Category Archives: Baking recipe

Potato Stuffed masala buns | Stuffed masala bun recipe

Baked Kachori Recipe | Potato Stuffed Bun Recipe | Aloo Buns

Potato Stuffed Masala Bun is super delicious yet easy recipe with simple ingredients. If you like eating kachoris and want to avoid eating oil then here is a non fried version of kachori that you will enjoy for sure. Snack is something that you can eat anytime of the day, be it with tea or coffee, at parties or any special occasion. How good it is if these snacks are really healthy as well. Baked kachori is one such dish. I always find healthy eating is the best way to satisfy our munchies.

You and your dear ones will love eating baked kachori for sure. This recipe can be converted into potato stuffed masala bun with just a twist in their shape. Roll them in round shape and your masala buns are ready. So let’s make baked kachoris or potato masala bun today with this easy to follow step-by-step instructions. Enjoy these baked kachoris!

Directions

Getting ready:

Peel and mash the boiled potatoes.

baked kachoriMaking:

Sieve refined flour into a bowl. Knead dough for making kachoris. For this take refined flour in a mixing bowl and make a loop in the center. To this add sugar, instant dry yeast, ½ tsp salt and 2 tsp oil. Mix everything really well.

baked kachori

Then add lukewarm water in small portions and knead for about 4-5 minutes till the dough become firm. Grease the dough with some oil and keep aside for 20-25 minutes to set.

baked kachori

Heat oil in a pan and add asafoetida and cumin seeds into it. When the seeds splutter, add green chilies, ginger, turmeric powder, coriander powder, fennel powder and green peas to it. Saute for a while. When peas become soft then mash it.

baked kachoris

Then add mashed potatoes, salt, red chilly powder, garam masala and mango powder as well. Stir fry the ingredients for 2-3 minutes. Stuffing is ready.

baked kachori

Now divide the dough and stuffing into 8 equal portions.

baked kachori

Lift one lump at a time and roll into a round shape. Flatten it gently with your palms and make a dent in center.

baked kachoris

Stuff it with the filling and close well. Roll back into round shape and flatten it gently. Repeat the process until the entire stuffing is utilized.

baked kachori

Grease a baking tray and with some oil and place all the kachoris over it. Cover and keep aside the kachoris for 2 hours to ferment.

baked kachoris

Then place the kachoris in a preheated oven. Set the temperature on 200 degree centigrade and bake them for 20 minutes. Check after 20 minutes and continue baking for 5 minutes more if not cooked aptly.

baked bunServing:

Potato stuffed masala buns are now baked and ready to be served. Serve these spicy-zingy and yummy baked potato stuffed masala bun with a cup of steaming hot tea or coffee.

 

Potato Stuffed masala buns Baked Kachori Recipe | Potato Stuffed Masala Bun
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • All purpose flour - 2 cup
  • Oil - 3 tbsp
  • Salt - 1 tsp
  • Sugar - 1 tsp
  • Instant dry yeast - ¾ tsp or
  • Active dry yeast - 1 tsp
  • Potato - 2 medium (boiled)
  • Green peas - ½ cup
  • Green coriander - 2 tbsp
  • Cumin seeds - ¼ tsp
  • Asafoetida - 1 pinch
  • Green chilly - 1 (finely chopped)
  • Ginger - ½ inch piece (grated)
  • Turmeric powder - less then ¼ tsp
  • Coriander powder - ½ tsp
  • Fennel powder - ½ tsp
  • Red chilly powder - less then ¼ tsp
  • Garam masala - less then ¼ tsp
  • Mango powder - ¼ tsp
Instructions
  1. Peel and mash the boiled potatoes.
  2. Sieve refined flour into a bowl.
  3. Knead dough for making kachoris. For this take refined flour in a mixing bowl and make a loop in the center.
  4. To this add sugar, instant dry yeast, ½ tsp salt and 2 tsp oil. Mix everything really well.
  5. Then add lukewarm water in small portions and knead for about 4-5 minutes till the dough become firm. Grease the dough with some oil and keep aside for 20-25 minutes to set.
  6. Heat oil in a pan and add asafoetida and cumin seeds into it. When the seeds splutter, add green chilies, ginger, turmeric powder, coriander powder, fennel powder and green peas to it.
  7. Saute for a while. When peas become soft then mash it.
  8. Then add mashed potatoes, salt, red chilly powder, garam masala and mango powder as well. Stir fry the ingredients for 2-3 minutes. Stuffing is ready.
  9. Now divide the dough and stuffing into 8 equal portions.
  10. Lift one lump at a time and roll into a round shape. Flatten it gently with your palms and make a dent in center.
  11. Stuff it with the filling and close well. Roll back into round shape and flatten it gently. Repeat the process until the entire stuffing is utilized.
  12. Grease a baking tray and with some oil and place all the kachoris over it. Cover and keep aside the kachoris for 2 hours to ferment.
  13. Then place the kachoris in a preheated oven. Set the temperature on 200 degree centigrade and bake them for 20 minutes. Check after 20 minutes and continue baking for 5 minutes more if not cooked aptly. Potato stuffed masala buns are now baked and ready to be served.
  14. Serve these spicy-zingy and yummy baked potato stuffed masala bun with a cup of steaming hot tea or coffee.

