Thursday, May 14, 2015

Iyengar Bakery Khara Buns / Bakery Style Spicy Buns


Iyengar Bakery Khara Buns / Bakery Style Spicy Buns

                 
              My Childhood memories I remember is like yesterday.. The aroma from the bakery near my home filled the entire area. Who ever passing that road will automatically stops to get some baked delicacy to their home. And one of their specialty was "Khara Buns".  My sisters and me will go to this bakery while returning to home from school to buy this hot spicy buns to snack on.   They were so delicious with hint of spicyness with wonderful flavors.  Those were innocent days with lots fun and memories to preserve :) 

             When Priya Suresh suggested 4 bun recipe for this month "Home Baker Challenge". I picked this khara bun recipe which refreshed my memories and made me feel good.   Enjoyed making them  and my kids too loved it and asked me to bake them often. And I am surprised to see my little one eating those buns with out completing about spicyness. 

Preparation time: 45 minutes 
Proofing time:  
15 minutes for yeast
1 ~ 1 1/2  hour for 1 rising and 30 ~ 45 minutes for second rising
Baking time: 25~ 30 minutes
Yield :  6 jumbo buns as shown in picture or more depends on size  
Recipe Source: eatliveburp

Ingredients:
For Buns:
2 cups all purpose flour +more for kneading
1 1/2 tsp active dried yeast
1/4 cup+1 tbsp milk
1/2 cup water
1 1/2 tsp sugar
3 tbsp butter
1 tsp salt

For Masalas:
3/4 cup finely chopped onions
5-6 Thai green chilies, minced ( I used 2 Serrano peppers)
1/3 cup cilantro leaves, finely chopped
1 teaspoon cumin seeds
10 curry leaves, chopped (or add any herbs as per your wish)
1 teaspoon oil
Salt to taste

Iyengar Bakery Khara Buns / Bakery Style Spicy Buns

Method:
Proofing  the yeast:
1. Microwave water and milk together for 30 seconds ( use stove top to warm the milk and water), it should be warm to touch. ( This is important for yeast to proof).
2.  Add sugar and yeast and mix well. Let it sit for 15 minutes. The yeast mixture should be frothy at the end of 15 minutes. If not, start the process again.



Preparing masala: 
3. When yeast is proofing, Heat oil in a pan or skillet.  When its hot add cumin seeds, let it splutter.    Add finely chopped green chilies and curry leaves.  Cook for a minute.
4. Then add chopped onions,  salt and saute till it turn soft.  Add cilantro leaves, mix well and turn off the heat. Allow it to cool meantime don't kill the yeast. ( Follow step 5 when onion is cooking, this is important for not spoiling yeast).



Preparing bun dough:
5. When onion is cooking, melt 2 tablespoons of butter and add it to the yeast along with salt and mix well.
6. Transfer the yeast mixture to mixing bowl, Add flour, one cup at a time to the yeast mixture and whisk until you get a smooth dough.


7. Transfer the dough to a floured surface and knead it into a smooth, non-sticky dough. Add more flour if required and knead well for at least 10 minutes. If you are using stand mixture, follow the above step and knead it for 10 minutes  in low setting.
8. Flatten the kneaded dough with your hands or as shown in picture and place the onion-chili stuffing in the center. Fold the corners and seal it well.
9. Knead again for 15 minutes by hand or stand mixture, till the stuffing is well incorporated in the dough. The dough might turn sticky due to the onions, so add more flour and knead well. I added extra 1/4 cup of flour to get non sticky dough.


10. Grease a big bowl with little oil and place the kneaded dough in the bowl. Cover with a clean kitchen towel and keep in a warm place till the dough almost doubles ( I kept in oven with lights ON and it took about 1 hour).


11. After the first rise, knead again for 7-8 minutes to remove any air bubbles in the dough.
12. Divide the dough into 6 ~ 8 equal portions and shape into buns. Place them on a parchment sheet lined baking tray.
13. Cover and place the baking tray in a warm place for about 30 ~ 45 minutes.

