Not many of you would know that I have a little vegetable patch in my garden where I grow seasonal vegetables and great pride in. My Instagram followers would know that as I share pictures often of my produces.This winter I enjoyed cauliflower, loads of coriander and a some lovely spinach – free from pesticides, totally organic. There is also broad beans and beetroot that’s growing beautifully, more on that later. The idea was to do something fun and fresh with the home grown spinach and I finally turned them into a stuffing for buns. Mixed with cottage cheese and parmesan , it turned out to a quite a treat for the family.
Baking is so much fun, its just that I need to push myself a bit. And everytime I tell myself that I will do it more often. For now enjoy the Spinach and Cheese stuffed Buns. I made them with flour but it will work very well with half flour – half wholewheat flour as well. Next time I am going to try that.
It was my 8 year olds first day in school after the winter vacay and I wanted to make sure something special waited for him when he got back. Of late he has gotten hooked on to the Masterchef series and has been picking up culinary jargons which of course makes his mama very pleased. I am also hoping this would broaden his eating horizon as well as he will overcome his fear to try out different things as and when . Now peanut butter is not something he would particularly enjoy but in the avatar of a cupcake with a gooey chocolate frosting , it will surely brighten up his day.
The initial idea was to make some cookies but then I came across this at Sallys Baking Addiction – a truly wonderful blog to follow if you are an avid baker. The recipe is loosely based on hers with my twist of the chocolate cream frosting which is very different from your usual ganache , but so delicious.
I will begin with wishing all my readers a very happy new year. A new year , a new hope, a new chance , same dreams but a fresh start. A new year with loads of love and happiness and good food of course. Last year wasn’t really how I wanted to focus on this blog of mine. Something that started as a hobby , as a passion but helped me achieve so much recognition and knowledge. I want 2016 to be the year of My Food My Life , where I can take a few plunges that I have been thinking of for a while now. Cooking and sharing continues for sure in and keeping with the tradition sharing this super recipe of Cherry Cheese Chocolate Cake . It was an experiment gone right and I am so happy to share it here.
Pudding cakes are my favourite dessert to make in winter. Easy to make with staple pantry ingredients, it translates to sheer comfort and deliciousness. Something that you would want to make over and over again for your dear ones. The cakes here is baked using the broiling method which keeps them super moist while they bake. I would suggest you serve them warm coz that makes all the difference. Serve with a drizzle of your favourite sauce, like I did with bitter salted caramel sauce. It complements the sweetness of the cake so well. My 8 yr old’s verdict was that its turned out yum!
This Christmas if you don’t want to go the usual fruit cake way, then this is the perfect treat for you and your guests. Just tip in the baking tray into the oven as you start your dinner and by the time you are done the cakes will be ready to be devoured. Of caramel is not your thing , go for a simple ganache or even a vanilla custard maybe. It should make you happy!
A big hello to everyone. Well, I have been MIA for sometime now reason being a frenzied puja season. First an all girls holiday, then off the baaper bari for pujo and now back but neck deep into Diwali preps! Busy soul me! But then that’s how I like it to be. Being busy, keep doing something or the other but definitely keep going back to what I love most – creating new dishes in my ktichen and then blogging about it. My little time off to Goa with my girl friends worked wonders and completely rejuvenated me. And as usual my visit to my moms house was filled with laughter and food.
This Cream Cheese Buns recipe is something I saw Rachel Khoo make on TV the other day and I was kicked to make them too. Just followed a basic bun recipe and then filled them up with herbed cream cheese. Very easy and flavorful. The knots might seem a bit difficult to make so you can make your usual stuffed bun shape. It will work just fine.
I am hoping that I will be very regular with blogging and sharing from now on and continue to follow my passion! It is something that has given me a lot – new friends , recognition and much much more.
Every now and then its nice to roll up some yeasty dough and create baked goodies in the kitchen. Bread baking gives a high that cannot be explained! The sight of the dough rising up to a perfect double , the heady aroma of that freshly baked bun filling up your home brings in a lot of happiness to my life. And when the two boys munch up on these goodies it just doubles up the joy. Spicy Keema Rolls are very easy to make, well as usual you would say!
Weekends call for something sweet and homemade. Weekends call for baking. Weekends call for Apple & Raisin Tea Cake – so that you can curl up with your favourite book in your favourite pajamas and indulge. And to top it this is another super easy – sure winner recipe. So whats stopping you fellas? Put on your baking hat and make your loved ones happy. Sure it will make you happy too.
