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Sweet Sunrise Kitchen

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Sweet Sunrise Kitchen

Baking and cooking adventures from my kitchen! Baking’s a passion rather than a hobby now.

Like this page to hear updates from my baking and cooking adventures strictly in that order!!

19/04/2025

Misal pav for breakfast - been making for over a year now using Hebbar's Kitchen recipe - always turns out perfect.

11/04/2025

Pumpkin mac and cheese made by the daughter - was super yummy!

02/02/2025

Somehow over the years red chilli pickle in December, strawberry jam in January have become more of a tradition. I remember reading a few years back - what you do at your home regularly, the little habits that you build become part of your family’s traditions. So in addition to all the festivals and food that are a part of my heritage, we’ve accumulated these little traditions along the ways. Homemade birthday cakes always, plum cakes for Christmas, red chilli and amla pickle in Nov/ Dec and strawberry jam in January. Family pictures taken for Diwali, color coded sarees / clothes for Golu 🙂. Rangoli for Diwali and Diya painting too although we have stopped it in the last couple of years. Blessed to have these and oh so grateful.

The jam recipe is simple, no pectin needed for the setting - the strawberry seeds on the surface of the berries do the job very well.

Strawberries, chopped into small dice about 3 cups
Lemon juice, couple of tbsp
2 cups brown sugar
Butter 1 tbsp

Bring ingredients together and simmer until the fruits are soft and pulpy. Mash and continue to simmer until you reach the thickness you’d like. Stop when there’s some liquid, the jam will thicken as it sets. Can set a plate in the freezer and test your jam consistency on the plate. I’m lazy and my family is forgiving of a variety of consistencies so I stop when the jam is a coulis, preserve or a true jam per how I feel that particular year.

You can add a tbsp of chia seeds in these, I prefer the jam without that as I don’t like the gloopy consistency it brings.

04/01/2025

Velvety chocolate sheet cake, smothered in a luxurious dark chocolate ganache frosting, topped with strawberries to cut the richness and a drizzle of white chocolate.

20/12/2024

This season’s plum cakes. All eggless, soaked fruits in either orange juice or rum!

08/12/2024

Some bakes from bake sale at vihanga winter carnival this weekend. Exhausting but fulfilling couple of days. I liked the first pic a lot, my mini cheesecake looks like larger next to a teeny tiny tea service set 😄 Perspectives matter!

03/11/2024

I love mise en place, can you tell 😀 - lined up for tiffin sambar for breakfast today.

I follow opos tiffin sambar for the most part although not a purist. Flash cook vegetables and ground sambar masala. Layer oil with a little water, onions, tomatoes and other veggies on top, 2-3 whistles in a 2l pressure cooker. Release pressure. Mix in ground masala, dal and let it all simmer together. Add in tadka and it’s done. Serve with idli/ dosa or pongal.

02/11/2024

Diwali sweets and savouries - mixture, boondi and boondi laddoo by my mil, badam burfi and ribbon murukku by mom, chocolate burfi, kaju kathli, Gulab jamun that I made.

Chocolate burfi recipe here - it’s a quick one and comes together in 30 min.

250g khova/ khoya
200g condensed milk
1.5 cups sugar
2-3 tbsp cocoa powder
200g butter

Add khova, condensed milk, sugar to a heavy bottomed pan, cook until it melts and comes together. Add butter, a tbsp at a time. Continue stirring all together until the mixture thickens and starts leaving the sides of the pan. This takes a good 15 minutes so be patient else you end up with a chewy fudge instead of burfi. Been there, done that many times. It’s yummy too but the burfi mouth feel is much better.
Have been getting the burfi consistency correct last couple of years. This time, added some chocolate chunks and roasted walnuts on top to finish the burfi off, last time had added flaked almonds. Use whatever topping you would like on your brownies and they’ll go very well with this burfi too.

20/10/2024

Loved how these turned out.

Savoury fluffy but crisp exterior pancakes
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup besan
1 - 2 tbsp rice flour
Salt, chilli powder to taste
1 cup yoghurt plus some water to make a thick batter
1 tsp baking powder
1/2 tsp baking soda
Grated veggies - cucumber, carrot, beets, green chillies, onion

Mix all together, pour as you would for pancakes, don’t spread

Allow to cook on a medium heat until crisp and eat hot with a spicy chutney.

18/10/2024

Double chocolate muffins for S’s 15th birthday. Posting quite a bit late as we were in midst of too much Golu(!) on her birthday. These muffins are yum, moist and chocolatey and a one bowl recipe except for the ganache filling piped into the middle.

Makes about 12 large cupcakes / muffins

Wet ingredients:
240g soft brown sugar (1 cup)
240g yoghurt (1 cup)
165g neutral oil (2/3 cup)
125g milk (1/2 cup)
1 tbsp vinegar
1 tsp vanilla extract

Dry ingredients:
50g cocoa powder (1/2 cup)
2 1/2 cups flour (310g)
3 tsp baking powder
A splash of coffee
Pinch of salt
1 cup chocolate chips

Whisk wet ingredients together
Mix and sieve dry ingredients
Add dry to wet and mix until just combined
Fold in chocolate chips
Add to muffin cups until almost full
Add by weight to each liner so they bake evenly
Bake up to 25 min until skewer is clean
Allow to cool
Make a hole on top with a piping nozzle and fill with dark or semi sweet chocolate ganache

Super soft
Moist
Doesn’t stick to the mouth
No wet tops that many muffins get
Just perfect and chocolatey
5/5 for me

I baked in large cupcake liners, about 100g of batter in each cup. Made about 13 cupcakes.

24/09/2024

Prepared these for a potluck last weekend. Veggie sticks and crackers with hummus and baba ghanoush… kids polished all of it off!

16/09/2024

Eggless fudgy brownies baked by the son!

Ingredients
240 g dark chocolate – chopped
80 g unsalted butter
400 g sweetened condensed milk
2 tbsp filter coffee decoction - or use 2 tsp instant coffee powder dissolved in 2 tbsp water (both are optional)
70 g all purpose flour
1/2 tsp baking powder
40 g cocoa powder
1/2 tsp salt
Instructions
Preheat the oven to 180 C. Prepare an 10” square pan with parchment paper with little overhanging.
Sift the flour, cocoa, salt and baking powder and keep aside.
Dissolve the instant coffee in hot water and keep aside if using
In a microwave proof bowl, add the chocolate and butter and melt it in 30s bursts in a microwave
Once the chocolate and butter are fully melted and the mixture is hot, remove from heat. Let it sit for about 1 minute. Whisk in the sweetened condensed milk. Add the coffee and whisk in well.
Fold in the dry ingredients with a spatula till everything is well combined. The mixture will still be lukewarm.
Pour the batter into the prepared pan. Use the spatula to ease the batter into corners. Let it sit for 5-7 minutes.
Bake the brownies at 180C for 20-25 minutes, or until the brownies are set and a cake tester or toothpick inserted comes out with moist crumbs and not wet dough. Make sure you don’t overcook. Its better to underbake the brownies and remove from oven when the top is set but center is still little gooey.
Remove from oven and let the pan cool for 10-15 minutes on a wire rack. Remove from the pan using the overhang and let it cool completely before slicing.
Cut into squares (9 or 16 depending on the size you want). Clean the knife between each cut. If you feel the brownies are crumbling while cutting, put it in the refrigerator for 30 min before cutting.

Recipe inspired from: Noopur’s Kitchen eggless double chocolate brownies

Address

My Home Vihanga
Hyderabad
500032

Opening Hours

Saturday	9am - 5pm
Sunday	9am - 5pm

Website

http://sweetsunrisekitchen.com/

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