Showing posts with label OTG Recipes. Show all posts
Showing posts with label OTG Recipes. Show all posts

Monday, 13 November 2017

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake

Hello Readers...

How are you all doing? Hope you had a great weekend!
From last two weeks mercury has dropped and there is a cold wave. This year monsoon was prolonged in most of the part of our country and especially in Bangalore it extended for a longer time. After the monsoon hardly there was a gap of few days and again rain started due to northeast return monsoon. Since the temperature is dropped there is a feel of 'Winter' in the air! Winter means baking cakes...that is what I can relate from my childhood memory...Though now the scenario is not the same, we bake cake on every now and then... But still some of the childhood memories are so special..


Few days back I baked a cake after months.. It was a cream pound cake.. By now readers must be knowing about my love for naked cakes. When my better half was telling again and again you did not bake a cake for a long time and I know I did not do because of piled writing projects. I had a pack of fresh cream in the refrigerator and wanted to finish it before the date expires. Immediately thought of using a cream pound cake or cream bundt cake. Normally bundt cakes are glazed with dressing but I have not used any dressing as I like the cake just like that. This fresh cream cake has turned out soft and moist and needless to say everyone finished it soon.



Often we have unfinished cream tetra pack in our refrigerator and we are not sure how to use it. So here is an easy and tasty cake to use the cream pack. Do try it and share your feedback.

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake 

Ingredients
All Purpose Flour - 3 cups
Melted Butter - 1/2 cup
Refined Oil - 2/3 cup
Eggs - 3
Fresh Cream - 1 cup
Sugar - 11/2 cup
Vanilla Essence - 1 teaspoon
Baking Powder - 2 teaspoon
Salt - a pinch

Procedure

1. Preheat the oven at 165 to 170 degree C for 10 minutes.
2. Take a bundt pan or loaf tin and grease it well with butter or oil and keep ready.
3. Sift flour, baking powder and salt together and keep aside.
4. Take melted butter in a big bowl and add refined oil into it.
5. Next add sugar into butter-oil mixture and cream it.
6. After that add egg one at a time and beat the mixture well.
7. Add vanilla essence into the mixture and beat well.
8. Finally, add flour mixture and cream alternately to wet mixture.
9. Now pour the batter into prepared tin and keep it into the preheated oven for 35 to 40 minutes or until a tooth pick comes out clean.
10. After that allow to cool it and carefully unmould it, later cut into pieces. You can serve them or store them in air tight container for 3 to 4 days.



Tips: Eggs and Fresh cream should be in room temperature before you use them in your cake.

Tuesday, 31 October 2017

Eggless Cumin Lentil Cookies

It's been a while I have not shared any baked goodies here on my blog. Today I am sharing a unique cookie recipe. It is Eggless Cumin Lentil Cookies. We all know about cumin cookies but addition of red lentil into it is really unique. It was an experiment to add lentil into cookies and the experiment was successful. When I was trying this recipe, I was neither sure about the taste nor the texture of the cookies. Somehow I was thinking positive that the recipe I am trying will not let me down and I was right.😊 The appreciation came from the better half , He said 'what is there in the cookie it tastes just awesome. You have never prepared this earlier.'



Eggless Cumin Lentil Cookies are unique in taste and texture. The addition of red lentil makes the cookies healthy and nutritious. I have used very less sugar in this recipe and added a bit more salt. Like the usual Jeera/Cumin cookies, this is a savoury cookie which tastes little salty and little sweet. This goes very well with the evening tea. This is an eggless recipe so vegetarian can also enjoy them. The texture of this cookie is bit crunchy. In every bite, you get the taste of cumin and lentil which is irresistible.
Eggless Cumin Lentil Cookies

Ingredients

Maida/ All purpose flour - 1 cup + 1 tablespoon for dusting
Red Lentil / Masoor Dal - 1/2 cup
Water - 11/2 cup
Unsalted Butter - 1/2 cup, melted
Sugar - 1/4 cup
Salt - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Cumin Seeds - 1 tablespoon
Curd - 11/2 tablespoon

