RSS

Category Archives: Bake

Banana Walnut Muffin(Eggless)

DSC03262

 

Loved this when I ate at my cousins place,and it is 90% healthy,10% I would take away because it uses a bit of oil . I followed the recipe as given to me by my cousin and works like a magic.

1⁄2 cup canola oil

• 3⁄4 cup sugar

• 1 tsp vanilla extract

• 1 cup mashed ripened banana (about 3 bananas)

• 1⁄4 cup buttermilk

• 1 cup whole wheat flour

• 1⁄2 cup unbleached flour

• 1⁄2 cup almond meal(Almond powder)

• 1 tsp baking powder

• 3⁄4 tsp baking soda

• 1⁄2 tsp salt

• About 1⁄2 cup walnuts (depending on how many

you prefer; a variation can be made without using

walnuts)

Directions:

1. Preheat oven to 350°.

2. Mash banana with a fork and add buttermilk.

3. Blend together oil, sugar, vanilla extract, whole wheat flour, unbleached flour,

almond meal, baking powder, baking soda and salt until all batter is smooth,

starting with a low setting and then using a medium setting.

4. Then add the banana mixture to the rest of the batter and blend again on a low

setting just until the point where the batter is smooth again, remember not to over

mix.

5. Stir in walnuts using any spoon.

6. Line a muffin tin with cupcake/muffin liners and pour in batter to about 3⁄4 of the

way.

7. Stick the muffin tin in oven and bake on 350° for 12 minutes or until golden-
brown and test using a toothpick by making sure that crumbs don’t stick.

Advertisements
 
Leave a comment

Posted by on August 4, 2014 in Bake

 

Hasselback potatoes.

hasselback potatoes (1)

Ingredients

  1. 2-3 large potatoes
  2. Butter
  3. Coarse salt
  4. olive oil
  5. Rosemary

Method:

  1. Wash and scrub the potato to remove any residue soil.
  2. Place the potato with its flat surface on the board,
  3. Cut the thin slices into the potato,3/4 inside.
  4. do this to the whole potato.
  5. between each individual incision,place small slices of butter(garlic optional).
  6. do this to the  entire length.
  7. sprinkle salt ,rosemary and olive oil.
  8. Pre heat the oven to 400F
  9. Place the potatoes in a baking dish and bake for nearly 60mts.
  10. Half way through,check the potatoes for over drying,if need be apply some more butter/olive oil.
 
Leave a comment

Posted by on December 6, 2013 in Bake

 

Narayan katar

  1. Narayan katar (5)

 

Narayan Katar

Ingredient:

  1. 1.25 glass ghee
  2. 1.25 glass Sugar
  3. 3 glass maida
  4. color powder
  5. Cardamom powder
  6. 3/4 tsp baking powder

Method:

  1. Mix items one to six and ,make dough-This dough may be a little crumbly but that is alright.
  2. Keep for 6-7 hours,preferably over night.
  3. Before  making portion either press nicely to get a softer dough or press individual portions to make it soft before baking.
  4. for making individual portion ,take a ping pong ball sized dough,press between ur fingers to make it soft,then make a ball and flatten it a little by pressing it between ur palms.
  5. Pre heat the oven to 350 degrees,
  6. Place the unbaked dough on baking sheet and bake for about 15mts or less based on the size of the ball.
  7. If the top of individual pieces starts cracking then it is a sign enuf to show that the pieces have baked enough.
  8.  

 

 
Leave a comment

Posted by on December 6, 2013 in Bake, Desserts, Konkani

 

Mini Pizza muffin

Simple snack item for kids:

  1. Pizza/bread dough( i use wheat based home made pizza dough)
  2. 2 Eggs
  3. Chopped veggies :mushroom,spinach,grated carrots.
  4. 3-4 tbsp chopped onion
  5. pepper powder to taste
  6. Salt to taste
  7. 1/2 cup milk
  8. Parmesan cheese
  9. Oregano
  10. 2 tbsp tomato paste.(I missed this as I dint have it)

Method:

  1. Mix Pizza dough and Oregano and knead well.
  2. In a pan,add some butter and lightly fry onion,chopped mushroom and spinach one by one.
  3. In a bowl,beat egg and add milk,tomato paste,the fried veggies,grated carrot,salt,pepper and keep it ready.
  4. Heat oven to 400F.
  5. In a muffin pan,lightly oil it .
  6. Take 1/2 a handful portion of the dough and line it in each of the muffin moulds.
  7. Add pour the mixed ingredients to the center of the mould till its 3/4 full and then top it with the cheese.
  8. Place the muffin tray in oven and cook for about 15mts.
  9. Let it cool down for 5mts,before taking out the tray.
  10. Serve warm with a dab of ketchup.
 
2 Comments

Posted by on October 15, 2012 in Bake, Egg

 

Panneer Puffs/Cottage cheese filling puff pastry

 

 

Procedure is same as the Egg puff posted here https://iamcookingtoday.wordpress.com/2011/04/08/egg-puff/   except the filling which uses Paneer/cottage cheese.

Here is the filling:

Ingredients:

  1. 1/2 Onion Sliced
  2. 1 tomato sliced
  3. 2 green chillies -split
  4. 1/2 tsp red chilly powder
  5. 1/2 tsp Cumin/Jeera powder
  6. 1/2 cup cubed cottage cheese
  7. Salt to taste
  8. Oil for frying

Method:

  1. In a wok add abt a tsp of oil.
  2. Fry green chillies and onion to a light brown.
  3. Add chilly powder and tomatoes and fry.
  4. to this add cumin/Jeera powder and salt and fry for a few mts.
  5. Add chopped Cottage cheese.
  6. Cook for a few mts.
  7. use this filling to make the Puffs using puff pastry sheet.
  8. bake and serve.
 
Leave a comment

Posted by on September 21, 2012 in Bake

 

Cinnamon Cake

Image

Any one who knows me or has been through my blog knows by now that I am not  a fan of baking cakes neither am I too fond of eating them.But every now and then when I see a good cake recipe ,I doubt if this one would be that one that will get me interested in getting into this art.

Divya’s blog from where I have got my recent inspiration and the recipe for this cake ,has been referred to me by more than one of my friends for her ease and simplicity of the recipe and visualisation of the procedure,making a novices life easier.

One other reason I did not foray into baking cake is that ,most places I see that the success of the cakes depends on the number of gadgets being used.Like any person trying something new,I did not want to invest in gadgetry unless I had developed at least an ounce of success through regular and readily available utensils.Also,I gather that the success of the cake depends on the integrity of the quality aka softness and aroma of the cake that should remain intact even after the cake has cooled down.

So my friends,with great happiness I share with you this recipe that I followed almost all words exempting the one ingredient and also using commonly available kitchen crockery,which was success ,atleast according to the handful people who ate it.

Last but not the least,I would like to thank my Dear Friend ,Samtha for giving me 2 important advice:1.Use both baking powder and soda, and 2 (the most important one),if you are beating by hand get your kid to beat the egg whites. ;-).

Here is the link:

http://www.divyascookbook.com/2011/08/cinnamon-tea-cake.html

Divya,Thank you for sharing such an awesome recipe!

Ingredients:

2 Cups All purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

4 eggs,white and yolk separated

1 cup sugar

1 cup oil

1/2 tbsp cinnamon sugar

3/4 cup yogurt

2-3 tbsp sugar to sprinkle over

Method:

  1. Sift together flour,cinnamon powder and baking powder and baking soda and keep aside.
  2. Separate Egg whites from the yolk and keep the yolk aside.
  3. In a bowl beat the egg whites in consistent circular motion,for nearly 30mts (I used a fork to beat and I saw that the bubbles that were forming graduated to a froth after which I stopped),keep this on the side
  4. In a larger bowl,mix together oil and sugar and mix for 2-3mts.Add the egg whites and mix together,till the sugar dissolves and makes a homogenous mixture(I used a fork again to do the beating,slow regular consistent circular motion).
  5. Add half the flour to this and mix till it is all mixed into a smooth batter,to this add the curd and mix it thoroughly.
  6. Add the rest of the flour and mix till they all have mixed well.(all the while I used a regular fork to do this mixing in the regular circular motion-like we beat eggs).
  7. Now Divya mentions that we need to “fold the egg white’s using Up and down motion”.(I used a larger fork,and while I was adding the egg whites ,I made same “beating egg motion ” but  larger than normal  with my hand and saw that the batter was actually falling like they were being folded !!!)
  8. Gradually add the egg whites,and do the folding for nearly 10mts till there are no visible egg whites.
  9. Meanwhile,preheat the oven to 350F.
  10. Line the bakeware with butter sheet,pour the batter into the bake ware.
  11. Sprinkle sugar on top and bake in the oven for 30-40,between which the cake will RISE TO THE OCCASION 😉 .and then gradually brown on top.
  12. Pierce a tooth pick in the center to check if the cake is thoroughly cooking(the toothpick should come out clean).
  13. Switch off the oven and let it cool down for 5-10mts.
  14. Turn it over in a plate,and remove the butter sheet.
  15. Cut and serve.
 
2 Comments

Posted by on June 7, 2012 in Bake

 

Macaroon

Makes up to 12 large one.

This is a very rich savory item that you find in most bakerys in Kannur.They are made of Cashew,egg and sugar which makes it a very expensive item in the bakery as well and works to indulge once in a Blue Moon ;-).

The recipe belongs to my moms friend ,which my mom shared with me before she could try on her own.I got the proportion from mom,but modified it to my own liking.

Ingredients:1cup=250ml.

  1. 1 Whole Egg White.
  2. 1.5 Cups Sugar
  3. 3/4 cup Cashew -Each cashew I broke down to 4 peices.
  4. 1/4 tsp Lemon juice
  5. 1/4 tsp Vanilla essence.

Method:

  1. Set the Oven for preheating to 350F.Most important part of this recipe is to prepare the mix whilst the oven is pre heating.If you pre mix the ingredients and wait for the oven to heat the macaroon may not raise.
  2. In a bowl put egg white and whisk till its frothy.To this add sugar bit by bit while you keep beating the mixture.
  3. At one pt the mixture will become a milky white but flowy,so keep adding sugar so that it gets little harder to whisk but not too hard.I must have whisked for about 10-15mts(taking breaks it between to add sugar).
  4. To this add Vanilla essense and lemon juice and mix well.
  5. By this time the oven will be ready,now add Cashew in the mixture.
  6. On an oven tray lay butter sheet and place lumps of mixture.Make sure there is enuf space in between as during the baking process the macaroons will grow (my scoop was about a size of big lemon)
  7. Bake for 15mts at 350F and for 10mts at 330F.
  8. Let it cool for 20-30mts before you can bite into it.
 
3 Comments

Posted by on December 28, 2011 in Bake, Desserts

 
 
%d bloggers like this: