After making the vanilla cupcakes, i wanted to try my hand at chocolate, and see if I could make that work (this time at least!) with the new recipe. It worked!! So here goes:
- 1 cup Maida/All purpose flour (apf)
- 1/2 cup unsweetened chocolate powder (i prefer Hershey’s, you can use any other brand, but the taste may be slightly different)
- 1.25 cup thick curd
- 1 cup sugar
- 1/2 cup cooking oil (except olive oil)
- 1 tsp baking powder
- 1/2 tsp soda bi-carb
- 1/2 tsp vanilla essence
- Pre-heat the oven @ 210 deg C / 400 deg F
- In a large mixing bowl, mix the curd and sugar until the sugar has completely dissolved.
- Add in the baking powder and soda bi-carb and let it rest. the mixture will start to “bubble” in 2-3 minutes
- Sieve the maida/apf and chocolate powder together and set aside
- Add oil and essence to the curd-sugar mixture and mix well.
- Gently add the flour and mix thoroughly to avoid clumps
- The mixture should now be in dropping consistency, else add a bit of curds.
- Grease your baking dish/cupcake moulds with oil and lightly dust with maida/apf
- Pour into the baking dish of choice and place in oven
- Bake for 10 minutes
- Lower the temperature to 150 deg C/ 300 deg F and bake for ~18 minutes at the lowered temperature.
- Test the cake by inserting a toothpick into the center. When pulled out, it should be clean, without cake stuck to it.
- Visually, the top should be lightly browned and formed a “crust”
- Let the cake sit for a few minutes in the dish before removing it.
- Let the cake rest on a wire grill to cool. Let it cool to room temperature before cutting.
I hope you enjoy making this quick and light cake!
I just wanted to update a couple of recipes here. These are ones that I made well in the first place (else I wudnt have posted at all!!). However, recently I find myself improving every time i make them. These improvements are both photographic as well as culinary!
however, I’m just posting the photograpic evidence… will wait for technology to provide the culinary proof!! 😉
Wishing everyone a happy new gastronomic year!!
Last night at 7pm, Hubby decided that the best way to watch an action movie is if we have pizza! The normal pizza I always make is usually a part of my bread dough. I simply make a bit extra, and set it aside for the pizza after proofing. At that hour, there isn’t any way I can get proofed dough ready for the 9pm show. Also, we’ve stopped keeping ready-made pizza bases at home, in a drive to lead a healthier lifestyle.
So we got hunting for a recipe I could work with. A few blogs and sites later, I figured out what I wanted to do! The one I made has been inspired by all those blogs, but I made my changes to accommodate our tastes. The end result was definitely a perfect accompaniment to an action movie!!
This particular recipe is bound to be a favorite for all those who love thin crusts. For thicker crusts, you need to go through the proofing method before baking. 🙂
- 2 cups all-purpose flour / maida
- 1 tsp instant yeast (or active dry yeast)
- be sure to proof the active-dry yeast before using. Use water from the 1 cup mentioned below.
- 1 cup water
- 1.5 tsp salt
- 5 ripe medium-size tomatoes
- few fresh basil leaves
- Can use 1/2 tsp of dried basil also
- 1 tsp dried oregano
- 3/4th tsp salt
- 2 garlic pods (optional; I did not use)
- caramelized onions
- sweet corn
- chilli flakes
- diced capsicum
- cheese of your choice
- Blanch the tomatoes by dropping them in boiling water. After 2 mins take them out and drop in a bowl of cold water.
- Peel the tomatoes and roughly chop them.
- In a mixer jar, add all the ingredients except salt and grind into a fine puree.
- Add salt at the end and set aside.
Ready to be used sauce
- Preheat the oven at the highest temperature for 30 minutes
- My oven goes up to 250 deg C. Please make sure you are able to achieve a good amount of heat within the oven. if your highest temperature is lower, then you may keep it for a few minutes longer.
- In a bowl, add the yeast and water and mix well.
- Add the flour and salt and mix well by hand till it becomes a sticky dough.
Basic dough, ready to be kneaded
- Sprinkle a little flour on your work surface and drop the dough on it.
- Knead the dough thoroughly until it becomes smooth. This may take about 5-8 minutes of kneading. The dough at this point will not stick to the hand.
And now we’re ready to make Pizza!
- You may add a little flour if needed.
- Cover the dough while you prepare the toppings for the pizza.
Note:To actually bake the pizza, I use the tray that I got with my oven. It is rectangular, but I’m ok with that! 🙂
- Spread some olive oil on the tray to prevent the base from sticking.
- Slowly, by hand, spread the base on the tray while keeping the base at least 1/4″ thick.
- Any thicker, the base will not cook properly and may remain soggy.
- This step needs a lot of patience. Do not rush this as the base may become too thin and burn or be too thick and raw.
- Spread the tomato sauce over the base evenly with a bit extra at the edges.
- Top the sauce with grated cheese.
- Over the cheese, add all the toppings of choice. You may add a bit of cheese over the toppings also.
Ready to bake
- Bake the pizza for 15 minutes.
- Make sure to the keep checking as the amount of time varies of the temperature used and the size of the oven.
- Pull out of the over, cut and serve!!
These were almost gone before I remembered to take a pic! 😉