MINI STRAWBERRY TARTS

I  love these mini fruit tarts because they’re SO easy to make. The recipe might have a few steps, but making them couldn’t be easier. And look how pretty they are, with all the cream & strawberries.
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I have used strawberries here but you can use fruits of your choice for making the fruit tarts. Also instead of a cream filling, you may use custard, cream cheese or ganache.
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They are easy to serve and look absolutely gorgeous on the plate.

Makes 8 tarts.

INGREDIENTS:
1 cup plain flour maida
1/4 cup salted butter – cold
a pinch baking powder
1 tbsp powdered sugar
2-3 tbsp ice cold water
Whipped cream 1/2 cup
Strawberry coulis 2tbsp

Strawberry coulis recipe here…STRAWBERRY COULIS / SAUCE

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INSTRUCTIONS:

  1. Cut the cold, solid butter into small pieces.
  2. add baking powder, sugar, and butter to the bowl.PicsArt_02-14-09.18.42.jpg
  3. Rub the butter into the flour with fingertips till it resembles bread crumbs. add 2-3 tbsp cold water.PicsArt_02-14-09.19.55.jpg
  4. Bind into a dough of rolling consistency. knead lightly.PicsArt_02-14-09.20.46.jpg
  5. Roll out large chapati of1/8″thickness. Cut out small circles with a biscuit cutter or a Katori, which is slightly bigger than the tart mould and fit them into tart tins.PicsArt_02-14-09.21.34.jpg
  6. prick with a fork bake blind for 8 minutes in the centre of a hot oven 200℃ till very lightly golden in colour.
  7. take out from oven .cool.

    ASSEMBLE:

  8. Fill cooled tart shells with whipped cream.
  9. Top with strawberry coulis and fresh strawberries.
  10. Serve after some time at room temperature or cold
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NOTES:

  • Wait until the moulds are completely cool before removing them.
  • prick the base of the tart with a fork so it doesn’t puff up .
  • PicsArt_02-14-09.30.29.jpg

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EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

Today’s post is Eggless Strawberry Cake Recipe with step by step pictures along with cream cheese frosting.

Strawberries are in season and I can’t stop munching on them! So, I added them to my go-to cake recipe and made a delicious, easy everyday cake! It turned out moist, soft and the berries gave a jam like a flavour to every bite!

This cake is easy to prepare with only a few ingredients, if you opt for frosting, the ingredients list gets little bit elaborated. I didn’t use food colour or artificial essence, it tastes good on its own.

 

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They say baking is simple. Yesss, just get your measurements right, use quality ingredients and put in your heart and soul and you’ll see how you can create magic in your kitchen.

Prep Time: 10 mins
Cook Time: 30 mins

INGREDIENTS:
3/4 Whole wheat flour
1/2 Cup Powdered Sugar
1/2 Cup Strawberry Puree
1/4 Cup Neutral Oil (
1/4 Cup Curd
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Pinch Salt

For the Frosting
1/2 Cup Cream Cheese / Hung Curd
1/4 Cup Soft Butter
1.5 Cup Icing Sugar
1/2 tsp Vanilla Essence

INSTRUCTIONS:

