CornFlour Cake

No one dislikes cakes and more easier if it is made out with very few ingredients.I stumbled upon this recipe from AnnCoo Journal and took no time to bake them.  These cornflour cakes taste nearly identical to the classic sponge cakes.These cakes are very soft and light but not moist as the butter cakes but taste similar to them. Devouring the cake as such tastes a bit bland but which some fresh berries and whipped cream ,they are such a delight . Utterly a product of convenience. So making your own will be kind of a no-brainer.

Ingredients:

1/2 Cup Sugar
3 Eggs
2 tsp Vanilla Syrup
3/4 cups CornFlour
A pinch of Salt.

Method:

Sift the cornflour twice and keep aside.

Beat the eggs with the vanilla syrup until thick and creamy for about 10 minutes.Now gradually add the sugar and beat well.

Fold in the cornflour into the egg mixture.Pour into a well greased pan and bake at 180C in a preheated oven for about 20 minutes until well baked.

Turn the cake onto a wire rack to cool.Dust with icing sugar and top with some  berries you like or with any fruit or chocolate sauce. 

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Easy Peasy 10 Minute Garlic Bread

I live in a family of snacking addicts,so having and making easy snacks is a must and an almost every day routine. This is a very simple recipe and can be pulled off in just over less than 10 Minutes yet boasts with tons of milk goodness. and bursts with flavors. Butter , Cheese what's not to ask for. And the best part is it is easily adaptable to the family's taste. It would almost be embarrassing if this Garlic Bread weren’t so delicious!

Ingredients:

• 7 to 8 slices of Bread(any French crust or any italian bread or any white bread or baguette)
• 100 gm softened butter
• 1/2 cup Mozarella or Cheddar or equal quantities of both Cheese(or any preferred cheese of yours)
• 2 tsp Garlic paste or 1 1/2 tsp Garlic powder
• 1/2 tsp black pepper powder or very finely chopped Chillies
• Tomato Ketchup or Chlli Flakes or Oregano for Garnish. 

Method:

Preheat oven.Place slices of bread on a baking sheet. Toast  it for about 2-3 minutes or until lightly browned.

Turn slices over and spread untoasted side evenly with butter/margarine.Remove the slices from Oven.

Combine butter, garlic, cheese and pepper.Spread over each slice. Then sprinkle with shredded mozzarella cheese or  cheese of your choice.

Return to oven and bake for another 2-3 minutes or until cheese is bubbly and browned to your liking.

Remove from oven. Sprinkle Chilli Flakes or Oregano or any sauce of your choice. Cool for 5-10 minutes and serve.

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Kopy Kat Krispy Kreme Donuts

I stumbled upon this recipe a while back thinking they would just be another recipe and nothing super special about this . but boy -I was wrong.They tasted similar to the Krispy Kreme Sugar Glazed versions-i would rather say much better .I am sure there should have some kind of magic that happened in the entire process in making these donuts. They are so delicious and intoxicatingly irresistible,so fluffy on the inside with a slight crisp exterior. and the lusciously  smooth glaze adds to the beauty.

Ingredients:

Tangzhong:

• 1/3 c. all purpose flour
• 1 c. water       

Dough:

• Tang Zhong  - gives the dough a soft fluffy texture.
• 2 1/2 c. all purpose flour
• 3 tbsp unsalted butter
• 4 tbsp sugar
• 1/2 tsp. salt
• 1/2 cup milk
• 1 egg
• 2 tsp.instant yeast
• 1/2 c. tangzhong       

Directions:

Making Tangzhong:

Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk.  As soon as the mixture thickens, and swirl lines appear, remove from heat and allow to cool.  (This recipe will provide a double batch of tangzhong – store the unused half in the refrigerator for your next batch, for up to 3 days.)

For the Dough:

If you are using a bread machine dump , dump all of the dough ingredients into a bread machine, and set it to the “basic dough” function.

else

In a bowl add the milk beaten with the egg, sugar, salt, and butter (at room tep).

Add 1/2  cup of the cooled tangzhong.Now add the flour and the yeast and knead well for about 10 to 15 minutes  to build up the gluten in the dough, and allow to rise in a warm place(loosely  for about an hour or until well rised.When the dough is done, roll it out into a rectangle on a floured surface – somewhere between 1/4 inch and 1/2 inch thick.

