Wednesday, August 29, 2012

Paper Decor - Heart Bunting

Heart Bunting. Very easy to make craft/decor at home. Looks lovely in any colour.
You can choose to make Window decor by mixing various colours!
Isn't it beautiful??
And you don't need any glue to fix them. Made with just 3 items. Scissors, Colour paper strips and a stapler.

Thursday, August 23, 2012

Tuesday, August 21, 2012

Our Home Interiors

Our home in bangalore was featured in
Sharing with you all a few pictures from my home.
It is 3 BHK apartment in city of Bengaluru.
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Necklace from Clay

My little daughter is happy to wear hand made matching Necklace !

Beads and Pendant was shaped with clay and air dried.
And later beaded using nylon thread, hooks and loops.

Painted with Acrylic Paints 

This necklace is double-sided. Check out Red and Orange pendants from the pictures.

Saturday, August 18, 2012

Khara Buns

Khara Buns or Spicy buns are a speciality in Bangalore's(Karnataka to be precise) Iyengar Bakeries . We have grown up eating these. Before Marriage it used to my grandfather who used to bring these home so often and later it was my father-In-Law who is so fond of these buns and used to insist us to eat it hot as soon as he gets them from a nearby Bakery.

I baked these using my little cute Black & Decker OTG. I used both up and down heating for baking these buns @ the temperature setting between 180 to 200 Degree C for about 23 minutes. The Aroma while baking these were divine. I hope you try them too.

Ingredients: -

For the dough: -

1 and a 1/2 cups Maida

1 1/2 tsp Instant or Active dried Yeast

1/4 cup Milk
1 1/2 tsp Sugar

1/2 cup Water

2tbsp Ghee dough preparation
Keep extra 1 Tbstp Milk for Milk wash
After baking:
1 tbsp for brushing the buns after baking

For Masala: -
2 Onions(approximately 3/4 cup) Finely chopped
1 Teaspoon Mustard
2 Sprigs of Curry Leaves

A pinch Asafoetida
Salt to taste
1/2 Teaspoon Sugar
3-4 Green Chillies(to your spice level)
1 Teaspoon Oil
Coriander leaves Finely Chopped
To Prepare Onion Masala:
1. In a hot pan add a teaspoon of oil.
2. Add a pinch of asafoetida & mustard seeds. Once the mustard seeds begin to crackle, add curry leaves, green chilies & turmeric. Roast for a few seconds.
3. Add finely chopped onion & little salt. Saute till the onion becomes transparent. Shut off the flame.
4. Garnish with finely chopped coriander & Transfer the contents to another bowl from the pan and  keep aside for cooling.

To Prepare the dough:

1. Mix water & milk & microwave till Luke warm.

2. Blend in sugar & yeast to the luke warm milk. Set it aside for 10 - 15 minutes till the milk mixture becomes frothy. This activates the yeast.

3. In a large bowl add 2 tbsp of ghee first, then 1 and a half cup of maida, salt and  activted yeast mixture.

4. Knead the dough well and add more of Maida if required to adjust the dough. The dough should be sticky.

5. Take dough out of the bowl on to a clean working area either on directly on to the cleaned platform for a board. Knead the dough well to make it non-sticky by dusting maida.

7. In the centre of the dough make a pit and place the onion mixture.

8. Knead well so that the masala mixes evenly into the dough. Usually it turns moist dust it with maida to adjust the dough.

10. Transfer to a steel bowl, keep the dough covered by a dry towel or paper  in a warm place for a minimum of 2-3 hours. The dough doubles in quantity.

11. Punch the dough down & knead well for 5-6 minutes..

12. Pre-heat the oven for around 10 minutes at 180-200 Deg C.

14. Divide the dough into equal portions.

15. Give each portion a bun shape & place it on a on a baking tray.

16. Using a pastry brush, brush each portion with Milk for the browning reaction.This gives bun golden brown colour.

17. Place the baking tray into the oven & let the buns bake for 20 - 30 minutes.

19. Once the buns turn golden brown, remove from the oven & brush each one with the remaining table spoon of ghee. This helps bun in retaining soft crust and brown colour.

20. Serve warm or cold with a cup of coffee or Tea.

Tuesday, August 14, 2012

Eggless Banana Cake


Eggless Banana Cake

1/2 cup Melted Butter
1/2 cup Yogurt
1 teaspoon Vanilla Extract
1 cup Mashed Bananas (About 2 Large Size)
2 and 1/4 cups All Purpose Flour
1 cup Light Brown Sugar (reduce a bit if you don’t want it too sweet)
1 and 1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Salt


1. Preheat the oven to 350F/180C for 15 minutes. Prepare the Cake tray by greasing it and sprinkle some flour.

2. In a small saucepan melt the butter and set it aside until it cools down to room temperature.

3. In the meantime stir together the yogurt, mashed bananas and vanilla extract. To this mixture add the butter when it is completely cool.

4. In another large bowl mix together the rest of the dry ingredients from flour to salt.

5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overwork the batter or else the cake would become dense.

6. Transfer to the cake tray.

7. Bake it for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

8. Remove the pan from the oven and place it on a wire rack for cake to cool before you could remove it from the pan.

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Aloo Bun

Iyengar bakery Aloo Bun


For preparing Dough:
2 cups maida
2 tbsp butter
1/4 tsp baking soda
1 tsp active yeast
1 tsp sugar, 1 tsp salt, 1 tsp oil, 2 tsp milk

For stuffing:

Onions – 2
Aloo – 3 (boiled, peeled and mashed)
Coriander, Curry leaves
Green Chillies – 2 (depending on your spice levels)
Salt, ½ tsp, Sugar
Ginger – Chopped to fine pieces (use paste if you don’t like the taste of ginger in bits)

Method to prepare stuffing:

Heat the oil in the pan. Add Mustard once it splatters add green chillies, curry leaves, ginger and Onions. Saute until Onion turns pink, add sugar, salt and mashed potatoes.
Saute for 3-4 minutes, sprinkle some water and garnish with coriander leaves.

Method for the Dough:

If you are using dry yeast then:
1. Warm a cup of water & mix yeast. Let it sit for 10 minutes or till the mixture becomes frothy (activates).
If you are using Instant Active yeast then add it to flour directly – in Step 2.

2. In a large bowl add oil first, then 2 cups of maida, baking soda, butter, milk, sugar, salt and the yeast mixture. It should be little sticky. If the dough becomes too tight add little milk to adjust.

4. Keep the dough covered in a warm place or in a sunny spot in a steel container for a minimum of 2 hours. The dough doubles in quantity.

5. Punch the dough down and knead well for few minutes and divide it into equal parts.

6. Pre-heat the oven for around 10 minutes at 180 Deg C.

7. Roll each ball like a poori and place one spoon of the stuffing in the center.

8. Cover it from all sides & give it a nice round shape.

9. Before placing into the oven for baking, coat / brush each stuffed ball with milk using a pastry brush. This gives the top portion of the bun golden brown colour.

10. Baking usually takes 20-30 minutes depending on the oven.

11. Serve hot filter coffee.