Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts

Baked Falafel Beetroot Wraps


Baked chickpea falafels and hummus in a beetroot flatbread!


Baked chickpea falafels and hummus in a beetroot flatbread

Mediterranean food has so much to offer to vegetarians - dips, salads and of course, the ever so loved Falafels. The falafel is a great meat free option for anyone eating Mediterranean food, it is full of protein and fiber. While traditionally falafels are made with fava beans and are deep fried, I chose to make them with the easily available chickpeas and to bake them. I love fried falafels, but when one moves to eating healthy, one has to find the alternative to balance both health and flavor. And I can tell you for sure, there was no loss of flavor here!

Falafels are served in so many different ways - as an appetizer with dips, stuffed inside a pita pocket to make a sandwich or as a part of a bowl meal. I chose to serve it inside a vibrant pink beetroot wrap. 

Baked chickpea falafels and hummus in a beetroot flatbread


I have an obsession for wraps and rolls. I simply love them, they are so easy to eat and not so messy. And they are usually healthier than the sandwiches made with leavened white bread. When it comes to wraps, I always go for whole wheat. 

You will love this because:
  • Easy to eat, not messy
  • Healthy
  • Vibrant
  • You can customize it to your liking
  • Vegan
  • Delicious
To make the Baked Falafel Beetroot Wraps, I soaked dried chickpeas overnight. If you are using canned ones, you can start right away. I boiled a third of them to make hummus and used the remaining to make the falafels. I made my own hummus, just because it is so easy to make and I love the taste of fresh hummus, but you can save yourself the trouble and buy your favorite hummus.


Baked chickpea falafels and hummus in a beetroot flatbread

Baked chickpea falafels and hummus in a beetroot flatbread


For the falafels, I coarsely ground together uncooked chickpeas, fresh coriander leaves, green chillies, garlic along with coriander powder and cumin powder. Season as per taste. Add in a little flour or corn starch to help it bind better if the batter is too wet. While falafels are usually spherical, while baked it is preferred to flatten them, to increase the surface area that touches the baking sheet. The area that touches the sheet tends to crisp up, so lets increase that! If you don't have an oven, you can pan fry it with little oil. I suggest you make more than what is required, cause these taste delicious and make a great healthy snack!

For the wrap, I boiled beetroots and pureed them, then I added salt and wholewheat flour and kneaded a smooth dough with a little water. Rolled the wraps out and cooked them on a tava or griddle with a little oil. If you are too lazy to make the wrap, you can buy frozen chapatis or even use tortillas that only need to be heated up. But I definitely recommend making them fresh. They are soft and slightly sweet due to the natural sweetness of the beets. Plus they look so beautiful. You can add spice powders to the dough while kneading to jazz it up a little, just don't overpower it with a lot of them.

Finally to assemble, just spread the hummus on the flatbread, add the falafels and a simple salad of colorful peppers, cabbage or lettuce and onions. Toss in some olives or pickle if you would like. Roll it up and eat.

Baked chickpea falafels and hummus in a beetroot flatbread

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:



---------------------------------------------------------------------------------------------------------------------------




Baked Falafel Beetroot Wraps


Baked chickpea falafels and hummus in a beetroot flatbreadBaked chickpea falafels with hummus and vegetables rolled in a whole wheat beetroot flatbread.

Recipe Type:  Main
Cuisine:            Mediterranean Indian Fusion
Prep Time:     8 hours (includes soaking time)
Cook time:     60 minutes
Yield:                Makes 6 wraps

Ingredients:

To make the Baked Falafels:


200 gms Chickpeas
1 Onion
2-3 Garlic Cloves
0.5 cup Coriander leaves (tightly packed)
2 Green Chillies
1 tsp Cumin powder
0.5 tsp Coriander Powder
0.5 Lime
0.5 tsp Baking Soda
1 Tbsp Corn Starch or Flour (Optional)
3 Tbsp Vegetable Oil
Salt to taste

To make the Beetroot Wrap:


2 cup Wholewheat Flour (atta)
1 large Beet root
0.5 tsp Red Chilli Powder
6 tsp Oil
Salt to taste
Water as required

To assemble the Wrap:


6 Beetroot Wraps
12 Falafels
6 Tbsp Hummus
4-5 leaves of Ice berg lettuce or Cabbage
0.5 cup julienne Capsicum
1 small Onion, sliced

Method:


To make the Baked Falafels:


Soak the chickpeas overnight or for 8-10 hours if using dried chickpeas. If using canned chickpeas, skip the soaking.
Drain out all the water and transfer the chickpeas to a food processor or a mixer.
Add the garlic, chopped onion, coriander leaves, chopped green chillies, lime juice, baking soda, cumin powder and coriander powder to the blender along with salt.
Pulse the food processor until everything is combined. Do not over process it and make it smooth and mushy. The batter has to just sticky enough to hold when pressed together.
Add corn starch or flour if the dough is too wet.
Refrigerate for 20-30 minutes.
Preheat the oven to 180 degree C.
Divide the mix into 12 equal portions.
Roll them into balls and flatten them.
Brush a baking sheet with oil. Place the falafels on the baking sheet.
Brush the falafels with oil.
Bake for 10 minutes, then flip them over and bake for another 10-12 minutes, until the falafels have browned.
Remove from the oven and keep aside.

To make the Beetroot Wraps:


Boil and peel the beetroot.
Allow it to cool and then puree it until smooth. Run through a sieve to get a smoother puree.
Transfer the uree to a large plate or bowl. Add 0.5 tsp of salt and red chilli powder and mix well.
Add in the whole wheat flour and start kneading. Add water as required.
Knead until the dough comes together.
This can be done while the falafel batter is resting in the fridge.
Divide the dough into 6 equal portions and roll them into balls.
Using a rolling pin, roll out the dough as thin as possible. Use wholewheat flour for dusting.
Heat a tava or a griddle and brush it with oil.
Cook the wrap on medium-high heat. Brush the wrap with a little oil and flip over.
When the wrap has a few brown spots, remove from heat and keep aside.
Do the same for all 6 portions.

To assemble the Baked Falafel Beetroot Wraps:


Spread hummus on the wrap.
Place the julienne capsicum, sliced onion and lettuce on the hummus.
Place 2 falafels on each wrap.
Roll and serve.


Read more ...

Garlic and Herb Roasted Potatoes


Oven roasted potatoes flavored with crushed garlic, oregano, rosemary, paprika and salt.

oven roasted potatoes flavored with garlic and herbs


oven roasted potatoes flavored with garlic and herbs


Who doesn't love potatoes? Did you just say "Yes"? Then I suggest you pack your bags and head over to Bangalore so that I can serve you a plate of this delicious Garlic and Herb Roasted Potatoes that I cannot get enough of.

That humble little golden tuber tastes so great irrespective of how it is cooked - boiled, roasted or fried. Especially fried! I see no reason to not like it. It is also one of those vegetables that has gained such a bad reputation among dieters. But hey, a little potato never killed anybody, so dieting or no, I wasn't going to miss out on cooking or eating these luxurious purple potatoes. If you are counting calories, I'd suggest eat just a little bowl, but don't miss it!

oven roasted potatoes flavored with garlic and herbs


oven roasted potatoes flavored with garlic and herbs


Gee went to Malaysia a while ago and she picked these purple beauties there. I know right, how foodie of her. Well, when you have a food blogger for a sister, you walk in super market aisles even when on vacation. My brother in law claims he wasn't too claims he wasn't too happy about it, but hten he is a big potato person, so I don't think he has too many complaints now. Our daily calls when she was there focused more on what she ate rather than what she saw. "Ooh you saw Petronas, greattt! now, what did you eat for lunch? Tell me all about it". She got my mouth all watering, that we went out for some 100% vegetarian Malay food as soon as she was back - Mamak Mee Goreng and Nasi Goreng at Nasi and Mee. If you like Malay food (and are in Bangalore), you should check out this place.

