Paneer Stuffed Buns | Homemade Paneer Buns

From there are certain things that jog your memory and take you down the memory lane, most of them would be linked with food. There is always something that reminds you of those days gone by and you get fonder for those each moment. Buns, especially savory ones have always been such favorite. When we visit the local bakery, I always look at the freshly baked buns and always wanted to bake at home.

Somehow when I started baking at home, I never got around clicking pictures. And this time again, I made the same dough as for homemade pizzas and wanted to bake these buns for Konda with some Paneer stuffing. There was so much commotion, what with both Konda and Peddu wanting the pizzas, while Chinnu was sulking for Maggi, I ended up with a messy dough, which wouldn't stay it's shape and then short of time, all resulted in me forgetting the vital thing. Brushing with butter and milk to get the golden crust on top. Albeit the lack of the final thing, I decided to go ahead sharing this as it surely didn't lack in taste.

I would surely bake these again with the final touch and change the pictures, hopefully sometime. Even when I was clicking them I was wondering what was missing, but if you can imagine a five minute break that you get between shots and mouth, you would understand my predicament. 

With the new year fast approaching, with kids exam started today, it's been a week to remember. The last few weeks of the year that's been so eventful in so many ways. As always so many memories, best of course would be one of these bakes.Since my hands were too messy, I was glad I had Konda to click a step by step pictures for me. She is very interested in photography and has the P&S that I am no longer using. I am waiting when she will get to handle bigger ones.

Step by Step Pictures

Paneer Stuffed Buns

Ingredients Needed:

For the Dough

All purpose flour / Maida - 3 cups
Dry Yeast - 1 tsp
Milk - 1/2 cup
Sugar - 1 tsp
Salt a pinch
Olive Oil / Cooking Oil - 4 tbsp
Water to make the dough

For the Paneer Stuffing:

Onion - 1 medium
Paneer, crumbled - 1 cup
Roasted Chili flakes - 1 - 2 tsp
Salt to taste
Garlic, grated - 2 pods
Oil - 2 tsp

For the Final Brush

Milk - 1 tsp
Butter - 1 tsp

How to make the dough

Heat the milk to lukewarm, add the yeast along with sugar and keep it covered for 10 mins.

In a wide bowl, take the flour, salt and mix well. Then when the yeast has risen well, add to the flour and crumble well. Slowly add the water to knead into a soft pliable dough. Keep adding the oil in intervals, until you get a dough that doesn't stick to your hands.

Pat down well and keep it covered for an hour. Punch and knead again and let it rest for 2 hrs.

How to make the stuffing

Heat a pan with oil, add the grated garlic, saute well. Then add the finely chopped onions. Once they turn colour, crumble the paneer, add salt and chili flakes. Mix everything well.

How to make the Paneer stuffed Buns

Once the dough doubled it's original quantity, punch it down again and pinch out small balls. Flatten in the middle, place a spoonful of the stuffing and enclose wel.

In a greased baking tray or a foil covered tray, place the stuffed in buns. Let it rest for another 30 mins or so. By then the dough would again rise.

Bake in a pre heated oven at 185 C for 15 mins. Allow it on the wire rack for a while before serving this warm.

Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi

Eggless Carrot Cake Recipe 2 | How to bake Carrot Cake Eggless ~ Step by Step

Here's another version of Carrot Cake, eggless version. Completely different from what I have already baked. I was happy to note that I had baked it a year back n Christmas eve. So I must remember something unique has to be baked again this year round. I somehow like making new sentiments and following up with it.

The cake was having the right crumble, very mild yet sufficient sweetness not to require any frosting over it. In fact I think if I am to bake these as muffins, it would be a perfect breakfast. The original recipe used wheat flour, I simply baked with all purpose flour, wanting to experiment at a later stage. I saw my honey bottle still unused for a while, so I was glad that I ended up using it in these dishes.

After tasting this cake I realised why walnuts are always used in a brownie. The bitter aftertaste disappears after being baked and it gives a perfect nut taste. My only wee bit of concern was the final butter taste over the crust. Must see how to reduce that.

Exams are going to begin this week for the kids, so I have to prepare for the project work myself. I have given up asking why kids are given projects that makes the parent end up doing. I realized that this is part of educational system, wherein the parent is forced to remember and understand the hardship of studying and doing all this work. After so many years, we may have forgotten the perils of staying up late to complete a project. So why not go through it again, for our kids just to relive the horrors. I end up being so strung, thinking I forgot something in the process. Anyway hopefully they will completely taken the work soon. Meanwhile you can enjoy this cake.

I had selected this cake for being part of the Carrot Dishes that I was doing for Blogging Marathon this week. I decided I can afford to miss out a baked dish from Bake a thon!

Preparation Time : 15 mins
Baking Time : 15 mins at 185 C

Eggless Carrot Cake

Ingredients Needed:

All purpose flour - 1 cup
Carrots, grated - 1 cup
Powdered Sugar - 1/2 cup
Raisins - handful
Honey - 3 tsp
Cinnamon powder - 1/2 tsp
Chopped walnuts - 1 tbsp
Water - 1/2 cup
Butter - 2 tbsp
Baking Soda - 1 tsp

How to bake Carrot Cake

Wash and grate the carrots.

