Category: Breads

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is a popular snack made with deliciously spicy and sweet coconut chutney layered between two slices of soft bread. They can be served as warm sandwiches or as cold sandwiches. They look so pretty and make the cutest tea time finger sandwiches.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is something that my hubby introduced me to soon after we got married. Since he had spent many years in Goa and being in a culinary school, this North Indian boy from Mumbai had outgrown his love regular green chutney sandwiches and developed a taste for these tangy, spicy and yet sweet chutney sandwiches.

The first time he asked me to make them, I was a bit skeptical as it would be sweet and tangy at the same time and he just gave a quick recipe without measurements, nothing! Just something that remembered from his first year at school. I just couldn’t wrap my head around it as I was fairly new to cooking as well and I needed some measurements, lol! I had vague memories of having tasted this kind of sandwich in the school days in someone’s lunch box but I just didn’t remember whether I had liked them back then or not! My hubby encouraged me to make a batch, savor it and thank him later! And thank him I did! It was very delicious and totally different from the regular chutney sandwiches that I’ve grown up on.

The typical North Indian chutney is different from the Goan counterpart. The best part was the sweet flavor accompanied by the tang in every bite. This chutney is a regular feature at my home along with the North India version too. To be honest, I like the Goan version for my sandwiches now and the North Indian version with my Samosas or chaat items, etc.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is so easy to make too, just a handful of ingredients and that’s it. We prefer the chutney a tad bit spicy too, but if you make them for kids then do reduce the spice index to your preference. We prefer cold chutney sandwiches. I avoid using butter for the sandwiches as it is not really needed, but you can butter the slices if you prefer. This chutney stays fresh in the refrigerator for a good one week’s time in a glass or porcelain container. The consistency of the chutney is important, do not make it too runny. Keep it nice and thick so that it spreads like a smooth layer on the bread.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

I love that bright green color too, it is so vibrant! You can see the consistency of the chutney here, it is very thick and smooth at the same time. That is how it should be, so add very little water when you blend it. This chutney has so many uses apart from using them in sandwiches. We love this chutney with Dhokla too, or with some idlis as well. You can even pair this chutney with dosa or literally anything! But I would suggest that do not make a very large batch, keep making fresh batch every week for sandwiches, etc. That way you can enjoy them fresh. And yes, this chutney is absolutely vegan and gluten free.

Let us make a batch of Goan Green Chutney to make some Goan Chutney Sandwiches!

For the Chutney –

Wash all the ingredients well.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

Chop/ grate the coconut roughly. Chop the onions too.

I have used tamarind paste, you can vinegar if you do not have tamarind.

Just blend everything together using 2-3 tbsps. of water. Store this chutney in a glass or porcelain jar. It stays fresh for a week.

To make the sandwiches-

Take a few slices of bread (you can use gluten free too). Apply this chutney on both the slices. Put them together. Slice them and serve them fresh or wrap the sandwiches with some cling film and refrigerate them for a few hours before serving them. You can even use toasted bread.

If you wish, apply butter (vegan or regular) before applying the chutney. I have not used any butter.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich
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How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is a popular snack made with deliciously spicy and sweet coconut chutney layered between two slices of soft bread. They can be served as warm sandwiches or as cold sandwiches. They look so pretty and make the cutest tea time finger sandwiches.

Course Breakfast, Brunch, Christmas, Easter, Lunch Box, Snack, Tea Time
Cuisine Goan, Indian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup fresh cilantro/ coriander leaves
  • 1 cup fresh coconut chopped/ grated
  • 1 tsp tamarind paste or vinegar
  • 1 nos. medium sized onion
  • 2-3 nos. green chilies reduce the quantity as per preference
  • 3-4 cloves fresh garlic
  • salt to taste
  • 1 tsp whole cumin seeds jeera dana
  • 1 tsp sugar
  • sliced bread, as needed regular/ glutenfree as per perference
  • butter, as needed regular/ vegan as per preference

Instructions

For the Chutney-

  1. Wash all the ingredients well.

  2. Chop/ grate the coconut roughly. Chop the onions too.

  3. I have used tamarind paste, you can vinegar if you do not have tamarind.

  4. Just blend everything together using 2-3 tbsps. of water. Store this chutney in a glass or porcelain jar. It stays fresh for a week.

To make the sandwiches-

  1. Take a few slices of bread (you can use gluten free too). Apply this chutney on both the slices. Put them together. Slice them and serve them fresh or wrap the sandwiches with some cling film and refrigerate them for a few hours before serving them. You can even use toasted bread.

  2. If you wish, apply butter (vegan or regular) before applying the chutney. I have not used any butter.

Love,
Shreya

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How to make Goan Chutney Sandwich | Goan Chutney Sandwich

 

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

A Hot Cross Bun is traditionally eaten on Good Friday in many parts of the world. Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. These buns mark the end of Lent, a traditional time for fasting and/ or abstinence. 

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I mentioned that the Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns mark the end of the Lent, every part of these buns represent certain meanings too. The cross on the top is for the crucifixion of Jesus and the spices added stand for the embalming of his body at the time of his burial. So these buns are very significant. I am sure there is much more behind the history of these delicious buns but I am only going to talk about the things I know. Since I am not Catholic myself but having attended a Catholic school for the first 15 years of my life, I have a fondness for the customs and the rich history behind their practices.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns can be enjoyed with some honey, maple syrup or with jam and butter, just the way I did! My hubby on the other hand likes them plain with some tea or coffee. He says the spices and the raisins are just perfect and need no toppings. So, you see, you can choose how to enjoy them. I had made the Traditional Hot Cross Buns, with eggs earlier so I tried the Vegan ones with homemade dinner roll recipe, just turned it vegan. And the results were awesome! The vegan buns turned out to be extremely soft and very flavorful too.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I had mentioned in my Traditional Hot Cross Buns post, I first baked them almost a year and a half ago and not around Easter. I baked them because we got talking about Goa, my hubby has spent a few years there and loves the food to bits!! So he suddenly remembers these Easter Buns that he learnt to bake during his first year in college, obviously he wanted me to make them because he had such a craving!! Lol! So I tried it after a few days using Joy of Baking’s recipe, yes because he only knows what he had learnt but doesn’t remember one ingredient or recipe, hehe! The Easter Buns did turn out delicious! So I kept that recipe handy and made some changes in the quantities to make a smaller batch, which were so delicious. Absolutely melt in the mouth good. Little did I know that the Vegan ones will turn out even more delicious.

These Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are surprisingly easy to make if you try these, mildly sweet and studded with some dry fruits, they are one of our favorite breads so far! The crumb is moist and yet very distinct as you can see in the picture below.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Please do note that I have small batches here just enough for 2 persons, you can double the recipe or even triple it for a larger batch. Let us bake some Vegan Hot Cross Easter Buns! They are very easy to make and you’ll need very basic ingredients from your pantry.

These steps are for active dry yeast –
Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again).
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and slowly add the yeast mixture.
Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough.
Keep adding a little bit at a time and make a dough.
Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

These steps are for instant yeast – 
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and add the instant yeast.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Slowly add the warm water, a little at a time and knead a dough.
We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast –
The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Knead for about 8-10 minutes.
You can add some more flour if it’s the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)
Smoothen the dough with more oil. (I added about 1 tsp more oil.)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Once the dough has become smooth, place it the greased bowl for it’s first rise/ prove. I gave it approximately 50 mins or so.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
The dough almost doubled after 50 minutes.
Then I gently punched down the dough and released the air within.
Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns.
Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Then I left them for the second rise/ prove in the tin for 30 mins.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements.
Please note every oven works differently hence adjust the temperature and duration according to that.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

These buns are delicious, studded with dry fruits, mildly spiced and sweet with the tradition cross marked over each bun. They mark the end of Lent. I have shared my version of vegan Hot Cross Buns, do try them. 

Course Breakfast, Brunch, Easter, Side Dish
Cuisine British
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 4 buns
Author Shreya Ashish Tiwari

Ingredients

  • 1+1/4 cup all purpose flour
  • 1/2 tsp granulated sugar if using active dry yeast
  • 3/4 tsp instant yeast you can use active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 3 tbsp powdered sugar
  • 1/2 cup warm water not scaldingly hot
  • 2 tbsp oil plus extra to grease and brush
  • 2 tbsp black sultanas
  • 2 tbsp flour + 2 tsp plain water to make the paste

Instructions

These steps are for active dry yeast -

  1. Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

  2. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

  3. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

    Add the oil and slowly add the yeast mixture.

  4. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

  5. Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

These steps are for instant yeast -

  1. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar. Add the oil and add the instant yeast.

  2. Slowly add the warm water, a little at a time and knead a dough. We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast -

  1. The dough needs to be tacky and not extremely sticky. remove the dough on the work surface. Knead for about 8-10 minutes.

  2. You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)

  3. Smoothen the dough with more oil. (I added about 1 tsp more oil.)

  4. Once the dough has become smooth, place it the greased bowl for it's first rise/ prove. I gave it approximately 50 mins or so. The dough almost doubled after 50 minutes.

  5. Then I gently punched down the dough and released the air within.

  6. Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

  7. I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

  8. Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

  9. Then I left them for the second rise/ prove in the tin for 30 mins.

  10. Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

  11. Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements.

  12. Please note every oven works differently hence adjust the temperature and duration according to that.

  13. I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Love,
Shreya

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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

 

Hot Cross Buns | Easter Hot Cross Buns

A Hot Cross Bun is traditionally eaten on Good Friday in many parts of the world. Hot Cross Buns | Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. These buns mark the end of Lent, a traditional time for fasting and/ or abstinence. 

Hot Cross Buns | Easter Hot Cross Buns

As I mentioned that the Hot Cross Buns | Easter Hot Cross Buns mark the end of the Lent, every part of these buns represent certain meanings too. The cross on the top is for the crucifixion of Jesus and the spices added stand for the embalming of his body at the time of his burial. So these buns are very significant. I am sure there is much more behind the history of these delicious buns but I am only going to talk about the things I know. Since I am not Catholic myself but having attended a Catholic school for the first 15 years of my life, I have a fondness for the customs and the rich history behind their practices.

Hot Cross Buns | Easter Hot Cross Buns

Hot Cross Buns | Easter Hot Cross Buns can be enjoyed with some honey, maple syrup or with jam and butter, just the way I did! My hubby on the other hand likes them plain with some tea or coffee. He says the spices and the raisins are just perfect and need no toppings. So, you see, you can choose how to enjoy them. We had them for breakfast the day I baked them but I plan on baking another batch soon.

Hot Cross Buns | Easter Hot Cross Buns

I first baked them almost a year and a half ago and not around Easter. I baked them because we got talking about Goa, my hubby has spent a few years there and loves the food to bits!! So he suddenly remembers these Easter Buns that he learnt to bake during his first year in college, obviously he wanted me to make them because he had such a craving!! Lol! So I tried it after a few days using Joy of Baking’s recipe, yes because he only knows what he had learnt but doesn’t remember one ingredient or recipe, hehe! The Easter Buns did turn out delicious! So I kept that recipe handy and made some changes in the quantities to make a smaller batch.

Anyways, so that’s a little bit of the background as to why I baked them to start with and I’ve baked them at least 2-3 times more after that for weekends, for my hubby to have something to nibble with the endless cups of tea that he goes through at times!

So let us get going with the recipe for the Hot Cross Buns | Easter Hot Cross Buns. They are very easy to make and you’ll need very basic ingredients from your pantry.