Back to potatoes, while Indians love their potatoes, the only variety we get here is a regular white-yellow potato. The only other variety we do get is the Sweet Potato which isn't orange as most one abroad are. This is white too, with a pink skin. So Gee got really excited when she found the purple ones and immediately called me up to ask what I could make of them. What better way to celebrate a potato, than to make a Roast Potato Salad. Why you will love it:
  • So easy to make
  • Flavorful
  • Colorful
  • Pairs well with anything
  • Salty
  • Potatoes - yes, just because they are potatoes

oven roasted potatoes flavored with garlic and herbs

Potatoes are a winter or cool-season crop. So they are the freshest in winter. Most of the potatoes we get in summer are actually from cold storage. And with winter almost on its way out, this recipe is right on time. May be you still have time to go pick up this seasons potatoes. And while you are at it, pick a nice mix of them - purple, red, fingerling, gold, sweet. I added some local white potato and sweet potatoes to the make the dish a little more interesting with different colors and flavors. But if you cannot find the various varieties, just go with what you have cause there is no reason one should miss out on some serious potato action. 

While the plain salted roasted potatoes taste good, make it better with added flavors. I added crushed garlic, dried oregano, fresh rosemary, smoked paprika and salt. I rubbed the potatoes with all the herbs and garlic along with some good quality extra virgin olive oil and baked them until they crisp on the outside and soft on the inside. The trick to getting them crisp is to allow them to touch the pan, so don't overcrowd them if you want a crispy exterior on all your potatoes. 

oven roasted potatoes flavored with garlic and herbs

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:



---------------------------------------------------------------------------------------------------------------------------


Garlic and Herb Roasted Potatoes


oven roasted potatoes flavored with garlic and herbs
A mix of potatoes, roasted in the oven along with crushed garlic, oregano, rosemary and paprika.


Recipe Type:  Side
Cuisine:            International
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:                Serves 4-5


Ingredients:


750 grams Potato (mix different types)
3 Tbsp Olive Oil
4-5 Garlic Cloves
0.5 tsp dried Oregano
4-5 sprigs of Rosemary or 0.5 tsp fried Rosemary
1.5 tsp Salt
1 tsp smoked Paprika
A handful of fresh Coriander leaves

Method:


  1. Preheat the oven to 200 degree C.
  2. Wash the potatoes thoroughly and dry with a kitchen towel.
  3. Chop them into bite sized chunks while retaining the skin and put them into a large bowl.
  4. Crush the garlic cloves and chop it finely.
  5. Add the oil, garlic, oregano, rosemary, smoked paprika and salt to the bowl.
  6. Mix well so that the oil and seasoning coats the potatoes well.
  7. Spread the potatoes in a single layer on a baking sheet.
  8. Bake for 20 minutes.
  9. Remove the baking sheet carefully from the oven and flip the potatoes using a fork or a pair of tongs.
  10. Place it back in the oven and continue to bake for another 20-25 minutes until the potatoes are done.
  11. Taste to check for seasoning. If it is less, add it when the potatoes are hot and mix well.
  12. Garnish with chopped coriander just before serving.

oven roasted potatoes flavored with garlic and herbs



Read more ...

Roasted Vegetable Torte


Roasted Vegetable Torte is made by baking thinly sliced roasted vegetables along with herbs, spices and cheese. Oh, SO delicious, you have to make extra!

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


I gave up refined sugar for a whole year back in 2015-16 and I did not suffer from withdrawal symptoms.  But take away my internet for a week and I'm cranky all week. We had a double whammy last week. We decided that since we barely watch TV, we should disconnect our cable TV for while. That was a mutually agreed decision that we were ready to live with, after all we had internet and a prime video account. We could survive!

That was until our internet broadband provider decided, we did not need them anymore and deactivated our account by mistake and could not enable it back. After their wait time went from 2 hours to over 24 hours, we were done with the provider - Hathway. We applied for a new connection from a new provider on Sunday and are still waiting for the connection to arrive.  Until then, we are depending on connecting to the faint WiFi signals from my sister's house. Not a good week!!

No TV, no internet makes Anu an extremely cranky girl, when she is not occupied. So I've been cooking more - I even started my second attempt at a sourdough starter, I'm attempting a slow rise no knead bread. I have been walking more, reading more. We also started composting again, something we had stopped in the past few months since our apartment complex had started doing it for us. So yes, I've been trying to keep busy this last week.

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


So in my keep-myself-busy week. I made this wonderful roasted vegetable torte again. It is:
  • healthy
  • fresh
  • low cal
  • vibrant
  • and delicious!

And the best part is it fit right into my healthy diet. This Roasted Vegetable Torte is made by layering thinly sliced vegetables in a baking dish with spices and cheese thrown in between.

