…g soda, salt, sugar & lime zest. Add cubed butter & use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add yoghurt/curds, craisins & stir with a wooden spoon gently until just combined. Do not over mix. Bring the mix together into a ball with your hands & on a lightly floured surface/board pat into a square 2 inches thick. Cut into 8 triangular scones. Place on the prepared…
…will help the naan to stick properly to the surface. Wet your fingers or a pastry brush with water & lightly brush the surface of the naan. Sprinkle sesame seeds, chopped garlic & coriander & press in lightly. Turn over & brush the other side of the naan. Stick the plain side of the naan gently on the hot tawa & cover with a lid. After about 2 mins. or when you see the smoke escaping from under the lid; take off the lid. You wi…
…ional North Indian anytime snack especially in Punjab. This Khasta / flaky pastry is usually prepared during festivals and celebratory occasions. Homemade mathris are a dream to be simply enjoyed with an assortment of home fresh chutneys, sauces, dips and / or pickles. It can be made with various combinations of flour and spices to achieve different thickness, texture, shape, size and flavor you desire. After all, it is all a matter of personal ta…
…the oven. Regulate and adjust the heat to maintain uniform grilling. Use a pastry brush to baste lightly with oil but use oil sparingly to retain moisture in the paneer and vegetables. Turn/flip the skewers after every few minutes so that the tikkas are cooked through evenly on all sides and charred lightly. Serve straight from the grill with your favorite chutney, dip or sauce with a squeeze of lime. Tips & Suggestions: Maintain uniformity in…
…e cooled, cut out two smaller circles from each cake (use 5 inch or 2 inch pastry cutters to cut out the circles or a lid to cut them out). (I used the rim of a steel tiffin & a bowl). Brush the insides of the cakes & the sides of the cut circles with jam/cream & fix them in alternate colors. (I used melted jam). You will have 2 cakes with alternating colors in each. Spread some whipped cream over the top of one cake & pl…
…osa trip while your taste buds do the tango…. 😀 Ingredients for the Samosa Pastry Wrappers: 1 cup Whole Wheat Flour (Atta) 1 cup All Purpose Flour (Maida) 3 tbsp. Corn Flour/Rice Flour 3 tsp. Vegetable Oil Water as required Combine whole wheat flour, maida, salt & 2 tsp. oil in a sufficiently large bowl. Add water gradually & make a soft dough (like chapatti dough). Coat the dough with 1 tsp. oil & let it rest for about 20 mins. Genero…
…ugh to 3/8 inch (9 mm) thickness. Cut out the dough with a doughnut cutter/pastry ring or with the rim of a glass. Use a lid of a plastic bottle to cut out the center hole. Place the doughnuts on a floured baking sheet, cover lightly with a tea towel and let it prove (rise) for 30 mins. Pre-heat the oil for deep frying. When hot, reduce heat and gently slide in the doughnuts in oil. Depending on the size of the wok/kadhai, fry few at a time. Do no…
…icking to the tooth pick or skewer; take the cake out from the oven. Use a pastry brush to glaze the top of the entire cake. Pop the cake back in the oven to bake further for another 10-12 mins. or until done. The baked cake should be firm and springy to the touch and the skewer inserted in the center of the cake should come out clean. Transfer the baked cake to cool for 10 mins on a wire rack. Remove the cooled cake from the tin and place on a cl…