Category: Baking

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Homemade Garlic Bread Loaf from Scratch- Easy Recipe

Baking gives me so much joy. I don’t consider myself as an exceptionally good baker but whenever I chance upon a good baking recipe, I would often bookmark it and bake it at home. So, when I saw this amazing recipe on Pinterest, I immediately bookmarked it. 

My interest in bread baking started during Covid time. It was when there was a lockdown in my city and procuring everyday things became such a hassle. I think that was the time when many people tried baking recipes at home. Before bread baking, I was used to making a lot of tea cakes and cookies at home but 2020 was the first time I tried my hands in bread baking. After a couple of trials, I started baking decent bread at home. Taking confidence from that, I started baking buns, dinner rolls, focaccia and many more kind of breads at home. Now 3 years down the line, I can say I am pretty good at it. You can try my Braided Coconut Banana Bread which is mildly sweet and delicious.

I absolutely love garlic bread- that buttery aromatic garlicky flavoured bread that I can just munch away. This recipe is exactly that. I don’t like making those dishes that involve too many ingredients and have too many complicated steps. I often go for recipes which are fuss free, has easy to follow steps and tastes absolutely delicious. The moment I saw this recipe, I was excited to bake it. The next day I gathered all the ingredients and spend some time in the kitchen baking this wonderful garlic bread. The recipe is adapted from a blog Magic from Indian Rasoi. 

This an easy recipe and if you are a beginner you can definitely try this. Let’s see how you can make this

Recipe: Bakes 2 loaves

Ingredients: cup measurement 250 ml

  • All Purpose Flour: 2.5 cups
  • Sugar: 1 tbsp
  • Extra Virgin Olive oil: 3 tbsp
  • Instant Dry Yeast: 1.25 tsp tsp
  • Salt: 1.5 tsp
  • Lukewarm Milk: 1/2 cup
  • Milk Powder: 2 tbsps
  • Minced Garlic: 2 tbsp
  • Melted Salted Butter: 2 tbsps, for brushing
  • Mixed Italian Herbs for garnish (optional)

Instructions 

  • In a bowl add minced garlic, mixed Italian herbs and melted salted butter. Keep aside.
  • In another bowl add yeast, sugar & lukewarm water & milk. Mix it. Keep aside for 7-10 minutes for yeast to proof. You know the yeast has proofed if it becomes foamy. You can use instant yeast directly, but I like to proof it just to be sure. 
  • In another large bowl, add flour, milk powder & salt. After proofing, mix the mixture to form a soft & sticky dough. The dough will be very sticky at this point, and you will get tempted to add more flour but strictly avoid it.
  • Sprinkle very little flour on the kitchen counter or your work surface. Take the dough out on kitchen counter and add olive oil. Knead in forward and backward motion for 10 minutes or till the dough becomes smooth and non-sticky. I kneaded it for 15 minutes. 
  • To be sure if you have kneaded enough, poke the dough. If it bounces back, it’s done. If not and the indentation remains, knead for some more time. 
  • Grease a big bowl with oil. Place the dough in it, apply oil on top and even out the dough with your hands.
  • Cover with a cling wrap or a kitchen towel to avoid dough from drying and proof it at a warm place for 1 to 1.5 hours or till the dough doubles in size. It might take more time depending on the temperature in your area. 
  • After the dough has doubled, punch it down and knead again for 1-2 mins.
  • Divide the dough into two equal portions (approx. 260 gm each). 
  • Using a rolling pin, roll each portion into a rectangle and generously apply garlic butter on the inside covering all the corners with a brush.
  • Now tightly roll the rectangle into a log shape and place both the loafs on two different 6 by 3-inch loaf pans.
  • Cover the pans loosely with a cloth and keep it in dark place for second proofing. It’ll take 35-40 minutes. Just gently poke on the side. If the indentation remains, your bread has proofed and is ready to bake.
  • In the meantime, pre-heat the oven at 180C/350F for 10-12 mins. 
  • After the second proof, apply remaining garlic oil on the top of the loaf & sprinkle some mixed herbs. 
  • Place the pans on a baking tray at the centre rack (both rods on) & bake at 180C for 30 mins or until a golden crust form on top. Once done, tap the bread, if it makes a hollow sound, it’s done. 
  • Once baked, remove the Garlic Bread Loaves from the oven & brush it generously with melted butter.
  • Transfer the bread to a cooling rack & allow it to cool completely for 1-2 hours before slicing it.

