Khara bun - Iyengar Bakery Style

Baked

For 2nd Proofing

After Proofing

For 1st Proofing 

Ingredients:

All purpose flour - 125 g
Wheat flour - 63 g (minus 2 tbsp)
Milk powder - 2 tbsp
Instant Yeast  - 1 tsp
Milk - 120 ml
Melted unsalted butter - 30 ml
Sugar - 1/2 tbsp
Salt - 3/4 tsp
Garlic - 6-8 (fine chop)
Onion - 1 (fine chop)
Coriander Leaves - 2 tbsp (fine chop)
Red Chilly Flakes - 3/4  tbsp

Method:

• In a bowl add in flour, milk powder salt and mix well.
• Add in sugar and yeast and mix well.
• Add in onion, garlic, coriander leaves and chilly flakes and mix well.
• Add in luke warm milk and mix to form a dough.
• It will be sticky.
• Add in melted butter and knead well.
• Use scrapper and gather the dough.
• Place this in a greased bowl and set aside for an hour for proofing.
• After the hour, dust the surface with flour.
• Take our the proofed dough and punch it and just knead for a min.
• Then divide it into equal sized balls.
• I divided into 55 g ball and one ball weighed 50 g.
• Place this in a greased tray and set aside for second proofing.
• Once it has doubled, apply milk wash to each bun.
• Bake this in a preheated oven (OTG) at 200 C for 15-18 mins,
• Brush the buns with butter and serve hot.
• Yields 7 buns.

French Eclairs

                                      

Choux pastry, cream, ganache

Ingredients:

Pastry Cream

Choux Pastry:

All purpose flour - 31 g
Water - 60 ml
Unsalted butter - 28 g
Sugar  - 1/2 tsp
Egg -1

Ganache:

Dark Chocolate - 38 g
Fresh Cream - 28 g

Method:

• I halved the recipe and made cream and set aside.
• Now we will make the choux pastry.
• In a pan add in water and butter, cook in medium flame.
• When it melts, add in sugar and flour and mix well.
• Cook for app 2-3 mins, it will thicken and will leave a thin film at the bottom of the pan.
• Set this aside to cool for 3-5 mins.
• Add in egg and using whisk and beat well.
• The content should be thick and hold peaks.
• Place the french star nozzle(I used the biggest one that I had), and fill in the cream.
• Line the baking tray and pipe 4 cm choux shells.
• Leave gap between each.
• Bake this in a preheated oven at 200°C for 18-20 mins.
• Then bake them at 180 °C for 10-12 mins.
• Once out of oven, poke a hole in each choux shell to remove the steam.
• Store in airtight container.
• Prepare the ganache and keep it ready.
• Fill the cream in piping bag.
• Either poke hole on one edge of choux shell or slit and fill.
• Dip in ganache and set this aside to set.
• Serve immediately.
• Yields 12-13 eclairs.

Vanilla Pastry Cream - Eggless

Ingredients:

Milk - 235 ml 
Sugar - 25 g
Corn flour - 12.5 g
All purpose flour - 1/2 tbsp
Vanilla Esc - 1 tsp

Method:

• In a pan add in milk, esc, sugar, corn flour and all purpose flour.
• Mix well, such that there are no lumps.
• Place it on stove top and cook on medium flame.
• Once it thickens and the coats the spatula you use, turn off range and whisk well.
• It shouldn't be too thin.
• Transfer this to bowl.
• Cling wrap, such that the wrap touches the surface of cream.
• Set this aside to cool.
• Use in recipes of your choice.

Roasted Bell Pepper Soup

 

Ingredients:

Red Capsicum - 1
Onion - 1
Tomato - 2
Garlic - 3
Cloves - 2
Black pepper corns - 1 tsp
Corn flour - 1 tbsp
Milk/Water - 1 tbsp
Oil, Salt, Water - As reqd

Method:

• Wash the capsicum and wipe with kitchen towel.
• Apply oil and then insert a fork to it.
• Place it on stove top and roast it in low flame.
• Flip and roast it.
• When you find the black spots, remove it.
• Add it to a bowl filled with water.
• Remove the black skin and the deseed and roughly chop it.
• In a bowl add in roughly chopped capsicum.
• Add in roughly chopped onion, tomatoes and garlic.
• Add in cloves, black pepper and 2 cups of water.
• Pressure cook this for 2 whisltes.
• Strain the liquid and blend the strained veggies.
• Add the strained liquid and blended puree and mix well.
• Adjust consistency and then add salt.
• Cook in low flame and add corn flour slurry.
• Once it thickens, transfer to bowl and serve hot.

