Eggless Gulkand Cupcakes

          I love cupcakes more than cakes. They are a perfect tea time snack, party snacks or an after meal dessert. So let me share a simple and an easy eggless cupcake recipe where I have flavored it with some Gulkand. It takes very little time to bake these yummy beauties. So do give it a try and enjoy with your loved ones. 

• 1/2 cup plain flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• pinch of salt
• 2 tbsp. Gulkand (rose petals preserve)
• 1/3 cup oil
• 1/3 cup yoghurt
• 2 drops of red food color 
• 1 tbsp. rose water
• 2-3 tbsp. powdered sugar or to taste
• dry rose petals and chopped pistachios to garnish (opt)
• 1 tsp. chopped pistachios

Frosting - 

• 100 gms. butter at room temperature
• 1-2 drops of red food color 
• 1 cup powdered sugar

          Sift the flour, baking powder, salt and baking soda. Keep aside.

          In a large bowl, whisk oil, Gulkand, yoghurt, rose water, food color and sugar till light and fluffy.

          Now add the dry ingredients, little at a time into the mix and fold it in gently. 

          Add the chopped pistachios and give it a stir. 

          Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.

          Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.

          Frosting - Whisk the butter and food color with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated. 

          Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.

Gulkand Flavoured Cake

          This is just a simple basic eggless cake for you to try. I flavoured it with some Gulkand and rose water for some lingering aroma. Adding frosting is purely optional. Relish this yummy cake just as it is, as a dessert or as a tea time snack. 

• 1 cup plain flour 
• 3 tbsp. Gulkand
• 1 tsp. rose water
• 1/2 cup milk
• 1/4 cup oil
• 1/2 cup powdered sugar
• pinch of salt
• 1 tsp. baking powder
• 1 tsp. chopped pistachios 
• few cherries & rose petals to garnish

Frosting -

• 100 gms. butter at room temperature
• few drops of red food coloring 
• 1 cup powdered sugar

          Sieve the flour, baking powder and salt 2-3 times. Keep aside. Whisk the butter, oil, sugar and Gulkand well it everything is well incorporated.

          Add all the dry ingredients and mix well in a cut and fold method. Pour into a greased cake tin and bake at 190 degrees C. for 40-45 minutes.

          For the frosting - Beat the butter and food color till light and fluffy. Fold in the sugar, little at a time, till everything is well incorporated. 

          Transfer to a piping bag and pipe in over the cake as desired. Garnish with cherries, pistachios and rose petals. Cut into desired shape and enjoy.

Kasuri Methi Flavoured Pull Apart Bread

          Easy and a simple snack that's what one needs when you are running out of time. At the same time it needs to be yummy too. So look no further. This is exactly what this pull apart bread is all about. Add any of your favourite flavour and you're done. 

          Truly it's that simple and easy. No doubt about it. Here in this recipe I added some kasuri methi flavour and it was a perfect tea-time snack. Try relishing it with green chutney, kasundi or mayo as an appetizer / party snack for a different experience.

• 1 cup plain flour
• pinch of salt
• 1/4 tsp. red chili flakes
• pinch of pepper powder
• 1 tsp. kasuri methi, crushed
• 1 tsp. instant yeast
• pinch of sugar
• 1 tbsp. oil
• 1 tbsp. yogurt
• 1 tbsp. melted butter
• 1/2 tsp. beetroot puree (opt)

          In a bowl, mix all the ingredients (except butter and beetroot puree) and knead into a soft dough. Cover and keep it aside to proof for an hour. Mix together melted butter and beetroot puree. Keep aside. 

          Punch back the dough again and knead again for 2-3 minutes. Take a little portion of the dough and form into small bowl. 

          Arrange all of them in a greased cake tin and brush with the melted butter. Set aside to proof again for an hour. 

           Bake in a preheated oven for 35-40 minutes at 180 degrees C. Cool on a wire rack and serve as a tea-time snack or as desired.

                                 

Banana Dry Fruits Muffins

          Craving for something sweet yet healthy? Then this is for you. An easy to prepare evening tea-time snack, these yummy muffins are loaded with dry fruits, banana and other basic ingredients. So if you have any over ripe bananas leftover, go ahead and give it a try. Enjoy a fun filled evening sipping your favorite bru and relishing these baked beauties with family and loved ones. It is a best treat for kids and for a kitty party too. 

• 2 bananas, chopped
• 3 tbsp. milk
• 1/2 cup oil
• 2 eggs
• 2-3 tbsp. fresh grated coconut
• pinch of salt
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• 1 & 1/2 cups plain flour (maida)
• 1/3 cup sugar or to taste
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup chopped dry fruits (cranberries, walnuts, dates, apricots, melon seeds, raisins, tutti frutti)

          Blend the bananas, milk, oil, rose water, coconut and eggs. Keep aside. 

          Sift together flour, sugar, salt, cardamom powder, baking powder and baking soda.

          Now mix all together into a smooth batter.

          Mix the dry fruits and 1 tsp. flour. Add it to the prepared batter and combine well.

          Line a muffin tray with muffin lines and drop spoonful of the batter into it.

          Bake in a preheated oven for 20-25 minutes at 180 degrees C. 

          Cool on a wire rack and serve as desired or as a tea-time snack. 

Spiral Dinner Rolls

          Freshly baked dinner rolls just out of the oven is always welcome. So here are some soft and fluffy spiral shaped dinner rolls. Serve them warm with butter or jam. I like to have mine with some side dish, chutney or cheese sandwiched in between. They are just heavenly. Enjoy them for brekkie, dinner or when desired. They are also a good tea-time or after-school snack. Choice is yours. So check out the step by step pictorial recipe to prepare it. 

• 1 cup plain flour (maida)
• pinch of salt
• 1 tbsp. milk powder
• 1 tsp. instant yeast
• 1 tsp. castor sugar
• pinch of pepper powder
• 2 tbsp. oil
• warm water as required. 
• 1 tbsp. milk
• black & white sesame seeds, carom seeds

          In a bowl, combine all the dry ingredients. Make a well in the centre and pour in the oil. Mix well so that it resembles breadcrumbs.

    

          Knead into a soft dough by adding required quantity of warm water. Place in a lightly oiled bowl and cover with a cling film. Set aside for an hour. 

          Punch down and knead for a minute more. Divide into 6 equal portions. Roll each into a long rope. Coil tightly and tuck under the end to seal. 

          Place them on a greased / lined baking tray and cover with a wet kitchen towel. Set it aside for 15-20 minutes. Brush with the milk and sprinkle sesame seeds / carom seeds. 

          Bake in a preheated oven for 15-20 minutes at 180 degrees C. or until well browned. Relish with butter, jam or any side dish. 

                                In a bowl, combine all the dry ingredients. 
    

                                Make a well in the centre and pour in the oil. Mix well.

                       Knead into a soft dough by adding some warm water. Place in a lightly 
                       oiled bowl and cover with a cling film. Set aside for an hour. 

                                Punch down and knead for a minute more. 

                    Divide into 6 equal portions. Roll each into a long rope. Coil tightly and 
                    tuck under the end to seal. 

                   Place them on a greased / lined baking tray & cover with a wet kitchen 
                   towel. Set it aside for 15-20 minutes.

                               Brush with the milk & sprinkle sesame seeds / carom seeds. 

                  Bake in a preheated oven for 15-20 min. at 180 degrees C. or until well
                  browned. 

                               Relish with butter, jam or any side dish. 

Chicken Calzone

          All you need are these lovely and yummy chicken calzones to complete your tea-time snack. Very quick and easy to prepare, these baked delicacies are in fact worth having anytime you prefer and can be packed for a lunch box meal too. 

• 1 cup plain flour (makes 4-5 calzones)
• pinch of salt
• 1 tbsp. oil
• 1/4 tsp. red chili flakes
• 1 tsp. instant yeast
• 1 egg beaten with a tbsp. of water

Stuffing - 

• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic, chopped
• 1 green chili, chopped
• 1/2 cup chicken, boiled & shredded
• 1/2 cup mixed veggies, chopped (I used frozen ones)
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 1/2 tsp. amchur (dry mango powder)
• 2-3 tbsp. grated cheese
• 1 tsp. coriander leaves, chopped

          In a bowl, mix together flour, salt, oil, chili flakes and yeast. Knead into a dough by adding water little at a time and as required. Cover with a muslin cloth and set aside for an hour. 

          For the stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Then add the onion, ginger, garlic and green chilies. Fry till light brown.

          Now add the veggies, salt, turmeric powder, chili powder and garam masala powder. Cover and cook on a low flame for 2 minutes.

          Add the chicken, cheese and amchur powder. Sauté for a minute and switch off the flame. Garnish with coriander leaves and set aside to cool down.

         For the calzone - Knead the dough once again and then divide into 4-5 portions. Roll out each into a circle by dusting some flour. 

          Place a little of the stuffing and fold it over like a half moon. Secure the edges with a fork. Make similar calzones with the remaining dough and stuffing.

          Line a baking tray with butter paper and brush with some oil / melted butter. Gently place the prepared calzones. 

          Lightly brush with the egg wash and bake in a preheated oven at 200 degrees C. for 20-25 minutes or till the top is light golden in colour. Serve with tomato ketchup, mayo or green chutney.

        

Basbousa

       
          Basbousa is a traditional dessert of the Middle Eastern countries. It is made of semolina (sooji) and is almost similar to our Indian Sooji ka Halwa. The difference lies in the addition of egg, yoghurt, plain flour and coconut. This particular dessert is baked and a sugar syrup is poured over the final product. I gave a twist by adding some candied paan and gulkand mix for a different flavor. So check out the step by step pictorial recipe to prepare it.

• 2 eggs
• 1 cup sugar
• 1 tsp. dry rose petals
• 1 tbsp. candied pan & gulkand mix
• 1/4 cup oil
• 1/2 cup yoghurt
• 1/2 cup semolina
• 1/2 cup plain flour
• 1 tsp. baking powder
• pinch of salt
• 3/4 cup water
• 1 tsp. lime juice
• butter to grease
• few pistachios

          Blend 1/2 cup sugar along with dry rose petals and candied pan-gulkand mix. Sift the plain flour, salt and baking powder. Make a sugar syrup with the remaining 1/2 cup sugar, water and lime juice. 

           In a bowl whisk the eggs and sugar first. Then add the oil, yoghurt and coconut. Mix well. Now add the semolina and plain flour. Give a good mix and keep aside for 10-15 minutes.

          Pour the batter into a greased baking tin and make light gashes. Place the pistachios on it and bake at 180 degrees C. for 30-35 minutes. Check for doneness with a toothpick. 

          Bring it to room temperature and then pour the sugar syrup over it. Refrigerate for a couple of minutes. Cut the Basbousa and serve as an after-meal dessert or as and when desired. 

                               Blend sugar with dry rose petals & candied pan-gulkand mix.

                                 In a bowl whisk the eggs and sugar first. 

                                 Then add the oil, yoghurt, 

                                  coconut and semolina. Mix well. 

                              Add the sifted plain flour, baking powder and pinch of salt.

             
                                  Mix well and keep aside for 10-15 minutes.

                                  Make a sugar syrup with the sugar, water & lime juice. 

                      Pour batter into a greased baking tin & make light gashes. Place the                                                    pistachios on it.

                         Bake at 180 degrees C. for 30-35 minutes. Check with a toothpick. 

                                 Bring it to room temperature & pour sugar syrup over it. 

                            Refrigerate for a couple of minutes. Cut & serve as an after-meal 
                            dessert or as and when desired.