1 Min Brownie #2

Ingredients:

All purpose flour - 45 g

Chocolate - 20 g

Unsalted butter - 20 g

Sugar - 30 g

Milk - 20 g

Method:

• In a bowl add butter and chocolate.
• Melt them and mix well.
• To this add sugar, flour and milk.
• Transfer this to microwave safe bowl.
• Add few chocolate chunks to this.
• Pop this microwave for a min and serve hot.

1 Min ChocoChip Banana Mug Cake

 

Ingredients:

Banana - 2( 2 small ripen banana)

Brown sugar - 1 1/2 tbsp( adjust acc to sweetness of banana)

Oil - 1 1/2 tbsp

Milk - 1 1/2 tbsp

Baking soda -1/4 tsp

Chocochips or chunks - little

Coffe powder or Cinnamon power - a pinch

Vanilla Esc - a drop

Method:

• Mash bananas with a fork.
• Add sugar, milk, oil and mix well.
• Add in flour, baking soda and cinnamon or coffee powder, mix well
• Pour this in microwave safe bowl.
• Top it with chocochips or chunks,
• Microwave high for a min.
• Enjoy.

Eggless ChocoChip Loaf

 

                                        

Ingredients:

Wheat flour - 105 g
Brown Sugar - 75 g
Milk powder -  50 g
Vanilla esc - 1/2 tsp
Butter - 50 g
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Curd - 60 ml
Milk - 60 ml
Water -  60 ml

Method:

• In a bowl add milk, water and curd and set aside.
• In other bowl cream butter and sugar.
• Add vanilla esc.
• Add flour, baking powder, baking soda.
• Mix well and add wet ingredients.
• Mix nicely.
• Grease a pan with butter and transfer the batter to it.
• Bake this in a preheated oven(OTG) at 160°C for 25-30 mins
• Baked the cake in two loaf ready to bakewares.
• Dusted chocochips with flour and topped the batter.
• The loaf weighed 250 g and the other loaf weighed 225 g app.

Sicilian Orange Cake Loaf

 

Ingredients:

All purpose flour - 65 g

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Powdered Sugar - 50 g

Orange - 75 g

Milk - 50 ml

Oil - 17.5 ml

Nuts - 1 tbsp

Sugar Syrup:

Sugar - 25 g

Water - 25 g

Orange Zest - Little

Method:

• Chop the oranges with skin(use the orange fruit with orange skin) to small pieces.
• Carefully remove seeds.
• Add this to blender and blend it to coarse paste.
• Now in a bowl add in dry ingredients.
• Add in the blended paste, milk and oil.
• The batter will be thick.
• Now pour this greased pan.
• Top it with nuts of your choice.
• I used a loaf pan.
• Bake this in a preheated oven at 160 for 35-40 mins.
• Let it cool.
• Now to the pan add in items under "sugar syrup".
• Once sugar melts set this aside to cool.
• Now brush the cake with syrup and enjoy.

Lamingtons #2 - Eggless

 

Ingredients:

Wheat flour - 140 g

Unsalted butter - 56 g

Sugar - 160 g

Milk - 175 ml

Curd - 50 g

Vanilla Esc - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Chocolate Dip:

Icing sugar - 1 1/2 cup
Cocoa Powder - 2 tbsp
Unsalted Butter - 1 tbsp
Water - 1/4 cup

Desiccated Coconut - 1/4 cup

Method:

• Boil milk in a pan and add butter to it.
• Boil it in low flame and whisk till butter melts in milk.
• Set this aside.
• In a bowl add curd and sugar and whisk till creamy.
• Add in flour, baking powder and baking soda.
• Add in esc and mix well.
• Add in hot milk and butter and mix well.
• Grease two square cake pans and dust with flour.
• Invert it and dap it to remove excess flour.
• Now pour the batter in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 25-30mins.
• Once cool cut it into squares.
• Add ingredients under chocolate dip and whisk well.
• Should be lump free.
• Now dip each cake piece in chocolate and dap to remove excess chocolate.
• Roll in desiccated coconut.
• Enjoy.

Eggless Strawberry Cake #2

Ingredients:
Wheat flour - 250 g
Brown sugar - 200 g
Baking powder - 1 tsp
Baking soda - 1 tsp
Oil - 120 ml
Curd - 180 ml
Strawberry puree - 120 ml
Esc - 1 tsp

Method:

• Wash and hull strawberries.
• Blend them and set aside.
• Now in other bowl add in flour, baking powder and baking soda.
• Mix and set aside.
• In other bowl add in oil and sugar and whisk for 2 mins.
• Then add in curd, puree and esc and whisk well.
• Add in if you are going to use color ( I didn't use).
• Now add dry ingredients little by little and fold well.
• If batter is too thick adjust by adding little water.
• Grease the pan and dust with flour.
• Pour the batter in.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.

Mocha/Coffee ChocoNut Mug Cake

Ingredients:

All purpose flour - 4 tbsp
Unsweetened cocoa powder - 1 tbsp
Powdered Sugar - 2 tbsp
Oil - 1 1/2 tbsp
Warm Milk - 2 tbsp
Instant Coffee Powder - 1 tsp
Chocolate Chips/Chunks - As reqd
Walnuts - 1 tbsp(chopped)

Method:

• In a bowl add flour, cocoa powder, sugar.
• Mix well.
• Mix coffee powder and warm milk.
• Add this to dry ingredients.
• Add in oil, chocochips and nuts.
• Mix well.
• Pour in microwave safe bowls.
• Top it with nuts and chocochips.
• Microwave on high for a min 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.

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

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.

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.

Mini Custard Cookies

Ingredients:

All purpose flour - 50 g
Custard powder - 15 g
Unsalted butter - 50 g
Powdered Sugar - 30 g
Milk - 1 tbsp
Elaichi powder - a pinch

Method:

• In a bowl add in butter and sugar.
• Cream this well.
• Add in custard powder, elaichi powder.
• Add in flour and gather the dough.
• If it crumbly add in a tbsp of milk and gather the dough.
• Use nozzle of your choice and fill the dough in piping bag.
• Pipe the cookies on a lined baking tray.
• Bake this in a preheated over (OTG) at 180°C for 8-10 mins.
• Yields 12-15 mini cookies.

Almond Tutti Frutti Cantucci / Biscotti

Ingredients:

All purpose flour - 125 g
Tutti Frutti - 55 g
Almonds - 20 g
Butter - 3 tbsp
Sugar - 65 g
Vanilla Esc - 1 tsp
Egg - 1
Baking powder - 3/4 tsp

Method:

• In a bowl cream butter and sugar.
• Add in esc.
• Add in egg and whisk well.
• Add in flour, baking powder and whisk well.
• Add in tutti frutti, almonds and fold it.
• Gather the dough.
• Shape this to a log.
• I made two logs as I wanted small sized cantuccis.
• Place them in lined baking tray.
• Bake this in a preheated oven at 180 °C for 25-28 mins.
• Set this aside to cool completely.
• Once cooled, cut them into slices.
• Arrange them in lined baking tray.
• Bake this in a preheated oven at 180 °C for 7 mins.
• Flip the cookies and bake for 7 more mins.
• This is to ensure even baking(crispness) on both side.
• Yields 24 cantuccis.

Nankhatai III - Chocolate

Ingredients:

All purpose flour - 75 g
Sooji / Rava - 30 g
Besan flour  - 50 g
Sugar - 100 g
Baking soda - 1/2 tsp
Melted butter - 100 g
Cocoa powder - 2 tbsp
Chocolate chips - Little

Method:

• In a bowl add in all purpose flour, sooji and besan flour, baking soda.
• Mix this well.
• Add in sugar, cocoa powder  and mix well.
• Now add in melted butter and gently gather the dough.
• If mixture is crumble drizzle ghee and gather the dough.
• Now make small balls and top them with chocolate piece.
• Place them in a lined baking tray.
• Leave gap between each cookie as it spreads while baking.
• Refrigerate for 10-15 mins.
• While refrigerating, preheat the oven.
• Bake them at 160°C for 15-20 mins until slightly firm.
• I baked them for 18 mins and then checked baked 3 more mins extra.
• Let this cool and transfer to airtight container.
• Yields app 15-16 cookies.

