Rose Shaped Dinner Rolls - Turkish Pogaca Pastry#BreadBakers

These Rose rolls are so soft and absolutely divine. These are perfect for a filling breakfast or kid tiffin, try these it you will love for sure.

Made these for our Bread Bakers event this month the theme is  Middle Eastern Breads,  Hosted by Karen H Kerr.  Thank you Karen for hosting this month's event.

Ingredients

For the rolls
1 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Milk
1/2 cup Water
1 Teaspoon Instant Yeast
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Heaped Ghee or Butter
Oil for greasing the bowl.

For the Filling
250 Grams Chicken mince
1 Tablespoons Oil
1 Big Cloves Garlic - finely chopped
1 Small Onion - finely chopped
2 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
1 Teaspoon Red chili powder
1 Medium Tomatoes - chopperized
1 Tablespoons Coriander leaves - chopped 
Method
For the Filling

Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add tomatoes, garam masala powder and mix and let is cook. When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Keep it aside to cool.

For the rolls

Mix the flour,salt,milk powder and yeast together in a bowl, start kneading to a soft dough adding milk and water.
Once it turns to a soft sticky mass slowly add in the butter.
Knead well for 8-10 min till you get a smooth soft dough.
Cover the bowl with cling wrap and set aside for 1 hr or till it doubles the size. 

Once it has doubled punch down and knead for 4-5 min.
Divide into four balls. 

Roll each ball into a  flat thick small a circle.

 Make four cuts diagonally opposite.

Place the filling in the center. 

Brush a bit of water on the edges. Take one of the sections and cover the side of the filling with it. 

Take the opposite side's section and cover the other side of the filling with it. 

Repeat with the two last sections.Pinch the dough on the side to seal it.  The Rose Shaped Dinner Roll is ready

Repeat the same till all the rose rolls are ready. 

Brush with egg wash.

 Preheat the oven for 10 min at 180 degree.  Place the prepared rolls on a greased tray and bake in preheated oven for 20 minutes.

 Enjoy freshly baked Rose Rolls warm or cold.

Labels : Breads, Bread Bakers, Middle Eastern, Turkey, Rose Shaped Dinner Rolls, Chicken, Breakfast, Healthy Dinners 

Baked Pita Bread from A Day in the Life on the Farm
Eggless Challah Bread from Cook with Renu
Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
Garlic Butter Glazed Talami Bread from All That's Left Are The Crumbs
Jerusalem Bagels from Karen's Kitchen Stories
Kaak from Ambrosia
Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
Kubaneh from Gayaythri's Cook Spot
Laffa from Sizzling Tastebuds
Manakeesh from Mayuri's Jikoni
Maneesh from The Mad Scientist's Kitchen
Nan-e-Barbari from Anybody Can Bake
Rose Shaped Dinner Rolls - Turkish Pogaca Pastry from Sneha's Recipe
Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
Vegetarian Lahmacun (Turkish Pizza Snack) from Cook's Hideout
Here is the Blurb: #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.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. Here is the Badge:

Twisted Garlic Cheese Bread#BakingBloggers

Cheesy Twisted garlic bread is a great snack or appetizer.  I made this for our evening snack and they turned out so crisp and cheesy.   I had some leftover bread dough in the refrigerator, made these.  You can used any leftover bread dough to make these.

Kids will love them, this can be packed as tiffin for children or even as a travelling snack.  Its is easy and takes hardly any time to make.  Not much of second proofing.  These turned a little  more brown, cause I left them in the oven and went down for some urgent work and by the time I came and checked they had already turn this color so keep a watch while baking them.

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For month of October we asked to bake with garlic as an ingredient.

Ingredients

For the dough
Use any of the bread recipe on my blog
For the filling

1/4 Cup Butter  - softened
2 Big Cloves Garlic  - minced
Grated  Cheddar cheese as required 

Method
Preheat oven to 180 degrees.

To make the  pizza dough , mix all ingredients in a bowl and add water little at time , knead to a soft dough.  Keep this in a oiled bowl for a hour or so till it doubles in volume.  

After it double in volume, punch down and divide into three parts.

Roll the dough on to a board into a big circle.

In a small bowl combine softened butter and garlic. Spread butter and garlic mixture over circle.

Sprinkle cheeses over half of the dough.

Fold other half over the cheese half.

Cut into small rectangles.

Carefully twist each rectangle and place on a baking sheet spacing about an inch apart.

Bake  for 15 minutes or until a golden brown.

Labels : Garlic, Cheese, Breads, Baking Bloggers, Snack, Kids delight, Leftover series

Baking Bloggers: Vampires Beware! We're Baking with Garlic!

• Baked Garlic Sweet Potatoes by Jolene's Recipe Journal
• Crispy Garlic Baked Potato Wedges by Cook with Renu
• Garlic Breadstick Snakes by Palatable Pastime
• Garlic Cheesy Knots by Simply Inspired Meals
• Garlic Puffs by A Day in the Life on the Farm
• Garlic Twists by Sid's Sea Palm Cooking
• Lemon Garlic Milk Sauce Roast Chicken by Food Lust People Love
• Pampushky (Ukrainian Garlic Bread) by Tara's Multicultural Table
• Roasted Garlic Burgers by Our Good Life
• Twisted Garlic Cheese Bread by Sneha's Recipe

Vegan Malaysian Red Pumpkin Sabzi#Foodieextravaganza

This recipe is from  here , bookmarked it, adjusted the spices  to our taste.  This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy .  Thank you Lynda for hosting this month's event.

Ingredients 

300 Grams Red Pumpkin 
1 Tablespoon Oil 
½ Teaspoon Mustard seeds

1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder 
¼  Teaspoon Turmeric powder 
½  Teaspoon Salt  or to taste

4 -5 Curry leaves

Method

Wash and  peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle.  Add onion and saute until golden brown.  Add chilly powder, curry powder, turmeric and  ¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices. 

Add salt and a cup of water, bring this to a rolling  boil. Reduce the flame to medium low and cook covered with a lid  for 10 to 12 minutes or until pumpkin is tender,  stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.

Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian, 

 

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. 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 recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

A Colorful Veggie Baked Open Sandwich

A Colorful Veggie Baked Open Sandwich makes a excellent breakfast,  a lazy Sunday brunch or an light and wholesome evening dinner. Make the mix the previous day and assemble whenever you wish to enjoy these. 

 Crisp , cheesy and yummy.

Ingredients
8 Bread Slices
6 - 8 Mushrooms - finely chopped
½ Cup Boiled Sweet Corn
1 Cup Red, Yellow & Green Bell Peppers - finely chopped
1 Carrot - finely chopped
1 Onion - finely chopped
1/2 Teaspoon Garlic powder
1 Teaspoon Italian Seasonings
1 Green Chilly - finely chopped
½ Teaspoon Black Pepper powder
Salt to taste
Grated Cheeza Cheese as required
For the Sauce 
1 Tablespoon Heaped Butter
1 Tablespoon Oil
2 Tablespoons Level All Purpose Flour
1 Cup Milk or more as required

Method

In a pan heat the oil and butter add the chopped onions and green chillies, saute for a minute or two, now add the flour and saute for a minute add the milk and stir to make smooth sauce, stirring continuously. Add salt, Italian seasoning, garlic and black pepper powder , rest of the veggies and saute till the sauce is thick yet spreadable take off flame. Lightly cool this mixture.

Pre heat the oven at 200 degree C. 

In a lined baking tray arrange the bread slices and spread the prepared colorful veggie mix over them. 

Spread cheese as required. 

Bake till the cheese melts and starts to brown. Cool slightly and enjoy a crisp cheese colorful veggies open toast sandwich. 

Make a fantastic breakfast or brunch.

Labels: Sandwiches, Colorful Veggies, Breakfast, Brunch, Healthy Dinners, Kids delight, Cheese, Baked, Bread Slices, Open Sandwiches 

Saas Ni Machchi / Fish Stew - Parsi Style#FishFriday

It's our posting day for Fish Friday Foodies is making Seafood stews, theme chosen by Culinary Adventures with Camilla.  

A dish that is always on the menu of Parsi functions especially for their weddings and Navjot ceremonies. It's a white sauce stew, totally different, yet very tasty and delicious.

This is so simple, to make with few ingredients and a delicious dish, which you must definitely try soon! 
If you do not want to use Pomfret fish, can use any white fish fillets that are thick and fleshy. Can use with bones to like I, did. Using the fish with bones gives a nice taste and depth to the stew.

If you do not want to use green chillies in this dish can substitute it with pepper powder.

Serves 2 

Ingredients

1 Teaspoon Cumin seeds
3 Big Cloves Garlic - finely chopped
2 Green chillies - finely chopped
A Pinch of Turmeric powder
1 Large Onions - chopped finely
1 Medium Size Pomfret Fish - cut into thick pieces
1 Tablespoon White Vinegar
1 Teaspoon Sugar
2 Tablespoons Oil
1 Small Egg
1 Tablespoon All Purpose Flour
2 Cups  Water
Salt to taste

Method
Clean  and wash the fish and marinate in turmeric and salt. While the fish is marinating.

In a pot, heat oil and fry the  chopped garlic saute for minute 

Add  onions until golden brown.  

Next, add in  the cumin seeds, chilly .

the flour as well as

 

Dry roast this mixture, ensuring there are no flour lumps. 

Once all the oil has been absorbed and the flour is sufficiently roasted (should be light brown in color) 

add in about 2 cups of water. 

Whisk the mixture to ensure there are no lumps. 

Bring this to a boil then add in the fish. 

Cover the saucepan with a lid and let it cook on a medium flame for 8 – 10 minutes until the fish is cooked.

While the fish is cooking, in a glass bowl  take the vinegar, sugar and egg. 

Whisk everything together until well blended .
Once the fish gravy  is done.  Let this gravy cool down for about  10 minutes.

Once cool,  remove the fish pieces on to a plate ( did this since pomfret is a very delicate fish and was worried that the fish will crumble)  add in the egg, vinegar mixture and 

give the gravy a good mix .  Place the pot back on to medium high flame and stir it continuously till it becomes  bit thick.  At this stage, you can  adjust the gravy  consistency accordingly.  This stew should have a nice sour kick.  

If your find it too sour, you can add a little more sugar, also  taste for salt  and add it as per your taste add in the fish pieces and  bring it to boil.  

This  is optional, wanted a  nice color contrast and garnish, popped  in few cherry tomatoes and just brought it to a gentle simmer.   If you do not want to add cherry tomatoes  then garnish it with cilantro / coriander leaves. 

  Oh! this delicious Saas Ni Machchi is ready.    Enjoy with hot rotis or with Yellow Rice.   

If you have leftovers, store in an airtight container in the fridge. The gravy will turn thick - a jelly like consistency – don’t worry once you heat this delicious gravy it will loosen.

My Notes 

This taste best with pomfret, but can make it with any other white fish like Surmai / Seer Fish or Salmon, Cod  and it will also tastes that good.

If you want a smooth texture  to the stew, then grind to fine paste the garlic, cumin seeds and green chillies.  

Labels :  Fish, Pomfret fish, Stew, Fish Stew, Fish Friday, Parsi Cuisine 

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