Baby shower Cake

I made this cake for my friend's baby shower. It's a egg-less chocolate cake with buttercream icing on it. Love the booties on the cake :-)

Sprouted Moong Dal Tadka!

Sprouted Moongdal is very healthy to our body. It's healthy practice to include sprouts in our regular diet. This is a simple recipe which I learnt watching my mom.

• 2 Cups of Sprouted Green Moongdal
• 1 tsp Oil
• 1/2 tsp Jeera/Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 Red Chili Whole
• 1 tsp Urad dal
• A few Curry Leaves
• Green Chili's to taste
• salt to taste
• Grated Coconut for Garnishing (optional)

In a pan add oil and once it is heated add in the jeera. Then add mustard seeds and red chili. Add the urad dal. Once it becomes light brown in color add in the curry leaves n green chili. Now add the sprouts, salt and give it a nice mix. Add a little water and cook for few minutes.Once it is cooked nicely garnish with grated coconut for additional flavor. Serve hot.

Chocolate Chips Cup Cake!

This cup cake is one of my favorites.  My 19 months old baby loves this. This is a very easy to make but still delicious in taste. Here is the recipe,

• 1 and 1/2 cups Maida
• 1 cup of Sugar
• 3 Tbsp Unsweetened Cocoa powder
• 1 tsp Baking Soda 
• 1/2 tsp Salt
• 5 Tbsp Vegetable Oil
• 1 Tsp Vanilla Extract
• 1 Tbsp Vinegar
• 1 cup Cold Water
• 1/2 cup semi-sweet Chocolate Chips

In a mixing bowl, sift maida, cocoa powder and add sugar, baking soda and salt. Mix well and add oil, vanilla extract & vinegar. Now add cold water and beat well until there are no lumps. Add the chocolate chips and pour the batter into cupcake pan. Bake in 350degree F (make sure oven is preheated) for 33 to 40 minutes, until a toothpick inserted in center comes out clean! Let it cool completely before serving. 

Wilton's Buttercream Icing Recipe!

Cake decoration is my new passion. I'm taking the Wilton's cake decor classes, which makes these things pretty easier. So thanks to them. Here is the recipe of Wilton's buttercream icing,

• 1cup solid vegetable shortening (Crisco)
• 1 Tsp Wilton's Vanilla flavor
• 7-8 Tsp of Water
• 1 lb. pure confectioner's sugar (Domino)
• 1 Tbsp Meringue Powder (optional)
• Pinch of salt (optional)

Add the ingredients and mix on medium speed using a hand blender until all the ingredients have been thoroughly mixed together. Makes 2 and 1/2 cups of Icing. For a chocolate buttercream add 3/4 cup of cocoa powder and an additional 1 to 2 tsp of water. Mix until well blended.

1. Stiff Consistency buttercream icing-This is the stiff consistency of buttercream icing. These are mainly used for decorating flowers.
2. Medium Consistency buttercream icing-Add 1 tsp of water for each cup of stiff consistency icing. Mix well. This will make the medium consistency of buttercream icing. This is used to create stars, decorating borders, etc
3. Thin Consistency buttercream icing-Add 2 tsp of water for each cup of stiff consistency icing. Mix well until blended. Thin consistency used for writing, leaves, icing a cake.

Mango Cake

Mango cake is fabulous in taste and easy to make. I got this recipe from Showmethecurry website, they are wonderful ladies who make our lives much easier. I'm a really big fan of them as I have learnt a lot from them. Here is what you will need for making this recipe,

• 1 and 1/2 Cups All Purpose Flour
• 1 Tsp Baking Soda
• 1 Cup Sugar
• A pinch of Salt
• 10 Tbsp of Mango Pulp
• 1 Tbsp of White Vinegar
• 5 Tbsp of Oil
• 1 Cup Cold Water

Preheat the oven to 350degrees F.  Add flour, baking soda, sugar and salt into a mixing bowl. Mix it nicely. Now add mango pulp, vinegar, oil and water. Using a hand blender mix all the ingredients until there are no lumps. Pour the batter into greased 8X8 inch- 2 inch deep pan. Bake this in preheated oven for 40mins ( 35-40mins depending on your oven ). Check with a toothpick if the cake is baked correctly. Remove the pan from the oven and let it cool completely before icing and decorating.

Thukudi OR Spicy Bites!

Thukudi is usually a diamond shaped spicy bites which is perfect for tea/coffee time. Once you taste it, you will be addicted to this for sure. You can adjust the spice level if you are planning to give them to the kids'.

• 1 and 1/2 Cups Maida ( All Purpose Flour )
• 3 Tbsp of Sooji
• 1 Tbsp of Oil 
• 1 Tsp of Red Chili Powder ( or to taste )
• Salt to taste
• Water to make the dough

Oil for deep frying.

Take all the ingredients (except water) in a bowl and mix it. Now add water and make the dough like you do for poori's (dough should be on the dry side, a little). Cover and keep it aside for 10 minutes. Meanwhile keep oil in a pan for deep frying on medium to low heat. Now take a lemon sized ball from the dough and roll it like a chapati, using a rolling pin. Using a knife cut it into diagonal shaped bites and deep fry them. Remove them once they turn golden brown and place it on a paper towel to remove excess oil. Let it cool completely before  storing them. It really has a long shelf life. So you can make ahead of time and keep it for upto one month in any air tight container.

Starbucks Coconut Mocha Frappuccino Recipe

Coconut Mocha Frappuccino is a delicious coffee with coconuts and chocolates as additional flavors. This is my husbands top favorite as he likes coconut a lot! Here is the recipe,

• 1/2 Cup Coconut
• 1/2 Cup double strength Coffee
• 1 Cup Milk
• 3 to 4 Tbsp of Sugar 
• 3 to 4 Tbsp of Chocolate Syrup
• 2 and 1/2 Cups of Ice
• Whipped Cream

Fry the coconut using a pan ( or oven ) till they are brown ( make sure you don't burn them ). Let it cool completely. Keep a spoon of powder for garnishing. Now in a blender take the coconut powder, coffee, sugar, syrup and give it a nice mix. Add milk, whipped cream & ice and mix until the ice is crushed. Pour into 2 large glasses and garnish it with whipped cream, chocolate syrup and coconut powder. Serve immediately.