Wednesday, 17 January 2018

Mexican Chocoflan


Here I am with a recipe called Mexican Chocoflan. Also known as '''the impossible cake'. I'm not sure why it was named impossible cake. I think the 'impossible' was not for the cake's preparation. It might be for the exclamation after you see the end result...like " Wow!!! Impossible!!!" 😊

Anyways...lets call it Chocoflan 😁

Recipe source: My Spicy Kitchen

Ingredients:
Serves 2

For caramel:
Sugar - 3 tbsp

For flan and cake:
Egg - 1 (50 gms, whisked)
Use 2 tbsp from this for the flan and 1 tbsp for the cake

For flan:
Egg - 2 tbsp 
Milk - 3 tbsp (add 1 tbsp milk powder)
Sweetened Condensed Milk - 1/4 cup
Vanilla Extract - 1/4 tsp

For Cake:
Sugar - 2 tbsp
Plain Flour - 3 tbsp
Unsweetened Cocoa Powder - 1½ tbsp
Baking Soda - 1/8 tsp
Baking Powder - 1/ 8 tsp
Salt- a very small pinch
Egg - 1 tbsp
Yogurt - 2 tbsp
Vegetable Oil - 3/4 tbsp
Vanilla Extract - 1/4 tsp

Method:
Grease a baking pan. I used a pudding mould.

For the caramel:
1. Add the sugar in a pan, melt in low heat until sugar starts to caramelise to golden brown colour. Don't stir. Gently swirl the pan. Pour the caramel into the prepared baking pan and swirl it to spread well, the caramel will set solid in few seconds.

Preparing caramel

For the flan:
1. In a separate bowl mix all the ingredients thoroughly with a whisk gently.
2. Set it aside.

For the cake:
1. In a bowl, add all the dry ingredients and mix well.
2. In another bowl, add the egg and wet ingredients. Mix it well thoroughly.
Cake's wet & dry ingredients
3. Now Preheat the oven to 180°c.
4. Mix the above wet and dry ingredients well.

Assembling everything together:
1. Scoop the cake batter into the prepared baking pan and level it.

2. Next strain and gently pour the flan mixture on top.

3. Prepare a water bath -> take a little larger pan that would fit the baking pan. Place the baking pan into the large pan and gently pour hot water into the large pan till it reaches half way up.

4. Bake it for 45 - 60 minutes  (insert a tooth pick or a knife to test if the cake/flan is done) & allow it to cool completely. Cover with aluminium foil and refrigerate it for minimum 2 hours.

5. Remove the foil and run a knife along the edges of the pan to loosen the cake/flan.
6. Flip/invert it on to a plate gently.
Voila!!! Wow... Impossible!!!😊
The magic here is that the layers get swapped while baking! πŸ˜€ Enjoy the cool dessert 🍽 πŸ˜‹

Note:
1. For this recipe, my 1 cup = 240 ml.
2. From my experience, it's best to invert the flan/cake only when it cools completely (after refrigeration). The flan sets firmly.
3. After inverting, if some caramel is stuck to the base of the baking pan, immerse the pan in a larger pan of boiling water and melt it. Drizzle over the flan.

Saturday, 6 January 2018

Ghee Biscuits


A simple biscuit with the heavenly combination of ghee and cardamom.

INGREDIENTS:
Plain flour - 100 gms
Icing sugar - 50 gms
Baking soda - half of 1/4 tsp
Ghee (clarified butter) - 50-60 gms
Cardamom powder - 1/2 tsp

METHOD:
1. Melt and cool the ghee. Add cardamom powder.
2. In a separate bowl, sift the flour, icing sugar and baking soda. Mix them together.

4. Add the ghee slowly to the flour mixture and make a soft dough. Don't overdo it.
5. On a flat surface, roll the dough gently to about 1 cm thick.
6. Use any cookie cutter to cut to your desired shape.

7. Place it all on a parchment lined baking tray and bake it in a 170°c preheated oven for 12-15 mins.

8. Cool completely and store them in an air tight container.

The biscuits can be served immediately but if served a day later they taste much better as the sugar and cardamom gets blended in the them nicely.


