Happy Browsing! - Deepa's Kitchen

Wheat Chocolate Bundt Cake

10/1/2021

INGREDIENTS

1 cup (285gms) yogurt
1/2 tsp (3gms) baking soda
1+1/4 cup (150gms) whole wheat flour
1/4 cup (30gms) cocoa powder
1 tsp (4gms) baking powder
3/4 cup (150gms) sugar
1/2 cup (125ml) vegetable oil
1 tsp (2.5ml) vanilla
1/3 cup (80ml) milk
1 tbsp (12gms) coffee powder (optional)

DIRECTIONS

Grease a Bundt cake pan and preheat the oven at 350-degree Fahrenheit
In a small bowl combine yogurt and baking soda. Let this sit aside until it foams up
In a big bowl add in the oil and sugar. Whisk this till the mixture becomes slightly pale. Add in the yogurt and baking soda mixture and whisk again
To the same bowl, add in vanilla and warm milk and coffee (optional) and combine all the wet ingredients
Put a sieve on the bowl and add in the whole wheat flour, cocoa powder, baking powder
Give this a mix and bring the cake batter together
Pour the batter into the prepared pan
Bake for 30-35 minutes or until a knife inserted comes out clean

#ChocolateIceCream

5/15/2020

INGREDIENTS:
1 can condensed milk
1 can evaporated milk
1 8oz Cool Whip Original Whipped Topping
2 tbsp Cocoa powder
Ice cream essence - I didn't had vanilla but vanilla would go better... didn't measure but depending on how much flavor my daughter liked

DIRECTIONS:
Combine condensed milk and evaporated milk in a big mixing bowl.
Add Cocoa powder, ice cream essence and then add whipped cream.
Freeze and enjoy the next day with toppings of your choice. We used milk choco chips.

#BananaNutBread

5/12/2020

INGREDIENTS:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1/2 cup sugar
3 very ripe bananas, peeled, and mashed with a fork
1/2 cup toasted walnut & pecan pieces

DIRECTIONS:
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so do not worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Recipe Credit: @foodnetwork and a dear friend

#Dalgona

4/17/2020

INGREDIENTS:
2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water
1 cup whole or 2% milk

DIRECTIONS:

Combine instant coffee, sugar, and hot water in a cup/bowl
The mixture can be beaten with hand (like we make Indian cappuccino) or hand mixer for 5 mins or so, or until the color changes to golden brown and the mixture gets thick
Put ice cubes in a glass and pour the cold milk into it. Top it with the coffee mixture
Garnish with coffee or cocoa powder

Stir and Enjoy!!

Kulcha - Hebbar's Recipe

5/14/2017

Ingredients to prepare dough:
2 cups maida / all-purpose flour
1 tsp sugar
1 tsp baking powder
¼ tsp baking soda
salt to taste
¼ cup curd / yogurt, fresh thick
2 tsp oil
luke water as required, to knead

Instructions ( 1 cup =255 ml)
Firstly, knead the dough for 10 minutes with ingredients listed for dough.
Cover with a moist cloth and rest for 2 hours in warm place.
After 2 hours, pinch a ball sized dough and roll to circular disk depending on the size you want.

Sprinkle some sesame seeds and coriander leaves.
Gently roll to shape of your choice using a rolling pin.
Brush with water over kulcha.
Slowly flip over and put it on hot tawa and press gently - water side down on tawa.
After a minute, flip the tawa upside down and cook kulcha directly on flame till it turns golden brown. Spread some more butter and serve hot.

Rava Dhokla - Recipe by Tarla Dalal

5/9/2017

Yes, by the time I clicked the picture 1/4 was gone...

1½ cups semolina (rava/sooji)
½ cup curds (dahi)
1½ tsp green chilli paste
2 tbsp oil
Salt to taste
1½ tsp fruit salt
1 tsp mustard seeds (rai / sarson)
1 tsp sesame seeds (til)
¼ tsp asafoetida (hing)
1 tbsp finely chopped coriander (dhania)

For serving
Green chutney

1. Combine the semolina, curds, green chilli paste, 1 tbsp of oil, salt and 1½ cups of water in a deep bowl and whisk well. Cover with a lid and keep aside for 30 minutes.
2. Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.
3. Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.
4. Steam in a steamer for 12 minutes. Keep aside.
5. Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
6. Pour the tempering over the dhoklas, sprinkle the coriander evenly over it.
7. Cool slightly andcut into equal sized squares pieces. Serve immediately with green chutney.

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