Radha Madhav Ekadashi Cake

Ingredients & Method:

1. 250 gm Sri Sri Radha Madhava Ekadashi Flour (Fasting Flour)

2. 1 tsp ground ginger

3. 2 tsps bicarbonate of soda (NOT baking powder)

4. 150g demerara or soft light brown sugar

5. 4 tabs desiccated coconut

6. 10 semidried apricots*, finely chopped (*note: if you are going to use dried fruit on Ekadasi, make sure it does not contain vegetable oil. In the UK, Aldi apricots and Sunmaid raisins are okay)

7. 200ml almond milk/fruit juice

8. 2 tabs lemon juice (about 1 smallish ) lemon

9. 50ml peanut or sunflower oil (organic cold-pressed sunflower oil has a strong smell and taste though)

10. the grated rind and juice of 1 orange

Combine all the dry ingredients in a bowl with the apricots Measure out the liquids in a separate container.

Add the liquids to the dry ingredients, beating well for about a minute.

Place in the prepared cake tin (oiled and floured, or dampened if you are using silicone) Baking Mold and bake in a preheated oven at 180C for about half an hour, or until a skewer inserted into the centre of the cake comes out clean.

Ekadashi CARROT CUP CAKES.

CARROT CUP CAKES.

INGREDIENTS:

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup yogurt (plain or vanilla)

1 teaspoon vanilla extract

2/3 cup Radha Madhav Ekadashi Flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup raisins

For icing:

1/4 cup Earth Balance margarine, softened

1/4 cup vegan cream cheese, softened

1 1/4 cups confectioners sugar

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.

In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.

Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.

While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.

Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.

Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.

Makes 12 cupcakes.

How to keep Tulasi leaves fresh for longer time

It has been always a challenge to grow Tulasi Plant in Singapore.
The plant hardly survive for more then 3 to 6 months hence we always buy tulasi leaves from flower shop along with flowers for Bhoga offering purpose.

Here Find a way to keep Tulasi leaves fresh for longer time.

1. Take one empty box.

2. Pluck the Tulasi leaves along with small stem. if you have big box you can even keep with long stem.

3. Take one paper towel or tissue paper and keep at the bottom of the box.

 4. If the leaves are wet then dry it using kitchen towel and fill the box with all Tulasi leaves.

5. Now cover the leaves with another paper towel. 

 6. Cover the box and keep inside the fridge.

Tips :

Same technique can be used to store Palak leaves, Methi leaves or any green leafy vegetable to keep it fresh for longer time in fridge. In case of green leafy vegetables I always use news paper to cover and then keep in plastic bag before keeping it in fridge.

In case you get lot of Tulasi leaves then pluck enough for a week and remaining one offer to lotus feet of Krshna on same day you buy.

Thank you for reading. Share your comments.

How to keep Tulasi leaves Fresh

It has been always a challenge to grow Tulasi Plant in Singapore.
The plant hardly survive for more then 3 to 6 months hence we always buy tulasi leaves from flower shop along with flowers for Bhoga offering purpose.

Here Find a way to keep Tulasi leaves fresh for longer time.

1. Take one empty box.

2. Pluck the Tulasi leaves along with small stem. if you have big box you can even keep with long stem.

3. Take one paper towel or tissue paper and keep at the bottom of the box.

 4. If the leaves are wet then dry it using kitchen towel and fill the box with all Tulasi leaves.

5. Now cover the leaves with another paper towel. 

 6. Cover the box and keep inside the fridge.

Tips :

Same technique can be used to store Palak leaves, Methi leaves or any green leafy vegetable to keep it fresh for longer time in fridge. In case of green leafy vegetables I always use news paper to cover and then keep in plastic bag before keeping it in fridge.

In case you get lot of Tulasi leaves then pluck enough for a week and remaining one offer to lotus feet of Krshna on same day you buy.

Thank you for reading. Share your comments.

Carob Icing Recipe

1 cup white sugar / 1/2 c condensed milk
1/2 cup carob powder
1/4 cup butter
1 tsp vanilla extract
1/4 cup milk
Bring all ingredients to a boil in a medium saucepan. Let cool one minute. Beat icing with electric mixer for 2-3 minutes to gain thickness (Optional--I did though). My suggestion is to pour this icing over the cake while it is still hot or warm. Can be difficult to spread if you let it cool first. It's perfect for this cake and is delicious! Hope this helps!

CRAZY CHOCOLATE CAKE Tip Hero

CRAZY CHOCOLATE CAKE

Serves 10
Prep Time: 10 minutes
Total Time: 45 minutes

You’ll Need
– 1-½ cup all-purpose flour
– 3 tablespoons cocoa powder
– 1 cup granulated sugar
– 1 teaspoon baking soda
– ½ teaspoon kosher salt
– 1 teaspoon white vinegar
– 1 teaspoon pure vanilla extract
– 5 tablespoons vegetable oil
– 1 cup water

How To

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch square or 9-inch round cake pan.
2. Add all the dry ingredients directly to the pan and mix.
3. Make 3 depressions – 2 small and 1 large – in the mixed dry ingredients. Pour the vinegar in one of the small depressions, the vanilla in the other small depression, and the vegetable oil in the large depression. Pour water over all, and mix with a fork until smooth.
4. Bake on the middle rack of the oven for 35 minutes, until an inserted toothpick comes out clean.
5. Allow to cool. Top with your favorite frosting and enjoy!

What a treat! Such a good option for your vegan and dairy-free guests during celebrations, don’t you think? Have you ever made a cake like this one before? Tell us if you give it a try!

Vegan Chocolate Cake

Ingredients

Chocolate cake

• 360g plain flour
• 450g caster sugar
• 100g cocoa powder
• 1 tsp vanilla bean extract
• 1 tbsp apple cider vinegar
• 120ml vegetable oil
• 1 tbsp baking powder (larder)

Peanut butter icing

• 125g icing sugar
• 250g peanut butter

Chocolate hazelnut icing

• 225g hazelnuts
• 40g icing sugar
• 35g cocoa powder
• 180g dark chocolate, melted
• 80ml coconut oil or another plain oil (larder)

Suitable for

• Vegetarians
• Vegans
• Dairy Free

Here's how you do it

1. 
   
2. 
   
3. 
   
4. 
   
5. 
   
6. Preheat the oven to 180℃. Pour all the chocolate cake ingredients with 470ml warm water and a pinch of salt in a food processor & whizz up to form a thick, lump-free batter.
7. 
   
8. Pour equal amounts of the mixture into two large round cake tins then bake the cakes in the oven for 30 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Take the tins out of the oven and leave the cakes to cool completely before removing from the tins.
9. 
   
10. When the cakes have 10 minutes left to cook, spread the hazelnuts onto a baking tray and cook in the oven for 10-12 minutes until light golden and smelling wonderfully toasted. Leave to cool.
11. 
    
12. For the peanut butter icing, add 125g of icing sugar & peanut butter into a mixing bowl & mix to combine. Cover the top of one of the cakes with the mixture & then cover with the other cake.
13. 
    
14. For the chocolate hazelnut glaze, pour the cooled toasted hazelnuts into a food processor with the cocoa powder and icing sugar and blitz to a smooth paste. Pour into a bowl and mix through the coconut oil and melted dark chocolate. Leave the icing for 10 minutes to thicken.
15. 
    
16. Pour the chocolate hazelnut glaze on top of the cake to cover completely. Leave to cool, then slice and serve with a cup of tea (or even a scoop of ice cream).