Lemon Blueberry Mini Loaf Cake

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My all time summer favorite combination is Lemon and Blueberry, and when you combine them in a mini loaf, they are irresistible! While I enjoy baking almost anytime of the day, I usually have sudden morning cravings for freshly baked goodies. And this no fail classic comes to my rescue every time. Its almost like saying that when life gives you lemons, you make these Lemon and Blueberry Mini Loafs.

The burst of freshness from the blueberries and the tang from the lemon, these mini bundles of wowness is not to missed this summer. They are an epitome of summer yumness. Buttery, lemon-y and yummy!

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RECIPE

INGREDIENTS: (Makes 4 – 5 mini loaf cake)

  • 3/4 cup whole wheat flour
  • 1 egg
  • 3/4 cup fresh or frozen blueberries (I used fresh blueberries)
  • 1/4 cup + 2 tbsp whole milk
  • 80 grams jaggery powder or granulated white sugar
  • 60 grams butter, cubed and at room temperature
  • 1/2 tsp heaped baking powder
  • 1/ 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice

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METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter or spray your mini loaf tins. (I used a mini loaf liner hence didn’t have to butter or spray)
  • In a bowl take the blueberries, 1 tbsp of flour and toss together until bluebrries are all coated with flour and keep aside.
  • In a bowl whisk together whole wheat flour, lemon zest and baking soda and keep aside.
  • In a another bowl take the butter and beat it using a electric beater until soft. Add the jaggery or white sugar and beat it until the mixture is pale and fluffy.
  • Add 1 egg and beat it until just incorporated. add lemon juice and beat it for 10 – 20 seconds.
  • Now add the flour mixture and milk and fold it gently until the mixture is just incorporated.
  • Add the blueberries and fold it gently into the batter.
  • Transfer the batter equally into the baking moulds and bake it for 28 -30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool down and then dive in!

Banana and Nutella Quick Bread

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It’s time to reveal my secret (not so secret anymore) elixir for times when I am down and out – Banana and Nutella Quick Bread! I made this bread with ragi and oats flour and it all about comfort and yumness! Tried, tested and never failed with this recipe. And I hope you now understand why it’s my favorite – super easy, super quick and no scope of messing it up!
The freshly grounded cinnamon-y flavor to the nutty flavor from the flours, everyone’s favorite Nutella to the goodness from the banana in every bite, makes it a delicious dessert to dive in all through the day. Breakfast, lunch or dinner – you’ll fall in love with it.

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RECIPE

INGREDIENTS: (Makes 1 – 9 inch loaf)

  • 100 grams oats flour
  • 90 grams ragi flour
  • 3 ripe bananas, medium sized
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
  • 1/2 cup palm sugar
  • 2/3 cup olive oil + extra for brushing
  • 100 grams melted Nutella

METHOD

  • Preheat your oven to 170 C for atleast 15 minutes. Meanwhile spray or brush you baking mould with oil and keep it aside.
  • In a bowl sift your flours, baking soda, baking powder and cinnamon powder and whisk it. Add chia seeds and keep aside.
  • In another bowl mash the banana using a fork into small chunks. Add oil, sugar and vanilla extract to it and mix it well using a wire whisk.
  • Add the wet and dry ingredients and fold it until just combined.
  • Transfer half of it to the baking mould. Put half the Nutella and using a skewer make a design. Repeat the process.
  • Allow it to bake for 35 minutes or until a skewer inserted comes out clean.
  • Once done take it out of the oven. Allow it to cool. Then slice it up and serve!

Thai Rainbow Salad with Ginger Soy Dressing

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I have started to believe that I have a thing towards fresh produce and making everything from scratch whether its salad dressings, breads, ghee and possibly everything within my scope. There is still a long way to go, lot of skills to learn however I am loving this. Using local and fresh ingredients rather than frozen ones adds such a depth of flavor and a feel good factor in everything you make. The effort that goes in making everything perfect for your family and friends, making everything pure and good is a true epitome of love and affection.

This salad is all about freshness – delicious and crunchy ingredients, a flavorful dressing, beautifully tossed together and yay! its ready. A perfect way to welcome the summer and enjoy every bit of homemade thai flavors.

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RECIPE

INGREDIENTS: (For 4 – 5 people)

For the salad:

  • 1/2 cup shredded red cabbage
  • 1/4 cup shredded cabbage
  • 1/2 cup red carrots, julineed
  • 1/3 cup mixed bell peppers, julineed
  • 180 – 200 grams rice vermicelli noodles
  • 1/4 cup coriander leaves, roughly chopped
  • 2 tbsp peanuts
  • 1 tbsp black sesame seeds
  • 1/2 red chilli, for garnish

For the dressing:

  • 1/4 cup soy
  • 1 1/2 tbsp rice vinegar
  • 2 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp red chilli, finely chopped
  • 2 tsp honey (optional)

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METHOD:

For the dressing:

  • Whisk everything together until incorporated and keep aside until ready to use.

