Wholewheat Chocolate Banana Cake

The other day during my trip to the super market, my baby insisted on buying bananas and though I knew she wouldn't eat it, I couldn't refuse her. She ate just 1 out of three with much pain as she knew it was her mistake in buying them in the first place. She however could not show her goody self for the rest of the two and refused them as yucky!! With school starting today after holidays and snack boxes needed to be filled, I planned to hide the bananas behind a flavor she truly loves and combined it with the goodness of whole wheat flour. Result was an amazing soft and moist cake with a beautiful combination of flavors and topped with a humble ganache!!! Snack time just got more delicious!! 

Ingredients 

1 1/2 cup sugar (I used a mix of brown sugar and white sugar; You can increase the sugar by another 1/4 cup if you like it more sweet)

1 3/4 cup wholewheat flour

1/2 cup cocoa powder

1 1/2 tsp baking powder 

1 1/2 tsp baking soda 

1/2 tsp salt 

1 cup mashed banana (about 2 medium ripe bananas; the more ripe the better)

2 eggs

1 cup (240 ml) warm/lukewarm water

1/2 cup (120 ml) milk room temperature 

1/2 cup (120 ml) unflavoured oil (I used extra light olive oil)

1 1/2 tsp Vanila extract 

Direction 

Pre-heat the oven at 180 degree celcius and line a 9" square pan with parchment paper. 

Mix the sugars, flour, baking powder, baking soda, and salt. 

In another bowl, mash/puree the bananas. 

To this, add the eggs, milk, oil, vanilla extract and warm water. Take absolute care that the water is "not" hot, but just warm. Whip together till mixed well. Now, add the flour mix to the wet ingredients little at a time till everything is mixed well. Take care that no lumps remain. The batter will be quite thin. Don't worry as that is how it is supposed to be. Pour the batter in the prepared pan. 

 Tap the bottom of the pan on the kitchen counter for a couple of times and bake in the pre-heated oven for 30-35 minutes till  a toothpick inserted comes out clean. 

Cool on a wire rack completely before slicing. 

For frosting, I used ferrero rocher chocolates along with a few other chocolates lying in the fridge (about 1 cup) and added 1/4 cup hot cream (warmed till just about boiling point). Mix well and spread. If you want a more flowing consistency, add more hot cream. Apply the frosting and let it set for 1/2 hour before slicing. 

Baked Doughnuts

Somethings have to just wait for the right time just like my doughnut pan which I had bought almost 2 years back and since then had been patiently waiting in my archives to be used someday!!! I really regret for keeping it waiting for so long. But as they say, better late than never!! Der aaye Durust aaye!! I am loving it. Another successfully acquired baking gadget!! Yippee!! 

Ingredients 

1 cup flour 

3/4 tsp baking powder 

1/4 baking soda 

1/2 tsp salt

1/3 cup brown sugar 

2 tbsp butter melted

1 large egg

1 tsp Vanila essence 

1/2 cup buttermilk 

Direction 

Mix the flour, baking powder, baking soda, salt and sugar in a bowl and keep aside. 

Whip the egg, buttermilk, vanilla essence, and cooled and melted butter. Add the dry ingredients into the wet and mix well. Ensure there are no lumps while taking care at the same time that no lumps remain. 

I am using my doughnut maker but you can use a regular baking tray and keep a small piping nozzle in between to make the hole and keep it there while baking. Make sure however that you use the aluminium ones instead of the plastic ones or anything which helps you to keep the doughnuts in shape. If using the oven , pre-heat to 190 degree celcius and bake in the pre-heated oven for 8-10 minutes. Do not overbake. 

If using the doughnut  maker, pre-heat  it before using and then pour 1 -2 tsp of the batter into the holes and close the lid. Bake till golden on one sude and then flip and bake for 2-3 minutes more. 

Let them cool on a wire rack. Meanwhile, prepare the ganache. I used unused regular chocolates lying in the fridge and melted them. Added cream to a consistency I desired and added 1 tsp honey to make it glossy. Once cooled, dip the doughnuts top side down into the 

Chocolate ganache and let it set for 30 minutes before serving. 

Quick and Easy Vegetable Biryani

In a Non-Veg household, when it comes to biryani, it ought to be either meat or fish. As a cooking enthusiast, however, how can I not try something which is so popular with Vegetarians. I was running short of time and so chose a quick fix process and my Biryani was ready in less than an hour!! It was delicious and liked by all and now I have an addition to my menu for my vegetarian friends!! 

Ingredients 

For the rice

2 cups Basmati rice

3 cardamoms, 5 cloves, 1" cinnamon, 1 bay leaf 

1 tsp salt

1 tsp oil (optional)

For the veggies 

2 cups mixed veggies chopped  (I used a mix of cauliflower, carrots, peas, corn)

2 medium onions sliced 

1" piece ginger minced

4-5 cloves garlic minced 

2-3 green chillies chopped 

2 tbsp biryani masala 

1 tsp red chilli powder 

1 tsp turmeric powder 

1/2 cup yogurt 

2-3 tbsp cashew and raisins 

1/4 cup milk

1/4 cup cream

1 tsp shahjeera 

3 cardamoms, 5 cloves, 1" cinnamon, 1 star anise, 1/2 mace, 1 black cardamom 

1 tbsp ghee plus 1 tbsp oil

For the assembly 

2 tsp ghee

2 tbsp fried onions (I used store bought)

Fresh coriander chopped 

Fresh mint leaves chopped 

Rose essence or kewra essence for sprinkling 

Direction 

Wash and drain the rice and cook with all the ingredients mentioned for the rice till 90% done. Drain and keep aside. 

In a pan, heat the ghee and oil and splutter the shahjeera. Next add the whole garam masala and fry for another minute. Add the ginger garlic mince and the sliced onions and fry till golden. Now add the veggies and stir. Add salt, nuts, and cover and cook on a medium flame till done. 

Meanwhile, whip the yogurt with milk and biryani masala and red chilli powder.

Once the veggies are done, add the yogurt mix and stir. Now add the cream and check for seasoning. Remove from heat. I have a bit of gravy here as otherwise the veggies and the rice become very dry as opposed to using meat where it releases it own juices. 

Now you can either assemble and make it on dum for 30 minutes or use an ovenproof dish. Whatever way you choose, assemble in the following way. 

Put a layer of rice (pick out the bay leaf) and level it. Next add the veggies and top it with some fried onions, coriander, 1 tsp ghee and kewra essence. 

Top the veggie layer with another layer of rice and finish it off with remaining coriander, fried onions, ghee and kewra essence. 

If baking in the oven, pre-heat to 200 degree celcius and bake covered with aluminium foil for 20 minutes. If doing dum on gas, put the vessel on top of an iron tawa and reduce the flame to minimum and cook on dum for 30 minutes. If using microwave, cover with a clingwrap and microwave for 5-7 minutes. Mix the rice and veggies before serving and enjoy!!