Chocolate glazed Doughnuts

It is amazing how we can push our abilities in times of need. Recently I had the opportunity to participate in a bake sale and managed to churn out quite some goodies in no time. I was amazed at my speed and realized that lack of time is always just an excuse we give ourselves.  

Amongst all the ideas that were floating in my head, I had almost ditched the thought of baking doughnuts because I was really not sure of its sale. But then there was this rising impulse inside me that made me jump up and make the dough and allow it to rest. The fluffy dough was then cut in the shape of a doughnut and fried to a beautiful golden colour. The doughnuts tasted light and fluffy and along with the chocolate glaze turned out to be an absolute treat. 

The icing on my baked goodies is always the family approval esp my daughter's. She was dying to put her hands on the chocolate slathered and sprinklers loaded doughnuts. I waited with a bated breath and saw her reaction as she picked one doughnut. Her head swung in an 'Ummmm' and I instantly knew I had baked goodness. 

The sale did not go too well and I ended up bringing most of the goodies at home. No one regretted as it meant a week long sweet feast at home. :)

Recipe source : Adapted from here

Ingredients : I have reduced the recipe to half and achieved about 14 medium sized doughnuts

• 1/2 tbsp instant yeast
• 1/2 cup or more warm milk
• 1/4 cup powdered sugar
• 1 egg
• 1/4 tsp salt
• 2 1/2 cup all purpose flour
• 2 tbsp butter, softened
• refined oil for frying
• dark chocolate, melted
• Sprinklers

Procedure : 

Take flour, sugar, salt and yeast in a bowl. Stir.

Add egg. Stir.

Add warm milk a little at a time and knead to a smooth dough. You may require more than 1/2 cup of milk. 

Add butter and knead. 

Take another bowl and grease it. Put the dough in it and cover with a damp muslin cloth. Leave it for an hour or more to double in size. 

You can also refrigerate the dough after the rise in case you want to use next day. Just let it come to room temperature before you roll, cut and fry.

Roll your dough and cut in doughnut shape using round cookie cutters of different size. Let it sit for 1/2 - 1 hour.  

I usually knead the hole back in the dough. You may like to fry them separately too. 

Put oil to fry the doughnuts in a deep pan.

Fry the doughnuts in medium heat till they are golden brown.

Drain on a kitchen towel or a tissue napkin.

Keep melted chocolate in a wide bowl. Dip the doughnuts in it halfway and sprinkle with colourful sprinklers. 

Doughnuts are best eaten the same day, almost soon after frying. You can also refrigerate excess dough and fry fresh as and when needed

Kolkata Food Bloggers are organizing a one of its kind Bake'rs Showcase featuring the best talent in Homebaker's. Folks in Kokata, please book your date and join us in this endeavor where you are guaranteed to find some amazing and creative bakes. Find more details here .

Happy Doughnut eating

Amrita

Paneer Florentine

I have been struggling to push myself and blog more on the regular savoury food that we have at home. But often, since I like to prepare food fresh and on time, I seldom get to click pictures and thus post on it. A stronger push was thus necessary to let readers know that I do eat things beyond all the cakes and cookies I keep posting. 

Frankly speaking I rarely eat my own sweet bakes and I bake in small quantities sufficient for my daughter and husband. So the regular everyday meal is just like in any other home though I must confess that I am a little lazy in savoury experiments.

Paneer florentine was born out of circumstances of unavailability. Many years ago, myself and Vishal had a dish called Fish Florentine in a restaurant called One step up on Park street. Vishal being the savoury experimenter at our home, decided to give it a try and it came out quite wonderful.

While trying out the same dish in Allahabad, we were stuck at an odd hour where we could not find fish so we thought of trying the same with Paneer. The dish came out wonderful and we were surprised how the humble paneer fitted perfectly in this French dish. 

The word Florentine (pronounced Flor-en-teen), in culinary world, refers to a recipe that is prepared in the style of the Italian region of France. Florentine recipes typically feature a bed of Spinach on which a main ingredient such as meat, poultry or fish is laid and then topped with a Mornay sauce which is a béchamel sauce with shredded or grated Gruyère cheese and an egg yolk. A florentine recipe may also be topped with cheese which is browned as in au gratin.

