Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Sunday, 14 June 2015

Mixed Berries Muffin With Yoghurt

Large egg-1,lightly beaten
Sunflower or Vegetable oil-1/3 cup/80ml
All purpose flour-2cups/260gms
Granulated white sugar-1/2cup/100gms
Baking powder-1 1/4tsp
Baking soda-1/2tsp
Salt- 1/4tsp
Vanilla extract-1/2tsp
Fresh or Frozen Mixed berries-11/2cups/100gms(Raspberries and blueberries)

1.Preheat oven to 375'F/190'C.Line the muffin tray with paper liners.
2. In a large mixing bowl whisk together the lightly beaten egg,yoghurt,oil and vanilla extract.
3.In another bowl mix the flour with sugar, baking powder,baking soda,and salt.
4.Gently stir the berries with little flour and keep it aside.
5.Gently fold the wet ingredients into the dry ingredients and stir well until all the mixture comes together and well combined.
6.Now fold floured berries into the mixture gently and evenly fill the muffin cups with the batter.
7.Place the tray on the centre rack of the oven and bake for 15 -20 minutes or until a toothpick inserted in the centre of a muffin  just comes out clean.
8.Transfer to wire rack and let cool  and then serve.

1.I have used fresh Berries,you can use frozen ones also,but don't defrost.
2.You can use any berries.I have used Raspberries and Blueberries.
3.Always make sure to position the tray of a cake or muffin on to the centre
 rack of the oven.
4.Yields 24 small muffins.
Source:Joy of

Thursday, 21 February 2013

Strawberry Scones

Self raising flour-200g
Natural yoghurt-125ml
Milk to glaze

1.Preheat the oven to 220'c/gas 7/425'F,place a ungreased baking sheet to heat up in the oven.
2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt gently and make a dough.
3.Chop the strawberries roughly  and keep it aside
4.Knead the dough lightly on a floured surface to make a smooth dough,mix the berries gently into dough,make a free-form balls on a palm.
5.Gently lift the scones onto preheated baking sheet. Brush the tops with milk and bake for 7-10 minutes until the scones are risen and  golden brown on top.
6.Cool on  a wire rack.Serve with Butter or jam.
1.You can use any fruits of your choice.

Tuesday, 19 February 2013

Yoghurt Scones(Eggless)

Self raising flour-200g
Natural yoghurt-125ml
Milk to glaze

1.Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.
2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt and gently knead a dough.
3.Knead the dough lightly on a floured surface to make a smooth dough.Roll out the dough to a thickness of about 1inch.
4.Dip a 2.5inch plain cutter in some flour then use it to stamp out 8 rounds of dough.
5.Gently lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 7-10 minutes until the scones are risen and  golden brown on top.

6.Cool on  a wire rack
Serve with fresh cream and strawberries or a simple fruit jam.

Thursday, 7 February 2013

Strawberry Cake

Plain flour-200gms
Caster sugar-150gms
Baking powder-2tsp
Vanilla essence-1tsp

1.Wash and squash the strawberries roughly and keep it aside.
2.Sift baking powder and flour and keep it aside.
3.In a bowl mix oil,sugar and eggs with vanilla essence and beat nicely.
4.Now add  yoghurt and  mix throughly with wooden spatula or hand mixer.
5.Add flour part by part and mix gently with wooden spatula or hand mixer.
6.Now add squashed berries and mix gently into the mixture.
7.Transfer the mixture to greased and dusted square cake tin and bake in a
preheated oven at 180'c for 30-35 minutes.Take out and cool and cut into square's.
Note:To check whether the cake is done,insert tooth pic or knife into cake, if the knife comes out clean then the cake is done if not bake for another 5-10minutes.

You can use the same batter to make muffins,instead of cake tin use muffin tin,line the muffin case and pour the batter into each case and bake as normal but time may vary so first keep it for 10minutes then you can increase further 5-10 minutes until muffins are done.

Monday, 7 January 2013

Chocolate and Coconut Slice

Baking powder-2tsp
Dessicated coconut-3/4cup
Brown sugar-3/4cup
Cocoa powder-3tbsp
Instant coffee-1tsp
Vanilla essence-1tsp
Milk as required


1.Sift the plain flour,atta,baking powder,cocoa-powder and salt.
2.Dissolve  instant coffee in 1tbsp of warm water and keep it aside.
3.In a mixing bowl add oil,sugar,eggs,coffee,yogurt and vanilla essence and
beat with a wooden spoon or electric mixer until frothy.
4.Now add sifted flour mixture to wet mixture part by part blend gently until all
 the flour is used,if the mixture is thick add milk to make it thin.consistency
should be like idli batter.
5.Mix the dessicated coconut blend well,transfer the batter to greased loaf tin.
6.Bake at 180'c in a preheated oven for 35-45minutes.
7.Slice the cooled loaf and serve..

Monday, 24 December 2012

Butter Scotch Brownies

Merry Christmas and Happy holidays to all my fellow bloggers,friends and visitors of Nammaruchi.As this the season for baking I baked this yummy brownies 
to cheer my family.these days as you know i am not doing much baking because of my commitments.Anyways happy holiday baking...

200gm brown sugar
1tsp-vanilla essence
200gm-all purpose flour
1tsp-baking powder
Handful of chopped walnuts

1.In a pan heat butter and brown sugar until it caramelise,leave it to cool.
2.In a mixing bowl add eggs and vanilla essence,blend in a electric blender.
3.Seive flour,baking powder and salt
4.Add caramel to egg mixture and blend.
5.Add seived flour part by part and blend well.
6.Pour the batter into greased cake tin and sprinkle walnuts on top.
7.Bake at 180.C for 30 on a rack and cut into squares.

Wednesday, 16 March 2011

White Soda Focaccia With Cheese and Herbs

This recipe is from Rachel Allen,as you know I have posted  some of her recipes especially baking recipes..This is one of them,I have made little changes to this recipe..Foccacia is a italian flat  oven baked bread flavoured with olives,olive oil and herbs,similar to pizza but not consider to be the same.It is very ideal for breakfast or as snack with tea or coffee..
Olive Oil for greasing and to sprinkle on top
Plain flour-450gms
Bicorbonate of soda-1tsp
Grated cheddar cheese-1/4cup
Buttermilk-400 ml
Black olives,chopped-1tbsp
Sundried tomatoes,chopped-1tbsp
Crystal sea salt -1/2tsp
Garlic,finely chopped-1tbsp
Rosemary-1/2tsp(i used dried one you can use fresh)

Preheat an oven to 230c.
Brush a swiss roll tin or baking tray generously with olive oil.
Sieve the plain flour and the soda into a big bowl.
Add the salt,1/4cup of grated cheese and mix with your hands.
Make a well in the centre, pour in most of the buttermilk, and with one hand stiff and
your fingers spread out like a claw, start mixing in a full circle once the butter milk has
gone in. Keep mixing like this until you have a soft dough
Do not knead it but work it very gently to bring it together.

Transfer to a floured surface and roll it out and transfer it to the oiled tray.
Brush the top with some more oil and sprinkle the sea salt ,dried herb,olives,garlic and sundried tomatoes.
Put it in the oven and cook for 18-25 mins, depending on how thick it is.
Turn the oven down to 200c after 10 mins.
When cooked, it should feel firm in the centre and become golden brown.
Transfer it to a wire rack and cool for a couple of mins, then cut it into squares and serve..

Wednesday, 23 February 2011

Asparagus, Sundried Tomato & Olive Loaf

This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh. 

50ml olive oil , plus extra for greasing
10 asparagus spears , each cut into 3 pieces
100g self-raising flour
1 tsp thyme leaves(i used dried) or mixed herb will do
2 large eggs , lightly beaten
50ml milk
Handful pitted black olives
2tbsp sundried tomatoes , roughly chopped
50g cheddar cheese, grated


1.Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2.Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
3.Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes - test as above.

Tuesday, 14 September 2010

Peanut butter and Cardamom Cookies(eggless)

This melt in the mouth cookies are my own recipe, with lots of  trial and errors I came out with this fabulous egg less, butter less recipe..My husband and son love this cookies.I have prepared this several times at home..

Plain flour-1cup
Crunchy peanut butter-1/2cup
Caster sugar-1/3cup
vegetable oil-3tbsp
Baking powder-1/2 tsp

Mix all the ingredients in a bowl,divide them into 
20 equal parts,make them round balls and press them
between your palms.Place them on a baking sheet and 
bake them for 10-15 minutes at 180'C.Cool them completely
before serving.