These steps are for those who are using active dry yeast only
Mix together 130 ml milk, 1 tbsp. granulated sugar and the yeast in a bowl or measuring cup. Set it aside until the mixture turns frothy. It should take about 8-12 minutes. Do not touch the mixture until it has frothed up, if it doesn’t, please discard this and start again.

Hot Cross Buns | Easter Hot Cross Buns

Take flour, salt, cinnamon powder, powdered sugar in a large bowl. Mix these dry ingredients well.

Then add the frothy yeast mixture after mixing the dry ingredients. Add the egg. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

These steps are for those who are using instant (fast acting) yeast only – 
Take flour, salt, cinnamon powder, powdered sugar and instant yeast in a large bowl. Mix these dry ingredients well.

Hot Cross Buns | Easter Hot Cross Buns

Next, add 130 ml of milk and the egg. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Following steps are common for both kinds of yeasts used –
Sprinkle some flour on the work surface and knead the dough for 8-10 minutes. You can use some butter to grease the dough if it is very sticky but avoid adding too much loose flour. I have used just about 2 tsp. of dry flour and approximately 2 tbsp. butter to grease it while kneading.

Adding too much loose flour will result in dry and hard buns.

Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Place the dough in a greased bowl, place this a warm corner for about 1 hour.

Hot Cross Buns | Easter Hot Cross Buns

It will rise to about double or slightly more in size and look like this in the picture below.

Hot Cross Buns | Easter Hot Cross Buns

Punch down the dough very gently. Knead it again for another 3-4 minutes. Pls don’t add any loose or dry flour at this stage. You can grease the dough if it is sticky/ tacky.

Hot Cross Buns | Easter Hot Cross Buns

Divide this dough into 4 or 6 equal parts.

Hot Cross Buns | Easter Hot Cross Buns

Shape them into round rolls crease side down and place them in a greased baking tray.

Hot Cross Buns | Easter Hot Cross Buns

Cover them loosely with a cling wrap and set it aside for 30 minutes for the second proving. They will double in size after 30 minutes.

Hot Cross Buns | Easter Hot Cross Buns

Grease the top of the buns with some butter after the second proving.

Prepare the paste for marking the cross by mixing water with all purpose flour. The paste must be very thick and not at all runny. Fill this paste in a piping bag and set it aside.

In the meanwhile, preheat the oven @200’c for 10 minutes after the second proving.

While oven preheats, mark the cross over the proved buns as shown in the picture below.

Hot Cross Buns | Easter Hot Cross Buns

Bake the buns @200’c for about 20-25 minutes. Note that every oven works differently so adjust the temperature and duration accordingly. Once the buns are done, take them out of the oven and brush them with more butter.

Hot Cross Buns | Easter Hot Cross Buns

These buns stay moist and fresh for up to 2 days when stored in a bread box or an airtight container. You can serve them with honey, maple syrup, jams, marmalades, conserves or good old butter!

Hot Cross Buns | Easter Hot Cross Buns

Look at the airy crumb within, it is perfect. Do try it out, it is really so yummy and comes together very swiftly.

Hot Cross Buns | Easter Hot Cross Buns
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Hot Cross Buns | Easter Hot Cross Buns

Hot Cross Buns | Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. Enjoy them warm with a slathering of butter or some fruity jam! 
Course Breakfast, Brunch, Easter, Side Dish, Snack, Tea Time
Cuisine British
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 300 gms all purpose flour
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 40 gms powdered sugar adjust it to taste preference
  • 3/4 tsp instant yeast
  • 130 ml milk at room temperature
  • 1 no. small egg at room temperature
  • 2 tbsp black sultanas or any other dry fruits as you'd choose
  • additional flour to dust while kneading I used 2 tsp
  • 2-3 tbsp unsalted butter to grease while kneading and brush on the top at room temperature
  • 3 tbsp all purpose flour for the paste
  • 2-3 tsp plain water for the paste
  • a piping bag

Instructions

These steps are for those who are using active dry yeast only -

  1. Mix together 130 ml milk, 1 tbsp. granulated sugar and the yeast in a bowl or measuring cup. Set it aside until the mixture turns frothy. It should take about 8-12 minutes. Do not touch the mixture until it has frothed up, if it doesn't, please discard this and start again.

  2. Take flour, salt, cinnamon powder, powdered sugar in a large bowl. Mix these dry ingredients well.

  3. Then add the frothy yeast mixture after mixing the dry ingredients. Add the egg.

  4. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

These steps are for those who are using instant (fast acting) yeast only -

  1. Take flour, salt, cinnamon powder, powdered sugar and instant yeast in a large bowl. Mix these dry ingredients well.

  2. Next, add 130 ml of milk and the egg. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Following steps are common for both kinds of yeasts used -

  1. Sprinkle some flour on the work surface and knead the dough for 8-10 minutes. You can use some butter to grease the dough if it is very sticky but avoid adding too much loose flour.

  2. I have used just about 2 tsp. of dry flour and approximately 2 tbsp. butter to grease it while kneading. Adding too much loose flour will result in dry and hard buns.

  3. Place the dough in a greased bowl, place this a warm corner for about 1 hour.

  4. It will rise to about double or slightly more in size and look like this in the picture above.

  5. Punch down the dough very gently. Knead it again for another 3-4 minutes. Pls don't add any loose or dry flour at this stage. You can grease the dough if it is sticky/ tacky.

  6. Divide this dough into 4 or 6 equal parts.

  7. Shape them into round rolls crease side down and place them in a greased baking tray.

  8. Cover them loosely with a cling wrap and set it aside for 30 minutes for the second proving. They will double in size after 30 minutes.
    Grease the top of the buns with some butter after the second proving.

