Thursday, April 30, 2015

Eggless Orange Choco chips Muffins - Fire up your Oven, Day 26 and that's a Wrap!!!

We are on the final day of Fire Up Your Oven!! It ended so sooon!!! It was fun doing this marathon, which was so relaxed and it sort of carried of itself!!! For the final day, as per the this week's theme is another Delicious orange muffins, this time using condensed milk. I followed +Srivalli Jetti's recipe. 
I made small changes to the recipe, i used a mix of whole wheat and all purpose flour and also used a little less condensed milk and choco chips.  The reason for less condensed milk is the orange juice, which i felt was sweet enough to balance for the sugar and for the chocolate chips, my kiddo's don't like thingsss in their muffins/cake/breads, they would literally pick them out, this being choco chips, it would be very heart-breaking for me, so i added less than needed!!!   The muffins tasted awesome,  My Lil one's lunch was this muffin and  the rest is waiting to be devoured for our evening snack!!! 
Source : Spicing your life
3/4 Cup Whole Wheat flour (i used chapathi flour/atta)
1/4 cup All purpose flour
1/3 rd  tin of Sweetened Condensed milk (lil less than 1/2 tin used in original recipe)
1 tsp Baking powder 
1/2 Cup Orange juice, freshly squeezed
1/ cup Melted unsalted butter
2 tbsp Choco chip (the original recipe used 1/2 cup)
1 tbsp choco chips for topping the muffins (i used a mix of peanut butter and cinnamon chips)


  • Take both the flours, baking powder in a wide bowl. Whisk well to combine. Add choco chips to this and mix well.
  • In another cup/bowl, take condensed milk, orange juice and butter, mix well. Add the liquid the flour, mix using a spatula. The batter might be loose while mixing, but once it is well incorporated, it will be fine. 
  • Use a spatula and mix gently, swirling in one direction. Let the batter sit for 5 minutes for the Orange juice to react well with baking powder. 
  • Preheat the oven to 180C. Prepare teh muffin pan, grease or line it with parchment paper. I used my 4-cup mini bundt pan for this. I line it with alu-foil. Scoop the batter into the prepared muffin pan, fill it 3/4 th full.
  • Bake the muffins for 18-20 minutes or until a skewer inserted in the middle comes out clean.  Take it out of the oven, move it to a wire rack, let it cool a bit, serve warm.
  • Since i lined them with alu-foil, i gently removed the foil once i moved them to the wire rack. 
Thanks to Valli and the entire team of Marathoners for a fantastic and drooling month of April. And with this Muffin it's a wrap for Fire Up Your Oven, do come back on Saturday for the roundup.  Happy Weekend Folks!! :)

Wednesday, April 29, 2015

Eggless Orange Muffins with Chocolate cream cheese frosting

In the list of orange muffins, today it a whole wheat orange-y muffins. The only liquid here is Orange juice. It also counts to Vegan muffin, if you omit the cream cheese frosting. I have tried this muffins with 1/2 cup orange juice, topped with 1/2 cup water, they have come out good then too.  But with 1 cup of OJ, it is like eating orange!! :) 
The frosting is something i whipped to make it  a bit more attractive for my kiddos. Needless to say, it worked, while clicking these muffins, my Lil one came near and asked "Whatch you r making amma???, i m sooo hunggrryy, amma? I want caikee!! He mopped one muffin clean, licking his fingers with the frosting! 

