Category: Baked

Double Chocolate Cookies with Atlantic Sea Salt and Malabar Pepper

Baked Sugar-free Healthy Donuts

Baked, sugar-free and almost gluten-free, these delicious baked donuts!
Baked, sugar-free and almost gluten-free, these delicious baked donuts!

“Baked donuts!” Exclaimed my husband! Yes, why not..If everything can be made diet friendly why not donuts! Everyone’s making them these days and I’m going to try make them not just sugar-free but also with barley and oats flour!

And so the date was set, I had often made donuts the traditional way, but anything fried had been banned since my husband had decided to put his health before everything else…It did test my cooking knowledge, but it’s been a fun, learning process!
Most of the flours in the house have been replaced, Stevia, palm sugar and date syrup take up more space than any other sweeter, the deep-frying pan hasn’t seen the light of day for close to two years now! And most weekdays are all about grilled meats and veggies! And of course an array of fresh vegetables and fruit juices.

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Flourless Chocolate Pudding served with Mangoes and Soya-Cream Cheese Icing

Delicious, light and sugar-free! Indulgence at its best
Delicious, light and sugar-free! Indulgence at its best

There are few things in life that can be deterred to a later date. Baking is one of them. Just last night I watched two sisters, create an amazing flourless sugarless warm chocolate pudding with figs…yeah, it was a gooey mess, and i mean that in a very, very good way. The recipe by Jasmine and Melissa Hemsley on Hemsley & Hemsley had to be replicated in my own style.

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The Modern Gujiya: Dry Fruits and Khoya Pastry

The flaky pastry crumbles under the pressure of the knife and when you bite into it, it's an explosion of textures and flavours! : The modern gujiya
The flaky pastry crumbles under the pressure of the knife and when you bite into it, it’s an explosion of textures and flavours!: The modern gujiya

Holi does call for delicacies and desserts! Given my penchant for no-sugar added cooking and doing something out of the box, I gave the traditional gujiya a twist! Gujiyas are nothing but sweet dumplings made of maida and filled with a delightful khoya and dry fruits mixture that are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh during the festive season. Sadly, they are deep-fried in ghee and dipped in a sugary syrup! Not something I would cook in my kitchen and yet one has to keep up with tradition! I trapped my dry fruits mix in phyllo pastry and baked it! The sweetness came from the dry fruits and the crispy crackle of the pastry, just added to the delight!

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Multi-Grain Seeded Crackers

Multigrain multi-seeded gluten-free crackers
Multi-grain multi-seeded gluten-free crackers

Crackers are fairly simple to make and it’s rather surprising that I don’t make them as often as I should. On our trips to Europe we often stock up on these knäckebröd and bring enough home to last a few months. It’s when they run out that the quest for ready-made Indian varieties start and sadly I haven’t come across a single good gluten-free sugar-free variant as yet.

The wonderful thing about these crackers is that you can flavour it as you choose. Even the basic recipe is delicious, but when your kitchen is a store house of flavours from across the world, why would you let your imagination dry up? What I also enjoy about making these crackers is that its relatively stress free. Most Indian women are used to kneading dough, you just do it instinctively, yes I had to remind myself to measure the quantity of water I used when I developed this recipe. And the crackers get done in a flat 45 minutes, you need no yeast, no waiting for the dough to rise, no getting the temperature right..nothing. It’s as simple as knead, roll, cut and bake. And the end product is only 20 minutes away.

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Hot Artichoke and Spinach Cheesy Dip

A cheesy fragrant dip that pairs beautifully with crackers
A cheesy fragrant dip that pairs beautifully with crackers

I’ve decided in the year 2017 my blog is going to see at least one post every week and a lot of them are going to be vegetarian. The one complaint I often hear is the lack of vegetarian recipes, so that’s going to change. And yes it is going to be healthy, though this one sits on the edge. As always this recipe too is super easy and perfect for the wintery evenings, where you crave for something warm with your cup of tea. I made this hot creamy dip twice in a row–my X’mas Dinner night and for my New Year party! It’s festive in a way! With all its amazingly cheesy and fragrant aromas. What’s more it can be dressed with a lot more aplomb if you wish.

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Roasted Almond Chocolate Cake

A super soft, heavenly chocolate cake with just the right amount of crunch!
A super soft, heavenly chocolate cake with just the right amount of crunch!

Last Saturday saw me pulling out food for 30 people, over two different meals! One was a birthday dinner for a friend’s 45 birthday, that’s where this cake was baked, and the other was just a meal for friends. And believe you me this 1 and a half kg cake wasn’t enough to feed 15 not-so-hungry mouths!

It was a dear friend’s 45 birthday and somehow i always end up baking the cake and bringing along at least 3-4 main course dishes and an equal number of starters :) This time was no different, not that I am complaining…I think cooking for people you care about only shows your love for them!

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Date and Prune Chocolate, Peanut Butter and Nutella Brownie

Chunky peanut butter, nutella, date and prune brownies
Chunky peanut butter, Nutella, date and prune brownies

I was supposed to make some energy bars to help me tide through the horrible, horrible summer. Wouldn’t life be easier if all you needed to do was unwrap a home-made bar and chomp on it for breakfast, lunch and dinner…no sweating it out at all! But that was not to be… All my chopped, stirred, melted ingredients found their way into this gorgeous, chunky, chewy, chocolatey, peanut buttery, nutty brownie!

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Sugar-free, Gluten-free Oats, Carrot and Pumpkin Cake

The healthiest way to sin!
The healthiest way to sin!

This cake was conceptualised purely out of the need to finish the pumpkin and carrots in the fridge. My inspiration was the indian version of this combination, carrot and pumpkin sweet puri’s (fried flat breads) that are made with jaggery and wheat flour. They are deep-fried to a crispy texture and had with chai in the evenings. The cake was just as delightful and made for a classy dessert that was wiped out in 3 sessions: post lunch, post dinner and post breakfast. The cake is a little dense from the gluten-free flour that’s used and is best iced the traditional way: with cream cheese and cream.

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Mojito Cake

This is a great cake to serve at parties. It's different and doesn't need you to be a pro at icing to put it together
This is a great cake to serve at parties. It’s different and doesn’t need you to be a pro at icing to put it together

If there’s anything I love, it’s a good dessert to end my meal and a good digestif to end the day :) This lemony cake was first baked 3 years ago for a New Year party in Goa. It’s tangy, minty, lemony, creamy and has just the right caremalised kick from the lemon wheels that are cooked in sugar till they are crisp and brown, and sweet and sour to taste! It’s literally an explosion in your mouth. What’s more eating your cocktail is the new trend! Get ready to bake this over the weekend

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