Marble Paniyaram

Ingredients:

Wheat flour - 1/2 cup
Cocoa Powder - 1 tsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Brown sugar - 3/4 cup
Milk - 3/4 cup
Vinegar or Lime juice - 1/2 tbsp
Melted Unsalted butter - 1 tbsp
Vanilla Esc - 3/4 tsp

Method:

• In a bowl add warm milk and add vinegar to this.
• Set this aside for 10 mins.
• It will cuddle.
• Now in other bowl add flour, baking powder and baking soda.
• Add in sugar, esc and mix well.
• Add in cuddled milk (buttermilk) and butter and whisk well.
• Now take little batter in other bowl(app 1/4 cup).
• To this add cocoa powder and mix well.
• Now heat a paniyaram pan and brush each case with butter.
• Pour a laddle (small one) of batter in each case.
• Pour little of cocoa batter in each case.
• Using toothpick make marble patterns.
• Cook in low flame for 3 mins and flip and cook.
• Do brush with butter on top.
• Yields 114-16 paniyaram pieces.

Note:

• You can make pan cakes with same batter.
• With same batter I have tried different variations.

Medhu Pakoda

Ingredients:

Pottukadalai / Roasted gram flour  - 1 cup
Kadala Maav - 1/4 cup
Raw rice flour - 1/4 cup
Red Chilly powder - 1 tsp
Unsalted butter - 1 tbsp
Ginger paste - 1 tsp
Curry Leaves - 2-3 sprigs (roughly chop)
Coriander Leaves - Little (fine chop)
Cashews - 6 (roughly chop, optional)
Baking soda - a pinch
Fennwe seeds - 1/4 tsp or Fennel powder - 1/4 tsp
Salt, Oil - As reqd

Method:

• Blend the roasted gram to a fine powder and set aside.
• In a bowl add roasted gram flour, kadala maava and rice flour.
• Add in salt, chilly powder adnd fennel powder.
• Melt butter and add to this.
• Add in cashews, baking soda, curry leaves and coriander leaves.
• Mix well.
• Sprinkle water and gather the dough.
• If we make balls out of dough it should not fall off.
• So add water accordingly.
• Make balls out of it and set aside.
• Heat oil in pan and fry these balls.
• Serve hot with chutney or ketchup.

Vanilla Chocochip Paniyaram

Ingredients:

Wheat flour - 3/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Brown sugar - 3/4 cup
Milk - 3/4 cup
Vinegar or Lime juice - 1/2 tbsp
Melted Unsalted butter - 1 tbsp
Chocolate Chips - 2 tbsp
Vanilla Esc - 3/4 tsp

Method:

• In a bowl add warm milk and add vinegar to this.
• Set this aside for 10 mins.
• It will cuddle.
• Now in other bowl add flour, baking powder and baking soda.
• Add in sugar and esc and mix well.
• Add in cuddled milk (buttermilk) and butter and whisk well.
• Add in chocochips and fold gently.
• Now heat a paniyaram pan and brush each case with butter.
• Pour a laddle (small one) of batter in each case.
• Cook in low flame for 3 mins and flip and cook.
• Do brush with butter on top.
• Yields 14-16 paniyaram pieces.

Note:

• You can make pan cakes with same batter.
• With same batter I have tried different variations.

Apple Halwa

Ingredients:

Apple - 1
Brown Sugar - 1/4 cup
Cashew Nuts - 4-5 (chop)
Elachi powder - a pinch
Ghee - 2 tbsp

Method:

• Wash apple and peel skin.
• Roughly chop and blend it to a fine puree.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in apple puree and cook in low flame.
• Cook till moisture evaporates.
• Now add in sugar and mix well.
• Cook in low flame for few mins till you get the halwa consistency.
• It will app 4-5 mins.
• Now add a pinch of elaichi powder and roasted cashews.
• Mix well and serve hot.

Vanilla Paniyaram Cake

Ingredients:

Wheat flour - 3/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Brown sugar - 3/4 cup
Milk - 3/4 cup
Vinegar or Lime juice - 1/2 tbsp
Melted Unsalted butter - 1 tbsp
Vanilla Esc - 3/4 tsp

Method:

• In a bowl add warm milk and add vinegar to this.
• Set this aside for 10 mins.
• It will cuddle.
• Now in other bowl add flour, baking powder and baking soda.
• Add in sugar and esc and  mix well.
• Add in cuddled milk (buttermilk) and butter and whisk well.
• Now heat a paniyaram pan and brush each case with butter.
• Pour a laddle (small one) of batter in each case.
• Cook in low flame for 6-7 mins and flip and cook for 2-3 mins
• Do brush with butter on top.
• Yields 14-16 paniyaram pieces.

Note:

• You can make pan cakes with same batter.
• With same batter I have tried different variations.

Pistachio Cake

Ingredients:

Wheat flour - 1/2 cup
All purpose flour - 1/2 cup
Pistachio - 1/2 cup (powdered)
Unsalted butter - 1/3 cup (melted)
Brown sugar - 1 cup
Baking soda - 3/4 tsp
Milk - 1/4 cup
Curd - 1/2 cup
Nutmeg powder - a pinch
Vanilla Esc - 3/4 tsp
Rose Esc - a drop
Salt - a pinch

Method:

• Add a tsp of maida to pistachios and blend it to a fine powder.
• Set this aside.
• In a bowl, add flour, pistachio powder, baking soda, salt and nutmeg powder.
• Mix well.
• In other bowl add curd and whisk well.
• Add in melted butter, esc and sugar and whisk it.
• To this add dry ingredients and mix well.
• Now add milk and fold well.
• If batter is too thick add a tbsp of milk and fold.
• Pour the batter in a greased 5 inch pan.
• Bake this in a preheated oven (OTG) at 180°C for 35-38 mins.
• It weighed around 332g.
• Will yield 10 pieces.

Coconut Cake #4

Ingredients:

Wheat flour - 94 g
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Desiccated Coconut - 1/2 cup / 32 g
Oil - 1/4 cup / 40 ml
Milk - 1/4 + 1/8 cup / 60 ml
Curd - 1/8 cup
Milk powder - 1/8 cup / 15 g
Brown sugar - 1/2 cup / 60 g
Vanilla esc - 1/2 tsp
Saffron strands - little
Chocochips - 5 tbsp

Method:

• In a bowl add flour, baking powder, baking soda and salt and mix well.
• To a tbsp of milk add saffron strands and set aside.
• Add desiccated coconut and mix well and set aside.
• In other bowl add in milk, sugar, curd and oil.
• Remove the saffron strands and add that milk too.
• Whisk well, till everything mixes together.
• Add in esc and mix well.
• Now add the dry ingredients and mix well.
• Pour the batter in prepared bakewares.
• Top them with nuts and chocochips.
• Bake this in a preheated oven (OTG) at 180‎°C for 30-32 mins.
• I made a big loaf (330 g).

Coconut Cake #3

Ingredients:

Wheat flour - 1 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Desiccated Coconut - 1 cup
Oil - 1/2 cup
Milk - 3/4 cup
Curd - 1/4 cup
Milk powder - 1/4 cup
Brown sugar - 1 cup
Vanilla esc - 1 tsp
Saffron strands - little
Cashew nuts - 10-12 (chop)
Chocochips - 3 tbsp

Method:

• In a bowl add flour, baking powder, baking soda and salt and mix well.
• To a tbsp of milk add saffron strands and set aside.
• Add desiccated coconut and mix well and set aside.
• In other bowl add in milk, sugar, curd and oil.
• Remove the saffron strands and add that milk too.
• Whisk well, till everything mixes together.
• Add in esc and mix well.
• Now add the dry ingredients and mix well.
• Pour the batter in prepared bakewares.
• Top them with nuts and chocochips.
• Bake this in a preheated oven (OTG) at 180‎°C for 30-32 mins.
• I made a big loaf (295 g), mini loaf (87 g) and 2 cupcakes (each 24 g).

Semolina Chocolate Cake

Ingredients:

Semolina / Fine Rava - 100 g
Brown Sugar (powdered) - 70 g
Unsweetened Cocoa powder - 15 g
Curd - 35 g
Oil - 40 ml
Milk - 100 ml
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Salt - 1/8 tsp
Vanilla Esc - 1/2 tsp
Walnuts - 3 tbsp (chopped)
Chocochips - 3 tbsp

Method:

• In a bowl add semolina, sugar and cocoa powder.
• Mix well.
• Add curd, oil and esc and mix well.
• Now add half of milk and make the batter.
• Let this sit for 10 mins.
• After the desired time, add the remaining milk and mix well.
• The batter will be thick.
• Pour this in baking moulds.
• Top them with chopped nuts and chocochips.
• Bake this in a preheated oven (OTG) at 180‎°C for 22-25 mins.
• I made a small loaf and mini round cake with this batter.

Semolina Mawa Cake

Ingredients:

Semonlina/Fine rava - 137.5 g
Mawa - 70 g
Curd - 50 ml
Milk - 50 ml
Baking powder - 3/4 tsp
Elaichi powder - 1/2 tsp
Unsalted butter - 50 g(Melted)
Brown sugar - 75 g
Badam - 15
Cashews - 10

Method:

• Slice the badam and chop the nuts and set aside.
• In a bowl add in melted butter(not hot), sugar and mawa and beat well using electric beater.
• Add in curd, milk and elaichi powder and beat well.
• Now add baking powder and beat well.
• Now add semolina and mix it using a spatula.
• Transfer this to a greased cake tin.
• Level it and top it with nuts.
• Bake this in a preheated oven at 160 for 40-45 mins.
• Once baked cover with aluminium foil.
• Let it sit for 3 hours.
• This ensures the softness of cake.
• Now remove the foil and invert the cake.
• Slice it and enjoy.
• This weighed around 465 g and yields 8-10 pieces.

Note:

• This is the Iyengar bakery style rava cake.
• They use pistachios for garnishing.

Khoya/Mawa With FreshCream

Ingredients:

Milk powder - 100 g
Fresh cream - 125 ml

Method:

• In a bowl add in cream and powder and mix well without lumps.
• Now heat a pan and add this batter.
• Cook in low flame for min 3-4 mins, till you get the khoya consistency.
• I used this in making mawa cake.

Butterscotch Mini Loaf

Ingredients:

Butterscotch Drip
Wheat flour - 180 g
Unsalted butter - 70 g
Brown sugar - 100 g
Butterscotch sauce - 2 tbsp
Curd - 50 ml
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 150 ml
Vanilla esc - 3/4 tsp
Butterscotch esc - 1 drop
Tutti Frutti - 1/2 cup

Method:

• In a bowl cream butter and sugar.
• Add in esc and beat well.
• Add in butterscotch sauce and beat well.
• Add in curd and beat well.
• Now add the dry ingredients and mix well.
• Add in tutti frutti and fold gently.
• The batter will be thick.
• Pour the batter in loaf cases and cupcake moulds and level it.
• Bake this in a preheated oven(OTG) at 180 °C for 30-35 mins.
• Let it cool and enjoy
• Yields 6 cupcakes, one mini loaf that weighed 214 g.
• One big loaf that weighed 291g.
• Drizzle the butterscotch drip and enjoy.

Note:

• Adding tutti frutti is purely optional.
• It was clients request so added it.

Butterscotch Drip

Ingredients:

Unsalted butter - 56 g
Light Brown Sugar - 100 g
Amul cream - 125 ml
Vanilla esc - 1 tsp
Lime juice - 1 tsp
Salt - a pinch

Method:

• In a pan add butter cubes and sugar.
• Cook in low flame till both are well combined.
• Add in lime juice and mix well.
• Now add fresh cream and whisk well.
• Let it boil in low flame for a minute.
• Remove from flame and add in esc and salt.
• Let it cool and store in a bottle.
• Stays good for a week when kept in room temperature.
• Can drizzle this drip over icecreams, cupcakes or cakes.
• I used this in tunnel cake and miniloaf.

Butterscotch Frosting #1

Ingredients:

Unsalted butter - 70 g
Butterscotch sauce - 1/3 cup
Icing sugar - 200 g

Method:

• In a bowl add butter and butterscotch sauce and cream well.
• Add in icing sugar in parts and beat till you get stiff peak consistency.
• Use this to frost cakes and cupcakes.

Note:
I tripled this and used in frosting tunnel cake.

