x
Show me some Love!
Click here to follow me on Social Network.

anshu

Nov 142017
 

I think my ambition of posting 25 recipes with Bread will be accomplished soon the way I have been baking different kinds of breads and hogging them. Last week only I had posted recipe of my White sandwich bread with Tangzhong Method. But the hunger to try out new things keeps pushing me. It was a weekend and friends were coming over for drinks… I had some salami on hand so I decided to use this in a bread. I had initially imagined this recipe to be in a different manner but this turned out much more easier and tastier.  You just have to make a dough and rest mix a couple of ingredients and place them in a bundt pan.

I used a bundt pan because it looks very interesting and the dip bowl can be placed in the centre. If you do not have a bundt pan you can use any other baking pan. The shape of the pan does not alter the taste of the bread. Therefore, you have no excuse to bake this beautiful and delicious bread. I have mentioned a tip for my vegetarian followers, you can replace salami for veggies. Check out notes of the printable recipe card below.


You can choose any dip you like. I posted recipe of a cheesy easy dip when I posted recipe of Soft Pretzels, you cam try that or even  good old ketchup will work just fine! If you try this please send me a picture on facebook I would love to share on my page and dont forget to leave am honest feedback here under the recipe. It will help me grow and improve myself.

Directions:

1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

DSC02540
2. Along with yeast add some sugar.

DSC02541
3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

DSC02548
4. Take all purpose flour in a bowl and add salt and olive oil.


DSC02549


DSC02551


5. Add the proofed yeast to the flour little by little and mix till it comes together.

DSC02553
6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

DSC02554
7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.


DSC02560


DSC02562


8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

DSC02563
9. Divide the dough into tiny golf size balls. Place these dough balls in a bowl. Preheat you oven for 10 minutes on 180 degree C.




10. Chop Salami into bite size pieces and grate some cheese. In the same bowl add chopped salami pieces, garlic powder and cheese.





10. Add red Chilli Flakes, Salt and ground black pepper.





11. Also add chopped parsley, some oil and Italian seasoning or any other herb mix like Oregano Seasoning Domino’s style. Mix everything well with your hands.





12.Grease a bundt pan with oil or melted butter. I am using a silicone bundt pan.


13. Transfer the dough ball mixture into the bundt pan and level it evenly.


14. Bake in a preheated oven for 30 minutes on 180 degree C (Learn more about Oven temperatures and Conversion) or till the top of the bread becomes golden brown and bubbly. Take it out of the oven and let it sit on the counter to set for 10 minutes.


15. Take the serving plate and place it inverted on the bundt pan and now flip the bundt pan carefully.




16. Place a dip bowl in the centre of the bundt pan and serve warm. Your guests will be utterly delighted.

Other Breads you can try are:Apple Cinnamon Swirl BreadBubliki,Cherry Rosemary & Sea Salt Focaccia Bread Chinese Steamed Black Sesame Custard BunsCinnamon Raisins BreadGarlic Rosemary Focaccia BreadHoney Oats Bread , Peter Reinhart’s Potato Rosemary BreadPumpkin BunsStuffed Mushroom Cheesy Crack BreadStuffed Buns with Spicy PaneerItalian Focaccia Bread with StrawberriesWhite Sandwich BreadWhite Sandwich Bread with Tangzhong MethodWhole Wheat Sandwich Bread 

Salami Garlic Pull Apart Bread | Herbed Pullapart Bread
Serves 4
Salami Garlic Pull Apart Bread is the most satisfying and crowd pleaser food of the century. Its a hit at any party. From kids to adults everyone loves this!
Write a review
Print
Cook Time
30 min
Cook Time
30 min
For the Dough
  1. 2 &1/4 tsp Yeast
  2. 1 tsp of Sugar
  3. 2 tsp of Salt
  4. 3 Tbsp Olive Oil
  5. 3/4 cup Lukewarm Water, approx
  6. 2 &1/2 cups All Purpose Flour
For the Final Bread
  1. 1 Cup Mozzarella cheese
  2. 1/3 Cup of Olive Oil
  3. 10 slices of Salami*
  4. 2 tbsp Italian seasoning
  5. 1 tsp garlic powder**
  6. 4-5 sprigs of Parsley***
  7. 1/2 tsp Red Chilli Flakes, optional
  8. Salt and Pepper to Taste.
Instructions
  1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.
  2. Along with yeast add some sugar.
  3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.
  4. Take all purpose flour in a bowl and add salt and olive oil.
  5. Add the proofed yeast to the flour little by little and mix till it comes together.
  6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread”
  7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.
  8. Punch it down and deflate the dough. Knead for another 5-7 minutes.
  9. Divide the dough into tiny golf size balls. Place these dough balls in a bowl.
  10. Chop Salami into bite size pieces and grate some cheese. In the same bowl add chopped salami pieces, garlic powder and cheese.
  11. Add red Chilli Flakes, Salt and ground black pepper.
  12. Also add chopped parsley, some oil and Italian seasoning or any other herb mix like Oregano Seasoning Domino’s style. Mix everything well with your hands.
  13. Grease a bundt pan with oil or melted butter. I am using a silicone bundt pan.
  14. Transfer the dough ball mixture into the bundt pan and level it evenly.
  15. Bake in a preheated oven for 30 minutes on 180 degrees C or till the top of the bread becomes golden brown and bubbly. Take it out of the oven and let it sit on the counter to set for 10 minutes.
  16. Take the serving plate and place it inverted on the bundt pan and now flip the bundt pan carefully.
  17. Place a dip bowl in the centre of the bundt pan and serve warm. Your guests will be utterly delighted.
Notes
  1. *If you are a vegetarian you can add chopped vegetables like bell peppers, mushrooms etc.
  2. ** If you do not have garlic powder you can use fresh garlic cloves and chop them finely.
  3. ***If you do not have fresh parsley you can add chopped coriander. It will give a different but interesting flavour.
Adapted from Mr. Cooking Panda
Adapted from Mr. Cooking Panda
The Secret Ingredient http://www.thesecretingredient.in/
Nov 082017
 

I am completely hooked to Sourdough breads and its been a long time I have baked a commercial yeast Bread. But then someone told me about Tangzhong method. The secret ingredient is the tangzhong, or water-roux, a method used for Asian breads. It’s a mixture of 1 part flour to 5 parts water, cooked until the starches in the flour gelatinize and the mixture thickens ( this happens at 150°F, or 65°C). Once it cools, you simply add it to the other ingredients and knead. 

When I tried this method the results were spectacular. It forced me to try baking with commercial yeast yet again. The crumb of the bread is to die for. The bread stays soft, supple and tender for longer than usual. The procedure is almost similar to White Sandwich Bread just that you require an additional ingredient which is water roux or tangzhong which can be made easily. I highly insist that you must try this out!

Directions:
1. Lets first make the water – roux for the bread dough. In a pan add All Purpose Flour and water. Mix it with a whisk so that no lumps are there.





2. Turn the flame on and keep whisking it on low till it begins to resemble a slurry. Turn the flame off and cover it and let it come to room temperature.




3. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

DSC02540
4. Along with yeast add some sugar.

DSC02541
5. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

DSC02548
6. Take all purpose flour in a bowl and add salt and olive oil.


DSC02549


DSC02551


7. Add the roux at room temperature.

8. Add the proofed yeast to the flour little by little and mix till it comes together.

DSC02553
6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

DSC02554
7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.


DSC02560


DSC02562


8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

DSC02563
9. Grease your bread pan with oil and dust with some flour.




 

10. Roll the dough into a circle using a roller pin.

DSC02565
11. Take one end and roll it together . Fold in the sides and pinch the seam.


DSC02567


DSC02568


DSC02569


12. Place the rolled dough in the baking pan with seem side down.


13. Cover the dough loosely with a towel or cling wrap or incase you are using pullman loaf pan you can cover with lid and let it rest again for 30 minutes till it rises again. Preheat the oven to 180 degree Celsius for 10 minutes. Brush the top gently with glaze using egg or milk or cream. Sprinkle the top with Oat meal or seeds of your choice.


14. Bake it in the centre rack of your preheated oven for 35-40 minute. Change sides half way for even cooking. If you feel your bread is browning too fast tent it with aluminium foil and continue to bake. remove from Oven and let it sit in Baking pan for 10 minutes then remove from tip and let it rest on a wire rack and slice it when it is completely warm using a serrated knife.

Other bread recipes you can try :White Sandwich BreadVegetarian homemade PizzaRussian BubliciWhole Wheat Sandwich BreadChinese Black Sesame Steamed BunsCherry Focaccia Bread with Rosemary and Sea SaltRosemary Garlic Focaccia Bread, Cinnamon Raisin BreadBeetroot Bread with Garlic and ThymeHoney Oats BreadDomino’s Garlic Breadsticks.


White Sandwich Bread with Tangzhong Method
Yields 1
This white sandwich bread is tender, soft and stays fresh even after a few days. The secret ingredient is tangzhong or water-roux
Write a review
Print
For the Tangzhong
  1. 175 grams or 2/3 cup+1 tablespoon Water
  2. 35 grams or 1/4 cup+1/2 tablespoon All-purpose flour
For the Dough
  1. 450 grams or 3 3/4 cups all purpose-flour
  2. 180 grams or 3/4 cup water
  3. 3 grams or 1 teaspoon instant yeast
  4. 135 grams Tangzhong
  5. 2 tablespoons granulated sugar
  6. 3 tablespoons extra virgin olive oil
  7. 8 grams or 1 teaspoon salt
  8. Egg or Cream for wash
Instructions
  1. Lets first make the water – roux for the bread dough. In a pan add All Purpose Flour and water. Mix it with a whisk so that no lumps are there.
  2. Turn the flame on and keep whisking it on low till it begins to resemble a slurry. Turn the flame off and cover it and let it come to room temperature.
  3. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.
  4. Along with yeast add some sugar.
  5. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.
  6. Take all purpose flour in a bowl and add salt and olive oil.
  7. Add the roux at room temperature.
  8. Add the proofed yeast to the flour little by little and mix till it comes together.
  9. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple
  10. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.
  11. Punch it down and deflate the dough. Knead for another 5-7 minutes.
  12. Grease your bread pan with oil and dust with some flour.
  13. Roll the dough into a circle using a roller pin.
  14. Take one end and roll it together . Fold in the sides and pinch the seam.
  15. Place the rolled dough in the baking pan with seem side down.
  16. Cover the dough loosely with a towel or cling wrap or incase you are using pullman loaf pan you can cover with lid and let it rest again for 30 minutes till it rises again. Preheat the oven to 180 degree Celsius for 10 minutes. Brush the top gently with glaze using egg or milk or cream. Sprinkle the top with Oat meal or seeds of your choice.
  17. Bake it in the centre rack of your preheated oven for 35-40 minute. Change sides half way for even cooking. If you feel your bread is browning too fast tent it with aluminium foil and continue to bake. remove from Oven and let it sit in Baking pan for 10 minutes then remove from tip and let it rest on a wire rack and slice it when it is completely warm using a serrated knife.
Notes
  1. Instead of water you can substitute same quantity of milk in the dough.
  2. You can make water roux 2 days in advance and refrigerate.
Adapted from As Easy As Apple Pie
The Secret Ingredient http://www.thesecretingredient.in/
Oct 272017
 


Being a Punjabi, I have a strong bond with food. We punjabis live, fight and die for food in all sense. There are special dishes which have a deep connection with us, like Kaddhi Chawal, Butter Chicken, Dal Makhni, Langar wali daal, Rajma Chawal and the list goes on and on.  In some households its a ritual to make Rajma or Red Kidney beans every sunday. This rajma chawal is a very home style dish which I am yet to post on my blog .. I hope the lazy me posts it soon. However, in restaurants they serve Rajma Masala which is Rajma in thick gravy. It is best eaten with Laccha Parantha or Naan. It has an incredible taste which is a bit different than our regular style Rajma.