Use a large  round biscuit or cookie cutter to cut large circles, then use a smaller cutter to cut the centre or even easier if you have a donut cutter.Now Cover loosely with plastic wrap (don’t let the donuts touch each other!), then set in a warm place to rise for about 1 hour,

**(With the remaining dough scraps you can knead them together and use to make dinner rolls or a small loaf of milk bread.  Or, you CAN re-roll the scraps and cut out more donuts if you like – but I wouldn’t recommend re-rolling the scraps more than once, otherwise the dough will get too tough and harder donuts.

Now heat oil in a pan and fry the risen dough for about 35 to 40 secs or until well cooked. Make a glaze of your choice and dip the donut while they are still warm . Here i used plain sugar glazed ones and sugar glazed with cocoa-cinammon dust.

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Doughnut Holes

Donuts are one of my all time favorite besides custard of course.Around this time, I think my happiness level peaks to an all-time high.I can totally nosh on these Donut holes. They have such awesome texture and these fluffy little cushions would create a heavenly mental state after you bite into it. Completely irresistible and worth every calorie! If you’re feeling extra indulgent,dip it in some custard or chocolate syrup. These Donut Balls are perfect for brunch, or as an after-school or anytime snack.

 

Preparation Time : 40 minutes

Frying Time : 10 minutes
Makes about 30 small Donut holes 

Ingredients:

• 300g plain flour
• 140g caster sugar (and more for dusting)
• 2 large eggs
• 3 tsp baking powder
• 1 cup milk
• 75 gm melted butter
• 1 1/2 tsp vanilla extract
• Oil for frying
• A pinch of Salt

Method:

Mix all the dry ingredients together in a large bowl.Beat the eggs, milk, melted butter and vanilla into the dry ingredients until you have a smooth batter.

Rest the batter in the fridge for 30 minutes.Heat the oil in a large pan until about 180C (356F).

Carefully drop teaspoonfuls of the batter into the oil and fry, turning all the time until they are golden brown and cooked through.

Drain on kitchen paper and dust with sugar

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Soya Indo-Chinese Fried Rice

 when I had leftover rice  (which was often)I make this fried rice .This is my take on a childhood favorite,A few mouthful of this fried rice that still warm from its cultured humid day gives you that real comfortnessThis is a warm, filling lunch one can actually see themselves making before we dash out the door for work — it’s fast, without a ton of prep, and it’s everything we want, exactly when we want it. . Once they all mingle in a piping hot wok, you get crisp bits of soy chunks and rice and the veggies pulls in of it together. Overall this dish could just be the right getaway drug for you.

 

Preparation Time:15 to 20 minutes

Serves :2

Ingredients:

• 2 Cups cooked rice
• 1/4 cup finely chopped onion
• 1/4 cup carrot
• 1/4 cup soya chunks/meal maker
• 1 tbsp soy sauce
• 1/2 tsp tomato sauce
• 1 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 3 tbsp vegetable oil
• 1/4 cup Spring onions
• 1 tsp pepper
• Salt to taste

Method:

Combine the soya nuggets and salt with 1 cup of  water bring it to a boil and cook for about 10 minutes. Drain, squeeze out the water, and keep aside.Once cold,cut them into halves.

Heat a wok (or any skillet)on medium heat. Add the oil, followed byonions, ginger and garlic.Stir for a few seconds until it releases a frsh aroma and the onions are translucent. Now add the carrots and cook for about 2 to 3 minutes. You can preferably add any vegetable you want. Now the soy sacuce and the tomato sauce and saute well.

Add the cooked rice and the soy chunks ,salt and pepper and give it a good stir until all the rice is coated with the sauce.

Serve hot.Enjoy with any side dish of your choice.

 

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Fail proof Homemade Pizza from Scratch

There are so many things to love about Pizza.And the very fact that they are home made makes it even more special.There are so many things to love about this pizza, I hardly know where to begin.The pizza dough is silky and a breeze to work with. A real winner.A combination of interesting flavors and textures provides outstanding results.Best served with a large tossed green salad that can be put together in a matter of minutes from what is readily available.

