Orange & Chocolate cake ..

 

Ingredients & Method :

Fresh orange juice : 1/4 cup

Orange zest : 1 teaspoon

Yogurt : 1/2 cup

Milk :  2/3 cup

Butter : 1/2 cup

Bicarbonate of soda : 1 teaspoon

Sugar : 1 cup

Plain flour / Maida : 1 and 1/2 cups

Cocoa powder : 1/2 cup

Salt : 1/8 teaspoon

Grease and dust cake tin with butter and plain flour and keep it ready to use.

Start to preheat the oven at 190 degrees.

In a small sauce pan add milk and butter and cook in low flame until butter completely melts. Switch off the stove.

In a big bowl add in yogurt,sugar,orange juice and orange zest, mix it until sugar completely dissolves. 

Sieve together the flour,cocoa powder, bicarbonate of soda and salt. (This is dry ingredients)

Add 1/4 measurement of dry ingredients into yogurt and juice bowl, fold ( do not mix ) repeat this step until all the dry ingredients mixes with yogurt and juice mixture.

Next add 1/4 measurement of hot milk + butter mixture to the cake batter, gently fold and repeat the process until everything mixes well.

Immediately Pour the batter into cake tin, tap the tin for 4-5 times, and bake it in preheated oven (190 degree) for 20 minutes. 

Reduce the oven temperature to 120 degrees and bake for another 25 minutes or until the cake is baked!

Once cake is baked, take it out from the oven and allow it to cool down for 4-5 minutes, then tap the tin for 3-4 times, and invert the cake and allow it cool down before slicing it.

Notes :

* Use freshly squeezed orange juice.

* Use freshly grated orange zest.

* Make sure to fold the ingredients, do not mix !

* Don't forget to tap the tin before keeping it in oven.

* Do follow the recipe, don't hesitate to contact me if you have any recipe related doubts.

Dharwad peda ..

 

Ingredients & method :

Unsweetened milk powder : 1/2 cup

Ghee : 1 tablespoon

Boora sugar : 1/4 cup

Cold milk : 1 tablespoon

For garnish/rolling :

Boora sugar : 2 tablespoons ( Adding recipe below)

Powder sugar : 1 tablespoon

Method : 

Take a pressure cooker, add in 1/2 cup of water.

Take a thin steel vessel (make sure it's dry), add in milk powder  then add ghee. Do not mix it !

Close the cooker lid and cook in a medium flame for 10 minutes and in low flame for 3 minutes. 

Switch off the stove, use spatula to release pressure.

Take out the streel vessel from pressure cooker, allow it to cool down for 5 minutes.

Now transfer the milk powder mixture to small mixer jar , and pulse it for 10 seconds.

Transfer it to a bowl, add in boora sugar, 1 tablespoon cold milk, mix well make pedas and roll them in boora sugar + powder sugar.

Boora sugar recipe :

Take a nonstick pan, add in 1 tablespoon water and 1/2 cup sugar.

Cook it for around 6-8 minutes in medium flame. Stir the mixture every minute or so, switch off the flame once you notice sugar crystals in sides!

Now add in 1 teaspoon ghee and continuously stir/mix it until you get a fine powdered sugar! Make sure to break lumps in this stage itself.

You can store it in a air tight container :)

Guacamole ..

 

Ingredients & Method :

Avacado pulp from 2 avacadoes

 Finely Chopped cilantro : 1 tablespoon

Finely Chopped green chilli : 1/4 teaspoon

Fresh lemon juice : 1/4 teaspoon

Chopped tomatoes : 1/4 cup ( while cutting discard seeds)

Chopped onion : 1/2 cup ( chop onion and soak it in warm water for 5 minutes then drain and discard water)

Salt : 1/4 teaspoon

Method :

In a big bowl add all the ingredients and mix well.

Serve with tortilla chips!

Orange biscuits ..

