Quick Pizza - Trending Recipe

Ingredients:

Bread slices - 4-5
Egg - 3
Onion - 1 (diced)
Tomato - 1 (deseed & dice)
Green Capsicum - 1 (dice)
Pizza sauce  - 1 - 1 /2 tbsp
Italian seasoning - 1 tsp
Chilly Flakes - 1/2 tsp
Cheese - As reqd

Method:

• Beat the eggs in a bowl.
• Add in salt, pepper powder and whisk well.
• Cut triangle shape out of bread.
• Heat a pan and keep in low flame.
• Add in oil and pour the egg mixture.
• Place the egg slices and flip and cook.
• Spread the sauce and top it veggies.
• Add in seasoning and top it with grated cheese.
• Cover and cook till cheese melts.
• Slice it and enjoy.

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.

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.

Naanizza/ Wheat Naan Pizza - Panner Naan Pizza

                                       

Ingredients:

For Dough:

All purpose flour - 125 g
Wheat flour - 125 g
Salt - 3.4 tsp
Curd - 1 cup or 225 g (app)

Garlic Butter:

Unsalted butter  - 2 tbsp
Garlic crushed or paste - 1/4 tsp 
Coriander leaves - Little (fine chop)

Paneer Masala:

Paneer -  250 g
Onion - 1 (thin slices)
Tomato - 1 (roughly chop)
Curd - 2 tbsp (thick curd)
Ginger garlic paste -  1 tsp
Red Chilly powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt, Oil - As reqd

Topping:

Onion - 1 (Slice/ Dice)
Green Capsicum - 1 (Slice/Dice)
Pizza sauce - 3 tbsp
Italian seasoning - As reqd
Grated Cheese - 1/4 cup

Method:

• Lets make the dough first.
• In a bowl add in flour, salt and mix well.
• Add curd little by little and make a soft dough.
• Use thick curd.
• Now in other bowl lets prepare paneer marination.
• Add in Curd, ginger garlic paste, chilly powder and garam masala.
• Mix this well.
• Add in paneer cubes and mix well.
• Heat oil in pan and add in onion and saute for a while.
• Add in tomato and saute for a while.
• Add in marinated paneer and mix well.
• Cook in low flame for 3-4 mins.
• Transfer this to plate.
• Now divide the dough into  equal parts and roll it to oblong .
• Now heat a tawa and prepare naan as we do regularly.
• That is apply little water to one side of naan.
• Place this side to tawa and flip the tawa and cook.
• Prepare the naan and set aside.
• Prepare garlic butter and set aside.
• Now apply this in naan.
• Spread in pizza sauce and sprinkle seasoning.
• Add in paneer masala and then top it with onions and capsicum.
• Sprinkle cheese and seasoning.
• Arrange them in lined baking tray.
• Bake this in a preheated oven at 200°C for 6-8 mins or till cheese melts.
• Serve hot.
• Yields 6 naanizza.

Note:

• You can do the same in stove top too.
• Place a tawa and inside it place a small bowl or stand.
• Cover  the tawa it with a lid.
• Preheat the same for 10 mins.
• Now reduce the flame to medium.
• Place the naan and cover with lid.
• Cook till cheese melts.
• It will take app 10 mins.

Banana Marble Cake

Ingredients:
All purpose flour - 180 g
Unsweetened Cocoa powder - 1 tbsp
Baking powder - 3/4 tsp + 1/4 tsp
Baking soda - 1/4 + 1/8 tsp
Banana - 2
* Sugar - 150 g + More
Oil - 41 g
Milk - 41 g
Esc  - 3/4 tsp
Walnuts - 3 tbsp (chopped)

Method:

• In a bowl add in dry ingredietns - flour, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add in ripen bananas and mash it with a fork.
• Add in sugar, oil and milk and whisk well.
• Add in dry ingredients little by little and whisk it.
• Now take little batter and add it separate bowl.
• In a cup add in 2 tbsp of hot water and then add in cocoa powder.
• Whisk well and this to bowl with plain batter.
• Now take the pan to bake.
• Add in plain and cocoa batter alternatively.
• Dap it and make swirl patterns using toothpick.
• I pored cooca batter as base in bundt pan and topped with plain batter.
• Used tooth pick and made swirls.
• Bake this in a preheated oven (OTG) at 180 for 22-25 mins.
• I baked in different moulds.
• I baked a plain banana bread topped with walnuts.
• I baked marble banana bread and bundts too.

Note:

• Once batter is done, check for sweet and add accordingly and mix gently.
• Or based on the sweetness of banana adjust the sweet in cake.
• If baking in pan it will take more time.