Baking:
14. At the end of 45 minutes, preheat oven to 425 F.
15. Brush tops of well risen dough with milk and place them in the oven. 
16. Reduce oven temperature to 350 F. Bake for 20-25 minutes until the top is slightly brown and the buns sound hollow when tapped on top. This make about 25 ~ 28 minutes.


17. Melt 1 tablespoon of butter and brush tops of baked buns for a nice shine. After few minutes, transfer it to cooling rack. Cool completely before storing.  I kept in ziplock bag and stayed fresh for 2 day at room temperature.

Iyengar Bakery Khara Buns / Bakery Style Spicy Buns


Iyengar Bakery Khara Buns / Bakery Style Spicy Buns 


Preparation time: 45 minutes  
Proofing time:  
15 minutes for yeast
1 ~ 1 1/2  hour for 1 rising and 30 ~ 45 minutes for second rising
Baking time: 25~ 30 minutes
Yield :  6 jumbo buns as shown in picture or more depends on size  
Recipe Source: eatliveburp

Ingredients:
For Buns:
2 cups all purpose flour +more for kneading
1 1/2 tsp active dried yeast
1/4 cup+1 tbsp milk
1/2 cup water
1 1/2 tsp sugar
3 tbsp butter
1 tsp salt

For Masalas:
3/4 cup finely chopped onions
5-6 Thai green chilies, minced ( I used 2 Serrano peppers)
1/3 cup cilantro leaves, finely chopped
1 teaspoon cumin seeds
10 curry leaves, chopped (or add any herbs as per your wish)
1 teaspoon oil
Salt to taste

Method:
Proofing  the yeast:
1. Microwave water and milk together for 30 seconds ( use stove top to warm the milk and water), it should be warm to touch. ( This is important for yeast to proof).
2.  Add sugar and yeast and mix well. Let it sit for 15 minutes. The yeast mixture should be frothy at the end of 15 minutes. If not, start the process again.

Preparing masala: 
3. When yeast is proofing, Heat oil in a pan or skillet.  When its hot add cumin seeds, let it splutter.    Add finely chopped green chilies and curry leaves.  Cook for a minute.
4. Then add chopped onions,  salt and saute till it turn soft.  Add cilantro leaves, mix well and turn off the heat. Allow it to cool meantime don't kill the yeast. ( Follow step 5 when onion is cooking, this is important for not spoiling yeast).

Preparing bun dough:
5. When onion is cooking, melt 2 tablespoons of butter and add it to the yeast along with salt and mix well.
6. Transfer the yeast mixture to mixing bowl, Add flour, one cup at a time to the yeast mixture and whisk until you get a smooth dough.
7. Transfer the dough to a floured surface and knead it into a smooth, non-sticky dough. Add more flour if required and knead well for at least 10 minutes. If you are using stand mixture, follow the above step and knead it for 10 minutes  in low setting.
8. Flatten the kneaded dough with your hands or as shown in picture and place the onion-chili stuffing in the center. Fold the corners and seal it well.
9. Knead again for 15 minutes by hand or stand mixture, till the stuffing is well incorporated in the dough. The dough might turn sticky due to the onions, so add more flour and knead well. I added extra 1/4 cup of flour to get non sticky dough.
10. Grease a big bowl with little oil and place the kneaded dough in the bowl. Cover with a clean kitchen towel and keep in a warm place till the dough almost doubles ( I kept in oven with lights ON and it took about 1 hour).
11. After the first rise, knead again for 7-8 minutes to remove any air bubbles in the dough.
12. Divide the dough into 6 ~ 8 equal portions and shape into buns. Place them on a parchment sheet lined baking tray.
13. Cover and place the baking tray in a warm place for about 30 ~ 45 minutes.

