Rice Recipes

January 21, 2020 Festival Recipes

Paal Pongal

Growing up in a household where traditions were revered, I recall the special place Paal Pongal held in our hearts. The creamy rice dish, infused with the goodness of milk and jaggery, wasn't just food—it was a symbol of gratitude, prosperity, and shared joy.

Pongal is a festival of thanksgiving, celebrated with fervor in the southern parts of India, particularly Tamil Nadu. It spans four days, each imbued with rituals and symbolic gestures dedicated to nature, livestock, ancestors, and deities. The second day of this festival, known as 'Pongal day,' is when Paal Pongal takes center stage. Families come together at the break of dawn to prepare this sweet rice dish in earthen pots, often right under the open sky, a gesture that signifies respect and gratitude towards the sun god for a bountiful harvest.

Paal Pongal is prepared only with salt and offered to God. But different family follow different version of this Pal Pongal. Some offer sweet Pongal and some offer salt Pongal in spite of Sakkara Pongal. The creamy sweetness of Paal Pongal, much like the festival itself, is a comforting reminder of the simple pleasures in life. It bridges the old with the new, the past with the present, creating a continuum of tradition and festivity. As we ladle out steaming servings of Paal Pongal, we aren't just partaking in a delicious dish; we are participating in a ritual of joy, comfort, and community. And in that, lies the true essence of Paal Pongal—a celebration of life’s bounties and the warmth of human connection. Let's get in to the recipe..

Preparation time: 5 ~ 10 minutes
Cooking time: 20 ~ 30 minutes
Serves: 4~ 5

Ingredients:

¼ cup raw rice
3 cups milk
½ tsp salt for salt version or ½ ~ ¾ cup sugar or to taste for sugar paal pongal
Saffron few strands (optional)

Method:

1.Wash the rice and soak it with water for few minutes.
2.Boil the milk in heat bottom pan in medium heat. Add soaked rice to the boiling milk and cook it for till rice become soft and mushy.
3.Reduce the heat and add salt or sugar to cooked rice. Stir and turn of the heat. Add saffron to pongal. Transfer to serving bowl and serve with your choice of nuts.

This pongal pair up with mixed vegetable gravy / Mochai curry!

January 19, 2020 Festival Recipes

Karnataka Special Ellu Bella / Sesame jaggery

Ellu Bella is a Karnataka special recipe made for Makar Sankranti festival to share between friends and family. Usually they start preparing this dishes 2 to 3 weeks before the festival. Traditionally jaggery was cut into small pieces using nut cracker to match the size of dry coconut. I prepared very small quantity, so I added jaggery powder for quicker version and used dry coconut as it is, without scraping the black skin of the coconut. But it tasted delicious! I am posting this recipe for Blogging marathon under Pongal special " theme for this week. Please do check what other Blogging Marathon friends doing this week.

Preparation time: 10 minutes
Cooking time: 5 to 10 minutes
Serves: 1 ¼ cups

Ingredients:

¼ cups Peanuts or blanched peanuts
¼ cups roasted dal
¼ cups dry coconut in pieces
¼ cup sesame seeds
¼ cup coarsely powdered sesame seeds

Method:

Heat a heavy bottom pan in low heat, dry roast peanuts for few minutes till it splutter. Transfer to cloth. Tie a knot and gently rub the cloth to remove the skin from the peanuts.
In the same pan, dry roast sesame seeds for few minutes till it splutter with out burning it. Transfer to another bowl.
In a mixing bowl, mix all the listed ingredients together and store it in a container.

January 18, 2020 Festival Recipes

Ellu Burfi/ Sesame Chikki/ Till Chikki

Pongal is also referred as Thai Pongal, is a multi-day Hindu harvest festival of South India, particularly in the Tamil community. It is observed at the start of the month Tai according to Tamil solar calendar and this is typically about January 14. It is dedicated to the Hindu sun god, the Surya, and corresponds to Makar Sankranti, the harvest festival under many regional names celebrated throughout India. The Four days of the Pongal festival are called Bhogi Pongal, Surya Pongal and Maattu Pongal, Kaanum Pongal. ( Source wikipedia)

According to the tradition, the festival marks the end of winter solstice. Beginning of spring, Sesame seeds are exchanged in form of sweets to destroy the negativity. Sesame chikki is one of the traditional snack shared during Sanskrit festival in some part of India. Try this easy and simple snack and enjoy the goodness of the sesame seeds. I am posting this recipe for Blogging marathon under Pongal special " theme for this week. Please do check what other Blogging Marathon friends doing this week.

Preparation time: 10 minutes

Cooking time:15 to 20 minutes

Serves: 150 grams of burfis

Ingredients:

¼ cup sesame seeds ( white or black)

¼ cup powdered jaggery

1 tbsp ghee

¼ tsp cardamom powder

A pinch of salt.

Method:

Heat heavy bottom pan, dry roast sesame seeds at low heat until it splatter. Transfer to another bowl or to a plate.
In the same pan, add jaggery powder with 2 tbsp of water, when jaggery dissolves and starts to boil, add ghee and cardamom powder. When mixture is boiling, grease the plate, cutter and rolling pin with oil or ghee and take small bowl full of water and set aside. Stir the jaggery syrup and allow it to boil till it reaches 2 string consistency. ( when the syrup drop in water, it should holds the ball shape when pressed but remains sticky or it should reads 245F to 250F in candy thermometer).
Add the sesame seeds and mix to the syrub. Transferred to greased plate. ( need to work fast to avoid the mixture to turn into solid.) With spatula, flatten the mixture and roll them as thin as you can. Cut them into strips to desired size and shape. Store it in air tight container for 2 to 3 weeks.

January 14, 2020 Podi/ Homenade Powders

Andhra Idli Karam / Idli Podi

Idli podi is my kids favorite and they can eat anytime of the day with idli or dosai. We used to prepare different podis like nalla karam podi, kandi podi at our house. But My kids always settle with this one. You can adjust spicy level to your need.Serving with sesame oil makes it more aromatic and tasty!.
As you guys know, I choose Andhra Pradesh state as my theme for this week. Please do check what other Blogging Marathon friends doing this week.

Preparation time: 10 minutes
Cooking time: 15 ~ 20 minutes
Grinding time: Less than 5 minutes
Yield: 180g of podi

Ingredients:
12 garlic pods
1 tbsp cooking oil
¼ cup urad dhal
¼ cup channa dhal
½ tsp hing
3 tbsp cumin seeds
3 tbsp coriander seeds
10 ~ 12 red chillies or as needed
A small lime size tamarind
5 ~ 8 strands curry leaves
Salt to taste

Method:
Preparation:

Peel the garlic skin and crush and keep it aside. Red chillies can be used with strands or not, it depends on your family style. Measure and take rest of the ingredients ready.

Cooking:

Heat a pan in low heat, dry roast the garlic till moisture disappear from it. transfer to another bowl.
In the same pan, add oil. Let it warm little bit. Add both the dals, and roast them to golden brown color transfer to separate bowl to cool little bit.
Roast other ingredients except salt together for 3 ~ 5 minutes without burning it. Transfer to the dal bowl and allow it to cool.
In a mixer jar, add dal and other ingredients except salt and garlic. grind it in to coarse powder.
Add garlic and salt to the mixture and grind for few seconds. grind the podi to your family need ( coarse or fine). Store it in a air tight container at room temperature.

January 12, 2020 Dhal Recipes

Tomato Pappu/ Tomatillo Pappu/ Thakkali paruppu kadaiyal/ Green tomato dal

Pappu or paruppu dont want any brief introduction, most of Indian cuisine have this comforting recipe! Every household in India prepare this dish differently to their family taste. The recipe which I shared is from inlaws family prepared traditionally in Andhra Style! You can also use dosa kai and other vegetables except okra to prepare this dish. This is my day 1 post for BM#108, week 2 under Pick one state theme. I choose Andhra Pradesh state as my theme for this week. Please do check what other Blogging Marathon friends doing this week.

Preparation time: 15 minutes
Cooking time: 25 ~ 30 minutes
Serves: 3 ~ 4

Ingredients:
¼ cup / 50g toor dhal
2 medium size green tomatoes
2 tbsp chopped onion
2 tbsp chopped red tomatoes
½ tsp sambar powder or to taste
¼ tsp turmeric powder
salt to taste
Minced cilantro

For Grinding:
¼ cup shredded coconut
3 ~ 4 green chillies or to taste

For Seasoning:
2 tbsp ghee/ oil
1 tsp mustard seeds
½ tsp cumin seeds
¼ tsp fennel seeds
¼ tsp methi seeds
½ tsp hing/ asafoetida
1 red chilli, broken
2 cloves garlic, crushed
Few curry leaves

Method:
Preparation:

Grind coconut and chilies with required water into fine paste and keep it aside. (Paste should be thick not watery).
Wash, chop and crush required vegetables and set it aside till use.
Wash the dal and add all the prepared ingredients in the list except cilantro and pressure cook it with 1 ¼ cups of water for 3 to 4 whistle. Turn of the heat and let it cool to room temperature.
Once the pressure release, open and mash it with spatula or with wooden masher. Add coconut paste with less water. Mix and cook it low heat for 3 to 5 minutes. If needed, adjust water to required consistency. Add salt to taste. Transfer to serving bowl.
Heat small skillet or kadai in medium heat, add ghee to get hot. Lower the heat and add rest of the ingredients one by one, and allow it to splatter. Stir for few second and add to prepared dal. Granish with minced cilantro. Serve hot with cooked rice.

Sending this to Blogging Marathon 108

December 28, 2019 Baked Recipes

Oats Raisins Cookies

An oatmeal raisin cookie is a type of drop cookie distinguished by an oatmeal-based dough with raisins mixed throughout. Its ingredients also typically include flour, sugar, eggs, salt, and various spices. A descendant of the Scottish oatcake, the oatmeal raisin cookie has become one of the most popular cookies in the United States. (Wiki)

The trick to get fluffy cookies is based on mixing the wet and dry ingredients. Follow the recipe and incorporate the dry ingredients into the wet in three stages. Do not use a mixer at this stage or you will overwork the dough and get flat cookies. I have also soaked the raisins in hot water and drained them in a sieve prior to adding them at the end. Bake the cookies on a cookie sheet at 350 or lower depending on your oven. This is the last recipe for to bake athon event 2019. Do check my fellow blogger what they are sharing for bake athon event.

Preparation time: 15 minutes

Baking time: 10 minutes.

Yield: 24 cookies

Ingredients:

¾ cup butter, softened

¼ cup white sugar

½ cup packed light brown sugar

2 eggs

1 tsp vanilla extract

1 ¼ cups all-purpose flour

1 tsp baking soda

¾ tsp ground cinnamon

½ tsp salt

2 ¾ cups rolled oats

1 cup raisins

Method:

Preparation

• Preheat oven to 325F. Line 2 baking tray with parchment paper.

• In large bowl, cream together butter, white sugar, and brown sugar until smooth.

• Beat in the eggs and vanilla until fluffy.

• Stir together flour, baking soda, cinnamon, and salt in a separate bowl.

• Gradually beat the flour mixture into butter mixture. Stir in oats and raisins.

Baking

• Drop by teaspoonfuls onto prepared cookie sheets.

• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Check out the other bloggers doing this Bake-a-thon

December 26, 2019 Baked Recipes

Foochow Bagel/ Kompia Begal

Foochow / Kompia comes under bagel variety and famous street food in SIBU - Malaysia. This different buns are very crusty outer and not much chewy inside as begal. Most of Foochow buns are made plain or topped with sesame seeds. Now a days Sibu people loves to have it has pork sandwich or any other meat filling.

History of Foochow

Legend has it that a Chinese general named JiGuang, looking to feed his soldiers in Fujian province with something quick to make and easy to carry into battle, commissioned these buns to be made. There is a hole in the middle of these buns so that they can be strung together and worn around the neck. When a soldier gets hungry, he can just pull one off and eat on the run!

In honor of the general, the buns were named “Guang Ping” (or “Kompia” in the Foochow dialect). Many Foochows later came to settle in the Sibu area of Sarawak, bringing along some of their favorite foods like these kompia buns. This is my 12th recipe for Bake-a-thon event.

Preparation time: 20 ~ 30 minutes

Proofing time: 3 ~ 4 hours or overnight in refrigerator

Baking time: 10 ~ 14 minutes

Yield: 12 ~ 14 minutes

Adapted from here

Ingredients:

2 ¼ cups of all purpose flour + ¼ cup more flourfor kneading and rolling

1 cup of lukewarm water (about 110 degrees Fahrenheit) + ¼ cup of room temperature water for spraying

1 tsp. of active dry yeast

2 tsps. of salt

1 tbsp. of sugar

Steam bath (hot water in a roasting pan)

Method:

1. Pour lukewarm water into a medium sized mixing bowl. Stir in yeast and let stand for 15 minutes.

2. Add half of the flour to yeast mixture and mix by hand for 1-2 minutes.

3. Add remaining flour, salt and sugar. Continue to mix for 3 minutes. The dough will be little stiff at this point.

4. If you are using stand mixer, Knead dough with dough hook for 7 - 10 minutes or if you are using your hand, Clean your working surface ( kitchen counter top) before placing the dough on it. Knead dough until smooth, about 10 minutes, adding as little flour as needed to prevent dough from sticking to your hands.

5. Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover tightly with plastic wrap and set aside for dough to double in size. It will take 3 to 4 hours at room temperature or overnight in a fridge.

6. After 3 hours, take it out of the mixing bowl and cut the dough into 4 quarters. Flour your working surface and roll one of the quarter dough into a six inch cylinder. Divide and cut into 3 balls.

8. Take one dough ball and flatten with your palm. Poke a hole in the middle of the flatten disc and pull the dough on the edges to make it into a 3 inch diameter disc.

9. Place on a lightly floured baking sheet ( I used pizza Stone) and cover with plastic wrap. Set aside to let it rest for 15 minutes. Repeat the same with rest of dough pieces.

Preparing for steam bath and to bake Bagel:

10. Meanwhile, Set your broiler at 550 degrees Fahrenheit. Place a heavy baking pan on the top rack closest to the broiler for 1-2 minutes. Take out the hot pan and spray the hot pan with a little bit of room temperature water. Then, arrange the discs about 1 inch apart on the pan. ( Since I used pizza stone I didn't follow this step).

11. Spray discs with a little bit of room temperature water. Place the pan / pizza stone back under the broiler for 1 minute to puff up the bagels. Then, lower the oven temperature to 500 degrees Fahrenheit. Move the pan with the bagels from the top rack of the oven to the middle rack.

12. Create a steam bath by placing a roasting pan with 1 inch of boiling water on the lower rack.

13. Continue baking for 12 to 14 minutes until bagels are crisp on the outside and soft on the inside. During baking do not open the oven for 10 minutes, after that every minutes they tend to burn quickly towards the end.

14. Remove baking pan from oven and and place bagels on a cooling rack. Let cool before serving. Using a serrated knife, Cut a slit in the bagels and stuffed them with your option of filling but traditionally it was served salami Filling.

Check out the other bloggers doing this Bake-a-thon

December 24, 2019 Baked Recipes

White Chocolate Chip Walnut Cookies

Cookies are always makes a perfect holidays gift to everyone. This white chocolate chip cookies are chewy and fudgy, delicious to eat anytime of the day. Sharing this cookies to bake athon event.

Preparation time 10 minutes
Refrigerating time 30 to 60 minutes
Baking time: 10 to 12 minutes
Total time: 50 to 82 minutes

Yield: 24 cookies

Wet Ingredients:
½ cups packed brown sugar
¼ Cup granulated sugar
½ cup butter, softened
1 Egg
1 Tsp vanilla extract

Dry Ingredients:
1 ¼ cups all purpose flour
½ tsp baking soda
¼ tsp baking powder
1 tsp salt

¾ cup white chocolate chip
¼ cup chopped walnuts(optional)

Method:
Preparation:
• Using stand mixture with paddle attachment or using hand mixture, cream butter and both the sugar together until creamy and fluffy. It will take 3 to 4 minutes.
• Add eggs and vanilla, to the butter mixture and whip for 1 or 2 minutes to coporate together.
• Combine all dry ingredients, together in a large mixing bowl and add them little by little to butter mixture, to combine everything together.
• Stir in chocochip, chopped walnuts to the mixture and mix once again. Transfer the dough to cling plastic wrap. Roll it into log and refrigerate to minimum 30 minutes to 1 hour.
• when you decide to bake, Preheat the oven to 350F and prepare 2 cookie tray with baking paper or parchment sheet.
• Dice the cookies into same thickness and place it on the prepared tray. No need to flatten it.
• Bake the cookies for 10 to 12 minutes. Store it in air thigh container for 2 weeks.

