Lemon Cherry Muffin#Improv

I am getting addicted to making small servings, since this gives me a chance to try many different recipes and there are no leftovers.  This Lemon Cherry Muffin loaded with Homemade Maraschino Cherries and baked in ramekins topped with a sweet cherry syrup glaze. You will love this muffin. This batter is enough to hold 2 ramekins.
Cup Measurement - 200 Ml
Serves 2
Ingredients
½ Cup All Purpose Flour
½ Teaspoon Baking powder
A Pinch Salt
½ An Lightly Beaten Egg 
2 Tablespoons Butter - melted
¼ Teaspoon Vanilla Essence
4 Tablespoons Milk
1 Teaspoon Lemon Juice
¼ Cup Homemade Maraschino Cherries - chopped
For The Glaze
1 Tablespoon Heaped Icing Sugar
1 Teaspoon Heaped Cherry Syrup

Method

Preheat oven to , 190°C. 

Grease two ramekins . Keep it aside.
In a small bowl, sieve together the flour, baking powder and salt. Set aside.
In a another bowl, with an hand whisk, mix together the melted butter and sugar. Add in the egg ( lightly whisk the egg and then add half of it), whisk until completely blended. Whisk in the vanilla, milk and lemon juice.
Stir the dry ingredients into the wet ingredients and gently mix until combined.
Gently fold in the chopped cherries.

Pour batter into prepared ramekins. Bake for 16 to 18 minutes or until top is golden and center is completely cooked when a toothpick  inserted comes out clean.

Remove ramekin from the oven and place on a rack to cool.
Whisk together the icing sugar and cherry syrup. 

Drizzle over the  muffin, top it with a cherry.

Enjoy!!
Labels : Muffins, Cakes, Breakfast, Sweets & Desserts, Lemon, Lemon Glaze, Homemade, Cherry, Serves Two, Improv Cooking Challenge

Improv Cooking Challenge

August 2020 theme is Cherry and Lime

• Vodka Cherry Limeade by Making Miracles
• Filipino Crema de Fruta by Pandemonium Noshery
• Makrut Lime-Kissed Clafoutis/ by Culinary Adventures with Camilla
• Cherry Lime Bourbon Smash by Cookaholic Wife
• Cherry Lime Rickey by A Day in the Life on the Farm
• Lemon Cherry Muffin By Sneha’s Recipe

Sama Chawal Ki Puri - Vrat Ki Puri

Sama/Samo rice is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. Today we are making scrumptious tasty puris.
Making these puris  is quite easy, to make them perfectly  first read my notes. Let's make these!!

Makes 10 - 12
Ingredients
¾ Cup Samo Rice
 ¼ Teaspoon  Sendhav Namak  
8 Black Peppercorns
1 Teaspoon Oil - 1 tsp
Oil - as required  for frying

Method

Wash the sama rice thoroughly and soak them in water for at least  2 hours. Strain the rice in a colander to remove the excess water. 

Grind this rice  along with the peppercorns to very fine paste.  I did not add any water while grinding it,  but if needed, add a teaspoon or two of  water  for grinding.

Add this paste to a pan/kadai, add the salt and oil, mix well.

Place this on medium  flame. Stirring constantly for about 2 minutes on  until the mixture gets cooked and 

comes thick in consistency. 

There should not be any kind of moisture in the dough. Switch off the flame  and allow it to cool down slightly. 

When still warm , start to knead the dough until smooth and firm. Dough for making pooris is now ready. 

Cling wrap the dough and leave it aside for 5 minutes.

In the meantime, heat enough oil in a wok/kadai for frying the puris.

Pinch  small balls from the dough and cover the remaining so that it will not dry up.  

Grease your hands with some oil and between two oil greased  polythene sheets place the small ball of dough.

Roll out into  thick poori by pressing it gently with your fingers. 

Make thick puris.

Now very gently lift the puri from the polythene and place it into the hot oil for frying.   Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.

Take out the fried ones on kitchen paper towel placed over a plate. Likewise, roll the rest of the puris. 

Samo rice poori for fast is ready.

Enjoy this with  Red Coconut Chuntey or with any of the below given sabzi recipes

My Notes
Make sure to grind the rice to a very fine paste.
Try using a non stick wok or pan for cooking the rice past to prevent it from sticking to the bottom.
Keep the pooris thick while rolling it out.

Red Coconut Chutney - Vrat/Vegan/Gluten Free

Ingredients

2 -3 Fresh or Dried Red Chillies - I used Fresh
1 Teaspoon Level Cumin Seeds 
½ Fresh Coconut - chopped

1 Teaspoon Sugar

1 Tablespoon Lemon Juice

Sendav Namak to taste

For the Tadka

1 Teaspoon Oil

A Pinch Of Each Mustard & Cumin Seeds

2 Curry Leaves - optional

Method

In a mixer jar add all the given ingredients,  add little water and grind to a fine paste.  Remove this into a bowl add tadka if necessary. 

Heat oil in a tadka pan, add mustard and cumin seeds, when the crackle add the curry leaves and pour this over the chutney.

Delicious chutney is ready!! 

See Other Recipes For Vrat

Vegan & Gluten Free Barnyard Millet Pulao/Kuthiraivali Vegetable Pulao
Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free
Sabudana Vada 
Sabudanyache Thalipeeth 
A Side Dish With Baby Potatoes- No Onion No Garlic
Rajgira Roti
Dahiwale Aloo ki Sabzi Kacche Kele Ke Kebab / Raw Banana Cutlets
Aloo Tamatar Jhol - No Onion No Garlic
Sitaphal Basundi/Custard Apple Basundi
Roasted Coconut Chutney

Labels: Gluten Free, Vegan, Vrat, Puris, Kuthiraivali, Breakfast, Main course, Deep Fried, Breads, Chutney

Eggless White Sandwich Bread#BreadBakers

Since the lock down I,  bake bread at home at least once a week. Once you start baking your own bread then you will not feel like buying bread from the bakery.  Making bread at home is a satisfying experience and is therapeutic too.

I, love baking breads at home, the whole process of making the dough, seeing it rise, the aroma of yeast, just fills the house, when the bread is getting baked. It's simply a pleasure, a joy when you see the bread baked to perfection and finally the satisfaction when you serve the bread to your family and they enjoy it. 

For this month's bread bakers our host Karen H Kerr asked us to bake "Sandwich Breads", so here is my Eggless White Sandwich Bread. Use this bread to make toast to sandwiches, see the step by step process of making your own bread.

Ingredients
400 Grams Bread Flour
30 Grams Sugar 
1 Teaspoon Salt  
1 Sachet Instant Yeast
275 Ml Approx Milk / Soy Milk
35 Grams Butter 

Method

In a bowl add the flour, sugar, salt and yeast mix well then add the milk and knead to a soft smooth dough, take this out on to a work surface.  Add the butter and continue to knead till the butter is incorporated and it turns a soft smooth dough, keep this in the oiled bowl till it doubles in the size.

Then deflate the dough and flatten it divide it into three equal parts and then roll each part into a ball and keep it aside to rest for 15 minutes.

Then flatten one part and roll with rolling pin it into a long oval shape

fold lengthwise till it comes to the center 

again lightly roll it with a rolling pin. 

Now roll it into a tight roll 

pinch the ends.  The roll is ready, like wise make the other two.

Place them in an oiled  measuring 23 cm (9") long and height 10 cms ( 4") loaf pan

 let it rise till it double in size. Milk wash them, I have used soy milk

 Bake in a preheated oven at 180°C  for 30 -35 minutes.

 Perfectly baked

Enjoy!! 

This soft and delicious sandwich bread

Slater it with butter or jam and enjoy with a cuppa of tea or coffee.

My Notes: 

You can make this vegan, just substitute butter with oil.

Labels:  Breads,  Baked, Breakfast,  Healthy, Bread Bakers, Eggless, Vegan

Welcome to Bread Bakers! Check out some of  Sandwich Bread baked this month.

• Eggless White Sandwich Bread by Sneha's Recipe
• Farmhouse White Sandwich Bread by Making Miracles
• Just Bread Sandwich Loaf by A Messy Kitchen
• Pain de Mie aka Pullman Loaf by Food Lust People Love
• Seeded Sandwich Bread by Karen's Kitchen Stories
• Sourdough Burger Buns by Cook with Renu
• Sourdough Discard Sandwich Bread by Ambrosia
• Sourdough Whole Wheat Sandwich Bread by Zesty South Indian Kitchen
• Struan Bread by Passion Kneaded
• Subway Sandwich Bread by Anybody Can Bake

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Blueberry & Cream Cheese Croque Cake#BakingBloggers

Today at Baking Bloggers are visiting France. Made this croque-cake.  A Croque Cake is layered with white bread slices ,ham, cheese, etc which can be replaced by different ingredients of your choice, this is also know as a giant croque monsieur.  

Ingredients
4 + 3 Big Slices Bread 

2 + 2 Small Eggs 

30 Grams + 30 Grams Granulated Sugar 

80ML + 80 Ml Soy milk - can use normal milk
¼ Teaspoon + ¼ Teaspoon Vanilla Essence
10 Grams + 10 Grams Butter 

120 Grams Cream cheese - cut into tiny cubes 

100 Grams Fresh Blueberries - I used frozen

Method
Line and the sides and grease 7 Inch loaf pan 

Cut the sides of the bread and keep aside.  The white part cut into into 2 parts length ways or to fit your pan. 

In a big bowl beat the 2 eggs at a time add one part of the sugar, essence, soy milk and butter, give it a good whisk. 

First dip the sides of 4 bread slices 

Arrange the sides of the bread slices in the loaf pan length ways. 

Then place the white part of the bread dip in egg mixture on top of it. 

Now  sprinkle the cubes of cheese and blueberries on top.  

Beat the next part of  2 eggs at a time add the remaining part of the sugar, essence, soy milk and butter,  give it a good whisk. Again dip the sides of  the white bread slices, arrange it on top then dip the white cut part of the bread slice and on top of this  sprinkle the cubes of cheese and blueberries on top. 

Again the bread slices dipped in egg mix and pack this well. Pour any remaining egg mix on top. 

Press lightly and bake it in a preheated oven at 200°C for 25 to 30 minutes or till golden top top and skewer inserted comes out clean.

Lift the paper up on to a cooling rack. 

When cooled, dust it with icing sugar on top (this is optional).

Cut into slices on a cutting board and serve. 

Enjoy this beautiful and delicious Blueberry & Cream Cheese Croque Cake. Have with for breakfast like we did or for evening tea.
Lables : French, France, Baked, Blueberries, Cream Cheese, Egg, Bread Slices, Baking Bloggers, Cakes

August 2020: French Baking 

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla