Thursday, 16 May 2013

Mango & Yoghurt Popsicles

Mango & Yoghurt Popsicles

Its Summer time !! Mangoes are so much in season and I don't think theres anybody who doesn't love mangoes. This recipe is Super easy, Super Tasty and Fast Vanishing............ !!


2 cup chopped mangoes ( fully ripe & chopped into small pieces)
1 cup thick yoghurt
1/2 cup fine sugar ( U an add more if  required)
3 tbsp light corn syrup
1 tsp lime juice
a few drops of mango essence ( enhances the flavour)


1. Put all the ingredients in a mixer and blend till smooth .
2. Put into paper cups or kulfi molds.
3. Put and icecream stick.
4. Put them in the freezer for atleast 5-6 hours.
5. Take them out, rub your hands a little on the paper cups so that they come out easily and see them vanishing.........

Saturday, 11 May 2013

Corn and Onion Pizza with Tomato Pizza Sauce


Corn and Onion Pizza with Tomato Pizza Sauce

It was a delight to be a part of the Home Baker's Challenge Group started by Priya of . This months challenge was hosted by Divya  . It was a home made pizza with a choice of home made tomato pizza sauce or pesto sauce . I chose tomato sauce. This was the first time I made any pizza sauce at home and believe me it was more yummier and affordable than the ready made.

I was not able to take good pics as my pizza vanished before I could take the final shots.....(so you can well imagine how tasty it was) , But next time I will definetly try and take pics before I serve it ......!!

 Recipe source Martha Stewart

For the Dough

3 cups Flour/ Maida 
7 gms Dry  instant yeast (1 pkt.)
1 tsp Salt 
2 tsp Sugar 
2 ½ tbsp Olive oil 
1 tsp Mixed herbs 
½ tsp Chili flakes 
1/2 cup coarse cornmeal for dusting the base

 For the Tomato Pizza Sauce

2 tablespoons olive oil
500 gms red & ripe tomatoes (roughly chopped)
3/4 teaspoon dried oregano
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper


  1. Pour olive oil into a large skillet, and place over medium heat. 
  2. Using your hands, squeeze tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients. 
  3. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes.
  4. Pass sauce through a food mill, discard the seeds, and let cool.

Method for Making Pizza Base

1.    Mix dry yeast with a little warm water and sugar. Keep it for 5 - 10 mins.
2.    Mix  flour, salt, mixed herbs and chilli flakes. Keep them aside.
3.    Make a soft dough using all the ingredients and using little water as required..
4.    Keep the dough covered with a cling wrap for about ½ an hour.
5.    Divide the dough into four balls and dust some cornmeal and roll them keeping ¼ “ thickness.
6.     Prick them with a toothpick.
7.    Keep it for about 15- 20 mins for proofing.
8.    Apply pizza sauce and chopped vegetables according to  taste.
9.     Put pizza cheese on top and bake for about 15 – 20 mins at 220 o C.
10. Cut into wedges and serve.

** You can make the pizza base in advance and store them for a day. Just roll them and bake for about 10 mins. Take them out and cool them properly. cling wrap them and they can be stored for a day at room temp. and for about 2 days if refrigerated.

Thursday, 9 May 2013

Battenberg Cake

Battenberg Cake

My Mother
My Mother, my friend  so dear
Throughout my life you’re always near.
A tender smile to guide my way
You’re the sunshine to light my day.

I learnt Baking from my mother. She used to bake Cakes & Nankhatais from the very beginging. I used to watch her and started developing interest. So Today, I dedicate this Cake to My Mother for being my inspiration .......


1 1/4 cup flour
1/2 cup ground almonds
2 tsp baking powder 
½ tsp salt
3/4 cup powdered sugar
3/4 cup butter 
3 eggs
1 tsp vanilla extract
red or pink food coloring
yellow food coloring 
⅓ cup  apricot jam
 250 gms marzipan (to cover the cake)**


1. Sieve flour, ground almonds and salt with baking powder and keep aside.
2. Beat butter and sugar till light nd fluffy.
3. Add eggs one at a time. Add Vanilla extract.
4. Fold in flour mixture to make a smooth batter.
5. Divide the batter into two equal parts and add pink or red in one part and yellow in another part.

6. Bake them in a preheated oven for about 30 mins at 180 o C.

7. Cut each cake into half lengthwise and join it with apricot jam (warm it a little) to make a checkered pattern keeping one loaf on top of another.

8. Roll the marzipan and cover the cake with the marzipan tightly.

9. Trim the ends of the cake so that checkered pattern is visible.

 **Method for making Marzipan

1 cup finely ground almonds
1 cup icing sugar
2-3 tbsp sugar syrup
1 tsp vanilla extract

Mix ground almonds and icing sugar together. Add vanilla extract. Add sugar syrup spoon by spoon and knead it to make a soft and pliable dough. ( U can also use readymade dough available in the market)

Monday, 6 May 2013

Tomato Tarte Tatin

Tomato Tarte Tatin


1 tbsp butter
1/2 tbsp caster sugar
250 gms cherry tomatoes (cut into halves)
2 garlic gloves (finely chopped)
1 tbsp white vinegar
Salt & Pepper - To taste

1 cup flour
40 gms butter
1 tsp oregano (chopped if using fresh)
4-5 tbsp cold water


1. Melt the butter in a pan. Add the sugar and stir over high flame till it becomes golden brown.
2. Lower the flame and add cherry tomatoes and garlic.

3. Switch off the flame, add vinegar, salt and pepper acoording to taste.
4.Put the cherry tomato filling in a 6-7" pan and set aside.

5. For the Tart, put flour, salt, butter and oregano in a food processor and pulse it till the mixture looks like breadcrumbs.
7. Add enough cold water to make a soft dough.
8. Roll the dough in a 7" cirle and place over tomatoes tucking in the edges.

8. Pierce with a fork. abd bake in a preheated oven for about 30-35 mins till golden brown.

9. Run a knife around the edges and invert in a plate .
10. Put some oregano on top for garnishing, cut into wedges and serve.

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