Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Tuesday, 29 March 2022

Mushrooms and Prawns Stuffed Long Buns



When we do anything with love, it happy us…. 

Even though I am unable to bake frequently … but when ever I bake, this gives me immense happiness… 

Had some mushrooms in the fridge.. hence used them in this recipe… but any type of stuffing can be used. 

Here is my recipe - 

For the Stuffing  

Ingredients 

1 packet of mushrooms sliced 

Few Prawns cleaned and chopped 

1 Onion sliced 

4 to 5 Garlic cloves finely chopped 

1 or 2 Green Chillies finely chopped 

1 pack of Knorr  Sweet Corn Veg Soup 

1/2 tsp Chilli flakes 

Salt to taste 

2 tsp Butter 

1 tbsp Olive Oil 

1/2 cup Milk 


Method 

Take 1/2 cup of Milk, empty the packet of the soup, stir and keep it aside. Take a pot, add 1 1/2 tsp butter, as the butter melts, add olive oil, add the chopped garlic, green chilli and sliced onion. Stir fry until translucent. Add the mushrooms, stir and cook for a minute, add chopped prawns, stir for few minutes, add the chilli flakes and salt. Pour the milk. Lower the flame and stir continuously until all the ingredients binds together. Add the remaining 1/2 tsp butter and stir. Switch off the flame and keep it aside.. 


For the Bread Dough 

Take 3 portions of Wheat Flour and one portion of All purpose flour, add a tsp of  sugar, salt to taste and mix all the ingredients together, add a tbsp of instant yeast, mix again, add Luke warm water little at a time and mix it together. Knead the dough well for 10 minutes… the dough should be soft and bit sticky, add a tsp of  oil and knead it again. Apply oil on the dough, cover the bowl and keep it aside and let it proof until it becomes double in size. Once double in size, punch the dough and knead the for few more minutes, if the dough is very sticky add little flour. Divide the dough into 6 portions. 


To Make the Stuffed Bread Roll

Stuffing 

Bread dough 

2 tbsp Olive oil

1 Egg beaten 

Method 

Take a portion of the dough, add 1/2 tsp oil, knead the dough for few seconds, press the dough with the help of the palm and spread the dough into a disc. Place some stuffing on the dough, fold in the dough to close the stuffing and make a bun. Place the rolls on a greased tray, or if you have a bun moulds, place the dough in the mould. Cover the bread buns with a cloth for 30 minutes, brush the roll with egg. Give some slits on the bread. Bake the bread roll in a pre heated oven for 20 minutes at 180 / 190 degrees celsius, once done, remove and cool the stuffed long buns, once cool completely enjoy.. 

Wednesday, 22 December 2021

Apple and Beetroot Spread

 



Ingredients 

1 1/2 kg Apples peeled and cut into pieces 

2 Oranges cut and seeds removed

1 Beetroot peeled and cut into small star shape

Some Mint leaves

1/2 tsp Grated Ginger 

Sugar equal quantity as the pulp got from the apples

1/2 tsp Salt

1 Stick Cinnamon 

1 Star Anise


Method 

Boil the Beetroot stars with a tbsp sugar and little water for 5 minutes, discard the juice and keep the Beetroot stars aside. 

Take the Apple pieces and Oranges… blend them into a pulp. Strain the pulp through a strainer. Take a pot, add the pulp, salt, sugar, cinnamon and star anise.. let the ingredients simmer and cook until it reduces. Stir occasionally. To check, take a small plate, pour few drops of the spread. The spread shouldn’t be runny. Once done, switch of the flame.. add the grated ginger, Beetroot stars and mint leaves.. stir.. while warm, pour the spread in a glass jar. Let it cool, then close the lid, this stay good in the fridge for about 8 months.. 


Tuesday, 9 June 2020

Discarded Sourdough Starter Whole Wheat Bread


We can create great dishes out of the discarded sourdough starter. So keep them and use them, instead of throwing them. 
Tried this Discarded Starter whole wheat bread.. it’s tasty.... do try them..