For the salad:

  • Take a bowl filled with boiling hot water and place the rice vermicelli noodles in it. Let it soak for 2 – 3 minutes or until the noodles is cooked.
  • Once done drain it and wash it with tap water. Allow the water to completely drain off.
  • In a large bowl mix together red cabbage, cabbage, carrots, bell peppers, coriander leaves, black sesame seeds and noodles and toss it so that everything is almost evenly distributed.
  • Add the dressing and toss it.
  • Garnish with red chilli, peanuts and coriander leaves and serve!

 

 

Dark Chocolate and Oats Muffins

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Any celebration is almost incomplete without chocolate. And this freshly baked Dark Chocolate and Oats Muffin is a celebration of my 5th wedding anniversary today. I can;t believe time has flown by so quickly and looking back each day in this journey has been extremely gratifying. Its been a roller coaster ride – plenty of excitement, lots of anxiousness, lots of laughter and so much fun. We’ve grown to become a better us each day and I couldn’t ask for anything more. This Dark Chocolate Muffin is indeed a epitome of a bittersweet journey we’ve completed – moments of happiness and moments of tears, we’ve held each other and embarked on a new day everyday!

Coming back to this muffin, the dark chocolate chunks lends a beautiful bitter touch to the muffin. The toasted oats flour adds the nutty flavor to it. Super simple to make, healthy and absolutely decadent. Put on your Chef hat, wear your baking apron and its time to get started with his indulgent muffin.

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RECIPE

INGREDIENTS: (Makes 6 regular muffins)

  • 120 grams oats flour (lightly dry toast the oats on stove and grind it to a powder)
  • 60 grams unsalted butter, melted and cooled
  • 30 grams unsweetened cocoa powder ( I used Hershey’s cocoa powder)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 120 ml buttermilk
  • 130 grams jaggery powder or brown sugar
  • 2 – 3 tbsp whole milk
  • 1 egg, lightly beaten
  • 100 grams dark chocolate, roughly chopped ( I used 70% dark chocolate)
  • 1/2 cup mixed seeds and nuts (I used almonds, pumpkin seeds, dried berries, melon seeds)

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METHOD:

  • Preheat your oven to 180 C for atleast 15 minutes. Put the muffin liners on the muffin tray and keep aside.
  • In a bowl mix oats flour, cocoa powder, jaggery powder, baking powder and baking soda and keep aside.
  • In another bowl, add the lightly beaten egg, melted butter, butter milk and vanilla extract and whisk it until just incorporated.
  • Add the wet ingredients to the dry ingredients and fold in gently.
  • Add 2 – 3 tbsp of milk along with dark chocolate chunks and fold in until the mixture is just incorporated.
  • Evenly divide the batter in the muffin liners arranged in the muffin tray.
  • Garnish it with the mixed nuts and seeds and put it to bake for 18 – 20 minutes or until a skewer inserted comes out clean
  • Once done allow it to cool for 10 – 15 minutes and then dive in!

 

 

Passion Fruit Frozen Yogurt

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An ice cream a day keeps the doctor away – I guess this phrase is quite true at my home. Ice cream is the answer to every dessert craving. So I decided to try my hands in making something similar to ice cream – my family’s new favorite dessert Passion Fruit Frozen Yogurt! This homemade frozen yogurt is an explosion of flavor in every bite – tangy, sweet, creamy and delicious. I have been constantly trying to reduce sugar in take and yet not compromise on the small pleasures of life. I don’t believe in quitting anything completely but yes I believe that cheat days are important, actually very very important.

I don’t like eating passion fruit as is, but when its in a dessert, I am mesmerized by the depth of flavor it lends to the entire dish. When I received a big batch of passion fruit, I instantly knew that its time to try my long time to do recipe of a frozen yogurt. Never did I know making ice creams at home would be so easy, hassle free and so pure. Whether you are lazy or no, this yogurt ice cream is a must must try and you’ll fall in love with it.