Check out the other bloggers doing this Bake-a-thon

December 21, 2019 Baked Recipes

Eggless Carrot Muffins

Muffins are always a healthier choice to bake at my house. I can extend my hands to try with different flour, different fruits and vegetables to adjust the nutritional facts and taste of my family as needed! You can try this recipe with beets too! Taste delicious either way! Topping with some nuts will always make it better and wholesome! But this one is specially baked for my elder ones school and I dint want to take risk! So baked it with egg less as well nuts free. Feel free to substitute 2 eggs in place of yogurt and with few nuts for topping. Sharing this recipe for Bake-a-thon event. Lets get into the recipe.

Preparation time: 20 minutes
Baking time: 20~25 minutes
Yield: 12 muffins

Dry Ingredients:
2 cups all purpose flour
½ cup whole wheat flour
1 tbsp baking powder
⅛ tsp salt
¾ cup firmly packed brown sugar

Wet Ingredients
½ cup fresh yogurt
½ cup milk, extra 1 ~ 2tbsp as needed.
½ cup unsalted butter, melted
1 ½cup shredded carrots
1 tbsp lemon zest

Method
Preparation:
• Preheat the oven to 350F. Line standard cupcake tray with liners and set aside.
• In a mixing bowl, gether all dry ingredients together and mix to combine.
• Stri in wet ingredients one by one and mix to form a thick batter consistency.
• Scope and transfer the batter to prepared liners equally.

Baking:
• Bake the muffins to 20 ~ 25 minutes or till it passes the toothpick test.

Check out the other bloggers doing this Bake-a-thon

December 20, 2019 Bread & Buns

French Toast

Preparation time:20 minutes
Cooking time: 10 minutes
yield: 4 servings

Ingredients:
4 eggs
¼ cup milk
2 tbsp heavy cream
2 tbsp sugar or to taste
3 ~ 4 tbsp butter or as needed
1 tsp Vanilla extract
8 white bread slices
1 tsp cinnamon powder
¼ tsp nutmug powder
A pinch of salt

½ cup maple syrup, warmed

Method:
Preparation:

In a mixing bowl, whisk the eggs for few minutes and stir in milk, heavy cream, sugar,vanilla, cinnamon powder and salt. Whisk the mixture til it become frothy.
Pour the egg mixture to shallow tray or plate.

Cooking:

Heat the skillet, and melt the butter. Toast the bread on both the side til it become golden brwon color.
Dip the the toasted bread in the egg mixture. Fry the slices, till it golden brown and flip to other side to cook. Serve warm with dash of butter and maple syrup.

PRINT HERE

Preparation time:20 minutes

Cooking time: 10 minutes
yield: 4 servings

Ingredients:
4 eggs
¼ cup milk
2 tbsp heavy cream
2 tbsp sugar or to taste
3 ~ 4 tbsp butter or as needed
1 tsp Vanilla extract
8 white bread slices
1 tsp cinnamon powder
¼ tsp nutmug powder
A pinch of salt

½ cup maple syrup, warmed

Method:
Preparation:

In a mixing bowl, whisk the eggs for few minutes and stir in milk, heavy cream, sugar,vanilla, cinnamon powder and salt. Whisk the mixture til it become frothy.

Pour the egg mixture to shallow tray or plate.

Cooking:

Heat the skillet, and melt the butter. Toast the bread on both the side til it become golden brwon color.

Dip the the toasted bread in the egg mixture. Fry the slices, till it golden brown and flip to other side to cook. Serve warm with dash of butter and maple syrup.

www.sarasyummyrecipes.com

December 19, 2019 Baked Recipes

Blueberry Muffins

I always sneak fruits and veggies in my kids favorite dishes. Muffins are easy to grab and go dish, which makes breakfast very easy and filling. Linking this recipe to Blogging Marathon and Bake athon event. Do check the link to see what other friends are baking!

Preparation time: 15~ 20 minutes

Baking time: 20 ~ 25 minutes

Yield: 12 muffins

Dry Ingredients:

1 ½ cups + 1Tbsp( 250g) all purpose flour

½ cup + 1 tbsp (125g) sugar

1 ½ tsbp baking powder

¼ tsp baking soda

Wet Ingredients:

2 tbsp +2 tsp (45g) unsalted butter, room temperature

2 tbsp(30ml) cooking oil, I used coconut oil

1 egg ( substitute with extra ¼ cup yogurt for eggless version)

½ cup yogurt

½ cup milk

1 tsp vanilla extract

½ cup + 2 tbsp (125g) blueberries, fresh or frozen( thaw before using)

Method:

Preparations:

Preheat the oven to 350F, Line one standard 12 - cup muffin tin with paper liners.
Combine dry ingredients together and set aside.
Whisk the butter and oil together in a mixing bowl.

Add egg and whisk again to blend. Stir in milk, yogurt, vanilla extract to the egg mixture and mix together.
Stir in dry ingredients to yogurt mixture until everything mix together. Add blueberries and combine again.

Baking:

Scoop out the batter to prepared pan equally. Bake it for 20 to 25 minutes until it cooked or toothpick comes out clean when pricked in the middle of the muffin. Keep few more minutes to get golden brown color! Store it in a airtight container.

Blueberry Muffin

Oven

Dry Ingredients

250 grams all purpose flour ((or )11/2 cups + 1 tbsp APF)

125 grams Sugar ((or)½ cup + 1 tbsp Sugar)

1 ½ tbsp baking powder

¼ tsp baking soda

¼ tsp salt

Wet Ingredients

45 grams unsalted butter ((or) 2 tbsp+ 2 tsp unsalted butter)

30 ml Cooking oil ((or) 2 tbsp oil)

1 egg ((or) ¼ cup of fresh yogurt)

½ cup Yogurt, room temperature

½ cup milk, room temperature

1 tsp Vanilla extract

125 grams blueberries, fresh or frozen ((or) ½ cup blueberries)

Preparations

Preheat the oven to 350F, Line one standard 12 - cup muffin tin with paper liners.

Combine dry ingredients together and set aside.

Whisk the butter and oil together in a mixing bowl.

Add egg and whisk again to blend. Stir in milk, yogurt, vanilla extract to the egg mixture and mix together.

Stir in dry ingredients to yogurt mixture until everything mix together. Add blueberries and combine again.

Baking

Scoop out the batter to prepared pan equally. Bake it for 20 to 25 minutes until it cooked or toothpick comes out clean when pricked in the middle of the muffin. Keep few more minutes to get golden brown color! Store it in a airtight container.

Breakfast

American

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December 18, 2019 Cold Beverages

Mix Berry Smoothie with Avocados

My morning are always busy with the kids. Making them to have their breakfast is a big task with them! especially with my younger one. I tried various recipes for breakfast along with our traditional dishes, but nothing works! But Smoothie, is versatile one, where we can add bunch of healthy stuff to kick start their day! My Morning smoothie always have oats, veggies or fruits along with nuts and seeds. This combination keeps them full and healthy and make us satisfy! I created this recipe with lot of experiment, to adjust my family need and taste. Feel free to add or avoid any of the ingredients of your choice! But it taste delicious in any form. If you like berries and its flavor, then this recipe wont disappoint you! Sharing this recipe for Blogging Marathon under "Breakfast Recipes for Kids" theme.

Preparation time: 5 to 10 minutes
Puree time: Less than 2 minutes
Serves: 2 ~ 3

Ingredients:
½ cup mixed berries ( Fresh or Frozen)
½ cup avocado or 1 banana
¼ cup rolled oats
1 tbsp flex seeds
1 tsp chia seeds
3 to 4 almonds
2 cups milk (I used coconut milk)
Sugar or honey to taste

Method:
Preparation:

Throw all the ingredients in the blender and puree in to smooth paste. Adjust liquid and sweet accordingly to the consistency and taste.

