Home Baking Starter Kit

What Equipment Do You Need to Start Baking at Home

  1. Gas Oven, Microwave or OTG
  2. Hand Gloves (optional)
  3. Mixing bowls- 2 nos
  4. Electric hand Mixer (Optional)
  5. Wire Whisk
  6. Set of Measuring Cups (for Dry ingredients)
  7. Measuring spoons
  8. Measuring jug (for wet ingredients)
  9. Rubber Spatula
  10. Pastry brushes
  11. Sieve
  12. Parchment paper or Wax paper (Optional)
  13. Cake tin (Square or round), Muffin Tray or Silicon liners, Cookie Tray or Silicon Sheet/ Loaf pan for breads or Cake loaf
  14. Piping Bags (Optional)
  15. Cooling rack (Optional)
  16. Wooden Skewers or toothpicks (Optional)
  17. Zesters
  18. Spoons

Ginger, Lemon, Honey

Benefits Of Ginger Lemon & Honey
  1. It boosts your immunity system
  2. Helps in weight loss
  3. Helps in digestion
  4. Keeps cold & Cough at bay

  1. 5 tbsp juice made from ginger root
  2. 10 tbsp Pure or Organic Honey 
  3. 5 tbsp Lemon juice
  1. Clean the ginger & remove skin, grate the ginger root using a grater & squeeze the juice in a small bowl.
  2. Add 10tbsp Pure Honey & 5 tbsp Juice of lemon to the ginger juice.
  3. Mix this concoction in an air tight jar. Store in freeze for 2 weeks.
  4. You can also make fresh juice daily by using 1" ginger, 1 tbs honey & ½ tbsp lemon juice
  5. Take 1 tbsp of this concoction with warm water 2 times a day. This really helps in building immunity in small children, keeping cough & cold at bay.

Replace eggs in Baking Cakes #ReplaceEggsInBaking

How to replace eggs in Eggless Cakes

1 egg = ¼ cup or 60 gms.
Replace with either of the following:-
  1. ½ cup mashed banana.
  2. ¼ cup yoghurt.
  3. 2 cooked apples in 1 cup of water boiled for 20 minutes to make ¼ cup of apple sauce.
  4. ¼ cup of condense milk.
  5. room temperature milk with 2 tbsp lime juice, leave aside for 15-20 minutes to make buttermilk.
  6. 1 tbsp flax seed powder mixed with 3 tbsp water.


My mami shared her "best kept secret" recipe of Satori- A rich delicacy made from Khoya. Satori has a distinctive texture, flavor &richness. Thank you Mami for the detailed recipe.
for the filling 
2 cups Khoya
1 tbsp poppy seeds**
1 tbsp dry dates powder (Kharik pud)
1 cup powdered sugar or according to sweetness of the sugar
½ cup ghee

milk if needed 
for the Cover
1½ cups Maida
½ cup semolina
2 tbsp Besan
2 tbsp hot ghee (Called Mohan in marathi)
  1.  Make a thick dough from maida, semolina & besan. keep aside for
    ½ hr. in the mean while you can make the stuffing.
  2. In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes. Stir it continuously as the khoya may burn very easily. keep aside to cool.
  3. Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.
  4. after the poppy seeds cool down grind them into powder.
  5. Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori. grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk (may be 2-4 tbsp or as needed to make it moist)
  6. Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
  7. Using a rolling pin roll the Satori into a thick chappati of 1" thickness & 5" in diameter.
  8. On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.
  9. Keep the satori to cool on a kitchen towel, you can store them upto 7-10 days in a air tight box.

This is the picture I sent to my mami after the satoris were made. 

  1. I replaced poppy seeds with almond powder as poppy seeds are banned in gulf.
  2. Quantity of sugar may vary according to its sweetness.

Fish curry

  1. 8 fish fillets (cleaned) I used king fish
  2. 2 large onions, finely chopped
  3. 1 large tomato, finely chopped
  4. 1 cup thin coconut milk
  5. 3 tsp Tamarind Paste
  6. 2 tsp vegetable oil
  7. 1 cup water
  8. 10 curry leaves
  9. Fish masala (I used the ready-made Priya fish masala)
  10. coriander leaves finely chopped
  11. salt as required
  1. clean the fish fillets and add some turmeric powder. keep aside.
  2. Use the fresh, grated coconut to make coconut milk, Mix water to the grated coconut and blend it into a smooth paste, use a strainer to drain the coconut milk. Soak tamarind in little water for ½ hr, squeeze the tamarind to make the tamarind extract or the pulp. keep aside for further use.
  3. In a pot heat oil, add the fish masala as needed (I used 3 tsp of masala) then add curry leaves & ginger garlic paste, chopped onions, fry until the onions turn transparent, then add the chopped tomatoes. when the onions and tomatoes cool, make a smooth paste.
  4. Add the paste to the pot along with water, tamarind pulp and coconut milk, bring the curry to a boil, fish fillets and bring the curry to a boil, add salt as per taste.
    add more fish masala if needed.
  5. Add coriander and serve with rice.


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