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RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 3 tbsp Passion Fruit pulp
  • 2 cups Greek Yogurt ( I used Epigamia Yogurt)
  • 1 tsp vanilla extract
  • 6 tbsp Nolen Gur (You can  use Jaggery Powder or any other sweetner)
  • 1/2 tsp orange zest (optional)
  • 4 store bought waffle cones
  • 2 tbsp roughly chopped almonds, toasted and chopped
  • few mint leaves, to garnish
  • 1 tbsp passion fruit seeds, to garnish

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METHOD:

  • In a bowl mix passion fruit pulp, greek yogurt, vanilla extract, nolen gur and orange zest. Whisk it until it is well incorporated.
  • Put it in the freezer for 1 hour.
  • Using an electric beater, beat this mixture on medium-high speed in every 2 hours for 1 minute or so.
  • Continue this for atleast 3 -4 times. Allow the mixture to freeze for sometime.
  • Using an ice cream scoop, put a scoop in the waffle cone, garnish with chopped almonds, passion fruit seeds and mint leaves and serve immediately.

 

Orange and Banana Smoothie

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Winter is almost fading away and its getting bright and sunny here in Bangalore. And its time to bring back the juicers and blenders into the kitchen again. I have had a wonderful winter this year. Family visiting us, lots of Indian winter food cooking in the kitchen, overload of ghee and pure indulgence. And suddenly now I feel there is a spate of drought in my kitchen and my house. Its a signal saying that its time to go back to old ways, old ways of cooking (less ghee) and old ways of eating (eating healthy). And here comes my favorite smoothie to my respite. This Orange and Banana Smoothie is all about freshness and yumness.

While the freshly squeezed orange juice adds the much need zing to the smoothie, the mini bananas adds the natural sweetness to this charming beauty. The flax seeds provides the nutrients and the pure vanilla extract the amazing flavour to this smoothie. Gets ready in no time and full of goodness that you ought to fall in love with it.

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RECIPE

INGREDIENTS: (For 2 people)

  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup plain yogurt
  • 2 medium bananas, frozen for 10 minutes
  • 1 tbsp flax seeds
  • 1 tbsp rolled oats, lightly toasted and cooled
  • 1 tsp vanilla extract
  • 2 tsp maple syrup/ agave
  • 1/2 tsp orange zest, to garnish
  • few mint leaves, to garnish
  • 4 – 5 ice cubes, optional

METHOD:

  • In a blender put orange juice, roughly chopped frozen bananas, flax seeds, yogurt, oats, vanilla extract, maple syrup and ice cubes and blend it until no lumps are there.
  • Transfer this to a glass, garnish with some orange zest and mint leaves are serve.

Enjoy!

Dark Chocolate Granola

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Chocolate for breakfast – doesn’t that sound interesting enough! This delicious granola is every chocolate lovers dream come true. Make this scrumptious chocolate granola with just 11 basic ingredients and yes you’ll fall in love with it. Healthy, tasty, easy and all the good things you can think of. I am a complete coffee addict, period! I need my steaming cup of coffee to kick start my day. However this Dark Chocolate Granola is the only thing that can replace my coffee. It is super addictive and my new friend on the breakfast table. The secret to this granola is using the most premium chocolate available

The hide and seek of the chunks of dark chocolate in the chocolate-y granola is phenomenal. The nuttiness from the almonds and the tangy-ness from the berries all lends in beautifully to create a healthy breakfast and on the go snack. Try it and you’ll get addicted for sure!

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RECIPE

INGREDIENTS: (Makes 4 cups)

  • 2 1/2 cups rolled oats
  • 1 cup mixed nuts, roughly chopped (I used 3/4 cup almonds and 1/4 cup walnuts)
  • 2 tbsp mixed seeds (I used pumpkin and melon seeds)
  • 2 tbsp chia seeds
  • 1/2 cup dried mixed berries
  • 4 tbsp brown sugar
  • 1/2 cup + 1 tbsp honey or maple syrup
  • 1/4 cup unsalted butter, melted and cooled
  • 3/4 cup dark chocolate chunks (I used 72% dark chocolate)
  • 1/2 cup unsweetened Dutch processed cocoa powder
  • 1/2 tsp vanilla extract

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Line your baking sheet with parchment paper and keep aside.
  • In a bowl mix all the dry ingredients – oats, nuts, mixed seeds, chia seeds, dried berries, brown sugar and cocoa powder and keep aside. Make sure to mix it well so that the cocoa powder covers the entire mixture.
  • In another bowl whisk together butter, vanilla extract and honey until incorporated.
  • Now add the wet ingredients into the dry ones and mix it well until the dry ingredients are coated enough.
  • Now spread out the mixture on the baking sheet and put it to bake for 20 – 22 minutes
  • Around 10 minutes into baking, use a fork to just toss the granola mix so that it bakes evenly without burning and put it back into baking for 10 -12 minutes more.
  • Take it out from the oven and allow it to cool completely. Store it in an airtight container and you can use it for 7 – 10 days.

Enjoy!