Rosemary Cornbread

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When people move between countries, they take the best of what is available in the country of origin that would not be available in the country of destination. eg people who move from Malaysia to India would ideally buy furniture or electronics because the former is seen to be of better quality and the latter available at a lower price. But there are still others, like me, who stuff their suitcases with cornmeal, spelt flour and rye flour because they are not available in India.

My original plan was to use these and make some fabulous breads this month. But so many things got out of hand that I couldn’t manage any of that.I thought I should make at least one such loaf and thankfully I managed it for the last post of this year.

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I made some cornbread last year and absolutely loved it. This is my second cornbread and it is of the sweeter variety but with the amazing fragrance of rosemary to go with it. Do try.

Recipe from here

Makes one 9″ loaf

WHAT WE NEED

Yellow cornmeal                                   1 cup

All purpose flour                                   1 cup

Baking powder                                       1 tsp

Baking soda                                             1/2 tsp

Salt                                                             1/2 tsp

Dried rosemary                                       2 tbsp

Eggs, large                                                2

Sugar                                                          5 tbsp

Buttermilk                                                2/3 cup

Extra virgin olive oil                              2/3 cup

 

WHAT TO DO

  • Preheat the oven to 220C
  • Grease the loaf pan and line with parchment paper
  • Take cornmeal in a large bowl
  • Sift the flour, baking powder, baking soda and salt into the bowl
  • Add rosemary and mix all of them together
  • Take eggs, sugar, buttermilk and oil in another bowl
  • Mix them with a hand blender on medium speed until combined
  • Then lower the speed and add the flour in 2 batches
  • Mix the first batch well before adding the second one and mix until just combined
  • Transfer the batter to the loaf pan and bake for 20-22 minutes or till the tester comes out clean
  • Cool it in the mould on a wire rack till it cools completely
  • Serve with honey and butter or salsa
  • Enjoy!

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This is part of the Bake-a-thon 2016


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Sweet Potato Bread

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Sweet potato bread has been on my to-do list for over a year now. We got amazing sweet potatoes in abundance in Malaysia which made me try and include it more in our diet. I tried quite a few recipes with it and the daughter was too pleased with most results. But somehow I missed making the bread even though I read a lot about it. We used to get a different variety of sweet potatoes in Malaysia which was dark pink outside and a pretty orange colour inside which is different from a much lighter shade of those we get here in Bangalore.

So finally I ticked off this item and made the sweet potato bread and can now understand why so many people rave so much about it. It is definitely a must try and since it is sweet potato, it is a total guilt free indulgence not to mention its popularity with kids. Don’t know why I waited this long. So here goes –

Recipe from here

Makes one 7″ loaf

WHAT WE NEED

Sweet potato purée                   1/2 cup

Canola / sunflower oil              1/4 cup

Light brown sugar                      1/4 cup

Water                                              3 tbsp

Egg                                                   1

Vanilla essence                             1/2 tsp

All purpose flour                          1 cup plus 2 tbsp

Granulated sugar                          6 tbsp

Baking powder                               1 tsp

Salt                                                     1/4 tsp

Walnuts, chopped                         15-18

Ground cinnamon                         1/2 tsp
WHAT TO DO                           

  • To make sweet potato purée, steam a medium sized sweet potato for 15 minutes till it is of mashable consistency. Peel it and mash with a fork and mix it with 1 tbsp water in a blender for a smooth purée.
  • Preheat the oven to 180C
  • In a large bowl, mix together the purée, oil, light brown sugar, water, egg and vanilla
  • In another bowl mix the flour, baking powder, granulated sugar, cinnamon and salt
  • Combine the wet ingredients with the dry ingredients
  • Coat the walnuts with a little flour and stir it into the mixture
  • Grease the loaf pan and line it with parchment paper
  • Pour the batter into the loaf pan and bake for 60 minutes or till the tester comes out clean
  • Take it out of the oven and let it cool in the pan for 10 minutes
  • Unmould it and let it cool completely on a wire rack
  • Enjoy!

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This is part of the Bake-a-thon 2016


Bread Au Gratin

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Shakespeare asked ‘what’s in a name?’ I am sure he would change his mind if he saw today’s world. The name makes so much of a difference. Even regular simple things are enhanced by a fancy name. Our curiosity is piqued, our temptations increase and we get that impulse to buy the fancy stuff just to see what the fuss is all about. Similarly when I heard the name of this dish on Venkatesh Baht’s show, I conjured up very droolworthy images in my head and wanted to try it immediately. Fortunately for me, the recipe is simple and I could rustle it up quickly.