I LOVE vegetables, do you? Let us go ahead with the thought that you are as veggie crazy as me. Otherwise why would you be here, right? This Roasted Vegetable Torte is perfect for us veggie lovers, it is bright, colorful and so full of flavor. It is so beautiful, it could almost be a center piece on the table. 

The first time I made this Torte, I made it without roasting the vegetables first, and took all the pics then, hence, the intermediate steps may not necessarily match the recipe. Apologies for that. This time, I roasted the veggies for a while before placing them in the torte tin. The difference in the end product is not in the flavor but in the texture. If you roast the vegetables before setting the torte, they will be soft and easy to eat. If you don't mind slightly crunchy vegetables, then you can skip the roasting. Although I recommend roasting if using vegetables like butternut squash or potatoes. If you are using quick cooking vegetables like zucchini, tomatoes, mushrooms and onions, you can skip the roasting.



Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:



---------------------------------------------------------------------------------------------------------------------------

Roasted Vegetable Torte


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheeseRoasted Vegetable Torte is made by layering thinly sliced vegetables in a baking pan with herbs, spices and cheese in between and baked until done.

Recipe Type:  Main
Cuisine:            International
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:                Makes 2 tortes, Serves 4

Ingredients:


2 Zucchini
1 small Butternut Squash
2 firm Tomatoes
2 handfuls Spinach or Kale leaves
2 medium Brinjals or 0.5 large Eggplant
1 small Onion (optional)
1 cup grated Cheese
4 Tbsp Olive Oil
4-5 Garlic Cloves
1 tsp Oregano
1 tsp Red Chilli Flakes
Salt to taste
Pepper to taste

Method:


1. Slice all the vegetables thinly except for the spinach or kale. 
2. Preheat the oven to 200 degree C.
3. Mix salt, pepper and 2 tbsp of olive oil in a small bowl. 
4. Place the butternut squash, zucchini and brinjal on a baking sheet and brush them with oil.
5. Bake for 8-10 minutes until soft.
6. While it bakes, crush the garlic and chop it finely. Add it to the remaining oil along with red chilli flakes, oregano, a little salt and pepper.
7. Grease two 6" springform pan or a loose bottomed cake pan.
8. Start by placing the butternut squash as the lowest layer in both the pans. Then layer the zucchini, tomato, onion in both pans.
9. Drizzle a little of the garlic flavored oil. Spinkle a quarter of the cheese in each pan.
10. Layer in the fresh spinach or kale. You can chop it roughly or use it whole.
11. Place the eggplant, zucchini and butternut squash on the spinach.
12. Drizzle the remaining oil and top each pan with remaining cheese.
13. Cover loosely with an aluminium foil and bake for 8-10 minutes. Prefereably keep a tray in the lower rack to collect any juice that drips.
14. Remove the foil and bake until the cheese melts and browns. This may take 5-7 minutes.
15. Wait for 4-5 minutes before removing the torte from the pan.
16. Cut into slices using a sharp knife and serve.
Read more ...

Pineapple Cake with Whipped Cream Frosting (Eggless)


Eggless Vanilla cake with fresh pineapple pieces and a light whipped cream frosting!!


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life



How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


Happy Birthday to the most important people in my life - My husband and my sister!!

Coincidence? Divine plan? No idea, but the two most important people in my life share their birthday with each other. It was last week and they demanded this Pineapple Cake. Normally, I'd bake a chocolate since that's everyone's favorite, but a birthday girl/boy's wish has to be fulfilled.

So Pineapple Cake it was!!

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


The last time I made this cake was four years ago on my birthday and I almost swore I'd never make it again. I was a novice at frosting cakes back then and I messed it up real bad. First I tried to make the whipped cream frosting with low fat cream by adding butter to increase its fat content. I've heard it works, but in my case I ended up with a gloopy buttery mess. Then I found that there are lots of local dairies around that sell fresh full fat cream and I went in search of that. We had to check out several stores to find the freshest of the fresh lot. And to my back luck, I over whipped it and ended up with lots of vanilla flavored sweet butter. So you understand my trauma when the pair asked for Pineapple while I was trying to steer them towards anything that needed a ganache or a buttercream.

