Corn Panini

Tired of having the same items for breakfast? Try corn panini. It is super easy and super fast and will add a spurt of healthy taste to the start of your day.

Ingredients

1 corn on the cob or 1/2 cup frozen corn kernels

2 tbsp unsalted butter or ghee

2 tbsp plain flour

1 cup milk

2 tbsp grated cheese (optional)

1 tsp salt

1 tsp pepper

Bread slices

Corn Panini

Remove the corn kernels from the cob and blanch till soft. If using frozen kernels, thaw them and blanch them.

Blanching keeps corn juicy and soft and retains the flavour.

Drain and pulse in a grinder till half the corn kernels turn into a coarse mixture.

Heat butter in a pan and add the flour. Roast till slightly pink.

Remove from heat and add the milk. Whisk to remove lumps. Put it back on the gas and simmer till you get a thick sauce. Remove from heat. Add salt, pepper and cheese. Mix till cheese dissolves.

Spread in between two slices of bread and toast in a sandwich maker. Serve hot.

Pav or Milk buns

Baking bread is one of the simplest tasks in home baking. The recipe is easy and fool proof. The product tastes great and the best part is that the bread can be baked into any shape. Just let your imagination run wild.

Makes 12 roles

Ingredients

3 cups all purpose flour + more for dusting

2 1/4 tsp dry active yeast

2 tsp sugar

1/4 cup lukewarm water

1 tsp salt

1 cup warm milk

Rolls, Challah, Soup rolls and a little Tortoise

Light and fluffy inside of the buns

My whimsical tortoise

Prove the yeast by mixing yeast with sugar and water and letting it stand for 5 mins. When the yeast starts frothing slightly, add the salt and the flour. Slowly add milk till the dough starts coming together.

Flour the chopping board surface and knead the the dough with the ball of your hand till it is smooth. Keep aside a few tablespoons of milk.

Let the dough rest in a bowl covered with cling film till it is doubled in size. This will take about 2 hours. Make a cut in the shape of a cross on the dough. This will help it rise better.

Punch the dough and knead it again. Dust the surface with flour if required.

Roll the dough into a rough rectangle and make 12 cuts. Knead each piece like you are tucking in the sides. This will give a nice smooth ball.

Place the dough balls close to each other on a greased baking tray and let them rest for about 1 hour till they are doubled in size.

Wash the dough balls with half the leftover milk.

Bake in a pre-heated oven for 30 mins at 180C for 30 mins. Wash the dough balls again with the leftover milk and turn the tray around for even baking. The double wash will give a better gloss and colour to the bread.

Let cool completely on a wire rack before serving.

Banana Muffins

One of the recipes where overripe bananas can be utilized in is muffins. It is quite simple and makes for a good breakfast or after dinner snack.

Makes 12 mini muffins of 6 large ones

Ingredients

2 ripe bananas

1/2 cup brown sugar

1 egg

1/2 cup oil

1 cup all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla essence

1/4 cup raspberry jam or any other jam (optional)

1/4 cup sunflower and pumpkin seeds (optional)

Banana Muffins with Raspberry Jam filling and Topped with Sunflower and Pumpkin Seeds

Peel and chop the bananas and whisk them till they are completely mashed. Add sugar, oil and the egg and whisk till combined.

Now add the flour, salt, baking powder, baking soda and vanilla essence and mix well. Mix in half the sunflower and pumpkin seeds as well.

Pre-heat the oven to 180C and line a baking tray with paper cups.

Pour batter into the cups till they are half full. Gently drop 1 tsp jam in the middle of each cup. Cover with the rest of the batter till the cups are 3/4th full. Sprinkle the rest of the pumpkin and sunflower seeds.

Bake at 180C for 20-25 mins. Cool completely before serving.

Croissants and Patties

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child

Chocolate Croissants

Chocolate Croissants

Savoury Patties

Spinach, Corn and Peanuts filling

Poached Egg

Poached egg is a breakfast classic but I never had the courage to try out myself. That is unless I received this amazing cookery cook called Cookery School with recipes by Richard Corrigan. It teaches how to make poached egg with pictures and the steps seemed quite simple. So I said, onward ahoy!

Heat water in a pot. Add a dash of vinegar if the egg is old. This will help to hold the egg white together.

Poached Egg with Toast and Ketchup

Break the egg in a ramekin or a cup. When the water is simmering, stir the water to encourage the egg to swirl around and set compactly.

Dunk the egg in the middle of the whirlpool and leave it to cook for a few minutes. Ideally the egg white should be cooked while the yolk should be runny. However, if you like your egg well done, you can leave it in for a few more minutes.

Remove the egg with a slotted spoon and drain on a paper or a tea towel before serving.

Lifafa Paratha

Sometimes it is good to put a twist on the ordinary things. Same goes with Lifafa paratha. It is the same as a wrap but folded like an envelope and then cooked on a pan. The filling can be of your choice. I have used a mixed veg sabzi for the filling.

Ingredients – For Rotis

1 cup wheat flour

1 tsp salt

1 tbsp oil

Mix all the ingredients and knead with water to form a dough. Divide the dough into golf sized balls and roll them into rotis.

Cook the rotis on a pan without oil till brown spots form on both sides. Keep aside.

Lifafa Paratha

Ingredients – For Stuffing

1/2 cup cauliflower florets

1/2 cup sweet corn

1/2 cup green peas

1/2 cup chopped bell peppers

1 tbsp salt

1 tsp chilli powder

1 tsp turmeric powder

1 tomato, chopped

1 tbsp oil

1 tsp kasuri methi

1 tsp dry mango powder

1 tsp cumin powder

Heat the oil in a pan and cool the tomatoes. Add the rest of the veggies with the spices and cook. The result should be a dry sabzi.

Lifafa Paratha

Assembly

2 tsp oil

Place sabzi on a roti. Fold the roti like an envelope so that opposite sides overlap each other.

Spread 1 tsp oil on the pan and cook the folded paratha. Press slightly to seal the edges. Flip and repeat.

Serve hot.

The Perfect Sabudana Khichdi

It is truly said that cooking is an art. Everyone can do it but it takes time and patience to master it. Take the simple dish of sabudana khichdi. I learnt to make it 3 years ago and I have been beating my head as to how to get the perfect khichdi.

My sabudana khichdi used to be sticky and gooey. I had been told that peanut powder helps to separate the sago pearls but no matter how much peanut powder I added, it stayed that way. The worst thing is people rarely divulge their trade secrets so I had to go on my own quest to perfect my khichdi. Here are some tips to get it just right.

1. After soaking the sabudana, wash it in rice sieve to get rid of the small particles.

2. Squeeze the sabudana to remove as much water as possible.

3. Always prepare the khichdi in ghee to get the best results.

4. Saute the sabudana in ghee for a few minutes till it gets translucent. This will help in separating the pearls too. This will also ensure that a small quantity of peanut powder is required.

5. Now add the peanut powder and other spices and mix. Cover and simmer for 5 mins before serving.