On the show, he went on to make white sauce and sauté veggies and mix them and stuff them in the bread. I was lucky that I had some leftover pasta that I made for my daughter the previous day. I used that as the stuffing and finished the entire dish in a flash. So here goes –

Serves 2-3

WHAT WE NEED

Bread slices                                      6

Leftover pasta                                 1/2- 3/4 cup

Cheddar cheese, grated               5 tbsp

 

WHAT TO DO

  • Preheat the oven to 250C
  • Cut off the edges of all the bread slices
  • Use a cookie cutter or small cup and cut a round shape at the centre of 3 of the bread slices such that it has a hole in the middle
  • Place one such slice on top of a regular bread slice and make 3 such pairs of bread slices
  • Fill each pair with the pasta till the hole in the top slice of the bread is full
  • Top generously with grated cheese
  • Bake for 6-7 minutes and broil for 3-4 minutes till the cheese starts to turn golden brown
  • Slice them into two and serve warm with ketchup
  • Enjoy!

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This is part of the Bake-a-thon 2016


Bread Pockets

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I have been terribly late in posting for this year’s Bake-a-thon as you can see multiple posts on the same day as against the schedule of thrice a week. I have been baking 3-4 dishes on the days I have time which has resulted in a flurry of activity, piling of dishes on the sink and me running helter skelter around the house with my bemused daughter in tow. As is always the case, when under pressure you fall back to your comfort zone, which in my case are the recipes from Venkatesh Bhat’s show – Samayal Samayal.

I had a loaf of bread and no ideas when Mr.Bhat came to my rescue with two simple dishes which fit the bill perfectly. One is this delightful and flavoursome bread pockets which involves packing every slice of bread with your choice of filling and baking it to golden brown. Yumm. I have used a paneer filling but you can replace that with any other filling like potatoes, leftover vegetables, noodles, pasta, etc.

WHAT WE NEED

Bread slices                                5

Paneer                                          50 gms

Spring onion                               6-8

Olives, pitted and chopped    6

Coriander leaves                         from 10-12 stalks

Red chilly  powder                     1 tsp

Ginger, grated                             1″

Butter, at room temp                1-2 tbsp

Water

Salt

WHAT TO DO

  • Preheat the oven to 250C
  • Place each bread slice in a plate of water and then press it between your hands gently to squeeze out the water
  • Use a rolling pin to gently roll the bread slice and take out any excess water
  • Be careful to ensure the bread slices do not tear
  • Mix all the other ingredients, except butter, thoroughly in a bowl
  • Divide the paneer mixture into 5 portions and fill each portion in one slice of bread
  • Roll the bread slice to cover the mixture and seal on all sides by gently pressing the two ends of the bread slice together
  • Brush the bread slices with butter on both sides
  • Bake for 7-8 minutes and broil for 3-4 minutes till both sides are golden brown
  • Serve warm with ketchup
  • Enjoy!

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This is part of the Bake-a-thon 2016


Lemon Tea Cake

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Some recipes you bookmark to try later and others tempt you so much that you rush to your kitchen, make it at the earliest and rest only after you have sunk your teeth in a slice. This dish is one of the latter. It was made by Valli earlier in this Bake-a-thon and I saw it and have been salivating ever since.

To add to it, my mother-in-law was due for a visit last weekend and I needed an eggless recipe to bake for her. So I picked this recipe immediately and she was also pleased that this one was a whole wheat flour cake. Needless to say, I scored some major brownie points with my mother-in-law in addition to stuffing my face with all the cake. What more to ask for?

Recipe from here.

Makes one 7″ loaf

WHAT WE NEED

Sugar                              3/4 cup

Curds                              3/4 cup

Oil                                    1/4 cup

Lemon juice                  2 tsp

Zest from one large lemon

Baking powder             3/4 tsp

Baking soda                   1/2 tsp

Whole wheat flour       1 cup

 

WHAT TO DO

  • Preheat the oven to 185C
  • Powder the sugar finely in a blender
  • Squeeze the juice from the lemon and grate the required lemon zest
  • In a medium bowl, add the sugar, curds, oil, lemon juice, lemon zest, baking powder and baking soda and mix well
  • Set aside for 5 minutes and the mixture will froth a little
  • Grease the loaf pan and line it with parchment paper
  • Add the flour gradually to the mixture and combine well
  • Pour the batter into the pan and bake for 25-27 minutes or till the tester comes out clean
  • Cool completely before slicing
  • Enjoy it with some tea!

