Flower Shaped Savory Decorative Bread

Flower Shaped Savory Decorative Bread

Flower Shaped Savory Decorative Bread

Our food habits have changed so much after we had kids. V and I grew up eating rice for lunch and dinner. But when Ishaan turned one, he preferred chapatis over rice. So I started making chapatis regularly. But we still had rice every day. Now after Ayaan was born, I had to come up with dishes that did not take a lot of manual work. We have started eating more salads, burgers (homemade, healthy ones), pastas, grilled fish/chicken etc, anything that saves me time. Sometimes dinner is ready in less than 30mins. There are two days a week when Ishaan does not have any classes in the evening when I can make chapatis or spend a little more time in kitchen. While trying to come up with more easy recipes, I realized making bread was actually much easier compared to making chapatis. Most of the hard work is done by my KitchenAid stand mixer. I just have to shape it and bake in oven. So I am making sure atleast one day of the week we eat pizza or bread. That is how it started and now I am totally into bread making!. My latest creation was this pesto filled flower shaped savory decorative bread.

Pesto Filled Flower Shaped Bread16

From last few months, I was noticing amazing breads baked by Finla and Aparna. I finally asked Finla about these breads and she pointed me to the FB group We Knead to Bake started by Aparna. Here the members bake one bread every month, Aparna posts the recipe every month and everyone bakes it and posts it on a set date. It was just the thing I was looking for. I requested to join the group and Aparna was very kind to accept it. This month the members were asked to bake a savory decorative bread. I googled for ideas and this nutella bread caught my attention. It looked so beautiful and easy to make. I used store bought basil pesto instead of nutella because my child loves basil pesto.

Pesto Filled Bread - Savory Decorative Bread

Prep time: 

Cook time: 

Total time: 

Serves: 2 breads (serves 3 each)

Serving size: 

Calories: 

Fat: 

A savory decorative bread that is layered with basil pesto and mozzarella cheese. It is full of flavors because of pesto between all the layers
Ingredients
  • For bread
  • 2 and ½ cups wheat flour (atta)
  • 1 and ½ to 2 cups all purpose flour
  • 2 cups water
  • 1 packet (2 and ¼ tea spns) active dry yeast
  • 1 tea spn honey
  • 2 tea spns olive oil
  • Salt
  • For Stuffing
  • Butter
  • ½ cup basil pesto (or any strong flavored chutney)
  • ½ cup grated mozzarella cheese (optional)
  • Cherry tomatoes (optional)
Instructions
  1. Microwave water for about 20 secs (or just heat it up till it is lukewarm).
  2. Add honey and active dry yeast and keep it aside for about 10mins till the yeast activates (the mixture becomes frothy).
  3. Add salt, olive oil and wheat flour. Mix till all the wet ingredients are incorporated into flour.
  4. Now add all purpose flour, ½ cup at a time till it forms a uniform and non sticky dough.
  5. Take a tea spn oil in a bowl, keep the dough and swirl it around to coat the dough.
  6. Cover with a damp towel and keep it aside for around 1 hr till dough is doubled in volume.
  7. Punch down the dough and cover it back.
  8. After around 1 hr, it would have doubled again.
  9. Punch it down and knead it to make a smooth ball.
  10. Preheat the oven at 350F.
  11. Cut into two equal parts. Save one for later.
  12. Make 6 equal balls from one half. Roll each ball into a 8-9" disc.
  13. Take one disc, spread pesto and mozzarella cheese on pesto.
  14. Keep the next disc on top. Spread pesto and mozzarella cheese on top.
  15. Repeat till all discs are done.
  16. Cut and decorate as shown in pictures (or refer video).
  17. Mark a round in the center. A glass can be used to do this.
  18. Then with a sharp knife, make 16 cuts from the circumference of the circle to the edge like shown in picture.
  19. Carefully lift two adjacent pieces and twist them in opposite direction. Then stick the ends together.
  20. Top with cherry tomatoes.
  21. Cover the bread with damp towel and leave it aside to rise for another 45mins.
  22. Brush with butter or eggwash (eggwhite + little water) and bake at 350F for about 30mins or till bread is baked through.

 

Pesto Filled Flower Shaped Bread17

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone

Eggless Cardamom Cake

eggless cardamom cake

Eggless Cardamom Cake

Some of my friends surprised us on our anniversary last month with a cake. It is such a great thing to take out some time from our busy schedule and have fun with friends, at the same time making someone feel very special. One of my friends had her birthday last week. We decided to surprise her by showing up at her place with a cake and food. Since she is a  vegetarian, I decided to bake an eggless cardamom cake.