Those who want to start the sourdough starter, here is a link below-
Sourdough Yeast Starter



Ingredients 
2 1/2 cup Whole Wheat Flour
2 cups of Sourdough Discarded Starter 
1 tsp Pink Salt
2 tsp Honey 
1/2 cup Lukewarm Water
1 tbsp Oil



Method 
Take a mixing bowl, add the whole wheat flour and the discarded starter. Knead the ingredients together for 2 minutes. Add the honey, salt and lukewarm water. Continue to knead until all the ingredients comes together and forms a dough. Apply oil and cover the bowl and leave the dough to rise. It will take 2 to 4 hours.  Sprinkle some dry whole wheat flour and knead the dough by stretching and pushing for a minute. Roll and shape up the dough.  Sprinkle some flour into the basket the dough will be proofing. Put the dough and cover the basket with a cloth. Cover and let it rest for 30 minutes to an hour. Meanwhile start the oven at 250 celsius and preheat for 15 minutes. Take a baking tray, put a parchment paper on the baking tray. Gently turn the dough on the paper from the basket. Take a new blade and score the bread as per the desire. Take a small bowl of water and keep it on the lower rack of the oven. Keep the baking tray in the middle rack, bake at 225 degrees celsius for 5 minutes. Then reduce the temperature to 200 degrees celsius and bake for 15 minutes, reduce the temperature to further 175 degrees celsius and bake for 20 minutes. Switch off the oven, the bread stay for 5 minutes in the oven, keep the oven door slightly open. After 5 minutes open the oven and remove the baking tray. Keep the bread on a cooling rack until it cools down. After it cools down than you can slice it. 

Thursday, 23 April 2020

Mangalore Buns



I love Mangalore Buns.. especially whenever I have visited Mangalore, I have had them at my Friend’s in-laws place..
It is a popular breakfast and tea time snack in Udupi-Mangalore region. They are sweet, fluffy puris made using banana. The dough is left overnight to ferment.Its normally, served with a spicy coconut chutney and sambar... I have used Whole wheat flour..
 Ingredients
2 cups Whole Wheat flour / All Purpose Flour
2 medium sized Ripe banana
2 tbsp Sugar
½ tsp Cumin powder
1/4 tsp Baking soda
Salt to taste
2 tbsp Curd
1 tsp ghee
oil for deep frying

Method
Take a mixing bowl, mash the bananas, now add sugar, salt,  cumin powder and curd . Mix the ingredients well into a smooth paste. Add the flour and knead the flour into a dough, add little more flour if required. The dough is slightly sticky. While kneading you can apply some ghee and knead. Keep the dough covered in a bowl overnight. Knead the dough the next morning. The dough is a bit sticky, so dust some flour and take medium sized balls from the dough and roll into round pooris. Fry each poori into medium hot oil till they are puffed and golden. Serve the buns as snacks with coconut chutney.

Friday, 27 March 2020

Healthy Whole Wheat Bread Loaf



Basic Healthy Bread can be made with ingredients that are easily available in your kitchen. One key ingredient Whole wheat flour is always there in your kitchen pantry. Yeast can be made at home too if time permits, or else dry yeast is easily available in shops. It’s more healthy when you bake a bread at home. Do try this recipe and enjoy this bread with jam or Chutney.



Ingredients
4 cups + 1 cup Whole Wheat Flour
1/2 cup Oats
1 tsp + 1 tsp Mix Seeds (Sunflower, Watermelon, Flaxseed, Sesame, Pumpkin Seeds)
1/2 tsp Chia Seeds
1/4 tsp Salt
1/2 cup Lukewarm Water
1 tbsp Dry Active Yeast
2 tsp Honey
1 cup of Water
2 tbsp Oil
1 tbsp Milk + 1/2 tsp Honey 






