Chocolate Chip Cup Cakes

When you have neighbors boxes to return, and the neighbors have two cutie pie kids.. then these cup cakes have to go in the boxes when returned.. The kids loved them and want me to bake them yet again.. ūüôā

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Preparation Time:-¬†20 mins |¬† Cooking Time:–¬†20 mins |¬† Serves:-¬†Around 6 cup cakes

INGREDIENTS:

  • 1 and 3/4 cup All purpose flour (Maida)
  • 1/3 cup vegetable oil
  • 3/4 cup Sugar
  • 1 Egg
  • 1 tea spoon¬†Vanilla essence
  • 3/4 cup Chocolate chips + 1/4 cup for sprinkling
  • 2 tea spoon Baking powder
  • 1/2 tea spoon Baking Soda
  • 2 table spoon Cocoa powder
  • 1 cup Milk

PREPARATION:

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl.

Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins.

Line the cup cake tin with paper. Divide the batter evenly among the papered tins. Sprinkle some chocolate chips on each cup cake.

Bake in a pre-heated oven at 180 degrees C for 20-25 min.

Insert a tooth pick  in the center to check, it should come out clean.

Cool the cup cakes on the wired rack for about 5-10 mins.

SERVING:

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  • Serve with any frosting as topping.
  • Decorate with chocolate chips or sprinkles.

Tasty Cooking..!!

Sending this recipe  to:

Kid’s Delight Potluck Party¬†& main¬†Announcement page

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Bake Fest #24 & Vardhini’s Bake Fest Event

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Its Birthday Party time Event

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Banana Muffins

We had been invited for a birthday party of our sweet little neighborhood girl, Suku.. (sorry Arushi.. ūüôā ). Just the previous day I came to know that two of these kids actually checked my blog and loved it.. ūüôā I truly have no words to express myself, it was one of the happiest moments I have had.. So for the birthday girl and the other kids, Snehith and Sanskaar I decided to make some muffins.. I just hope you guys liked them as well.. Love you kids.. ūüôā

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Preparation Time:-¬†20 mins |¬† Cooking Time:–¬†20 mins |¬† Serves:-¬†Around 6 cup cakes

INGREDIENTS:

  • 1 and 1/4 cup All purpose flour (Maida)
  • 1/2 cup butter (unsalted & metled)
  • 1 cup Sugar
  • 2 Eggs
  • 1/2 tea spoon Baking Soda
  • 3 bananas riped and mashed

PREPARATION:

In a large bowl, beat the butter and sugar until creamy.

Add the eggs and beat till fluffy

Stir in the mashed bananas and mix properly.

Add the flour and baking soda, fold them in the batter.

Line the cup cake tin with paper. Divide the batter evenly among the papered tins.

Bake in a pre-heated oven at 180 degrees C for 25-30 min.

Insert a tooth pick  in the center to check, it should come out clean.

Cool the cup cakes on the wired rack for about 5-10 mins.

SERVING:

  • Serve with any frosting as topping.
  • Decorate with chocolate chips or sprinkles.

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Tasty Cooking..!!

Sending this recipe  to:

BakeFest  & Bake Fest announcement

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Kid’s Delight Potluck Party¬†&¬†Announcement page

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Fastest Fudge Cake

I had this cake bookmarked since a long long time.. Just did not get time to try it out.. Its had been really long that I baked something.. so again when I came across this recipe I just had to bake it.. This is a heavenly cake.. Ohh really really awesome..

Fudge Cake

Reference: Fastest Fudge Cake

Preparation Time:-¬†15 mins |¬† Cooking Time:–¬†30-35 mins |¬† Serves:-¬†1 cake around 10 small pieces

INGREDIENTS:

  • 1/2 cup Unsalted Butter Melted
  • 1 and 1/4 ¬†cup Brown Sugar
  • 2 Eggs
  • 1 tea spoon¬†Vanilla essence
  • 1/4 cup¬†Cocoa¬†powder
  • 1 cup All purpose flour (Maida)
  • 1/4 tea spoon Salt
  • 1/2 tea spoon Baking Soda
  • 1/2 cup Boiling Water

PREPARATION:

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.

In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula.

Add the eggs and vanilla; stir until well blended.

Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth.

Pour the batter in a butter paper lined cake tin.

Bake in a pre-heated oven at 180 degrees C for 30-35 min.

Insert a skewer in the center to check. If the skewer comes out clean, then remove the cake else bake for a few more mins.

Allow the cake to cool on a wired rack for about 10 mins.

Served

SERVING:

  • You can add any icing to this cake, like ganache.
  • Serve hot with hot chocolate sauce or cool vanilla scoop.

Tasty Cooking..!!

Sending this recipe  to:

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Navratri Food – Sabudana Kheer

Jai Mata Di..!!

So I am back with another recipe for the fasts.. After a complete day of fasting you feel like having something nice and rich and delicious.. So here comes a kheer recipe which is really simple to make and very tasty.. 

Sabudana Kheer

Preparation Time:- 5 mins (plus soaking time) |  Cooking Time:Р40-50 mins|  Serves:- 2 people

INGREDIENTS:

  • 1/4 cup Sago (Sabudana)
  • 4 cups Milk
  • 1 table spoon ghee
  • ¬†1/2 cup Sugar
  • few strands of Saffron (Kesar)
  • Few Almonds (Badam) Soaked overnight, peeled & sliced
  • Cashew Nuts for Garnish

PREPARATION:

Wash the sabudana and soak it in water for about 3 hrs. (If the sabudana is really thick then you might need to soak it overnight). Then drain the water completely.

Heat the ghee and fry sabudana for a min.

Add the milk and start stirring. Keep stirring until you find the sago turning translucent (and soft when pressed with fingertips). The stirring is essential to avoid the sago from sticking together into a clumpy mess.

Take about 2 table spoon of milk and soak the saffron strands in it. Set aside.

When the sago has cooked, add the sugar to it. Stir until it melts and combined well.

Add the soaked saffron and chopped almonds. Keep stirring.

Cook till the milk thickens. It will take around 30-35 mins.

SERVING:

  • Garnish with roasted dry fruits like cashew and raisins.
  • Serve warm or chilled.

Served

Tasty Cooking..!!

Rasgullas

This post is a part of the¬†‚ÄúCooking from a cook book using a single ingredient‚ÄĚ theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the dessert for the same. I chose this recipe from “Pressure Cooking” by Nita Mehta.¬†I am not a fan of sweets but Rasgulla is the only one sweet that I love to eat. ¬†So here was my chance to try this out.. I was really excited to make the same and loved them as well.. ūüôā

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Rasgullas

Preparation Time:- 2 hrs 15 mins |  Cooking Time:Р15-20 mins |  Serves:- 4-5 people

INGREDIENTS:

  • 1 lt Full cream milk
  • 1.5 – 2 table spoon White Vinegar / 1 table spoon lemon juice
  • 1 cup sugar
  • 3 cups water
  • 2¬†Cardamons (Elaichi)

PREPARATION:

Boil the milk and switch off the gas.

Add the vinegar/lemon and let the milk curdle.

Pour the chenna on a cheesecloth/muslin cloth and leave to dry for at least 2 hours.

Blend in a mixer without water until smooth and uniform.

Make small balls of the chenna mixture, make sure they are smooth on the surface.

Put water, sugar and cardamom in the cooker and bring it boil.

Gently drop the chenna balls into the sugar syrup.

Pressure cook for 1 minute.

Remove from fire and let it cool. Serve

(Mine were flattened a bit.. next time hoping to get them back in round shape.. :))

SERVING:

  • Serve cool rasgullas post dinner/lunch.

Served

Tasty Cooking..!!

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Bon Vivant #13 ‚Äď Kids Delight

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