Garlic Parmesan Pull Apart Buns

 I tried these beauties for the first time and I tell you, my picture lacks the quality only implying that there wasn't much of it to capture....I tell you, they are great alongside a good Roasted Chicken or some meatballs they are just the things to mop that gravy up with!

Recipe Adapted From Pastry Affair
Ingredients:
Instant Yeast - 2 1/4 tsp
Warm Water - 1 1/3 cups
Extra Virgin Olive Oil - 2 tbsp
Salt - 2 tsp
All Purpose Flour - 3 1/2 cups
Salted Butter - 4 tbsp, melted
Dried Parsley Flakes - 1 tbsp
Italian Seasoning - 1/4 tsp
Garlic - 2 cloves, minced
Parmesan Cheese - 1/4 cup

Stir together the yeast and water and allow the mixture to sit for about 5 minutes. Into a food processor, mix in the olive oil, salt, flour and the yeast mixture and process till the dough is formed. The dough should be soft and elastic. Transfer the dough into a well oiled bowl and cover with a clean kitchen towel or plastic wrap and allow the dough to rise for about 1 1/2 hours till it has doubled in size. In a small bowl,combine the melted butter, parsley the Italian Seasoning, and minced garlic and set aside. Preheat the oven to 180 C. Once the dough has risen, punch the air out and tear off golf ball sized pieces of dough. Roll them into the butter mixture and place them onto the bottom of a bundt pan. Repeat the process until one layer of dough balls are layered, sprinkle in 1/3 rd of the Parmesan Cheese. Continue layering in the dough balls and the cheese until you have three layers. Cover the pan with a clean towel and allow the dough to double in size for about 20-30 minutes. Sprinkle in some sesame seeds and then bake in the oven for about 25 to 30 minutes until the bread is golden brown. Allow to cool for about 5 minutes and then invert onto a serving plate. Serve warm.

Honey Paneer with Carrot Parathas

We are not great vegetarian eaters, but we try to resort to vegetarian atleast twice a week even sometimes twice in two weeks....now that sounds worse!!! But yea we are malayalees who just cannot do without the meat and the fish.... sigh!! So anyway one of the dinners we had to force ourselves for a No non vegetarian dinner so I looked up Archana Doshi's recipe on the Honey Paneer which just simply clicked instantly and here we have it.

Ingredients:
Paneer - 1cup, cut into cubes
Pureed Tomatoes - 1 1/2 cups
Cumin Seeds - 1tsp
Ginger Garlic Paste - 1tbs
Turmeric Powder - 1/4tsp
Coriander Powder - 1/2tsp
Red Kashmiri Chilli Powder - 1/2tsp
Cardamom Powder - 1tsp
Kasthuri Methi - 1tbs
Honey - 1tbs
Salt to taste

Into a bowl of hot water, soak the paneer for about 10 minutes to make it soft. Into a frying pan, pour in a tablespoon of oil. Splutter the cumin seeds once the oil is hot. Then add in the ginger garlic paste and saute for a minute. Add the honey and continue to saute till it bubbles. Then add in the coriander, chilli and turmeric powder and saute for a minute. Add in the tomato puree along with salt to taste and bring to a light simmer.  Drain the paneer and add to the gravy. Then pour in the milk or the cream and mix in. Add the kasthuri  methi and allow the curry to simmer. Sprinkle in the cardamom powder over the top and mix in. Garnish with freshly chopped coriander leaves.

For the Carrot Parantha

Ingredients:
For the Filling
Grated Carrots - 1 1/2 cups
Onion - 1, medium finely chopped
Corainder Leaves - 1 tbs, finely chopped
Mint Leaves - 1 tbs, finely chopped
Cumin Powder - 1 tsp
Corinader Powder - 1tsp
Ginger Garlic Paste - 1 1/2 tsp
Salt to taste

For the Dough:
Wheat Flour (Atta) - 2 cups
Water - 1 cup, lukewarm
Salt - to taste

Knead the wheat flour and water along with the salt to form a soft dough. Keep aside covered for about 30 minutes. In a frying pan, add  a little oil to coat the pan and saute the onions till transparent. Then add in the ginger garlic paste and saute for about 2 minutes. Tip in the mint leaves, coriander leaves, cumin powder and the coriander powder and saute till done. Add in the grated carrots and saute till the the carrots are all softened down. Take off from the heat and allow to cool slightly. Divide the dough into 10 small sized balls and roll out each to a disc. Spoon a tablespoon of the carrot mixture on the disc,and  cover it up with the dough. Do the same with all the remaining dough and keep aside for about 5 mins before rolling it out into small rotis. Fry onto a tawa till browned and serve hot.