Ingredients : For 2-3 servings

• half a bunch of spinach leaves
• 2-3 cloves of garlic, chopped
• 150 gms Paneer, cut in cubes
• 1/2 tbsp butter
• 1/2 tbsp refined oil
• 1/2 tbsp all purpose flour (maida)
• 1/2 tbsp whole wheat flour (atta)
• 1 1/2 cups milk, warm
• 1/4 cup mozzarella cheese, grated

Procedure : 

Wash spinach leaves very well.

Boil water in a pan and add the spinach leaves. Turn off the heat and immediately drain the spinach leaves and put in cold water. Drain and roughly chop.

Take oil in a pan and saute half of the chopped garlic. 

Add the spinach and saute for a while. Season with salt.

Lay the spinach in a baking tray of your choice.

Place the paneer cubes randomly on it.

Preheat oven to 180 degree Celsius.

Now, make the béchamel sauce (basic white sauce) by taking butter and oil in a pan. As soon as the butter melts, add the all purpose flour and whole wheat flour. Turn the heat to medium and keep stirring till the flour turns a little brown.

Meanwhile keep milk a little warmed up. Pour this warm milk to the pan and stir continuously till the sauce thickens to the required consistency. Warm milk is poured to avoid the formation of lumps in the sauce.

Season with salt and black pepper.

Pour white sauce on the paneer cubes in the baking pan. 

Sprinkle the grated mozzarella cheese on top and some dried parsley. 

Bake for 15 minutes or till the cheese melts and gets a beautiful brown colour. 

Serve with Garlic toasts or plain buttered toasts.  

Happy Florentine-ing

Amrita

Brazilian Carrot Cake

Baking is my weakness. Period. 

And when I meet people from different countries, I end up talking to them about their confectionery culture. To the western world, baking is quite their way of life unlike ours. Therefore I love to know and understand about the different techniques and ingredients that goes into their baking. 

Recently I got an opportunity to meet a Brazilian brother sister duo who had come to Kolkata to learn and experience the intricacies of Indian food. And they were here only for a week! Vishal, my husband, had the responsibility of introducing Indian food to them and also give them some quick classes. Thus started one crazy week of the most concised course on Indian food. They went back with aching stomachs and 'please no more food' on their lips and absolutely mesmerized with the variety of spices, techniques and ingredients that we use.

As soon as I found my opportunity, I questioned them about their cake culture. While they went on explaining to me in their broken English about the different varieties, this particular cake caught my fancy. A carrot cake has been on my baking list(like a hundred others) for a long time. I have always been of the opinion to bake with the red juicy variety that you get only in Winters. When I learnt from them that the bright orange variety is the ones they bake with, I knew it was my 'Voila' moment. 

Unlike the popular American version of carrot cake, the Brazilian carrot cake uses raw carrots blended and then added to the batter. I knew I had to bake this one before I add yet another bake to my list. The cake gets a beautiful orange hue with the use of those bright coloured carrots. With very simple ingredients and instructions, making this cake is a breeze and with a simple chocolate frosting dressed on top of the cake, this cake is a must try.  

The darling daughter loving the cake and happy mommy clicking away :)

Recipe adapted from : Allrecipes

Ingredients : Yields a 5" long loaf cake

• 1 medium sized carrot
• 1 egg
• 3/4 cup powdered sugar
• 1 cup all purpose flour
• 1/2 cup oil
• 1 tsp baking powder
• pinch of salt

Chocolate Glaze :

• 2 tbsp cocoa powder
• 1 tbsp powdered sugar
• 1 tbsp milk

Procedure : 

Preheat oven to 180 degree Celsius.

Grease and flour a loaf baking tray or a round baking tray.

Peel and chop carrot in small chunks and place in a blender with oil. Blend it well.

Add egg and blend again. 

Pour this mixture in a bowl.

Mix in the sugar, all purpose flour, baking powder and salt. 

Pour this mixture into the prepared cake tin. 

Bake for 25-30 minutes or till a toothpick inserted in the middle comes out clean. 

Mix all the ingredients under the chocolate glaze and spread on the cooled cake. Refrigerate for the icing to set well.
Slice and serve.

