Coconut Marble Cake

Ingredients:

Wheat flour - 250 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Brown sugar - 2/3 cup
Curd - 1/2 cup or Egg - 2
Oil - 1/4 cup
Milk - 1/2 cup
Vanilla esc - 1 tsp
Dessicated coconut - 1/2 cup
Cocoa powder - 1 tbsp

Method:

• In a bowl add curd and sugar and cream well.
• If using eggs beat till color turns pale.
• Add in oil and esc and whisk well.
• Now add flour, baking powder and baking soda.
• Mix well.
• Add in milk and mix gradually.
• Now add dessicated coconut and fold gently.
• Divide batter in two cups. 
• In one cup of batter add in cocoa powder and mix well.
• In a greased cake thin, spoon the batter from each cup alternatively.
• Dab it.
• Use a toothpick and create marble pattern.
• Bake this in a preheated oven (OTG) at 180℃ for 40-50 mins.

Note:

• I halved the recipe and make a small loaf/
• And two square cake each weighing 58 -60 g.

Coconut Nut Cake

Ingredients:

Wheat flour - 275 g
Corn flour - 1 tbsp
Baking powder - 1 3/4 tsp
Baking soda - a pinch
Brown sugar - 170 g
Unsalted butter - 75 g
Dessicated cococnut - 60 g
Curd - 110 ml
Milk - 200 ml
Vanilla esc - 1 1/2 tsp
Cashewnuts - 15-20 (chopped)

Method:

• In a bowl add butter and sugar and cream well.
• Add curd and beat well.
• In other bowl add flour, corn flour, baking powder and baking soda.
• Mix well and add to wet ingredients.
• Now add milk, esc and mix gradually.
• Finally add dessicated coconut and mix gently.
• Pour this batter in greased cake pan and dab it.
• Top it with chopped nuts and press gently.
• Bake this in a preheated oven (OTG) at 160℃ for 30-32 mins.

Note: 

1. I halved the recipe and baked and it yielded 8 pieces.
2. With same measurement you can bake in two 7 inch cake pans too.

Orange Nut Muffin

Ingredients:

Wheat flour - 100 g
All purpose flour - 20 g
Brown sugar - 100 g
Unsalted butter - 60 ml (melted)
Orange juice - 80 ml
Orange Zest - 1 tsp
Egg - 1
Baking powder - 1 tsp
Cashew nuts - 6-8 (chop)

Method:

• In a bowl add egg and sugar and whisk well.
• Add in melted butter,zest and orange juice.
• Whisk well and set aside.
• To this add flour, baking powder and mix well.
• Pour this in a lined muffin tray.
• Fill the batter to top in each muffin case.
• Top with nuts.
• Bake them in a preheated oven (OTG) at 200 for 18-20 mins.
• Yields 6 muffins.

Kothambir Vadi

Ingredients:

Coriander Leaves - 1 bunch
Besan flour - 1/2 cup
Rice flour - 1/4 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Turmeric powder - 1/4 tsp
White Sesame seeds - 1 tsp
Ginger - small piece
Garlic - 2
Green chilly - 2
Oil,Water, Salt - As reqd

Method:

• Wash and clean corriander leaves.
• Spread them in tissue paper.
• Chop them and set them aside.
• In a mortar and pestel, add ginger, garlic and chilly.
• Crush them coarsely and set aside.
• In a bowl add besan flour, rice flour, spice powders.
• Add in sesame seeds, crushed mixture, salt and chopped coriander leaves.
• Mix them up, add little water to bring the dough together.
• Roll them into logs.
• Grease a plate and place the logs.
• Steam them for 10 mins.
• Once done let it cool.
• Slice it and arrange in plate.
• Heat oil in pan and fry them.
• Serve hot with sauce or green chutney.

Note:

• You can shallow fry too.
• If you find it spicy you can deseed the chilly before crushing.

Brownie Thins

Ingredients:

Wheat flour - 4 tbsp
Brown sugar - 2 tbsp
Unsalted butter - 2 tbsp
Baking powder - a pinch
Dark chocolate chips - 1/4 cup
Milk - 3 tbsp
Vanilla esc - 1/4 tsp
Almonds - 3 tbsp (thin slices or flakes)

Method:

• Using double boiler method, melt the chocolate and set aside.
• To this add sugar, butter and mix well.
• Add in flour, baking powder and esc and mix well.
• Add milk to this and fold the batter.
• If batter is too thick add little milk to adjust consistency.
• Now grease and line the tray.
• Pour the batter and spread it thin.
• Dab it and top with alomond slices.
• Bake this in a preheated oven(OTG) at 200°C for 15-18 mins
• Yields 10-12 brownie thins.

French Fries

Ingredients:

Potato - 4
Salt - 1 tsp
Vinegar - 2 tbsp
Pepper - 1/2 tsp or As reqd
Salt, Water, Oil - As reqd

Method:

• Wash and peel potatoes.
• Now cut the corners.
• Hold it vertical and cut roundels.
• Now cut 1/4 inch slices out of each.
• In a pan add water, salt and vinegar/
• Add potatoes to this and let it boil.
• Boil it for 10 mins.
• Now spread them in a tissue paper.
• Dab gently with other paper to remove excess water.
• Now heat oil in pan to fry them.
• Once the oil is hot add the slices in batches.
• Fry them for just for 50 seconds.
• Spread them in a tray with lined tissue paper.
• Let it cool for 30 minutes.
• Once cool, transfer them to airtight container.
• Store them in freezer.
• It should be in freezer for min 2 hours.
• When needed, heat oil and once it is hot.
• Take the frozen fries and fry right away.
• It will turn in golden color in app 3 mins or so.
• Once done add required salt and pepper and toss.
• Serve hot.

Mini Donuts #4

Donut Tower

After Second Proofing

For Second Proofing

After first proofing

For Proofing

Ingredients:

Wheat flour - 220 g
All purpose flour - 25 g
Milk powder - 20 g
Salt - 1/4 tsp
Powdered sugar - 60 g
Unsalted butter - 30 g
Oil - 1 tbsp
Oil - For frying

Method:

• In a bowl add sugar and yeast.
• To this add half of luke warm milk.
• Set this aside for yeast to activate.
• Now to the remaining milk add butter and oil and set aside.
• In other bowl add flour, milk powder and salt.
• Mix well and set aside.
• Once yeast is activated add to milk mixture and mix it.
• Add this to flour and mix well.
• Dust the surface with flour and transfer the dough.
• Sprinkle little flour on top and knead till you get a soft dough(app 3-4 mins).
• Place this in a bowl and set aside for first proofing.
• It make take 1-1.30 hours depending on climate.
• Once done punch the dough.
• Roll out to 1/2 inch thick long rectangle.
• Use cookie cutter or lid and cut circles(donut shapes).
• Can use any nozzle or small lid to make holes.
• Arrange them in a lined tray.
• Set this aside for 30 mins for second proofing.
• Heat oil in pan and fry them.
• Or Bake them in a preheated oven (OTG) at 160°C for 20-22 mins.