…t oven to 180C. Cut parchment paper according to the shape and size of the baking dish to fit inside. Assembling & Baking the Ratatouille: Pour prepared tomato sauce into the bottom of your baking dish and spread evenly. Cover the entire sauce by layering slices of bell pepper. Arrange the sliced roundels of vegetables alternating colourfully in a concentric pattern or as desired from the outer edge to the inside of the baking dish and finish…
…up Milk (at room temp.) Method : Grease & double line two 8 inch round baking pans at the bottom. Also line the sides, extending about 2 inches above the pans. You may use a non-stick parchment baking paper/butter paper/non-stick vegetable spray. All ingredients should be at room temperature. Pre-heat oven at 160C. Sift flour & baking powder with a sieve. Add a pinch of salt & finely ground almonds & mix well. Keep aside to use lat…
…mixing. (I used a hand blender). Then add slowly rawa, icing sugar, flour, baking pwd., corn flour, salt to the above mixture with continuous mixing. Beat butter/ghee in another bowl & add it to the above mixture & continue mixing. Cover & keep the batter for 6-7 hours ; preferably overnight. Add vanilla essence & mix well. Transfer the batter in a greased & lined baking tray/glass dish & top with dry fruits. Pre-heat oven…
…½ cup Buttermilk 1/3 cup thick Beetroot Juice ½ tsp. White Vinegar ½ tsp. Baking Soda Procedure : Pre-heat oven to 175C & line 12 muffin tins with paper cupcake liners. In a large bowl, sift together the flour, cocoa pwd., salt & baking pwd. In a sufficiently large bowl, beat butter until soft with an electric hand mixer for about 12 mins. Add sugar & again beat until light & fluffy (about 3 mins.). Add in the egg & continue b…
…o the required shade of color. Spoon the cocoa batter into one side of the baking tin and the pink batter on the other side. Use a spatula to smooth the batter to distribute evenly. Tap the baking tin lightly on the kitchen counter to release air bubbles if any. Bake in a pre-heated oven at 180C for 30 minutes or an inserted wooden skewer should come out clean. The cake should be well risen, spring back when lightly touched with your fingers and s…
…Flour) 2 cups Caster Sugar ¾ cups Cocoa pwd. 1 ½ tsps. Baking pwd. 2 tsp. Baking Soda 2 Eggs A pinch of Salt 1 cup Milk 1 tsp. Vanilla Essence ½ cup Vegetable Oil 1 cup boiling Water or hot Coffee Procedure : Line one 23×33 cm. rectangular baking pan with parchment or butter paper. Grease the paper and the sides of the pans well, dust with flour and tap out any excess. In a large bowl, sift the dry ingredients and combine well . Add the eggs…
…if any. Arrange the whole blanched almonds on the cake in a pattern before baking or after baking for 40 mins. It depends on your preference. To get the lovely pattern, start arranging the rounded ends of the almonds outwards, beginning from the edge. You have to arrange them in tight concentric circles over the batter. When you place them, just press the almonds gently into the batter; not too much or they will sink in the cake! Bake covered with…
…dt baking pan/tin but if you do not have one you may use a loaf tin or any baking tray you are comfortable with. Just remember you need to have sufficient depth to lay and hold the cut outs within the baking tin. Also it is very important to remember the arrangement and pattern of layering so that when you cut the cake the heart pattern should reveal in the right direction. Assembling & Baking: Grease the bundt cake tin with enough butter and…
…30 ml. Water 50 ml. Vegetable Oil 70 gms. Sugar 140 gms. Cake Flour 1 tsp. Baking Pwd. In a sufficiently large bowl, beat together egg yolks, water, oil & sugar until light & fluffy. Sift together cake flour & baking pwd. Add in 2 to 3 additions in the egg yolk mixture. Mix gently & well after each addition of flour. To whisk Egg Whites : 6 Egg whites (Reserved from the caramel layer & the above rainbow cake ingredients) 70 gms…
…ch pasta shell with the cheese-spinach mixture. Arrange the stuffed pasta shells with the filled side up in the prepared baking dish. Pour more marinara sauce over stuffed shells evenly. Cover tightly with aluminium foil & bake at 220C for about 30 mins. Bring the baking dish out of the oven, take off the aluminium foil, sprinkle with Mozarella cheese & the remaining ¼ cup Parmesan cheese. Put the baking dish with the stuffed pasta shells…