Notes: 

  • How do you know the first rise is done: This can take one to three hours, depending on the temperature and moisture in the dough. Check your dough. If it has doubled in size, it’s good for second proofing. Generally speaking, a warm, humid environment is best for rising bread.
  • How do you know your bread is ready for baking? To check that your dough has risen to its full capacity, gently press a fingertip into the surface – if the dough springs back, it means the gluten hasn’t developed fully, so you can leave it for a little longer. If the indentation left by your finger remain, it means the gluten has stretched as much as it can, and the dough is ready to bake. Don’t leave it any longer or the air bubbles will start to collapse, and your bread will be dense.
  • Dough will feel sticky at the starting but do not add more flour to it. It will become smooth after kneading for 10 mins. 
  • While rolling the dough into a log, make sure you tuck in all the edges. Leave no gaps. 

You can half the recipe if you want to make only 1 loaf. You can also keep the dough in the refrigerator after putting it in the loaf tin after the first proofing and bake it the next day. The dough will proof slowly in the refrigerator. In fact, it will develop more flavour.

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Baking! 🙂

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Orange Olive Oil Cake- Ridiculously Easy and Super Moist

Orange Olive Oil Cake is one of my favourite desserts. I mean who doesn’t like citrus flavours with a bit of sweetness. It is loaded with bright citrus flavour from orange and super moist texture from olive oil. This cake is so easy to make. It can be served with a sprinkle of powdered sugar or with a simple orange glaze or just as it is. It pairs beautifully with a coffee or espresso, doesn’t require any complicated technique or tools to make it and of course taste absolutely fantastic. 

I also happen to adore this Carrot and Orange Cake and this healthy Wholewheat Jaggery Banana Tea Cake. 

Olive Oil cakes gained an overnight popularity some years back when Kylie Jenner shared it on Instagram. Since then, the whole olive oil cake thing took on a whole life of its own and EVERYONE started baking olive oil cakes. There are tons of recipes on the internet but most of them use a lot of olive oil which makes the flavour too strong and the texture of the cake a bit too greasy. I prefer this recipe as there is a good balance of fat from olive oil and freshness from oranges. 

Does Olive Oil Cake taste like Olive Oil?

Olive oil cakes do not taste like olive oil. Infact it is there just to add richness and moisture to the cake. It gives cakes a wonderfully moist texture and a light, subtle flavour that pairs perfectly with other ingredients like fresh fruit and nuts. It is also a much healthy alternative to store-bought butter as it is rich in antioxidants and packed with good fats. It is great for people avoiding dairy or people who are lactose intolerant. You’ll want to use good quality extra virgin olive for this recipe or else you might just end up with an oily cake.

Ingredients Needed

For this Orange Olive Oil cake, you will need the following ingredients (exact quantities are provided in the recipe with step-by step instructions are below):

Olive oil: Of course! I used cold pressed extra virgin olive oil for this recipe. 

Fresh Unsweetened Orange Juice and Orange Zest: Fresh juice is always better than canned ones. It tastes better and is definitely a much healthier option than store-bought ones. You can use any orange.

Flour: I used a mix of wholewheat flour and all purpose flour. You can bake it with just all purpose flour alone or with just whole wheat flour. I have tried this cake with just wholewheat flour. The taste is excellent but it is slightly denser than the one with all purpose flour. So, I chose a mid way and went with half and half. 

Vanilla extract: Go for pure vanilla extract and not the essence. It tastes much better while the latter gives a very synthetic like flavour. 

Baking Soda and Baking Powder: These are leavening agents and must be used. Do not use baking soda or powder that is older than 1 year. 

Castor Sugar: You can also bake this cake with unprocessed sugar like palm sugar or coconut sugar. But do remember that this will alter the taste a bit because palm sugar does have an earthy and a rustic taste. I prefer white castor sugar for this recipe. 

Salt: Salt balances and accentuates the sweetness of the cake

Eggs: Eggs bring in that much needed texture, lightness and fluffiness. However, if you do not want to use eggs then substitute 1 egg with flaxmeal. 1 tsp ground roasted flaxseeds in 4 tbsps water. Let it sit for 10 minutes. Use this mixture in place of egg or use 1/4th cup of Greek yogurt for 1 egg. So, if the recipe calls for 2 eggs, then you will need half a cup or Greek yogurt. 

Cornstarch: This helps reduce the protein content in the flour, making the cake more tender. In some countries it is called cornflour.

Now, let’s see the full recipe 

Recipe

Ingredients: cup measurements 250 grams

Wet Ingredients 

  1. Olive Oil: 1/4th cup
  2. Orange Juice: 125 ml
  3. Sugar: 1/3rd cup (I do not like too sweet cakes. You can use 1/2 cup sugar if prefer sweeter 
  4. Eggs 2 large
  5. Vanilla Extract: 1/2 tsp
  6. Orange Zest: 1 tbsp

Dry Ingredients

  1. Wholewheat flour: 1/2 cup
  2. All Purpose Flour: 1/2 cup
  3. Salt: 1/4th tsp
  4. Baking Soda: 1/2 tsp
  5. Baking Powder: 1/2 tsp
  6. Cornstarch: 1 tbsp

Instructions 

  • Pre-heat oven to 180 C and line a 6” round pan with a parchment paper.
  • In a large bowl add olive oil and castor sugar. Whisk till well combined. Then add eggs one by one and whisk till it becomes foamy. 
  • Now add vanilla extract and whisk again for a minute. 
  • Sift in all the dry ingredients in a pan. Add orange zest and mix until well combined. 
  • Now add dry ingredients to wet ingredients in batches. Keep alternating between dry ingredients and orange juice. Add one batch of dry ingredients followed by little orange juice and then gently fold till combined. Keep repeating till all the dry ingredients are used up and the batter is well combined. Do not over mix the batter. 
  • Pour the batter into a prepared pan. Tap on the counter 2 or 3 times to clear air pockets. 
  • Bake in the preheated oven for 40 minutes or till toothpick inserted at the centre comes out clean with moist crumbs attached. 
  • Allow it to cool in the pan for 10 minutes then demould by running a knife along the edges. The cake will come out smoothly. 
  • Allow it to cool completely on wire rack before dusting it with powdered sugar or glazing it. 
  • Note: This cake stays fresh at room temperature for 2 days. Wrap it with butter paper and store it in a container with a lid.

Do give this recipe a shot. You do not need another orange cake recipe after this one, I promise. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Easy and Healthy Oat Cookies- No Sugar | No Butter | No Refined Flour

If you are looking for healthy cookies recipe for your kids, this is it! These soft, chewy, perfectly sweet and wholesome cookies will be your go to recipe. I highly recommend this for your sweet cravings and pick-me-up snack moments.

Being a mother I am always on a look out for healthy snacking options for my child. I hate to give him sugary packet snacks everyday. While they are ok as once in a while indulgence but I get wary of all the artificial flavours, preservatives and processed sugar added in bakery cookies. 

These cookies have the goodness of whole-grains, oatmeal, egg and dates as prime ingredients. The natural sweetness and moisture come from a fruit, dates and coconut oil. The best part about these cookies is that they are one bowl cookies. No endless use of utensils and whisking is required. 

Main Ingredients and their Substitutes

Rolled Oats: I have used rolled oats or old fashioned oats here because they are better for baking. However, you can also quick oats. Quick oats will give you a slightly uniform texture. I however, prefer the taste and texture of rolled oats

Wholewheat Flour: I have added wholewheat flour for more fibre. Also, it brings together the cookie dough and gives nice crunch to these cookies. 

Apple: I like to add an apple in the cookies for moisture and natural sweetness. You can totally substitute apple with either a banana or applesauce. 

Virgin Coconut Oil: Coconut oil offers an almost direct substitute to butter. It lends a sweet but subtle flavour to bakes. You do not need to use as much coconut oil to get the same fat content as butter, since butter comprises 20% water. You can use butter here if coconut oil is not available. Just increase the butter by 20%.

Egg: Egg not only adds more protein and nutrition in cookies but it also helps to bind and improve texture of the cookies resulting in more light and chewy cookies. However you can totally make them eggless too by substituting 1 egg with flaxmeal. 1 tsp ground roasted flaxseeds in 4 tbsps water. Let it sit for 10 minutes. Use this mixture in place of egg or use 1/4th cup of greek yogurt. 

Dates: I have added dates as a natural replacement for sugar. Dates are also rich in iron, fibre and antioxidants. If you want to substitute dates in this recipe, you do that by adding 1/4th cup of pure maple syrup.

Dark Chocolate: Use a good quality dark chocolate, atleast 70%. You can totally substitute it by adding raisins, black currants, cranberries, walnuts, dried blueberries or any other dried fruits or nuts of your choice.

Now let’s get to the recipe

Recipe: makes 14 to 15 cookies

Ingredients 

  • Rolled Oats: 1 cup
  • Wholewheat flour: 1/2 cup
  • Apple: 1 medium
  • Virgin Coconut oil: 3 tbsps
  • Egg: 1 
  • De-seeded dates: 4
  • Baking powder: 1/2 tsp
  • Cinnamon powder: 1/2 tsp
  • Vanilla Extract: 1 tsp
  • Dark Chocolate chunks (70%): 1/2 cup

Method:

  • Soak dates in hot water for 10 minutes to soften it.
  • Sieve wholewheat flour, baking powder and cinnamon in a large bowl. Now mix rolled oats. Keep aside. 
  • In a blender, crack an egg or add flaxmeal/yogurt. Add chopped apple, softened dates, vanilla and oil. Blend this mixture to a purée.
  • Now add wet ingredients to dry ingredients in batches. Mix till everything incorporates well. Do not over mix. Cut and fold gently.
  • Add chocolate chunks and mix well. The mixture will be moist at this time. You can refrigerate the cookie dough for 30 minutes. It will become easier to give it a shape. Also, the oats will absorb the flavour and soften.
  • Line baking tray with a baking paper or a silicon sheet.
  • Take one tbsp scoop and scoop out the mixture on the baking tray. Scoop will give you even size cookies. Flatten a little with a back of a spoon.
  • Bake in the preheated oven for 10 to 12 minutes at 180 C
  • Transfer on a wire rack. Allow it to cool. Once cooled, store in an airtight container.

How to store

These Healthy Cookies store well for a few days, so you can make a batch on the weekend and enjoy them throughout the week. Store in an airtight container at room temperature or in the fridge for up a week. They will soften further as they sit in the container making it perfect for toddlers. 

You can also try more of such healthy bakes- Healthy Carrot Orange Marmalade Cake and Wholewheat Banana and Jaggery Cake. 

Do give these healthy cookies a try. I am sure you and your kids will love it. Let me know in the comment section below if you do give it a try. It will be great to hear from you guys. Stay Healthy! 🙂

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Wholewheat Jaggery Banana Tea Cake aka Healthy Banana Bread

I am a mother of a ten year old. Now, all the mothers out here will agree with me that when it comes to kids, we always try to find healthy ways to feed them their favourites.

I absolutely love Banana Bread. I think the true existence of bananas were to become over ripe and transform into banana bread. This Banana Cake comes out insanely delicious and is so much more healthier for you. It is dairy free with goodness of wholewheat flour, jaggery and walnuts. Bananas add such a brilliant taste to baked goods that it amazes me every time. The gooeyness of bananas combined with nuttiness of wholewheat flour and earthiness of jaggery makes this banana cake irresistible. This gets polished off at my house before I even know it. I barely get to eat a slice.

Ingredients used that make this Cake Healthy and their Substitutes

Wholewheat Flour: Whole wheat flour is a whole grain that provides more fiber and other nutrients naturally than refined enriched flours. It can be used in place of all-purpose flour in baking and cooking. However, if you don’t have wholewheat flour, you can try this recipe with combination of other flour like rolled oats flour, finger millet or gluten free flour.