 

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This is part of the Bake-a-thon 2016


Mint & Olive Bread

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Like I said in my previous post, only when you have an ingredient in excess with a limited shelf life, you realize there are so many dishes that can be made with it. My next discovery with mint was the mint flavoured bread with olives in it. It is surely a must try for all bread aficionados. I couldn’t finish my mint leaf bunch even then and so I went back to my mint mainstay and made a soup of the rest. Phew!

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Baking your own bread is a luxury and a blessing. You can have any flavour you choose, you can have it fresh from the oven and you can not only enjoy the taste but also the wonderful smell of freshly baked bread which lasts for a couple of hours enlivening everything and putting a smile on your face and drool on your lips. Pick your favorite book and a slice of this bread and have a luxurious day set for you.

Recipe adapted from here

Makes one 7″ loaf

WHAT WE NEED

Pitted and chopped olives                         1/2 cup + 2 tbsp

All purpose flour                                           1 1/4 cup

Baking powder                                               1 1/2 tbsp

Sugar                                                                  1 tbsp

Salt                                                                      1 tsp

Fresh mint leaves, chopped                        1/4 cup

Egg                                                                       1

Olive oil                                                               4 tsp

Grated onion                                                     1/4 cup

Milk                                                                      1/3 cup

 

WHAT TO DO

  • Preheat the oven to 175C
  • Grease a loaf pan and line it with parchment paper
  • In a large bowl, mix the flour, baking powder, sugar and salt
  • Add the olives and mint and toss together
  • In a separate bowl, beat the egg and add the oil, onion and milk to it and mix well
  • Add the egg mixture to the flour mixture and mix well till the ingredients are just combined
  • Transfer the dough to the loaf pan and bake for 35-40 minutes or till the tester comes out clean
  • Take the loaf out of the oven and transfer it to a wire rack to cool
  • Serve with a bowl of soup
  • Enjoy!

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This is part of the Bake-a-thon 2016


 

 

 

This is my post for the Blogging Marathon under the theme – One ingredient three dishes.

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Check out the Blogging Marathon page for other marathoners doing this BM.

Stuffed Tomatoes

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We have a new vegetable vendor in our complex who gets fresh veggies and fruits and sells them at a reasonable price. As part of his marketing, he has come up with the offer of free tomatoes. Yes, as many as you like. All you need is to have bought at least one other vegetable. Cool right? So, needless to say my house is overflowing with tomatoes at all times. It is so hard to shake off that silly feeling of grabbing what is free. But I come home and sanity prevails and I am left wondering how to use up all the tomatoes. The daughter is exhausted with tomato soups and tomato rice and tomato juice.

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So when I was at a loss to come up with a baked dish for today’s post, I figured it has to have tomatoes because, duh! So I picked out whatever ingredients were in the fridge and pantry and set out to make the dish as I went along. Modestly speaking, it was quite delicious. I liked them so much that I finished them all without leaving any for my husband. He saw the pictures on the laptop and went ballistic. So I have promised to make them again tomorrow because, free tomatoes. Yay!

Makes 5 stuffed tomatoes

WHAT WE NEED

Tomatoes, medium                 5

Paneer / cottage cheese         60-70 gms

Roasted garlic                           2 cloves

Pitted green olives                   1 tbsp

Mixed Italian herbs                  1 tsp

Chilly flakes                                1/2 tsp

Fresh coriander                          To garnish

Oil

Salt
WHAT TO DO

  • Preheat the oven at 200C
  • Cut a slice from the top of the tomatoes and scoop out the inner flesh and seeds
  • Cut a small slice from the bottom of the tomatoes t ensure they can stand well without falling
  • Rub oil on the skin of the tomatoes 
  • Mix all the other ingredients except fresh coriander to form a crumbly mixture
  • Fill the tomatoes with the paneer mixture
  • Place them on a baking tray and bake for 12 minutes
  • Remove from the oven and garnish with fresh coriander 
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2016


Carrot Cake

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Despite baking regularly for around 4 years now, I have yet to make a good carrot cake. I tried quite a few recipes but with mediocre results. Then two things happened – one, I got this amazing recipe and secondly I got those lovely long and thin red carrots for the first time in Bangalore. Usually we get the small and thick orange ones which are great for adding in salads and mixed veggies but fall short when it comes to the dessert  department. This is also the reason I have never made the amazing gajar ka halwa as yet.

