Tuesday, June 28

Chocolate banana cake

Now after baking something tried and tested (nankhatai's), as my confidence grew; i thought of baking a cake. While searching for the recipe; i was looking for something healthy, with easy to find ingredients and minimal effort. And then i got this one . The recipe looked very easy and all the ingredients i did had at home. This one is a moist, sweet and healthy banana cake, and really very chocolaty one too.

The recipe uses a simple concept of 2 bowls, one for wet ingredients and the other for dry ones.
The two are then mixed together and you are done. The first time i tried, it did tasted yum, and was soft too, but didn't got the sponge. Then afterwards i realized that my Baking powder had just expired, and had read somewhere that expired BP has this effect on cakes... hehe. So for trying again, I thought of some occasion, and then there was father's day last weekend, so i did tried it again, and this time it came out just perfect.

All the ingredients are just the same as from source,i.e, joyofbaking, its just that it was a big cake, and so i just exactly halved every ingredient for my smaller version. As we did cut the cake in the evening, and everyone was ready to eat..snaps didn't came out so nice.. But cake really tasted very yummy and was really moist. Just perfect. The best banana cake recipe.


Granulated white sugar 2 cups (400 grams)
All purpose flour 1 3/4 cups (245 grams)
Unsweetened cocoa powder 3/4 cup(75 grams)
Baking powder 1/2 teaspoons
Baking Soda 1 1/2 teaspoons
Salt 1/2 teaspoon

Eggs 2 large
Ripe bananas 1 cup mashed(about 2 medium ones)
Warm water 1 cup (240 ml)
Milk 1/2 cup (120 ml)
Oil 1/2 cup (120 ml) (any flavorless oil)
Pure vanilla extract 1 1/2 teaspoons

Preheat the oven to 350 degree F. Place the rack in the centre of the oven.
In a bowl mix together all the dry ingredients, and sieve it 2 -3 times with a sieve.
In another bowl mix all the wet ingredients and mix thoroughly.
Pour the wet mix over the dry one slowly and mix nicely.
The batter is ready; it should be quite thin in consistency, easy pouring one.
Pour the batter in a pre greased baking pan, and bake it for about 35-40 minutes.
Do check with a skewer , if inserted in center comes out clean , its done.
Remove it from the oven and let it cool before taking it out from the pan.
This one was my first attempt, taste was yum, but as you can see no sponge was there,due to the  baking  soda. You can see my oven too in the backdrop. 


Never open the oven in between, at-least in the starting 25-30 minutes.


Friday, June 24

Nankhatai, Indian eggless cookie

I wanted to try baking for a long long time and finally ventured into it, when my new Sharp Convection oven finally came into my life (read house). The first thing that i tried baking were the traditional nankhatai's, the one's as seen in my chilhood, my mom and my elder sis baking, and eventually its aroma filling the whole house. And voila, my first attempt at baking was succesful. The recipe is indeed very simple and easy. My mom used to make a small cross in between and then press a cubed red cherry nut, which i didn't had,so i just pressed some choco chip instead, giving it a more cookie like look...

For others who do not know about Nankhatai, can say its a eggless indian biscuit.


Unsalted Butter –1/2 cup,at room temperature
Powdered Sugar 1/2 cup
All Purpose Flour (Maida) 1 cup
Nutmeg Powder 1/4 tsp
Cardamom Powder 1/4 tsp
Baking Powder 1/4 tsp
Salt 1/8 tsp

Preheat oven to 350 degress F.
Combine softened butter and sugar slowly until mixture is light and creamy.
Then add Nutmeg Powder and Cardamom Powder and mix well.
In a separate bowl, sift all purpose flour with baking powder and salt and then slowly
combine flour mixture (little at a time) with butter mixture to form a soft dough.
Wrap dough in plastic wrap and leave for 15-20 minutes.
Knead dough once again and divide into 12 portions of the size of tennis ball and roll without any cracks.
Press lightly between the palms, can put a small cross in the centre and then press choco chips, or cherry or chopped almonds and pistachios
Put Nan khatai on a lightly greased cookie sheet leaving enough space between dough balls and
bake on the middle rack for 20-25 minutes.
Remove from oven and let it cool completely before storing in an air tight container at room temperature.

Nankhatai is meant to be white, so do not let it get brown and adjust the time of baking.
If you don't have unsalted butter,you can used any salted one like amul butter, and omit addition of salt.
You can also omit the addition of salt altogether.

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