Wednesday, 26 April 2017

Healthy banana muffins

Everyone knows the importance of banana whether one on diet plan or on routine basis. By the research I came to know, Banana is the berry fruit of the tropical people with good source of vitamin B6, manganese and dietary fibers which find very informative and interesting. Wikis reveals other several benefits of banana consumption. The ripened bananas are more tasty and easily available. So far it's been very basic and known fruit from our childhood and familiar to our taste buds. This fruit is easily available in different forms. Cavendish bananas - the longer ones tends to come from Latin America are highly sold for our daily consumption and also been used in many traditional delicacies.
This post relates in style of making banana muffins in healthy way. there are various integrated products in Indian and international cookery world. Being all aspect mention and taken into consideration I have chosen to bake muffins with the simple ingredients in easy way.This muffins recipe contains high amount of wheat flour, bananas and walnuts which are truly nutritious and make the recipe hearty. The ingredients used in this recipe are easily all time available and speedy to make.
Banana muffins are always been desiring to children and elder ones. In today's bakery world its been trending and ruling the taste buds and highly rated product in the upcoming cafes.
Being basic product nevertheless its extravagant. So extremely considering this point, I came with the healthy home- baked banana muffins.
I remember the first time, I tried the recipe and came out perfect, amazed me in taste too. Its completely a sweet deal to dwell in and fun to bake at the same point. After relishing, it gave the importance of health and wellness.
Many of us just enjoy to peel and eat but the process of healthy baking give us the variance and the pleasant experience overall. So track your daily meals and kick start your journey to a healthier life.
Pleasing you with the recipe ahead. Suggestion to try and make your diet chart interesting with these kind of recipes.

Banana muffins :

Whole wheat flour : 100 gms
Flour                   : 25 gms
Ingredients to follow
Icing sugar           : 125 gms
Butter                  : 125 gms
eggs                    : 2 nos.
ripe bananas       : 2 nos.
walnuts               : 30 gms
grain sugar          : 50 gms
baking powder   : 1/4 tsp
banana essence  : 1/4 tsp

Method :
1. Caramelize the grain sugar and cook the chopped bananas.

Caramelized Bananas 

2. Start creaming the butter and icing sugar together till light and fluffy.

Creaming Method
3. Beat the eggs stiffly and add to the creamed mixture of butter and icing sugar.

Mixing of eggs.
4. Add banana essence, caramelized bananas and wlanuts for the enhancement and mix the batter with the whisk.
5. Fold in the mix flour (whole wheat flour & refine flour) to the batter gently. The batter should be in drop-consistency and can be adjusted with few amount of water/milk.
6. Portion out the batter in muffin moulds by filling it 3/4th of each.

Batter fillings
muffin moulds lined

7. Place the muffin tray in pre heated oven at 180 C for 25 minutes.

Baking process 

8. Check the muffins and demould it for cooling at room temperature.

Texture - Light & Fluffy
9. Muffins are accompany with the caramel sauce or dusting cinnamon powder.

Presentation time
Muffins are the tea time products and mainly serve warm with side accompaniments as mention. Presenting muffins draws the attention of the crowd surrounded. Muffins making is the good start for new bakers to get it right in small portion.

I am sure your going to enjoying baking and eating and soon it will be added in your inbox hit listed recipes.
Keep calm and enjoy Baking .

Tuesday, 9 June 2015

Tea time for Mumbaikars...

Mawa cake is all time favourite of all "Mumbaikars". Mawa cakes are popular from the outlets like Persian bakery, B. Merwan in Grant Road and old Irani Cafe. My relation with the mawa cake has been something to the distant cousin. I don't see them everyday but whenever I crave for it , I rush in my kitchen to bake the perfect recipe. So today in my post I am going to reveal my secret recipe of making mawa cake which taste exactly the same of the original.

Enjoy the recipe to experience the originality of Mawa Cake.


Flour                        85 gms
Mawa                      35 gms
Icing sugar               115gms
Butter/margarine      70 gms
Eggs                        2 no.
Baking powder        1/4 tsp
Cardamom powder  1/2 tsp
Paper cups              10 no.
Water/milk                2 tbsp (if required)


1. Grate the ordinary mawa finely. sieve the flour with the baking powder and mix with mawa and fat (butter/margarine).

2. Cream the fat until light and fluffy.

3. Add the beaten eggs to the cream mixture.

4. Fold in the flour mawa mixture lightly.

5. Add water if needed to get dropping consistency.
6. Pour the mixture into the cake tin or paper cups placed in muffin trays and bake at 180 C for 25 minutes.

NOTE : Raisins are optional can added in the flour.

Relish the mawa cake with Garam chai accompanying an old time cinema.
Ahaaa ! What else...from busy life of mumbai....(being true mumbaikar).

Monday, 29 December 2014

Season delight.....fruit cake

Oh ! it's end of the year. Loads of memories has been assemble of year 2014. Adios 2014.... and ready to cherish upcoming memories of 2015. So, this blog is based on seasonal delight that is known as "fruit cake". Fruit cakes bring to mind the christmas festive followed by the new year celebration. I just simply wait to relish this cake in December and it is mine favourite month too.

Fruit cake is also been named as plum cake which contains lots of dry fruits, plums soaked with various spices and rum for months. This pre-preparation can be done well in advance before making it. Soaked fruits for long months or even years are much better in taste and aroma.
So, here I start with the recipe to enjoy and celebrate the end of the year.

Fruit cake

Yield - 1/2 kg

Flour                       115gm
Margarine               85gm
Icing sugar              115gm
Eggs                       2 no (large)
Caramel                  30gm (2 tbsp)
Baking powder       1/2 tsp
Cocoa powder        20gm

 For soak fruits:
Sultanas                 20gm
Candied peel         40gm
Angelica                40gm
Cashewnuts           20gm
Lime                      1/2 no.
Lemon essence       1 tsp
Cinnamon powder  1 tbsp
Nutmeg powder      1/2 tsp
Clove powder         1/2 powder
Dark rum                to soak
 Port wine               50ml


1. Chop the dry fruits (plums and prunes are optional) and soak in rum, wine lemon juice and essence and with  spices and store the mixture for 15 days prior of preparation of cake.
2. On the day of sponge preparation, start creaming fat and icing sugar till its fluffy.

3. Aerate the eggs along with vanilla essence and add in the cream mixture slowly.

4. Add hot caramel in the mixture.

5. Dridge the soak fruits with dry ingredients and atlast mix with cut and fold method.

6. Grease and dust the cake or loaf tin.

7. Pour the batter in the tin and bake at 150 C for 45 minutes.

8. Cut into even portion and serve warm with vanilla ice cream as dessert.

9. Can be serve as high tea cake.


The color of the cake should be dark brown.
Can serve with red wine.
Before baking tap the top surface of sponge mixture with water. It prevents the cake to form hard crust.

Enjoy this month while making the fruit cake .......

Monday, 1 December 2014

Devil's Food Cake recipe

 "Devil's food cake" is known as "Red velvet cake". This cake is very famous for red color sponge and velvet texture, vary in the amounts of shortening, butter and vegetable oil.
In recent years, red velvet cake and  red velvet cupcakes have become popular in US and many other european countries too.
For me, it is very dramatic cake with its bright and red color that is offset by a creamy white frosting. It is completely sinful.Being a chef, I was just aware of the product.Last month when i had this cake at first, it gave me awesome feeling by its appearance and its taste. It was completely sinful.
Immediately, next day I started with my recipe to develope the cake with presentation of my style.
Its going to be splendid for you all. So here with the recipe.