Anyways, back to the carrot cake. This one turns out so soft, so moist and so flavorful. It has the perfect sweet taste without being too overpowering and it lets the carrot shine through and through. The daughter loves it, the husband loves it and I am simply drooling. I made it yesterday and it is already finished. Yes, I am gaining weight this week so that I can make the traditional weight loss resolution for the new year. So here goes –

Recipe from here

Makes one 10″ cake

WHAT WE NEED

Sunflower / rice bran oil               3/4 cup

Granulated sugar                             1 cup

Eggs                                                      2

All purpose flour                              1 cup + 2 tbsp

Baking powder                                   1/2 tsp

Baking soda                                         1/2 tsp

Cinnamon powder                             1/2 tsp

Salt                                                          a pinch

Grated carrot                                        1 cup
WHAT TO DO

  • Preheat the oven to 175C
  • Grease a 10″ round pan and line with parchment paper
  • In a large bowl, beat the oil and sugar together for 2 minutes with a hand mixer
  • Add the eggs one by one. Ensure the first egg is fully combined with the oil mixture before adding the second one
  • Stir the flour, baking powder, baking soda, cinnamon and salt in a separate bowl to mix
  • Add the flour mixture into the oil mixture and beat them together
  • Fold in the grated carrots to ensure they are fully combined into the cake batter
  • Pour the batter into the pan
  • Bake for 35-40 minutes or till the toothpick inserted comes out clean
  • Remove from the oven and let cool in the pan for 10 minutes
  • U mould the cake and cool completely on a wire rack
  • Enjoy!

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This is part of the Bake-a-thon 2016


Waffles

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Some dishes you love because they are nutritious and others because they are comfort food. But my primary reason to start liking a waffle was that it looks so pretty. Such cute little squares inside a slightly larger one and can be doused in honey or smeared with any preserve of your choice. Sigh!!!

It was one of my first picks in a buffet breakfast and i fell in love with it more when the daughter ate it without a fuss. Who would throw a tantrum against waffles? But I was resigned to eating it only when I travel because I couldn’t justify, even to my most impulsive side, that buying a waffle iron made sense for the twice a month waffle affair. Yes, the frequency would be low because the husband doesn’t like it. Like that surprises anyone anymore! So the sighing continued until one fine day, I discovered a small silicon waffle mould on Amazon and life began to look up again. The only flip side is that the waffle grooves appear only on the lower side but the upper side is plain. This has no impact on the taste and is a perfect middle ground between having no waffles at all and buying a waffle iron. Now the daughter and I enjoy baked waffles every now and then thanks to this very easy recipe. Do try this –

Recipe adapted from here

Makes 12 small waffles

WHAT WE NEED

All purpose flour               1 cup

Sugar                                     1 tbsp

Baking powder                   1 tsp

Baking soda                         1/2 tsp

Egg                                          1

Milk                                        3/4 cup

Oil                                            2 tbsp

Vanilla essence                    1 tsp

 

WHAT TO DO

  • Preheat the oven to 220 C
  • Mix the flour, sugar, baking powder and baking soda in a bowl
  • In another bowl, mix the egg, vanilla, oil and milk
  • Pour the egg mixture on the flour mix and combine well till no large lumps are visible
  • Pour the waffle batter in the mould till it is 3/4th full and place it in the oven
  • Bake for 10-12 minutes or till the top is golden brown
  • Take out of the oven and serve with any of honey, preserves or jams
  • Enjoy a blissful breakfast!

P.S. You can use this recipe to make a pancake too. Just add 2 tbsp of milk to the batter and have fluffy pancakes.

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This is part of the Bake-a-thon 2016


Burger Buns

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I have been planning to make burgers from scratch forever now. Finally I achieved this grand ambition last month when we had the Burger theme for the Blogging Marathon. Smart girl that I am, I immediately saved up the burger bun recipe for Bake-a-thon. So here it is.

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Recipe from here.

Makes 4 buns

WHAT WE NEED

Lukewarm water                          1/4 – 1/2 cup

Butter, room temp                       1 tbsp

Egg, small                                       1

All purpose flour                          1  3/4 cup

Sugar                                                2 tbsp

Salt                                                    3/4 tsp

Instant yeast                                  1 1/2 tsp

Melted butter                                 2 tbsp

WHAT TO DO

  • Mix all the ingredients in a large bowl to form a dough
  • Set aside in a greased bowl for an hour or till the dough doubles in bulk
  • Punch down the dough and divide it into 4 parts
  • Roll each part into a round bun and place them on a greased baking tray
  • Set aside for an hour or till the buns appear puffy
  • Preheat the oven to 190 C
  • Brush the buns with half of the melted butter
  • Bake in the oven for 12-15 minutes till the top of the buns are golden brown
  • Remove from the oven and brush with the balance melted butter
  • Cool the buns on a wire rack
  • Enjoy with a patty of your choice!

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This is part of the Bake-a-thon 2016