in baking  and eggless baking . For this month Gaythri had choosen a Chocolate cake recipe from Hershey's kitchen. The cake was really so chocolatey. Since this is a Egg less baking group Gayathri will give a baking recipe with eggs and we have to change that recipe in to egg less. Todays recipe is a chocolate cake fron Hershey's with egg. I canged it to eggless recipe  by using egg replacer powder which I got fom Vaishali in her gift bag.On our visit to her place at 25th BM meet. Thank you so much Vaishali for this egg replacer powder
Recipe source :- Hershey's Kitchen
INGREDIENTS:--
All- purpose flour ---  1 -3/4 cup
Sugar   ----  2 cups
Oil    ----- 1/2 cup
Milk    ----  1 cup
Hot water  --- 1 cup
Hershey's cocoa powder  --- 3/4 cup
Vegetable oil  ---  1/2 cup
salt  --    1 tea sp
Baking powder  --- 1 and 1/2 tea sp
Baking soda   --- 1 and 1/2 tea sp
Vanilla extract  --- 2 tea sp
Egg replacer   --- 2 tab sp +6 tab sp of water
METHOD:---
1. Pre- heat the oven at 200 degree C, Grease the cake with little butter and dust with little flour

                                                       
2. Mix flour, sugar, cocoa powder, baking powder, baking soda, salt in a mixing bowl and set a side.

                                                        
3. Take milk, vegetable oil, egg replacer+ 6 tab sp water and vanilla. Beat this with a hand blender on speed 2 for two minutes.

                                         Beat wet Ingredients for 2 minutes by the you can see the froth on top of the wet ingredients this will give your cake more sponge texture ( this is my opinion).    
4. Now add hot water and beat for few more minutes.

                                                          
5. Add dry ingredients to the wet mixture and mix well. The batter is little runny.

                                               
6. Pour this batter in to prepare cake tins, reduce the oven heat ti 180 degree C and bake the cake for 30 to 35 minutes. This depend up on your oven mine took 45 minutes or insert a tooth pic and check if need bake for few more minutes.
7. Remove the cake from oven and cool it on a wire rack, cool completely.

                                                  
FOR CHOCOLATE FROSTING:--
Butter   -----   1/2 cup
Hershey's cocoa powder  --- 2/3 cup
Powdered sugar  --  3 cups
Milk    ----     1/3 cup
Vanilla extract   ----  1 tea sp

METHOD:--
1. Melt butter, add cocoa mix once then add powdered sugar, milk, vanilla and beat for few seconds to bring frosting in to spreading consistency.
You can add a small  amount of aditional milk if needed.
I just spread the frosting on the top of the cake.

 

Lemon, Chocolate marble Muffins (eggless)

Lemon flavor in cake, My sister interduce this to me. Before that I did not even imagine one can use lemon in cakes. I tried lemon cake with eggs and glased with chocolate sauce. So that gave me this Idea. According to my theme egg less again I changed it to eggless version. I used yogurt as a wet ingredient in this recipe with baking soda that realy turn out so soft and moist. Now here is my third recipe for BM this week. Hope you all enjoyed my eggless chocolate recipes... 
METHOD:---
Selfrising flour --  2 cups
Baking powder  --- 1 tea sp
Baking soda  ---  2 tea sp
Butter   ----  100gms room temperature (i used amul salted butter)
Sugar  ---  1/2 cup
Yogurt  --- 1 1/4 cup
Lemon juice  ---  2 tab sp
Lemon zest --- from one lemon
Coco powder  ----   2 tab sp

                                                            
INGREDIENTS:---
1. Preheat the oven at 200 degree C for 15 minutes.
2. Grease muffin tins with little oil and place the paper liners.
3. Take flour, baking powder, baking soda in a bowl and mix well to combine every thing.
4. In a other bowl take butter and beat till light.
5. Add sugar to the butter and beat till light and fluffy. Then add yogurt and beat well to mix every thing.
6. Now add lemon juice, lemon zest and give a good stir.
7 Add little by little flour mixture till you finish the flour mixture and beat till incorporated.
8. Take out 1/4 batter in to another bowl, add cocopowder to this 1/4 batter mix well.
9. Add this chocolate batter to lemon cake batter and make swril in the batter with a spoon or with a skewer to give marble texture.
10. Scoop this batter gently in to prepared muffin tins, bake this muffins in preheated oven on 200 degree C for five minutes then reduce the heat to 150 degree C and bake for 35 minutes.
11. Insert a tooth pick and check if it came out clean then your muffins are ready, romove from oven and cool them on a rack.
This is my third recipe with the theme of Eggless chocolate cup cakes and muffins for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page

 

Vanilla- Chocolate Muffins (eggless)

Egg less chocolate cup cakes and muffins is the theme for this week BM. When I saw this theme I just picked it up because I tried a very few recipes in egg less baking. And I used one or two substitues for egg less cakes like flexseeds, banana and now condensed milk. Other then these three, many other ingredients are there to use as an egg replacer.
                                                                             When ever I want to make a egg less cake I just jump in to Madhurams space, Her web page name it self Eggless cooking. You can just fallow her recipe and they are very easy to make also. I like her recipe presentation like perfect mesurments and other substitutions like cake flour and egg replacers. You can just follow the recipe, It never fail for me. This recipe I have tried before and they came out so soft and moist and taste very delicious. And now I gave a small twist to the origenal recipe with chocolate. According to my theme egg less chocolate... Unbelievable they came out so beautiful and soft and taste was too good.. My heartfelt thanks to Madhuram for this wonderful reipe...

                                                                  
INGREDIENTS:--
Self rising flour ----  2 and 1/2 cups
Sugar  ---   3/4 cup
Baking powder  ---- 1 and 1/2 tea sp
Baking soda  ----    1 tea sp
Coco powder ----   3 tab sp
Chocolate chips  ---- 1 cup
Salt  ----  1/4 tea sp
Orange zest  ----   1/2 tab sp
Condensed milk  ---- 1 cup
Orange juice  ----  3/4 cup
Melted butter or oil  ---- 1/2 cup
Vinegar   ----  1 tabsp
Vanilla  extract  ----  1 tab sp
METHOD:----
1. Pre heat the oven at 180 degree c for 15 minutes.
2. Prepare muffins by greasing with littel oil or butter and place the paper liners.
3. Shift flour, sugar, salt baking powder, baking soda, orange zest mix well in a mixing bowl.
4. Take all wet ingredients in a other bowl mix well (no need to beat just mix well to combine every thing.).
5.Now add wet ingredients to dry ingredients and stir with a whisk don't use  electric beater, do this with a hand wisk.
6. Mix well now divide the batter in to two portions and add cocopowder in one portion mix gently to make this portion as chocolate cake batter.
7. Now first scoop 1 teasp white cake batter in muffin tins, then top with chocolate batter.
8. Reduce the heat to 150 degree c and bake this muffins for 30 minutes.
9. Insert a toothpick and check if  it is still not cooked the bake it for 5 more minutes. this depends up on your oven mine took 30 minutes.
10. Remove from the oven and cool them on a rack.
This is my second recipe with the theme of Eggless chocolate cup cakes and muffins for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page .