Dumroot / Dummadai | Eid Special

Dumroot is a sweet based dish which is popular in tanjore and kayalpattinam Muslims.I have tasted this cake at my school friend Shameem house.The taste was heaven but i couldnt asked the recipe.Few days back someone has shared this recipe in FB group.But they shared in kilogram measurement.I have no idea how to prepare in small quantity.I got confident to try in cup measurement at my own.Finally i got that taste and success in my attempt.

Preparation Time : 15 mins
Cooking Time : 35 mins
Serves :6

Ingredients :

Double roasted Rava -1 cup
Eggs -3
Ghee -1 Cup
Sugar -1 1/4 Cups
Milk -2 Cups
Rose Water -2 tbsp
Orange Colour -2 pinches
Salt - a pinch
Cashewnut -1/4 cup
Whole Cashew - few for garnishing

Method :

*Boil the milk well until it reduces to half .Cool it well.Break the egg and just whip in mixie.Dont beat the egg as we do for cake.Then strain the egg mixture.Add the sugar and stir it well until it dissolves .

*Then add the double roasted rava,milk,salt,orange colour and rose water.Mix well,keep it aside.

*Meanwhile preheat the oven at 180 °C.Heat the 1 cup ghee in a broad vessel,add the 1/4 cup cashews.Fry it until golden brown.Then immediately pour the rawa mixture.Stirring it continuosly in low flame.

*Once the mixture starts to thicken and ghee floats on top,also check the rawa too cooked well.Then switch off the flame.Carefully poured the cooked mixture in baking tray.

*On the top,now press the whole cashews here and there.Bake it until the top is golden brown.Once it cools down completely,Cut and Serve it.

MY NOTES :

*You can also add condensed milk instead of milk,in that case you reduce the sugar. 

*Hence i want to try traditional one so i use milk here. 

*You couldnt stop to eat at one slice.Now its became our favourite one !! 

*In this recipe egg is must,so without egg you cant get that authentic taste. 

*This recipe is mostly famous in Kayalpattinam Muslims region .

Black Bean Sweet Potato Brownies | Gluten Free Brownie Recipe

Ingredients :
Black beans - 1 cup (cooked & drained the water completely)
Cooked Sweet Potato flesh -3/4 cup
Bittersweet Chocolate - 100g
Unsalted Butter - 60 g
Egg -1
Salt -a pinch
Maple syrup/Honey /Agave Syrup -1/2 cup
Vanilla essence - 1 tsp
Baking powder - 1 tsp

Method :
*Preheat the oven at 180 °C.Place a parchement paper in a baking pan with ends,over hanging the sides and grese it slightly.

*Melt the chocolate and butter in double boiler until smooth and cools down completely.

*In a food processor puree the black beans,salt,egg,sweet potato flesh,vanilla,baking powder and syrup.Add the chocolate mixture until smooth.

*Pour the batter into the pan and bake until the brownies set in the center.Cool down completely ,cut and serve !!

Surprise Hidden Rainbow Heart Cake | Baking Recipes | Valentines Day Recipes

 Long time i want to bake this surprise hidden cake.Last week my daughter insisted me to try this cake .So i decided to bake this cake.She wants rainbow heart cake.

So first i prepared rainbow cake and then prepared the chocolate cake and bake.

Now lets go to the recipe how to do...

For Rainbow cake 

Ingredients :
All Purpose flour -2 cups
Baking powder -1 tsp
Butter - 225 gms (Room temperature)
Granulated sugar -1 cup
Eggs -4 (large)
Vanilla essence -2 tsp
Salt -1/2 tsp
Colour -1/2 tsp

Method

*Sieve the flour ,salt and baking pdr for 3 times.

*First beat the butter and sugar well.Once the sugar dissolves add a egg at a time .

*Now add the flour mixture little by little.Incorporate well and add the vanilla essence.

 *Now divide the batter into 6 equal parts.Mix the Red,Green,Yellow,Orange,Red,Blue and Violet colour to the individual batter.

*For the violet colour mix the equal parts of red and blue colour.

*Put the batter in ziplock cover and cut the corner tip with help of scissors.

*Preheat the oven at 180°C.In a Rectangular tray put the parchement paper.

 *Then keep lining your cake with all different colours for 2 layers.

 *Place the tray in preheated oven and bake it for 25-30 mins.

 *Once the cake completely cools down,place them in freezer for 10 mins.Then take out the cake from freezer ,cut the top using serrated knife.

*Use heart shaped cookie cutter to cut as many cake as possible.Then transfer the hearts into the freezer.

 For Chocolate Cake

Ingredients

All purpose flour -2 cups
Baking Powder -1 tsp
Cocoa powder -1/2 cup
Butter -225 gms(at room temperature)
Granulated sugar -1 cup
Eggs -4 large
Vanilla essence - 2 tsp
Salt -1/2 tsp

Method

*Sieve the flour,salt,cocoa powder and baking powder for thrice.

*Beat the sugar and butter well ,once the sugar dissolves add a egg at a time.

*Now add the flour mixture little by little.Incorporate well and add the vanilla essence.

**Preheat the oven at 180°C.Grease butter in a loaf pan,Pour the little chocolate batter .

 *Then take the frozen hearts place them closely in the pan.

 *Pour the remaining batter over it and tap it gently .

 *Put the pan in preheated  oven,bake it for 35-40 mins.

*Once it completely cools down cut and serve !!

Sweet Potato Brownies | Brownies Recipe | Vegan Recipe

 I bought some sweet potatoes to prepare poriyal but am not in mood to cook.Kids are want some brownies for snacks so i want to use that potatoes which was sitting in my table for almost a week.

I prepared brownies with that potatoes which was soft,gooey and chocolatic.No one find the secret behind the brownies until you revealed it.

Also its completely vegan too....

Preparation Time : 10 mins
Cooking Time : 20 mins
Makes : 9 Brownies

Wet Ingredients

Sweet Potato Puree -3/4 cup
Almond Butter -1 cup
Vanilla extract -1 tsp

Dry Ingredients:
Almond Flour -5 tbsp
Cocoa Powder -5 tbsp
Baking Soda -1 1/2 tsp
Salt -1/8 tsp
Sugar -3/4 cup (Powdered)

Method

Preheat the oven at 180 °C for 10 mins.

*Mix the Wet and dry ingredients seperately,Keep it aside.

*Add the dry ingredients to  wet ingredients gently.

 *Poured it in greased tray.

 *Bake it for 20 mins.

*After 20 mins it looks like a little underdone after it cools down it will firms up.

MY NOTES
*Dont bake more than 20 mins else you end up with hard brownies.

*Instead of almond butter you can use peanut butter too .

Eggless French Croissant & Pain Au Chocolat

Croissant is a French pastry. It is laminated with butter or margarine and are formed into the crescent shape. You can shape it however you like it best, but you cannot skip the butter.

Ingredients :

For dough :

Bread Flour / All Purpose Flour (Type 55 ) - 4 Cup
Water - 1/2 cup + 2 tbsp
Milk - 1/2 cup+ 1 tbsp
Granulated Sugar -1/4 cup
Soft Unsalted Butter - 1/8 Cup
Instant Yeast - 1 Tbspn + 1/2 tsp
Salt -3/4 Tbsp

Other Ingredients :
Cold Unsalted Butter - 250 gm
Milk -1/4 cup (For brushing)
Chocolat bar (or) Chooclate chunks - As per need

Method:

Day 1-Preparation :

*Kneading the dough Combine the dough ingredients and knead nicely for about 3 to 4 minutes until the dough comes together.Do not knead too much but once the dough comes together shape it like a disc (not like a ball)

*Cover the dough with cling film and leave it in the fridge overnight.

Day 2-Laminating the dough :

*Making the butter square Cut the cold butter into lengthwise slabs and arrange the pieces on a wax paper to form a square. Cover the butter with another layer of waxed paper and with a rolling pin pound butter.

*Make a square shaped butter layer and then wrap and refrigerate the butter slab until needed.

*Getting the dough laminated: Take the dough out of the fridge. Use very little flour for dusting and roll out the dough disc into a square.

*Make the the dough square as perfect as possible and with an even thickness. Now get the square slab of butter from the fridge.

*Place the butter slab in the middle of the flour square and fold the dough into four flaps from all four sides and press with your hand to seal the butter inside.

*Now the dough with the sealed in butter has to be rolled out. So with a rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle shape.

*Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness.

*Fold the dough like how you will fold a letter, cover with cling film and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it)

*Similar to the readymade puff pastry sheets that you buy in stores.

*Repeat the rolling and folding two more times After the second turn, again give it a 30 minute rest in the fridge.

*After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day.

Day 3-Baking the croissants:

*Dividing the dough First take the dough from the fridge and lightly flour the work surface. Now very gently roll the dough into a long and narrow rectangle strip.

*If the dough refuses to get any longer, rest it in the fridge for 20 mins and then try again. Do not fight the dough.

*Now when you roll the dough and when it has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it.

*The strip should be a long enough to allow you to trim the ends to make them straight.

Shaping the croissants:

*Take the rectangular strip of dough and make diagonal cuts using a pizza wheel or a knife starting from the top corner cutting down to the first bottom mark. (Like triangles with equal shapes and sizes)

*Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles.

*Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.

*Now very gently elongate each triangle and this is often done by hand, very carefully, almost without putting pressure on the dough triangle.

Shaping the Pain au chocolat:

*Take the rectangular strip of dough,Place the chocolate bars/chunks and roll over it.

*Place the Croissants and Pain au Chocolat over a baking sheet lined over a baking tray with enough places in between them.

*Give the croissants and pain au chocolat their first milk brushing.Keep the baking tray in warm place for 2hrs.

Baking The Croissants /Pain au chocolat :

*Preheat the oven at 200 °C .Before baking Give the croissants/Pain au chocolat their 2 nd milk brushing.Bake them for 20 mins until the crust turns golden brown.

*Cool it completely and Serve with Butter / Jam.

MY NOTES

*The type of flour and butter you use can make a difference. Use a good flour which hits the balance between strength and flexibility. The same goes with butter, the butter needs to be pliable but not too soft. 

*Try to make the croissants in a cool temperature. This way you will have more time for the whole process and less chance of your precious butter being absorbed by the dough.

*The most important key is to keep the butter solid between the layers of dough, this is what gives the croissant its flaky layers.

Eggless Chocolate Chips Cookie Brownie | Eggless Recipe

 The Fudgy brownie with crunchy chocolate chips cookie is heaven in combo..

If you prefer chocolate ganache and  caramel sauce then go ahead.

Recipe Source : Here

Eggless Brownies

Butter - 1/2 cup / 100 gms
Granulated Sugar - 1 Cup
Unsweetened Cocoa Powder - 1 cup
Salt -1/4 tsp
Vanilla Essence - 1/2 tsp
Curd - 1/2 cup
All purpose flour - 1/2 Cup

Method

*In a Mixing Bowl add curd+sugar.Mix it well until the sugar dissolves completely.

 *Then add softened butter,mix it

 *Add Salt+cocoa pdr+Vanilla essence.Mix then finally add Flour gently mix it.

 *Transfer the batter into a greased square pan and smooth out the top.Freeze it until umake the cookie dough.

For Chocolate Chips Cookie

Butter - 1/2 Cup
Granulated Sugar - 1/4 Cup
Brown Sugar - 1/2 Cup
Fresh Dairy Cream - 2 tbs
Vanilla essence - 1/2 tsp
APF -1 Cup
Salt -1/8 tsp
Chocolate Chips - 1/2 cup

Method

Preheat the Oven at 180 °C.

*In a Mixing bowl add both sugar and softened butter.Beat it well until it turns fluffy.

 *Now add the fresh cream,mix it.

 *Now add the vanilla essence+salt+flour.Gently Mix it.Finally add the chocolate chips.

 *Transfer the cookie dough on top of the brownie layer that was freezing.Smooth out the cookie dough on top of the brownie batter.

 *Bake at preheated oven at 20 mins until the top of the cookie dough is  golden brown.

 *Once the cookie brownie done,cool on wire rack .Cut and serve it !!

Eggless Lemon Brownies | Brownie Recipes

 When I saw this  lemon brownies in FB group,really i wondered becoz never heard or taste the citrus flavour in brownies.Immediately i bookmarked and tried it .OMG am felled in love with that tangy and sweet brownies.