  1. First powder the sugar in the mixer. Then measure and keep all the other ingredients ready.PicsArt_02-04-11.39.49.jpg
  2. Chop the strawberries and transfer it to the mixer. Grind it without adding water and measure 1/2 cup of strawberry puree.PicsArt_02-04-09.01.16.jpg
  3. To a sieve, add whole wheat flour, baking powder, baking soda ,salt & sugar . Sift everything to avoid lumps.
  4. To a wide mixing bowl, pour curd and oil.
  5. Then pour strawberry puree and whisk it with an electric blender or hand wire whisk.PicsArt_02-04-08.55.20.jpg
  6. Now add the sieved dry ingredients and whisk everything till smooth and soft. Ensure there are no lumps.PicsArt_02-04-08.57.21.jpg
  7. By the time, preheat the oven for 10 minutes. Brush a baking tray with little oil and dust little flour all over. PicsArt_02-04-08.59.10.jpg
  8. Transfer the batter to the baking tray, then level it with a ladle/spatula. Shake the tray twice, so that the air bubbles releases.
  9. Place the tray in the preheated oven and bake it for 30 to 35 minutes at 180c or a toothpick inserted in the centre comes out clean.For the Cream Cheese Frosting
  10. In a mixing bowl, first, add cream cheese/Hung curd and butter. (I am using hung curd )
  11. Then add powdered sugar and vanilla essence.PicsArt_02-04-11.44.20.jpg
  12. Whisk everything well for 3 to 4 minutes, till stiff peak consistency. If the frosting is runny, add little icing sugar and if it is too thick, add 1 tbsp of milk to troubleshoot it.
  13. Refrigerate it for 1 hour so the frosting will set.
  14. With a knife/spatula, spread the frosting all over the cake. Slice the cake into pieces.
  15. Enjoy this eggless whole wheat flour  strawberry cake
    PicsArt_02-04-10.15.46.jpgNOTES:
  • Don’t use sour curd, as it will spoil the whole taste of the cake.
  • Use fresh strawberries for good taste and bright colour.
  • Adjust sugar quantity accordingly to the sweetness of the strawberries used.
  • For vibrant colour,  2 drops of pink food colour can be used.
  • For more flavour 2 drops of strawberry, essence can be used for this eggless strawberry cake recipe.

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KHEER MOTICHOOR TRICOLOUR DESSERT

Shot glass dessert making is super fun, in fact, it has become my signature dish.
Today’s shot glass dessert recipe is a fusion of sweet dishes to honour the Indian flag. This Tiranga Dessert contains 3 layers of different colours of the Indian flag. It is a mix of Thick kheer (Rice pudding ) and Motichur laddu.
Wishing you all a very Happy 70th Republic Day.🇮🇳🇮🇳🇮🇳🇮🇳
Perfect dessert for your parties or for your family.
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INGREDIENTS:
Basmati Rice (1/2cup or एक मुट्ठी)
Milk (1 ltr)
Sugar ( 1/2) or as required
Crushed Cardamom (1/2 tsp)
15-20 almonds/ badam, blanched and sliced
Pistachios, Cashew and Raisins (3 tbsp)
2tbsp cornflour
Motichoor ladoo 250 gms

For green kheer…
4-5 paan leaves
1tbsp gulkand

INSTRUCTIONS:

  1. Wash and soak the rice for 1-2 hours.
  2. Add milk in a heavy bottom pan and bring it to boil.
  3. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.194.jpg
  4. Take 1/2 a cup milk more and add 1tbsp cornflour to it.
  5. Add this 1/2 cup to the stirred milk.
  6. Allow it to boil in low to medium flame till the rice gets cooked well but it should be firm and soft without losing its shape.
  7. Generally, rice takes a longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.
  8. After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft add sugar, cashew nuts, almonds, pistachios and raisins and cook for another 5 minutes.
  9. Lastly, add crushed cardamom.
  10. Remove from heat and garnish with almonds.Assembling…
  11. Take kheer in 2 separate bowls.
  12. In one bowl add crushed paan leaves and gulkand and mix well. This becomes our green layer.PicsArt_01-26-10.49.22.jpg
  13. Crush all the motichur laddoos .
  14. Take shot glasses put 2 tsp of green kheer and lightly tap the glass to set it.
  15. Next, add 2 tsp of white kheer and tap it.PicsArt_01-26-10.47.28.jpg
  16. Top it with crushed motichur laddoos and some pistachios.
    tadddddaa your Tricolour Kheer motichur dessert is ready.PicsArt_01-26-07.03.26.jpg

    NOTES:

    Always add the sugar in the end.
    This kheer would thicken as it cools down.
    Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.

 

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EGGLESS WHOLE WHEAT ORANGE CRANBERRY  CAKE 

The air is sweet with citrus🍊 fragrance!
Today I am sharing my one of the favourite tea time cake recipe with you.

Baking is my all time favourite. My family wants a new and exotic cake for every occasion. I am always on the lookout for new recipes everytime I surf through the internet.

I found these blogs for eggless orange cakes naivecookcooks & asmallbite
And tried with whole wheat flour + cranberry for a healthier version and
I nailed it.  The cake was fluffy, soft and yummy. I topped it with sugar glaze for sweetening the taste.

An eggless, butterless orange sponge cake recipe with the only a handful of ingredients, interesting! isn’t it?

You may have the doubt whether this cake would be spongy without the addition of curd, vinegar or egg, but trust me this cake was soooo soft as orange juice is enough to lend the softness.

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These oranges are from my farm at my home town.
The key to happiness is when you thankful for the grace that God has given.

Prep Time:10 mins
Cook Time:35 mins

INGREDIENTS:

11/2 Cup Whole wheat flour
3/4 to 1 Cup Sugar
1 tbsp Corn Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Pinch Salt
1 Cup Orange Juice
1/3 Cup Oil
1 Drop Orange Essence Optional
1 tsp Orange Zest
Chopped cranberries – ¼ cup
Few chopped pistachios for garnishing (optional)

Ingredients for glaze:

Powdered sugar/Icing sugar – 5 tbsp
Orange juice – 2 tbsp

INSTRUCTIONS:

  1.  First, measure and keep all the ingredients ready.
  2. To a sieve, add maida, corn flour, baking soda, baking powder, 1 pinch of salt and sift everything well to avoid lumps. Keep by side.
  3. To a mixing bowl add sugar and oil. Whisk it well, till the sugar granules dissolve completely.
  4.  Now pour the orange juice and add the sieved dry ingredients slowly.
    Then add orange zest and essence.
  5. Whisk it gently, till smooth and soft. Fold it slowly as over beating turns the cake hard. The batter should be in pouring consistency not watery.
  6. Coat the chopped cranberries & choco chips with some flour and add to the batter. This will prevent them from sinking to the bottom.
  7. By the time pre-heat the oven to 180c for 15 minutes.
  8. Brush a baking tray with oil and dust little flour all over. Select a suitable size tray as the cake doubles in size. Now pour the cake batter to the tray, then shake a little, so that the air bubble release.
  9. Place the tray in the oven and bake it for 30 to 35 minutes at 200c or a toothpick inserted in the centre comes out clean.
  10. Once it cools down, run a knife through the sides and gently tap to remove the cake.

To make the glaze:

  1. Mix the powdered/icing sugar with the juice until it forms a thick consistency but is still easy to pour.
  2. Add sugar/juice to adjust consistency as required. Pour over the cake.
  3. Rest the cake for 20-25 minutes in the fridge before slicing for clean slices, as the cake is very moist and soft.
  4. Enjoy this eggless orange cake during tea time.
    PicsArt_01-11-06.03.44.jpg

NOTES:

  • Sieving the dry ingredients is important to avoid lumps and for even mixing.
  • Oil can be replaced with olive oil or softened butter. But ensure to use neutral / flavourless oil.
  •  Corn flour can be replaced with custard powder also..
  • Addition of orange essence adds more flavour but it’s optional. It can be replaced with vanilla essence or made without any essence.
  •  Always choose the correct size baking tray, otherwise the cake overflows when baking itself. To avoid this fill only 1/2 or 3/4 of the tray with the batter.
  •  This cake stays good for 3 to 4 days under room temperature.

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SWEET POTATO HALWA / SHAKARKANDI HALWA

Sweet Potato halwa /Shakarkandi halwa

Shakarkand is my all time favourite. When we were kids my mum used to boil shakarkandi in chulha (hearth) for me. The smoky flavour enhanced the taste of shakarkand.
When I saw shakarkand in the market the feeling of nostalgia gripped me.

So this time I tried this delicious halwa made out of boiled mashed sweet potatoes scented with cardamom and saffron.
Sweet potato halwa is a popular dessert in north India, especially during the winters. It is a popular fasting option rich in Vitamin A.
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This is a simple, quick recipe with minimum ingredients and apart from stirring the halwa, there is not much effort this halwa requires.

If you are looking for more halwa recipes then do check BEETROOT LAUKI HALWA
Gajar (Carrot) Ka Halwa MANGO KESARI (MANGO HALWA) Tricolour Suji Ka Halwa

Prep Time: 20 minutes
Cook Time: 20 minutes 

INGREDIENTS :
(1CUP =200ML)

2 medium to large sweet potatoes (shakarkand )
4 tablespoon sugar or as required,
depends on the sweetness of the sweet potatoes.
4 to 5 tbsp ghee
1/2 tsp Cardamom powder (choti elaichi powder )
1 pinch saffron (kesar)
10 to 12 cashews halved & fried

INSTRUCTIONS :

  1. Boil the sweet potatoes first.
  2. When they are warm, peel and mash them.
  3. Heat ghee in a kadhai (pan) first for frying the cashews.
  4. Remove when they become golden and keep aside.
  5. In the same ghee, add the mashed sweet potatoes.
  6. Stir well and saute for 3-4 mins.1546143566810
  7. Add sugar and saute for 4-5 mins. Now add crushed cardamom and stir. Repeat the above step with saffron.
  8. Keep stirring and cooking the halwa till ghee starts to leave the sides of halwa. This will take approx 10-12 minutes on a low to medium flame.
  9. Lastly, add the fried cashew nuts and stir again.
  10. Serve the sweet potato halwa hot.
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NOTES:
  • I used fried kaiju, you may use any type of dry fruits of your choices.

 

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EGGLESS ROSE PINK HEARTS WITH TWIST OF CHOCOLATE

These pink hearts are completely egg-less and made up of whole wheat flour. These cookies neither contain baking powder nor baking soda. One can easily prepare them with very few ingredients.
Most of the rose flavoured bakes can be prepared with rose petals but I tried with rose essence and it turned out to be amazing.
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I try using whole wheat flour in my recipes these days, as it is a healthier option and quite good with the bakes.
This Diwali season I’ve made desi cookies with a western twist.
They look good and taste even better. Hope you like them and try them out.
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Preparation Time: 10 mins  |  Cooking Time: 20 mins

INGREDIENTS :

Wheat flour ½ cup + 2 tbsp
Powdered sugar ¼ cup
Butter ¼ cup
Rose essence 1 tsp
Pink food colour Few drops
Dark chocolate ¼ cup

INSTRUCTIONS :

  1. Preheat the oven at 180 ℃
  2. Shift wheat flour in a bowl and keep aside.
  3. In another mixing bowl, take butter (at room temperature) and powdered sugar.
    Whisk until creamy and fluffy using hand / electric whisk.
  4. Next add rose essence, few pink food colours and whisk again until everything incorporate well.1541348018963
  5. Now add the sifted wheat flour to the fluffy mixture and mix well to get a dough.
  6. Take 2 tbsp of the dough and flatten with rolling pin and cut with heart-shaped cookie cutter
  7. Similarly, make hearts from the rest of the dough.
  8. Place all the Hearts  1-inch apart from each other on a baking tray lined with
  9. baking sheet and bake them for 10 to 12 minutes.1541348210561
  10. Take out the baking tray from the oven and allow to cool down completely.
  11. Then Melt the white chocolate using a double boiler /Microwave and keep aside.
  12. Dip the cookies in melted chocolate and allow to set until firm.
  13. Store in an air-tight container!

    NOTES:

  • The dough has to be non-sticky texture. If the dough becomes crumbly, then add 1-2 tbsp milk.
  • If the dough becomes sticky, then add 1-2 tbsp flour.
  • Butter should be at room temperature. Also if not using salted butter, then add 1 pinch of salt along with flour while making a dough.

 

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