Nankhatai II - Kesar Pista

Ingredients:

All purpose flour - 75 g
Sooji - 30 g
Besan flour  - 50 g
Sugar - 100 g
Baking soda - 1/2 tsp
Melted butter - 100 g
Saffron strands - Little
Milk - 3/4 tbsp
Pistachios - 4 tbsp (chopped)

Method:

• Add saffron milk to warm milk and set aside.
• In a bowl add in all purpose flour, sooji and besan flour,baking soda.
• Mix this well.
• Add in sugar and mix well.
• Now add in melted butter and gently gather the dough.
• Add saffron milk and gather to make a soft dough.
• Now make small balls and top them with chopped postachios.
• Place them in a lined baking tray.
• Leave gap between each cookie as it spreads while baking.
• Refrigerate for 10-15 mins.
• While refrigerating, preheat the oven.
• Bake them at 160°C for 15-20 mins until slightly firm.
• I baked them for 18 mins and then checked baked 3 more mins extra.
• Let this cool and transfer to airtight container.
• Yields app 15-16 cookies.

Custard Black Raisins Cupcake

Ingredients:

All purpose flour - 75 g

Custard powder - 25 g

Powdered sugar - 75 g

Milk powder - 50 g

Baking powder - 3/4 tsp

Milk - 150 ml

Unsalted butter - 50 g (melted)

Method:

• Now in a bowl add in dry ingredients.
• Mix well.
• Add in melted butter and milk and whisk well.
• Add in esc if using any.
• Whisk to have a lump free batter.
• Pour this in lined muffin tray.
• Top it with black raisins.
• Bake this in a preheated oven at 180°C for 18-20 mins.
• Yields 9 cupcakes.

Boost Cookies

Ingredients:

Wheat flour - 150 g
Oats - 75 g
Rice flour - 25 g
Boost - 100 g
Cocoa powder - 1 tbsp
Brown sugar - 70 g
Unsalted butter - 150 g
Vanilla esc - 1/2 tsp
Milk - 1-2 tbsp

Method:

• In a bowl add in dry ingredients and mix well.
• You can either coarsely blend and add oats or add as such.
• I added them as such.
• In other bowl cream butter and sugar.
• Add in dry ingredients and gather them to form a dough.
• If needed add(sprinkle) little milk to make a dough.
• Cling wrap and refrigerate the dough for 30 mins.
• Line a baking tray with butter paper.
• Now divide the dough to equal size balls.
• Gently flatten it and arrange them.
• Leave gap between cookies.
• Make indentations(optional) using toothpick or fork.
• Bake this in a preheated oven at 180°C for 15-18 mins.
• Yields 21 crispy cookies.

Note:

• This cookie will be of less sweet.
• If needed adjust sugar acc to your taste.

Butter Cherry Cake

Ingredients:

All purpose flour - 200 g
Powdered sugar - 150 g
Milk powder - 100 g
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 300 ml
Vinegar - 1/2 tsp
Melted butter - 100 g
Esc - Little
Dried berreis - 100 g
Nuts - 1/2 cup (fine chop)

Method:

• To the warm milk add in vinegar and mix it.
• This will be your buttermilk.
• If you don't have vinegar, you can just use milk and skip vinegar.
• Now add in dry ingredients to a bowl and mix well.
• Add in melted butter, milk and esc and whisk well.
• Make a lump free smooth batter.
• Add in dried berries and fold in the batter.
• I poured the batter in tow bakewaere moulds and one in loaf mould.
• Topped it with nuts.
• Bake this in a preheated oven (OTG) at 160 °C for 30-35 mins.