Buttery Jeera Biscuits#BreadBakers

For Bread Bakers this month were are asked to make Yeasted Biscuits or Scones, by our Host Sue .

These buttery jeera biscuits are my favorite right from my childhood.  I love them with my evening tea.  These are so buttery and crisp, you will love them. Take these into a saucer,  pour hot tea over it, top with fresh malai, eat it with a spoon ... mouth melting and yum, this is how I enjoy them.
These so much sought after  in India and are a popular tea time snack sold in most bakeries or Irani tea houses and small roadside tea stalls. They  are a great accompaniment to our chai and also go well with soups. I, actually kept four to enjoy with my meat soup, but, because of the strict lock down here, it's difficult to get what you want at this juncture. 

Makes around 20-25 biscuits  - depending on size
Ingredients
300 Grams All Purpose Flour 
10 Grams  Fresh  Yeast
1 Tablespoon Sugar
100 Ml + 1 Tablespoon Luke Warm Water
1/4 Teaspoon Salt

1 Tablespoon Sugar
1 Tablespoon Heaped Cumin seeds 

155 Grams Chilled Butter - used salted butted

Method

Place the yeast and sugar and 100 ml luke warm water in small bowl, give it a stir, cover and let the yeast froth for 10 - 12 minutes. Place the flour, salt, cumin seeds, butter in a mixing bowl and with your fingers rub the butter into the flour till represents bread crumbs.

Add the yeast to the flour mixture and knead to a soft dough. Add more water if required. You may either not require all the water or you may need  more  depending on the quality of the flour.

Knead for 3-4 minutes, until the dough feels light and soft. Cover the bowl with a cling wrap or damp muslin cloth and leave to rise for an hour.

Deflate the dough and knead lightly. Pinch off small balls of dough about the size of a small lime and roll them to smooth balls. Place slightly apart on a greased baking sheet. Mine were real jumbo size.

Brush the tops lightly with a little water to prevent any crust forming/the tops not to dry out. Allow the balls to rise for 20 to 30 minutes or until they are almost double in size.

Preheat the oven to 190°C. When the balls have risen sufficiently, place them in the hot oven and bake for initial 20 minutes at this temperature. Then reduce the temperature to 120°C  and continue to bake for another 50 - 60 minutes or until crisp.(This time may change depending on your oven or the size of the biscuits mine took exactly an hour).

Cool completely on a wire rack and store in an airtight jar for up to 3-4 weeks. Do try them, very simple to make, these are fantastic biscuits will become your favorite if you try once.

Labels : Biscuits & Cookies, Bread Bakers, Jeera, Indian, Baked, Eggless  

Bread Bakers July 2020

Yeasted Biscuits and Scones

Thanks to Sue for hosting this month's event!

Angel Biscuits from A Day in the Life on the Farm
Buttery Jeera Biscuits from Sneha's Recipe
Cheddar Herb Scones from Food Lust People Love
Cheddar and Chive Blossom Scones from Palatable Pastime
Cheese and Herbs Scones from Ambrosia
Chocolate Scones from Passion Kneaded
Freeze and Bake Yeasted Mini Ginger Scones from A Messy Kitchen
Laminated Biscuits from Culinary Adventures with Camilla
Herbed Angel Biscuits from The Schizo Chef
Sourdough Orange Biscuits from Zesty South Indian
Sourdough Sandwich Biscuits from Karen's Kitchen Stories
Yeast-Raised Angel Biscuits from Making Miracles

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Single Serving Baked Peach Crisp#BakingBloggers

This single serving Peach Crisp is made with a fresh peach and topped with a buttery crumb topping. This recipe can be used with any stone fruit like nectarines, plums, cherries, apricots or mangoes. It’s an easy to make dessert which can be ready in minutes.
Ingredients
For The Filling
1 Large Peach -  diced
1 Tablespoon Packed Brown Sugar
1 Teaspoon All Purpose Flour
1/8 Teaspoon Ginger powder
For The Topping  
3 Tablespoons All Purpose Flour
3 Tablespoon Oats
1 Tablespoon  Packed Brown Sugar
2 Tablespoons Butter  -  melted 

Method 
Preheat  the oven to 180°C degrees
For The Filling 

Mix together the diced peaches, brown sugar, flour, and ginger in a small bowl. 

Transfer peaches to a ramekin. For The Topping  

In another small bowl, mix together the flour, oats, brown sugar and melted butter.  Spread the topping over the peaches evenly. 

Bake in the oven for 30-35 minutes or until topping is golden.

