Chana Dal Burfi

Chana Dal Burfi

Ingredients

1 tsp-Elaichi (Cardamom) Powder
2 tbsp Chopped-Pista
10 Chopped-Badam (Almonds)
1/2 cup-Desiccated Coconut
500ml-Water
100g-Chana Dal (Bengal Gram Dal)
1/2 cup-Ghee
3 cups (450ml)-Milk
1/2 cup(100g)-NESTLÉ MILKMAID Sweetened Condensed Milk
How to make

Soak the chana dal in the water and keep aside for 2-3 hrs. Strain off the water & cook the dal in 2 cups of NESTLÉ Milk till soft, keep aside to cool. Grind the dal to a coarse paste.
Heat Everyday Ghee in a karahi, add the dal paste and fry stirring continuously till the mixture is light brown. Add the MILKMAID Sweetened Condensed Milk and blend into the mixture, then add the remaining milk and cook till the mixture leaves the sides of the karahi.
Add the desiccated coconut, almonds, pista and elaichi powder and mix well. Remove from fire and spread in a greased thali. Cool and slice into desired shape.

Bread Pudding

Bread Pudding

Ingredients

A pinch-Jaiphal (Nutmeg) Powder
50 g-Kishmish (Raisins)
2-Eggs Beaten
25 g-Butter
2 cups-Milk
6-Bread Slices
1/2 tin (200 g)-NESTLÉ MILKMAID Sweetened Condensed Milk

How to make

Preset the oven at 160ºC. Trim the edges of bread slices, butter the slices on both sides and cut into two triangular pieces. 
Arrange the slices in layers in an 8” x 6” oven proof dish, sprinkling the kishmish in between the layers.

Mix together MILKMAID, milk, eggs and nutmeg and beat lightly and pour the mixture over the buttered slices.

Bake in a moderately hot oven (160ºC) for 30-40 minutes till the top is golden brown. Serve hot or cold as desired.

Banana Date and Nut Smoothie

Banana Date and Nut Smoothie

Ingredients

1/2 cup-NESTLÉ MILKMAID Sweetened Condensed Milk
2 cups-Milk
30g-Dates
20g-Badam (Almonds)
1-Banana big

How to make

Soak the dates and almonds in 1 cup of milk for 10 minutes.  Blend it well in a mixer along with the banana into a smooth consistency.

Add the MILKMAID, rest of the milk and ice cubes and blend well.

Keep the mixture for chilling. Pour into individual glass, adding more ice cubes as required and garnish with few chopped almonds.

NOTE:
Dates can be replaced by dry figs, prunes or apricots.

Eggless Banana Cake

Eggless Banana Cake
If you're new to baking, try this recipe. It's brilliantly easy to make and fills out house with a wonderful caramelised aroma. This cake stores well and will last a good 3-4 days in the fridge, unless of course your family polishes it off first.

Ingredients

1 tsp-Vanilla Essence
1/2 tsp-Soda Bicarbonate
1 tsp-Baking Powder
2 cups (200g)-Maida (Flour)
50g-Butter Softened
1/2 cup (75 ml)-Dahi (Curd)
1/2 tin (200 gm)-NESTLÉ MILKMAID Sweetened Condensed Milk
2-Banana Mashed

How to make

Preheat the oven to 180º C. Grease a cake pan and dust with flour and keep aside. Beat together butter and MILKMAID Sweetened Condensed Milk till creamy, add the NESTLÉ Dahi and whisk well.

Sieve maida, baking powder and baking soda well. Fold the maida into the MILKMAID- dahi mixture and add the mashed bananas and mix well. Add the vanilla essence and mix.

Pour into the prepared cake pan and bake in a preheated oven for 25 –30 minutes, till toothpick inserted comes out clean.  Cool for 5 minutes and remove onto a serving dish. Slice and serve.

Easy HomeMade Vanilla Ice Cream

Easy HomeMade Vanilla Ice Cream
This classic ice cream is everyone’s favorite. Make this at home with just 4 simple ingredients. And believe us when we say that nothing ever beats the taste of home-made ice-cream!

Ingredients

1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1- 1/2 cups (225 ml)-Milk
1- 1/2 cups-Fresh Cream
1 tsp-Vanilla Essence

How to make
Whip cream with an electric beater in a deep bowl till light and fluffy.

Mix together MILKMAID, milk and vanilla essence. Fold in the whipped cream.

Pour into a mould and cover with aluminum foil and freeze. Whip when half set and freeze again.

Eggless Black Forest Cake

Eggless Black Forest Cake

Ingredients

1-1/3 cups (200ml)-Aerated Soda
1 tsp-Vanilla Essence
1 tsp-Soda Bicarbonate
1 tsp-Baking Powder
3-4 heaped tbsp (25g)-Cocoa Powder
175g (1¾ cup)-Maida (Flour)
100g-Butter
1 (50g)-Classic Milk Chocolate
2 tsp-Icing Sugar / Powdered Sugar
200g-Fresh Cream
1 small tin-Tinned Cherries
1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

How to make

Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add MILKMAID and beat well. Add the vanilla essence.

Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while.  Loosen sides of cake, using a knife if necessary.  Turnout over a wire rack or plate  and cool slightly before cutting horizontally into 2.

Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.

MEWA KHEER

MEWA KHEER

Servings - 4 
Preparation - 15 min
Cooking - 15 min

Ingredients
Elaichi (Cardamom) Powder 1 tsp
NESTLÉ Milk 3 cups (450 ml)
NESTLÉ Everyday Ghee 2 tbsp
Kesar (Saffron) few strands
Makhana 50 gm
Kishmish (Raisins) 50 gm
Kaju (Cashewnuts) chopped 50 gm
Badam (Almonds) chopped 25 gm
NESTLÉ MILKMAID Sweetened Condensed Milk 1/2 cup (200 gm)
Chironji 10 gm

Method
1. Mix together MILKMAID Sweetened Condensed Milk and NESTLÉ Milk, add saffron and keep aside.

2. Heat ½ tbsp NESTLÉ Everyday Ghee and fry the makhana for a minute, remove from pan. Cool and crush it. Heat remaining ghee and fry all the dry fruits till golden brown.

3. Add the crushed makhana and fried dry fruits to the MILKMAID-Milk mixture and bring to a boil, simmer till thick and creamy. Add the elaichi powder, mix well and remove from fire. Serve hot or cold.

APPLE CRUMBLE

APPLE CRUMBLE

Servings - 8 
Preparation - 10 min
Cooking - 5 min
Baking - 40 min

Ingredients

Dalchini (Cinnamon) powder for crumble 1 tsp
Maida (Flour) for crumble 150 g
Butter for crumble 75 g
Apple 1 kg
Butter 50 g
NESTLE MILKMAID Sweetened Condensed Milk 1 tin (400g)

Method

1. Preheat oven to 180º C. Mix together MILKMAID and butter and heat for 4 to 5 minutes. Keep aside to cool.
2. Peel and slice apples. In a greased ovenproof dish, place the apple slices in layers. Press lightly while putting the apple slices. Pour the cooled MILKMAID mixture over it and spread evenly.
3. Mix the maida, butter and cinnamon powder to a crumbly texture. Top the apples with the crumble. Bake in the preheated oven for 35 to 40 minutes or till done.

LAUKI HALWA

LAUKI HALWA

Ingredients 
NESTLÉ MILKMAID Sweetened Condensed Milk ½ tin(200g)
NESTLÉ EveryDay Ghee ½ cup
NESTLÉ Milk 1 Cup (150ml)
Cashew nuts 5, chopped
Raisins 1 tbsp
Almonds 5,chopped
Lauki, finely grated 4 cups
Green colour ¼ tsp (optional)
Cardamom powder 1 tsp

Method
1. Heat the NESTLÉ Ghee in a karahi, add the cashew nuts, raisins and almonds and fry till golden brown. Add the grated lauki and sauté for a few minutes.
2. Add the NESTLÉ Milk and cook till the lauki is soft, mix in the green colour and stir well.
3. Add the MILKMAID Sweetened Condensed Milk and stir continuously till the mixture is thick. Sprinkle the cardamom powder, mix well and remove from fire. Serve hot.