I am little bit intimidated by eggless cakes. I usually bake cake with eggs, somehow I feel the eggless cakes become more dense. Whenever I have to bake an eggless cake, I usually bake date cake. I have baked this for my friends many times, so I wanted something different. When I was looking for the recipe, I came across Madhuram’s eggless vanilla cake. It looked very interesting. from there, I got to the original recipe from AllRecipes. I followed that version mostly with some minor modifications. As mentioned in many comments there, I used cake flour – all purpose flour + corn starch mixture. I replaced vanilla with freshly ground cardamom. The aroma of the cake was divine. When it was baking, my entire apartment filled with  sweet cardamom aroma. The cake was not too fluffy like a cake with eggs, but it was soft and very tasty. I added a layer of strawberry jam in between two layers of cake for some extra taste.

eggless cardamom cake13
I used cream cheese – butter frosting to decorate the cake. Instead of using the whole milk, I added cream. I also added a pinch of  cardamom powder to the frosting. The frosting tasted so great and went well with the cake. I made the chocolate flowers and leaves using modeling chocolate. The recipe and  method to make the modeling chocolate and roses can be found at Veena’s art of cake. (OMG, I am in love with that site, just check out all her tutorials!. I have learned so much from her in last few weeks). I mixed some of that melted modeling chocolate and mixed with frosting to write Happy Birthday on the cake.

eggless cardamom cake11

My friends loved the cake. My efforts paid off. A big hats off to my 4 month old to let me work on the cake!.

Pictorial :
Peel and powder cardamom. Sieve together all purpose flour, corn flour, baking soda and baking powder.
eggless cardamom cake1eggless cardamom cake2
Take butter, orange juice, condensed milk and cardamom. Beat well to mix. (It is a good idea to beat butter first and then add other things to avoid splattering!). Then slowly add the flour mix a little at a time and mix well.
eggless cardamom cake3 eggless cardamom cake4
Add the batter in a greased pan. The batter is pretty thick, but it will bake beautifully. Bake in preheated oven.
eggless cardamom cake5 eggless cardamom cake6
Let the cake cool and then cut horizontally. Spread some strawberry jam in between(optional).
eggless cardamom cake7 eggless cardamom cake8
Keep the top layer. Make the icing and decorate the cake (optional step).
eggless cardamom cake9eggless cardamom cake10

Eggless Cardamom Cake

Prep time: 

Cook time: 

Total time: 

Serves: 8

Serving size: 

Calories: 

Fat: 

A very fragrant eggless cardamom cake, that is flavored with Orange juice and freshly ground cardamom
Ingredients
  • 2 and ½ cups cake flour (see notes below)
  • 2 tea spns baking powder
  • 1 tea spn baking soda
  • 1 can (14oz) sweetened condensed milk
  • 1 cup orange juice
  • ⅛ tea spn freshly ground cardamom powder
  • 1 cup butter (I used salted butter)
Instructions
  1. Preheat oven at 350F for about 10mins.
  2. Grease a baking dish with butter and flour, keep aside.
  3. Sieve together dry ingredients - cake flour, baking powder, baking soda and keep aside.
  4. Take condensed milk, orange juice, cardamom powder, butter in a bowl and beat till mixed.
  5. Add the flour mixture a little at a time and mix till combined.
  6. Bake at 350F for about 40-45mins till a tooth pick inserted in the center comes clean.
Notes
I did not have cake flour. So I made it at home. Take 2 and ½ cups all purpose flour and take out 5 tbl spns from from it. Add 5 tbl spn corn starch to it. I used a 8" pan which became a tad smaller. 9" pan as specified in original recipe would be perfect

eggless cardamom cake12

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone

Green Peas Usal (Usli)

green peas usal

green peas usal

We get frequent requests from our readers to post some very simple recipes that even beginners can cook. We normally cook many such dishes every day, but when it comes to blogging, we start thinking if it is really worth posting?. But now we are going to make a conscious effort to post such recipes here. This is a very simple green peas usal(usli) that my sister prepares frequently.

Green peas is very seasonal here. Frozen peas are not available in market in our place. So when we visited our daughter, this was one of the dishes I made frequently. It is a simple dish where every ingredient gives a nice taste to the dish. When frozen peas are used, it gets ready within few minutes.

Pictorial:
Add mustard, cumin seeds, green chillies/red chilli powder, turmeric to hot oil.
green peas usal1  green peas usal2
Add green peas, little water, salt, cover and cook till peas are done.
green peas usal3 green peas usal4
Garnish with coconut and coriander leaves
green peas usal5

Green Peas Usal (Usli)

Prep time: 

Cook time: 

Total time: 

Serves: 4

Serving size: 

Calories: 

Fat: 

A simple and easy usal with green peas and few spices
Ingredients
  • 2 cups fresh/frozen green peas
  • 1 tea spn cumin seeds
  • 1 tea spn mustard seeds
  • 3-4 green chillies or ½ tea spn chili powder
  • A pinch turmeric
  • 1 tbl spn coriander leaves
  • 1 tbl spn fresh/frozen coconut
  • Oil
  • Salt
Instructions
  1. Heat oil and add mustard seeds, cumin seeds. When they start popping, add green chillies or chilli powder, turmeric.
  2. Add green peas, a little water, salt, cover and cook till peas are done.
  3. Take off heat, now sprinkle coconut, coriander leaves. Serve hot with chapatis.