Since I have made this my husband has started demanding me to make this way more often. He loves its gravy and distinct texture and taste. If you are fond of restaurant style food then you must try this out. You will fall in love with this instantly. I have used Munshiyari Rajma for this but you can use any Rajma which boils rather quickly.

Directions:
1. In a bowl add Rajma or red kidney beans and also add Channa Dal also known as Split Bengal Gram.


T



2. Wash them thoroughly and soak them in water for 6-8 hours or overnight is best.


3. After soaking the beans and lentils add them to a pressure pan along with 3 cups water and salt. Close the pan with a lid and turn the flame on. Cook on high flame till the pressure has reached optimum or first whistle and then turn the flame on low and continue to cook for 20-25 minutes. Let it sit in its own pressure till steam releases. Then open the lid.





4. Check with finger, the beans should have a mashable consistency on smashing.  Take 1/4 cup of Beans and lentils and mash it and set aside. Reserve the liquid from the boiled rajma to be used later.

5. Place a wok on the stovetop and turn the flame on. Add oil or ghee and then add bay leaf, black cardamom and cloves. Let the the oil get infused with spices.




6. Add ginger garlic paste and saute on medium flame till the raw smell of garlic disappears. Then add chopped green chillies and onions. Saute the onions till they are soft and translucent.





7. Add tomato puree and cook for 2 minutes.

8. At this stage add, salt, turmeric powder and cumin powder.





9. Also add coriander powder and kashmiri red chili powder and mix everything well. Keep cooking and stirring till the masala leaves the oil.





10. Add Rajma and mashed rajma to the masala and mix everything well. Add reserved water from rajma and combine. Let the rajma come to a simmer. Cook it for 2-3 minutes till right consistency is reached. It should become slightly thickened gravy.





11. Add garam masala and garnish with coriander leaves.





12. Transfer it to a serving bowl and serve hot with Kulcha, Puri or Parantha.

If you are Rajma or Kidney Beans you can try Mexican Soup of Rajma or as they say it Sopa de Frijol in Spanish.

You can try other Restaurant Style Dishes: Restaurant Style Mughlai Shahi PaneerRestaurant Style Malai Kofta in Air FryerCrispy Honey Chili Potatoes with Sesame SeedsKadhai MushroomButter ChickenMushroom Do PyaazaShahi Paneer, Dal Makhni.

Restaurant Style Rajma Masala | Red Kidney Beans in Thick Gravy
Serves 3
Restaurant Style Rajma Masala with thick Gravy is a favourite with everyone as it has an incredible texture and taste. If you are a Red Kidney Bean lover you should try this.
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 3/4 Cup Red kidney beans
  2. 1.5 tbsp Chana dal Split and without skin black bengal gram
  3. 1 Bay leaf
  4. 4 Cloves
  5. 2 Black cardamom or Moti Elaichi
  6. 2 Medium Onions
  7. 5 tsp Ginger Garlic Paste
  8. 1/2 tsp Turmeric powder
  9. 2.5 tsp Chilli powder
  10. 2.5 tsp Coriander powder
  11. 1/2 tsp Cumin powder
  12. 1/2 tsp Garam masala
  13. 1 Large Tomato
  14. Few Sprigs Coriander leaves
  15. Salt, to taste
  16. Oil
Instructions
  1. In a bowl add Rajma or red kidney beans and also add Channa Dal also known as Split Bengal Gram.
  2. Wash them thoroughly and soak them in water for 6-8 hours or overnight is best.
  3. After soaking the beans and lentils add them to a pressure pan along with 3 cups water and salt. Close the pan with a lid and turn the flame on. Cook on high flame till the pressure has reached optimum or first whistle and then turn the flame on low and continue to cook for 20-25 minutes. Let it sit in its own pressure till steam releases. Then open the lid.
  4. Check with finger, the beans should have a mashable consistency on smashing. Take 1/4 cup of Beans and lentils and mash it and set aside. Reserve the liquid from the boiled rajma to be used later.
  5. Place a wok on the stovetop and turn the flame on. Add oil and then add bay leaf, black cardamom and cloves. Let the the oil get infused with spices.
  6. Add ginger garlic paste and saute on medium flame till the raw smell of garlic disappears. Then add chopped green chillies and onions. Saute the onions till they are soft and translucent.
  7. Add tomato puree and cook for 2 minutes.
  8. At this stage add, salt, turmeric powder and cumin powder.
  9. Also add coriander powder and kashmiri red chili powder and mix everything well. Keep cooking and stirring till the masala leaves the oil.
  10. Add Rajma and mashed rajma to the masala and mix everything well. Add reserved water from rajma and combine. Let the rajma come to a simmer. Cook it for 2-3 minutes till right consistency is reached. It should become slightly thickened gravy.
  11. Add garam masala and garnish with coriander leaves.
  12. Transfer it to a serving bowl and serve hot with Kulcha, Puri or Parantha.
Adapted from Marias Menu
Adapted from Marias Menu
The Secret Ingredient http://www.thesecretingredient.in/

 

Aug 172017
 


When you see a new seasonal fruit in the market you get excited because you want to bake with it. eh? Does that happen to you or am I too peculiar? I have used Apricots, Cherries, Mangoes, Peaches, Plums, Apples, Papaya, Strawberries, Blueberries, Bananas, Bay berries, Kiwis, Black Grapes, Pomegranate, Orange, Melon, Lychee, Coconut, Chestnut, Persimmon , Watermelon in some recipe or the other. Anyways! I saw mosambi or Sweet Lime in the market and I jumped with anticipation. I had been eyeing this sweet lime cake for a while now. And when the results cake out I knew it was worth all that wait and craving.


It was similar to my Lemon Pound Cake just that it was a little lighter because it used yogurt instead of cream. The zest of Sweet lime added that magic potion which made it from an average to a magnificent cake recipe. The lingering flavour of sweet lime was a bliss. I would love to make this again for my family and friends. What are you thinking?

Directions:

1. Preheat your oven to 180 degree Celsius (Learn more about Oven temperatures and Conversions) and grease a large 9 inch cake pan with oil and dust with flour and set aside.




2. In a bowl add caster sugar and add zest of sweet lime. Mix it together and let the sugar get enriched with the sweet lime oils and become fragrant. Leave it for 5 minutes. You can juice the zested sweet limes and keep aside.





3. Then add butter at room temperature to the sugar and whisk everything till its all creamy and sugar has dissolved.




4.  Add eggs and whisk again for good 7-8 minutes till everything has become creamy and airy.


5. Add unsweetened yogurt or curd, vanilla essence, fresh sweet lime juice and whisk again. 





6. After whisking you will come across a airy cake mixture. Set aside.

7. In another bowl add the All purpose flour, baking powder and baking soda. Combine everything well.





8. Add the dry ingredients to the wet ingredients little by little and keep whisking till everything is moistened. Do not over mix as it will result in a bread like cake which you don’t want.




9. Pour the cake batter in the greased pan and smoothen the top with a spatula. Give it a couple of taps . This will remove any trapped air bubbles. Bake it in the oven for 50-60 minutes on 180 degree Celsius or until the tooth pick comes out clean. If any time you feel the cake is getting over browned you can tent it with an aluminium foil.

10. In the meanwhile make the syrup for the topping. In a bowl add some icing sugar and add sweet lime juice.




11. When the cake has baked remove it out of the mould after 10 minutes of removing it from the oven. Then let it rest on the wire rack till it comes to room temperature. Pole holes i n the cake with the help of a toothpick.

12. Pour the syrup with the help of a spoon all over the cake surface. It will seep down and will be absorbed by the cake.  Sprinkle more icing sugar and zest of sweet lime if you fancy.


13. Slice and serve with your favourite cup of chai or coffee. You will be in dessert heaven.

If you are looking for other Cakes and desserts with fresh fruits you can try: Peach Upside Down Cake.  Fresh Apricot and Almond CakeApple CrispMango Vanilla CakeFestive Orange Blueberry Pound CakeSorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese FrostingVanilla & Pomegranate CakeVegan Chocolate Banana CakeMascarpone Cherry Compote Cheesecake GlassesEggless Orange Cake with Candied Orange Peel FillingPersimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream .

Mosambi Cake | Citrusy Sweet Lime Cake
Serves 8
Sweet Lime Cake is made from Fresh Sweet Limes or Mosambi and is a soft, moist tea time cake. If you love citrus zesty cakes you must try this.
Write a review
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2/3 cup or 150 grams butter at room temperature*
  2. 1 ¼ cup or 200 grams castor sugar
  3. Zest of 2 sweet limes
  4. 2 eggs
  5. 1/2 cup unsweetened curd or yogurt
  6. 1/2 cup fresh sweet lime juice
  7. 1 tsp vanilla essence
  8. 2 ½ cups or 325 gms All purpose flour
  9. ½ tsp baking powder
  10. ½ tsp baking soda
  11. ½ tsp salt, if using unsalted butter
Instructions
  1. Preheat your oven to 180 degree Celsius and grease a large 9 inch cake pan with oil and dust with flour and set aside.
  2. In a bowl add caster sugar and add zest of sweet lime. Mix it together and let the sugar get enriched with the sweet lime oils and become fragrant. Leave it for 5 minutes. You can juice the zested sweet limes and keep aside.
  3. Then add butter at room temperature to the sugar and whisk everything till its all creamy and sugar has dissolved.
  4. Add eggs and whisk again for good 7-8 minutes till everything has become creamy and airy.
  5. Add unsweetened yogurt or curd, vanilla essence, fresh sweet lime juice and whisk again.
  6. After whisking you will come across an airy mixture. Set aside.
  7. In another bowl add the All purpose flour, baking powder and baking soda. Combine everything well.
  8. Add the dry ingredients to the wet ingredients little by little and keep whisking till everything is moistened. Do not over mix as it will result in a bread like cake which you don’t want.
  9. Pour the cake batter in the greased pan and smoothen the top with a spatula. Give it a couple of taps . This will remove any trapped air bubbles. Bake it in the oven for 50-60 minutes on 180 degree Celsius or until the tooth pick comes out clean. If any time you feel the cake is getting over browned you can tent it with an aluminium foil.
  10. In the meanwhile make the syrup for the topping. In a bowl add some icing sugar and add sweet lime juice.
  11. When the cake has baked remove it out of the mould after 10 minutes of removing it from the oven. Then let it rest on the wire rack till it comes to room temperature. Pole holes i n the cake with the help of a toothpick.
  12. Pour the syrup with the help of a spoon all over the cake surface. It will seep down and will be absorbed by the cake. Sprinkle more icing sugar and zest of sweet lime if you fancy.
  13. Slice and serve with your favourite cup of chai or coffee. You will be in dessert heaven.
Notes
  1. *You can use salted or unsalted butter. If you chose unsalted butter than you add salt otherwise skip.
  2. *You can replace sweet limes or mosambi with oranges, keeonu, lemon and any citrusy fruit.
Adapted from Cafe Garima
Adapted from Cafe Garima
The Secret Ingredient http://www.thesecretingredient.in/
Aug 062017
 

Festivals are a time of togetherness when you cherish spending quality time with your family and loved ones. In India the list of festivities is endless. If someone tries to maintain a countrywide list of festivals , every day of the year will be some rejoiced occasion or the other. More festivals means more food and desserts. And when you say more food I am sold out. I thing good food sparks up the festival. This Rakshabandhan I am making Dates Milk Pudding for my family. Its creamy, rich and decadent. 

