Waffle Recipe-with Appe Pan

On usual days I use to travel to different cities due to professional commitments , and one of the best things of those official trips was to hog on my fav “Waffles”. I as craving for those for sometime, thought of giving a try on my simple sandwich grill, as it was quite old the batter got stuck.. but I gave a shot on my appe pan .. and tadda it came out perfect. Drizzle it with my Nutella. And tongue satisfied now.
Note: waffle will come super smooth in griller to if coating is perfect on those plates.. mine is tat bit old.

Recipe:

Ingredients:

1 Cup All purpose flour (Maida)

3 Tbsp Powdered sugar or castor sugar

1 Tsp Baking powder

1/4 Tsp Baking soda

1/4 Cup melted butter

1 1/2 Cup Warm milk

Nutella/Chocolate Syrup OR Honey

If you want to make in chocolate color , mix 1 tablespoon Choco Powder

I didn’t had chocolate powder so made it plain.

Method:

  1. Mix all the dry ingredients together in a bowl. Use whisk to mix so that air can go in it.
  2. Add milk in batches to the dry ingredient bowl, keep on mixing, make sure no lumps will form.
  3. Mix till flowing consistency
  4. Add melted or softened butter in the same bowls, and mix it.
  5. I have small appe pan , and was able to make 4-5 waffle easily.

6. We need to pour this batter in non-stick appe pan when the pan is slightly warm.

7. Try to pour very thin layer, and if you pour more batter, it will come out bit thick.

8. The tip is once poured the batter, pick the pan in your hand and move it in all direction so that batter goes in each crevice and fill itself. Please refer images.

9. Put the pan back on flame for 1-2 min and take out the waffle out.

10. It will come out easily, just tap it upside down on chopping board/plate.

11. Drizzle with honey, chocolate syrup. I poured Nutella on it.

Momos and Spicy dip

We are stuck in our houses for over a month now and my son was craving for street style momos or dumplings.

I explored some recipes over the internet and read in a cook book too…spoke to few of my northeastern friends in India and to my surprise got my foolproof recipe of Momos or steamed dumplings.

Chicken dumplings or Momos

We don’t need much ingredients for this recipe at all:

I made the sauce a day before with balanced tomatoes, blanched red chilies a, grounded these both with handful of garlic. The main flavor of sauce is from garlic so be generous in using garlic. Once roughly grinded, it need to tossed in little oil, add some soya sauce, salt and chilly flakes if you have.

Now coming to Momos or steamed dumplings:

All purpose flour a cup, salt and oil. Mix it and then make a dough of flour with lukewarm water. Set it aside for 15-20 mins.

Chicken filling :

250 grams minced chicken or if measuring through cup , use a cup for this. Salt, black pepper, little oil , ginger garlic paste, little soy sauce, coriander finely chopped and onion finely chopped. Mix this all and set it aside for 20 mins.

Now we have to take small balls of dough and rolled it like thin round rotis and stuff with the chicken filling and press the edges to seal any opening. Please refer YouTube’s for the shapes I mean the authentic shapes if you want otherwise normal shapes will be perfectly ok.

And now put a steamer on. Place few filled dumplings on greased strainer or streamer plate over boiling water and steam for 15mins.

Once little cools serve with spicy sauce. Done!!

Banana cake

The very first thing I tried my hand in baking is basic banana bread and it comes out utterly delicious every single time.

Today sharing recipe on my banana bread.

Ingredients

    2 eggs

    2 cup sifted flour (you can mix whole wheat and maida)

    2 tsp. baking powder

    ¼ tsp. baking soda

    ½ tsp. salt

    1/3 cup butter melted or oil

    2/3 cup sugar

mashed bananas (about 3 bananas)

Walnut for crunch. Crushed , little roasted.

Method:

    Preheat the oven to 350°F (180°C).

    Beat eggs well in a bowl.

    In a different bowl, sift together the flour, baking powder, baking soda, and salt.

    In a large bowl, add the butter vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.

    Add the eggs to the mixture in the large bowl and beat well.

Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in. If you wish you can add crushed walnuts too.

Banana bread

    Pour mixture into the baking pan. Bake for 40 mins.. it depends oven time oven. Check with toothpick insert..it should come out clean.

Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices.

Southern India touch- Sambhar, Dosa and Peanut Chutney

This blog started in 2014…an in midst of all chaos in my life and the demanding job.. I was not able to publish the thoughts I always wanted to. But this year 2020, thought to give a shot again and be consistent.

Working from home bought multi benefit in my personal lifestyle. We all started eating quite a healthy food with various meals in between to keep the energy level soaring. Although weekends are still cheat days.

So made the batter for dosa ..generally in ratio of 1:3 (1 cup white urad daal and 3 cups of regular rice), soaked for good 8-9 hours and grinded later.

Peanut chutney made with roasted peanut , garlic, green chilies and salt. Coarsely grinded with water. After tempered with little oil with Rai or mustard seeds, curry leaves and red dried chilly.

