Whole Wheat Bread

It's a really good feeling when you bake your own bread. When you know what exactly you eat it multiplies your taste buds.
These days so called whole wheat is considered healthier ..Ok I see the word "gluten" with a hazard mark. Let it be a refined or Maida bread, whole wheat bread or any grain bread when you consume any food over and above it creates problem. My line is just one life eat what you like and do what you like life would be easier..

Ingredients
2 cups / 500gms - Wheat flour (I used Medium ground. You can use normal fully ground wheat flour)
1 tbs   - Salt
2 tbs   - Dry Yeast
1/2 cup. - Hot Milk
1/2 cup. - Hot Water
4 tbs   -  Olive oil/ Refined oil
9*4'Inch Baking Tray

Method
1. Add in wheat flour, dry yeast,sugar,salt into a mix bowl.
2. Mix well and start adding milk slowly.
3. Keep mixing add in water when required.
4. You can blend them in a blender at high speed for 5 mins. I used my hand to knead the dough.
5. To it add olive oil and keep kneading.
6. You can add egg if you prefer. I have not used egg.
7. Since I am using hand method to knead. Minimum 150 times you need to knead and food the dough gently. Put some flour on the cooking surface to avoid sticking.
8. Keep aside the dough for 30mins covering it with transparent foil or damp cloth.
9. Once the dough raises to double it size again knead for 2mins.
10. Grease the baking tray and spread the dough evenly.
11. Again keep aside the dough for 10mins.
12. Dough has to raise only up to 1 ' inch above the tray rim.
13. Pre heat Oven at 375°C if baking for 15mins.Since my oven has max 300°C I chose 230°C/ 450°C/Fan 210°C/ Gas mark 8
14. Remove the cloth and bake it for 30 Mins.
15. After 20 mins cover the tray with a aluminium foil to avoid over browning.
16. Golden colour would indicate that bread is ready.
17. Rest for 2mins once done.
18. Cool the bread to room temperature and store it in a air tight container.
19. This bread stays for 2 weeks
Note: Dry yeast you can also initially soak in hot water and sugar leave it for 30 mins and then add on to dry ingredients.

Eggless Blueberry Muffins

Muffins & Cupcakes how do they differ from each other— a controversial debate.

Muffins — less sugary, fast to make, contains hidden fruits bits,crumble outside denser inside, can be savoury too.. a sure tea time snack or early morning breakfast.

Cupcakes— filled with sugar, has a icing on top, takes a bit longer to make, soft both outside in.

Muffins that to eggless its pretty simple. They adapt to any form of flour you use. I used the usual Maida or all.purpose flour. You can use wheat flour, any other grain flour,off course not rice or gram flour ;)

Ingredients:

1 1/2 Cups- All purpose flour

1/2 cup      - Unsalted butter

1/4 cup.     - Olive oil ( any oil which doesn't have pungent smell is fine)

3/4 cup.     - Buttermilk

1/2 tbsp.    - Baking Powder

1/4 tbsp.    - Baking Soda

50 gms.     - Blueberries

1/4 tbsp.    - Salt

1/2 cup.     - Sugar or powdered sugar

Method:

Note: Pre- heat Oven @ 180 deg Celsius.

1. Seive flour, salt, baking powder, baking soda into a bowl.

2. In a small cut coat the blueberries with 1tbsp Maida and keep aside. This avoids them sinking inside muffins.

3. In another bowl add in butter kept in room temperature and beat it with sugar.

4. Beat with a laddle blender not necessary. 

4. Once mixture turns creamy add in oil and mix for few mins.

5. Add in the dry ingredients and do the cut fold method. Do.not beat them.

6. To make the batter bit semi solid add in buttermilk little by little.

7. Take care batter should not be hard not watery. Has to be in a icing consistency.

8. Add in the berries and mix.

9. Place the muffin cups - they can be pepper or aluminum or silicon. Grease them.

9. Pour in batter into each cup up to 2/3rd linner of the cup.

10. Place them into Oven and bake for 10 mins or until muffins turn light brown.

11. Once they are done check with toothpick if it comes out clean then muffins are ready.

12. Give a standing time of 5mins minimum before serving.

Its yummilicious !!!!

Homemade mixed flour Sweet & Salt Cookie

Homemade yummy biscuits are always good special and more cost effective.

 Ingredients
1/2 cup Maida/all purpose flour
1/2 cup medium or fully ground Wheat flour
1 tbsp - Salt
1/2 cup - Powdered or icing sugar
100 Gms - Unsalted Butter
1 tbsp - Oil which does have any strong smell
1 1/2 tbsp - Roasted &  crushed jeera
1/2 tbsp - Coarse black pepper powder ( depends on your preference)
1/4 tbsp - Baking Soda
1/2 tbsp - Baking Powder
3 tbsp - Milk

Method
Pre- heat Oven at about 180 degree C or 350 degree F
1. Seive Maida, Wheat flour, baking powder, baking soda, salt into a bowl
2. To it add in the butter which was kept in room temperature.
3. Mix them well. Rub in between your hands.
4. Add in half of need a powder and full black pepper powder.
5. Mix well adding milk little by little to make a dough.
6. On to a flat surface sprinkle some flour and roll the dough in a circular shape putting roasted jeera a on top.
7. 1/2 inch thickness roll the dough.

8. Use cookie mould or any bottle cap cut them.
8. Now sprinkle bit of oil or butter on to the Owen tray and place cookies leaving 2 inch gap.
9. Bake it for 10mins to 12 mins ( Owen specs vary)
10. Once they turn golden brown rest for 10mins.
11. Store them into a cool air tight container.

Strawberry Jam

Yummy Strawberry homemade jam.

Ingredients:
500gms - Strawberry
500gms - Sugar
2 cups - Water
2 drops - Lime Juice
1 pinch - Salt

Method:
In a pan add in washed , cut strawberries.
To it add in water until the berries sink into it.Boil until Strawberries turn soft. Mash them completely. Add in sugar, salt and stir. Remove the white layer once it starts thickening. Pour in lime juice and keep stirring. To test whether jam is done take a spoon of jam and pour on to a ceramic or steel plate if, the liquid dos'nt flow means your jam is ready. Cool the same and stir in a sterilized bottle.