Procedure

  1. Wash the lentil/dal and put in the pressure cooker along with 11/2 cup water. Wait for 2 to 3 whistles under medium heat or until the dal is boiled properly.
  2. Allow to release the pressure and mash the dal. Allow it to cool and take a 1/4th cup of boiled and mashed dal to be used in the cumin lentil cookies recipe.
  3. Dry roast cumin seeds for 1 to 2 minutes and keep aside.
  4. Take melted butter in a big bowl and add sugar into it and mix well.
  5. Next, add curd into the bowl and beat well with the other butter and sugar.
  6. Add 1/4th cup of boiled and mashed dal and mix well again.
  7. Now add the dry ingredients including flour, salt, baking soda and cumin seeds into wet mixture and make a smooth dough. If the dough is too dry you can add some boiled lentil/dal.
  8. Allow resting the dough in the refrigerator for 10 to 15 minutes with a cling film.
  9. After that preheat the oven at 180 degree C for 5 minutes and line a cookie/baking tray with a butter paper.
  10. Roll the dough by dusting flour and thickness should be the almost 1/4th inch.
  11. Cut them into desired shapes using a cookie cutter and place them on lined cookie tray.
  12. Bake the cookies at 180 degree C for 12 to 15 minutes.
  13. Allow them to cool and store them in an airtight container.

Tips: We require only 1/4 cup of mashed and boiled lentil/dal, it is difficult to pressure cook small quantity, hence we boiled dal in a larger quantity. The remaining boiled dal can be used to prepare regular dal recipes.

Thursday, 13 July 2017

Ghee Cake

Homemade cakes are the best! The cakes available in the market contains essence and preservative which I personally don't like. However, local bakery made cakes are better than the packed cakes (if you buy fresh bakery made cakes). I feel the packed cakes have artificial flavours and due to the use of preservative cakes have a typical taste.


I always like to bake my own cake however sometimes I have to buy those packed cakes when time do not permit to bake a fresh cake. This time I decided to incorporate desi flavours in my cake. Instead of butter I used clarified butter or what we normally call is ghee. Last few months a vendor comes from Tumkur to sell nati (desi) anda (egg). We purchase eggs in bulk for a month! That vendor got a bottle of desi ghee too. We purchased it but use one or two teaspoon in some of our curries. So the bottle is not getting over soon as we control our portion while eating ghee. This is another reason thought of making a ghee cake. While I was baking this cake a lovely aroma was surrounding me and through out the house.



If you like naked cakes like me then you can also check out these:
Lemon Pound Cake
Milk Powder Cake
Choco Chip Loaf
Condensed Milk Cake 

Ghee Cake

Ingredients

All Purpose Flour - 2 cups
Ghee - 1/2 cup
Refined Oil - 1/4 cup
Eggs - 2
Powdered Sugar - 1 cup
Baking Powder - 11/4 teaspoon
Baking Soda - 1/4 teaspoon
Salt - a pinch
Milk - 1/4 cup

Procedure

1. Sieve all purpose flour, salt, baking powder and baking soda altogether and keep aside.
2. Take another bowl and add ghee and refined oil together.
3. Next add powdered sugar and mix well.
4. Beat the eggs and add to the wet mixture.
5. Now slowly fold the dry mixture into the wet mixture.
6. Slowly add milk and fold the mixture.
7. Preheat the oven at 180 degree C for 10 minutes.
8. Line a mould with a butter paper and pour the mixture into it.
9. Bake it for 30 minutes or until the tooth pick comes out clean.
10. Allow it to cool and later slice it and serve it.

Tips: If the mixture becomes dry in nature you can add little more milk to make it smooth.


Monday, 27 March 2017

Eggless Butterless Banana Loaf Cake / Banana Bread Recipe

Last few bananas are lying in the fruit basket for last two days and no one wants to eat that as their skin has turned black! Isn't it a common scene in your house also? You just don't want to throw them in the dust bin because food should not be wasted.. So what to do? Let's bake a banana loaf cake using the overripe bananas. I know this is a very good idea as the bananas are saved and family can enjoy a healthy cake.



Eating healthy breakfast is a good way to kick start your day! Slices of banana loaf cake with a cup of coffee is a good choice for breakfast. You can prepare the banana cake previous day, so next day morning will be hassle free! You can sleep little extra or do little more exercise or read detailed news instead of only headlines. You can also utilize that extra time in your own way...



