Category Archives: Breads

Homemade pizza dough


I bet homemade pizza is the best. Its fresh, toppings of your choice and definitely much lighter than store bought….you really can finish the full pizza and yet can have space for that one more slice 🙂 Ofcourse any food has to be eaten in moderation ,so do not stuff yourself. I do have post on my blog already on pizza made with whole wheat pizza and this one is with all purpose flour (maida). To view whole wheat pizza recipe Click Here

I am quiet exicted and hooked to Paul Hollywood’s Bread book .Its been gifted by my brother and this is the second recipe that I have tried. First one was Satsuma dark chocolate Brioche. I really can’t describe how yum it was! It just got over in a second.



Ingredients (adapted from Paul Hollywood’s Bread book)

All purpose flour 250g
Salt 5g
Dried yeast 5g
Olive oil 2 tbsp
Water 180ml
Oregano powder 1 tbsp (not in book,optional)


Add all ingredients except water. Mix them well.
Knead adding water little by little. If you feel you need more water you can use it.But make sure it isn’t too much.
Knead it for 5-10 minutes. Press your finger in and if your finger print bounces right back then it’s ready.
Rest it for atleast an hour until it doubles up in volume.
In the meanwhile you can keep your favourite toppings and sauce ready.
Punch the dough and lightly knead once. Make three equal size balls.
Preheat the oven to the maximum temperature in your oven.Mine was 250 deg C.
Roll them thin and spread the toppings (sauce,cheese,toppings,more cheese).
Place pizza in hot oven for about 10 minutes and your pizza is ready.
Garnish with oregano, chilli flakes and enjoy.


Thank you for stopping by to read the post. Do try and share your feedback.


Cheese garlic whole wheat pull apart bread


Breads, I always hesitate to bake a bread. I have had many trials making bread  which did not work out so well, I get motivated to bake bread, I fail and then promise to myself “I will never make it again!” .Sigh!! I see many photographs/blog where breads have been so exceptionally great with few ingredients available at home. I bet myself, will never fail again!!! So, here is my one more trial after so many failures and oooo…I got it, a perfect Cheesy garlicky pull apart bread. To top it all I made my own mozzarella cheese at home. Ofcourse I will be having a separate post on steps to make your own mozzarella cheese at home. The reason being, it was my first attempt and I concentrated on making cheese rather than taking pictures for blog. Coming back to bread, to make pull apart bread, you do no need to make your own bread at home. But since I wanted to try ,I just went ahead with baking my bread and then making it pull apart.


Ah! The whole process of baking bread is divine. When its baking the aroma that fills up your home is heavenly. Here are the ingredients and steps.


3 cups 100% whole wheat flour
1 to 1 1/4 cups water
1 tbsp dry active yeast
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
some milk for brushing the top of the bread



100g butter
3 garlic cloves, smashed
1/4 cup cheddar cheese
½ cup mozzarella cheese
1 tbsp freshly chopped parsley
1 tbsp chilli flakes
1 tsp oregano

Cheesey garlic pull apart bread



Warm 1 cup of water. Add sugar and dry active yeast. Stir and let the yeast activate.
This usually takes about 10-12 minutes.
Sieve both the flour with salt.Add yeast mixture, oil.
Knead the dough. You can use your stand mixer if you have one.
Add more water slowly if required. Dough should be slightly sticky.
Knead, till you get a smooth dough.
Brush water all over the dough and keep in a covered bowl to leaven for about 2 hours.
After 2 hours, remove the dough and punch.
Place the bread in a greased loaf pan or on a tray.
Allow the dough to sit for half an hour more. This is second rising and happens quiet fast.
Brush the top of bread with milk.
Preheat the oven at 220 degrees C and bake the bread for at least 20 minutes.
When you tap the bread should sound hollow.

Allow it to cool for a while.


Meanwhile take second set of ingredients, melt the butter. Add smashed garlic and parsley. Mix well.
Diagonally cut the bread into diamonds but not cut all through down. Using fork open the crack and pour in the garlic butter and stuff the grated cheese-chilli flakes-oregano mixture. Bake this bread for 15 minutes or just until all cheese melt down.


Serve immediately !!! I bet it will be worth all the effort.

Thank you for stopping by, please share your feedback.


Cinnamon Scones

Cinnamon Scones

How about a freshly baked cinnamon scones with a cup of hot lemon green tea? Wow sounds like a vacation isn’t it? Well that was it today when I baked these beauties. The house was filled with aroma of cinnamon and my daughter was on her toes to grab those scones .But then she had to wait for me to click some pictures. She gave a disappointed look on her face and there you go , gave her one scone with silky smooth cinnamon butter and sugar dripping icing. Viola! She just jumped and started hogging. That made me feel grab and eat one myself but then I had to control to get some pictures .

Making them was fun and so is clicking ! Without much wait here is the recipe.

Cinnamon Scones


250g flour plus extra for dusting
1 ½ tsp baking powder
pinch of salt
1 tsp cinnamon powder
60g chilled butter, diced into cubes
40g castor sugar
55g of dried blueberries
150ml milk plus extra for glazing


55g of icing sugar
½ tsp cinnamon powder
1-2 tbsp lukewarm water

Cinnamon butter

¼ cup butter
1 tsp cinnamon

Cinnamon Scones


Preheat the oven to 220 dec C. Lightly grease baking tray.
Sift together flour, baking powder, salt and cinnamon into a large bowl.
Rub the butter cubes until the mixture resembles bread crumbs.
Stir in dried blueberries and castor sugar.
Pour the milk and the bring it together. Do not knead hard.Try to bring them all together.
Turn it on floured surface and roll into thickness of 2cm . Using round cutter cut out the scones.
Place the scone on prepared tray . Now glaze with milk.
Bake for 12-15minutes or until risen and golden.

To make the icing mix icing sugar, cinnamon, water and stir .If you feel its too thick just add little more water. Drizzle over the scones and leave it to set.

For cinnamon butter ,beat the butter to make it light and fluffy.Add cinnamon and mix well.

Cinnamon Scones

Enjoy the warm scone with cup of Hot tea or coffee. Please share your feedback and thank you for stopping by.


Paneer-Methi Paratha

Cottage cheese and Fenugreek leaves stuffed flat bread


Paneer is my daughter’s favourite and so is one of my school best friend. She requested me to post some paneer recipes as paneer is her daughter’s favourite as well 🙂 . I promised her that I will surely do it and this is the beginning of paneer series.

Paneer is a fresh cheese (Cottage cheese) made by curdling milk with lemon juice / vinegar. Its moist, soft and crumbly in texture which can be eaten by itself.  Paneer is used in making  savoury as well as sweet dishes.

Come winter season ,its time for all green leafy vegetables. They are so fresh and green that you can’t stop buying them. One such green leaves which I love to eat is Methi (Fenugreek) leaves. They are bit bitter in taste but when cooked with dal (lentils) they taste yum!!!

I had loads of Methi leaves in fridge. And I made fresh paneer at home as I had extra milk which I wanted to finish it off before it got spoilt. So now there were to ingredients which had to be used and I came up with Paneer-Methi Paratha (flat bread).



For Dough
1 ½ cup whole wheat flour
¾ cup water to knead

For filling
1 ½ cup paneer (either homemade or store bought)
1 cup packed methi leaves (washed and chopped finely)
1 tsp chat masala
1 tsp turmeric powder
1 tsp red chilli powder
1 green chilli finely chopped
Salt to taste
Ghee or Oil for frying



Make a dough by mixing water to flour slowly and kneading it well until it all comes together and becomes soft.
Keep aside for ½ and hour.

In the meanwhile wash and chop the methi leaves finely.
Take little oil in kadai.
Add green chillies and then add leaves. Fry for few minutes.
Add all the dry powder and salt.Mix well.
Now add the grated paneer ,mix until its corporated ,cook until it becomes dry and there is no water in kadai.
Let cool before stuffing.

Now make small balls of the dough. Make a small circle by hand or roll and stuff the filling, covering the ball on all sides.
Now roll it into thin to make a big circle.
Heat the tava/ griddle and fry the rolled dough on both sides.
Once fried ,remove it from tava and apply ghee .
Repeat the process for the rest of the dough.

Serve hot with dahi/ any gravy and relish.


Thank you for stopping by ,please leave your feedback.

Brioches au chocolat


French pastries/desserts/bread are always special. I am sure many bakers agree with me. If you are in love with baking then you will surely try French pastries/desserts/breads atleast once. So far I have been successful in all my trials and am quiet happy with it.

Brioche is nothing but a soft and light bun, makes it different from other buns is its butter and egg content which makes it more rich and soft. With a chocolate filling inside makes it more heavenly.

I adapted this recipe from Author Catherine Atkinson



250g Flour
3 tbsp castor sugar
7 gms instant dried yeast
3 eggs lightly beaten
1 extra egg for glazing (can use milk also)
3 tbsp hot milk
115g butter ,unsalted
175g chocolate
Pinch of salt



Dissolve yeast in lukewarm water (use very little water)
Sift the flour and salt and stir in sugar in a large bowl. Make a well and add eggs, milk and yeast. Mix them and make a dough . Knead for atleast 5 mins. If the dough is very sticky you can add little more flour.
Add butter to the dough, a few pieces at a time, kneading until each addition is absorbed before adding the next. Once all butter is incorporated , wrap in clear wrap and chill for 1 hr or overnight.
Lightly grease individual brioche tins. Divide the dough in equal portion .It comes around 12-13 pieces and shape them into smooth round. Place a chocolate square in the center of each round and press edges firmly together to seal.
Place the brioches with sealed side down in the tins , cover and leave in a warm place until it doubles in size.
Pre-heat the oven to 200 deg C. Brush the brioches with egg and bake for 15 minutes until well risen and brown in colour.

Cool slightly and serve warm.

Children will love it, my daughter was very happy to have them for breakfast and always asking for more. We enjoy this quite often with a cuppa hot coffee. Hope you enjoy them too as much as we…. 🙂


Thank you for stopping by. Do try them and I will be happy to know the feedback.

Whole wheat pizza

100% Whole Wheat Italian Herb & Garlic Pizza

Pizza is the most favourite dinner at weekends these days….Come Friday you get to see all pizza delivery boys in a hurry to finish their task.
My daughter in the beginning would get very excited about pizza because of the ads shown in television. She starts jumping all around hearing the door bell, saying ‘pizza, pizza’ but as we sit down to eat she would never take a bite. This was when she was three years old. But slowly looking us relishing once in a while she decided that she wolud taste. And then grew the Pizza craving people number by one more in my family 

As a cook enthusiast I always wanted to try it myself. Intially wanted to make the usual all purpose flour pizza but then if I am making at home why not healthy. So here you go healthy version in Italian style.

Whole wheat grilled pizza
Whole wheat grilled pizza


2 cups whole wheat flour
2 1/2 tsp. yeast
1/2 tsp. salt
1 tsp. garlic powder
2 tsp. Italian seasoning
1 cup warm water
2 Tbsp. olive oil

Mix yeast with water and keep it aside for few mins . Then mix all ingredients and knead the dough until soft. Place it in warm place wrapped with damp cloth for atleast an hour. You will notice that the dough would be more soft, knead again .When you press with your finger tip, it should have that mark on it.Roll out as per the size you want your pizza to be and make it thin .

Here are two versions, You can grill this or bake it.

Grilled pizza
Grilled pizza

Grill it with olive oil, then turn around the base and grill the other side , in the meanwhile quickly add your toppings.

Baked mini pizza
Baked mini pizza

To bake , pre-heat oven 220 deg C . Make the base and fill it with your pizza sauce, mozzeralla cheese and toppings and bake until all cheese has melted and the crust is brown in colour. This takes generally 15 minutes.

Toppings can be anything, the list is always endless , the one that I used was….
homemade oven-dried tomatoes, smoked yellow bell pepper and tomato sauce, mozzeralla cheese ,onions, Paneer , olives.

To make oven dried tomatoes
Wash and chop tomatoes to medium size. Mix with pinch of olive oil, salt, oregano and keep it 220 deg C pre-heated oven. This takes around 10 mintues. You will notice all moisture being dried . Remove from oven and let cool.

To make smoked yellow/red bell pepper
Wash and dry the bell pepper and rub with oil on all sides. Keep it on the gas stove on medium flame and char it on all sides (just like brinjal for bharta). Once its done wash it in cold water and remove the black layer and chop.

Paneer stir fried with pinch of salt, turmeric and pepper makes it taste heaven.

Grilled Pizza
Grilled Pizza

Tomato Sauce
Take half a Kg of tomatoes. Poach it and then peel off . Smash it in grinder. Take a pan with little olive oil, add about 4 crushed garlic. Add 1/3 cup of tomato ketchup. Fry this until it leaves the water and mixture becomes thick. Add salt as per taste and your sauce is ready.

Thank you for stopping by. Please leave your comments and happy eating pizza…