Directions:
1. Take some dates and remove their stones. Chop them into small pieces and set aside.




2. In a thick bottom vessel add milk and bring it to a boil. Once it has come to a boil turn it on simmer and let it reduce to half. Keep stirring occasionally.


3, In the meanwhile in a wok add some ghee and add halved cashews and raisins.Saute them till they are lighted roasted in ghee. Set aside.





4. In the same wok add chopped dates and water.  Cook them on medium low flame for 8-10 minutes till they have become mush and soft.





5. Add reduced milk and bring everything to a boil. Also add little condensed milk to make  everything a bit more creamy.




6. Add roasted cashews and raisins and cardamom powder. Reserve a few cashews for garnish.




7. Garnish with saffron and more roasted cashews.

Other Desserts you can try are: Makhaney ki Kheer , Ragi and Khus Khus Ladoo, Besan Rava Ladoo, Sewiyan Kesari, Rasgulla,  Til ke Laddoo , Tilkoot, Mango Saffron Phirni, Paneer Ki Kheer

Khajoor Ki Kheer | Dates Milk Pudding | Dates Payasam
Serves 3
Khajoor ki kheer is a a delicious and creamy milk pudding made with dates and roasted cashews and raisins. It has an incredible texture and aroma.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 3/4 Cup Dates
  2. 2 Cups Milk
  3. 1.5 Cups Water
  4. 1 tsp Ghee
  5. 10-12 Halved Cashews
  6. 1/2 tbsp Raisins
  7. 1/2 tsp Fresh Cardamom Powder
  8. 2 tbsp Condensed milk , or more to taste (optional) *
Instructions
  1. Take some dates and remove their stones. Chop them into small pieces and set aside.
  2. In a thick bottom vessel add milk and bring it to a boil. Once it has come to a boil turn it on simmer and let it reduce to half. Keep stirring occasionally.
  3. In the meanwhile in a wok add some ghee and add halved cashews and raisins.Saute them till they are lighted roasted in ghee. Set aside.
  4. In the same wok add chopped dates and water. Cook them on medium low flame for 8-10 minutes till they have become mush and soft.
  5. Add reduced milk and bring everything to a boil. Also add little condensed milk to make everything a bit more creamy. If you like you can skip condensed milk. *
  6. Add roasted cashews and raisins and cardamom powder. Reserve a few cashews for garnish.
  7. Garnish with saffron and more roasted cashews. Serve hot or at room temperature.
Notes
  1. For diabetes friendly recipe you can skip adding condensed milk.
Adapted from Indian Khana
Adapted from Indian Khana
The Secret Ingredient http://www.thesecretingredient.in/
Jul 232017
 


Rakshabandhan is right around the corner and traditional sweets are a quintessential part of every Indian festivity. This year I wanted to make something which is healthy but still festive. I tried my hands on Ragi Laddoos. These are gluten free and so easy to put together and taste is absolutely top notch. When I was taking pictures my kiddo asked me if these were chocolate balls and I said yes 😉 He gobbled down two instantly and gave me a thumbs up. Isn’t it how you call a recipe successful. These are perfect for people who are watching their weight, for people with celiac diseases, for little babies and even for pregnant woman.


Make for your beloved brother or dear sister these Ragi Khus Khus Laddoos. They are incredible and taste divine. I am sure they will make this festival more joyous! You can even try Besan Rava Laddoos is you want to stick to the traditional recipes.

 
Directions:
1. In a wok add ghee and melt it. Add Ragi flour and keep sauteing it till the aroma of roasted flour is felt. You will notice the mixture has separated from ghee. This should take good 10-12 minutes. Keep the flame low and keep stirring it.





2. Add almond meal or ground almonds and also powdered green cardamom powder. Mix well with the ragi slurry and continue to cook for a minute more.




3. Turn the flame off and add castor sugar or powdered sugar and mix well.

4.Let the mixture cool down little bit. Cool enough to make laddoos or round balls with it. 


5. Roll the laddoos in roasted poppy seeds and set them aside to set and firm. 


6. They also taste great when soft and warm. They stay good for about 20 days if kept at room temperature in an airtight jar.

Other Ragi of Finger Millet Recipes you can try are: Gluten Free Chocolate Ragi BrowniesRagi Masala TwistersRagi & Whole Wheat BiscuitsInstant Ragi Dosa. 

Other Traditional Indian Festive Food you can try are: Attey Ka Halwa Gurudwara StyleSwang Ke Chawal Ka HalwaApple LapsiKaddu ka HalwaSooji HalwaGajar Ka HalwaMango Saffron PhirniPaneer Ki KheerSabudana KheerMakhane Ki KheerGram Flour Semolina BallsGurr Gajar Ke Meethey ChawalKesari SeviyanRasgulla

Ragi & Khus Khus Laddoos Recipe | Healthy Finger Millet and Poppy Seeds Energy Bites
Yields 6
Ragi and Khus Khus Laddoos are nutritious energy bites rolled in Roasted Poppy seeds. They are perfect for festivities, for health conscious people and pregnant woman.
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 1 Cup Ragi flour
  2. 6 tbsp Desi Ghee or Clarified butter
  3. 6 tbsp Powdered Sugar
  4. 1 tbsp Almond powder*
  5. 1/2 tsp Cardamom or Elaichi Powder
  6. 1 tbsp Roasted poppy seeds or Khus Khus
Instructions
  1. In a wok add ghee and melt it. Add Ragi flour and keep sauteing it till the aroma of roasted flour is felt. You will notice the mixture has separated from ghee. This should take good 10-12 minutes. Keep the flame low and keep stirring it.
  2. Add almond meal or ground almonds and also powdered green cardamom powder. Mix well with the ragi slurry and continue to cook for a minute more.
  3. Turn the flame off and add castor sugar or powdered sugar and mix well.
  4. Let the mixture cool down little bit. Cool enough to make laddoos or round balls with it.
  5. Roll the laddoos in roasted poppy seeds and set them aside to set and firm.
  6. They also taste great when soft and warm. They stay good for about 20 days if kept at room temperature in an airtight jar.
Adapted from Let's Cook Healthy Tonight
The Secret Ingredient http://www.thesecretingredient.in/
Jul 192017
 

So a couple of days back my blog’s following on FB touched a 12k milestone! It may be nothing to many but I know how this journey has been.. a lot of effort, bit of struggle, bucket full of patience but at the end I have received Heaps of Love from all of you and Immense Satisfaction. I want to thank each one of you for your support and motivation. I think this success is not just mine but also yours.  


To celebrate this I prepared Mughlai Shahi Paneer for my family. I have been making Shahi Paneer earlier also and that is one of the most tried recipes from my blog. But this is a Mughlai avatar of the Shahi Paneer. Delicate paneer cubes are cooked in white gravy with aromatic mughlai spices. Oh the occasion turned totally Shahi after this! Directions:
1. In a blender add chunks of onion and  green chilli. Make a smooth paste and set aside. Soak some cashews in 2 tablespoon milk for half an hour. Grind them along with 1/4 cup grated paneer and set aside. Also cut the paneer in cubes to be used later.




2.  Heat ghee in a kadai or deep sauce pan on medium flame for 2-3 minutes.


3.  Now, add Bay leaf along with  Onion Chili Paste and Ginger garlic paste in the ghee and let it become light brown in color. .It may take upto 5 minutes. The raw smell of ginger garlic will fade away.





4. Add Chopped Tomatoes and continue to sauté till the ghee separates the masala. Be patient, this can take upto 15-18 minutes and not to mention… keep stirring on regular intervals.




5. Add Coriander powder, Roasted Cumin Powder and Turmeric Powder.





6. Also add Red Chili Powder, Garam Masala and Salt to the masala. Mix everything thoroughly with the masala taste and continue to cook for a minute more. 





7. Now turn the flame off and add curd and keep whisking it with masala otherwise the curd will curdle. Also add 1/3 cup water to the masala and mix.





8. Now turn the flame on but it will continue to remain on simmer. Add  kasuri methi, fresh cream and combine with a ladle.  




9. Add cubed Paneer to the gravy and mix well .


10.  Also add Cashew Milk Paste and bring the gravy to the boil on low flame. It will take 3-4 minutes.


11. Add green cardamom powder. Finish the dish with fresh coriander leaves.




12. Serve it hot with roti, naan or paranthas.

Other Paneer dishes you can try are: Shahi Paneer,  Achari Paneer,  Vrat Wale Dahi-Paneer KebabsPaneer Ki Kheer,  Baked Paneer Corn Kababs , Stuffed Buns with Spicy Paneer Palak Paneer

Restaurant Style Mughlai Shahi Paneer | Cottage Cheese Cubes in White Aromatic Gravy
Serves 2
Mughlai Shahi Paneer is a delicate Indian dish which has soft paneer cubes in velvety white sauce made with yogurt, fresh cream. It’s flavorful and rich and leaves a lingering flavor on your taste buds.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 200 gms Paneer or Cottage cheese
  2. 1 small Tomato, finely chopped
  3. 1 tsp Coriander power
  4. 1/2 tsp roasted Cumin powder
  5. 1/2 tsp Garam masala
  6. 1/2 tsp Red chili powder
  7. 1/4 tsp Turmeric powder
  8. 1/2 tsp Kasuri Methi
  9. 3-4 tbsp. fresh cream
  10. 2-3 tbsp. fresh Curd, whisked
  11. 1 Bay leaf
  12. 2 Cardamom pods, seeded and powdered
  13. Salt to taste
  14. 2-3 tbsp.Ghee
  15. 2 tsp Coriander leaves, to garnish
  16. 2 Onions, roughly chopped
  17. 2 Green chillies
  18. 2 tsp Ginger-Garlic paste
  19. 8-10 Cashew nuts
  20. 1/4 cup Warm milk
  21. 1/4 cup grated Paneer
Instructions
  1. In a blender add chunks of onion and green chilli. Make a smooth paste and set aside. Soak some cashews in 2 tablespoon milk for half an hour. Grind them along with 1/4 cup grated paneer and set aside. Also cut the paneer in cubes to be used later.
  2. Heat ghee in a kadai or deep sauce pan on medium flame for 2-3 minutes.
  3. Now, add Bay leaf along with Onion Chili Paste and Ginger garlic paste in the ghee and let it become light brown in color. .It may take upto 5 minutes. The raw smell of ginger garlic will fade away.
  4. Add Chopped Tomatoes and continue to sauté till the ghee separates the masala. Be patient, this can take upto 15-18 minutes and not to mention… keep stirring on regular intervals.
  5. Add Coriander powder, Roasted Cumin Powder and Turmeric Powder.
  6. Also add Red Chili Powder, Garam Masala and Salt to the masala. Mix everything thoroughly with the masala taste and continue to cook for a minute more.
  7. Now turn the flame off and add curd and keep whisking it with masala otherwise the curd will curdle. Also add 1/3 cup water to the masala and mix.
  8. Now turn the flame on but it will continue to remain on simmer. Add kasuri methi, fresh cream and combine with a ladle.
  9. Add cubed Paneer to the gravy and mix well.
  10. Also add Cashew Milk Paste and bring the gravy to the boil on low flame. It will take 3-4 minutes.
  11. Add green cardamom powder. Finish the dish with fresh coriander leaves.
  12. Serve it hot with roti, naan or paranthas.
Adapted from Chef and Her Kitchen
The Secret Ingredient http://www.thesecretingredient.in/
Jul 132017
 

I behave like a little puppy when summers arrive in hills. There is so much to look forward, the fresh bounty which includes fruits like, cherries, apricots, plums, peaches, lychees, apples and pears. I cant seem to get over them. I just have to keep trying new recipes using these fruits. The summers are receding and monsoons is taking over us but then the excitement level hasn’t gone down. I am already through playing with peaches, plums and apricots. But when I spotted cherries my heart skipped a beat, I love them! – the taste, the shape, the colour. It’s like the best fruit for a food blogger. 

I had made Cherry Compote Cheesecake Glasses and Cherry Rosemary Focaccia Bread a while back and had also made lychee lemonade. This time I decided to make lychee icecream with cherry compote. The way they married each other was simply fabulous. You should try this recipe and the results will amaze you.

Directions:

1. Peel the outer skin of lychees and discard the pits. You will be left with lychee flesh.




2. Add the lychee flesh in a blender and churn it to make a smooth puree.




3. Whip together condensed Milk and Whipping Cream till you get airy light and soft cream.




4.  Add the lychee puree to the fluffy cream and whisk again till it blends well. 




5. Transfer the lychee cream to a icecream box with a lid. Smoothen the top with a spatula.


6. Cover the box with a lid and freeze it for about 1 and 1/2 hours.


7. For the cherry compote. Stone the cherries. You can use this easy hack to pit the stones without the use of pitter.  Add the cherries to a saucepan.


8. Also add sugar and water and cook on medium flame.




9. Cook till the cherries have lost their shape and become gooey, almost like a syrup.


10. Cook further till that syrup is thickened and its not liquid any more. Turn the flame off and bring this compote to room temperature.


11.  Spoon the icecream with cherry compote and then using a toothpick or fork create swirls randomly so that the compote mixes with the icecream and creates a swirl like pattern. Do not over mix for that effect will not come.





12. Freeze the icecream again with lid on for minimum of 4-5 hours or overnight. Scoop and serve and you will get the best creamy homemade Lychee and Cherry Ice cream!  

You can even try Instant Pista Badam Kulfi and Darsaan. 


Homemade Cherry and Lychee Ice Cream | Fresh Lychee and Cherry Compote Ice Cream
Serves 6
Lychee Cherry Ice Cream is a delicious summer treat which can be made at home and tastes much more better than store bought icecream.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 400 grams Whipping Cream
  2. 200 grams Condensed Milk Sweetened
  3. 1 cup Lychee Flesh
  4. 1 & 1/2 cups Cherries pitted
  5. 1/3 cup Sugar
  6. 1/4 cup Water
Instructions
  1. Peel the outer skin of lychees and discard the pits. You will be left with lychee flesh.
  2. Add the lychee flesh in a blender and churn it to make a smooth puree.
  3. Whip together condensed Milk and Whipping Cream till you get airy light and soft cream.
  4. Add the lychee puree to the fluffy cream and whisk again till it blends well.
  5. Transfer the lychee cream to a icecream box with a lid. Smoothen the top with a spatula.
  6. Cover the box with a lid and freeze it for about 1 and 1/2 hours.
  7. For the cherry compote. Stone the cherries. You can use this easy hack to pit the stones without the use of pitter. Add the cherries to a saucepan.
  8. Also add sugar and water and cook on medium flame.
  9. Cook till the cherries have lost their shape and become gooey, almost like a syrup.
  10. Cook further till that syrup is thickened and its not liquid any more. Turn the flame off and bring this compote to room temperature.
  11. Spoon the icecream with cherry compote and then using a toothpick or fork create swirls randomly so that the compote mixes with the icecream and creates a swirl like pattern. Do not over mix for that effect will not come.
  12. Freeze the icecream again with lid on for minimum of 4-5 hours or overnight. Scoop and serve and you will get the best creamy homemade Lychee and Cherry Ice cream!
Adapted from My Food Story
Adapted from My Food Story
The Secret Ingredient http://www.thesecretingredient.in/
Jul 062017
 

Living on the hills has its own advantages and disadvantages.  One of the most amazing part of the hills is that we get access to some fresh bounty in the form of fruit, vegetables and lentils. Everything is organically grown. Last week when I went to Mukteshwar, I saw people selling fresh plums , peaches and apricots on the road side, just outside their orchards. I bought them greedily and started weaving dreams of how I can utilize them. I made Peach upside down cake with peaches, Apricot Almond Cake  and Apricot coriander chutney with apricots and this Plum Ginger Jam with juicy ripe plums. 

This is by far the most amazing combination of jam I have made. The way plum marries ginger is outstanding.  It has an incredible out of the world taste and goes amazing with my Sourdough Bread, I made a small batch to really understand how ginger marries Plums but looks like I have to make a huge batch as the result was sincilating! Try this 4 Ingredient, Preservative free, Pectin free Plum Ginger Jam and you will surely like to thank me 🙂


Directions:
1. Wash some plums and pat them fry with a kitchen towel.


2. Chop them into small pieces and remove the stone. Place a ceramic plate inside the freezer. 




3. Put the chopped pieces of plums in a pan, preferably a non stick pan. 


4. Add grated ginger, lemon juice and sugar.





5. Mix everything well and turn the flame on. Keep cooking on medium high flame.


6. The plums would release its liquid and entire mixture will come to a boil. If you feel their is little liquid in the plums add 1 tbsp water and cook.


7. Keep stirring and cooking. As the plums cook the colour of the jam will become darker. After 10 minutes approximately when you notice it has achieved some what jam like consistency you can test by putting quarter of a spoon on the frozen ceramic plate and run a finger in between it. If the division remains clear your jam is ready but if the jam runs over, you need to cook a little longer and do the test again.




8. Turn the flame off and let it cool down before you transfer this to a glass jar. Store in the refrigerator for couple of weeks. Please use a clean and dry spoon for spooning out the jam from the jar.

Other Plum recipes you can try are : Spiced Plum Chutney and Plum and Mango Smoothie  .