Ingredients (makes 7 medium muffins)
1 cup whole wheat flour (i used our normal atta)
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup raw sugar (you use normal sugar) 
1 cup orange juice (freshly squeezed)
1/4 cup oil
zest of one orange
a pinch of salt

For Frosting (can frost 8 muffins)
for the chocolate cream cheese frosting
1/4 cup cream cheese
2 tbsp butter
2 tbsp cocoa powder
1/2 cup powdered sugar
a pinch of salt
1/2 tsp vanilla extract

  • Preheat the oven to 180C for 10 minutes. Keep a muffin pan ready with liners. I used my 6 cup muffin pan and one silicon mould. 
  • Take flour, corn starch, baking soda, baking powder, sugar and salt together in a wide bowl. Whisk well to combine.
  • In a measuring jug, take the liquids orange juice, oil and zest together. Whisk well combine.
  • Add the liquid to the dry ingredients. Mix to combine using a spatula. Mix in one direction, light movement.
  • Spoon the orange batter into the muffin pan, fill up to 2/3rds. Bake in the preheated oven for 22-25 minutes or until a skewer inserted in the middle comes out clean.
  • Take it out of the oven, move to a wire rack for it to cool completely before frosting
To Make the frosting
  • In a wide bowl take butter and cream cheese together, using a electric beater/whisk, whish well untils soft and fluffy. 
  • Add sugar, cocoa powder, vanilla extract and salt and whisk again until fluffy. Refrigerate until use.
  • To frost, fill the frosting in a piping bag and decorate the muffins and serve immediately or refrigerate until serve.
  • The weather is very hot here, my frosting started oozing out even after refrigerating. I have managed to pipe something acceptable by my kiddo's as frosting  and immediately tucked it into the fridge. 

Tuesday, April 28, 2015

Vegan Chocolate Orange Muffins - Fire Up Your Oven, Day 24

On Day 2 of orange Muffins week, i present you a chocolate version of orange muffins. Orange and chocolate are always a winning combination. I have a orange and chocolate yeast cookie Torcettini di saint vincent, a chocolate orange cake, already on the blog and i can swear on their taste.  
Did i tell you why this is a muffin, not a cupcake. Well technically Muffins are very easy to make take dry, take wet, add wet to dry, mix and bake. Muffins have a coarser crumb.  Whereas, cupcakes are done by first creaming butter with sugar for that delicious soft and fluffiness of a cake in a small cup, with a finer crumbs than muffins. 
Ok, enough of the technical stuff, lets get to the recipe. Yesterday's Vegan Mixed berries Muffins, used flaxseed as the egg replacement, today i m using Vinegar. I prefer using apple cider vinegar to the white, as i feel the later has a strong smell of it in the bake. If you are comfortable using white vinegar, go ahead and use it.  The Muffins came out good, we felt the flavors came out well the next day. Try it to believe!!! :)
Ingredients (Makes 12)
1.5 cups All purpose flour
6 tbsp Cocoa powder
1 tsp Baking soda
1/4 tspsalt
1 cup sugar
1/2 cup orange juice, freshly squeezed
1/2 cup water
zest of an orange
1/4 cup oil
1 tbsp apple cidar vinegar/white vinegar
1.5 tsp vanilla extract
  • Preheat the oven to 180C. Line a 12-cup muffin pan with cupcake liners.
  • Take flour, cocoa powder, baking soda, salt and sugar in a bowl. Whisk well to combine. In another bowl take orange juice, zest, water, oil, vinegar and vanilla extract. Mix well.
  • Add liquid ingredients to the flour mix. Mix using a spatula to combine. spoon the batter into the cupcake pan, fill up to 2/3rd of the cup. 
  • Bake in the pre-heated oven for 20-22 minutes or until a skewer inserted in the centre comes out clean.
  • Remove from the oven on to a wire rack, let it cool,come down to comfortably warm temperature and serve.
  • The cupcakes stay good on the counter for 2 days, they taste better the next day. If storing for more than 2 days, refrigerate it and while serving warm it for 10 seconds in a microwave and serve.

Monday, April 27, 2015

Vegan Orange Mixed berries Muffins - Fire up your Oven, Day 23

We are in the last week of our Mega Marathon Fire Up Your Oven. Can't believe we have posted month-long bakes. If you are following this marathon, then you might be aware that i had a sub-theme every week. This week i will be posting orange muffins. Oh yes, for all days, you might be thinking i have gone mad? No, god's grace i m still sane. wonder how many different recipes are there to get a delicious orange muffin. Yes i will be giving you 4-different recipes this week.
In that order, today i give you a mixed berries vegan orange muffins. The recipe is from Madhuram's Eggless baking. The recipe uses Flaxseed meal as Egg-replacement and gives 12 regular muffins. I used my 6-cup muffin pan and my small bundt pan for this recipe. I filled up more than the required amount of batter in each cup, so my muffins had  a dome and looked like a mushroom. But, neverthless the taste was very good, with the orange zest and the mixed berries in every bite, it was a tasty riot in the mouth,

Source : Madhuram's
Ingredients (Makes 12 Muffins)
1 cup whole wheat flour (i used qfm brand)
1 cup all purpose flour
3/4 cup sugar (brown sugar can be used, i used raw sugar)
2 tsp baking powder
1 cup chopped walnuts/pecans
1/3 cup canola oil
2/3 cup orange juice (freshly squeezed)
2 tsp flaxseed powder
1/2 cup water
zest of an orange
1/2 cup mixed berries

  • Preheat the oven to 190C for 10 minutes. Grease or line a muffin pan.
  • In a large bowl, take together both the flours, sugar, baking powder and walnuts. Whisk well to combine. Mix together flaxsee powder and water, whisk well until frothy.
  • In a measuring jug (i used my 2-cup measure), take orange juice, top it with water to reach 1 cup, add the flaxseed mixture, orange zest and oil. Stir together.
  • Pour this liquid into the dry ingredients, mix until well moistened. Fold in the berries. Do not over-mix. Use a spatula, mix in one direction, slowly.
  • Spoon the batter into the already prepared muffin tins. I used my 6-cup muffin tin and my small bundt pan for the above ingredients.
  • Bake for around 20 minutes or until a toothpick inserted in teh centre comes out clean. Remove from the oven to a wire rack, let it cool completely .

Saturday, April 25, 2015

Stuffed Peppers- Fire Up Your Oven, Day 22

For the final day of Dinner Ideas, theme week i present you a very simple and easy to make Stuffed peppers. The filling again can be anything, i once did stuffed peppers with paruppu usli(lentil and veggie stuffing). I used freshly cooked brown rice, for this recipe, if you have leftovers then this is one easy, breezy recipe that can be made in flat 30 minutes.
The chili-salt oil mentioned in the recipe, i didn't use it while doing mine. So, the peppers were a bit bland. I strongly recommend in using it to brush the peppers.

3 nos green peppers/capsicums - you can use any color, i had only green, so used it.
1-2 tsp of oil + 1/4 tsp of chilli powder + 1/4 tsp of salt mixed for brushing the capsicums

For the filling
1 cup cooked brown rice
1 large onion, chopped fine
1 tbsp tomato puree
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1/4 cup green frozen peas
1/4 cup frozen corn
3 tbsp chopped cashew-nuts
2-3 tbsp chopped mint leaves
1-2 tsp oil
1/4 tsp cumin seeds/jeera seeds
Salt to taste
  • First prepare the filling, Chop onion thinly, Heat oil in a pan, crackle cumin, next add the chopped onion and saute until translucent.
  • Next add tomato puree, followed by red chili powder, coriander powder, garam masala powder and mix well. Add green peas and corn and 1/4 of water. Add salt to this, mix well. Let it cook for the masala to mingle well. 
  • Once half the liquid is absorbed, add the cooked rice and mix. Let it sit for another 6-8 minutes, for it to become dry. Take it off the stove, add chopped mint and cashew-nuts and mix well. Set aside until use.
  • Wash the green peppers well, and cut them vertically into two. Keep the stems intact remove the seeds and the inside white membrane, carefully without tearing up the pepper.
  • Now brush the capsicums well with the chili-salt oil inside out. I used my pie-pan to bake the peppers. Use a wide-pan that will accommodate the peppers well. These are not going to rise while baking, so they can fit snugly touching each other.
  • Grease the pie pan/baking tray or line it with parchment. Place the peppers inside the pan. Spoon the filling into each pepper , about 2-3 tbsp in each. 
  • Preheat the oven to 200C. Cover the baking dish with aluminium foil and bake for around 15 minutes.
  • Remove the aluminium foil, and bake it again for another 15 minutes. If you like you can top the peppers with some grated mozzarella at this time and bake for a gooey, pepper.
  • Once done, remove the peppers from the oven, let it come down to eatable hot, and hog!!!

Friday, April 24, 2015

Broccoli, Pasta and Cheddar Pot pies

A pot pie is a meat/vegetable pie topped with a flaky pastry. When i was looking for Baked dinner ideas, i thought of making Mac and cheese may be with some veggies. But then something without bread i couldn't consider it to be a filling dinner/lunch. I decided to a pot pie with the same mac & cheese,covering it with a home-made pastry.
The recipe i followed used store-bought puff pastry, but i decided to make pastry dough to get a buttery,flaky bread on top. Pastry dough is from Martha Stewart, worked like magic, the final dish was deliciously with a flaky pastry and gooey cheesy, mac & broccoli inside. It fitted the filling dinner/lunch bill perfectly.

1 small head of broccoli (approx 2 cups of florets)
3/4 cup pasta (mezzi rigatoni)
1 cup shredded cheddar
1 cup milk
3 tbsp all purpose flour
Pepper, chili powder and salt as per taste(i put around 1 tsp whole peppercorns, powdered)

Recipe source: Martha Stewart
For the pastry dough
1 heaped cup of Al purpose flour
1 stick/ /100gms of cold butter (cut into chunks)
1/2 tsp salt
2-3 tbsp of cold water
  • I used my food processor to knead the pastry dough. Take flour, salt and butter in the processor bowl. Run in medium speed for the butter to incorporate well with the flour and resemble coarse texture, like bread crumbs.
  • Add water slowly, 1 tbsp at a time  and knead a smooth. The dough should hold together. Remove form the processor bowl, knead a couple of times. Wrap tightly in a Cling-wrap. Refrigerate for an hour atleast, before use.  The dough can be refrigerated for a maximum of 3 days.

To prepare the pot-pies: Fillings
  • In a large pan, add water and let it boil. Add the broccoli florets, take it off the heat. Let it sit covered for 5 minutes. drain the excess water in a vessel and keep the florets aside to cool.
  • In same water, allow it to boil first, then add the pasta to it. let it cook al dente. (remember it will be baked again). Drain the excess water and let it sit with broccoli.
  • To Make the white sauce, stir in the flour to milk together, lump-free. Take it to the stove and heat it. Keep a whisk ready and whisk often to break any lumps forming.
  • The liquid will start thickening in minutes. when it is about to boil, take it off the stove and stir in the cheese and mix well. The sauce might be thick now, but it will be fine when it is getting baked.
  • To this again add salt and pepper and check the taste, adjust any seasoning if required. To this sauce, add the boiled broccoli and pasta, give it a good mix.
  • Divide the mixture into ramekins or any baking dish you plan to bake this with. I planned individual portions. so used 2 deep ramekins and 2 normal ramekins. 
  • Take the pastry dough out and roll out 4 portions of 1/4 inch thick, to cover the 4 dishes, i used 2 dishes with pastry dough and 2 with just bread crumbs. 
  • Press the pastry dough on top of ramekins. Make a slit on top like 'X' to vent off the steam. Brush the tops with milk. Preheat the oven to 180C and bake for around 30-35 minutes,until the tops turn golden brown.
  • Once done, remove from the oven, let it cool and come to handlable temperature, just Dig in!!! A voraciously hungry would enjoy the big ramekin, whereas somebody eating just for dinner would love that small ramekin.

