Monday, 20 June 2016

Peach Cobbler

Ingredients -


Peach fresh, peeled n pitted - 1/2 kg
Brown sugar - 3 tbsp
White Sugar - 3 tbsp
Cornflour - 2 tbsp
Cinnamon powder - 1/3 tsp
Nutmeg powder - 1/3 tsp
Lemon juice - 1 tsp


All purpose flour - 1 cup
Cornflour - 1 tbsp
White Sugar - 3 tbsp
Brown sugar - 3 tbsp + 1 tbsp
Baking powder - 1tsp
Salt - a pinch
Butter chilled - 6 tbsp 
Half n half - 1/3 cup

Method -
1. Slice the peaches into thin wedges, put it in a big bowl, 
    add the lemon juice, white and brown sugar, cornflour,
    cinnamon - nutmeg powder, mix it all together carefully.
2. Grease a baking dish, put the peach mix into it and bake 
    it in a preheated oven for 10 minutes, keep it aside.
3. In a big and dry bowl put the dry ingredients, flour, 
    cornflour, white and brown sugar, baking powder,
    salt, mix all.
4. Cut the butter in cubes and mix it into the flour mix 
    with your fingertips until it resembles breadcrumbs, 
    pour half n half and mix it all together with a spoon 
    until all are incorporated well.
5. Drop the topping over the peach carefully  with a 
    spoon until all the peach is covered evenly.
6. Sprinkle 1 tbsp brown sugar all over it and bake it on
    a preheated oven for 30 minutes or until golden brown.
7. Serve it with any ice cream of your choice or whipped cream.

Thursday, 19 May 2016

Instant Coffee Cake with Butter Glaze Coffee Icing

Ingredients -

All purpose flour - 1 1/2 cup
Brown sugar - 1 cup
Eggs - 3
Butter - 75 g
Coffee - 1 tbsp,  mixed with 4 tbsp water
Baking powder - 1 tsp
baking soda - 1/2 tsp

Butter Glaze Coffee icing -
Icing sugar - 3/4 cup
Butter - 2 tsp
Coffee - 1 tsp
Milk or water - 2-3 tbsp

Method -
1. In a big bowl put the butter, sugar and eggs and beat it 
    with an electric mixture on a high speed for five minutes.
2. Sieve the flour with baking powder and baking soda.
3. Add the flour in two batches to the butter mix alternating 
    with the liquid coffee, beating it continuously on low speed.
4. Grease and line a round baking tin and pour the batter
     in it evenly.
5. Bake it on a preheated oven on 180 degrees for 1/2
    an hour or until done.
6. let it cool down and come to room temperature.

Butter glaze Coffee Icing -
1. Melt butter in a small saucepan, on a low heat, add icing 
    sugar, coffee, gradually add the milk, stirring it with a 
    spoon until smooth.
2. Spread it evenly all over the cake. It is ready to be 
     served...cut it and enjoy the rich taste of coffee.

Wednesday, 23 March 2016

Methi Matar Malai Paneer : Holi Special!


Ingredients -

Peas (Matar) boiled - 1/2 cup
Paneer (Cottage Cheese) [cut in cubes and slightly fried] - 200 g
Methi leaves fresh, finely chopped  - 1 cup
Onions chopped coarsely - 2 med
Tomato - 1 med
Garlic paste - 2 tbsp
Ginger paste - 1 tsp
Cashews soaked - 10 - 12
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - according to taste
Bay leaf - 2 small
Fresh Cream/thick Malai- 3 tbsp
Dry fenugreek leaves - 1 tsp
Oil - 4 tbsp
Water - 2 cups