You can make this cake more healthy by replacing the all purpose flour with whole wheat flour.This is  butter-less cake so less calories.  Sweetness you can adjust according to your taste. I have used only 1/2 cup of sugar as the small bananas I have used were very sweet. If you are using big size bananas then one or one and half banana would be perfect for this recipe.

Eggless Butterless Banana Loaf Cake / Banana Bread Recipe

Ingredients

Flour (Maida) -  2 cups
Banana (small) - 3 nos, overripe
Sugar - 1/2 cup to 2/3 cup
Refined Oil - 1/2 cup
Cinnamon Powder - 1/4 teaspoon
Nutmeg Powder - a pinch
Salt - a pinch
Curd - 2 tablespoon
Baking Powder - 11/4 teaspoon
Milk - 1 or 2 tablespoon



Procedure

1. Peel the bananas and take them in a blender and make smooth puree.
2. Take the puree in a mixing bowl and add sugar into it. Mix well.
3. Next add refined oil and curd into the bowl and beat well.
4. In another bowl sieve flour, salt, cinnamon powder, nutmeg powder and baking powder altogether.
5. Now fold the flour mixture with the wet mixture.
6. Add milk at this time as per the requirement.
7. Line a loaf tin with a butter paper and pour the batter in the loaf tin.
8. Now bake it in a preheated oven at 160 degree C for 40 to 45 minutes or until a toothpick comes out clean.
9. Allow to cool it and un-mould the cake and cut it using a sharp knife.



Friday, 20 January 2017

Christmas Cake / Christmas Fruit Cake / Alcohol-free Christmas Cake / Christmas Cake in Pressure Cooker

We cannot think about Christmas without Christmas Cake! The specialty of Christmas Cake is the cake is loaded with dry fruits and nuts. Traditionally, the dry fruits are soaked in alcohol for almost a month. This process is done in very professional way. Soaking of dry fruit itself is a celebration in certain big hotels and restaurants. This Christmas I prepared Christmas Cake / Christmas Fruit Cake which was alcohol free. I had used fruit juice (Apple Juice) to soak the dry fruits. You will be surprised to know that alcohol-free Christmas Cake is equally tasty.



I prepared two portions of batter and one part of the batter I have baked in oven (OTG) to prepare Christmas cake. Using other half of the batter I prepared Christmas cake in pressure cooker. I could not find any difference between both oven baked and pressure cooker baked cakes.


I was very happy with the outcome. I tried it for the first time and it was hit at my house. I wanted to share the recipe before Christmas but these days I am not regular in blogging hence could not share it on time. 

Christmas Cake / Christmas Fruit Cake / Alcohol-free Christmas Cake / Christmas Cake in Pressure Cooker

Ingredients 

All Purpose Flour -  3 cups + 2 tablespoon for dusting soaked dry fruits
Sugar - 11/2 cup + 5 tablespoon for caramel
Eggs - 3 to 4
Baking Powder - 2 teaspoon
Unsalted Butter - 2/3 cup, melted
Refined Oil - 1/2 cup
Salt - 1/2 teaspoon

Spices

Cinnamon Powder - 1/2 teaspoon
Nutmeg Powder - 1/4 teaspoon
Clove Powder - 1/2 teaspoon
Ginger Powder - 1/2 teaspoon

Dry Fruits & Nuts (1 cup, Mixed)

Golden Raisins - 2 tablespoon
Black Raisins - 2 tablespoon
Apricots - 5 to 6, chopped
Dates - 8 to 10, chopped
Cherry - 5 to 6 chopped
Tutty Fruity - 2 to 3 tablespoon
Cashews - 10 to 12 chopped
Walnut - chopped, 1 to 2 tablespoon

Apple Juice - 100 ml / 1 tetra pack (store bought)



Procedure

1. Take a glass container and soak the dry fruits (chopped) with apple juice for 48 hours. Keep the container in the refrigerator and stir it once in a day. Bring the soaked dry fruits in room temperature before adding them in batter. Strain the dry fruits and drain the juice. Dust the dry fruits with little flour.