Ingredients and method :

Unsalted butter : 1 cup
Self raising flour : 3 and 1/4 cups
Salt : 1/8 teaspoon
Sugar powder : 1 cup
Orange zest : 1 teaspoon
Fresh orange juice : 1/4 cup

Method :

Sieve the flour 2 times and keep it ready.
Beat the butter until its soft, add in sugar powder ( 1/2 cup at a time), mix/beat it, again add remaining sugar powder,pinch of salt mix it well.

Add orange zest and orange juice to the butter mixture, mix everything gently.

Add in sieved flour (1 cup at a time) combine them using finger tips.
Repeat until all the flour mixed with butter mixture.

In a baking sheet place the biscuit dough and wrap it and keep it in fridge for 3 hours.

Preheat the oven at 170 degree.

Line the baking tray with baking paper, take out the biscuit dough from fridge, and cut them into squares or rectangles.

Bake In preheated oven for 10 minutes, take out the tray and flip the biscuits and bake them again for 10 minutes or until its light brown in colour.

Transfer the biscuits to cooling rack and allow them to cool down for minimum 20 minutes.

****

Notes :

Self raising flour : 3 cups of plain flour + 1/2 tablespoon of baking powder + 1/2 tablespoon of baking soda


Cut the biscuits into small size, once its baked it will spread, so give space in between each biscuits.

Use room temperature butter.

If you want you can add pinch of orange food color, but I have not added !

Don't use milk or water. Do not substitute anything. Use the exact measurements.

****

Veg puffs ..

Ingredients and method :

Puff pastry sheet : 1

Stuffing:

Chopped onion : 1/2 cup
Chopped carrots : 1/2 cup
Chopped beetroot : 1/2 cup
Peas : 1/4 cup
Chopped coriander leaves : 1/4 cup
Salt : 1 teaspoon
Garam masala powder : 1 teaspoon
Chopped green chilly : 1/2 teaspoon
Chopped ginger and garlic : 1/4 teaspoon each
Oil : 1/8 cup
Sugar : 1/4 teaspoon
Cumin seeds : 1/4 teaspoon
Turmeric : 1/8 teaspoon
Asafoetida : A pinch
Butter : 1 tablespoon

For stuffing :

Heat oil, add in cumin seeds, asafoetida, turmeric saute for a minute.
Next add in ginger,garlic and green chillies saute for a minute.
Add onion , salt and sugar saute until onion caramelises.
Add in carrot, beetroot and peas saute for 2 minutes in high flame, add in garam masala, chopped coriander leaves and butter switch off the stove.
Mix everything well and allow it to cool down.

Preheat oven at 170 degree.

In baking tray keep the baking paper, then spread puff pastry sheet, and cut it (4*4) squares.

In the middle of each piece add stuffing and close the edges of the sheet.

Bake them in oven for 10 minutes. Then take it out, flip it and bake them for another 10 minutes or until you see the golden crust.

Each and every oven temperature differs,so keep an eye.

Serve with mint chutney or tomato sauce.

***

Homemade puff pastry sheet :

FOR DOUGH:

3 cups maida 

2 tbsp unsalted butter

cold water(use cold fridge water), as required

FOR BUTTER DOUGH:

400 grams unsalted butter

1 tsp lemon juice

1 teaspoon salt 

½ cup maida

Method for puff pastry sheet dough:

in a large mixing bowl take 3 cups of maida, salt and butter.

Use finger tips and mix it, it looks like a crumbled flour.

add cold water little by little and knead the dough.

Dough needs to be smooth and soft, use water cautiously.. ( you can use 1 tablespoon water at a time while kneading)

Keep dough in airtight container in fridge for 20 minutes.

Method for butter dough :

Take a big bowl, keep the grater inside the bowl and grate the butter.

Then add in salt, lemon juice and maida.

Mix everything well,don't use palm, just use finger tips.

Make dough ball and keep this in fridge for 20 minutes.

Final stage :

Take out the puff pastry dough ,keep it in rolling board and use a rolling pin to roll gently, don't put too much pressure.( 1/2 cm thick sheet)

If it sticks dust with plain flour (use very little)

Then take out the butter dough from fridge, using your hands make it as rectangle shape.

