Category Archives: Baking

Chocolate chip Muffin


Chocolate chip muffin

I love this recipe for its simplicity to bake….you dont have to spend hours trying to get the exact puffiness in the muffin.Here is what you need:-

Ingredients:-All muffin start with dry and wet ingredients.

Dry Ingredients:-

1) All purpose flour 1 and 3/4 cup

2) Baking soda:-1/2 tsp

3) Baking Powder:- 2 tsp

4) Sugar:- 1 and 3/4 cup

5) Cocoa:- 2 tsp

6) Chocolate chip:- almost 1/2 cup

Wet Ingredients:-

7) Milk:- 1 cup

8) Egg:-1

9) Vegetable oil:- 3/4 cup

10) Vanilla extract:- 1 tsp


1) Mix the dry ingredients together in a blow without any lumps.Let it rest till you mix the wet ingredient.

2) Whisk the wet ingredients together till they form a nice mixture.

3) Mix the wet ingredients into the dry one and fold(mix) till it forms a sticky batter. Simple isn’t it…your muffin batter is ready to be baked.

4) Pre-heat the oven at 180c and place the paper cups in muffin baking tray

5) Pour the sticky batter on the baking tray and top it up with remaining Cho chips

6) Bake the muffin for about 15 to 18mins at 180c. Let the baking tray cool out of the oven for 10 mins than with a help of knife scoop out the muffins.

Your lovely fav muffins are ready to be served.


Leave a comment

Filed under Baking

Cinnamon Roll

My husband loves anything that is sweet-he has a sweet tooth, expect me.You see nature’s law—-the more you love your husband & more reasons nature gives to hate him. Remember,Nature not me!!!!!! I am a sweet girl. I remember someone saying long back to me,”husband & wife are like rail tracks, who are parallel to each other. They don’t intersect in thoughts,personality & attitude towards life but still stay together. Similar to rail tracks, which  run parallel but don’t intersect anywhere. Its obvious that for  rail/train  to run smooth the tracks should not intersect, similarly  to balance out life god pair’s u with some one who is exactly, literally, in all sense opposite as you.

So that u deal with difference right form your door step. In lines with the proverb, ”charity begins at home”—”Handling difference begins at home”. Enough of philosophy, lets get to cooking.Sometimes u get sidetracked….Trying out different sweet dishes is my part of dealing with difference  with the sweet tooth of my husband,for me sweet is only sugar. I dint eat anything more than gulab jamun, but now i make, want to try out different recipes. Remember i told u ….. opposites…..I am in a constant effort to reduce his sweet intake, as sweet is not good for health.So one week-end experimented with these Cinnamon Roll. It turned out well.Check out the below process.


A cinnamon roll is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar mixture  is sprinkled over a thin coat of butter/cream

What u need

1) 1/2 a packed of puff pastry, i one i used is from sainsbury’s

2) 1/2 cup of smooth sugar.

3) 1/3 cup of cinnamon powder , I have the ready to use one.

4) 1/2 cup single cream- u cant get form any supermarket.

5) 1 tsp Vanilla essence

6) 2 tsp granulated sugar

How to do it

Roll out the puff pastry into a big rectangle shape. You need to thaw the puff pastry before rolling it out. Keep it out of refrigerator for 1/2 an hour. Place your block on the generously sprinkled surface & roll out.Make at-least 2 turnovers while rolling. Do not sprinkle too much of flour while rolling,its important the dough remains sticky.If your puff pastry has dried out you will not get a good rise/puff while baking.Brush off the excess flour from pastry or else it will burn during baking.


—Ground the granulated sugar to smooth in a blender.Mix the powdered sugar with cinnamon powder.

—Generously apply butter on the top of rolled out puff pastry. Prefer a unsalted one, as this is a sweet offering.

—Spread the cinnamon & sugar mixture over the top of the puff pastry & roll from end as shown in the picture.

—You can ad your initials on the sugar spread.Like i did.Just kidding, it doesn’t matter while baking . PV are abbreviation for me & my husband.



— You need to keep some space in between each roll. Do not roll like a Frankie–too tight.Roll out gently, not firm.You need to give space for the puff pastry to puff while baking.Cut small circular shapes into individual portion & place it on a baking tray.

—Preheat the oven at 220°C/425°F for about 10 mins.. If your puff pastry does not rise enough during baking, it may be because your oven is not hot enough. Since steam is what puffs up the pastry,you need the right amount of steam. Puff pastry are temperamental & time-intensive.

—Place your tray & bake for 15mins. Check before you remove them from oven, as oven settings are different across the globe. You need to see for the colour — the the white puff pastry should turn to golden brown.

—Remove form oven & let them cool.

How to prepare Topping for Cinnamon Roll

Mix the cream, vailla essence & sugar. Its should form a smooth running mixture.This mixture is called drizzle.The moment you place the cinnamon roll out of oven sprinkle the drizzle over the rolls. The drizzle will settle on the roll by the heat given-up to cool down by the baked rolls.


Adding drizzle helps the puff taste sweet in the mouth, incase the sugar has not evenly spread across while baking.

The effort looks tremendous, but its simple to make.Try twice & u will get it right.

Leave a comment

Filed under Baking

Vegetable Puff

Baking is something we Indian are not born & brought with. What I mean here is, the way we are used to aroma, texture of rice, chapati(roti), name any vegetabels, samosa, pani puri etc etc, we are not used to baking in that manner. We know the taste, texture, flavour of all these things but not that familiar with baking. When I started baking  didn’t understand most of the terminologies used.why do v need to pre-heat the oven,how does the exact temperature matter at all etc etc…..slowly & steadly got to know few things & importance of it.

But bakery products are enjoyed a lot by many of us. The crisp outer covering with mother-watering filling in it… takes away any hungry pang.Vegetable puff and egg puff were the common across the counter bakery stuff enjoyed eating in my youth days(not that i am not young any-more). When i saw a ready puff pastry in the super market,  was thrilled to try out. I knew 1st tempt would not be success, but it turned out to be tasty & worth the try. Now its has become a common evening snacks for us.

What We Need

1) 1/2 Kg of Beans

2) 3 Medium size carrot

3) 2 Potatos

4) Cumin seeds

5) 1 tsp coriander powder

6) 1 tsp Garam Masala

7) 1/2 tsp Amchur Powder

8) 1 tsp salt

9) 1/4 tsp Pav bhaji Masala

10) 1/2 tsp red chilli powder

11) Coriander leaves

12) Ready made Puff pastry, the one I used is Sainbury’s puff pastry

How to Bake

For Filling

chop beans, carrot & potato to a small cubes. Heat a non-stick pan, add oil & cumins seeds. Later add all the chopped vegetables. Let me cook for 2 mins.

For seasoning

Add garam masala, Pav Bhaji masala, coriander powder,salt, red chilli powder & fix well

Do the taste test to check the salt & masala.Add the coriander leaves & let it cool for a while.

Puff Pastry

The ready puff pastry is a big block of flours in a frozen state. To start using it, u need to thaw it or soften it. Keep out of the refrigerator for 1 hour. U can pork your finger in this block & it should immerse in.You can use the block from this state of softness. Take a roller & roll it out like a big chapati.Place it on a generously sprinkled(use  wheat flour so that it doesn’t become sticky while rolling) surface and roll out in any form.

–I have rolled out the  pastry in a rectangular form, u roll out in any other form u prefer.. The thickness should be around 1&1/2 cm.Thickness matter a lot, if it is too thick than while eating only the outer layer would dominate the taste.If puff pastry is too think than u would not be able to get the cripsy taste of outer layer. Hence be little careful for the thickness part

—Stuff the filling inside & seal it. Sprinkle the amchour powder on the filling before sealing the puff pastry.This gives the vegetable puff a tangy taste when you chew it.Make use of water to seal the sides as water makes the dough sticky & works as a glue.


—Preheat the oven to 18o fer for 5 mins

—Place the Puff in the baking sheet either by spraying a non-stick oven spray or foil.

—Bake the pastry for 10mins @ 220 fer.

You would see the pale white dough getting transformed to light brown colour.

Serve it with tomato sauce or pudina chutney

Leave a comment

Filed under Baking