EGGLESS KIWI CAKE

Hello everyone

Cakes....this name brings water in mouth of every sweet tooth fellow like me. Though I am not a huge fan of too much calorie laden, ganache or cream laden cakes , so used to bake simple naked caked to hog on , with different flavours. Today I saw three kiwis sitting in my fridge and as they are little sour to eat as it is, so I thought why not to bake some cake out of it . And viola it turned out so distinctly yummy that you can't stop at only one slice. Little tangy and crispness of its seeds lead this cake to another level. This is really so easy to bake with handful of ingredients and is super delicious to eat. 

Step wise recipe is given below, do try and don't forget to tell me how's it turned out for you.

EGGLESS KIWI CAKE

Serves: 4-5

Time: 45 mins

Ingredients 

1 1/2 cup all purpose flour/ chapatti flour

3 kiwis peeled ( two pureed, one round sliced )

1/4 cup water

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 cup sugar

1/2 cup oil

1 tsp vanilla essence 

3 tbsp yogurt mixed with 1 tbsp water

1 pinch of salt

Few drops of edible green colour ( optional)

Method: 

First of all add flour, baking powder and salt together and mix well. Keep aside for later use.

Now add baking soda in yogurt mix and give a quick stir. Let it rest for 5-10 min or till it become nice frothy.

Grease and dust a bundt pan. Arrange kiwi slices in the base as per your choice. Keep aside for later use.

Add sugar, water, oil, vanilla essence and food colour together. Stir till sugar is dissolved. Now add yogurt and give a quick stir, don't over mix.

Now add dry ingredients in wet ingredients in two or three batches and keep folding to get a nice lumpless batter. 

If it looks too dry , you can add some more water to get idli type consistency batter. Don't over mix after adding wet and dry ingredients together, just cut and fold to get perfect batter. 

Pour into baking pan and tap to release any air bubble trapped into batter.

Bake it at 180 degree C in a preheated oven for 30-35 minutes or till knife or skewer inserted in its middle , comes out clean.

Remove from oven and let it sit for 10-15 minutes then invert on a wire rack, to cool completely.

Your super yum beautiful kiwi cake is ready to relish on.

* you can increase or decrease sugar as per your taste.

* If not having bundt pan then use any baking pan of your choice.

Not only its taste but also its look will tempt you to try this simple yet droolicious cake.

Perfect for evening tea / kids tiffin/ picnic snacks or whenever you want a slice of cake without much guilt.

Hope you will definitely try this tempting cake and do share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

FOUR DIFFERENT BREADS FROM SAME GARLIC HERB DOUGH AND PANEER ZATAAR FILLING

Hello everyone

I had some thick water drained from my biryani rice and don't want to throw it as was full of aroma and flavour. So thought to bake some bread and use this in kneading my dough as it was long I baked any bread. But then I thought why not to give it some artistic twist and bake some more flavours and designs of bread from this perfect dough. I saw some patterned bread pictures few days back, on Internet . Keeping that in my mind , I tried to make these four types of breads, which are loved by everyone in both taste and look. So here is the technique and tips with step wise pics for baking these cuties. Hope you all will definitely give it a try and come up with your feedback too.

FOUR DIFFERENT BREADS FROM SAME GARLIC HERB DOUGH AND PANEER ZATAAR FILLING

Serves: 3-4 ( each bread)

Time: 1 1/2 hr ( leaving proofing and resting time)

Ingredients

For dough :

4 cup all purpose flour / whole wheat flour/ chapatti flour
1 tsp active dry yeast 
2 tsp sugar
1 tsp salt
1/2 cup warm water
1 tsp oregano 

2 tsp garlic powder or minced garlic

1/2 tsp thyme leaves(optional)

1/2 tsp rosemary leaves ( optional)
2 -3 tbsp oil 

1 cup warm water to knead dough ( I used drained water from biryani rice)

Milk to brush

Ghee or butter for final brushing 

For filling:

1 cup crumbled cottage cheese ( paneer)

1/2 cup Zataar mix

1/4 tsp oregano

1/4 tsp black pepper powder

1/4 tsp chaat masala powder

Salt to taste

*** You can use any filling of your choice ( potato filling, paneer filling, Nutella filling etc)

Method: 

For dough:

Add sugar in warm water and then mix yeast in it and let it rest for 10-15 mins or till it become frothy.

Add salt, garlic powder or garlic, oregano, thyme , rosemary leaves and oil in flour and knead with yeast and warm water till it become soft, shiny and nonsticky dough. 

It may seem very sticky at the beginning but will become manageable after 6-7 mins of kneading. 

It will take 8 to 10 mins or even more ,to get perfect dough . apply some oil on it and cover with damp cloth, let it rest for 2 -3 hrs in a warm place like in closed microwave/oven or till it doubles it volume. 

Now punch the dough, again knead for 4-5 mins and cut in four equal parts.

Till then mix all the filling ingredients together . Keep aside for later use.

Cut the dough in four equal parts for four breads.

**** While making one bread , keep rest of dough covered.

SUNFLOWER BREAD:

First of all take 1 part dough and cut it in two equal size dough. Roll a little thick chapatti from it , place it on a baking tray lined with butter paper and spread paneer zataar filling on it evenly , leaving edges. 

Press it firmly to stick on the dough.Now make another thick chapatti from another part of dough and place it over filling, covering it fully. 

Now press the edges to seal. Using a big round bowl you can cut it to get perfect round shape flower.

 Now Place a small round cookie cutter or bowl at the center and make cuts on the dough as shown in pic.

Now twist each cut part as shown . Sprinkle some sesame seeds all over it and cover . Place at some warm place for second rise for at least 30 - 40 mins . 

Till then prepare for another bread.

Now brush it with some milk and bake for 15-20 mins at 220 degree C in a preheated oven or till desired colour it acquired. 

Remove from oven and brush some butter or ghee to get nice shiny finish and soft bread for long time.

Enjoy warm with hot cup of tea or coffee.

You can prepare this for any b'day party or in evening snacks or for kids tiffin too, they will love to relish on these beautiful paneer filled breads.

ROSE BREAD:

Now take 1 part of dough and cut it in gooseberry size small doughs. Take one dough and roll it to round chapatti and using a 3-4 inch diameter cookie cutter or bowl, cut round shape. Now make four equal size cuts on it as shown in pic. 

Place 1 tsp filling at the center and fold cuts as shown in pic. Your rose shape is ready. Place it on a baking tray lined with butter paper. Similarly make all the roses and sprinkle some sesame seeds on it.

*** Always keep prepared roses at some distance during second rise ,to avoid sticking on rising and baking. Otherwise it will ruin the shape of roses.

Now cover it and let it rest for 30-40 mins at a warm place. Now brush it with milk and bake at 220C for 15 -20 mins or till desired colour is acquired.

Remove from oven and brush with some ghee or butter.

 Now let it out and cool on a wire rack.

 Your savory yummy rose bread is ready to be served with a cup of tea or coffee. 

Kids will also enjoy it with some sauce . You can prepare it for your kitty party or for tiffin snacks too.

STAR BREAD:

Take 1 part of the dough and cut in two equal halves. Roll one part to a thick round chapatti , place on a baking tray lined with butter paper and spread filling on it evenly, leaving edges. Press it firmly to stick on dough. Now roll another half of dough to thick round chapatti of same size and place on filling, covering it completely. Press the edges to seal. Now place a small round cookie cutter or bowl at the center and make cuts as shown in pic.

Now hold two cut strips in both hands and twist them in opposite directions. Now stick their edges together. Similarly do with all the strips. Sprinkle some sesame seeds on it.

Now cover it and let it rest for 30-40 mins. Then brush it with milk and bake it at 220 degreeC for 15 -20 mins.

Remove from oven and brush with some butter or ghee.

 Now let it cool on a wire rack and your star bread is ready to be served to your kids.

Enjoy this lovely bread with your tea or coffee..

BRAIDED BREAD:

Take the last piece of dough and any left over from other doughs, cut in four equal parts. Now roll each dough in long ropes. 

Now tuck one end of each rope together and make braid as shown in pic. Place on a baking tray lined with butter paper. Sprinkle some sesame seed all over it. 

*** If you are not comfortable with four rope then go with three. And make braid as we do with hair.

Now cover it and let it rest for 30-40 mins then brush it with some milk and bake at 220 degree C in a preheated oven for 15-20 mins or till it become nice golden.

Now remove from oven and brush it with some ghee or butter.

Let it cool completely on a wire rack before slicing, to get neat slices.

Your yummy garlic herbed slices are ready to be served with butter or to be toasted.

Enjoy with hot tea or coffee.

**** Never divide bread dough by stretching,other wise the gluten formed during kneading will damage, just use knife or dough cutter to cut dough in pieces.

So bake these cuties and please your kids and family with your creativity. I tried to explain all the tips and tricks but if any thing left then please let me know by dropping down your queries and suggestions in comment box below. Your comments and suggestions meant a lot.

Happy cooking....

AWADHI VEGETABLE BIRYANI

Hello everyone 

Biryani is a tempting treat for all who love rice dishes. Even I am too fond of biryani , especially veg version. This time thought to try something different , so tried Awadhi biryani. It is not as spicy as hyderabadi biryani yet so tempting to lure any biryani lover.Though my way of cooking don't call for too much oil or butter hence this one is also one of the low calorie biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, even then you can get quiet authentic taste. Step wise recipe is given below hope you all will definitely give it a try.

