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Wednesday, August 20, 2014

Eggless Chocolate Bread Rolls | HBC

Atlast I am done with July month's home bakers challenge. This month's challenge was hosted by Gayathri of Gayathri's cookspot, a talented home baker. Gayathri selected bread as the theme and her selection ranged from dinner rolls to pinwheels to soft bread rolls. I first thought of choosing the dinner rolls and pairing it up with homemade pav bhaji for dinner but then I was not feeling well last week and the plans took a backseat.

Finally yesterday I made these chocolate bread rolls for breakfast. These rolls are totally addictive, soft, pillowy and oozing chocolate with every bite. I stuffed some of the rolls with chocolate and the remaining with nutella. We totally loved the ones with the nutella. Even pappu had his share without any complaints. He loved playing 'finding chocolate' with every bite.

~*What U Need*~
For the bread:
Bread flour - 120 g/ 1 cup
Cake flour - 30 g / 1/4 cup
Sugar - 1 tbsp
Salt - 1/2 tsp
Milk - 5 gms / 1 tsp
Warm Water - 80 ml
Instant yeast - 3/4 tsp / 2 gms
Butter - 1 tbsp

Chocolate chips/ nutella

How I Made it:
Add all ingredients, except the butter, into a bowl and mix until a dough forms. Add the butter to the bowl and knead the dough with your hands until the dough is not sticky anymore. Cover the bowl with a damp towel and let the dough rise in a warm spot for one hour. After the dough has proved, deflate the dough on a floured surface. Cut the dough into equal pieces ( I made four). Roll each into an oval shape, big enough for your chocolate.

Place the chocolate almost on the edge of one side, cut the remaining dough in to strips, fold over and tuck underneath. Place on a lined baking tray. Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes. Preheat your over to 175 °C or 350 °F. Bake these rolls ± 14 minutes or until golden brown.

** Notes:
** Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread.
** I read the instructions wrong and baked the rolls for 30 mins covering it with foil from the 20th minute. Thats why my bread is more brown.

Serve warm!!!
So thats it Folks...
With Love,

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Monday, August 18, 2014

Spaghetti Aglio E Olio | Aglio E Olio | Pasta recipes

Pasta is not a regular at home these days mainly because the huss is not a big fan of pastas except for the Chicken Tortilleni Alfredo from Panera. He loves it totally and it is always part of his order whenever we visit our local Panera. I like Pasta not love but like because I like to take a break from dosas and idlis with homemade pizzas or pastas. Coming to today's recipe, I made this for my lunch when this sudden craving of pasta hit me. I didn't want anything fancy and this simple aglio e olio was just right for the day.

"Spaghetti aglio e olio ("spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, coming from Napoli, as it is a variant of the original one: Spaghetti alle Vongole. The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added."

Prep time: 10 mins; Cook time: 5 mins; Serves - 2
~*What U Need*~
Spaghetti - 1/2 a box
Extra virgin olive oil - 3-4 tbsp
Garlic - 1 fat clove, minced
Dry red chilli flakes - 1 tsp
Salt, Water
Parsley - 1 tbsp(optional)
Parmesan cheese - 1 tbsp

How I Made it:
Cook the pasta as per the package instructions. Drain and set aside. Heat oil in a pan over medium heat and sauté the garlic and chilli flakes. Once the garlic is golden remove the pan from flame and toss the pasta in the oil. Serve warm topped with parsley and parmesan cheese.

Serve with some wine!!!

So thats it Folks...
With Love,

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Thursday, August 14, 2014

Mughalai Chicken Biryani

By now, you should have known about our love for biryanis. When I say its biryani for lunch or dinner, the boys keep chanting the term till they get some on their plates... I love trying new biryani varieties when the mood sets in and it happened again last week.
It was a weekday and pappu was sound asleep taking his afternoon nap... I felt like doing something and reading a book didn't help... The kitchen seemed to be the destination and biryani the solution... I was going through my biryani booklet when I came upon this mughalai biryani.. The richness called my name and I didn't waste another minute resting on my couch...

