Garlic rolls-100% whole wheat (vegan)

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I am big fan of garlic and always try to in cooperate garlic in my breads. Last weekend was trying my hands on garlic rolls , and they turned pout pretty well.  Here is the recipe to satisfy your taste buds.
Dough prep:
  • 1.5 cups whole wheat flour( I used Ashirwad select)
  • 1.5 tsp dry active yeast
  • 1 cups of water
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tbsp oil
Garlic Mix:
  • 5-6 chopped/minced garlic
  • 3 tbsp butter
  • 1 tsp mixed herbs
  • ½ tbsp olive oil
  • salt and pepper as per taste
Steps to follow:
  1. Dissolve sugar and yeast in warm water and allow it to sit at room temperature for 15 mins.
  2. Once yeast is frothy, mix the flours, salt and oil to it.
  3. Knead into a smooth and soft dough.
  4. Spread oil on the whole kneaded dough and cover it. Let it rest for next 2 hours.
  5. Mix the butter with all the garlic & herbs. Add salt and mix it.
  6. Punch out the air from the dough when its double in size.
  7. divided the dough into two parts.
  8. Roll one of the part to form round or rectangular shape (1/2 inch thickness) and spread garlic mix evenly on it.
  9. Start rolling the dough in form on log so that garlic mix will remain inside.
  10. Repeat same steps 8 and 9 for the
  11. Now slice both the logs in equal parts. I made 4 small logs from the bigger log.
  12. Grease a pan  and start placing all 8 small logs in it. Brush the tops with remaining garlic butter. Let the rolls rest in pan for second rise. It will take almost an hour.
  13. bake in a pre heated oven for 45-50 minutes at 180 degrees C till the tops are golden and sound hollow when tapped.
  14. serve with hot tomato soup and mayonnaise.
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BBQ/Barbeque chicken – oven style

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Recently we have done a BBQ party with friends at their home .. Cooked chicken on charcoal. When we were back in Mumbai we started dreaming how awesome it would have been in case Mumbai flats to have balconies, we could have enjoyed BBQ at home to anytime of the day. The old buildings of Mumbai don’t have. balconies.. So suddenly a thought cross my mind why not try my hands on oven baked/ roasted/ grill chicken.

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Recipe:
Marination of chicken breast I used boneless but am sure with bone will give same result.
Ingredients:
3 medium breast pieces
Garlic paste 8-10 cloves
Ginger paste 2 inches
Curd 1/2 cup
Black pepper
Salt

Steps:
1. Rub salt on chicken.
2. Mix rest of the ingredient to chicken and cover it.
3. Let it rest for an hour.
BBQ sauce: home made in minutes

Ingredient
Butter 2 tbsp
Chilli sauce 1tsp
Tomato sauce 1tsp
Soy sauce 1/2 tsp
Black pepper roasted and crushed 1tsp
Vinegar 2 tbsp
Corn flour 1tsp
Red chilli powder as per taste
Kashmiri mirch ( not so hot but give good red colour)

Oil-2tsp
Salt optional

Steps:
1. Preheat oven at 220 degrees for 15 mins.
2. With the help of brush or spoon spread the BBQ sauceon both sides.
3. On grill place a parchment paper and place all chickens on it.
4. Bake it for 10 mins. After every 10 mins we need to turn the sides of chicken for even cooking.
5. This need to be done for approximately 1 hour.
6. You may rub bit of oil at end for shiny look.
7. In last five minutes turn the oven mode to broil and bake again for five minutes.

Server with onion and green chutney.

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Focaccia-oven dried tomatoes, rosemary and garlic

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I was over with so much sweet stuff baking..thought to try my hands on breads..although i tried baking whole wheat bread but resukts are not coming as per expectation..so finally thought to mix all purpose flour in 1:1 ration with whole wheat..and as I was having dried tomatoes too so ended up in baking Focaccia.

Here goes the recipe:

Ingredients:

1 cup of all purpose flour
1 cup of wholewheat flour
1.5 tsp. active dry yeast
1 tsp. sugar
2 tbsp. olive oil
1/2 tsp. salt
4 cloves of garlic, chopped
1/2 cup dried tomatoes
few sprigs of dried rosemary

Steps to follow:

1. Place the yeast and sugar in a bowl with half a cup of warm water.It will froth up in 15 minutes.
2. In a mixing bowl, place the flour mix, and in middle pour frothy yeast mix.
3. Knead until soft and elastic. Add more water if required.
4. Add Oil and salt to dough and again knead it. Knead until the dough is smooth and soft.
5. Leave the dough to prove in a warm place.
6. Once the dough is doubled in size , punch in get the all air comes outside and again knead it.
7.Shape as desired and leave to prove for another 25 minutes.
8. Spray some with water before you bake it in a 180 degree celcius oven for about 45 minutes or until done.

Let it cool before slicing!!

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Sliced Focaccia

Eggless Sponge Cake

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On high demand I am trying my hands on eggless recipe and that too Eggless sponge cake. I have so many friend who are vegetarian and as per their religious belief they dont eat egg in any form..but few of my friend eat cakes and pastry which have egg as an ingredient.
I was not very sure on fluffiness and texture in case I will omit egg from cakes and muffins. I was thinking it will sink in middle while or after baking, but all my myths gone when i baked my First Eggless cake. It turned out super soft, having great texture and delicious.

