Gluten Free Mocha Coffee Cake With Coffee Glaze / Soyabean Flour Cake

Gluten free mocha coffee cake with coffee glaze.

Eggless and butter less super soft and moist cake made with soyabean flour.
If you like coffee and chocolate flavour then this cake is perfect for you. I am sure you will love the coffee chocolate mixed flavour.

I love the soft texture of the cake made of soyabean flour. So I was planning to make a chocolate cake with this protein rich flour.
And when our this week’s bloghop members decided the theme coffee. I have mixed coffee flavour with my chocolate cake. And I am very happy with the taste. Its really super yumm.

Sending this post to the 140 #Foodiemonday bloghop #Coffee theme.
And here is a soft delicious gluten free high protein coffee and chocolate flavoured cake.

You can also enjoy it without glaze. It will be a perfect cake to accompany your tea or coffee.
I have used walnut in the cake and glaze. If you don’t like walnut you can omit it. Or you can use any other nuts of your choice. Or make it without nuts. Cake will be yummy without any nuts. I love it’s strong coffee flavour.
If you don’t have soyabean flour you can use all purpose flour or whole wheat flour or mix of both flour.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 /2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder – 2 tablespoon

Milk – 3/4 cup + 1/4 cup

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Chopped walnut – 1/2 cup

For coffee glaze

Powdered sugar – 1/2 cup

Instant coffee powder – 2 teaspoon

Warm water – 2 tablespoon

For garnishing

Chopped walnut – 1/4 cup

Cherry – 1, optional

Method

1. Preheat the oven at 175° for 10 minutes.

2. Grease a cake pan and dust with flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk and keep aside. Milk should be at room temperature.

4. Mix 2 tablespoon coffee powder in 1/4 cup warm milk.

5. In a bowl sieve soyabean flour, oats powder, baking powder, soda and cocoa powder.

6. In a large bowl mix powdered sugar, oil and vinegar mixed milk. Whisk well. Add coffee mixed milk and vanilla essence. Whisk again.

7. Now add dry ingredients gradually. Mix well. Don’t over beat. Make a lump free batter.

8. Fold in chopped walnut in the batter.

9. Pour the batter in greased cake tin. Tap the baking pan gently.

10. Bake in preheated oven at 175° for 30 – 35 minutes or until the toothpick comes out clean. To check insert a toothpick in the middle of the cake after 30 minutes.

11. Let the cake cool down.
When completely cooled invert the cake on a plate.

12. Dry roast 1/4 cup finely chopped walnut. Stir continuously. Roast till walnut starts to change colour and smell nice toasted aroma. Walnut shouldn’t be burnt. After roasting immediately transfer the roasted walnut on a plate.

13. Mix 2 teaspoon coffee powder with 2 tablespoon warm milk. Stir till coffee dissolve completely.

14. Mix 1/2 cup powdered sugar with it whisk well to make it smooth. You can add 1 – 2 teaspoon water if require to make it spreadable.

15. Spread it evenly over the cake.
Sprinkle roasted walnut pieces over it. Place a cherry in the middle.
Slice and serve. Or keep in refrigerator for 30 minutes to set.
Happy baking!!

Notes –

1. If you want you can make it with all purpose flour or whole wheat flour. Or mix of both flour.

2. If you don’t like walnut you can omit it. Cake will be delicious without walnut too.

3. You can use any nuts of your choice.

4. You can also make this cake without glaze.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Piperade With Indian Spices 

Piperade with Indian spices.

Yes presenting a fusion recipe again.

For this week’s bloghop google searched for some French recipes.

There are lots of delicious recipes but this one is tempting and easy to make.

Piperade or Piperrada, from piper is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag. Wikipedia

Adopted the recipe from

Cured by bacon

According to the author Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). Typical additions include egg, garlic or meats such as ham.

Our this week’s 116th #Foodiemonday bloghop theme is Fusion fiesta.

My contribution is this delicious French dish with Indian spices.

