Well, let me guess, you are reading this because you’re bored at home during this quarantine. If not, you should be! Not the bored part, but you should definitely be at home. So you have landed on this particular article to be productive by either reviving your passion for baking or considering it as a new hobby. You’re at the right place! Because we have for you 6 baking recipes which require easy ingredients that can be found in your house. So go ahead, pick the right one for yourself (or perhaps try them all!) and make the most of this quarantine. Not to sound mean by telling you to make the most of a world wide fatal pandemic, but let’s face it you don’t have much on your plate (quite literally). [Also Read: 10 Immunity building Nutrients during Viral Infections like Covid 19]
So here are two salty baking recipes and three for your sweet tooth:
- All purpose Flour (7 cups)
- Salt (2 tsp)
- Oil (6 tbsp)
- Baking powder (1 tsp)
- Warm water (2 and half cups)
- Sugar (2 tbsp)
- Active dry Yeast (2 tbsp)
- Mix the all purpose flour and baking powder with salt and oil, these constitutes the dry ingredients mixture.
- In a separate bowl, take luke warm water and add sugar followed by yeast. Let the yeast rise.
- Once the yeast has risen, add the dry ingredients to the wet ingredients. As soon as the whole mixture yields a thick uniform product, mix it in the bowl itself and then place it on a clean platform dusted with flour.
- Knead the dough for 10 minutes. Set a timer so that you are just sure.
- Keep the dough in a large container and cover it with a cling film. Let the dough rise for minimum 3 hours and maximum overnight. I would suggest you to keep it for 4-5 hours. You will know once the size of the dough has doubled.
- Next knead the dough again for 2 minutes to remove air bubbles which have been incorporated.
- You can now divide the dough in four parts using a dough cutter or a scale would do too and make four dough balls of these parts. This means you now have four large pizzas.
- Keep the four dough balls separately and cover them with moist cloth again for an hour (bench proofing).
- After an hour, knead it again in outward to inward direction creating a dough ball.
- You can then make the desired shape of pizza with your hands pressing it from center to periphery or a driving hand motion would also work. (like a driver rotating the steering wheel)
- Place the semolina (if you don’t have semolina, all purpose flour will also work well) on a tray and add sauce and toppings. I have used a self prepared mouth watering sauce, prepared from easily available ingredients (DIY recipe) (Let me know in the comments section if you need the recipe of this sauce) topped with mozzarella, onions and capsicum.
- You can now place the pizza from the tray into the oven and bake it for 10 minutes at the highest temperature your oven allows. (Mine was 300 degrees celsius)
- After 10 minutes you can check if the base of the pizza is crisp and brown.
- Once it’s crisp on the sides and the bottom, your pizza is ready!
Mushroom Quiche Recipe
This is fancy and very easy recipe , which can never go wrong. Totally recommended if you’re a beginner in baking. This one is a mushroom and onion quiche but you can make combinations of other veggies as well, such as spinach & corn; zucchini & olives and jalapeño & red pepper, etc. Even a totally customized combination works great. And you know what is the best part of this dish? Its a recipe full of cheese! So let’s get started!
- For the pastry:
- 1 cup + 2tbsp flour (200gm)
- 100gm unsalted butter,
- frozen 1/4 tsp baking powder
- 1 beaten egg
- A generous pinch of salt
- For the filling:
- 2 cups chopped mushrooms
- 1 large onion, chopped
- 1/2 cup milk
- 3/4 cup shredded cheese
- 2 beaten eggs
- Freshly ground pepper
- Salt to taste
- 1 tbsp oil
- Coriander/basil (optional)
For the pastry:
- Mix flour, salt and baking powder together. Ideally, you should sieve this. Ideally.
- Grate the frozen butter and mix it well with fingertips until the mixture resembles coarse sand.
- Add the egg and bring the dough together. You can add a few drops of ice cold water if needed at this stage.
- Transfer the dough to a platform dusted with flour.
- Roll it out about 1/2″ thick. Its fine even if its not an even circle or whatever.
- Just make sure the thickness is more or less even all around.
- Next step is to gently transfer this to a greased pie dish. If you don’t have a pie dish you can use a deep steel plate.
- Gently lift the rolled out dough and lay it over the dish.
- Press it down lightly at the bottom and along the sides.
- If there’s a gap somewhere, just take the overhanging dough from the sides and patch it up. Go on, nobody needs to know.
- Refrigerate this crust while you put together the filling.
- Pre-heat the oven to 350F / 180C.
To prepare the filling:
- Heat the oil in a pan and fry the onions until golden brown.
- Add the mushrooms and saute until soft and all the water has evaporated from the pan.
- Top it off with ground pepper and salt. Mix well and cool completely.
- Break 2 eggs into a bowl and beat lightly.
- Add 1/2 a cup milk to the eggs.
- And top off with about 3/4 cup of shredded cheese. Mix well.
To assemble and bake:
- Bring out the prepared crust from the fridge.
- Lay the onion mushroom mixture evenly on it.
- And top off with the milk-egg-cheese mixture until it reaches almost up to the top of the crust.
- Sprinkle coriander or basil on top if you wish to.
- Bake until the top turns golden brown and patchy in parts and the crust turns golden – about 25 to 30 mins.
- Cut into wedges and serve warm.
Vegetable patties, the classic. The dough here is a little tricky to fold but otherwise it’s easy and very healthy. This dish does not have much fat so if you’re trying to focus on your health at home, this would be a good go-to. The given recipe is an archetype but again, you can choose the vegetables you want to use in the filling.
Ingredients Of Vegetable Patties
- 3 cups maida / all purpose flour
- 1 tsp salt
- 2 cups unsalted butter
- 1 cup iced water
- 1 kg mixed vegetables-chopped fine, and cooked
- 1 cup onion-chopped fine
- 2 Tbsp butter
- 1 tsp salt
- 1 Tbsp Coriander powder (dhania powder)
- 1 tsp garam masala
- 1 tsp dry mango powder (amchoor)
- 1 tsp chilli powder or to taste
- 1 tsp fresh ground black pepper (kali mirch)
- egg yolk-mixed with 2 Tbsp milk for brushing or just milk (for vegetarians)
- Mix maida, salt and 1 cup butter into a crumbly consistency.
- Add 1 tbsp water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.
- Cover in plastic wrap and refrigerate for 1 hour or so.
- Keep a soft consistency of butter and roll the dough into a rectangle 12″x 26″.
- Place butter in center and fold first one end over, then the other.
- Press edges to seal and refrigerate for 15 minutes.
- Roll dough into a long strip again, fold one third from one end towards center and then the other.
- Chill. And repeat twice more before using as required.
- Heat butter and add onions when butter melts.
- Sauté till onions are a little soft.
- Add vegetables, salt, coriander powder, garam masala, dry mango powder, chilli powder and black pepper. Stir-fry till well mixed.
- Roll dough 2cm thick and cut it into rectangles.
- Wet the edges and place the mixture in one half and roll it over. Press to seal.
- Brush in on top with egg yolk mixture or milk and bake in a hot oven 425 F-200C for 15 to 20 minutes.
Bite Sized Apple Pies
To begin tingling your sweet tooth, we have these easy bite sized snack which you can eat off your plate while binging on TV shows and movies. These can also be served with vanilla ice cream and caramel syrup. Apple and cinnamon have been a great combination ever since the inception of the idea of food! Apple pie can be tricky to make and hard to handle; it even takes more time to bake than regulars, so here, try the mini versions!
- 1/2 cup sugar
- 2 tsp ground cinnamon
- 2 sheets refrigerated pie crust
- 3 Tbsp butter (melted)
- 2 medium tart apples
- Honey/maple syrup (optional)
- Preheat oven to 425° Fahrenheit. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pie crusts; roll and trim each to an 8-inch square. Brush with 2 tbs butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-inches. strips.
- Cut each apple into 8 wedges; wrap 1 strip of pastry around each wedge, placing sugared side of pastry against the apple.
- Place on a parchment-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture and then bake 13-15 minutes or until pastry is golden brown.
- Serve warm, with vanilla ice-cream or Honey/maple syrup as per taste.
Choco Lava Cake
As much as rocket science it may look like, it isn’t. You’d be surprised you’ve never tried making it. A perfect indulgence for every occasion yet very easy for an every day dessert! You might as well make a few of these and indulge in them after every meal. The size depends on you, if you don’t have moulds, use tiny bowls. This self sufficient dessert doesn’t need a side but you can try some fruit with it to balance out the sweetness and temperature. Vanilla Ice cream pairs well with it too, and better yet if you can get your hands on some whipped cream!
- 135 gms Dark chocolate (sweet)
- 95 gm Butter
- 100 gms Icing sugar
- 2 each Egg yolks + whole eggs
- 35 gms Flour
- Pre heat the oven at 200 degrees Celsius.
- In a microwaveable bowl add chocolate and butter. Melt it. (You can melt using the double boiler method too.)
- In another bowl whisk together sugar and eggs.
- Mix together the chocolate-butter mixture with the sugar-eggs mixture. This constituents the wet ingredients.
- Take a little amount of flour and fold in the ingredients. Use cut and fold method to fold in the flour.
- Strain the mixture to remove any lumps.
- Keep this in the fridge for 5-7 minutes to chill.
- Pour the batter into the greased baking bowl.
- Add 1 tsp of Nutella in between and top it up with remaining batter.
- Bake for 9-10 minutes.
- Serve with vanilla ice cream or whipped cream.
Oat Apple Crumble
Here’s a mommy snack! so if you’re a mommy and are worried that your kids are hogging Maggi in the name of eating something tasty all the time, this is for you, or you’re a kid trying to impress your mommy. Apple, lemon zest, OATS, I don’t think it can get healthier (and even tastier) than this. It is a beautiful twist and swirl of flavours. This is a very handy snack and has a great shelf life.
- Apple filling:
- 4 large apples, thinly sliced
- Juice of 2 lemons
- 1 tsp cinnamon powder
- 2 Tbsp jaggery or gur, grated
- 2 Tbsp light brown sugar
- A pinch of nutmeg
- Grated lemon zest
- Oat Mix:
- 1 cup porridge oats
- 2 Tbsp light brown sugar
- 1/2 tsp cinnamon powder
- 2 Tbsp chilled white butter, diced
- Take a wide bowl, add lemon juice to the cut apples. Add the the light brown sugar and jaggery, cinnamon and nutmeg, lemon zest and mix well with your hands. As an option, you can add a tablespoon of marmalade. Leave this for 30 minutes.
- Mix the oats, sugar and cinnamon, then add the butter and crumble the mixture with your hands.
- Now take a baking pan. Sprinkle a bit of the oat mixture at the bottom. Then add the apples and sprinkle the rest of the oatmeal mixture on top of it.
- As an option, you can grate a little bit of extra butter on top. Put this in a preheated pan to bake at 190 degrees centigrade for 40 minutes or till the crumble is browned and the apples look gooey.
- Note: You can add the brown sugar and cinnamon to both the apples as well as the oats for extra flavour.