Recipe adopted from Pankaj Bhadouria.

AWADHI VEGETABLE BIRYANI 

Serves: 4-5

Time: 1 hr

Ingredients 

1 1/2 cup cauliflower florets

2 medium potatoes, peeled and cubed

1/2 cup green peas

1 large carrot, chopped 

1/2 cup beans, cut in 1 inch pieces

1 big onion, sliced

1 tbsp ginger garlic paste

1 tsp black pepper powder 

3/4 cup thick yogurt ( curd), beaten

Salt to taste

Oil

1 tsp ghee

For veggie tempering:

1 tsp cumin seeds
1/2 tsp fennel seeds
4 green cardamom
4 cloves
1 inch cinnamon stick
1 inch piece mace

For rice:

3 cup basmati or biryani rice, soaked for at least 30 mins

water

1 tsp salt

1 star anise

1 black cardamom

4 green cardamom 

4 cloves

2 inches piece cinnamon 

2 bay leaves

1 inch piece mace

For layering:

1/4 cup milk

 Handful mint leaves

1 tsp Kewda essence or rose water

2 tsp ghee 

Few strands of saffron soaked in little milk or red and yellow edible colors 

1 big onion, thinly sliced and deep fried till golden brown 

Fried dry fruits ( almonds, cashew, raisins) for garnishing

Method:

Heat oil in a wok and fry onion till brown for layering .Fry dry fruits in the same oil and drain on a tissue paper. Keep aside for later use. 

Now add ghee and oil in same wok and add all veggie tempering spices and saute till aromatic, then add thinly sliced onions .

 Saute till nice golden, add ginger garlic paste and saute for 2 mins. 

Add all chopped veggies and saute for 3-4 mins. Now add salt and black pepper powder. Mix well and add beaten curd.

 Again mix well and cook stirring constantly till it start boiling. Now cover and let the veggies cook till done but still crunchy. 

Switch off the flame and veggies are ready for layering.

In the mean while start preparing rice too. Boil enough water in a heavy bottom vessel, add all whole spices and salt in it. Add drained rice. 

Let it cook till 80% done but not completely soft. Drain rice in a sieve or colander , may be some liquid will drain. You can use this in your veggies or for kneading dough.

* Don't overcook otherwise you will end up with veggie khichadi. Use water as per requirement, as different rice needs different quantity of water. I don't add too much water to drain but it should be enough to boil your rice till right consistency.

Now for layering, divide veggies and rice in two to three equal parts. Spread one layer of veggies then spread some of mint leaves all over it then sprinkle, red color or saffron strands soaked in milk. 

Now spread next part of rice on it evenly so that it cover whole veggies.Sprinkle 2 tbsp of milk on it, then sprinkle 1/2 tsp of Kewda or rose water ,spread half of fried or grilled brown onions and some of mint leaves on it. Similarly make another layer of veggies on it and rice layer. 

Finally pour 2 tsp ghee all over it. You can make 2-3 layers of each veggies and rice, as per your convenience and quantity. 

* Reserve some fried onions for garnishing while serving.

Finally cover it well with an aluminum foil so that it can be put on dum. You can also seal it with dough.

Now keep a tawa on low flame and put this biryani pot on it and dum it for 20-25 mins. 

Switch of the flame and let it rest for at least 10-15 mins so that all the flavours and aroma of spices and essences get infused in whole dish. 

Then open the lid and flip biryani with fork or skewer to get nice fluffy rice. Garnish with fried onions and dry fruits.

Your aromatic,easy, yummy and flavour full biryani is ready to be served with tomato onion raita.

* Always try to cook rice and veggies simultaneously so that you will get nice fluffy biryani. Never cook rice too early otherwise it may stick. If it's not possible to cook both at a time then first cook veggies then go to rice.

*** I accidentally added 2 tsp of white vinegar on rice while layering and believe me it doesn't smell or taste like vinegar after dum and gave much fluffier rice at the end. You can also try my this mistake and get much delicious outcome😁😁. 

* Never mix biryani with spatula, always use a fork or best to flip it by tossing.

* If you ran out of fresh mint leaves then can use crushed dry mint also.

It's a one pot meal that none of the biryani lover can refuse. Its aroma is sufficient to bring you to the dinning room. 

This can be a hit dish for any get together or family party. You need not to serve too many dishes with it only simple raita is enough to accompany it.

Hope you will definitely give it a try, it might be looking a long recipe but believe me it will not take your much effort and time . 

At last you will never regret for trying it, it's a must try recipe for all biryani lovers.

Please stop by and pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....