So this time I bought back up packets of cream and guess what? All my back ups are safe in the fridge. I've finally learnt when to stop whipping the cream. My suggestion would be to use cream with at least 40% fat content and not fret about making this cake low calorie. Lets get real, this cake is a treat, and not a low cal diet eat, so close your eyes for once at the calorie count and just enjoy a slice of the delicious Pineapple Cake. 

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


The first time I made this cake, was also the first time I ever bought a pineapple. It is much simpler to use canned pineapple here, but I'm all about using fresh fruit when I can. So I learnt how to peel and slice a pineapple. While I'd have loved to use the fresh pineapple straight away, it ends up getting bitter after a while, hence, stewing it in sugar syrup. You will need to stew the pineapple a few days in advance, at least one day. I made the pineapple in syrup 4 days in advance and it turned out beautifully sweet and soft. The leftover syrup can be used in smoothies or juices to add a subtle pineapple flavor. 

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:


Pineapple Cake (Eggless)


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of LifeEggless pineapple cake with pineapple pieces and a whipped cream frosting.

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     1 Hour
Cook time:     40 Minutes
Yield:              One 6" cake

Ingredients:


For the Cake:


1.5 cups All Purpose Flour (Maida)
300 gms Condensed Milk
1 cup Milk
0.5 cups Oil
2-3 Tbsp Powdered Sugar
1.5 Tbsp Cornstarch (Cornflour)
1 tsp Baking powder
0.5 tsp Baking soda
1 tsp Vanilla Essence
Pinch of salt

For the Whipped Cream Frosting:


200 ml Fresh medium fat cream(40% milk fat)(Chilled)
4-5 Tbsp Powdered Sugar
1 tsp Cornstarch
0.25 tsp Vanilla Essence

Other ingredients:


2-3 slices of canned Pineapple or 2-3 fresh Pineapple slices
1 cup Water (not required if using canned pineapple)
0.75 cups Sugar(not required if using canned pineapple)


Method:


To prepare the Pineapple:


Skip these steps if you are using canned pineapple.
Add the sugar to the water and heat until it dissolves.
Lower the heat and add the fresh pineapple slices.
Simmer for 5 minutes.
Pour the pineapple and the syrup into a glass jar.
Allow it to cool before closing the jar and refrigerating.
Preferably, do this at least 1 day in advance to assembling the cake. I made these 4 days in advance.

To make the Cake:


Sift together maida, baking powder, baking soda and cornstarch at least twice to ensure even mixing
In a large mixing bowl, take the condensed milk, vanilla essence and oil. Whisk until combined.
Add the powdered sugar and salt, mix until combined.
Add the flour by the spoonfuls and whisk until combined. When it gets harder to whisk, add in a little milk. Continue until all the flour and milk has been combined. Do not over mix, the cake will end up hard.
Preheat the oven to 180 degree Celsius.
Grease two 6" round pans and line the bottom of the pan with butter paper or dust the pan with flour.
Divide the batter equally between the two pans.
Bake for 30-40 mins until done.
Cool on a wire rack until completely cool before frosting.
The cake can be made a day in advance and frosted later.

To make the Whipped Cream Frosting:


Before making the whipped cream, place the whisk and a steel bowl (in which you will be whisking) in the fridge for 30 mins.
Alternatively, place the steel bowl in an ice bath while whisking.
Pour the cream to the cold bowl and whisk until you have soft peaks.
Now add in the cornstarch, sugar and vanilla and continue to whisk until you get stiff peaks. Be careful not to over whip the cream, else it will turn to butter.

Assembling the cake:


Allow the vanilla sponge cake to cool completely.
Level the cake as required.
Spoon the pineapple syrup on both the halves.
Spread a part of the whipped cream on the lower half of the cake.
Cut the pineapple into small pieces and spread on the whipped cream.
Place the upper half on the cake on top.
Spread the whipped cream all over the cake.
Decorate with the remaining pineapple slice.
Refrigerate for at least 1 hour before serving.

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life
Read more ...

Cornflake Chocolate Cookie


Dessert for breakfast or breakfast for dessert? Enjoy both with these Cornflake Chocolate Cookies!!

