Tag Archives: Bakethon

Sinful Khari Puff


I read a quote recently”Remember the tea kettle – it is always upto it’s neck in hot water, yet it sings” That is exactly what I have gone through for the last couple of months. It was a tough time managing my commitments and keeping the heart in high spirits. Then the laptop gave in to completely shut down my connections with the blog world! I had the other gadgets in my vicinity. However, it was no fun when the tiny screens opened up only a portion of the world.  Well, I am glad my laptop is back and can be with it to one happy blogger:) Do check out the kettle I have used as a prop in my photograph. I am lucky to know Surabhi from Surabhi ka Pitara. She has an amazing collection of handpainted products. Do visit her and don’t forget to order her Christmassy stuff!!khari puff

This morning, I got the news that my laptop is on the mend and will be handed over to me by the evening. That was a such a respite! On one hand I was desperate to blog post my khari puffs for bakethon and on the other hand I had so many other blogs to visit which I missed out for one reason or the other. Fingers crossed, this laptop does not go poorly again and I keep posting as many dishes as I churn in my kitchen.

This post is about the indulgent khari puffs which I had for years in India with my tea. These melt in mouth, butter snacks have been everyone’s favourite. Bought either in the bakeries in every street or even in the humble tea stalls at an bus station or train platforms.

I cheated by using a ready store bought puff pastry sheet. Since I was yearning for something spiced, I used some chopped red and green chillies and my favourite khobre-lasun chutney(dry coconut and garlic) and chopped curry leaves. You may use any herbs or spices of your choice.

Khari puff 4

For this you need:

A sheet of puff pastry

Finely chopped red and green chillies as many or as much you wish

Khobre-lasun chutney(optional) 2 tbsp

Chopped curry leaves 1 twig

Black pepper crushed 1 tbsp



Preheat oven at 180 degree.

Roll out the puff pastry. On to this spread all the ingredients enlisted and press lightly.

khari puff2

Cut into thin strips lengthwise and then cut to the size of a finger snack.

Twist each piece into a bow and lay on a greased baking tray.

khari puff 3

Bake at 18o degrees for 10 mins until lightly brown.

Enjoy these morish snacks with a piping hot tea.

This is my second post for Bakethon 2013. Do visit the other bloggers taking part in this event at Champa’s space.

Chocolate cake with caramalised salted peanuts and Ganache frosting


Here comes December when the weather gets crisp and chilly and now the snow is on its way for parts of the country with a cold snap taking hold!! It can be very dull and depressing as the days get very short and I spend most of our time laden with layers. This is the time when my oven is very busy as I get busy with Bakethon. This is my third year that I am particpating in Bakethon. Champa had started it . Earlier we baked for every day in December. However, this year I plan to do it twice a week. The reason being my other commitments both at work and home.

Last weekend, I baked a simple chocolate sponge, however decided to do a different frosting(kind of getting bored of buttercream and fondant icing). I loved the ganache I made for my son’s birthday in October. I thought of making it thicker by using extra thick double cream and whipping it.

To cut down the sweetness, I added in caramalised salted peanuts in caramel sauce made with extra thick cream. This coated my salted peanuts with toffee !! Loved it. This I sandwiched and topped in my sponge.

Ganache 1 Read the rest of this entry

Suji/Rava Cake with mincemeat


I remember my aji(granny) mention about ravyacha cake when I was a kid. I however, never made any attempt to ask more about ask how it was made or what was the taste like. But ever since, I am going through Kamalabai Ogale’s Ruchira book, I was waiting for the right opportunity to bake one of her bakes…ravyacha cake. I added a tablepoon of mincemeat which the kids had made at home couple of days back. The original recipe asks for 1.5 cups of semolina, however, I used  equal quantities of all the ingredients.  The cake turned out to be very soft and moist, sweet yes, next time I plan to reduce it’s sugar quantity because mincemeat added an extra sweet taste too!!


So here we go, I used…





I used 1/4 cup of each of the ingredients mentioned above.

¼ tsp of baking powder

¼ tsp of baking soda

Mincemeat/ candied peels 1 tbsp


Mix in all the ingredients but the raising agents. Beat well and cover. Set it aside for couple of hours. Preheat the oven at 180 degrees. To the mix add in the raising agents. Mix well. Place this mixture in a greased cake tin and bake till golden brown.


When done, transfer on a cooling rack after 10 mins. This is my last but one post for Bakethon. Check out the other bakers in bakethon: Champa, Srivalli, Priya, Sumana, Veena and Jayshree.

Mince pies for holiday fun


Christmas break is always a time to have fun. It is the time when we get together with our friends in UK, extended families..catching up with the times missed as a family, getting up late, movies, cooking, baking and loads of chattering and laughter. Yes, that is what is happening at Isingcakes home!! I have a bunch of teenagers breaking into laughter in the middle of the night, volleyball in a bedroom, storming down the stairs to catch each other ..reminds me of all the fun I had as a kid:)

Last day, I asked them to make me something nice for Christmas. Mince pie was decided and the ingredients shopped. They checked Joy of Baking’s recipe for homemade mince meat. They have done a good job indeed following each and every step.  Here is the recipe from Joy of Baking, with a few tweaks in ingredients and use of apple juice more in quantity instead of rum and cognac. For the original recipe check here.