Baking:
14. At the end of 45 minutes, preheat oven to 425 F.
15. Brush tops of well risen dough with milk and place them in the oven.
16. Reduce oven temperature to 350 F. Bake for 20-25 minutes until the top is slightly brown and the buns sound hollow when tapped on top. This make about 25 ~ 28 minutes.
17. Melt 1 tablespoon of butter and brush tops of baked buns for a nice shine. After few minutes, transfer it to cooling rack. Cool completely before storing.  I kept in ziplock bag and stayed fresh for 2 day at room temperature. 
 www.sarasyummybites.com
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Wednesday, May 13, 2015

Pillayarpatti Mothagam / Pillayarpatti Kozhukattai / Pillayarpatti Prasadam ~ Modagam

    
   
Pillayarpatti Mothagam

     Third day on Temple Traditional Prasadam series, we are going to see about my favorite God - Lord Ganesha's prasadam, from ancient temple "Pillayarpatti". Pillayarpatti is located near Thiruppathur, Sivagangai District of Tamil Nadu.  Lord Vinayagar is carved out from the rock of the cave. This temple is the only one in Tamil Nadu which contains a 6 feet rock-cut Pillayar deity. Lets see how to make this traditional  parasadam at home.

As we all know, Mothagam is must for Pillayar and parasadam served in this temple is so different when compare to other mothagam. Where roasted rice and moong dhal are powdered to rawa consistency and cooked in jaggery water. Then steamed into balls.  

 This yummy mothagam had wonderful texture and mild sweetness. Try this recipe and leave your valuable feedback.

Sharing this recipe to Blogging Marathon 52 under the theme " Traditional Temple Recipes". Do Check  Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Preparation time: 20 minutes
Cooking time 10 minutes per batch
Yield: 15 ~ 18 mathagam
Adapted from veggieplatter

Ingredients:
3/4 cup of raw rice
1/4 cup of moong dhal
1/4 cup jaggery or add more as neeeded
Pinch of salt
1 tbsp ghee
2 tbsp coconut pieces (optional)
1/4 tsp of cardamom powder
2 cups + 2 tbsp water or as needed

Pillayarpatti Mothagam

Method:
1. Heat heavy bottom pan and dry roast rice and moong dhal separately. Let it cool to room temperature.
2. Mean time dissolve jaggery in water. Heat the mixture and strain it through the tea strainer to remove impurities from the jaggery.
3. Bring the jaggery water to boil.  At the same time, using mixer grinder,  powder dhal and rice in to rava consistency ( coarse ).

Pillayarpatti Mothagam

4. Add the powdered mixture to boiling jaggery water along with salt, ghee, coconut pieces( if you are using), cardamom powder. Mix the mixture continuously.
5. After couple of minutes, rice dhal mixture bubbles up. Lower the heat. Cover and cook the mixture. Stir in-between.


6.  When water evaporates, check the consistency.  Wet your hand and pinch little of cooked mixture and roll it, it should not stick to your hands. If you are able to roll the mixture without sticking with smooth shape, then turn of the heat and allow it cool to handle OR cook more for couple of minutes and follow the same step.
7. Grease the pan or idly plates with oil or cover it with cloth.  Grease your palms and roll it into bite size balls and place it into greased idly plates.


8. Steam the mothagam for 10 minutes.  If mothagam cooked more then 10 minutes it will become rubbery.
9. After 2 minutes, remove the lid and remove the mothagam and place it to other bowl. Serve warm or at room temperature.

Pillayarpatti Mothagam / Pillayarpatti Kozhukattai  

Preparation time: 20 minutes
Cooking time 10 minutes per batch
Yield: 15 ~ 18 mathagam
Adapted from veggieplatter

Ingredients:
3/4 cup of raw rice
1/4 cup of moong dhal
1/4 cup jaggery or add more as neeeded
Pinch of salt
1 tbsp ghee
2 tbsp coconut pieces (optional)
1/4 tsp of cardamom powder
2 cups + 2 tbsp water or as needed

Method:
1. Heat heavy bottom pan and dry roast rice and moong dhal separately. Let it cool to room temperature.
2. Mean time dissolve jaggery in water. Heat the mixture and strain it through the tea strainer to remove impurities from the jaggery.
3. Bring the jaggery water to boil.  At the same time, using mixer grinder,  powder dhal and rice in to rava consistency ( coarse ).
4. Add the powdered mixture to boiling jaggery water along with salt, ghee, coconut pieces( if you are using), cardamom powder. Mix the mixture continuously.
5. After couple of minutes, rice dhal mixture bubbles up. Lower the heat. Cover and cook the mixture. Stir inbetween.
6.  When water evaporates, check the consistency.  Wet your hand and pinch little of cooked mixture and roll it, it should not stick to your hands. If you are able to roll the mixture without sticking with smooth shape, then turn of the heat and allow it cool to handle OR cook more for couple of minutes and follow the same step.
7. Grease the pan or idly plates with oil or cover it with cloth.  Grease your palms and roll it into bite size balls and place it into greased idly plates.
8. Steam the mothagam for 10 minutes.  If mothagam cooked more then 10 minutes it will become rubbery.
9. After 2 minutes, remove the lid and remove the mothagam and place it to other bowl. Serve warm or at room temperature.

 www.sarasyummybites.com

Pillayarpatti Mothagam
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Monday, May 11, 2015

Sabarimala Prasadam / Aravana Payasam / அரவைண பாயசம்

Sabarimala Prasadam / Aravana Payasam / அரவைண  பாயசம்


      “Appam and Aravana” are the two major prasadam of  Sabarimala Sree Ayyappa Temple.  This delicious payasam is also name as " Nei Payasam" and  "Kadum Payasam" which is very easy to make at home with very few ingredients.  Sharing this recipe to Blogging Marathon 52 under the theme " Traditional Temple Recipes". Do Check  Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Preparation time: 15 minutes
Cooking time: 25 ~ 30 minutes
Serves: 1 bowl as shown in picture

Ingredients:
1/4 cup red raw rice or pori rice or basmati rice ( I used basmati)
2 ~ 3 tbsp ghee or as needed
1 cup jaggery ( brown jaggery)
1 tsp cardamom, powdered
Few coconut pieces, chopped 
3/4 cup + 2 tbsp water for jaggery 

Method:



1. Shred the jaggery ball and measure it in to 1 cup. I used measuring cup and you can also use any cup but use the same cup for measuring rice and ghee.
2. Dissolve the jaggery and filter it through tea strainer to remove impurities.  Set aside til use. 
3. Wash rice 3 to 4 times with cold water and drain the water through strainer and keep it aside.
4. Chop the coconut slices into small pieces. 

Cooking:



5.  Heat heavy bottom pan with 1 tbsp of ghee, fry coconut pieces till it turns golden brown color. In the same pan, fry rice for 1 ~ 2 minutes in medium heat. Don't fry the rice crispy.
6. Add 1/2 cup of water and cook the rice to 80% or until water evaporates. Stir in prepared jaggery syrup  to the rice.


7. Mix rice and jaggery mixture ( add extra water, if it is too thick for you)  and 1 tbsp of ghee. Stir    continuously for a minute and cook it in medium heat.


8. When mixture boils and reaches a thick sauce like consistency, turn off the heat.


9. Add cardamom powder and fried coconut over to the payasam and mix once.
10.  Store it in airtight container and keeps well for longer time.

Note:
* Always use dark brown jaggery ( Pagu vellam)
* 80% cooked rice will give grainy texture as shown in picture or cook more with extra water as needed
* if you or not able to dissolve the jaggery, then slight heat the jaggery to melt it down.
* Adjust water to your required consistency.

Sabarimala Prasadam / Aravana Payasam / அரவைண  பாயசம்



Sabarimala Prasadam / Aravana Payasam

Preparation time: 15 minutes
Cooking time: 25 ~ 30 minutes
Serves: 1 bowl as shown in picture

Ingredients:
1/4 cup red raw rice or pori rice or basmati rice ( I used basmati)
2 ~ 3 tbsp ghee or as needed
1 cup jaggery ( brown jaggery)
1 tsp cardamom, powdered
Few coconut pieces, chopped 
3/4 cup + 2 tbsp water for jaggery 

Method:
1. Shred the jaggery ball and measure it in to 1 cup). I used measuring cup and you can use any cup but use the same cup for measuring rice and ghee)
2. Dissolve the jaggery and filter it through tea strainer to remove impurities.  Set aside til use. 
3. Wash rice 3 to 4 times with cold water and drain the water through strainer and keep it aside.
4. Chop the coconut slices into small pieces. 