Spicy Mullu Murukku

Ingredients:

Murukku Maav - 2 cups
Hing - a pinch
Red Chilly powder - 1/2 tsp (optional)
White sesame seeds - 1 tsp
Hot Oil - 2 tbsp
Water - As reqd

Method:

• In a bowl add in all ingredients other than water.
• Mix well.
• Add in hot oil and mix with spoon.
• Add water little by little and make a soft dough.
• My murukku had salt, so didn't add separately. 
• I wanted it like butter murukku so used single star achu.
• Heat oil in pan and fry these in medium flame.
• Drain the excess oil if any and then store in air tight container.

Note:

• We wanted it spicy so added chilly powder.
• You can skip it and make a regular mullu murukku too.

Empanada Gallega - Spanish Savoury Pie

Sliced

Patterns

Topped with other rolled out dough

Rolled out and added filling

After 1st Proofing

For 1st Proofing

Filling

Ingredients:

For Dough:

All purpose flour - 358 g
Luke warm water - 200 ml
Instant yeast - 1/2 tbsp
Salt - 1 tsp
Oil - 2 tbsp
Milk - 2 tbsp(for milk wash)

Filling:

Green peas - 1 cup
Carrots - 1 (fine chop)
Potato - 2 (boiled)
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Red chilly powder - 1 tsp
Kadai Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Heat oil in pan and add in onions and saute for a while.
• I boiled potatoes and peas.
• Mashed the potatoes and set aside.
• Cook in medium flame.
• Add in tomatoes and cook till it is mushy.
• Add in veggies of your choice and mix well.
• Add in salt and spice powders and mix well.
• Sprinkle little water and cover and cook till it done.
• Filling should be dry.
• Garnish with coriander leaves and set aside to cool.
• Now in a bowl add in flour, salt and mix well.
• Add in yeast and luke warm water.
• Add in oil and mix well to make a soft dough.
• Place this in a greased bowl and cover with a lid.
• Set aside for an hour for first proofing.
• Once doubled in size, punch the dough and divide in into two portions.
• The dough weighed 560 g and I divided one with more weight and the other with little lesser weight.
• Grease the tray and place a rolled out dough in it.
• I used a 7 inch square tin and just marked edges.
• Spread the filling on it and top it with other rolled out portion.
• Refer pic for the same.
• Now crimp sides joining top and base layer.
• Use left out dough and make patterns
• Brush the top with milk.
• Bake this in a preheated over at 180°C for 25-30mins.
• Or until the top is in golden brown.
• Let it cool and then slice an enjoy.

Swedish Tea Rings - Vetekrans

Baked

After 2nd Proofing

Filling

Rolled Out

After 1st Proofing

For First Proofing

Ingredients:

All purpose flour - 146 g
Salt - 1/2 tsp
Sugar - 3 tbsp
Unsalted butter - 1 tbsp
Instant yeast - 3/4 tsp
Buttermilk*- 25 ml
Milk - 100 ml

Filling:

Brown sugar - 1/4 + 1/8 cup
Butter - 1 tbsp
Cinnamon powder - 1 tsp
Black raisins - 1/4 cup

For Glaze:

Icing sugar - 1/2 cup
Milk - 1 tbsp
Vanilla esc - 1/4 tsp

Method:

• First lets make the dough.
• In a bowl add in flour and salt and mix well.
• Add in sugar, yeast, butter and mix it.
• Add in buttermilk and mix it.
• Add milk slowly and gather the dough.
• It will be sticky dough.
• Transfer this to workspace and start kneading the dough.
• It will take app 10 mins to get a soft dough.
• Transfer this to greased bowl and cover it.
• Set this aside for an hour for first proofing.
• After an hour punch and divide the dough to two equal parts.
• Roll out a part to a rectangle.
• Apply a tbsp of butter on it.
• Sprinkle sugar, cinnamon and raisins.
• You can fine chop the raisins too and then add.
• Start from larger side and roll it to a tight log.
• Let the seam side be down.
• Bring the corners together and make patterns as in pic.
• Now place this in a lined baking tray or a greased tray and cover with damp cloth.
• Set this aside for 30 mins for second proofing.
• Apply milk wash.
• Bake this in a preheated oven at 180°C for 25-30 mins.
• Or until it is golden brown.
• Prepare the glaze and drizzle it on tea ring once it is cool.
• I also topped it with tutti frutti.
• Let is set.

Note:

I used only milk 125 ml.

Sweet Corn Sundal

Ingredients:

Sweet Corn - 250 g
Onion - 1 (fine chop)
Sundal Masala - 3/4 tbsp
Pav Bhaji masala - a pinch
Kashmiri Chilly powder - a pinch
Coriander Leaves - Little (fine chop)
Salt, Butter - As reqd

Method:

• Boil corn and strain water and set aside.
• Heat a pan and add a tbsp of butter.
• Add in onions and saute in low flame.
• Add in corns and toss.
• Add in salt, spice powders and sundal podi.
• Toss this well.
• Add in coriander leaves and little butter.
• Toss well and serve hot.

CarrotBeetroot Pakoda

Ingredients:

Carrot - 1 (grated)
Beetroot - 1/2 (grated)
Onion - 1
Curry Leaves -  2 sprigs (fine chop)
Coriander Leaves - Little (fine chop)
Red Chilly powder - 1/2 tsp
Kashmiri chilly powder - 1/8 tsp
Garam Masala - 1/8 tsp 
Fennel powder - 1/8 tsp
Ginger Garlic paste - 1/2 tsp
Besan flour - 2 tbsp
Rice flour - 1 tbsp
Salt, Oil - As reqd

Method:

• Grate the beetroot and carrot and set aside.
• In a bowl just squeeze(little) and add the beetroot and carrots.
• Add in fine chopped onions, curry leaves and coriander leaves.
• Add in flour, salt and mix gently.
• No need to add water, as the vegetable has enough water.
• Heat oil in pan and fry these pakodas.
• Serve hot.

Ribbon Pakoda / Ola Pakoda #2

Ingredients:
Rice flour - 150 g
Besan flour - 75 g
Roasted gram flour - 75 g
Red Chilly powder - 1 rsp
Turmeric powder - a pinch
Hing - a pinch
White Sesame Seeds - Little
Curry Leaves - 2 sprigs
Salt, Water, Oil - As reqd

Method:

• Heat oil in a pan, in medium flame.
• Added roasted gram to a blender and blend it to fine powder.
• In a bowl add in rice flour, besan flour and roasted gram flour.
• Add in salt, chilly powder, turmeric powder and hing.
• Mix this well.
• Add in 2 tbsp of hot oil and mix with spoon.
• Fry the curry leaves in hot oil and drain the oil in tissue paper or kitchen towel.
• Now crush this and add to flour.
• Add in water little by little and make a soft dough.
• Grease the mould with and place the greased press acc.
• Fill in dough.
• Pipe them in hot oil and cook in low flame.
• Flip and cook both sides.
• Place them in kitchen towel or tissue to remove excess oil if any,
• Store in airtight container.

BesanSooji / KadalamaavRava Halwa

Ingredients:

Besan flour - 1 1/4 cup
Rava - 2 tbsp
Milk - 2 tbsp
Sugar - 1/2 Cup + As reqd
Hot Water - 1 1/4 cup
Ghee - 1/2 cup
Cashewnuts - 5-6
Raisins - 5 -6
Elaichi powder - a pinch

Method:

• I just halved the ingredients and made the halwa.
• Add ghee to the pan and once it melts, reduce the flame to low.
• Add in besan flour and mix it.
• Add in rava and mix well.
• Keep mixing in low flame for 3 mins.
• When you see bubbles add in a tbsp of milk and mix well.
• Then add in one more tbsp of milk and mix well.
• Keep mixing for 2 mins.
• When you see a change in color, add in sugar and mix it.
• Cook for 2 more mins.
• Now add in piping hot water in parts(little by little).
• Keep stirring and once it leaves the edges add in elaichi powder.
• In other pan add in ghee and toast nuts and raisins and add this to halwa.
• Mix well and serve hot.