Butterscotch Cake #2

Ingredients:

Wheat flour - 180 g
Unsalted butter - 70 g
Brown sugar - 100 g
Butterscotch sauce - 2 tbsp
Curd - 50 ml
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 150 ml
Vanilla esc - 3/4 tsp
Butterscotch esc - 1 drop
Tutti Frutti - 1/2 cup

Method:

• In a bowl cream butter and sugar.
• Add in esc and beat well.
• Add in butterscotch sauce and beat well.
• Add in curd and beat well.
• Now add the dry ingredients and mix well.
• Add in milk little by little and mix.
• Add in tutti frutti and fold gently.
• The batter will be semi-thick.
• Line and grease two 5 inch pans.
• Pour the batter and level it.
• Bake this in a preheated oven(OTG) at 180 °C for 30-35 mins.
• Let it cool and enjoy.
• Yields 16-20 pieces.
• Can be used in making layer cakes.

Note:

• Adding tutti frutti is purely optional.
• It was clients request so added it.

Butterscotch Sauce #2

Ingredients:

Unsalted butter - 56 g
Dark Brown Sugar - 100 g
Amul cream - 125 ml
Vanilla esc - 1 tsp
Lime juice - 1 tsp
Salt - a pinch

Method:

• In a pan add butter cubes and sugar.
• Cook in low flame till both are well combined.
• Add in lime juice and mix well.
• Now add fresh cream and whisk well.
• Let it boil in low flame for 2 minutes.
• Remove from flame and add in esc and salt.
• Let it cool and store in a bottle.
• Stays good for a week when kept in room temperature.

Note:

• The consistency depends on where you are going to use this sauce.
• This consistency is good for adding in cakes/frostings.
• I you boil for 5-6 mins you will get toffee consistency.

Butterscotch Sauce #1

Ingredients:

Unsalted butter - 56 g
Light Brown Sugar - 100 g
Amul cream - 125 ml
Vanilla esc - 1 tsp
Lime juice - 1 tsp
Salt - a pinch

Method:

• In a pan add butter cubes and sugar.
• Cook in low flame till both are well combined.
• Add in lime juice and mix well.
• Now add fresh cream and whisk well.
• Let it boil in low flame for 2 minutes.
• Remove from flame and add in esc and salt.
• Let it cool and store in a bottle.
• Stays good for a week when kept in room temperature.

Note:

• The consistency depends on where you are going to use this sauce.
• This consistency is good for adding in cakes/frostings.
• I you boil for 5-6 mins you will get toffee consistency.

Mini Pizza Bites

Ingredients:

Bread Slices - As reqd
Chilly flakes - 1/2 tsp
Oregano - 1/2 tsp
Onion - 1 (small dices)
Tomato - 1 (deseed and dice)
Capsicum - 1 (small dices)
Grated Cheese - 1/2 cup

Method:

• In a bowl add diced onion, tomato and capsicum.
• Add chilly flakes, oregano and mix well and set aside.
• Heat a pan and brush with butter.
• Place the bread slices and toast and set aside.
• Take the bread slices and apply pizza sauce.
• Place onion, tomato and capsicum.
• Sprinkle little chilly flakes and oregano.
• Top with grated cheese.
• Heat a pan and brush with butter.
• Place the prepared slices and  cover and cook in low flame.
• Cook till cheese melts.
• Or apply garlic butter to the bread slices and toast them in grill mode.
• Bake it in oven (OTG) at 200°C for 8-10 mins.
• I made garlic bread with few slices.

Garlic Bread

Ingredients:

Bread Slices - As reqd
Unsalted Butter - 3 tbsp
Garlic - 5-6 (grated)
Chilly flakes - 1/2 tsp
Oregano - 1/2 tsp
Salt - Little

Method:

• Heat butter in pan.
• Reduce the flame and add grated garlic, chilly flakes and oregano.
• Add little salt and mix well.
• Add the bread slices and flip and toast.
• Or apply garlic butter to the bread slices and toast them in grill mode.
• Bake it in oven (OTG) at 200°C for 8-10 mins.
• I made mini pizza bites with few slices.

Quick Baugette Bread

Sliced

Baked

Slit on top

Second Proofing

Before Proofing

Ingredients:

All purpose flour - 3/4 cup
Wheat flour - 1/4 cup
Warm water - 1/2 cup
Sugar - 1/2 tbsp
Salt - 1/2 tsp
Dry yeast -3/4 tsp
Olive oil - 1 tbsp

Method:

• In a bowl add yeast, sugar and warm water.
• Set this aside for yeast to activate.
• In other bowl add flour, salt and mix well.
• Add in activated yeast and mix well.
• Add in oil and knead well.
• The dough will be sticky.
• Add in some flour and knead till you get a soft dough.
• Spread it to a rectangle and roll it.
• Seam the edges.
• Place this in a lined baking tray.
• Set this aside for 30 mins for proofing.
• Make slashes o top of bread.
• Bake this in a preheated oven at 200 °C for  20 - 22 mins.
• When you place the tray for baking just place (throw) 2-3 icecubes at the bottom
• Close this  immediately.
• Doing this way, steam builds up and we will get a chewy crust.

Note:

• If your oven is big and has a bottom rack, then place a tray.
• Put the ice cubes in the bottom tray.
• I baked two logs, one I used 75% maida and 25% wheat flour.
• Other log I did vice-versa.

Vanjiram (Sear) Fish Fry #4

Ingredients:

Vanjiram Fish pieces - 500 g
Ginger garlic paste - 1 1/2 tbsp
Red Chilly powder - 2 tbsp
Pepper powder - 1 tsp
Corn flour - 2 tbsp
Salt - 1 tsp
Curry Leaves - a sprig
Oil - For deep frying

Method:

• Clean the fish pieces and set aside.
• Place them in a plate and apply ginger garlic paste to each fish piece.
• Apply the paste on both side.
• In a big plate add in chilly powder, pepper powder, corn flour.
• Add salt and mix well and set aside.
• Take the fish pieces and coat it with this powder.
• Set this aside for 20-25 mins.
• Now heat oil in pan.
• Oil should be very hot.
• Now reduce the flame and add in fish pieces.
• Fry them for 2 mins for each side.
• To the same oil add in curry leaves and top it on fish pieces.
• Serve hot.

Note:

• The more it marinates the spicy it turns.
• So 20 mins marination is enough.

Chocolate Buttercream Frosting #2

Ingredients:

Unsalted butter - 230 g
Powdered Sugar - 420 g
Unsweetened Cocoa powder - 45 g
Milk or cream - 3 tbsp
Salt - 1/4 tsp
Vanilla Esc - 2 tsp

Method:

• In a bowl add in butter cubes.
• Beat this on medium speed (2 mins) till creamy.
• Add sugar in parts and beat on low speed.
• Now add cocoa powder, milk and esc and beat well.
• You should get stiff peak consistency.
• Store this in an airtight container.
• Stays good for a week when refrigerated.

Brownie #5

Ingredients:

Wheat flour - 3/4 cup
Brown sugar - 1/2 cup + 1 tbsp
Baking powder - 1/4 tsp
Unsweetened cocoa powder - 1/4 cup
Oil - 1/4 cup + 1 tbsp
Water - 1/4 cup +1 tbsp
Vanilla Esc - 1/2 tsp

Method:

• In a bowl add flour, sugar, baking powder and cocoa powder.
• Mix this and set aside.
• Add oil, water and esc and mix well.
• The batter will be thick.
• If needed you can add little milk(like a tbsp) and mix it.
• Now grease a  5 inch pan and place butter paper.
• Pour the batter and spread evenly.
• Bake this in a preheated oven (OTG) at 180 for 35-40 mins.
• Let it cool and then slice and enjoy.
• Yields 6-8 pieces.
• I used this and made jar cake.

Caramel Sauce #2

Ingredients:

Brown Sugar - 1 cup / 100 g
Fresh Cream - 1 1/4 cup / 125 ml
Unsalted butter - 6 tbsp
Salt - a pinch

Method:

• In a pan add butter and sugar and cook on medium flame.
• Let the butter melt and combine with sugar.
• Now add the cream slowly and keep stirring continuously.
• Cook in low range for 3-4 mins.
• Adding salt is optional.

Note:

• Generally they use white sugar for caramel sauce.
• I used light brown sugar.
• 1 tbsp of butter will weigh around 14.28 g app.