Cooking:
5.  Heat heavy bottom pan with 1 tbsp of ghee, fry coconut pieces till it turns golden brown color. In the same pan, fry rice for 1 ~ 2 minutes in medium heat. Don't fry the rice crispy.
6. Add 1/2 cup of water and cook the rice to 80% or until water evaporates. Stir in prepared jaggery syrup  to the rice.
7. Mix rice and jaggery mixture ( add extra water, if it is too thick for you)  and 1 tbsp of ghee. Stir    continuously for a minute and cook it in medium heat.
8. When mixture boils and reaches a thick sauce like consistency, turn off the heat.
9. Add cardamom powder and fried coconut over to the payasam and mix once.
10.  Store it in airtight container and keeps well for longer time.

Note:
* Always use dark brown jaggery ( Pagu vellam)
* 80% cooked rice will give grainy texture as shown in picture or cook more with extra water as needed
* if you or not able to dissolve the jaggery, then slight heat the jaggery to melt it down.
* Adjust water to your required consistency.

 www.sarasyummybites.com


Sabarimala Prasadam / Aravana Payasam / அரவைண  பாயசம்
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Sunday, May 10, 2015

Kovil Puliyodarai / Milagu Puliyodarai / Temple Tamarind rice

Kovil Puliyodarai / Milagu puliyodarai


              Parasadam is food that has first been offered to God and then offered to His deitys. Each and Every temple as it own unique prasadam, like Thirupati Ladoo, Srivilliputhur Palkova, Pazhani Panchamirtham.  And all Perumal temple is famous for Perumal theertham (Holy water) and puliyodarai.  Been born and bought up in Triplicane, I am very much attached to Parthasarathy temple. I have lot of memories related to Parthasarathy temple.

          One of my childhood Muslim friend always ask me to get extra pulisadam and vadai from Parathasarathy temple for her, when ever I visit the temple. It tastes thats good. Even thought we replicate the original  parsadam recipes in our home, it still miss the divine taste which we get in temples.

           Sharing this recipe to Blogging Marathon 52 under the theme " Traditional Temple Recipes". Do Check  Blogging Marathon page for the other Blogging Marathoners doing BM#52.
Always prepare this recipe with freshly ground peppercorns, which give unique taste and flavour to this dish.

Preparation time: 20 ~ 30 minutes
Cooking time: 30 minutes
Yield: 3 ~ 4
Source: sarasyummybites 

Ingredients:
1 cup raw rice
20 grams / small lime size tamarind
Salt to taste

For Seasoning:
30 ml / 2 tbsp sesame oil + 1 tsp oil for rice
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp cumin / jeera
20 grams / 1.5 tbsp channa dhal
20 grams 1.5 tbsp urad dhal
1/4 tsp asafoetida/ hing
1/2 tsp turmeric powder
Cashews broken into pieces (optional)
3/4 ~1 tsp freshly ground pepper corns or more to taste
Curry leaves as needed

Method:
For rice:
1. Wash the rice for 3 ~ 4 times with water and soak it for 20 minutes.
2. Cook the rice with open pot method or using rice cooker with 2 cups of water.
3. Spread the cooked rice on the big plate and cool it completely.

For Pulikachal:
4. While rice is cooking soak the tamarind with 1/4 cup of warm water for few minutes. Gently squeeze the soaked tamarind with your fingers and strain the juice in separate bowl. Add extra 1/4 cup of warm water and extract the remaining juice from the tamarind and mix both the tamarind juice together and keep it aside.
5.  Heat oil in a heavy bottom pan or kadai in medium heat.
6. When oil gets hot, add mustard seeds, allow it to splutter.  Then add jeera, channa dhal, urad dhal, jeera, fenugreek seeds, hing and  curry leaves(then add cashew). 
7. when seasoning ingredients get roasted to golden brown color, pour in extracted tamarind juice, turmeric powder and salt. 
8. Boil the mixture in medium heat till reduce it to half and looks like a thick sauce consistency. At this stage oil will separate from the mixture.
9. Now add freshly ground raw pepper and adjust salt (spice) to taste.  Mix once and turn off the heat.

Preparing puliyodarai:
10.  In a large and wide mixing bowl, mix puliyodarai mixture with cooled rice gently until masala spread evenly over the rice.
11. Add 1 tbsp of raw sesame / gingerly oil to the rice mixture and mix once. Adjust salt to taste.
12. Serve at room temperature or best to served after 4 ~ 5 hours from mixing the rice with masala. Will stay fresh for 2 ~ 3 hours at room temperature when packed in container which is not air tight one.

Kovil Puliyodarai


 Kovil Puliyodarai / Milagu Puliyodarai 
Preparation time: 20 ~ 30 minutes
Cooking time: 30 minutes
Yield: 3 ~ 4
Source: sarasyummybites 

Ingredients:
1 cup raw rice
20 grams / small lime size tamarind
Salt to taste

For Seasoning:
30 ml / 2 tbsp sesame oil +  1 tsp oil for rice
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp cumin / jeera
20 grams / 1.5 tbsp channa dhal
20 grams 1.5 tbsp urad dhal
1/4 tsp asafoetida/ hing
1/2 tsp turmeric powder
Cashews broken into pieces (optional)
3/4 ~1 tsp freshly ground pepper corns or more to taste
Curry leaves as needed

Method:
For rice:
1. Wash the rice for 3 ~ 4 times with water and soak it for 20 minutes.
2. Cook the rice with open pot method or using rice cooker with 2 cups of water.
3. Spread the cooked rice on the big plate and cool it completely.

For Pulikachal:
4. While rice is cooking soak the tamarind with 1/4 cup of warm water for few minutes. Gently squeeze the soaked tamarind with your fingers and strain the juice in separate bowl. Add extra 1/4 cup of warm water and extract the remaining juice from the tamarind and mix both the tamarind juice together and keep it aside.
5.  Heat oil in a heavy bottom pan or kadai in medium heat.
6. When oil gets hot, add mustard seeds, allow it to splutter.  Then add jeera, channa dhal, urad dhal, jeera, fenugreek seeds, hing and  curry leaves(then add cashew). 
7. when seasoning ingredients get roasted to golden brown color, pour in extracted tamarind juice, turmeric powder and salt. 
8. Boil the mixture in medium heat till reduce it to half and looks like a thick sauce consistency. At this stage oil will separate from the mixture.
9. Now add freshly ground raw pepper and adjust salt (spice) to taste.  Mix once and turn off the heat.

Preparing puliyodarai:
10.  In a large and wide mixing bowl, mix puliyodarai mixture with cooled rice gently until masala spread evenly over the rice.
11. Add 1 tbsp of raw sesame / gingerly oil to the rice mixture and mix once. Adjust salt to taste.
12. Serve at room temperature or best to served after 4 ~ 5 hours from mixing the rice with masala. Will stay fresh for 2 ~ 3 hours at room temperature when packed in container which is not air tight one. 


 www.sarasyummybites.com


Kovil Puliyodarai
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Friday, May 01, 2015

Single Serving Lemon Coconut Cake ( Eggless)

 Single Serving Lemon Coconut Cake ( Eggless)


      We have come to end of month long Blogging Marathon successfully and I cant believe a month has passed just like that.  And for this week,  I posted Single serving "Eggless" recipes, which are mess free and tasted great with minimal effect.  Today recipe is flavorful cake which have mild sweetness from coconut milk with tint of lemon aroma.  Great to snack any time of the day!!