This cookies are off to EFM-Cakes and Bakes Series! hosted by Srilekha of Me and my kitchen

Wednesday, 25 August 2010

Ajwain biscuits/Sweet and salt crackers

Ajwain biscuits  always reminds me of my childhood..There was a small shop opposite to my house,there we used to get this biscuits which are ,small sized but very tasty,for 50p we used to get 30 -35 small biscuits.Me and my brother used to buy this biscuits often.After so many years now,while cooking whenever I opened a ajwain container I remember those biscuits which smell the same..At that time I did not know it was ajwain or not but now I am sure to tell they are made out of ajwain as I still remember the smell of those biscuits.So thought of making them on my own,so with little bit of experiments :) I came out with this recipe which turn out to be a big hit in my family,not single biscuit was left and my little one love them...This recipe yeilds 20 -25 biscuits,I made them normal cracker size.These are sweet and salt in taste...So perfect for afternoon tea or as snack..You can store them in a airtight container.

All purpose flour-1cup
Butter-25 gm
Ajwain seeds(Oma kaalu)-1tsp

In a mixing bowl, add flour,ajwain,salt and sugar,mix well.
Add cold butter rub into flour wntil it become crumbs.
Add milk and knead into a stiff dough like chappathi dough.
Lightly flour the surface and roll the dough thin and evenly into 
large chappathi.Take cookie cutter of your desired shape,Cut the 
discs and place on a baking sheet,repeat this process until you are 
finished with the dough.Prick the disc's so they don't puff up.Bake in the preheated oven at 180'C for 15 to 20 minutes.Cool and serve.

Note:This biscuits will be soft when you take out of oven,they will become crispier and hard when they are cooled.

Friday, 14 May 2010

Apricot Bars

Dried apricots,chopped-175g
Unsweetened orange juice-4tbsp
Semolina flour or fine semolina-50g
Plain flour-125g+2tbsp

1.Cook chopped apricots with orange juice in a pan and simmer for 5 minutes,drain if the juice is not absorbed by the fruit.
2.Heat the margarine and honey in a pan until melted,add semolina and plain flour and mix well.
3.Lightly grease a small square cake tin or loaf tin,press half of the semolina mixture into the base of the prepared tin.
4.Spoon on the fruit mixture evenly and top with the remaining semolina mixture,covering the fruit completely.
5.Bake at 200'C/400'F/Gas6 for 35minutes until risen and golden brown.
6.Cool for 5 minutes in the tin, then cut into bars,again leave the bars to cool on a wire rack completely and serve.

Sunday, 18 April 2010

Apple Cake

Apple Cake is a versatile dessert, you can use any fruits like pears,strawberrys,blueberry and raspberry etc.
Dorset apple cake and Somerset apple cakes are the traditional forms of this cake,respectively from Dorset and Somerset,England.It is a English country style,rustic cake...Hope you enjoy my simple and easy version....


Apple-3-4(peeled,cored and diced)any apples,i have used royal gala
Plain flour-1cup
Salt pinch
Baking powder-2tsp
Cinnamon powder-1/2tsp
Nutmeg powder-1/2tsp
Custard/whipped cream to serve
Icing sugar for dusting

1.Sift plainflour with baking powder and salt.
2.Blend butter and sugar until soft and creamy with a wooden spoon.
3.Add eggs one by one blend nicely with wooden spoon.
4.Now add sifed plain flour to the mixture part by part mix well.
5.Add diced apples and cinnamon powder,mixwell,tranfer the mixture into 
greased square cake tin.
6.In a preheated oven at 180'C for 30-35 minutes.
7.Remove from the oven, leave it to cool on a wire rack.
8.Dust with icing sugar,serve with custard or whipped cream.

Sunday, 4 April 2010

Ultimate Chocolate Brownies!!!!!

In this long easter weekend, i thought of baking,so my hubby suggested  me to prepare his favourite chocolate brownies!. This recipe is from unknown television cookery show long time ago,  i have a hobby of collecting and writing  nice and good recipes in my food diary...I have prepared this recipe so many times before,every time they came out i thought of sharing with u guys...ENJOY the yummy BROWNIES!!!....

Plain flour-75g
Vanilla essence-1/2tsp
Baking powder-1/2tsp
Cooking chocolate-200gms(dark or semisweet)

1.Melt the chocolate,butter and cream on a double boiler.
2.Sift the flour,salt and baking powder.
3.Beat eggs in a electric blender,then add sugar and vanilla essence
beat until creamy.
4.Now add chocolate mixture,blend well.
5.Add flour and walnuts, part by part and blend it nicely.
6.Transfer the batter into the greased and dusted square tin,sprinkle
walnuts on top.
7.Bake in a preheated oven at 180'C/Gas4 for 25 minutes.

Sunday, 3 January 2010

Brown Soda Bread

225g (8oz) wholemeal flour
225g (8oz) plain flour
1 tsp salt
1 tsp bicarbonate of soda
50g (2oz) mixed seeds, such as sesame, pumpkin or sunflower, or golden linseeds (optional)
25g (1oz) butter (optional)
1 egg
375-400ml (13-14fl oz) Buttermilk

1. Preheat the oven to 220°C (425°F), Gas mark 7.
2. Sift together the flours, salt and bicarbonate of soda in a large bowl and mix with the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. The dough should be quite soft, but not too sticky.
4. Turn onto a floured work surface, and gently bring it together into a round about 4cm (1½in) deep. Cut a deep cross on top
5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base. Allow to cool on a wire rack.

Sunday, 27 December 2009

Jammie Dodgers

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This recipe is from Rachel Allen.She is one of the finest cook in the U.K..I was inspired by her methods and tricks in baking.


Plain flour-200gms,plus extra for dusting


Egg yolks-2


Vanilla essence-1tsp

Grated lemon zest-1 tsp

Raspberry or strawberry jam as required

Icing sugar, for dusting


1. Preheat oven to 180C/gas mark 4.

2. Sift the flour into a large bowl, add the sugar, vanilla extract, lemon zest, egg yolks and butter. Mix with an

electric food mixer or a wooden spoon until it comes together as a dough. Remove from the bowl and flatten with a

rolling pin or the palm of your hand to about 2cm (3/4in) thick. Wrap in clingfilm and chill in the fridge for 30 minutes.

3. Remove the dough from the fridge and place on a lightly floured work surface. Roll the dough out to about 5mm (1/4in) thick.

4. Using a 6cm plain biscuit cutter, cut the dough into discs.

5. Take half the discs, and using either a plain or flower-shaped 3cm (1 1/4in) cutter, cut holes from the centre.

Bring the scraps together and roll out to make more discs, and cut holes in the centre of these. Repeat until u finish all the dough.

6. Place the discs on baking trays (you will need a few baking trays) and bake for 8-10 minutes until pale golden.

Allow to stand for a few minutes, then remove from the trays and transfer to wire racks to cool.

7. When the discs are cool, spread 1/2-1 teaspoon of jam on the whole discs and top with the discs with the centres cut out.

8. Dust with icing sugar and serve

Wednesday, 23 December 2009

Banana Cake


150gms-Brown sugar
175gms-Maida/plain flour
1 1/2tsp-Baking powder
1/4cup- Raisins
2tsp-Lime/Lemon juice
2-3-Ripen banana's


Mash the banana's like a paste and keep aside.

In a bowl beat butter and brownsugar in a wooden spoon or an electric blender.

Add eggs, one by one continue blending and add mashed banana's blend well.

Now add flour in two parts,blend well,if it is thickens add milk.

Add dry fruits blend well and pour into greased loaf cake tin.

Bake in a preheated oven at 180'C for 50 minutes.

Monday, 16 November 2009

Carrot and raisins scones

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250gm-Self raising flour,sifted

1Tsp-Baking powder

Pinch of salt

50gm-Butter,diced and chilled





Milk to glaze

Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.

Put the flour, bakingpowder,salt and butter in a bowl,mix with hands until the mixture turns into crumbs.

Add sugar,raisins,carrot and buttermilk, use a knife to mix everything together.

Knead the dough lightly on a floured surface to make a smooth dough.Roll out the
dough to a thickness of about 2.5cm/1inch.

Dip a 2.5inch plain cutter insome flour then use it to stamp out 8rounds of dough.

Use a palette knife to lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 12-15minutes until the scones are risen and pale golden.

Serve with cream cheese.

Monday, 13 April 2009

Blueberry Cake

3-4-Drops of vanilla essence
1tsp-Baking powder

1.In a bowl, cream the butter and sugar with blender.
2.Add eggs one by one and mix well.Add vanilla essence.
3.Add flour in two parts,blend well.Add blueberries and mix gently with wooden spoon.
4.Transfer the batter to greased loaf tin.
5.Bake in a preheated oven for 50-60 minutes at 170'C-180'C.