Enjoy this delightful peach crisp with a scoop of ice cream. I am sure you’ll want to make over and over again. 

Lables : Baked, Baking Bloggers, Peach, Oats, Dessert, Ice Cream, Single Serving, Sweets & Desserts, Eggless, Ginger powder  
Baking Bloggers - July 2020: Peaches

• Uruguayan Peach Chaja Cake from Pandemonium Noshery
• Peach BBQ Chicken Legs from Making Miracles
• Mini Peach Cobblers from Karen's Kitchen Stories
• Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla
• Single Serving Baked Peach Crisp from Sneha's Recipe
• Shortbread Peach Jam Squares from Food Lust People Love
• Peach Clafoutis from Cookaholic Wife
• Fresh Peach Shortcake from Palatable Pastime
• Gluten Free Peach Crisp from Cook with Renu
• Peach Glazed Chicken Wings from A Day in the Life on the Farm

Tandoori Chicken 2 Ways with Homemade Tandoori Masala

Ask any Indian what's your favorite grilled chicken dish they will promptly say "Tandoori Chicken" that's how much this is loved by all, now it's not only in India but abroad too, it's become a loved one of all. This leaves amazing taste in your mouth, from the very first bite to the last, "Dil Mange More".

Marinate the chicken, you can bake/broil or even pan fry and they are fantastic. That’s how simple it gets. The ready-made masala is expensive and even for that you have to add  ginger-garlic paste,  yogurt etc., So then why spend money on the package? Just make your own, with all ingredients that use in your daily cooking, it's preservative and gluten free! It’s tasty, simple and you choose the amount of spices as to what goes into the marinade!

Ingredients 
For the Homemade Tandoori Masala 
4 Teaspoons Kashmiri Red Chilly powder
2 Teaspoons Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Cumin powder
½  Teaspoon Citric Crystals
1 Teaspoon Salt
½  Teaspoon Cinnamon powder
1 Teaspoon Garam masala powder
1 Tablespoon Kasuri Methi
1 Teaspoon Salt  
½ Teaspoon Tandoori color 
For the Pan Fried  Chicken Tandoori Bites
550 grams Boneless Chicken
3 Tablespoons level Tandoori Masala
3 Tablespoons hung curd
2 Tablespoons Heaped Ginger Garlic paste
1 Tablespoon each Vinegar and Lemon juice
1 Teaspoon Salt
A pinch of Tandoori color 
2 Tablespoons Butter or Olive Oil 
For the Baked Tandoori  Chicken Legs 
400 Grams Chicken Legs - I go two
1 Tablespoon HP Sauce - optional
2 Tablespoons Level Tandoori Masala
2 Tablespoons Hung Curd
1½  Tablespoons Heaped Ginger Garlic paste 
1 Tablespoon each Vinegar & Lemon juice
½  Teaspoon Salt
2 Tablespoons Butter or Olive Oil 
Method

For the Homemade Tandoori Masala

 Mix all the ingredients well and your homemade tandoori masala is ready. 

Quick and simple isn't it! All ingredients that you have at home. 
For the Pan Fried  Chicken Tandoori Bites

Mix all the ingredients and rub it into the chicken cubes, marinate it overnight in the refrigerator.

Heat a grill pan with oil and fry the chicken cubes are done on one side

then flip and fry till done on the other side.  

Serve with toothpicks on lettuce leaves.

  Enjoy!! 

For the Baked Tandoori  Chicken Legs

Give cuts to the chicken leg, wash and pat dry.

Mix all the ingredients and rub it into the chicken legs, marinate it overnight in the refrigerator.

Preheat the oven to 200°C for 10 minutes.   

Place the chicken legs along with the marinade in a lined tray, bake it for 35 - 40 minutes.  

After 20 minutes change the side, just brush it with oil and bake again till done.  If you want this tandoori effect on it then broil it for 5 minutes or more accordingly.  

Enjoy!!  

My Notes

Add HP Sauce to the marinade give a smoky flavor to the tandoori chicken, do add it if you have.

This will last for year or so without loosing it's taste or color if refrigerated, in a zip lock bag.
Labels: Homemade, Masalas, Chicken, Baked, Pan Fried, Gluten free, Healthy, Starters, Kebabs

Homemade French Onion Soup Bundt Meatloaf With Ham & Sausage#BundtBakers

We always make meatloaf in a loaf pan. Making a meat loaf in a bundt pan is so cute, you get a perfect ring slice of meat loaf to enjoy. The meat loaf also looks fancy when placed on the dinning table. 

For this month's event for Bundt Baker's the theme is Meat Loaf Bundt and  I am the host.

Ingredients250 Grams Beef Mince
2 Ham Slices
3 Cocktail Sausages
1 Small Onion - finely chopped
2 Cloves Garlic - minced 
2 Tablespoons Homemade French Onion Dry Soup Mix 
2 Tablespoons Hot & Sweet Sauce 
1 Slice Small Bread - make into crumbs 
1 Egg 
Salt to taste 
1 Tablespoon Butter

For the Glaze1/3 Cup Ketchup
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Chipotle Sauce
1/4 Teaspoon Smoked Paprika


Method

Chopperize the mince, sausages, ham, onion and garlic. Take this into a bowl and add rest of the ingredients. Shape into a ring. 

Place this into a greased bundt pan and bake in a preheated oven for 30 minutes at 180°C  for 20 minutes and 140°C for 10 minutes skewer inserted comes out clean. 

Let it cool. When still warm un mould it on to two layers of aluminium foil.

For the Glaze
Mix all ingredients well. Keep aside.

Brush  the glaze on the meat loaf and bake again for 10 minutes.

 Cool 

slice  

Enjoy.

Lables :  Meat Loaf, Baked, Beef, Ham, Sausages, Bundt, Bundt Bakers, Party pleasers, International Cuisine

June 2020 Meat Loaf Bundt

Homemade French Onion Soup Bundt Meatloaf With Ham & Sausage from Sneha's Recipe
Mini meatloaves with Strawberry Rhubarb Glaze from A Day in the Life on the Farm
Spicy Salmon Shrimp Loaf from Food Lust People Love
Dates, Peanuts Meatloaf Bundt from Patyco Candy Bar
Beef Veal & Pork Meatloaf Bundtlets from Sweet Sensations
Classic Bundt Meatloaf from Making Miracles





#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Corn Bread#BreadBakers

Soft and spongy corn bread, my hubby who does not like corn also enjoyed this  corn bread. This corn bread contains cornmeal as well as corn kernels. It's a yeasted bread.

Ingredients 
75 Grams All Purpose Flour 

45 Grams Cornmeal  

60 Grams Caster Sugar 

1 Egg 

90 Ml Milk 
25 Grams Unsalted Butter - melted 

½ Teaspoon Instant Yeast 

120 Grams Fresh Corn Kernels
¼ Teaspoon Salt

Method

Grease and line a 6" square pan with parchment paper.

Sieve the all purpose flour. In a bowl add the all the dry ingredients - all purpose flour, cornmeal, salt, sugar and yeast. Mix it with a hand whisk.

In a another sauce pan melt the butter. Keep it to cool.

When the butter cools add the egg, milk and whisk till just blended, do not over whisk till it is foamy.

Mix in the dry ingredients and whisk till it is incorporated and no traces of flour is seen, now add in the corn kernels and mix it lightly. 

Cover the bowl and keep it aside till it doubles in volume (it took around an hour or so).

When it doubles in volume, give it a light mix and pour this into the prepared pan. 

Cover and leave it aside till it again doubles in volume for about 30 minutes or so. After 20 minutes preheat the oven at 170°C for 15 minutes. 

When the batter doubles in volume, bake it in a preheated oven for 35 to 40 minutes. 

When baked keep it on a wire rack to cool for 15 - 20 minutes. 

Lift the corn bread by the parchment paper and 

place it on the wire rack till it comes to room temperature. 

Slice it when warm and enjoy it with your tea.

 This make a perfect bread for breakfast for Hi Tea party.

Enjoy!!

Labels:  Breads, Corn kernels, Cornmeal, Egg, Yeast, Baked, Breakfast, Hi Tea, Healthy

"Let's get corny' is our tag line for this month's bread baker's and our host is Stacy of Food Lust People Love.

Do check here some of the corny breads our other baker's have done this month. 

Bacon Country Bread with Corn from Karen's Kitchen Stories
Corn Bread from Sneha's Recipe
Grits Sandwich Bread from Pastry Chef Online
Honey Skillet Cornbread from Making Miracles
Hot Water Cornbread from Palatable Pastime
Iowa "Corn" Pancakes from A Messy Kitchen
Polenta Rosemary Garlic Sourdough Bread from Spiceroots
Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
Studded Golden Cornbread from What Smells So Good?
Sweet Peach Cornbread from Food Lust People Love
Yeast Corn Breakfast Bread from AmbrosiaBlurb and badge: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.