  9. Prepare the paste for marking the cross by mixing water with all purpose flour. The paste must be very thick and not at all runny. 
    Fill this paste in a piping bag and set it aside.

  10. In the meanwhile, preheat the oven @200'c for 10 minutes after the second proving.
    While oven preheats, mark the cross over the proved buns as shown in the picture above.

  11. Bake the buns @200'c for about 20-25 minutes. Note that every oven works differently so adjust the temperature and duration accordingly. Once the buns are done, take them out of the oven and brush them with more butter.

  12. These buns stay moist and fresh for up to 2 days when stored in a bread box or an airtight container. You can serve them with honey, maple syrup, jams, marmalades, conserves or good old butter!

Love,
Shreya 🙂

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Hot Cross Buns | Easter Hot Cross Buns

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe is a delicious snack made with sweet corn and yummy Béchamel sauce and some mild spices and is spread on some toast. Crisp toast and soft topping of the sweet corn comes together so well and the flavors are spot on!! Do try these and you’ll love them. 

Cheese Corn Toast | Easy Corn Toast Recipe

 

Cheese Corn Toast | Easy Corn Toast Recipe is loaded with gooey cheesy sauce and bursts with the sweetness of corn and a wee bit of spice from the bits of green bell pepper! It is one my go-to recipes for weekend brunches or evening snacks for the hubby and me! I am personally a big fan of white sauce a.k.a Béchamel sauce. I love it over a red sauce or any other sauce. So I basically love having it over toasts or in my veggies or for my lasagna too! Needless to say I love my pastas with white sauce too. Have you tried my Penne in Basil and Lemon Sauce  ?! It is super loved by my readers and many have tried it and loved it! Though you must try my Bread pizza recipe if you love a good and quick pizza.

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe is really easy to put together too, ideal for kids snacks or for party appetizers, even for brunch. I would suggest that you have this fresh out the oven. It makes for a great combo along with some fresh ice tea or some juices/ coffee or shakes.

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe can be paired be with dip like ketchup or Schezwan sauce or even a 2 ingredient Jalapeno dip. These dips are yummy and easy to make at home, they go well with a variety of snacks. I keep such homemade dips ready in my refrigerator to serves with snacks or use as spreads too. 

Keeping in mind that summers vacations are soon going to start, I’m sharing some more links here to try for your kids.
Chilli Cheese Grilled Sandwich 
Bombay Aloo Sandwich
Rainbow Mayo Sandwich

Also try some easy Paneer popcorn, they are crunchy and just like the ones you find at cafes. Kids usually love brownies, they are fun to make and make for great dessert ideas.

Coming back to the Cheese Corn Toast | Easy Corn Toast Recipe,  you can add any more veggies too along with corn and bell peppers. It’s a great way to ensure kids have veggies in a delicious way. I won’t suggest this recipe for lunch box because it tastes best when served warm.

Let us start with the recipe now.

Preheat the oven @ 200’c. Toast bread slices for 4-5 minutes @180’c. Set them aside.

Cheese Corn Toast | Easy Corn Toast Recipe

For the topping –

Heat butter in a pan, once it melts, add flour and sauté the flour and butter together for 2-3 minutes.

Cheese Corn Toast | Easy Corn Toast Recipe

Add the milk in batches and keep stirring to avoid lumps.

Add the salt and pepper.

Cheese Corn Toast | Easy Corn Toast Recipe

Next, add the oregano spice mix and red Chilli flakes next. Mix well.

Add grated cheese.

Cheese Corn Toast | Easy Corn Toast Recipe

Add chopped green bell pepper, sweet corn and onions next.

Cheese Corn Toast | Easy Corn Toast Recipe

Mix them well and cook for about 2 minutes. Turn off the flame.

The topping is ready.

To assemble –

Again preheat the oven @200’c.

Place the toasts on the baking tray, spread the ready filling on the toasted bread slices.

Sprinkle some red chili flakes and oregano on them.

Cheese Corn Toast | Easy Corn Toast Recipe

Bake the topped toasts for about 6-7 minutes @180’c.

corn cheese toasts

Once the toasts are ready, serve them piping hot with dips of your choice.

Cheese Corn Toast | Easy Corn Toast Recipe

Cheese Corn Toast | Easy Corn Toast Recipe
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Cheese Corn Toast | Easy Corn Toast Recipe

Scrumptious and so cheesy, these Cheese Corn Toasts are absolutely addictive! Made with delicious sauce and veggies, these make for an amazing brunch or evening snacks! 

Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 6-8 slices bread i used sourdough, you can use any bread
  • 2 tbsp butter
  • 1.5 tbsp all purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 1/4 cup steamed sweet corn
  • 1/4 cup red onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 tsp red chili flakes plus extra for topping
  • 1 tsp dried oregano plus extra for topping
  • 1/4 cup grated cheese I used processed cheese

Instructions

  1. Preheat the oven @ 200'c. Toast bread slices for 4-5 minutes @180'c. Set them aside.

For the topping

  1. Heat butter in a pan, once it melts, add flour and sauté the flour and butter together for 2-3 minutes.

  2. Add the milk in batches and keep stirring to avoid lumps.

  3. Add the salt and pepper.

  4. Next, add the oregano spice mix and red Chilli flakes next. Mix well.

  5. Add grated cheese.

  6. Add chopped green bell pepper, sweet corn and onions next.

  7. Mix them well and cook for about 2 minutes. Turn off the flame. The topping is ready.

To assemble

  1. Again preheat the oven @200'c.

  2. Place the toasts on the baking tray, spread the ready filling on the toasted bread slices.

  3. Sprinkle some red chili flakes and oregano on them.

  4. Bake the topped toasts for about 6-7 minutes @180'c.

  5. Once the toasts are ready, serve them piping hot with dips of your choice.

Love,
Shreya

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Cheese Corn Toast | Easy Corn Toast Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe is a flat, oven baked Italian bread similar in texture and flavor to a pizza dough. Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe can be served as a side to any main, along with soups, as a table bread or as a snack. Today I’ll share a delicious vegan recipe for a classic Focaccia. 

