Ingredients

220g of cake flour /all-purpose flour 

3/4 cup unsweetened natural cocoa powder

1 -2cups granulated sugar)powdered sugar (to taste)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (instant coffee)

1/2 cup vegetable oil (any flavour less oil)

2 large eggs, at room temperature/(egg substitute)

2 teaspoons pure vanilla extract

1 cup milk(whole milk)

Cake

1.Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and instant coffee powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the milk and mix until combined. Pour the wet ingredients into the dry ingredients, add the instant coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

2.Transfer this batter into a baking tray (brushed with butter).Bake it in a preheated oven 180-200•c about 20-30 mint (baking time may vary ,keep an eye on it) .The cakes are done when a toothpick inserted in the center comes out clean.

3.Take out the cake and rest in wire rack until it completely cool down.

Chocolate butter frosting

290g unsalted butter

3–4 cups confectioner sugar

3/4 cup unsweetened cocoa powder

2-3 tbs heavy cream

1/4 teaspoon salt

1 teaspoon pure vanilla extract

Method

1.With an hand mixer ,beat the butter in medium speed until it became soft (2-3 mint).

2. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.Add more salt if needed.

3.transfer the frosting into a piping bag .

Layer the frosting on the cake with spatula evenly ,decorate your (own design).

Keep refrigerate,before cut the cake about 20-30mint

4.Then take out from the fridge then cut serve.

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Ladi Pav

Ingredients

1¼ cup milk, warm

2 tsp sugar

7 grams dry yeast/sourdough starter (20% freshly fed)

3 cup (450 grams) all purpose flour/ bread flour

½ tsp salt

2 tbsp butter, softened

Method

1.firstly, in a bowl activate the yeast by combining 1 cup milk, 2 tsp sugar and 7 grams dry yeast.If you are using sourdough starter ,just mix the starter in the milk and use it

2.add 3 cup bread flour (good result) and ½ tsp salt.

3.knead until the dough turns soft.

4.further, add 2 tbsp butter and knead the dough.

5.cover with cling wrap or cloth and rest for 60 min in a warm place.

6.once the dough double in size .punch the dough and knead it slightly to remove air incorporated.

7.place the balls into a greased tray. place them leaving equal space in between.

8.further, brush the dough with milk or egg wash without damaging the balls.

9.now cover with cling wrap and allow to rest for 20 minutes or until the dough reaches the brim of the tray.

10.preheat and bake at 180 degree celcius for 20 minutes, or until the pav turns golden brown from top.

11.once the pav is out of the oven, brush butter to get a shiny look.

12.also, cover with a wet cloth to get a super soft cloth and allow to cool completely.

13.finally, enjoy ladi pav for Vada Pav

Vada

Ingredients

Potato-2/3 (medium size)

Green chilli -2(to taste)

Curry leaves

Salt- 1tbs

Turmeric powder

Mustard seeds -1tbs

Oil -159/200ml

Besan/chickpea flour

Cilantro-2/3 tbs(chopped)

Method

1.Let’s start making Vada now,for that you start with boiling the potatoes. Once the potatoes are boiled, you mash them and then temper the mashed potatoes with simple spices like mustard seeds, cilantro,turmeric,hing (asafetida) ,green chilli (chopped) and curry leaves. Then make balls out of the potato mixture and then fry them in hot oil after coating them in a besan. (To make the batter, take besan in a large bowl. Add turmeric, salt and pinch of baking soda to it.Start adding water, little by little to the bowl.Whisk to form a smooth batter. You may need couple of extra tablespoons of water to reach a desired consistency. The batter should neither be thick nor thin.) Fry the vada in hot oil until golden brown in color.

Green chutney and red chutney recipes are already mentioned in my last recipe(pani puri)

Garlic chutney

Ingredients

Garlic gloves-2/3 no

Grated coconut-3/4 tbs

Chilli powder-1/2tbs(to taste)

Method

1.Heat 2 teaspoons of oil in a pan on medium heat.

2.Then add garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside on a tissue.

3.To the same pan, add freshly grated coconut or frozen .Cook for 2 minutes until light golden brown. And grind coarsely in the blender

Assemble the vada pav

1.To assemble the vada pav, toast the pav with some butter on a pan(both sides)

2.Then slice each pav but not entirely.It should still be attached at one end.

3.Apply green chutney on one side and tamarind chutney (red chutney )on the other side of the pav. Then keep Vada and apply garlic chutney on top of the Vada.serve with green chilli fried and sprinkled with lime juice and pinch salt.

