Showing posts with label Bakery items. Show all posts
Showing posts with label Bakery items. Show all posts
Being born and brought up in a village environment, we rarely used to eat the bakery food. All we knew was only Bread those days! We didn't had an oven, so there was no chance to eat any baked food at home. When I started going to college, I came to know about more varieties of bakery food and got addicted to them.
Veg Puffs are one of my favourite bakery food. Making the pastry sheets at home is bit tedious task. These days, puff pastry sheets are available in super markets, so making the Puffs at home is not that difficult. Here is my version of Veg Puffs!

Preparation time: 30 minutes
Baking time: 25 minutes
Difficulty level: Medium
Yield: 6 Veg Puffs


  • Eggplant - 1 (small sized)
  • Potato - 1 (medium sized)
  • Capsicum - 1 halve
  • Beans - 4 to 5
  • Green peas - 1/2 cup (*see Tips)
  • Onion - 1 large
  • Salt - to taste
  • Amchur powder - 1/2 tsp or to taste
  • Red chilli powder - 1/2 tsp or according to taste
  • Garam masala powder - 1/4 tsp
  • Oil - 3 tbsp (plus more for brushing)
  • Puff pastry sheet - 1 1/2 (can make 4 puffs from 1 sheet)


  • Cut the potato into two halves, cover with enough water and pressure cook upto 2 whistles. Once they are cool, peel off the skin and chop them into medium sized cubes.
  • Chop eggplant, capsicum, beans and onion into small chunks and keep separately.
  • Heat oil in a heavy bottom pan. Add chopped beans and eggplant. Cook them covered on low flame. Add up to 2 tbsp of water if needed.
  • Once these veggies are almost cooked, add green peas and chopped capsicum.
  • Add chopped onion after a minute and mix well. Cook it on medium flame for 4 - 5 minutes.
  • Add the potato pieces followed by salt, amchur powder, red chilli powder and garam masala powder. Mix everything well and turn off the flame.
  • Pre-heat the oven to 200°C.
  • Thaw the puff pastry sheets according to the instructions on the package.
  • Take one whole pastry sheet and cut it into 4 equal squares. Take one piece and put it on a flat surface. Pour 2 tbsp or little more of stuffing mixture on the middle of the pastry piece. Apply little water to the sides of pastry piece and fold it keeping the stuffing mixture inside. Press the edges and make sure that stuffing won't comes out. Do the same with all the pastry pieces.
  • Line the baking tray with aluminium foil or baking sheet and place the veg puffs on it. Keep some space for them to expand.
  • Brush the puffs with oil or butter and cook them for around 25 minutes or till they turn golden brown.
  • Serve them hot with Tomato ketchup and a cup of hot tea!


  • If using dried green peas, you nee to soak it for 4 - 5 hours and pressure cook along with potatoes. I have used fresh ones here hence, no need to cook before using.
  • For the stuffing, use any vegetable which has less water content. Veggies like carrot, beetroot, sweet corn, cabbage also go well for the stuffing. Or if if there is any leftover stir fry, you can use it too!

ಕನ್ನಡ ಆವೃತ್ತಿ 

Fruit Biscuits from Karachi Bakery situated at Hyderabad are one of our family favorites. These biscuits are unique in taste and flavor. They just melt in your mouth and are truly addictive. Since these goodies are not available for us here in Australia, we always had missed them. 
Ever since I started my baking journey, I was trying to replicate the taste of these fruit biscuits. After some experiments and guess works, finally I got it perfect!
Here is my version of Fruit Biscuits or Tutti Frutti Biscuits. Try these delicious biscuits and enjoy with your family :)

Preparation time: 15 - 20 minutes
Refrigeration time: 30 minutes or more
Baking time: 20 - 25 minutes
Yield: 40 - 45 pieces (depending on the size)

  • All purpose flour / Maida - 5 cups (1 cup = 70 gm approx)
  • Unsalted butter - 185 gm (at room temperature)
  • Sugar - 1 cup (110 gm)
  • Milk powder - 1/2 cup (25 gm)
  • Custard powder - 1/4 cup (13 gm)
  • Vanilla essence - 1 tsp
  • Rose water - 3 tsp
  • Tutti frutti - 100 gm

