Bakesbae

Ingredients: For the bread: Flour-1.5 cups Dry yeast-1 tsp Warm water-1/2 cup Salt-1/2 tsp ( or to taste) Sugar-1 tbsp Sunflower oil- 1 tbsp+ more as required For garlic spread: Salted butter-4 tbsp Garlic-minced-2tbsp Coriander leaves-chopped-2 tbsp Method: In a mixer combine together all the ingredients mentioned for garlic spread,keep aside. In a large bowl combine together all purpose flour, yeast, warm water and salt. Knead to form a soft dough.It will be a bit sticky. Add oil to your finger and knead well to form a soft dough for about 4 to 5 minutes. Place the dough in a large greased bowl. Cover this with a towel or a cling wrap and leave to rise in a warm place until doubled (for about 1 ½ to 2 hrs). Punch down the dough with your fist and divide it into two equal parts. Transfer it onto a floured surface and roll out to form a 1/2" thick rectangle. Spread 2 tbsp of the prepared garlic spread in an even layer. Roll it up tightly to fo

Ingredients: Cabbage- 2 cups chopped Onion- 1/2 cup chopped Grated Coconut- 1/2 cup Green chillies- 3 slit Turmeric- 1/2 tsp Garlic- 2 Salt- As required Oil-1tbsp Curry leaves- 2 strings Kashmiri chilli- 2 Mustards- 1 tsp Method 1: Mix together Cabbage, onions, coconut, green chillies,turmeric, salt and garlic with your hand and keep aside for 30 mins. Heat a kadai, add oil. Splutter in mustards, kashmiri chilli and curry leaves. Now add the cabbage mixture and cook covered till the cabbage is tender and cooked. Stir in between. Serve hot. Method: Mix salt and cabbage. In a Kadai add oil, splutter in mustards, kashmiri chilli and curry leaves. Add Onions, green chillies and garlic and saute for 2 minutes. Mix in coconut and saute for a minute. Add turmeric powder and Cabbage and mix well. Cook covered till the cabbage is done. Note: Some people add Cumin seeds also...

Ingredients: Lemon- 2 big roughly chopped Onions- 2 big roughly chopped Green chillies- 4 slit Grated Coconut- 1/2 cup Peppercorns- 6 Coriander powder- 4 tbsp Chilli powder- 1 tbsp Turmeric powder- 1 pinch Salt- as required Sugar- a pinch Oil- 1 tsp Mustards-1 tsp Curry leaves- 2 strings Method: In a non stick pan add grated coconut, one string curry leaves and pepper corns and fry that till light brown in color. Add Coriander powder, Chillipowder, turmeric to this fry slightly. Grind this to a paste and keep aside. In a cooker add 1/2 glass water, 2-3 tsp of salt and bring it to boil. Add lemon, onions, sugar and green chillies to the boiling water and close the cooker.  After 2 whistles, turn off the fire and open the cooker when the pressure settles. Add the ground coconut paste and bring it to boil. Check the salt and the gravy consistency. If you want more gravy, you can add more water and boil it. Turn off. Heat a small pan and add oil, splutter in mustard

Ingredients: Urad Dal(split black lentils)- 1/2 cup Green chillies- 1 chopped Cabbage- 3/4 cup finely chopped Onions- 1/2 cup finely chopped Green peas- 1 tbsp boiled(Optional) Coriander leaves- 1/4 cup finely chopped Hing( Asafoetida)-1/2 tsp Salt- to taste Oil- For deep frying Method: Wash and soak the Urad dal in enough water for 1 hour or more. Drain grind it along with chillies, hing and 1/4 cup of water to make a smooth paste. Add the cabbage, onions, peas, coriander leaves and salt and mix well. In a deep frying pan add enough of oil and keep it in medium flame. Wet your fingers and take some batter and make a ball. With your thumb finger make a hole on the centre of the flatten ball to form a shape of a vada. Slide the vada gently into the hot oil and deep fry until it turns golden brown..My vadas where little over browned. Drain on absorbent paper and serve hot with Chutney. Note: Make sure that you dont mix the ingredients and keep it for

Ingredients: Any Fish-1/2 kg Onion- 1 medium- roughly chopped Coriander powder- 2 heaped tbsp Chilli powder- 1heaped tbsp Turmeric powder- 1 tsp Ginger- 1 inch piece chopped Garlic-1 pod chopped Salt- As required Water- as required Oil- 1 tbsp Mustard seeds- 1 tsp Fenugreek- a pinch Kudampuli/Kokum- 2 small pieces Curry leaves- 2 strings Method: Clean the fish and keep aside. Grind together Onion, coriander powder, chilli powder and turmeric powder to a fine paste. In a pan/ clay pan add oil, splutter in Mustards and fenugreek. Add one string curry leaves, Ginger and garlic chopped and saute until it releases a nice aroma and becomes soft. Add the ground paste and saute till oil seperates on top. Add Salt, water, kudampul/kokum and fish to this and bring it to boil uncovered. When the mixture starts to boil, simmer it, cover and cook till the fish is done. When the fish is done, check the gravy consistency and salt, if ok then turn off the fire and add oil an

Ingredients: Potato boiled and mashed- 1 1/2 cup Rava- 1/2 cup Baking powder- 1/2 tsp Pepper powder- 1 tsp Maggi veg cubes- 1 Coriander leaves- 2 tbsp Egg-1 Oil- for frying Method: Mix all the ingredients together and make small balls. Heat a pan, add oil and deep fry these balls till golden brown. Serve hot with tomato sauce or chutney. Its a quick snack for kids.

