Knot Buns

Ingredients

All purpose Flour/ Maida: 4cups

Yeast: 1 tbsp

Butter: 4 tbsp

Sugar: 1 tblspn

Salt: 2 tsp

Warm Milk: needed + for brushing on top (approx. 3 ½ cups)

Method of Preparation

In a bowl add yeast, sugar and warm milk. Let it stand for 7-10 minutes until it becomes foamy.

Take flour in a bowl and add salt to it. Mix it with hand

Now pour the milk yeast mix in this and knead well to form very soft dough.

Apply melted butter over the dough and knead once more. Cover it with a damp cloth and let it rest for 1-1/2 hour or till it doubles in size.

Now punch the air out and divide into equal balls.

Take each ball roll into a log and tie into a knot and tuck both the ends together. ( as u can see i did n't tuck the ends together, as i made small balls)

Do the same with each ball.

Place all into a greased tray with some distance between each roll. Cover with a damp cloth for half an hour more.

Brush the top of the rolls/buns with milk /eggwhite/butter.

Now put this in a preheated oven for 15-20 mins untill the top turns golden and cooked.

Remove it from the oven and brush it with butter.

Note: while kneading, add enough milk so that you get the dough smooth. Take time and knead the dough till it becomes soft.

Roomali Roti

I think so the actual recipe of roomali roti calls for both wheat and maida. I made with wheat flour alone. So here comes the recipe.

Ingredients

Wheat Flour/Atta: 2 cups

Warm Water: needed

Salt: needed

Rice Flour: needed (for sprinkling)

Oil: needed

Method of Preparation

In a bowl add wheat flour. Add salt to the warm water.

Add warm water to the wheat flour and knead to make smooth and soft dough.

Apply 1tsp oil on the dough and keep in an air tight container for half an hour.

Take two lemon sized ball,

Flatten each ball a bit,

Apply oil on both flatten balls

and sprinkle little rice powder on both flattened ball.

Take one flattened ball and keep on the other facing both the oiled sides together. Seal it well with hand.

Roll with a rolling pin to a very thin chappathi. (Make it very thin as much as you can)

Heat a tawa, put in medium flame, place the roti on to it, turn to the other when it gets slightly heated and when the bubbles start coming turn again and take out side when it puffs up.

When it slightly cools separate one roti into two. (you will get it separated easily, we used two balls and smeared oil and flour on it)

Fold like a hankerchief and serve.

Note: make the dough with warm water. Make tissue thin chappathi and with three turning u should get it done, then the roti will be very soft, it will get cooked fast as it is very thin. If you keep on tawa for long time it will be crispy and go hard.

Milk Pudding With Praline Topping

Ingredients

Pudding

Milk: 2 ½ cups

Condense Milk: 1 tin

Sugar: 4tbsp (adjust according to your taste)

China grass: 10gms (approx.)

Praline:

Sugar: 2tbsp

Almonds chopped: 3tbsp

Method of Preparation

To make pudding

In ½ cup boiling water, add the china grass and switch off the flame when it melts completely. Keep aside.

Meanwhile in a bowl add milk and sugar, bring it to boil.

When it boils low the flame and stir frequently. When sugar dissolves completely add condense milk.

Stir frequently and after 3-4 minutes add melted china grass to it and when it comes to boil switch off the flame.

When slightly cooled, pour this into a bowl in which you are going to set the pudding and when it comes to the room temperature, refrigerate to 3-4 hours or till it sets completely.

To make praline:

Heat a pan and add sugar. Let the sugar melt and start to boil. Reduce the heat and let the sugar turn golden in color. Switch off the flame, add the chopped nuts, mix well and pour the whole mixture on an oiled aluminum foil. Let it cool completely. (Beware: Pralines are extremely hot and it can cause serious burns). Once they are completely cold, break them to pieces and crush them in pestle and mortar or food processor.

Serving

When the base is set, sprinkle the prepared praline on top of the pudding.

Slice the pudding to desired shapes and if needed can again sprinkle the praline on each piece and serve.

Sending this to Kerala Kitchen Event hosted by Kaveri,  ABC series Desserts event hosted by Ramya, Valentines Day Event hosted by Teena, Anzz Cafe.....Valentines Special Event

Kerala Porotta

Ingredients

Maida: 1 ½ cups

Wheat Flour: ½ cup

Luke warm milk: needed to knead the dough (can use water instead)

Egg: 1 (optional)

Sugar: 1tbsp

Salt: needed

Oil: needed

Method of Preparation

Take maida, wheat flour, sugar and salt in a bowl.

Add the egg to it and mix well with hand.

Then add luke warm milk and knead the dough well.

Take time and knead the dough, when it comes soft apply oil on the dough and cover with a muslin cloth and keep in air tight container for 2 hours.

Divide the dough into 10-12 equal balls.

Take a ball, apply oil and flatten to the maximum that u can do, no need worry of the shape, make it very thin.

Again apply oil on top and make small pleats from one end to the other end (like saree pleats).

Then hold the one end of the pleated dough and rotate and make to a spiral shape.

Repeat the procedure on all the balls and smear some oil on top of all spiral shaped dough.

Again cover this with a wet muslin cloth and keep for half an hour.

Heat a pan to a medium heat

Flatten the spiral shape to the shape of chappathi/porotta (not too thin, then porotta will not be soft)

Transfer the porotta to the hot pan and cook until it is done by applying some oil on each turning. Small brown spots will appear on porotta. Take it out and keep in an air tight bowl

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)
We are doing this, just to seperate the different layers.Remember this does not add anything to the taste.

Delicious soft porottas are ready to serve.

Sending this to Kerala Kitchen Event hosted by Kaveri

Spinach-Daal Thoran

Ingredients

Kadala Parippu/ Chana Daal: ¼ cup

Spinach: 2 bunches

Onion: 1

Green chilli: 3

Grated coconut: ¼ cup

Garlic: 2 cloves

Oil: 2tbsp

Salt: needed

Method of Preparation

Cook chana daal by adding salt. Keep aside (do not overcook)

In a blender add grated coconut, garlic cloves and green chilli and blend to a smooth paste. Keep aside.

Heat a pan and add oil to it, add chopped onion, when it turns slight brown color

Add finely chopped spinach and add salt to it. Stir and close the lid. Put in low flame.

After a minute open and stir, if there is more water produced from spinach, increase the flame and stir frequently till it evaporates.

Mean time spinach will get cooked, then add cooked chana daal and blended coconut paste.

Stir for a minute and switch off the flame.

Serve hot with rice or chappathi

Sending to the event hosted at Wit, Wok & wisdom

Sending this to Kerala Kitchen Event hosted by Kaveri

Wheat Ada Payassam

I was so happy and satisfied when I prepared this payassam. This was made out of left over chappathi. I kept this has suspense and served to the whole family but nobody came to know that it was made out of chappathi. After having it I asked my husband, do you know with what I made this? Of course this is paalada, and I started laughing and told that it was not? So he told then it will be with kubboos, bcoz recently only I gave him two new snacks with kubboos, that too he didn’t come to know. He was so surprised when I told him it was made out of chappathi.

I usually prepare thin and dry chappathi. With thick and oiled chappathi I don’t know how it will be. But with thin, dry chappathi it came out so well. We can go for the recipe now.

Ingredients

Chappathi: 4

Milk: 4cups

Condense milk: ½ tin

Sugar: ½ cup (you can adjust according to your taste)

Cardamom crushed: 4

Roasted raisins and cashews: few

Ghee/butter: 1tbsp

Method of Preparation

Keep chappathi in microwave in full temperature for 1 ½ minute or till it becomes crispy. (be careful not to burn it).

Then when it is cooled crush it to small pieces that resemble paalada. Keep aside.

In a bowl add milk and 2cups water. Bring it to boil and put in low flame. Keep stirring occasionally. (Be careful that it won’t spill, adjust the flame accordingly)

When it comes to about 5 cups add the crushed chappathi pieces and sugar.

Stir frequently and when it becomes soft and becomes around 3 ¾ cup add condense milk.

Keep stirring until you get the consistency of payassam, add crushed cardamom and roasted cashews and raisins and switch off the flame.

Add 1tbsp ghee/butter to it.

Serve hot or chilled.

Sending this to ABC series Desserts event hosted by Ramya

Sending this to Kerala Kitchen Event hosted by Kaveri

Sending this to simply.food’s

Kitchen Chroinics sending to VEENA'SSTARTES BY KALYAANI ---COOKING WITH LEFTOVER

 

Crunchy Chicken

Ingredients

Chicken: 1kg

Lemon Juice: 2tbsp

Egg: 1

Maida: 3tbsp

Salt: needed

Ginger paste: 1tbsp

Garlic paste: 1tbsp

Bread Crumps: ¼ cup

Oats Powdered: 3tbsp

Oil: for deep frying

Method of Preparation

Cut the chicken into medium sized pieces. Wash and drain.

In a bowl add egg, ginger and garlic paste, maida, salt and lemon juice.  Add chicken pieces to it and mix with hand well

Marinate to about 1hr.

In a bowl mix bread crumps and powdered oats.

Heat oil in a pan; coat each chicken piece in bread crumps mix and deep fry in oil.

Serve Hot.