Apple Raisin Muffin

Apple Raisin Muffin

Apple Raisin Muffin

Ingredients:
2 cup all purpose flour
½ cup brown or white sugar
1 tsp baking powder
½ tsp baking soda
1 egg
½ cup oil ( I used canola)
¾ cup yogurt
2 tsp vanilla essence
½ cup raisins
2 apples
½ tsp cinnamon powder
1 tbsp brown sugar

Method:
Core and peel apples and cut into small cubes.
Add to a small pan with 1 tbsp sugar and ½ tsp cinnamon powder.
Add 2 tbsp water and cook covered for 5 minutes. Take off fire and cool.
Whisk flour, baking powder and baking soda in a large bowl.
In another bowl, add sugar, egg, yogurt, oil, vanilla essence and whisk to mix.
Add liquid to dry ingredients and mix gently.
Add apples and raisins and mix just to combine. Don’t overmix.
Spoon batter into greased muffin molds and bake in a pre-heated oven at 160 degrees Celsius for 20-25 mins.
Col the muffins in the pan for 5 mins and then transfer to a wire rack.
Serve warm.

Advertisements

Kiwi Raita

kiwi-raita-2.jpg

A tasty sweet and sour raita!

Kiwi Raita/Pachadi

Ingredients: for 1-2 serving
1 kiwi (not very ripe)
½ onion chopped
1 green chili chopped
½ tsp chopped ginger
Few curry leaves
½ cup yogurt mixed with water to form ¾ cup
¼ tsp mustard seeds
2 tbsp oil

Method:
Heat oil in a pan and add mustard seeds.
When it splutters add onion, ginger, chilies and curry leaves. Saute till onions are translucent.
Add chopped kiwi and saute for few mins.
Remove from fire and add yogurt and salt. Mix well.
Add more yogurt or water if required to get your preferred consistency.
Serve with rice.

Simple Carrot Cake

simple-carrot-cake.jpg

This is a very simple and easy carrot cake. Extremely soft and spongy.
This is for people who don’t prefer nuts and other additions in their carrot cake!

Simple Carrot Cake

Ingredients:
1 cup all purpose flour
1 tsp baking powder
¾ cup sugar
¾ cup oil
¾ cup grated carrots
3 eggs
2 tsp vanilla essence
2 pinch nutmeg powder
1 pinch salt

Method:
Preheat oven to 160 degree Celsius. Grease a baking tray.
Whisk flour, baking powder, nutmeg powder and salt in a bowl and keep aside.
In another bowl, whisk eggs and sugar until frothy. Add oil little by little beating all the time until all is mixed.
Add vanilla essence and mix.
Add flour in two additions and mix.
Add carrots and mix well.
Pour batter into the greased baking tray and bake for approx. 30-35 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan and transfer to a serving plate.
Serve as is or sprinkle with icing sugar. Slice and serve.

No Knead Apple Hot Cross Buns

No Knead Hot Cross Buns

No Knead Apple Hot Cross Buns
Recipe source: Jo Cooks

Ingredients:
3 cups all-purpose flour
¼ cup sugar
½ tsp salt
2 ½ tsp instant yeast
½ tsp nutmeg grated
½ tsp cinnamon powder
3 tbsp melted butter or oil (I used oil)
1 cup warm milk
2 small eggs
handful of white raisins
2 large apples peeled and grated + 1 tsp salt

Cinnamon Icing:
½ cup icing sugar
2 pinch cinnamon powder
1 tsp melted butter (optional)
½ tsp vanilla essence
1-2 tsp water

Method:
Sprinkle salt over grated apples and keep in a mesh or strainer. Leave aside for 5 mins. Squeeze the juice out as much as you can.
In a large bowl add flour, yeast, cinnamon powder, nutmeg powder and salt.
Stir in grated apple and raisins.
In another bowl whisk warm milk, sugar, butter or oil, and egg.
Add to flour mixture and mix with a wooden spoon to combine. No need to knead.
The dough will be thick and sticky.
Sprinkle little oil over top of dough and coat the sides of the bowl.
Keep aside covered for approx. 1 hr until doubled in size.
Take a baking tray and cover with parchment or wax paper and keep aside.
Sprinkle work surface with little flour and place the dough.
Shape into a log and cut into 12 equal pieces.
Roll each piece to form a ball and place on tray.
Keep aside for approx 30 min so they rise a second time. Don’t keep longer.
During the last 10 mins of rising, heat oven to 160 degree Celsius.
Bake for 20-25 mins or until the top becomes golden brown.
For piping cross, mix all icing ingredients to thick pouring consistency.
Take a ziplock bag and add the icing to one corner of the bag.
Snip edge with scissors and pipe crosses onto the warm buns.
Serve the soft and yummy hot cross buns.

No Knead Hot Cross Buns 1

Mayonnaise Chocolate Cake

Mayonnaise Chocolate Cake

The pictures didn’t come out good but its an extremely soft and moist cake.

Mayonnaise Chocolate Cake

2 cups all-purpose flour
½ cup cocoa powder
2 tsp baking soda
¾ cup sugar
1 tsp vanilla extract
1 cup water
1 cup mayo (full fat)

Ganache Frosting:
1 cup cream
1 cup chocolate chips

Method:
Whisk flour, cocoa, sugar and baking soda in a bowl.
Add remaining ingredients and whisk until combined. Don’t overmix.
Pour into a greased paper lined cake pan.
Bake in a preheated oven at 160 degrees for approx. 30-35 mins.
Cool completely.
Cake is good without frosting but frosting definitely adds to look and taste.
Put the chocolate chips in a bowl.
Heat cream to almost boiling and add to chocolate chips. Leave it aside for 2 mins.
Stir gently in circular motion until chocolate is melted. Cool in refrigerator.
Beat the cooled cream to soft peaks. Spread over cake and run a fork over it to create simple design.
Cut and serve.
Mayonnaise Chocolate Cake 1

Banana Walnut Bread

Banana Walnut Bread

the perfect texture and taste!

Banana Walnut Bread

Ingredients:
1 ½ cup all-purpose flour
¾ cup brown sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup oil or melted butter (I used canola oil)
¼ cup yogurt
1 cup mashed banana (2 nos)
2 large eggs
1 tsp vanilla essence
½ tsp grated nutmeg
½ tsp cardamom powder (optional but really good)
¾ cup chopped walnuts

Method:
Whisk the flour, baking powder, baking soda, salt, nutmeg and cardamom powders in a bowl.
In another large bowl, whisk oil, sugar, eggs and vanilla to combine.
Add yogurt and banana and mix well.
Add flour all at once and mix to combine. Don’t overmix.
Add walnuts and fold to combine.
Pour batter into a lined loaf tin and bake in a preheated oven at 160 degrees for approx. 30-40 mins.
Let cool in pan for few minutes. Transfer to a wire rack and cool completely.
Slice and serve.

Punjabi Dum Aloo

Punjabi Dum Aloo

Punjabi Dum Aloo

Ingredients:
10-15 baby potatoes or 2 large potatoes cut into large cubes
1 large onion chopped finely
¾ -1 cup yogurt mixed with ½ cup water
1 tbsp ginger garlic paste
1 bay leaf
1 tsp Kashmiri/red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
1 tsp kasuri methi
2-3 tbsp chopped coriander leaves to garnish
5-6 tbsp oil

To grind:
1 tbsp coriander seeds
½ tsp cumin seeds
1 small pc cinnamon
1 green cardamom
2 cloves
10 cashewnuts

Method:
Grind the ‘to grind’ ingredients to fine powder and keep aside.
Boil potatoes and peel. (Or peel potatoes and cook covered in microwave with little water for 8 mins. Drain excess water)
Heat 4 tbsp oil in a pan add the potatoes. Saute on medium flame till brown on all sides. Keep aside.
Add remaining oil to same pan and add onions and bay leaf. Saute till almost brown.
Add asafetida and ginger garlic paste and saute till raw smell goes.
Add powdered mixture and saute for a minute.
Add chili powder and turmeric powder and mix.
Move the pan from the flame and add beaten yogurt and mx well.
Add potatoes , kasuri methi and stir.
Simmer for few minutes till you get desired consistency.
Take off fire and sprinkle coriander leaves.
Serve with chapathis.

Stuffed Dahi Vada

stuffed dahi vada

Stuffed Dahi Vada

Ingredients
6 nos. stuffed vada 
1 ½ cup beaten yogurt, preferably cold
¼ cup water
Salt to taste
Few pinch cumin powder
Few pinch chat masala
Few pinch chili powder
2 tbsp chopped coriander leaves

Method:
Whisk yogurt, water and salt.
Spread few tablespoons of yogurt in a serving dish. Place vadas on top.
Pour remaining yogurt on top to cover the vadas.
Sprinkle cumin powder, chat masala, chili powder and coriander leaves.
Serve and enjoy.

stuffed dahi vada 1

Instant Carrot Pickle

Instant Carrot Pickle.jpg

Instant Carrot Pickle

Ingredients:
1 large carrot cut into strips(1 cup)
1 tsp ginger garlic paste
Few curry leaves
1 green chili sliced
¾ tsp crushed fennel
1/8 tsp turmeric powder
1 tsp Kashmiri chili powder
1/8 tsp asfoetida (2-3 pinch)
1/8 tsp fenugreek powder
¼ tsp mustard seeds
1 tbsp vinegar
3 tbsp oil
3 tbsp water

Method:
Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste, green chili and curry leaves and saute for few seconds.
Add fennel powder, turmeric powder and carrot pieces and stir for 2 mins. The carrots should cook a little bit but still remain crunchy.
Add chili powder and mix well.
Add vinegar, water and salt and mix.
Sprinkle asfoetida and fenugreek powder.
Mix well and take off fire. Add salt if required.
Cool and serve.

Note: This pickle is not intended for long use.

Namak Pare

namak-pare.jpg

Namak Pare

Ingredients:
1 cup all-purpose flour
2 tbsp ghee or oil
½ tsp salt
1 tsp sugar
½ tsp ajwain
Oil for deep frying

Method:
Add flour, salt, sugar and ajwain in a bowl.
Heat oil or ghee and add to flour. Rub to mix well.
Add water little at a time to make stiff dough.
Keep aside for 10 mins.
Roll the dough to less than ½ cm thickness. Cut into desired shapes. OR fold the dough over 3 or 4 times and press gently. Cut into thin strips.
Heat enough oil to deep fry.
Add few pieces and fry on medium heat till golden brown. Don’t overcrowd the pan or the pare will not turn out crisp.
Cool and store in airtight containers.