For sambhar I think I need to write a dedicated post. Whistled the toor(Tur/arhar) dal with veggies of you choice I prefer drumsticks, bottle gourd, carrots. Once cooked in pressure cook. Temper it with onion, tomato, green chilly, sambhar masala, curry leaves, salt , haldi , red chilly powder and tamarind paste.

Mix in daal and let it simmer for good 25 minutes so that all the flavor seeps in. Have it warm. Accompany it with Dosa, rice or idly.

Enjoy!!

 

Zebra Cake/ Marble cake

I generally bake pretty decent cakes…..self boasting :), so was wondering what next. so thought about baking a pattern cake.. the batter mix was quite clear to me. The cake may look complicated at first, but its not a big deal to make it. If I can make it, everyone can make it. I went through couple of  videos to understand exact trick to get that pattern, and Voila!!! I got it. Below I am sharing the recipe & the method of pattern for same. I thought of writing this some other time, but some dear friends requested for recipe, so thought of writing this Sunday afternoon.

Tips: are mentioned in italics. please take care for getting perfect result.

Batter Mixes- so we have to make two batches of batter. Same ingredient almost, only one variation will be chocolate/cocoa powder so that we can see those beautiful swirls or the zebra pattern.

Ingredient List:

All Purpose Flour / Maida – 2 cups / 240 gram
Sugar – 1 cup / 200 gram
Milk -1 cup / 240 ml
Butter/ Oil – 1 cup / 240 ml at room temperature
Vanilla Essence – 2 teaspoon
Salt – 1/4 tsp
Baking Powder –  1 tablespoon
Eggs – 3 egg, if eggs are small use 4 eggs (at room temperature)
Cocoa Powder – 3 tablespoon (for nice pattern, prefer using Urban platter)

Instructions

  1. In a medium bowl, combine the flour, vanilla powder, and baking powder. Keep aside.

  2. In a separate large bowl, combine the eggs and sugar. Using a mixer, beat until the mixture is creamy  about 5 to 7 minutes.

  3. Add the milk and oil/butter, and continue to beat. Add vanilla extract too. The batter consistency should be of idly/dosa batter.

  4. Gradually add the flour mixture to the wet ingredients and beat for sometime.The final batter should not have lumps and nicely mix.  Tip: Always add batches of dry ingredients in wet mixtures. always remember after adding a batch of flour use spatula to mix in clockwise and then make 6 o’clock and then 3 o’clock (with the spatula). this tip helped me to add air in the batter, which will make it light, airy and spongy.

  5. Divide the mixture into 2 equal portions. 

  6. Keep one portion plain white

  7. Add the cocoa powder to the other portion and stir to blend. Tip: Please add little milk of the batter is thick

  8. Preheat the oven to 180.

  9. Lets line a baking pan with butter first and then dust with plain flour(mix little cocoa too) so that cake will not stick while un-molding. I have used round baking pan of dia-12 cms. You can use any shape/size.

  10. Scoop 3 tablespoons of the plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter and pour in the center, on top of the plain batter. Keep repeating the process, alternately!! Tip:Do not spread the batter or tilt the pan to distribute the mixture—it will spread and fill the pan gradually. I used a tooth pick and created that flower pattern, you can make any.

  11. Bake the cake on the middle rack of the oven for about 45 minutes.

  12. To check if the cake is ready, insert a toothpick in the center—it should come out clean when ready. 

  13. Remove the cake from the oven.

  14. Quickly, run a  knife around the edges of the cake to loosen it, then invert onto a cooking rack.

  15. Let the cake cool off and the slice it. Serve it with vanilla ice-cream. Yum Yum!!

  16. Enjoy and share your feedback.

 

 

 

The Fruit cake

Christmas is around the corner and this festive season brings lots of goodies and delicious bakes. I tried my hands on fruit cake, cookies and the choco walnut loaf.

This time we are travelling to delhi to meet few relatives..so thought this must be a good way to express gratitude. Kids will be excited for Christmas bakes.

Recipe:

1. All purpose flour-2 cups( or 1 cup oats flour, 1 cup wheat flour)

2. Eggs -3 nos.

3. vanilla extract-1 tsp 

4. Sugar-1.5 cup (1 cup- 250gms)

5. salt-.5tsp

6. Baking powder- 1 tsp

7. Butter- 100 grams

Instructions:

1. Sieve flour, salt and baking powder together.

2. Mix butter and sugar in another bowl.

3. Beat eggs one by one in the butter sugar mix.

4. Add vanilla extract.

5. Add flour in egg mixture in batches.

6. Preheat oven at 180 degree Celsius.

7. Add batter in prepared pan( greased pan)

8. Bake for 55 minutes at 180 degree Celsius.

9. Check with toothpick if it comes out clean.

10. Let cake cool off and enjoy it with friends and family.

Blueberry Banana Loaf

IMGP1790Beautifully moist blueberry banana loaf is one of the most delicious loaf and can be made with few ingredients. I got my hand on some blueberry recently and tried this cake and it turned out pretty awesome.

Quick recipe:
1. 3 banana (ripe one preferably)
2. 1.5 cup of APF
3. 2 eggs
4. Vanilla essence (1 teaspoon)
5. 1/2 cup blueberry
6. 1/2 cup sugar
7. 1/2 cup butter
8. Baking powder (1.5 teaspoon)
9. Salt- 3 pinches

Method:
1. Cream butter and sugar.
2. add mashed banana
3. add vanilla essence
4. add room temperature eggs, mix thoroughly.
5. In a separate bowl, mix flour (APF), baking powder, pinches. You can mix or sift all together.
6. Now, mix dry ingredients to wet mixture in small quantities.
7. Mix blueberry in APF and mix it.

Baking:
On prepared pan: butter the non-stick pan and put some dry flour so that it can coat evenly.
Pour batter in it.

Preheat oven to 180 degree Celsius for 10 minutes.
Put batter in pan in oven for 55 minutes and loaf will be ready.

Let it cool, slice and enjoy!!

 

The White Bread

Recipe: Derived from Humming Bird Book of baking
WHITE BREAD:
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 3 cups all purpose flour/maida
• 1 cup water
• ½ tbsp dry yeast
• 2 tbsp sugar
• 1.5 tbsp vegetable oil. i used olive oil. but you can add sunflower oil or even melted butter.
• 1 tsp salt
if you want to add milk to the bread, then substitute the 1 cup water mentioned above with:
• ¼ cup warm water
• ¾ cup milk
INSTRUCTIONS
1. warm the water.
2. dissolve sugar in the water.
3. sprinkle the yeast and stir.
4. keep aside for 10 minutes or till the yeast bubbles up and froths.
5. while the proofing is happening, seive the flour with salt.
6. add the oil to the flour.
7. now add the frothy yeast.
8. with a wooden spoon mix everything.
9. the dough will be sticky.
10. now use your hands and knead the dough.
11. the dough has to be smooth and light.
12. grease the dough with oil.
13. keep in a large bowl and cover loosely with kitchen napkin.
14. keep aside for 11/2 or 2 hours until the dough doubles up.
15. if it requires keep aside for some some more minutes.
16. take the dough on a lightly floured surface. this naturally deflates the dough.
17. now shape the loaf and place it in a greased pan.
18. cover again loosely with the kitchen napkin and let it rise again for about 45 minutes till it fully doubled up.
19. preheat the oven to 190 degrees C and bake for 40-45 mins till you get a golden brown bread.

Chocolate chocolate cake(Double chocolate cake)

Adapted from
Tartine – August 24, 2006 by Elisabeth M. Prueitt
Recipe:
125g flour
30g cornflour
40g cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
125g yoghurt
30g water
115g butter
275g sugar
125g eggs (2.5 eggs)
Equipment: 9 inch round cake pan, cooling rack, offset spatula.
1. Preheat oven to 170ºC. Line a 9 inch round cake pan with parchment paper.
2. Whisk and then sieve together all the following: flour, cornflour, cocoa, baking powder,baking soda and salt.
3. Whisk together the yoghurt and water in another small bowl.
4. In a large bowl, beat the butter and sugar together until the butter has lightened in colour. It won’t dissolve into the butter because there is more than twice the sugar, but that’s fine. Next, beat in one egg at a time, making sure it’s fully incorporated before add the next one. Also, make sure to scrape down the sides of the bowl with a silicone spatula between additions.
5. Next, switch to a spatula and alternately mix the dry ingredients and the thinned yoghurt until fully incorporated into the batter. Start and end with the dry ingredients.
6. Bake for 40-45 minutes until a skewer inserted comes out clean.
7. Let it cool completely on a cooling rack before cutting.
Chocolate Ganache
300g dark chocolate
375g full fat cream
30g butter, cut into small cubes
1. Place the chocolate in a bowl.
2. Bring the cream to a full boil in a thick bottomed pan.
3. Pour it over the chocolate and let it rest for a few seconds before you being to whisk it gently to bring the emulsion together.
4. Finally, stir in the pieces of butter until fully incorporated. Cover with plastic wrap and let it sit at room temperature until you want to use it.
Assemble the Cake
1. With a serrated knife, slice off the domed portion of the cake.
2. Next, cut the cake into half horizontally. Place the bottom half on a plate or a cake board. Spread a thick layer of ganache on it making sure to leave a little gap around the circumference – otherwise when you place the top half of the cake, the ganache might ooze out.
3. Place the top half of the cake. Spread a thin layer of ganache on the cake – you could pour it while it’s runny or spread it with an offset spatula when it has firmed up slightly. Refrigerate for 30 minutes, then finish icing the cake with the rest of the ganache.
4. You might need to refrigerate the cake between coats of ganache for ease of icing.
5. Always serve this at room temperature or slightly warm with a drizzle of caramel sauce and a little ice cream on the side.

Chocolate Walnut Brownie

Chocolate Walnut Brownie
Adapted from Nigella Lawson
Recipe:
375 g soft unsalted butter
375 g best quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
300 g chopped walnuts
Preheat the oven to 180°C.
Line your brownie pan with foil or baking paper.
Melt the butter and chocolate together in a large heavy based saucepan.
In a bowl beat the eggs with the sugar and vanilla.
Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
Beat to combine and then scrape out of the saucepan into the lined brownie pan.
Bake for about 25 minutes.