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Christmas Muffins
Ingredients
- 1 cups packed brown sugar
- 1 cup oil
- 1 teaspoon vanilla extract
- 3 eggs
- 50gm vegit potato flakes
- 1 ½ cups ragi flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 cup milk if required
Directions
1. Preheat the oven to (175 degrees C). Grease muffin tins to hold 12 muffins.
2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
3. Mix together the flour, baking powder, spices, salt, and vegit potato flakes inlarge bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture ad milk if needed. Stir in the raisins and walnuts .
4. Spoon the batter into the tins,fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
5. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins.
Garlic Potato Biscuits
Ingredients
- 50 gm vegit potato flakes
- 3 cloves garlic, peeled
- 100gm butter or margarine, softened
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 200 flour
- 1 tablespoon baking powder
- 1/3 cup milk
Directions
1. Make mash potatoes vegit potato flakes and garlic with butter, salt and pepper. In a bowl, combine flour and baking powdr, stir in potato mixture until mixture resembles coarse crumbs. Add milk and stir well. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake(175 degrees C). for 10-12 minutes or until golden brown. Serve warm.
Crusty Potato Bread
Ingredients
- 3 1/4 cups flour
- 1/2 cup vegit potato flakes
- 1 tablespoon white sugar
- 1 1/2 teaspoons salt
- 2 tablespoons butter
- 2 1/2 cups water approx
- 20 gm yeast
Directions
1. In a large bowl, combine flour, sugar, , potato flakes, dissolve yeast and water gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining water and butter to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Divide dough into 2/3 equal pieces. Roll each piece Place 2 inches apart on greased baking tray. Cover; let rise in warm, place until doubled in size, about 40 min .
3. Brush tops with beaten egg; sprinkle with toppings, as desired. Bake at (200 degrees C). 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
Plain Chocolate Cake
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 4 eggs, separated
- ½ cup Vegit potato flakes
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 3 tablespoons baking cocoa
- 2 teaspoons baking powder
- 1 cup chopped walnuts
Directions
1. In a large mixing bowl, cream the butter and sugar. Add the egg yolks, Vegit potato flakes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small mixing bowl; beat egg whites until stiff peaks form; fold into batter along with walnuts.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with chocolate frosting.
Rich Potato Sandwich Bread
Ingredients
- 3/4 cup vegit potato flakes
- 1 cup water
- 1 cup warm milk
- 3 tablespoons butter, softened
- 2 eggs
- 1 cup sugar
- 4 1/2 cups bread flour
- 25gm yeast
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, melted
Directions
1. Place potatoes flakes add water make a mash.
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. When yeast is ready, mix in mashed potatoes, sugar, butter, eggs, salt, milk and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least overnight and if possible up to 5 days.
4. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out Brush generously with melted butter, sugar, ground cinnamon shape and let rise for 1 hour. Meanwhile, preheat oven to (200 degrees C).
5. Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Chocolate Frosted Cake
Ingredients
- 100gm. sweet baking chocolate, chopped
- 1 cup vegit potato flakes
- 1 cup boiling water
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/4 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1/2 cup margarine,or butter softened
- 1/2 cup dairy sour cream
- 3 eggs
- 1/2 cup chopped pecans,optional
Creamy Chocolate Frosting
- 100gm. sweet baking chocolate
- 1 TBSP. water
- 1 TBSP.margarine or butter
- 1/2 cup powdered sugar
- 1/4 tsp. vanilla
- dash of salt
Directions
1. Preheat oven to(180 degrees C). Grease and lightly flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.
2. For Cake: Combine flour, baking soda , potato flakes and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Spoon and spread into prepared baking pan(s).
3. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert round cakes onto wire rack(s) to cool completely.
4. For Creamy Chocolate Frosting: mix all the ingredients Microwave for 1 min stir.. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature and spread on the cake .
Puff Pastry
Ingredients
- 500 gms Flour
- 225 gms bakery margarine
- 1 teaspoon Salt
- 50gm vegit
- water as required to make a dough
Directions
1. Mix the flour and salt vegit together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
2. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the margarine in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
3. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least (220 degrees C) to get the maximum puff from your pastry.
Mix Veg Puff
Ingredients
- 4 cloves of garlic 1 inch cube of ginger
- 1cup tomato puree
- 1 cup vegit potato flakes
- various mixed vegetables (peas , cabbage, carrots etc.
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric/chili powder
- some chopped coriander (cilantro) leaves
- some chopped methi (fenugreek) leaves
- oil 2tbsp
- salt/sugar (jagerry) as per taste
water as needed
- 1 recipe puff pastry dough
Directions
1. Heat oil add garlic, ginger add all vegetables and the rest of the ingredient except vegit .
2. Let it cook for 5 min add vegit mix well and let it cool use as needed.
3. For making puffs roll the puff dough place the vegetable fold and bake at 220 degree c . for 20 min
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