Friday, 5 January 2018

Braided Bread - Coconut Filling


My base Nigerian Agege bread dough is very versatile. Earlier I had made Choco Twist Bread with the same dough. 


Today tried it with the flavourful coconut filling. It turned out awesome. This dough never lets me down. I promise...it will never let you too. Now straight to the recipe...

INGREDIENTS:
Makes 4 breads (each about 20 cm long)
Agege Bread Dough  : 1 batch

Filling:
Dessicated coconut - 3 tbsp
Tutti frutti - 3 tbsp
Brown sugar - 1/2 tbsp
White sugar - 1/2 tbsp
Butter - 1/2 tbsp
Cardamom powder - 1/2 tsp
Cinnamon powder- 1/4 tsp

For brushing on top:
Egg - 1 / Melted Butter - 4 tbsp
Milk - 1 tbsp
Beat it together.

METHOD:
1. Mix all the filling ingredients and microwave for about 20 seconds.
2. Filling is ready.

3. Divide the Agege bread dough into 4 parts.
4. Roll each dough to an elongated oval shape to about 20 cm long (picture below).

5. Place the filling at the centre and snip the sides about 1cm width using a knife or scissors (picture below).

6. Braid the strips (criss-crossed) over the filling (picture below).

7. Carefully place it on a greased or parchment-lined baking tray. Cover with a kitchen towel and let it rest and rise for 15 minutes.

8. Brush the top with the egg wash and bake it in a preheated 200°c oven for about 12-15 minutes.

9. Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 minutes to soften the bread completely.

My Tip:
For this recipe, my 1 cup = 240 ml

Wednesday, 27 December 2017

An exciting moment - My recipe on Rediff page


I am so excited today after seeing my recipe published on Rediff's page.

A couple of weeks ago I saw an announcement from Rediff to publish Christmas recipes. I immediately shared my Marshmallows  recipe with lots of enthusiasm.

Today I was image googling my 'spoonandpaper'  (I do it often 😝😜) and found my marshmallows picture there. So happy to see my recipe on a well known website. Thank you Rediff.😊

Tuesday, 26 December 2017

Choco Bread Twists


INGREDIENTS:
Agege bread dough  - half batch
Choco-spread / Nutella - 1/2 to 3/4 cup

For brushing on top:
Egg - 1 / Melted Butter - 2 tbsp
Milk - 1 tbsp
Beat it together. 

METHOD:
1. Roll the dough to 1/2 cm thick rectangular sheet.
2. Smear the choco-spread on top.


3. Fold the upper and lower quarter to the center as shown in picture below.


4. Fold the upper flap on top of the lower fold.


5. Gently roll it to 1 cm thick sheet.


5. Brush egg wash on top. Trim and cut it into 1 cm long strips.


6. Twist each strip and place it on a greased or parchment-lined baking tray. Cover with a kitchen towel and let it rest and rise for 15 minutes.


7. Bake it in a preheated 200°c oven for about 12-15 minutes.
8. Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 minutes to soften the bread completely.

Soft & Fluffy Choco Bread Twists are ready!!! 


Egg Puff


Makes 4 puffs.

INGREDIENTS:

For the filling:
Hard boiled eggs - 2 (cut into half) 
Oil - 2 tbsp
Onion - 2 (medium,  finely sliced) 
Ginger & garlic paste - 1 tsp
Turmeric powder - ¼ tsp
Chilli powder - ½ tsp 
Coriander powder - ½ tsp
Pepper powder - ½ tsp
Garam masala - ½ tsp 
Salt - as required 
Tomato sauce - 1 tbsp
Curry leaves - 1 sprig

For egg wash:
Egg - 1
Milk - 1tbsp

METHOD:
1. Heat oil in a pan and add sliced onions. Cook till the onions become golden brown. Then add ginger & garlic paste and cook for 2-3 mins. Add all masala powders and salt. Cook till the oil separates. Add 2 tbsp water to bring everything together. Add tomato sauce and curry leaves and mix well. Remove the pan from heat. Let it cool.


2. Roll the puff pastry dough to a 1/2 cm thick sheet. Trim the edges and cut it into 4 small rectangles.
3. Place about 1 tbsp of masala on each puff pastry, followed by half a slice of egg. Put some masala on top of the egg as well.


4. Fold the upper half of the pastry on top of the filling.
5. For egg wash, beat the egg and milk. Brush/apply the egg wash on top, over the folded puffs.


 6. Place the puffs on a greased baking tray and bake in a preheated 220°c oven for 20-25 mins or until the puff pastry is golden in colour.

A yummy evening snack is ready!!!  


Saturday, 23 December 2017

Nigerian Agege Bread Dough

Agege Bread is a Nigerian bread. We can make many bread recipes with this dough as base. One dough for all. Very simple but I promise you it's perfect.

Recipe source: Bilikis Kitchen
INGREDIENTS:
Flour - 3 + 1/4 cup
Sugar - 1/4 cup
Instant Yeast - 1 tbsp
Salt - 1 tsp
Melted Butter - 1 + 1/2 tbsp
Vinegar - 1/2 tsp
Warm milk - 1/2 cup
Water - 1/2 cup
Egg - 1

METHOD:
1. Mix all the dry ingredients in a bowl.
2. Add the wet ingredients one by one to combine the dough thoroughly.


2. The dough will be slightly sticky first. Transfer the dough to a floured workspace and keep kneading till it's no longer sticky and turns smooth. Kneading well for a long time increases the elasticity.

My little boy... Lending a helping hand. 😊

3. Roll the dough to a ball and place it in a lightly greased bowl and cover it with a cling film or foil tightly. Let it rise in a warm place for about an hour or till double in size.


4. Turn out the dough to a slightly floured surface and use it according to your recipe.

Note:
1. For this recipe, my 1 cup = 240 ml
2. For Savoury recipe, reduce the sugar to half quantity.

Thursday, 21 December 2017

Dilkush / Dilpasand

 

My Mom loves Dilkush a lot.. During our childhood vacations, whenever we travelled, she would buy these from the nearby bakery to have it on our way. She was the one asking me to bake this since last month.

As I googled, many recipes had the filling stuffed in buns. But that is not the perfect way. Actually the filling should be stuffed in puff pastry. So when I learnt to make my own puff pastry, I immediately tried this Dilkush and it was a big hit. MY MOM LOVED IT.

This will take you...  all the way back to your childhood. Sweet memories. Nostalgic.

INGREDIENTS :
Homemade Puff Pastry  - 1 batch

Filling:
Dessicated coconut - 3 tbsp
Tutti frutti - 3 tbsp
Brown sugar - 1/2 tbsp
White sugar - 1/2 tbsp
Butter - 1/2 tbsp
Cardamom powder - 1/2 tsp
Cinnamon powder- 1/4 tsp

For brushing on top:
Egg yolk or melted butter - 1 tbsp
Milk - 1 tbsp

METHOD:
1. Mix all the filling ingredients and microwave for about 20 seconds.
2. Filling is ready.


3. Roll the puff pastry dough to a 3mm thin sheet. Trim the edges to make a square. Cut it into 4 small squares.

Steps 4, 5 &  6

4. Place about 2 tsp of the filling on the centre of a square. Brush the four corners slightly with water. This helps them seal when pressed together.
5. Fold 2 opposite corners to the centre and press down firmly to seal them together.
6. Fold the other 2 corners over the and again press them firmly together.
7. Repeat steps 4 - 6 for the remaining 3 square puff pastry sheets.
8. Brush the top with melted butter+milk mixture or egg yolk+milk mixture.
9. Place it all in a lined and greased baking tray and bake it in a preheated 220° oven for about 15-20 minutes.
10. It's done.

Tuesday, 19 December 2017

Simple Potato Roast


INGREDIENTS :
Potatoes - 350 gms
Maida - 1 tbsp
Rice flour - 1 tbsp
Cornflour - 1 tbsp
Red chill powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig

METHOD :
1. Boil and peel the potatoes, and chop it to small cubes.
2. In a bowl, combine all the dry ingredients well. Toss in the potatoes and mix well so that the masala powders coat the potatoes nicely.
3. Heat oil in a non-stick frying pan and add the mustard seeds. When it splatters add the potato mixture. Stir and roast for about 5-7 minutes.
4. Finally add the curry leaves, stir for a minute.
5. Serve hot.