  • Take the sugar and make a fine powder in a mixie. Alternatively, you can use the caster sugar available in stores. 
  • Beat the butter in a mixing bowl till creamy. I have used the electric beater to ease this process. 
  • Add the powdered sugar in 2 - 3 batches to the butter. Continue beating till the mixture is fluffy and creamy. 
  • Now, add the vanilla essence and rose water and mix gently.
  • Pour in the custard powder and milk powder and mix it nicely.
  • Add the all purpose flour in small batches and keep mixing till you get a soft, non - sticky dough. If needed, you can add little more extra flour than mentioned above, absolutely no probs!
  • Finally, add the tutti frutti and mix it nicely. 
  • Divide the dough into two equal parts. Take each part of dough, and make it into the shape of a log or as you like.
  • Wrap it in a butter paper and keep refrigerated for 30 minutes or more.
  • Pre heat the oven to 175°C. Line the baking tray with butter paper.
  • Take out the dough from the refrigerator. Cut them into slices of 1 cm width. 
  • Arrange them on the lined baking tray.  Leave some space in between for the biscuits to expand.
  • Bake them for 20 minutes or till done. 
  • Enjoy the delicious biscuits with a cup of tea or just like that!

  • You can keep the dough refrigerated even for more than 30 minutes. For me, it took 5 minutes more to bake when I kept the dough in the refrigerator for 1 1/2 hours.

Biscuits are the snack time favorites of people of all the ages. We are also biscuit lovers and keep browsing for new varieties of them. Apart from store bought ones, I would love to prepare different types of biscuits at home. When it comes to bakery style food like Benne (Butter) Biscuit, Nippattu, etc., hubby prefers and love to eat the home made ones.
Many of you must have heard of Karachi Bakery in Hyderabad. They are famous for their food products especially Fruit Biscuit and Cashew Biscuits. When we were in Bangalore, we were sure to get a parcel of these goodies if anybody among the friends or family is visiting Hyderabad! My sister's family who stays in Hyderabad, will bring Karachi Biscuits every time when they are coming for vacation. These days, we can find these biscuits in some of the shops in Bangalore as well. 
I was planning to prepare this kind of biscuits at home and was not sure how to prepare. I just went with my recipe of Orange Shortbread, made slight changes and prepared Cashew Biscuits. Hubby and daughter appreciated these biscuits a lot and I was up in the air! Prepared it several times already and the biscuits were sold out quickly! 
Sharing the recipe of these tasty and addictive Cashew Biscuits here with you. Merry Christmas to all!

Preparation Time: 25 - 30 minutes
Baking Time: 20 minutes
Yield: 30 biscuits (depending on the size)
Difficulty level: Medium

  • All purpose flour / Maida - 4 1/2 cup
  • Butter (at room temperature) - 185 gm
  • Sugar - 3/4 cup + 1 tbsp
  • Vanilla essence - 3/4 tsp
  • Broken cashews - 1 1/4 cup (as desired)

  • Take out the sugar and make a fine powder using an electric mixer or blender.
  • Beat the butter till its creamy. I have used hand mixer for beating. It can be done using the egg beater as well.
  • Add the sugar powder in 2 - 3 batches to this butter and beat till its fluffy and creamy. Finally add the vanilla essence and beat it for a while.
  • Add the all purpose flour gradually and make a soft, non - sticky dough ball. 
  • Pre-heat the oven to 170°C and line the baking tray with parchment paper. 
  • Divide the dough into two or three equal parts according to your convenience. Roll each dough ball into a square or rectangle of half inch thickness. 
  • Spread the broken cashews generously on the top of rolled dough. Roll it gently to make sure that the cashews are fixed into the dough properly. 
  • Cut them into squares or rectangles and line them on the baking tray. 
  • Bake the biscuits for about 18 - 20 minutes till they turn into light golden color. Mine got done exactly at 20 minutes. 
  • Take the biscuits out after 4 - 5 minutes and allow to cool on a cooling rack.
  • Enjoy the delicious biscuits with a cup of tea or coffee!

Mangoes are my all time favorite. For mango lovers like me, anything with mango tastes good! This year, we had enjoyed the mango season in India to the full extent and now, its the time for mangoes here in Australia! Last week, we had been to the market and saw plenty of delicious mangoes on the store racks. I just picked some and brought them home. Whenever there are plenty of mangoes, I love to prepare Mango Seekarane / Rasayana. This time also, I prepared Mango Seekarane and wanted my daughter to taste it. She is not very much fond of sweets and said 'no' to it, as expected. Instead, she wanted me to bake a cake for her. I just googled for the mango cake recipes and finally, this is the outcome!
This was my first baking attempt using mango. While searching the recipes, I just stopped at Julie's space and found her Mango Cake recipe interesting. I have made some small changes in the original recipe according to my preferences and prepared this delicious loaf cake. This cake is perfect for tea time and also for kids snacks. Give it a try and enjoy eating!

Preparation time: 15 minutes
Baking time: 35 - 40 minutes
Yield: 1 loaf
Difficulty level: Medium

  • Maida / All purpose flour - 2 cups (my cup weighs around 75 gms)
  • Fine rava (semolina) - 1/2 cup
  • 1 large mango - fully ripened (which amounts to 2 cups of puree)
  • Sugar - 1 1/2 cup
  • Big pinch of salt
  • Milk - 1/2 cup
  • Oil - 1/2 cup
  • Baking powder - 2 tsp
  • Baking soda - 1 tsp
  • Saffron strands (optional) - 8 to 10

  • Combine maida and baking powder in a mixing bowl and sieve it 2 - 3 times. Fold in the rava and mix it once.
  • Pre heat the oven to 175 °C. Grease the loaf pan and keep it ready.
  • Remove the peel and the seed part of mango. Chop it and blend them along with saffron strands and make a thick puree.  
  • Add salt, sugar and milk to this puree and mix it till sugar dissolves completely. Add beking soda and oil and mix it lightly. 
  • Fold in the sieved maida little by little and prepare the dough.
  • Transfer the dough onto the greased loaf pan and bake it for 35 - 40 minutes until the toothpick inserted comes out clean. Mine got done exactly at 38 minutes. 
  • Allow it to cool down and cut into slices once it becomes cool. 

  • You can substitute the fresh mango puree with store bought mango pulp.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

I came across this recipe few days back. It was written on the back of All purpose flour packet. They had used orange zest in this recipe to give it a nice flavor. Orange zest means the grated peel of orange. This was the first time I used orange zest in my cooking. Loved this simple recipe and gave it a try! Shortbread was light and crispy with the nice aroma of orange zest.
I have tried this recipe several times already and the shortbread got over within 2 days every time. I'm sure, kids love this yummy and crispy shortbread. Also, you can give it as teething biscuits to babies for biting.
Wish you happy cooking :)

Preparation time: 40 minutes
Difficulty level: Medium
Yield: 25 pieces (depending on the size)

  • Zest of 2 Naval Oranges
  • Sugar - 1/2 cup (plus 2 tsp if you want to make it sweet)
  • All purpose flour / Maida - 3 cups (approx)
  • Unsalted butter - 125 gm

  • Transfer the sugar to mixie jar and make a fine powder. 
  • Let the butter be in room temperature. Beat it nicely and then add powdered sugar. Beat it till its fluffy and creamy. Add the orange zest and mix it well.    
  • Fold in the all purpose flour little by little and make a smooth dough. Keep adding the flour till you are able to make a dough ball out of it.  
  • Dust the rolling surface with some dry flour. Roll out the big dough ball into a large circle using a rolling pin and cut it into desired shapes. Rolling is not compulsory, you can make it into any shape of your choice.
  • Pre heat the oven to 170°C. Arrange the shaped shortbread pieces in the oven tray and bake them for 15 - 20 minutes or till golden brown. Take them out after 5 minutes and allow to cool.
  • Shortbread will become crispy once they cool down. Store them in an air tight jar and enjoy with your cup of tea or coffee!
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, we were totally busy with trips and attending functions at native. I was thinking of baking something special this time, since it was a long time ago I used my oven. I searched for some cake recipes and finally, decided to prepare my own Black Forest Cake! Also, there was some occasion to celebrate..we were expecting my dear sister for the dinner and the next day was her B'day! So, the celebration went on and all of us enjoyed home made Black Forest Cake :)
As I read in Wikipedia, this cake was originated in Germany. For the traditional Black Forest Cake, they use a liquor prepared using Cherry fruits for flavoring. This liquor is famous in Black Forest Hills region of Germany, hence the name Black Forest Cake! This chocolate cake tastes heavenly with the layers of whipped cream and chopped cherries. Butter cream icing was my favorite earlier and after trying this whipped cream icing, I fell in love with this icing deeply :)
Before I finalize on the procedure, I watched Vah Chef video for Black Forest cake. Also, I checked Easy Cooking, Passionate About Baking, Paritha's World and many other spaces and came up with my own recipe :) This cake is bit time consuming, but worth preparing due to its divine taste..

Preparation Time: 1 hour
Baking Time: 60 - 70 minutes (30 - 35 minutes for each cake) (See tips below)
Servings: 10 - 12


 - For the Cake:
  • All purpose flour / Maida - 225 gm
  • Cocoa powder - 25 gm
  • Condensed milk - 400 gm (1 tin)
  • Baking powder - 1 tsp
  • Baking soda - 1 tsp
  • Unsalted butter - 125 gm
  • Coke / Pepsi - 200 ml

 - For Icing:
  • 1 cup heavy whipping cream (See Tips below)
  • Dark chocolate - 60 gm
  • Cherries - 100 gm

 - For Sugar Syrup:
  • Water - 1/2 cup
  • Sugar 4 - 5 tsp
Sieve together all purpose flour, cocoa powder, baking powder and baking soda together.
Melt the butter in a bowl and allow to cool completely. Then, add condensed milk and beat it well till its combined nicely.
Add the flour little by little to this mixture and mix well. Divide the dough into two equal parts.
Take one part of the dough and add 100 ml of coke little by little. Consistency should be the same as regular dosa batter.
Grease the baking pan with butter or oil. Better way is to use butter paper for the base so that cake won't stick to the base.
Pre-heat the oven to 170°C. Transfer the dough to the baking pan and bake it for 30 - 35 minutes or till done. After baking it for 30 minutes, insert a knife into the cake. If the batter won't stick to the knife, its the indication that the cake is done!
Once the cake is cooked, take it out from the oven and allow to cool completely.
Now, take the remaining batter and mix it with 100 ml of coke. Transfer it to baking pan and bake it for 30 - 35 minutes at 170°C.
Do the icing once both the cakes are completely cool.
For the sugar syrup, take 1/2 cup of water and mix it with 4 - 5 tsp of sugar. Allow to boil till all the sugar is dissolved. That's all, sugar syrup is ready!

Decorating the cake:
Cut both the cakes horizontally into 2 equal slices. Or, if you have prepared only one cake just cut it horizontally into 2 or 3 layers.
Place one layer of cake on the base or on a plate. Sprinkle 3 - 4 tsp of sugar syrup on this layer and apply one layer of whipping cream. Top it with chopped cherries.
Now, place the second layer of cake on the first layer and repeat the same procedure. Do the same procedures with all the layers.
Place the top most layer and now, cover the top and sides of the cake with whipping cream. Then, decorate the cake with chocolate curls and cherries as you like.
I have used grated chocolate and halved cherries for decoration. Strawberry or any other berry fruits will also goes well with this cake.
Chill the cake for at-least 2 - 3 hours before serving. Super delicious Black Forest Cake is ready to enjoy!

  • Here, I have prepared two cakes to get more layers. Also my baking pan was bit small in size. If you are using a wide pan, just mix all the batter at a time and can go ahead with baking one single cake.
  • If you won't get ready whipping cream, you can prepare your own whipping cream at home using fresh cream. Beat together 300 ml fresh cream, 5 tsp sugar and 1 tsp vanilla essence till it forms soft peaks. If you have a electric beater, it will ease the process; else, just use the egg beater like I did! Keep it refrigerated till use. 
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I am one of the great fans of sweet bread from my childhood. Never I will get bored of eating bread slices roasted with ghee :) During our stay in Australia, I was missing sweet bread very much and later, got a bread mould for preparing bread at home. But I couldn't use it much and it was sitting idle. 
My bread baking adventure was started very recently. The reason is that we won't have a good bakery nearby. If I need bread anytime, I have to wait till we go for groceries! So, just thought of preparing bread at home :) My first experiment was not good, but I got very good results in my later experiments. These days, we started loving home made bread than what we get from the shop!

Preparation time: 35 - 40 minutes
Baking time: 30 minutes
Yield: 1 loaf 

All purpose flour / maida - 3 cups
Warm milk - 1 1/2 cup
Active dry yeast - 1 1/2 tsp
Sugar - 7 1/2 tsp (2 1/2 tsp for each cup of maida)
Salt to taste
Melted butter or oil 6 - 7 tsp

Dilute sugar in warm milk. Pour the yeast into the milk and mix it. Keep it closed in a warm place for 10 minutes or till the yeast grows.
Mix salt and all purpose flour in a bowl. Make a well in the middle and pour the yeast mixture. Mix it nicely and knead the dough for at-least 10 to 15 minutes. Keep in mind that kneading the dough well is very much important to give a nice texture to the bread!
Add 5 - 6 tsp of oil or melted butter to the dough and mix it lightly. Keep it closed with a damp cloth for 1 hour. By that time, the dough will get doubled in quantity.
After an hour, take out the dough and knead it lightly to remove the air in the dough. Transfer the dough to a greased bread mould and keep covered with a damp cloth for 30 minutes.
Pre heat the oven to 180°C. Keep the baking pan on lower rack and bake it for 30 minutes. Once done, take the bread pan out and allow to cool. Cut it into slices once it is completely cool.
This bread tastes better the day after preparation and not immediately. Or use it after 4 - 5 hours of preparation.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
I was planning to prepare cupcakes at home from long time. I bought muffin moulds few months back and couldn't use them any time. Finally, I could use them for baking my muffins last week! I had few ripened bananas, which I couldn't finish off. So, just thought of using the same for the muffins! Ahh, my first experiment with muffins was a big success! <:-P It was so aromatic and delicious, and especially I loved the texture very much.
I prepared only 5 (in fact bigger ones!) muffins and it got sold like anything! But this is really a stomach filling dish since its made of bananas and all purpose flour (maida). We had it as evening snacks, but I thought it will be good for breakfast or for kids snacks also!  

Time to prepare the batter: 10 minutes
Baking time: 23 - 25 minutes
Yield: 5 big muffins

Fully ripened bananas - 2 (large bananas)
All purpose flour / Maida - 1 1/2 cup
Sugar - 3/4 cup
Cooking oil - 1/4 cup
Cooking soda - 3/4 spoon
Baking powder - 1/2 spoon
Pinch of salt
Vanilla essence - 1 spoon
Cashew pieces - for garnishing

Sieve all purpose flour, baking powder and cooking soda.
Transfer the sugar into the mixer jar and make a fine powder.
Pre-heat the oven to 190 °C / 380 °F temperature.
Cut the bananas into medium size cubes and blend them in mixer into fine paste. Don't add any water.
Transfer the banana paste to a mixing bowl, add powdered sugar and mix well.
Then add baking powder and cooking soda and mix it lightly. Let it rest for 2 - 3 minutes. By that time, it will form bubbles and you can notice little bit increase in quantity.
To this, add cooking oil and vanilla essence and mix it lightly.
Add all purpose flour little by little and mix the dough slowly without lumps. Don't mix it too much otherwise, muffins won't puff up nicely.
It is important that the batter should be little thicker than regular dosa batter. If the batter looks too thick, you can add some milk to adjust the consistency.
Arrange the muffin moulds and cover them with paper muffin cups. Now, fill the muffin cups with the batter up to 3/4th level. Once you put them for baking, muffins will puff up and cover the whole cup.
Garnish the muffins with cashew pieces on the top.
Bake the muffins on pre - heated oven for about 20 - 25 minutes. Mine got done exactly at 23 minutes.
To check whether muffins are done, insert a toothpick or knife into the muffin. If the batter is not sticking to the toothpick, its the sign that they are done!
Enjoy these delicious home made muffins with a cup of hot tea! These muffins will be good for breakfast as well as kids snacks :) 

Sending this over to -

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

During our childhood days, very rarely we used to get bakery food at home. We loved chocolates and bakery food more than anything else which was prepared at home :) Couple of years later, my mother mother learned preparing cake using pressure cooker. Then, she started preparing cake whenever we want! Especially, we loved the cake prepared using different colors :D She tried adding different flavors and dry fruits in her next experiments. Even now, we prepare the same cake with slight variations.
This cake can be prepared very easily using pressure cooker. This time, I have prepared it using oven since I didn't had a wide vessel to fit in the pressure cooker. It came out very well in oven also! The only difference you can observe is when you use pressure cooker, base of the cake will become slightly dark in color; whereas base color won't change when oven is used.

Preparation time:1 1/4 hours
Yield: 1 round cake

Maida / All purpose flour - 2 cups
Powdered sugar - 1 cup
Milk powder - 1 cup
Unsalted butter - 1 lemon size
Baking powder - 1 tsp
Cooking soda - 1/2 tsp
Milk - 2 cups
Cinnamon powder - 1 tsp or few drops of vanilla essence

Sieve all purpose flour and baking powder 1 - 2 times.
To this, add powdered sugar and milk powder and mix it well.
Melt the butter in a wok and pour it on the flour mixture and mix it nicely with your hands.
Now, add milk little by little and prepare the cake batter. No need to add the whole quantity of milk; add it till you get the dosa batter consistency.
One main tip here is to mix the batter in only one direction. Don't mix the batter in different directions.
Finally, add cooking soda and vanilla essence or cinnamon powder and mix it without lumps.
Transfer the batter to the greased baking pan and add some dry fruits, if you wish.

- Baking in Pressure Cooker:
Transfer the cake batter to a wide pan which will fit in the pressure cooker.
Heat the pressure cooker (without closing the lid) without adding any water.Put the pan inside the cooker and close the lid. Don't put the weight on the lid, just close it with a steel cup.

Keep it on simmer and cook it for around 40 - 45 minutes. Since we cook it on low flame, cooker won't get burnt.
As we didn't put the weight, anytime we can open the lid to check whether its cooked. After cooking it for 30 - 35 minutes, just open the cooker lid and insert a knife into the cake. If the batter won't stick to the knife, its the sign that the cake is cooked.

- Baking in Oven:
Transfer the cake batter to a greased baking pan.
Preheat the oven to 350 F and cook the cake for about 50 - 55 minutes. After cooking it for 40 minutes, keep checking it for every five minutes.
Allow the cake to get completely cool. Then, remove it carefully from the baking pan.

Apply the icing after the cake cools down completely; otherwise it will melt.
I have done the icing with cocoa powder for this cake. Mix butter and cocoa powder with sugar powder for taste and beat it nicely. Apply it to the cake and delicious cake is ready to eat!

  • You can substitute cocoa powder with horlicks, winner or any other powder with chocolate flavor for icing.
  • If you are using food colors for this cake, divide the cake batter into 2 - 3 portions and add different colors for the same. Pour one color batter after another to the baking pan. Better to use dark color to the base so that the base color, if becomes dark won't be visible ;)
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Usually, I will keep preparing different kind of cakes at home. But we used to ate them without any decoration or icing. Last month was my dear hubby's birthday and I gave him a pleasant surprise with home made cake with all the decorations :) Already this cake recipe is there in so many blogs; I really don't know whose recipe is this..but my sincere thanks to the one who found this delicious cake recipe! 
Being a vegetarian, I won't use egg at home any time. By seeing the nice texture of this cake, nobody will agree that its prepared without using the egg! For icing, I checked few recipes in the net and prepared it in my own way. My sincere thanks to Usha for helping me around while decorating the cake :)

Preparation Time: 2 hours

Ingredients: (For 1 Cake)
All purpose flour / maida - 1 1/2 cup
Sugar - 3/4 cup
Baking powder - 1 1/4 tbsp
Cooking soda - 1/2 tbsp
Pinch of salt
Thick curd - 1 cup
Cooking oil - 1/2 cup
Vanilla essence - 1 tbsp
Small piping for decoration - optional (it will be available in stores) 

For Icing:
Butter - 125 gm (at room temperature)
Sugar - 250 gm
Corn flour - 3 tbsp

Combine sugar and curd in a mixing bowl. Mix it nicely till sugar is completely dissolved. Make the sugar into fine powder to ease the process.
Then, add baking powder and cooking soda and mix it slowly. Leave it for 2 - 3 minutes. By that time, bubbles will form and the quantity will increase.
Preheat the oven to 200°C /400°F. Grease the baking pan and keep it ready.
Sieve the all purpose flour 2 - 3 times.
Add oil, salt and vanilla essence to the curd mixture and mix it slowly. Add all purpose flour little by little and prepare the batter. Consistency of the batter will be the same as regular dosa batter.
Pour the batter onto the greased baking pan and cook it for 10 minutes in preheated oven.
Now, reduce the temperature to 180°C /350°F and cook it for 35 - 40 minutes. For me, it took exactly 35 minutes to cook.

Prepare 2 cakes like this. By the time cake gets cooked, prepare and keep the Icing ready.
Make sugar into very fine powder using mixer.
Beat the butter till it becomes fluffy and creamy. Add sugar slowly and beat it like a cream. Add corn flour and continue beating till it gets mixed well.

Make sure that cake is fully cool before applying the icing. Otherwise, icing will start melting.
Before the second cake gets cooked, you can finish off the icing (writing the name, etc.) on the top of first cake. I have mixed little cocoa powder with 2 tbsp of icing mix for writing the name.
Once the second cake is completely cool, apply one layer of icing on the top of it.
Now, place the first cake carefully on the top of second cake so that icing comes in the middle.
Cover the sides of the cake with icing using a knife.
For decoration, I have used the cone prepared with baking paper. Instead, you can use the store bought Icing bag. Decorate the cake according to your liking. I have sprinkled some small piping on the top of the cake to give an attractive look.
Keep the cake in refrigerator for at-least half an hour to get set well.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I prefer this sandwich for breakfast or as snack while going for some picnic or tour. The reason is simple.. we can prepare it previous night itself so that there will be no worry about the morning breakfast! This recipe is from a Kannada magazine which I came across couple of years back. 

2 medium size carrots
Finely chopped tomato - 2 tbsp
1 medium size onion - finely chopped
Finely chopped curry leaves - 1 tbsp
Finely chopped coriander leaves - 1 tbsp
Green chillies chopped - 1 tbsp (you can add more if you want)
Ginger - garlic paste - 1 tbsp
Salt to taste
Few drops of lime squeeze
Bread - 1 loaf
Ghee - for roasting the bread (optional)
For seasoning: Oil - 1 spoon, Cumin seeds - 1/2 spoon, pinch of turmeric

Grate the carrots and keep aside.
Heat oil in a pan, add cumin seeds, turmeric and chopped green chillies. 
Then, add ginger-garlic paste and saute until the raw smell is gone.
Add chopped tomato and saute for 2 - 3 minutes.
Add the chopped onion and grated carrot, cook the mixture on medium flame. Cover it half with a lid.
Once its cooked half - way, add chopped coriander, curry leaves and salt. Mix it well and check the taste.
Most of the water content will be evaporated by the time its cooked nicely.
Add few drops of lime juice to the cooked mixture and remove from flame. Allow it to cool down for few minutes.
Roast the one side of bread slices on a heated tava. I love to eat the bread slices roasted with ghee. So, I will add the ghee generously while roasting the bread slices ;)
Spread the carrot mixture on the roasted side of the bread and put one more bread upon it so that both the roasted sides will be touching the mixture.
Roast the outer side of both the bread slices nicely and cut it across. 
You can have them immediately or preserve for next day also!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ..
Butter (@ room temperature) - 1 cup
Powdered sugar - 1 cup (about 3/4th cup of sugar will make 1 cup of powdered sugar)
Elachi  4 - 5
Maida flour - 2 1/2 cup to 3 cups

Take sugar and elachi in a miksi jar and make a fine powder.
Beat the butter until its smooth and fluffy. Then, add the powdered sugar little by little and continue beating. Finally, add the maida flour and make a smooth dough.
Make small balls out of the dough prepared, flatten it a bit and keep them on the greased baking tray.
Preheat the oven to 200º C and bake the biscuits for 20 - 25 minutes.
Once it is done, take them out and allow to cool for sometime.
Store them in an airtight jar. 
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