Happy carrot cake enjoying

Amrita

Roasted Beetroot Chaas

Summers is not really my favourite month but Summers have a lot of sweet memory attached to it and remind me of the fun filled and careless childhood days. Summers then meant packing up our bags and traveling by the Sleeper class for 2 nights and reach our heaven haven in Punjab. The Summer vacations was spent running out and playing in the scorching sun and enjoying yummy delicacies made by Nani and Masi's. In those days we had no distraction from the television or the internet and enjoyed our silly games with all cousins. Summer Vacations will truly be the best days of my life!

With Vaanya, my daughter, growing up and soon to join a school, I look forward to give Vaanya a truly wonderful and memorable Summer vacation experience. I hope when she grows up, she will fondly recollect her best days of life with equal enthusiasm.

Summers are also synonymous with cool drinks. Being a Sikh, Lassi was a drink that was always ready at home. My grandmother would ensure that she uses enough milk to set homemade curd which was used generously in Summers. While I always loved my Lassi sweet and thick, others at home loved to gulp down a salty and thin version along with lunch. My grandmothers 'Madhani' was always ready to churn up a yummy cooling Lassi. 

My grandmother also made homemade white butter which now my mother continues to make very diligently. The top layer on milk called 'Malai' collected for a few days was churned to get the pristine white unsalted butter. The water remaining while churning butter was used in her salty lassi which I learnt later is called 'Chaas' in Hindi. Extremely popular esp in the northern part of the country because of its scorching heat in Summers, Chaas is a drink that is not only loved for its taste but for its health benefits too as it cools the body.

This chaas is normally made with boiled beetroot puree but the Baker in me made me experiment with a roasted beetroot version.

Recipe source : Adapted from GoodFood magazine 

Ingredients : For 3-4 servings

• 1 small beetroot, peeled and quartered
• 1 tbsp olive oil
• salt and pepper to taste
• 1 cup curd (I used homemade)
• 2 cups water (or more)
• 1 tsp oil
• 1/2 tsp mustard seeds
• few curry leaves 8-10
• 1/4 tsp grated ginger
• 1 green chilly chopped (optional)
• salt to taste

Procedure : 

Preheat oven to 180 degree Celsius. Take a baking tray and line it with aluminium foil. 

Toss the quartered beetroots with olive oil and season with salt and pepper. 

Place on the baking tray and loosely cover with the foil. Let the beetroots roast for 30 minutes. 

Take them out carefully and allow to cool.

When they have cooled down, pulse them in the mixer to make a smooth paste.

Whisk curd and water in a bowl to make a thin chaas. 

Add the beetroot paste to it and mix it well.

Heat 1 tsp oil in a pan and add the mustard seeds. As they splutter, add curry leaves, grated ginger and chopped green chilly. Cook for a minute and then add this to the chaas.

Refrigerate the chaas and serve chilled. 

Notes : 

• You can use buttermilk in place of curd and water.
• You may boil the beetroot in boiling water or pressure cook it, peel the skin and puree it. 

This recipe is part of the exciting ongoing event at Kolkata Food Bloggers called 'Beat the Heat'.

 Enjoy Summers
Amrita 

Tie & Dye Holi cake with natural colours

Festivals to me are a great excuse for a family get together and having to spend some fun time over delicious food. I am also particularly interested in creating Festival special food. And since my first love is Baking, I cannot help but imagine trying out something new in baking. This Holi I tried my hands on Thandai cookies and this Tie & Dye cake where I have used all natural colours in the cake batter. The idea came from the popular usage of organic colours nowadays which is certainly safer and healthier than the poisonous chemicals used in regular colours. 

People all around are getting more conscious and are ready to take steps to prevent as much damage as we can to our body. It is a great beginning in itself and is a small but important step to ensure our children get to live in a better environment.

Since Holi is the festival of colours, I decided to add some colours to my cake and experimented doing so with Nature's vibrant colours. 

I personally feel I could have added a tbsp more of each colour because the batter before baking seems to have the perfect colour but after baking the colour gets reduced in its intensity. But it is still far better than adding all the artificial food colours. 

Here's to a Happy and Safe Holi! 

Recipe source  : I used the cake recipe from Suma's blog Cakes and More and modified it 
Ingredients : I made a 5" round cake which is good for 4 servings

• 1 cup all purpose flour
• 3/4 cup sugar, powdered
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 cup yogurt (I used homemade curd)
• 1/4 cup vegetable oil
• 1 egg
• 1/2 tsp vanilla essence
• 1/4 tsp turmeric powder
• 1-2 tbsp each of beetroot puree, spinach puree and carrot puree

Icing :

• 3 tbsp white butter, room temperature
• 2 tbsp icing sugar/powdered sugar
• colourful sprinkles

Procedure : 
Prepare the natural colours by boiling each vegetable and then making its puree. 

