Soup Sticks

My dad loves these Soup Sticks.....they r Crisp and delightful.....just make sure that before u actually bake them, the dough rises to twice its original size and then you punch it back.  This is very important.....first time I baked these, I was not patient enough, the taste was fine, but they fluffed up in the oven and they were crisp from the outside, but soft from the inside, and so they tasted kind of raw even though they were not....
So here is the recipe:


Ingredients

10 gms fresh yeast
1/2 cup warm water
1/2 tsp sugar
1 cup plain flour (maida)
1/2 tsp salt
1 1/4 tsp ghee
1/2 tsp sesame seeds (til)
1/2 tsp nigella seeds (kalonji)
1/2 tsp poppy seeds (khus-khus)
2 tbsp milk
oil for greasing

Method

1. Combine the yeast with sugar and 1/4th cup warm water. In case of dry yeast, just add sugar to the frothed yeast that has been mixed with water.
2. Sieve the flour and salt together in a big mixing bowl.
3. In the centre, make a well and pour the yeast and sugar liquid and mix well with the flour.
4. Rub in the ghee and knead lightly till a smooth, but fairly firm dough. Add some extra water if needed.
5. Cover with a damp cloth and keep aside
6. When the dough rises to double its size, knock it down and let it rest for another 10 minutes.
7. Divide the dough into equal portions.
8. Roll out on a lightly floured surface into cylindrical rolls.
9. Preheat the oven at 230 degrees celsius. Grease a baking tray
10. Place the rolls on a tray and brush with milk. Sprinkle the sesame seeds, onion seeds and poppy seeds over it.
11. Bake for 15 minutes, lower temperature to 190 degrees celsius. Remove from oven, cool and serve.
    
    

Pineapple Upside Down Cake-Eggless

Had some leftover canned pineapples and cherries....so made an upside down cake.  Here goes:


Ingredients

For The Cake1 cup plain flour (maida)
1 tsp baking powder
1/2 tsp baking soda
1 tsp pineapple essence
2 tbsp melted butter
2 tbsp oil
1 tin condensed milk
1/2 cup chopped pineapple pieces

For The Garnish1 cup pineapple slices
1/2 cup cherries , deseeded and halved
1 tsp butter
2 tbsp brown sugar

Method

For the Garnish

1. In a ring mould, add the butter, and put the mould over the flame.
2. When the butter melts add the brown sugar, and caramelize it.
3. Arrange the pineapple slices and cherries on the caramel as per your requirement. Keep aside.

For the cake

1. Preheat the over at 160 degree Celsius.
2. Sieve all the dry ingredients together.
3. In a large vessel, whip together the condensed milk, oil and butter. Add the essence and mix well.
4. Gradually add the sieved flour mixture to the whipped mixture.
5. Whip again till a thick batter is formed. Add the chopped pineapple pieces and mix well.
6. Pour it in the mould over the pineapple and cherry(the prepared tin).
7. Bake at 180 degree Celsius for 20 minutes or till the cake is done.
8. When the cake is baked, take it out of the oven and let it cool. Unmould and serve.

Handy Tip

1. Make sure you don't unmould a hot cake as it may break. Can be unmoulded warm if you are using a silicone mould.
2.  Dont use fresh Pineapples, it may turn bitter.