Monday, June 23, 2014

Raisin Bun

All Purpose Flour: 1 ¾ cups
Milk: ½ cup
Milk Powder: 1tbsp
Water: ¼ cup (or as required)
Egg: 1 (take ¾ portion and balance keep for egg wash)
Sugar: 1  ½ tbsp
Oil: 2tbsp                   
Melted Butter: 2tbsp
Yeast: ¾  tsp
Salt: as needed
Raisins: ¾ cup

Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Punch it down, and break off tiny bits of dough.  Add the raisins to it and just knead it again. Divide the dough into small balls. Grease your pan. Place the balls of dough into the greased tray. Leave enough spaces in between.
Cover the pans and set aside for a second rise, about half an hour.
Now apply egg wash on the balls, preheat your oven to 180 C and bake for about 30-35 minutes, or until the bread is nice and golden on top.
Remove from oven ad cool on a wire rack.

Saturday, June 21, 2014

Punjabi Fish Fry

Fish (any bis fish): 500gms
Ginger: 2” piece
Garlic: 4 cloves
Green chilli: 2
Jeerakam/cumin seeds: ½ tbsp
Coriander leaves chopped: 2tbsp
Salt: needed
Besan/gram flour: 1 cup
Rice flour: 2tbsp
Baking powder: ¼ tsp
Egg: 1
Oil: needed to fry

Method Of Preparation
In a bowl add egg, chopped coriander, ginger, garlic, green chilli, jeerakam, besan flour, rice flour, baking powder and salt. Add little water and make to a thick batter.
Heat oil in a pan, dip each piece of fish in the batter well and deep fry in oil. Take out when it turns golden brown colour on both sides.
Serve hot.

Sunday, June 15, 2014

Simple Vanilla Biscuit

Egg: 2 (at room temp)
Sugar: ½ cup
All-purpose Flour: ¾ cup
Baking Powder: ½ tsp
Vanilla Extract: 1 ½ tsp
Salt: a pinch   

Method Of Preparation
Combine flour and baking powder and sift and keep aside.
Take another bowl. Add in egg, sugar, salt and vanilla essence. .
Beat well with an electric beater till it becomes pale yellow and doubles the volume.
Now add the flour mixture to it and combine by using a wooden spoon. At this stage don’t use electric beater.
Line the baking tray with greased butter paper.
Scoop out the batter with a spoon and lay on the prepared tray.
Preheat the oven at 180 deg C.
Bake in preheated oven to about 20-25minutes or till it become light brown colour.
When done remove from the oven and let it cool. These biscuit will be slightly soft at the stage while we are removing from the oven, it will go crisp when it cools. So don’t over bake.
When cooled, store in an air tight jar.

Tuesday, May 27, 2014

Chocolate Mug Cake in 2Minutes

Maida/Plain Flour: 4tbsp
Cocoa Powder: 1tbsp
Milk: 3tbsp
Egg whisked: 3tbsp
Sugar: 4tbsp
Oil: 3tbsp
Baking Powder: ¼ tsp 
Vanilla Essence: 1/2 tsp(optional)

Method Of Preparation
In a bowl add baking powder, maida and cocoa powder. Mix it well.
Then add in and sugar, oil, milk and egg.
Give it a stir without lumps; I just beat with an electric beater.
Pour this batter into a greased mug.
Microwave it in high power for 2 minutes.
Insert a toothpick and check whether it is done, if not keep for 30sec more.
Take out from the oven and enjoy.

You can add 2tbsp of chocolate chips to make it too chocolaty.

Wednesday, May 21, 2014

Kiwi Jam

Kiwi: 15
Sugar: 21/2 cups approx. as per the sweetness of the fruit.
Lemon Juice: 2tbsp
Cinnamon stick: 1” piece

Method Of Preparation

In a pressure cooker add peeled and washed kiwi and little water. Let two whistles come.
Let the pressure settle and open the cooker. ,Mash well with the back of ladle and add sugar and cinnamon to it.
Stir occasionally till it becomes thick.
When it becomes thick, add lemon juice and stir frequently.
Switch off the flame when you get the jam consistency. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)
When cooled store in air tight container.
Delicious jam is ready.

Saturday, May 17, 2014

Strawberry Cup Cakes With Icing

Maida: ¾ cup
Egg: 6
Sugar: 7 1/2 tbsp
Baking Powder: ¾ tsp
Strawberry Essence: 1 tsp
Red Colour:3/4 tsp
Salt: a pinch
Whip cream:1 Sachets
Chilled Milk: 1/4 cup
Vanila essence: 3/4tsp
Red and green color: as needed

Method Of Preparation
In a bowl add maida and baking powder and sieve it twice.
Take another bowl and add egg to the bowl.
Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.
Then add vanilla essence and color and beat it again.
Then add maida and fold it without lumps and deflating the batter.
Line the muffin tray with muffin cups. Pour the batter to it.
Preheat the oven at 200 deg c and bake it at 160 deg C to about 18-25minutes or till done.
Cool the muffins on a wire rack
Meanwhile prepare the icing by beating whip cream powder with chilled milk and vanilla essence till it reach the peak. Divide into two portions and add the colors and beat again separately.

When the muffin cools well decorate the muffins with the prepared icing as per your desire.