Plain Flour Recipes, 2000 Maida Recipes Collection

Come summer, a day without mangoes seems to be a day wasted! Indeed, the King of Fruits has such a strong sway over people of all age groups and anything made with mangoes seems to have a universal appeal. In this innovative recipe, we have used a batter of plain flour and mangoes sweetened with sugar to make delicious pancakes. We have cooked the pancakes in a mini size to make it more appealing to kids. With a hint of spices and a slightly buttery taste, these Mini Mango Pancakes taste really great. Make sure you serve the Mini Mango Pancakes immediately to enjoy its best texture and flavour. After a while, it will get dry and taste bad. Try other Mini Pancakes recipes like Nutella and Strawberry Mini Pancakes or Mini Banana Sesame Pancake .

These crusts are the base for most pastry and pie recipes. The crust is first baked and then the filling is added, to make various pies. While making crusts, take care not to knead the dough too much as the crumbly texture will be lost and you will end-up with a bread-like texture. We have used this crust to make Vegetable Stew On A Shortcrust Pastry and Mixed Vegetable Pie .

Choux Pastry is a light, crisp and airy pastry dough that can be used to make many delicacies like éclairs and profiteroles. It is a delight to watch the pastry dough puff up inside the oven and gradually acquire a golden colour and irresistible crispness. This recipe shows you how to make amazing Choux Pastry dough using eggs. To make choux pastry, the consistency of the dough is very important. When the butter, water, sugar and salt are boiled together, you must cook it till the moisture content evaporates from the butter. Also, ensure that the eggs are at room temperature. Once the flour is added, make sure it does not change colour—it must remain a nice light yellow. The dough has to be sticky and have a string-like consistency when you lift it with a spoon. This indicates that the dough is ready for shaping and baking, and your éclairs and profiteroles will come out beautifully light. You must use this dough immediately—it cannot be stored as the fluffiness will vanish.You can also use this pastry dough to make Strawberry Cream Puffs . Cinnamon French Toast and Brioche Loaf are other must try French bread delights.

Wondering whether there is one dessert that can please all? Well, it has to be a soufflé! With a indescribable consistency that is fluffy, creamy, soft and melt-in-the-mouth, soufflés have a knack of making everybody smile. This is one such admirable souffle, which uses eggs to get an authentic, super-soft mouth-feel. The rich flavour of caramel heightened by the addition of brown sugar gives this soufflé a taste that pampers your senses. Make sure the oven-safe bowls are filled only up to half to avoid spilling when the souffle rises. Also ensure that the caramel mixture is completely cool before adding the egg white mixture. The Caramel Souffle should a little unset in the middle, but should not be runny after baking. The right consistency is the key to the success of a souffle, so take good care of this aspect. You can also try your hand at making other soufflés like the Mango Souffle or Strawberry Soufflé .

Self-raising flour is a handy flour that you can use to make tasty cakes and cookies. It is basically a well-proportioned mix of plain flour and baking powder, which can be used readily for baking several nice goodies. Make a batch of this flour when you find time, store it in an airtight container, and use it instantly when you want to bake. Some of the recipes using this flour are Sourdough Bread , Chocolate Cookies and Rose Cookies .

Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf | with 37 amazing images. Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf is a unique yellow coloured soft bread. Learn how to make French Brioche bread. To make Brioche loaf, combine the yeast, sugar and ¼ cup of warm milk in a deep bowl, mix well, cover it with a lid and keep aside for 10 minutes. Combine the eggs, yeast-milk mixture and the remaining ½ cup of warm milk in a deep bowl and mix well. Combine the plain flour and egg-yeast mixture in a deep bowl, mix well and knead it into a soft and loose dough. Add the butter, and knead it again till smooth. Transfer the dough in a greased deep bowl, cover it with the cling wrap and keep aside in a warm place for 1 hour. Dust a clean, dry surface with plain flour, place the dough over it and knead it again. Divide the dough into 8 equal portions and roll each portion into a round. Place all the rolled dough portions close to each other in a 200 mm. (8”) aluminium tin, cover it again with a cling wrap and keep it aside in a warm place for 30 minutes. Combine the egg yolk and milk in a small bowl and mix well. Remove the cling wrap from the loaf tin, and brush the egg yolk-milk mixture evenly over it. Pre-heat the oven at 180°C (360°F). Place the loaf tin in the oven, lower the temperature to 150°C (300°F) and bake it for 30 minutes, or till it turns golden brown in colour. Cool slightly, de-mould the loaf from the tin and keep it aside to cool completely. Once the bread loaf has been cooled completely, cut it into 13 mm. (½”) bread slices. Serve or use as required. Nobody loves their bread as much as the French. Indeed, there are so many varieties of French bread, one for every occasion! The easy and fluffy Brioche bread is a classic treasure from the French collection of breads, which is characterised by the rich taste of milk and eggs. This loaf also happens to be super soft because of the use of eggs. French Brioche bread literally melts in your mouth and is perfect to have during breakfast with a cup of coffee or tea. You can also enjoy it with a spread of butter or jam like strawberry jam. If you like classic Brioche loaf, then lose yourself in the taste of other nice breads like the Sundried Tomato Loaf and Whole Wheat Bread. Tips for Brioche loaf. 1. Do not stir the yeast-milk mixture before adding it to the dough. 2. Since the recipe makes use of egg, it is best to use a whisk to mix the mixture. 3. The plain flour should be free of lumps. Sieve it if necessary. 4. Remember to use a cling wrap to cover the dough. This is to prevent the dough from drying. 5. Soft butter is necessary for this recipe as it mixes well with the dough. So remember to remove the butter from the refrigerator half an hour in advance. 6. Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking to the bowl and also to remove the dough easily after an hour. 7. Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread. 8. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 9. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices. Enjoy Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf | with step by step photos.

If you think Panini is just another grilled sandwich, try it once and you will realize the difference. A Panini is a special type of Italian grilled sandwich, which is never made with regular sliced bread. Although traditionally breads like baguette, ciabatta or michetta are used, you can make do with hot dog rolls if you are in no mood to go hunting for these exotic breads. The bread is brushed with butter, layered with cheese and packed with different combinations of cheeses, veggies and other ingredients before being grilled. The Mushroom, Cheese and Spring Onions Panini is a winning version, which combines the unique texture of mushroom and the crunch of spring onions with the gooeyness of molten cheese. This recipe is sure to be loved by all, provided you serve it immediately after grilling. Try other Panini recipes like the Roasted Bell Pepper and Feta Cheese Panini or Eggplant and Mozzarella Panini .

Guaranteed to please young and old alike, the Raspberry Oatmeal Nut Bars have an energizing combination of ingredients that gives it a wonderful texture and fabulous taste. It is sweet, buttery, tangy and nutty, all in one package. With almonds and walnuts peeping out of a raspberry tinged base, the Raspberry Oatmeal Nut Bars also have an enticing appearance that attracts all. Brown sugar gives this bar a nice, rustic taste while oats makes it sumptuous. Flax seeds add to the goodness while flour holds it all together! The nut bars are very crumbly, so be gently while handling it. But worry not, it is the crumbliness that makes it so awesome! Bars are handy and quick snacks, which you can enjoy at home and carry to work, so you might also like to try out other bars like Date Oats and Mixed Berries Granola Bars and Chocolate Popcorn Marshmallow Bars .

biryani arancini balls recipe | Indian arancini | veg biryani arancini | with amazing 34 images. You will be amazed by the number of ingredients that goes into the Biryani Arancini Balls. Indian arancini are cheese stuffed rice balls coated in bread crumbs and deep fried. Derived from Italy, but here we have given it an Indian twist. You can use this Indian arancini as a party starter or if you have left over biryani then this recipe is ideal choice for snack time. To make biryani arancini balls, first we need to make a fresh batch of biryani if we do not have left over. Take oil in a pan, add onions, ginger garlic paste and cook. Add tomatoes and further, add biryani masala. Further, add Indian spices like turmeric powder and chili powder. Add little water and cook the masala. Further, add mixed boiled veggies and rice. Add paneer, mint leaves and coriander leaves. Coriander and mint leaves would give a refreshing flavor to the biryani arancini balls. Mix well and mash with back of the spoon. Mash a little well as the big chunks of veggies may break the arancini balls. Further, divide and roll in between your palms and also stuff mozzarella cheese cubes in the middle of the ball and roll well. Next, dip the ball in the cornflour and water slurry, roll in bread crumbs and deep fry until golden brown in color. Make sure you serve Indian arancini hot and immediately. Only then the taste and the ooziness of cheese can be enjoyed. If you prepare and have Indian arancini later, it may get soggy and also lose out on taste. Boiled mixed veggies and paneer add more textures and flavours to the biryani arancini balls, while biryani masala gives it its special and characteristic taste and aroma. Though the recipe uses a lot of ingredients, all of them are readily available and the method is also quite easy, so you can make this snack on any day without much ado. You can serve it as a starter at parties or enjoy it at tea-time. It tastes best with raita and roasted papad. Try other veg ball recipes like Broccoli and Cheese Balls and Malai Paneer Dill Balls . Enjoy biryani arancini balls recipe | Indian arancini | veg biryani arancini |with detailed step by step recipe photos below.

palak paneer toast recipe | cottage cheese and spinach on toast | palak paneer sandwich | best spinach toast | with 21 amazing images. palak paneer toast recipe | cottage cheese and spinach on toast | palak paneer sandwich | best spinach toast is an appetizer with a bust of flavours and texture. Learn how to make cottage cheese and spinach on toast. To make palak paneer toast, first make the palak paneer mixture. Heat the butter in broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 1 minute, while stirring continuously using a whisk. Add the milk, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the spinach purée, cheese and green chilies, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the paneer and mix gently. Keep aside. Then place a toasted bread slice on a clean, dry surface, spread 2 tbsp of the prepared palak paneer mixture over it and spread it evenly. Repeat step 1 to make 9 more toasts. Serve immediately. Palak and paneer have teamed up successfully in many dishes ranging from subzis to parathas. Here, they come together again to make a very exciting starter, the best spinach toast. This is a nice and cheesy starter, in which crisp pieces of toast are topped with a lusciously creamy mixture of spinach, paneer and cheese. With every bite of palak paneer sandwich you will experience an explode of flavours. You can make the mixture for the cottage cheese and spinach on toast in advance and refrigerate it. Reheat it before using and making toast. You can also try other starter recipes like the Paneer Fritters and the Zucchini Toast. Tips for palak paneer toast. 1. While making the palak paneer mixture, ensure you keep stirring it continuously at every stage as mentioned in the recipe, to avoid the mixture from burning. 2. The paneer to be chopped should be of medium size to enjoy its best texture. 3. If you leave it for too long, it will get soggy. You must make sure you serve it immediately on preparation, while the bread is crisp, so that you can relish the contrast between the creamy topping and the crisp bread. Enjoy palak paneer toast recipe | cottage cheese and spinach on toast | palak paneer sandwich | best spinach toast | with step by step photos.

The Veg Samosa Pinwheel is an attempt to repackage the ever-popular samosa in a new form, which is handy and delightful, ideal to serve as a starter at parties . A filling of potatoes and green peas, perked up with spice powders, just like the samosa filling, is applied on a plain flour chapati, rolled up like a Swiss roll and sliced. These dainty pinwheels are then deep-fried to get an attractive snack, which looks and tastes great. It tastes pretty much like a samosa but has an attractive form that reveals the contents, thereby making the diners all the more eager to grab a bite! Serve this with ketchup and green chutney. Try other pinwheel recipes like Vanilla and Chocolate Pinwheels and Pinwheel Sandwiches .

Bakar Khani Naan is a unique baked naan that is coated with poppy seeds and flavoured with cardamom powder. Baking gives this Hyderabadi naan a special taste and aroma, which are heightened by brushing it with melted butter before serving. Make sure you serve it immediately to experience the best flavour and texture. When one batch of the naan is being baked, make sure you keep the remaining rolled ones covered with a damp muslin cloth; otherwise they will dry up and spoil the texture. You can try other naan recipes like Butter Naan and Nawabi Naan .

The cottage cheese dumplings used in this preparation is special in many ways. Firstly, there is a perfect balance of textures – with soft paneer, crunchy cabbage and mushy potatoes for binding. Then, it is notable that these dumplings are steamed and not deep-fried. Then, of course, there is the herb sauce and the chopped tomato garnish that perfectly complement these dumplings. All in all, the cottage cheese dumplings with spinach sauce is a perfect starter for any occasion!

Bored of having chole with bhature? Here is a yummy variation, in a handy, easy-to-serve snack-style format. A spicy and tangy chole preparation is placed inside a plain flour dough leavened with yeast, and baked in an oven. Somewhat like a chole stuffed bun, these Baked Chole Parcels have a fluffy texture with a scrumptious centre filling. You must prepare the chole 1-3 hours in advance and allow it to cool before stuffing it into the dough, in order to get the right texture. The Baked Chole Parcels are wonderful to serve as a snack with tea or as a starter at a party. Try other chole recipes like Chole Tikki Chaat and Pindi Chole Roll .