Posts filed under ‘leavener’

We Knead To Bake #44 : Surti Butter

Surti Butter or Batasa or Jeera butter biscuit are a popular tea time snack sold in most bakeries or Irani tea houses in India. These are small, crisp,dried bread buns (or savoury cookies) with a light texture. The rich cookies are a great accompaniment to Indian masala Chai or go well with soups.

Continue Reading November 3, 2016 at 2:18 am Leave a comment

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

Spiced Pumpkin Bread Rolls – We knead to bake

This is one of the most adorable breads I have baked! These supersoft , flavourful,festive  Spiced Pumpkin Bread rolls are just in time for Thanksgiving- whether you celebrate or not 🙂

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Aparna aptly chose these for the our monthly bread baking group-We knead to Bake. Thank you Aparna, I had so much fun making them. As gorgeous as they look, they are quiet easy to make.

Apart from looking like mini pumpkins, these rolls use Pumpkin puree too. I followed Aparna’s recipe without making any changes.I made my own pumpkin puree, since canned is not available here. Also I used pumpkin pie spice mix to flavour the rolls, instead of the individual spices. The kitchen smelled heavenly, while the rolls were being baked 🙂

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This recipe for the Spiced Pumpkin Bread Rolls is adapted from Beyond Kimchee.I used only the 2 tbsp honey, recommended by Aparna so they were not sweet.

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Spiced Pumpkin Bread Rolls
(Adapted from Beyond Kimchee)

Ingredients:

1/3 cup warm milk

2 tbsp honey

2 tsp instant yeast

1/2 cup puréed pumpkin (unsweetened)

40gm butter, melted

1 egg

1 teaspoon salt

2 1/2 to 2 3/4 cups all-purpose flour

1/2 tsp cinnamon

1 tsp powdered dry ginger

1/2 tsp allspice

5 to 6 pecans, sliced into 3 vertical sections

Method:

Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look “frothy”.

Put the flour, the salt and the spice powders into a food processor or stand mixer bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purée, the melted butter and the egg to the processor bowl.

Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute or if using a stand mixer continue to knead on medium speed.

Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove large pockets of air and divide it into about 8 or 10 equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 7-8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the centre of each “flower” for the pecan “stem”. Brush them with milk (or egg wash if you use it).

Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.

Let them cool and then place a sliced pecan piece for the “stem”into the indentation of each roll.

I served them with a hot soup.

 

November 25, 2015 at 5:35 pm Leave a comment

We Knead to Bake #26 -Kummelweck Rolls

It’s been 2 months since the ‘Dream machine’ arrived…and I haven’t baked bread for many months now. Ever since the Kitchen Aid arrived, I wanted to use it for Kneading bread dough. We Knead to Bake is in its 26th month and I have missed baking many of the breads. For a while now, I have had an idea brewing in my head to make- to fuse the classic Misal-Pav flavours into a burger. I was being too lazy to try this though. On a whim yesterday, I decided to take care of all the above issues and baked these gorgeous Kummelweck Rolls.

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“A Kummelweck (Kimmelweck) Roll is a crusty Roll sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. They are German in origin ,“Kummel” means caraway seeds while “Weck” means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the “Beef on Weck”, with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle. These rolls are great for sandwiches and burgers’.

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I made 8 large sized Rolls using the recipe below. The hot weather aided the proofing and I got supersized rolls. I am not sure whether it was the added Vital Gluten, or the Kitchen aid or the recipe itself, but these are one of the best rolls I have baked- Crusty tops and super fluffy inside. Thank you Aparna for this fabulous recipe.

Next time maybe, I will keep the size smaller. Also, I used Shahjeera, instead of Caraway seeds.

I made a Misal Flavoured patty to sandwich between these fluffy buns, along with some sweet and sour mango chutney. To enhance the Misal flavor, I also added a layer of the Onion-Tomato Masala that is served with the Masala Pav . All these elements gelled together in this fabulous Misal Pav burger – as per the family this was one of the best burgers they have had.Recipe for my Misal Pav burger coming up tomorrow.