1. In a pan put 1/2 cup of water. Simmer the methi leaves
    and a pinch of salt in it for five minutes in a low heat.
    Drain the water and keep it aside. It is to remove the
    bitterness out of it.
2. Boil the onions and tomato in 1/2 cup of water until 
    tender and the water is reduced. let it come to room 
    temperature, grind both separately and make a paste.
3. Grind the cashews after they are soaked for good 
    about 10 - 15 minutes.
4. Put the oil in a med karahi (wok), let it heat, put the bay
    leaf and onion paste and fry it on a med flame until light 
    brown in color, keep stirring it to avoid burning.
5. Add the cashew paste n stir it for five minutes, add the 
    ginger-garlic paste, boiled methi leaves and all the dry
    masalas like chilli, turmeric, cumin and coriander 
    powders and fry it until the oil separates.
6. Put the tomato puree and matar in it and stir it for five 
    minutes until it is incorporated well in the masala.
7. Heat 1 cup of water and put it in the masala to make 
    gravy. Let it boil for 5 minutes. 
8. Put the paneer cubes, dry fenugreek leaves and 2 
    tablespoon cream, let it simmer for 5 minutes or until 
    it's done.
9. Place it in a serving bowl and garnish with remaining
    cream and you can serve it with naan, paratha or rice. 




Monday, 14 March 2016

Cinnamon Roll with Coffee Glaze


All purpose flour -  350 g
Sugar - 3 tbsp
Salt - 1 tsp
Yeast - 3 tsp
Water - 1/2 cup
Egg - 1 large
Milk toned - 1/4 cup
Butter - 3 tbsp

Filling -
Cinnamon ground - 1 tbsp
Butter - 3 tbsp ( Melted)
Sugar - 1/4 cup
Dessicated coconut, walnut and raisins chopped - 2 tbsp each

Coffee glaze - 
1 cup sugar, 1 tsp vanilla essence, 3 tbsp coffee, 
2 tbsp milk/cream

Method -
For the dough-
1. In a small bowl, dissolve yeast and 1 tsp sugar in 
    1/2 cup warm water and set aside for 10 minutes. 
2. Remove half cup of flour from 350 g and keep it 
    for later use.
3. In a large bowl take rest of the flour and put the 
    remaining sugar and salt in it. 
4. Heat the milk and butter together until the butter 
    is melted. Stir the butter mixture into the flour 
    mixture and mix it evenly. 
5. Add the egg and mix it thoroughly with your 
    palms to make a soft dough until it is pliable and
    has an elastic consistency. Use the reserved 1/2 
    cup flour gradually if the dough is wet.
6. Knead the dough for about 3-4 minutes, on a lightly 
    floured surface. Replace it in a lightly greased bowl, 
    cover and let rise until doubled in size, usually 1 to
    1 1/2 hours.
7.When doubled in size, Take out the dough. Roll out
    and shape on a floured surface into a 15 by 9-inch 
    rectangle. Spread melted butter all over the dough.
8. Mix sugar and cinnamon and sprinkle over buttered
    dough. Sprinkle walnuts, dessicated coconut and 
9. Roll up dough tightly and pinch the edges together
    to seal. Cut into 12 to 15 slices.
10.Take a 9 inch baking dish and  grease the bottom 
     with butter. I used an oval dish.
11. Place cinnamon roll slices close together in the pan,
      loosely cover it with aluminium foil and allow to 
      rise in a warm, draft-free place for 60-90 minutes or
      ( heat the oven to (93°C).Turn it off. Place the baking 
      dish inside oven and allow to rise.)
11. After the rolls have doubled in size, remove it from 
      the oven,  preheat it to 190°C. Bake for 25-30 minutes
      until lightly browned. .
12. Cover the rolls with aluminum foil after 15 minutes to 
      avoid heavy browning.
Make the glaze -
1. Mix the sugar, vanilla, milk/cream and coffee together
    in a pan over medium heat until smooth. Drizzle over
    rolls. If it seems too thick, add 1 more Tablespoon 
    of cream. 
2. Enjoy the freshly baked home made rolls, it stays fresh 
    and soft in a covered container at room temperature 
    or in the refrigerator for 5 days.


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