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Eggless Pistachio Cake with Thandai Buttercream

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Pistachio Cake with Thandai Buttercream

Pistachio Cake with Thandai Buttercream

I’ve been going over my food pictures over and over again for the last hour. I’ve missed writing here. A lot has been happening and I wrote about it here. Dismal little has been said here. I miss writing here, sometimes the words fail me, sometimes I’m too tired, I have about 25 draft posts and yet nothing to publish. I haven’t been cooking much, definitely nothing fancy and blog worthy. Sometimes I just want to post something, but even that I haven’t been able to…

I’ll start with this cake. I made it last Diwali. Yes that’s a long time ago, but wait, I have pictures that date back to about 5 years ago that will probably never get posted here, or anywhere else. So its ok I think to be posting stuff from not older than a year ago.

So about this cake, it started with wanting to make something with an Indian mithai flavour. One of my favourite Indian sweets is the Pista roll, very similar to kaju katli, but the flavour of pistachios and the colour just gets me as excited as a child each time. I made this cake eggless since I took some of it to share with K’s parents who don’t eat eggs. I used a little buttercream to pretty it up and cut the cake into squares. You can also bake this batter as cupcakes in a paper lined muffin tray.

 

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Eggless Pistachio Cake

2/3 cup                  Milk at room temp

3 Tablespoons       Yoghurt/ curd

1 teaspoon             Pistachio essence

1 1/2 cups              Maida

1/4 cup                  Ground Pistachios

3/4 cup                  Sugar

1/2 teaspoon          Salt

1 1/2 teaspoon       Baking powder

a pinch                   Baking soda

7 tablespoons         Vegetable Oil

1/2 teaspoon          green food colour (optional – I used this)

Preheat oven to 350F / 180 C. Line an 8 inch square cake pan with paper and grease.

Powder the sugar till fine. Add the maida, ground pistachios, salt, baking powder and baking soda to a mixing bowl and whisk with a fork or a spoon to mix together.

Whisk together the milk, yoghurt, pista essence, colour if using and oil. Add the wet mixture to the dry mixture and with a wooden spoon or a hand held whisk, mix till well blended.

The batter should fall in thick ribbons. Pour the batter into the cake pan and tap it to remove air bubbles.

Bake for 25-30 minutes, or until a tester comes out clean. Remove from pan and cool completely on a wire cooling rack before slicing into 16 equal squares.

To make the buttercream

1/2 cup    Butter at room temperature

1 1/2 cup   Confectioner’s Sugar / Icing Sugar

2 tablespoons Thandai syrup (substitute with 2 tablespoons milk mixed with crushed cardamom pods, rose petals and a few drops of rose essence)

A few drops of pista essence and green food colour

With a hand beater, beat the butter until it is creamy. Add the sugar, 1/2 cup at a time and whisk till fluffy. Add the thandai syrup, essence and colour and beat. Taste and adjust for sweetness or flavour. Place a star tip nozzle in a piping bag or in a ziplock bag and add the buttercream to it. Press out swirls or rosettes onto each square piece of the cake. Serve with some tea or coffee or with a scoop of icecream as dessert.

Breakfast Muffins with Mango ~ Wholewheat & Egg-less

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A breakfast muffin is a misnomer. Make and enjoy these tasty little muffins any time of the day. They can be ofcourse had for breakfast, warmed slightly with a little butter, or as a tea time snack, post workout indulgence or snack box item for an adult or child.

I was almost entirely inspired by this recipe of fellow blogger who I endlessly stalk. I added chopped mango pieces instead of making them into a pulp. Remember how I gushed about her Masala Bread and made this Wholewheat Spinach Bread? Anyhoo, prolific bloggers make me mad. How do they churn out yumminess, take amazing pictures and have the post up before the season is out? Beats me…after all these years of blogging, I still can’t get my posts up and running.

