Friday, October 29, 2010
STUFFED BUNS / STUFFED MASALA BUNS
I had long time wish for trying out these stuffed buns/masala buns. When ever any of our blogger friends post stuffed buns, I always wish I could try it out and today is the day! I just followed the same recipe for the dough as my pizza dough…Stuffing also of our own choice/imagination.
INGREDIENTS
For the Dough
| Maida/All purpose flour | 1 & 1/2 cups |
| Milk | 1/4 cup |
| water | 1/4 cup(add if more needed) |
| Active dry yeast | 3/4 tblsp |
| sugar | 1 tblsp |
| Salt | 3/4 tsp |
| Olive oil | 3 tblsp |
For stuffing:
| Potato | 2 nos. (small) |
| carrot/beans/peas(together) | 1/2 cup |
| Onion | 1 no. |
| Jeera or ajwain/omam | 1 tsp |
| Garam masala powder | 1/4 tsp |
| Red chilli powder | 1/4 tsp |
| Turmeric powder | 1/8 tsp |
| Coriander leaves & lemon Juice | As needed |
| Oil | 1 tsp |
| Salt | As needed |
Method:
- Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside.
- Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk.
- Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
- Meanwhile prepare the stuffing. Cook the vegetables and heat a pan with oil,season with jeera/ajwain,add the onion and fry till transparent.
- Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir.
- Add the cooked,mashed vegetables and fry till everything mixes well.
- Remove from fire and add the coriander leaves and lemon juice if desired,mix well.
- By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls.
- Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil .
- Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the buns.
- After 10 minutes or so the rolled bun dough, would have raised again ( may be I can say little) .
- Take each bun and make a dent in the middle.
- Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
- Roll in to smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Keep the pinched joined side down.Brush them well with olive oil.
- Preheat the oven for 190°C. When the preheat is finished,by the time the buns would have raised too(refer the picture below).
- Bake for 17- 20 mins or until the top crust turns golden brown in colour. (Mine took exactly 19 mins) Smells heavenly!!
- After finished baking,brush them with butter or oil and enjoy with tea/evening snack! This would be a great snack for kids after they come back from school!
Notes:
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Please refer to my fellow blogger’s stuffed buns too:
=> Lataji’s Healthy version of stuffed buns.
=>Another interesting stuffed masala buns from the blog Ruchika cooks.
Friday, October 22, 2010
RASGULLA | PANEER DESSERT RECIPES
I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai. But when I always heard through Jeyashri about the recipe,I wanted her to post,but now I got curious and tried myself my hand and today very morning I called her and took the recipe and just tried it out. The result was awesome… I am not a big fan of rasgullas, but sure I can make this to the sinful Rasmalai which is our family favourite! I also referred Sailu’s Kitchen rasgulla recipe. Hope this post will help some of you as Diwali is nearing …
Ingredients
| Milk(full cream) | 1 Litre |
| Lemon juice | 3 tblsp |
| Sugar | 2 cups |
| Water | 3 &1/2cups |
| Elachi powder | 1 pinch |
| Ice cubes | 12 nos |
| Nuts (optional) | For garnish |
Method
- Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
- Heat further until the whey water clearly separates. Put off the flame.
- Add the Ice cubes and mix well.
- Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
- Wash it well in the running water under the tap to remove the lemon smell and sourness.
- Then squeeze the excess water gently and hang it for 30 minutes. I just squeezed the excess water now and then very gently as my dupatta dint drain the water by itself. But its not a must if the cloth is proper.
- After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
- Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
- Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.
- Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
- After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
- Cover the pressure cooker and cook it till you get one whistle in low flame. After a whistle,simmer more and keep for another 5 minutes.
- Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size.
- Cool down and refrigerate and serve chilled!
Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??
Notes
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Sunday, October 17, 2010
PAASI PAYARU SWEET SUNDAL
I referred Shanthiji’s post for making this sundal,I have not made this sweet version before… I made this for my first day of Kolu. Simple,tasty and nutritious! What else we need ? :)
To Temper
Ingredients
| Whole green gram/Pachai Payar/paasi payaru | 1/2 cup |
| Jaggery | 3 tblsp |
| Salt | 2 pinches |
| Grated coconut | 4 tblsp |
| Oil | 1 tsp |
| Mustard | 3/4 tsp |
| Curry leaves | Few |
| Red chilli | 1 no. |
Method:
- Soak the green gram overnight,drain water,let water be just to immerse the green gram.
- Pressure cook it in medium flame for 3-4 whistles.
- Heat a pan with oil and temper with mustard,redchillies and curry leaves.
- Add the cooked green gram and give it a stir till the moisture evaporates. Add the salt and jaggery.
- Stir until the jaggery blends well, add the coconut and stir for a minute.
- Transfer to the serving bowl. Delicious Sundal is ready!
Monday, October 11, 2010
RIBBON PAKODA/OLA PAKODA | EASY DIWALI SNACKS
I am trying this ribbon pakoda for the first time… Now a days my kiddo wants to munch something right after he come back from school, so inspite of giving him the store bought chips or some other junk food,I try to make some dry snacks and keep it for a week,he too enjoys all these home made snacks now a days ..
Notes:
Ingredients:
| Rice flour(or idiyappam flour) | 2 cups |
| Gram flour/Kadala maavu | 1/2 cup |
| Pepper powder(coarse) | 3/4 tsp |
| Butter | 2 tblsp |
| Oil | 2 – 3 tblsp |
| Asafoetida powder | 1/2 tsp |
| Salt & water | As needed |
| Oil | For deep frying |
Method:
- Mix rice flour,gram flour,pepper powder,butter(softened),oil,asafoetida,salt well.
- Then add water little by little to make a stiff,non-sticky,dough.
- Apparently heat oil in a kadai.Fill the murukku press with the prepared dough, with the ribbon pakoda plate.
- Press the dough in hot oil in a circular way to form a single layer. Dont layer so much,just one layer to ensure even and quick cooking.
- When the bubbles reduces,flip the pakoda and cook again till the bubbles ceases and the ‘shhh’ sound reduces.
- Drain it in the paper towel,after cooled down store in airtight container to enjoy these crisp flavourful pakodas!
Notes:
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