Lemon Vanilla Yogurt Muffins

Self cooking photograph

Super moist and light!
all purpose flour	2 cup
sugar	1 cup
salt	1/4 tsp
baking soda	1/2 tsp
butter	1/2 cup
eggs	2
vanilla essence	1 tsp
lemon zest	1 lemon
yogurt	1 cup
Method:
Preheat oven on 180 degrees C.
Line a muffin tray with liners.
Combine flour, baking soda and salt in a bowl.
In another bowl whisk together butter and sugar until light and fluffy.
Add in lemon zest, vanilla essence and yogurt; mix well.
Now stir in the dry flour mixture and mix until well combined.
Note: Do not over mix.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Round Buttermilk Scones

Self cooking photo

all purpose flour 2 cups sugar 1/4 cup baking powder 1tsp baking soda           1/2tsp salt 1/4tsp butter 1/2 cup - cold vanilla essence 1tsp buttermilk 2/3 cup Method: Whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and rub in the flour with hands. Keep rubbing with hands till it resembles breadcrumbs. Now stir in the cranberries without crushing. Add the buttermilk and vanilla essence stir until just combined. Avoid over mixing. Transfer to a lightly floured surface and knead the dough for half a minute. Now roll the dough into a 7 inches circle and about 1-1/2 inches thick. Use a biscuit cutter to cut into small circles. Transfer to a prepared baking sheet and brush the top with a little milk. Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry. Remove from oven and let it cool completely. Enjoy with jam or sour cream on the side. Serves 10.

Cranberry Scones

Self cooking photograph

all purpose flour	2 cups
sugar	1/3 cup
baking powder	2-1/2tsp
salt	1/4tsp
butter	1/3 cup - cold
dried cranberries	100g
milk	2/3 cup
Method:
Whisk together the flour, sugar, baking powder and salt.
Cut the cold butter into small cubes and rub in the flour with hands.
Keep rubbing with hands till it resembles breadcrumbs.
Now stir in the cranberries without crushing.
Add the milk and stir until just combined. Avoid over mixing.
Transfer to a lightly floured surface and knead the dough for half a minute.
Now roll the dough into a 7 inches circle and about 1-1/2 inches thick.
Cut this circle into 8 triangles.
* Icing sugar can be sprinkled if desire.
Transfer to a prepared baking sheet and brush the top with a little milk.
Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry.
Remove from oven and let it cool completely.
Enjoy with breakfast tea or coffee.
Serves 8.

Choco Fudge Brownies

Self cooking photograph

all purpose flour	50g
baking powder	1 tsp
soft brown sugar	225g
coco powder	3 tbsp
ground walnuts	25g
butter	100g (softened)
egg	2, lightly beaten
lemon juice	1 tsp
orange rind	1, grated
For Icing
plain chocolate	100g
butter	25g
walnuts	50g (chopped)
Method:
Preheat oven on 160 degrees C.
Sieve the floor, baking powder and coco powder into a bowl.
Add the ground walnuts, sugar and orange rind together; mix well.
Beat the butter and eggs into the dry ingredients until smooth.
Spread evenly into a lined and greased shallow tin.
Bake for 50 to 55 minutes or until a thin skewer inserted in the center comes out dry.
Allow to cool in the tin.
Icing:
Melt the chocolate with the butter.
Then stir in the chopped walnuts.
Spread evenly over the brownies.
Finally cut into small squares when half set.
Serves 4 to 6.

Garlic Bread with Cheese

Self cooking photograph

baguette	1
garlic cloves	8
olive oil	1/2 cup
parsley/ coriander	2 tbsp - fresh
mozzarella	100 g - shredded
parmesan cheese	1 tbsp - shredded (optional)
Method:
Preheat oven on 180 degrees C.
Line a tray with foil.
Blend together garlic,oil and parsley (or coriander) to make a puree.
Slice the baguette into 2 (length wise) and spread the puree on both sides.
(Do not use the entire puree)
Now close the bread like a sandwich and wrap it in aluminium foil; bake for about 10 minutes.
Now open the bread again, sprinkle the mozzarella over the top of both slices.
Now dust with parmesan and bake it again for 10 to 15 minutes or until the top is light golden brown.
(Do not cover with foil this time)
Wait for atleast 10 minutes before slicing and serve.
Serves 4 to 6.