When it rains , my food cravings rise up phenomenally. I am sure its the same for many of you. Our taste buds would salivate thinking about the sinful fried goodies like pakoras,bhajias and chop and cutlets for us Bangalis. Of course there is the Khichudi and endless cups of tea. But there are also times when you want to indulge , at the same time want to avoid too much of oily fried stuffs. This is exactly when you need to make yourself a plate of Chili Cheese Toast. Hardly any effort required , you can make many variations and treat yourself to some yummy good ness. Plus its baked!
Here I have only used cheese and chopped green chillies but another variation that I often make is adding some chopped salami to the topping. You could also use corn or paneer or sliced sausages – options are many.
I love winter afternoons. They are perfect to do some baking..perfect to dole out some goodies from my kitchen…perfect to show my loved ones that I love them! The aroma of baking fresh bread at home just adds to the pleasure. So today I made this very easy Sausage Rolls just perfect to go with your evening cuppa.
I had made a few dozens of these sausage rolls for KFB’s maiden Bake sale and they were my bestsellers! Extremely easy to make and lovely to eat..what more does one want from life.
Flour / Maida - 1½ cup + a little more to adjust the dough
Instant yeast - 1 pack - approx. 7 gms
Salt - 1 tsp
Sugar - 1 tsp
Milk - half cup
Olive oil - 2 tsp
For the filling:
Chicken sausages - 12 nos
Readymade pasta sauce - few tbsps.
Grated parmesan cheese - approx. 2 tbsp.
Making the dough.
In a bowl add the flour ,instant yeast , salt and sugar. Add the milk gently and bind into a dough. Add the olive oil and knead the dough on a floured surface for atleast 10-12 mins till its soft, smooth and springy.
Place the dough in an oiled bowl, cover with cling film and keep in a warm place. I usually place it inside the microwave.
Let the dough rise for an hour. It will become double the size. take it out on a floured surface and knock down the dough gently.
Now make 12 small sized balls from the dough. Roll out each into small rounds - like puris but not very thin.
Apply some pasta sauce, place a cocktail sausage and sprinkle some grated parmesan cheese. Fold the two sides into the centre in the shape of a roll.
Follow the same process to make all the rolls.
Place each of the rolls in an oiled baking tray. You could also line the tray with some foil paper. Cover with a cling and let them rise again for 20 mins. Brush the rolls with some lightly beaten eggs.
Bake in a preheated oven for 20 mins at 180 degree centigrade.
Serve hot staright out of the oven . It even stores well for upto 2 days.
Having lived in Delhi for many years I miss a proper winter in Kolkata. The cold mornings making it impossible to get out of bed..still dragging oneself out to attend a class while in college or reporting at work later..those are my fondest memories of Delhi winters. Ofcourse there was the food…tucking into creamy sarson saag with crispy makki roti at a neighbourhood dhaba, those were the days. Endless cups of coffee and a hot water bag to keep me warm was what winter was all about.
Here in Kolkata I miss all that. The weather has just got a bit nippy here and everyday I pray that let it get a little more colder here. Winter also means whipping up hearty rustic dishes in my kitchen using freshest of winter produce. Been wanting to make a quiche for sometime and today seemed the perfect opportunity. Kept it simple and baked a delicious Mushroom Tomato Quiche and indulgently topped it up with some grated parmesan.
Mix the flour, salt and the chilled cubes of butter with a fork or using your fingers until mixed well and resembles breadcrumbs. Now put in the beaten egg and make into a soft dough.
Wrap the dough with a cling wrap and refrigerate for 20 mins.
Making the pie crust:
Roll the dough on a well floured board into a circle,rolling from the centre to the edge,turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half,place in a pie pan and unfold to fit the pan.
Pierce the covered pie pan with a fork to avoid the pie crust from flaking up while blind baking.
Bake the crust in a preheated oven at 180 degree centigrade for 10 to 15 mins till lightly golden in colour.
Making the filling:
In a pan heat the olive oil. Add the crushed garlic and sautee till light brown. Add the onion and let it sweat for 5 mins. Add the chopped mushrooms and cook till done. It will realease a lot of water...cook till that evaporates. Season with salt, pepper, oregano and chilli flakes.
Remove from heat and let this mixture cool down.
In a bowl add together the eggs and the cream. Season with salt and pepper and mix together with the mushroom mixture.
Pour this mixture into the half- baked pie crust. Top with cherry tomatoes and a generous sprinkling of grated parmesan.
Bake in a preheated oven at 180 degree centigrade for 20- 25 mins.