This piperade is a specialty from the French Basque country. Bake a few eggs in the onion tomato gravy and you’re in for a treat.

Something like shakshuka. I have already shared an Indian style shakshuka recipe. Get the recipe here.

Recipe is very easy and simple. You have to make a onion tomato gravy and bake it with eggs. I don’t have bell peppers but you can use roasted and chopped bell pepper in it. I have baked the eggs in halogen oven. You can bake in microwave convection or OTG or any oven.

Recipe


Egg – 3 – 4

Onion – 3 large, sliced

Garlic – 5 – 6, crushed or grated

Tomato – 3 large, pureed

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3 chopped

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 3 tablespoon

Sugar – 1/2 teaspoon

Salt to taste

Method 
Preheat the oven at 200°.

Heat oil in a pan. Add sliced onion, green chilli and garlic. Fry till the onions become translucent.

Add ginger, tomato puree, cumin powder, coriander powder, black pepper powder, garam masala powder, kashmiri red chilli powder, turmeric powder, chopped cilantro, salt and sugar.

Saute till the mixture becomes thick.

Switch off the flame.

Pour the mixture into an ovenproof pan.

Make holes with a spoon for the eggs. Crack the eggs one by one and drop in the holes.

Bake in preheated oven at 200° for 8 – 10 minutes or until the eggs are set.

Garnish with chopped cilantro.

Serve with crisp toast or any Indian bread.

Notes –

1. You can use bell peppers in the gravy.

2. You can double the gravy by increasing the amount of ingredients.

3. Add chilli according to your spice tolerance.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Veg Calzone 

Veg calzone. 

Calzone is a dish of Italian origin that is made of pizza dough. Pizza dough folded in half and filled with cheese, tomato and Origano etc. 

I have used soya granules in the stuffing. If you want to make a non veg version you can use minced and boiled meat instead of soya granules. 

Make it as a party snack or for evening snacks for kids. 

Or make large sized calzone and serve as dinner. 

Sending this post to 105th #Foodiemonday bloghop theme is savoury baked dish.

I have used refined flour and whole wheat flour both. But you can make it with only whole wheat flour or only refined flour too. Or use half portion whole wheat flour and half refined flour. 



Recipe 



Atta or wholewheat flour  –2 cup 

Refined flour – 1 cup 

Yeast –  2 teaspoon

Sugar –  1/4 teaspoon

Milk – 1 and 1/4 cup or as require to make a soft dough

Salt  – 1/2 teaspoon

Oil  – 2 tablespoons

Garlic paste  – 2 teaspoon

Oregano  – 1 teaspoon

Black pepper powder  – 1/2 teaspoon

Some flour for dusting

For stuffing 



Onion – 3 sliced 
Capsicum – 1 large, thinly sliced 
Soya granules – 1/4 cup 
Garlic paste – 2 teaspoon
Pizza sauce – 1/4 cup 
Tomato ketchup – 2 tablespoon 
Origano – 2 tablespoon 
Chilli flakes – 1-2 teaspoon or to taste 
Black pepper powder – 1/2 teaspoon 
Cheese cube – 2



Method 



Take 1 cup lukewarm milk in a large bowl. Milk should be just warm not hot.
Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

Now keep it covered for 15 minutes or until the mixture bubbled up. 

Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.

Now add remaining flour and knead with hand. Knead well and add more milk if require. Knead the dough for 8 to 10 minutes. 

Smear the dough with some oil and cover. Allow the dough to proof for 2 hours. If the weather is cold increase the time.

For stuffing soak soya granules in hot water or microwave for one minute. Soak for 15 minutes. 

After 15 minutes drain water, squeeze and keep aside. 

Heat oil or butter in a pan. Add sliced onion. Fry till the onion becomes translucent. Add garlic paste. Fry till the onion becomes brown. 

Add chopped capsicum. You can use red or yellow bell peppers, olive or jalapeno if you have. 

Stir and add soaked soya granules. Saute for 1-2 minutes. 

Now add pizza sauce, tomato ketchup, origano, chilli flakes, black pepper powder. Saute for one minute more. 

Add chopped or grated cheese cubes. Mix well and remove from heat. 

Let the mixture cool down.

Preheat the oven at 200° for 15 minutes. 

Grease a baking tray or line with parchment paper or aluminium foil. 

Now take out the dough. It will be double. Punch down the dough to remove the air.
 

You can make 6-7 large calzone. I have made 14 small sized calzone and 3 small braided pizza out of this dough. 

Divide the dough into equal portion. Make balls out of each portion. Roll out into thin circles on a flour dusted surface. 

Fill each circle with stuffing on half of the circle. 

Leaving the edges. Spread grated mozzarella cheese over the stuffing. Fold half of the circle over it. 

Press the edges to seal and ensure stuffing does not spill out. Use a fork to seal the edges. 

Make small slits with a knife over every calzone to escape the steam. 

Brush with butter or oil. 

Bake for 15-20 minutes or until the calzone becomes golden brown. 

Let the calzone cool for 5-6 minutes before serving.

Serve with tomato sauce or cheese dip or any sauce. 

Happy baking…… 

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Kewra Flavoured Eggless Sugarless Almond Saffron Pistachio Whole Wheat Flour Muffins 


Kewra flavoured eggless sugarless almond Saffron pistachio muffins.

Yes, presenting a healthy and delicious muffins recipe today. Muffins with whole wheat flour and no sugar no butter at all. A perfect dessert for diet conscious people.

I have used organic jaggery powder in it.

You can get some more muffins recipes here

Watermelon muffins

Fruity muffins

Cheesy savoury muffins 

Eggless orange muffins with chocolate inside

Its a basic recipe. You can make it with refined flour and sugar too. Measurements will be the same. Add tutti fruity, candied cherries or any dry fruits of your choice.
You can omit milk powder if you want. Use mashed cottage cheese or paneer or khoya/mawa or dried milk instead. In that case increase the amount of jaggery powder 1 to 2 spoon. If you don’t have jaggery powder you can use brown sugar or powdered sugar too.

If you don’t like kewra flavour you can use any other flavours like rose, vanilla or add 1/2 teaspoon cardamom or cinnamon powder. Choice is yours.

I have served it with chocolate sauce.

I am sending this post to our 99th #Foodiemonday bloghop #flowerrecipes theme. I have chosen kewra.

Kewra water is an extract distilled from the aromatic flower of the pandanus plants. Its mainly used in South Asian cuisine. This essence is a transparent liquid, similar to rose water. Kewra jal or water can be substitute with kewra essence which is more concentrated.

Recipe 
Wholewheat flour – 1 cup

Almond – 1/4 heaped cup

Organic jaggery powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Flax seed powder – 1 tablespoon

Milk powder – 1/4 cup

Milk – 3/4 cup

Vinegar – 1/2 tablespoon

Oil – 1/4 cup

Pistachio – 1 – 2 tablespoon + to sprinkle

Saffron thread – 1/4 teaspoon

Kewra water  – 1/4 teaspoon

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line the muffins tray or cup cake moulds.

Grind the almonds with skin.

In a bowl mix whole wheat flour, almonds powder, fax seed powder, milk powder, baking powder and soda. Mix well and keep aside.

You can use refined flour or 1/2 flour 1/2 oats powder instead of whole wheat flour. If you don’t want to add milk powder substitute with khoya/mawa or dried milk or mashed cottage cheese or paneer. In that case you have to increase the amount of jaggery powder.

In a large bowl mix jaggery powder, saffron, 1/2 cup milk, vinegar, oil and kewra water. Beat until jaggery powder dissolved completely.

If you want you can use brown sugar or powdered sugar instead of jaggery powder.

Add the dry ingredients. Mix well. Make a lump free batter. Add more milk if require. Batter should be thick but flowing.

Fold in chopped pistachios. You can use chocolate chips, tutti fruity or any dry fruits of your choice.

Fill the moulds 3/4 full.

Bake at 180° for 20 – 25 minutes. Or until the toothpick comes out clean.

Every oven takes different time so check after 20 minutes.

Serve with tea, coffee or a glass of milk.

Drizzle chocolate sauce and enjoy……

I would love to hear from you. If you like the recipe please leave some words in comment.

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Cooking In Halogen Oven 


One more kitchen appliance in my kitchen. Usha Halogen oven. Here is a non sponsored short review for new users. Hope this helps.

A halogen oven, halogen convection oven, or halogen cooking pot is a type of oven that utilizes a halogen lamp as its heating element. It is used primarily for cooking. Halogen ovens are often noted for being more energy-efficient than a conventional oven due to their use of a halogen lamp reducing the cooking time usually needed in a conventional oven.

Source- Wikipedia

Anniversary gift from my brother. At first little confused what to do with it 😀

Googled and yes there are some videos.

Heavy but small and cute. You can adjust it easily in your kitchen. Small but you can roast a whole chicken in it. Now I don’t have to use my OTG or microwave to roast or bake for our everyday breakfast.

First I have tried a recipe from it’s cookbook. Choco chips cookies. Believe me its just awesome. Crispy and delicious. I didn’t roll out the dough.  Just made these pressing with hands. But I will make these cookies again properly by rolling out to get proper shape.

Fried potatoes in just one teaspoon oil. Perfect crispy and feeling very happy to get a healthy option for frying in very little oil. Here are some pictures to show how its looks.

I have made pan fried cutlets or aloo tikki in it. Placed the cutlets on oil greased tray. And sprayed little oil over it. Look how its turns out.


You can make stuffed brinjal in 8 –  10 minutes. Just spray little oil and set the oven at 200°. You don’t need to flip. Look how its turns out.

Do you love kurkuri bhindi or crispy ladyfingers or okra? I have made it with only 1 teaspoon oil. It was really yummy.

Hard boiled eggs without water. Seems impossible isn’t it? Yes you can boil eggs in it without water. You will get perfect hard boiled eggs. But be careful eggs shouldn’t be cracked.

You can toast your bread in it. But it makes the bread brown from upside. You have to toast for few minutes more after turn the breads upside down.

Hope this post will help you if you are a new user of this oven or planing to buy.

I would love to hear from you. If you have some suggestions or queries please write in comment or mail me at sujata.roy24@gmail.com

Chocolate Cake With Orange Crunch And Glaze 


Eggless chocolate cake with orange crunch and glaze.

A superbly delicious chocolate cake topped with orange flavoured crunch and orange glaze. Gorgeous isn’t it 😀

I love the mixed flavour of orange and chocolate. I have already shared chocolate filled orange muffins. Get the recipe here 👇

Orange muffins 

This eggless chocolate cake is all-time favourite amongst my family and friends. very easy to make yet yummy, soft and moist. You can enjoy this without any frosting, crunch or glaze. I have adopted this chocolate cake recipe from Zee Bangla Rannaghar.

Our this week’s 79th  #Foodiemonday bloghop theme is #Valentine. So giving some gorgeous look to the chocolate cake with some delicious ingredients like oranges, almonds and orange cream cookies etc.

Yes I have used these orange cream cookies to make the crunch. And the taste is awesome.

Normally Graham Crackers are used to make the crunch. But its not available here. You can use any cookies or biscuits for the crunch. If you don’t have these orange cream cookies use any digestive biscuits. Just check the sweetness and add little more if require.

I have used 1 tablespoon unsalted butter to add some moisture but you can omit it.

Glaze is made of orange juice, zest and powdered sugar. I have used little orange food colour. If you are making it for kids you can make it without colour too. I have added to beautify the cake for this Valentine special event 😁

Recipe 


For the crunch
Orange cream cookies – 1 cup crushed

Almonds – 1/2 cup

Orange zest – 1 teaspoon

Sugar – 1/4 cup

Unsalted butter – 1 tablespoon

For the cake 


Refined flour/maida – 1 & 1/2 cup

Powered sugar – 1 cup

Oil – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking soda – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Vanilla essence – 1 teaspoon

For the glaze
Powered sugar – 1/2 cup

Freshly squeezed orange juice – 2 tablespoon

Orange zest – 1/2 teaspoon

Orange food colour – a pinch, optional

Method

Dry roast the almonds until its change it’s colour and becomes fragrant. Let it cool down.

Blend or grind the almonds with sugar and orange cookies.

Take out the mixture in a bowl. Mix orange zest and butter in it. I have used butter to get some moisture in the mixture. You can omit it if you like.

Mix everything well.

Grease a baking pan and dust with flour. If you are using nonstick pan, just lightly grease the pan.

Spread the crunch mixture on the bottom of the pan and wall too. Press with your fingers to set well. Keep the pan aside.

Preheat the oven at 180° for 10 minutes.

Mix vinegar in lukewarm milk and keep aside.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a bowl whisk together oil and sugar. I have used rice bran oil but you can use olive oil or any white oil.  Add vinegar mixed milk in the  oil sugar mixture. Whisk again.

Add vanilla essence. Mix well. Then gradually mix the dry ingredients. Mix everything and make a smooth lump free batter.

Now pour in the prepared cake tin. Bake for 30 – 40 minutes or till the toothpick comes out clean. Check once after 30 minutes. Time depends on the oven.

Take out the cake from the pan when slightly warm. Place on a plate upside down.

Let it cool down completely.

In the meantime prepare the glaze. In a bowl mix powered sugar, grated orange zest, orange food colour and orange juice. Beat well until smooth.

Pour the mixture over upside down cake.

Garnish with orange slices and Choco chips.

Slice and enjoy …….

Happy baking 🙂

Gluten Free Pearl Millet Sesame Oats Cookies 


Eggless pearl millet/bajra, sesame seeds or til and oats cookies.

These gluten free cookies are perfect for winter. Pearl millet or bajra and sesame or til both keep you warm and help you to beat the cold.

You will love the delicious mouth melting cardamom flavoured cookies.
We all know oats as world’s healthiest food. Better way to gain the strength and energy.
Pearl millet or bajra is rich in protein, fibre, minerals, phosphorus and iron. It has many health benefits due to its high nutritional value.
Sesame seeds are also rich in magnesium, calcium, phosphorus, iron, vitamins, zinc, copper, fiber, folat and protein etc.

So its a perfect cookie for you and your kids to beat the cold.

Recipe 


Pearl millet or bajra flour/atta – 1 cup

Oats powder – 1/2 cup

Sesame seeds or til – 1/4 cup, lightly dry roasted and cooled

Powered sugar – 1 cup

Ghee or clarified butter – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Milk – 1 tablespoon

Method 
Preheat the oven at 180°

Grease a baking tray or line with parchment paper.


In a bowl mix pearl millet or bajra flour/atta, oats powder, sesame seeds or til, baking powder, soda and cardamom powder.

In a large bowl cream together clarified butter/ghee and powdered sugar. Beat well.

Add the dry ingredients. Mix well and make a smooth dough. Add little milk if require. I have added 1 tablespoon milk. You can use little more if you feel your dough is dry.

Take 1 tablespoon from the dough and make small balls out of it. Place on a greased tray 1 inch apart.

Press gently. Make a criss cross with a knife on every cookies.

Bake in preheated oven at 180° for 10 – 12 minutes or until the edges becomes light brown.

Don’t overbake. And don’t touch the cookies when hot. The cookies will soft when hot but they will turn crisp when cool.

So let the cookies cool down completely before serving. Store in an airtight container for later use.
Enjoy the mouth melting cardamom flavoured cookies with your tea or coffee.

Happy baking 🙂