Myriad Musings

Why do we always make cakes only for celebrations?  They are needed more when you are not exactly in the pink. Gau had his first Tamil finals yesterday.  Pretty bad as expected.  After I got over the irritation of the the brat never hitting his books or practicing his writing, I decided to bake a cake.  Inspired by Mich of Eat a piece of cake , I decided to explore Delia Smith's recipe . She had a lemon poppy seed cake in her website and I had 4 organic lemons waiting to be used for a whole week now.  Match made in heaven but for a minor issue. The cream-of-wheatish (in Appearance) Indian poppy seeds (Gasa-Gasa) look nothing like their American Counterparts which are bluish-black colored spheres.  They taste much better though, I don't know if it is the preparation or the poppy seeds themselves but I will take Gasagase Payasa or Kurma over Poppy seed muffins or sour cream cake.  In this instance, I decided to use the seeds in the batter and leav...

I am a engineer. Working on my Phd to boot. Still, I have not posted my last 3 creations to Gayathri's  eggless breaking grou p because I didn't know how to transfer photos from my brand new iPhone to my blog without posting to g+! Sad isn't it? I made this cake with 1 tin of Amul Milkmaid - part of my buy Indian ethos  and I am mad at Nestle for some long forgotten reason (GMO in baby food?) - and just 100 g of butter.  I always taste my batter and tasting eggless batter is totally risk free , I felt the cake was a tad dry so I ground up some coconut and almonds and added it to the batter.  I threw in a handful of chocolate chips for good measure and Voila!  I use besan or ground popped bengal gram in all my baking of late, trying to up the protein factor. And I have started using rectangular trays of late, the height of the final cake may be lower, but so is the individual portion size. 1 Tin Amul Condensed Milk 100 g butter softened 1/2 cup hom...