Easy Sausage Loaf

This bread is a full meal deal which is flavorful and comforting. Its easy to knead and perfect for anytime. Complement this bread with some scrambled eggs or poached eggs and you have an elaborate brunch.

 Ingredients:
Warm Water - 1/4 cup
Milk - 1 cup
Sugar - 1 tbsp
Salt - 1/2 tsp
Olive Oil - 2 tbs
All Purpose Flour - 3 -3 1/4 cups
Whole Wheat Flour - 1/2 cup
Sausages - 1 pound (you can also Italian Sausages with the meat removed from the casing)
Egg - 1, beaten lightly to glaze
Yeast - 2 1/4 tsp

Sprinkle the yeast over warm water in a large electric mixer bowl. Let the yeast stand for about 5 minutes. Stir in the milk, sugar, salt and 1 tablespoon of the oil. Add 2 1/2 cups of the flour and mix in to blend untill smooth and elastic. Add in the whole wheat flour and about 1/4 cup more of the all purpose flour. Knead the dough till it is smooth and satiny. Turn the dough into a well greased bowl and allow to rest for about 45 minutes to an hour. Meanwhile, fry the sausages till brown. Using a slotted spoon remove the sausage and cool on paper towels. Punch the risen dough and pat down into a 1/2 inch thick circle.
Sprinkle the meat over the round of the dough, fold and knead the sausage lightly into the dough. Shape the dough into a ball and place into a greased baking tray. Make incisions across the top of the dough. Brush the  top with the remaining 1 tablespoon of oil and leave to prove for another 45 minutes. Brush with egg yolk. Bake in a preheated oven at 180C for about 35 minutes till golden and the crust sounds hollow. Cool on a wire rack before slicing. Serve with a mayo dip or cheese spread.

Tuna Bread~ As Delicious as it Gets!!

Each time I have gotten this bread baked I haven't got a single decent picture clicked, why? because as soon as its baked, its just waiting to be eaten, you don't believe it? Well don't let this bread intimidate you in any way coz this is my first experiments with yeast and baking bread and the results are fantastic. Another of my mum's recipe's which she said if I tried I would love. I haven't captured a great click, but moments before the grab, this is the least I could get, I promise to bake another one to bring forth this creation more life!!!

Ingredients:
Flour – 2 cups
Eggs – 2
Yeast – 1 1/2 tsp
Milk – 4 tbsp
Sugar -2 tsp
Butter – 1 oz
Salt- 1 tsp
For the Filling
Tuna or any other fish - 200 gms, cooked and flaked
Onion – 1, finely chopped
Tomato – 1, finely chopped
Celery - A dash of celery (optional)
Garlic – 2 pods, finely chopped
Green chilies – 2, finely chopped
Flour – 1/2 tbsp flour
Salt to taste
An egg yolk and little milk to glaze

Prepare the Filling:

In a frying pan, sauté the onions and garlic in oil along with green chilies. Add in the tomatoes and sauté till oil separates. Add the flour and sauté. Add the celery and then the tuna and sauté till everything is blended well. Keep aside to cool.

To prepare the bread:

In a bowl, mix the yeast in the warm milk and sugar and keep aside for about 15 minutes. Into a food processor, add the flour, butter and salt and process for about 2 minutes. Meanwhile in another bowl break the eggs and lightly beat them. Add the milk mixture to the beaten eggs and mix lightly.In a slow and steady stream, through the feed pour the egg milk mixture to the flour to form a smooth dough. Transfer the dough to a well oiled bowl. Cling wrap the bowl and keep in a warm place to rise for about an hour. Once risen, punch the dough down. Turn the dough out to a floured surface. Roll it out to 37.5 x 22.5 cm rectangle. Spread the filling along the length of the rectangle. Roll tightly. Once rolled, place onto a greased sheet shaped like a ring sealing the edges. I shaped mine like a horse shoe. Using a knife or scissors, cut 2/3rd’s the top of the ring down through all around. Leave to rise again. Once risen, glaze the bread with an egg yolk and milk mixture. Bake in the oven for about 25-30 minutes at 180 C. Garnish with capsicum rings.

Combine mayonnaise, tomato sauce, chili sauce and add little chopped celery(optional) and serve with the tuna bread snack.

Tip: I have tried the same thing with potates, and you would need 200gms of potatoes. First boiled, mashed and then sauteed. You would end with up aloo bread for the vegetarians.

Chicken Fajitas wrapped in Tortillas

Bored of the normal roti, daal and chaawal at home....so had to think of something not too much out of the genre of food liked by all at home, but a wrap is definitely acceptable....

Ingredients:
[Serves 4]
Chicken - 4 skinless breasts

Maple syrup/ Honey - 3tbs
Red wine vinegar - 1tbs
Garlic - 5-6pods crushed
Red Peppers - 2 de-seeded and cut into 1inch strips
Oregano dried - 2tsp
Red Chilli Flakes - 1-2tsp
Olive oil - 3tbs plus extra for drizzling.

Place the oil, maple syrup, vinegar, garlic, oregano, pepper flakes, salt and pepper to taste into a large bowl. Shallow dish and mix together. Slice the chicken into1inch strips and toss into the marinade. Mix well to coat. Cover and chill in the refrigerator for 2-3 hours turning occasionally. Heat a pan until hot. Lift the chicken strips from the marinade with a slotted spoon, lay on the pan and cook on medium- high flame for 3-4minutes until cooked through. Remove the chicken to a serving plat and keep warm. Add the peppers, skin down to the pan and cook for 2minutes on each side. Transfer to serving plate. Place the chicken and peppers into a wrap, along with a salsa to dip and enjoy.

Tortillas
Ingredients:
[Makes 12]
Plain flour - 350gms
Salt  - 1tsp
Baking powder - 1/2tsp
Shortening - 75gms
Hot water - 75gms

Sift the flour and baking powder into a large bowl. Add the shortening and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add enough water to form a soft dough. Turn out the dough onto a lightly floured surface and knead until smooth. Divide the dough into 12 pieces and shape into a ball. Cover with a clean towel and let it rest for 15minutes. Roll out each ball keeping the remainder dough covered. Heat griddle or pan over a high heat for a minute and cook the tortillas for 1-2minutes on each side, or lightly browned in places and puffed up. Serve warm.

3 P's ~ Pumpkin, Potato and Puris!

Ahmedabad, known as 'The Manchester of the East' is a city full of gastronomical surprises. This is one such recipe, authentic to the Gujurathis, a side dish to be rightfully accompanied with hot- puffed puris.

Pumpkin and Potato

Ingredients:
Potatoes - 300gms
Pumpkin - 400gms
Onion seeds - 1tsp
Mustard Seeds - 1tsp
Sesame Seeds -1tsp
Coriander Powder - 1tbs
Chilly Powder - 1/2tsp
Fennel Powder - 1/4tsp
Tomato -1 finely chopped
Cinnamon - 1stick
Asafoetida - 1/4tsp
Cloves - 3-4
Ginger-garlic paste - 1tsp
Cardamom - 1-2pods
Bay Leaf - 1-2
Suagr -1tsp
Salt to taste
Chopped Coriander leaves to garnish

Splutter the mustard seeds, add in the onion seeds and sesame seeds and fry for a minute. Then add in the cinnamon stick, cloves, bay leaf, and cardamom pods and let the spices release the fragrant aroma. Tip in ginger garlic paste and saute for 2 minutes, then add the powders- coriander, jeera, turmeric, chilli and salt and saute till the fat separation happens. The chopped tomato and asafoetida comes in next, cook till the tomatoes turns soft and is well blended into the masala. Add in the diced potatoes and pumpkins also add in the sugar, coat the vegetables well with the masala. Add in about quarter cup of water, cover and cook till the potatoes and pumpkins are tender and the masala turns semi dry. Serve hot with chopped coriander leaves. 

Puri

Ingredients
Atta - 1cup
Maida - 1/4cup
Salt to taste
Warm water

Into a food processor, add in the powders and salt. Using warm water process till a dough is formed and comes off the sides of the bowl. Roll into thin puris onto a floured board. Deep fry into hot oil till puffed and golden brown. Using a slotted spoon lift each puri and drain out any excess oil.