Whole-Wheat Garlic Pull-apart Rolls

 from Divya's Cookbook


Ingredients

Whole wheat Flour/Atta - 1 cup
All purpose flour/Maida - 1 cup
Lukewarm Water - 1 cup
Active dry yeast - 1 tsp
Sugar - 2 tsp
Salt to taste
Olive Oil - 2 tsp

For the Garlic spread

Softened butter - 2 tbsp
Garlic cloves - 4-5,finely chopped
Green chilly - 1,finely chopped
Fresh Coriander leaves - 1 tbsp,finely chopped

Method
Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to bloom.If the yeast is fresh,it will start bubbling within minutes.If it does not bloom,start afresh.

In a big mixing bowl,add whole wheat flour and maida.Pour in the yeast mixture along with olive oil,little at a time and start kneading the dough.You might/might not require the entire quantity so add as required to form a smooth dough.

Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic.Add flour a tsp or two if you feel the dough is too sticky,but refrain from adding more.
Coat the mixing bowl with some oilve oil and place the dough in it and smear oil around the dough.Cover the bowl with a damp towel and let the dough rise to double its size in a warm place for 45 minutes to an hour.

Meanwhile,make the garlic filling.Mix together all the ingredients mentioned for the filling to a spreadable consistency and keep aside.

Grease a loaf pan with some oil and keep aside.
Punch down the dough and knead for 2-3 minutes.Divide the dough into two equal portions.

Smear your workspace with some flour and roll the dough into a rough rectangle,about half an inch thick.Smear half of the garlic spread.Roll the rectangle and cut into two and further into two more,so that you end up with four spirals.Place the rolls carefully into the greased pan.

Repeat with the other half of the dough.
Apply any remaining garlic spread on top of the dough and brush with some milk.You could also sprinkle some sesame seeds on top.
Allow the rolls to proof for 30-45 minutes.
Preheat the oven to 180C.

Bake the rolls for 20-25 minutes or till the top portion of the dough becomes golden and the bread sounds hollow when tapped.If not,bake for a further 10 minutes.
Brush the top of the rolls with softened butter immediately after you remove from the oven.
Run a knife around the edges and immediately remove the rolls from the pan and cool on a wire rack.
Serve the rolls warm with a hot cup of tea.

Eggless Choco Chip Cookies

From Sharmis Passions



Recipe - Ingredients
Makes: 15-18 cookies
Cooking & PreparationTime: 40 mins


Maida (All Purpose Flour) - 1 cup
Icing Sugar - 1/3 cup
Butter - 1/3 cup (at room temperature)
Choco Chips - 1/3 cup minus 1 tbsp
Vanilla Essence - 3/4 tsp
Baking Soda - 1/4 tsp
Baking powder - 1/4 tsp
Milk - 1 tbsp

Method:

1.Cream sugar and butter until creamy. Add vanilla essence and whisk it well.

2.Sieve maida , baking soda well until evenly mixed. Add it to butter sugar mixture.

3.Bring it together to form a soft dough(Add milk only if its too dry and doesnt come together). Add in the choco chips finally and give a quick stir.Now the cookies dough is ready.

4.Preheat oven to 180 deg C for 10mins. Meanwhile roll them into medium sized balls and flatten it with your palms - if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this. Bake the cookies for 20-25mins. If its thinner keep an eye at 15mins itself. Mine took a little longer and got baked in 25mins.

Cool them on wire rack completely then store them in airtight container.

Eggless Vanilla Cake

Recipe Source: Easycooking.com 

Ingredients 

Cake flour – 1 ½ cups
Thick curd – 1 cup
Sugar – ¾ cup
Refined oil – ½ cup
Baking powder – 1 tsp
Baking soda – ½ tsp
Vanilla essence – 1 tsp

Method

Preheat oven to 180C.
Grease an 8’ round cake tin.
Beat together sugar and curds well.
Add baking powder and baking soda,mix well and keep aside for 2-3 minutes.
Bubbles will start appearing on top-add oil and vanilla essence and beat well.
Mix in the flour 1 tbsp at a time and make a smooth batter.

I added a tsp of cocoa powder to 1/3 of the batter and then swirled it together with the yellow batter for a marbled effect.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Carrot Cake Eggless

  Source:  4thsensecooking.com

Ingredients:

All purpose flour - 1 1/2 cups
Powdered Sugar - 1 cup (I used brown sugar)
Baking powder - 1/2 tsp
Baking soda - 1 tsp
Cinnamon powder - 1 tsp
Salt - a pinch(skip this if you are using salted butter)
Carrot (grated) - 1 cup (around 2 medium sized carrots)
Cooking oil - 1/2 cup
Vanilla essence - 1 tsp
Water - 3/4 cup
Walnuts - 5

Method

Sieve all purpose flour, baking powder, baking soda, powdered sugar and salt together in a bowl.

Add the cinnamon powder and grated carrots to it and mix well until evenly spread.
Now pour in the melted butter, cooking oil, water and vanilla essence and mix until well blended.

Do not over beat.
Preheat oven to 190°C. Line the cake mould and bake for 40-45 min. Adjust the time according to your oven settings.
Check if cooked by inserting a skewer in the center. Once done, allow it to cool on a wire rack for a while.
Delicious carrot cakes are ready
Enjoy them warm

Finally found an easy recipe for making cream cheese at home.... Here is the link http://www.sharmispassions.com/2012/07/homemade-cream-cheese.html

Here is the recipe for cream cheese frosting for carrot cake (courtesy tasteandflavours.com)

In bowl of electric mixer/blender or whisk,beat the cream cheese (225 gms) and 57 gms of butter, on low speed, until well blended with no lumps.

Gradually add the powdered sugar(230 gms) and beat on low speed, until fully incorporated and smooth. Beat in the vanilla extract (1 tsp), and lemon/orange (1 tsp) zest.

Gajar Ka Halwa (MW)

Receipe source: Tarla Dalal.com

Ingredients

1 1/2 cups grated carrot
1/3 cup milk
6 tbsp sugar
4 tbsp mava (khoya)
2 tbsp ghee
a pinch of cardamom (elaichi) powder
2 tbsp fresh cream

Method

1. Put the ghee in a bowl and microwave on high for about 15 seconds.
2. Add the carrot and stir well. Microwave on high for about 2 minutes.
3. Mix the milk, sugar and khoya and add to the carrot. Microwave on high for 7 to 8 minutes, stirring in-between after every 2 minutes 30 seconds to 3 minutes.
4. Sprinkle the cardmom powder on top, dot with the fresh cream and microwave on high for 30 seconds.
5. Serve hot.

Eggless Chocolate Cake

Eggless Chocolate Cake

Author: Maria Jose

Recipe type: Dessert, Cake

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 7

Ingredients

• All Purpose Flour – 1 cup
• Baking Powder – ½ tsp
• Baking Soda – 1 tsp
• Unsweetened Cocoa Powder – 6 tbsp
• Granulated Sugar – ¾ cup
• Vegetable oil – ½ cup ( I used sunflower oil)
• Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
• Milk – ¼ cup, room temp
• Yogurt – ¼ cup, room temp
• Vanilla essence – 1 tsp

Chocolate Icing

• Unsalted Butter – 100 gms, room temp
• Cocoa powder – ⅓ cup
• Icing sugar – 2-2.5 cups
• Vanilla essence – 1 tsp
• Hot water – 2-3 tbsp

Instructions

1. Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin and line with parchment paper.
2. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
8. For icing – combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well. Add a tbsp of hot water, if required, mix and add one more cup of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.

Kadai Mushroom

This recipe is from indianfoodforever.com

Ingredients: 
200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee) 

Procedure:

• Cut mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.