You can even try Red Bell Pepper and Chili Jam and  Strawberry Jam

Plum Ginger Jam | 4 Ingredient Plum Ginger Jam Recipe | Alubukhara Adrak Jam
Yields 250
This Plum Ginger jam is an incredible no preservative no pectin jam which has best of both the flavours.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 and 1/2 Cup Plums
  2. 1 Cup Sugar plus more if your plums are super tart
  3. 1 and 1/2 tbsp Lemon Juice
  4. 1/2 tbsp Grated fresh Ginger
Instructions
  1. Wash some plums and pat them fry with a kitchen towel.
  2. Chop them into small pieces and remove the stone. Place a ceramic plate inside the freezer.
  3. Put the chopped pieces of plums in a pan, preferably a non stick pan.
  4. Add grated ginger, lemon juice and sugar.
  5. Mix everything well and turn the flame on. Keep cooking on medium high flame.
  6. The plums would release its liquid and entire mixture will come to a boil. If you feel their is little liquid in the plums add 1 tbsp water and cook.
  7. Keep stirring and cooking. As the plums cook the colour of the jam will become darker. After 10 minutes approximately when you notice it has achieved some what jam like consistency you can test by putting quarter of a spoon on the frozen ceramic plate and run a finger in between it. If the division remains clear your jam is ready but if the jam runs over, you need to cook a little longer and do the test again.
  8. Turn the flame off and let it cool down before you transfer this to a glass jar. Store in the refrigerator for couple of weeks. Please use a clean and dry spoon for spooning out the jam from the jar.
Notes
  1. You can skip ginger if you find the flavour of ginger way too strong.
Adapted from Food Viva
Adapted from Food Viva
The Secret Ingredient http://www.thesecretingredient.in/
Jul 042017
 

I have to make an honest confession, last few months I have been addicted to Sourdough Breads. I have baked them almost every week and some time twice a week and the satisfaction which I get after baking them cannot be expressed in words. If you follow my instagram handle you will know how many sour dough boules I keep posting.  I have almost neglected making breads with commercial yeast 🙁 which of course was my first love. This gradual shift is all thanks to my baker friend, my sourdough guru Samrudhhi Nayak. Ever since she has shared her passion and knowledge with me I seem to be on an endless journey of baking these beautiful sourdough breads. Thankyou Sam for kindling that fire in me. Love you to the moon and back :*


This week I baked two 500gms boule of Sourdough Breads, which were a lot for the two of us to consume. I decided to use half of one bread for making this delicious Bread Pudding with Chocolate. This pudding can also be made with normal crusty bread. I like this recipe because it requires minimal effort and can be made in a big quantity in a casserole and tastes amazing. If you are looking forward to tomorrow’s 4th of July celebration then you must include this in your menu. You sure will make it again and again without hunting for an occasion.

Directions:
1. Slice a stale Sourdough Bread into 1 inch cube and set aside.




2. Grease a large baking pan or oven friendly casserole with butter.


3. Simply transfer the bread cubes to the baking pan and also put chopped chunks of chocolate along with raisins and almond flakes.  You can add any combination of nuts you fancy.


3. In a jar or bowl whisk the eggs and mix them thoroughly with castor sugar till it is dissolved.





4. Add milk, cinnamon powder and butter. Mix everything well.





5. Pour this milk mixture over the bread. Sprinkle brown sugar on top of the bread. Let it sit for at least an hour for bread to absorb milk. After an hour preheat the oven to 180 degree Celsius (Learn more about Oven Temperature and Conversions).




6. Bake in the oven for about 50-60 minutes. Remove from the oven and let it become easy to tough. Scoop out a serving and if you like you can drizzle with a caramel sauce and serve. You will love the crunchy flavour of the bread and nuts with melted chunks of chocolate. Its heaven!

Other Bread Recipes you can try : Peter Reinhart’s Potato Rosemary BreadStuffed Mushroom Cheesy Crack BreadStuffed Mushroom and Spinach Braided BreadWhite Sandwich BreadCherry Rosemary & Sea Salt Focaccia Bread,  Whole Wheat Sandwich Bread Recipe

sourdough Bread Pudding with Chocolate | Bread Pudding with Chocolate Raisins and Almonds
Serves 6
Sourdough Bread Pudding is a classic one casserole dish which has the ability to please and melt hearts
Write a review
Print
Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
Ingredients
  1. 3 cups dry, cubed sourdough bread
  2. 1/2 cup chopped dark chocolate
  3. 1/4 cup raisins
  4. 1/8 Cup Almond Flakes
  5. 1/2 cup white granulated sugar
  6. 1/4 cup Brown sugar for the top
  7. 4 eggs
  8. 1 cup half and half
  9. 2 tablespoons melted butter
  10. 1/2 teaspoon cinnamon powder
Instructions
  1. Slice a stale Sourdough Bread into 1 inch cube and set aside.
  2. Grease a large baking pan or oven friendly casserole with butter.
  3. Simply transfer the bread cubes to the baking pan and also put chopped chunks of chocolate along with raisins and almond flakes. You can add any combination of nuts you fancy.
  4. In a jar or bowl whisk the eggs and mix them thoroughly with castor sugar till it is dissolved.
  5. Add milk, cinnamon powder and butter. Mix everything well.
  6. Pour this milk mixture over the bread. Sprinkle brown sugar on top of the bread. Let it sit for atleast an hour for bread to absorb milk. After an hour preheat the oven to 180 degree Celsius
  7. Bake in the oven for about 50-60 minutes. Remove from the oven and let it become easy to tough. Scoop out a serving and if you like you can drizzle with a caramel sauce and serve. You will love the crunchy flavour of the bread and nuts with melted chunks of chocolate. Its heaven!
Notes
  1. *Any crusty bread will work
Adapted from Yammie's Noshery
Adapted from Yammie's Noshery
The Secret Ingredient http://www.thesecretingredient.in/