Ingredients: Pineapple- 2 cups chopped Sugar- 1 cup Gelatin- 2 tsp Milk- 1 cup Cornflour- 1 tsp Egg-2 Food color- if needed Method: To a pan add 1/4 cup sugar and pineapple chopped and cook it until pineapple is cooked well. As you cook it, it will become little watery, cookuntil the water is absorbed properly. Spread the pineapple in a dessert tray evenly and keep aside. Soak Gelatin in 1/4 cup milk and melt it using double boiling method. Keep aside. Beat egg yolk with cornflour and sugar. Add remaining 3/4 cup milk to this.You can add yellow color at this stage if you want. On low flame make a thick custard. Keep aside. When Gelatin mix and custard becomes same temperature, mix them both. If the temperature is not same, chances are there to curdle. Its better to mix them when both are at room temperature. In another bowl beat egg whites till stiff and fold into this mixture. Spread the pudding mixture over the layered pineapple evenly. Refrigerate for 2 hours or u

Ingredients: Pomelo- 1 cup seperated Oil- 1tsp Chilli powder- 1/2 tsp Salt- As required Curry leaves- Little Sugar- a pinch Method: Heat oil in a small kadai, add chilli powder, sugar,salt and curry leaves all together.. Remember the chillies should not get burnt. Turn off the fire. Add this to the Pomelo keep in a bowl and mix well. Serve.. Pomelos are named differently on different places. Kambili naaranga, Babloos naranga,Madhura naranga, Chakotara, grapefruit...Pomelos are rich in Vitamin C. If you dont like spice, then skip chillipowder. You can try out your version by just adding salt and a bit of sugar to this.

Ingredients: Fish- 1/2 kg Shallots-  10 chopped Ginger and garlic paste- 1 1/2 tbsp Coriander powder- 2 tbsp Kashmiri Chilli powder- 2 tbsp Turmeric powder- 1/2 tsp Coconut grated- 1 cup Kudampuli/ Kokum- 3 medium pieces Coconut oil- 1 tbsp Fenugreek- 1/4 tsp Mustard seeds- 1 tsp Curry leaves- 2 strings Salt- as needed Method: Mix together chillipowder, coriander powder and turmeric oil with little water to make a paste. Soak kudampuli in 5 tbsp water. Heat oil, splutter mustards and fenugreek. Add ginger garlic paste and saute for 4 minutes. Add shallots and curry leaves and saute till they are soft. Add the paste and salt and fry till the oil starts seperating. Add kudampuli along with the water and mix well. Add the fish pieces and carefully combine them all. Add water just to cover the fish pieces well and cook in high flame. When the water starts to boil, reduce the flame to low and cover and cook the fish till the gravy becomes thick and fish is

Ingredients: Cocoa powder- 4 tbsp Milk- 1 ½ cups Sugar- ½ cup Flour- 2 tbsp Instant Coffee powder- 1 tsp Vanilla essence- 1 ½ tsp Butter- 1 tsp Water- ½ cup Method:   Boil water and add coffee powder to this and make a strong black coffee. Sieve together Cocoa and flour and add it to a pan. Add sugar to this and mix well. To this add Milk and the coffee and mix well with no lumps.   I strained the mixture to make sure that it is mixed well and there are no lumps. Keep this on low heat and stir well until a custard like mixture is obtained. Remove from fire and add vanilla essence and butter and mix well. Transfer it to a bowl and allow it to set inside the refrigerator for 2 hours. Serve cold.

Ingredients: Ripe Jackfruit paste- 2 cups. Jaggery syrup- 1 cup Cardamom- 2-3 Ghee- 1 tbsp Method: Note: I made a paste of the Jackfruit which made it easy to get cooked fast.  Also I keep a stock of Jaggery syrup in my fridge. If you don’t have a jiggery syrup you can make it by putting the Jaggery ¼ kg in a pan with 1/8 cup of water and strain it to remove the dirt. Heat a heavy bottom pan and add jaggery syrup to this.   When it starts to boil, add the Jackfruit paste and stir well. Keep on stiring until the mixture becomes thick like a halwa and forms a small dough.   Add cardamom powder and ghee and mix well. Remove from fire and store this in an airtight container  when cool. You can eat this straight as a dessert or else can make Kumbilappam or Elayada…recipe will follow.

