ROLLS LIKE ROSE

ROLLS LIKE ROSE

ROLLS LIKE ROSE

FOR VEGETABLE FILLINGS:

INGREDIENTS:

Potatoes                                        - 4 

Green Peas                                    - 1/2 cup

Carrots                                          - 1/2 cup 

Onions                                           - 2 

Coriander leaves                           - 5 tbsp

Ginger & Garlic paste                   - 1 tbsp

Chili powder                                 - 1 tsp

Coriander powder                         - 1 tsp

Turmeric powder                          - 1 tsp

Garam masala                               - 1/2 tsp

Cumin seeds                                 - 1 tbsp.

Oil                                                 - 3 tbsp 

Salt                                                - to taste.


METHOD: 

Take a frying pan.

Add 3 tbsp of oil.when hot

Add cumin seeds when splutters..

Add chopped onions and saute till they are transparent.

Add chopped carrots and green peas.Saute well  and let them cook for around 5 minutes.

Add crushed whole coriander seeds and mix well.Then

Add red chili powder,coriander powder and turmeric powder.

Saute well and  add boiled potato cut into cubes.Mix well 

Add  garam masala now. 

Add salt  to taste and saute well.

Add some freshly chopped coriander leaves on top and mix well.

Turn off the heat and let the filling cool down.



 CHICKEN FILLING

INGREDIENTS:

Boneless Chicken                             - 1 cup

Red and Green Capsicum                - 1 cup

Grated Carrot                                    - 1

Onion                                                - 1/2 cup

Green Chilli                                      - 2        

Ginger and Garlic paste                    - 1/2 tsp.

Coriander leaves                               - 13 tbsp.

Salt                                                    - to taste

Cumin Powder                                  - 1/2 tsp

Lemon Juice                                     - 1 tbsp

Soya Sauce                                       - 1 tsp

Chilli Sauce                                      - 1 tbsp

Oil or butter                                      - 1 tbsp

METHOD:

Chopped Onion  and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or  butter, 

Add the onions and saute till translucent. 

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften. 

Add the chicken and saute  till it chicken turns tender.

Add the chillies,  ginger and garlic paste, salt and cumin powder.  Saute well..

Make sure that the mixture is completely dry.

Add the  soya sauce, mix well and switch off. 

Add the lemon juice on the mixture,  

Add Cilantro leaves and set aside..

INGREDIENTS FOR THE DOUGH:


All purpose flour                            - 2 cups

Dry Yeast                                       - 2 tbsp

Milk                                               - 1/2 cup

Egg                                                 - 1

Butter                                             - 2 tbsp

Sugar                                              - 1 tbsp

Salt                                                 - to taste

Water                                             - 1/2 cup



FOR GLAZING:

Egg yolk - 1

Butter - melted


METHOD:

Take warm milk and add water and butter to it...

Take a bowl and add all purpose flour, sugar, salt and yeast and mix it well...

Now add enough warm milk and make a dough and knead it well and make a soft dough and cover it with muslin cloth and keep it aside..

Let it stay till it doubles in size

Once the dough has doubled, gently knead it  and divide it into 8-10 small balls..

Roll each ball into disc of 3 inch in diameter and make diagonal slits leaving the middle part..

Place the any veg or non-veg filling in the centre and take one section and cover the side of the filling with it..

Now take the opposite section and cover the other side of the filling...

Repeat the other 2 section in the same way and seal it with the last one..

Place the rolls on a greased baking tray and brush with beaten egg this will help to get the brown color on the top of the roll...

Sprinkle sesame seeds to get more taste and flavor ...

Preheat the oven to 180 C and bake for 20 minutes..

Remove and brush it with melted butter to get the glazy look..

Yummy Rose Roll is ready to taste...

PINEAPPLE TART SINGAPORE STYLE

PINEAPPLE TART SINGAPORE STYLE

Hi friends!!

I am back after  a long gap ....Its my 250th post for this blog.... Thanks friends for your support and encouragement  .... I thought that  my 250th post would  be my favorite dish... Pineapple Tart flashed in my mind as Chinese New Year is nearing .... would like to share in my blog so U all can also enjoy the Melting Pineapple Tart at your home...

PINEAPPLE TART

INGREDIENTS FOR TART:

All Purpose Flour     - 200 g

Corn Flour                - 25 g

Unsalted Butter         - 125 g

Egg Yolk                    - 1

Icing Sugar                - 25 g

Vanilla Essence         - 1/2 tsp

Salt                             - 1 pinch

INGREDIENTS FOR PINEAPPLE FILLING:

Pineapple                   - 1

Cinnamon Stick         - 1 "inch

Cloves                          - 1

Egg                              - 1

Sugar                          - 100 g

Lemon Juice               - 1 tsp

METHOD FOR FILLING:

Grate the pineapple and set aside...

Take a frying pan ..

Add together grated pineapple. sugar, cinnamon and cloves and lemon juice.

Cook well stirring  to prevent sticking at bottom in medium flame...

Cook till Golden brown and remove from flame...

leave it to cool and make tiny balls and set aside.

METHOD FOR TART:

Beat together the butter, egg yolk and icing sugar till creamy.

Add flour slowly and make a dough a pinch of salt and vanilla essence.

Refrigerate  for 20 min.....

MAKING OF PINEAPPLE TART:

Remove and roll the dough .... cut to your desired shape and thickness with cookie cutter...

Beat the egg [ given in filling ingredients ] and glaze the tart..

Place the tart on baking tray of  preheated oven and bake at 180 deg C  for 10 mins. Remove

Place the pineapple jam ball in center of tart.

Now again place it in oven and bake for 10 mins more ... 

Cool and store in airtight container

RIPPLE CHEESE CAKE

RIPPLE CHEESE CAKE 

RIPPLE CHEESE CAKE

INGREDIENTS:

Cream cheese                - 2 cups

Butter                            - 1 tbsp

Eggs                              - 3

Sugar                             - 3/4 cup

Vanilla   Essence           - 2 tsp

Lemon Juice                  - 1 tsp

Cracker or Pie Crust     - 250 gms

Cocoa Powder               - 1/2 cup

Choco button                - for decor


METHOD:

Preheat oven to 180°C.

Grease a tart tin.

Powder the cracker if you are using cracker in the bowl and blend with butter until the mixture resembles wet sand.

Place the mixture in the tart tin and press firmly over the base and sides of the tin.

Bake in the oven for 10-12 mins. Allow to cool completely.

Place the cream cheese, sugar and vanilla extract in the bowl beat until smooth with electric blender.

Add the eggs, one at a time, beating well between each addition.

Divide the mixture into two.

Take a cup of batter and  mix cocoa.Now

Pour the first or the vanilla batter which we reserved first into the pie crust.Then

knife the cocoa mixture into the pie cutting through the batter, without mixing it.

Then, using the tip of a spoon, swirl the two mixtures to create a ripple effect.

Bake for 20-25 minutes.

Cool and serve.

RIPPLE CHEESE CAKE

Yummy and Tasty Cheese cake is ready to taste...

CHOCOLATE MACARONS

CHOCOLATE MACARONS

Making Macarons at home was my dream .... initially I had some failure in getting the perfect shape..... one of my friend taught me the consistency which helped to reach the perfect shape and taste.... Consistency in the main factor for Macarons if  missed then the shells will lose their shapes........

CHOCOLATE MACARONS

INGREDIENTS FOR FILL MACARONS:

Cream Cheese Frosting

Powdered Sugar         - 1  cup

Unsalted Butter          - 5 tbsp

Cream Cheese            - 8 tbsp

Salt                             - a pinch 

METHOD FOR CREAM CHEESE FROSTING:

Add together butter, cream cheese and salt in a large mixer bowl  

Beat it until light and fluffy. 

Gradually add powdered sugar slowly and beat just until smooth.

Once done set aside.

INGREDIENTS FOR MACARONS:

Large Egg Whites      - 5

Caster Sugar             - 70gm 

Icing Sugar               - 300 gm

Almond Powder        - 100 gm

Cocoa Powder          - 30 gm

       

Salt                           - a pinch

METHOD FOR MACARONS:

Preheat the oven to 160 degrees C

Add egg whites and caster sugar in a bowl and mix with electric mixer.

Beat until stiff and glossy....

Turn the bowl upside down  the fluffy batter should not  fall out....  this method of  checking  the consistency will be perfect for good shaped Macarons.

While the egg whites are whisked sift the almond powder, cocoa powder and icing sugar slowly. 

Once it is ready transfer half the batter to pastry bag. 

Slide circles on baking sheet. Hold piping bag vertically and pipe batter in circles.  repeat with remaining batter. 

SHELLS BEFORE BAKING

Bake for 20 to 25 minutes.

Place the shells on wire racks and cool completely before removing.

ASSEMBLING MACARONS:

When ready to assemble, add the filling mixture to a piping bag with a round tip and fill with frosting. 

Pipe about a tablespoon of frosting on the bottom side of half the macaron we call it as shells before assembling,  sandwich with remaining shells. 

Store in an airtight container in the refrigerator for a day. 

Bring to room temperature before serving.

LAVA CAKE

LAVA CAKE

LAVA CAKE

INGREDIENTS:  
    
All Purpose flour      - 150 gms

Butter                        - 110 gms

Eggs                           - 3

Castor sugar              - 150 gms

Dark Chocolate         - 100 gms

Chocolate Powder     - 5 tbsp  

Vanilla essence          - 1 tsp

METHOD:

Preheat oven to 400 degree. 

Grease muffin tin.

Melt the chocolate and set aside.

Beat the butter and sugar on medium-high together for 4 minutes, until light and fluffy.

Add 1 egg at a time and add  all 3 eggs.

Add vanilla essence.

Switch mixer to lowest setting. Add the flour and Chocolate Powder and mix  well.

Add the melted chocolate and mix on low until thoroughly combined.

Fill each muffin tin almost to the top as this cakes will rise only very little. 

Bake for 10 minutes. 

The cakes will look done on top and will jiggle if you give the pan a light shake.

Remove from oven, let it set for 10 mins. 


Serve warm with vanilla  Ice-cream.

Yummy Lava cake is ready to taste.

When the cake is cut the lava oozes out and that the amazing part of this cake...

ZEBRA CAKE

ZEBRA CAKE

ZEBRA CAKE

INGREDIENTS:

All Purpose flour           - 250 gms

Caster sugar                   - 225 gms

Baking powder               - 1 tbsp 

Eggs                                - 4 

Butter                              - 100 gm

Whole milk                     - 200 ml 

Vegetable oil                   - 100 ml 

Vanilla extract                - 2 tsp 

Cocoa powder                - 2 tbsp 


METHOD:


Preheat the oven to 180C. Grease cake pan, 

Sieve the flour and baking powder together in a bowl.

Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale for 5 minutes.

With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice. 

Stir in the flour mixture, a quarter at a time.

Transfer 1/3 of the batter to another bowl and whisk in  cocoa powder.

Place 3 tbsp of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly.

Place 2 tablespoons of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads.

Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.

Bake until the cake is set about 45 minutes. 

Insert a toothpick if it comes out clean then cake is baked well . 

Cool and serve.

ZEBRA CAKE

Yummy and Tasty Zebra Cake is ready taste...

CHICKEN STUFFED BRAIDED BREAD..

 CHICKEN STUFFED BRAIDED BREAD..

      Yeah its my 200th post in this blog .... Very happy to announce it ... So decided to post an unique Recipe to make this post a  special one. Here comes my Chicken Stuffed braided Bread and Vegetarian friends  can add carrot and potatoes for chicken.. Tasty bread everybody can enjoy it...

 CHICKEN STUFFED BRAIDED BREAD

METHOD:

SPICY CHICKEN FILLING

SPICY CHICKEN FILLING

INGREDIENTS:

Boneless chicken                    - 1 cup

Red and Green Capsicum       - 1 cup

Grated carrot                           - 1

Onion                                       - 1/2 cup

Green chillies                          - 1         

Garlic paste                             - 1/2 tsp.

Cilantro leaves                        - 1 tsp.

Salt                                          - to taste

Cumin powder                        - 1/2 tsp

Lemon juice                            - 1 tbsp

Soya sauce                              - 1 tsp

Oil or butter                            - 1 tbsp

METHOD:

Chopped Onion  and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or  butter, 

Add the onions and saute till translucent. 

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften. 

Add the chicken and saute  till it chicken turns tender.

Add the chillies, garlic paste, salt and cumin powder.  Saute well..

Make sure that the mixture is completely dry.

Add the  soya sauce, mix well and switch off. 

Add the lemon juice on the mixture,  

Add Cilantro leaves and set aside..



BRAIDED BREAD

INGREDIENTS:

All Purpose Flour                     - 4 cups

Dry Yeast                                   - 2 tbsp

Sugar                                         - 2 tbsp

Salt                                             - 1 tsp

Melted Butter                             - 2 tbsp

Warm Milk                                 - 1/2 cup

Warm Water                              - 1/2 cup

METHOD:

Preheat the oven at 190` C

Mix yeast with half the water and little sugar and set it aside to froth up

Sift the flour with the salt and in a bowl

Combine the remaining milk and water

Add all the ingredients to the flour mixture and mix well. Will be little sticky.

Now transfer it to a wooden board, sprinkle little flour and knead till dough well

Keep it covered in a oiled bowl and let it rise.

Roll it into a rectangle of 1/2 inch thick.

Keep the filling in the center of the rectangle and make slits on both of the longer sides.

Plait it softly covering the filling. like the below

After braiding

Start bringing the topmost slit end across from each other alternately

Keep going, remember to alternate, like a crisscross from one side to other .

When  reached the end, leave a tail at the bottom, finish it in a fold.

Transfer it to a oiled tray and let it rise for another 20 mins.

Apply milk or give an egg wash get get  golden brown.

After Baking

Bake in the pre-heated  oven for 30 mins or till the bread turns golden brown.

Yummy Chicken Stuffed Braided Bread is ready to taste...

With the above I made 2 braided breads.. If it is not set to raise well after baking the gaps will be prominent so let is stay for 20 mins to raise well...