Jaggery Powder: It gives banana bread its rich caramel flavour. It is so much more healthier than refined white sugar. Jaggery has cleansing properties that help clear the lungs and respiratory tract. Other health benefits of jaggery include improved immunity, anaemia prevention and improved digestive health. If you do not have it on hand, the you can use coconut sugar, unrefined palm sugar or any other unrefined sugar.

Egg: Apart from nutrition, egg adds structure and texture to banana bread. If you want to make this cake eggless, you use 1/4th cup of yogurt or milk of your choice as a substitute of 1 egg. This will yield similar results.

Cinnamon: With its warm, sweet and slightly spicy flavour cinnamon adds a lot of depth to baked goods. However, if you don’t want to use it, you can omit it.

Walnuts: Walnuts provide great flavour, texture, and a beautiful crunch to banana bread. They have a mild and creamy taste which makes them perfect for cakes. You can skip them if you don’t like or add chocolate chunks or chips or toasted almonds in this recipe. You can also add dried fruits like raisins, dried cranberries, dried blueberries etc.

This recipe is absolutely fuss free and easy peasy. It requires no endless whipping and whisking. Just throw everything in the blender and then mix dry ingredients with wet ingredients. That’s pretty much it. With little effort required, this Banana Bread will fill your house with the beautiful aroma that feels like a warm hug. If you want more of such fuss free healthy cake recipes, you can try my Wholewheat Carrot Orange Tea Cake recipe too.

Recipe

Ingredients

  • 1 cup Wholewheat Flour
  • 2 medium size over ripe Bananas
  • 1/3rd cup Jaggery Powder
  • 1 large Egg
  • 1/4th cup Coconut oil/Olive oil/Non-fragrant Oil
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4th tsp Cinnamon Powder
  • 1/4th tsp Salt
  • 1 tsp Vanilla Extract
  • 1/2 cup chopped Walnuts
  • 1/4th cup mixed Seeds of your choice (optional)

Instructions

  • Preheat oven at 180 C ten minutes prior to baking.
  • Line a 6 by 3 inch rectangular pan with a parchment paper or alternatively grease baking tin with oil and dust it with some flour.
  • In a blender or food processor, add bananas, oil, jaggery powder, vanilla extract and egg and blend till everything combines well.
  • In a large bowl, sieve wholewheat flour 3-4 times. This will add more air and will ensure that the cake doesn’t get a dense texture.
  • In the same bowl, sieve baking powder, baking soda, salt and cinnamon powder. Add chopped walnuts to dry ingredients. Mix everything well and keep aside.
  • Now, add wet ingredients in the blender to dry ingredients in 2 or 3 batches. Cut and fold gently each time. Do not over mix the batter.
  • Add the prepared batter to the cake tin. Top it with mixed seeds. Tap the pan on the shelf 2-3 times to clear out all the air bubbles.
  • Bake for 35 minutes or till toothpick inserted at the centre comes out clean. Allow it to cool for 15 minutes in the pan. To remove the cake from the pan, simply run a blunt knife around the edges and invert on the wire rack. Tap the pan 2 or 3 times and the cake will slide out.

Pro Tips

  1. Use the yellowest of bananas. Actually, the blacker the better. Over ripe bananas are the sweetest and are perfect for baking.
  2. Ensure the jaggery powder is smooth and fine to avoid grainy batter. You can sieve the powder to get rid of grainy bits.
  3. This cake will be a little more moist than your usual cakes because of the use of jaggery and bananas, so let it cool completely before trying to turn it out or you will end up breaking it.
  4. This recipe can also be used to make muffins. It will give 8 to 9 muffins.


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Braided Coconut and Banana Bread- Bread making made easy

This Braided Bread Recipe will help you make beautiful bread with golden brown crust and soft, moist and delicious crumb. The flavor of this bread is mildly sweet. The sweetness comes from banana and coconut milk. 

Even if you’ve never made homemade bread or worked with yeast before, this homemade bread is for you. It’s the perfect beginner recipe. This recipe makes one loaf, no bread machine and no mixer required!

There’s something so warm and comforting about homemade freshly baked breads. If you haven’t tried bread baking before, I insist that you do. It becomes a culinary experience that is worth the effort! Freshly baked bread, made with pure ingredients, straight out of the oven is one of life’s greatest pleasures. There is something special about kneading the bread with your own hands and watching in anticipation as the dough rises into a perfectly baked loaf.

