Wednesday, August 6, 2014

Garlic Bread


Ingredients:
  • Flour : 1½ cup
  • Instant yeast : ¾ Tbsp
  • Milk : ¼ cup
  • Water : ¼ cup
  • Olive oil / melted butter : 3 Tbsp 
  • Sesame seeds : 2 Tsp
  • Sugar : 1.5 Tbsp
  • Salt : 1 Tsp

For spread :
  • Salted butter : 2 to 3 Tbsp
  • Parmesan cheese : 2 Tbsp
  • Grated garlic : 1 Tsp
  • Fresh cilantro : 2 Tbsp


For the spread, mix together the salted butter, cheese, grated garlic and cilantro well. Keep it aside.

Mix the flour, yeast, sugar and salt in a mixing bowl. Lightly heat the milk and water and add it into the flour. Mix along with oil/ butter. Combine them all and knead it well till it turns soft. Cover it with a damp cloth and keep it aside for 1 hr or till it doubles in size. When it double's, punch down the dough and again knead it for a few minutes and shape it into a loaf. Transfer it into a baking tin and keep it for another 15 minutes. Brush the top portion of the loaf with milk and sprinkle sesame seeds. Pre-heat the oven to 180° C and bake it for 20 minutes. (It took 30 minutes for me). Then remove it from the oven. After 30 minutes, slice the bread and fill it with the cheese garlic spread. Then, preheat the oven to 200° C and bake it for 5 to 10 minutes.

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Sunday, July 27, 2014

Almond Orange Cake with Orange glaze


Ingredients:

  • Flour : 50 gm
  • Baking powder : 1 Tsp
  • Caster sugar : 225 gm
  • Ground almond flour : 250 gm
  • Butter : 250 gm
  • Orange zest : 1 Tbsp
  • Eggs : 4

For glaze :
  • Fresh orange juice : 80 ml
  • Brown sugar : 60 gm
  • Toasted almond

Pre-heat the oven at 180° C. Sift flour, baking powder and caster sugar. Then, add almond flour into this and mix well. Whisk butter and zest until it turns pale, then add eggs one by one into this and beat well. Fold in the dry ingredients into the butter mixture. Pour it into the greased pan and bake it for 45 minutes. Then, remove it from the oven and cool it completely. 

For the glaze, boil together the orange juice and brown sugar. Remove it from the fire and cool it. Then, prick the cooled cake and pour the glaze over it.

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Wednesday, July 23, 2014

Paneer Manchurian


Ingredients:
  • Paneer : 300 gm
  • Chopped onion : 2 big
  • Chopped ginger : 1 Tbsp
  • Chopped garlic : 1 Tbsp
  • Chopped green chilly : 1 Tbsp
  • Spring onion : ¼ cup
  • Capsicum : 1
  • Soy sauce : 2 Tbsp
  • Chilli sauce : 1 Tbsp
  • Pepper powder : 1 Tsp
  • Cornflour : 2 Tbsp
  • Water : 2½ cups
  • Oil : as rqd
  • Salt : to taste

Cut the paneer into small pieces and shallow fry it. Keep it aside. Heat oil in a kadai and add the chopped ginger, garlic and chilly. Saute it for a few minutes. Then, add the chopped onion and capsicum and saute it again for a couple of minutes. Pour soy and chilly sauce into it and combine it. Add the 2½ cups of water along with pepper powder and required amount of salt into this and boil it well. Next, add the shallow fried paneer and boil it for a few minutes. Mix cornflour in ¼ cup of water and pour it into the paneer. When the gravy starts to thicken, remove it from fire and sprinkle with chopped spring onion.

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Wednesday, July 16, 2014

Mulaku Bajji


Ingredients:
  • Banana Chilly : 5
  • Besan flour : 1 cup
  • Chilly pdr : 1 Tsp
  • Turmeric pdr : ¼ Tsp
  • Asafoetida : ¼ Tsp
  • Baking soda : a pinch
  • Water : as rqd
  • Salt : as rqd
  • Oil

Mix all the ingredients into a thick batter, except the chilly and oil. Keep it aside. Then make a length wise slit on each chilly and slowly remove the seeds from it. Heat oil a kadai. Then dip each chilly in the above thick batter and fry well. 