Also  I tried in orange too,we loved that lemon & orange brownies.

Instead of egg i used homemade applesauce.Also i skipped the glaze part.

Recipe Source : Here

Ingredients:
APF -1 Cup
Granulated Sugar -1 Cup
Salt -1/2 Tsp
Unsalted Butter - 2/3 Cup (150 gm) (At room temperature )
Grated Lemon Zest - 1 Tbsp+1/2 tsp (Zest Out of 3 Lmeons)
Fresh Lemon Juice - 2 Tbspn+ 2tspn ( Juice out of 2 lemons)
UnSweetened Applesauce - 1/2 Cup + 1 tbspn

Method

*Preheat the oven at 180 °C. Grease the square baking tray and line with parchement paper.Also grease on top of the paper too.

*Mix Applesauce+lemon juice+lemon zest in a bowl and mix it,keep it aside.

*In  a Mixing bowl add APf+sugar+salt.Using a whisk mix it well until the dry ingredients are well combined.

*Add butter and beat it in a slow speed just they are combined.

*Dont overmix ,we dont want to incorporate  a lot of air to the batter.Else it will turned into cake.

 *Now add the apple lemon mixture.Beat on a low speed until the batter is well combined.

 *Now the mixture will be curdled,Dont panic but it will be fine.

 *Pour it in a greased tray,Tap it down to release the airpockets and Bake it in preheated oven for 20 -25 mins.Dont overbake it else it will become dry and lose its moisture.

 *Cool it on wirerack ,Cut and Serve the sweet and sour brownies.

Eggless & Butterless Red Velvet Cake ( 1 Min Microwave Cake )

 Its a microwave Recipe,so u dont need  an oven.

Ingredients

Icing Sugar - 2 Tbspn (Optional)

Part - 1

All Purpose Flour - 5 Tbspn
Unsweetened Cocoa Pdr - 1 Tbspn Heaped
Granulated Sugar - 4 Tbspn
Baking Pdr - 1/2 Tspn

Part - 2

Vegetable Oil - 5 Tbspn + For Greasing
Milk - 4 1/2 Tbspn
Vanilla Essence - 1/2 tspn
Red Food Colour - 1/2 tspn

Method

*In a bowl add the Part  1 ingredients and mix well.

 *Then add the Part 2 Ingredients and mix it well.

 *Grease the Microwave Safe bowl and pour the mixture  into the bowl,Make sure  the bowls are only half full.

*Microwave at high power for 1 min. And cool it completely.

*If u are decorating with icing sugar prepare your stencil.Cut a piece of parchement paper the size of your bowl,and draw a heart shape in the centre and cut it out.

*Place the stencil over the cake and sprinkle icing sugar over the cake.

MY NOTES

*These are best served at warm.

*Sift the cocoa pdr if they have lumps.

Eggless Pineapple Brownie With Yogurt | Brownie Recipe

Last year, I tasted this brownie at my daughter school day function.I love anything with pineapple because of its pleasant smell and taste.Immediately i asked the recipe from my daughter friend's mom who prepared this recipe,kindly she shared the recipe with me  &tried it.

Preparation time :20 mins

Baking time : 25-30 mins

Makes : 9 pieces

Ingredients 

Maida - 1 cup

Sugar -  3/4 cup

Unsweetened cocoa powder - 1/3 cup

Baking powder - 1 1/2 tspn

Salt -a pinch

Chopped pineapple - 1/2 cup

Pineapple Essence - 1 tspn

Semi sweet chocolate chips -1/2 cup

Plain Yogurt - 1 cup

Method

*Preheat the oven at 180 °C

*Melt the semi sweet chocolate chips in microwave for 1 min.

* In a mixing bowl add yogurt+sugar.mix it wll until the sugar dissolves.

*Then add cocoa powder+ melted chocolate chips, mix it.

*hen add the flour+salt+baking powder.gently mix it.

 *Finally add the chopped pineapple and pineapple essence,give a gently mix.

 *Then poured into a greased square pan and bake it for 20 -22 mins at 180 °C

 *Once done,cooled it for 20 mins and cut into squares.