4 tablespoons (55 grams) butter

1.5 cup (240 ml) unsweetened apple juice

2 large apples, peeled, cored, and grated

1/2 cup each of dark raisins , golden raisins, dried currants, dried cranberries, dried figs, chopped

3/4 cup (120 grams) candied mixed peel

Zest and juice of one orange

2/3 cup (140 grams) packed dark brown sugar

3 tsp mixed spices

1/4 teaspoon salt

Mix all the ingredients and cook together on a low flame for 30 minutes, stirring occasionally. The liquid starts evaporating. Cool and let it sit overnight. Till then let the wafts make you think about the amazing pies you will have the next day!


For the pastry they followed the same website:

1 1/4 cups all-purpose flour


1/2 teaspoon salt


1 tablespoon granulated white sugar


1/2 cup unsalted butter, chilled, and cut into pieces


The original recipe asks for cold water, but here, the pastry was held together quite well. This was refrigerated for 20 mins. The dough was then rolled and cut into small circles with cookie cutter. This was then placed in cupcake tray. A teaspoon of mincemeat was placed in each of these cut pastry placed in the tray. A star shaped pastry was placed on top to cover these pies.

This was then baked in a preheated oven at 180 degrees for 20 mins. I just loved peeping through the oven glass door to see the berry mix bubbling in the hot temperature!! I felt absolutely like a child waiting for the pies to come out of the oven!

A quick dust of icing sugar and these mincepies well gobbled away in no time!!! Very proud of my teenage team at home!!


This is for Bakethon that I post for my dear friends Champa, Srivalli,  Priya,Veena, Jayshri, Sumana. Do let me know what you think of my little wonders:)














Candied Daisies


My second Bakethon post is about the cute little daisies I baked using the same dough I used for Cinnamon rolls. These is apt for teatime snacks and are favourite amongst the people who like their cookies a less sweeter.


1.5 cups all purpose flour

1/4 cup castor sugar

1/4 tsp baking soda

1 tsp baking powder

1/4 cup melted powder

1 egg

Candied peels


Method: Cream the butter and sugar. Add in the egg and beat well. Sieve the dry ingredients apart from the cinnamon powder. Add the dry ingredients and make a soft dough. Use a little milk if need be to bring the dough together. This dough is sticky. Cover this dough and keep aside for half an hour.

Using any cutter, cut small cookies. I used daisy cutters and placed a candied peel in the centre.  Preheat the oven. These are then baked at 180 degrees at 5-8 mins.

A quick snack for Bakethon !!Check out the other bakers too.

Chickpea cookies with sesame ..another trial:)


Here is another trial with sesame seeds to create a combination apt for Sankranti. For the main recipe, you may refer the post I posted couple of days back for Bakethon. To this recipe, I added 2 tablespoons of crushed sesame seeds and see what a difference it made to the cookies!! Unfortunately, I just have one picture to show you all :( However, I promise, when I make more of these, I will upload pictures on this post.

So, here you go for the variation in the recipe:


1 cup of chickpea flour

3/4 cup soft brown sugar

1/4 cup butter

2 tablespoons of crushed sesame seeds

1 tablespoon of whole sesame seeds

Mix all the ingredients together and make a dough.  Spread some sesame seeds on a plate. Roll out small balls and press onto the whole sesame seeds. Place on a baking sheet lined with greaseproof paper. Bake in a preheated oven at 180 degrees for about 20 mins. These cookies I bet have the best crunch, the treacly taste of jaggery and sesame seeds just gives it’s taste a new dimension.

I am posting this post a day later than the scheduled Bakethon day..thanks Champa for allowing me this time. Check out the other bakings from Champa, Priy=, Srivalli and Sumana :)

Chickpea-Sesame cookies


Last night, as I lay in my bed, I was thinking about the next post in Bakethon. I did not wish to bake any cake or bread instead something different and smaller in quantity. Just as I decided not to think about it till I was back from work, my husband quipped”what about Til-gul”(sesame and jaggery which is eaten in a form of vadi/bars!! I said” of course, I will make them, but for Sankranti”..to this he replied, no bake them!! I just chuckled and said”how could you bake sesame and jaggery together, it needs some medium to combine?” but before, I could get any solution to this, all I heard was snoring!!:)

However, this combination kept bothering me through out the day. My mind was trying to encorporate these two ingredients in various media(flour) to create something edible! I tried thinking of plain flour, semolina and chickpea flour. I am tired of the white flour to the limits! Recently, I had made Kamalabai Ogale’s semolina cookies, this time, I wished to use chickpea flour all on it’s own. I kept my fingers crossed as the small cookie dough, rose, swelled, spread and baked in the oven!! I just wished they came off well..To avoid any calamity in the kitchen, I used soft brown sugar instead of jaggery. Yes, they did..I just loved the sweet nutty flavour of besan in combination of soft brown sugar and sesame seeds.  I wish, I had encorporated some crushed sesame too!! There is always a next time right? If you do that, please let me know how they taste:)

This is how I put these ingredients together:


1 cup Chickpea flour

3/4 cup soft brown sugar

1/4 cup butter

1/4 tsp baking powder

1/4 tsp baking soda

Sesame seeds a tablespoon to sprinkle on top


Mix all the ingredients(apart from the sesame seeds) in a bowl. Roll into small sized balls and place on greased baking sheet. Sprinkle and press the sesame seeds on top of each ball. One point to note here is to place the dough at a distance from the others as these cookies spread all around.

Bake in a preheated oven at 150 degrees for 15 minutes. These are soft when baked, but as soon as the colour changes, these need to be taken out. After cooling these cookies get their crunch!!

Meet the other bakethon bakers Champa, Priya, Srivalli, Sumana, Jayshree and Veena.