Chargha

Self cooking photograph

chicken	1-1/2 kg, whole
yogurt	1/2 cup
garlic/ ginger paste	1 tbsp
peeled tomato	1 large, round thinly sliced
tamarind	5
black-pepper	1tsp - whole
nutmeg powder	1/4 tsp
clove	5
cinnamon stick	1, 1 inch
carom seeds	1/4 tsp
black cardamom	1, medium
cumin seeds	1 tsp
coriander powder	1 tsp
red chili powder	2 tsp
turmeric power	1/4 tsp
salt	to taste
sesame seeds	1 tbsp, roasted
oil	2 tbsp
Method:
Remove the skin and clean the chicken completely.
Note: Rinse the chicken in cold water. Do not use hot or warm water, as water with any increased temperature can lead the promotion of bacterial growth. Pat the chicken dry with paper towels.
Make cuts with a sharp knife.
Mix garlic/ ginger paste with yogurt along with all the whole and powdered spices.
Apply this mixture well to the chicken even into the cuts.
Now heat oil in a wok and place the chicken in breast side down.
Add thinly sliced tomato and tamarind, mix well; cover the lid and let it cook in its own water on low heat.
(Add a little water if needed)
Occasionally turn the sides of the chicken carefully.
Once its tender and water is completely dry, take out the chicken onto a lightly greased baking tray.
Spread the remaining gravy along with oil on top of the chicken.
Sprinkle the roasted sesame seeds evenly.
Bake it for atleast 30 minutes on 180 C in a preheated oven or until its golden brown.
Serve it with raita and salad on the side.
Option: Stuff boiled eggs in the hollow stomach of the chicken ;)
Serves 4.

Pineapple Upside Down Cake

Self cooking photograph

Happy Birthday to Me :)
For Topping:
brown sugar	3/4 cup
butter	55g
pineapple can	500g (slices)
any berries (optional)
Note: Most people prefer cherries to decorate but I used pomegranate seeds ;)
For Cake:
all purpose flour	1-1/2 cup
white sugar	1 cup
eggs	2, separated
baking powder	2tsp
salt	1/4tsp
milk	1/2 cup
butter	115g - softened
vanilla extract	1tsp
pineapple juice	1tbsp
Method:
Preheat the oven to 180 C, grease 9 or 10 inches cake pan.
For Topping:
In a small pan melt the butter and add sugar until dissolved.
Now remove from heat and pour evenly into your prepared cake pan.
Arrange the slices of pineapple on top of the sugar mixture and keep it aside.
For Cake:
Whisk the flour, add baking powder and salt; mix well.
In another bowl, cream butter with sugar until well combined.
Add in vanilla extract and egg yolks; beat well.
Now add in half of the flour and beat until combined; add quarter cup of the milk; mix again.
Add in the remaining flour, beat well and then rest of the milk, mix until well combined.
In a separate bowl, whisk egg whites with pineapple juice until the whites hold a firm peak.
Now gently fold the egg whites into the cake batter.
Pour this batter into the cake pan over pineapples and spread it evenly.
Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and let it cool for 10 minutes.
Run a sharp knife around the edge of the pan before inverting the cake onto the plate.
Decorate it with pomegranate seeds like I did or with cherries.
Makes 1 large cake.

Banana Chocolate Muffins

Self cooking photograph

Super moist and light!
all purpose flour	1 cup
sugar	3/4 cup
salt	1/4 tsp
baking soda	3/4 tsp
baking powder	3/4 tsp
coco powder	1/3 cup
egg	1
vanilla extract	3/4 tsp
milk	60 ml
oil	60 ml
warm water	1/2 cup
ripe banana	1 medium size, mashed
Method:
Preheat oven on 180 degrees C.
Line a cupcake or muffin tray with liners.
Combine all the dry ingredients; flour, sugar, baking powder, baking soda, coco powder and salt in a bowl.
In another bowl whisk together egg, vanilla extract, milk, oil, water and mashed banana.
Add the wet ingredients to the dry ingredients and mix with spatula until well combined.
Note: Batter should be thin.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.