Shortcrust pastry for pies and tarts

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• 2 cups plainflour 
• 160 butter chilled and chopped
• 2–3 tablespoons iced water 

Process the flour and butter with until mixture resembles breadcrumbs. Slowly add enough iced water to form a smooth dough. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface.

Fill with desired filling and bake on 190

.follow the pics for assembly

1. butter the pie bowls

2. Roll the dough and fill in the pie bowls

3. Fill with desired filling.

4 cover with rolled pastry and seal the ends.

you can give egg wash at this point if you want.

Bake at 200 C for about 25 mins or until golden in color

Aata/wholewheat flour cookies

Aata cookies

1 cup whole wheat flour

1/2 cup powdered sugar

1/4 tsp salt

1/2 tsp baking soda

½ cup ghee at room temperature

1 to 2 tsp milk if required

cream the ghee and powdered sugar with a hand held blender or in a food processor.the mixture should become smooth, light and creamy.add wholewheat flour, salt, and baking soda.mix well, gently knead to a smooth dough.add water or milk only if required or dough looks dry.

pinch medium sized balls from the dough.roll them evenly in your palms.slightly flatten them and arrange in a baking tray. leave some space between cookies as they expand while baking.bake the cookies in a pre heated oven at 180 degrees C for 10-12 mins till light golden.remove and place them on wire racks.

Brownies

Ingredients 

1/2 cup butter

11/2 cup Sugar

1/2 tsp vanila extract

2 eggs

3/4 cup White flour

pinch baking soda(optional)

1/2 cup cocoa powder

1/4 tsp salt

1 cup finely chopped cooking choclate

Procedure

1. Preheat your oven to 175 degrees Celsius.
2. Prepare the pan by greasing. I got 18 brownies with medium thickness
3. Mix the flour, cocoa powder, salt, and baking soda then sift the flour
4. Melt butter and add sugar. Mix well and add vanilla extract. Once combined add the eggs and mix well.
5. Add the flour mixture to this and mix really well. Mix the chopped chocolate into the batter.
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7. Bake for 20-25 minutes or until toothpick comes out clean.
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Eggless version:

Instead of eggs add 3/4 cups of yogurt and 2 tsp of baking powder

Happy Baking :)

 

Eggless Dark chocolate Blackberry cupcakes

It's summers here in Melbourne so berries are in season. Time to experiment on berilicious desserts. These cupcakes have a burst of berry and choclate flavor. Being eggless and butterless can be enjoyed by vegetarians and vegan. I generally do not do much eggless baking but this one is a hit. Very easy to make and believe me you'll enjoy every bite of it, specially its frosting. 

Ingredients:

250 gm fresh blackberries

1 1/2 cups plain flour  

1/4+1/2 cup granulated sugar

1/3 cup cocoa powder

2 teaspoons instant coffee powder 

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/3 cup vegetable oil

1 cup milk

180 gm dark chocolate finely chopped

Fresh blackberries for garnishing

Method:In a deep pan combine the blackberries with 1/4 cup granulated sugar. Bring to a boil over medium heat and cook for about 10 minuted until the berries are completely mashes. turn off the heat.

Strain the mixture, you will get about 1/2 cup of juice. save the solid part.

Preheat oven to 180C and prepare a 12 cup baking tray.

In a bowl mix together flour, sugar, cocoa, baking soda, coffee and salt. Add the vanilla extract, oil, blackberry solid and milk. Using a wooden spoon mix the batter well and keep mixing until you get a smooth batter.

Divide batter between 12 baking cups . Bake for 18-20 or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool to room temperature.

Chocolate Ganache:

Mix chopped chocolate and blackberry juice and heat in a microwave safe bowl for 1 minute. leave for a minute and whisk well until smooth. let it completely cool for about an hour. beat ganache for 2 minutes. now using piping beg or pastry beg pipe on cooled cupcakes. garnish with fresh blackberry.

Mixed lentil Dosa

Mixed lentil dosa: So healthy, crispy and absolute yummy, full of proteins, no rice, no flour, no fermentation required, can be made instantly after grinding, suitable for kids even toddlers..healthy breakfast and tiffin idea..I served it plain for breakfast, fill it with veggies to make a complete meal.

