Stuffed Wheat Buns

There’s no stopping for me now, Really… I am addicted to bread baking these days and not a day goes by without thinking of which recipes to try out and what new ways I can shape up the bread. Only one thing is unusual, I haven’t purchased any bread baking books. At least not yet.

Just thought of making these buns, but also wanted to make it healthy so added wheat to it and skipped maida.

Although the final look did not give it a professional look but the comments from H&H and the expressions they had when they took the first bite gave me a happy feeling 🙂 So here is my Saturday breakfast recipe….

So here i go…

Ingredients

Wheat flour – 2 cups

Warm water – 1/4 cup

Sugar – 1 tsp

Dry Yeast – 1 1/2 tsp

Warm milk – 1/4 cup

Onions – 2

Garlic flakes – 3

Tomatoes – 2

Capsicum – 2

Sausages – 10 cut in to thin round pieces

Red chilli powder 1 tsp

Haldi powder – 1/4 tsp

Garam Masala powder – 1/2 tsp

Egg white or 1/2 tsp milk for glazing (Veg eaters can skip the egg white and use milk instead)

Method

Warm 1/4 cup water. Add sugar and dry yeast and mix rigorously till u get a frothy surface. Cover it and let it set for 10 mins. Take wheat flour, add salt to it and add the yeast mix. Mix well and then add warm milk and make a soft dough. Let it rest for 1 hour till the dough doubles. (I totally forgot to take the picture of the dough so cant show you how it exactly looks like).

 

Then heat oil in a kadai. Add garlic flakes, anions and fry well. Then add tomatoes, green capsicum and sausages and fry well for 2 minutes.

 

 

Lastly add all the dry masalas and mix well till you get the aroma. Switch off the gas and let it rest for sometime.

Preheat your oven on 170 degrees for ten minutes.  Punch your flour well for 2-3 minutes. Flatten it in a round shape. Keep the filling in the center and seal it from all sides. Grease the oven tray with oil and keep the buns in it for another 15 mins before you put it for baking, apply milk or egg white on the buns before you keep them in the oven. Bake it for 20 mins or unless you see a golden color on the top of the buns.

Serve hot buns with sauce and a hot cup of tea.

N’joy!!!!

 

 

 

 

 

 

 

Low fat Brownies!!!

After a long time i am blogging today. Have been stuck between so many things that just could not find time to blog. I did cook a number of delicacies  but just forgot that i need to capture the process of making and post it on my blog. Extremely sorry friends.

So here is my simple and easy low fat brownies especially for people like me who have a sweet tooth and for my hubby dear who has developed this sweet tooth after been too sweet in life

So here i go….

3 tablespoons Cocoa powder
1/2 cup wholewheat flour
1/2 cup plain flour (maida)
1/2 teaspoon baking powder
1/2 teaspoon soda bicarbonate
1 cup castor sugar( I used powdered sugar)
1/2 cup milk
2 egg whites, beaten
1 teaspoon vanilla essence
1 1/2 tablespoons oil
Method: Preheat oven to 180 degrees C. Grease and flour an eight – inch square cake tin and line with butter paper.
Sift the cocoa powder, wholewheat flour, refined flour, baking powder and soda bi carb into a bowl.

Stir in the castor sugar, then beat in the milk, egg whites, vanilla essence and oil until thoroughly combined. Pour in to the prepared tin. Bake for about 25 minutes or until just firm to the touch. Leave in the tin until completely cooled.

I have used wheat flour for the first time in a cake and I was so glad there was no perceptible difference in the taste due to it. Will make a great healthy snack box treat for kids. With school re-opening just around the corner, I can see these brownies making their way into my kids’ box every now and then!!

Do try and let me know

Red Meat Curry (Laal Maas)

Laal Maas, is traditionally made out of mutton (but also been prepared with chicken), is an authentic Rajasthani dish pretty much hot and spicy in nature as the name suggest (Laal Maas means Red Hot) and is served along with roti or rice varieties. Since I’m not a big fan of mutton, I decided to try it with the chicken and the same ingredients and the process.

It gets it’s name from the color this dish has due to the use of red chilies. Traditionally mathania chilies were used to make this dish, which gave it a fiery red color. But I have used dry red chilies and Kashmiri red chili powder instead as they were not available. The dish is very spicy yet very very delicious.

Vegetable Kerala Stew

This has been my favorite since childhood.  Vegetable stew aka “Isthu” is a traditional Kerala dish served with Apam.  My mom used to make this for occasions like Christmas, Easter as our staple breakfast but from the time H&H (my twin kids Hansel and Hena 😉 )have started demanding it, their grandmother is always ready to serve them this yumylicious curry. The ingredients are minimal and the simplicity of the recipe wins you over. This is a mild flavored curry with not more spices but the flavor of the vegetables cooked in the coconut gravy is mesmerizing. 

Padval Subzi

After making a scrumptious lunch was feeling very very bored to cook dinner 🙂 so thought of making this quick and simple Padval subzi with channa dal….