There’s too much beauty out there

…. in the blogosphere and one of my main reasons to start this blog came running back to me – to document all the lovely things I see.

Yes, I’ve been away for a very long time but there have been many instances in the past few days where I have wanted to come back….

Like today, to share this awesome find, this delicious vegan Italian cooking blog, Kitchen Bloody Kitchen. Imagine my delight! Eggless baking, eggless recipes that look so gorgeous :-)

The language shouldn’t be an obstacle if you open the website on Google Chrome browser and take advantage of its instant translate feature :-) 

  Eggless Triple Chocolate and Cherries Loaf Cake

 Eggless Apple & Almond Cake

Eggless Chocolate Cake with Cherries & Almond Cream

 

Happy browsing and craving :-)

Ice Cream Oreo Cake – You Want?

As you can see from my recent posts, I’m going crazy with my DSLR ;) I love the way it captures light and how much control you have and how gorgeous everything appears.

But wait a second, weren’t we supposed to talk about some yummy dessert here.. :)

So made some ice cream oreo cake recently and wanted to share the results and recipe with you.. I love how it takes just five-minutes to put together and the taste is oooh la la.. awesome..how can you go wrong with cake, ice cream and oreos anyway right! :)

Ingredients:
1 liter vanilla ice cream, melted
18 vanilla oreo cookies, crushed
18 chocolate oreo cookies, crushed
1 small tin of Nestle cream
Sponge or marble cake thinly sliced

Directions:

• Line a square/ rectangle serving dish with sliced cake
• Mix melted vanilla ice cream and cream in a separate bowl and add crushed oreo cookies. Reserve some to sprinkle on top
• Cover and freeze. Remove a few minutes before serving
• Yes, it’s done.. so simple isn’t it..told ya!

P.S. A big thank you going out to Monika for sharing this recipe with me.

Mom’s Superhit Gajar Ka Halwa Recipe: A Must In Winters

It’s been a while I’ve been living away from mom and at regular intervals she ensures I receive my share of her bestest and my favouritest delights. Every winter her gajar ka halwa is a must. This winter though, she’s been on a long holiday and I haven’t had my share of mom’s halwa. No wonder then, whilst vegetable shopping at a nearby store, I spotted red carrots, the ones you need to make this heavenly Indian dessert, and the cravings appeared.

A quick phone call was all that was needed – God bless ‘em moms – excited she explained with careful step by step directions. How on earth could I ever ever go wrong after that :)

The result was not exactly like mom’s, it can’t be, the love she makes it with was missing ;).. but must say it was very very close.

Ingredients:
1kg red carrots 
1/3 cup ghee (feel free to add more, it only enhances the taste ;D)
1 + 1/2 cups of milk 
1/4 cup sugar
2 tablespoons milk powder 
1 teaspoon cardamom powder
Handful or more of mixed nuts
Directions:

• Peel, wash and grate carrots
• Heat ghee in a pan, add cardamom powder followed by grated carrots. Stir on high heat until water is absorbed
• On medium flame, add milk, in 4-5 portions. Each time you add one portion of milk, let it get absorbed and then add the next one. Cook until most of the milk dries up
• Add sugar and milk powder and continue to stir until it mixes well for about 3-4 minutes
• Add dry fruits and that’s it!
• Now devour – hot hot! :D

Eggless Vanilla & Chocolate Cake Recipe

It’s funny what can go into a cake when you’re trying to bake an eggless one ;D

I would have never dared to try a cake recipe with yoghurt as one of its ingredients if it wasn’t for the flying praise it won from one of my most trusted food bloggers, Deeba. I was overjoyed at the results she posted and tried it asap.

Must say the recipe does not fail. The cake’s super moist, light and yummmy. A recipe for keeps.

Here’s the link for Deeba’s version of the recipe and here’s the link to the original posted on Sailu’s blog.

Happy Baking :)

Spiced Eggless Sponge Cake with Carrots

The endless yum yum food blogs have always tempted me to post some of my mum’s cannot describe out-of-this-world recipes (:D)on the blogosphere, but despite good recipes never had good pictures to justify the yummy recipes.

This time was different though.

This time it was a Saturday - the time, the inclination, the ingredients, the urge to have a cake were all there and so I set out to make this recipe adapted from my mum’s eggless date and walnut cake recipe.

This one’s super easy and the cake is so soft you could never tell it’s an eggless cake. The ingredients are also ones that can be easily found in every kitchen.

Ingredients:

1 cup Fine Wheat Flour (maida)
100 grams salted butter, melted 
1 tin condensed milk (I held just a bit back)
1/2 cup grated carrot
3/4 tspn baking powder
3/4 tspn cinnamon powder
3-4 cloves crushed
1/2 cup milk 
chopped almonds to spread on batter

Directions:

1. Pre-heat oven at 180c for about 10 minutes
2. Grate carrot and keep aside
3. Melt butter and mix well with 1 tin condensed milk
4. Add 3/4 teaspoon baking powder and mix again
5. Add 1 cup flour – little at a time to avoid lumps and milk simultaneously
6. Mix batter well and add the cinnamon powder and crushed cloves
7. Mix grated carrots and pour into a greased baking tin, spread chopped almonds on top
8. Bake for about 30 minutes at 180C depending on your oven

Tip: If you’re note sure the cake is done, follow the toothpick test - insert a toothpick in the centre and if it comes out clean, the cake is done :)

And now relish this delicious piece :)

P.S. This recipe is  my first entry to food events in the blogosphere. It’s going to Show Me Your Cake over at Dil Se and Cakes & Cookies event at Indian Vegetarian Kitchen