Thursday, April 23, 2015

Peas masala rolls - Fire up your Oven, Day 20

The 4th week of our baking marathon, i m bringing you some Dinner ideas. Everyday i m trying to bring a bake stuffed with different veggies, if you notice well. Eggplant pizza, feta roses, capsicum,cauliflower-peas and paneer pizza, Now today, i bring a lip-smacking peas masala rolls. One can smell these rolls from a distance like cinnamon rolls. The flavor and aroma of freshly ground coriander, compliments these rolls very well, hyping that smell a foot away!!!
The inspiration for these beauties are from nalini's vanilla sweet buns. I loved the layers it had and tried my best to get the same in this  too. But with the filling it was a bit tough to get that many, but if you try these with garlic butter and coriander/parsley, you might succeed.  These rolls was our dinner yesterday and the leftover's were packed to my hubby for breakfast and he complained for not giving more. The rolls came out super soft and fluffy and it was one yummilicious dinner. 
 Inspired from : Nalini's Cooking
1 & 3/4 Cup Bread flour
1 tsp instant yeast
3/4 cup milk/water (i used half of milk and half of water)
3/4 tsp salt
1/4 cup oil
1 tsp sugar

For the filling
1 Large onion
3/4 cup frozen peas
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
2 pinches of turmeric powder
1-2 tsp oil
1/4 tsp cumin seeds
salt to taste (remember the dough too has salt)
  • I used my food processor to make the dough, the dough can also be kneaded by hand. Take the flour, salt,sugar and yeast in the processor bowl. Run at a low speed for the ingredients to mix well.
  • Microwave the milk/water for 30 seconds in a mug. The liquid should be hot but not scaling hot. Too much hot or cold liquid will kill the yeast. Once you start baking with yeast, you will get hold of this temperature in no time. I always put a finger inside the liquid, if it is a bearable hot, i use it, if it scalding hot (ooh, ouch, sort of hot) i wait 30 seconds  for it cool and use.
  • Now add this liquid slowly to the flour mix and start kneading the dough. Once the liquid is added, add oil and knead to get a soft ad smooth dough. The dough comes very easily off the bowl. A super easy, non-sticky and soft dough. If kneading by hand, knead for 5-6 minutes to get a non-sticky, smooth and dough.
  • Place the kneaded dough in a well-greased bowl, cover it with a cling-wrap and let it rest for an hour or until it doubles. I actually left if for 90 minutes, after 1 hour, the dough was pretty swelled, i didn't prepare the filling by that time, so i punched down the air, kneaded it for couple of times and rested it again for 30 minutes to get the filling ready.
  • To prepare the filling, chop the onion fine. In a pan, heat oil, crackle cumin, add onion and garlic, saute until onions turn translucent. Next add the peas, followed by red chili powder, coriander powder, turmeric powder and salt. Add a 1/4 cup of water, cover and cook for the spices to mingle well. The filling should be dry. So, let it be on the stove until it is dry. Take if off the stove and mash the peas while it is hot using a potato masher. Set aside until it is cool enough to be used as stuffing.
  • Let's get back to our dough. Take the dough onto a flat surface, punch down to release the excess air. Divide the dough into two portion. Take one portion and roll it into a 9 x 9 square. While rolling, i folded it twice to get a good layers. Roll, fold into a square, roll it again. Do this twice.
  • Now spread half the filling on one half of rolled dough, close it with the other half. Slightly roll with the rolling pin to press. Take care and do lightly. Roll tightly into a log. Cut the log into 5 pieces. Prepare an 8 inch baking pan, line it with parchment or aluminium foil. Place the cut rolls, cut side down.
  • Repeat the same with the other portion of the dough. Let the made rolls sit for another 45 minutes. During last 10 minutes of the second rise, preheat the oven to 180C. Brush the top of the rolls with milk, sprinkle sesame seeds all over. Bake the rolls for about 28-30 minutes or until the top turns golden brown.
  • Remove from the oven, to a cooling rack. Let it cool for 10-15 minutes. Serve them warm with some sauce by the side. 