Pizza Boats

Ingredients:

For Dough:

All purpose flour - 100 g
Wheat flour - 100 g
Instant yeast - 1 tsp
Sugar - 1 tbsp
Warm Milk - 1/2 cup
Warm Water - 1/4 cup
Olive oil - 2 tbsp
Salt - 1 1/2 tsp

For Filling:

Onion - 1 (fine chop)
Green Capsicum - 1 (fine chop)
Tomato - 1 (deseed, fine chop)
Boiled Corn Kernels - 5 tbsp
Italian Seasoning - 1/4 tsp
Red Chilly flakes - 1/4 tsp
Oregano - 1/4 tsp
Pizza Sauce - 2-3 tbsp
Grated Cheese - 1/4 cup

Method:

• Prepare the filling.
• Heat oil in pan and add in fine chopped onions.
• Saute in medium flame.
• Add in tomatoes and saute.
• Add in sauce, seasoning and mix well.
• Add a pinch of salt and mix it.
• Add in capsicum and mix well.
• Turn off range and add in grated cheese.
• Mix it and set aside to cool compleltely.
• Now prepare the dough.
• In a bowl add in flour, salt and mix well.
• Add in sugar and yeast and mix it.
• Now add in warm milk and water and mix well.
• Warm milk and water together weighed app 180 ml.
• Knead well.
• Add in olive oil and make a soft dough.
• Place this in a greased bowl and set aside for an hour to proof.
• Once done, punch the dough.
• Roll out and cut small circles.
• I used a lid to do this.
• Take a cirlce and and roll both side and pind the ends.
• It will resemble a boat or turkish pide shape.
• Place the filling and repeat the same with rest of the dough.
• Now grease a pan and arrange them in a pattern you wish too.
• Bake this in a preheated oven(OTG) at 180℃  for 22-25 mins.
• Serve hot with sauce.

Finger Donuts

Ingredients:

Oil - to fry

Dough:

All purpose flour - 360 g 
Salt - 4.5 g
Milk powder - 26.2 g
Instant yeast - 4.5 g
Curd -  18.25
Luke Warm Water - 188 ml
Unsalted butter - 28 g

Cream Filling:

Whipped cream - 263 g
Icing sugar - 26 g
Esc - 1/4 tsp

Jam:

Fruit Jam - 5 tbsp
Icing sugar - 1 tsp

Cinnamon Sugar:

Cinnamon Powder - 1/4 tsp
Sugar - 1/3 cup

Method:

• Lets prepare the dough.
• In a bowl add in flour, salt and milk powder.
• Mix this well.
• Add in sugar and yeast and mix it.
• Add in curd and mix well.
• Now add in luke warm water and mix well.
• Add in softened butter and knead the dough.
• Make the dough and place it in a greased bowl.
• Cover it and set aside for an hour for first proofing.
• Once proved punch the dough and divide to equal portions.
• I made balls of 50 g each.
• Shape it like cylinder or mini log and placed in a lined tray.
• Set aside for 30 mins for second proofing.
• Now in a plate add in cinnamon powder and sugar and mix it.
• Set this aside.
• Heat oil in a pan and  fry the donuts in medium flame.
• Set the  fried donuts aside.
• Roll them in cinnamon sugar while warm and not hot.
• Set aside to cool.
• Prepare the cream filling, stiff peak consistency.
• Refrigerate till use.
• Now heat a pan and add in jam and sugar.
• Cook in low flame for a min.
• Let it cool completely and fill it piping bag.
• Now before serving, slit the donut by keeping the base intact.
• Pipe the cream and then pipe the jam.
• Enjoy.
• Yields 15 donuts.

Note:

• You can also bake the same.
• Can refer the blog for baked donuts.

Puliyodhare Mix - Podi/Powder

 

                        

                                           

Ingredients:

Tamrind - 115 g
Dry Red chilly - 15
Channa dal - 37.5 g
Urad dal - 37.5 g
Coriander seeds - 37.5 g
Hing - Little
Black sesame seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Cumin seeds - 3/4 tsp
Fenugreek seeds - 1 tsp
Turmeric powder - Little
Curry Leaves - A sprig
Salt - As reqd

Method:

• First clean the tamrind pieces.
• Remove the seeds if any and also remove the thread like part(naar).
• Set this aside.
• Heat a pan and add in channa dal.
• Dry roast in medium flame, once color changes transfer to plate.
• Now to the same pan add in urad dal and roast.
• When color changes transfer to plate.
• Now add in coriander seeds and saute for few till leaves aroma.
• Now transfer this to plate.
• Add in cumin seeds and pepper corns.
• Saute till color of cumin changes a bit.
• Transfer to plate.
• Now add in fenugreek and saute carefully.
• Transfer this to plate.
• Add in sesame seeds and dry roast.
• Once it pops transfer to plate.
• Wash curry leaves and pat it with kitchen towel to remove water.
• Now add this pan and saute till it turns crisp.
• Transfer this to plate.
• Add in dry red chilly and saute for a while.
• Transfer to plate.
• Now add in salt and hing and saute for a min.
• Transfer this to plate.
• Finally add in tamrind pieces.
• Saute this in medium flame like 4-5 mins, till it turns dry.
• Transfer this to plate.
• Let it cool and blend everything to a fine powder.
• Your puliyodhare mix is teady.
• Let it cool and store it in airtight container.
• Refrigerate the same.

