Strawberry- Mint Juice

Ingredients

Strawberry: 15

Sugar: as per needed

Mint leaves: 5

Chillied Water: 3-4 cups (or as per needed)

Lemon juice: 3tbsp

Method Of Preparation

In a blender add strawberry, mint leaves, lemon juice and sugar.

Add needed water and blend.

Strain n serve chilled.

Braided Bread

Ingredients

Maida/Plain Flour: 2 cups

Milk: 1 ¼ cups (or as required)

Butter: 3tbsp

Refined Oil: 4tbsp + while kneading if needed

Salt: needed

Sugar: 2tbsp

Yeast: ¾ tsp

Warm water: ¼ cup

Egg: for egg wash

White sesame seeds: few

Method Of Preparation

In a bowl add yeast and ½ tbsp sugar. Add warm water to it.

Wait for 8-10 minutes till it gets fermented.

Warm the milk and add the butter and refined oil to it.

In another bowl take plain flour, salt and sugar.

Then add yeast and warm milk to it.

Knead to form somewhat sticky dough.

Apply oil on hand and knead for 5-8 minutes to get it soft.

Place in a greased bowl and keep it well covered for about 45minutes-1hour or till it doubles the size.

Take the dough and divide to 6 equal portions. Roll each ball to long elongated strands.

Take 3 strands, keep parallel to each other. Press the top edge of each strand together and press, now braid/pleat it like how we pleat the hair; press the end of three strands together after pleating.

Keep it on the greased or baking tray lined with butter paper.

Do the same with other strand too.

Brush the egg wash on it and sprinkle sesame seeds.

Cover the baking tray well and again wait for 20-30 minutes till it gets again double the size.

Preheat the oven and bake it at 160⁰C to about 60-75 minutes or till you gets it done.

Cool on a wire rack and keep in an air tight bowl lined with clean towel or kitchen tissues while the bread is warm itself. This will avoid the bread being hard.

Tips for making soft bread

Make sure the yeast is not expired.

Water should be blood hot (not too warm) (this will avoid the yeasty smell of the dough)

While kneading use warm milk in which butter and oil is added, this increase the softness.

The dough should be sticky, hard dough will make the bread hard.

Don’t keep the dough for more hours. (This will avoid the yeasty smell of the dough)

Apple Jam Croissant

EID MUBARAK TO ALL MY FRIENDS

Ingredients

Wheat Flour/Flour No.2: 2cups

Warm Milk: 1 ¼ cups (or as needed)

Butter: 3tbsp

Olive oil: as needed while kneading

Salt: needed

Sugar: 1tbsp

Yeast: ¾ tbsp

Warm Water: ¼ cup

Egg: for egg wash

Apple Jam: as needed to spread

Method Of Preparation

In a bowl add yeast, sugar and warm water. Wait for 10-15 minutes till it gets fermented.

Add butter to warm water (milk should be warm enough to get the butter melted)

In a bowl add wheat flour, milk butter mix, fermented yeast and salt.

Knead to form smooth and soft dough. (The dough should be slightly sticky and apply oil on hand occasionally and knead well)

Place the dough in an air tight container to about 1- 1 ½ hours or till it doubles the size.

Take the dough and roll it flat and thin

Apply olive oil on top and spread well.

Fold from four sides as shown in picture. Sprinkle some flour on the rolling surface to avoid sticking.

Again roll it flat and thin. Again apply olive oil and fold and continue the procedure 2-3 times.

Then roll it flat rectangular shape and cut into triangle as shown.

Then apply apple jam on it and roll from wider end to the other as shown.

Apply egg wash on top. Cover and keep this again for 15-20 minutes. Meanwhile preheat the oven.

Bake in a preheated oven at 170⁰C to about 30-35 minutes or till you get it done.

Cool on a wire rack

Pomegranate-Mint Juice

Ingredients

Pomegranate: 2

Lemon seedless: 2

Mint leaves: 6-8

Sugar: needed

Chilled Water: needed

Method Of Preparation

Separate the pomegranate seeds. Peel the lemon

In fresh juice extractor add pomegranate seeds, peeled lemon and mint leaves to it. Add sugar too.

Take the complete extract from it.

Add needed chilled water and serve chilled.

If you are using a normal blender, blend all together and strain it well. You can use the normal lemon too, if you are using normal lemon with seed, add lemon juice at the last stage.

It is very refreshing n healthy juice.

Masala Egg Fry

Recipe Source: Kitchen Corner Try It (Thanks a lot Suja for this yummy recipe)

Ingredients

Hard Boiled Eggs: 4

Chilli Powder: ¾ tsp

Turmeric powder: ¼ tsp

Ginger- Garlic Paste: ½ tsp

Corn Flour: ¾ tsp

Salt: needed

Onion: 1

Ginger: 1”

Garlic: 3 pods

Garam Masala: ½ tsp

Curry Leaves: few

Spring Onions Or coriander leaves: little

Lemon Juice: few drops

Oil: for frying

Salt: needed

Method Of Preparation

Cut the hard boiled eggs into two.

In a bowl add chilli powder, turmeric powder, ginger garlic paste, corn flour and salt.

Add little water and make to a paste.

Add the egg pieces to it and slowly mix well so that the batter is well coated with the eggs.

Keep this for atleast 15-20 minutes.

Heat 1-2tbsp oil in a pan and add the eggs slowly to it and fry on both sides.

In the same oil saute curry leaves, ginger and garlic for a minute followed by onions. Fry this till onions are golden brown. Add garam masala, lemon juice and spring onions/coriander leaves and fry for a minute. Carefully place the fried eggs and gently mix in everything together. Serve hot by garnishing with chopped spring onion.

Capsicum Carrot Roll

Ingredients

Wheat Flour/Flour No.2: 2cups

Water Roux: 3tbsp (Add 1tbsp wheat flour to ¼ cup water and cook till you get it to custard consistency, it should be at room temperature)

Warm Milk: 1 ¼ cups (or as needed)

Refined Oil/Butter: 3tbsp + more while kneading)

Salt: needed

Sugar: 1tbsp

Yeast: ¾ tbsp

Warm Water: ¼ cup

Sesame seeds: few (for sprinkling)

Egg: for egg wash

Filling

Onion: 1 small

Capsicum: 1 small

Carrot: 1 small

Tomato: 1 small

Chilli powder: ½ tsp

Salt: needed

Tomato ketchup: 2tbsp

Coriander leaves: few

Oil: 2tbsp

Method Of Preparation

Heat oil in a pan and add finely chopped onion, sauté for a while and add chopped capsicum and carrot. Saute for few more minutes and add finely chopped tomato, chilli powder and salt. Saute this till tomato is slightly mashed. Switch off the flame and add tomato ketchup and coriander leaves. Keep aside. Let it cool.

In a bowl add yeast, sugar and warm water. Wait for 10-15 minutes till it gets fermented.

Add oil or butter to warm milk (milk should be warm enough to get the butter melted)

In a bowl add wheat flour, water roux, milk butter mix, fermented yeast and salt.

Knead to form smooth and soft dough. (the dough should be slightly sticky and apply oil on hand occasionally and knead well)

Place the dough in an air tight container to about 1- 1 ½ hours or till it doubles the size.

Take the dough and roll it flat to ¼” thick.

Add the prepared filling on it and spread.

Roll from one end to the other.

Cut into 3 or 4 pieces.

Place this into a rectangular baking tray lined with butter paper with the cut side up.

Apply egg wash vigorously and sprinkle some sesame seeds and coriander leaves.
Cover and keep this again for 15-20 minutes. Meanwhile preheat the oven.

Bake in a preheated oven at 170⁰C to about 60-65 minutes or till you get it done. (I got it done around 60minutes)

Cool on a wire rack, place in tissue lined bowl while it is warm and cover it with a tissue so that the bread don’t go hard. Lining the bowl with tissue will avoid bread becoming soggy too.

Tips for making soft bread

Make sure the yeast is not expired.

Water should be blood hot (not too warm) (this will avoid the yeasty smell of the dough)

While kneading use warm milk in which butter and oil is added, this increase the softness.

The dough should be sticky, hard dough will make the bread hard.

Don’t keep the dough for more hours. (This will avoid the yeasty smell of the dough)

Water Roux have made the bread very soft. So my advice is to try out making any type of bread by adding water roux.

Apple Jam With Mint Flavor

Ingredients

Apple: 6

Sugar: 2 ½ cups

Lemon Juice: 3-4tbsp

Cinnamon Stick 1”: 2 piece

Fresh Mint Leaves: 7

Method Of Preparation

Wash, peel, core and dice the apples.

In a pressure cooker add apple, cinnamon sticks and mint leaves.

Add 3 cups water and pressure cook till 4 whistles.

Let the pressure release and then open the cooker

Then add sugar  and again keep on flame without closing the lid.

Stir occasionally and when it starts thickening, add lemon juice and start stirring frequently till you get the consistency.  (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

Switch off the flame when done.

When cooled, store in an air tight bottle.

Sausage Roll

Recipe Idea: My singapore Kitchen

I got the idea of making sausage roll from Suhaina's Blog. But the recipe is entirely different. Thanks a lot Suhaina.
Ingredients

Maida/Plain Flour: 2 cups

Egg: 1

Milk: 1 ¼ cups (or as required)

Butter: 3tbsp

Refined Oil: 2tbsp + while kneading if needed

Salt: needed

Sugar: 1 ½tbsp

Yeast: ¾ tsp

Warm water: ¼ cup

Egg: for egg wash

White sesame seeds: few

Sausages: 5 (at room temperature)

Method Of Preparation

In a bowl add yeast and ½ tbsp sugar. Add warm water to it.

Wait for 8-10 minutes till it gets fermented.

Warm the milk and add the butter and refined oil to it.

In another bowl take plain flour, salt and sugar.

Then add egg, yeast and warm milk to it.

Knead to form somewhat sticky dough.

Apply oil on hand and knead for 5-8 minutes to get it soft.

Place in a greased bowl and keep it well covered for about 45minutes-1hour or till it doubles the size.

Take the dough and divide to 5 equal portions. Roll each ball to long elongated tubes.

Roll this on the sausages and keep it on the greased or baking tray lined with butter paper.

Brush the egg wash on it and sprinkle sesame seeds.

Cover the baking tray well and again wait for 20-30 minutes till it gets again double the size.

Preheat the oven and bake it at 160⁰C to about 55-60 minutes or till you get it done.

Cool on a wire rack and keep in an air tight bowl lined with clean towel or kitchen tissues while the bread is warm itself. This will help the bread to be soft.

Tips for making soft bread

Make sure the yeast is dated.

Water should be blood hot (not too warm) (this will avoid the yeasty smell of the dough)

While kneading use warm milk in which butter and oil is added, this increase the softness.

The dough should be sticky, hard dough will make the bread hard.

Don’t keep the dough for more hours. (This will avoid the yeasty smell of the dough)