Then place this rectangular shape butter dough in the middle of the rolled puff pastry sheet, wrap from all 4 sides. 

Place this in airtight box and keep it in fridge for another 20 minutes.

After 20 minutes, take the prepared dough from fridge, keep it on the rolling board, gently press and flatten it using rolling pin.(dust flour if required)

Then you will get one big sheet, just fold the sheet into 2 folds dust off excess flour which is present on the dough.

Cover it with cling film and keep it in fridge another 20 minutes, then repeat the same procedure for 4 times. (Take out the dough,roll,fold,cover in cling film and keep it in fridge)

Done...

***

Potato and cheese croquettes..

Ingredients and method :

Boiled and grated potato : 1 cup
Chopped capsicum : 1/4 cup
Mozerilla cheese : 3/4 cup
Grated carrot : 1/4 cup
Corn flour : 1 tablespoon
Salt : 1/2 tea spoon (cheese also contains salt)
Oregano : 1 teaspoon
Dried basil : 1/4 teaspoon
Chilli flakes : 1 teaspoon

Mix the above ingredients and make a balls and keep it in a refrigerator for 4 hours.

Take a bowl add in 3/4 cup plain flour,3/4 cup water and pinch of salt.
Mix everything and kee it ready.

Heat oil for deep frying.

Take out the tray from refrigerator, dip the cheese balls in plain flour batter and deep fry until golden brown.

Or else you can dip this in plain flour batter and roll them in bread crumbs and deep fry.

Serve with tomato ketchup !

Ghee residue cupcakes..

• Ingredients and method :

• Ghee residue : 2 tablespoons
• Milk : 1 cup
• Sugar : 1/2 cup
• Cardamom powder : 1/2 teaspoon
• Salt : small pinch
• Self raising flour : 1 and half cup
• Chopped almonds : 2 tablespoons

• Method :

• Heat milk along with the sugar,ghee residue and cardamom powder, mix and heat until sugar dissolves completely. Switch off the flame.
• When milk temperature is warm, sieve and add self raising flour and salt , use cut and fold method and mix it well, make sure no lumps are formed.
• Preheat oven to 150 degree for 5 minutes.
• Pour cupcake batter to cups. (Just fill half, because it needs space to rise)
• Garnish with chopped almonds.
• Bake at 150 degree for 10 minutes, reduce the temperature to 120 and bake for 20 minutes or until it's baked! (Use a toothpick to check, when you insert a toothpick in the middle of the cupcake it needs to come out without any batter attached to it)

Notes :

If you don't have self raising flour, just mix 1 and 1/2 teaspoon of baking powder and 1/8 teaspoon of baking soda to plain flour /maida,Mix and seive .

Garnish with your favourite dry fruits.

Its perfect for evening tea, it's light and moist cupcake!

Aloo tikki..

Ingredients and method :

Boiled and grated potatoes : 2 cups
Cornstarch : 1 tablespoon
Chopped coriander leaves : 2 tablespoons
Salt : 1 teaspoon (adjust accordingly)
Chopped green chilli : 1/2 tea spoon (adjust if you like more spice)
1/4 teaspoon oil for greasing tray

Grease the tray with 1/4 teaspoon oil.

Take a big bowl and add all the listed ingredients. Mix well.

Transfer this to greased tray and level it.

Keep it in refrigerator for 2 hours.

*****
Take a small bowl and add 1 teaspoon cornstarch and 1/4 cup water, stir well.

Keep oil for deep fry.

Take out the tray from refrigerator and mark it into desired shapes, gently take tikkis from tray and dip in cornstarch slurry and deep fry until golden brown colour in a medium flame.

***

Serve with tamarind sauce and mint chutney.

Orange pastry ..

Ingredients for pastry :

Orange buttercream frosting : 2 cups
Orange loaf cake : 1
Orange slices for garnish ( optional)

Method to arrange pastry :

Slice/cut orange loaf cake into 2 parts.
Apply buttercream frosting in between the cake slices and above the cake slice, garnish with fresh orange slice, ready to serve !!

Ingredients for orange buttercream frosting :

Unsalted butter : 100 gm ( butter needs to be at room temperature)
Powdered sugar : 1/2 cup ( increase if you like more sweet frosting )
Corn starch: 1/2 tablespoon
Fresh orange zest : 1 teaspoon
Fresh orange juice : 1 tablespoon
Salt : one small pinch

Method :

Beat the butter for 1 minute , add in sugar and cornstarch, beat it for 1 minute, add half quantity of orange juice and salt and beat again for 1 minute, then add remaining orange juice and beat for 1 minute lastly add in zest and beat for 30 seconds.

This is mildly sweet frosting, so if you want increase sugar powder.
I use a hand blender for beating/making frosting.

Orange cake loaf recipe :

This recipe I learned from my best friend Vani, and it's a super simple recipe with delicious flavour!!

Ingredients for orange cake loaf :

Self raising flour(check notes for alternative) : 1 and half cups
Sugar : 1/3 cup
Oil : 1/2 cup
Hot milk : 1/2 cup
Curd : 1/4 cup
Fresh orange juice : 1/4 cup
Fresh orange zest : 1 tablespoon
Salt : one pinch

Method :

Sieve the flour for 2 times and keep it ready.
Grease the baking tin with butter and flour.
Preheat the oven at 160 degree.

Take a big bowl, add in curd,salt and sugar beat it until sugar dissolves.

Add in orange juice,orange zest and oil and mix until everything mixes properly.

Add 1/4 cup flour at a time to the above mixture and mix gently.

Once everything mixed, add in 2 tablespoons of hot milk(make sure to use hot milk) at a time and mix gently.

Pour the batter to baking tin and tap the tin for 4-5 times and bake at 160 degree for 10 Minutes and reduce the temperature to 120 degree and bake until cake is well cooked!

My cake took around 35 minutes for baking, each and every oven temperature differs so keep an eye on cake after 25 minutes.

Take the cake out from oven and allow it to cool down for 10 minutes and invert it, keep it in a cooling rack until it cools down completely, then cut and serve as it is or make orange pastry!

Notes :

Self raising flour :
If you don't have self raising flour, you can use 1 and half cups of plain flour / maida, 1 and 1/2 teaspoon of baking powder and 1/8 teaspoon of baking soda, mix these three ingredients together and sieve it for 2 times, in this way everything mixes properly.

Make sure to tap the tin after you pour batter, in this way there will be no air bubbles inside the cake.

Please make sure to use hot milk.

Orange zest = grated orange peel.

Use a toothpick to check whether cake is baked or not.

Each and every oven temperature differs,so bake accordingly.

Use the exact measurement.

   *****

Semisweet nuts chocolate ..

Ingredients and method :

Unsalted butter : 1/2 cup
Unsweetened cocoa powder : 1/2 cup
Powdered sugar : 1/4 cup + 1 tablespoon ( take a normal sugar and powder it in mixi)
Instant coffee powder : 1/4 teaspoon
Salt : one small pinch
Honey : 1 tablespoon
Roasted nuts : 1 tablespoon ( in a pan add chopped nuts (I used almonds and cashews), one drop of butter, one small pinch of salt, roast them in a low flame until crisp and allow it to cool down)

***

Use a plate or pan ( I used a cake tin, lined it with butter paper) line it with butter paper and keep it ready.

Use a double boiler method(check notes below), add 1 cup water to the bigger vessel and switch on the stove.

In the cooking/inner vessel add in butter and and let it melt, then add cocoa powder,sugar,salt and instant coffee powder. Mix everything well and make sure no lumps are formed.

Mix for 3-4 minutes or until the sugar dissolves.

Switch off the stove and take out the vessel and keep it in fridge for 30 minutes.

Take out the chocolate mixture add in roasted nuts and 1 tablespoon honey, mix it well and transfer the chocolate batter to tray and keep it in freezer for 45 minutes.

Take out the tray and cut/mark the chocolate and keep it back in freezer for another 2 hours.

Homemade chocolate is ready to serve!!


Notes :

 * Double boiler method :
Take a bigger vessel add 1 cup water and keep another vessel (2 size smaller than the bigger vessel) inner vessel gets heat from the boiling water below.

* Don't skip any ingredients.

* You can increase the sugar if you like more sweeter chocolate.

* Honey gives shiny texture to chocolate.

* Use your choice of nuts.

* Follow the recipe.

Chole Bhature ..

Ingredients for Bhature :

Self raising flour : 2 cups
Semolina : 1/4 cup
Curd : 1/4 cup
Oil 2 teaspoon plus 1/2 teaspoon to grease the dough
Salt : 1/2 teaspoon
Sugar : 1/2 teaspoon
Water : approximately 1/4 cup

Oil for deep fry

Method :

In a bowl mix semolina,flour,salt and sugar mix it well and then add curd,oil mix it and use a water to make soft dough .. (dough needs to be softer than normal chapathi dough)

Knead the dough for 5 minutes, then drizzle oil on the dough and cover the dough and let it rest for 2 - 3 hours .

Make a small lemon sized ball from dough, and use oil to roll the dough and deep fry them..

Serve it with Chole .

Ingredients and method for Chole :

Soaked black chana : 2 cups(soak it for 8-10 hours)
Tomato puree : 3/4 cup ( use 4 small tomatoes and make a paste )
Chopped onion : 1 cup
Chopped garlic and ginger : 1 teaspoon each
Chopped green chilli : 1/2 teaspoon
Kasoori methi : 1 teaspoon
Salt : 1/2 tablespoon
Sugar : 1/2 teaspoon
Oil : 2 tablespoon
Turmeric powder : 1/4 teaspoon

Chole masala powder : adding it in notes below

Pressure cook black chana, and 1 cup water with 1/2 teaspoon salt in pressure cooker for 4 whistles.
Once the pressure settles, transfer it to a bowl.

Heat a pressure cooker add oil, add in ginger,garlic, green chillies, turmeric powder and saute for 2 minutes in medium flame.

Then add chopped onion and saute until it's translucent.

Add salt and sugar , add in tomato puree and cook until oil leaves from sides. Add in Chole masala powder,kasoori methi. Saute for 1 minute.

Mash 1/4 of black chana , and add all cooked chana and 1/2 cup water, close the cooker lid and cook for 8 whistles.
Let the pressure settle and let it sit for minimum 2 hours, then heat and serve it with Bhature.

Notes:
Chole masala powder :
2 byadagi chilli q(increase if you like more spice)
1 tablespoon of tamarind
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon dessicated coconut
4 cloves
2 green cardamoms
1 inch piece cinnamon

Roast everything in a medium flame until the spices leave nice aroma and let it cool down and make a powder of it.

*******

Benne dose ..

Ingredients and method for batter :

Dosa or idly rice : 2 cups
Urad Dal : 1/2 cup
Fenugreek seeds : 1 teaspoon
Poha : 1/2 cup ( I used thick poha )
Rice flour : 1/2 cup

Wash and soak dosa rice,urad Dal and fenugreek seeds in a separate bowl for 4-5 hours.

In a small bowl wash and soak poha for 4-5 hours.

First in a mixer jar blend poha till smooth using 1/8 cup of water and transfer it to a big vessel.

In the same jar blend the rice ,urad dal and fenugreek seeds using 1/2 cup water(add water in between).

Transfer the batter to poha batter vessel, add in rice flour and mix everything well and close the lid and let it ferment for 8-9 hours ( whole night )

While preparing dose add 1 and 1/2 teaspoon salt and 1/2 teaspoon sugar, mix it well. If the batter is too thick add 1/4 cup water and mix well.

Heat the tawa (I use iron skillet), sprinkle water and wipe it using paper towel or onion, pour one laddle full of batter and make dosa.. make sure to decrease the flame once skillet is heated enough.

Cook dosa in low flame, add butter, flip it and cook for 30 seconds and again flip dose and add 1 tablespoon of butter and spread it on dose and cook until the bottom of the dose turns golden brown.

Use generous amount of butter while preparing this dose..
Make sure to cook this dose in low flame.

While making next dose, sprinkle water on skillet and clean it with paper towel and repeat the same process..

Serve hot with chutney!

Apple & ginger juice..

Ingredients :

Chopped apple - 1 cup
Chopped ginger - 1 tablespoon
Sugar - 5 teaspoons
Fresh lemon juice - 1 tablespoon
Water - 2 cups

Method :

Add apple,ginger,sugar into juicer/mixer jar, blend it for 1 minute add in fresh lemon juice and water and blend it for 10 seconds.

Sieve and serve the juice !!

Tips :

Use sour apple (granny smith) if available..

Broccoli stir fry ..

Ingredients :

Broccoli : 350 grams
Medium sized tomatoes : 3
Medium sized Onion : 2
Chopped garlic : 1 tablespoon
Chopped ginger : 1 tablespoon
Green chillies : 6 (cut them in middle)
Chopped coriander : 2 tablespoons (separate stem part and leaves part)
Capsicum : 1
Dessicated coconut : 2 tablespoons
Garam masala : 1 and 1/2 tea spoons
Coconut oil : 1 teaspoon
Vegetable oil : 3 tablespoons
Salt : 1 and 1/2 tea spoon ( you can adjust accordingly)
Sugar : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Turmeric powder : 1/8 teaspoon
Fresh lemon juice : just 1 drop

Method :

Clean and cut broccoli into big chunks (just the florets along with the tender stem, refer picture)

Heat a non stick pan add in vegetable oil and heat the oil for 1 minute add in cumin seeds and turmeric powder.  Let this heat for 30 seconds.

Next add in chopped garlic,ginger and green chillies ( chillies which I used is not spicy one so I added 6 chillies, you can increase or decrease accordingly)
Saute for 1 minute in medium flame.

Add in chopped onion and saute for once and let it cook for 1 minute.

Add in chopped capsicums, salt and sugar and saute once and let it cook for a minute.

Add in chopped tomatoes and coriander stem part and mix it well and let it cook for 3-4 minutes , stir once in a while.

After tomatoes half cooked, add in broccoli and mix it very well and let it cook for about 10 minutes in a medium flame ( Do mix/saute in between)

Don't cover it with lid. Liquids from the vegetables needs to evaporate.

After 10 minutes add in dessicated coconut, coconut oil, garam masala and coriander leaves. ( Check the spice level, if you want you can add salt and garam masala) mix it very well and cook this in a high flame for about 2-3minutes.

Once you notice the charred bottom, switch off the flame and add a drop of fresh lemon juice.(just a drop) 

Mix everything nicely and serve with chapathi or rice!!

  ******

Ghee roast dosa with potato masala..

For dosa batter :

3 cups of idly or dosa rice
1 cup of urad Dal
1 tablespoon chana Dal
1 teaspoon fenugreek seeds
1 and 1/2 cup of water for grinding

Wash and soak all the ingredients together in a bowl for 5 hours.

Drain and discard the soaked water, and transfer the ingredients to a mixer jar and blend it until batter will be smooth.. use just 1 cup of water for grinding. (Don't add water all at once)
Transfer the batter to a bowl.
Clean the mixer jar with 1/2 cup water and pour this into batter bowl.  Quickly stirr it once and close the lid and let it ferment for 8 hours.

While preparing dosa add 1 tablespoon salt , 1/2 teaspoon of sugar to the batter and mix it nicely.

Heat iron skillet(dosa tawa) , put few drops of ghee to the skillet, spread it nicely then pour the batter and make dosa.

Cook dosa for 30 seconds, add 1/2 teaspoon ghee and turn it and cook again for 30 seconds, flip it again and drizzle 1 teaspoon ghee and roast/cook dosa in a medium flame until bottom of the dosa turns to golden colour.

( You can store the batter in refrigerator for 3 days in airtight container. )


*****

Potato masala

Ingredients :

Cooked mashed potatoes : 2 cups
Finely chopped onion : 1/2 cup
Finely chopped garlic : 1/4 teaspoon
Finely chopped ginger : 1/4 teaspoon
Finely chopped green chilly : 1 teaspoon ( increase if you like more spicy version)
Salt: 1 and 1/2 teaspoon
Sugar : 1/4 teaspoon
Fresh lemon juice : 1/4 teaspoon
Finely chopped cilantro : 1 tablespoon
Vegetable oil : 2 tablespoons
Coconut oil : 1/4 teaspoon
Cumin seeds : 1/4 teaspoon
Mustard : 1/4 teaspoon
Turmeric powder : 1/8 teaspoon
Chana Dal and urad Dal : 1/4 teaspoon each

Method :

Heat vegetable oil, add in mustard, cumin seeds, chana Dal and urad Dal. Add in turmeric powder.

Once the mustard splutters add in onion,ginger, garlic and green chillies.. saute for 2 minutes.

Add in salt and sugar saute once and add in mashed potatoes saute it in a medium flame for 5 minutes.

Switch off the flame, add in coconut oil, cilantro and lemon juice, mix it nicely and serve it along with ghee roast dosa.

*****

Milk bread..

Ingredients :

Milk : 1/2 cup
Water : 1/2 cup
Active dried yeast : 1 and 1/4 teaspoon
Sugar : 2 tablespoons

Salt: 1/2 teaspoon
Plain flour: 2 and half cups ( + or - 1/2 cup)
Baking soda : 1/4 teaspoon
Unsalted butter : 2 tablespoons

Method :

Heat milk,water and sugar until sugar dissolves. Switch off the flame and wait until milk turns to lukewarm temperature then add in yeast and close with lid and wait for 10 minutes to activate the yeast.

Add in baking soda,flour,butter and salt to a big bowl, mix it once and add in milk and yeast mixture.

Knead it for 10 minutes, add in flour if you feel dough is too sticky.. ( sprinkle flour in between while kneading .. don't add all at once)

Knead again for 5 more minutes.

Drizzle oil over the dough and cover it and let it rest for 1 and 1/2 hour.

Grease the bread mould with butter and keep it ready.
By now dough will be doubled..
Punch the dough and knead again for 10 minutes.

Transfer the dough to kitchen counter, drizzle oil and use a rolling pin to roll it.. stretch and roll it like chapathi.

Now make log shape by rolling dough .. once you reach end just pinch it tightly and apple butter over it.

And let this rest for 1 hour.

Preheat oven to 200 degree temperature for 10 minutes.

Keep bread mould in oven and bake it at 180 degree for 25 minutes. (Keep an eye on it,as it differs from oven to oven temperature)

Take out the bread from oven and brush the top with butter again and keep it again in oven for 3 minutes.. in this way you get brown crust.

Take it out from the oven, after 3 minutes unmould it and apply butter and if bottom is in white colour again put it in oven for 3-5 minutes upside down.

Take out the bread and let it rest it in rack for minimum 4-5 hours before slicing it..

Kashaaya powder And kashaaya recipe..

Ingredients for kashaaya powder :

1/4 cup coriander seeds
1/8 cup cumin seeds
8 cloves
4 cardamom pods
1 inch stick cinnamon
12 black peppercorns
1 tablespoon dry ginger powder

Method :

Dry roast all the ingredients in a pan except dry ginger powder for 30 seconds in medium flame.

Switch off the stove and add in dry ginger powder. Let it cool down for 15 minutes and then use a small mixer jar and blend it to powder consistency.

Store this powder in airtight jar. (Once the powder turns to room temperature transfer it to airtight jar)

How to make kashaaya :

Boil 3/4 cup of water along with 1 teaspoon sugar (adjust sugar to your taste level, you can skip sugar as well)

Once water starts to boil add 1 tablespoon of kashaaya powder and boil for 30 seconds and add 1 cup of milk.

Let it boil for 2 to 3 minutes then sieve the kashaaya and serve in a cup.

This will serve for 2 people :)

Dates burfi.. (No sugar | No jaggery burfi)..

Ingredients :

1 cup chopped deseeded dates
1/4 cup ghee plus 1/4 spoon for greasing the tray/plate
2 tablespoons cornstarch
1/4 cup water
1 tablespoon chopped almonds
1 tablespoon chopped cashews
1/2 cup warm water for soaking dates

Method :

Take a bowl and add in cornstarch and 1/4 cup water and mix it well and keep it ready.

Take a small pan and heat 1 teaspoon ghee and roast dry nuts until it becomes crisp.

Take a dry plate and add 1/4 spoon of ghee and grease the plate along with its sides too.

Soak dates in warm water for 30 minutes.

Transfer dates and soaked water into a mixer jar and blend it to a smooth paste.

Add 1 spoon ghee into a big kadai then add in the dates paste saute for 5 minutes.

Again add 1 teaspoon ghee and continue sauteing for 5 minutes.

And once again add 1 teaspoon ghee and saute the mixture until it looks glossy texture and looks like one big ball.

Take a cornstarch slurry bowl and quick stir it once and add it to the burfi mixture and continue sauteing for 5 more minutes.

Finally add in ghee roasted dry nuts and remaining ghee to the burfi mixture and saute for 4 more minutes.

Transfer burfi mixture into a greased plate and use a spatula to level the burfi.

Keep it aside for 45 minutes, cut burfi into desired shape and serve !!

Homemade pizza and pizza sauce recipe..

Pizza dough recipe :

1/2 cup water
1/4 teaspoon sugar
1 and 1/4 teaspoon active dried yeast

Heat water+ sugar until warm switch off, take off from stove and add yeast and mix it gently with spoon, close the vessel with lid and let it rest for 10 minutes.

Plain flour : 1 and 1/2 cup + 1/4 cup
Salt : 1/2 teaspoon

Add 1 and 1/2 cup of plain flour+ salt mix it with yeast mixture. Add 1 table spoon of flour at a time and make a soft pilable dough.

Now stretch the dough for 5 minutes with drizzling oil and flour alternatively.

Spread 1/4 teaspoon of semolina inside the bowl and make 2 parts from the dough.

Tuck the dough for 1 minute and keep it on semolina .. drizzle oil over the pizza dough.

Rest it 40 minutes.

******

Medium sized tomatoes : 5
Chopped onion : 1/4 cup
Chopped garlic : 1 tablespoon
Vegetable oil : 1/2 cup
Fresh basil roughly chopped : 1 tablespoon
Oregano seasoning : 1/2 teaspoon
Sugar : 1/2 teaspoon
Salt : 1 teaspoon
Red chilli : 1 and 1/4 whole red chilli

Boil water and blanch the tomatoes for 5-7 minutes.

Transfer tomatoes to cold water bowl.

Remove the peel of tomatoes.

Add 3 tomatoes to small mixi jar add red chilli and make a puree.

Chop remaining 2 tomatoes roughly.

Heat a pan add garlic and oil.. roast garlic until it leaves the nice aroma.

Transfer 1/8 cup of oil to bowl and it's for drizzling purpose

Back to sauce :
Add chopped onion fry it for 2 minutes in medium flame, add tomatoes saute for 1 minute, add In tomato puree, saute for 3 minutes, add in basil , sugar,salt,oregano and cook until you get thick sauce consistency.

Sauce ready

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Back to pizza dough

Heat a griddle in medium flame.

Take a pizza tray dust it with semolina and drizzle with garlic oil (which you kept earlier)
Gently take one pizza dough and using fingers give a shape (stretch it) and gently transfer it griddle (before putting pizza base drizzle oil on griddle and sprinkle semolina)
Cook base for 2 minutes and drizzle oil over it and gently turn over and cook for 2 minutes.

Take back the base and put it back in pizza tray.

Heat oven at 220 degree.

On base drizzle oil, apply sauce, add toppings (rocket leaves, eggplant,basil , capsicums) add mozerilla cheese and drizzle few drops of garlic oil and bake for 8-10 minutes until cheese gets cooked and little roasted!!

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