Showing posts with label Cakes and Bakes. Show all posts
Showing posts with label Cakes and Bakes. Show all posts

Thursday, November 10, 2016

Cheese and spring onion muffins

This savory muffins are perfect as a breakfast or a quick fill me up snack. The cheesy muffins leave an aftertaste, which is subtle yet immensely satisfying.


All purpose flour - 2 cups
Baking powder - 1 tbsp
Salt - 3/4 tsp
Dried oregano - 1/2 tsp
Milk - 1 cup
Egg beaten - 2 large
Olive oil - 50 ml
Mozzarella cheese, grated - 150 gm
Spring onions, sliced - 3 nos


Preheat oven to 175 degree celsius.

Line a 12-hole muffin pan with cupcake cases.

In a large bowl, combine flour, baking powder, salt, and dried oregano. Add milk, beaten eggs, and olive oil. Mix well. Now add mozzarella cheese and spring onions. Mix gently and fill two-third of the cupcake case with the batter. Bake for 20-30 minutes or until the skewer inserted in the centre of the muffin comes out clean.

Wednesday, August 24, 2016

Savory tart / Potato masala tart

Ingredients for tart

Flour - 225 gm
Butter - 100 gm
Salt as needed
Cold water to mix the dough


Sieve the flour with salt. Rub butter along with the flour to make crumbs. Add ice water to this. Roll out the dough to 1/4 inch thickness. Press this into tart cases and prick with a fork. Bake at 180 degrees for 20 minutes.

Potato filling

Potato, boiled and cut into small square pieces- 3 nos
Cumin seeds/jeera - 1/2 tsp
Onion, finely chopped - 2 nos
Green chilli, chopped - 2-3 nos
Chat masala - 1 tsp
Coriander powder - 1 tsp
Chilli powder- 1/2 tsp
Pepper powder - 1/4 tsp

For topping

Capsicum, cut into strips
Tomato, cut into strips
Cheese, grated


Heat 2 tbsp oil in a pan. Splutter cumin seeds. Add chopped onion and green chillies. Saute well. When onion turns translucent, add  potatoes, coriander powder, chilli powder, pepper powder, turmeric powder, chat masala and salt. Mix well. Add coriander leaves. Add this mixture to the tart. Add capsicum, tomato pieces and cheese. Bake for another 5 minutes.
Transfer to a serving plate.

Sunday, July 10, 2016

Chocolate chip muffins

A soft moist chocolate chip muffin recipe to keep the kids happy. Perfect for an evening snack or kids birthday parties. 


Dry  ingredients

All purpose Flour /Maida - 135 gms
Coco powder - 35 gms
Baking powder- 1 1/2 tsp
Salt a pinch

Chocolate chips - 1/2 cups

Wet ingredients

Butter - 170 gms
Powdered sugar - 170 gms
Eggs - 3 nos

Milk - 2 -3 tbsp
Vanilla essence -1 tsp


Preheat oven to 170 degree 

In a bowl, whisk  together butter and sugar, Add 1 egg at a time and continue to beat.

 Sift together all purpose flour, baking powder, coco powder and salt,

Add 2 -3 tablespoon  dry ingredients at a time in to the wet ingredients , Mix with a spatula, add essence, chocolate chips. Add 2 - 3 tbsp milk to the batter, The batter should be a dropping consistency.

Fill the paper cups 3/4 with batter. Sprinkle some chocolate chips on top. Bake at 170 degree for 30 minutes or till done.

Sunday, April 24, 2016

How to make healthy wheat flour pizza base/ Home made wheat flour Pizza dough recipe.


Whole wheat flour- 11/2 cup
Wheat bran - 2 tbsp ( optional )
Dry yeast - 1 tsp
Olive oil - 1 tbsp
Sugar - 1 tsp
Salt to taste
Wheat flour for rolling


In a small bowl, combine 2 tbsp lukewarm water and dry yeast. Mix well. Keep this aside for 10 minutes.  

In a deep bowl, combine whole  wheat flour, Wheat bran, yeast water mixture (from above ), olive oil, sugar and salt.  Knead and make a soft dough by using required amounts of water. 
Cover the dough with a wet muslin cloth and keep aside for 1 hour. 

Press the dough lightly to remove the air and divide the dough in to 4 equal portions. Roll each portion in to a 7 inch circle and prick each circle evenly using a fork. 

Preheat the oven to 180 degree Celsius. Placed the rolled pizza on a baking tray and bake for 5 minutes or until it is done.  

Tuesday, March 8, 2016

Oats chocolate chip cookies


Butter- 100 gm
Light brown muscovado sugar- 150 gm
Egg - 1 big
Vanilla essence - 1 tsp
Jumbo oats - 150 gm
Salt - a pinch
Plain flour, sifted- 75 gm
Dark chocolate chips- 200 gm


Preheat oven to 190 degrees.

In a large mixing bowl, beat the butter with sugar until pale and creamy. Beat in the egg and vanilla extract. Fold the oats, salt and flour, then stir in the chocolate chips. In a baking tray, drop spoonfuls of the mixture and bake in the oven for 12-15 minutes until pale golden. Cool for a minute or two on the tray, then transfer to wire racks to cool completely. Store in an airtight container,

Tuesday, February 16, 2016

Healthy breakfast muffins (No sugar added)

Healthy muffins to start your day with less oil and no sugar added. Raisins and honey give sweetness to the muffins. The addition of wheat bran in this recipe gives needed fiber and zinc.


Whole wheat flour - 1 cup
Baking powder - 2 tspou
Ground cinnamon - 1 1/2 tsp
Baking soda - 1/2 tsp
Wheat bran - 1 1/2 cups
Milk - 3/4 cup
Apple juice - 3/4 cup
Egg, large - 1 lightly beaten
Honey - 2 tbsp
Vegetable oil- 1 tbsp
Raisins- 3/4 cup
Crystallized ginger, chopped- 2 tbsp


Preheat the oven to 180 degrees.

Line muffin pan with cupcake liners. Sift the flour, baking powder, cinnamon and baking soda into a large bowl. Stir in the bran. Beat in the milk, juice, egg, honey and oil. Stir in the raisins and crystallized ginger. Fill the cupcake liners with the batter. Bake for 15-20 minutes or until springy to the touch. Cool the muffins on racks.

Friday, February 12, 2016

Beetroot Cake/600th post

Happy Valentine's Day to all. I am also celebrating my 600th post here with this beetroot cake. Thanks to all who read the blog and help me day by day to improve it.

Check my milestone posts here:

300th post - Pavlova served with strawberries and cream

400th post - Black Forest Cake

500th post - Chocolate Semifreddo

Beetroot, boiled  - 3 medium
All purpose flour - 1 cup
Wheat flour - 1 cup
Cocoa powder - 1/2 cup
Baking soda - 2 tsp
Salt - 1/2 tsp
Eggs - 2 medium
Unsalted butter, melted - 1 cup
Honey - 1 cup
Strong coffee, cooled - 1/3 cup
Yogurt (mixed with water) -1/4 cup


Preheat oven to 350 degrees. Grease a 13 x 9 pan.

Puree the cooked beetroot in a blender. Set aside one cup of  beetroot puree. Transfer this through a fine sieve and drain of any excess moisture.

In a medium bowl, Sift together all purpose flour, whole wheat flour, cocoa, baking soda and salt.

Crack eggs into a large bowl and whisk until frothy. Pour in the melted butter and beat. Add honey then beat until mixture is smooth and glossy. Add coffee and beetroot puree and combine well.

Gently whisk the dry ingredients into the wet ingredients. Pour in yogurt. Mix to avoid any lumps. Do not over mix. Transfer batter into the prepared pan and spread evenly with a spatula.

Bake for 25 to 35 minutes until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a rack for about 10 minutes. Slice into squares and serve warm or at room temperature.    


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