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Category Archives: Eggless baking

Garlic Knots

Garlic Knots

It’s been 2 weeks now since we’ve been having only south Indian food. Don’t know about you, but I can’t have any more, need something different now.

When I was thinking what I could make, dint want anything much, just a simple soup for myself and pasta for the kids. So, what would go along with this?

Yes, garlic knots….

These are absolutely easy to make and the kids love them ‘cos they are tiny and covered with garlic butter. The inner layer of the knots are soft and spongy and can soak up any soup.

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Ingredients:

For the dough:

All purpose flour                                                                  –              2 ½ cups

Olive oil                                                                              –              ¼ cup

Dry yeast                                                                           –              1 ½ tsp

Warm water                                                                        –              1 cup (almost)

Sugar                                                                                 –              ¾  tbsp

Salt                                                                                    –              ½ tsp

For the garlic coating:

Olive oil                                                                               –              2-3 tbsps

Unsalted butter                                                                    –              2 tbsps

Powdered garlic                                                                   –              2 tbsps

Parsley (finely chopped)                                                       –              2 tbsps

Salt to taste

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Method:

In a medium bowl, combine the olive oil, salt, sugar and the dry yeast with the warm water. Mix well for the yeast to dissolve and froth.

Leave it aside for 10 minutes.

In a slightly larger bowl, add the flour. Pour in the yeast mixture and knead well to form a dough.

The dough will not be a sticky dough, it will be soft to touch but will not stick to the hands.

Cover the dough and keep in a warm place for it to proof and double in volume. This process should take approx an hour or two.

Once the dough has doubled in volume, it is ready for knotting.

Divide the dough into smaller balls and with the help of a rolling-pin, roll them into ½” thick rectangles.

Now, with the help of a knife or a pizza cutter, cut them into strips 5” in length and 1/2” wide.

Sprinkle flour on the counter top and roll the cut strips into a rope.

Tie into a knot i.e. over the rope, then under and then through. (follow the picture)

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Place these knots on a tray lined with parchment paper. Place the knots 1” apart giving them enough space to double, again.

Continue making the remaining knots, making sure to cover the prepared knots with a tea-towel.

Place them in a warm place again for them to double. This would take around 20-25 minutes.

Pre-heat the oven to 180 degrees centigrade. Bake the knots in the oven for 15-18 minutes, till they have a golden crust. Keep checking after 15 minutes as every oven has a different temperature setting.

While the knots are baking, we need to prepare the garlic butter.

In a pan, over medium heat warm the olive oil, butter, powdered garlic, salt and the chopped parsley. When all the butter has melted, remove from heat and set aside.

After the knots are done, remove from the oven and brush the garlic butter over them while they are still hot.

Serve with pasta or just soup.

Enjoy!!!

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Note:

For the amount of flour used, I got roughly 15 knots.

The dough after having doubled in volume, can be stored in the fridge for use later. Just wrap the dough with cling film or put it into a zip-lock pouch and store in a fridge. Before using, bring it back to room temperature and tie the knots.

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Posted by on September 18, 2014 in Breads, Eggless baking

 

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Ghee Biscuits

Ghee Biscuits

Having spent all my summer vacations, winter vacations and any other holiday in Pondicherry, I think I know a bit about the place.

In the evening after our compulsory siesta, we had to walk to the nearby bakery, either with our mami or take a rickshaw with our “papma” my grandmother to get our evening snack. It could range from cakes, stuffed buns or even biscuits.

Ghee biscuits are a very common sight in the bakeries. Though the bakeries use only maida for the cookies, I used almond meal also in my cookies, which made them extra tasty.

These cookies hardly take any time to make but are really tasty.

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Ingredients:

All purpose flour/ maida                                                                  –              100 gms

Almond meal                                                                                 –              100 gms

Powdered sugar                                                                             –              ½ cup

Powdered cardamoms                                                                    –              4-5 nos

Ghee (or unsalted butter)                                                                 –              ½ cup (melted)

Milk                                                                                               –              1-2 tbsps

Salt a pinch

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Method:

Pre-heat the oven to 150 degrees centigrade.

In a bowl, mix the all purpose flour, almond meal, powdered sugar, cardamom powder and pinch of salt and keep aside.

Melt the ghee and add to the flour mixture.

Mix the ghee into the dough with your fingers.

Add just a tablespoon of milk and knead the mixture to a stiff dough.

Roll out the dough and using a cookie cutter, cut into desired shapes and arrange on a baking sheet.

Bake in the oven for 15-20 minutes till they are golden brown.

Remove from the oven and let them cool.

Dust the cookies with powdered sugar and serve.

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Note:

Ghee can be replaced by unsalted butter.

Almond meal is powdered almonds.

The cookies stay fresh in an airtight container for upto a week.

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Posted by on September 15, 2014 in Eggless baking, Snack Time

 

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Dinner Rolls without eggs

Dinner Rolls without eggs

I love baking my dinner rolls at home. I make them for the very reason that the smell that comes from them while they are baking is purely addictive. But I realized that I was not the only one addicted to the rolls, my kids loved them as well.

When I started off making these in the first place, two spoons of yeast seemed a lot. But, later when they were done, they dint seem yeasty at all. They were light and fluffy. The whole process of making these rolls from scratch hardly takes a little more than an hour.

Quick, delicious and easy to make, these eggless rolls are a hit in my house.

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Ingredients:

All purpose flour/ Maida                                                             –               2 ¼ cup

Yeast                                                                                      –               1 packet (2 1/4 tsps)

Sugar                                                                                      –               3 tbsps

Salt                                                                                         –               ½ tsp

Milk                                                                                        –               ½ cup

Water                                                                                     –               ¼ cup

Butter                                                                                     –               2 tbsps

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Method:

Sift ¾ cup of flour in a bowl. Add in the yeast (un-dissolved packet), sugar and salt in a large bowl and keep aside.

Heat the milk, water and butter till all the butter has melted.

Add the milk mixture to the flour mixture and beat with an electric mixer. Beat the flour mix for approx. 2-3 minutes, scrapping the sides of the bowl, 2-3 times.

Add ¼ cup of flour to the batter and mix again on high-speed for another 2-3 minutes.

Add the remaining flour and knead with your hands to form a soft ball. Lightly flour the work table and knead the dough till it is smooth and expands like elastic. This should take approx 10-12 minutes.

Cover the dough with a wet cloth and let it rest for 10 minutes.

Divide the dough into 10-12 equal size pieces, shaped into balls and arrange on a slightly greased pan. Cover the balls with a wet cloth and leave in a warm place for them to rise or double in volume. This stage takes approx. 45 minutes to an hour.

Pre-heat the oven to 180 degrees centigrade. Bake the dinner rolls for 20-25 minutes making sure rotate the rolls once in-between. Remove when done and brush with butter and serve warm.

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ENJOY!!!

 

 
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Posted by on July 4, 2014 in Eggless baking

 

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