Here is a recipe for a vegan version of an Indian semolina pudding called Kesari. Though it doesn't have the richness of a traditional Kesari which includes ghee, this is quite light and guilt-free.

Ingredients (for 4)

• 6 tbsps canola oil 
• 1/2 cup raw cashew nuts  (or you can just use roasted cashew nuts
• 1tbsp raisin (optional)
• 1 cup roasted rava (semolina) 
• 2 and half cups water
• 1/2 cup sugar 
• 2-3 pinches saffron 
• a pinch of salt
• Glass baking dish

Method

1. Heat the oil and fry the raw cashew nuts for a few minutes till they are golden brown. If you would like raisins as well, fry the raisins. Set them aside on kitchen paper towel. 
2. In the same oil, fry the roasted rava (semolina) for 10 mins on low to medium heat. Be watchful as the rava (semolina) shouldn’t turn brown.
3. In another pot,  pour the 2.5 cups water, 1/2 cup sugar and 2-3 pinches saffron. Bring to a rolling boil. Don’t use orange colouring  as the end result is too artificial looking. Saffron gives a natural yellow hue. Add the cashew nuts to the sugar syrup while boiling.
4. Pour the sugar syrup into the rava pot slowly. It will sizzle. Stir till you reach a thick kesari consistency. 
5. Put into glass baking dish and flatten it. Cut into squares, if desired. 

Do you have any idea how difficult it is to get hold of a delicious vegan cake? As vegan cakes lack eggs, butter and milk to create that soft pillowy texture of the regular cakes, finding one which is delicious and soft is not easy. Many a times, I have bought vegan cakes and brownies but only to get home to a dry crumbly one which is not worthy of its name at all. So I decided to attempt to make one of my own albeit trepiditiously. I'm more of a cook not so much of a baker.

I came across this following recipe in veggie desserts and it turned out quite good. My vegan girls loved it and it didn't last long in the fridge! The ganache was totally lick-worthy but I felt the cake itself could use more sugar and moisture as it was a little dry. The following recipe yieds a 6x3 inch high cake which can be cut into 10 reasonably sized slices. 

Ingredients 
Cake Batter 
300ml (1 and 1/4 cups) unsweeteened dairy free milk - soy milk, almond milk)
1 tbsp lemon juice 
150 gm (2/3 cup) vegan butter or margarine
3 tbsp golden syrup/maple syrup
2 tsp instant coffee granules

2 and 1/4 cups (275gm) plain flour
1 cup ( 225gm) caster sugar
4 tbsps unsweetened cocoa
2tsp baking powder
1 tsp baking soda

Chocolate Ganache
1/3 cup (75gm) vegan butter 
1 and 2/3 cups icing sugar
4 tbsps unsweetened cocoa 
2 tbsps water 

Method
1) First, preheat the oven to 180 deg C or 350 F. Lightly grease 2 round baking pans of 6x3 dimensions.
2) Get a small bowl and mix the lemon juice into the dairy free milk. Set aside to curdle into buttermilk consistency.   

3) Next, get a small pot and melt the vegan butter on low heat. Add the coffee granules and golden syrup. Stir till mixed well, switch off fire and let it cool 

4) Sieve the flour, cocoa powder, sugar, baking powder and baking soda into a large bowl.

5) Now, mix in the coffee butter mixture and the curdled dairy free milk into this sieved flour mix. Mix well but don't over mix. 

6) Your batter should be of slightly thick consistency.  

7) Pour the batter into the 2 prepared baking tins and bake in the oven for 30 mins or until a skewer comes out clean. Allow the cakes to cool completely. 

8) For the ganache, whisk all the ingredients in a bowl.

9) Slice off the top layer of one of the cakes so that the ganache can be applied evenly onto a flat cake. Start icing the top of the sliced cake. Sandwich with the other cake and spread the icing over the top of the cake. Freeze it for 30 mins to an hour to set the ganache.  

10) Serve with a hot cup of plain tea to enjoy it to the fullest.

Has anyone missed my recipes? I apologise for my hiatus but I have not had time to blog my recipes for the last 3 months. I didn't have time to even try new recipes with my own twisted version of them. But I made time for this recipe as it simply had to be posted.

My older 16year old girl had just completed her mid-term exams and was bored with too much time in her hands. She decided to venture into the kitchen to try her hand at baking instead of her usual scrambled eggs or spinach banana smoothies. She came across this one bowl easy brownie recipe and turned out fabulous! Never mind my kitchen which looked like a tornado has just passed through. Never mind the cleaning I had to do after. I enjoyed it tremendously. This recipe is really worth sharing here on my blog. Of course, I replaced 1 cup of caster sugar with a mix of 1/2 cup caster and 1/2 cup brown sugar, to avoid that cloyingly sweet aftertaste.

The key to getting really choclatey ooey gooey fudgy brownies? A few points to note :

• Use a flat brownie pan so the brownie mix is evenly cooked in a thin layer
• Take them out at exactly 21 mins. This is important not a minute longer. I realised that when I help to make the brownies with my daughter.
• Bake at the top shelf as the middle shelf bakes the brownies a lot faster and dries them out.

Yields 18 squares
Ingredients
1/2 cup melted butter
1 tbsp canola/sunflower oil
1/2 cup caster sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract/essence

1/2 cup plain/all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
A few crushed pieces of walnut/cocoa buttons (if you prefer nut-free brownies)

Method
1. Preheat oven to 175deg C. Spray cooking spray onto 10 x 6 inch flat brownie baking tin and line with baking paper. Set aside. Whisk the melted butter, oil and the sugar for 1-2 mins.

2) Add the eggs and vanilla essence and whisk further for another 1-2 mins.

3) Sieve the flour, cocoa powder and salt. Do it over the butter egg mix for a one bowl less clean up baking. 

4) Add the sieved flour and cocoa to the butter egg mix.  Mix well but do not over mix.  You can add walnuts at this point.

5) Pour the batter onto the prepared baking tin.

6) Top with cocoa buttons or more crushed walnuts. Bake at the top shelf for excatly 21 mins. Remove, let it cool for 10 mins and cut into squares. Enjoy for a sweet after dinner treat. 

A twist to our regular banana cake with the substitution of half the salf raising flour with Almond flour. My banana cakes are very light as they are low in sugar and I only use canola oil.  With this change, a  slightly rich and moisture rich banana cake ensued. Try it to believe it!!

Ingredients (yields two 7 x 2 inch high cakes or one 7 x 4inch high cake )
​4 over ripe bananas, mashed
​3 eggs, at room temperature, beaten
​130ml canola oil

125gm self raising flour
125gm almond flour
​1 and 1/2 tsp baking soda
​150gm caster sugar
​25gm almond slivers and extra for the top

​Method

1. ​Preheat the oven to 180deg C. Line the baking tin with greaseproof paper.
2. Take a medium mixing bowl and mash the over ripe bananas well until its a soggy mess. Mix with the beaten eggs and the canola oil. Set aside.
3. ​Take another bowl and sieve both types of flour with the baking soda. If the almond flour doesnt go through, just make sure there are no more lumps and then tip all over. 
4. ​Add the caster sugar and the almond slivers. Mix well and set aside.
5. ​Add the dry and wet ingredients and mix well.
6. ​Separate the batter into two and pour them into the two containers. Top with more slivered almonds.
7. Bake for 25-30 mins till golden brown on top.  
8. Enjoy with a cup of light tea.

This is one of the recipes I hae learnt recently in a shortcrust pastry baking course in June. Held over 5 days from 8-2pm, I learnt Apple Cranberry Pie, Flan Parisian, Tarte Normande, Tarte Bourdaloue and Quiche Lorraine... the latter two were the ones that brought me to my knees (with all that butter and cream!).  I devoured with my family as soon as I brought them home.   

​Tarte Bourdaloue is a classic pear and almond tart and originates from Paris in 1906. I omitted the pears this time I didn't have any preserved pears at home. So what resulted was an Almond Cream Tart which is equally delicious. Don't be alarmed by the number of ingredients and steps. What results is a beautiful decadent tart which you can enjoy for days :) 
​
I will make the classic Tarte Bourdaloue in one of the future blog posts.

Ingredients (yields a 8inch round tart)
​Shortcrust Pastry
200gm plain flour
​4gm Salt
20gm Sugar
​100gm unsalted butter
1 egg
5gm water
​2gm vanilla essence
 
Almond Cream Filling
​60gm softened butter
60gm sugar
​60gm ground almond
​10gm plain flour
1 egg
2 gm vanilla essence

Topping
​1 cup almond flakes/almond slivers
​40gm Apricot glaze (for the shine - optional)

Method
​1) First and foremost, cut the butter into cubes, put them in a small bowl and place them in the freezer. I can't emphasize how important it is that the butter is ice cold. It can't be soft as then it would affect the pastry dough texture. It will not hold itself well and will crack easily in the later stages.So, please please make sure the butter is hard and frozen.

Sieve the plain flour, sugar and salt.. After sifting, put these ingredients into a mixing bowl.  

2) Now, take out the hard cubes of butter from the freezer and place them into the mixing bowl with the flour mixture. Use a plastic scrapper for 5 mins to break the butter into the flour. 

3) Working very quickly so that the dough still remains cold, use your finger tips to get a flaky dough texture like glass shards.

4) Mix the egg, ice water and vanilla essence in a another small bowl pour this mix into the butter dough.  

5) Knead the entire mix quickly into a ball. Don't over knead.

6) Using your cleaned kitchen counter or a pastry mat, sprinkle a little flour (don't use too much flour - this will result in a hard dough) and crush the dough little by little using the heels of your palm. This is called fraisaging. 

7) Continue fraisaging until all the dough is used up.

8) Again, working very quickly,  join the fraisaged dough pieces into a round lump. then wrap in cling wrap.  Keep it in a chiller for 20mins.

9) At this juncture, preheat the oven to 180 deg C. Start preparing the almond cream. Cream (beat with a wooden spoon) the softened butter by hand for a few minutes. Sieve the flour, ground almonds and sugar and then add this to the creamed butter. Cream again for another 2 mins. Mix the beaten egg and vanilla essence in a small bowl.. then add a little at a time (like 1/3 at a time).  Mix well till well combined. Set aside in a cool place.

​10) Take the chilled dough after 20 mins and roll it out on a slightly floured surface. It shouldn't be too thick and should be big enough to fit into a 8 inch tart ring or pan. 

11) Butter the ring or a tart pan. Then place the rolled out flat dough into the ring gently and carefully. Smooth the dough into the ring and press along the edges. Trim off any extra dough using a rollling pin to go over the top of the ring. If there are holes or parts where the dough has been stretched out too thin, patch it up with small pieces of dough.

12) Pour in the almond cream and spread it out evenly.

13) Top with almond slivers/flakes.

14) If there is any extra dough and almond cream, make mini versions of this almond cream tart.

15) Pop the big tart and the mini ones into the oven for 25-35 mins till the top is golden brown. Remove from oven and let it cool down for 10mins. If you are using the apricot glaze, warm the glaze in a small pot till it reaches jam consistency. Then, brush over the tart. Enjoy delicious Almond Cream Tart!