Posts Tagged ‘baking’

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As a child, I would have never thought in my dreams that I would grow up and do any kind of baking. It was that science which would be better left untouched. I remember my mother used to bake simple no-frill cakes on special occasions and she used to literally force me to help her. I cant tell you how much I hated being helper to my mom in the kitchen especially while baking.Those days we didn’t have any hand mixer or blender at our house to mix the batter and we had to mix it with a simple spatula. That was a very hard job to do as my mom use to make cake with malai(If interested in malai you can read more here wiki) and mixing it in a smooth mixture was a tedious thing to do. I use to run away as soon as mom would start baking. Such was the fright!  And now I am here trying to bake my own breads and buns. I am surprised with the transformation since now I am trying to bake so many different things. There is always something to learn and I am certainly proud that I am ready to experiment or try new things. The fresh smell of baked goodies motivates me to try various things.

Coming back to the recipe I wanted to bake a burger bun since long. This multi grain burger bun and tofu patty makes a complete hearty and healthy meal. These buns are fresh and many  times better than the store bought buns as it is healthier due to use of multi grain flour and less sweeter. They taste so delicious that you can eat as-is without any patty or other toppings. Once you bake at home you will never look back to the store bought ‘unhealthy’ buns. The patty I made contains black bean and tofu which is not only healthy but also very yummy. You can enjoy the buns with any patty of your choice

Ingredients :-

For Whole Wheat/Multigrain  Buns :-

Whole Wheat/Multigrain Flour
1.5 Cups
All purpose flour
1.5 cups
Baking Soda
1/2 teaspoon
Salt
1 teaspoon
Active yeast
1 1/2 teaspoon
Warm water
1.5 cups
Sugar
2 teaspoon
Olive/Vegetable Oil
3 tablespoon

For Black Bean and Tofu Patties :-

Black Beans, boiled and drained
1 Cup
Extra Firm Tofu
1 block
Green Bell Pepper/Capsicum, finely chopped
1/4 Cup
Onion, finely chopped
1/4 cup
Garlic Powder
1 teaspoon
Black Pepper Powder
1/2 teaspoon
Garam Masala Powder
1 teaspoon
Bread Crumbs
1/4 Cup
Salt
to Taste
Oil, For frying
As needed

For Assembling the Burger :-

Multigrain Buns
8
Onion, Cut into roumdels
1 medium
Tomatoes, Cut into roundel
2 medium
Tomato Ketchup
As required
Mayonnaise
As required
Cheese Slices
As required
Avocado Slices
As required

 

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Method :-

For Whole Wheat/Multigrain  Buns :-

  • Warm the water in microwave. It should be lukewarm.
  • Take half cup of water in a bowl and add sugar and yeast to it. Mix it well and keep it aside until it starts frothing. It will take about 10 minutes.
  • In another big bowl take wheat flour, all purpose flour, baking soda and salt and mix it until well combined.
  • Add olive oil, yeast mixture to it and knead it well. In between you can add some warm water if the mixture seems dry.Make a smooth and soft dough.
  • Place the dough in a large greased bowl and cover it with dampen tissue paper or kitchen towel in a warm place for about 1 and half hour. By that time dough should have risen to double size. If not keep it for half an hour more.
  • Punch the risen dough with your hands and knead it for 2 minutes. Divide the dough into 6-8 equal parts depending on how big you want.Shape them into smooth balls. Sprinkle some sesame seeds on top and brush it with olive oil.
  • Place the balls into greased tray  equal distance and keep them in warm place so that they can rise again in double size. This method is proofing. Don’t forget to cover the dough balls with dampen towel.
  • Preheat the oven to 350 degree fahrenhite/ 180 degree Celsius  and bake the buns for about 25 minutes or until the top is lightly browned.
  • Take it out and keep the tray on wire rack. At first the buns will seem hard but they will turn soft as soon as they cool down. Enjoy it with your favorite patties or just like that.They taste so good on own.

For Black Bean and Tofu Patties :-

  • If using raw black beans soak them for about 2-3 hour and blanch them or cook in pressure cooker for 10 minutes.
  • Heat 1 teaspoon oil in pan. When hot add chopped onion and green bell pepper. Saute it for about 2 minutes and take it out in a bowl and let it cool.
  • Add half of the tofu and boiled beans in food processor and process it for a coarse mixture.
  • In the bowl which you put sauteed vegetables add the tofu and black bean mixture. Also crumble the remaining tofu and add it in this mixture.
  • Add the garlic powder, garam masala powder, black pepper powder and salt to the mixture and combine it well. Refrigerate it for about half an hour.
  • Take out the mixture from freeze when you are ready to make patties. Add bread crumbs to the mixture. Divide the mixture in equal parts and shape them into patties
  • In a griddle add about 1 tablespoon of oil and place the patties into it when oil is hot.
  • Cook evenly on both sides and keep it aside

For Arranging the Burger :-

  • In the same pan in which you made patties add the onion roundels with some dash of salt and drizzle of oil and cook for 1 minute.
  • Cut the burger buns horizontally into half and toast them on the griddle.
  • In a small bowl mix the mayonnaise and tomato ketchup to form homogeneous mixture.
  • Put mayonnaise ketchup mixture in both part of toasted buns. Add tomato roundels and put a pinch of salt and peppercorns.
  • Place the patty on top of it and then add avocado slices. On top add the sauteed onion roundels and place the other half of toasted bun on top.
  • If you want to add cheese slices place it on top of patties. I didn’t want the cheese so I skipped it.