2. Dry roast the chopped nuts and keep aside.
3. In a pan, take 5 tablespoon of sugar with little water. Keep on stirring until the color changes to brown. Avoid burning it. Now add 1/4 th cup of water and stir well. Finally switch off the gas. 
4. Sieve all purpose flour, salt and baking powder together. Keep the mixture aside.
5. Now take butter and refined oil in a bowl. Add sugar into it. Beat the mixture well.
6. Next add eggs one at a time and beat the mixture after the addition of each egg.
7. Now fold the flour mixture into the wet mixture.
8. After that add the soaked strained dry fruits and chopped nuts into the batter and mix well.
9. Finally add cooled caramel mixture and mix well. It will change the colour of the batter.
10. As I told you I have divided the batter in two equal portions. One portion I baked in OTG and the second half I baked in pressure cooker.

11. OTG

Pour the batter in a pre-prepared tin (lined with butter paper) and bake it in a preheated oven at 180 degree C for 40 minutes or until the toothpick comes out clean.



Pressure Cooker

Pour the batter in a pre-prepared tin (lined with butter paper) and keep it inside the pressure cooker on a stand. Now close the lid without whistle and gasket. Keep it on medium flame for 35 to 40 minutes or until the toothpick comes out clean.


12. Allow them to cool and de-mould and cut it.




Thursday, 28 July 2016

Lemon Pound Cake

My mom was around for last  two months...Can't express my joy in words!! I was so lucky to have her for those two months. Even our daughter had a wonderful time with Grand-Ma..The day she left for the native we were really very upset. Slowly we controlled our emotions and again continuing our daily lives..


When My mom was around I got plenty of time to experiment with food as she was helping me in other daily chores. My mom was not fond of store bought cakes so decided to bake a different flavour of cake at home. Even I am not a big fan of store bought cake or cream cakes. My preference is always a naked cake. This time I baked a Lemon Pound cake. I frosted the cake too and the outcome was wow.... Frosting the cake with lemon juice powder sugar and milk created a magical taste. My mom liked it very much...



If you are baking a lemon pound cake I will suggest you to frost at least half the cake and taste it! Along with eggs I have used curd to give a moist texture. This cake has very less butter too and I have used more vegetable oil. See the below steps to know how to make lemon pound cake.

Lemon Pound Cake

Ingredients

Maida/ All purpose fllour - 2 cups
Baking Soda - 1/2 teaspoon
Baking Powder - 3/4 teaspoon
Egg - 2
Curd - 2 to 3 tablespoon
Lemon Juice - 1/3 cup
Lemon Zest - 1/2 teaspoon
Sugar - 3/4 cup
Butter - 2 tablespoon
Vegetable Oil - 1/2 cup
Salt - 1/2 teaspoon
Vanilla Essence - 2 to 3 drops

Frosting 

Lemon Juice - 1 teaspoon
Sugar Powder - 1/2 cup
Milk - 2 tablespoon

Procedure

1. Sieve all purpose flour (maida), baking soda, baking powder, salt. It helps to aerate your flour and avoid lump formation.

2. On the other hand, take sugar in a bowl and add butter & vegetable oil. Whisk it using hand blender (mechanical or electrical) till the sugar dissolves.

3. Next two eggs each at a time and beat them well in the wet mixture.

4. After that beat the curd and add into wet mixture. Mix well.

5. Next add lime juice and mix well. Add the lemon zest too now.

6. Finally, fold the dry mixture into the wet mixture.

7. Line a cake tin with butter papper and preheat the oven at 160 degree C for 10 minutes.

8. Pour the batter in the lined tin and bake for 30  to 35 minutes or unless a tooth pick comes out clean.



9. Allow the cake to cool and take out from the pan.

10. In a bowl take powdered sugar, milk and lime juice and make the frosting and drizzle on the top of the cake before serving it.

Tips:  I use both rods in the oven for the initial 20 to 25 minutes of baking cake. Later when I get upper brown crust I use only the bottom rod for remaining 5 to 10 minutes.

Thursday, 17 March 2016

Eggless Peanut Butter Cookies

As summer is increasing I am sharing some cool recipes like salads or drinks. Apart from these you would also love to munch some cookies along with your evening tea or coffee. Isn't it? Here is an easy Peanut Butter Cookie Recipe that too eggless.


My daughter watched the peanut butter advertisement in TV and insisted me to buy one bottle. And she did not liked the taste :(. Even we two are not fan of peanut butter though we like peanut butter chocolates :). So the bottle was lying in my refrigerator for quite sometime. Finally I thought of using it before the date expires! Then I thought of making this peanut butter cookies. In this recipe I have used dark brown sugar to give some caramel taste to the cookie hence the cookies are darker in color. You can use plain sugar or light brown sugar. After baking these eggless peanut butter cookies we all ate them happily. My baking paid off :)..

