A cake and two cookies-Daring Bakers

Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious! :)

Our city is known for Mawa cakes found at Parsi/Irani bakeries and cafes.These are very ordinary and plain looking and YUMMY light golden cakes with occasional sprinkle of cashew nuts or almonds.

Mawa or khoya is made from reducing full fat milk on slow heat until all that remains is a mass of slightly caramelized granular dough-like milk solids. Mawa gives a rich caramelized milky taste to the cake.

Though I have been making mawa since a long time, a low cal and quick cooking one,I want to thank Aparna for making it mandatory to make mawa from scratch, because I learnt to make it the traditional way!!

Mawa Cake

For the Mawa:
1 litre full fat milk

For the cake:

115 gm             unsalted Butter 
180 gm             packed crumbled mawa
280 gm             castor sugar
3 large               eggs
1-1/2 tsp           powdered cardamom
260 gm             cake flour
1 tsp                 baking powder
1/4 tsp              salt
120 ml              milk

Blanched almonds to decorate 

Mawa

Pour the milk into a heavy bottomed saucepan. Bring the milk to a boil, stirring it on and off, making sure it doesn’t stick to the bottom.

Turn down the heat to medium and keep cooking the milk until it reduces to about a quarter of its original volume. This may take about an hour and a half.
Once the milk has reduced,lower the heat to low and let cook for a little while longer. Keep stirring regularly, until the milk solids mawa take on a lumpy appearance. 
Remove the pan from heat and transfer the mawa to a bowl and let it cool
completely.

Cake

Pre-heat oven to 180°C.
Grease and line only the bottom of an 8 inch spring form pan.
Beat the butter, the crumbled mawa and the sugar in a large bowl, using a hand held electric beater, on high speed until soft and fluffy.

Add the eggs, one at a time, and beat on medium speed till well incorporated. Add the vanilla and milk and beat till mixed well.

Sift the cake flour, baking powder, cardamom, and salt onto the batter and beat at medium speed and well blended.

Pour the batter into the pan and lightly smooth the top. Place blanched almonds on top of the batter randomly.
Bake in a preheated moderate oven for about 1 hour until the cake is a
golden brown and a skewer pushed into the center comes out clean. 
If the cake seems to be browning too quickly, cover it will aluminum foil halfway through the baking time.

Masala Biscuits 

Masala biscuits are again very popular and found in almost every Indian household. Though the masala or spices may vary from region to region.These savory cookies have an assortment of spices. I love the combination of ginger and green chillies!! Next time I may just increase black pepper which gives a good punch of flavor. 

Masala Biscuits

Ingredients:

250 gm           plain flour
2 Tbsp            fine white or brown rice flour (optional)
1 tsp              baking powder
1/4 tsp           baking soda
1/2 tsp           salt (or according to your taste)
115 gm           chilled butter, cut into small pieces
3                   green chilies, deseeded and chopped
3/4 inch          piece of ginger, finely grated
1-1/2 tsp        whole peppercorn, crushed coarsely
1-1/2 tsp        cumin seeds, toasted and crushed coarsely
1 Tbsp            granulated sugar
1-1/2 Tbsp      finely chopped curry leaves
1 Tbsp            finely chopped fresh coriander
3 to 4 Tbsp      cold yogurt
1-1/2 Tbsp      black or white sesame seeds 

A little oil to brush the tops of the biscuits/ cookies

Put both flours, salt, baking powder and baking soda into the bowl and add the pieces of chilled butter. Pulse,using the food processor, until the mixture takes on the texture of breadcrumbs.

Now add the chopped green chilies, finely grated ginger, crushed peppercorn and cumin,sugar, the chopped curry leaves and coriander leaves. Pulse a couple of times to mix well.Then add 2 tablespoons of yogurt and pulse again. Add one more tbsp of yogurt (or two, as much as needed), and pulse again until the dough just comes together and clumps together.

Do not over process or knead. The dough should be just moist enough to bring everything together to shape into a ball. Flatten it into a disc and cover the
dough with plastic wrap and let it rest in the refrigerator for at least hour. 

 Pre-heat your oven to moderate 180°C and line your baking trays with
parchment or grease them with oil.

Lightly dust your working surface and roll out the dough to 3 mm thickness. Sprinkle the sesame seeds uniformly over the dough and use your rolling pin, very lightly, to press them in.
Using cutters of your choice , cut out biscuits/ cookies and place them on lightly greased baking trays. Brush a very thin coat of oil over them. This will help them brown while baking.

Bake them  for about 20 to 25 minutes or till they’re done and golden brown on the top. Let them cool on the trays for about 5 minutes and then cool them on racks.

Wheat Bread with Sundried Tomatoes

Suddenly life is in the fast lane,with so much happening work wise ,travel,family visiting etc. Not that I am complaining,but have got so used to a slower pace!!.

So this fast pace also meant eating out frequently,indulging in sweets and desserts etc.But  now its time to make amends before Christmas festivities begin and I am back on the same track!!

A small attempt that I made in this direction was to bake my own breads. I enjoy a good,rustic hearty,multi-grain bread which I was introduced by German Bakery,some years ago. 

This wheat bread is soft,delicious and healthy with a subtle garlic and herb flavor.

It has been adapted from Veena's recipe.Her recipes are simple to make with excellent results.

Wheat Bread with Sundried Tomatoes

Ingredients

400 grams of Whole wheat bread
200 grams of All Purpose Flour 
1 tsp salt
1 1/2 tbsp Instant dry yeast
1 cups hot boiling water
1 cup warm milk 
1 egg
1 tbsp honey
3 Tbsp Olive oil1/3 cup Sundried Tomatoes reconstituted in warm water.
2 tsp minced garlic or dried garlic
1 tsp each of Oregano and Thyme
1 tsp each of Flax seeds and Sunflower Seeds

Method:

Place wheat flour in a bowl and add hot boiling water.Stir to blend. There may be some dry spots.Let it rest in a warm place for an hour.By then the mixture would have cooled down and will be warm. This process is important as it helps to soften the gluten and gives you a very soft bread.  

After an hour,in warm milk add yeast, honey, egg and olive oil. Stir to combine.

Set aside for 5 minutes until it becomes foamy .

Add this mixture and salt to the wheat flour.Knead it along with all purpose flour till soft.

Place the flour in a well oiled bowl for about one and half hours or till it rises double in volume.

Reconstitute sundried tomatoes in warm water for a 2-3 minutes,drain them well.

Knock back or deflate the dough so that you can leave it to prove it and develop flavor.

Add sundried tomatoes,minced garlic and herbs.Knead it gently.

Place it in a greased loaf tin and leave it for another hour or so or till it rises again.

Heat the oven at 190-200 C .Brush egg wash on top,sprinkle Flax seeds and Sunflower seeds.Bake it for 30 minutes or so.

Remove it from the oven and allow it to cool. 

Enjoy this fresh bread with pesto sauce or mayo or cheese spread.

Tip-To test when a loaf is cooked,remove it from the oven,upturn and tap it on the bottom-it should sound hollow.

Tomato N Pesto Puffs

The Festive Season has started!! The celebrations start with Navratri followed by Dusherra and Diwali.These nine days of Navratri are most awaited and is one of the most vibrant festivals of India.People put in every effort to make the festival as grand as possible!!

Im continuing with my new found love with filo sheets!These are so versatile and so damn easy and now that the festivities have started these would come in handy as a great snack!

These are quick to make and ideal for snack or as a starter with wonderful Italian flavors of tomato,pesto and Mozzarella!!

Tomato n Pesto Puffs

2 Filo Sheets ( these are quite large)
2 Tb Pesto Sauce
2 Tb Butter
75 gms Mozzarella cheese
1 egg beaten
2 large tomatoes (can substitute with cherry tomatoes)

Preheat oven to 220°C 

Spread a sheet on a flat surface.Cut the sheet into 3 inch squares and butter all of them .Stack 3 squares on one top of the other.Place them on a lined baking tray. 