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Notes :-

  • Proofing is very important for the buns. Proofing means the final rise of dough before baking. So don’t skip it.
  • You can even brush the buns with melted butter to get shiny crust.
  • You can use canned beans instead of fresh if you are running out of time.
  • If patty doesn’t hold the shape you can roll them in bread crumbs before grilling.

 

 

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Continuing my commitment to post recipes regularly, I started to look at the pictures I took in the past to inspire me for the next post. It was then I stumbled across above picture and started writing this post. I love these buns aka paav aka dinner rolls especially the ones made in Mumbai. They are so fresh, soft, buttery and delicious. The paav forms a base of many popular street foods of Mumbai like Paav Bhaji, Vada Paav, Dabeli, Misal Paav, Masala Paav, etc. Being away from Mumbai since a long time and unavailability of good paav in our town, I decided to try making them. I was tired of using burger buns brought from the store since they do not taste that great with our street food. What’s so special about the laadi paav? It’s the pillow-like texture which you can eat all the time as it is. They are light yellowish brown in color. The overall effort put in to making laadi paav is little bit overwhelming and tedious but results are awesome. Now, I do not fear to make them at home and have stopped buying buns from the store.
Ingredients :-

All Purpose flour 3 cups
 Active Dry Yeast 1 packet
Salt 1 teaspoon
Sugar 2 tablespoon
Butter, room temperature 3 tablespoon 
Water, lukewarm 1 and 1/4 cup

 

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Method :-

  • Mix yeast and lukewarm water together along with sugar. Give it a stir and keep it aside until frothy.
  • Add salt and butter to the yeast and stir well.
  • Slowly add the flour one cup at a time to this mixture until well incorporated. 
  • The mixture will be slightly sticky but don’t worry. The stickiness will be removed while kneading.
  • Lightly dust your clean kitchen counter. Start kneading the sticky dough into the surface for about 10-15 minutes. This process needs lots of your muscle power as you need to knead the dough very well as kneading will help the gluten to develop in dough. It is ok to use some dry flour if needed while kneading ( approximately 2 tablespoon ).
  • Keep the dough into a large lightly greased bowl and cover it with a plastic wrap or damp cloth.
  • Keep it aside for one hour or until the dough is doubled.
  • After an hour knead the dough which would have doubled by size for 5-8 minutes. 
  • Divide the dough into 12 equal pieces and roll it into round shapes. Place the balls on greased baking tray leaving some space in between like about 1 inch.
  • Again cover the dough balls and let it double again. It will take about 45-60 minutes. The balls will get stick to each other.
  • Bake them in a preheated oven at 350 F for 15-20 minutes or until lightly browned.
  • Cool them for half an hour before eating as they will feel hard when hot but will turn super soft once cold.
  • Enjoy it as Daabeli, with Pav Bhaji or just simple Maska Pav ( All Mumbai streetside dishes)

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Notes :-

  • You can make this buns/pavs with half all purpose flour and half whole wheat flour or even with whole wheat flour. The whole wheat flour will be bit dense.
  • Remember to use good quality yeast. Also yeast reacts best with sugar along with lukewarm water. So water should not be cold or very hot. Lukewarm water has the best temperature for reaction of yeast.
  • Ladi Pav/Bun will stay fresh when stored in air tight container but its most delicious when eaten fresh. 

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There are times when I feel so lazy to cook daily routine food and want to do something else to make things more exciting. That’s the time when baking comes to my rescue. Baking is an art new to me which I am acquiring slowly and steadily. I love baking be it cakes, muffins, bread etc. It brings me inner joy and pleasure and make me forget all the hassles of day-to-day life. These days I have been experimenting more of ‘egg less’ cakes as I am still learning it. Its fascinating and exciting to see that cakes can still be as moist and fluffy as they are with eggs. Most of my ‘egg less’ baking involves less butter and hence a guilt free delight. I dedicate this yummy muffin recipe to all blueberry lovers. I love blueberry in any form and what would be more appealing than a blueberry muffin or a cake. Its one of my favorite cake. You can even frost this muffins with blueberry mousse to make wonderful cupcakes. I will try for sure and will update my blog accordingly. Till then enjoy this!
Ingredients :-

All Purpose Flour
1 and 1/2 cup minus 3 tbsp
Fresh Blueberries
1 Cup
Cornstarch
3 tbsp
Plain Yogurt/Curd
1 cup
Oil
1/2 cup
Sugar 3/4 cup
Baking Powder 1 tsp
Baking Soda
1/2 tsp
Vanilla Essence
1 tsp

Method :-

    • Wash and dry  the blueberries with kitchen towel and sprinkle 1-2 tsp all purpose flour. Keep aside.
    • Preheat oven to 350 degree Fahrenheit/ 180 degree Celsius.
    • Line the muffin tray with muffin liners.
    • Sieve the all purpose flour and cornstarch together twice or thrice to ensure that they mix evenly. Keep it aside
    • Mix curd and sugar in big bowl well. Add the baking powder and baking soda and mix well. let it rest for 3-4 minutes.
    • Now you can see the mixture slightly frothy. Now mix oil and vanilla well to it.
    • Add the flour in batches and mix well so that no lumps remain.
    • Add the blueberries to the mixture and mix evenly.
    • Spoon 3/4th of the prepared muffin liner with batter.
    • Bake for 20-25 minutes or until toothpick inserted comes clean.
    • Cool over on a wire rack.

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Note :-

  • Do not forget to sprinkle some All purpose flour on blueberries so that blueberries doesn’t sink to bottom.
  • Do not beat batter after adding blueberries.
  • Sieving is important part. Don’t miss that as it ensures the even mixing and remove lumps if any.