Chinese Veg Bao Buns # BreadBakers

When I made the event page for Steamed Buns for Bread Baker this month, was so excited to make  them.  But, every time, I, planned to make it something or the other would crop up and it was kept on the side burner. Just made them yesterday after seeing so many of you posting the links. 
At last they were done and these Bao buns, they were a hit, we enjoyed them hot for dinner minus any extra trimmings. 

I, had eaten these Chicken filled Bao buns in a Chinese restaurant in Mumbai and in Spain at a food event enjoyed delicious Pork Buns  there - fell in love with them, they were on my do to list for long time.  

My first thought was to make a chicken filled bao buns, but then thought of my hubby dear who has not tasted these beautiful buns, so made them vegetarian and as already mentioned above they were worth the effort.    Thanks to Bread Bakers group who gives me a chance to create new, delicious  and innovative bread recipes every month. 

Makes - 7 Buns

Ingredients
For the dough
150 Grams All Purpose Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking powder
2 Teaspoons Oil
1/2 Teaspoon Rapid Rising Yeast
1 Teaspoon Sugar
75  to 100 Ml  Warm Water

For the topping

Chilly flakes as required
Black Sesame seeds as required

For the Filling

1 Tablespoon Oil
1 Teaspoon Ginger - finely chopped

1 Teaspoon Garlic - finely chopped 
1 Teaspoon Green Chilly - finely chopped 

1 Large Onion - sliced
1 Tablespoon Celery stems
1/4 Cup Coloured Bell Peppers
1/4 Teaspoon Salt 
1/4 Cup  Shreded Purple Cabbage
1/4 Cup Thinly Sliced Carrot
100 Grams Paneer - cut into sticks
1/2 Teaspoon Soy Sauce
1 Teaspoon Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Chilly Powder
3 Basil leaves - chopped

1/2 Teaspoon Vinegar

For applying - Sweet Chilly sauce as required

Method 

For the dough
Make a smooth soft dough by adding little water at a time to make the dough.  Keep it covered till it doubles in size. 

Deflate the dough and divide the dough into small balls and knead with dry flour or a oiled surface

to make small thick oblong or round circle, apply oil well on the circle.

Place a oiled parchement paper or use banana leaf as I have done and fold lightly. 

Apply oil on outer sides too sprinkle black or white sesame seeds  and  chilly flakes on both sides.  

Place a on a foil or banana leaf that is  greased well with oil in a steamer and steam on high flame well for 15 minutes. I used the Idli stand to steam the buns.

In the meanwhile let's prepare the filling.

Heat a pan with oil and  add add the sauces, ketchup, chilly powder. salt and mix it well then add the paneer sticks and toss it well coated and the sauces start bubbling, now add all the  veggies just toss everything well do not overcook they should be crunchy. Stuffing is ready

To assemble -- get ready to relish them

Take the hot steamed buns and open it apply little sweet chilly sauce place the stuffing and enjoy...

Labels :  Breads, Steamed, Chinese, China, Paneer, Vegetables, Bread Bakers, Bao Buns, Healthy Dinners
Check out the recipes that our group of bread bakers have created.

African Steamed Mealie Bread from The Schizo Chef
Chinese Sugar Buns from Gayathri Kumar

Chinese Veg Bao Buns from Sneha's Recipe

Chinese steamed buns from Sara's tasty buds
Dampfnudeln with Steamed Apples from The Bread She Bakes

Pork and chinese chive steamed buns from Karen's Kitchen Stories

Vegetable Steamed Buns 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. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Homemade Paneer - How to Make Paneer ( Cottage Cheese) at Home

Paneer is a type of fresh cheese that is used in India and Asia. Many savory, sweet and gravies are make with paneer . It is easy to make and it does not require any special gadgets. It is completely vegetarian and homemade paneer is unsalted, fresh and soft.
Ingredients

1 L Full Cream Milk
1/4 Cup  Lime juice/ Vinegar  
1/2 Cup Water
2 Tablespoon Curd

Method

Mix the lemon juice or vinegar in water and keep aside.

Place the curd in a large saucepan in which you are going to make the paneer.  Then pour the milk into the saucepan and set over low heat.  When it just starts to heat up, add a tablespoon of vinegar or lime juice and stir the milk after each addition until the milk separates -  the solid curds starts to separate - a green and watery whey forms.

Take an empty vessel and place a sieve over it. 

Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids(called paneer) will remain in the cloth. Set aside the collected whey that can be used to knead chapati dough. Bring the edges of the cloth on all four corners and tie a knot. 

Dip this muslin cloth it in a bowl of cold water, rinse the paneer with fresh water till it cools and  hang it at a height or for the for the excess liquid to drain. 

Leave it aside for half an hour.

Now remove the knot of the muslin cloth and place the paneer along with muslin cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rough square shape. Place a heavy weight or a saucepan of of water on the cheesecloth and let it be for an hour or  till all the water is drained and forms firm or harden paneer.

Now the paneer is set, remove it from the muslin cloth and cut it into any shape of your choice. 

You can use it right away to make the dish of your choice. If you are not going to use it immediately, place them in  the whey in an airtight container for 3 -4 days  or in a zip lock bag and freeze  it till further use.

My Notes

Can  use leftover whey from a previous batch of paneer instead of vinegar or lime juice.

Can use half full cream and half pasteurized milk to make paneer.  Zero fat or skimmed milk will not make good paneer.

Keep the milk  on low flame and keep stirring  while it's becoming hot to prevent it from getting burnt at the bottom. Take care and do not bring the milk to a boil. 

Do not use pre-boiled  or spoiled milk to prepare the paneer.

You can prepare flavored paneer by adding spices and herbs of your choice while making the paneer recipe. At the time of curdling the milk,  add finely chopped mint leaves or coriander leaves or crushed black pepper or red chili flakes or herbs of  your choice. 

See the pics of  Homemade Herbed / Coriander Paneer

Labels:  Paneer, Homemade, Milk, Herbs

Paneer Bhurji Buns / Stuffed Paneer Buns - Eggless

We  were travelling for our Holidays to North and as usual apprehensive to eat the food served in the train. So I, carried, Plain Baked Potato Wedges, Baked Chutney Chicken, Pulav, for Lunch and these buns for breakfast the next day. My friend too carried food for dinner and next day lunch. Let me tell you that these buns stayed fresh, soft and good after baking it the previous morning. These are perfect for travelling and non messy yet very filling. These were a real hit... superb.

Ingredients

4 Cups flour
1 Cup water
1 Cup milk
3 Teaspoons Instant Yeast
2 Tablespoons Sugar
2 Tablespoon Oil
3 Tablespoon Butter - I used salted butter
1.1/2 Teaspoon Salt.

For the Paneer Bhurji filling.... recipe click here

Method

Melt the butter, add the oil and milk to it and keep aside.

In a big bowl mix the flour, yeast, salt, milk mixture and mix till it represents bread crumbs.   Start kneading to a soft dough adding water little by little till it turns to a soft dough.  Continue to knead for 10 minutes till soft and smooth.  Then place this dough in a oiled bowl.  Cover with cling foil and let it rise till it double its volume, it make take 45 min to 1 hr.

Once it doubles in volume punch it down, divide into equal balls and flatten each ball and place the filling.

Cover it and tuck the sides in .Place the ball seam side down on a well oiled baking tray or lined with parchment paper. Brush the top with milk, Cover lightly and set aside till they double in volume.

Bake in a oven for at 200 degrees for 15-20 minutes.

Enjoy freshly baked paneer bhurji buns. You can even enjoy these with bowl of soup for dinner ..You will simply relish them.

Sent a few for breakfast to my friend as soon as they were baked. They too enjoyed them.

Lables: Breads, Blogging Marathon, Paneer

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Paneer Bhurji

There are times when you scratch your head thinking what to cook. Then this is an apt recipe to make a dish quick and easy. This is also nutritious and healthy. You can even add more veggies to this and can substitute tofu for paneer. Made this paneer bhurji double the quantity and used it also for stuffing buns.

Ingredients
200 Grams Paneer
2 Onions - finely chopped
1 Tomato - finely chopped
1 Capsicum- chopped in small cubes
2 Green chillies - finely chopped
1/2 Teaspoon Ginger - minced
4  Garlic cloves minced
1/2 Teaspoon Garam masala powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Cumin seeds
1 Tablespoon Coriander leaves - finely chopped
1 Tablespoon Oil
Salt to taste

Method
In a pan heat oil,add cumin seeds let it crackle. Add the chopped ginger garlic and onions and saute for 5-6 min on low flame .

Once the onions turn translucent add the green chillies and capsicum and saute .

Then add chopped tomatoes and cook till mushy.

Now mix in the garam masala powder, turmeric, salt and the crumbled paneer. Saute till everything is well mixed and dry.

Lastly add coriander leaves and serve hot. This Paneer bhurji taste good with breads/naans/chapati..

Labels : Paneer, Capsicum, Vegetarian

Paneer Burger with Eggless Burger Buns and Strawberry Jam with Eggless Butterless Wholewheat Flaxmeal Dinner Rolls - A Combo Post

This is a combo post for the Blogging Marathon - Taming the yeast challenge. Our host Srivalli suggested that two days we make the bread and on the third day we do a combo post for the breads prepared.


Homemade Strawberry Jam with Eggless Butterless Wholewheat Flaxmeal Dinner Rolls.

 We had the Butterless Wholewheat Flaxmeal Dinner Rolls with Homemade Strawberry Jam . Slice the bread spread lots of jam and have it with a mug of coffe or tea.  Thats great na!!

Paneer Burger with Eggless Burger Buns

To Make the Paneer Tikki.

Ingredients

400 Grams Paneer

2 Large Onions - pureed

7 Tablespoons All Purpose Flour

1 Teaspoon Mixed herbs

2 -3 Drops of Capsico sauce

Salt to taste

For Coating

Fine Bread Crumbs

1/2 Teaspoon Mixed herbs + a pinch of salt

Oil for frying

Method

Cut the paneer into a square and thick slice ( see pic). I got only four thick slices after trimming the sides.

Mix the  ingredients for the coating and keep aside.

Keep oil for heating while the preparation process is on.  The oil should be very hot for frying the paneer slices.  I shallow fried the paneer in a small cast iron kadai so, used very little oil.

 Mix the onion puree, all purpoise flour, salt, capsico sauce  and mixed herbs well.  Take each slice of paneer and coat it with this marination. 

Then coat with bread crumbs.

Fry on high flame till the brown on one side then turn and brown the other side.  Be careful while turning the paneer or it will crumble. Let is cool a little so that handling is easy.  

Butter the burger bun on both sides and toast it lightly.

Then add  the paneer tikki, ketchup or mayonnaise ( I added ketchup) and then top it with lots of finely chopped salad leaves and  few drops of capsico sauce .

Serve.  We enjoyed this burger for our dinner. The coating of onion on the paneer gives a awesome and crispy taste.

Preparing burgers at home is really cheap and healthy, since the oil is never recycled.  When I prepared the paneer buns we had one each and were full.   Do try it.

I made  milk mayonnaise but somehow the texture and taste that is required for mayonnaise was not there so I did not use it.  But will try again with some additions and subtractions.  This mayonnaise  I will use, not let it go waste.  Will post a recipe soon.

Thanks Srivalli for organising the Blogging Marathon every month.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels: Breads, Sandwiches, Breakfast, Healthy, Blogging Marathon, Kids delight, Paneer, Burgers

Baked Cabbage Paneer Koftas in Makhani Gravy

This is a healthy version of making koftas. I make this recipe very often and decided to post it since I again made this for Holi lunch. These koftas can be prepared a day or two before and the gravy can be prepared whenever you want. These keep fresh in the fridge for a week.

Ingredients
For Koftas 

2 Cups Cabbage shredded
1/2 Cup Paneer grated ( I used tofu)
3/4 Cup Besan ( Chick pea flour)
1 Teaspoon Ginger Garlic paste
1 Green chilly finely chopped
1 Teaspoon Kacha Masala
2 Tablespoons Coriander leaves finely chopped
Salt to taste

For the Gravy
1 Small onion finely chopped
3 Flakes garlic finely chopped
1 Inch piece ginger finely chopped
1 Green chilly finely chopped
1 Bay leafy finely chopped
1/2 Teaspoon garam masala powder
1 teaspoon sugar
Salt to taste
1 Tablespoon Oil + 1 Tablespoon Butter
1 Cup Makhani Gravy

Method
To make Koftas 

In a bowl add Cabbage,paneer/tofu, ginger garlic paste,green chilly, kacha masala, coriander leaves,salt and besan. Mix this without adding any water ( the water content in the cabbage will be sufficient to bind).Now make small balls of cabbage mixture and place it an inch apart in a greased baking tray. Bake it at 180 degree for 15 to 20 mins or until slightly brown. These Koftas are crisp outside and soft inside.

To make the Gravy
Heat oil + butter in a kadai, add the bay leaf, onions, ginger, garlic green chilly and fry well. When the onions are light brown add the garam masala powder, salt, sugar and the the makhani gravy, fry well add water to adjust the consistency and let it boil till oil floats.

To serveArrange the koftas in a serving bowl pour the gravy garnish it with fresh cream and chopped coriander. Serve hot with rice or rotis.

Labels: Vegetables, Basic Gravy, Main course, Paneer, Healthy, Cabbage, Baked, Vegan, Gluten free, Vegetarian, Tofu