Thursday, June 30, 2011

SESAME RINGS

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These sesame rings are better than any store bought or frozen varieties. They are so fresh  and  incredibly easy to bake.  Sesame Rings are baked to golden perfection and best served with your favorite hot drink. The size varies, have made mine smaller but it is up to your choice. The rings  topped with sesame in this breakfast or brunch are simply fantastic!

SESAME RINGS
Yield   :   14 rings

2  C  bread flour/all purpose flour
1 and 1/2 tsp dry yeast
1/2 tsp salt
1 TB  sugar
2 TB  oil
1/4 C  warm water
1/2  C warm milk
1/2  C  sesame seed
melted butter

METHOD

Combine dry yeast, 1/2 tablespoon of sugar and warm water. Leave for 10 minutes until yeast is frothy.

In a mixing bowl, place flour, balance of sugar and salt, mix in yeast and warm milk. Combine and forms into a dough.

Transfer onto floured board, knead by hand for 10 minutes or use your stand mixer.

Place dough into oiled and covered bowl for 1 to 2 hours.

Divide to into 14 ball. Flatten dough into 6 in long rope and join both ends. Brush with  melted butter and dip onto sesame seed. Repeat again until top is fully covered with sesame seed.

Leave to rise for 1 hour. Toward the end of rising time, preheat oven @ 190 C.

Bake for 15-20 minutes or until golden brown. Transfer into rack to cool.

Linking to Yeastspotting 7-1-11


Tuesday, June 28, 2011

RED MUGHLAI CHICKEN

Indian Chicken Recipe @ http://treatntrick.blogspot.com


Mughlai cuisine is originated from imperial kitchen of the Mughal empire. It is strongly influenced by Persian and Turkish cuisines of Central Asia. Mughlai cuisine has a distinctive aroma and taste of ground and whole spices using butter, cream, nuts and dried fruit.

The recipe below is a fine example of such cuisine with addition of dry red chili which lends a fiery hot color to the dish. Can be enjoyed with pilaf, naan or even bread.

Saturday, June 25, 2011

CHOCOLATE OAT BISCUIT

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These  simple Chocolate Oat Biscuit  are perfect for dessert or snack. They are loaded with rolled oat and chocolate.


CHOCOLATE OAT BISCUIT

1  cup  all purpose flour
3  tablespoon  unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2  cup  butter
3/4  cup  brown sugar
1 tsp vanilla extract
1 cup   rolled oat
1/2  cup  toasted chopped nut/ chocolate chip
2-3  tablespoon  milk if needed

METHOD

Preheat oven @ 160 C. Stir together flour, cocoa, salt, baking powder, baking soda and cinnamon.

Cream butter and sugar until light. Stir in milk and vanilla extract.

Beat in dry ingredients, mix in oat and chocolate chip/chopped nut.

Roll into small ball and flatten slightly. Bake for 10-15 minutes.

Leave biscuit in the pan for 5 minutes before transferring to rack to cool completely.

When completely cool, store in an airtight container.

Thursday, June 23, 2011

BREAD LADDU

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Laddu or laddoo is an Indian sweet  made of varieties of flour, semolina, ghee, dry fruit, nuts sweetened with sugar/jaggery and shaped into balls.

Here is my version of bread laddu using brown sugar and melted butter. The toasted bread is then shredded and coarsely ground. You can use any type of bread available at your place. It is fast and easy to prepare but more important to prevent them to disappear right after is is laid on your table. Such a delight on every bite!

BREAD LADDU

2 C  coarse bread crumbs
1/2 - 3/4 C  brown sugar
6 TB  melted butter/ ghee
1/4 C  toasted nuts (cashew, almond, peanut)
3-4  TB  milk
1/4 tsp ground cardamom

METHOD

Toast the bread, break into small pieces and grind coarsely.

Place bread crumbs, sugar, nuts and cardamom into a mixing bowl. Stir well.

Mix in butter and milk until you can shape them into ball. Roll them into small balls.

Keep chilled  until ready to serve. .

Linking to  Yeastspotting 6-24-11  

Tuesday, June 21, 2011

RAVA DOSA

Rava Dosa Recipe @ http://treatntrick.blogspot.com

This is a quick and easy dosa (South Indian crepe) done without grinding and fermentation. It uses semolina, rice flour and all purpose flour with addition of green chili, ginger and cumin.

The consistency of the batter must be watery, it is easily spreadable once your pour onto the pan. Normally I did not flip my dosa since it is so thin.. Make sure you stir up the batter before preparing to ensure even consistency. It should have holes if not add more water to make it very thin batter.