Eggless Peanut Butter Cookies

Ingredients

All Purpose Flour  - 11/4 cups
Peanut Butter - 2/3 cup
Butter - 1/2 cup
Milk - 2 tablespoon
Brown Sugar - 1/3 cup
Baking Powder - 1/2 teaspoon
Baking Soda - 1/4 teaspoon
Salt - a pinch

Procedure

1.  Sieve flour, baking powder, baking soda and salt in a bowl and keep aside.
2. On the other hand, take softened butter in a bowl and add brown sugar and cream the butter.
3. Add peanut butter and mix well. 
4. Now fold the flour mixture and add little milk to make a smooth dough. Dough should not be sticky or hard.
5. Allow to rest the dough in the refrigerator at least for 30 minutes.
6. Line a tray with butter paper and preheat the oven at 160 degree C (toast mode: both coils on).
7. Take out the dough make small balls and press with your palm to flatten them and using a fork put impression on the cookie. 
8. Keep all the cookie on lined tray keeping a gap of 1.5 cm in between. Bake them at 160 degree C for 15-20  minutes or until they are cooked properly.


Monday, 15 February 2016

Chocolate Chip Loaf / Choco Chip Loaf

Chocolate Chip Loaf / Choco Chip Loaf I had baked it last week for our anniversary celebration. Though I had baked it 2 days before anniversary because on the day of our anniversary (14th Feb) our daughter had her Annual day function and previous day was saraswati pooja (Vasant Panchami).



Our 7th Wedding anniversary were well celebrated and made special by our daughter's performance followed by a special buffet dinner. So I prepared the cake 2 days before and enjoyed every bite of it. I have used less butter in this choco chip loaf recipe. You can bake this anytime and enjoy with evening tea or coffee or can eat just like that.

Chocolate Chip Loaf / Choco Chip Loaf

Ingredients

All Purpose Flour/ Maida - 2 cups
Sugar - 3/4 cup
Vanilla Essence - 1 teaspoon
Eggs - Large, 2 nos
Baking Powder - 1 teaspoon
Salt - 1/2 teaspoon
Butter - 1/2 cup, melted
Refined Oil - 1/4 cup
Milk - 2 tablespoon
Milk Chocolate Chips - 1/2 cup

Procedure

1. Preheat a oven at 180 degree C for 10 minutes. Take a loaf pan and line with butter paper.
2. Sieve flour, salt and baking powder together. Keep it aside.
3. In another bowl take melted butter and oil, add sugar into that and cream it.
4. Next add eggs into the mixture one at a time. Whisk them well. Add vanilla essence to it and whisk again.
5. Now fold the dry mixture in to the wet mixture using cut and fold technique. At this time add little milk to make the batter smooth.
6. After that fold the chocolate chips into the mixture and pour the batter in the prepared pan.
7. Bake it for 35 to 40 minutes in a preheated oven. After cooling unmould it and serve.


Thursday, 7 January 2016

Strawberry Muffin

After long vacation, life is slowly coming back on track!! Still lot more to do... I wonder whether it happens only with me or others too?? Sometimes I feel, I am taking too much time to organize things! Whole day I run behind 'n' number of things and end of the day I realize I have completed only 30% of the total task. :( . Is it because I look for perfection in every work?  I think this quote says the truth:

                                           “If you look for perfection, you'll never be content.”  
                                                                                                                                 ( Leo Tolstoy, Anna Karenina)

Today I am sharing a fruit muffin recipe. Strawberry is in the season now, so I thought of preparing strawberry muffin which can be served at your breakfast table. Well, at my home I am the only strawberry lover so this muffin is dedicated to me :).


 Our daughter loves the artificial strawberry flavour which we get in the market especially strawberry pastry, strawberry jelly etc. The reason behind this the beautiful pink color which is not there in strawberry muffin as I have used chopped fresh strawberry dice in the muffin. She is fascinated about pink color and each and every thing she wants pink :(. I won't be surprised if someday she ask "Mamma why your face is not pink color?" Grrr!!