Ingredients:

1/4 cup moong dal (green/yellow)

1/4 cup Masoor dal

1/4 cup chana dal

1/4 Arhar dal

1/4 cup split peas

salt as per taste

oil.

Method:

Soak all lentils together preferably overnight or minimum 4 hours.

Strain and grind by adding little water to get dosa like consistency of paste.

Add salt and mix well.

Heat a skillet nicely i used non stick.

Take one serving spoon of batter and spread in crescent manner as thin as possible.

Drizzel few drops of oil and let it turn brownish between rings.

ease with the help of spatula and flip.

fold and Serve with coconut or tomato chutny.

Note:

Green chilli, heeng can be added while grinding the lentils for extra flavour.

You can add 2 tbs of besan/rice flour to batter for taste and texture but I did not use in this recepi.

wheat crackers

Wheat crackers: Butterless, Eggless, No Maida, No soda, Crispy baked, addictive wholewheat crackers. Guilt free snacking for people worried about calories but find it hard staying away from nibbling :D Just 3 basic ingredients needed to make these crisps :D

Ingredients

1 cup wholewheat flour 

3/4 tsp salt

11/2 tbs olive/cooking oil

cold water

pepper/chiili powder/dried herbs optional

Method;

Take Flour and salt in a bowl and add oil to it.

Mix well with fingers so that flour will resemble bread crumbs.

Add chilli/ pepper powder or dried herbs if using.

Knead with the help of cold water smooth but tight dough.

leave for 10 mins in the meantime preheat the oven at 400F or 200C.

Devide dough in 3 portions, roll out as thin as you can and make fork marks to avoid them puffing up.

Sprinke with little bit salt, red chilli or herbs

Cut in desired shape and arrange on a greased baking tray.

bake for about 7-8 mins until corner start turning brown.

take out from oven and let them cool completely.

serve with desired dips.

Nachos with dips

Nachos:

Ingredients:

1 cups yellow cornflour

2 tbs plain flour

2 tbsp. oil 

Lukewarm water 

Oil for deep frying

Oregano, salt and red chilli flakes 

Method:

Mix cornflour and plain flour, add salt as per taste , mix oregano and red chilli flakes , make a well in centre add oil and mix the flour then add the water and knead it to a soft dough.

After 1/2 hr roll out the dough in a circle  and cut triangles . prick it with fork so that it doesn’t puffs up.

Heat oil in a pan , and fry the triangles on a medium flame and cool it completely before serving

refried beans

Ingredients:

1 cup red kidney beans boiled

1 large Onion finely chopped

1 tsp ginger garlic paste

1 green chilli finely chopped 

2 tbsp oil

2 tbs tomato sauce 

Salt as per taste

Method:

Mash cooked rajma coarsely .

Heat oil in a pan add the ginger garlic paste and fry for 1 min.. then add onions and cook it until soft 

Add the rajma and cook it for 5-6 mins, then add tomato sauce and salt.

Salsa

ingredients: 

1 large tomato grilled, peeled and very finely chopped

1/4 capsicum finely chopped

1 large onion finely chopped

Tomato chilli sauce 2tbs

salt and pepper as per taste

Lemon juice 1 tsp

Method:

Mix all the ingredients in a large bowl and put it in a refrigerator

Sour Cream dip

Ingredients:

1 cup hung curd 

Finely chopped chilli and ginger

1/4 tsp red chilli flakes

1/4 tsp oregano

1/4 tsp of sugar

1/4 tsp tomato chilli sauce

Salt as per taste

Method:

Mix all the above ingredients and refrigerate

Cheese dip

Mix 1 cup grated cheese with 1/3 cup milk and microwave for 1 min. Mix well and Your cheese sauce is ready

Put nachos in a microwave safe plate and pour cheese sauce and grated cheese on top of it . Microwave for 10 sec or until cheese melts.

Serve the nachos with all the dip. or serve as shown in pic.