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe is basically very easy to put together. It is in principle like any other bread, only you add olive oil to the dough and the toppings of one’s choice on the top. I’ve decided to make this bread all vegan which is the ideal way to make a classic Focaccia bread. There is never any need to add butter or milk to the dough. I have used water to hydrate the dough along with generous helpings of olive oil which adds a beautiful flavor and aroma to the bread.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe has the most soft texture. It is super fluffy and extremely moist. All that olive oil does the magic. It gives the focaccia that beautiful crumb. Although I love dense focaccia as well but somehow the fluffy ones make me the happiest! Besides, they are so much more chewy. They have so much bite in them than their dense counterparts. You’ll agree with me once you’ve tried it my way 😉 Pair this bread with my Vegan & GF Mexican Vegetable soup for that perfect Fall evening.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe bakes beautifully to give the perfect crisp top. Thus accommodating just about any topping! They can range from veggies to fresh herbs or even fruits! You can play along with the flavors as you please. I’ve kept mine very minimal today just because I wanted to first share the basics of making the perfect Focaccia! Yes, I had received some requests for the same and hence I thought I should do a vegan version keeping in mind the dietary restrictions many of my readers have told me about.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

I’ll enlist a few pointers here which are crucial and help bake a beautiful bread, be it any bread. I’ve shared the same tips with my Homemade Laadi Mumbai Pav | Egg free Dinner Rolls recipe. That recipe is for the wins and tried and tested my so many!!

Yeast – I use active dry yeast which needs proving (that’s when you dissolve the yeast with warm liquid as mentioned in the recipe for 6-8 minutes). If you use instant yeast, then that can be added directly to the flour. Either of these ingredients are easily available and they both work just fine.

Flour – Bread flour is used in most recipes from the West, however I’ve not been able to find any around me so I simply use All Purpose Flour. Bread flour has more protein and hence churns out taller and chewier rolls/ breads. All Purpose Flour will give you slightly shorter and less chewy rolls/ breads but the taste will be excellent.

Hydration – The dough for any sort of rolls/ bread needs to be hydrated just enough to be slightly tacky (sticky), just barely though. Adding way too much flour can result in stiff dough which in turn make stiff, dry rolls/ breads.

Measurements – Just scoop out the flour with the measuring cup and level it flat. Always use some extra flour to knead th dough just incase if the dough becomes too sticky.

So just keep these pointers super handy and your breads/ rolls will rock!

Let us start with the Vegan Focaccia Recipe.

Take 1/2 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again).

Once the yeast has bloomed, in a large mixing bowl add the flour and salt. Give them a quick mix.

To the flour and salt mixture, add olive oil and begin adding the bloomed yeast.

Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

Add the rest of the 1/2 cup of warm water too, slowly and keep kneading.

We may not need all of the water, so use it as and when you feel the dough drying up. I did use the entire 1/2 cup of water. (this makes the dough quite sticky and gluey so be careful. If you have experience of handling such a sticky dough the please add the entire 1 cup of water. The added moisture in the dough gives a chewy bread). *Overall, I added the entire 1 cup of water the recipe calls for here.*

The dough needs to be tacky and not extremely sticky. This is a no-knead bread so we are not going to knead it for more than 3-4 minutes on the work surface.

Then put the dough back in a large greased mixing bowl, cover it with kitchen towel and set in a warm corner for the first proving.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Grease a 7″ square pan with some olive oil. Set it aside.

The dough will have doubled in size in about an hour. If not, let it sit for another 25-30 minutes depending on what part of the world you live in. I’m in a fairly warm city and my dough almost tripled in 50 minutes.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Punch down the dough ever so slightly. We don’t need to deflate it or knead it again. Simply tip the dough into the greased baking tin and gently push it around the tin.

Poke the dough slightly and drizzle more olive oil, sprinkle dried Italian herbs, red chili flakes and some sea salt.

Add the toppings of your choice.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Place the tin in a warm corner for the next 30 minutes for second proving.

Meanwhile, preheat the oven at 210’c for 10 minutes.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Bake the focaccia bread for 25-30 minutes. Every oven works differently so keep that in mind as the baking time may differ. So adjust the baking time accordingly.

Once the bread has been baked, bring it out of the oven and let it cool down for a few minutes on a cooling rack before demolding the same. Once it has cooled down a bit, slice and serve.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe
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Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Focaccia Bread is a flat, oven baked Italian bread similar in texture and flavor to a pizza dough. Focaccia Bread can be served as a side to any main, along with soups, as a table bread or as a snack. Today I'll share a delicious vegan recipe for a classic Focaccia bread. 
Course Side Dish, Snack, starters
Cuisine Italian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 squares
Author Shreya Ashish Tiwari

Ingredients

  • 2.5 cups all purpose flour
  • 1 tsp salt
  • 6 tbsp olive oil plus extra for greasing and topping
  • 1 cup warm water
  • 1.5 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1/2 tsp mixed Italian herbs dried, for topping
  • 1/2 tsp red chili flakes for topping
  • black olives, sliced capsicum for topping optional
  • 1/4 tsp sea salt for topping optional

Instructions

  1. Take 1/2 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

  2. Once the yeast has bloomed, in a large mixing bowl add the flour and salt. Give them a quick mix.

  3. To the flour and salt mixture, add olive oil and begin adding the bloomed yeast.

  4. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

  5. Add the rest of the 1/2 cup of warm water too, slowly and keep kneading.

  6. We may not need all of the water, so use it as and when you feel the dough drying up. I did use the entire 1/2 cup of water. (this makes the dough quite sticky and gluey so be careful. If you have experience of handling such a sticky dough the please add the entire 1 cup of water. The added moisture in the dough gives a chewy bread). *Overall, I added the entire 1 cup of water the recipe calls for here.*

  7. The dough needs to be tacky and not extremely sticky. This is a no-knead bread so we are not going to knead it for more than 3-4 minutes on the work surface.

  8. Then put the dough back in a large greased mixing bowl, cover it with kitchen towel and set in a warm corner for the first proving.

  9. Grease a 7" square pan with some olive oil. Set it aside.

  10. he dough will have doubled in size in about an hour. If not, let it sit for another 25-30 minutes depending on what part of the world you live in. I'm in a fairly warm city and my dough almost tripled in 50 minutes.

  11. Punch down the dough ever so slightly. We don't need to deflate it or knead it again. Simply tip the dough into the greased baking tin and gently push it around the tin.

  12. Poke the dough slightly and drizzle more olive oil, sprinkle dried Italian herbs, red chili flakes and some sea salt.

  13. Add the toppings of your choice.

  14. Place the tin in a warm corner for the next 30 minutes for second proving.

  15. Meanwhile, preheat the oven at 210'c for 10 minutes.

  16. Bake the focaccia bread for 25-30 minutes. Every oven works differently so keep that in mind as the baking time may differ. So adjust the baking time accordingly.

  17. Once the bread has been baked, bring it out of the oven and let it cool down for a few minutes on a cooling rack before demolding the same. Once it has cooled down a bit, slice and serve.

Recipe Notes

Olive oil can be replaced with any other refined oil but olive oil will give the best flavor. 

 

 

Love,
Shreya

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Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is healthy, delicious and so easy to put together. We have used whole wheat flour and added walnuts which makes this cake/ loaf very filling too. 🙂 

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is one of my go to recipes that came across online a few months ago. I have made it quite a few times since then and it always turns out perfectly!! No- fail recipe and the results are so delicious 🙂 Whenever I’ve got some overripe bananas sitting in the fruit basket, I either make this Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf or my Rustic Banana Bread with Yogurt. If you like chocolate then you can make my Banana Breakfast bars, that is loaded with chocolate and butterscotch!

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is vegan too, has no eggs and it takes a few ingredients to put together. Ingredients that one has in their pantry on a daily basis. Just a few minutes of preparation and in the oven this goes! That’s all, real quick. Great after school snack for kids with some milk or a glass of juice. You can even pack it for their lunch boxes along with some sandwiches. It’s healthy and really delicious.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf has the best texture. It is very soft and is very moist too, despite of it being vegan. Let’s bake ourselves one! 😉

Preheat the oven at 180’c. Grease a 7″loaf tin and dust it with some flour. Set it aside.

Take the ripe bananas in a large mixing bowl. Mash them well with a fork.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it’s well incorporated.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add vanilla extract next, whisk gently.

Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.

Mix walnuts with the reserved whole wheat flour and add to the ready batter.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Fold the walnuts gently into the batter.

Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170’c.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.

This cake stays fresh in an airtight container for up to 4-5 days.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: one 7 inch loaf

A vegan, delicious, soft and healthy whole wheat banana and walnut cake/ loaf is the perfect partner for your tea or coffee!

Ingredients

  • 2 nos. ripe bananas
  • 3/4 cup castor sugar
  • 1/2 cup refined oil
  • 1/2 tsp vanilla extract
  • 1+1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1/4 cup chopped walnuts
  • 1/4 tsp cinnamon powder
  • 1/8 tsp nutmeg powder

Instructions

  1. Preheat the oven at 180'c. Grease a 7"loaf tin and dust it with some flour. Set it aside.
  2. Take the ripe bananas in a large mixing bowl. Mash them well with a fork.
  3. Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it's well incorporated.
  4. Add vanilla extract next, whisk gently.
  5. Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).
  6. Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.
  7. Mix walnuts with the reserved whole wheat flour and add to the ready batter.
  8. Fold the walnuts gently into the batter.
  9. Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170'c.
  10. Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.
  11. Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.
  12. This cake stays fresh in an airtight container for up to 4-5 days.

Notes

You can skip the spices if you prefer. I used 2 large bananas, use 3 if using smaller bananas. Add nuts of your choice or skip them if you prefer.

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Love,
Shreya 🙂

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Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Adapted from YouTube.

Egg free Marble Cake | How to make tea time Marble Cake

 Egg free Marble Cake | How to make tea time Marble Cake is a classic sponge cake flavored with vanilla and chocolate. It’s the perfect companion to tea/ coffee. Every bite is a blend of everyone’s favorite flavors 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is one of the best eggless cakes I’ve baked in a long time. It is absolutely perfect! 10/10 is how I will rate this cake. It’s soft, melts in the mouth and has that perfect crumb! Flawless to the point of being a fault! It’s that good.

I have always loved these bakery style tea time marble cakes. It’s always perfect and the flavor is the best of both worlds! Even as a kid, my Mom would usually buy me those little slice cake packets from Monginis, as they were always yummy!! I can still remember that distinct aroma of chocolate and vanilla as I’d open the little packet 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is a bakers delight! It rises beautifully and holds it’s shape well. I sliced the cake once it was completely cool and it was just beautiful. Can you believe I’ve baked this cake thrice in the last 2 months! Since I perfected it, I thought I’d share it on the blog too!

Egg free Marble Cake | How to make tea time Marble Cake

The loaf had this signature crack which I adore in tea cakes. If you are like me and enjoy tea times loafs, try my Egg free Ribbon cake, Rustic Banana Bread or even the luscious Strawberry Snack cake. They are absolutely endearing, the crack makes the cake look so natural and rustic. I prefer rustic 🙂 Anyways, I came across this recipe online and I tried it straightaway, it definitely didn’t disappoint. The recipe originally called for eggs, but I wanted to go egg free and made a couple of changes to it.

