Unbox Happiness

The room is engulfed in a warm sweet scent. There is that familiar aroma of melted butter and caramelised sugar that is always a treat for the olfactory sense. A couple of tactful hands are at play kneading the dough while some others sprinkle tiny bits of candied fruit. The massive ovens hum along in the backdrop as if indicating that they are ready to assimilate the prepared mixture. After a seemingly long wait, the doors are opened to reveal the baked goodies. Golden brown with generous portions of a maroon confectionery, the much-in-demand Karachi Bakery fruit biscuits are ready. This and much more is a customary exercise at the 60-year-old baker’s factory unit near Shamshabad in Hyderabad that produces three to four tonnes of biscuits daily. The franchise is fondly known as the ‘True icon of Hyderabad baking’.

As good as new
This bakery enterprise was the creation of Khanchand Ramnani, a native of Karachi in Pakistan, who chose to settle in India after the Partition. At a time when the scarcity of fuel for cooking resulted in deaths due to starvation, Ramnani ventured into the bakery business and he began making rusk and bread with his three sons: Hassaram, Narayandas and Ramesh. In 1953, brothers Narayandas and Hassaram chose to take a bigger leap and diversify the business into biscuits, cakes and pastries. Thus, Karachi Bakery’s first outlet was set up in Moazzam Jahi Market, one of the busiest markets in the city of Charminar.

The bakery today, offers a wide range of products ranging from biscuits, cookies, cakes, cupcakes, macaroons, rusks, sweets, pastries, chocolates, snacks and artisan varieties of bread. It is managed today by the third generation of the Ramnani family — Rajesh, Harish and Vijay Ramnani — who are eager to take forward the legacy of the franchise. “In 1953, we did not have a manufacturing unit; we procured material from other bakeries and sold it. Then, in the 1960s, we started our own small production unit and eventually discovered our signature product (the fruit biscuits),” recalls Rajesh Ramnani, director, Karachi Bakery.

However, defying conventional business beliefs, this little bakery store decided to deliberately go slow when it came to expansion. The trio had bigger aspirations and they wanted to concentrate on improving their limited product base and build a strong regional brand first. And the recipe was indeed delivering expected results as its five-product strong brand in 2006 was gaining popularity not solely for the legacy but also for its quality. Karachi Bakery’s biscuits are hand-made and carry the claim of being fit for consumption for a month. Quality remains a cornerstone of the brand’s policy. Rajesh adds how his grandfather would say, “If you want to do good business, you have to retain the quality at an affordable price and thus expand your consumer base”. Today, its signature products — including the hugely popular fruit biscuit, Osmania, and cashew variants —account for 40% its revenue. The biscuits are priced between 125 and 499 for a 400 gm pack.

Once the ingredients for growth were identified and the brand was established, the company shifted focus to profitability. In 2006, Karachi Bakery set up outlets in different parts of Hyderabad — Banjara Hills, Madhavpur, Secunderabad and Gachibowli. “Hyderabad was and is a typically biscuit consuming market. Just how Mumbai is famous for its vada-pav and Kolkata for its fish, Hyderabad, after idlis, is famous for its rusks and biscuits. The Nizami food culture encouraged the creation of rich, dried fruit biscuits from which this market emerged and continues to follow a similar pattern,” explains Harish Ramnani, co-director of the company. In an effort to cater to this demand, Karachi Bakery’s biscuit collection includes butter, choco-cashew, badam-pista, coconut, and chocolate biscotti variants. Today, the stores in Hyderabad attract an average daily footfall of 1,000-1,500 people and registers an average ticket size of 800.

Spreading evenly
Once the city of Hyderabad was conquered, the bakery chain wan- ted to stake claim to the national market share. The southern brand tied up with marquee retailers such as D-Mart, Big Bazaar and also with a few local retailers across the country. “We launched new flavours and introduced the concept of British, Italian and US cookies…

Fiesta! 18 Recipes For Your Cinco De Mayo Feast

Who doesn’t love Cinco de Mayo? It’s a day dedicated to all our favorite Mexican foods: guac, tacos, enchiladas, salsa, flan, margaritas, and more. Whether you prefer the classic dishes or want to try something new, everything you need for your south-of-the-border spread is on this list.

This recipe is really three stand-alone dishes in one: an easy grilled chicken recipe you’ll put on repeat all summer long; a creamy and spicy yet cooling green sauce; and foolproof quinoa. The toppings are up to you – fresh corn, beans, tomatoes, cucumbers, avocado, or whatever your heart desires. GET THE RECIPE

Unlike most salsas, which are raw, the vegetables in this recipe are roasted — intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a light touch of smokiness. Warning: It’s highly addictive. GET THE RECIPE

My whole family loves these chicken enchiladas. They take a bit of time to make — but the good news is that you can make the sauce and filling ahead of time, and then assemble and bake the enchiladas later for a quick weeknight meal. GET THE RECIPE

While traditional guacamole is made with raw onions, this updated version is made with roasted garlic, which has just as much flavor and none of the unpleasant aftertaste. Always a crowd-pleaser! GET THE RECIPE

These are my kids’ all-time favorite tacos — they’re healthier than traditional beef tacos, and just as good, if not better. GET THE RECIPE

Skip the Velveeta: from-scratch queso is so much better! This version — made from fresh jalapeños, Cheddar and Pepper Jack — is rich, creamy and dangerously addictive. GET THE RECIPE

These fajitas are easy to make. All the prep is done ahead of time, so all…

Vegan Zucchini Chocolate Cake

What you’ll need:

Cake:

  • 280g shredded zucchini
    150g coconut oil
    260g spelt whole wheat flour
  • 100g coconut sugar
  • 1 tbsp vanilla extract
  • 1 tbsp baking powdrer
  • 3 tbsp chia seeds
  • 3 tbsp unsweetended cocoa powder
  • 1 tsp cinnamon
  • a pinch of salt

Chocolate topping:

  • 150 g dark vegan chocolate
  • 1 tsp coconut oil
  • 200 g coconut milk

Instructions:

  1. Preheat the oven to 200 degrees celsius
  2. Wash, peel and shred zucchini
  3. In a large mixing bowl, whisk together all the ingredients for the cake
  4. Line the baking form with parchement paper
  5. Evenly spread the cake mixture in the baking form
  6. Let it bake for 20-30 minutes (Tip: Use a toothpick & insert it into the cake. If it comes out clean, the cake is ready to be taken out oft he oven)
  7. Let the chocolate melt over low heat, then add the coconut milk and oil and stir together until well combined
  8. When the cake is ready, take it out of the oven and let it cool down completely – then evenly spread the chocolate topping, leave it to set and cut the cake into squares.
  9. Enjoy! ?

You Can’t ‘Beet’ the Secret Ingredient in These Gluten-Free Vegan Chocolate Cupcakes

Vegan Gluten-Free Chocolate Cupcakes Recipe
iStock/esseffe

Gluten-free and vegan chocolate cupcakes no longer only exists in your dreams. They’re happening – right here, right now. What makes these cupcakes so cake-like and moist is the addition of beets, which does the job that animal-based products like milk, butter, and eggs are often called in to do. The beets don’t make the cupcakes taste like beet–instead, its presence magnifies the deep, earthy flavors of the chocolate. Enjoy!

Chocolate cupcakes are supposed to be decadent, but what if they were low-key vegan and gluten-free too? Win, win, and win.

  • For the cupcakes:
  • 1/2 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup coconut nectar
  • 1 cup roasted beet puree
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond meal
  • 3/4 cup gluten-free flour
  • 1/2 teaspoon ground cinnamon
  • Dash of cayenne pepper
  • For the frosting:
  • 12 ounces coconut milk (chilled in the fridge)
  • 2 tablespoons coconut nectar…

From Lemon Cake To Chocolate Cream Pie: 15 Unforgettable Easter Desserts

Jelly beans and chocolate bunnies are fine, but these Easter treats will make your holiday celebration unforgettable. From the lemoniest lemon pound cake to the silkiest chocolate cream pie, there is something on this list for everybunny.

If ever there was a cake for lemon lovers, this is it. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. After the cake is baked, it’s doused with lemon syrup and drizzled with a tart lemon glaze. GET THE RECIPE

This dazzling, delicious trifle can be made in under 30 minutes — just be sure to plan ahead as it needs to sit in the fridge at least 8 hours before serving. GET THE RECIPE

Who doesn’t love Rice Krispies treats?! In this version, they’re toasty, caramel-y, salty and gooey. The secret ingredient? I’ll give you a hint: it starts with “golden” and ends with “grahams.” GET THE RECIPE

Carrot cakes can be heavy and dense, but this one is light with a fine texture. The secret is finely chopping the carrots in a food processor rather than grating them. GET THE RECIPE

Banana Pudding is an old-fashioned Southern dessert traditionally made with layers of Nilla wafers, vanilla pudding and sliced bananas. This gourmet version bucks tradition a bit, but still tastes wonderfully nostalgic and delicious. GET THE RECIPE

Inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, this cheesecake is a hybrid between…

Goodbye Protein Shakes, Hello Banana Mini Muffins

The following post was originally featured on Carrots ‘n’ Cake and written by Tina Haupert, who is part of POPSUGAR Collective.

Good morning and happy Monday! I hope you had a very lovely weekend!

So, here’s that mini muffin recipe that I mentioned the other day. It’s a new favorite in our house for sure. Be sure to bookmark and/or pin it!

These Gluten-Free Banana Protein Mini Muffins are the perfect little treat when you want just a bite…

Be Mine: 12 Homemade Sweets For Your Valentine

Nothing says “Be Mine” like a decadent homemade dessert. From Warm Lemon Pudding Cakes to Chocolate Fondue, these yummy desserts are sure to win hearts. (And if you don’t have a special someone at the moment, treat yourself!)

Spoon into these lemon cakes and discover a delightful surprise: the batter separates while baking into a fluffy cake atop a luscious lemon pudding. They have all the flavor of lemon pie with none of the fuss — and they’re practically guilt free! GET THE RECIPE

There’s much to love about this pie: a chocolate cookie crust, a creamy chocolate pudding center, and a pillowy whipped cream topping. GET THE RECIPE

This dreamy dessert was inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen. Made with cream cheese, ricotta cheese and a ground almond crust, it’s a hybrid between an American-style cheesecake and an Italian-style cheesecake. GET THE RECIPE

Who can resist a red velvet cupcake? These have a subtle chocolate flavor, deep mahogany color, and lavish swirl of tangy cream…

How to make pancakes?

How to make pancakes?

How to make pancakes?

What are the best and the easiest pancake recipes out there? What toppings can you make for them? Where to start with this cooking? Learn everything about it here.

No wonder so many people wonder how to make pancakes with flour. Pancakes are perfect for breakfast with your tea; they also go very well for times when friends come over. And of course, families with children know how much children love eating pancakes. That’s why we have created a list of easy recipes for pancakes which you will love.

Don’t worry if you’re a busy mum or a working bachelor. With our simple pancake recipe and affordable ingredients, you can make them without any help and in no hurry at all.

So, let’s see how to make the best pancakes in the whole world.

Simple traditional pancake recipe

Ingredients:

  • 1 ½ cups of flour
  • 3 tbsp. sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp baking soda
  • 1 cup milk together with 2 tbsp. milk
  • 4 tbsp. melted butter
  • 1 egg

How to prepare pancakes:

Start with whisking the five three ingredients on our list. Whisk until they turn into a homogenous mixture. Take a different piece of plate and mix milk, butter and an egg. Combine these two dishes and keep mixing them until they turn into one mass. This will be enough to make at least eight pancakes, depending on how thick you like them.

READ ALSO: Naij.com Recipe: How To Make Delicious Fruit Cake

Then take some of the batters and fry it for at least four minutes on one side, and then two more minutes on the other side.

Add some toppings to your pancakes, and you are ready to serve them for breakfast.

By the way, as a bonus, we will introduce you to the most amazing topping ideas you can try making at home.

make pancakes
make pancakes

How to make pancakes?

Another perfect recipe of pancakes for busy people

Ingredients:

  • 6 cups of flour
  • 1 ½ tsp. baking soda
  • 1 tbsp. salt
  • 3 tsp. baking powder
  • 2 tbsp. sugar
  • 2 eggs
  • 2 cups kefir
  • 4 tbsp.butter

Steps to take:

First of all, we believe that it’s worth mentioning that when combined, the first five ingredients on our list can be saved and used for the next three months for occasions when you feel like making pancakes. Therefore, you will have to mix all of the ingredients in a separate bowl and put aside until you start making pancakes.

Then proceed to make the rest of the ingredients into pancakes. First, mix kefir with egg whites until they become the homogenous mixture.

Then whisk egg yolks and the butter which was melted before the time you start cooking. Now mix the two bowls together and wait until they turn into thorough mass. However, make sure you only took two cups of the dry mixture and combined it with the rest of ingredients.

Put some butter on the drying pan or any special equipment you use for that matter. Put some batter on the pan and fry for a couple of minutes until done. Then flip it over and leave for some more time until the bubbly surface.

Two cups of the mixture can be enough for about twelve servings. Enjoy!

easy pancakes
easy pancakes

How to…

How to Make Pizza Rolls | Homemade Pizza Pockets

Pizza Rolls

Pizza rolls are a delicious alternative to bread and can be enjoyed at any time of the day with your favourite pizza toppings! Whip up these mini pizza sensations and you will be hooked!

Watch video recipe:

pizza rolls recipe

Ingredients:
250g fresh pizza dough
Handful flour
¾ cup fresh tomato sauce
Oregano
Salt and Pepper
Asiago cheese
Fior di latte mozzarella cheese
Ham or prosciutto
Fresh basil leaves
Extra virgin olive oil

Utensils:
1 x baking tray
1 x wooden board to spread the pizza
1 x sharp knife
1 x small mixing bowl
Baking paper

Method:
1. To make your pizza rolls, you must first knead out fresh pizza dough.
2. My recipe for pizza dough can be found here
3. Prepare your board for the pizza rolls by throwing some plan flour over the top and spreading it out.
4. Get approx. 250g fresh pizza dough and place it on top.
5. Using the tips of your fingers, press down on the dough, turning it and spreading it until it begins to stretch out into a circle.
6. To make the pizza rolls, first make the dough much thinner and smoother by pressing down on the board using a rolling…

Acorn Squash Breakfast Bowls With Yogurt

Roasted acorn squash breakfast bowls served warm with yogurt and your favorite toppings! A delicious, comforting breakfast for the Fall and Winter months.

The first time I had an acorn squash breakfast bowl was at my cousin’s house a couple years ago. One morning while I was visiting, she roasted up a squash for us to share. We each loaded up one half with yogurt and fun toppings like granola, cinnamon, chia seeds, and peanut butter. One bite and I was hooked! I loved the sweet roasted squash topped with tangy yogurt.

I immediately decided I needed to share the idea here on EBF. It took me a while (over two years!!), but I finally have the recipe for you today. I’m excited because I love bowl meals — especially when they’re edible — and…

All spice Christmas cake with vanilla cashew cream

2016-12-16-1481846817-7548811-christmascake2.jpg

Cosy, colourful decor is just as important as bringing those sweet spices to life in a Christmas cake, and this enticing cake does both! It is soft, made half of almond flour and half of whole wheat or spelt flour, it has lots of sweet juicy cranberries, sultanas and prunes as well as blended satsumas, and it has an abundance of spices, cinnamon, cardamom, ginger, nutmeg, clove and pepper. The luxuriously creamy topping is made of soaked and blended cashews, vanilla and coconut oil, garnished abundantly with pomegranates and pistachios. Rich, warm and pleasurably healthy!

Ingredients

For the cake
100g almonds, around ¾ cup
150g spelt or whole wheat flour
120g coconut oil
5 tablespoons honey or coconut sugar
2 teaspoons ground cardamom
3 teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon nutmeg
pinch of clove
pinch of salt
2 tablespoons cranberries
2 tablespoons sultanas
handful 5 prunes, chopped
handful pistachios, roughly

To blend
2 satsumas
4 tablespoons almond milk

For the frosting
100g cashews
60g agave nectar
40g coconut oil
1 teaspoon vanilla essence

Healthier Christmas treats

Gluten-free, lactose-free and reduced sugar diets are hot topics these days. The drive for ingredients to suit a large number of food intolerances comes from consumers and with such a large choice in the market, guests no longer have to feel they are a burden to their hosts and be apologetic about their intolerances.

Adjusting recipes to make them suitable for everyone is much easier than making special dishes to cater for individual requirements. These Christmas recipes are free from lactose and gluten and are sweetened with unrefined sugars in reduced quantity.

Photos: George Aquilina, CJ Baldacchino
Photos: George Aquilina, CJ Baldacchino

Christmas Cake with olive oil

You will need:
500g dried fruit (mix of currants, raisins, sultanas)
250g ground almonds or almond flour
50g nuts of your choice (almonds, walnuts, hazelnuts)
50g cherries
2 apples
200g dates
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
Vanilla
1/2 tsp nutmeg
1/2 tsp mixed spice
1 tbsp apple organic vinegar
Grated zest of an orange
3 tbsp olive oil
4 eggs
50g flaked almonds to sprinkle on the surface before baking.
You will need a 20cm round cake tin

Preheat the oven to 150°C. Cover the cake tin with baking paper or brush the tin lightly with olive oil.

Peel and grate the apples and keep aside.

Place the eggs, grated orange zest, olive oil and apple organic vinegar in a large bowl. Mix well with a fork until they are well blended. Add the grated apples and mix again.

Chop the dates into small pieces and place in a large bowl. Add the ground almonds, nuts, cherries, spices and vanilla and finally the bicarbonate of soda and baking powder. Toss the mixture so that it is consistent and all the fruit and nuts are well coated.

Add the liquid ingredients to the dry ingredients.

Use a large metal spoon to fold in the mixture gently until it is consistent; do not overmix.

Pour the batter into the prepared cake dish.

Bake for 1 hour 15 minutes in a pre-heated oven. Check the cake after 50 minutes of baking time as each oven is different.

Once the cake is cooked all the way through, remove from the oven and leave it to cool in the container.

Store the cake in an airtight container preferably in the fridge if you are keeping the cake for more than a few days as it contains no refined sugar that guarantees preservation.

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