In a bowl, take the butter and cream it along with sugar, then add the cinnamon powder.

Next goes the nuts and honey. Mix well. Finally add the carrots and the slowly add the flour.

After mixing everything, add the hot water to get the dropping consistency. Finally add the baking soda and gently fold everything in.

Pre heat the oven at 185 C and bake for 15 mins and let it stand for few mins.

As I said the cake had the prefect crumble and had just enough sweetness as not to overload you. I would surely be baking this again and would also want to try with wheat flour.
 
Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi

Eggless Marble Cake | How to make Marble Cake Eggless ~ Step by Step

After thinking for a long time and going through my list once too many times, I finally ended up baking a marble cake. I have always wanted to bake a marble cake, only never got around making it. I decided that this Bakeathon was the right time for me to do it. We have a power shutdown for two hours and I wanted to make something before that. My luck it turned out that I needed another two more minutes when the power went off. Finally after the power came back, I baked it again. It finally took almost another 15 mins more baking time for the cake to set.

Maybe because I was baking small serving, I was not able to set up as exactly as how I have seen the marble cake, though my design were fine. Taste wise I was very happy, since it was an eggless, I could taste it myself. I know I have lined up some savory buns and bread. I will have to see if I will end up baking those or resort to easy ones like the cakes and cookies. If I stick to anything chocolate, I have no problem as my kids love it. I am hesitant to only keep feeding them sweet based snacks. Anyway I see that they end up eating chocolates or biscuits, it might as well be what I bake.

Eggless Marble Cake


 

Eggless Marble Cake

Ingredients

All purpose flour - 1 & 1/2 cup
Butter - 3/4 cup
Castor Sugar -1 cup
Milk - 3/4 cup
Vinegar - 3 tsp
Vanilla Essence - few drops
Cocoa powder - 1 tbsp
Baking powder - 1 tsp

How to bake Marble Cake

Pre heat the oven at 185 C

In a bowl, take soft butter and beat butter along with sugar until light and fluffy. Slowly add in the milk and vinegar. Fold in all the flour except 1 tbsp.

Divide batter in half. To one bowl, add 1 tbsp flour and in the other fold in the cocoa powder.

Grease and dust small baking bowls. Place in alternate spoonfuls and pat down

Bake at 180 for 20-25 minutes.

Turn out and cool.

Notes:

If you like you can do an icing with vanilla frosting or with chocolate cream.

These small servings really help much in making quick snack box dishes for your school going kids. With sticking to just one cup of flour you end up making quick cakes and they don't end up staying stale.

When you have to pack snacks everyday for your kid's snack box, having these in mind is a real help.

Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi

Orange Cashew Wheat Cookies | Eggless Wheat Cookies with Orange and Cashew

For the second day of Bakeathon, I decided on a simple cookie that had only Wheat cookie recipe and also called for an addition of Orange Juice. After baking I almost thought this was a flop, only I decided I would bake it further and see what happens. I was pleasantly surprised at the way this turned out.

I must note here that this is the best tasting cookie I have baked and would make sure I repeat this again. Fearing that it might turn out so so, I had halved the recipe, which I sorely regretted. I must have gone ahead and made the full recipe. Having decided on the entire set of recipes that I want to bake, I keep out the butter everyday and then keep it back in again. Finally I was able to bake late in night and managed two in one shot, though I had wanted to do three. So this repeated for the next two times. I guess this is easy to manage with cookies and cakes, though yeast bread might end up little tough to manage in a late night drama. The recipe is adapted from my filed collection.

Baking Mode : Convection Mode
Preparation Time : 10 - 12 mins
Baking Time : 20 - 25 mins at 185 Deg C

Orange Cashew Wheat Cookies

Ingredients Needed

Whole wheat flour - 3/4 cup
Butter - 1/2 cup
Powdered sugar - 1/4 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Chopped cashew nuts - 5 whole,
Orange juice - half of a whole orange (2 tbsp)
Milk - almost 1/2 cup or as required
Butter for greasing

How to bake Orange Cashew Wheat cookie

Combine all the ingredients together in a bowl and whisk to get a soft dough.

Pre heat the oven at 185 Deg C.

On a greased tray, scoop out a spoonful of batter. Bake at 185 deg C for 20 mins.

Depending on the crispiness, bake for another 5 - 7 mins or till the cookies are golden brown in colour.

Cool completely and store in an air-tight container.

Notes:

You can freeze the dough for 10 mins and then cut out shapes or using a piping bag, press out even discs. Depending on the nozzle, you can shape the dough out.

I started with baking at 15 mins, then continued for 5 - 6 mins.

Baking time can vary depending on the moisture content with the milk and orange juice added. You can always take a risk at opening it in interval to check on the done ness of the cookie.


The cookie had a nice and inviting brown colour with a delicious after taste. You are left with wanting to bite more. The cashew bits added to the richness and you wouldn't think this was baked with just wheat flour.

You can check out my partners in crime doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo