Love Served Daily

Cooking up Smiles..Across the Miles


43 Comments

Eggless Chocolate Pudding Cake

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A big hello to all of you. Today I am making a skinny (healthy) chocolate dessert. It has no butter, cream and just 2 tbsp. of oil. Its super easy to make and you will end up with a delicious cake topped with chocolate syrup, all in one bowl. That is why its called a pudding cake. You have to try it to believe it, a truly chocolate lover’s delight. 😛

Without wasting any time, lets make this yummy pudding cake. 🙂

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Recipe inspired from here.

Ingredients:

For the Cake:

All purpose flour – 1 cup

Sugar – 1/2 cup

Unsweetened Cocoa Powder – 1/4 cup

Milk – 1/2 cup

Oil – 2 tbsp

Baking powder – 2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

For the Chocolate Topping:

Water – 1 3/4 cups

Brown Sugar – 3/4 cup

Unsweetened Cocoa powder – 1/4 cup

Procedure:

  1. Preheat your oven to 350 F and lightly spray an 8 inch square dish with cooking spray.
  2. In a mixing bowl, sift the flour, baking powder, cocoa powder, sugar and salt. Add in the milk, oil and vanilla extract. Mix everything till well combined. Pour this mixture in your baking dish.
  3. Now to make the sauce, take a sauce pan and add the water, sugar and cocoa powder. Mix well to make sure there are no lumps. Bring to boil, stirring occasionally. Turn off the gas. Pour this sauce mixture over the cake batter. Don’t stir the mix after this.
  4. Bake this for 30 – 35 minutes till a toothpick inserted at the center of the oven comes out clean. Allow it to rest 30 minutes before serving.
  5. When the cake bakes, the liquid will settle at the bottom and form a thick sauce.
  6. To serve, cut a slice of the cake, pour the sauce on top and serve with some vanilla ice cream or whipped cream topping, if desired. Enjoy.

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So that is how I made this delicious chocolate pudding cake. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 

 


30 Comments

Fresh Fruit Eggless Vanilla Cake

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Hope everyone is doing great. We recently celebrated my husband’s birthday and I made this fresh fruit cake for him. This is one of his favorites kind of cakes and I really wanted to try making it myself after my first try at the frosted cake that I made for my daughter – the eggless black forest cake. It turned out pretty good in spite of no eggs. I have pretty much based it off my eggless chocolate cake recipe and you can hardly miss the eggs. It was soft and moist. And the fresh fruits added a lot of beauty and flavor. I will definitely be making this again. 🙂

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Here is how I made this..

Ingredients:

For the cake:

All purpose flour – 2 cups

Sugar – 1 cup

Baking Soda – 3/4 tsp

Baking Powder – 1 tsp

Milk – 1 cup

Butter or oil – 1/2 cup

Vanilla Extract – 1 tsp

Vinegar – 1.5 tsp

For the Frosting:

Heavy Whipping cream – 2 cups

Cut mixed fruit of your choice – for filling and decorating – I have used kiwi, strawberries, cherries and some pineapple.

Sugar syrup – 1/2 cup

Coarsely Chopped almonds – 1/2 cup

Method:

  1. Lets bake the vanilla cake first because it needs to cool down completely before you start frosting it. Preheat your oven to 350 F.
  2. Sift the flour, baking soda and baking powder and keep aside.
  3. Take the milk and add vinegar to it to form some butter milk. If you have butter milk available, you can just use that.
  4. Now in a mixing bowl cream together the butter and sugar and add in the vanilla extract. Finally mix in the milk and flour mix to the butter little at a time, making sure not to over mix.
  5. Grease an 8 inch round cake tin and bake this mixture in a preheated oven for 30 minutes, or till a toothpick or knife inserted in the center of the cake comes out clean.
  6. Now let this cake cool completely and we will start working on the frosting in the meanwhile.
  7. Take the chilled whipping cream and beat it for at least 3 – 5 minutes till it has doubled in volume. Be careful not to over mix or you will end up with butter. Stop when you see stiff peaks. Keep in the fridge to chill until ready to use. I have not added any sugar to the frosting so as to enjoy the natural sweetness of fresh fruits here.
  8. Once the cake has cooled down, we can start frosting it. Cut the cake into two slices (or three layers, if you like)
  9. Now add some sugar syrup on the first layer. This is done to keep the cake moist and spread a layer of whipped cream and top with finely chopped fruits of your choice.
  10. Cover this with the other cake layer, spread some sugar syrup and cover the whole cake with whipped cream, making sure to smooth out the edges in the process. Now let the cake rest in the fridge for another 15 minutes.
  11. Finally, smooth out all the cream to ensure the cake is completely covered. Now decorate the cake with your choice of fresh fruits as you like. I have altered between a layer of kiwi and strawberry slices and also placed some cherries on the side and one in the center. Use your imagination and preference.
  12. Now take the coarsely chopped almonds and cover the sides of the cake. Add some sprinkles if you like.
  13. Your beautiful cake is ready. Keep it in the fridge, until ready to serve.