Method 
Take the honey and mix it with the lukewarm water, mix the yeast little at a time into the lukewarm water. Leave the yeast to rise. Mix all the dry ingredients together, except for 1 cup of whole wheat flour and 1 tsp of mix seeds. Add the yeast water, mix the ingredients well, add a cup of water, mix and knead the ingredients into a dough. At this point the dough is a bit sticky. Add a tbsp of oil and knead it. Cover the bowl and leave it aside for 2 hours. After 2 hours, open the lid. Add the remaining flour little at a time and knead the dough. Take the dough on to a flat surface. Add oil, knead and roll the dough into a long cylindrical shape. Place the cylindrical dough into the greased bread loaf mould. Cover and let it proof for an hour. Meanwhile preheat the oven at 190 degrees. Brush Milk + Honey on the bread and sprinkle some mix seeds on the bread. Bake the bread at 190’ degrees celsius for approximately 25 - 30 minutes. Every oven temperature differs, so please adjust the time accordingly. Once done, remove the bread. Let the bread cool down for 10 minutes, remove the bread and let it cool on a cooling rack. Slice the bread once completely cool. 

Thursday, 19 September 2019

Instant Vegetable Idli with Oats and Semolina


This is a very quick and healthy breakfast or snacks recipe that can be served for the children in their lunch boxes too. 


Ingredients 
3/4 cup Rice Flour 
1 cup Fine Semolina 
1 cup Oats
Half medium size Carrot Grated 
Half medium size Beet root Grated 
1/2 cup Curd 
Salt to taste 
1 tsp Eno 
1 cup or more Water




Method 
Take a bowl, add rice flour, oats, semolina, salt, grated vegetables and curd. Mix all the ingredients, gradually add water and mix the ingredients until it’s a thick dropping consistency. Keep the batter for 15 minutes, add the eno and mix it gently once more. Pour in the batter in the  greased idli mould. Steam the idlis for 20 minutes until they are cooked. Remove the idli mould from the steamer and wait for 5 minutes till the idlis have cooled a bit. Remove the idlis from the mould and serve the healthy idlis with a chutney of your choice. 

Thursday, 25 July 2019

Bread Upma


This dish is ideal for breakfast or evening snacks. Upma is a common dish made in South India and Maharashtra. There are many ingredients that can be used to make Upma like Semolina, Vermicelli, Broken Wheat etc. Bread is another ingredient that can also be used to make Upma. If you have leftover bread pieces, you can use them. 

Ingredients 
5 to 6 pieces of Bread cut into small square pieces 
1 small Onion chopped 
1/4 of the Green Capsicum chopped 
1/4 of the Carrot chopped 
1/2 Tomato chopped 
Handful of Green Peas - I didn’t have 
1 Green Chilli chopped 
1 small piece of Ginger grated (optional) - I didn’t use
Few Coriander Leaves chopped 
Few Curry Leaves 
Juice of 1/2 Lime 
Handful of Peanuts or broken Cashews - I didn’t use 
Salt to taste 
1/2 tsp Sugar 
1/2 tsp Turmeric powder 
1/2 tsp Red Chilli powder 
Pinch of Asafoetida 
1/2 tsp Mustard seeds
1 tbsp Fresh Coconut grated or Desiccated Coconut 
1 tbsp Oil



Method 
Take oil in a Kadai. Let it heat. Add the mustard seeds, curry leaves, green chilli and asafoetida. Sauté it for few seconds. If you are adding peanuts or broken cashews, then add it now and sauté it for another few seconds. Add the chopped vegetables and ginger. Continue to sauté the vegetables for a minute. Add the Salt, Sugar, Turmeric powder and Chilli powder. Stir and add 1/4 cup of water. Let it simmer for few seconds. Add the bread pieces and gently stir all the ingredients together. Switch off the flame. Drizzle the lime juice and stir it once. Garnish the dish with coriander leaves and coconut. Serve the dish immediately. 





Saturday, 17 November 2018

Badam Milk Mix Cupcake


Bangalore has many shops that serves delicious hot Badam Milk... you also get Badam milk powder that you can purchase and mix a spoon of the powder with hot milk. I got a packet of the Badam milk powder this time while I was in Bangalore. Preferably it’s better to make the powder at home. Since no one in my house wanted to drink Badam milk, I used the powder to make these cupcakes. 

Ingredients 
2 cups All Purpose Flour 
1/2 cup Badam Milk Mix Powder
1/3 cup Powder Sugar 
1/4 tsp Salt
1 tsp Baking Powder 
1 tsp Soda Bicarbonate 
3 tbsp melted Ghee 
1/2 cup Curd beaten 
1 1/2 cup Warm Milk 
2 tbsp chopped Almonds 
Few Saffron strands



Method 
Add all purpose flour, Badam Mix powder, Baking powder, Soda bicarbonate and salt in a mixing bowl. Mix all the ingredients together. Take another bowl, add 1 cup milk, curd,  ghee and sugar. Stir and whisk well until the sugar dissolves well with the milk.  Now gradually add the flour and whisk. Add the remaining milk and continue to whisk until the batter forms a thick dropping consistency. Pre heat the oven at 180 degrees Celsius. Take cupcake liners and arrange it into the cup cake cavity mould or use aluminium cups. Fill up the liners with the batter. Fill upto 3/4 of the quantity of the liner. Sprinkle the chopped almonds and few saffron strands on the top. Bake the cupcakes for 20 - 25 minutes at 180 degree celsius. Insert a tooth pick and check if the cupcakes are done after 20 minutes. Once done then remove the cupcakes and place them on a cooling rack and cool it. Enjoy the cupcakes for breakfast or tea.

Saturday, 3 February 2018

Clams and Egg Sandwich


This sandwich can be eaten for breakfast or snacks. I added clams to my sandwich and here is how I made it... I have used home made mayonnaise, but you can use the store bought ones too. 
Ingredients 
1/4 cup  cleaned Clams
2 small Onions sliced 
1 tsp Garlic minced 
1/4 cup Cabbage sliced 
1 tomato cubes
1/2 tsp Pepper
Salt to taste 
1 tbsp Butter
1/2 cup Mayonnaise 
2 Egg whites
Sliced Breads 

Method 
Take a pan, add butter and let it melt. Add the onions and garlic. Sauté it till light brown in colour. Add the clams, salt and pepper. Continue and stir fry it for 2 minutes. Now add the beaten egg whites and stir it on low heat for 2 minutes. Switch of the flames. Add cabbage and tomato. Mix it. Take 2 slices of bread. You can toast the bread or use it as it is. Apply the mayonnaise. Add the stuffing and add some more mayonnaise on top. Cover it up with another slice of bread. Enjoy it...

Homemade Mayonnaise 
Ingredients 
2 remaining Egg yolks
1/4 cup Olive oil
2 tbsp Vinegar
Salt to taste 
1/4 tsp Pepper powder

Method 
Blend all the ingredients together till it thickens up.

Thursday, 18 January 2018

Savoury Mini Cake Loaf


This is a healthy vegetarian dish which can be served as snacks.
Here I have used Amaranth Flour and Semolina for the base along with vegetables. I have used chickpea leaves as it's available in the market in this season but we can use spinach leaves instead of chickpea leaves
Amaranth Flour contains high source of Protein, Calcium and Fiber. It is ideal for gluten intolerent. It has high levels of the amino acid lysine which help your body to properly absorb calcium from the digestive tract. Here I have used Amaranth flour from Original Indian Table which I had received it as a prize in  a contest. 


Ingredients
1 cup Amaranth Flour
1 cup Fine Semolina
1 small Onion chopped
1 medium size Carrot chopped 
1 medium size Capsicum chopped 
1/2 cup Chickpea Leaves or Spinach chopped 
2 Fresh Green / Red Chillies chopped
1 tsp Garlic chopped
1/2 tsp Ginger chopped
2 1/2 tbsp Walnut chopped
Salt to taste
1 tsp Sugar 
1/2 tsp Turmeric powder 
1 tsp Baking Powder
1 tsp Soda Bicarbonate
1/4 cup Melted Ghee
500 ml Butter Milk

Method
Mix together amaranth flour, semolina, salt, turmeric powder, sugar and baking powder. Mix it. Add the ghee. Now add the butter milk little at a time into the flour and whisk it. Whisk it properly so that no lumps remain and it forms into a thick batter. Add all the vegetables. Mix the batter well. Add the soda bicarbonate and mix it again. Here I have taken 3 mini loaf tin and greased it with ghee. Pour the batter into the pan until 3/4 of the pan is filled. Sprinkle the chopped walnut on top.
Bake it in a preheated oven at 180 degrees for 45 to 50 minutes. After 45 minutes, insert a tooth pick and check. If it comes out clean then it’s done. Remove it from the oven and let it cool a bit. Remove it from the tin, cool it further before slicing. Enjoy it with a cup of tea. 


Wednesday, 3 January 2018

Vegetable Gateau


The vegetable gateau is layered with vegetables, savoury custard and cheese which after baking becomes soft, fluffy and creamy in texture. 
This dish can be served for breakfast or dinner with bread...
It is made with vegetables, cheese, egg and sour cream. 

For the Sautéed Vegetables 
Ingredients 
2 small size Potatoes cut into cubes 
4 tsp of Garlic finely minced 
1 Carrot cut into cubes
1 medium size Egg plant cut into small cubes
1 medium Broccoli cut into small florets  
1 medium bunch of Spinach chopped 
1/2 cup of Green peas 
1 of each colour ( yellow, red and green ) medium size Capsicum cut into cubes 
Salt to taste 
1 tsp Pepper powder
2 cubes / 2 tbsp of Butter


Method
Take a pan, add a cube of butter, let it melt, add 2 tsp of garlic, sauté it for few seconds. Add the 1/2 of the onion chopped, potato, carrot, broccoli, egg plant and green peas. Stir and sauté it for 2 minutes. Add 1/2 cup of water, stir and cover the pan with a lid. Let it cook for 5 minute on low flame. After 5 minuets, open the lid. Season the vegetables with salt and 1/2 tsp pepper powder and stir it. Add the capsicum and stir it again. Remove it in a bowl and keep it aside. 
In the same pan, add the remaining butter and melt it. Add the remaining garlic and onions, sauté it till the onions are light pink in colour. Add the spinach and stir it for a minute. Sprinkle salt and remaining pepper powder. Stir and cook it till the water from the spinach evaporates. Remove and keep it in a bowl. 
P. S. You can also  add cauliflower, mushrooms, French beans too... 

For the Savoury Custard
Ingredients 
1 packet of Sour Cream
4 Egg Whites
4 Egg yolks
Salt to taste 
1/2 tsp Black Pepper powder

Method 
Beat the egg whites till stiff. Separately beat the cream cheese till fluffy. Add salt, pepper and egg yolks. Beat it well. Fold in the egg white and that goes with the vegetables for baking. 

To Assemble 
Ingredients 
Savoury Custard 
Sautéed Vegetables 
1 cup Cheddar cheese grated

Method 
Take a greased baking pan,  pour in 3 to 4 ladles of the custard and spread it. Now add 1/2 of the sautéed mix vegetables and spread it. Pour 2 to 3 ladles of custard over the vegetables and spread it. Sprinkle 1/4 cup of the cheese on the vegetables. Bake it in a preheated oven for 10 minutes at 180 degree celsius. Remove the baking pan from the oven. Add the sautéed spinach and spread it. Pour 2 ladles of the custard over the spinach. Sprinkle 1/4 cup of cheese. Bake for 10 minutes in a preheated oven at 180 degree celsius. Remove the baking pan from the oven. Now add the remaining vegetables and spread it. Pour the remaining custard over the vegetables. Sprinkle the remaining cheese. Now bake it for 15 minutes in a preheated oven at 180 degree celsius. Serve and enjoy this dish with garlic bread...

Monday, 6 November 2017

Neer Dosa


Neer dosa literally meaning water dosa in Tulu. This dosa is prepared from rice. Neer dosa is a delicacy from Tulu Nadu region and a part of Mangalorean cuisine. This can be had for breakfast, lunch or dinner. It is served with Chutney or any gravy dish. 

Ingredients
1 1/2 cup Raw Idli Rice 
1/2 cup Fresh or Desiccated Coconut
Salt to taste

Method
Soak the rice at least for 2 hours. Grind the rice along with coconut and 1 cup water into a smooth batter. Do not add excess water while grinding. 
Transfer the batter from the grinder into a bowl. Now add 2 cups of water and salt into the batter. The batter should be watery. Add more water if required. Take a skillet or pan. Spread some water over the pan, the water should sizzle and then pour a ladle full of batter over the hot pan. Rotate the pan and spread the batter. Cover the dosa with a lid and allow to cook on medium flame. Fold the dosa into a triangular shape. Serve the Neer dosa with chutney or any curry or fried dish. 



Friday, 1 September 2017

Pişi / Hamur Kizartmas


It's a fried Turkish bread or dough and it's normally eaten for breakfast or snacks. The bread dough is stuffed with a stuffing and is then fried in oil. Normally the dough is stuffed with chopped parsley and feta cheese. I have substituted it with spinach and cottage cheese. There are no spices add to the stuffing, but if you wish you can add some chillies or pepper powder to make it spicy.

For the Stuffing
Ingredients
2 cups Spinach chopped
1 cup Cottage Cheese crumbled
3 Garlic Cloves minced
Salt to taste
1 tbsp Oil


Method
Heat the oil in a pan. Add the garlic and sauté it for a minute. Add the spinach and salt, stir well till the water dries up. Add the cottage cheese and stir again for another 2 minutes, remove it from the flame and keep it aside.

For the Pişi
Ingredients
2 cups of All Pourpose Flour
7 grams of Instant Yeast
1 tsp Sugar
Salt to taste
2 tbsp Curd
Stuffing
1 1/2 cup of Lukewarm Water
1 1/2 tbsp Oil for the Dough
Oil for frying



Method
Add the flour and salt into a mixing bowl and mix it. Make a well in the center of the flour and add the yeast, sugar and half cup of lukewarm water, mix well and keep it aside till it rises. Add the beaten curd and a tbsp of oil. Begin to mix the flour, keep adding little water at a time to form a soft dough. Apply oil on the dough. Cover it and keep it aside to rise. Knead the dough for 2 minutes. Divide the dough into medium lime size portions. Roll out each portion into a disc, place a tbsp of the stuffing on one half of the disc and fold the other half over the stuffing. Seal the edges. Heat the oil in a wok. Fry the Pişis until golden brown from all the sides on a low flame. Serve it hot with a cup of tea.

Tuesday, 11 July 2017

Lasuni Palak Pav...


Baking bread at home is a more healthier option rather than buying it from the store. All of us are regularly kneading dough at home everyday to make rotis, chappaties or Paratha. But when it come to making bread with yeast we are a bit sceptical about it. Believe me, it's a very easy task. Only thing you have to keep in mind is that you have to give the dough time to rise. Proofing is very important. 
To make it more nutritious, you can add grated or chopped vegetables while kneading the dough. You can add spices as per your choice to make it more flavorful. Serve it as snacks or eat it during breakfast with chai - maska or enjoy it with any side dish like egg omelette, keema or vegetables. 


Ingredients 
500 grams All Purpose Flour 
1 small bowl of Spinach 
4 Garlic Cloves 
2  Pickled Tomatoes or 2 Sun dried Tomatoes 
1 tsp Pickled Red Chilli slices or Red Fresh Chillies 
11 grams Dry Active Yeast 
10 grams Sugar
5 grams + 1/4 tsp Salt
240 ml of Water
50 ml Oil

Method
Chop the garlic, spinach, Tomato and chillies. Take a pan, add 1 tbsp oil. Heat it. Add the garlic, sauté it for few seconds. Add the spinach, pickled tomatoes, chillies and salt. Stir and sauté till the water from the spinach has dried up. 

Take 1/4 cup lukewarm water, add sugar and yeast. Stir it and let it rise. Add the rest of the salt to the flour and mix it. Add the yeast water and the remaining water to the flour. Add the spinach mix and start to knead it. After 5 minutes, add 1 tbsp of oil and knead for another 5 minutes. Add another 1/2 tsp of oil to the dough. Cover the dough and keep it to rise double in size.