For the sponge :
Flour                     250gm
Salt                      1/2 tsp
Cocoa powder     20 gm
Unsalted butter     113 gm
Powdered sugar   300 gm
Eggs                     2 nos.
Vanilla extract       2 tsp
Buttermilk             240 ml
Red liquid color     2 tbsp
Distilled vinegar     1 tsp
Baking soda          1 tsp

For cream frosting :

Amul cream cheese   250gm
Mascarpone cheese  250 gm
White chocolate       100 gm
Amul cooking cream  50 gm
Whipping cream        to fold

Method :
For the red sponge -
1. Pre heat the oven at 180 C. Grease the cake mould and dust the cake mould with flour. Keep it ready.
2. In a mixing bowl, take flour, salt, cocoa powder. Set aside.

3. With the electric beater cream butter and powdered sugar together till its fluffy.
4. Add the eggs one at the time, beating well.

5. Take buttermilk and add edible red color, also thick beetroot juice can do.

6. Alternately add this liquid and flour mix to the butter cream mixture.(at low speed)

7. In small cup combine the vinegar and baking soda mixture and quickly fold into the cake batter.
8. Working quickly pour the mixture in the greased cake tin and bake it at 180 C for 25 to 30 minutes.
9. After baking, refrigerate the sponge and then start layering.

For the cream frosting -
1. Make a white ganache by adding melted white chocolate to the boiled amul cooking cream. Set aside.

2. With electric beater, mix both the cream and add white ganache and fold in whipped cream as required.
3. Set this mixture in refrigerator for an hour. And ready for application

Enjoy making !!!!

Friday, 31 October 2014

Tutti Frutti biscuit

Hyderabad, continues to be the city of pearl and truly famous for karachi bakery. I would like to name the bakery  as "A true icon of hyderabad baking" .
Remarkable biscuits of this city inspire me to post this recipe. In this recipe I have replicate the texture of karachi biscuits by casting a distinct flavour.

Let's not waste time and go for this divine recipe as follow.


Flour                                 1/2 cup
Vanilla custard powder       1/3 cup
Powder sugar                    1/4 cup
Salted butter                       50 gm
Tutti frutti                           3 tbsp
Pineapple essence              1/4 tsp
Vanilla essence (opt)           7 drops
Baking powder                   1/2 tsp

Method :

1. Cream butter and powder sugar together.
2. Mix flour, vanilla custard powder, milk powder, tutti frutti, baking powder together and keep aside.
3. Add pineapple essence and vanilla essence to the cream mixture.
4. Atlast add all the dry ingredients and make a soft dough.

5. Refrigerate the dough for 10 minutes.
6. Roll out the dough rectangular with the help of dusting flour.

7. Cut it in square shapes and bake at 170 C for 10-12 minutes.

Tuesday, 2 September 2014

Pavlova "call me cup cake"

Pavlova is a meringue based dessert named after russian ballet dancer "Anna Pavlova". It is a meringue dessert with a crisp crust, light and soft from inside. The dessert is the popular dish and important cuisine of Australia and New Zealand. It is a dessert most identified with the summer time, but is eaten all the year round.

Pavlova can be make in form of birthday cakes or as cupcakes. I personally prefer to make this dessert in form of cup cake as it can be eaten whole at one time like cup cakes. That is how I called pavlova a "cup cake". Pavlova is the combination of meringue, exotic fruits and whipped cream.

After considering several ideas, I have decided to do pavlova and here the recipe goes with the real images attached.

Ingredients :

Egg whites            2 no.
Caster sugar         120 gm
Salt                      1 pinch
Melted chocolate  50 gm
Whipped cream    50 gm
Fresh fruits            As required
Fruit glaze            60 ml

Method :
 1. Make a meringue of egg whites, caster sugar and salt.

 2. Place the mixture into pipping bag fitted with a star nossel.

 3. Pipe out round on a butter paper to resemble small nest.

 4. Bake at 120 C for 40 minutes.
 5. Remove from the oven and cool.

 6. Coat the pavlova with melted chocolate and whipped cream into hallow.
 7. Place the exotic fruits in the whipped cream
 8. Apply fruit glaze over it ,which help the fruit to remain fresh
 9. And drizzle it with some melted chocolate.

This recipe gives you 5 to 6 servings.
You can also serve them at tea time which give a sigh of bliss.