Saturday, June 29, 2013

Baked Doughnuts – We knead to bake

 For this month’s we knead to bake, we has to bake the doughnuts .

   Usually a doughnut or donut is a type of fried dough confectionery or dessert food.  Doughnuts are popular in many countries and prepared in various forms as a sweet snack that can be homemade .
  This is a baked version of the doughnuts. It was healthier than the normal donuts. The preparation are same for both .
Requirements :
Sugar – ¼ cup
Warm milk – 1 cup
Active dry yeast – 1 tbs
Salt – ½ tsp
Vanilla extract – 2 tsp
Cake flour – 1 cup
 ( or )
Corn flour 1 tbs + enough all purpose flour to make up to 1 cup
All purpose flour – 2 ½ cup
Cold butter – 100 g
For Topping :
Chocolate glaze
Condensed milk
And Toppings

Method :
 In the warm milk add a spoon of sugar and the yeast , mix well and let it undisturbed for 15 minutes.

In a bowl , mix the flour , salt , sugar and butter together.
Add the proofed yeast and mix well.
Knead into a soft smooth dough .

Cover with a cling wrap and let it to double.
Knead again and place in the kitchen counter with little flour,
Roll into a thickness of ½” , cut out into doughnuts with the cutter or with the lid. Cut the hole in the center with the bottle cap.

 Place the cut doughnuts in the baking tray with 1 cm apart and let it for second rise for about 20 minutes
 Bake in the preheated oven for 10 - 15 minutes @ 220* C.
Take off from oven and let them cool.

Apply the chocolate glaze and topping on each doughnut.
I had used condensed milk on few doughnuts.

Jam / melted butter with cinnamon sugar can also be used.
Baked doughnuts are ready to serve.

 @ My diverse kitchen

Saturday, June 22, 2013


Sharanya Palanisami recieves April month's SNC Queen award as she has been a very good support right from first SNC event, she keeps participating consistently and it has been a very big support for Southern team as well as the SNC.

Read more:

Friday, June 21, 2013

Chocolate Eclairs – Eggless and vegan

  For this month’s Baking partners challenge we has to make Eclairs , I opt to make a eggless version . Although , it didn’t rise much , but it was so delicious…

    An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough which is the same as that used for profiterole is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside . once cooled , the pastry then is filled with a vanilla , coffee or chocolate flavoured custard or with whipped cream or  chiboust cream and then iced with fondant icing .

 Vegan Pate a Choux
I followed the recipe from here .

Requirements :
All purpose flour – 1 cup
Sugar – 2 tbs
Salt – ¼ tsp
Baking powder – ¼ tsp
Oil – 2 tbs
Water – 1 cup
 Equivalent of 4 eggs , 2 tbs Ener – G egg replacer whipped until stiff with 1/3 cup water
I used the below instead :
Oil – 1 tbs
Vinegar – 1 tbs
Baking powder – 1 tsp
Cornflour – 1 tsp
Plain soda water – ¼ cup

Method :
 Combine oil , vinegar , baking powder , cornflour and water in a bowl.
Mix together flour , salt , Sugar, baking powder well.
In a sauce pan , bring water and oil to boil , stirring continuously.
Add the dry mixture and stir continuously  until the dough forms a ball that pulls away from the sides and the spoon and is smooth .
Remove from the heat and add the egg replacer in three portions , beating well after each addition until the dough is glossy , smooth and pulls away from sides.
Using a pastry bag , dispense the choux paste onto a parchment lined or nonstick baking tray . Alternatively , you may use two spoons  to form éclairs shapes or simply drop spoonful to form puffs.

 Bake at a preheated oven @ convection mode of  220* C for 20 minutes.
Let it cool in wire rack.
Chocolate sauce :
 Chocolate - 1/2 cup
Warm water - 1/8 cup
Sugar - 1/4 cup
Corn flour - 1 tbs
 mix all together to a thick paste like consistency and apply on each eclair. 
chocolate eclairs are ready to serve.

Monday, June 10, 2013

Mango chocolate marble cake – Eggless

    This was the challenge for the home baker's challenge suggested by sangeetha akka of spicy treats . Th is was the second challenge in this baking group. The combination of mango and chocolate was so delicious.
       I made an eggless cake with butter .

Requirements : 
All purpose flour – 2 cup
Baking powder – 2 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Sugar – ¾ cup
Mango pulp – 1 cup
Vanilla extract – 1 tsp
Cocoa powder – ¼ cup (mix with 2 tbs warm water)
Butter – ½ cup
Yogurt – ½ cup

Method :
 Sift the flour, baking powder, baking soda, salt together thrice.
In a bowl, whisk butter, sugar ,  , mango pulp , vanilla essence and yogurt together.
Add the flour mixture to these and fold in .
To the half of  the batter , mix the cocoa powder mixed with warm water and mix gently.
Grease the baking pan, I used the flower pan , and pour both the batter alternatively to get your desired pattern , make swirls as you like.

Tap the pan gently to set the batter evenly and bake in a preheated oven @ 220*C for 30 – 30 or till the skewer inserted comes out clean.

Take off from the oven and let it cool.
Demould , slice and serve.

Delicious eggless mango marbled cake is ready to serve.
Note :
I used homemade mango pulp – peel off the skin , scoop out the pulp and grind once and use.
If the batter was thick , add little milk to get the correct consistency.
Instead of yogurt , half cup of milk and half cup of buttermilk can be used.


Friday, June 7, 2013

Coffee Maker from Hyderabadhi Cusine’s Anniversary Event

  Hello friends, hope many of my followers know about that I was the winner of Hyderabadhi Cuisine’s Anniversary event. This was the event for her blog’s first anniversary.

                      tt9679390fltt.gif (448×66)
  I am the first prize winner and I choose the warmex Coffee maker .

       I received this from Roha day before yesterday. I was happy to be the winner and thank you Roha for this lovely gift………. Click here for the winner announcement , check her space for the authentic hyderabadhi recipes……..


Thursday, June 6, 2013

Jeera Rice / Punjabi Jeera pulao

 Jeera means cumin , this was a pulao which gets its flavor from the cumin seeds added to it. Jeera rice / Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. This rice dish is known as Zeera rice in Pakistan. It is easy to prepare unlike a briyani . Jeera is the hindi word for cumin seeds.

 This rice goes well with any spicy gravy. This was a easy to make rice with cumin and other spices cooked along with the rice.
Cumin is good for digestion and it is a coolant to our body.
Requirements :
Rice – 2 cup
Cumin seeds – 1 ½ tbs
Butter – 2 tbs
Oil – 1 tsp
Cinnamon – a stick
Cloves – 3
Bay leaf - 1
Salt as required

Method :
Wash and soak the rice for 15 minutes.
Heat the butter and oil together in a pressure cooker.
Add the bay leaf, cinnamon, cloves and cumin seeds. Let all the spices fry in oil for a minute.
Add the soaked rice and fry for two minutes.
Add about 4 cups of water and required salt.
Close the lid and pressure cook for two whistles.
When the pressure subsides , open the lid and stir gently.
Jeera rise is ready to serve.
Serve with any spicy gravy of your choice.

We had it with malai kofta curry.
Note :
Cashew and onion slices can be added while frying the spices.

Wednesday, June 5, 2013


Top contributor of Mission - Bake with fruits @ Yasodha's kitchen. check roundup here

Thakali Kulambu / Mom’s Tomato Gravy

 Thakali kulambu was my all time favorite. This was one of my favorite recipes which my mom makes. This kulambu goes well with rice. This was tomato curry of kongu region.

 This can also be served with idli and dosa but it tastes better with plain rice.
 This kulambu is simple and easy to make.
Tomato is eaten widely throughout the world .They contain carotene lycopene, one of the most powerful natural antioxidant. Lycopene helps in preventing prostate cancer , improve skin’s ability to protect against harmful UV rays .
  Pearl onions has to be added to this kulambu , which gives a unique taste to this.
Requirements :
Tomato – 5
Pearl onions – 10
Green chilli – 3 – 4
Curry leaves – a sprig
Oil – 1 tsp
Mustard seeds – ¼ tsp
Salt as required
Grated coconut – 2 tbs
Cinnamon – a small stick
Cloves – 1
Aniseeds - ¼  tsp
Method :
Chop the tomato to small pieces.
Chop the pearl onions and green chillies.
Grind coconut , cinnamon , cloves and aniseeds into a fine paste.
Heat oil in a pan, add the mustard seeds and let it crackle.
Add in the onion, green chilles and sauté well .
Add in the chopped tomatoes, curry leaves and sauté for two minutes.
Add a ¼ cup of water and required salt.
Cook  in medium flame.
Now , add in the coconut paste and simmer for five minutes.
Thakali kulambu is ready to serve.
Serve with plain rice.