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Here’s the recipe for the Kummelweck/Kimmelweck Rolls

(Adapted from http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html )

Ingredients:

2 1/2 tsp active dry yeast, I used Instant yeast

1/2 cup warm water

1/2 cup warm milk

2 Tbsp oil

1 tbsp honey

1 egg white (optional)

1 1/2 tsp salt

3 to 3 1/4 cups bread flour*

Egg wash (optional)

Coarse sea salt and caraway seeds (Iused Shahjeera)

Method:

*To substitute for bread flour add 1 tbsp of vital wheat gluten to 2 to 3 cups of all-purpose flour.

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.

In the bowl of your machine, combine the yeast mixture, oil, honey,the egg white and stir.

Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic  dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.

Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.

Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits (like a +) on the top using a sharp blade or scissors.

Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long.

Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.

March 25, 2015 at 7:13 am 2 comments

Back to blogging with Petit Pains Au lait

‘Get back to blogging’- That’s what I have been telling myself for a long long time. Easier said than done though! It has taken me the longest time to get back to my little space here.

A lot has changed since I last shared my thoughts on My Foodcourt – giving up my full time job being the most significant of those changes. A few early health scares made me take this very important decision of my life. From a full time working mother, I have now gone on to become a budding enterprenuer! Early in 2014 I started my dream venture –Lavender & Basil. Apart from making customized celebration cakes (mostly the non-fondant types), on popular demand we have also been conducting a few baking/dessert workshops at Lavender & Basil. This dream venture is still in its nascent stage, since I am still dabbling into different culinary avenues, before I actually decide what I am most comfortable with.

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The blog had moved to another virtual space, but unfortunately there are some technical issues there, which will take quite a while to get sorted out . I will be posting here till that happens.

One thing that has been constant, while all these major changes were happening is –my love for Food! I have had plenty of time to try out new recipes.I have posting all my trials here on My Foodcourt’s FB page take a look if you haven’t already.

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Also I would like to thank all of you, who have messaged and mailed me during my hiatus to ask me if everything was ok. Thank you! It is your support and love that made me get back here!Also all the pending recipe requests will be soon posted here.

I am currently on a home baked bread bandwagon. From pav’s to pizza rolls to Pitas, I have been baking them all! We knead to bake is now into its 17th month      (I have missed many though)

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This month Aparna wanted us to bake a very Elegant looking French bread-Petit Pains Au lait . In her words ‘The dough for Pains au Lait is slightly rich but not as rich as brioche dough.’ The kids loved the pretty looking mildly sweet, flaky bread. They just allowed me to take a few photos and it just vanished 🙂

Thank you Aparna for such a fabulous bread and bringing such lovely breads to us month after month.

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Here’s the recipe for Petit Pains Au lait (French Milk Bread/ Rolls)

(Adapted from Gourmet by Kat –http://gourmetbykat.blogspot.in/2013/10/pain-au-lait-milk-bread.html )

Makes: 10 Petit Pains au Lait.

Ingredients:

2/3 cup warm milk (you might need a little more;)

1 tsp instant yeast

1/4 cup sugar

1 2/3 cup all-purpose flour

3/4 cup bread flour (or use 2/3 tsp vital gluten+Maida to make it to ¾ cup)

1/4 tsp salt (I used salted butter, so skipped this)

60gm butter, soft at room temperature

Extra milk for brushing

Pearl sugar for topping (optional) –I used crushed sugar balls used for distributing for Sankrant)

Method:

In the bowl of your food processor (or knead with hands), put the warm milk, yeast and sugar. Pulse a couple of times to mix.

Then add all the flour and the salt and run the processor until it looks crumbly.

Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky.

Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.

Take out the dough on a flat working surface and knead for 2-3 mins.

Shape the dough into a smooth ball and place it in an oiled bowl, turning it over to coat with oil.

Cover loosely and set aside to rise until double in volume. This should take about 1 1/2 hours.

Turn the dough out onto your working surface. You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it.

Deflate the dough gently, and divide it into 10 equal pieces. Let them rest for 15 minutes.

Roll out each piece of dough, one at a time, into a circle about 4” in diameter.

Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder.

Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down.

Cover loosely and let them rise for an hour or so till almost double in size.

Brush them lightly with milk and using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls. Sprinkle pearl sugar/ granulated sugar.

Bake them at 200degC (400F) for about 15 minutes or so until they’re golden brown.

Cool on a rack.

Serve them warm or at room temperature with coffee or chilled flavoured milk, or at breakfast.

They’re best eaten the same day, though you could warm them up and serve the next day.

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May 31, 2014 at 6:38 pm 9 comments

We Knead to Bake #1 Pull Apart Bread

It’s been so long since a post appeared here on My Foodcourt. I have my hands full with many many different things and somehow the posts took a backseat. As far as the cooking is concerned, it has been exactly the opposite. The family has been relishing food from all over the globe! A pasta machine has been bought and we imagined ourselves sitting in a quaint little town in Italy while enjoying and savouring every bite of it 🙂

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One of the things I had decided (no resolution ) was to bake as many breads as possible.I even spent one evening showing one of my friends how to make basic bread rolls. Then I saw Aparna’s post on Facebook asking if anyone wanted to bake a bread-a-month with her. Baking is good..but baking together is best . I needed the motivation to post here as well as bake  and Baking bread together with so many bread bakers seemed the perfect opportunity.

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It has been almost freezing cold here for the past many days. So the yeast needed lots of coaxing to get to work . I preheated my oven to 40 deg and left the yeasted dough to rise in it which seemed to help.

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The first bread that Aparna chose was an egg free Pull apart bread.I followed the basic recipe that she had mailed everyone ; I went with some middle eastern flavours- Olives,Feta and Zaatar

Here’s the recipe for the Pull apart bread:

Ingredients:

 For the Dough:

1/2 cup warm milk

1 tsp sugar

2 tsp active dry yeast

2 3/4 to 3 cups all-purpose flour

1 tsp salt

25gm butter, soft at room temperature

3/4 to 1 tsp garlic paste, I used powder

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

15 to 20gm melted butter

3 tsp Zaatar

1 tsp crushed cumin seeds

Red chilli flakes to taste

1/2 cup crumbled Feta

Handful of Chopped black olives

Method:

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put 2 3/4 cup of flour, salt, softened butter, and garlic powder in the food processor bowl (or a large bowl) and pulse a couple of times to mix. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or unti lalmost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter.

Evenly sprinkle the zaatar mix, chilliflakes and the cumin seeds and then the crumbled Feta cheese.Sprinkle the chopped olives. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips .

Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips . Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.

You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Grease and lightly flour a 9” by 4” (or 5”) loaf tin. Layer the square slices, cut sides down into the loaf tin .

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf .

Bake the dough at 180C (350F) for about 30 to 40 (mine took around 45 mins) minutes until it is done and the top is golden brown.

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You can see all the many different flavours for this Pull apart bread on Aparna’s post here.

We Knead To Bake Logo January 2013

Once again thank you Aparna for the initiative and motivation as you always do.

(There seems to be some issue with the server on the new blog my-foodcourt.com. Since the posting deadline is today I am posting here and update on the new blog later.)

January 24, 2013 at 10:59 pm 37 comments

A Road trip, A Focaccia and A Soup

WARNING: This is one of the longest posts I have ever posted! Grab a cup of Tea and enjoy 🙂

The weather Gods are still unsure -whether to rain or not to rain? Meanwhile we ventured out on a Road trip to Bangalore ; more than almost a 2000km car drive to and from Nashik. We were a bit apprehensive about the road trip considering the ‘can’t sit in one place for a minute’ little one but decided to go anyway. Finger foods, drawing/coloring sets, car games, CDs later we were finally on the way to Bangalore. The back-seat of the car was turned into a mini bed for both the kids to play/eat/ sleep and enjoy.

We preferred the Nashik –Mumbai highway and then the Mumbai-Pune expressway  to the single lane and ‘boring’ Nasik-Pune highway upto Pune. It was a scenic drive especially through the clouds in Lonavala just before Pune, and then the lovely windmills near Belgaum on the Bangalore highway. The road is fabulous except for the last 50-60 km as you near Bangalore. We halted at Belgaum for the night at ‘ Hotel Adarsh Palace’ . The hotel was good, clean and serves one of the best breakfast I have had on a road trip. The little one was impressed with their mini-button idlis.

Except the 1-2 Kamat Upchar outlets and 1-2 coffe day outlets we didn’t see many Food stops post Belgaum. We had south Indian thali at the The Kamat Upchar on the Tumkur-Bangalore  highway(~60 Km from Bangalore). Not the best of meals but enough to feed weary travelers.

We were in Bangalore exactly for 1 and ½ days. I have been to Bangalore a couple of times earlier but haven’t seen the city and its surroundings in bits and pieces on each trip. We could successfully squeeze in half a day trip to Bannerghatta Zoo and the Lalbaugh gardens. The lad was thrilled to see the animals at the zoo and also commented that the road trip was worth the effort  The foodie that he is, he enjoyed the spicy-sour sweet succulent slices of ‘ Gini mooti (Totapuri) aam’ sold just outside the zoo.

The lalbuagh nursery as beautiful as it is was disappointing since I went there in search of Herbs and they don’t grow them. (Should have checked beforehand)

I got a chance to visit a Nature’s basket outlet in Indiranagar, Bangalore and I happily carried a few fresh herbs like Thyme and Rosemary, Avocados , instant Polenta and such items all the way to Nasik. Fresh Thyme and Rosemary are yet to make an appearance in the market here in Nashik, though my kitchen garden will grow them in a month or two- Fingers crossed.

We stopped over at Kolhapur for the night on our way back and don’t have much to write about the hotel ‘Sony Palace’ just 2 minutes off the highway.The drive through Lonavala was even more scenic on the way back. Glad to report that the little one not only survived the car trip but is eager to go on another trip!

The herbs survived the ride back home and were  immediately used in as many dishes as I could. The Rosemary urged me to bake a lovely warm Rosemary and Olive Focaccia.Some of the thyme went into a Roasted tomato and Thyme soup.; a perfect dinner combination for these ‘Rainy weather days’.

I have adapted the recipe for the Rosemary and Olive Focaccia from  a book ‘Baking- simple cookery series’ from my collection of cookbooks.

I have used some part whole wheat flour instead of total AP flour as  recommened in the recipe with great results. The soup was made using whatever ingredients were available, Thyme being the star ingredient.

Here’s the recipe for the Rosemary Olive Focaccia

Makes 2 Loaves

Ingredients:

700 gms strong white flour (I used 450 gms Maida/AP flour, 250 gms whole wheat flour and 3 tbsp Vital gluten)

pinch of salt

pinch of caster sugar

7g/ 2tsp instant yeast (I used AB Mauri)

450 ml warm water (or as required to make a soft elastic dough, I needed about 470 ml)

2 tsp chopped fresh Rosemary

75 gms pitted black olives roughly chopped

3 tbsp Olive oil (I used herb infused Olive oil- see note below)

For the garnish:

3 tbsp Olive oil (I used herb infused Olive oil- see note below)

Coarse sea salt for sprinkling

Fresh Rosemary for garnishing

Method:

Sift the Flours, salt and the sugar.

Stir in the yeast and Rosemary.

Make a well in the centre

Carefully pour in the warm water and Olive oil/herb oil. I need about 10-20 ml more water so add the water gradually.

Mix to a soft dough.

Turn out onto a well floured surface and knead for 10 mins.(Yeast Therapy 🙂 ) until smooth and elastic.

Pat the olives dry on a kitchen paper, and then gently knead into the dough.

Put in a well oiled bowl, cover with a clingfilm and leave to rise for about 1½  hrs. or it has doubled in size(mine was overflowing from the bowl)

Turn out the dough and knead again for a minute or two.

Divide into half and roll out each piece into a 10 inch (25.5 cm) circle.

Transfer to oiled baking sheets and cover with oiled clingfilm/ foil and leave to rise for 30 minutes.

Preheat the oven to 200oC.

Using the finger tips make deep dimples all over the dough.

Drizzle with the oil (I used herbed oil)and sprinkle with the sea salt.

Bake in the preheated oven for 20-25 minutes or until risen and golden. My old oven took almost 10-12 minutes more.

Cool on a wire rack and garnish with sprigs of Rosemary.

Grind over or sprinkle black pepper just before serving.

Recipe for the Roasted Tomato and Thyme soup

Ingredients:

7-8 tomatoes halved lengthwise

1 onion sliced

2-3 garlic pods

4-5 small sprigs of fresh Thyme

2 tbsp herb infused olive oil oil (or just olive oil) and a few drops more for garnishing.

1 carrot peeled and cubed

Coarse sea salt to taste

Black pepper to taste

½ tsp of brown sugar

Method:

Preheat the oven to 200oC.

Place the tomatoes on the baking sheet, cut side up along with the onions, garlic pods and Thyme twigs.

Drizzle the herb infused olive oil (or just olive oil)

Sprinkle some coarse sea salt and pepper  over the tomatoes.

Roast  the tomatoes for about 30 mins.

Meanwhile Place water in a pan and boil the carrot cubes along with a sprig of Thyme till just soft ( 10 mins.)

Drain and cool the carrot cubes but do not discard the water.

Cool the Roasted tomatoes, onions and Garlic.

Carefully remove the Thyme sprigs.

Remove the skin from the tomatoes (or alternatively sieve the pulp later)

Blend the roasted Tomatoes, sliced onion, garlic along with the cooked carrot.

Transfer the pulp to a large pot.

Adjust to a soupy consistency using the carrot stock (or vegetable stock)

Add the brown sugar and adjust the seasoning.

Bring to a boil and turn off the heat.

Serve hot garnished with the herb and chilli infused olive oil along with  a warm bread.

(You may alternatively garnish with Cheese of your choice)

I served the Soup with the Rosemary & Olive Focaccia.

Note : Herb Infused Olive Oil

Warm about 1 cup Olive Oil (not necessarily Extra virgin). Add chopped fresh herbs like Rosemary, Basil, Thyme, Parsley.

Add 2-3  peeled garlic cloves.

Add ½ – 1 tsp of Chilli flakes.

Keep aside for 1 a day.

Strain out the  herbs and garlic ( I like to keep the chilli flakes)

Store in the refrigerator for about 2 weeks. ( Mine usually gets over in a week)

I use it on breads, pizzas, soups, dips or for salad dressings.

July 20, 2012 at 1:51 pm 11 comments

Saying Goodbye 2011 with Gingerbread Cookies

‘Stay Tuned’ that’s what I said in my last post- 3 months back! Those of you who ‘stayed tuned’ thanks a lot- I really appreciate your patience, those who didn’t please come back..coz I am back! 🙂 Yes the hectic life is getting the better of me and is keeping me very very busy and still I wanted to drop in here for the last time in 2011 with a simple recipe for Gingerbread cookies.

I am hoping 2012 will be a much better year for me- blogwise; I hope I can be more regular so that I can share my kitchen adventures (there have been many!) with you more often.

The Gingerbread cookies; Almost everyone has a recipe for them. Mine is from a lovely book called ‘Home Baking’. This book (publisher: parragon book) is packed with recipes to suit all tastes and occasions -from pies to tarts to muffins and biscuits, simple cakes to elaborate gateaux. So don’t be surprised if you see some more holiday recipes from the book in the New Year.

With 2 small vacationing kids at home, I ran out of ideas to keep them away from any mischief! The little one is quite a handful and the 6 yr.old gets bored easily without any activities.  Gingerbread cookies kept them busy for almost 2 days- 1 day cutting and baking, the next day for decorating. I didn’t have the gingerbread men cookie cutters so our gingerbread cookies are all shapes from Halloween to Christmas 🙂

The cookies were absolutely delicious with the warm ginger + spice flavour and were consumed in no time by the 2 little elves in my kitchen.

Here’s the recipe:

Gingerbread cookies from ‘Home Baking book’

Ingredients:

115g butter plus extra for greasing(I used Amul butter)

450 g plain flour(Maida), plus extra for dusting

2 tsp ground ginger (Soonth)

1 tsp mixed spice (I used apple pie spice mix)

2 tsp bicarbonate of soda

100 g golden syrup

115 g light muscovado sugar

1 egg beaten

To decorate

85 g icing sugar

3-4 tsp water (or as required to make a thick paste)

Method:

Preheat oven to 160oC

Grease 3 large baking sheets.

Sift the flour, ginger, mixed spice, and soda bi carbonate together into a large bowl.

Place the butter, syrup and sugar in a sauce pan over low heat and stir until melted.

Pour onto the dry ingredients and add the egg.

Take care the butter mixture is not too hot or the egg may scramble.

Mix together to make a dough.

The dough will be sticky to begin with but will become firmer as it cools.

You can store the dough in a plastic wrap upto a week in the refrigerator.

On a lightly floured work surface, roll out the dough to about 3mm/1/8th inch thick and stamp out different shapes of your choice.

Place on the prepared baking sheets. Re-knead and re-roll the trimmings and cut out more shapes until the dough is used up.

Bake in the preheated oven for 15-20 minutes or until firm and lightly browned.

Remove from the oven and leave to cool on the baking sheets for a few minutes, then transfer to wire rack to cool completely.

To Decorate:

Mix the icing sugar with the water to a thick consistency. Place the icing in a small polythene bag/piping bag and cut a tiny hole in one corner. Pipe the desired design on to the cooled biscuits.

Let the icing dry and if you have any left by then store in an airtight container. I didn’t have any left to store! 🙂

I will be hosting a Giveaway in the New Year 2012! So please stay tuned till then 🙂

Till then its Goodbye 2011 …

….see you in 2012 : another New year..lots of new dreams,hopes,ideas and recipes!

 

December 30, 2011 at 4:34 pm 1 comment

Doughnuts for a 5 year old Foodie

5 yr old foodie: Mama, can you make Doughnuts?

Me: Doughnuts?

5 yr old foodie: They are round like Medu Vada, with a hole in the centre. But they are not spicy they are sweet. (satisfied that he knows more than his mama)

Me: Is it?

5 yr old foodie: Yes and you have to pour lotso’ black colored sauce over it.

Me: Where did you see the doughnuts (since they are not a very common bakery item here)

5 yr old foodie: Saw it on the T.V. So can you make them?

Me: I am not sure. Don’t know the recipe

5 yr old foodie: Why don’t you checkup on your laptop, you are searching recipes all the time!

With a non stop follow up for the next 2-3 days he was successful in persuading me to make Doughnuts.

I found a very simple and easy recipe in Tarla Dalal’s ‘The Chocolate Cookbook’

I made the doughnuts as per the recipe and topped them with powdered sugar and Hershey’s Chocolate syrup

The 5 yr old foodie did total justice to all my efforts and all the Doughnuts disappeared in no time! (He is already asking when I can make the next batch! 🙂 )

 Here’s the recipe:

Source: ‘The Chocolate Cookbook’ by Tarla Dalal

 1 Cup Plain Flour

10 grams fresh yeast crumbled

½ cup milk

3 tbsp Sugar

½ tsp Vanilla essence

1 tbsp butter, softened

(Add ½ tsp salt if using unsalted butter)

Oil for deep frying

 Powdered Sugar and

Chocolate Sauce/syrup for serving

 Mix the Flour, yeast, sugar and essence in a mixing bowl. Gradually add the milk and knead into a soft dough. (Add the milk carefully and adjust the quantity so that the dough doesn’t get too soft)

Add the butter and knead it again for 2-3 minutes

Cover the dough with a wet kitchen towel and allow it to proof till it doubles in size. (~15-20 mins)

Press the dough lightly to remove the air

Roll out the dough into a sheet of 6 mm. (1/4″) thickness

Cut out circles with a cookie cutter (~3” diameter) and using a small cookie cutter cutn out the centre portion of each circle to make a hole in the centre.

Roll out the leftover dough and repeat above steps.

Cover with a wet kitchen towel till the doughnuts double in volume again (~ 5 – 10 mins.) (I placed the doughnuts on a butter paper and then left them to double up so that they were easy to lift)

Heat oil in a wok .

Carefully insert each doughnut in the oil and fry on medium heat till golden brown.

Drain on some adsorbent paper.

Place on a serving plate and dust with powdered sugar.

Drizzle Chocolate sauce/ melted Chocolate over the Doughnuts and serve.

July 22, 2010 at 2:16 pm 16 comments

Hot Cross Buns

It’s not Easter yet and still I made these delightful Hot Cross Buns! I wanted to use up some left over Tutti Frutti and also the fresh yeast sitting in my refrigerator for quite some time now.

The recipe is from Sanjeevkapoor’sCakes and Bakes’. My little one was very excited at the mention of Hot Cross Buns; He was delighted that one of his nursery rhymes was in my cookbook too! 🙂

These buns were a delight to make. We enjoyed the soft perfectly crumbed, mildly sweet buns for breakfast with some cinnamon sugar and Lime marmalade.

I followed the recipe like an obedient student except the oven temperature which had to be increased for my convection oven. 

Here’s the recipe for Hot Cross Buns:

Ingredients

3 1/2 cups Refined flour (maida)

2 teaspoons Fresh yeast

3 1/2 tablespoons Sugar

1 1/2 cups lukewarm milk

Salt a pinch

2 tablespoons Butter

1/2 cup Tutti frutti

For glaze

2 tablespoons Sugar

Method
Sift the flour and salt into a large bowl.

In a small bowl, dissolve the yeast and sugar in lukewarm water.

Add it to the sifted flour once it froths and mix.

Add the lukewarm milk, a little at time, till all of it is incorporated into the dough. Add the butter and knead till the dough is soft and smooth. I used a food processor to knead the dough.

Cover with a damp cloth and rest the dough till it doubles in volume.

Preheat oven to 240°C/475°F/Gas9. I baked at 250 °C

Grease a baking tray Knock back the dough and add the tutti frutti.

Shape into ten round buns, marking a cross on the top with the back of a knife. I cut very thin strips of dough and placed them in a cross shape on top of the buns.

Place on the greased tray and set aside to rise for about fifteen minutes.

Bake for ten minutes till well risen and golden brown.

Remove from the oven. To make the glaze, mix the sugar the sugar with one tablespoon of water and heat gently till the sugar dissolves.

Brush the buns with the glaze immediately on taking them out of the oven.

 My Notes:

*Be careful while adding the milk; sudden addition may make the dough very soft .  The dough should be pliable but not very soft.

*I had to bake the buns at 250°C for about 15 minutes.

*Also I brushed some milk on the buns for the 2nd batch before baking and got a nice golden crust.

February 10, 2010 at 12:42 pm 20 comments


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