~*What U Need*~
Chicken - 500 gm, cleaned
Onion - 1, large, sliced
Tomato - 1, large, sliced
Ginger garlic paste - 1 tsp
Green chilli - 1
Red chilli powder - 1/2 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1 tsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Oil/ Ghee - 2 tbsp
Basmati rice - 1 1/2 cup
Water - 2 cups

To grind to a paste:
Cashew - 1/4 cup
Almonds - 1/4 cup
Poppy seeds - 2 tbsp
Yogurt - 1 tbsp

For Briyani Masala Powder:
Fennel Seeds - 1 tbsp
Cinnamon - 1"
Cardamom - 2
Star anise - 1/2
Cloves - 2

How I Made it:
Dry roast the ingredients under biryani masala and grind in a coffee grinder. Soak the rice in enough water. Grind cashews, almonds, poppy seeds and yogurt to a smooth paste. In a pressure cooker, heat oil and fry the green chilli. Add the onions and saute till brown. Add the ginger-garlic paste and saute till the raw smell goes off. Add the tomatoes and fry till oil separates. Add the spice powders and biryani masala powder.

Add the chopped coriander and mint leaves followed by the chicken. Once the chicken is half cooked and leaves water add the ground cashew paste and mix well. Add the soaked rice and water and pressure cook for 2 whistles.

Serve hot!!!

So thats it Folks...
With Love,

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Monday, August 11, 2014

Chicken Parmesan Sandwich

Sandwiches are a staple at house. Whenever I am lazy to make lunch for us I make sandwich for self and a simple paruppu saadam for pappu. Well, the huss eats at office, ofcourse. Since its sandwich just for me, I like to play with the fillings. Add something of this, something of that, give it a taste test, season it some more, more garlic would never hurt. This is how I go about when I make salads or sandwich fillings. Its really therapeutic when you make a delicious cheese laden sandwich which you know that no one is there to share it with.

I love grilled cheese sandwiches, can have them anytime but sometimes I like these cheese laden sandwiches too... And when its got parmesan in the filling its just the best.

~*What U Need*~
Bread slices - 2
Chicken breast - 1, cooked and chopped
Basil - 1 handful, chopped
Mayo - 4 tbsp
Garlic powder - a big pinch
Salt, pepper - to taste
Parmesan cheese, grated - 3-4 tbsp
Sour cream - 2 tbsp

How I Made it:
Mix the chicken with the basil, mayo, garlic powder, salt and pepper. Refrigerate for 2-3 hours. When ready to serve, butter the bread slices, place the filling in between and toast in a medium hot pan or preheated grill.

Serve warm!!!

So thats it Folks...
With Love,

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Thursday, August 7, 2014

Banana Doughnuts with Peanut Butter Frosting | Baked Version

Over-ripe bananas are meant to be used in baking for us. And mostly it ends up as a gorgeous loaf of banana bread for our breakfast. Even pappu who is a picky eater loves banana bread and eats his share happily. Every week our local grocery store sells over-ripe bananas for 99 cents. Its usually atleast 2 pounds by weight and its always the organic variety. It might be squished here and there but they are just perfect for smoothies and banana bread. I never fail to grab one whenever I find them on sale.

These donuts happened when I still had some bananas from the discount sale and when I wanted to make something not banana-bready. I dipped then in peanut butter frosting to jazz them up a bit because the kid goes bonkers for stuff like these.

~*What U Need*~
Prep time: 10 mins; Baking time: 12-15 mins; Yield: 6

Banana, mashed - 1/2 cup
Sugar - 1/4 cup
Egg - 1
Yogurt - 1/4 cup
Butter - 2 tbsp, melted
All purpose flour - 1/2 cup
Whole wheat flour - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - a pinch

For the frosting:
Peanut butter - 4 tbsp
Powdered sugar - 1/4 cup or more
Milk - as needed, to thin the frosting

How I Made it:
Preheat oven to 325º. Lightly grease a 6 count donut pans with cooking spray. Combine bananas, sugar, yogurt, butter and egg in a large bowl. Mix till thoroughly combined. Combine flour, baking powder, baking soda and salt. Mix dry into wet mixture and fold gently. Divide into the donut pan. Bake for 10-15 minutes, until a tester inserted into the center comes out clean. Cool completely. Mix everything under the frosting list until desired consistency. Dip the donuts into the frosting and set aside till the frosting is set.

Serve with a glass of milk!!!

So thats it Folks...
With Love,

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Monday, August 4, 2014

Chicken Haleem

One thing that the huss enjoys to the core is anything and everything with chicken in it. Well, I am no less. We love our share of chicken anytime.