Let’s get baking. *(updated on 25 /February /2020 with an oil based version after a  trial on the same lines as my Egg free Tutti Frutti cake as a few people who tried with butter and yogurt had difficulty with the texture)*

Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.

Preheat the oven @160’c.

Egg free Marble Cake | How to make tea time Marble Cake

Whisk the yogurt in a bowl until smooth, add powdered sugar next and mix well.

Egg free Marble Cake | How to make tea time Marble Cake

Next add the baking soda and baking powder and whisk well. Add oil and vanilla essence and whisk again.

Egg free Marble Cake | How to make tea time Marble Cake

Sieve the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.

Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.

Fold everything together. Do not over-mix.

Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Bake the cake at 160’c (320F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.

Once baked, cool the cake completely in the tin, then remove from the tin and slice.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

This cake keeps fresh in an airtight container for up to 4 days.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: one 9"loaf

A light, fluffy and melt the mouth soft tea time cake which has the best of both worlds with the vanilla and the delicious chocolate!

Ingredients

  • 1+1/2 cup all purpose flour/ Maida
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup powdered sugar
  • 1/2 cup oil
  • 1 tsp. vanilla extract
  • 1 cup thick curd
  • 50 gms chopped cooking chocolate (to be melted before use)

Instructions

  1. Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.
  2. Preheat the oven @160'c.
  3. Whisk the yogurt in a bowl until smooth, add powdered sugar next and mix well.
  4. Next add the baking soda and baking powder and whisk well. Add oil and vanilla essence and whisk again.
  5. Sieve the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.
  6. Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.
  7. Fold everything together. Do not over-mix.
  8. Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.
  9. Bake the cake at 160'c (320F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done.
  10. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.
  11. Once baked, cool the cake completely in the tin, then remove from the tin and slice.
  12. This cake keeps fresh in an airtight container for up to 4 days.

Notes

Use a good quality cooking chocolate. You can use chocolate chips alternately. Curd should neither be too thick nor too watery. Never over mix the cake batter else the cake shall be hard and heavy. Please use baking powder and baking soda that are not too old. That could cause the cake to fall or crack extensively during baking. Measure the ingredients very carefully.

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Love,
Shreya 🙂

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Egg free Marble Cake | How to make tea time Marble Cake

Adapted from el mundo eats.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is my all time favorite sandwich!! It’s spicy, filled with gooey cheese and a bit of crunch from the capsicum makes it so filling and irresistible! 

Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastChilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is so easy to make, with simple, everyday ingredients. Perfect for breakfast or quick lunch/ brunch. Or even to pack some for your kids lunchbox, etc. I can practically have these everyday 🙂 and there was a time I really did it almost everyday.Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastChilli Cheese Grill Sandwich | How to make Chilli Cheese Toast as I said is my favorite sandwich after Bombay Masala Toast Sandwich. These chilli cheese grills were my staple snack back in day when I was in my college days. My college was in Fort, Mumbai and we had some of the best street food right around my college. My friends and I were regulars around this particular sandwich stall and this sandwich was my go to order. In fact that vendor knew I’d order these more often than any order sandwich! Lol!! I was so in love with it that I watched him make them every time and even learnt it quickly!Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastI came home on one such occasion and I was keen to give this recipe a go, not myself though 😉 I gave the recipe to my Mom, and she nailed it, it tasted so good, I knew I’d have them at home too! I was glad my Mom always had the basic ingredients for any snack at home! She can practically still whisk up anything I like to eat, all I need to do is ask :)…Moms are this way, aren’t they!?Anyways, let’s get on with the recipe.In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.Mix these well.Apply butter on two slices of bread, apply some green chutney as well.Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastGrate more cheese if you like. Place the other buttered slice over the slice with the mixture.Heat the griller, apply butter and place the sandwich. Apply more butter on the top.Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastGrill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.This article is cornerstone content

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 sandwiches

Spicy, buttery, filled with the goodness of fresh veggies and oozing with cheese, Chilli Cheese Toast is yummiest sandwich! Enjoy these for breakfast or for a light meal, it's very filling and healthy.

Ingredients

  • 1 nos. large red onion, finely chopped
  • 1 nos. large green bell pepper (capsicum), finely chopped
  • 2 tsp chopped green chili
  • salt to taste
  • 1/2 tsp sandwich masala (available in local stores)
  • 1/4 tsp black pepper powder
  • 1/2 tsp chaat masala
  • butter, as needed to butter the bread and grill the sandwiches
  • 6 slices of bread (I used white sandwich bread)
  • green chutney green chutney as needed

Instructions

  1. In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).
  2. Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.
  3. Mix these well.
  4. Apply butter on two slices of bread, apply some green chutney as well.
  5. Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.
  6. Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.
  7. Heat the griller, apply butter and place the sandwich. Apply more butter on the top.
  8. Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

Notes

Sandwich masala is an optional ingredient.

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Shreya:)Pin it here for later??!
Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake despite being eggless 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is made without eggs as the name suggests, I had no plans to make this immediately after the Parsi mawa cake recipe that I posted yesterday. But it so happened that I received many messages and some emails asking for an eggless/ egg free version of the same. I felt it was necessary to do soon so that my readers can try if they so wish to, hence today I’m posting an egg free version here.

I saw a few videos on YouTube long back on egg free mawa cake and it is pretty much like my Egg free Ribbon Cake recipe with a few modifications here and there. The texture, to my surprise has turned out well and the taste is really caramel like, which I loved!!

Let’s move on to the recipe.

Preheat the oven @180’c.

In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.

Add 1/4 cup of milk and whisk again.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.

Whisk well.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Add grated khoya/ mawa.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.

Grease a 9″ loaf pan, line the base with a piece of parchment.