Here goes the recipe:
All purpose flour- 1.5 cups/200gms
Ghee or butter-half cup or 70 gms
Condensed milk/Full cream-1 cup/180 gms (I used Amul Mithai mate)
Milk -1 cup/200gms
Cherry(optional)-10-12
Sugar-1/2 cup (as condensed milk is quite sweet)
Baking pwd-1 tsp
Baking soda-0.5 tsp

Steps to follow:
1. Mix all dry ingredients together or you can swift too. Mix flour, baking powder and baking soda together.
2. Add chopped cherries too. Please make sure to add cherry with dry ingredient; if we add the raisins in end they have tendency to sink in the bottom of the cake.
3. Mix butter (at room temperature) and powdered sugar, till it becomes pale yellow and smooth.
4. To butter mix add condensed milk, make sure to mix well, no lumps should form there.
5. Start mixing flour mix to butter mix , slowly and keep stirring with spatula. Mix milk too in between so that the paste will become smooth not to runny and not too stiff.

Baking:
Grease the baking pan with some butter or oil. Put some flour and rotate the pan so that whole inner surface of pan is covered with flour. We don’t want our cake to stick while taking out of the pan. always remember to follow this step.

Pour the mix into the pan. and place the pan in bake mode in Preheated over at 180 degree Celsius for 30 mins.
Test the cake by inserting knife or toothpick, if it comes out clean, the cake if fully baked, else but it back in oven for 10 more mins.

When the cake comes at room temperature slide a knife at the edges of the pan so that cake will come out easily out from the pan.

Serve!!

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Baked Aubergine Curry

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Baked aubergine curry

Aubergine is one of my favorite veggie..I keep trying different ways to assimilate aubergine in our daily meal.

I done Aubergine curry but with a twist this time. I Baked the Aubergine first and the aroma of baked aubergine is totally unforgettable. Without tempting anymore, here is the recipe:

Ingredients:

  • 1 large aubergine
  • Salt to taste
  • 1 tsp cumin seed
  • 1 tsp kashmiri mirch
  • 1/4 tsp asafoetida
  • 1 tsp mustard seeds
  • 2 tbsp oil
  • 5 cloves garlic, minced
  • 3 hot green chillies, chopped
  • 3 tomatoes, chopped
  • 2 large onions, chopped
  • handful of chopped coriander
  • green peas optional..(I like without peas)

Steps to follow:

1) Pierce the aubergines all over with a fork or knife. Insert few cloves inside the slits of aubergine.Pour some oil all over the aubergine. Place it in the center rack of preheated oven at 170 deg for 20 mins. Keep an eye on Aubergine and keep on rotating the sides so that it will be baked evenly and skin has charred.

Allow to cool, then mash the aubergines. Set the flesh aside and discard the skins.

2) Heat the oil in a large pan and add the mustard seeds. When they have popped, add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.

3) Add the tomatoes. Cook for 5 to 10 minutes, stirring constantly.

3) Add the mashed aubergine, peas (optional) and salt. Mix thoroughly and cook for a further t10-15 minutes.Garnish with chopped coriander.

It can be served with hot chappatis/paranthas and if we have used the puree form of tomato, onion and baked aubergine, then can be used as a dip with exotic breads too.

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Whole wheat chocolate chip muffins

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I am a chocoholic and every time when I think of baking something sweet, I like to adjust chocolate somewhere.
Recently I baked a chocolate chip muffin. This time I baked it with a twist so that it will be bit healthier. I opted for whole wheat flour instead of regular maida or all purpose refined flour. So personally I would suggest everyone should try it. It turned out fluffy and moist at the same time because of goodness of milk. It’s taste better when serve warm.

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The origin of the recipe is from The Hummingbird Bakery Cookbook ( here they used all purpose flour, although I thought to use wholewheat to make it bit healthier)
Ingredients:

2 eggs
200gms sugar
1/4th tsp vanilla
120gms flour
40gms cocoa powder
2 tsp baking powder
150ml milk
150 gms butter, melted
115g dark chocolate, chopped
Steps to follow:
  1. In a bowl, mix or sift together the wheat flour, cocoa and baking powder.
  2. Beat the sugar and eggs together with a beater till foamy and color changes to pale or off white,add the vanilla.
  3. Add the flour mixture and the milk alternately into the egg mixture, until mixed evenly. Start and end with flour (as we do in cakes prepartaion)
  4. Mix in the melted butter at room temperature and  at the end mix in the dark chocolate.
  5. Fill the batter into the muffin tray lined with muffin cups (you can get from crawford market easily) and bake for about 20 minutes, until a skewer comes out clean.
  6. Wait for 5 mins and remove from muffin pan and serve!!

Tangy Green Chilli Pickle

Whenever I eat any pickle, the first and foremost thing which comes in my mind is how tough will be to make a pickle. It comprise of lot of spices and technique. Once I was discussing same with m mom and she taught me how to make chilli pickle in easy way. It is a very easy and  tangy  chilli pickle. Last year November when I was at my mom’s place she served the same chilli pickle with meal. It was super yum. I was drooling over it and with three days of stay there I almost had that pickle with my each meal almost . Now I was back to Mumbai, I started craving for chilli pickle.

So called up Mom and got the recipe. Wanted to share with my readers and blogger friends.
Ingredients:
100gm Green Hot Chillies
5-6 medium size lemon
salt 2 tsp

Wash and clean the water droplets from Chillies with a cloth.
Slit the Chillies lengthwise, make sure chillies are attached at the end. If they are big in size, you may cut them in between.
Squeeze the lemon juice in a bowl and strain it and pour the juice in a plastic or glass jar and add salt to it.
Now place all chillies in that lemon salt mix. That’s it!!

You need to put this closed jar in sunlight for atleast for 4 days.
You will notice the chillies have changed their color from green to pale green. This show they are ready to eat.
Can be served with stuffed roti and parathas.