Dominos Garlic Bread

Dominos Garlic Bread

Ingredients

• 2 cup all purpose flour
• 1 tsp instant dry yeast
• ¾ cup luke warm water or milk
• 2 tbsp olive oil
• 1 tbsp butter
• 1  ½ tsp sugar
• ½ tsp salt
• 1 tbsp oregano seasoning
• 4-5 garlic  (nicely  chopped)

Method (How to make dominos style garlic bread at home)

• In a large bowl add luke warm water or milk add yeast and sugar let the yeast activate for 15 minutes. (do not use very hot or cold water otherwise yeast will not rise)
• After 15 minutes add olive oil, butter, chopped garlic, salt and oregano seasoning.
• Now add flour little by little in 2-3 batches and knead the dough.
• Transfer the dough to a lightly floured kitchen plateform, and knead gently for 15-20 minutes. (by pulling, lift and spread)
• Grease a bowl with oil, apply some oil over kneaded flour and put in the greased bowl cover with wet cloth. Keep in a warm place for 2-3 hr to rise.
• After rising the dough remove from the bowl and knead gently to remove access air from the dough.
• Cut them into 4 equal parts.
• On a flat surface sprinkle some corn meal flour or maida and make ¼ inch thick round shape. Spread butter and oregano seasoning or cheese. Fold the dough to make semi circle shape. Remove the access flour.
• Take a baking tray and place butter paper. Grease with butter and sprinkle oregano seasoning and then place the bread on the tray. Cut the dough into bread sticks, brush with butter and drizzle seasoning.
• Pre heat oven at 220-240 degree, place the baking tray into the oven and bake for 8-10 minutes and till brown and crispy.
• Remove from the oven apply butter and serve hot.

Paneer stuffed buns

Ingredients

• 1 and 1/8 tsp active dry yeast
• 1cup water or milk (lukewarm)
• 1 tsp sugar
• 2 tsp salt
• 3 tbsp olive oil or butter
• 2 cup all purpose flour
• ½ cup milk for top glaze
• 1 tsp Sesame seed

For stuffing

• 1 tsp oil
• ¼ tsp cumin seed
• 1 onion (nicely chopped)
• ½ capsicum (nicely chopped)
• 100 gram paneer (mashed)
• 1 green chilli (chopped)
• Salt as per taste
• ½ red chilli powder
• ¼ tsp garam masala

Method (How to make stuffed bun at home)

Stuffing

• Heat a non stick pan add oil, add cumin seed, onion, when onion turn light brown, add, green chilli and capsicum sauté for few second and add mashed paneer and mix well.
• Add salt, chilli powder, and  garam masla mix well.
• Switch off the flame.
• Add chopped coriander leaves. Keep aside till cool down completely.

For buns

• Take a big bowl and add in the luke warm water. Add in the sugar and the yeast and set aside for 5-10 minutes or until it has become frothy and milky.
• Mix all purpose flour and salt.
• Now add all purpose flour into the yeast mixture and start kneading. If kneading by hand, bring the dough to a flat surface of your kitchen platform and knead for a good 15-20 minutes. By using lift, spread, and throw or pull (the dough become so sticky while you start kneading but do not worry after the kneading, it will form smooth dough.
• Place the dough in a lightly greased bowl and let it rise until doubled in a warm draft free place. It should take about 2 hours. It might take more or less time depending on your place.
• Once the dough has almost doubled, gently deflate the dough on the kitchen counter and divide the dough into 16 pieces. Dust flour on the work surface. Shape each piece of dough into a smooth ball. Set aside.
• Dust the work surface with flour. Flatten each dough ball and keep the filling in the center. Press and seal the edges by crimping with your finger tips.
• Gently flatten the bun and place the bun seam side down on a parchment lined sheet pan. Cover the buns and let them rise for about half an hour.
• Pre heat the oven at 200-220 D.
• Just before baking, brush the buns with milk and sprinkle sesame seed over it.
• Bake in a preheated oven for 16-18 minutes.
• Remove the try carefully from the oven and transfer the buns onto a wire rack.
• Brush with some melted butter.
• Serve with tea or coffee.