Pour the batter into the pan, sprinkle some sliced pistachio on the top.

Tap the pan a few times on the work surface to release air bubbles.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Bake for 40-45 minutes @180’c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.

If the cake is under cooked, bake for another 5-10 minutes.

Cool the cake on a cooling rack for an hour before de moulding it and slicing.

I’ll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9"loaf

Light, moist and delicious egg free Parsi Mawa Cake is easy to make and goes well with tea/ coffee!

Ingredients

  • 1/2 tin condensed milk (1/2 of 400gm tin)
  • 3 tbsp. soft unsalted butter
  • 1 cup Maida / APF
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp. powdered sugar (adjust this to taste preference)
  • 1/2 tsp cardamom powder
  • 1/2 cup grated mawa/ khoya
  • 2 tbsp. sliced pistachio

Instructions

  1. Preheat the oven @180'c.
  2. In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.
  3. Add milk and whisk again.
  4. Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.
  5. Whisk well.
  6. Add grated khoya/ mawa.
  7. Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.
  8. Grease a 9" loaf pan, line the base with a piece of parchment.
  9. Pour the batter into the pan, sprinkle some sliced pistachio on the top.
  10. Tap the pan a few times on the work surface to release air bubbles.
  11. Bake for 40-45 minutes @180'c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.
  12. If the cake is under cooked, bake for another 5-10 minutes.
  13. Cool the cake on a cooling rack for an hour before de moulding it and slicing.
  14. I'll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Notes

Use good quality mawa. Do not over mix the batter. Let the cake cool down completely before slicing.

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Love,
Shreya 🙂

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Strawberry Snack Cake

Strawberries are here and they are so delicious!! I can’t stop beaming! Hence, beginning the strawberry season with this Strawberry Snack Cake 🙂 Yes, a snack cake, that sounds a good excuse to have a cake! Not to mention it’s so yummy and absolutely soft, melt in the mouth 🙂 

Strawberry Snack Cake

Yes, I am a big strawberry lover! You guys know that, I mean last season I made many things with strawberries. My GF Strawberry Crumble was loved by many! Then came the very delicious Volcano Popsicles, I’ll be making a new batch of those soon ;). So now this cake, look at those ruby red jewel like berries studded into the cake. They are slightly tangy and every bite with the soft cakes taste very nice! Almost like a burst of berry jam in every bite!

Strawberry Snack Cake

This turned out so good that it was all gone in less than two days..lol! I’d made this to welcome my ever travelling hubby home a few days ago and he loved every last crumb of this 🙂 Infact, he wants me to bake another batch of this soon, this coming from the man who ain’t a big fan of berries!! Hehe!! I’ll oblige him, because it means a round two for yours truly too!

Strawberry Snack Cake

See the crumb? Moist and so fluffy. See how the berries stay nicely suspended right on the top and won’t sink? (I will share the tips on that too). Snack cakes are usually made in square tins and that is how I’ve made it too. Else, rectangle tin will work too. I’ve used an 7″ square tin and the cake rose beautifully and had good browning on the sides. I always prefer proper aluminum tins as I feel the distribute the heat very evenly. I am completely averse to using dark or black tin as they overheat easily and the cake remains under cooked in the center. So, you can decide what you must invest in for your bakes.

Strawberry Snack Cake

I’ve dusted the cake with some icing sugar and it tasted much better than expected! You can probably serve the snack bars with some crème fraiche or top them with some lightly whipped and sweetened mascarpone cheese! All good, so good!! The best part is that this Strawberry Snack Cake keeps so well in the refrigerator. Keeps very moist and stays fresh for about 3 to 4 days easily.

Strawberry Snack Cake

Let us start making this.

Bring all the ingredients to room temperature.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Wash, hull and slice each berry in half. Set them aside.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
Remember to scrap down the sides of the bowl as you whisk them.
Strawberry Snack Cake

Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Roll the sliced side of each half of the berry into some APF and place them on top of the batter. Do not push them deep, just place them on top gently.
Strawberry Snack Cake

Bake the cake on the middle rack at 180’C for 40-45 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes. I have sliced the cake in the tin itself.
Serve warm.
Strawberry Snack Cake

Strawberry Snack Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: makes one 7"square cake

Enjoy strawberries with this easy and delicious Strawberry Snack Cake! It's moist, fluffy and very soft, absolutely melt in the mouth!

Ingredients

  • 3/4 cup castor cup
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 cup All Purpose Flour (Maida)
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 10 nos. fresh strawberries

Instructions

  1. Bring all the ingredients to room temperature.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Wash, hull and slice each berry in half. Set them aside.
  4. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  5. Remember to scrap down the sides of the bowl as you whisk them.
  6. Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
  7. Add one whole egg at a time to the mixture and beat to incorporate.
  8. Once both the eggs are well incorporated, sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin.
  12. Tap the tin onto the work surface a few times to release any air pockets.
  13. Roll the sliced side of each half of the berry into some APF and place them on top of the batter.
  14. Do not push them deep, just place them on top gently.
  15. Bake the cake on the middle rack at 180'C for 40-45 minutes.
  16. Bake using the bottom heating coils/ rods.
  17. Insert a toothpick in the center of the cake to check doneness.
  18. If it's underdone, bake for another 5-10 minutes.
  19. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  20. I have sliced the cake in the tin itself.
  21. Serve warm. 

Notes

Adding the extra egg yolk ensures that lovely yellow color of the sponge and the batter emulsifies better so the cake has a perfect texture. THIS RECIPE DOESNOT CALL FOR ANY BAKING POWDER or BAKING SODA. The extra yolk acts as butter but cannot replace the butter or vice versa.

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Strawberry Snack Cake

Do try this one 🙂
Love,
Shreya

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Strawberry Snack Cake

 

 

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