Preheat oven to 180 degree Celsius. 

Prepare a 5 inch round cake pan by greasing and lining with butter paper.
Sift flour, sugar, baking powder and baking soda in a bowl.
Whisk together yogurt, oil, egg, and vanilla in another bowl.
Fold in the wet mixture into the flour mixture.  Mix well.

Divide the batter in 4 bowls.

Add turmeric powder to one and mix well. Add more if required.

Add spinach puree, carrot puree and beetroot puree each to the the remaining three bowls and mix well. Add more to get the desired colour.
Pour random spoonfuls of each of the coloured batter in the  prepared pan.
Bake  for 30 mins or until a toothpick inserted in the middle of the cake comes out clean.
Cool on a wire rack.

Slice the dome on top of the cake.

Mix icing sugar with white butter and spread on top. Top with the colourful sprinkles. 

Note : Add more of the individual puree to get more distinct colours. The colour gets reduced after baking.

Happy, safe and a colourful Holi

Amrita

Matar ke Chilke ki Subzi aur Pakode-Grandma recipe

Matar ke chilke ki subzi

Matar ke chilke ke pakode

I have beautiful memories of my Grandmother, who we fondly called 'Beji', warming herself in the winter sun while her fingers working non-stop on one thing or the other. Either it was peeling loads of carrot to make her lipsmacking Gajar ka halwa or my favourite Gajar ki kheer, or peeling loads of peas which were used with all sorts of vegetables. She had some amazing recipes under her sleeves which she would love to rustle up for her family. And her mantra was no wastage. Almost everything that could be cooked was put to use. She would walk herself to the market and get vegetables and fruits picking the best with her experienced eyes. Every month, I remember, she would hand wash the wheat grains, cleaning them to be ground to flour for everyday use. I remember she would keep telling us, spend as much as you want when the thing is really important and save as much as you can when that thing is not very significant. Penny by penny, she saved to run her family and tend to it very lovingly. 

It has been about 10 years she left us for her heavenly abode but I still miss her. Miss her warmth, her love, her wise words, her sweet chatter and her amazing recipes. Time heals the pain of losing her but I think of her every now and then and wish I could have spent more time with her. She lives today through her recipes that I keep attempting which are far from mimicking that same flavour and taste. I am sure it was that extra dollop of love that went in each dish which made it so special.

Today I am sharing my Beji's special Matar ke chilke which she would use to make a subji and even make Pakode out of it every winter. 

How to peel the chilke:

Take out the peas from the pods and open it. Break a little tip from the top and pull it down. You will see a thin peel coming off. Try and bring it all the way down. If it breaks in the middle, try peeling from the other end. Throw the thin peels and save the chilke for use.

Chilke ki subzi 

Ingredients : For 2 servings

• 20 pieces of peas chilka
• 1 large potato, peeled and cut in bite size
• 1 medium sized onion, chopped
• 2-3 garlic pods, chopped
• 1 mediom sized tomato, chopped
• 1 green chilly, chopped
• salt to taste
• 1/8 tsp turmeric powder
• 2 tbsp vegetable oil

Procedure : 

Wash and pat dry matar ke chilke.

Chop them roughly in 1" pieces.

Heat vegetable oil in a deep pan/kadai and add the chopped onions. As they start changing colour add the chopped garlic and green chilly and cook for a minute.

Add chopped tomatoes and cook for 2 minutes. 

As you see the oil separating from the masala, add turmeric powder and salt and stir well.

Add the potatoes and cook for 2-3 minutes.

Add a little water for the potatoes to cook. Cover and cook for another 2 minutes. 

When the potatoes are half done, add the chopped matar ke chilke. 

Cook for about 5 minutes or till well cooked.

Serve with roti or rice and dal.

Chilke ke Pakode

Ingredients : For 2 servings

• 10-15 Matar ke chilke
• 1 tbsp besan/chickpea flour
• 1 tbsp chawal ka atta/rice flour
• salt to taste
• 1/4 tsp red chilli powder
• a pinch of turmeric powder
• oil for frying

Procedure : 

Wash and pat dry matar ke chilke.