 

Chocolate Bark With Fruit and Cashews

Homemade Chocolate Bark With Fruit and Cashews

Nut chocolate bar is a quick and easy chocolate recipe prepared with mixing chopped nuts, cashews etc in melted chocolate. Kids love eating chocolates a lot. If you are chocolate lover then you can try making this chocolate bark for any special occasion or festival. Though any combination of dry fruits and nuts will work, so you can choose your favorites or use any that is available at your home.

This delicious and mouth drooling bars filled with healthful dry fruits are really easy to make and taste the best. Not only kids but anyone at your home with love these nut bars for sure. So, here’s what you’ll need to make simple chocolate nut bar recipe. Enjoy!

Directions

Getting ready:

Finely chop the cashews, walnuts and pistachios for making chocolate bars. Remove the stalk from raisins and clean them thoroughly.

chocolate bark

Finely crush the white compound chocolate in a bowl. Likewise crush the dark compound as well in a separate bowl.

chocolate barkMaking:

Roast these dry fruits for in microwave for 1 minute. Take the tray out after 1 minute and stir the dry fruits.

chocolate bark

Now microwave the dark compound for a minute. Take out the chocolate and stir it well for few minutes as the chocolate starts melting. The chocolate is melted and is ready.chocolate bark

Likewise microwave the white compound chocolate for 40 seconds. Take out the chocolate and keep stirring well until it becomes smooth in texture. Both the chocolate are now melted and ready to be used.

chocolate bark

On a tray, place a butter paper with equal dimensions. Now pour the melted dark compound chocolate on this butter paper in any lines or designs you want and let it set.

chocolate bark

Now pour white compound chocolate over it. Spread it evenly with the help of a scraper.

chocolate bark

Again pour dark compound chocolate over it. Spread it evenly and in same size as white chocolate with the help of a scraper.

chocolate bark

Sprinkle the roasted dry fruits over the chocolate and keep it in freezer for 10 minutes to set.

chocolate bar

Dry fruits chocolate bar is now ready. Break it in desired chunks. Place the bars on plate.

chocolate barkServing:

Serve this lip smacking and mouth drooling chocolate bar with fruits and cashews. Store it in refrigerator. It keeps good for 2 to 3 months.

Suggestions:

  • You can use dry fruits as per your desire and preference.
  • The smaller are chocolate chunks the easy it gets to melt the chocolate.
  • Chocolates are really sensitive. They get over heated too quickly and get hard in texture. Then it gets hard to melt the chocolate.
  • Melt the chocolate for a minute first and if required microwave for more minutes. Too much heat can burn the chocolate.
  • Make sure that the vessels and spoon you are using for melting the chocolate are clean and dry. Any kind of moisture can spoil the chocolate.

Chocolate Bark With Fruit and Cashews Chocolate Bark With Fruit and Cashews
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • White compound – 185 grams
  • Dark Compound – 375 grams
  • Raisins – ½ cup
  • Cashews – ½ cup
  • Walnuts – ½ cup
  • Pistachios – 2 tbsp
Instructions
  1. Finely chop the cashews, walnuts and pistachios for making chocolate bars.
  2. Remove the stalk from raisins and clean them thoroughly.
  3. Finely crush the white compound chocolate in a bowl.
  4. Likewise crush the dark compound as well in a separate bowl.
  5. Roast these dry fruits for in microwave for 1 minute.
  6. Take the tray out after 1 minute and stir the dry fruits.
  7. Now microwave the dark compound for a minute.
  8. Take out the chocolate and stir it well for few minutes as the chocolate starts melting. The chocolate is melted and is ready.
  9. Likewise microwave the white compound chocolate for 40 seconds.
  10. Take out the chocolate and keep stirring well until it becomes smooth in texture. Both the chocolate are now melted and ready to be used.
  11. On a tray, place a butter paper with equal dimensions.
  12. Now pour the melted dark compound chocolate on this butter paper in any lines or designs you want and let it set.
  13. Now pour white compound chocolate over it.
  14. Spread it evenly with the help of a scraper.
  15. Again pour dark compound chocolate over it.
  16. Spread it evenly and in same size as white chocolate with the help of a scraper.
  17. Sprinkle the roasted dry fruits over the chocolate and keep it in freezer for 10 minutes to set.
  18. Dry fruits chocolate bar is now ready. Break it in desired chunks.
  19. Place the bars on plate.
  20. Serve this lip smacking and mouth drooling chocolate bar with fruits and cashews. Store it in refrigerator. It keeps good for 2 to 3 months.