I baked this bread for the first time in 2021 after taking a month long break from social media. The time was highly stressful for me so I didn’t feel like making anything out of the routine. This was the time when both my parents had Covid and I was extremely worried. It was when they completed their 14 days of quarantine and were absolutely fine then, I immediately got the urge to bake something nice, comforting and something that gives me absolute joy.

So now, without further delay, let’s jump to the recipe.

Prep time: 3 hoursYields: 1 9-inch loaf
Cook time: 25 minutes 

Ingredients

  • 350 grams Wheat Flour (I used 200 grams Wholewheat and 150 grams All purpose flour)
  • 2 tbsps Castor Sugar/Honey
  • 1 tsp Salt
  • 2 tbsps Milk powder (optional)
  • 2 small or approx 150 grams overripe Bananas, fork mashed or blended 
  • 1/2 tbsp Instant yeast
  • 40 grams Unsalted butter (softened)
  • 1 large egg, lightly beaten
  • 70 ml Warm Coconut milk (depends on the flour. Some brands of flour need extra liquid)
  • 2 tbsps Shredded coconut 
  • 2 tsps Vanilla extract
  • Dark Chocolate Chunks (optional): as much as you like

For egg wash

  • 1 small egg
  • 1 tsp cream

Method:

  • In a bowl mix yeast and sugar/honey. Add half warm coconut milk. Cover and let it sit for 10 minutes or till it gets foamy. I like to do this step even if the yeast is instant, just to be sure that the yeast is still active. Make sure the coconut milk is warm and not hot.
  • In another large mixing bowl, add flour, salt, egg, milk powder, banana & vanilla extract.
  • Once the yeast is foamy, add it to the flour. Bring it all together with a silicon spatula or wooden spatula. Gradually add rest of the coconut milk and bring everything together. The dough will be sticky at this point.
  • Dust some flour if required (otherwise avoid) and knead the dough well for 10-15 minutes. Keep adding butter in batches while kneading the dough. The temptation to add more flour will be quite strong at this step but you must resist adding more flour. Keep working with the dough. It will come together and eventually will not be sticky. Be patient!
  • Once done kneading, grease the dough and bowl with some butter. This will prevent the dough from drying out while proofing. Cover and allow it to rise for 1.30 to 2 hours or till it the dough doubles in size. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  • After the first proof, punch the dough down. Add & mix chocolate chunks. Knead for 1 or 2 more minutes. Divide the dough into 3 equal parts.
  • Roll each piece into a long rope of about 13 to 15 inches. Place the 3 ropes parallel to one another.
  • Pinch the top of the ends together. Braid the dough loosely tucking all the edges under the braid.
  • Lift the bread gently and place it on a well greased 9×5 rectangular loaf pan. 
  • Cover and allow it to proof for another hour. Once ready to bake, prepare the egg wash. Just stir together the egg and the cream. Brush the egg wash over the dough. Refer notes.
  • Add shredded coconut on top. This is optional but toasted coconut tastes great and adds to the nuttiness.
  • Heat the oven 10 minutes prior to baking at 180C. Bake for 25 minutes or till the top has browned. 
  • Let the bread cool on the baking pan for 5-10 minutes. Remove to a wire baking rack to cool to room temperature.

Notes:

  • How do you know the first rise is done: This can take one to three hours, depending on the temperature and moisture in the dough. Check your dough. If it has doubled in size, it’s good for second proofing. Generally speaking, a warm, humid environment is best for rising bread.
  • How do you know your bread is ready for baking? To check that your dough has risen to its full capacity, gently press a fingertip into the surface – if the dough springs back, it means the gluten hasn’t developed fully, so you can leave it for a little longer. If the indentation left by your finger remain, it means the gluten has stretched as much as it can and the dough is ready to bake. Don’t leave it any longer or the air bubbles will start to collapse and your bread will be dense.
  • You can bake this bread with All purpose flour alone but I do not recommend baking it with just whole wheat flour. The bread will come out very dense.
  • You can also refrigerate the dough after first proofing for 12 to 18 hours. It will slowly proof in the refrigerator. This will intensify the flavors further.