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So that was my second attempt to frost a cake. I will continue to improve and try some new ones in the process. I am so glad you have stopped by.

See you again soon.

Love,

Ritu.


36 Comments

Quinoa and Kale Patties..Two super foods in one.

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving. Just in case you have missed the previous posts for my column, here are some of the healthy dishes I had cooked up for them.

Tofu Tikka, Chocolate & Chia Seeds Pudding, Avocado Kebabs and Cauliflower Crust Pizza.

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Today I am making another healthy dish and its called Quinoa and Kale patties. This is a super healthy patty that combines the goodness of two super foods. Quinoa are very nutritional grains and pack a lot of proteins. The Food and Agricultural Organization of the United Nations (FAO), declared 2013 to be the International Year of Quinoa. Kale is another superfood very high in antioxidants and Vitamin K and Vitamin C. I enjoyed it with some poached eggs but these would just be as good as an appetizer.

And finally, let’s hop on to the B’Khush Women website for the recipe of these delicious Quinoa and Kale Patties.

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Thanks so much for stopping by. I hope you will give this a try and let me know if you like it.

Love,

Ritu. 🙂


43 Comments

Eggless Black Forest Cake..First attempt at a frosted cake

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Hello everyone. Fall is finally here and we are enjoying the slight chill in the air and the beautiful colors around us. Its my favorite season of the year. It just makes saying goodbye to the summer so much easier. 🙂

As I mentioned in my last post, my daughter turned three a few days ago. Here is the cake I made for her birthday. She is very fond of cherries so I couldn’t think of a better one. Black Forest cake is one of my most favorite kind of cakes. I remember my dad always ordering this cake for my birthday and when I made this for my daughter’s birthday, it brought such warm memories. This is also my first attempt to make a frosted cake, so it is not so perfect but very special and hence deserve a post 🙂

Here is how I made it

Ingredients:

For the cake: All purpose flour – 1.5 cups

Cocoa powder – 1/2 cup

Sugar – 1 cup

Baking Soda – 3/4 tsp

Baking Powder – 3/4 tsp

Vanilla Extract – 1 tsp

Butter – 1/2 cup (You can use oil too)

Milk – 1 cup

Vinegar – 1.5 tsp

For the Frosting:

Heavy whipping cream – 2 cups

Powdered Sugar – 4 tbsp.

Canned Cherries – 1 cup

Chocolate shavings – 1/2 cup (peeled chocolate compound)

Sugar syrup – 1/2 cup

Method:

  1. Lets start with making the cake first. Its better to bake this cake a day ahead because it can be frosted only after it has been cooled down in fridge for a few hours. Preheat your oven to 350F.
  2. Sift the flour, cocoa powder, baking soda and baking powder and keep aside.
  3. Take the milk and add vinegar to it to form some butter milk. If you have butter milk available, you can just use that.
  4. Now in a mixing bowl cream together the butter and sugar and add in the vanilla extract.
  5. Finally mix in the milk and flour mix to the butter little at a time, making sure not to over mix.
  6. Grease an 8 inch round cake tin and bake this mixture in a preheated oven for 30 minutes, or till a toothpick or knife inserted in the center of the cake comes out clean.
  7. Let this cake cool down completely and then put this in the fridge for a minimum of 5 hours, preferably overnight.
  8. We will work on the frosting now. Take the chilled whipping cream and beat it for at least 3 – 5 minutes till it has doubled in volume. Now add the powdered sugar and mix again for another 5 minutes till you see stiff peaks. Be careful not to over mix or you will end up with butter. Keep in the fridge to chill until ready to use.
  9. Now use a peeler and peel the chocolate compound to get chocolate shavings. I had used a grater here but peeler works best. Keep it refrigerated till you need it.
  10. Once the cake has cooled down, we can start frosting it. Cut the cake into two slices (or three layers, if you like)
  11. Now add some sugar syrup on the first layer. This is done to keep the cake moist and spread a layer of whipped cream and top with some chopped cherries. You can also spread some cherry pie filling or jam here if you like.
  12. Cover this with the other cake layer, spread some sugar syrup and cover the whole cake with some whipped cream, making sure to smooth out the edges in the process. Now let the cake rest in the fridge for another 15 minutes.
  13. Finally, smooth out all the cream to ensure the cake is completely covered. Now pipe some cream in a piping bag and make rosettes on top of the cake. Place a cherry on top of each rosette. I made one in the center too.
  14. Now use the chocolate shaving and cover the remaining portions of the cake, including the top and the sides.
  15. Your beautiful cake is ready. Keep it in the fridge, until ready to serve.
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So that is how I made this delicious cake. I am hoping to work on my frosting skills so will let you know how that turns out.
Do give this a try and let me know if you like it.
Thanks for stopping by.
Love,
Ritu. 🙂


18 Comments

Healthy Banana Oats Cookies…Sugar Free, Butter Free & Oil Free

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Hello everyone. Sorry for missing in action for so long. My daughter started her Preschool today and I was super busy getting ready for the big day. I am so glad she thoroughly enjoyed her first day at school. There were lots of firsts for all of us and we are excited for the new beginnings. I really wish her the best in this new phase of life. 🙂

School also means thinking what to pack for lunch everyday. I can’t believe I have reached that stage. I still remember asking my mom – what’s in lunch box tomorrow and then saying..No give me something different. Sigh..how life takes a full circle. Having said that, I am excited to try new recipes for her so if you have an interesting lunch box idea, do share in the comment below. Would love to try it out.

Speaking of lunch box and healthy treats, today I am sharing a very healthy cookie recipe with you. If you are looking for a healthy snack, this is it. These cookies have the natural sweetness of banana, the goodness of oats and are free from any oil or butter. Best of all, they get ready in 15 minutes. So the next time, you see some ripe bananas lying round, make this delicious and healthy treat.

Here is how I made them:

Ingredients:

Ripe bananas – 2 (You can also use very ripe plantains instead)

Quick Oats – 1 cup

Baking powder – 1/2 tsp

Cinnamon powder – 1 tsp

Vanilla extract – 1 tsp

Raisins or chocolate chip – 1/4 cup

Method:

  1. Mash the bananas well and add in the rest of the ingredients till everything is well combined.
  2. Preheat your oven to 350 F and line a cookie sheet with parchment paper.
  3. Scoop little balls of this mixture on the baking sheet and bake for 15 minutes. You should get about 12 – 16 cookies based on the size.
  4. Let the cookies cool completely before storing them away in an air tight container. Enjoy your healthy snack.
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So that is the super simple recipe of the healthiest cookies. These taste like the chewy cookies and not the crispy ones. You can also make these like a bar. Just put the whole mix in a baking dish together and cut into pieces when done.
Thanks for stopping by. Do let me know if you try this out.
I hope to see you again soon.
Love,
Ritu. 🙂


46 Comments

Dates and Walnut Cake..A vegan recipe

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Hello everyone. I am so glad you have stopped by. I had two very special reasons to celebrate. And I made this delicious dates and walnut cake for the occasion.

One, it was my parent’s marriage anniversary and I wanted to make something special for them. This anniversary is extra special as we celebrated it together after a very long time. Their USA trip is ending soon and I would be so sad when they leave, especially my toddler. Nothing like spending time with your grand parents. It makes me miss my childhood days. Sigh. 😦

Second, my Facebook page just reached 500 Likes. Yay. I am so overwhelmed with all the love I have received in these 5 months. Thanks to each one of you for sticking out with me. I really appreciate that. 🙂

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And now back to the cake. I came across this recipe at Tickling Plates. I was a little skeptical to try it out as it was made with water and had no eggs. I really haven’t had very good luck with eggless cakes so wasn’t very sure about this one. But the final result was amazing. The cake was so moist I couldn’t believe it had no eggs or butter. Thank you Radhika for such a fabulous recipe and I will surely make it again.

Here is my adaption of her recipe

Ingredients:

All purpose flour – 2 cups (Feel free to use whole wheat flour if you like)

Pitted Dates – 1 cup, chopped finely

Walnuts – 1 cup, coarsely chopped

Oil – 1/2 cup

Water – 2 cups

Sugar – 3/4 cup

Cinnamon Powder – 1.5 tsp

Salt – 1/4 tsp

Baking Powder – 1 tsp

Baking Soda – 2 tsp

Method:

  1. Take a medium sized pan and add in the sugar, chopped dates, salt, cinnamon powder, oil and water. Mix everything well and turn on the stove. Let it come to a boil and then lower the flame and let it cook for about 30 minutes. You are looking for a gel like consistency. 
  2. In the meanwhile, take the flour, baking soda and baking powder and sieve it at least twice. Keep aside.
  3. Once, the dates mixture has cooked well, keep it aside and let it cool completely before adding the dry ingredients. It is very important for this dates mixture to cool down before using further in the recipe. It would take about 2 hours.
  4. Once the mixture has cooled completely, add the sieved flour mixture to this liquid little at a time, making sure everything is well blended. I just used my whisk here. Now add in the chopped walnuts to the cake mix.
  5. Preheat the oven to 350 F and grease your 9 inch baking tray and dust well with some flour.
  6. Pour in the cake mixture in your baking tray and bake for about 50 minutes or until a toothpick inserted comes out clean.
  7. Since all ovens work differently, check around 35 minutes.
  8. Let the cake cool down before cutting it. It tastes even better the next day, if you have any left overs. 🙂

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So that is how I made this delightful and super delicious cake.

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Do give this a try and let me know if you like it.

See you again soon.

Love,

Ritu. 🙂


31 Comments

Vegan Banana Pecan Bread..A keeper recipe

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Hello everyone. I hope you guys are doing well. I am on a “constant happy mode” these days. Just in case you didn’t know my parents are visiting us here and I am so delighted with all the love, pampering and of course the good food. 🙂

Today I am sharing the recipe of a vegan Banana Pecan Bread. I made this to welcome my parents and they give it a big thumps up. I wanted to make something without egg for them but haven’t really had good success with yogurt or other egg substitutes earlier so was a little skeptical with this one. The good thing was I didn’t add any egg substitute here, expect for an additional banana and it worked like a charm. I would definitely be making this again. I have used Pecans here but you can definitely add walnuts or your choice of nuts or chocolate chips as well.

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Now lets pick up some of those ripe bananas and make this delicious bread 😛

Ingredients:

All purpose Flour – 1.5 cups (Can also use whole wheat flour instead)

Very Ripe Bananas – 4, medium

Sugar – 1/2 cup

Oil – 2/3 cup

Baking Powder – 1 tsp

Baking Soda – 1/2 tsp

Cinnamon Powder – 1/4 tsp

A pinch of salt

Chopped Pecans – 1 cup

Procedure:

  1. Preheat your oven to 350F. Grease well a 9 inch loaf pan with butter and keep aside.
  2. Peel and mash the over ripe bananas with a fork or use a blender. Mix in the Oil and Sugar to the banana puree.
  3. Sieve the flour, baking powder, baking soda, cinnamon powder and salt. Keep aside.
  4. Take some flour and coat well about 3/4 cup of the pecans. This ensures that the pecan do not sink to the bottom of the pan while baking. We will use the remaining 1/4 cup of pecans for garnish.
  5. Mix the coated pecans with flour mixture.
  6. Now gently mix the dry ingredients with the wet ones, making sure not to over mix. Just use a rubber spatula.
  7. Finally, pour this mixture in your greased pan and give it a gentle tap and shake to take out any air bubbles.
  8. Garnish with the remaining pecans on top of the bread.
  9. Bake it for about 40 minutes, more or less, depending on your oven, until a toothpick inserted at the center on the bread comes out clean.
  10. Let the bread cool at the kitchen counter for 10 minutes before slicing. Enjoy with your favorite beverage.
  11. Any leftovers can be stored in an air tight container for up to 3 days.

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So that is how I made this healthy and delicious bread and welcomed my parents 🙂

I hope you will give this a try and let me know if you like it.

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Thanks so much for stopping by.

Love,

Ritu 😀