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Ingredients

• 1 cup fresh mangoes

• 1 cup water

• 1 tbsp lemon juice

• 3 tbsp granulated sugar/powdered(to taste)

• A pinch of salt

• 1cup coconut milk

• 2tbs agar agar/gelatin

• Pinch of salt

Method

1. Dissolve the 2 tbs of agar agar in the 3tbs of water,once this dissolved completely add this to 1 cup of water ,boil this until get a good consistency liquid(without any lumps)

2. To make mango purée combine fresh mangoes and water in a blender and mix until liquid. Add coconut milk to blender and blend again.Transfer this liquid to a saucepan, and add sugar ,agar agar mixture and salt. Heat over medium heat. Stir mixture constantly until thick. Remove from heat, and gently add pudding cups.

3. Let the pudding cups chill at room temperature for 5 minutes, then refrigerate for at least one hour before serving.Garnish with some nuts

4. Ready to serve

Ingredients

140g cake flour or all purpose flour

2no eggs (veg can use egg substitutes or 1/2 cup ripe banana mashed)

1 1/2 cup of powdered sugar

½ tsp baking powder 100ml milk

1 cup cocoa powder

50g plain chocolate chip

1 pinch of salt

150/200g- butter

2tbs -White vinegar

1no-Piping bag

Method

1.Take a mixing bowl add all dry ingredients (stir all before adding into the bowl)

Flour ,cocoa powder,baking ,salt

2.Take another bowl add butter and blend using hand blender or a whisker until it become fluffy now slowly add sugar into that the butter mix well .

Add one by one egg into the mixture beat 2/3 minutes

2.Add all dry ingredients into the mixture batch by batch with milk

Blend until will get good consistency batter

3.pour this batter into a butter layered baking tray

4.preheated oven 200•c for 15 min

Bake the cake 200•c for 20/25 min(depends on your oven)

5.take out from the oven once the tooth pick test clear

Let it cool down

6.let make now frosting

standing hand mixture bowl add butter and blend in a Low speed first and gradually increase the speed add slowly sugar batch by batch and 4/5 tbs of cocoa powder,Add 1/2 tbs of white vinegar or frosting stabiliser(to stabilise the frosting)blend until will get a stiff peaks.

Once it done fill the frosting into the piping bag .

7.Just make some frosting designs in your cake /or slice and fill the frosting

Ready to serve

Enjoy your double chocolate

Let’s start

Ingredients

Semolina/rava-150g

All purpose flour -2tbs

Water

Baking powder-1-2 tbsp

Salt

Coriander leaves-1/2 cup

Mint-1/2 cup

Ginger -1 inch long

Green chilli -2no(depends how much spicy do you want)

Lemon -1no

Chaat masala-1 tbsp

Chilli powder 1tbsp

Cumin powder-1tbsp

Black soaked Chan a (half cup)

Potato-2 medium size(mashed)

Oil (for fry)

Dates -1cup (soaked)

Tamarind purée-1cup

Jaggery -1/2 cup(depends on the sweet)

1.Puri

start with puries dough

Take a mixing bowl add semolina,all purpose flour ,salt ,baking powder whisk together

Add water to the flour and knead together and make soft dough

wrap the bowl with cloth powder r cling wrap ,let the dough rest for at-least 15/20 min.

After the rest ,make small thin puries out of it and fry in the oil or bake it in the oven(pre heated oven,bake at 180•C for 7/10 min) .Crispy puries are ready to serve

2.Pani

will start working on our pani

Take a blender jar add coriander ,mint leaves ,ginger,green chill add some water and blend together make a thin purée,add some lemon juice in to that mixture to increase the taste and prevent the Pani to get black

Strain and make the purée thin or thick by adding water.pani serve with some boodi.

3.Red chutney

Now will start working on our red chutney (sweet chutney)

Take a sauce pan add the soaked dates and tamarind purée and boil together until will get a good consistency liquid,once you reach there add some cumin powder,chilli powder and jaggery .let it cook for another 2/3mint(let the jaggery dissolved completely)

Strain the purée ,let it cool down .

4.Filling

Mash the potato and black Channa roughly and add some chilli powder and chaat masala in to that

Garnish with some pomegranates and Sec

Pani puri ready to serve,,,

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Ingredients

Bread flour/All purpose flour -150g

Wheat flour. -150g

Sourdough starter(freshly fed)—120g

Salt-1tbs

Olive oil-3tbs

Sugar-2tbs

Italian herbs-2tbs

Water -170ml(as you need)

1.Take a bowl mix all dry ingredients together.Add the starter first(dissolve the starter in the water or use directly)

2.Add slowly water (starter mix water)into the flour and make smooth dough

3. Apply some olive oil on the dough.cover it and keep it aside (it will take time to rise because we are using wild yeast normally it will take double and more time than usual yeast)

4.let it proof ,by that time let make the topping and sauces (recipe will come in next blog)

5.Preheat the oven 250•c ,for 30/40 min.

6.once proving is done,either you can bake immediately or retard in the fridge for overnight in a ziplock bag or airtight container.(retardation will give you more taste and structure ).

7.Before adding the topping apply some oil on the crust for the colour and crispiness .

7.Bake the pizza with toppings and cheese(your choice )in 180-200•c at-least for 20/25min(depends on your oven )

Note:sourdough pizza will take more time than the normal pizza

Serve it hot…

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Ingredients

Bread flour/all purpose flour—300g

Yeast -1 1/2 tbs

Sugar -1/2tbs

Salt -1tbs

Water(lukewarm)-150ml(as you need)

Butter – 2/3 tbs

Let’s start now

1.Preheat the oven for 180•c,for 15/20 min

2.Add yeast ,sugar and salt into the flour (use bread flour for good result) and mix it with spatula

3. Add water slowly to the flour and mix the flour with water without any dry ingredients left in the bowl.Apply some butter on the dough and cover it with cloth or cling wrap the bowl ,Let it rest for 40/50 mint (until the dough became double in size) for proofing.

4. Once the dough become double ,use your hand or spatula and punch the dough down and apply some butter on the dough ,shape the dough again (depends on the baking tray size)

5.Transfer the dough to the baking tray and let it rest again for 30 min(second proofing) once the dough become double again

6.Apply some butter /egg wash/milk wash on the top of the dough very gently to get golden colour on the crust.

7.Bake it for 15/20 min in 180•C(depends on your oven time might differ +|_ time).Test the bread with a tooth pick test(inserts the tooth pick in the bread if it come out clear take out,else bake for some more time)

8. Let’s take out bread from the oven and cool down at least for 2 hrs,after that slice and enjoy your bread with some butter or jam.

Let’s start a wonderful recipe

all time favourite

Ingredients

Mango (ripened)-2no

Vanilla ice cream -1 scoop

Milk(chilled) -1/2 cup

Vermicelli-1/2 cup(cooked)

Chia seeds/sabja seeds—1/2 cup(soaked in hot water for 10mint)

Sugar -3tbs(to taste)

Condensed milk-1tbs(optional)

Nuts (Garnish)

Mango cuts -1/2cup

1.Take mangoes peel it first ,make small mango cuts

Blend the mangoes and make purée out of it .

2.Stir the purée before adding ice cream and milk(except nuts ,vermicelli,chia seeds,mango cuts) .Blend the purée with ice cream and sugar and make a smooth juice out of it.(add more or less milk depends on your need).Once this ready keep it aside.

3.Now time for layering our falooda .

4.Take a serving bowl ,layer the nuts ,Chia seeds, first then add few mango cuts on the top of the nuts mix then vermicelli after that add your mango puree to that.Repeat the steps again until your bowl full,

5. Last but not least garnish with some nuts and mango cuts on the top.Small scoop of ice cream add on the top of the serving bowl (optional)

Ready to serve,enjoy your Mango falooda

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Let’s try how to make mini pancakes Ingredients All purpose flour/sourdough discard—100 g(more or less) Oats 2tbs Baking powder— 1/2 the(pinch) Egg -…

Mini pancakes

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Let’s try how to make mini pancakes

Ingredients

All purpose flour/sourdough discard—100 g(more or less)

Oats 2tbs

Baking powder— 1/2 the(pinch)

Egg -1no(optional/help to make soft and fluffy)

Salt -to taste

Water

Maple syrup/honey for topping

Nuts and fruits. For garnish

Let’s start,

1.Grind all ingredients and a make a smooth batter with medium consistency (not Soo thin or thick).

2.Once the batter is ready add salt and baking powder and mix

3.Pour the mixture into a piping bag(use Ziplock/use small spoon ).Make small cut in the top of the piping bag(depends what size your pancake should’ve) .

4.Heat up the pan ,once it get ready pour the batter to the pan and make small pancakes , sprinkle little oil on the top.

5.Once the pancakes are golden brown turn over and cook again until it’s ready .

6.Serve the pancakes with maple syrup or honey and garnish with some of your favourite fruits and nuts .

7.Ready to serve and enjoy your food….,