Runner Girl in the Kitchen I was curious. What a curious way to describe oneself I thought! Immediately I had visions of someone who is a control
freak. Control oil, calories, measure what goes in your mouth.
never give it a thought of what enters my maw, should I not do so especially when my body is
constantly protesting these days I thought. So I decided that I need to follow
this lady, for the healthy recipes that she will be making. I expected
salads, soups and all the stuff that I knew I should be eating but cannot get
myself to. Boring but needed!
delicious food, mostly Indian everyday food no compromise on flavours but
cooked in a healthy way. She also uses sugar!!! I need to learn quite a few things from her.
introduces herself as Runnergirlinthekitchen!
years ago. In her own words “joblessness was getting to me; giving me
ample of time to cook and experiment in the kitchen. At the same time the
sportsperson in me was nudging me to do something about the piling up kilos,
which is when I started training for a half marathon. I thought I could combine
both my experiences and share it with people with similar interests – with a
recently in fact since March 2012. She basically blogs about her two
loves about food and running. She very candidly admits “since I mostly run to eat!” Well that
is really commendable Gauri! I live
to eat! And sit to increase my woes atleast you are burning it
all off!! Way to go dear!!
and loved it.
her other love, you guessed right the first time she conquered the distance you
and I get tired of journeying in a car in the blazing sun and she says “this is
just the beginning!”Hats off to you lady!
dislikes as you blog? Well according to Gauri “Not
really, I really have a difficult time ‘not liking’ something .. hehe now
you know why I ‘have’ to run. This post on Soya Stir fry comes close – Was not
a big fan of Soya granules, especially due to the smell.. but this
stir fry was really tasty!”
attached to our food. What takes you back to childhood Ahh!! Those happy happy
days! Visit Gauri’s childhood with this
that you get from meeting new people
blogging habit! So also Gauri she plans for blog for a Long Long time…! Cheers to that!!
should call her the Runnergirl she will be happier and I think of her many
times as such says, “I have met (virtually) so many talented cooks with whom I
connect on the same level that’s it’s difficult to choose one… I feel lucky to
have steeped into this world and have an opportunity to get to know so many
n Coconut Cake
always go for tried n tested recipes when I am asked to make something sweet
for my friends and family. My experimentation be it with new flavours, food combinations
is limited to my family member’s who are more than happy to ‘critique’ my food.
trying a cake with dry coconut was not what I was thinking about when my dear friend
/ neighbour / sometimes guinea pig asked me to bake a cake for her office gang!
wanted something different which was not available in stores; the cake had to
have something ‘hatke’/‘different’.
only one entire day to try out a new recipe I was a bit worried to whip up
something to her liking; without further delay I removed all my cook books,
flipped through pages, dug out old recipes and after hours of thinking; discussing
with her various pairing, her dear hubby came to our rescue and finalized a Coconut
n Chocolate Cake from the book Chocolate and Baking By Gina Steer.
was a bit wary of this… I mean why not oranges, pears, apples, almonds, walnuts
or lots of rum, vodka (hic hic), why coconut??
some doubts, crossed fingers and a great opportunity to try something new I
started baking. As soon as the rich, moist, dark, coconut cake came out of the
oven all my doubts were put to rest, it was completely sinful!!
soon as the cake was cut in office the next day, my friend tells me it was
polished off in minutes and the combination was SUPER HIT.
after such rave reviews I could not think of a better recipe to share with Archana
at her Mad Scientist Kitchen.
Purpose Flour (Maida)
Butter (room temperature)
Butter (room temperature)
Time: 25 minutes
time: 45 minutes @180 degrees celsius
for the cake:
- Chop the
chocolate into small pieces and melt in the microwave or in a small bowl
placed over a saucepan of simmering water. The base of the bowl (in which
the chocolate is placed) should not touch the water.
- Once the
chocolate is melted, stir until smooth and set aside to cool.
- In a
large bowl, beat together unsalted butter and castor sugar till light and
another small bowl break the 3 eggs and beat them with a fork, add these
beaten eggs to the butter and sugar mixture.
- Then add
the melted chocolate, beat this mixture on low speed with the hand beater
/ stand mixer till well incorporated.
flour, cocoa powder, salt, baking powder together, add desiccated coconut
and mix all the dry ingredients.
- Add the
wet ingredients to the dry ingredients, mix till well incorporated with a
wooden spoon or rubber spatula.
- Grease a
10 inch tin and pour the mixture into the tin, bake for 45 minutes at 180
degrees celsius or until a skewer comes out clean when inserted into the
center of the cake.
baked; allow the cake to cool completely, before icing it.
- Beat the
unsalted butter and icing sugar till light and creamy.
- Add the
thick coconut milk and beat again.
- After the
cake is completely cooled, gently scrape the top layer of the cake.
evenly spread the icing on top and garnish with toasted desiccated
coconut, or pipe the butter cream icing and decorate with different
with toasted desiccated coconut, its ready to serve!
- You can
also cut the cake horizontally into 2 parts and use a portion of the icing
in between the halves to make it softer and creamier.
used plain dark chocolate; you can use plain milk chocolate as well.
you do not like butter cream, use whipped cream to decorate the cake.
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