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Tuesday, July 8, 2014

Moist Eggless Chocolate Cake


Ingredients:

  • Flour : 1 cup
  • Baking powder : ½ Tsp
  • Baking soda : 1 Tsp
  • Cocoa pdr : 6 Tbsp
  • Granulated sugar : ¾ cup
  • Vegetable oil : ½ cup
  • Coffee : ¼ cup (1 tsp coffee pdr in ¼ cup hot water)
  • Milk : ¼ cup
  • Yogurt : ¼ cup
  • Vanilla essence : 1 Tsp

Pre-heat the oven to 180° C. Grease the cake pan and keep it aside. Sieve all the dry ingredients into a mixing bowl. Make a well in the centre and add the wet ingredients one by one into it. Beat it for a couple of minutes. Do not over beat it. Then, pour it into the prepared cake pan and bake it for 30 to 35 minutes. Remove it from the oven and cool it. 

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Tuesday, July 1, 2014

Caramel Dry Fruit Tart


Ingredients:

For Tart :
  • Flour : 1.5 cup
  • Powdered sugar : ¼ cup
  • Baking powder : ¼ Tsp
  • Milk powder : ½ Tsp
  • Salt : a pinch
  • Cold water : 3 Tsp
  • Butter : 100 gm
    • Vanilla essence : ½ Tsp
    Sieve together flour, baking pdr, salt and milk powder. Keep it aside. Beat the butter and powdered sugar well. Add the flour mix along with vanilla essence and cold water into the butter and knead it into a soft dough. Refrigerate it for 20 minutes. Then, make lemon sized balls from the dough and place it into the tart mould. Then, prick the base with fork and bake it for 15 to 20 mins at 180° C. Remove it from the oven and cool it well.



    For the Caramel Filling :
    • Milk : 1 cup
    • Cornflour : 2 Tbsp
    • Sugar : ¼ cup
    • Cashew nuts : 20 gm
    • Almonds : 20 gm
    • Kismis : 10 gm
    • Condensed milk : ¼ cup
    • Butter : 1 Tbsp
    Mix cornflour in milk and keep it aside. Melt sugar in a pan. When it turns dark, add butter into it and melt it. Then add chopped dry fruits into it and stir it for a few minutes. Pour milk into this and mix. When it starts to thicken, pour the condensed milk. Stir it well, remove it from fire and allow it to cool. Fill the tart with this filling.

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    Tuesday, June 17, 2014

    Devil's Food Cake


    Ingredients:

    For the cake :
    • Sifted cocoa powder : 50 gm
    • Dark brown muscovado sugar : 100 gm
    • Boiling water : 250 ml
    • Soft unsalted butter : 125 gm
    • Caster sugar : 150 gm
    • Plain flour : 225 gm
    • Baking powder : ½ Tsp
    • Baking soda : ½ Tsp
    • Vanilla extract : 2 Tsp
    • Egg : 2


    Pre-heat the oven to 180° C. Grease two 8 inch cake pans and keep it aside. Sieve flour, baking soda and baking powder twice. Keep it aside. Combine cocoa powder and muscovado sugar. Pour boiling water into this and mix well. Beat the butter and castor sugar till it turns fluffy and pale. Then add eggs one bye one into butter and beat well. Pour vanilla essence and mix it. Then add the dry ingredients into it and mix it slowly. Finally fold in the cocoa mixture and combine well. Pour the batter into greased pans and bake it for 30 minutes. Remove it from the oven and cool it well.


    For the frosting :
    • Water : 125 ml
    • Muscovado sugar : 30gm
    • Unsalted butter : 175 gm
    • Dark chocolate chopped : 300 gm
    Add water, sugar and butter into a pan and melt it slowly over low heat. When it starts to bubble, remove it from the fire and add the chopped chocolate into it and swirl the pan well. Keep it aside for a couple of minutes and whisk it till it becomes glossy and smooth. Cool it well and keep it refrigerated for 1 hr. Then take it out and whisk it. Now decorate the cooled cake with this frosting.

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