PRINT HERE

Preparation time: 5 to 10 minutes

Puree time: Less than 2 minutes
Serves: 2 ~ 3

Ingredients:

½ cup mixed berries( fresh or frozen)
½ cup avocado or 1 banana
¼ cup rolled oats
1 tbsp flex seeds
1 tsp chia seeds
3 to 4 almonds
2 cups milk (I used coconut milk)
Sugar or honey to taste

Method:
Preparation:

Throw all the ingredients in the blender and puree in to smooth paste. Adjust liquid and sweet accordingly to the consistency and taste.

www.sarasyummyrecipes.com

December 17, 2019 Baked Recipes

Olive Crackers / Olive savory Crackers

I never thought olives can be used as an ingredients in crackers, until I came across this recipe from Crackers and Dips book. I altered this recipe to my need, I have to admit, that these crackers turned out pretty good. My kids loved the original version where I tried with all purpose flour. For my knowledge both flour worked very well with this recipe and need to adjust the milk based on the consistency of the mixture. Refrigerating the dough, makes it more easy to work! if you don't have time to chill it, just pinch a dough and roll in to small poori balls and flatten the dough with help of your palm and transfer to cookie tray in equal distance. Bake it extra 2 ~ 3 minutes to get the crispy version but keep an eye on it! Check out Bake athone page to see what my blogger friends are baking for this month.

Preparation time: 15 to 20 minutes

Resting time: 45 ~ 60 minutes

Baking time: 10 ~ 12 minutes

Serves 12 & more based on the size and shape.

Ingredients:

2 cups (300g) almond flour or all purpose flour( I used almond flour)

1 tsp baking powder

¼ tsp sugar / sugar substitute

⅔ cup(150g) butter, chilled and diced
2 tbsp cold milk + extra as needed

1 cup (150g) Parmesan cheese
Salt to taste

Few rosemary strands( optional)

½ cup(50g) pitted olives, chopped finely ( black or green)

Method:

Preparation:

Mix flour, baking powder, sugar, butter, salt and milk. Along with Parmesan. Knead the dough into smooth. Add extra milk, if dough is too crumbly.

Stir in chopped olives and rosemary. Shape the dough into ball. Divide and roll it into logs with help of plastic sheet to dough to stick to the counter top.
Cover the logs in plastic sheet or ziplog. Seal and store it in the refrigerator for 45 to 1 hour.

Baking:

Towards the end of resting time, Preheat the oven to 350F and line two baking sheet with parchment paper or silpat mat.
Cut the logs into ¼ inch slices and transfer it to the baking sheet. Bake for 10 to 12 minutes, until golden. Cool Completely before storing.

PRINT HERE

Preparation time: 15 to 20 minutes

Resting time: 45 ~ 60 minutes
Baking time: 10 ~ 12 minutes
Serves 12 & more based on the size and shape.

Ingredients:
2 cups (300g) almond flour or all purpose flour( I used almond flour)
1 tsp baking powder
¼ tsp sugar / sugar substitute
⅔ cup(150g) butter, chilled and diced
2 tbsp cold milk + extra as needed
1 cup (150g) Parmesan cheese
Salt to taste
Few rosemary strands( optional)
½ cup(50g) pitted olives, chopped finely ( black or green)

Method:
Preparation:

Mix flour, baking powder, sugar, butter, salt and milk. Along with Parmesan. Knead the dough into smooth. Add extra milk, if dough is too crumbly.

Stir in chopped olives and rosemary. Shape the dough into ball. Divide and roll it into logs with help of plastic sheet to dough to stick to the counter top.

Cover the logs in plastic sheet or ziplog. Seal and store it in the refrigerator for 45 to 1 hour.

Baking:

Towards the end of resting time, Preheat the oven to 350F and line two baking sheet with parchment paper or silpat mat.

Cut the logs into ¼ inch slices and transfer it to the baking sheet. Bake for 10 to 12 minutes, until golden. Cool Completely before storing.

www.sarasyummyrecipes.com

December 14, 2019 Baked Recipes

Eggless Chocochip Oats cookies/ Eggless Chocochip oaties

Chocochip cookies doesn't need any introduction! My kids love these an time in a day! Since they are very fond of this cookies, I keep it little bit healthier side. I added rolled oats to it, Yes oat give nice texture to the cookies, making crispy outer and soft at the middle. I got this recipe from British all cookies book and got hook up with this recipe and baking many years now. Recipe call for milk choco chips, but I feel milk choco chip turns this cookies to, more sweeter version. So I always add semi sweet choco chips for mild bitter chocolaty taste! It taste Yum! This is the fool proof version and I bet if you are trying you wont go wrong! If you want to add egg, replace 1 with flex egg. This is my 6th recipe Bake athon event. Do check here what my friends are baking this season. Lets get in the recipe!

Preparation time 15 to 20 minutes

Baking time 15 minutes

Yield: 12 cookies

Wet Ingredients:

½ (113 grams) cup butter

½ cup sugar

Flex seed egg (look at the preparation to make flax seed egg)

1 tbsp milk

1 tsp Vanilla extract

Dry Ingredients:

1 cup rolled oats

1 cup all purpose flour

1 tbsp unsweetened cocoa powder

½ tsp baking powder

¼ cup choco chips

A pinch of salt

Method:

Preparation:

Preheat the oven to 350F and line the cookie tray with silpat mat or parchment paper.
In a small mixing bowl, add 1 tbsp of ground flaxseed with 2 tbsp of water. Mix and rest for few minutes. This serves as a vegan egg.
Ground the rolled oats to little coarse mixtures.
Sift flour, cocoa powder, baking soda and salt.
Using stand mixer, cream butter and brown sugar together until it become fluffy and light. Scrape inbetween using spatula.
Add flex eggs, vanilla and milk. Mix again in a low speed to corporate ingredients together.
Stir in ground oats and mix again.
Add the rest of the dry ingredients and mix to combine like chapathi dough.
Stir in semi sweetened chocochip to the dough.
Scoop out the dough and place it on the prepared tray.

Baking:

Bake the cookies, for 15 minutes in preheated oven. Cool completely before storing.

PRINT HERE

Preparation time 15 to 20 minutes

Baking time 15 minutes
Yield: 12 cookies

Wet Ingredients:
½ (113 grams) cup butter
½ cup sugar
Flex seed egg (look at the preparation to make flax seed egg)
1 tbsp milk
1 tsp Vanilla extract

Dry Ingredients:
1 cup rolled oats
1 cup all purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking powder , ¼ cups Choco chips
A pinch of salt

Method:
Preparation:

Preheat the oven to 350F and line the cookie tray with silpat mat or parchment paper.

In a small mixing bowl, add 1 tbsp of ground flax seed with 2 tbsp of water. Mix and rest for few minutes. This serves as a vegan egg.

Ground the rolled oats to little coarse mixtures.

Sift flour, cocoa powder, baking soda and salt.

Using stand mixer, cream butter and brown sugar together until it become fluffy and light. Scrape in between using spatula.

Add flex eggs, vanilla and milk. Mix again in a low speed to cooperate ingredients together.

Stir in ground oats and mix again.

Add the rest of the dry ingredients and mix to combine like chapathi dough.

Stir in semi sweetened chocochip to the dough.

Scoop out the dough and place it on the prepared tray. Slightly flatten them.

Baking:

Bake the cookies, for 15 minutes in preheated oven. Cool completely before storing.

www.sarasyummyrecipes.com

December 13, 2019 Cakes

Lebkuchen/ Elisenlebkuchen/ Germany Ginger bread Cookies

Lebkuchen ( Pronounced as Le-ku-chen) is a favorite ginger bread cookie recipe in Germany! Which is baked with almonds, whole wheat flour and freshly ground spices and citrus fruit zest. The story behind this cookies is traditionally named as Elisenlubkechen begins in Nuremberg, Germany, in 1935, when a baker named his " Lebkuchen" cookie recipe after his daughter Elisabeth. Ever since, in Germany, these cookies have been associated with the lead-up to Christmas, Just like mulled wine and eggnog. Sharing this to Blogging Marathon event under Christmas Recipes. Do check here to see what my fellow bloggers are doing.