PHIRNI

PHIRNI

PHIRNI

Ingredients
Rose Water 1 tsp
Rose Petals few
Elaichi (Cardamom) Powder 1 tsp
Rice 100 gm
Milk 3 cups (450 ml)
NESTLÉ MILKMAID Sweetened Condensed Milk 1 tin

Method
Soak rice in water for 30 minutes to 1 hour. Drain water and grind to a fine paste.
Add milk to paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Bring to a boil. Cook for 5 to 7 minutes. Add Milkmaid and remove from fire.
Add elaichi powder and rose water. Leave to cool and set in a refrigerator. Serve garnished with rose petals.

KESAR SHRIKHAND

KESAR SHRIKHAND
The interesting history behind yummy and creamy Shrikhand is that traveling herdsmen used to mix hung curd or yoghurt with sugar and nuts to make it more palatabel and easier to carry during long journeys. 

KESAR SHRIKHAND
Ingredients

MILKMAID Sweetened Condensed Milk 1/2 tin (200g)
Dahi 500g
Saffron 10-15 strands
Green Cardamom powder ½ tsp
Nuts, chopped finely (Optional) 2-3 tbsp 

Method
1. Put the dahi in a muslin cloth and allow to hang for 30 minutes or keep in a strainer with fine mesh. Press to make sure that excess water is removed.Soak the saffron strands in 1 tbsp water.
2. Pass the hung dahi through strainer to get smooth thick dahi without lumps.In a bowl mix together the dahi, MILKMAID Sweetened Condensed Milk, soaked saffron strands and cardamom powder.
3. Place in refrigerator for an hour before serving / decorate with nuts.

Achari Gajar Chicken

Achari Gajar Chicken

Ingredients:
Chicken ½ kg
Carrots 250 grams
Raw Mangoes 250 grams
Onion 2
Green Chili 4
Curry Leaves 6
Green Coriander ½ bunch
Turmeric 1 tsp
All Spice Powder 1 tsp
Salt 1 tsp
Ginger Garlic Paste 1 tbsp
Finely chopped Ginger 1 tbsp
Black Onion Seeds ½ tsp
Fennel Seeds 2 tsp
Mustard Seeds 2 tsp
Red Chili Powder 2 tbsp
Oil ½ cup
Method:
• First of all in clay pot add 2 onions and cook till golden brown.
• After this add ½ kg chicken, ½ cup oil, 1 tsp salt, 1 tbsp ginger garlic paste, 2 tbsp red chili powder, 1 tsp turmeric. Cook on high flame.
• When chicken gets tender add 250 grams raw mangoes, 250 grams carrots, 6 curry leaves,2 tsp mustard seeds, 2 tsp black onion seeds, 2 tsp fennel seeds along with 1 cup water. Cook for a while.
• When carrots gets tender then add 1 tbsp finely chopped ginger, ½ bunch green coriander, 1 tsp all spice powder and 4 green chilies, turn off the flame.
• Achari Gajar Chicken is ready to serve.

homemade instant whole wheat pancake mix

homemade instant whole wheat pancake mix

Ingredients:

Dry Goods (combine all of this into a lidded container; shake to mix):
6 cups organic whole wheat flour
3 teaspoon baking powder
1½ teaspoon baking soda
3 teaspoon salt
9 tablespoons organic sugar

Wet Ingredients (Makes 8-10 fluffy whole wheat pancakes)
1 large egg
1 cup organic *buttermilk
2 tablespoons organic unsalted butter

 Directions:

Scoop a cup of the Dry Goods into a large bowl. In a separate bowl, whisk together all wet ingredients. ( I just melted the butter slightly before adding it in with the eggs and buttermilk.).

Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.

Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.

Test the griddle by flicking water on it. If the water dances across the surface, you’re good to go.

Rub down the griddle with a little butter, then wipe it up with a paper towel.

Ladle 1 scoop of batter onto the griddle and cook until bubbles form in the batter and bottom is golden, approximately three minutes.

 Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

Note: use “Dry Goods” within 3 months

Homemade Instant Pancake Mix

Homemade Instant Pancake Mix

Ingredients

For your dry mix:
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
For your pancakes:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups pancake mix

Instructions

To make the pancake mix:
Combine all pancake mix ingredients in a container with a lid and mix well. Store for up to 3 months.
To make your pancakes:
Preheat your griddle.
In a small bowl, whisk together the egg whites and the buttermilk. In another bowl, whisk the egg yolks with the melted butter.
Place the pancake mix in a large bowl. Mix together the buttermilk mixture and the butter mixture, then pour over the pancake mix. Mix just until combined - don't try to get all of the lumps out. Overmixing will make your pancakes rubbery!
When your griddle is hot, lightly butter or spray with non-stick spray. Ladle the pancake batter onto the griddle. When bubbles begin to form around the edges of the pancake, gently flip. Cook another 2-3 minutes or until the pancake is set.
Tip
**there are a million different ways to jazz these up, but I usually add 1 tablespoon of vanilla and 1 1/2 teaspoons cinnamon per batch when making these.
sources:kitchenmeetsgirl

Peaches

Peaches

How to Buy, Store and Cook Peaches

To make sure you have a good for you juicy, sweet peach here is what to look for: 
Always buy organic Peaches are always on the Dirty Dozen list. 12 Foods You MUST Eat Organic
Peaches bruise easily so don’t use your fingertips to check for firmness. Hold the peach in your whole hand.
There should be a slight give to the flesh; not rock-hard or mushy.
Make sure there is not green around the stem meaning they aren’t fully ripe)
Avoid ones that have shriveled skin as that means they’re old.
A well-defined crease.
Ripe fruits yield to gentle pressure and feature sweet aroma.

How to Store Peaches

To ripen peaches keep them on the counter at room temperature until they are ripe.
Once they are ripe, store peaches in the crisper bin of your refrigerator (they will keep for up to five days).
Tip: 
To quicken the ripening process, place peaches in a paper bag.
Slightly hard but mature fruits can be kept at room temperature until they ripen. 

Tips for Eating and Cooking

Ripe peaches that have been stored in the refrigerator should be brought to the room temperature before being eaten to enjoy their full flavour.

Wash them in cold running water rubbing them gently to remove the peach fuzz just before eating.  Eat fresh ripe peaches whole along with skin as this is where many of the nutrients are.

To prepare for baking, cut the peach lengthwise deeply until the hard seed felt and then remove the seed.

Sliced peaches will turn brown with the exposure to air due to conversion in iron form from ferrous oxide to ferric oxide. If you are serving them sliced, it is best to rinse slices in water added with few drops of fresh lemon.

Find you have more peaches on hand than you can eat or make into something right away? Try freezing them, slice them, lay them on a baking tray and put in the freezer for a few hours until they’re frozen through. Then put the peaches into a re-sealable plastic bag and freeze until ready to use. They’ll keep at least 6 months (longer in a free-standing freezer) and are perfect to use in baking. It is much the same as Freezing Berries.

16 Health Benefits of Peaches

Peaches have been grown for centuries. They were first cultivated in China where they are considered a symbol of immortality and friendship.

I consider them a key powerfood along with staples like apples and pears. I just wish they were available longer!

16 Ways Peaches Fortify Your Health

1. Peaches are the perfect snack food for losing weight. A peach makes you feel full and keeps you from overeating. The bonus: one peach only contains about 35-50 calories and no fat!

2. Fight obesity-related diabetes and cardiovascular disease. Peaches are rich in phytochemicals called phenols that act as antioxidants.

3. Keep the skin healthy. Vitamin A and C make peaches a great natural moisturizer; they’re often used in cosmetics. These vitamins can help regenerate skin tissue.

4. Reduce hair loss with its positive effect on the scalp.

5. A healthy stress-reliever that helps reduce anxiety. Peaches are often referred to as the ‘Fruit of Calmness’ in Hungary.

6.  Helps prevent cancer with selenium — a mineral with antioxidant properties that may help protect cells from damage.

7. Peaches can help remove worms from the intestines.

8. Have a diuretic effect which helps cleanse your kidneys and bladder.

9. Peaches can calm an upset stomach.

10.  Compounds in stone fruits could help with “metabolic syndrome,” according to Dr. Luis Cisneros-Zevallos, AgriLife Research food scientist involved in a study at the American Chemical Society in Philadelphia.  Cisneros-Zevallos says, “Our work indicates that phenolic compounds present in these fruits have anti-obesity, anti-inflammatory and anti-diabetic properties in different cell lines and may also reduce the oxidation of bad LDL cholesterol which is associated with cardiovascular disease.”

11. Those suffering from gout and rheumatism are recommended by dieticians to eat peaches because peaches tend to have a diuretic and a light laxative effect.

