Monday, 24 August 2015

Extremely Chocolatey Butter Cake

I had to give the title of 'extremely chocolatey' because that is exactly how it is..:) A very firm cake.. but soft crumbed.. It was like eating a blown up chocolate.. :).. and needless to say, well loved by kids. The recipe is an adapted one. The 3/4 cup cocoa is a lot.. and I'm thinking of reducing it to 1/2 cup next time... :)


1 1/2 cup APF
1/4 tsp baking soda
1/2 tsp baking powder
a pinch of salt
3/4 cup cocoa
1 1/2 cup granulated sugar
115 g unsalted butter
1 egg
1 cup buttermilk

Prepare a 9 inch baking tin. Preheat the oven to 170deg C.
Sift the dry ingredients except sugar in a bowl.
Cream the butter and sugar. Add the egg and vanilla and beat well.
Add the buttermilk alternating with the flour mix.. Do not overmix.
Scrape into the pan and bake for about 50 mins or until done. I took 80 mins because my tin was smaller..
Unmold the cake and allow it to cool and enjoy it the next day.. :)

Monday, 3 August 2015

Nankhatai / Indian Butter Cookies

My Nankhatai are done. . :)
Tastes like mysore pak cookies. .as I added besan.. After all there is no fun in making a plain butter cookie with ghee .. so the gram flour. :P.. Have given a close up of the crumb. . :) a nice crunchy texture. . Tried Vanilla flavoured.. next time will give it cardamom. .:)

1 cup Maida (all purpose flour)
1/4 cup gram flour
a pinch of Baking Soda
a pinch of Salt
1/2 cup ghee
1/2 cup Sugar, powdered
1 tsp vanilla extract

Sieve 1 cup maida in a bowl, add gram flour, baking soda and a pinch of salt.Mix them with a spoon.
Take ghee and powdered sugar in another bowl and beat them. Add vanilla.
Add sieved dry ingredients.Mix well and make a dough using hand. Do not knead much.
Rest the dough in a cling film wrap.
Preheat oven to 350 degree Fahrenheit (180 degree Centigrade) for at least 10 minutes. Divide dough into 12-15 equal portions and make round shaped balls from it. Line an aluminum foil over baking tray. Take each ball and press a little between your palms to flatten and place it over baking tray. If you want, you can make a criss-cross cut using a knife over top surface of each cookie. Top each one with a little bit of finely chopped pistachio or any nuts of your choice and press gently with your finger. Keep enough space between each cookie because it will expand in size during baking.
Bake for about 20 mins.. or till light golden.. keep an eye on it after 15 mins.
Remove baking tray from oven. Cookies will be soft at this stage but they will turn crispy and hard as they cooldown. Cool on a wire rack and enjoy...:)