Ingredients: Prawns- ½ kg cleaned and deveined. Onion- 3 big sliced Ginger paste- ¾ tbsp Garlic paste- ¾ tbsp Green chillies- 2 Oil -2 tbsp Chilli powder- 2 tsp Turmeric powder- ½ tsp Tomato- 2 medium sliced Kudampuli/Kokum- 2 small pieces Curry leaves- 2 strings Salt- as required. Method: ·          Heat a kadai and add oil. Add onions and sauté till light brown. ·          Add ginger, garlic and green chillies and sauté well. ·          When it turns brown add all the powders and sauté well till the raw smell goes. ·          Add tomatoes and sauté until oil is separated. ·          Add Prawns, kokum, salt and curry leaves and mix well. ·          Cover the pan and cook the prawns on low heat. Stir in between. ·          It takes around 20 minutes for the prawns to cook well. Courtesy to Annie Iype

Ingredients: Fish 1 kg Oil- 1 tbsp+ 2 tsp Mustard seeds- 1 tsp Fenugreek- ¼ tsp Ginger- 1 piece Garlic- 1 pod Curry leaves- 3 strings Chili powder- 4 tbsp Turmeric powder- ½ tsp Coriander powder- 2 tbsp Coconut grated- 1 cup Small Onion- 8 nos Kudam puli/ coccum- 4 pieces Salt- As required Water- As required Method: ·          Make a paste with Chili powder, coriander powder and turmeric powder. ·          Grind together coconut grated and small onions with little water. ·          Heat oil, splutter mustards and fenugreek. ·          Add ginger, garlic and 2 strings of curry leaves and sauté for a minute. ·          Add the Chili mixture paste and sauté till the oil start to separate.. ·          Add the ground coconut paste and stir well for 4 minutes until oil starts to separate. ·          Add kudampuli/cocum, salt and the Fish and mix well carefully. ·          Pour required water enough to cover the fish. Cook till the fish is

Ingredients: Flour- 250 gms Egg- 250 gms Sugar- 250 gms Butter- 250gms Baking powder- 2 tsp Salt- a pinch Pine apple essence- ½ tsp Vanilla Essence- 1 tsp Dry Fruits- ½ cup Method: ·          Seive together Flour, Baking powder and salt. Keep aside. ·          Powder the sugar. ·          Beat butter till creamy and then add sugar to this. Beat well until creamy. ·          Add egg yolk one by one and beat well. ·          Add the flour little by little and mix it well. ·          Beat the egg white will fluffy and fold it to the batter with a wooden spatula. ·          Add essence and dry fruits and slowly mix. ·          Pour this to two 8” sized buttered and floured tins. ·          Bake at 180 0 cel in a preheated oven for 40-45 mins or until the skewer inserted comes out clean. Note: You can add tutty fruity, cherries and other dry fruits also. Courtesy to Annie Iype

Ingredients: Flour- 1 ½ cup Baking Soda- 1 tsp Salt- 1 tsp Sugar- 1 cup Cocoa Powder- ½ cup Water- 1 cup Veg Oil- ½ cup Vinegar- 1 tsp Vanilla Essence- 1 tsp Method:   Seive together Flour+ Baking Soda+ cocoa powder and Salt   To the sieved mixture add sugar, Water, Veg oil, Vinegar and Vanilla essence with a wooden spoon or mixer. Fill 10" Size cupcake 2/3 portion Bake @ 180 0 Cel in a preheated oven for 30 minutes or till the skewer comes out clean when inserted to the cupcake.

Ingredients: Soyachunks- 1 cup, peanut sized Onions- 1 cup chopped Ginger paste- 1/2 tsp Garlic paste- 1/2 tsp Coriander powder- 2 tsp Turmeric powder- 1/2 tsp Chilly powder- 2 tsp Pepper powder- 1/2 tsp Garam masala-1/2 tsp Tomato sauce- 1 tbsp Mustard seeds- 1 tsp Curry leaves- 2 strings Salt- as required Oil- 1 tbsp Method: Boil water with salt and cool soya chunks in this water for 10 min. Strain and squeeze out excess water. Again wash in water one more time and squeeze out excess water. Keep it aside. Heat oil in a pan, add mustard. When the mustard splutter add onions, one string of curry leaf, salt and saute well until brown. Reduce the heat and add ginger and garlic paste and saute again for few minutes until the raw smell goes. Add all the powders and roast well in low flame. Add tomato sauce and mix well. Now add the drained soyachunks and fry in medium flame until the masala coats the soya and the gravy becomes thick. Garnish with Curry leaves and se

Ingre dients: 125g Unsalted Butter, softened 1 cup Sugar (powdered) 3 Eggs 1 tsp Pineapple essence 1½ cups Plain flour 1 tsp Baking powder ¾ cup Milk Method: Sift flour, salt and baking powder and keep aside. In an electric mixer, beat butter for 2 minutes until creamy. Add sugar batch by batch and beat well in between each batches. Add the eggs one at a time, beating for about a minute between each addition. Add the pineapple essence and beat until everything is well combined. Now add the flour little by little to the butter mixture adding along the milk in between, mix until well combined. Fill cupcake papers ¾ full. Bake this in a preheated oven @ 180 0 Cel for about 15-18 minutes or until a skewer inserted into the middle of a cupcake comes out clean or until the top is light golden color. Transfer to wire racks and allow to cool completely. Note: Do not over beat the butter as the cupcake will turn to be more oily than usual. I made 36 mini 10”