On a side note, how many of you have food pictures from 4 years ago that you haven’t blogged yet? (*raises hand guiltily).

Wholewheat Mango Muffins

Whole Wheat Egg-less Mango Muffins

Makes 6 muffins

Mango                                     1 cup peeled and chopped (about 1/2 a large mango – I used Bananaganapalle)

Whole Wheat Flour            1 cup

Milk                                          1/2 cup

Jaggery/ Sugar                    ¼ cup (grated if using jaggery)

Baking Powder                     1 teaspoon

Baking Soda                           ½ teaspoon

Cardamom                             2 pods, skin removed and powdered smooth

Vegetable Oil                        2 tablespoons

Salt                                            a pinch

Vinegar                                   1 teaspoon

Coconut                                  2 tablespoons (fresh coconut grated or use dried)

Granola                                   2 teaspoons (for the topping)

 Whisk together the flour, coconut, salt, cardamom powder, baking powder and soda.

Add the vinegar to the milk and set aside for 10 minutes.

Preheat the oven to 180 C and lightly coat the insides of the pan with oil.

Add the oil and grated Jaggery/ sugar to the milk and vinegar and mix till the Jaggery has melted

Add the wet ingredients to the dry and mix gently in a few strokes till a batter is formed. Add the mango pieces and mix.

Spoon the batter into the muffin tray till about 2/3 full, top with the granola and bake for 26-28 minutes. Insert a skewer into the muffin at 25 minutes, if it comes out clean, remove from the oven.

Set aside to cool for 10-15 minutes. Serve warm with a little butter.

Wholewheat Egg-less Pancakes With Fresh Mango

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Yummy Weekend Breakfast

Yummy Weekend Breakfast

Trust me to suddenly wake up from my slumber when mangoes are on their way out and post a recipe that is elevated to the status of divine because of the fruit topping. I have slacked off this entire summer. Most of my whines have been because of the heat and the terrible ways in which it has tortured me. Just getting through the days chores was herculean and I acted the whole season like I was doing life a favour by just living it.

The only solace for me in the summer months are Mangoes. My favourites are Banaganapalle & Imam Pasand. But I will eat anything else that is spelt “MANGO”. We are fortunate to get more than 20 varieties of mangoes in Hyderabad, although the quantity that they are available in are dwindling because some of them are non commercial. I try and buy as many varieties as I can to enjoy at meal times or as dessert.

Most of the fruit eaten at home is fresh and as is. I very seldom venture out to do anything adventurous like bake or cook with fresh fruit. These pancakes are similar to the ones I made years ago here. Topping them with fresh fruit was something I enjoyed.

Make these for your weekend breakfast, or to celebrate Father’s Day today!

Whole Wheat Egg-less Pancakes with Mango

Makes 8 Pancakes

Whole-wheat Flour            1 cup

Baking Powder                     1 teaspoon

Baking Soda                           1 pinch

Melted Butter                       2 teaspoons

Powdered Sugar                  2 Tablespoons

Milk                                          1 cup

Vinegar / Lemon Juice      1 teaspoon

Butter                                        2 teaspoons additionally

Mango                                       2 cups, peeled, chopped and chilled

 

Add the vinegar/ lemon juice to the milk and set aside for 15 minutes.

Mix together the whole wheat flour, baking powder, baking soda, powdered sugar.

Add the buttermilk and melted butter to the flour and mix lightly with a spoon till it forms a batter. Do not over mix. It is ok if the batter has a few smallish lumps.

Set aside for 10 minutes

Heat a non stick pan to medium and add a little butter to it. Add a ladleful of batter onto the hot pan and do not spread it. The batter will spread of its own. Cook on medium heat till the edges are turning golden brown and crisp.

Gently flip the pancake over. Cook for 30 seconds on the other side. Repeat with all the batter.

To serve, stack up 3-4 pancakes on a plate, add the chopped mango on the top and sprinkle with powdered sugar before serving.

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