Cut them in 1 1/2" pieces.

Take besan and chawal ka atta in a bowl. Add salt, turmeric powder and red chilli powder. Mix well.

Add water, little by little to get a dropping consistency of the batter. It should not be too thick or thin. 

Heat oil in a deep pan/kadai.

Drop the batter laden chilke in the hot oil. 

Cook till they get a light brown colour and drain on an absorbent paper.

Serve these crispy yummies with imli/tamarind chutney.

Matar chilka chaat

I experimented with the crispy pakodas and added them to my chaat along with chopped onions, chopped coriander, imli/tamarind chutney, dollops of curd and bhujia sprinkled on top. It was truly amazing.

Happy Chilka experimenting

Amrita

The Wicked Triple Chocolate pudding

24th of each month is a reminder to us to be thankful for the wonderful presence of our loving daughter Vaanya. Today has been 2 years and 8 months of the most beautiful and happy days of our lives. Vaanya continues to bring love, warmth and sunshine to our lives in the most uninhibited way. As parents, we are growing everyday, learning the simple lessons of life like unconditional love and care. Vaanya has taught us tremendous patience and has made us stop and enjoy small moments of life which we would otherwise miss in our fast paced professional lives.

Vaanya has started Montessori and has overcome the stage of crying and reached a stage of reluctance where everyday she tries to think of a new excuse not go to school. On her holidays, I feel more happy to have my little pumpkin catch a little more sleep and enjoy a bit more of the careless life she is used to. Sooner or later, I will have to let her go to face the world. I have to let her make new friends and have a world of her own. 

That reminds me about the amazing set of friends I have found in Kolkata Food Bloggers, a group that was started 1 year back by the most humble and talented person I know, Kamalika Chakrabarty. We have got together to celebrate KFB's first birthday by sharing finger food or desserts on our FB page. This recipe is dedicated to the most down to earth and immensely talented group that I am proudly a part of. Check out more amazing recipes shared on the birthday bash here.

Coming back to today's recipe, this was attempted when I was holidaying in Allahabad. Vishal joined us for the new year and we celebrated it in the most beautiful way with family over a Barbeque dinner. Vishal made the most yummy Chicken tandoori kebabs and Kakori kebabs which got polished in no time. The Barbeque was such a hit that it was repeated soon after a few day for Kushal (Vishal's younger brother) and his friends. This dessert was attempted for that party and turned out to be a unanimous winner and so wicked that it made one of Kushal's friend (who was on a strict diet)  give up his rigorous schedule and plunge right through it, making me have a devilish smile.    

Ingredients : For 4-5 servings

Chocolate Cake layer:

• 1 cup sugar, powdered
• 1 cup all purpose flour
• 1/4 cup + 2 tbsp cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda 
• 1/4 tsp salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/2 cup boiling water

Dark Chocolate cream layer:

• 1 cup whipped cream
• 75 gm dark chocolate, chopped
• 1 tsp gelatin, powdered
• 2 tbsp cold water
• 1/4 cup milk

White Chocolate cream layer:

• 1 cup whipped cream
• 75 gm white chocolate, chopped
• 1 tsp gelatin, powdered
• 2 tbsp cold water
• 1/4 cup milk

Procedure : 

Chocolate Cake layer:

Preheat oven to 180 degree Celsius. 

Grease and line a 9" round baking tin.

Take a bowl and mix sugar, flour, cocoa powder, baking powder, baking soda and salt.

Add eggs, milk and oil. 

Mix well so all the ingredients are incorporated well. Stir in boiling water (do not worry about lumps) The batter will be quite thin. 

Pour the batter in the prepared tin.

Bake for 35-40 mins or till a toothpick inserted in the middle comes out clean.

Cool the cake on a rack.

Cut cake into desired shape to fit in the choice of serving bowl/glass. 

Moisten the cake layer with a mixture of 1 tbsp sugar and 1 tbsp cocoa powder dissolved in 1/4 cup warm milk(Optional step)

I served the dessert in small glasses and so cut rounds of cake and fitted in the glass as the bottom layer. 

Dark Chocolate cream layer:

Take cold water in a small bowl and sprinkle gelatin over it.

Allow it to bloom and become spongy for 5-10 mins. 

Heat milk to a simmer and add chopped chocolate.

Remove from heat and stir well to dissolve the chocolate.

Add gelatin to the milk-chocolate mixture and mix well to dissolve it. 

Take whipped cream in a wide bowl and gently fold in the milk-chocolate-gelatin mixture.

Spoon the mixture on the chocolate cake layer in the glasses and refrigerate for an hour. 

White Chocolate cream layer:

Follow the same steps as above.

Spoon the white chocolate cream mixture over the dark chocolate cream layer in the glasses and allow to refrigerate for another hour to set. 

Sprinkle some grated dark chocolate over the dessert before serving.

Notes : 

• You will have some cake bits left which can be eaten as it is or assembled with leftover cream.
• You can also make alternate layers of the cake with white chocolate cream for an easier version.

Happy Wicked Indulgence

Amrita

Savoury Mini Kugelhopf

With the KFB blogging marathon getting over, my thoughts of using up all my draft posts remained unfulfilled. Its amazing how as a food blogger, experimenting new recipes and taking pics becomes such an easy way of life. The difficult and daunting task(to me) is to write a post and publish. And thats the reason so many recipes just keep on getting accumulated in the draft folder.

This unusual and unheard bake was part of our monthly challenges, We Knead to Bake, and was scheduled for the month of July! One thing led to the other and this post got buried in the drafts. 

Kugelhopf  is a yeasted sweet cake well known in the Alsace region of France, as well as in Germany, Switzerland, and Austria, and variations of this are also found in some countries of Eastern Europe. Its unusual name comes from the German word “Kugel” for ball referring to its round shape, and “Hopfen” meaning “to brew up/ up or rise up under the influence of yeast.” Typically it is baked in a special pan that is round with a hole in the center, somewhat like a bundt pan.

'We knead to bake' decided to bake a lesser known version of the Kugelhopf which is savoury. This is an  Alsatian version called the Kugelhopf aux Lardons. “Lardons” is the French word for bacon, and this version is typically made with onions, ham/ bacon, walnuts and herbs.

I omitted the cheese and walnuts in it and baked in my doughnuts pans in the spirit of the traditional bake. They turned out a very fine savoury tea time bake and looked like a savoury Doughnut !

 

Ingredients: I reduced the recipe by 1/3 to get 6 Kugelhopf

• 1 cup all purpose flour
• 3/4 tsp Instant yeast
• 1/2 tsp salt
• 25 gms butter, at room temperature
• 1/4 cup milk, warm
• 1 small egg
• 1/3 tsp oil
• 1/2 medium sized green bell pepper, chopped
• 1/2 medium sized tomato, deseeded and chopped
• 1/2 medium sized onion, chopped
• 1/2 tsp mixed dried herbs

Procedure :
Take flour, yeast and salt in a bowl.
Add butter and mix.
Add warm milk and mix.
Add egg. At this stage, you will have a soft sticky dough.
Knead with little flour till the dough pulls away sides from the bowl. Now, the dough will soft and elastic. Take care to not add too much flour.
Transfer dough to a well oiled bowl, turning it to coat all sides. 
Cover with a damp muslin cloth and let it rise till double in volume which should take 1-1 1/2 hours.
I usually place my covered dough in the microwave oven to rest.
Heat oil in a pan and add bell peppers, tomato, onions with salt and black pepper, to taste. Saute for a minute or two and remove from flame.
Grease your palms well. 
Deflate the dough and flatten it roughly.
Sprinkle the prepared filling and knead. The dough at this stage will be super sticky but do not add any more flour.
With oiled palms divide the mixture into 6 parts and put in the greased doughnut pans or any muffin mould.
Take care not to fill to the top. Keep it halfway as the dough will rise.
Let this rest and rise for another hour.
Preheat oven to 200 degree Celsius, 10 minutes short of the rising time.
Sprinkle some sesame seeds on top
Bake for 15-20 mins or till the tops brown up well.
Allow to cool and remove from mould.

Before I sign off, I wanted to share the new Cupcake stand I got made. This is a cheap version and required materials that costed me less than Rs 100. It has 2 different sized Plywood round plates and a wooden long piece which is normally used as legs in furniture. Combined together by a carpenter, it gave me a very cheap and rustic cupcake holder. Now, all it needs is a coat of paint to look dainty and pretty. I even got cake stands made the same way.

Happy Savoury Bake Eating
Amrita