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone

Spinach – Cumin Seed Bread

spinach-cumin seed bread

spinach-cumin seed bread

One of my goals for this year is to learn bread making. I have tried my hands at baking bread many times, but I still feel it is one area of cooking that I have not explored much. So from last few weeks I have been trying breads at home. I am very happy with the results so far. Now I am all ready to try some different kinds of breads. Last week I tried this Spinach – cumin seed bread and it came out very very delicious. It could be served on its own but I prepared tomato-mozerella panini and it tasted heavenly. Some of my friends asked about the recipe, so I thought of posting it here.

V gifted me KitchenAid stand mixer last year and I made the dough in it. You could definitely make it without hand mixer but the mixer makes it easier. I feel it is much easier to make breads at home compared to making chapatis which takes a lot of manual work for me.

Here is a very good tutorial that I watched which helped me while baking this bread.

Ingredients:
1 and 1/2 cups wheat flour
2 and 1/2 cups (approx) all purpose flour(maida)
1/2 cup Parmesan cheese
1 packet active dry yeast
1 tea spn honey
1 and 1/2 cups water
1 and 1/2 packed cups spinach (I used baby spinach)
1 tbl spn olive oil
Salt (approx 1 tea spn)
1 tea spn cumin seeds
1/2 tea spn pepper powder
1 tbl spn butter for brushing

Method:
spinach-cumin seed bread1 spinach-cumin seed bread2

Take 1/2 cup luke warm water and add the yeast and honey to it. Leave it aside for about 10mins till the yeast becomes active.
spinach-cumin seed bread3 spinach-cumin seed bread4
Grind spinach to a smooth paste using remaining 1 cup water.
spinach-cumin seed bread5 spinach-cumin seed bread6 spinach-cumin seed bread7
Add spinach, cumin seeds, pepper powder, salt, olive oil to yeast.
Now add 1/2 cup wheat flour at a time till well mixed. Add parmesan cheese and mix.
At this point, start adding all purpose flour 1/2 cup at a time. Based on lot of factors, it may take from 2 to 3 cups of white flour. For me it took 2 and 1/2 cups to get a smooth dough.
Knead the dough very well for about 10-15mins. I let the stand mixer run for about 7-8mins.
spinach-cumin seed bread8 spinach-cumin seed bread9
Take the dough in a greased bowl and cover with a wet towel (I just left the dough in stand mixer bowl covered with wet towel). Leave the bowl aside for about 2hrs till the dough doubles in volume.
spinach-cumin seed bread10
Now punch down the dough (no need to take it out of the bowl, just punch it to remove the air). Leave it covered for another 1hr till it doubles again.
After it has doubled again, punch it down again and mix well to get a smooth dough.
spinach-cumin seed bread11 spinach-cumin seed bread12 spinach-cumin seed bread13
Shape it into desired shapes. Keep on a parchment paper and cover with the towel again. Leave it aside for 30mins till the bread has risen again.
spinach-cumin seed bread14 spinach-cumin seed bread15 Aayi's Recipes
Preheat the oven at 350F. I used a pizza stone in the oven.
Melt the butter and brush it on top of the bread. Slide the parchment paper in the oven on top of the pizza stone.
Bake at 350F for about 20mins, pull it out and brush with butter. Put it back in oven and bake till done (It took total of 30mins for me). Immediately brush the top with remaining butter (this helps in keeping the top little soft).
Let it cool for about 15mins and then cut into desired pieces.

Makes 2 loaves

spinach-cumin seed bread17

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone

Eggless Banana Cake (With Wheat and Honey) Or Banana Nut Bread


eggless banana cake
My 4 year old is having his summer holidays. That means continuously trying to find something to keep him busy.  Sometimes when I run out of things to do, he gets some TV time. Few days back when he was watching Daniel Tiger, where the tiger makes a banana bread. So the child wanted banana bread. I waited for few days till I had some over-ripe bananas which are hard to eat. So I baked this for him.

Now, I am not sure why this is called Banana bread. When I read wiki, banana bread had the same characteristics as a cake, only thing was it was baked in a bread loaf pan. Anyway, I decided to use both names here.

From many days, I wanted to bake something that uses honey instead of sugar. Also, to make it a little healthy, I thought of using all wheat flour (I used chapati atta). It was not overly sweet, but was absolutely delicious.

Ingredients:
1 cup whole wheat flour
1/2 cup milk
1/2 cup honey
1/4 cup oil
2 big cup over-ripe mashed banana (1 cup after mashing)
1 tea spn vanilla extract
1 tea spn baking soda
1/4 cup sliced almonds
1 tea spn butter and little flour for greasing the pan

Method:
Preheat the oven at 350F for 10mins. Grease a bread loaf pan with butter, sprinkle and spread flour. Keep aside.
Sieve together flour and soda.
Mash the bananas and add honey, milk, oil, vanilla extract. Beat well till everything is mixed.
Now add flour a little by little mixing all the time. The batter is very runny, but it will bake beautifully.
Spread half the almonds in the bottom of the prepared pan. Now pour the batter, spread remaining almonds on top.
Bake in the preheated over at 350F for about 30-40 mins till a knife/toothepick inserted comes out clean. Remove from the pan once it cools down a bit. Tastes great warm or cold.

Makes about 8 pieces
Preparation time : 50mins

 

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone