Spatula N Knives- My Baking Stories

Spatula N Knives- My Baking Stories It is all about my love for baking, may be sweets or savoury dishes.

15/05/2026

ସାବିତ୍ରୀ ବ୍ରତ — ଭଲପାଇବା, ପ୍ରାର୍ଥନା ଓ ଅଟୁଟ ସମ୍ପର୍କର ପର୍ବ।
The preparations have begun 😍
Blessed to have you as my husband ❤️

❤️

13/05/2026

Welcome to Episode Y of my A-Z Baking Series.

Episode Y- Yoghurt Pudding

Ingredients:

1 cup thick yoghurt (I used epigamia greek yoghurt)

½ cup condensed milk (adjust to taste)

¼ tsp cardamom powder

👩‍🍳 Method:

1.Prep the yoghurt

If your yoghurt is watery, strain it using a muslin cloth for 20–30 minutes to get a thick, creamy texture.

2.In a bowl, whisk together yoghurt and milkmaid until smooth and lump-free.

3.Stir in the cardamom powder and mix well.

4. Preheat oven to 170 degree Celsius.

5. Pour the batter into a greased dish and fiiled with melted Brown sugar caramel.

6. Bake at 170°C for 30–35 minutes in a water bath (place your dish in a tray filled with hot water)

7.Cool, demould and then chill before serving.

✨ Optional toppings (if you want to elevate it):

Chopped pistachios or almonds

Saffron strands soaked in milk

Rose petals or a drizzle of honey

💡 Tips:

Use slightly sour yoghurt for a balanced sweet-tangy flavor

Don’t overbake — it should have a gentle wobble in the center









11/05/2026

Welcome to Episode X of my A-Z Baking Series.

Episode X- X-mas Plum Cake

Ingredients:
1 cup mixed dry fruits (raisins, black currants,cranberries, chopped cherries and tutti frutti )
1/2 cup chopped nuts (cashews, almonds, walnuts)
1 and 1/3 cup dark rum
Step 1-Soak the Dry Fruits (ideally 1–7 days in advance)
Method:
1.Chop all dry fruits into small pieces.
2.Combine fruits and nuts in a jar.
3.Pour rum over them until fully covered.
Add cinnamon powder, ginger powder, cardamom powder, cinnamon sticks and mix well.
4.Seal and store in a cool place. Shake occasionally.

Quick option: Soak for at least 24 hours, but longer soaking = deeper flavor.

Step 2: Prepare the Eggless Plum Cake
Ingredients:
1½ cups all-purpose flour (maida)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
½ tsp ginger powder
½ cup salted butter (softened)
¾ cup brown sugar
½ cup curd (fresh not sour)
1 to 1¼ cups soaked dry fruits (drained; reserve some rum)

Method:
1. Preheat the oven to 160°C (320°F). Grease and line a 7 inch cake tin.
2. Beat butter and sugar until light and fluffy.
3. Mix in yogurt and whisk well.
4. Sift dry ingredients i.e flour, baking powder and baking soda.
5.Then add spices.Fold dry ingredients into wet mixture. Add reserved rum if needed for a thick, dropping consistency.
6.Toss soaked fruits in a little flour (prevents sinking). Fold into batter.
Add 1–2 tbsp reserved rum for extra flavor.
7. Pour batter into tin. Top with more soaked dry fruits. Bake for 30- 35 minutes or until a toothpick comes out clean.
8.Let it cool completely before slicing.

✨ Optional Finishing Touch:
Brush the warm cake lightly with a little rum for a deeper flavor and moisture boost.

🍰 Tips for Best Results:
Use dark brown sugar for richer color and taste.

Don’t skip spices—they give that classic “plum cake” warmth.

The longer the fruit soaking, the better the cake (some bakers soak for weeks or months).





07/05/2026

Welcome to Episode V of my A-Z Baking Series.