This strawberry muffin could be a great surprise for your loved ones on coming Valentine's Day!



Strawberry Muffin
Ingredients
 All-purpose flour - 11/2 cups
 Baking powder - 1/2 tablespoon
 Baking soda - 1/4 teaspoon
 Salt - 1/4 teaspoon
Cinnamon powder - 1 teaspoon
Milk - 2/3 cup
Egg - large size, 1
Unsalted Butter - 1/2 cup
Granulated Sugar - 2/3 cup


Fresh strawberries - diced, 1 cup

Procedure

1. Preheat the oven at 180 degree C for 10 minutes and line the muffin tin with cupcake liners. 
2. Sift all the dry ingredients (all purpose flour, baking powder, baking soda, salt and cinnamon powder) in a bowl. 
3. Now take melted butter in another bowl and cream the butter and sugar using mechanical mixer or hand blender. 
4. After that add egg and beat well. Finally add little milk and fold the dry ingredient mixture part by part. If require add more milk but do not add the total milk once at a time.
5. Next add diced strawberries into the mixture and stir gently to combine.
6. Using a ladle, add the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a tooth pick comes out clean and the tops are nicely browned.




Tuesday, 1 December 2015

Cheese Crackers

Cheese crackers are melt in mouth snacks which can be paired with your evening tea or coffee. Since November first week, it's raining continuously more than 10 days. There was a deep depression over Bay of Bengal affecting Tamilnadu, parts of Karnataka and in some more coastal places. We have not seen the sun for days and can't bear this cloudy soggy climate anymore. Due to this rain could not go out much but cannot stop eating right ...This weather reminds about some snacks or chatpata in the evening. Hence, I decided to bake some cheese crackers. I was trying for the first time and it really turned out yummy.



Cheese Crackers 
Ingredients

Cheddar Cheese - 100 gms shredded
Unsalted Butter - 1/4 cup softened and cut into pieces
Flour - 3/4 cup + a little more for dusting
Salt - 1/2 teaspoon
Pepper Powder - 1/2 teaspoon
Milk - 1 tablespoon
Baking Powder - one pinch

Procedure

1. Preheat oven to 160 degree C.  Grease baking sheet or line with butter paper.
2. Take flour, salt, pepper powder and a pinch of baking powder and mix all together.
3. Now take softened butter, shredded cheese and the dry ingredients mixture in a mixer or food processor and pulse until it turns into coarse crumbs.
4. Next add milk and Pulse once or twice. Take the mixture out in a plate and knead like a dough.
5. Make lemon size balls from the dough and roll out dough to 1/8" thick. Try to roll into rectangle shape.
6. Now cut dough into one inch squares using a pizza or pasty cutter.

Before Going to the Oven

7. Transfer the crackers into prepared baking sheet. Bake for 8 to 10 minutes until edges start to brown. Do not over cook. Let them cool completely on a wire rack.
8. After cooling you can store them in airtight container for up to 3 to 4 days.


Tuesday, 28 July 2015

Oats Wheat Flour Digestive Cookies / Oats Digestive Cookies / Eggless Oats Digestive Cookies

I remember my office days which were fun-filled as well as hectic. Sometimes less work and sometimes too much work that we had no time to go for lunch even. At times I used to be very hungry if the lunch was delayed or if I had to stay back at office till late evening. Moreover, hunger used take away my concentration from work and it used to take more time. So that time my colleague used to save me from hunger. She used to keep a packet of biscuit in her drawer and later I followed the same. Yes it is better to have one or two biscuits instead of staying at empty stomach. Why I was talking about my office days because today I am going to share a recipe of healthy cookies.
You can prepare them over the weekend and carry in a small snack box and eat whenever hungry. The recipe calls for very few ingredients and it is an eggless version. Even you can enjoy these oats digestive cookies with your evening tea on a relaxed weekend.



Oats Wheat Flour Digestive Cookies / Oats Digestive Cookies / Eggless Oats Digestive Cookies

Ingredients

Whole Wheat Flour / Atta - 1 cup
Oats Meal - 1 cup
Butter - 100 gms
Baking Powder - 1 teaspoon
Powder Sugar - 3/4 cup
Milk - 1/4 cup

Procedure

1. Take oats into mixer grinder and make a fine powder.

2. Now take oats powder, whole wheat flour, baking soda and powder sugar in a bowl. Mix them together.

3. Add melted butter and mix it again. It will form breadcrumb like texture.

4. Finally add  little little milk and knead a smooth dough. Do not add all the milk once at a time. Use the milk as required not more than that.

