Adapted from Vera
2 ¾ cups all-purpose flour
½ tsp salt
1 tbsp + 1tsp baking powder
5 tbsp butter
¼ cup olive oil or canola
1 ¼ cup cream + 2 tbsp for brushing top of scones
10 button mushrooms sliced
½ tsp pepper powder
½ tsp thyme
2 tbsp olive oil
Salt to taste
Heat 2 tbsp olive oil and saute mushrooms. Add pepper and salt and stir till all water evaporates.
Add thyme and mix well. Take off fire and cool.
Add flour, baking powder and salt in a large bowl. Whisk to combine. Add butter cubes and mix with your fingers till flour resembles like coarse bread crumbs.
Add mushrooms and stir with a fork.
Mix oil and cream together and add to the flour. Stir with the fork until the dough comes together.
Put the dough on a floured surface and knead lightly a few times.
Pat or roll the dough into a circle of thickness approximately ½ inch.
Cut into 2 inch circles using a cutter or glass rim dipped in flour.
Cut straight down and don’t twist or rotate the cutter.
Place on a parchment lined baking sheet. Brush the tops with cream and bake in a pre-heated oven at 170 degree Celsius for approx. 30 mins.
The scones should be firm to touch and light golden in colour.
Cool on a wire rack and serve warm.
Aval Laddoo (Poha/Flattened Rice Sweet)
1 ¼ cups Aval
½ cup jaggery powder
3 green cardamoms
Few cashewnuts and raisins (optional)
2 tbsp Melted ghee or butter (I didn’t use)
Dry roast aval in a pan till it is very hot to touch. Make sure not to brown it.
Cool and grind to fine powder along with the cardamoms.
Powder jaggery. The colour of the laddoo will depend on the colour of the jaggery.
If using cashewnuts and raisins –heat a tsp of ghee and roast the nuts and raisins for a minute.
Mix aval, jaggery, nuts and raisins in a bowl. Try to form laddoos. If the mixture doesn’t hold, sprinkle little warm ghee and try again.
I used 1 tbsp warm milk instead of ghee. In this case, the laddoos have to be eaten the day it is made. It becomes kind of ‘spongy’ the next day, though tasty.
Aloo Suva Bhaji (Potatoes with Dill leaves)
2 medium potatoes cubed
1 cup dill leaves chopped
½ tsp cumin seeds
1 tsp ginger/garlic paste
½ -1 tsp chili powder
¼ tsp turmeric powder
½ tsp amchur powder or l tsp lemon juice
2 tbsp oil
Cook potatoes in microwave along with 3 tbsp of water and ½ tsp salt for 4 mins. (half cook). Drain the water.
Heat oil and add cumin seeds.
When it splutters, add ginger garlic paste and stir.
Add potatoes and mix well. When potatoes start to brown, add chili powder, turmeric powder and more salt if required.
Add dill leaves, mix well and keep covered for few minutes.
Sprinkle amchur powder or lemon juice and take off fire.
Serve with chapathi.
Adapted from: Liren
2 3/4 cups all-purpose flour
¾ -1 cup Nutella (more or less per taste)
½ cup butter
½ cup buttermilk
2 tbsp sugar
½ tsp salt
2 tsp active dry yeast
¼ cup water
1 large egg
1 egg beaten with 1 tbsp milk or cream.
Slightly warm the water and add yeast and sugar. Keep it aside for 5 mins till it becomes frothy.
Heat buttermilk and butter on slow flame till the mixture becomes warm. Don’t let it boil. It’s ok if all the butter doesn’t dissolve.
Add the flour and salt to the mixer bowl. Add yeast and buttermilk mixture and beat for 2 minutes. Add egg and beat again till well mixed. Let it rest for 20-30 mins.
Knead the dough a few times. I halved the dough to make a loaf and a braided ring.
Roll one piece of dough into a long rectangle on a well floured surface.
Spread nutella and roll gently starting from the long side to form a roll. Place the seam side down.
Using a very sharp knife (you can see mine wasn’t) cut the length of the roll.
Gently braid with cut side up.
Place onto a greased loaf pan and let it rest for further 30 mins.
Roll the second dough piece onto a long rectangle. Spread nutella in the center and sprinkle some nuts.
Cut 1” strips at a diagonal on either side.
Braid the bread alternating the strips to the center and covering the filling.
You can either bake it as a loaf or join both ends to form a ring.
Transfer to a greased baking pan and let it rest for 30 mins.
Lightly brush with egg wash and bake in a preheated oven at 180 degree Celsius for 20-25 mins or until golden brown.
Cool on a wire rack. Slice and enjoy!!
This is one of the best and simple cake I ever had. It is extremely soft and fluffy.
Lemon Buttermilk Cake
1 ¾ cup all-purpose flour
1 cup sugar
½ cup butter (I used buttery taste sunflower oil spread)
1 tbsp boiling water
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup buttermilk (3 tbsp yogurt + enough water to make ½ cup)
Grated lemon zest of 1 lemon (1 tbsp or more)
Lemon juice of 1 lemon (4 tbsp)
Sieve flour, baking soda and baking powder. Add salt.
Beat butter and sugar for a few minutes. Add boiling water and beat again.
Add one egg at a time and mix well.
Add lemon zest and lemon juice and mix.
Add flour alternately with buttermilk in 3 additions, ending with flour.
Pour into a baking pan lined with butter paper.
Bake in a preheated oven at 150 degree Celsius for 25-30 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Let it cool before you slice.
There are many versions of aloo paratta. Simple to exotic!!
Cumin, ajwain, garam masala, green chilies, chilli powder, coriander leaves, crushed whole coriander seeds, chopped onions–you can add all or only one of the ingredients with boiled potatoes –the taste is delicious either way.
I choose ingredients based on my time. If it has to be quick, I add ajwain and coriander leaves to boiled potatoes. If I have time, I add almost all ingredients and if I have too much time, I even saute them before adding to potatoes! And I still can’t pick which of them is my favourite!!
Aloo Paratta (flatbread stuffed with potatoes)
2 cups wheat flour
¾ -1 cup water
2 tbsp oil
¼ tsp salt
Mix all ingredients to form soft dough. Make small balls and keep aside.
2 large boiled potatoes mashed
1 finely chopped onion (optional)
2 green chilis chopped
1 tsp ajwain
1 tsp pomegranate seeds (dry)
1 tbsp crushed coriander seeds
Handful of finely chopped coriander leaves
3 tbsp oil
Salt to taste
You can either mix all ‘filling’ ingredients (like I did this time) or saute before adding to mashed potatoes.
If sautéing, heat 1tbsp oil and add ajwain, coriander seeds, chopped onion and green chilis. Saute for few minutes and take off the fire. Add coriander leaves and stir.
Add to mashed potatoes and mix. Adjust salt.
Make small balls of the mixture, same size as the dough.
Flatten the chapatti dough in your hand. Keep a potato ball in the center and bring all edges to meet to form a ball again.
Dip in flour and roll out as normal chapathis but thicker.
Heat a tava and place the paratta on it. When small bubbles appear, flip to the other side. Now sprinkle few drops of oil and spread with the back of the spoon and flip over and repeat on either side. This way you have to use very less oil.
Cook for a few minutes and serve hot with raita and pickle
Mini Oreo Cheesecake with Greek Yogurt
8 tbsp cream cheese
8 tbsp Greek yogurt
½ tin condensed milk (approx. 190 gms)
6 oreo cookies
Have all ingredients at room temperature.
No need to purchase Greek yogurt. Tie yogurt in a muslin cloth and leave overnight in the fridge. (Don’t forget to bring to room temperature; otherwise the batter will be grainy).
Whisk cream cheese, yogurt and condensed milk till smooth.
Place cupcake liner in the cupcake tray and place a Oreo cookie in each.
Pour 2-3 tbsp batter on top.
Bake in a preheated oven at 150 degree Celsius for 5-6 mins. (I accidently baked for 10 mins.)
Cool, refrigerate and enjoy.
Brinjal Rolls with Minced Meat
1 large eggplant/brinjal
1 small onion chopped
½ cup minced meat cooked
1 -2 eggs
½ tsp chili flakes
Slice thin strips of eggplant lengthwise. (½ cm or so)
Sprinkle little salt on each slice.
Heat a tava/griddle and sprinkle little oil. Keep the heat fairly high.
Place the eggplant slices on the hot tava, approx. 30 seconds each side.
Transfer to a plate.
In the meanwhile, beat eggs in a shallow plate. Add meat, onion, chili flakes and salt. The mixture should not be too runny.
Heat tava again and add 1-2 tsp oil and spread around.
Dip each eggplant slice in the egg mixture and place on the tava. If the mixture does not adhere to the eggplant pieces, use a spoon to place some egg mixture on top of each slice.
When one side is cooked, flip the other side and cook till done.
Transfer to a plate, roll from the long edge and fasten with a toothpick.
Minced meat and soya nuggets stuffed paratta
2 cups wheat flour or all-purpose flour
2 tbsp oil (prefer olive oil)
Water to make soft dough
1 cup meat mince cooked
½ – ¾ cup soya nuggets
1 large onion chopped finely
1 tsp ginger chopped
5 cloves garlic chopped
1 -2 green chilies chopped
1 medium tomato chopped
1 tsp coriander powder
½ tsp garam masala
½ tsp chili powder
2-3 tbsp coriander leaves chopped
2 tbsp oil
Place the soya nuggets in a bowl. Add boiling water to cover the nuggets and keep covered for 15 minutes.
Drain the water and let it cool a bit. Squeeze out as much as water with your hands. Mince in a grinder.
Heat oil and saute onion, ginger, garlic and green chilies.
When onions turn almost brown, add coriander powder, chili powder, garam masala and turmeric powder. Saute for a minute and add tomato. Saute for a few minutes till the mixture begins to dry.
Add minced meat and soya mince. Mix well and stir often till the mixture becomes almost dry.
Add coriander leaves and take off fire.
Let the mixture cool a bit.
Make a soft dough with flour, oil and enough water.
Take small balls of the dough and roll into rounds using rolling pin.
Spread 3-4 tbsp of the mixture in half of the dough and fold over.
Press the edges with your fingertips and then with the fork to give a design.
Place on a hot tava/pan for 15-20 secs and flip over. Flip over again after 15-20 secs and smear some oil on both sides.
When its golden brown and cooked, transfer to a plate.
Baby Corn Pakoda /Baby Corn Fritters
5-6 baby corns
½ cup gram flour
1 tbsp rice flour
½ tsp chili powder
¼ tsp ajwain
1 pinch baking soda
2 pinch asafetida
Salt to taste
Oil for deep frying
Wash and pat dry baby corns.
Cut into two lengthwise.
Mix gram flour, chili powder, asafetida, ajwain, baking soda, salt and enough water to make a thick batter.
Dip the bay corn in batter and deep fry till both sides are golden brown.
Serve hot with tomato ketchup or any dip of your choice.