V for Vegetable Millet Muffins Stuffed with paneer

Vegetable Millet Muffins
Ingredients
1/2 cup barnyard millet
1/2 cup split moong dal
1/2 cup water
100 grams- curd
1/2 tsp baking powder
1 tsp salt
½ tsp black pepper powder
½ tsp cumin powder
1/2 tsp coriander powder
Instructions
1.Soak Barnyard Millet and yellow split moong dal overnight.
2. Grind using water till smooth.
3. Transfer to a bowl, add curd, mix with hands for 10 minutes and leave to ferment for 2 hours.
4. Then add vegetables of your choice, add salt, pepper, cumin and coriander powder lastly add 1/2 tsp baking soda.

I have added finely chopped beans, capsicum, grated carrots, finely chopped green chillies and coriander.

Paneer Stuffing
Ingredients
1OO g paneer (crumbled)
1 tbsp oil
1 finely chopped onion
1 finely chopped tomato
1 green chilli chopped
¼ tsp turmeric
½ tsp red chilli powder
½ tsp garam masala powder
Salt to taste
1 tbsp coriander leaves

Method
1.Heat oil, add chopped onion and green chilli and tomato.
2.Add spices and paneer, mix well.
3.Cook for 2–3 mins (don’t dry it out).
4.Finish with coriander. Cool completely.

Muffin Assembly & Baking
Preheat oven to 180°C and grease/line muffin tray.
To assemble:
1.Fill muffin mould halfway

2.Add 1 tbsp paneer stuffing

3.Cover with more batter

4. Bake in a waterbath for 18–25 mins until golden and toothpick comes clean.

5.Rest for 5–10 mins before removing.

Beetroot Yoghurt Dip
Ingredients
½ cup hung yoghurt
2 tbsp beetroot juice
Salt to taste
½ tsp roasted cumin powder
1/2 tsp coriander powder
1/2 tsp black pepper powder

Method
Whisk everything until smooth and creamy.
Chill before serving.

✨ Serving Suggestion
Serve warm muffins with a generous side of beetroot yoghurt dip and enjoy.

02/05/2026

Welcome to Episode T of my A-Z Baking Series.

Episode T- Thumbprint Cookies

Ingredients
100 grams salted butter, softened
60 grams- brown sugar
50 grams - almond
1/4 tsp- flaky salt
100 grams all-purpose flour (maida)
10 grams- cocoa powder

Filled with Bailey's Chocolate Ganache
In a bowl add 25 grams fresh cream, 40 grams dark chocolate and 10 grams butter and microwave at intervals till fully melted. Cool down and then add 20 grams of Bailey's and mix well. Surface wrap and chill for 5-6 hours before using.

Instructions
1. Grind together almonds, brown sugar and flaky salt to a fine powder.
2. In a bowl, add the powder and softened butter and beat until light and smooth.
3.Then add flour and cocoa powder. Mix gently to form a soft dough (don’t overmix).
4. Pipe dough (about 1 tbsp each). Place on a baking tray lined with a silicon mat.
5.Press your thumb (or the back of a spoon) in the center to make an indentation and chill the dough for 2 hours.
6. Then bake in a preheated 150 degree Celsius oven for 12 minutes. Then take out the cookies and again make an impression using your thumb.
7. Then again bake for 5 minutes till the edges are slightly crispy.
8. Take out, cool down for 15 - 20 minutes and then fill with Bailey's Chocolate Ganache, top with some flaky salt and enjoy.







30/04/2026

Welcome to Episode S of my A-Z Baking Series.

Episode S- Strawberry Crumble Cake

Ingredients-

All ingredients should be at room temperature.

95 grams all-purpose flour (maida)

1.5 gram- baking powder

1.5 gram - baking soda

1 gram - salt

55 grams- oil

55 grams- castor sugar

55 grams- yoghurt

60 grams- milk

½ cup fresh strawberries (chopped)

For the crumble topping:

Ingredients

1/4 cup all-purpose flour

4 tbsp castor sugar

6 tbsp cold butter (cubed)

Instructions

1)Preheat & prep

Preheat oven to 180°C. Grease and line an loaf tin.

