Caramelised Banana Bread, Emmer Wheat Flour

  • 2.5 Cups (240g) Mayil Mark Emmer Wheat flour/Semolina

    1 Tsp Baking Soda

    0.5 Tsp salt

    5 Tbsp (65g) butter + more for pan greasing.

    3 Ripe Bananas cut.

    0.5 cup (105g) brown sugar / karupatti

    3 eggs

  • 0.5 cup (60g) sugar

    Pinch of Indian cinnamon

    Pinch of ground ginger

  • Preheat over at 175 Celsius. Grease 4.5 X 8.5 inch pan

    BAKING THE BREAD: In a large bowl sift together Mayil Mark Emmer wheat flour, baking soda and salt.

    On a Skillet medium heat the butter until it melts. Add Bananas and brown sugar. Now allow it to simmer in low heat for 5 mins. Now still occasionally and wait for the bananas to soften and the sugar begins to caramelise. Allow the banana to cool for 10 mins

    Combine the bananas, eggs in a blender and process into a smooth mixture. Transfer the mixture along with the flour into a bowl and spatula until combined. Now pour the batter into loaf pan.

    Bake the bread for 43 minutes until a toothpick comes away clean when inserted. Let the bread cool for 10 mins and let for 30 mins before glazing

    MAKE THE GLAZE: Combine the powdered sugar, cinnamon and ginger in a small bowl. Add 2 tsp water and mix sugar. Now spread on top of the bread.

    Store at room temperature, covered with plastic wrap for up to 3 days. MAYIL MARK ALWAYS MADE WITH LOVE :)

Upma Idly

  • 1) Dry roast MAYIL MARK SAMBA RAVAI in skillet until it is nicely warm and you get a toasted aroma. After transferring onto a bowl let it cool for 5-10 minutes.

    2) Add a mix of curd, buttermilk and water to the dry roasted Samba Ravai. Let it sit covered for 10 minutes.

    3) Add salt, check consistency, if it is too thick add ¼ cup of water and stir.

    4) Add baking soda to samba rava mix and mix well. pour ladle of batter in each of the holes, steam cook for 8-10 minutes in a medium flame.

Emmer Wheat Artisan Loaf

  1. Preheat over at 175 Celsius. Grease 4.5 X 8.5 inch pan

  2. BAKING THE BREAD: In a large bowl sift together Mayil Mark Emmer wheat flour, baking soda and salt.

  3. On a Skillet medium heat the butter until it melts. Add Bananas and brown sugar. Now allow it to simmer in low heat for 5 mins. Now still occasionally and wait for the bananas to soften and the sugar begins to caramelise. Allow the banana to cool for 10 mins

  4. Combine the bananas, eggs in a blender and process into a smooth mixture. Transfer the mixture along with the flour into a bowl and spatula until combined. Now pour the batter into loaf pan.

  5. Bake the bread for 43 minutes until a toothpick comes away clean when inserted. Let the bread cool for 10 mins and let for 30 mins before glazing

  6. MAKE THE GLAZE: Combine the powdered sugar, cinnamon and ginger in a small bowl. Add 2 tsp water and mix sugar. Now spread on top of the bread.

  7. Store at room temperature, covered with plastic wrap for up to 3 days. MAYIL MARK ALWAYS MADE WITH LOVE :)

  • 2.5 Cups (240g) Mayil Mark Emmer Wheat flour/Semolina

    1 Tsp Baking Soda

    0.5 Tsp salt

    5 Tbsp (65g) butter + more for pan greasing.

    3 Ripe Bananas cut.

    0.5 cup (105g) brown sugar / karupatti

    3 eggs

  • 0.5 cup (60g) sugar

    Pinch of Indian cinnamon

    Pinch of ground ginger

Ginger Cookies, Emmer Wheat Flour

  1. Preheat the oven to 350°F.

  2. In a medium bowl, stir together the flour, baking soda, and salt.

  3. In a second bowl, stir together the butter, the ½ cup granulated sugar, the brown sugar, molasses, ginger, and cinnamon. Add the egg and whisk together until well combined. Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible. Let stand for 15 minutes to give the flour time to absorb the wet ingredients.

  4. Spread the remaining 3 tablespoons granulated sugar on a small plate. Roll 1½-inch (45 g) balls of dough between your hands and roll them in the sugar to dust completely.

  5. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 16 minutes until the cookies have spread and are barely firm to the touch. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.

  • 300g Blended Emmer wheat Rava

    1 tsp baking soda

    0.5 tsp fine sea salt

    10 tbsp (138 g)

    Unsalted butter

    0.5 cup (100 g) sugar + 3 tbsp for dusting

    0.75 cup (73 g) brown sugar / karupatti

    2 tbsp unsulphured

    monasses

    2 tsp around ginger

    0.5 tsp cinnamon

    1 egg

Kefir Coffee Cake, Emmer Wheat Flour

  1. MAKE ТНЕ CAKE: Sift together the flour, baking powder, baking soda, and salt in a bowl.

  2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2 to 3 minutes Add the sugars and mix on medium-low for 1 to 2 minutes until the butter is fluffy and whipped. Add the eggs and vanilla and mix on medium-low until just combined, scraping down the sides and bottom of the bowl. Detach the bowl from the mixer.

  3. Use a spatula to fold half of the flour mixture into the egg mixture. Fold in ½ cup of the kefir, then repeat with the remaining flour mixture and kefir until everything is just combined. (Do not overwork the batter.] Cover the bowl with plastic wrap and store in the refrigerator all
    night or up to g hours.

  4. When you are ready to bake, butter and flour a 9 × 13-inch baking dish. Preheat the oven to 350°F.

  5. Remove the batter from the refrigerator and spread it out into the prepared dish. Set aside

  6. MAKE THE TOPPING: Mix together the flour, granulated sugar, and salt in a medium bowl. Cut the butter into the flour mixture with a pastry blender until the butter is completely incorporated into the flour in small chunks. The topping can be made at night and stored in the refrigerator with the cake batter.

  7. Sprinkle half of the mixture on top of the cake In a small bowl, combine the cinnamon and cocoa powder and sprinkle evenly over the topping. Sprinkle the remaining topping over the cinnamon and cocoa. Bake for 42 minutes until the middle springs back when pressed with your finger.

  8. Let the cake sit in the pan for 1 hour until completely cooled. Dust with powdered sugar

  • 2.5 cups (300 g) all-purpose emmer wheat flour + more for dusting.

    2 tsp baking powder

    0.5 tsp baking soda

    0.5 salt

    10 tbsp (140 g)

    Unsalted butter + more for greasing the baking dish

    0.5 cup (100 g) sugar

    72 cup (110 g) dark brown sugar

    3 eggs

    0.5 tsp pure vanilla

    extract

    1 cup (240 g) kefir

  • 0.75 cup (90 g) blended

    Emmer wheat semolina

    0.25 cup (50 g) sugar

    0.25 tsp salt

    6 tbsp (84 g) butter, cut into 0.75-inch cubes

    0.25 tsp cinnamon

    0.25 tsp cocoa powder, sugar, for dusting