Eggless Butter Cake It was Valentine’s day and I was in the mood for some delicious cake. The aroma of this simple eggless butter cake made my home feel all warm and romantic. The baker in me can’t help getting all dreamy seeing freshly baked […]
Summer holidays mean hungry kids who want something interesting 10 times a day. These bread sticks make quite a lovely snack with some cheesy dip or tomato salsa. The recipe has been adapted from King Arthur Flour’s blog. And I think you are going to see quite a few bread recipes from there. It is such an amazing blog and the breads do turn out brilliant. Did I tell you this doesn’t need kneading and you just need to let it rise once.
Breads are magical. Each time it only gets better and I don’t thing anybody who bakes could ever get bored with breads. This whole wheat loaf recipe is adapted from King Arthur Flour’s blog. I loved how brown and crisp the outer crust was. Amazing texture and a ‘no-knead’ bread with whole wheat, what more can one ask for ? Bread recipes aren’t often easy or simple, this one is both. Gem of a recipe I would say. I halved the original recipe and got a gorgeous small loaf.
I have had this cake since I was 5. Mom would use the little round oven and we would keep peeping into the glass top to see the cake rising. The whole house would smell deliciously warm and I don’t think we ever waited for the cake to cool down, those warm slices would disappear within minutes. Everyone remembers their first bake. Mom’s recipe introduced me into the beautiful world of baking. This still is and will always be my favourite recipe. This is perfect for beginners [I baked it when I was 14 and my almost 9 year old…
I love the colour and I am pretty sure so do you. Welcome the king of fruits with this rich, moist and flavourful cake. Notes- I used a combination of whole wheat flour and all purpose flour for this cake [1:1 ratio]. You may either do the same or make it 100% wholewheat/ all purpose flour based.
Lately I have seen too many people trying out ‘aqua faba’ in bakes. Oh don’t worry if you haven’t heard the term before. It is simply ‘chick-pea brine’ or the water left after pressure cooking chickpeas/kabuli channa. It is a wonderful substitute for egg whites in baking and now after having tried it I understand why it is the new ‘IN’ thing. So next time you prepare choley just save the magic ingredient for this bake. The basic idea for this entire experiment comes from Gayathri Kumar’s blog. Her eggless bakes are simply amazing. Thank you Gayathri for the inspiration.
My home made potato flour was waiting to be used and I thought why not try a ‘gluten free’ bake. This one tastes very similar to our desi ‘dhokla’ and I decided to eat it with some tangy tamarind chutney and green mint chutney. Makki ka aata [maize flour] , potato flour, dried herbs and spices together turned into a yummy tea-time snack. Notes-
Here’s my first egg bake! Honestly I never expected it to turn out looking so gorgeous and taste superb as well. I have always wanted my vanilla cakes to have that yellowish-gold look with a dark brown outer crumb. This looked exactly how I hoped it should. This one is adapted from ‘The Cake Bible’. My first bake from that superb book as well.
I have been experimenting quite a bit with whole wheat breads, wanting to somehow make them as less dense as possible. This one is the best whole wheat loaf I have baked so far. I love how the slices have those gorgeous air pockets and a light feel. I call it ‘over night’ bread since the dough needs to be rested for 6-8 hours. Somehow this makes the dough rise really well the second time. It is quite a simple recipe and you are definitely going to have fun baking this one. Notes-