Preparation time: 15 minutes

Resting time: 60 minutes

Baking time: 20 minutes

Yield: 6 inch square pan

Wet Ingredients

1 large eggs

⅓ cup maple syrup or honey

Dry Ingredients

½ cup + 2.5 tbsp ground almond flour

½ cup whole wheat flour

¼ tsp baking powder

A pinch of salt

½ tsp of fresh orange zest

1 tsp if freshly grated ginger

To grind it into powder

3 to 4 cardamom

3 to 4 cloves

4 to 5 black pepper

A small piece of nutmeg

Few pieces of Cinnamon stick

Few almonds for topping

Method:

Preparation:

Grease and line the 6 inch square pan with parchment paper and set aside.
Ground all spices using mortal and pastel or using spice jar to fine powder.

Lebkuchen/ Elisenlebkuchen/ Germany Ginger Cookies

In a mixing bowl, stir in all dry ingredients, ground spices together. Set aside till needed.
Using a stand mixer, beat egg and honey, till it incorporated together at low medium speed.
Add the prepared dry ingredients to the egg, honey mixture and turn on the mixer to mix the both dry and wet ingredients to smooth batter.
Transfer the batter to the prepared pan. Smoothen the top with knife. Arrange the almonds as you wish. Rest it for an hour.

Baking:

At the end of your batter resting period, preheat the oven to 350F. Bake the batter for 20 minutes or the toothpick when interested in middle of the batter comes out clean.
Cut into desired size and shape. Store it in a air tight container at room temperature upto 3 weeks.

PRINT HERE

Preparation time: 15 minutes

Resting time: 60 minutes

Baking time: 20 minutes

Yield: 6 inch square pan

Wet Ingredients

1 large eggs

⅓ cup maple syrup or honey

Dry Ingredients

½ cup + 2.5 tbsp ground almond flour

½ cup whole wheat flour

¼ tsp baking powder

A pinch of salt

½ tsp of fresh orange zest

1 tsp if freshly grated ginger

To grind it into powder

3 to 4 cardamon

3 to 4 cloves

4 to 5 black pepper

A small piece of nutmeg

Few pieces of Cinnamon stick

Few almonds for topping

Method:

Preparation:

Grease and line the 6 inch square pan with parchment paper and set aside.

Ground all spices using mortal and pastel or using spice jar to fine powder.

In a mixing bowl, stir in all dry ingredients, ground spices together. Set aside till needed.

Using a stand mixer, beat egg and honey, till it incorporated together at low medium speed.

Add the prepared dry ingredients to the egg, honey mixture and turn on the mixer to mix the bot wet and wet ingredients to smooth batter.

Transfer the batter to the prepared pan. Smoothen the top with knife. Arrange the almonds as you wish. Rest it for an hour.

Baking:

End of your batter resting period, preheat the oven to 350F. Bake the batter for 20 minutes or the toothpick when interested in middle of the batter comes out clean. Cut into desired size and shape. Store it in a air tight container at room temperature upto 3 weeks.

www.sarasyummyrecipes.com

December 12, 2019 Baked Recipes

Eggless Ginger Cookies

A ginger cookies, ginger biscuit or ginger snap is a globally popular biscuit based snack food, flavored with ginger. Traditionally ginger snaps are flavored with powdered ginger and a variety of other spices, like cinnamon, molasses and nutmeg. But I used fresh ginger to get pure ginger flavor without other spices. (You can add 1 to 2 tsp of spices, if you want to try the other flavors). Still this cookie turned out crispy outside, chewy in the middle, balance very well with sweet and ginger spice. I usually go with egg less version, considering the allergies among with our school and friends kids! You can create egg version by adding 1 egg and cut the ginger juice down. If you feel your dough is little watery or little crumbly, add extra flour or sprinkle water(ginger juice) accordingly. Sending this cookies to Blogging Marathon as well to Bake-a-thon events. If you are looking for simple and easy ginger cookies, then you can bookmark this recipe and will become your favorite recipe ever!

Preparation time: 20 minutes
Baking time: 15 ~ 20 minutes
Yield: 30 ~ 40 depends on size and thickness

Ingredients:
½ cup (113g) butter, soften
1 cup ( 200g) sugar
3 tbsp honey
3 tbsp freshly ground ginger
2 ~ 3 tbsp tbsp fresh ginger juice
2 cups ( 300g) all purpose flour + extra for dusting
¼ tsp baking soda
A pinch of salt

Method:
Preparation:

Preheat the oven to 350F and Line 3 12x9 inch baking tray with parchment paper or slip mat. Set aside till in use.
Sift flour, baking soda and a pinch of salt together. Keep it aside.
Using stand mixture, cream butter, sugar, honey together until fluffy and light.

Add the prepared flour to the butter mixture and mix well till it form a soft dough.
Dust the working place with extra flour, roll the dough in to 3 inch sheet. Dust flour if it stick to the rolling pin.
Using cutter, cut the cookies and arrange on the prepared baking tray in equal distance.

Baking:

Bake the cookies 12 ~ 15 minutes till it become golden brown color. Cool completely before storing in the container. We can decorate the cookies with icing.

PRINT HERE

Preparation time: 20 minutes
Baking time: 15 ~ 20 minutes
Yield: 30 ~ 40 depends on size and thickness

Ingredients:

½ cup (113g) butter, soften
1 cup ( 200g) sugar
3 tbsp honey
3 tbsp freshly ground ginger
2 ~ 3 tbsp tbsp fresh ginger juice
2 cups ( 300g) all purpose flour + extra for dusting
¼ tsp baking soda
A pinch of salt

Method:

Preparation:

Preheat the oven to 350F and Line 3 12x9 inch baking tray with parchment paper or slip mat. Set aside till in use.

Sift flour, baking soda and a pinch of salt together. Keep it aside.

Using stand mixture, cream butter, sugar, honey together until fluffy and light.

Add the prepared flour to the butter mixture and mix well till it form a soft dough.

Dust the working place with extra flour, roll the dough in to 3 inch sheet. Dust flour if it stick to the rolling pin.

Using cutter, cut the cookies and arrange on the prepared baking tray in equal distance.

Baking:

Bake the cookies 12 ~ 15 minutes till it become golden brown color. Cool completely before storing in the container. We can decorate the cookies with icing.

www.sarasyummyrecipes.com

December 11, 2019 Festival Recipes

Eggless Rose Cookies/ Achappam / Eggless Rosette

This is the instant version of rose cookies which looks very beautiful, and is quite easy to do too. It is also open to quite a number of variations. The traditional recipe calls for soaked rice which is ground into fine paste and mixed with eggs. But this recipe needed very simple ingredients with out much work and can be done in half hour to an hour time. When I was young, we used to receive these cookies as a Christmas snacks from my neighbors along with simple vanilla cake. When I decided to bake Christmas goodies for Blogging Marathon, my first choice was to try this cookies. I planned to make these cookies in traditional way but due to time constrain, I choose to use this method. Will post the traditional rose cookies in nearing future. Lets dig in to the recipe.

Preparation Time: 10 minutes
Cooking time: 30 minutes
Yield: 15 cookies

Ingredients:
½ cup all purpose flour / Maida
1 tbsp rice flour/ corn flour
1 tbsp powdered Sugar, add extra if needed
1 tsp sesame seeds
¼ tsp Baking powder
A pinch of salt
Cooking oil for frying

Method:
Preparation:

Heat the heavy bottom kadai/ pan with oil in medium heat.
While oil is heating, mix all the ingredients in a mixing bowl.
Add ½ cup extra water gradually (add extra water if need) and make a smooth dosa batter consistency ( pouring consistency).

Cooking:

When oil is heat enough, dip the mold in the oil and remove from the oil and wait for few seconds.
Dip the mold half way into the batter, to coat the the batter properly. Dip the mold in hot oil
With help of fork, slightly release the cookies from the mold. Fry both the side until golden brown color.

PRINT HERE

Preparation Time: 10 minutes
Cooking time: 30 minutes
Yield: 23 cookies

Ingredients:½ cup all purpose flour / Maida
1 tbsp rice flour/ corn flour
1 tbsp powdered Sugar. Add extra if needed
1 tsp sesame seeds
¼ tsp Baking powder
A pinch of salt
Cooking oil for frying

Method:
Preparation:

Heat the heavy bottom kadai/ pan with oil in medium heat.

While oil is heating, mix all the ingredients in a mixing bowl.

Add ½ cup extra water gradually (add extra water if need) and make a smooth dosa batter consistency ( pouring consistency).

Cooking:

When oil is heat enough, dip the mold in the oil and remove from the oil and wait for few seconds.

Dip the mold half way into the batter, to coat the the batter properly. Dip the mold in hot oil

With help of fork, slightly release the cookies from the mold. Fry both the side until golden brown color.

www.sarasyummyrecipes.com

December 10, 2019 Baked Recipes

Hazelnuts Oats Chocolate Bars

We always need something easy and healthy to grab while on rush, that too homemade is best choice to everyone. I always find difficult to pack something yummy and nutritious snacks to kids other than fruits and veggies. Getting their approval is another biggest task! one of the approved snack in my household is this bars! you can replace with almonds, walnuts or any nuts of your choice. Got this recipe from my kid's friend mom. She works for local bakery here and she is kind enough to share this yummy recipe. Sharing this recipes to Bake a thone event. Lets get in to the recipe now.

Preparation time: 15 to 20 minutes
Baking time 25 to 30 minutes
Yield: 12 to 15 bars

Wet Ingredients:
½ cup (113g) unsalted butter
½ cup brown sugar
2 tbsp honey
A pinch of salt

Dry Ingredients:
2 cups rolled oats
⅓ cup hazelnut, tossed
⅓ cup all purpose flour
⅓ cup chocolate chips

Method:
Preparation:

Preheat the oven to 350F. Line 9-inch square pan with parchment paper.
Chop or crush the tossed hazelnut and mix with other dry ingredients in a large bowl and set aside till use.
In a heavy bottom pan, heat wet ingredients together until sugar dissolves.
Throw in dry ingredients and mix. Turn in the mixture to prepared pan.

Baking:

Bake the bars to 25 to 30 minutes. Cool completely before slicing. Store it in air tight container or refrigerator for a week.

December 7, 2019 Almond flour

Cheese Galettes

Cheese Galette is an ancient way of preparing rustic cheese pie more like pie crust. But I made it like crackers for my friend who follows low crab lifestyle! Replace flour with almond flour makes it low carb. This delicious galettes, just melt in mouth with unique flavor and sweetness of the almond flour. Linking this recipes to Bake a thone event.

Preparation time: 10 minutes
Baking time 10 ~ 12 minutes
Serves: 6 to 15 ( depend on size and shape)

Ingredients:
1 cup(250g) salted butter, soften
1 ⅓ cups(200g) all purpose flour or 1 ½ cup almond flour
1 cup (120g) mozzarella cheese or Gruyere cheese
½ tsp chili powder and herbs of your choice(optional)

Method:

Preheat the oven to 350F/180C. Line two Baking tray with parchment paper. Using stand mixer, cream butter in medium speed.
Add flour, cheese and chill powder. Add extra flour if needed.
Dust you hands and make dough to 2 inch round circle or oblong shape and place evenly on the plate.

Baking:

Bake the crackers for 10 to 12 minutes to golden brown. cool completely before removing from the pan.

PRINT HERE

Preparation time: 10 minutes
Baking time 10 ~ 12 minutes
Serves: 6 to 15 ( depend on size and shape)

Ingredients:

1 cup(250g) salted butter, soften
1 ⅓ cups(200g) all purpose flour or 1 ½ cup almond flour
1 cup (120g) mozzarella cheese or Gruyere cheese
½ tsp chili powder and herbs of your choice(optional)

Method:

Preheat the oven to 350F/180C. Line two Baking tray with parchment paper.Using stand mixer, cream butter in medium speed.

Add flour, cheese and chill powder. Add extra flour if needed.

Dust you hands and make dough to 2 inch round circle or oblong shape and place evenly on the plate.

Bake the crackers for 10 to 12 minutes to golden brown. cool completely before removing from the pan.

www.sarasyummyrecipes.com

December 6, 2019 Baked Recipes

Chocolate Banana Cake

I had few banana's at my kitchen counter top, which is ripen, and no takers for them. Usually kids drink banana smoothie before going to school. But past couple of days they didn't go for smoothie rather they asked for hot drinks and some breakfast goodies. So made some kids friendly goodies where I can sneak some veggies and fruits in them. Will share those recipe in coming weeks. Today I am going to share chocolate banana cake, which is my favorite cake learnt from a TV show, in my initial days of baking. This versatile recipe, adapts easily to egg less version by replacing eggs with ½ cup mashed banana. Lets get into recipe!

Preparation time: 20 minutes

Baking time 20 to 40 minutes

Serves: 12 cup cakes or one 9-inch square pan

Dry Ingredients

2 cups(300g) all purpose flour

½ cup(75g) unsweetened cocoa powder

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet Ingredients

1 cup (200g) sugar

2 large eggs

1 cup(250g) mashed rip bananas about 3 to 4 bananas

2 tbsp cooking oil

¾ cup(180ml) hot water

2 tsp vanilla extract

Method:

Preparation:

Preheat the oven to 350F/180C. Butter the cupcake tins ( I used silicon flower tray)
Mix the dry ingredients together in the mixing bowl. Stir in sugar.

In a separate bowl, beat the eggs, water, mashed bananas, oil, vanilla and water. Mix this mixture with dry ingredients to smooth batter consistency.
Spoon the batter into the prepared pan.

Baking:

Bake the cupcake for 20 to 25 minutes or 35 to 40 minutes for 9-inch OR toothpick inserted comes out clean from the pan. Transfer the cake to cooling rack and cool it for 10 minutes. Turn out the rack and remove the pan. Cool the cake completely. Serve with your family favorite toppings.

PRINT HERE

Chocolate Banana Cake

Preparation time: 20 minutes

Baking time 20 to 40 minutes

Serves: 12 cup cakes or one 9-inch square pan

Dry Ingredients
2 cups(300g) all purpose flour
½ cup(75g) unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients
1 cup (200g) sugar
2 large eggs
1 cup(250g) mashed rip bananas about 3 to 4 bananas
2 tbsp cooking oil
¾ cup(180ml) hot water
2 tsp vanilla extract

Method:
Preparation:

Preheat the oven to 350F/180C. Butter the cupcake tins ( I used silicon flower tray)

Mix the dry ingredients together in the mixing bowl. Stir in sugar.

In a separate bowl, beat the eggs, water, mashed bananas, oil, vanilla and water. Mix this mixture with dry ingredients to smooth batter consistency.

Spoon the batter into the prepared pan.

Baking:

Bake the cupcake for 20 to 25 minutes or 35 to 40 minutes for 9-inch OR toothpick inserted comes out clean from the pan. Transfer the cake to cooling rack and cool it for 10 minutes. Turn out the rack and remove the pan. Cool the cake completely. Serve with your family favorite toppings.

www.sarasyummyrecipes.com

Made these cakes as part of our Blogging Marathon #107, week 1 day 1 under category "Kid's Delight - Baked Dishes. Do check my fellow blogger what they do for this month Blogging Marathon.

December 5, 2019 Baked Recipes

Pinwheel cookies

Vanilla and chocolate buttery dough rolled into log and slice to get a pinwheel look. This delicious shortbread cookies is very easy to make. This cookie was first introduced by my neighbor, who packed bunch for us for Christmas. After she moved to different place, it become tradition for me to bake these cookies during holiday season. we can go more creative with this recipe by using different flavor and color based on the occasion! Chilling time is more important to get proper pinwheel shape! I cant help mine, where my elder one wants to try his hand for rolling and slicing the cookies and took more time to roll into proper rectangle! But I am very proud of him for showing interest and help mommy while cooking and household chores!😊

Preparation time: 30 minutes

Chilling time : 1 hour

Baking time: 12 to 15 minutes.

Makes 35 ~ 45 cookies based on the size.

