Tag Archives: baking recipe

Flammkuchen ( Brother of Pizza ;) )

Eat it as a snack or add a green salad or make it sweet .This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it.


For Dough

500 g flour

7 g salt

7 g active dried yeast

320 g warm water

1 Tbsp  olive oil

For Toppings


220 grams of  sour cream

200 grams of yogurt

Black pepper ( as per taste)


Nutmeg Powder

1/2 bowl of chopped Capsicum

Chili Flakes ( optional )


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Mix all the ingredients of dough and knead it well for 10 mins until you get soft, stretchy and velvety dough. Now place the dough in a big bowl and cover it and rest it for 2 to  4 hours at room temperature.( you have to take big bowl since the dough will double as you have the yeast.) or you can store it overnight in the fridge and  use it next day.

Preheat the oven for 30 mins at max temperature before baking. In the mean while divide the dough into small equal size balls.. and let it rest for another 10 mins on the counter. After 10 mins take one of the dough ball and roll it in the circle or oval shape as you like.. the thickness should be about 2-3 mm and then transfer them to baking sheet. Repeat the same with the rest of the dough balls.

In a bowl mix fresh cream and yogurt in a small bowl, add the nutmeg, salt and pepper and mix well.

Now evenly and generously spread the mixture of fresh cream and yogurt on the base leave  a small border around the edge so that it will turn into golden brown in color, then add rest of the toppings.  Do the same on the other base as well. ( If you are going to bake only one at a time then add the toppings mixture one by one otherwise it will become soggy ) Now put it in the oven and bake at 180 degree for about 12 mins or until the edges are golden brown in color and the base is crisp.   Serve immediately once it’s ready .


Once you have kneaded the dough and if the dough is still sticking to your hand add little flour and then mix it..

Traditionally chili flakes are not added in this recipe… but Since I like spicy I added it.. 🙂 and also I have roasted for about 15 mins.. which made it really crisp…



Eggless yogurt Chocolate cake


1 cup Curd

2 cups Maida

3/4 cup Milk ( 11.5 Tbsp approx) luke warm

3/4 cup (96 gram) castor sugar

1 Tsp Baking powder

3/4 Tbsp (2.25 Tsp ) Baking Soda

1 Tsp Vanilla essence

1/2 cup butter room temperature

6 Tbsp Cocoa


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step 1 :Sieve maida, baking soda ,baking powder and cocoa powder in a bowl then to add the milk and mix well.

Step 2 : In another bowl  mix butter curd and sugar until it becomes frothy.

step 3:  Now mix step 1 and step 2 mixture together and also add vanilla essence to it. ( if you find it hard to mix you can also use mixie or blender to mix it properly but make sure there are no lumps)

step 4: Preheat the oven for 15 to 20 mins. Alternatively grease the cake mold and pour the cake batter inside the mould.

Step 5:  Place the cake mould inside the oven for 15 to 20 mins at 170 degree celsius. Just check if the cake is ready by inserting the toothpick in the centre of the cake. if it comes out clean then the cake is ready. 🙂

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.




Eggless Milk Bread and Pav


All purpose flour/Maida 2.5 cups
Active dry yeast 2 tsp
Warm Milk-1 cup
Sugar- 2 tbsp
Salt 1/4 tsp
Melted Butter 2 tbsp for brushing on top.


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In a bowl mix yeast and milk and keep it aside  for 10 minutes. In another bowl mix together all purpose flour, 2 tbsp butter, sugar and salt . Add milk-yeast into mixture and knead gently to form a soft dough. Cover and let it rest in a warm place  for 1 hour . After ! hour the Dough would raise. Then Punch down the dough and shape it into a loaf. Place it in a greased baking tray.Cover and keep it in a warm place for 30 minutes. It should get doubled in size. Bake it for 25-30 minutes or until golden brown at 375 F or 190 c convection. Stove cooking may take 40-45 minutes. Remove from oven and brush melted butter on top.Let it cool for some time then cut and serve with butter.

Stove cooking direction

After placing tray, begin on medium high flame for 5 minutes then medium to low . Check after 20-30 mins large or round loaves is ready . Sometime it may take 40-45 mins.


I used aluminium muffin moulds for Pav. For bread loaf you can also use your desired shape of long moulds.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

Eggless Fondant Cake



2 cup All purpose flour (Maida)
1 cup Sugar
1 cup ghee
1 cup milk
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence if required



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1. Sieve maida ,baking powder and baking soda
2. Beat ghee and sugar till it become smooth (You can also use Mixi to do this if you don’t have the hand mixer which is normally used by professionals )
3. Add the sieved maida, baking powder and baking soda to the smooth paste of ghee and sugar and beat well till it become smooth ( i do it in mixie).
4. Now grease your tray with oil or ghee and pour the smooth paste into it.
5. Let it cook for 30 to 45 minutes on medium flame.
6. Check the cake by inserting toothpick or knife if it comes clear then it’s cooked. Let it cool before assembling it with fondant.

Note that your cake must be completely cooled because fondant will melt if placed on hot cake and do not refrigerate cake with fondant it will become sticky.



¼ cup water or fresh cream or milk ( I Used amul cream)
2 tbsp Agar Agar powder/flakes (this is vegetarian .gelatin is not vegetarian)
½ cup Light Corn Syrup (Karo Light Corn Syrup)
3 tbsp Butter (for a more white fondant use Veg Shortening)
1 ½ tbsp Glycerin (Wilton Glycerin)
700 grams to 1kg powder sugar / Confectioners sugar
1 tsp Clear Vanilla or other flavouring.


Dissolve Agar Agar flakes in Fresh cream or water. Let bloom. Heat in microwave at 30 sec interval until dissolved. If you have lumps – strain the mixture.
Working quickly – add Butter, light corn syrup and glycerin to the mixture.
Add Vanilla and any food color if making the whole batch in one color.(it’s better to keep white fondant later as required color could be added)
Add powder sugar – One cup at a time up to 700 grams or until you have a pliable dough. Note: Do not add too much powder sugar as the fondant will stiffen as it rest. If made with Fresh cream it uses less powder sugar while water uses more powder sugar.
Let rest in the fridge for a couple of hours. Bring to room temperature. Knead well before you use.

Leftover fondant can be stored in freezer for 9 months note that fondant is wrapped properly and is stored in airtight container. Next time whenever required take it out of freezer before 3 or 4 hours use after it get to room temperature.


In order to prevent the Ribbon to break or crack in the folds you can stuff tissue in between and remove it at the end.

For Your Reference:


If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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