To make rice:

• Heat 3 tbsp gingely oil in pan.
• Add in mustard seeds, channa dal, groundnuts and saute.
• Add in dry red chilly and curry leaves and mix well.
• Cook in low flame.
• Add in 3 tbsp of mix and mix well,.
• Add in cooked rice to this and mix well.
• Add in salt if needed.

Mini Hotdogs - Desi Style

                                     

                                   

                                       

Ingredients:

All purpose flour - 175 g
Warm water - 65 ml
Sugar - 1 tsp + 1/4 tsp
Instant yeast - 3/4 tsp + 1/8 tsp
Salt - to taste
Butter - 5.8 g

Filling:

Onion - 1 1/2 (fine chop)
Tomato - 1 1/2 (fine chop)
Green Chilly - 1 (Deseed & fine chop)
Green Capsicum -  1 tbsp (fine chop)
Pav bhaji masala - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Garam masala - 1/4 tsp
Salt, oil - As reqd

To brush:

Milk - 1 1/4 tbsp
Sugar - 1 1/4 tbsp

Drizzle:

Mayonnaise -  1 tbsp
Red Chilly sauce -  1/2 tbsp

Method:

• In a bowl add in flour, salt and mix well.
• Add in sugar yeast and warm water.
• Mix well and make a soft dough.
• Add in butter and knead well.
• Now set this aside for an hour for first proofing.
• After an hour, punch and divide the dough to equal sizes.
• Each ball weighed 48 g each.
• Rolled and shaped as in pic.
• Kept them in lined pan and set aside for 30 mins.
• For second proofing.
• Brush the top with milk (mix sugar to this).
• Bake this in a preheated oven at 220℃ for 10-14 mins.
• Once baked, brush them with melted butter.
• Set this aside to cool.
• Prepare the filling.
• Heat oil in pan, add in onion and saute for a while.
• Add in chilly, ginger garlic paste and saute well.
• Add in tomatoes and cook till oil oozes out.
• Add in capsicum and mix well.
• Add in spice powders, salt and mix well.
• Add in paneer cubes(cut it into small cubes).
• Toss well, garnish with coriander leaves and set aside.
• Now take a hot dog, make a slit in mid.
• Fill it with filling.
• Mix mayonise and ketchup in a bowl.
• Drizzle this over each paneer filled hot dog.

Bread Masala Pav

 

Ingredients:
Bread - 5
Onion - 1 (medium size, fine chop)
Tomato - 2 (fine chop)
Green Capsicum - 1/2 (fine chop)
Carrot - 1 (small, fine chop)
Garlic - 2 (fine chop)
Paav Bhaji masala - 2 tsp
Tomato sauce - 1 1/2 tbsp
Salt, Butter - As reqd

Method:

• Take the bread slices and cut the edges.
• Cut it into small squares.
• Heat butter in pan and add in onion and garlic and saute.
• Cook in medium flame.
• Add in onion and saute for a while.
• Add in capsicum and carrots and saute for a while.
• Add in tomato and cook till it is mushy.
• Add in paav masala, salt and tomato sauce.
• Mix well.
• Add in bread pieces and toss well.
• Each piece should be coated with masala.
• Garnish with coriander leaves and serve hot.

Mexican CoffeeBun / Papparoti / Rotiboy

Baked

Piped Topping

After 2nd Proofing

Coffee Topping

For 2nd Proofing

After 1st Proofing

\

For 1st Proofing

Ingredients:

For Bun:

All purpose flour - 162.5 g

Salt - 1/4 + 1/8 tsp

Sugar -  19 g

Instant yeast - 3/4 tsp

Unsalted butter - 21 g

Luke Warm Milk - 100 ml

For topping:

Instant coffee powder - 2 tsp

Milk - 30 ml

All purpose flour - 35 g

Powdered sugar - 30 g

Unsalted butter - 30 g

Method:

• First let's make bun.
• In a bowl add in all purpose flour, salt and mix well.
• Add in sugar and instant yeast and mix well.
• Add in luke warm milk and mix well.
• The dough will be sticky.
• Knead it for app 6-7 mins, till you get a non-sticky dough.
• Place this in a greased bowl and apply little oil on dough.
• Set this aside for an hour for 1st proofing.
• Once done, punch the dough.
• Divide it into 5 equal balls, here each weighed app 60 g.
• Place this in greased and lined baking tray, with space between each balls.
• Set this aside for 30 mins, for second proofing.
• In the mean time prepare coffee topping.
• In a bowl add in hot water and to this add in coffee powder and mix well.
• Let it cool.
• In other bowl cream butter for 2-3 mins.
• Add in sugar and cream them together.
• Add in flour and whisk well.
• Add in coffee mix and mix well.
• Pour this into icing bag and snip off the edge.
• Now pipe top of each bun, with the coffee topping, as in pic.
• Bake this in a preheated oven at 180℃ for 18-20 mins.
• The top layer will be crisp and bun inside will be soft.
• Each weighed app 65 g each.