Spooky Witch Finger Cookies

Ingredients:

Wheat flour - 40 g
All purpose flour - 50 g
Corn flour - 10 g
Salt - a pinch
Cocoa powder - 1 tsp
Sugar - 50 g
Unsalted Butter - 56 g
Milk - 1 -2 tsp
Vanilla Esc - 1/2 tsp
Almonds - 15-20
Jam - 3 tbsp

Method:

• In a bowl cream butter and sugar.
• Add in flour, cocoa powder and esc and mix it.
• Add in milk if the mixture is dry.
• Gather the dough.
• Make small balls out of it.
• Roll each ball to a log and make inderntations with your finger.
• Use tooth pick and draw lines.
• Place an almond piece on top(Refer pic).
• Place them in a lined baking tray.
• I placed the tray in freezer during the preheat time.
• Bake them in a preheated oven(OTG) 160°C for 18-20 mins.
• Set aside to cool.
• Now add a tbsp of water and jam to a pan.
• Cook in low flame and mix well.
• Set aside to cool and then fill in piping bag.
• While serving, squeeze in jam to give the blood effect.
• Yields 15-18 cookies

Puffed Rice / Pori Halwa

Ingredients:

Puffed rice - 1 1/2 cup
Water - 1/2 cup
Jaggery - 1/2 cup
Elaichi powder - a pinch
Cashews nuts - As reqd
Ghee - 2 tbsp

Method:

• In a pan add in jaggery and water and cook in medium flame.
• Cook till jaggery dissolves.
• Turn off range and set aside to cool.
• Now in a bowl add in cleaned puffed rice.
• Add little water to soak them.
• Set this aside for 10 mins.
• Strain it and add to blender.
• To the blender add in cooled jaggery syrup too.
• Blend them to fine puree.
• Heat little ghee in pan.
• Add in nuts and saute them and transfer to plate.
• To the same pan add in little ghee and blended puree.
• Cook in low flame till it thickens.
• Add in remaining ghee, elaichi powder and roasted nuts.
• Mix well and serve hot.

Kaara Sev/Kara Sev #2

Ingredients:

• Besan Flour - 1 cup
• Rice Flour - 3/4 cup
• Hing - a pinch
• Turmeric powder - 1/8 tsp
• Black Pepper corns - 2 tsp
• Cumin seeds - 1 tsp
• Unsalted butter - 2 tbsp (app 28 g, melted)
• Salt, Water, Oil - As reqd

Method:

• In a bowl add in besan flour, rice flour, hing and salt.
• Then add in turmeric powder.
• Crush and add pepper corns and cumin seeds.
• Mix well.
• Add in melted butter and mix well.
• Add water little by little and make a stiff dough.
• Now grease the mould you use and place the achu.
• I had thin holes achu and used it.
• Heat oil in pan and make large circle.
• Cook in low flame till done.
• Flip and cook both sides.
• Transfer to plate.
• You can break them into pieces.
• Store them in air tight container.

Gulab Jamnun Sooji Cake

Ingredients:

Sooji/Rava - 100 g
MTR Jamun Mix - 180 g
Powdered Sugar - 150 g
Elaichi powder - 1/2 tsp
Baking powder - 1 tsp
Milk - 300 ml
Ghee - 50 ml
Chopped nuts - 4tbsp

Sugar Syrup :

Sugar - 150 g
Water - 150 ml
Elaichi powder - a pinch
Safrron Strands - Little
Rose Esc - a drop

Method:

• Boil milk and set aside to cool.
• In a bowl add in dry ingredients and mix well.
• Add in milk and ghee and fold it.
• Pour the batter in ready to serve cases.
• Top them with nuts of your choice.
• Bake them in a preheated oven(OTG) at 180℃ for 25 mins.
• I made nearly 10 squares and 2 mini loaves.
• While the cake is baking, prepare the sugar syrup.
• In a pan add in sugar and water and cook in low flame.
• Cook just sugar melts.
• Add in elaichi powder and saffron and turn off range.
• Set this aside to cool.
• Once the cake is done, remvoe from oven and let it sit for 5 mins.
• Prick holes all over the cake and pour the sugar syrup.
• Let it sit for an hour.
• Then slice it and enjoy.

Note:

• If baking in a pan, you can use a 7 inch pan.
• Grease the pan and line with butter paper.
• Pour the batter in and top with nuts.
• Bake them in a preheated oven (OTG) at 180℃ for 35-38 mins.
• After pouring the syrup, cling wrap and set aside for an hr.

Crsipy Onion Pakoda - Tea Kadai Special

Ingredients:

Onion - 175 g (thin slices)
Green Chilly - 1
Garlic - 6
Ginger - 1 inch
Fennel seeds - 1 tsp
Red Chilly powder - 3/4 tsp
Garam Masala - 1/4 tsp
Curry Leaves -  a sprig (fine chop)
Besan Flour - 90 g (app)
Salt, Oil, Water - As reqd

Method:

• Heat oil in a pan, in medium flame.
• In a bowl add in flour and salt and mix well.
• Add in spice powders.
• Mix well.
• Add in 2 tbsp of hot oil and use a spoon and cover with rest of the flour.
• Then gently mix with hand.
• Now gently rub the flour between hands.
• Now blend chilly, garlic, ginger and fennel seeds.
• Or use mortar and pestle and crush them nicely.
• Add this to flour.
• Add in fresh chopped curry leaves.
• Add in 175 g of onion and mix gently.
• Sprinkle water if the mixture is dry.
• Add water acc, it should hold and not a batter kind.
• Dip hands in water and take small amount of batter.
• Drop them in oil and cook in medium flame.
• Top them with fried and crushed curry leaves and serve hot.

Kadai Paneer #2

Ingredients:

Paneer - 250 g
Onion - 1 1/2 (dice 1/2 onion and keep)
Tomato - 2 1/2 (deseed and dice half)
Green Capsicum - 1/2 (dice and keep)
Cashews - 3-4
Fresh cream - 1 tbsp
Ginger garlic paste - 2 tbsp
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/8 tsp
Dry Red Chilly - 1 
Salt, Oil, Water - As reqd

Kadai Masala:

Coriander seeds - 3 tbsp
Black pepper corns - 1 tbsp
Cumin seeds - 1 1/2 tbsp
Cloves - 10
Cinnamon stick - 3 small pieces
Green Elaichi - 5
Dry Red Chilly - 14 

Method:

• Dry roast ingredients under "Kadai Masala"  one bye one in medium flame.
• Set aside to cool.
• Blend it to a fine powder and let it cool and store.
• Heat oil in pan add in onion and saute for a while.
• Add in tomatoes and cook till turns soft.
• Add in garlic, ginger and green chilly.
• Cook in medium flame.
• Add in kashmiri chilly powder, coriander powder and turmeric powder.
• Add in cashews and mix well.
• Cook for 2 mins.
• Let this cool.
• Add in salt and blend this to a fine paste and set aside.
• Heat oil in pan and deseed and add one chilly.
• Then add in blended puree and cook for a min.
• Add in paneer cubes.
• In other pan add very little butter.
• Add in diced onion and diced capsicum.
• I also added deseeded and added diced tomatoes.
• Saute for 30 sec and add to gravy.
• Add in 1 1/2 tbsp of kadai masala and mix gently.
• Cover and cook for 2-3 mins.
• Add in fine chopped coriander leaves and curshed methi leaves.
• Mix well and cook for a min.
• Turn off range and add in cream.
• Serve hot with chapathi/poori.

TomatoCoriander Chutney #2

Ingredients:

Tomato -  3
Garlic - 4
Green Chilly - 1 1/2
Cumin seeds - 1/2 tsp
Coriander Leaves - As reqd (Equal to how much tomato you take)
Tamrind - small piece
Curry Leaves - A sprig
Mustard seeds - 1/2 tsp
Urad dal - 1 1/2 tsp
Oil, Water, Salt - As reqd

Method:

• Heat little oil in pan.
• Add in urad dal and saute in meidum flame.
• Once it turns to mild brown, transfer to a plate.
• Add in cumin seeds and saute for few sec and transfer to plate.
• Now to the same pan add in green chilly and garlic.
• Saute for a min.
• Add in tomato and tamrind piece and cook till tomato turns mushy.
• Cover and cook in low flame.
• Add in coriander leaves and give a quick mix.
• Transfer this to plate.
• In a blender  add dal,cumin seeds, chilly, garlic and salt.
• Blend them coarsely.
• Add in tomatoes and coriander leaves and blend them.
• Now heat oil in pan and add in mustard seeds.
• Once it splutters add in curry leaves.
• Add the blended chutney to this and cook in low flame.
• Cook for app 2 mins.
• Goes good with idly/dosa.

Note:

If you take 1cup of  roughly chopped tomato, then take same 1 cup of roughly chopped coriander leaves. 

Semiya/ Vermicilli Mixture

Ingredients:

Semiya - 1 cup
Rice flour - 1/4 cup
Corn flour - 1/4 cup
Water - 3 cups
Red Chilly powder - 1/4 tsp
Curry Leaves - a sprig
Salt, Oil - As reqd

Method:

• To a pan add in water and salt.
• To this add 2 tbsp of oil and let it boil.
• Now add in semiya and let it cool.
• If you press the semiy between fingers it should be soft.
• Now strain this and pour normal water to this.
• Strain and set aside.
• In a bowl add in rice flour and corn flour.
• If you don't have corn flour, you can add maida too.
• Mix well.
• Add little semiya to this and mix well.
• Add the mixed semiya to a seive and seive it.
• This removes excess flour.
• Heat oil in pan and fry the coated semiya.
• Cook in medium flame.
• Repeat the same with remaining semiya too.
• Now fry the peanuts and curry leaves too.
• Drain the excess oil and then transfer to bowl.
• Add in little salt and spice powder and toss well.
• You can also fry and add crushed garlic too.
• Add spice acc to your taste.

Sundal Masala/Podi

Ingredients:

Coriander seeds - 2 tbsp
Channa dal - 2 tbsp
Dry Red Chilly - 4-5 
Hing - Little

Method:

• Heat a pan and set it to medium flame.
• Now add each ingredient separately and dry roast them.
• Transfer to plate and let it cool.
• Blend this to fine powder.
• Store it in airtight container and refrigerate.
• Use this while making sundal.

Brigadeiro - Brazilian Chocolate Truffle

Ingredients:

Condensed Milk - 100 g
Cocoa powder - 2 tsp
Unsalted butter - 1/4 tbsp

Method:

• Add in condensed milk and cocoa powder to a bowl and whisk well.
• Add this to a pan.
• Add in butter and cook in low flame till it thickens a bit(not too thick).
• Transfer this to greased plate.
• Cling wrap and refrigerate for 15 mins.
• Scoop a small portion and make balls.
• Roll it in chocolate sprinklers.
• Serve it.
• Tastes best on the day it is made.
• Lasts upto 2 days.

Carrot Kesari

Ingredients: 

Carrot - 3/4 cup
Rava - 3/4 cup - 1 tbsp
Sugar - 1 1/4 cup
Water - 2 1/4 cup
Cashews - 6-8
Elaichi powder - a pinch
Ghee- As reqd

Method:

• In a bowl add in grated carrots.
• Add little water like 1 tbsp and pressure cook for a whistle.
• Now heat ghee in pan and roast cashews and set aside.
• To the same pan and in rava and roast in medium flame.
• Transfer this to bowl.
• Now the same pan and in water( 3 times 3/4 cup).
• Let it boil.
• Reduce the flame to low.
• Add in rava and carrot and mix well.
• Cover and cook till rava is cooked.
• Now add in sugar and mix well.
• Add in elaichi powder and roasted nuts and mix well.
• Cook till it leaves the edges.
• Serve hot.

Note: 

Adjust sweetness acc to your taste buds.