5. Allow the dough to rest for 10 minutes. Now roll the dough into a thin sheet  (2 to 3 mm) and cut using a round cookie cutter.  Prick the middle of the cookie using a fork.

6. Now place them on a tray lined with butter paper.



7. Preheat oven at 180 degree C for 10 minutes and bake them for another 10 minutes keeping on middle rack. Cool them and store in air tight container.



Monday, 13 July 2015

Chocolate Brownie/Chocolate Walnut Brownie

Coming weekend you have arranged a small party at home. May be this is for a small get together of friends or a celebration of your husband's promotion or for the brand new car you bought recently - it could be anything and you have everything ready starting from your guest list, your dress and obviously the menu list! Only one thing in the menu you have not decided yet and that is the most important dessert. You just don't want to offer only sweets or only ice-cream, so what else can you do? Yes you can keep brownie with ice-cream.


 Since you are preparing all the items alone and want to make the dessert too. So here is the tempting chocolate walnut brownie just for your party.



Chocolate Brownie/Chocolate Walnut Brownie

Ingredients

Dark chocolate - 100 grams, chopped
All Purpose Flour (maida) - 1 cup
Baking powder  - 1 teaspoon
Walnuts peeled - chopped, 1/3 cup
Butter - 90 grams
Castor sugar -  3/4cup
Eggs - 2
Vanilla essence - 1 teaspoon

Procedure

1. Line  a square 8" cake tin with butter paper. Preheat oven at 160 degree C for 10 minutes.
2. Sift all purpose flour and baking powder together. Keep them aside.
3. Take chopped chocolate and butter together and melt them using microwave or double boiler method.
Melting Chocolate in Double Boiler Method

4. Now take melted butter and chocolate mixture in a bowl and add egg one after another. Beat well.
5. Next add vanilla essence and castor sugar and beat again.

Wet Mixture

6. Now slowly fold the sifted flour and walnuts in to wet mixture.
7. Pour the mixture in the prepared tin and bake for 15 to 20 minutes. Allow it to cool and later cut into square pieces.

8. You can serve them as it is or with a scoop of vanilla ice cream on top.



Saturday, 11 July 2015

Mango Muffin

Mango season is almost over for this year, may be mangoes will be available for few more days. This year we had good amount of mangoes and I had prepared few dishes with it. My daughter loves to eat muffins and she often request to prepare muffins. So this time I tried my hands on mango muffins.  Mini Mango Muffins came out really yummy and crumbly. I prepared in a small batch and hence only one big size mango was enough for it. I peeled the mango and took out the pulp and later blended in mixer grinder to make a smooth paste. Here is the recipe of Mango Muffins which are perfect for evening tea time.



Mango Muffins

Ingredients

All Purpose Flour - 11/2 cup
Castor Sugar - 3/4 cup
Egg - 1
Butter - 3/4 cup
Baking Powder - 1 teaspoon
Salt a pinch
Mango - one big size, take out the pullp
Milk - 1/2 cup

Procedure

1. Preheat the oven at 180 degree C for 10 minutes. Line the muffin tray with paper cups.
2. Now sift flour, baking powder, salt and sugar together in a bowl.
3. In another bowl take melted butter. Add egg and milk into it and mix well.
4. Next mix the wet ingredients with dry ingredients until no lump and put in the mango pulp.  Mix them well.


5. Fill 3/4th of the muffin cups and bake at 180 degree C for 10 to 15 minutes or until a tooth pick comes out clean.



Friday, 5 June 2015

Cinnamon Roll / Cinnamon Roll Step-by-Step

Cinnamon is a magic spice. 

Do you agree or not??

I think you will agree with above statement. Use of Cinnamon can change the taste of a dish whether as a whole spice or as in powder form. Most of the  time we use whole cinnamon stick however in baking we use cinnamon powder. 
 


Cinnamon roll was in my to do  list for long time. When you bake cinnamon roll your house will have a lovely aroma and neighbours will come to know you are cooking something exotic :P. Cinnamon roll go perfectly with evening tea or coffee, however I can have it any time of the day. Mostly people prefer to use glaze on cinnamon roll, I have not glazed them. 