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

There is no joy like dunking a homemade warm buttery cookie into a cup of tea or a glass of milk. Especially when you bake those few times. Don't get me wrong, I love baking, seeing the fruits of your efforts bloom and rise in the oven and fill the entire house with those heavenly aromas is something I simply cannot get enough of. But, I just fail to make the time to bake very often. So whenever I do, I celebrate the finished product. And what a celebration this was - rich chewy cookie with bits of crunchy cornflakes and soft blocks of my favorite dark chocolate. Try resisting that!!

There is only one thing to blame for this Cornflake Chocolate Cookie goodness - the idiot box!! As every other person obsessed with food, I too binge watch food channels on TV. And one of them repeatedly played these "quickies" or "shorties" of a cornflake chocolate chip cookie recipe. As far as I was the only person watching it, it was okay, I've learnt to contain my excitement now, but this video was watched by Raj and Gee and had them all excited. Their excitement rubbed off on me, and these cookies made it into this world from my tiny little oven. When I say tiny, I mean it, I had to bake them in 3 batches. Also, another reason I bake less. The first thing I buy when I buy my first house, will be a BIG bad oven!!

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

I'm usually a fan of crunchy biscuits or cookies, and this was the first of my chewy lot. I LOVED loved loved every little crumb of it. It tasted of butter, dark Bournville chocolate and Corn Flakes. Raj, true to his self, grabbed one each time he entered the kitchen and Gee, true to her self, found the cookies too rich (pure butter is so wasted on some people), yet managed to down a few.

Making these cookies was actually a breeze. Just cream together the butter and sugar until well mixed, then add everything else to it and mix until combined. No chilling or shaping, just spoon them onto the baking sheet and bake them until slightly brown. The cookies will be soft when just out of the oven, they will crisp up on the outside as they cool. Keep enough space between the cookies while baking as the butter in the dough will melt causing the cookie to spread. If you want to bake later, just wrap in cling wrap or plastic wrap and store in the fridge. Remove from fridge and slice and bake it when ready. 

Use flavored cornflakes and different types of chocolate to get more variety from the same recipe.

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:



Cornflake Chocolate Cookie


How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.comCornflake Chocolate Cookies are chewy biscuits made with flour, plain cornflakes and dark chocolate.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     20 minutes
Yield:                22 Cookies


Ingredients:


100 gms unsalted Butter
1 cup Flour (maida)
1 cup powdered Sugar
1.25 cups Corn flakes
80 gms Dark Chocolate bar
1 tsp Vanilla extract
0.5 tsp Baking Powder
1-2 Tbsp Milk

Method:


Cream room temperature butter and 3/4 cup of powdered sugar until combined.
Add the flour, baking powder and vanilla extract and mix until combined.
Cut the cholocate bar into small chunks and add to the dough.
Add the cornflakes into the dough and mix until combined.
If the dough is crumbly, add the milk.
If the dough needs sugar, add the remaining powdered sugar.
If you do not plan to bake immediately, wrap the dough in cling or plastic wrap and store in fridge until ready to bake.
Preheat the oven to 180 degree C.
Grease a baking tray and roll the dough into little balls and place on the sheet.
Leave at least 2 inch space between two cookies as they tend to flatten and expand.
Bake until slightly browned on the edges or for 12-15 minutes.
Cool on a wire rack.
Store in an airtight container once completely cool.
How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

Read more ...

Honey Cake (Video Recipe)


Bangalore Iyengar Bakery style Honey Cake is made by soaking an orange sponge cake with honey syrup and then topping it with a jam-coconut frosting

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com


how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com


Flashback to April 2002, 15 years and 1 month ago, I was in Bangalore with my dad, all set to answer the Common Entrance Test (CET) that would give me a chance to study Engineering in Karnataka. Because I took so long to decide that I want to answer CET, all the hotels we knew of were full. My aunt came to our rescue and arranged for us to stay at her sister's place. Her family was extremely hospitable, so before we left, we asked them what their favorite sweet was so we could it buy it for them as a gift. Their response was - Honey Cake, a complete novelty to me. 

Honey Cake is a Bangalore special. It is not something you will get in the gourmet high end bakeries, it is something that is available in the humble Iyengar Bakeries that dot the old city. A simple orange sponge that is soaked in a sweet honey syrup, topped with a jam coconut frosting is what this sweet treat is all about.

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

I had completely forgotten about this beauty until I went to the bakery randomly to buy some bread and saw them bring out a tray full of fresh honey cake. I had to have it!!! Unfortunately, the cake wasn't eggless and that prevented us from enjoying it then and there. So the food blogger was given the task of making the cake at home so all could enjoy it. I'm happy to say I did not disappoint. The cake was very similar to that memory of 2002. The only little tip I have is let that cake soak for a few hours. The syrup needs to soak up the entire cake and not just the bottom. Eating it immediately (like we impatient bunch did), will not let the honey permeate through the cake.  If you cannot resist the cake (like us, again), just keep a bowl of syrup nearby and just drizzle it over the sides of the piece of cake while you eat.

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

Soooo, let's break down the Honey Cake:

ORANGE SPONGE CAKE - The base of the whole cake, well, is the cake. This orange sponge was sooo delicious that I could eat it just like that over a cup of tea. In fact, I will, very soon, just when I feel I've denied myself of sufficient number of calories to bake a cake again. Until then, I just live with the memory of this yummy orange sponge. This sponge is so simple to make, you could have a kid do it. No creaming butter until your arm aches. Just 6 simple ingredients, hand whisked until combined. I used freshly squeezed Orange Juice in my cake, 2 not so juicy oranges gave me half a cup of OJ. Use more to get a more pronounced Orange flavor. I know I will. If you dislike oranges, however, just skip it and use water in place of it. 

HONEY SYRUP - This syrup isn't like your regular syrups. It is not boiled until you get a certain thread consistency. Just mix honey in warm water and your syrup is ready. Tastes purely of honey. 

JAM COCONUT FROSTING - Use whichever jam you want. The cake you get in bakeries seem to use mixed fruit, so I used mixed fruit. But I know I would love a mango jam to go with this cake. Heat together the jam and desiccated coconut (dry) along with a little water or honey syrup to make the frosting. The consistency should be slightly loose so it is easy to spread. You can buy desiccated coconut from the supermarket or you can just grate dry coconut using a fine grater to make your own. Top the frosted cake with more of this desiccated coconut to make it more coconut-y.

I have a Video Recipe for you too: 


Video Recipe




If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com


If you liked this, you may also like:




Honey Cake


how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.comBangalore Iyengar Bakery style Honey Cake is made by soaking an orange sponge cake with honey syrup and then topping it with a jam-coconut frosting.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:                Serves 5-6


Ingredients:


For the Orange Sponge Cake:


1.5 cup all purpose Flour (Maida)
1 cup + 2 Tbsp sweetened Condensed Milk
0.5 cup fresh Orange Juice
0.5 cup Oil
1 tsp Baking Powder
0.5 tsp Baking Soda

For the Honey Syrup:


0.5 cup Water
3 Tbsp Honey

For the Jam Coconut Frosting:


2 Tbsp mixed fruit Jam
1.5 Tbsp Water or Honey Syrup
3 Tbsp dry desiccated Coconut

Others


3 Tbsp dry desiccated Coconut

Method:


To make the Orange Sponge Cake:


Add baking powder and bakind soda to the flour and mix well.
Add orange juice, oil and sweetened condensed milk and mix until combined and smooth.
Preheat the oven to 180 degree Celsius.
Grease a cake mould or baking tin and dust it with flour until coated. Remove the excess flour by upturning the tin.
Bake the cake for 30-35 minutes or until done. Test by inserting a toothpick in the center, if it comes out clean, the cake is done, else, let is bake a little longer.

To make the Honey Syrup:


Mix the honey in warm water and keep aside.

To make the Jam-Coconut Frosting:


Heat the jam in a pan and add the desiccated coconut.
Loosen the jam-coconut mixture by adding a little water or honey syrup.
Stir and cook for 2-3 minutes. The frosting should be smooth without any lumps of jam in it.

To assemble the Honey Cake:


Remove from heat and keep aside.
Prick the cake with a toothpick or a fork to create holes.
Pour half to 3/4th of the syrup onto the cake and allow it to soak. You can keep the cake aside at this point for 30-60 minutes and then pour the remaining syrup on the cake.
Spread the jam-coconut frosting on the cake.
Top with more dry desiccated coconut and chill until ready to serve.


how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com







Read more ...