Apply oil on the palm, punch the dough and knead the dough on a flat surface for 2 minutes. Divide the dough into equal  portions depending upon the size you want. I weigh the dough as it will be of the same size. Take a rectangular baking tray. Grease it with oil. Roll the dough and place it on the baking tray. The dough should be touching each other. Apply oil on your fingers and gently flatten the dough from top. Cover the dough and let it rise double in size. Spray water on the dough. Bake at 190 degrees celsius for 20 minutes or till brown in colour. Remove it from the oven. Brush the pav with butter. Let it cool completely before eating it. 


Wednesday, 28 June 2017

Aloo Rassa


Aloo Rassa
It’s had with dhuska, puri or Paratha. It’s one of the vegetarian dishes from Jharkhand 

Ingredients 
4 medium size Potatoes boiled and crumbled
1 large tomato chopped
1/2 tsp Ginger paste
¼ tsp Fenugreek seeds 
Salt to taste
¼ tsp Turmeric powder 
½ tsp Red chilli powder
1/2 tsp  Cumin powder 
1 tsp Coriander powder 
1 tsp Fennel powder 
1/2 tsp Dried Mango powder 
1/2 tsp Garam masala powder 
Pinch of Asafoetida
2 tbsp Mustard Oil



Method 
Take a wok, add oil. Add the fenugreek seeds, sauté for few seconds. Add coriander powder, cumin powder, fennel powder, red chilli powder, turmeric powder and asafoetida. On a low flame stir for few seconds. Add little water and keep stirring, or else the masala will burn. Add the ginger paste and tomatoes. Sauté it till the tomatoes become mushy. In between keep adding little water. Once the tomato are mushy, add the potatoes, stir add salt and add a cup of water and let it simmer for some time, add garam masala powder and dried mango powder. Stir and let the curry simmer for sometime until it thickens. Once the curry thickens add Coriander leaves. Serve it hot with pooris or paratha.

Wednesday, 22 February 2017

Donuts with a twist filled with Rose Pistacho Cream...

Some Donuts for the evening... I hope you all enjoy the twist.. 
These donuts  are made with whole wheat flour, oat flour, brown flatten rice flour and pomegranate juice. The filling is made with hung curd, Amul cream, rose syrup and crushed pistachios. This is a good snack for children. This is an experiment in my kitchen.
For the Rose Pistacho Cream..
Ingredients 
1/2 cup Amul Fresh Cream
1/2 cup Hung Curd 
3 tbsp Pistachio coarsely ground
2 tbsp Rose Syrup 
Method 
In a mixing bowl, beat the cream. As it thickens up, add the hung curd and beat it well. Add the ground pistachio, fold the cream with a spoon. Add the rose syrup and gently just mix it once. 

For the Dough 
250 grams Whole Wheat Flour 
75 grams All Purpose Flour 
125 grams Brown Flatten Rice flour
50 grams Oat Flour
20 grams Milk Powder 
14 grams  Dry Yeast 
50 grams + 1 tbsp Sugar  powder 
40 grams Butter 
260 ml Pomegranate Juice 
30 ml Water
Oil for frying 
Method 
Sieve whole wheat flour, all purpose flour, oat flour and flatten rice flour together. All all the flour, 50 grams  powder Sugar and milk powder together. Take the pomegranate juice and make it lukewarm. Add 1 tbsp powder sugar and yeast. Let it rise. Add the yeast water into the flour. Start to make a dough. Add the butter and water and knead it for 10 minutes. Cover it and let the dough rise. Knead the dough again and keep it on a flat surface. Roll the dough into a thick sheet with a rolling pin. Take a donut cutter or a round cutter and cut out the donuts. Cover and keep till it rises. Heat oil. Fry the donuts till golden brown. 
Once it has come to room temperature, cut the donut into half horizontally and add the cream in the centre with the help of a piping bag and a big nozzle. Sprinkle powder sugar from top.