12. Peaches are thought to be an aphrodisiac.

13.  Peach flowers have sedative properties .  A remedy for restlessness includes boiling peach flowers in water along with some honey.

14.  Inhibit tumour growth activity. Peaches have excellent antimicrobial and antioxidant activity according to research.

15.  Chronic bronchitis, coughs and gastritis are relieved with the medicinal tea of the leaves and bark of peach trees.

16. Peach tea is used as a kidney cleanser in China.

Peach Calories and Nutrition

The calories in large peach is only 70 but more important for weight management and health are its many other powerful nutritional benefits. To discover peaches are a symbol of immortality and friendship go  to Health Benefits of Peaches.

Nutrition:

One large peach has less than 70 calories and contains 3 grams of fiber.
It is a good source of vitamins A and C.
There is 1.5 grams of protein and 0.4 grams of fat in one large peach.
A large peach provides 332 mg potassium, nearly 10 percent of the daily recommended amount.
Contain high quantity of antioxidants, especially chlorogenic acid which reduces inflammation and controls the body’s aging process.
Amount Per 100 grams
Calories 39
                                                   % Daily Value*
Total fat 0.2 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g  
Monounsaturated fat 0.1 g  
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Potassium 190 mg 5%
Total Carbohydrate 10 g 3%
Dietary fiber 1.5 g 6%
Sugar 8 g  
Protein 0.9 g 1%
Vitamin A 6% Vitamin C 11%
Calcium 0% Iron 1%
Vitamin B-6 0% Vitamin B-12 0%
Magnesium 2%  
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sources include: USDA

Caution:  The peach pit contains hydrocyanic acid which is a poisonous substance. Since it does not taste good, most people are unlikely to eat it.

History of Peaches

Peaches have been grown since the prehistoric ages and were first cultivated in China. They are considered a Chinese symbol of immortality and friendship.  The Romans thought the peach originated in Persia; its Latin name reflects this: ‘Prunus persica’ meaning ‘Persian Apples ’.

Peach trees first came to America by Columbus on his second and third voyages.
The first peach orchard in the USA was established in Florida in 1565.
In 1779, peaches were harvested at the mouth of the Niagara River in Canada for local consumption.
By 1875, there were 375,000 peach trees in Ontario, Canada (not one of those varieties remains today).

Aloo mater Tikki

Aloo mater Tikki

Ingredients
4 potatoes, boiled and peeled

1/2 tsp coriander seeds

1/2 tsp pepper 

1/2 tsp cumin 

1/2 cup peas, boiled

Sea salt to taste

2 tsp ginger paste

100 ml refined oil

1 onion, julienne 

1 green chilli, chopped

Fresh coriander, asmall bunch

1/2 tsp red chili powder

Method
Dry roast coriander seeds, pepper and cumin in a pan. Powder the dry roasted spices into mortar and pestle.

In a bowl mash four potatoes. In another bowl mash half a cup of peas. Combine these two together and mix well.

Add 2 tsp ginger paste.

In a pan, saute one onion (julienne) with refined oil and add them into aloo tikki mixture.

Add little salt, roasted masala spice, green chilly, fresh coriander and red chilli powder into aloo tikki mixture. Mix well. Add 1/2 tsp oil for some moisture.

Take a portion of aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. Keep them in a fridge for 30 minutes.

Sprinkle some flour onto them.

In a pan, shallow fry the aloo tikki with refined oil. 

Garnish and serve hot.

Onions, Garlic & Shallots--storage

Onions, Garlic & Shallots--storage
(an easy way to keep them fresh for months)

Ingredients
onions, garlic, and/or shallots--make sure they are firm and blemish free. If you buy in bulk and find one that has rotten spots or a soft texture, cut off the bad part and use it right away; or toss it so it doesn't contaminate the others.
brown paper lunch bags
hole punch
marker
paper clips

Directions
Fold flattened paper bag lengthwise and punch holes along one long edge, approx. 1" apart, punching through multiple layers at one time. Flip bag over and punch along opposite side. Open bag, insert onions, garlic or shallots; fill the bag up to half full. Fold top of bag over 2-3 times, label the top with a marker, and use a paper clip to hold the top in place. Store filled bags in cool, dark place, so that air can circulate between the bags.

This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.

TEMPERATURE: 
These will last the longest in a dark, cool (but not cold), dry storage area. I've successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months.  A cool, dark basement is a good choice, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.