Ingredients:

¾ cups(200 g) unsalted butter, softened

¾ cup (150g) sugar

2 cups(300g) all purpose flour

½ tsp baking powder

1 large eggs

2 tsp vanilla extract

¼ cup( 30g) unsweetened cocoa powder

¼ tsp salt (avoid, if you are using salted butter)

Method:

In a large mixing bowl, beat the butter and sugar using electric mixer on medium speed until the mixture turns pale and creamy. It will take 4 to 5 minutes or based on your mixer you use. Beat in eggs and vanilla.

Turn the mixer to low speed and gradually add the flour to form a smooth dough. Scrape in between to avoid dry flour in the bottom of the bowl.
Divide the dough in to two equal portions. Add cocoa into one of the portion and mix to form smooth and lump free dough.

Shape both the dough in to oblongs. Wrap in cling wrap and chill for 30 minutes.
Roll both the pieces of dough in to 5mm thick rectangles or oval, separately. Put the chocolate dough on top of the other dough and trim the edges neatly. Roll both the dough lengthwise like jelly roll. Wrap and chill for 30 minutes.

Baking:

Preheat the oven to 350F(180C). Line the three large baking tray with parchment paper.
Slice the dough into disks thinly. ( edges of the roll didn't give neat pinwheel design, so took of the edges and started to slice from the middle).
Place the cookies on the tray and bake it for 12 to 15 minutes, until golden brown. Lets cool on the baking sheet until they harden a little 2 ~3 minutes. Transfer to the cooling rack and cool completely.
Store it in a air tight container for later use.

PRINT HERE

Preparation time: 30 minutes
Chilling time : 1 hour
Baking time: 12 to 15 minutes.
Makes 35 ~ 45 cookies based on the size.

Ingredients:

¾ cups(200 g) unsalted butter, softened
¾ cup (150g) sugar
2 cups(300g) all purpose flour
½ tsp baking powder
1 large eggs
2 tsp vanilla extract
¼ cup( 30g) unsweetened cocoa powder
¼ tsp salt (avoid, if you are using salted butter)

Method:

In a large mixing bowl, beat the butter and sugar using electric mixer on medium speed until the mixture turns pale and creamy. It will take 4 to 5 minutes or based on your mixer you use. Beat in eggs and vanilla.

Turn the mixer to low speed and gradually add the flour to form a smooth dough. Scrape in between to avoid dry flour in the bottom of the bowl.

Divide the dough in to two equal portions. Add cocoa into one of the portion and mix to form smooth and lump free dough.

Shape both the dough in to oblongs. Wrap in cling wrap and chill for 30 minutes.

Roll both the pieces of dough in to 5mm thick rectangles or oval, separately. Put the chocolate dough on top of the other dough and trim the edges neatly. Roll both the dough lengthwise like jelly roll. Wrap and chill for 30 minutes.

Baking:

Preheat the oven to 350F(180C). Line the three large baking tray with parchment paper.

Slice the dough into disks thinly. ( edges of the roll didn't give neat pinwheel design, so took of the edges and started to slice from the middle).

Place the cookies on the tray and bake it for 12 to 15 minutes, until golden brown. Lets cool on the baking sheet until they harden a little 2 ~3 minutes. Transfer to the cooling rack and cool completely.

Store it in a air tight container for later use.

www.sarasyummyrecipes.com

Blogging Marathon #107, week 1 day 2 under category "Kid's Delight - Baked Dishes and for Bake athon. Do check my fellow blogger what they do for this month Blogging Marathon and Bake thone.

December 3, 2019 Baked Recipes

Best Ever Chocolate Brownies Recipe

Chocolates! Chocolates! Chocolates! Its holiday time year here and most of the shops are loaded with lots of yummy chocolate treats! With full mood of Holiday swing, I decided to bake some chocolate treats for my family and friends! When it is chocolate, first choice comes with my kids is brownies and choco chip cookies! They love to have hot brownies! And most of the time they choose the topping for it. This time they like to avoid nuts and love add to choco chips to make it more chocolaty!
I have tried various recipes and always stick to eggless brownie recipe which I shared before! you can check it Here for Eggless brownies and Here for Eggless nutty chocolate brownies. But When I came across this book in the local library and I decided to try my hands on few recipes from this book but end up with these brownies..This brownies have cake like texture inside with crispy top when baked well done. For Fudge brownies, author tells us to remove the pan in raw state i.e cooked and starting to form the crispy layer.
Made these brownies as part of our Blogging Marathon #107, week 1 day 1 under category "Kid's Delight - Baked Dishes. Do check my fellow blogger what they do for this month Blogging Marathon.

Preparation time: 15 ~ 20 minutes
Baking time: 25 ~ 30 minutes
Yield: 24 Brownies

Ingredients:
½ cup (1 stick) unsalted butter @ room temperature
1 cup sugar
2 cup Chocolate syrup ( homemade or store bought)
4 large eggs
1 cup all purpose flour
A pinch of Salt.
Topping as needed( I used white and dark chocolate chip, replace it with nuts or shredded coconut)

Method:
Preparation:

Preheat the oven to 325F and position the rack in the center of the oven. Spray a 13 by 9 by 2 inch deep baking tray with butter or oil and line the bottom of the pan with parchment paper. set aside till in use.
Cream butter and sugar together in stand mixer using paddle attachment for 2 to 3 minutes in low speed.
Scrape the bowl and turn on the mixer to mix thoroughly. Mixture will look more grainy.
Add eggs one at time and mix the mixture at low speed. Scrape the bowl and add chocolate syrup to get well cooperated as wet mixture.
Add flour and salt together and paddle on low speed for 1 or 2 minutes
Scrape the bowl and transfer the brownie mixture to the prepared pan. Top it with your required toppings, which is good for baking.

Baking:

Bake until crispy on top, and the batter begins to pull away from the sides of the pan or toothpick inserted to the center of the brownie comes out clean. Its usually take 30 minutes to well done.

Remove the pan from the oven and cool completely before cooling
Slice it into desire size and shape..
Brownies can be stay good up to 3 days in refrigerator or kept frozen for up to 1 month

PRINT HERE

Chocolate Brownie

Preparation time: 15 ~ 20 minutes
Baking time: 25 ~ 30 minutes
Yield: 24 Brownies

Ingredients:
½ cup (1 stick) unsalted butter @ room temperature
1 cup sugar
2 cup Chocolate syrup ( homemade or store bought)
4 large eggs, 1 cup all purpose flour
A pinch of Salt.
Topping as needed( I used white and dark chocolate chip, replace it with nuts or shredded coconut)

Method:
Preparation:

Preheat the oven to 325F and position the rack in the center of the oven. Spray a 13 by 9 by 2 inch deep baking tray with butter or oil and line the bottom of the pan with parchment paper. set aside till in use.

Cream butter and sugar together in stand mixer using paddle attachment for 2 to 3 minutes in low speed.

Scrape the bowl and turn on the mixer to mix thoroughly. Mixture will look more grainy.

Add eggs one at time and mix the mixture at low speed. Scrape the bowl and add chocolate syrup to get well cooperated as wet mixture.

Add flour and salt together and paddle on low speed for 1 or 2 minutes

Scrape the bowl and transfer the brownie mixture to the prepared pan. Top it with your required toppings, which is good for baking.

Baking:

Bake until crispy on top, and the batter begins to pull away from the sides of the pan or toothpick inserted to the center of the brownie comes out clean. Its usually take 30 minutes to well done. For Fudge brownies, remove the pan 5 minutes earlier.

Remove the pan from the oven and cool completely before cooling

Slice it into desire size and shape..

Brownies can be stay good up to 3 days in refrigerator or kept frozen for up to 1 month

www.sarasyummyrecipes.com

December 2, 2019 Baked Recipes

Pumpkin Pie

Thank you all my followers, friends and fellow bloggers who continually supported me and my blog during my long silent! I am overwhelmed by the messages from you all for caring and concern about me! This three years blog break really made me to think differently about blogging. I missed reading my fellow blogger's posts and their yummy recipes. Didn't extended my hands to try or create any unique recipes! You all may think what made me to take break! Or why I disappeared all of sudden!

Sometimes good things also make us to take break from our normal schedules!. Yes got busy with kids, with my art studio ( If you didn't check my art studio page, do have a look here). And also we moved to our new home...still settling down in our own nest😀.. Having my parents and in laws here also another reason to take break and spending more time with them! Even though I am quite engaged with few thing, I always have thirst to start my blogging again, but didn't worked till my elder one asked, Mommy, why you are not doing any food photography now a days? See Anish (my younger one who is 8 yrs now) didn't aware and he is not believing, that You know how to take yummy food pictures! This really made me to think, that one of my kid indirectly miss my blogging and other one wasn't even aware of that, I have another passion other than art!

After this conversation, it really boosted my energy to start my blogging again. When I decide to restart the blog, with out even second thought, I reached Srivalli to join Blogging Marathon ( If you don't know about Blogging Marathon, Please here for more details). Blogging Marathon make my blogging easier to choose different themes every week and keep me on track to share different recipes.

Today I am going to share Pie recipes for Bake a thon 2019 event. This is the Baking event hosted by Srivalli during December month of every year! Blogger who signed into this event will share three baked recipes on Mondays, Wednesdays and Fridays of whole December month. Considering Thanksgiving holidays here, I prepared Pumpkin pie, for my family and friends. Pumpkin spices really made my home smells so good and my kids cant wait the time to get the pie to cook! When it out from the oven! They literally around me to slice it to taste. Saving a single piece for photograph became a huge task for me and clicked randomly to share with you all! Try and please share your feedback! Lets get into the recipe...

Preparation time: 1 hour ~ 1 ½ hour

Chilling time time: 30 minutes ~ 1 day

Baking time : 30 minutes ~ 50 minutes

Yield: 8 ~ 10 slices / 10 mini pies from one portion of pastry

Source: Inspired from thekitchn.com for crust.

For pumpkin filling, tried various recipes and end with my own version

Ingredients for crust:

1 ½cups (192g) all purpose flour plus extra for rolling

½ cup( 113g) cold unsalted butter

½ tsp salt

¼ cup ice water or as needed to kneading

Method:

Preparation:

For Crust:

Sift flour and a pinch of salt into a large mixing bowl.
Add butter and rub lightly into flour with your fingertips or using stand mixer. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs.

Drizzle water over flour mixture. Start to bring the dough together into a smooth ball with your hands, add little water, if necessary. Wrap in plastic wrap, and chill for 1 hour to 1 day or can be freeze it for a month or for later use!

Ingredients for Pie Filling:

250g Yellow pumpkin or 1 can store bought pumpkin puree

1 can (397g) condensed milk

2 large eggs

A pinch of salt

For Pumkin Spice

1 tsp ground cinnamon, extra if you like cinnamon flavour

½ tsp ground ginger ( I used fresh ginger)

½ tsp ground nutmeg

Method:

Preparation:

Remove the seeds, peel and cube the pumpkin into small pieces.
In a mixer grinder, grind pumpkin pieces and pumpkin spices together and grind it into fine paste.

Transfer the ground paste to heavy bottom saucepan to cook. Add littler water and cook the puree in medium low heat, Stir in between to avoid burning.

Once the puree reaches medium consistency or reduce to half, turn off the heat and allow the mixture to cool to room temperature.

Stir in condense milk along with two eggs in to the puree and mix thoroughly. Keep it aside.

Rolling the pies:

Roll out the larger pastry ball on a floured workbench to a 30cm circle or desired shape (about 2mm thick). Roll pastry around rolling pin, then unroll over a pie pan. Prick the pie with a fork in several places. Meantime preheat the oven to 350F.
Pour the pumpkin puree to the prepared pie. Smoothen to have a flat top.

Baking:

Preheat oven to 180°C / 355°F , Place the pie in center of oven rack. Bake for 45 minutes or until toothpick test pass.

PRINT HERE

Pumpkin Pie

Preparation time: 1 hour ~ 1 ½ hour
Chilling time time: 30 minutes ~ 1 day
Baking time : 30 minutes ~ 50 minutes
Yield: 8 ~ 10 slices / 10 mini pies from one portion of pastry
Source: Inspired from thekitchn.com for crust.

For pumpkin filling, tried various recipes and end with my own version

Ingredients for crust:

1 ½cups (192g) all purpose flour plus extra for rolling
½ cup( 113g) cold unsalted butter
½ tsp salt
¼ cup ice water or as needed to kneadingMethod:
Preparation:
For Crust:

Sift flour and a pinch of salt into a large mixing bowl.

Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs.

Drizzle water over flour mixture. Start to bring the dough together into a smooth ball with your hands, add a little water, if necessary. Wrap in plastic wrap, and chill for 1 hour to 1 day or can be freeze it for a month or for later use!

Ingredients for Pie Filling:
250g Yellow pumpkin or 1 can store bought pumpkin puree
1 can (397g) condensed milk
2 large eggs
A pinch of salt

For Pumpkin Spice
1 tsp ground cinnamon, extra if you like cinnamon flavour
½ tsp ground ginger ( I used fresh ginger)
½ tsp ground nutmeg
Method:
Preparation:

Remove the seeds, peel and cube the pumpkin into small pieces.

In a mixer grinder, grind pumpkin pieces and pumpkin spices together and grind it in to fine paste.

Transfer the ground paste to heavy bottom saucepan to cook. Add littler water and cook the puree in medium low heat, Stir in between to avoid burning.

Once the puree reaches medium consistency or reduce to half, turn of the heat and allow the mixture to cool to room temperature.

Stir in condense milk along with two eggs into the puree and mix thoroughly. Keep it aside.

Rolling the pies:

Roll out the larger pastry ball on a floured workbench to a 30cm circle or desired shape (about 2mm thick). Roll pastry around rolling pin, then unroll over a pie pan. Prick the pie with a fork in several places. Meantime preheat the oven to 350F.

Pour the pumpkin puree to the prepared pie. Smoothen to have a flat top.

Baking:

Preheat oven to 180°C / 355°F , Place the pie in center of oven rack. Bake for 45 minutes or until toothpick test pass.

www.sarasyummyrecipes.com

Check out the other bloggers doing this Bake-a-thon

April 13, 2016 Chutneys/ Thovaiyal/ Dipping

Inji Thogayal / Ginger Chutney

Inji Thogayal is a comforting dish, one can prepare in no matter of time. When ever I feel lazy to cook, my choice always end up with thogayal and rasam. Both rasam and thogayal pair up very well and make a delicious meal.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 ~ 5
Sources: www.sarasyummyrecipes.com

Ingredients:
½ cup / 50 grams ginger, Washed, deskin and chopped
1 tbsp urad dhal
1 green chili
3 red chilli
¼ tsp asafoetida/ hing/perungaayam
Gooseberry size tamarind
¼ cup coconut pieces
Salt to taste
1 tsp oil

Method:
1. Heat oil in a skillet, add urad dhal, fry till it become golden brown. Transfer to another bowl and set aside.
2. In same skillet, add ginger pieces, green and red chillies powder, hing, asafoetida. Saute for few minutes in low heat.
3. Add coconut and tamarind. Saute for 3 to 4 minutes. Turn off the heat and allow the mixture to cool to room temperature.
4. Grind the fried ingredients to fine paste. Adjust salt to taste. Serve with rice along with sambhar or rasam. (Add mustard seeds, curry leaves seasoning if needed).

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Inji Thogayal / Ginger Chutney

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4 ~ 5

Sources: www.sarasyummyrecipes.com

Ingredients:

½ cup / 50 grams ginger, Washed, deskin and chopped

1 tbsp urad dhal

1 green chili

3 red chilli

¼ tsp asafoetida/ hing/perungaayam

Gooseberry size tamarind

¼ cup coconut pieces

Salt to taste

1 tsp oil

Method:

1. Heat oil in a skillet, add urad dhal, fry till it become golden brown. Transfer to another bowl and set aside.

2. In same skillet, add ginger pieces, green and red chillies powder, hing, asafoetida. Saute for few minutes in low heat.

3. Add coconut and tamarind. Saute for 3 to 4 minutes. Turn off the heat and allow the mixture to cool to room temperature.

4. Grind the fried ingredients to fine paste. Adjust salt to taste. Serve with rice along with sambhar or rasam. (Add mustard seeds, curry leaves seasoning if needed).

www.sarasyummyrecipes.com