Lotus Stem Korma - Kamal kakdi korma

Lotus Stem Korma - Kamal kakdi korma

Ingredients

• 250 gm lotus stems
• Salt to taste
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 2 Tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 cup yogurt
• 1 Tbsp chopped coriander leaves to garnish

For paste

• 1 Tbsp chopped ginger
• 1 tsp cumin seeds
• 2 tsp coriander seeds

Method

• Peel the outer layer of the lotus stems and wash well. Soak in the plenty of water for some time because mud inside the stem.
• Slice the stems into 1/2 cm thick pieces.
• Boil 4 cups of water and add the sliced lotus stems.
• Simmer till tender. It will take about 30 minutes. For checking it should be press with a slight pressure. Drain the water and cool.
• Make paste of paste ingredients with some water.
• Add the ground ingredients, and mix well. In a heavy-based pan, heat the oil.
• Add the cumin seeds and asafoetida.
• When the seeds splutter, add the vegetable mixture and stir well.
• Add the yogurt and cook over high heat till the liquid evaporates.
• Garnish with chopped coriander leaves.
• Serve hot with chapatti or parathas.

Cocoyam

Ingredinets 

• 500 gram cashew nuts
• 200 gram almonds
• 100 gram pistachios 
• 200 gram chocolate
• 500 gram coconut powder
• 100 gram ghee

Method (How to make dry fruits filled chocolate, coconut laddu)

• Grind cashew, almonds and pistachios.
• Now heat ghee in pan and add grind powder and fry till crispy.
• Now make small small balls with fry powder.
• Melt chocolate in pan, now dip all balls in to the melted chocolate and then roll over the coconut powder.
• Cocoyam is ready to serve.

Eggless Oatmeal Muffin Cake

Eggless Oatmeal Muffin Cake

Ingredients (for 12-15 cakes)

• ¾ Wheat Flour  
• ½ cup instant cooking Oats
• ¼ cup Sugar
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• 1/8 tsp Salt
• 1 large ripe Banana (mashed)
• 3 tbsp Oil
• ½ cup Milk
• 1 tsp Vanilla Essence

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Method (How to make oatmeal eggless muffin cake)

• Preheat oven to 200 degree C.
• Line muffin cases with cupcake try.
• Take banana in a bowl and mash it roughly with fork.
• Add in oil, milk, vanilla, sugar and mix well
• In separate bowl add wheat flour, baking powder, baking soda and salt sieve it . Add oats and Mix well.
• Add dry ingredients into wet ingredients and mix well.
• Fill the cupcake cases with the batter. Fill to the top.
• Bake for 18 to 20 mins.
• Remove it and let it cool for 15 mins.
• Serve when cool down completely.

Baked Samosa

Baked Samosa

 

Ingredients

For outer part of samosa

• 1 cups Whole wheat flour (atta)
• 1 cup all-purpose flour (maida)
• 2 tablespoon oil
• Salt to taste

For Potato Stuffing

• 4 medium potatoes (cut into small cubes)
• ½ cup peas (fresh or frozen)
• 1 tsp ginger paste
• 4 green chillies, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp dry mango powder
• ½  tsp garam masala powder
• 2 tbsp  coriander leaves, finely chopped
• 2 tbsp mint leaves, finely chopped
• 1 tsp oil
• Salt to taste

Method (How to make baked samosa at home)

• Mix wheat flour and maida, add oil and salt mix nicely with hands.
• Gradually add water and knead into a soft and smooth dough. Cover the dough with damp cloth and leave to rest for about 15 minutes.
• Heat 1 tsp oil in a non-stick pan and add cumin seeds. Allow the seeds to sizzle and splutter.
• Add ginger paste along with fine chopped green chillies. Stir and chopped mix potatoes.
• Add salt to taste and remaining spices. Sprinkle little bit of water, cover and leave to cook until potatoes tender, it will take about 10 minutes.
• Add the green peas and cook for 5 more minutes on a low flame. Finally mix chopped coriander and mint leaves keep the mixture aside to cool down.
• Preheat the oven at 220 degrees F. Divide the dough into lemon sized pieces and spread some flour on the surface in which you are going to roll out the samosa.
• Roll them out into a thin circles of about 5 inch diameter and about 3mm thick. Cut each circle in half and dampen the edges with water. Shape into an ice cream cone and stuff 2 tsp with the potato filling. Seal the open part using some water on the edges.
• Repeat the process until all the balls has been used up.
• Arrange the samosas on a baking tray.
• Bake in preheated oven for 20 minutes, turning them once halfway through cooking until lightly browned.
• Serve hot with green mint-coriander chutney or with sauce.

Bread Pudding

Bread Pudding

Ingredients (3-4 servings)

• 6 fresh bread slices
• 2 tbsp butter
• 2 tbsp corn-flour
• 3/4 cup sugar
• 2 cups full cream milk
• 1/2 tsp vanilla essence
• 2 tbsp chopped walnuts
• 1 1/2 tbsp chopped raisins
• 1 tbsp brown sugar
• 2 tbsp melted butter
• 1/4 tsp nutmeg powder

Method (How to make bread pudding at home)

• Remove the sides crust from the bread slices, apply ½ tsp of butter on one side of each slice and cut each bread slice into 1 inch wide strips.
• Greased one oven proof glass dish with butter and keep aside.
• Arrange the bread strips with the buttered side facing up on a greased dish and keep aside.
• Combine the cornflour and sugar along with ¼ cup of luke warm milk in a deep bowl and mix well till the sugar melts.
• Boil the remaining milk on a slow flame and add the cornflour-sugar mixture, while stirring continuously so that no lumps remain.
• Add the vanilla essence, mix well and cook on a slow flame for 5 minutes or till the sauce thickens and becomes smooth, while stirring continuously. Remove from the flame and keep aside.
• Sprinkle nutmeg powder, walnuts and raisins on the bread strips and pour the sauce evenly over them.
• Sprinkle the brown sugar evenly on top and pour the melted butter evenly over it.
• Bake in a pre-heated oven at 180°c for 35 to 40 minutes.
• Serve hot garnished with chopped walnuts.

Muskmelon Ginger Cooler

Muskmelon Ginger Cooler

Ingredients (for 2 servings)

1 cup muskmelon (sliced)

1 tsp ginger paste

1 tbsp sugar

A pinch of salt

300 ml soda water

1 cup crushed ice

Method

Mix ginger, muskmelon pieces in a grinder and grind till smooth paste, add salt and sugar and grind again.

Add soda water and crushed ice.

Serve immediate in a long glass.

Bread Paneer Pakora

Bread Paneer Pakora

Ingredients

• 10-12 slice bread
• 5-6 thin slice of paneer
• 1 cup gram flour
• ½ tsp turmeric
• ½ chilli powder
• ¼ tsp cumin seeds
• A pinch of asafoetida
• 1 tsp mint leaves powder
• Salt as per taste
• Oil for frying

Method (How to make Bread Pakora)

• Mix gram flour, salt, mint powder, chilli powder, turmeric powder asafoetida and add water and make smooth paste.
• Cut bread slice in any shape like star, triangle or round.
• Cut paneer slice also same shape.
• Add some salt and chilli powder into the paneer slices and mix.
• Take 2 bread slice and put one paneer slice in between 2 bread.
• Dip into the gramflour batter.
• Heat oil in a wok and deep fry bread paneer pakora till crispy and light brown.
• Serve hot with green chutney or tomato sauce.

Soya Cutlets

Soya Cutlets

Ingredients (for 3-4 servings)

• 1 cup soya granules
• 1 medium onion (chopped)
• 2 medium potato (boiled)
• ¾ cup bred crumps
• 1 medium tomato (chopped)
• 1 tbsp garlic green chilli paste
• 1 tbsp tomato sauce
• 1 tbsp soya sauce
• Salt as per taste
• Oil for frying
• Boiling water 2 cup

Method (how to make soya cutlets)

• Soak soya granules into the boiling water for 1 hr.
• Squeeze the water from the soya granules.
• Add boiled and mashed potato, chopped onion and tomato, garlic and green chilli paste.
• Add bread crumps, tomato and soya sauce.
• Add salt and mix well.
• Make small cutlets desire size and shape.
• Heat oil and fry till crisp and golden brown.
• Serve hot with green chutney.