Cinnamon Roll

Ingredients

For Dough

 All purpose flour (Maida)- 2 cups
 Milk, luke warm- 1/2 cup
 Dry yeast- 1 teaspoon
 Sugar-  1 teaspoon

Powdered Sugar - 2 tablespoon
Salt- 1/2 teaspoon
 Butter- 1/4 cup

 For Cinnamon Filling

 Butter, softened- 1 teaspoon (for spreading over the dough)
 Cinnamon powder- 1 tablespoon
 Sugar/ Brown sugar- 1/4 cup
 

Procedure

1. First you have to activate the dry yeast. For that in a glass take the warm milk and add sugar  ( 1 teaspoon) and dry yeast. Mix them well and allow to ferment for 10 minutes or until the top layer becomes frothy.

2. Now in a bowl take flour, powdered sugar and salt, mix them well. Add the milk with yeast to make a soft and sticky dough. 

3. Next add softened butter and knead the dough until its very smooth. If require take the dough out from the bowl and knead it on kitchen platform to make it non-sticky in nature. Now allow the dough to rest for 1 or 2 hours in a warm place covering the bowl with a cling film for the fermentation. The dough will be doubled after 2 hours.

4. In the mean while, in another bowl mix cinnamon powder and castor sugar or brown sugar together for the filling.

5. Now take the dough on a butter paper dusted with flour and roll it to rectangular shape. Butter paper helps to avoid sticking the dough to the kitchen platform.


6. Apply the butter on it and spread the filling all over it. Now from the longer side of the dough start rolling it and make an elongated log.








7. With the help of knife cut the log into roundales and place them on baking sheet lined with butter  paper.

8. Preheat oven at 180 degree C for 5 minutes and bake the rolls for 20 to 25 minutes or until they are done.

9. Normally, people glaze the rolls however I prefer them as it is.


Wednesday, 8 April 2015

Custard Cookies / Mango Flavoured Custard Cookies

Homemade cakes and cookies are my daughter's favourite. I remember how we (me & sister) used to enjoy mother's homemade cooker cake. Even we still enjoy and believe none of the cakes are better than mom's cake. Earlier I prepared jam drop cookies using custard powder. This time I prepared Mango flavoured Custard Cookies keeping the summer season in mind. As I said in earlier post you can use any flavour custard powder.


 Both are quite similar however addition of a drop of Jam brings a twist in the taste. I said my daughter " I am going to prepare cookies" and  since then she was quite excited and followed me till the end of baking. Oh! Yes..she helped me with her continuous commentary and in between tasting the dough :P.  I used various cookie cutters to get different shapes, so that she really enjoys while eating them and learns about the shapes too. These are just stories behind the scene during her summer vacation. Here is the easy recipe of custard cookies.

Custard Cookies / Mango Flavoured Custard Cookies 

Ingredients

All Purpose Flour (Maida) - 2 cups
Custard Powder (Mango) - 1/2 cup
Cooking Butter - 1/2 cup
Powdered Sugar - 1/2 cup
Milk - 1/4 to 1/2 cup
Baking Powder  - 1 teaspoon
Baking Soda - a pinch
Salt - a pinch

Procedure

Preheat the oven at 160 degree C for 5 minutes. Line a baking sheet with butter paper. Now melt the butter and add the powdered sugar into it, cream the butter. In another bowl take all purpose flour, custard powder, salt, baking soda, baking powder and mix them well. Now add the creamed butter into dry mixture and knead a dough. While kneading the dough you may require milk so add 1 teaspoon at a time and use the milk as per your requirement. Do not pour all the milk at a time. When the dough becomes smooth in nature allow it to rest in refrigerator putting in a covered container for 20 minutes. Take the dough out from refrigerator and roll out using a rolling pin. Do not roll it too thin, keep a thickness of half centimeter. Now using cookie cutter cut them from rolled out dough and place them on lined baking sheet. Now baked them (use both top and bottom rod of OTG) at 160 degree C for 7 to 8 minutes. Allow them to cool and store them in air tight container. 



N.B: You can yield 28 to 35 cookies from this above measurement. Again it depends on the cookie shape, size and thickness of the rolled disc.