Burger Buns

March 7, 2014

After 2 successful attempts of baking the Pull Apart bread my joy for baking bread has increased. The aroma while baking bread  in the house is awesome.  I simply love it.  Baking gives me so much joy that I just cannot explain.

Ingredients

Milk - 1.1\4  cup

Unsalted butter - 2.1\2 tablespoon (I used ghee 1.1/2tlbsp and 1tlbsp salted butter)

Sugar - 2 tablespoon

Rapid rising yeast - 2.1\4 teaspoon

All purpose flour - 3.1\2 cups

Wheat gluten  1\4 cup

Egg - 1

Salt - 3/4 teaspoon

Milk - 1\4 cup or Beaten egg ( for brushing on top )

Sesame seeds - 2 tbsp ( for sprinkling to top )

Method 

Mix milk, unsalted butter and sugar in a bowl. Heat till warm to touch then add yeast . Keep aside for 5 minutes.

Meanwhile add flours and salt in a mixing bowl. Add the milk mixture and egg and mix to make a dough.  Take out the dough on a lightly floured surface and keep kneading with the your hands for 10-12 minutes by stretching and folding it for 10 minutes. If using a dough kneader, knead on medium speed for 10 minutes). Lightly oil a bowl and transfer the dough in the bowl.

Cover the bowl with a moist cloth or a cling wrap and keep it in a warm place for 2 hours, till the dough doubles in size.  Lightly punch the dough and knead on the counter for a minute.  Divide the dough into 10 equal pieces.  Lightly oil your work surface and roll each piece into a ball on it.   Keep the balls on a oiled tray, keep 2 inches gap between the balls, cover with a cling wrap which is lightly greased.  Keep in a warm place for an hour or till it doubles in size.

Pre-heat the oven to 180 degrees C. Brush the top of the buns with milk/egg wash and sprinkle sesame seeds on top. Place the tray in the center rack of the oven. Bake the burgers for 15 - 20 minutes, till they are golden brown from the top.

We enjoyed these Burger Buns,with a slice of cheese.


Lables: Breads, Breakfast

Sabudana (Sago) Khichdi

March 6, 2014

Ingredients

1 cup Sabudana (Sago)
1/2 cup peanuts, , roasted & shelled
2 tablespoon ghee
1 tsp Cumin seeds
1/2 teaspoon or to taste Sendha namak (rock salt)

1/2 teaspoon Sugar
1 tbsp chopped Coriander leaves
2 nos green Chillies, chopped
1 Tablespoon lemon juice

2 Tablespoon grated coconut

Method

Wash sabudana atleast 6 times. Soak in water till the level of Sabudana only, for about 5 hours.
If you add more water then drain in a colander. It is important for the water to drain out very well other wise when cooked, the sabudana will stick together in lumps.

In a mixer jar grind the peanuts and green chilly coarsely (just two runs).

Heat the ghee add cumin seeds, when it splutters add the peanut chilly mix and stir for a minute, then add the sabudana, sendha namak, sugar and turn around over low heat till cooked through. It takes a couple of minutes. Take it off the heat, add the lemon juice and mix well.

Serve garnished with chopped coriander and grated coconut.  Serve hot.

Note: For this khichdi no turmeric powder is added.  The pictures are looking yellow- too much sunlight.

Labels: Breakfast, Healthy, Vegan

Eggless & Vegan Pancakes

Ingredients for the Crepes
1 Cup All Purpose Flour
1 Cup Water
1 Teaspoon Rose water
A pinch of salt
Color of your choice

For the stuffing
2 Cups  Grated fresh coconut
1/4 Cup Jaggery
1.1/2 Teaspoon Sugar
1 Teaspoon Ghee
1/8 Teaspoon Cardamon powder
2 Tablespoon chopped Nuts
1 Teaspoon Raisins
1 Teaspoon Rose petal crushed

Method
Mix all the ingredients for the crepes and make a smooth batter that is lump free and thin.  Let this batter rest for 15 minutes.  Divided this batter into four parts and add the color. In the first part add a drop of pink color and mix  well, in the 2nd part add a drop of green color mix well, in the 3rd part add a drop of yellow color and mix well, the 4th part keep white.

To make the stuffing
Mix jaggery, coconut and sugar in bowl.  In a pan heat the ghee on low flame, add coconut mixture and stir till the jaggery and sugar melts stir it till slightly dry add the chopped nuts, raisins and cardamon powder stir well and switch off the flame. Keep it to cool.

Grease a small nonstick pan pour in the ladle of the batter and swirl it around the pan (Do not use a spoon to make the crepes). Cover the pan for a minute open the lid and when the crepe starts leaving the side lift from the pan and keep on a plate and let it cool  ( do not flip the crepe).  This crepe should be thin or else when you fill the stuffing and start folding it it will crack.  So check before you make the next crepe.  Take a crepe on  place a tablespoon of stuffing (the quantity of stuffing will depend on the size of the crepe) on the end toward you and fold it.  These crepes are soft and delicious.  Do give this a try as they do take time to prepare.

Lables: Sweets & Desserts, Healthy, Vegan, Pancakes

Stuffed Cabbages (Dolmas)

March 3, 2014

The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Dolma is a family of stuffed vegetable dishes common in the Mediterranean Basin and Middle East, as well surrounding regions including theBalkans, Armenia, Iran, and Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or 'yaprak dolma' (Долма:Russian Translation) The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. The filling generally consists of rice, minced meat or grains. In either case, the filling includes onion, herbs like dill, mint or parsley and spices. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses. Here I, am sharing with you Dolams made of leftover Nasi Goreng. I had prepared Nasi Goreng yestarday and had some leftover, so I prepared this Dolmas. H and I had it cold. Added cheese for him, for me cheeseless. But they tasted very lovely. Lets go to the recipe.

Ingredients
8 Nos Cabbage leaves
1 Cup Nasi Goreng
3 Tablespoons cheese grated

Cut the stem of the cabbage and separate the leaves. Put them in Boiling water for 2 minutes till the slightly soft. I put them in the cabbage leaves in a microwave. Take a proof bag and put the washed cabbage leave and microwave on high for 3 minutes. Drain the cabbage leaves and prepare to wrap everything up.
Mix the cheese and Nasi Goreng togather . Wrapping is very simple. Take a leaf and put two tablespoons of stuffing in the middle. Fold over the top of the leaf onto the stuffing, then fold over the two sides onto the middle, and then roll it all up. Tie the wraps with onion leaks and keep aside. The Dolmas are ready to serve. They are very tasty. If you want you can add more cheese to make it cheesey.

Labels: Vegetables, Salads, Healthy, Main course, Vegan, Continental Cuisine, Cabbage

Chole Sabzi (Chick Peas) / Kabuli Channa

March 1, 2014

During my college days we used to regularly eat Chole Bhature at Gurukripa Sion.  Still remember those days and taste of this dish which is Mumbai famous street food.  Today, I, give you my version of this dish Chole.

Ingredients

Kabuli channa / Chick peas   1 cup (wash & soak overnight)
Red chilly powder                     1 teaspoon
Coriander powder                     1 teaspoon
Tumeric powder                        1/4 teaspoon
Chole Masala                              1 tablespoon
Amchur powder                         1/2 teaspoon
Garam masala                            1/4 teaspoon
Jaggery                                        1/2 teaspoon
Salt to taste

Grind to paste

Onions                  2 nos
Tomato                 2 nos
Green chilly         1 no
Ginger                   1 teaspoon
Garlic                     1 teaspoon

Tempering

Oil                                         2 tablespoons
Bay leaf                                1 no

Garnishing

Coriander                          1 tablespoon chopped
Cubed fried potatoes      1 large


Method

Boil the chick peas in 4 cups of water in a cooker for 5 minutes.

In a kadai heat oil add the bay leaf, ground paste and fry well till oil separates.  Then add the cooked chick peas, chilly, coriander, chole, amchur, turmeric powder and salt mix well. Then add the water in which the chick peas was cooked give it a quick stir.  Cook on high flame for 2 minutes.  Cover with lid lower the flame and cook for 15 minutes.  Add the garam masala, jaggery  cook again for 5 minutes. Garnish with coriander and fried potatoes.  Serve hot with puris or Bhatura.  I prepared it dry with very little gravy.  You may adjust the gravy to your choice.

Labels: Vegetables, Lentils, Healthy, Main course, Vegan, Chickpea