NO PLASTIC BAGS:
 Don't ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation. 

NO POTATOES NEARBY:
Potatoes and onions should not be stored together. They give off gases that will accelerate spoilage of each other.
sources:www.theyummylife.com

Cheese & Green Onion Cornbread

Cheese & Green Onion Cornbread
This no-knead cornbread recipe is soft, moist and has the great tang of cheese and green onions.

Ingredients
140 g (5 oz) cornmeal (yellow or white – your choice!)
125 g (4½ oz) plain or all-purpose flour
240 ml (8 fl oz) buttermilk
115 g (4 oz) butter
50-100 g (2-4 oz) strong-flavoured cheese
6 green onions (spring onions)
2 eggs
1 tbsp sugar
1½ tsp bicarbonate of soda.
¼ tsp salt
Extra grated cheese for topping (optional)

Instructions

Get everything ready by preheating the oven to 200°C/395°F fan oven, 220°C/425°F conventional oven and lightly greasing a 20cm (8″) cake tin or baking dish.

In a large bowl mix together the cornmeal, flour, cheese, green onions, sugar, bicarbonate of soda and salt.

Melt the butter and add it to a separate bowl together with the eggs and buttermilk.

Pour the buttermilk mixture into the cornmeal mixture and mix together quickly. Don’t worry if your batter is a bit lumpy.

Pour the batter into the prepared cake tin. Bake for 20-25 minutes until the top is golden brown and a skewer inserted into the bread comes out clean.

Sprinkle the top of the bread with grated cheese and allow to cool for 10 minutes before removing from the cake tin.

Allow to cool but serve slightly warm.

Notes

Buttermilk can be replaced by a 50:50 mixture of plain yoghurt and milk.

If you like your cornbread sweet then you’ll need to add more sugar to the recipe – up to 6 tbsp according to your taste.

Use a strong cheddar cheese or jack cheese and add as much as you need for your taste. You can also use blue cheeses such as Gorgonzola or Stilton!

sources:thebreadkitchen

Homemade Basic No-Knead Bread

Homemade Basic No-Knead Bread
This basic no-knead bread is called a Grant Loaf and can be make in less than 2 hours!

Ingredients

450 g (16 oz) wholemeal or white bread flour
385 g (13½ oz) lukewarm water or milk
1 tsp salt
1 tsp dried yeast
1 tsp sugar

Instructions

Add the sugar and yeast into the water, mix and leave for 10 minutes for the yeast to activate.

Mix the flour and salt in a bowl. Add the yeast/water mixture and mix well to achieve a smooth, sticky dough.

Lightly grease a 21cm x 11cm (8½” x 4½”) loaf tin and pour the mixture in. Spread the dough out with a spoon, cover and leave in a warm place for about an hour.

Once the dough starts to rise above the level of the loaf tin bake at 180°C/360°F fan oven, 200°C/395°F conventional oven for 35 minutes.

Remove from the loaf tin and allow to cool on a wire rack.

Notes
For the wholemeal loaf you can add a little extra flavour by using a dark brown sugar such as Muscovado sugar.

The loaves freeze well so you can make several at once if you have enough loaf tins!

Bagels Recipe

Bagels Recipe
Bagels are just awesome fresh out of the oven, but when you make your own with this bagel recipe they’re even better!

Ingredients

450 g (1 lb) strong white flour (bread flour)
1 tbsp sugar
2 tsp salt
1 tsp dried yeast
1 egg white
Poppy seeds and or sesame seeds for sprinkling on the bagels (optional)
For poaching the bagels
3 tbsp sugar

Instructions

Add the tbsp of sugar and the yeast to 300 ml (10 fl oz) of lukewarm water. Mix well and leave for 10 minutes.

Put the flour and salt in a large bowl and mix well. Pour on the yeast/water mixture and mix to a soft dough. Add more flour if the dough is sticky.

Turn the dough out onto a floured surface and knead for 10 minutes.

Place the dough into a lightly greased bowl, cover and put in a warm place until the dough has doubled in size (1-2 hours).

Turn the risen dough out onto a floured surface and knock it back gently. Cut the dough into 8 pieces and make each piece into a ball.

Take a ball of dough, flatten it slightly, then poke a hole in the middle using a finger and thumb. Place your finger through the hole and swirl the dough around your finger to increase the size of the hole. Repeat for the remaining pieces of dough.

Place the bagels on a floured surface, cover and allow to rise for about 20 minutes.

Beat the egg white with 3 tbsp of cold water.

Add the 3 tbsp of sugar to a large pan of simmering water and stir to dissolve.

Drop 2 or 3 bagels into the water and cook for about 30 seconds. Turn them over and cook for a further 30 seconds.

Remove the bagels from the water and place on a clean teatowel to drain.

Transfer the bagels onto a baking sheet lined with lightly-greased baking paper. Brush with the beaten egg white and sprinkle with seeds if desired.

Bake at 180 °C (350°F) fan oven/200°C (400°F) normal oven for 20-25 minutes.

Remove from the oven and allow to cool.

Notes

Bagels are always best on the day they are made, but they keep well in an airtight bag for 2-3 days. Warm them before eating.

They freeze well too!

Other optional toppings for the bagels are:
Caraway seeds
Coarse salt
Minced fresh garlic
Minced fresh onion
recipe sources:thebreadkitchen

Chocolate Bread Hearts

Chocolate Bread Hearts
These chocolate bread hearts are simple to make and totally delicious. Great for Valentine’s Day!

Ingredients
350 g (12 oz) strong white or AP flour.
250 g (8 fl oz) lukewarm water
75 g (3 oz) plain chocolate, chopped, or chocolate chips
2 tbsp cocoa powder
2 tbsp caster (superfine) sugar
25 g (1 oz) melted butter
1 tsp dried yeast
½ tsp salt


Instructions
Add the yeast and sugar to the water, mix and allow to stand for 10 minutes to allow the yeast to activate.
Put the flour and salt in a large bowl. Sieve in the cocoa powder to remove any lumps. Mix well.
Make a well in the centre, add the yeast/water/sugar mixture and the butter and mix to a soft and sticky dough.
Scrape the dough onto a clean surface and knead the dough for at least 10 minutes until smooth and just slightly tacky.
Place the dough in a lightly-greased bowl, cover with plastic film and allow the dough to rise in a warm place until doubled in size.
Turn the dough out onto a floured surface, knock it back and sprinkle on the chocolate pieces. Knead the dough gently for 3-4 minutes to distribute the chocolate evenly throughout the dough.
Divide the dough into six equal pieces and shape each piece into a ball.
For each ball of dough: Roll the dough into a teardrop shape by placing the dough under your hand, angling your hand slightly and rolling the dough back and forth.
Flour the surface again and flatten the teardrop. Elongate the pointed end of the heart slightly.
Make a cut in the dough from the middle to the bulbous end of the heart. Pull the two lobes of the heart apart and round them off. Place on a greased baking sheet.
Place the baking sheet in a large plastic bag or cover with oiled plastic film. Leave in a warm place for about an hour to prove.
Bake at 175°C/350°F fan oven, 190°C/375°F conventional oven for 12-15 minutes.
Leave to cool on a wire rack.
Notes
The best way to eat these is to slice them in half, spread one half with butter or whipped cream or, my favourite, cream cheese. Then spread on some marmalade or jam – raspberry and strawberry work really well. Replace the top half and you’re ready to go!

sources:thebreadkitchen

COCONUT RICE

COCONUT RICE

Ingredient 
Channa Dal 1Tablespoons
Curyy Leaves 5Leaf
Salt 1To Taste
Sugar 1Tablespoons
Chopped Ginger 6Numbers
Mustard Seeds 1Teaspoons
Cumin 1Teaspoons
Green Chillies 1Numbers
Coconut Oil 2Tablespoons
Cahsewnuts 1Cup
Grated Coconut 2Cup
Boiled Rice 6Cup
Red Chilli 3Piece
Urad Dal 1Tablespoons
Hing Optional

DIRECTIONS

cook rice seperately make sure it is fulffy.

Heat ghee in a pan.Add cumin,mustard ,red chilli whole and saute till the aroma is released. Now add the channnadal,urad dal ,gr chillies,ginger curry leaves cashew nuts, and saute till soft.

Then add the coconut grated and sugar.Gently stir Then add the rice and fry for 2-3 minutes .chech seasoning .Stir well and adjust.

Serve hot.