2)Make crumble topping

Mix flour and castor sugar . Rub in cold butter until crumbly. Chill in fridge.

3)Prepare batter

Whisk flour, baking powder, baking soda, and salt.

4)In another bowl, beat oil with sugar until creamy.

5) Add yogurt and milk, mix well.

6)Gradually fold in dry ingredients.

7) Cut and fold. Don't overmix.

Assemble

1)Spread half batter in the loaf pan.

2)Scatter chopped strawberries (lightly dusted with flour).

3) Top with remaining batter.

4) Top with crumble mixture.

5) Again top with few strawberries

6)Bake for 25- 30 minutes, until golden and a toothpick inserted comes out clean.

7)Cool for at least 15–20 minutes before slicing and serve.

Tips for best results

Use thick curd (not watery) for structure.

Don’t overmix—keeps the cake soft.

Add chopped nuts (almonds/walnuts) to crumble for crunch.









28/04/2026

Welcome to Episode R of my A-Z Baking Series.

Episode R- Raisins and Cinnamon Bread.

100% Vegan and Gluten free bread

Ingredients
Ragi flour (Finger Millet flour)- 1 and 1/2 cups
Psyllium husk - 3 tbsp
Instant dry yeast-1 and 1/2 tsp
Salt-1/2 tsp
Sugar - 2tsp
Olive oil- 2 tbsp
Raisins- 4 tbsp
Cinnamon powder - 2 tsp
Warm water- 2 cups

Procedure-
1)Mix everything in a large bowl except the water.
2)Then use a spatula, add water little by little and mix well. It will be runny batter, but mix a few times with the spatula and it will come together.
3)Cling wrap and let it to prove for 2 hours in a warm place.
4)After 2 hours punch the dough , roll with hands put in a greased loaf tin and let it again proof for 45 minutes.
5)Then bake in a preheated oven at 180 degree Celsius for 30 minutes .
6) After baking brush the top with olive oil.
7) Let it cool down, demould, slice and serve.





22/04/2026

Welcome to Episode O of my A-Z Baking Series.

Episode O- Orange and Cranberry Cake

Ingredients

Dry:

1½ cups all-purpose flour (maida)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet:

3/4 cup fresh orange juice

3/4 cup sugar (adjust to taste)

1/2 cup neutral oil (sunflower/vegetable)

1 tbsp orange zest (for strong citrus flavor)

Add-ins:

1/4 cup dried cranberries

1 tbsp flour (to coat cranberries)

Instructions

1)Preheat oven to 180°C.

2) Grease a silicon bundt cake mould.

3) Rub the orange zest with castor sugar to release the essential oil.

4) Then add orange juice, oil and mix well.

5) Then add dry ingredient like flour, baking powder, baking soda, salt and whisk well.

6)Do not overmix—just combine until smooth.

7) Then add cranberries.

8) Toss cranberries in 1 tbsp flour (prevents sinking).

9)Fold gently into batter.

10)Pour into prepared mould and tap lightly.

11)Bake for 30–40 minutes, or until a toothpick comes out clean.

12)Cool & serve. Let it cool completely before slicing.

Optional glaze (recommended)

Mix:

4 tbsp icing sugar

1–2 tbsp orange juice

Drizzle over cooled cake for extra zing.

Tips

Fresh orange juice works best—avoid bottled if possible.

Add chopped nuts (like almonds/walnuts) for texture.

20/04/2026

Welcome to Episode N of my A-Z Baking Series.

Episode N- Nutella Cheesecake

Ingredients

For the base:

100 grams- digestive biscuits

20 grams -brown sugar

35 grams - melted butter

For the filling:

150 grams cream cheese (softened)

50 grams- Nutella

100 grams - amul fresh cream

25 grams- castor sugar

50 grams- chopped dark chocolate ( at room temperature)

Optional topping:

Nutella Ganache

25 grams- Nutella

25 grams- chocolate

25 grams- fresh cream

Instructions

1. Prepare the crust

Preheat oven to 180 degree Celsius.

Grind biscuits and brown sugar into fine powder. Mix with melted butter.

Press into a lined ring mould pan (base + sides with parchment paper and aluminium foil). Chill the biscuit base for 10 minutes in the fridge.

2. Make the filling

Add cream cheese, sugar, Nutella , fresh cream and dark chocolate in to a blender and blend till smooth.

Do not overblend(prevents cracks).

3. Bake the cheesecake

Pour filling over the cooled crust.

Tap gently to remove air bubbles.

4.Water bath method (recommended):

Place the cheesecake mould in a larger tray filled with hot water.

Bake at 160°C for 30-35 minutes.

The center should still have a slight jiggle when done and a skin forms on top.

5. Cooling (very important!)

Let cheesecake cool down to room temperature (prevents cracks).

Then refrigerate for at least 6 hours or overnight.

5. Decorate & serve

Spread Nutella Ganache on top and serve.

Nutella Ganache.

Mix everything in a bowl and melt in a microwave. Whisk till smooth.

Add chopped hazelnuts or chocolate curls.

Slice with a warm knife for clean cuts.

Tips for perfect results

Use room temperature ingredients for a smooth batter.

Avoid overbaking; it firms up more as it cools.

18/04/2026

Welcome to Episode M of my A-Z Baking Series.

Episode M- Madeleines

Ingredients
1/2 cup all-purpose flour (maida)
3 tbsp castor sugar
Zest of 1 lemon
1 tbsp lemon juice
1/4 cup curd
½ tsp baking powder
A pinch of baking soda
A pinch of salt
2 tbsp milk (room temperature)
2 tbsp salted butter (melted)

Instructions
1) In a bowl add sugar and lemon zest and rub with your fingers to release the essential oil and fragrance.
2) Then add curd, milk and whisk well.
3) Then add dry ingredients like flour, baking powder, baking soda, salt and mix well.
4)Lastly add the lemon juice and melted butter. Mix gently to form a smooth batter—don’t overmix.
5)Rest the batter (important!)
Cover and refrigerate for at least 2 hours. This helps create the classic hump.
6)Fill molds- Spoon batter into each mold (about ¾ full). Don’t spread it.
7)Bake in a preheated oven at 220°C for 4 minutes and then at 180 degree Celsius for 8 minutes or until edges are golden and centers spring back.
8)Cool & serve
Let them cool slightly, then gently remove from the pan. Drizzle some lemon icing if you like.

Lemon Icing
4 tbsp icing sugar mixed with 1/2 tsp lemon juice till smooth.

✨ Tips for Best Results
Chill the batter—this is key for the signature bump.
Use good-quality butter for better flavor.

Don’t overbake—they should stay soft and slightly spongy.




16/04/2026

Welcome to Episode L of my A-Z Baking Series

L for Lentil Buns

Forgot to mention to add Psyllium husk, do add that as it is the most important ingredient in this recipe.

Ingredients

1 cup red lentils( whole and skinned masoor dal)

4- tbsp psyllium Husk

½ tsp -salt

1 tbsp -olive oil

½ cup- water (adjust as needed)

1 tsp- baking soda

1 tbsp- vinegar

Black Sesame seeds (optional)

👩‍🍳 Instructions

1. Preheat the oven to 180 degree Celsius.

2. Wash and soak masoor lentils for at least 6 hours or overnight.

3. Then drain and put the lentils in a blender along with other ingredients like salt, olive oil, water, psyllium husk and make sure to put vinegar over the baking soda.

4.Blend everything together to a fine paste.

5. Take the mixture out in a bowl.

6. Apply water on to your palm and shape buns.

7.Divide into equal balls and shape into smooth buns.

8.Place on a silicon mat or a greased tray, leaving space between them.

9. Sprinkle sesame seeds.

10. Bake immediately for 20-25 minutes until golden brown.

🧈 After Baking

Brush with olive oil.











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