1. In a mixing bowl ,mix the condensed milk and milk powder until smooth paste .(if you are using sugar add directly to the sauce pan)
2. Take a sauce pan add 2 tablespoons of ghee add mango puree to the saucepan heat up on medium heat. Add the prepared corn starch paste(cornstarch and water mixture)condensed milk in to the mango puree and mix well.
3. Let it cook on medium flame until the mixture thickens , use a spatula and scratch the bottom and the sides of the pan.After few mint , add cardamom powder and continue cooking till the mixture starts leaving the pan and forms into a dough.
Note:Don’t over cook,peda will become chewy
4. Once done, turn off the flame and set aside to cool down.Grease your palms with ghee, divide the peda dough into equal portions.Take a portion, roll with your palm and make a round crack free ball shape.Now gently press a finger on the top and put some chopped pistachios or any dry fruits.Now your peda ready to serve,you can store in the fridge.
1 cups oats powdered (either instant or old fashioned)
2cups bread flour (All purpose flour)
2.60g instant yeast
1-1/2 cup lukewarm Water ( as needed )
Salt(to taste)
5-6tbsp honey (to taste)
2-3 tbsp butter
Method
1.In a large bowl, (or use standing mixer)combine the flour, oats(powder), yeast, and salt.Add water slowly and knead until the dough became soft (knead at-least for 8-10mint).Between add butter to the dough and knead until the butter combine to the dough and it became soft.Now place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 45 to 1 hour.
2.Once it became double ,just punch down and transfer that to bread baking pan.let it rest for second rise.
3.When dough has doubled, preheat oven to 180 C for 20-25mint. Bake at 190•c for 20-25 minutes, until the bread is golden brown.Transfer to a wire cooling rack apply some butter on the crust with a brush and allow to cool completely before cutting and serving.
90gm active sourdough starter(freshly fed and active)
90gm wheat flour .
Method
Step 1 Autolyse
whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 1hrs(30 min minimum)upto 4hrs.
Freshly fed active starter(double and triple with in 3-4 hrs,rubber band mark was the initial stage of starter after fed)
Bubbles on the top(ready to use at the peak of its rise)Mix the starter with water in the autolyse process
Autolyse
Step 2 Stretch and fold
After 1hrs of autolyse grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 -45 min and repeat the stretching and folding action.You can check your is ready using window pan test
After first S&F
After 4th S&F
Windowpane test
Step 3 Bulk fermentation process
Let the dough rest ,until it’s volume will be 50-70% increase.When the dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.Bulk fermentation stage includes the S&F.
Starting of Bulk fermentation
End stage of bulk fermentation
Step 4 Preshaping
lightly floured surface. Gently shape it into a round. Fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.let the dough rest for another 30 min in the bench (kitchen counter).
Preshaping
Step 5 Final shaping
Meanwhile, line an bowl or proofing basket (banneton)with a towel and layered with generous flour.once this ready keep it aside.
Using a bench scraper or your hands, shape it again the dough again.Place the round into your lined bowl, seam side up.
Pic 1.after final shaping Pic 2 transfer the dough to proofing basket
Step 6 Proofing (second rise)
Cover the dough with cling wrap and refrigerate for at least 10-12 hrs.(overnight)
Step 7 Baking day(scoring)
Place a Dutch oven in your oven, and preheat your oven to 250•c for 60min.Cut a piece of parchment to fit the size of your baking pot.
Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish. Transfer the dough into the preheated baking pot.
Step 8 Bake
Carefully cover the pot, close the oven, and reduce the heat to 230°C.Bake the dough for 25- 30 minutes, covered. Remove the lid, lower the temperature 220ºC and continue to bake for 20-26 minutes more. Once baking done off the oven and let the loaf sit in the oven for another 5-10 min .Then takeout Cool on a wire rack for 2-3hour before slicing.(if u cut soon without completely cool down the bread ,it may become gummy and chewy).
88g sourdough discard(1tbs instant yeast or use 50% each)
4-5 tbsp olive oil
2-3 tsp chilli flakes(to taste)
Garlic butter spread
¼ cup butter, melted
2-3 tsp garlic powder (finely chopped garlic)
2 tbsp coriander leaves(finely chopped)
2tsp parsley (finely chopped,optional)
Method
1. Firstly, in a large mixing bowl take Luke warm water ,sugar ,salt and sourdough starter discard (instant yeast)mix well.And add this mixture to the flour,mix well.
2. Then add garlic powder (minced garlic)oregano ,red chilli flakes and 2-3 tbsp of olive oil and knead the dough well for atleast 10 minutes(to activate gluten).Make the dough smooth and stretchy else garlic bread will turn hard and chewy.
3. Allow the dough for proofing. Lightly drizzle some oil on the bowl and on the dough, cover it with a tea towel or cling wrap and let it proof for 45-60 mint (if you are using the sourdough starter ,it will take more than two hrs for proofing)in a warm place until the dough became double in size.Once it double in size punch the dough down and let it rest for second rise
4. Now time to roll your dough (or pat) to form oval shaped roti.
Garlic spread
Ingredients
Garlic bread dough
•1/2 cup mozzarella cheese (mix of cheese)
•1 cup bread flour(or all purpose flour)
•3-4tbsp cheddar cheese(optional)
•1 tsp sugar
• 1/4cup lukewarm water
•pinch of salt(to taste)
•2-3 tsp garlic powder (minced garlic)
•¾ tsp oregano (Italian herbs)
• 88g sourdough discard(1tbs instant yeast or use 50% each)
•4-5 tbsp olive oil
• 2-3 tsp chilli flakes(to taste)
• Garlic butter spread
• ¼ cup butter, melted
•2-3 tsp garlic powder (finely chopped garlic)
•2 tbsp coriander leaves(finely chopped)
• 2tsp parsley (finely chopped)
Method
1. Firstly, in a large mixing bowl take Luke warm water ,sugar ,salt and sourdough starter discard (instant yeast)mix well.And add this mixture to the flour,mix well.
2. Then add garlic powder (minced garlic)oregano ,red chilli flakes and 2-3 tbsp of olive oil and knead the dough well for atleast 10 minutes(to activate gluten).Make the dough smooth and stretchy else garlic bread will turn hard and chewy.
3. Allow the dough for proofing. Lightly drizzle some oil on the bowl and on the dough, cover it with a tea towel or cling wrap and let it proof for 45-60 mint (if you are using the sourdough starter ,it will take more than two hrs for proofing)in a warm place until the dough became double in size.Once it double in size punch the dough down and let it rest for second rise
4. Now time to roll your dough (or pat) to form oval shaped roti.
Garlic spread
• In a small bowl mix in butter, garlic (garlic powder,parsley chopped and cilantro finely chopped
• spread the prepared garlic butter over the dough generously.further top with mozzarella cheese and cheddar on half of the dough.Also season with chili flakes and oregano.Fold the dough and seal the edges.And brush generous amount of prepared garlic butter ,top with chili flakes and mixed Italian herbs.Make marks over bread without cutting them fully.
• Bake in preheated oven at 200•C for 15 -20 mint,until you will get golden brown crust(temp may vary in your oven)
• Take out from oven ,serve with some dip (mayonnaise,ketup).
1.Place milk and butter in a saucepan in a medium flame.Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.Add sugar and mix well.
2.Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined well without any lumps.Place the pan in low flame and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Shows a thin film down in the sauce pan.Once it ready set aside for 5 minutes to cool slightly.
3.Whisk the egg in a small bowl and set aside,then add this to the flour mixture, beating well with a beater or an hand mixture.Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
4.Preheat the oven to 220°C. Brush a baking tray with oil to lightly grease. Spoon the batter with a ice cream scooper to pour onto the tray, about 3cm apart. Alternatively, use a pastry bag fitted with a plain piping nozzle onto the baking tray,and have a egg wash on the top.Bake in preheated oven for 25 minutes or until choice pastry are puffed and golden.(timing totally depends on your oven)
5.Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles (Choux pastry)from the oven and transfer to a wire rack to cool.Now you can fill the choux with whipping cream or your choice fillings (fruits ,other flavoured creams or ice cream ).
1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3-4 slices depending on potato size.Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30-45min then pat dry thoroughly with paper towels.
2. Place seasonings into a large zip-lock bag or a mixing bowl. Add potatoes and shake them together. Next, add olive oil to the bag and toss until coated.
3. Arrange wedges in a single layer and bake at 220•C for 30-35 min until the potatoes are cooked through, browned and crispy.garnish with some parmesan cheese .
4. Wedges ready to serve .Serve with some ketup (dips)
1.In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
2.Add vegetable oil and melted butter and stir well (batter will be pretty stiff and thick at this point, electric mixer or stand mixer use to combine )
3.Add eggs, one at a time, stirring well after each addition.Add vanilla extract,stir well
4.Stir in grated carrots and nuts (if using) until ingredients are well-combined.
5.Pour the carrot cake batter into prepared baking pans and bake on 180•C for 40 -45min ,baking time always depends on your oven temp(toothpick inserted in center should come out mostly clean with only few moist crumbs).
6.Allow carrot cake to cool in the pans for few minutes, then run a knife around the edge and invert onto cooling rack to let the cake cool completely.
7.After complete cool down ,cut and serve (with some frosting or nuts).
• 2-3 cup bananas, peeled, cut into chunks, and froze.
• 3-4tbs heavy cream
• 2-3 tbsp of water
• 1 cup chocolate chopped into small pieces
• 3-5 tbsp Caramel chunks(sugar,water)
Method
1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
2. Pulse the bananas in a food processor until smooth. This stage add cream and water(depends what consistency you want)
3. Add chocolate chips and caramel chunks (caramelise the sugar then let it cool for some time once it became hard use a blender or food processor ,pulse one or two times )at this stage.pulse the blender one more time.
4. Transfer this mix to a airtight container and refrigerate 4-6 hrs.(overnight)
1.Take some chia seeds(basil seeds)soak it in the water about 10-15min.Soon it will start absorbing and became growing in size.Once the seeds will become transparent jelly like coating formed,strain and set it aside .
2.Get all your ingredients ready.You need a shaker with lid.Now first add the Chia seeds chopped green-chilli(crushed),ginger chopped
3.Then squeeze lemon and get the juice.Then add that to the shakers as well.
4.Next add water(if you are using soda add that to the mixture once shaking is done)
5.Close with lid and shake rigourously for atleast 5-8seconds.Now open and pour in serving glass(make sure your container lid should be tight and no leakage)
1. In a large heavy saucepan, cook and stir 3/4tbs sugar over low heat until sugar is melted and golden. Pour into (ramekin) custard cups, tilting to coat bottom of cup; let stand for 10 minutes. 2.In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Strain the mixture before Pour over caramelized sugar. 3. Place the covered(use aluminium foil)cups in to a square baking pans . Pour very hot water in pans to a depth of 1 inch .Bake at 180° C until a knife inserted in the center comes out clean, 40-45 minutes(depends on your oven ). Remove from pans to cool on wire racks. 4. To unmold, run a knife around rim of cup and invert onto dessert place.
• 5 .Now our Caramel custard ready to serve(Serve warm or chilled).
Whatshecook 