FUDGY BROWNIE
alexandmerlyn
Tuesday 15 June 2021
FUDGY BROWNIE
FUDGY BROWNIE
Wednesday 9 June 2021
PINEAPPLE JAM
PINEAPPLE JAM
Pineapple -1 ( medium size )
Sugar - 2 cups
Cloves - 4
METHOD
Grate or grind or cube pineapple chunks
In a pan place in the ground pineapple and cook covered for five minutes in medium flame stirring in between or pressure cook for 2 whistles without adding water.
Add in the sugar and cloves
Stir till you reach the jam consistency
Cool at room temperature
Store in air tight sterilised bottles
Notes:
Amount of sugar depends on the sweetness of the pineapple used
No preservatives or colours added
No essence added
Need not refrigerate for it will not get spoilt for upto 2 weeks
Can also be refrigerated and used
Friday 28 May 2021
ALMOND CAKE
ALMOND CAKE
INGREDIENTS
Maida - 2 cups
Baking Powder - 2 Tsps
Sugar - 1 cup
Milk - 1/2 cup
Oil - 3/4 cup
Eggs - 4
Vanilla Essence - 2 Tsps
Almonds - 1/2 cup chopped
METHOD
Preheat oven to 180*C for 15 minutes
Grease and line a cake tin and set aside
Beat eggs oil vanilla essence milk and sugar together in a bowl
Add sifted dry ingredients little at a time and mix well without lumps
Add in half of the chopped almonds and mix leaving the other half to garnish on top
Bake in the prepared tin for 35 - 40 minutesEnjoy.
Notes:You can add chopped cashews or walnuts instead of almonds or even bake it without nuts.Timing might vary with different brands of ovens available in the market
Friday 1 January 2021
WALNUT AND CHOCOLATE CHIPS BROWNIE
WALNUT AND CHOCO CHIPS BROWNIE
INGREDIENTS
Flour - 1/2 cup
Eggs - 2
Baking Powder - 1/2 Tsp
Dark Chocolate - 60 gm
Softened Butter - 1 Tsp
Softened Butter - 113 gm
White Sugar - 1 cup
Coarsely Chopped Walnuts - 1 cup
Vanilla Essence - 1 Tsp
Chocolate Chips - 1/2 cup
METHOD
Preheat oven to 170*C for 15 minutes
Grease and line a cake tin with butter paper
Melt chocolate along with 1 Tsp butter
Set aside the chocolate mixture to cool
Add vanilla essence to the cooled chocolate
Sift flour and baking powder together and set aside
To softened butter add sugar and beat until pale and fluffy
Add in the eggs one by one and beat well
Add in the cooled chocolate and mix
Add in sifted ingredients little at a time and fold
Add half of the walnuts and chocolate chips and mix
Pour batter into the prepared cake tin
Spread remaining chocolate chips and walnuts on top evenly and lightly press
Bake in the preheated oven for 30 - 40 minutes
Cool completely before slicing
Serve with vanilla ice cream drizzled with chocolate sauce
Notes:
Timing might vary with different brands of ovens available in the market f
You can replace walnuts to almonds also use half the quantity of both nuts
Saturday 19 December 2020
BLUEBERRY MILKSHAKE
BLUEBERRY MILKSHAKE
INGREDIENTS
Sweetened Dried Blueberries - 1/4 cup
Blueberry Crush - 1/2 cup
Vanilla Ice Cream - 4 scoops
Granulated Sugar - To Taste
Frozen Milk - 1/2 litre
Mint Leaves - To Garnish
METHOD
In a blender pulse granulated sugar and sweetened dried blueberries
Add half of the frozen milk and blend well
Add in rest of the frozen milk blueberry crush and vanilla ice cream
Blend well pour in tall chilled glasses
Garnish with a few blueberries and mint leaves
Serve chilled immediately
Notes:
You can use whipped cream to garnish if liked
You can replace granulated sugar with honey and dried sweetened blueberries to fresh ones
Adjust ingredients to suit your taste
Friday 18 December 2020
EGGLESS CHOCOLATE CAKE
Flour - 1 1/2 cups
Cocoa Powder - 1/4 cup
Baking Soda - 1 Tsp
Granulated Sugar - 1 cup
Water - 1 cup
White Vinegar - 1 Tbsp
Vanilla Essence - 1 Tsp
Flavourless Oil - 6 Tbsps
METHOD
Preheat oven to 180 C for 15 minutes
Grease and line a baking tin and set aside
Sift flour baking soda and cocoa powder
Add in the granulated sugar and mix well
To water add in the vinegar oil and vanilla essence and mix well
Pour in the wet ingredients gently to the dry ingredients and mix
Pour into the greased baking tin and tap gently
Bake in the preheated oven for 30 - 35 minutes until a toothpick inserted into the centre of the cake comes out clean
Notes:
I used room temperature water
Timing might vary with different brands of ovens available in the market
Sunday 29 November 2020
BANANA WINE
BANANA WINE
INGREDIENTS
Ripe Palayan Kodan Banana - 15
Instant Yeast - 1 Tsp
Sugar - 3/4 Kg
Water - 1 litre
INGREDIENTS TO CARAMALISE
Sugar - 1/4 Kg
Water - 1 cup
METHOD
Boil and cool the water for wine and set aside
Peel the banana skin and chop into fine pieces
Drop in the banana pieces into a clay pot ( Barani ) or a wide mouthed glass bottle.
To the cooled water add yeast and sugar
Mix once and pour over the mashed banana
Mix with a dry wooden spoon and cover bottle with a muslin cloth and tie up
Leave in a dark place for 15 days
Every alternate day stir the banana wine mixture once with a dry wooden spoon
Cover with cloth and tie up
On the 15th day strain the wine through a clean muslin cloth and set aside
Heat sugar and water in separate pans
When you get the desired colour pour the hot boiling water on to the caramelised sugar and mix well
Now remove pan from stove and allow it to cool
Once it’s cool pour caramel to the wine and mix well
Store wine in clean fry sterilised glass bottles
Use banana wine after two weeks
Notes:
Palayan Kodan Pazham is a small variety of native banana available in our place
Make sure the clay pot ( Barani ) or wide mouthed glass bottle is dry
Do not use plastic or steel containers for making wine
See to that the instant yeast you use is of good quality
Take care while adding hot water yo the caramelised sugar as it splutters
Check expiry date of yeast before you use
Follow step by step instructions for the best banana wine
The wine in picture was made in November 2019.
At first it was golden in colour
With time colour has changed and tasted so good
L