I was totally new to the word haleem then. While I was born and brought up in the Gulf, I was there only till my IInd standard. So its just a few memories that I carry around like how I always wore sockings when I was little or the little forest that I saw from our back window or the few words of Arabic that I learnt from my Arabic class or how I was the favorite of everyone in our apartment and finally George chetta from next door. Haleem and nombu kanji were often mentioned by appa and amma when we talked about life in Gulf. That was that.

After marriage, the huss used to mention this delicacy whenever the holy month of Eid sets in. And thats when I started browsing about haleem. Appa also explained the process to me on how the chicken is slow cook with wheat, barley and other dhal varieties. The huss was so adamant on getting his hands on haleem that he ordered himself a pack of haleem from Hyderabad which came by courier. He tasted it and he loved it. This was the story two years back. Fast forward now, far away from home country, he didn't have the option to online order and I knew that he was craving for the dish for sometime. Finally I gave in and started browsing for recipes and found a promising one at vahrehvah's site. I adapted the recipe to what I had in hand and it was a total hit. The huss loved it to the core.

~*What U Need*~
To Grind :
Wheat rava - 1/2 cup
Masoor dal - 1 tbsp
Toor dhal - 1 tbsp
Barley - 1/4 cup
Urad dhal - 1 tbsp
Channa dhal - 1 tbsp
Peppercorns - 1 tsp
Jeera - 1 tsp
Cloves - 4
Cinnamon stick - 1 inch
Green cardamom - 2
Almonds - 5
Sesame seeds - 1 tsp

For porridge:
Chicken - 1 lb, with bone
Chicken stock - 6 cup
Onions - 2, finely sliced
Green chillies - 2, finely chopped
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Ginger garlic paste - 1 tbsp
Curd - 2 tbsp
Ghee - 2 tbsp
Oil - 1/4 cup
Juice of 1 lemon

How I made it:
Heat oil in a pan and fry sliced onions till it turns golden brown and crispy. Remove from the heat and split fried onions into two parts. Reserve one half for garnishing. Grind everything under “To Grind” to a coarse powder.

Heat the same oil in a pressure cooker. Add ghee to it and once it melts, add ginger-garlic paste. Saute for 2 mins. Add chicken and fry till seared. Add chicken stock and mix well.

Add fried onion, curd, green chilies, mint leaves and coriander leaves. Mix everything and cook for a min. Add ground mixture and stir frequently to avoid lumps. Season with salt and pressure cook at high flame for 2 whistles. Switch to low flame and pressure cook it for 40 mins. Once the pressure goes, open the lid and mash everything. Sprinkle lemon juice.

Serve warm!!!

So thats it Folks...
With Love,

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Wednesday, July 30, 2014

Chicken Salna / Chicken Chalna | Side dish for parottas

I have always been a big fan of parottas in any form. Be it the plain one with a simple kada salna or the jazzed up kothu parottas, I devour the whole plate when it comes to parotta. The parottas that we got in our hometown were much better than the ones that I had eaten in Chennai. Was it the method or the ingredients or the final touch that the masters gave to the parottas, I dont know but something about the parottas from Nagercoil made it stand out. Parottas were always a weekly occasion when I was a kid. And amma makes this copycat kada chalna version at home which pairs perfectly. So here's my moms version.

~*What U Need*~
Chicken - 1 lb, with bones

Onion - 1, large, finely chopped
Tomato - 1, medium finely chopped
Ginger garlic paste - 1 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp, finely chopped
Cinnamon(1 inch), Cardamom(2), Cloves(2)
Salt, Oil - 2 tbsp

To roast and grind:
Chilli powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chicken curry powder - 1 tsp
Coconut - 1/2 cup

How I Made it:
In a pan, dry roast the coconut till brown, add the spice powders and roast for 2-3 mins. Cool and grind to a smooth paste. Heat oil in a pan. When hot add the cinnamon, cardamom and cloves and fry. Add the onions and fry till nicely browned. Add the ginger garlic paste and saute till the raw smell goes off. Add the tomatoes and mix well. Fry till the tomatoes are cooked.

Add the cleaned chicken and cook till the chicken leaves water and is half cooked. Add the ground masala and cook adding water till the chicken is fully cooked and the curry is reduced. Simmer for another 5 mins at low till oil separates. Garnish with chopped coriander and curry leaves.

Serve hot with parotta.

So thats it Folks...
With Love,

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