Freshly Baked Whole Wheat Bread!

I am a bread fan and I am a working woman. So, when I’m running late, all i need to do is grab two slices, add peanut butter jam or butter and veggies and leave. But, i just can’t ignore the fact that the industry breads (available in the markets) are whole wheat only for the namesake. They use preservation chemicals and loads of color… Plus it’s not whole wheat.

Anyways, I love eating bread. Period. I need no reason to make a freshly baked whole wheat bread for my family and myself. So, here’s the recipe. All you need is –

  1. Whole Wheat Flour – 200 gms
  2. All Purpose Flour – 50 gms
  3. Salt – 7 gms
  4. Water – 130 ml
  5. Milk – 60 ml
  6. Castor Sugar/Regular Sugar – 14 gms
  7. Active Dry Yeast – 14 gms
  8. Oil – 10 ml
  9. Extra Flour for dusting
  • Sieve the dry ingredients and keep aside.
  • Warm some of the water (lukewarm) and add the sugar and yeast.. Let this rest for 10-12 mins until it starts smelling and foams up
  • Add the yeast water, milk and remaining water to the dry ingredients and need a soft dough.
  • While making the dough, if you feel the dough is tight.. Add little more water.
  • Once the dough comes together, topple the dough onto your kitchen surface $dusted with some flour) and knead for a good 10 – 15 mins (use the heel of your hands to knead and pull back the dough with your fingers – this basically releases the gluten in the flour thereby making your bread soft).
  • Ball it up and leave to rise in an greased bowl. Cover the bowl with a cling film. Let the dough rest for 45 mins in a warm area.
  • Uncover the dough and knock back to release the air inside. Add the oil and knead again.
  • Grease your bread mould and dust it. Tap outwards and remove extra flour. Roll the dough into a nice ball (close to the shape of the mould) and place it in the bread mould so it fits rights in.
  • Brush the top with oil and cover with a cling film and leave the dough to rise for 45 mins in a warm area.
  • Just before baking, brush some milk on the dough and bake in a preheated oven at 180 degree C for 20-30 mins or until the surface is golden (I used middle rack)
  • When you take out the bread from the oven, brush some butter on top.
  • Leave for 10 mins and then take it out of the mould and let it cool completely on a wire rack. Use a serrated knife to slice the bread.

It’s comforting, homely and undeniably delicious. Ohh.. and the smell of freshly baked bread is a trip to heaven !

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PS: you can even add sauted onion + spices/ fried garlic pieces + Italian season etc to make a flavoured bread.

The recipe might seem tedious but it’s not. Trust me and give it a shot. Happy Baking guys!

Eid Mubarak’16

Morning people!

Its been long that I’ve written something and no better come back than today’s recipe. Its Eid-Al-Adah today, a festival celebrated by all my fellow Muslim brothers and sisters. This is the 2nd Eid of the year and the most important one. Eid-Al-Adah is a sacrifice feast where in it is believed that if you make any kind of offering, you are brought closer to Allah (as per Wikipedia).

It was indeed a great start to the day when my neighbour rang the door bell at 9 am and gifted me a bowl of Sheer Khurma. Here’s a picture of it!

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Sheer Khurma is mughlai dessert specially made during Eid. And believe me, there is no sugar in this delicacy. It is made rich with nuts, milk and it gets all its sweetness from dates.  I’ve made it a couple of times and here’s my recipe. Do try.

  • 1 Litre Full Cream Milk
  • 3 Tbsp Ghee
  • 1 Cup Vermicelli
  • 10 Cashews (chopped)
  • 10 Almonds (slivers)
  • 1 Tbsp Chironji Seeds (Buchanania Lanzan is the name of the tree that produces this wonderful seed)
  • 15 Dates (soaked and made into a paste)
  • 10 Dates (deseeded and chopped)
  • 10 Raisins (Chopped)
  • 1 Tsp Cardamom Powder
  • 1/2 Tsp Rose Water
  • 1/2 Tsp Kewara Water
  1. Heat a heavy bottom pan and add 2 Tbsp of ghee to the pan. Roast the seviyan , dry fruits and chironji till golden and keep aside.
  2. In the same pan, heat the remaining ghee and add the date paste. Saute for a a minute or two.
  3. Add milk to the date paste and allow let it come to a boil. Let the milk simmer for 5-10 mins.
  4. Add the roasted vermicelli and dry fruit mixture to the milk and allow it to simmer till the vermicelli is cooked – another 8-10 mins. The milk will eventually thicken a bit.
  5. Add the cardamom powder for the amazing aroma and flavour.
  6. Remove the pan from heat and cool for 15 mins. Add the rose water and kewara water.
  7. Garnish with silver leaf and few roasted chironji seeds. Serve the Sheer Khurma hot, warm or chilled.

May Allah bless you all with happiness and good health, always! Eid Mubarak!

A breakfast to die for! I’m seriously serious!

Sabzi Kachori with Green Chillies and Tamarind Chutney.

If you happen to be in Kolkata (India), wake up early morning and head to Sharma’s for a Sabzi Kachori breakfast! It is hands down, the best breakfast in the world!

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Sweet Love!

Something’s are best when unchanged. Just like Calcutta’s good old Mishti Doi.

Mishti Doi is synonymous with Bengal and the Bengali’s are renowned world over for this sweet fermented yogurt.

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A perfecto evening at Imperfecto!

Happy Holi people. It is that time of the year when me and my husband visit Delhi to be together with family and celebrate the festival of colors. And when I’m in Delhi, i have to meet my friends.. Yamini and Mansi. Mansi got hitched recently and touchwood, she is living a blissful life with her hubby dearest in Singapore. That leaves me & Yam! 

Yamini and I met at Imperfecto (26/03), a cafe & resto bar in the heart of Hauz Khas Village in Delhi. Hauz Khas Village is a crowded little spot in South Delhi flooded with restaurants, cafes and bars. Some of them serve yummy food. 

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The ambience at Imperfecto is quaint and yet modern in its own little way. They’ve picked up old rustic props and have given it a modern twist. I love it.

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While i was waiting for my friend, i ordered a Pan Rasna Sheesha, popularly known as Hookah. The Sheesha wasn’t very well made. It was choking and I had to ask the server to change coal every five mins. I even ordered a breezer, I love Jamaican Passion. 

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Our food order included a classic, and my all time favourite, Pizza Margherita and Penne Pasta in White Sauce (Bechamel Sauce). The pizza was thin crust, crispy and non greasy.. just the way I like it. 

The pasta was delicious – penne was cooked to al dante, the sauce was creamy and seasoned perfectly. Only the veggies could have been sliced finely. 

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Over all, the food was great. Here’s how I’ve rated my experience (out of 5 stars) at Imperfecto.

  • Ambience ****
  • Food Quality ****
  • Food Variety ****
  • Service ***

Over All Rating **** (4) 

My experience at Imperfecto was lovely and I’m sure that you too will love it. Hope you enjoy the place as much as i did! Do visit Imperfecto and share your thoughts.

To new beginnings… Cheers!

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Last day at work today and i wanted to make something sweet for all my friends and colleagues at work place. I made Oreo Truffles. 

 

To make 30 pieces of Oreo Truffle, you will need.

  • 450 Gms of Oreo (original is the best)
  • 200 gms of Cream Cheese
  • 1 tsp Vanilla Extract
  • Melted Chocolate for dipping the truffle
  • Sugar Beads for garnishing
  1. Using a food processor, crush together the Oreo biscuits. I bashed up mine in a zip lock and a rolling pin.
  2. Add cream cheese to the Oreo crumble and mix well. 
  3. Add a splash of vanilla extract and mix again.
  4. Shape the truffle mixture into small balls or into mini cups using tart mold and refrigerate for about an hour.
  5. Meanwhile, heat the chocolate over a double boiler or melt it in the microwave. If you are using the latter, ensure that you check after every 30 secs. Temper the chocolate and bring it down to about 35 degree Celsius.
  6. Put in the truffles and coat well with the chocolate. Drain off excess chocolate and place on aluminium foil. 
  7. Sprinkle the sugar beads on top and refrigerate for 3-4 hours or even overnight.
  8. Place the truffles in a mini cupcake liner and serve chilled.

 

Every single journey that I’ve embarked on, I’ve learned something new.
Hope the new journey i’m setting my foot on, turns out to be fruitful and may all of us succeed in all our endeavors. Wish me luck friends!

To my life long Valentine.

I was a typical girl who believed in love, friendship, celebrating days just because it is a “cool” thing to do. And also because, the entire world was doing the same. 

When i got married, my thinking and my ideologies changed. Valentine’s Day was just 4 days after my wedding. Mine was a love marriage and so, i was expecting lot of surprises and celebrations. It was a usual lovey dovey morning.. I had filmed the entire day in my mind – surprise bouquet of flowers, chocolates, cake cutting, gifts etc. Nothing of that sort happened. It was a simple yet enjoyable evening with friends, movie and dinner night out. 

On returning home, i asked my husband why he did not wish me “Happy Valentine’s Day Sweetheart” and why he didn’t shower me with gifts and love all day long.. after all, it is the day of love! He just said one thing.. “Babe, i do not want to show off my love for just one day.. I want to keep the love and spark going for 365 days and for years to come.” He won. And honestly, i am more than happy to lose myself to a man who loves me for who i am. 

I’ve been married for 4 years now and things have only changed for better. Anuvrat (my husband) had been travelling entire last month and returned day before yesterday. To surprise my better half (actually, my best half)… i baked him his favorite Red Velvet Cupcakes – moist, rich flavour and dense red color. The cupcakes were fluffy and delicious with “to die for” cream cheese frosting.

 

Here’s the recipe for 24 mini cupcakes, you will need.

  • 117.5 gms Self Raising Flour
  • 7.5 gms Cocoa powder
  • 125 gms Castor Sugar
  • a pinch of Salt
  • 2 Eggs
  • 1 tbsp Butter Milk
  • 135 gms Butter
  • ½ tsp Vanilla Extract
  • 1 tsp Red Food Color (the food color qty varies as all colors and gels have different intensity)
  • ¾ tsp Cider Vinegar
  • ¾ tsp Soda Bi Carb

For Cream Cheese Frosting, you will need.

  • 120 gms Cream Cheese
  • 75 gms Butter
  • 420 gms Icing Sugar (sifted)
  • ½ tsp Vanilla Extract
  1. Line the mini cupcake tin with liners and pre heat your oven at 170 degree Celsius 
  2. Sift the flour, cocoa powder, castor sugar and salt in a large bowl and mix thoroughly
  3. Add eggs and butter to the flour mixture and whisk well
  4. In a separate bowl, mix together the butter milk, food color and vanilla extract. Add this red liquid to the flour mix. Beat well for a minute or so on high speed. Scrape down the sides and mix again. 
  5.  In a small bowl, add cider vinegar to the soda bi carb and pour this fizzy mix to the red velvet batter. Beat well for a couple of seconds or until thoroughly mixed
  6. Scoop the batter in pre lined cupcake tin and allow them to bake at 170 degree Celsius for 22 minutes
  7. Take them out when done and allow them to cool completely

While the cupcakes are baking, make your frosting. This way you will not waste a minute on delaying the eating part! 

  1. To make the cream cheese frosting, beat together the butter and cream cheese on medium speed for 1 or 2 mins. 
  2. Add the icing sugar in parts and keep mixing on low speed.
  3. Add in the vanilla extract and scrape down the sides with a spatula
  4. Whisk the frosting another minute or two and keep in the fridge

Time to assemble the cupcakes.. Fill in your piping bag with the frosting. Use the star nozzle to create beautiful swirls. Red Velvet Cupcakes look ridiculously pretty with the delicate cream cheese swirls and they taste so so good.

 

 

 

Make these cupcakes for all your loved ones. Spread happiness and celebrate love all year long!