Preparation time: 5 minutes
Baking time: 15 ~ 20 minutes
Serves 1
Adapted from here

Ingredients:
4 tbsp all purpose flour
1/4 tsp baking powder
2 1/2 tbsp granulated sugar
Pinch of salt 
4 tbsp full fat coconut milk ( If you don't get full fat milk then add 1 tbsp butter @ room temperature)
1 tsp coconut flakes
1/4 tsp lemon zest

Method:
1. Preheat the oven to 350 F a.d grease the ramekin with butter.
2. In a mixing bowl,  combine all the ingredients expect lemon zest and coconut flakes. 
3. Stir with a small whisk until batter is smooth. Then mix in coconut flakes and lime zest. 

Baking:
4.  Transfer the batter to prepared pan and bake it for 15 ~ 20 minutes or microwave it for 1 minute. Cool little bit and top it with reserved coconut flakes, lemon zest and serve.

 Single Serving Lemon Coconut Cake ( Eggless) 
Preparation time: 5 minutes
Baking time: 15 ~ 20 minutes
Serves 1

Ingredients:
4 tbsp all purpose flour
1/4 tsp baking powder
2 1/2 tbsp granulated sugar
Pinch of salt
4 tbsp full fat coconut milk ( If you don't get full fat milk then add 1 tbsp butter @ room temperature)
1 tsp coconut flakes
1/4 tsp lemon zest

Method:
1. Preheat the oven to 350 F a.d grease the ramekin with butter.
2. In a mixing bowl,  combine all the ingredients expect lemon zest and coconut flakes.
3. Stir with a small whisk until batter is smooth. Then mix in coconut flakes and lime zest.

Baking:
4.  Transfer the batter to prepared pan and bake it for 15 ~ 20 minutes or microwave it for 1 minute. Cool little bit and top it with reserved coconut flakes, lemon zest and serve.

 www.sarasyummybites.com

 Single Serving Lemon Coconut Cake ( Eggless)




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Single Serving Eggless Peanut Butter Cake

Single Serving Eggless Peanut Butter Cake


Preparation time: 5 minutes
Baking time: 15 ~ 20 minutes
Serves: 1

Ingredients:
4 tbsp all-purpose flour
1/4 tsp baking powder
4 tsp granulated sugar
Pinch of salt 
4 tbsp fat-free milk
3 tbsp smooth peanut butter

Method: 
1. Preheat the oven to 350 F and grease one muffin cup or one ramekin pan, 
2. Combine all ingredients in mixing bow using fork or whisk.  Batter will thick.
3. Transfer the batter to prepared ramekin and smooth the batter with back of the spoon, to get smooth surface.

Baking:
4. Bake it in preheated oven for 15 ~ 20 minutes or till done OR microwave it for 1 minutes. Cool the cake for few minutes before eating. 


Single Serving Eggless Peanut Butter Cake

Preparation time: 5 minutes
Baking time: 15 ~ 20 minutes
Serves: 1

Ingredients:
4 tbsp all-purpose flour
1/4 tsp baking powder
4 tsp granulated sugar
Pinch of salt
4 tbsp fat-free milk
3 tbsp smooth peanut butter

Method: 
1. Preheat the oven to 350 F and grease one muffin cup or one ramekin pan,
2. Combine all ingredients in mixing bow using fork or whisk.  Batter will thick.
3. Transfer the batter to prepared ramekin and smooth the batter with back of the spoon, to get smooth surface.

Baking:
4. Bake it in preheated oven for 15 ~ 20 minutes or till done OR microwave it for 1 minutes. Cool the cake for few minutes before eating.


 www.sarasyummybites.com

Single Serving Eggless Peanut Butter Cake

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Thursday, April 30, 2015

Single Serving Choco Chip Cookie

Single Serving Choco Chip Cookie


Preparation time: 5 minutes
Baking time: 14 minutes
Serves: 1

Ingredients:
4 tbsp all purpose flour 
Pinch of salt
1/4 tsp baking soda
2 tbsp sugar
1 tbsp butter
1 tbsp or more chocolate chips
1 tbsp milk or water
1/8 tsp vanilla extract

Single Serving Choco Chip Cookie

Method:
1. Preheat the oven to 350F,  Grease cookie baking tray with butter.
2. In a mixing bowl, mix all ingredients together and gently roll between your palm. Before rolling,    grease butter to your palms to avoid sticking of  cookie dough.
3. Gently flatten it and place it on the prepared tray.


