Monday, June 24, 2013

Sausage Flower Roll

Sausage: as needed
All Purpose Flour: 3 ½ cups
Milk: 1 cup
Milk Powder: 2tbsp
Water: ½ cup (or as required)
Egg: 1 while kneading + 1 for egg wash
Sugar: 1tbsp
Oil: 4tbsp+ while kneading (I used Olive oil)
Melted Butter: 4tbsp
Yeast: 1 ½ tsp
Salt: ½ tsp 


Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for 8-10 minutes. The more you knead it the softer the rolls will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Sausage should be at room temperature and slice it round.
Take medium sized balls from it and roll it flat with ½” thickness. Slice it length wise as ribbon pieces as shown. Place sausage pieces on one ribbon piece length wise as shown.
Then roll it from one end to other carefully and place the non sausage side down.
Do the same with the other dough too.
Place each sausage flowers on the greased baking tray with enough spaces in between and brush it with egg wash.
Cover again and keep aside for 15-20 minutes.
Meanwhile preheat the oven and bake at 1600C to about 30-35 minutes or till done.

Tuesday, June 18, 2013


Whole wheat/Gothambu: 2 ½ cups
Chicken: 1kg
Salt: needed
Cinnamon: 1 small piece
Butter/Ghee: 6-8tbsp
Shallots/onion: as needed

Method Of Preparation
Wash and soak wheat for about 8hours.
Transfer the wheat together with the soaked water to the cooker and add enough water to get it cooked.
Wait for 5-6 whistles. Open the lid after the pressure releases.
When it slightly cools down, blend it in the blender or just mash well with a masher.
Again transfer this to the cooker and add the chicken pieces, salt and cinnamon to it.
Again wait for 1 whistle and lower the flame and keep on low flame for about 20-25 minutes.
Let the pressure release.
Open and again mash it with the masher.
Heat butter/ghee in a pan and add chopped shallots. When it turns slight brown add it the cooked hareesa or u can avoid the seasoning step and just add ghee to the cooked hareesa.

Tuesday, June 11, 2013

Cup Cake Topped With Oreo

Refined oil: 5-7tbsp
Sugar: 3-4tbsp
Milk: ¼ cup
Vanilla essence: ¼ tsp
Salt: a pinch      
Baking Powder: ¾ tsp
Baking Soda: a pinch
Maida/plain flour: ¼ cup +1tbsp
Eggs: 3
Oreo Biscuits: as needed to top

Method Of Preparation
Make sure everything is at room temperature.
Powder the sugar.
In a bowl add refined oil. Then add sugar and beat till it gets mixed up.
Then add eggs one by one and beat well.
Then add the baking powder, baking soda and salt. Beat well.
Then add vanilla essence and milk to it.
Beat it and then add flour little by little and mix it well with a wooden spatula.
Preheat the oven at 2000 C.
Take muffin tray and line with the muffin cups. Then add single oreo cookies in each cup with the cream side up. Add the batter to it till the cup is ¾ th filled. Top each cup with half of one pair oreo. (This oreo biscuits will stay crunchy even after baking)
Bake in the preheated oven at 1700C, to about 25-28 minutes or till it is done.