Wednesday, April 22, 2015

Capsicum, Cauiflower &Paneer Pizza - No Knead, No Yeast Pizza Dough, Fire Up Your Oven, Day 19

We are in the 4th week of our baking marathon, feels like we have sailed through this like a breeze. Normally we all would be panicking on what to cook the next week, and how to keep the post and pics ready,etc. But this baking marathon, we all are a bit relaxed and know that we will be doing something interesting  for the next post.  May be it is the experience we have after doing 3 mega marathons or is it the love for baking we all share that is giving us this Zen.
Ok, now coming to my today's recipe, it is a Yeast-free pizza recipe, from Radhika vasanth's Food for 7 stages of life. It is almost like a no-knead recipe, the dough doesn't need any kneading while making, but has to kneaded after the first rise. It is a make-ahead dough, that can be refrigerated after the first rise and can be used in 2-3 days.
The dough has chia seeds, which adds a good health quotient to the normally bad-named pizza. The original recipe was made of All purpose flour, i have substituted half with Whole Wheat flour, the pizza turned out good. Secondly, i have opted for a different topping, you can go and experiment with yours. Ok, shall we have pizza for dinner tonight?
1 cups Bread flour
1 Cups Whole Wheat flour
1/2 Cup All Purpose flour
1 1/4 tsp Baking Soda
1 1/4 tsp Baking Powder
1 tsp sugar
1 tsp salt
2-3 cloves of garlic, minced
1/2 tsp chia seeds (optional)
3 tbsp Olive oil
1 cup yogurt
2-4 tbsp water

For Pizza Topping 
2 tsp Olive Oil
Pasta/Pizza Sauce
1/2 cup thinly sliced capsicums
1/4 cup frozen green peas
1/4 cup caulifower florets
2-3 tbsp paneer, crumbled
Pepper powder & Red chili flakes as required
  • In a large bowl, add all the flours, mined garlic,  baking powder, baking soda, sugar, salt, chia seeds. Whisk well to combine.Add yogurt, olive oil and mix well with a spatula. If the dough isn't coming together, then add water 1 tbsp at a time and form a dough. 
  • You don't have to knead it at this point. The dough will look wet. Cover with a wet kitchen towel and let it rest at-least for an hour or two. After the resting period knead the dough until smooth or when the dough no longer sticks to your fingers. 
  • At this point, the dough can be refrigerated to be used later or can be used immediately too.You can refrigerate the dough or use it immediately.

Prepare the topping
  • In a saucepan, boil water and add the cauliflower florets. Let it sit for 4-5 minutes in simmer. Switch off the flame, keep it closed for 2 more minutes. Drain the excess water and keep the florets aside 
  • Take chopped capsicum and peas in a microwave-safe bowl and cook @ Microwave high for 4 minutes. Drain and keep aside. 
  • Mix together cauliflower florets, capsicum, peas and crumbled paneer. Add salt, pepper and chili powder. Toss well and keep aside until use.

Assembling the pizza
  • Preheat oven to 200C. If you have a pizza stone, preheat it now. Since i didn't have one, i used my 8 inch cake pan, dusted it well with cornmeal.
  • Divide the dough into 4 equal parts. I used 2 parts of the dough and rest i refrigerated. Take one portion of the dough and roll it into a 6-8 inches diameter round. I roughly rolled it first and then used my hands and stretched it across all the sides.
  • Transfer the rolled dough on to the prepared cake tin, prick the dough all over using a fork. Bake the pizza base for 8 minutes. Once done, pull the baked base out, spread 1 or 2 tbsp of pasta sauce, spread 3-4 tbsp of the filling on the top, if desired, sprinkle some more seasoning on top.
  • Bake the pizza for about 10 minutes or until the veggies on top get a smoky flavor. 
  • Take it off the oven, cool on a wire rack for a minute. Cut and serve hot, hot with some sauce on top! 
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