Ingredients

• 1 tbsp. dry yeast or small packet
• 1-1/4 cup warm water
• 4 cups all-purpose flour
• 1 tsp. sea salt
• 2 tbsp. extra virgin olive oil
• 1 tbsp. honey

Method:

In a medium bowl, combine 1 cup of warm water (don’t make it too hot or you’ll kill the yeast), honey + yeast until dissolved. 

Leave for 5-10 minutes until the yeast activates + the mixture develops a layer of froth on the surface.

Next in a large bowl, mix together sea salt + flour, finishing with a well in the centre.Add the yeast mixture + olive oil.

After the olive oil is roughly mixed in then use your hands to knead the dough until the dough comes together. If the dough is too sticky or soft, just add a little flour. If the dough seems too dry + crumbly, then just add a little more water.

Shape the dough into a round ball + then place in a large oiled bowl. Cover with a damp cloth for roughly 45 minutes, or until dough doubles in size.

Punch down the dough to remove the air + then place it on a lightly floured work surface.Now you can divide the dough into 2 pieces Shape each section into a well-rounded disk.

Then place the dough balls onto a sheet of parchment paper. Cover with a light coating of olive oil + allow to rise again for about 20 minutes.

Homemade Pizza sauce:

• 2 garlic cloves, pressed
• 1 tablespoons olive or vegetable oil
• 1  can crushed tomatoes in rich puree
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Method:

In a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.

Simply top with your favourite toppings. Cook for 15-20 at about 220 degrees celsius salt and pepper

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Pan Roasted Baby Potatoes

These are amazing, so delicious and so easy to prepare.This dish doesn't need much fussing with.

A versatile side that works with pretty much any main dish.

Ingredients:

• 250 gms -Baby Potatoes Washed and peeled
• 1 tsp Turmeric Powder 
• 1 tsp Red Chilli Powder  
• 1/2 tsp Garam Masala Powder or (All Spice)
• 1 tsp Garlic Powder or  1 tsp Ginger Garlic Paste
• Salt to taste
• 2 tbsp Butter or Margarine

Method:

Melt butter in a thick bottomed pan,  add the potatoes and rest of the spices except salt. Cook on low flame until potato gets roasted on all sides, now add salt. Cook on low flame for few more minutes. Garnish with mint leaves.Serve hot.

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Besan Ladoo/ Chick Pea Flour Ladoo

Ladoo are usually served for festivals,It's a great sweet to make during the festive seasons at the last minute.Such an easy ,silky and delicious with every bite.

Ingredients:

• 1 Cup Bengal Gram Flour / Besan Flour
• 1/4 Clarified Butter / Ghee
• 2 Tbsp Vegetable Shortening
• 1 Cup Powdered Sugar
• 1 tsp cardamom powder
• 10 to 15 Cashewnuts
• 10 Raisins
• Almonds for Garnishing.

Method:

Take a heavy bottomed pan , add the clarified butter and melt it . Add the gram flour and fry in medium flame till golden brown  and a very good aroma comes out.Now add the cardamom.

Remove from fire add the nuts and the raisins and allow it to cool a bit .Add the powdered sugar when its slightly warm .

Knead well and make lemon sized balls out of it neatly.Garnish with almonds.Can be stored in an air tight container for about a week .

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Plantain Kebabs / Kela Kebabs / Kachhe Kele Or Kacha Kolar Tikki/Shammi Kebab/Kabab Or Raw Banana Cutlets Or Kanchkolar/Kancha Kolar Chop/Kofta

Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my all time favorite.Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. This recipe is fresh, satisfying and light. The plantain and spices used are a global medley and the smokiness just seals the deal. The finished dish, well spiced and delicate, has the right blend of an airy crunchiness, yet retains the earthy, satisfying ‘mouthfeel’ expected of the vegetables



Ingredients

• 2 large green bananas (not plantain) peeled
• 2 medium sized Potatoes
• 1 onion finely chopped.
• 1 1/2 tsp ginger garlic paste
• 2 green chillies, finely chopped(optional)
• A handful of coriander leaves( or parsely) finely chopped
• 2 tsp. coriander powder
• Red chilli powder to taste
• 1 tbsp. Bengal gram flour(can be substituted with all purpose flour)
• Salt to taste
• Oil for shallow frying

Method:

Boil ,cool peel and mash the bananas and potatoes .Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.

Take the mixture and Make into small kebabs; shapes can be round or burger shape, like small sausages or oblong-like a flat pear shape.

Heat a couple of tablespoons of oil in a frying pan and fry them on medium heat, slowly, to get them crisp on both sides. You may need to drizzle more oil, as they will absorb it to some extent. I use a non-stick frying pan, that way you use less oil.Fry all kebabs, until golden brown and crisp on both sides.

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Black Tea

The question of when black tea was invented remains much debated amongst tea scholars.However by the 16th century black tea was appearing in Chinese tea markets.It was during Ming's dynasty that oxidation of Tea leaves were discovered. When the tea was allowed to oxidize and then baked, the resulting leaf could retain its quality longer. This black tea was far more suitable for the lengthy transport to Tibet and Mongolia.

Black Tea is the most oxidised tea than White,Oolong and Green Tea.This gives them their stronger flavors and higher caffeine content.. It is most widely used in making iced tea and English tea.It is also knoiwn as Red Tea.Black Tea is obtained by freshly picking tea leaves and darkening it with large amount of cellular oxidation.

Styles of Black Tea

There are three distinct styles of producing black tea in China.
Zhen Shan Xiao Zhong Hong Cha  – The original style of black tea from the Wu Yi mountains. Higher grades are comprised of broad open leaves and are roasted and dried by the heat an earthen oven wood burning fire.

Gong Fu Hong Cha – Sometimes called to as “Congou” black tea by western sources. “Congou” or “Gong Fu” is a reference to patience and skill required by its manufacturing process. This is the most widespread style of black tea produced in China. Both Keemun and Dian Hong black teas are made by the Gong Fu method. Traditionally, this method requires hand picking of whole buds and leaves. After a fair amount of delicate hand processing higher quality examples of Gong Fu Hong Cha are dried over charcoal while electric dryers may be used to finish lesser grades.

Hong Sui Cha - Broken Black Tea made specifically for foreign consumption. This type of tea is mass produced with modern machinery and is sorted in accordance with the grading system used by the international market.

Making Black Tea

Black tea is made in one of two ways: "orthodox" or "cut, tear, curl" (CTC). Orthodox processing relies much more heavily on manual work. CTC is done primarily by machine and creates finely chopped tea leaves.

Steps to black tea production:
Plucking
The tea leaves are removed from the bush. They are harvested by hand for orthodox teas and by machine for CTC.

Sorting
The leaves are separated by size.

Cleaning
Any twigs, stems, rocks, or broken leaves are removed.

Withering
The leaves are dried slightly. The moisture content of the leaf goes from 70-80% to 60-65%. This withering makes the leaf pliable so it won't break during the next steps.

Rolling
Orthodox teas are rolled while CTC teas are chopped then rolled.

Oxidation
The leaves are allowed to brown. CTC teas may be tumbled to encourage oxidation while orthodox teas may be rolled at intervals on a table. Chinese teas are oxidized very slowly, making them more mellow in flavor than Indian teas.

Drying and cooling
The vast majority of the moisture is removed. The final water content may be just 3%.

Sorting and grading
The final sorting is done and the tea is graded by size. Grading does not necessarily indicate quality. It communicates the size of the leaf.

Brewing Black tea:

Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. Longer steeping times make the tea bitter. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained before serving.

Health Benefits of Black Tea:

Black tea can help manage - or even prevent - diabetes.

Black tea protects your heart health

Black tea is used for improving mental alertness as well as learning, memory and information processing skills.

It is also used for treating headache and low blood pressure; preventing heart disease, including “hardening of the arteries” (atherosclerosis) and heart attack; preventing Parkinson's disease; and reducing the risk of stomach and colon cancer, lung cancer, ovarian cancer, and breast cancer.

It is also used for type 2 diabetes, stomach disorders, vomiting, diarrhea, and as a diuretic to increase urine flow. 

Some people use black tea for preventing tooth decay and kidney stones. In combination with various other products, black tea is used forweight loss.

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