GB Baking - Vanilla Cup cake

Keto/Almond Flour Cupcakes - https://www.sweetashoney.co/almond-flour-cupcakes/#recipe-card

 

https://www.delish.com/cooking/recipe-ideas/recipes/a58184/perfect-vanilla-cupcakes-recipe/

 

Ingredients

1 c. (2 sticks) butter, softened

1 1/2 c. granulated sugar

3  large eggs

1 tbsp. pure vanilla extract

2 c. all-purpose flour

3 tbsp. cornstarch

1 1/2 tsp. baking powder

1 tsp. kosher salt

3/4 c. milk

 

Directions

1. Preheat oven to 350° and line two muffin tins with liners. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
2. In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
3. Fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 25 minutes.
4. Remove from pan and let cool completely before frosting.

 

GB Baking - Sponge cake

 3 eggs, separated into yolks and whites (DO NOT throw either away, we'll be using both)
1 teaspoon salt

 1 tablespoon vanilla extract (or more, if you like vanilla)
 

1 cup flour, sifted
 

1 cup granulated sugar
 

Milk (3 tablespoons,  + more if needed to make the batter more moist)
 

3 tablespoons vegetable oil

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Directions / Steps:
Preheat oven to 350 degrees Fahrenheit
Divide the egg yolks from the whites (yolks in one bowl, whites in another)
Add 1 teaspoon of salt and 1 tablespoon of vanilla to the yolks – whisk it all together
In a different bowl, use the electric mixer on high to beat the egg whites until they’re foamy and fluffy
Slowly add ¼  - 1 cup of sugar as you continue to beat the egg whites until stiff peaks form – add more sugar, if needed, to create stiffer peaks
Add the egg yolk mixture to the egg whites, using mixer on low
Add the flour and fold it over & over with the egg mixture until the flour is completely mixed in

Place 3 tablespoons of milk and 3 tablespoons of oil in a microwavable bowl and microwave it for about 20 seconds to make it warm (but not hot)
Stir the milk and oil together (it’s okay if they separate from each other & Milk splits)
Take a couple of scoops of batter and put it into your oil and milk mixture and stir it up
Place that smaller mixture back into the big bowl with all the other batter
Mix that all together – batter is complete! 

Use oil or butter and "paint" the bottom and sides of the pan (you can also use cooking spray)
Pour the batter into your cake pan, using the rubber spatula to get all the batter out of the bowl – tap the pan a few times to get all the air bubbles out (you can also pierce the air bubbles with a skewer or knife or fork)
Place the pan in the oven for 20-30 minutes, baking a little longer, if it’s not done



Do a check of the cake after 20-30 minutes.  If it’s still runny, keep baking.Cake should be spongy (and not jiggle) when it’s done.  Test the cake by inserting a knife or skewer into the middle of it, then take it out to see if it comes out clean. Optional:  sprinkle powdered sugar on top of the cake

Instapot Mushroom masala

 

Recipe:

L1: 30 gm butter and 1 TBS H2O

L2: diced onions

L3: 2 tomatoes

L3: 1/4 tsp each (salt, coriander powder, garam masala, poppy seeds), coconut- small amount

PIP:

L1: ghee

L2; Mushroom (decent quantity) and 1 diced potato

L3: salt, coriander powder, garam masala - 1/4 tsp each

Set steam more mode for 2-4 min.

QR. Keep PIP aside.

Blend the items together.

Add PIP veggies

Close lid.

Let it cook in retained heat fir 5 min.

Instapot Pumpkin puree Mattar Paneer

 https://myheartbeets.com/pumpkin-matar-paneer/

 

Onion Masala - https://myheartbeets.com/indian-onion-masala/

Pumpkin Puree

 https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629

Bake slices with fibers removed at 400 deg.

Japanese Curry Vegetables

 Oriental Curry Powder - Turmeric, Coriander, Fenugreek, Cumin, Red Pepper, Black Pepper, Cinnamon, Ginger, Star Anise, Cloves, Cardamon, Fennel, Nutmeg, Laurel Leaves, Allspice and Garlic.

https://www.justonecookbook.com/vegetarian-japanese-curry/

I made my own curry powder with ingredients at home.

• Vegetables: cauliflower, corn, green beans, okra, zucchini, and etc.
• Mushrooms: Crimini mushroom, portobello mushroom, shiitake mushroom, and etc.

Curry Ingredients

• 1 onion (280 g, 10 oz)
• 1 carrot (85 g, 3 oz)
• 2 yukon gold potatoes (260 g, 9 oz)
• ⅛ kabocha (without seeds; 140 g, 5 oz)
• 1 knob ginger (Only need 1 tsp)
• 1 bell pepper (half yellow and half red; 220 g, 8 oz)
• 8 asparagus (140 g, 5 oz)
• 1 Japanese eggplant (115 g, 4 oz)
• 4 king oyster mushrooms (140 g, 5 oz)
• ½ shimeji mushrooms (100 g, 3.5 oz)
• 4 button mushrooms (60 g, 2 oz)
• 1 tomato (150 g, 5 oz)

Condiments and Seasonings

• 3 Tbsp extra-virgin olive oil (divided)
• 3 cups vegetable broth (or water; 720 ml)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 bay leaf
• 1 Tbsp unsalted butter (13 g; For Vegan, use vegan butter or other types of oil)
• Homemade curry roux (recipe below)
• 1 apple (220 g, 8 oz)

Homemade curry Roux

• 3 Tbsp unsalted butter (42 g; For Vegan, use vegan butter or other types of oil)
• 4 Tbsp all-purpose flour (plain flour) (30 g; You can use GF flour as well)
• 1 Tbsp curry powder (6 g)
• 1 Tbsp garam masala (6 g)
• ¼ tsp cayenne pepper (1-2 g; omit for mild spicy level)

https://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/

Instapot Carrot halwa

 From FB OPOS group..

Gajar Halwa using sweetned condensed milk

L1: 4tbsp ghee

L2: 1kg carrot (grated)

L3: Elachi

L4: 1 can sweetned condensed milk

L5: 1/2cup whole milk

10min steam more mode with vent open. Open and mix in Dry fruits roasted in ghee.

Note: This halwa recipe is not too sweet. If you like halwa on the sweeter side, add sugar in L3.

There was some charring on the bottom of the pot, but not too much.

 

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From myheartbeets.com -->

Wait to add the ghee until after you pressure cook the carrots as that helps give the halwa that desired dark orange/red color. 2. You don’t need to use a lot of milk to make this dessert but don’t cut back on the ghee.

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Ingredients

• 1 pound carrots, grated/shredded (approx. 4 cups)*
• ½ cup whole milk (or full-fat canned coconut milk if dairy-free/vegan)
• ¼ cup water
• ½ cup sugar
• 4 tablespoons ghee (or coconut oil if dairy-free/vegan)
• ⅛ teaspoon ground cardamom
• Chopped pistachios or other nut, garnish

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Instructions

1. Add the carrots, milk and water to the pot. Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
2. Open the valve to quick release any remaining pressure.
3. Press sauté and add the sugar. Stir for 6-7 minutes, or until most of the liquid has reduced. Then, add the ghee and stir-fry the carrots for another 6-7 minutes, or until the carrots become dry and the ghee separates from the mixture. The carrots should look dark orange/reddish in color.
4. Add the cardamom, mix well, then garnish with chopped nuts.

Instapot Coconut milk based Veggie Pulao

 

Coconut milk based veggie pulao

Recipe:

-Soak basmati rice for 30 minutes. I used 2 cups of rice for this recipe. 

 

-Turn the IP saute mode on. Once its hot, add 2 tablespoons of oil, cinnamon stick, star anise, bay leaf, cardomom pods, cloves, crushed garlic and grated ginger. Mix well 

 

- Saute chopped onions (1 medium) for 3 mins

 

-Now add all the chopped raw veggies(1 cup each veggie - total of 4 cups), 1 teaspoon red chilli powder and 1 teaspoon turmeric powder. Mix well. Add 1 cup(400ml can) coconut milk, salt to taste(3 teaspoons for 2 cups of rice). Mix well.

 

-Add soaked basmati rice. Add enough water just to cover the rice. I added around 0.5-1.5 cups of water.

 

-Close lid, seal the vent, pressure cook on high for 5 minutes. Do a quick release.

 

Enjoy it with your favorite raita!

Instapot Mysore Saagu

 

Mysore sagu

1. Cut 1/2C each chopped (carrot, beans, potato),

2.Blend 1/4C chopped coconut, 1tbsp each (roasted gram, caramelized onion, soaked poppy seeds, cilantro), 1tsp oil, 1/2tsp salt, 2 green chillies, 1/4C water to a paste.

In a 3QT IP, layer as below:

L1: 2 tbsp water

L2: Vegetables, 5 curry leaves

L3: Spice paste

Cook for 1 min on Steam More mode and pressure valve set to Sealing. QR. Mix in 1/2C water/ stock, 1tsp mustard tadka.

Instapot Dal Dhokli (using lasagna noodles)

 https://myheartbeets.com/instant-pot-shortcut-dal-dhokli

Description

While this shortcut dal dhokli calls for lasagna noodles instead of homemade dhokli it definitely has the same essence. It’s flavorful, comforting and very easy to make. 

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Ingredients

• ½ cup toor dal, soaked for 1–2 hours*
• 2 tablespoons ghee/oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon hing (I use this gluten-free brand and it’s potent – use a pinch to start if you want)
• 1 sprig curry leaves (approx. 15-20)
• 1 tablespoon garlic paste/minced garlic
• 1 teaspoon ginger paste/minced ginger

Spices

• 2 teaspoons salt
• ½ teaspoon turmeric
• ¼ teaspoon cayenne or red chili powder, adjust to taste
• ¼ teaspoon ajwain

 

• ¼ cup peanuts or cashews (can omit if nut-free)
• 1–2 roma tomatoes, diced (I like 2)
• 1 tablespoon tamarind paste (this is the brand I love and recommend)
• 4 cups water
• 6–8 sheets oven-ready lasagna noodles (wheat or gluten-free), broken into pieces
• 2 tablespoons jaggery (or coconut sugar/brown sugar)
• Cilantro, garnish

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Instructions

1. Press sauté, add ghee/oil to the pot. Once it’s hot, add cumin seeds, mustard seeds, hing and curry leaves.
2. Once the cumin seeds begin to brown, add the garlic, ginger, spices, peanuts and stir-fry for a minute, then add the tomatoes. Cook for 5 minutes, or until the tomatoes start to break down.
3. Add the toor dal, tamarind paste, water and mix well, then add the lasagna noodles.
4. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
5. Naturally release pressure for 10 minutes then open the valve to release any remaining pressure.
6. Stir in jaggery, garnish with cilantro and serve.

Notes

• *I suggest first soaking the dal so that it cooks well with the noodles.
• If using leftover dal: make sure you have 4 cups of dal/liquid in the instant pot, add the lasagna noodles and cook for 5 minutes at high pressure. Naturally release pressure for 5 minutes, then open the valve to release any remaining pressure.
• For a variation, try adding a cinnamon stick and whole cloves to the dal. You can also stir in some leafy greens before serving.