We had a nice lunch and there was a few leftovers for dinner. It was barely enough for the family but it was there. This is an interesting predicament that most of us face. Do you cook another full meal or make something that is a good in-betweener. While making the early evening tea, wonderingContinue reading “Semolina Rolls”
Category Archives: Baking
Pain de Mie, Whole Wheat Sandwich Bread.
This will yield an almost 1,000 grams Whole Wheat Loaf and needs a Pullman tin of size 10*4.5*4.5 inches. Whole Wheat Flour : 450 grams. Honey : 90 grams Olive oil : 30 grams Salt : 9 grams Yeast : 7 grams Milk powder : 25 grams Vital gluten : 30 grams Water : 300Continue reading “Pain de Mie, Whole Wheat Sandwich Bread.”
Smoked Eggplant and Chicken
There are two types of people. Those who like the smoky and those who are have no taste. Large sized Eggplant. Cut into wedges. Chicken preferably with skin. Olive Oil. Chilly Flakes. Dried Herbs. Salt. Take a glass baking dish. Cut as much eggplant as you can fit into it without overcrowding it. There mustContinue reading “Smoked Eggplant and Chicken”
Buttercream Muffins
Wet Ingrediants: 90 grams soft Butter. 80 grams Icing Sugar. 1 Egg at room temperature. 1 Tsp Vanilla. 1/2 cup of milk. Dry Ingrediants: 150 grams of All Purpose Flour. 1 tsp Baking Powder. A pinch of Salt. Apply some butter around the inner surface of the baking dish and sprinkle some flour on it.Continue reading “Buttercream Muffins”
Semolina (Rava, Sooji) Bread. Its Vegan!
A simple bread with very simple ingredients. The quantities mentioned below yielded a loaf of bread and 9 dinner rolls. Total weight was approximately 1500 grams. Fine Semolina: 800 grams. Corn Mean: 50 grams. Vegetable Oil: 50 ml. Salt: 12 grams. Instant Yeast: 7 grams. Sugar: 2 Tbsp. Water as needed. Combine all the dryContinue reading “Semolina (Rava, Sooji) Bread. Its Vegan!”
The Softest Rolls Ever!
Time softens everything. So I decided a simple experiment of making buns with a significant amount of pre-ferment in it. These turned out super soft and very tasty. The recipe starts in the preceding night. PreFerment: 350 Grams of All Purpose Flour. 250 Grams of Water. A pinch of Yeast. Mix this into a shaggyContinue reading “The Softest Rolls Ever!”
A Weekend Story and Cooking.
Its the weekend and as I sat down to write a recipe, I thought why not give it a try to make it a story. That captures the food and your mood. So bare with me as I take you on a trip of how the dinner and breakfast were built out of the sameContinue reading “A Weekend Story and Cooking.”
Pizza from Scratch!
Pizza, needs no introductions. Base: Make a Biga with 220 grams of flour, 130 grams of water and a pinch of yeast. After it has fermented overnight, add to the Biga, 150 grams of water, 220 grams of flour, 10 grams of salt and 5 grams of yeast. Knead into a soft ball and letContinue reading “Pizza from Scratch!”
Buttery Carrot Cake
Super soft and buttery Carrot cake. Wet Ingredients: Butter : 175 grams. Brown Sugar : 175 grams. Eggs: 3. Vanilla Essence: 1 teaspoon. Grated Carrots: 750 grams. Dry Ingredients: All Purpose Flour: 250 grams. Cinnamon Powder: 1 teaspoon. Nutmeg Powder: 1/2 teaspoon. Cloves Powder: 1/2 teaspoon. Baking Soda: 1/2 teaspoon. Baking Powder: 1 teaspoon. BakingContinue reading “Buttery Carrot Cake”
Uncomplicated Cooking 