Baking:
4. Bake the cookie for 14 minutes in preheated oven. Once done, remove and place it on cooling rack and allow it to cool. Enjoy it while warm or at room temperature.

Single Serving Choco Chip Cookie

Preparation time: 5 minutes
Baking time: 14 minutes
Serves: 1

Ingredients:
4 tbsp all purpose flour
Pinch of salt
1/4 tsp baking soda
2 tbsp sugar
1 tbsp butter
1 tbsp or more chocolate chips
1 tbsp milk or water
1/8 tsp vanilla extract

Method:
1. Preheat the oven to 350F,  Grease cookie baking tray with butter.
2. In a mixing bowl, mix all ingredients together and gently roll between your palm.    Before rolling, grease butter to your palms to avoid sticking of  cookie dough.
3. Gently flatten it and place it on the prepared tray.

Baking:
4. Bake the cookie for 14 minutes in preheated oven. Once done, remove and place it on cooling rack and allow it to cool. Enjoy it while warm or at room temperature.

 www.sarasyummybites.com
Single Serving Choco Chip Cookie


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Single Serving Eggless Coffee Cake

Single Serving Eggless Coffee Cake


Preparation time: 5 minutes
Baking time: 14 ~ 16 minutes
Serve: 1
Adapted from here

Ingredients for cake :
Dry Ingredients:
1/4 cup all purpose flour
1/4 tsp baking powder
Pinch of salt

Wet Ingredients:
1 tbsp butter / oil
2 tbsp sugar
1 1/2 tsp flex seed + 1/ 1/2 tbsp water
2 tbsp yogurt
1/2 tsp vanilla

For crumb topping:
1 tbsp butter @ room temperature
2 tbsp all purpose flour
1 tbsp brown sugar
1 tsp cinnamon powder

Single Serving Eggless Coffee Cake

Method:
1. Preheat the oven for 350F.  Grease baking pan or ramekin.
2. In a small mixing bowl, cream melted butter and sugar together.
3. Mix in soaked flex mixture along with yogurt and Vanilla.
4. Stir in dry ingredients and mix to corporate. Pour the mixture to prepared pan.

Single Serving Eggless Coffee Cake

For Topping:
5.  In a small mixing bowl, mix the crumb ingredients with your finger and keep it aside till use.

Baking:

Single Serving Eggless Coffee Cake

6. Bake the cake for 7 minutes in preheated oven. Then remove the cake and top it topping and put back to bake for another 7 minutes or 1 or 2 minutes to more till tooth pick inserted in center comes out clean.

Single Serving Eggless Coffee Cake


Single Serving Eggless Coffee Cake
Preparation time: 5 minutes  
Baking time: 14 ~ 16 minutes
Serve: 1
Adapted from here

Ingredients for cake :
Dry Ingredients:
1/4 cup all purpose flour
1/4 tsp baking powder
Pinch of salt

Wet Ingredients:
1 tbsp butter / oil
2 tbsp sugar
1 1/2 tsp flex seed + 1/ 1/2 tbsp water
2 tbsp yogurt
1/2 tsp vanilla

For crumb topping:
1 tbsp butter @ room temperature
2 tbsp all purpose flour
1 tbsp brown sugar
1 tsp cinnamon powder

Method:
1. Preheat the oven for 350F.  Grease baking pan or ramekin.
2. In a small mixing bowl, cream melted butter and sugar together.
3. Mix in soaked flex mixture along with yogurt and Vanilla.
4. Stir in dry ingredients and mix to corporate. Pour the mixture to prepared pan.

For Topping:
5.  In a small mixing bowl, mix the crumb ingredients with your finger and keep it aside till use.

Baking:
6. Bake the cake for 7 minutes in preheated oven. Then remove the cake and top it topping and put back to bake for another 7 minutes or 1 or 2 minutes to more till tooth pick inserted in center comes out clean.

 www.sarasyummybites.com


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