Apricot Braided Breakfast Bread#BreadBakers

This Apricot Braided Breakfast Bread is a sweet, light, tender bread studded with dried apricots. Serve it for breakfast slathered with your favorite jam.

Ingredients
1¾ Cups All Purpose Flour
11/4 Teaspoon Instant Yeast
1 Tablespoons Sugar
½ Teaspoons Salt
½ Cup +- Warm Water
1 Tablespoon Oil
1 Egg - beaten- reserve 1tsbl
2 Tablespoons Dried Apricots - chopped
Egg Wash
Remaining Egg
1 Teaspoon Water

Method

In the bowl of a stand mixer, combine flour, and salt.
In a another bowl add warm water, sugar, yeast, egg and oil mix well to combine then add flour to this mixture. Knead it well to make a smooth dough. Take this dough on to a work surface and knead again till smooth and soft. Then flatten the dough add dried chopped apricots and knead for 5 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. 

Cover, let rise until dough doubles in size.

Punch down dough. Turn dough onto lightly floured surface. Pat into a rectangle.

Cut into equal piece. Shape each piece into a rope.

Then stretch the rope a little by rolling it.

Twist the ropes together. 

Place on a cookie sheet. Cover, let rise until for 25 minutes or until indentation remains after touching.
Mix the egg yolk and water to make wash by beating together. Coat the top of the loaf with egg wash.

Bake in preheated 200°C oven 15 to 20 minutes. 

Cool completely before slicing.

Slice, Enjoy slathered with your favorite jam or butter.

Labels: Apricots, Braided Bread, Bread, Bread Bakers, Breakfast

Dried Fruits - Bread Bakers - January 2023

• Apricot Braided Breakfast Bread from Sneha's Recipe
• Cranberry Raisin Bread from A Day in the Life on the Farm
• Date-Nut Banana Bread from Palatable Pastime
• Fennel and Golden Raisin Bread from Karen's Kitchen Stories
• Feta and Mixed Fruit Focaccia from Food Lust People Love 
• Panettone from Culinary Cam
• Pineapple Sour Cream Coffee Bread from A Messy Kitchen
• Walnut Raisin Wool Roll Bread from Passion Kneaded

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Doodh Poha/Rice Flakes In Milk#SundayFunday

I love to have a warm, balanced and healthy breakfast. Doodh Poha is one of those easy, quick healthy breakfast to make. Doodh is milk,  Poha is rice flakes. This is a delicacy from the Guajarati and Maharastrian  cuisine, which is a satisfying warm breakfast. 

Serves 2 - 3
Cup 250Ml
Ingredients
500Ml Milk
¼ Cup Sugar
½ Cup Poha/ Rice Flakes
A Pinch Cardamom Powder
A Pinch Saffron Strands
Dry Fruits as per your choice
I used Almond, Pistachios, Figs, Raisins, Apricots

Method 

Wash the poha and drain it in a strainer and keep aside.

In a large sauce pan, boil the milk , when it boils let it simmer for 5 minutes. Then add the sugar and saffron strands, stir till sugar melts. Switch off the flame, add the washed and drained poha. Stir it add rest of the ingredients and let it sit till warm. 

Serve into individual bowls and add the chopped dry fruits. Enjoy this warm, a healthy and delicious breakfast which is also light on the tummy.

Labels: Milk , Poha, Almond, Pistachios, Dried Figs, Golden Raisins, Apricots, Breakfast, Sunday Funday, Sweets & Desserts

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host Rebekah of Making Miracles for this week's event and the theme is "Celebrate Dairy".

• Blackberry Peach Overnight Oats by Palatable Pastime
• Cheesy Eggplant Pork Roast Rolls by Food Lust People Love
• Chocolate Pots de Creme by Karen's Kitchen Stories
• Creamy Asparagus Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Creamy Steak Fettuccine by Making Miracles
• Doodh Poha/Rice Flakes In Milk by Sneha's Recipe
• Fresh Turmeric Chaas by Mayuri's Jikoni
• Homemade Chocolate Pudding by A Day in the Life on the Farm
• Peanut Butter & Banana Ice Cream by Cooking With Carlee

Healthy Granola Cakes #FoodieExtravaganza

This month our Host Caroline Williams, for this month's Foodie Extravaganza, choose the theme "Nuts " . Made these Healthy Garnola Cakes for my daugther to snack whenever she does not have time to have a proper breakfast.

A granola taste and texture in a form of a healthy cake! These baked cakes are perfect for a diet plan or after a gym work, or, even perfect to have as a healthy snack. The granola cakes are made of oats, nuts and dried fruits.

Ingredients
60 Grams Almonds - sliced
60 Grams Golden Raisins
60 Grams Melon Seeds
60 Grams Apricots - chopped
60 Grams All Purpose Flour
60 Grams Oats
2 Tablespoons Heaped Honey
4 Tablespoons Apple Sauce
1.1/2 Tablespoons Olive Oil

Method

Preheat the oven to 180 degrees.
Line and grease a baking tray.

Mix all of the ingredients together and form into thin small cakes. Arrange in the prepared tray and bake for 25 minutes.

Cool and store in an airtight container. Enjoy whenever hungry ... happy and healthy eating!

Labels : Granola Cakes, Baked, Oats, Melon seeds, Apple Sauce, Honey, Olive Oil, Apricots, Golden Raisins, Almond, Foodie Extravaganza Party, Healthy snacks

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other nuts recipes for today's Foodie Extravaganza hosted by Caroline's Cooking:

Barberry Pistachio Saffron Rice by Food Lust People Love
Canadian Pecan Butter Tarts by Tara’s Multicultural Table
Healthy Granola Cakes by Sneha’s Recipes
Pecan Chicken by Family Around The Table
Pumpkin Nut Braid by Passion Kneaded
Pumpkin-Nut Crumble Cake by Hardly A Goddess
Pumpkin Praline Cheesecake by A Day in the Life on the Farm
Walnut Sauce by Caroline’s Cooking

Sunrise Pudding

This recipe is from a TV cookery show.  A delicious and yummy pudding.  Easy to make, we all enjoyed it.   It has three layer as you can see in the pic. 

Ingredients

For the Apricot layer
7 Apricots - chopped
1.1/2 Cup Water
1/2 Cup Sugar
2 Teaspoons Gelatine

For the Milk Layer
2 Cups Milk
200 ML Condensed Milk
2 Tablespoons Gelatine
2 Tablespoons Water
1 Teaspoon Vanilla Essence

For the Orange Layer
1.1/2 Cup Orange Juice
1 Teaspoon Lime Juice
1 Tablespoon Sugar
2 Tablespoon Gelatine

Method
For the Apricot layer

In a pan add the apricot water and sugar and cook till the apricots are soft. Cool and blend it in the mixer. This mixture should measure one cup. If its not a cup add water and pour this mixture in the pan and the gelatin cook till it melts. Pour this in the bowl that you are going to set the pudding. Keep in freezer for 30 minutes to set or till the next layer is ready.

For the Milk layer
Heat the water in the microwave for a minute add the gelatine and mix well. Keep aside.

Whisk the milk and condensed milk, till well blended. Then add the gelatine and mix well. Pour this over the the apricot layer and again keep it in the freezer to set.

For the Orange layer
Heat the orange juice till warm then add sugar, gelatine when it dissolves, switch off the flame. Add the lime juice and mix well. Pour this over the set milk layer. Keep this to set in freezer if required to be served immediately for keep it in the fridge to set.

Serve chilled. Enjoy !!!!

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 5

My Notes :

Let each layer set before you pour the next layer on top, this is essential or else the layers will mix.  

Labels: Sweets & Desserts, Apricots, CCChallenge

Veg Biryani

I prepared this Veg Biryani, for our Christmas Lunch and our guest enjoyed the biryani.  This is very easy and quick to prepare.  If you chop the veggies and keep  ready, the rest are all ingredients that at there in the kitchen. 

Ingredients

750 Grams Rice
3 Potatoes - cut into large pieces
1 Cup Yogurt
8 Nos. Alu Bukhara / Dried Apricots
1 Large Capsicum - cut in large cubes
1/2 Cup Soya / Dill Leaves - finely chopped
1/2 Cup Barik Methi - finely chopped
1 Cup Peas
2 Carrots - cubed
1 Cup French beans - cut in big bits
4 Large Tomatoes - sliced
1 Cup Onions brown - fried onions
1 Tablespoon Ginger - Garlic paste
3 Teaspoons Chilly powder
1.1/2 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
2 Teaspoon heaped Coriander powder
1/2 Cup Milk
1/2 Teaspoon Zaffron / Saffron
3/4 Cup Oil

For the Carrot Raita

2 Cups thick curds - slightly drained

2 Large Carrots - grated

1 Green chilly - finely chopped

1 Teaspoon Dill/ Soya 

1 Teaspoon Coriander - finely chopped

Method

Soak rice for 30 minutes,  then boil rice with salt till 80% done and keep aside.

Add chilly, turmeric,  and coriander powder in the yogurt and mix well, keep aside.

Mix saffron in milk ¾ cup.

Heat oil add barik methi and fry then add ginger- garlic paste fry well then add the tomatoes, stir fry for  a minutes, cover and cook till they are soft and mushy.  Then add the potatoes and fry,  then add masala mix yogurt and fry well.  Then add fried onions only half the quantity keep the other half for the rice. Then add the beans, carrots, peas and fry well, cover and cook till veggies are nearly done,  add alu bhukara, dill, the capsicum mix well, cover and cook till potatoes are done. Lastly add the garam masala stir and switch off the flame.

 In heavy bottom vessel add 2 tablespoons oil and ¼ cup water grease the pan well then add 1/2 the quantity of rice then all vegetable with gravy then again rice, sprinkle fried onions, the milk with saffron. Cover and keep on dum on griddle first on high flame for 10 minutes, then reduce the flame to medium low and cook for 15 minutes.  Serve hot with carrot raita.

For the Raita - Mix all the ingredients and serve chilled with the Biryani.

This is my entry for the BM #48, theme Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Biryani, Blogging Marathon, Rice, Vegetarian, Apricots, Dill, Barik Methi, French Beans, Carrot, Raita, Capsicum