Homemade Puff Pastry


The easy puff pastry recipe.
Adapted from: Kalai's Recipe

INGREDIENTS:
For dough:
Maida - 1 cup
Cooking butter - 1 tbsp
Salt - 1/2 tsp
Sugar - 1/4 tsp
Ice cold water - 6-8 tbsp

For layers :
Cooking butter for layers - 8 tbsp
Maida - 1/2 tbsp + 1/2 tsp

METHOD:
1. Mix maida, butter, salt and sugar well. Add the water little by little and knead it to soft dough. Place it in a slightly floured tray covered with with cling film or cloth and refrigerate for 30 mins.
2. Take out the dough and roll it on a slightly floured workspace to a rectangle shape of 0.5 cm thick.
3. Grease 3/4 of the sheet with 6 tbsp of butter and sprinkle 1/2 tbsp of maida over it. Fold it as shown in the picture below. Place it on a slightly floured tray covered and again refrigerate for 30 mins.


4. Take out the dough and grease the remaining 2 tbsp butter all over and sprinkle 1/2 tsp maida over it. Fold it as shown in the picture below.  Place it on a slightly floured tray covered and again refrigerate for 30 mins.


5. Puff pastry dough is ready. You can use it for any recipe claiming for puff pastry sheets. To use, just roll the chilled dough to a 3 mm thin sheet and use it as per the recipe.

Cool layers!!! 
Note :
1. For this recipe, my 1 cup = 240ml
2. If the butter melts in between the process, refrigerate for 30 minutes and then continue.
3. For later use, wrap the dough in a cling wrap and store it in freezer for about 10 days. Before use, thaw naturally and refrigerate for 30 mins.

Monday, 18 December 2017

Yummy Doughnut / Donut


The soft, fluffier donuts. I don't want to compare it with any of the store-bought ones but it's the best... You know why... It's Homemade. The very simple simple recipe (yes... It's not a typo... I typed it twice) yields the best ever homemade donuts.

Recipe source : Bilikis Kitchen

INGREDIENTS:
For dough :
Flour - 250 gms
Sugar - 37 gms
Instant yeast - 2 tsp
Salt - 1/2 tsp
Vanilla sugar - 1 tbsp
Butter - 55 gms
Egg - 1
Warm milk - 120 ml (105-110ΒΊF (40–43ΒΊC)) 

For coating :
Icing sugar - 1/4 cup
Vanilla sugar - 1 tsp
(Mix it well)

METHOD:
1. Mix all the five dry ingredients. Add butter and egg and mix well. Slowly add the warm milk little by little to combine the dough thoroughly.
2. The dough will be slightly sticky first. Keep kneading till it's no longer sticky and turns smooth. Kneading well for a long time increases the elasticity.
3. Roll the dough to a ball and place it in a lightly greased bowl and cover it with a cling film or foil tightly. Let it rise in a warm place for about an hour or till double in size.
4. Turn out the dough to a slightly floured surface and flatten the it with a rolling pin to about 1 inch thick.
5. Use a donut cutter to cut the donut. Remove the holes and transfer the donuts to a lightly floured baking tray or parchment.
6. Let the donuts sit in a warm place to rise again for about 15-20 minutes. Cover loosely with a cloth.
7. Heat oil in a frying pan in slow flame. Fry one at a time. Slide doughnut into the hot oil. Turn it over as it rises to the top. Fry them on each side until golden brown. Remove to drain on a wire rack.
8. Finally coat the donuts with the icing sugar mixture while it's slightly warm or dip it in any of your favorite glaze.

Sit back and enjoy the puffy, fluffy n soft donuts. You'll love it.

Note:
1. Yields 10-12 donuts.
2. I rolled all the donut holes to a bun and baked it in a preheated oven at 180° for about 15 minutes. It too turned out yummy.