Irish Soda Bread with Raisins
Recipe source: Gimme some oven
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tbsp sugar
3 tbsp butter
½ tsp salt
½ cup raisins (or chocolate chips !)
¾ cup buttermilk
Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
Add butter and mix with a fork or your fingers to resemble coarse crumbs.
Stir in raisins.
Add buttermilk and stir so all dough is evenly moistened.
Turn into lightly floured surface and knead gently to combine all.
Shape into a ball and place on a lightly greased baking tray.
Cut a deep cross on top of the dough and bake in a preheated oven at 160 degree Celsius for approx. 30 mins or until the top becomes golden.
Serve slices with jam or butter or as is.
Its best on the day of baking; becomes slightly dry on second day.
Keep leftover tightly closed.
Roomali Roti (On Tava)
1 ½ cups wheat flour (atta)
½ cup all-purpose flour
½ tsp salt
2 tbsp oil
Water to make dough
1 tbsp rice flour
1 tbsp all-purpose flour
3 tbsp oil
Make a paste of rice flour, 1 tbsp all-purpose flour and 3 tbsp oil and keep aside.
Make soft dough with rest of the ingredients using enough water and keep aside for 10 mins.
Make lemon sized balls of the dough.
Roll each dough to a small circle. Rub flour paste on one small roti and place another on top.
Sprinkle flour on both sides and roll with a rolling pin to thin roti. (Don’t roll both sides…..keep same side).
Heat a nonstick tava and place the roti on it. When bubbles start to appear, flip the other side. Again when bubbles start to appear transfer the roti to a plate. Slowly separate the two rotis. They will separate easily. Fold into triangles and keep covered.
Serve warm with curry.
Papa Roti /Mexican Coffee Bread
Dough –Tangzhong method (recipe click here)
50 gms butter
50 gms icing sugar or fine sugar
50 gms all-purpose flour
1 small egg lightly beaten
1 ½ tsp coffee powder
½ tsp vanilla essence
½ tsp warm water
Make lemon size balls of the dough and keep on a lightly greased baking tray. Keep aside for 30 mins in a warm place.
Mix coffee powder and warm water to make a paste. Add vanilla essence and keep aside.
Beat butter and sugar till creamy.
Add 1 tsp egg at a time and mix well (otherwise the mixture will curdle)
Add coffee mixture and mix well. (Now keep the beater aside)
Add flour and mix with a spatula just until combined.
Transfer to ziplock bag and keep aside. This can be refrigerated, but bring to room temperature before piping on the buns.
Cut the tip of ziplock bag and pipe spiral on top of the risen bun.
Bake in a preheated oven at 180 degree Celsius for 10-12 mins. The top will crisp as it starts to cool.
Original papa roti bun uses some other recipe but I find you can’t tell the difference as this recipe yields extremely soft buns.
Original papa roti buns have a mix of butter and cinnamon in the center, please add if you wish.
The top will remain crisp on the day of baking, next day it goes soft. Heat in oven for few mins to make crisp again but won’t be as freshly baked.
Wish you all a very Happy Christmas and a very Happy, Prosperous and above all a Healthy New Year 🙂
Thank you all for following my blog via email or facebook. Honestly I started this blog for my daughter and very few people. Never thought it will grow this much…..but I am immensely happy and grateful to you all for liking my blog.
I want to take a moment here to mention about the food photos. These are taken on my phone and sometimes I click just before serving! so most of the time no food styling or food props to make the pictures more attractive. Also only the recipe liked by all are posted.
Thank you all once again and enjoy a blessed year ahead.
Dilkush (stuffed sweet buns)
Dough–Tangzhong Method (recipe click here)
½ – ¾ cup fresh coconut
2-3 tbsp sugar
½ tsp cardamom powder
3 tbsp chopped raisins
3 tbsp tuti fruiti
3 tbsp chopped cashewnuts
Eggwash (beat 1 egg + 1tbsp water)
Mix coconut, sugar, nuts, raisins, tuti fruiti and cardamom powder in a small bowl and keep aside.
Divide the dough into 2 parts.
Roll one dough to a medium thick circle and place in a greased parchment paper lined tray.
Spread coconut filling evenly.
Roll the other dough slightly larger than the first one and place over it.
Tuck the sides. Cover and keep aside for 20 mins.
Meanwhile preheat oven to 180 degree Celsius.
Brush eggwash over the risen bun and bake for 15-20 mins.
Cool and slice and serve.
Chopped dates or other nuts can be added, but keep the ratio less than coconut, otherwise, filling will fall out when you slice.
Make individual buns instead of 1 big one.
Date and Nut Bars
Adapted from acakebakesinbrooklyn
1 ½ cups chopped dates
1 ½ cups nuts (I used walnuts)
1 tsp vanilla essence
5 tbsp all-purpose flour
1 tsp baking powder
Beat eggs till creamy.
Add flour and baking powder and beat until mixed.
Fold in nuts and dates.
Spread on a greased parchment lined baking tray. Spread even and thin as possible.
Bake in a preheated oven at 160 degree for 15-20 mins or until bottom starts to brown.
Cool and cut into squares.