Sunday, 4 January 2015

ITALIAN FOCACCIA BREAD

ITALIAN FOCACCIA BREAD
 
 



INGREDIENTS
  • All purpose flour (maida) - 250 grams
  • Activated yeast (liquid) - 2 tablespoons
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Fenugreek leaves - 2 tablespoons
  • Salt to taste - 3/4-1 teaspoon
  • Olive oil - 2 tablespoons
  • Water to knead the dough
*Activated yeast - Add 1/2 a teaspoon of dry yeast to 2 tablespoons warm water and 1/4 teaspoon powdered sugar. Keep aside for around 10-15 minutes.


METHOD
  • Make a well in the centre of the flour.
  • Add red chilli powder and turmeric powder in the well made.

  • Now, add activated yeast to this.

  • Mix well.
  • Add fenugreek (methi) leaves and salt to taste.

  • Mix them well using a spoon.
  • Add a little water and a little olive oil and mix well.


  • Add more oil and knead a soft dough.
  • Add a little water if required to knead a soft dough.

  • Now cover this dough in a damp cloth and keep it in a warm place (inside microwave) for around 20-30 minutes.
  • The dough will become double in size.
  • Now, knock out the air inside and knead the dough again for a few minutes.
  • Take a baking pan and grease it with a little oil.
  • Spread the dough evenly in the baking pan.

  • Preheat the oven at 230 degrees for around 5 minutes.
  • Bake the dough for around 15 minutes at 230 degrees.

  • After 15 minutes, take out the pan and invert.
  • The loaf will come out.

  • Slice the baked loaf.
  • Focaccia bread is ready to serve.

Saturday, 3 January 2015

COCONUT MUFFINS (EGGLESS)

COCONUT MUFFINS (EGGLESS)




INGREDIENTS
  • Cake Flour - 120 grams
  • Fresh grated coconut – ¾ cup
  • Sugar - 60 grams
  • Baking Powder - 1/2 teaspoon
  • Baking Soda - 1/4 teaspoon
  • Cornflour - 2 tablespoons
  • Salt - 1/4 teaspoon
  • Oil - 1/4 cup (60 ml)
  • Vanilla extract - 2.5 teaspoons
  • Milk - 1/2 cup (120 ml)
  • Vinegar - 1/2 teaspoon

CAKE FLOUR - TAKE 120 GRAMS OF MAIDA & REPLACE 2 TABLESPOONS OF MAIDA WITH 2 TABLESPOONS OF CORNFLOUR
*Increase the quantity of sugar by around 20-30 grams or according to your taste because of the addition of coconut, otherwise muffins would not be sweet enough.
 
METHOD
  • Preheat oven at 180 degrees Celsius for around 5 minutes.
  • Sift cake flour, baking powder, baking soda, and salt & sugar once or twice so that they get mixed well.
  • In another bowl, add milk & vinegar & keep them aside for a minute.
  • Add oil & vanilla extract to this mixture.
  • Now, make a well in the centre of the dry ingredients & add the wet ingredients mixture to it.
  • Gently mix them so that there are no lumps.
  • Don't mix them too much; just fold the ingredients gently till they are mixed well.
  • Next, add freshly grated coconut to the batter prepared.
 
 
 
 
 
  • Grease the cupcakes baking tray with a little oil.
  • Pour the mixture in the greased cupcakes moulds.
 
  • Bake them for around 15-17 minutes at 180 degrees Celsius.
  • After 15 minutes, insert a knife or a toothpick in the cupcake & if they come out clean, then the cupcakes are baked well.
  • Cool them on a wire rack.
  • Invert the tray & take them out.
  • Garnish muffins with grated coconut.
  • Coconut muffins are ready to serve.
 

 
 
 

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