 

Rajasthani Masala Baati recipe – Stuffed Baati Recipe

Stuffed Masala Baati recipe in Oven – Stuffed Bati Recipe

Rajasthani Masala baati from Rajasthani cuisine has always been a hit at my home. And this recipe of stuffed baati or masala baati is one such recipe from this heartwarming cuisine. So, today we have a great and easy to make recipe for Rajasthani masala baati for you all. Rajasthani food has its own different flavor with the most simple and basic ingredients, yet super scrumptious. Baatis is made in tandoor, usually but we can make them in the oven too. This potato-peas stuffed baatis gets more appetizing.

Baati can be prepared in numerous styles. Like bafla batti (where we boil baatis), spices and stuffing filled batti or fried baati and so on. I have already shared the recipe for fried baatis with you all and today we’ll make Rajasthani masala baati prepared with coarsely grounded spices mixed with flour. No Rajasthani meal is complete without baatis. Here’s lip smacking masala baati recipe for you all. Enjoy!

Directions

Getting ready:

1. Sieve wheat flour in a bowl.

rajasthani stuffed baati

2. Peel the potatoes and mash them finely.

rajasthani stuffed baatiMaking:

3. Take flour and semolina in a big mixing bowl and add salt, carom seeds, baking soda and half the quantity of ghee i.e. 2 tbsp. Mix everything really well.

rajasthani stuffed bati

4. Now add water in small portions and knead a firm dough. Don’t knead the dough too much so that it becomes smooth, for this little less than a cup of water has been used. Cover and keep aside for half an hour to set.

rajasthani stuffed baati

5. Heat some oil in a wok or pan and splutter cumin seeds first. Then add asafoetida, ginger, green chilly, turmeric powder, coriander powder and peas. Saute for 2 minutes until the peas get little tender.

rajasthani stuffed baati

6. Then add crumbled potatoes, salt, mango powder, red chilly powder and green coriander. Mix everything really well. Stuffing is now ready.

rajasthani stuffed baati

7. Grease your hands with some ghee and knead the dough again. Then divide the dough into 12 equal portions.

rajasthani stuffed baati

8. Take one lump, flatten it into 2-3 inch diameter round with your fingers and place 1-1.5 tsp stuffing over it.

rajasthani stuffed baati

9. Close back into rounds shape and place it on a baking tray. Repeat the process with rest of the lumps.

rajasthani stuffed baati

10. Now preheat oven at 230 degree centigrade and place the baking tray over the middle rack. Bake for 10 minutes first and check later.

rajasthani stuffed baati

11. Continue baking for 2 more minutes until the baatis get golden brown in color. Stuffed baatis are ready.

rajasthani stuffed baati

12. Dip these steaming hot baatis in ghee and place them on a serving bowl or plate.

rajasthani stuffed baatiServing:

13. Serve this spicy and mouth-watering stuffed baatis piping hot with mix dal or arhar dal, along with side accompaniment of any chutney or pickle.

Suggestions:

  • The stuffing can be prepared with many other veggies as per your taste and desire. You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.
  • Baking time may vary with different oven models. So bake baati for 10 minutes and then check. Bake until baati gets golden brown.

Rajasthani Stuffed Baati recipe Masala Baati recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour -2 cup(300 grams)
  • Semolina - ½ cup(100 grams)
  • Ghee - ⅓ cup(50 grams)
  • Salt - ¾ tsp
  • Carom seeds - ½ tsp
  • Baking soda - ¼ tsp
  • Potato - 2 (boiled)
  • Green peas - ¼ cup
  • Green coriander - 2 tbsp
  • Oil - 1 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - ¼ tsp
  • Ginger - ½ inch piece (grated)
  • Green chilly - 1-2 (finely chopped)
  • Mango powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Salt - ½ tsp (as per taste)
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Sieve wheat flour in a bowl.
  2. Peel the potatoes and mash them finely.
  3. Take flour and semolina in a big mixing bowl and add salt, carom seeds, baking soda and half the quantity of ghee i.e. 2 tbsp. Mix everything really well.
  4. Now add water in small portions and knead a firm dough. Don't knead the dough too much so that it becomes smooth, for this little less than a cup of water has been used. Cover and keep aside for half an hour to set.
  5. Heat some oil in a wok or pan and splutter cumin seeds first. Then add asafoetida, ginger, green chilly, turmeric powder, coriander powder and peas. Saute for 2 minutes until the peas get little tender.
  6. Then add crumbled potatoes, salt, mango powder, red chilly powder and green coriander. Mix everything really well. Stuffing is now ready.
  7. Grease your hands with some ghee and knead the dough again. Then divide the dough into 12 equal portions.
  8. Take one lump, flatten it into 2-3 inch diameter round with your fingers and place 1-1.5 tsp stuffing over it.
  9. Close back into rounds shape and place it on a baking tray. Repeat the process with rest of the lumps.
  10. Now preheat oven at 230 degree centigrade and place the baking tray over the middle rack. Bake for 10 minutes first and check later.
  11. Continue baking for 2 more minutes until the baatis get golden brown in color. Stuffed baatis are ready.
  12. Dip these steaming hot baatis in ghee and place them on a serving bowl or plate.
  13. Serve this spicy and mouth-watering stuffed baatis piping hot with mix dal or arhar dal, along with side accompaniment of any chutney or pickle.

 

Nan Khatai Recipe – How To Make Naankhatai

Nankhatai recipe – Nan khatai recipe – Naan Khatai

Nankhatai, also known as Indian Cookies is a very popular sweet cookie. Kids and elders equally like eating this Nankhatai. This crunchy and little soft nankhatai recipe is a popular tea time snack and is liked by everyone at my home. These cookies are available at every bakery store in India but the home made nankhatai taste more scrumptious.

In former times when microwave were not invented, Nankhatai was made by keeping the tray between two plates and placing it over the flame and cooked until little crunchy and brown in color. Traditionally Nankhatai was made with sooji, gram flour and refined flour. But the trend has changed in recent times. Now we can make Nankhatai with refined flour or gram flour without sooji. Though, semolina is added because it makes them crispy. So, today we will Nankhatai for the evening tea with this simple and easy to follow method and enjoy!

Directions

Getting ready:

Grease a baking tray with some ghee or oil.

nan khataiMaking:

Transfer sugar and ghee in a big mixing bowl and whisk well.

nan khatai

In another bowl add refined flour, gram flour, semolina, cardamom and baking powder. Add this flour mixture into the ghee mixture. Knead to smooth dough. It should be smooth enough to be rolled into cookies.

nan khatai

Now, pinch small to medium size dough ball from the mixture and roll it a round shape. Flatten the dough ball into a cookie shape and place them on the tray. Repeat the process until the entire mixture is utilized. Keep them aside for 10 to 12 minutes. Preheat the oven at 200 degree centigrade.

nan khatai

Now keep the tray inside the oven and set the oven to 180 degree centigrade for 15 minutes first. Check and continue baking until the cookies are cooked through and turn golden brown in color.

nan khatai

Take out the tray form oven and let the cookies cool down completely. Nan khatai is now ready.

nan khataiServing:

Serve these delicious and mouth-watering nankhatai to your dear ones with steaming hot tea and coffee. You can store the remaining in an airtight container for up to 2 months.

 

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Nan Khatai Recipe – How To Make Naankhatai naaa khatai
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • All purpose flour - 200 grams. (1 cup)
  • Gram flour - 50 grams (1/4 tsp)
  • Sooji - 50 grams. (1/4 tsp)
  • Sugar - 200 grams (1 cup)
  • Ghee - 200 grams (1 cup)
  • Green cardamom - 8-10
  • Baking powder – 1tsp
Instructions
  1. Finely grind the sugar in a mixture jar.
  2. Transfer sugar and ghee in a big mixing bowl and whisk well.
  3. In another bowl add refined flour, gram flour, semolina, cardamom and baking powder.
  4. Add this flour mixture into the ghee mixture.
  5. Knead to smooth dough. It should be smooth enough to be rolled into cookies.
  6. Grease a baking tray with some ghee or oil.
  7. Now, pinch small to medium size dough ball from the mixture and roll it a round shape. Flatten the dough ball into a cookie shape and place them on the tray.
  8. Repeat the process until the entire mixture is utilized. Keep them aside for 10 to 12 minutes. Preheat the oven at 200 degree centigrade.
  9. Now keep the tray inside the oven and set the oven to 180 degree centigrade for 15 minutes first. Check and continue baking until the cookies are cooked through and turn golden brown in color.
  10. Take out the tray form oven and let the cookies cool down completely. Nan khatai is now ready.
  11. Serve these delicious and mouth-watering nankhatai to your dear ones with steaming hot tea and coffee.

 

Easy Cornmeal Muffins

Easy Cornmeal Muffins – Cornbread Muffins

Cornmeal muffins are an amazing and super scrumptious break to the monotony of muffins prepared with refined flour. Muffins have being all time favorite of kids. We get these tempting muffins in various flavors, be it chocolate muffin, mango muffins, orange muffins, marvel muffins and so on. But have you ever heard of making muffins with cornmeal? Yes cornmeal! Today we are sharing a heartwarming recipe of Cornmeal muffins. These muffins are yummy and a super-duper variation of the regular ones.

These tantalizing and spongy cornmeal muffins are prepared with mild sweetness. Making cornmeal muffins are very easy and take very less time in baking. Serve these luscious muffins with tea or pack them in lunch for kids. Everybody will relish eating these lip smacking muffins.

Direction

Getting ready:

Sieve maize flour and refined flour in separate bowls.

cornmeal muffin

Grease the muffins molds with some butter.

cornmeal muffinMaking:

Take the following ingredients in a big mixing bowl to make cornmeal muffins – maize flour, refined flour, powdered sugar, baking powder and mix wellcornmeal muffins

Then take rest of the ingredients in a separate mixing bowl – curd, butter and vanilla essence. Whisk them well together.

cornmeal muffins

Now mix all the dry ingredients with wet ingredients. Mix and prepare a lump-free and smooth batter.

cornmeal muffins

Also, add tutti-frutti to the mixture. Stir to mix everything really well.

cornmeal muffins

Batter is ready. Pour the muffin batter into each mold it. Give a gentle tap on the surface to even the batter in molds.

cornmeal muffins

Preheat the oven at 180 degree centigrade and put the tray inside. Set the oven for 10 minutes and bake the muffins on same temperature.

cornmeal muffins

After 10 minutes, take out the tray. The muffins have turned golden brown in color, they are ready.

cornmeal muffins

When muffins cool downs a little, separate them out from the tray. Place the cornmeal muffins on a plate.

cornmeal muffinsServing:

Serve this delectable and tempting cornmeal muffin as it is and store the remaining in an airtight container. It keeps good for up to a week.

Suggestion:

Keep in note that the baking time may vary from oven to oven. So, bake muffins for 10 minutes first and then continue baking until they turn golden brown in color.

Easy Cornmeal Muffins Easy Cornmeal Muffins
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - ½ cup (75 grams)
  • Refined flour - ½ cup (60 grams)
  • Powdered sugar - ½ cup (75 grams)
  • Baking powder - ¾ tsp
  • Baking soda - less than ¼ tsp
  • Curd - ½ cup
  • Butter - ¼ cup (60 grams)
  • Vanilla essence - ½ tsp
  • Tutti fruity - ½ cup
Instructions
  1. Sieve maize flour and refined flour in separate bowls.
  2. Grease the muffins molds with some butter.
  3. Take the following ingredients in a big mixing bowl to make cornmeal muffins – maize flour, refined flour, powdered sugar, baking powder and mix well.
  4. Then take rest of the ingredients in a separate mixing bowl – curd, butter and vanilla essence. Whisk them well together.
  5. Now mix all the dry ingredients with wet ingredients. Mix and prepare a lump-free and smooth batter.
  6. Also, add tutti-frutti to the mixture. Stir to mix everything really well.
  7. Batter is ready. Pour the muffin batter into each mold it.
  8. Give a gentle tap on the surface to even the batter in molds.
  9. Preheat the oven at 180 degree centigrade and put the tray inside. Set the oven for 10 minutes and bake the muffins on same temperature.
  10. After 10 minutes, take out the tray. The muffins have turned golden brown in color, they are ready.
  11. When muffins cool downs a little, separate them out from the tray.
  12. Place the cornmeal muffins on a plate.
  13. Serve this delectable and tempting cornmeal muffin as it is and store the remaining in an airtight container. It keeps good for up to a week.