Saturday, 25 April 2015

Eggless Butterless Red Velvet Cupcakes | Baking With Vegetables

For the final day of baking with vegetables -Week 4, in the Fire up your oven series, I have a cupcake with beets / beetroot. I already have an eggless choco-beet cupcake and an eggless red devil beet bundt on the blog,this recipe sounded different and I had to bake them for more than one reason.

For one, I needed to use up the beets that were lying in the fridge for a long,long time and two, I needed a vegetable based cake recipe! So doesn't this bake fit the bill!!

Apart from the simple chocolate frosting, dusting the cake with icing sugar, I am not too much into frosting/icing/cake decoration. But for this cake, I made a cream cheese frosting. The best part is I made the cream cheese at home! This may not be a great feat for the master bakers, but for me it was like an achievement! Funny right!


I adapted this recipe from Divine Taste and I read that to get the natural beet color in the cakes, the beets have to be cooked with the skin on. I followed this tip and cakes looks gorgeous.Also I halved the original recipe.

After the cake was done, I did the frosting ,added a little bit of colorful sprinkles and a simple cake turned into something so pretty!



I used:
Adapted from Divine Taste
Makes - 9 cupcakes

All purpose flour - 3/4 cup
Beetroot-1 large
Cocoa powder- 2 teaspoons
Milk-1/4 cup
Vinegar-1/2 tablespoon
Baking powder- 3/4 teaspoon
Powdered brown sugar-1/2 cup
Salt- 1/8 teaspoon
Vegetable oil- 1/4 cup
Vanilla essence- 1/2 teaspoon



Wash ,quarter the beets and pressure cook it with the skin on for 3 whistles/ till cooked.Once the pressure releases, drain the water used to cook the beet ,peel the skin and puree the beet.I did not add water.Keep aside.


Line a muffin tray with liners. Sieve together flour, cocoa powder, baking powder, salt.


In a bowl take milk and add the vinegar.Set aside for 5 minutes. The mixture will curdle. Add brown sugar, oil and whisk. Add 1/2 cup of beet puree.


Whisk well to combine. Add the vanilla essence.Put in the sieved flour mixture and combine gently to mix.


Fill the batter into the liner and bake in a pre heated oven at 200 degree C for 15-20 minutes / till done. Please note that the oven timings will vary. Once the cake is done, remove from pan and let it cool on a wire rack.


Serve as such or with a cream cheese frosting...


Note:

  • You can use regular sugar instead of brown sugar.
  • If you have left over beet puree, try the beet smoothie, or add the puree while kneading for roti/ poori,dokla batter to get pretty dishes that the kids will love.
  • This can also be baked in a small pan of your choice.

Friday, 24 April 2015

Eggless Cauliflower Crust Calzones | Baking With Vegetables

Appearances can be deceptive! This is so true for the clicks in this post!

I fell in love with these calzones the moment I saw them here and made them on the same day. They tasted great but the clicks may say otherwise!

This is one of those recipes that will have you craving from more, gives you room to try out a lot of alternative stuffing to experiment with, a gluten free alternative,makes a cauliflower 'hater' fall in love with this veggie and so on....

Just because I was making this for the first time, I made just 2 of these calzones. But trust me when I say  you can make a big batch of these when you try because they are sure to disappear in no time!

This dish is prepared with cauliflower 'rice'. This was in rage a couple of years back when there were so many dishes prepared with it and at that time, I was not in a mood to try them out. I have several recipes bookmarked but never got to make anything with riced cauliflower till now.

So coming back to this recipe,the only criteria for a perfect cauliflower crust calzone is to drain the water [used to cook it] completely. Else you will land up with an unpalatable and soggy/mushy calzone!

The original recipe uses eggs to bind the mixture. I have made it eggless by using corn flour and yogurt as the binding agent.




I used:
Adapted from: The Iron You

Cauliflower -1, medium sized
Corn flour-2 tablespoons
Yogurt, thick-1 tablespoon + a little extra if needed
Grated cheese- 1 small cube[I used amul cheese cubes]
Cheese slices-2
Tomato sauce-2 teaspoons
Oregano-as per taste
Red chili flakes -1/2 teaspoon
Salt to taste

Break the cauliflower florets and put them in a pot of water, wash well and drain.Transfer the florets into a blender jar and run the mixer in short bursts to get a rice rava texture. It should not be mushy.Do this in batches and transfer the riced cauliflower into a bowl. I got almost 1 1/2 cups of this riced cauliflower.


Heat a large pot of water and put in the riced cauliflower and simmer for 5 minutes.Drain well and transfer the drained cauliflower onto a cheese cloth to drain out further. Squeeze out as much water as possible. This step is very, very important.


Once the cauliflower is out of water content, add the yogurt, cornflour,grated cheese,salt, chili flakes and mix well.If needed add a little more yogurt. If its too 'wet' add a little more corn flour.
Divide this mixture into 2 portions and pat it into equal sized disc over a tray lined with parchment paper.


Bake in a pre heated oven at 200 degrees for 10 minutes. Remove the tray from the oven and work quickly to spread a spoon of tomato sauce over each calzone,place pieces of the cheese slice over the sauce.Use a spatula to lift half of the calzone and place it over the other half, like closing it up.Seal the edges . I forgot this step and the cheese oozed out![If after 10 minutes you are not able to lift the sides of the calzone, bake for another 4-5 minutes.But keep a close watch over them]
Bake again for 10-15 minutes till the crust is brown.



Serve immediately with tomato sauce...

Note:

  • Add herbs to suit your taste
  • The filling can also be changed but I feel this tomato cheese combo is tastier!
  • Oven timings will vary so bake accordingly.


Thursday, 23 April 2015

Oven Roasted Garlic Butter Mushrooms | Baking with Vegetables

Today's recipe is a very simple one. I have been wanting to roast vegetables in the oven and then I decided on roasting mushrooms when I saw a packet of button mushrooms at the farmers market. This has a simple dressing and the taste was out of the world!

We had it as a appetizer and once again I wished I had made more of this. The mushrooms shrink up once cooked and it looked like we just had a taste of it.So if you are planning to make this for a crowd you will have to use lots and lots of mushrooms!

Check out my other bakes in Fire up your oven series....


I used:

Button mushrooms-200 grams
Butter- 2 tablespoons
Grated garlic-2 flakes
Red chili flakes- 1/2 teaspoon
Finely chopped coriander- 1 tablespoon
Salt to taste [skip is using salted butter]

In a bowl take the softened butter, salt, garlic,coriander and chili flakes and mix well.Wash and clean the mushrooms and place them on a baking dish. It is ok to squish them / place them packed together as they will shrink on cooking

Apply the butter mixture on the button mushrooms and set aside for 15 minutes.

Place the baking dish in a pre heated oven and bake at 200 degrees for 20-25 minutes or till the mushrooms are soft. While cooking you will notice that the mushroom sweats and the tray is watery. Most of the liquid will dry up on further baking or drain the excess liquid and serve the mushrooms. The taste of the liquid was awesome!


Serve as an appetizer / side

Note:
  • You can use regular mushrooms as well.
  • Choose even sized mushrooms so that they will cook uniformly.
  • Oven timings will vary on the size of the mushrooms used.
  • Add more flavorings to the butter to suit your taste.