Spread approx. 1 tsp of pesto sauce on each square,in the center, leaving a small border all round, top with tomato round slices on pesto.

Season the tomatoes with salt and pepper.Put about 2 tsp of grated cheese on top of the tomatoes.

Brush borders with beaten egg and bake for 10 – 12 minutes until filo is golden. 

Serve warm.

Chicken Loaf

This chicken loaf is most in demand at home over the weekends and the family knows I love baking this one!

The loaf has a nice brown crust with chicken and cheese filling.While its served warm,it can be a great evening snack or an accompaniment at dinner.

I have been baking this loaf since a long time and it was pulled out of a magazine some years so unfortunately I do not have the baker's name!!! !

Chicken Loaf

40g melted butter
2 1/2 cup flour
80 g butter,chopped
2/3 cup water

Filling

1 Tb oil
a few spinach leaves,chopped
1 red chilli,chopped
500 gms chicken mince
1 large tomato,peeled,seeded,chopped
1 cup grated cheddar cheese
2 T flour
1 egg slightly beaten

Preheat the oven at 200 C.
Brush a 9x5 in loaf tin with melted butter,reserving some.

Place the flour on a marble top,add chopped butter and mix well till fine and crumbly.Add the water little at a time and knead the dough till soft.Turn the dough onto a floured surface and roll out 3/4th of the dough .It should be large enough to cover the base of the tin.Extend to the sides,ease onto the tin ,cover with plastic wrap and refrigerate for 15 minutes

To prepare the filling
Heat the oil in a pan,add spinach and red chillies and stir well .Add the chicken mince,chopped tomatoes,cheese  and flour.

Season with salt and pepper and cook till mixture is well combined.Remove from heat and cool the filling.

To prepare the loaf

Spoon the filling in to the prepared pan,pressing into the corners.Roll out the remaining dough large enough to cover the tin.Pinch the dough edges together and cut  slits on top of the loaf. Brush with the remaining melted butter.Bake for 40-50 minutes or till well browned.

Allow to cool and then turn the loaf out.Cut into slices.Serve it warm!

Ham n Cheese Puffs

I have developed a re-liking for puffs!It started with a veg puff with potato filling which are rather   common at most coffee shops and bakeries! It reminded me of good old college days when a veg puff or a samosa with a cup of coffee would be a favorite in college cafeteria with all the friends!!

Ham n Cheese puffs are easy and can be made in minutes to snack upon!The covering of these puffs is crisp and light and the filling has assorted cheese and ham with a hint of mustard.A classic combination!

The idea of making puffs came from here! Shabnam is a friend and a fellow blogger who has travelled around the world !

Makes 4

4 Filo sheets

1/2 cup Assorted Cheese I used cheddar and gouda

Honey Mustard Dressing ..1T honey,1t mustard and 1/2t vinegar

250 gms Ham

1 egg

Heat the oven at 180 C.

Spread a sheet on a flat surface.Cut the sheet into 3 inch squares and butter all of them and stack 3 sheets on one top of the other.

Spread a layer of honey-mustard dressing on the filo sheets.

Layer out chopped ham slice over the honey-mustard leaving an inch on each side uncovered.

Spread the grated assorted cheese evenly over the ham. 
Fold the sheet into triangles twice over.

Make egg wash by whisking a teaspoon of water into the egg and brush the top of the  triangles and place them over on a baking sheet.
Bake it for 10-12 minutes till they turn golden brown.

Kutchi Dabeli

Kutch is a district in the Indian state of Gujarat - a salty marshland with no vegetation situated in the Gulf of Kutch ,leading to Arabian Sea.Since people lead a nomadic type of life,food found here is simple and rustic .

Kutchi Dabeli  is a spicy-sweet and crunchy street food.A potato mixture is stuffed within slices of bread or pav as its locally called.Pomegranate pearls, sweet and spicy chutneys,onions, peanuts all come together to add flavor and texture to the potato mix.
A few years ago I was introduced to this wonderful snack in Mumbai . Just love the various flavors in it-spicy sweet and a lovely crunch!

Serves 2

4-Pav

75 gms Roasted peanuts
10 gms Ready made Garlic Chutney
75 gms fresh pomegranate
30 gms Date and Tamarind Chutney
75 gms chopped onions
20gms fresh coriander
oil/butter for cooking

The filling

300gms potatoes boiled and mashed
200gms tomatoes finely chopped
a pinch of asafoetida
1/2 t garam masala
1/2 t coriander and cumin powder
1 tsp sugar

Boil,peel and mash potatoes.

In a pan add oil/butter, asafoetida, chopped onions and saute for a few minutes.

Add garam masala,coriander-cumin powder,salt,sugar and mix well.

Add mashed potatoes,tomatoes and peanuts.Finally add the chutneys and half cup water and cook for a few minutes on low heat.

Garnish with coriander.

Cut a pav/bread and put the mixture and top with pomegranate seeds.

Reference-Gujarat Tourism

Garlic Buttermilk Bread

Many people find baking a bread as therapeutic and it may be so but I have always thought that it is time consuming,not that I dont enjoy baking one but I have to prep myself for it.I guess I am a bit lazy!

But certainly not with this bread!!! Many would say that its not a conventional kind of bread with yeast and kneading etc .This is a quick bread and it is so damn easy that by the time you pre-heat the oven prep for the bread is already done!


And the compliments which come thereafter surely makes this bread a winner!

Adapted from The Kitchn


Makes one loaf

1 cup  all-purpose flour
1 cup Multi grain Flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup  buttermilk substituted with milk and a squeeze of lemon in it.
1 egg
1/4 cup  vegetable or olive oil
1 tsp of dried garlic flakes
1 tsp of Rosemary 

Topping

1 tsp Rosemary
1 tsp Sunflower seeds
1 tsp Flax seeds

Heat the oven to 180C. Grease a standard 9x5 loaf pan.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.  Whisk in a separate bowl oil with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a wet batter is formed. Be careful not to over-mix.Sprinkle Sunflower and Flax seeds and remaining 1tsp of Rosemary. 

Scrape the batter into the prepared pan and pat it into the corners. Bake for 40-45minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Potato Leeks and Mushroom Flan

Potato Leeks and Mushroom Flan


A flan is sponge base with a sweet or savory  topping.But here the sponge base is soft and moist made with mashed potatoes! Its a simple and elegant dish ! A must try !! I got many many compliments!!

Minimally adapted from Sikandalicious Cuisine by Atul Sikand.A fabulous group of  Indian foodies!!

Potato Leeks and Mushroom Flan

Set the oven to 200C .
Grease a flan mould / over proof dish with butter .

For The Potato ' Shell '
5-6 Large Potatoes ( boiled and peeled )
1 Teaspoon Dried Oregano ( use any or none if not handy )
2 Tablespoons Olive Oil .
1 Teaspoon Salt.


Mash the potatoes well along with the oil , herbs and salt . Pat the potato ' dough ' onto your flan dish evenly covering the sides and bottom ( 1/2 " thick ) and bake in the preheated oven for 15 minutes . Take out and cool .

The Filling 
1 Packet Mushrooms ( chopped medium thick ).
2/3 Cup Chopped Leak ( 1/2 or a little less thick ).
2/3 Cup Milk.
2/3 Cup Cheddar Cheese ( grated ) I used a combination of Cheddar,Mozzarella and Gouda
3 Eggs.
1 Teaspoon Baking Powder.
Salt and Freshly Crushed Pepper.

In a 1 tablespoon olive oil over very high heat smoke the pepper and immediately add the leek and chopped mushrooms . Don't allow the mushrooms to loose water which is why it is cooked no more than a minute and under very high heat.Remove from heat and cool .
Meanwhile whip the eggs , milk , cheese , baking powder , salt and any leftover mashed potato .Stir in the cooked leek and potatoes , pour the filling into the potato shell , bake 25 minutes .

The potato shell gives you a moist and soft flan which is also quite light unlike the traditional quiche .