Showing posts with label Breads n Rolls. Show all posts
Showing posts with label Breads n Rolls. Show all posts

Dil Pasand ~ Dil Kush



BM #104 Day 17 -

 This delight from the famous Iyengar Bakery in parts of South India is very dear to me. This year it has occupied a much more special place in my life.

 Last month, my husband did his research, got the required ingredients and with the help of my kids, baked this as a surprise for me. No, it wasn't my birthday or anniversary or any special event. It was just a random weekend and he pulled it off all on his own while the kids were keeping me busy and away from the kitchen. 

 Keep in mind that he has never baked anything in his life barring reheating a frozen pizza at the most.

 I had to take the pictures in the dim lighting but I am sure he would bake it again and again and so I will plan on updating with better pictures.

 The recipe here is from the notes he had made and later on I pestered him to let me know the source and so this post.

 Recipe Source here
Ingredients - 

 All Purpose Flour / Maida 2 cups
Salt 1/4 tsp
Sugar 1 tsp
Milk, warm 1/2 cup
Active Dry Yeast 2 tsp
Cooking Oil 2 Tbsp
Filling - 
Coconut Powder 1 cup
Brown Sugar 1/4 cup
Tutti Fruti 1/2 cup
Cashews, chopped 1/4 cup
Almonds, chopped 2-3 Tbsp
Butter, Melted 2-3 Tbsp

Method Of Preparation -
To prepare the dough - 
Add sugar and yeast to warm milk and set aside for about 7-8 minutes in a warm place for proofing the yeast.

 Sift the flour, add salt and oil to it and gradually add the yeast solution and knead for about 5-6 minutes to get a soft and pliable dough. [I used an electric stand mixer for the job.]

 Place the dough in an oiled bowl, cover and set aside in a draft-free, warm place for about 1 1/2 hours.

 To Prepare the filling - 
In a mixing bowl, add coconut powder, tutti fruti, chopped cashews and almonds, brown sugar and melted butter. Mix well and set aside.

 To make Dil Pasand - 
After 1 1/2 hours, the dough would have doubled. Deflate the dough, and make 6 equal portions.

 Roll each portion into a 6 inch circle about 1 centimeter thick. 

 Spread the filling generously and evenly on one disc and cover it with another disc sealing the edges. Make a couple of gashes on the top of the discs. Repeat for 2 more.

 Preheat the oven to 350 °F.

 Place the three discs on a lined baking tray (use two baking trays if needed) and place in the preheated oven. Bake it for 25-30 minutes.

 Remove from the oven. Brush with melted butter (Optional) and slice when they are slightly cool.





 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter


Preparation Time 2 hours + 30 minutes baking time
Makes 3 ( 6 inch diameter)

Read More
Posted by Harini R on Friday, September 20, 2019
7 comments
categories: , , , , , , , , , , , | | edit post

Banana Whole Wheat Oat Bread - Vegan



BM #97 Week 2 Day 1 - 

 This week I have opted to showcase some vegan or paleo or gluten-free recipes. Here is one such healthy bread. I have used whole wheat flour, rolled oats and jaggery to make it a little healthier.

 This was my first attempt at using coconut oil in baking and I was happy that the bread was very flavorful and hardly a trace of the coconutty smell.

Ingredients - 

 Bananas overripe 3 nos, mashed (approx 1.5 cups)
Jaggery syrup 1/2 cup 
Whole Wheat Flour 1 3/4 cups
Rolled Oats 3/4 cup
Flax Seed Powder 2 Tbsp
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Coconut Oil melted 1/4 cup
Vanilla Extract 1 tsp
Cinnamon Powder 1 tsp
Walnuts, chopped 1/2 cup + more for topping
Warm Water as needed

Method Of Preparation -
In a heated saucepan, add 1/2 cup of jaggery and 2 tablespoons of water and allow the jaggery to melt. 

 Meanwhile, in a deep mixing bowl, mash the overripe bananas.
After the jaggery melts, strain for any impurities and pour it into the mashed bananas.

 Add in the wheat flour, rolled oats (I coarsely crushed them), flaxseed powder, baking powder, baking soda, coconut oil, vanilla extract, cinnamon powder and chopped walnuts.

 Mix well adding warm water as necessary to get a thick batter. I had to add about a cup of warm water.

 Preheat the oven to 350 °F. Prepare a loaf pan by greasing it and sliding in a parchment paper.

 Pour the batter into the prepared loaf pan and bake in the middle rack for about 45 minutes. Check the doneness by inserting a toothpick.

 Remove from the oven. Allow it to cool in the pan for about 10-15 minutes.

 Remove it onto a wire rack. After it completely cooled, slice it and enjoy. I chose to cover the loaf overnight and sliced it the next day. I found that the taste was much better when sliced the next day.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97.

Preparation Time 15 minutes + 45 minutes baking time + 30 minutes cooling time
Makes 9 X 5 loaf

Read More
Posted by Harini R on Sunday, February 10, 2019
9 comments
categories: , , , , , , , , | | edit post

Damper Bread - Australia



BM #85 Week 4 Day 2 - 

 This bread is from Australia and can be a cousin of the Irish Soda bread. This bread was originally made by the cowboys of Australia in open camp fires. 

 They taste awesome when served warm and buttered.
Recipe Adapted from here
Ingredients - 

 All Purpose Flour / Maida 1 3/4 cups
Baking Powder 1 tsp
Salt 1/2 tsp
Butter 1 Tbsp
Milk 1/2 cup + 1 Tbsp
Vegetable oil to grease the pan

Method Of Preparation -
In a mixing bowl, add the flour and baking powder.  Rub the butter in so that the flour resembles coarse bread crumbs.

 Add in salt and warm milk and knead into a soft and pliable dough. (I used the stand mixer to knead the dough).

 Grease a pan and pat the dough into the pan in the desired shape. Score the top off the dough and brush with milk.

 Preheat the oven to 400 °F.

 Reduce the temperature to 375°F and bake for about 20 minutes or until the bottom sounds hollow when tapped.

 Remove, brush with butter and serve warm.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 85



Preparation Time 15 minutes + 20 minutes
Makes 6 small pieces of bread

Read More
Posted by Harini R on Sunday, February 25, 2018
14 comments
categories: , , , , , , , | | edit post

Eggless Banana Walnut Bread



BM #81 Week 2 Day 2 -

 Over the summer, I was casually talking to my friend when she told me that she has a lot of over ripe bananas and she usually throws them out. I was shocked and I then told her that over ripe bananas work best in a bread. She promptly sent me the over ripe bananas saying baking the bread wasn't her cup of tea. 

 That was when I looked up my bookmarks and found this treasured recipe. Suma writes that this is the best ever recipe for a banana bread and I couldn't agree more. 

 I shared the bread with my friend and she agreed that the bananas were best in the bread!! Needless to say my kids loved the bread. The most surprising thing was my older one who cannot tolerate bananas in baked goods, was very enthusiastic about finishing off the bread!

 Recipe Source here
Ingredients - 

 Wheat Flour 1 cup
All Purpose Flour / Maida 1 cup
Baking Soda 1/2 tsp
Salt 1/2 tsp
All Spice Powder 1/4 tsp
Butter 1/2 cup
Sugar (white) 1/2 cup
Brown Sugar 1/2 cup (I used a little less)
Milk 1/4 cup (I used up to 1/2 cup)
Apple Cider Vinegar 1 tsp
Banana puree from 3 medium bananas
Walnuts about 1/2 cup

Method Of Preparation -
Preheat the oven to 350 °F.

 Puree the bananas and set aside.

 Mix milk and vinegar and set aside.

 Whisk the flours, baking soda, salt and all spice powder in a mixing bowl. Sprinkle the chopped walnuts setting aside a few for the topping.

 Cream the butter and sugar (both white and brown). Add in the pureed bananas and milk-vinegar mixture.

 Mix the wet and dry ingredients until well combined.

 Grease a loaf pan and gently pour the batter into it. Sprinkle the remaining walnuts on top.

 Bake for 60-70 minutes or until a tester comes out clean when inserted in the center.

 Let the bread cool for a few minutes. Transfer onto another tray and slice after a few hours.

 Enjoy with a glass of milk for a snack!
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81..

This is for Srivalli's Anniversary Celebration, with Kids Party 

Preparation Time 10 min + Baking time 70 min + Cooling time 2 hours
Makes 1 loaf (about 12-14 slices)

Read More
Posted by Harini R on Wednesday, October 11, 2017
12 comments
categories: , , , , , , , , , , , , , , | | edit post

Z'aatar Pull Apart Bread - Lebanon


Z'aatar Pull Apart Bread

 The final letter for this series, 'Z' is here!! As I was scrambling to figure out what I should bake for the letter Z, my family insisted that I bake a savory bread again. 

 I initially put down Zopf as the bread of my choice but figured out it was again a braided bread and I didn't want to  repeat the pattern. Then I was pulled towards a Zebra bread, but it used a black color and I was not comfortable using artificial colors and didn't have the time to experiment with homemade natural black color.

 That was when I landed in Gayathri's space and found this Z'aatar bread intriguing. I kneaded the dough and ran (drove) to the store to get the Z'aatar spice mix. After looking for it in 3 stores, I finally realized that I would have to look in middle eastern specialty stores and went a further few miles to my favorite middle eastern store, got the spice, and finished baking the bread!

 So a frantic finale for the interesting month we have had at home !!
I shall post a recap of the whole month in a day or two for future reference and breathe easy until the next mega marathon. We shall get back to the relaxed posting of 6-12 posts a month until then.

 Oh I shall surely miss the activity in my mornings trying to post, checking my fellow marathoner's posts and checking to see if my next day's post is ready. 

 Thanks to Srivalli and my fellow marathoners for making this marathon an exciting one! 
Z'aatar Pull Apart Bread

Recipe Source here
Ingredients - 

 Warm Milk 1 cup
Sugar 1 tsp
Active Dry Yeast 1 1/2 tsp
All Purpose Flour 1 cup
Wheat Four 1 cup
Salt 1 tsp
Butter (at room temperature) 1 Tbsp
For the Filling - 
Butter (at room temperature) 1 Tbsp
Z'aatar Spice mix 2 Tbsp 
Sesame Seeds and Red pepper flakes as needed
Z'aatar Pull Apart Bread

 Method Of Preparation -

 In a bowl of warm milk, add sugar and yeast. Set aside for the yeast to froth up.

 In a stand mixer bowl, add the flours, salt and butter. Rub the butter into the flours.

 Pour in the yeast solution and knead to a soft and pliable dough.
Place the dough in a well oiled bowl, cover and set aside in a warm place to double. [I left it for 2 hours].

 Punch the dough and knead on a floured surface for a minute or two.

 Roll the dough into a thin rectangle about 10 X 7 (approximately).
Z'aatar Pull Apart Bread - Prep

 Apply butter generously. Sprinkle Z'aatar spice mix generously all over the flattened dough.

 Divide the rectangle into small squares of about 2.5 inches.

 Fold each small square like a triangle and fold the triangle into a smaller triangle and arrange in a greased 8 inch pan. [Refer picture].

 After the bigger circle is filled up, arrange in the center in another circle.

 Cover for about 10-15 minutes while the oven is preheated to 350 °F.

 After the oven is preheated, brush the bread with milk and sprinkle sesame seeds and red pepper flakes as needed.

 Bake for about 30 minutes or until the bread is golden brown.

 After about 10 minutes, invert it onto a wire rack and set it right side up.

 Pull apart the bread and enjoy!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 30 minutes + Resting time 2 hours+ Baking Time 30 minutes
Makes 8 inch bread with 21 individual pieces

Read More
Posted by Harini R on Sunday, April 30, 2017
10 comments
categories: , , , , , , | | edit post

YangpabBang ~ Onion Bread - Korea


YangpabBang

 For the penultimate day of this series, I hurriedly baked this colorful bread. This bread is from Korea and probably is meat based. I have followed this recipe almost as is from Varada's space. She has used colored peppers and onions and made a delightful bread.

 The day I baked this bread, I was in a hurry to take the pictures before the sun light disappears and made a blunder of slicing it while it was still hot. So the bread turned out a little soggy. But it tasted awesome when toasted the next day.
YangpabBang

 Recipe Source here
Ingredients - 

 Bread Flour 1 cup
Whole Wheat Flour 1 cup
Vital Wheat Gluten 2 Tbsp
Salt 3/4 tsp
Butter at room temperature 2 Tbsp
Warm Milk 1 cup + more if needed
Sugar 1 Tbsp 
Active Dry Yeast 1 1/2 tsp
For the Filling - 
Red Onions, sliced 2-3 Tbsp
Colored Bell Peppers, sliced 1 cup
Fresh Mozzarella Cheese 1/4 cup
Salt as needed
Red Pepper Flakes as needed
YangpabBang

 Method Of Preparation -
To prepare the Dough - 

 In a bowl of warm milk, add sugar and yeast. Set aside for the yeast to froth up.

 In a stand mixer bowl, add the flours, gluten, salt and butter. Rub the butter into the flours.

 Pour in the yeast solution and knead to a soft and pliable dough.

 Place the dough in a well oiled bowl, cover and set aside in a warm place to double.

 To Prepare the filling - 
Place the sliced vegetables in a colander and sprinkle salt. Let them sweat a little bit. Pat dry the vegetables and mix in crumbled mozzarella cheese.

 To Prepare the Bread - 
After the dough has doubled, transfer onto a clean and floured work surface. 

 Roll into a thick rectangle.

 Place the filling in the center and fold in the sides and seal the edges.
YangpabBang - prep

 Transfer the loaf onto a greased loaf pan, cover and set aside for 30 minutes.

 Sprinkle the remaining filling on the top of the bread.

 Preheat the oven to 375 °F. Bake the bread for 45 minutes.  Switch off the oven.

 Leave the bread in the oven for another 10 minutes.

 Remove and let it cool for a few minutes. Invert onto the cooling rack, slice upon cooling.

 Serve it toasted.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 25 minutes + Resting time 2 1/2 hrs + Baking time 55 minutes
Makes a 9 inch loaf.

Read More
Posted by Harini R on Saturday, April 29, 2017
10 comments
categories: , , , , , , , , , | | edit post

Xmas Bread ~ Koledna Pitka ~ Bulgaria



In Bulgaria, this bread is among many other food items on the dinner table at gatherings during the Christmas season. The traditional dinner table is decorated with a centerpiece bread with any of the numerous designs. I picked mine to be sunflower shaped bread. A coin is hidden in the bread and the person who gets the coin is deemed lucky. 

 There are a lot of European cultures where the hidden coin tradition is followed. 

For Day 24 of this Mega Marathon, it is the letter X. Since X is a difficult letter to pick up recipes for, I used Xmas as a short form for Christmas and made a Christmas bread which can be a centerpiece for any festive occasion.

Recipe Source here
Ingredients - 

 Warm water 1/2 cup (more if needed)
Active dry yeast 1 tsp
Sugar 1 tsp
All purpose flour 2 cups
Salt 1/2 tsp
Vegetable oil 2 tsp
Honey 1 Tbsp

 Method Of Preparation -
In a bowl of warm water, add sugar and yeast, mix well and set aside for 10 minutes until it froths up.

 In a stand mixer bowl, add flour, salt, vegetable oil and honey. Whisk well and add in the yeast solution.

 Knead into a soft and pliable dough.

 In a well oiled bowl, place the dough, cover and set aside in a warm place for the dough to double. [about 90 minutes].

 Punch the dough and knead for a minute or so on a well floured surface.

 Roll out the dough into a circle about 3/4 inch thick.

 I used a round plate about 8 inches in diameter to cut out a perfect circle. Removed the excess and set aside. [If you are skilled enough to roll out a perfect circle, then it is better to set aside a small portion of dough aside.]

 Transfer the circle of dough onto a parchment lined baking tray.

 Mark a center point and make a 'plus shaped slit through the center to the outer edge leaving about an inch. Then make 2 more slits through the center to make 8 petals, so to say.[Refer the picture]. 

 Pull the 8 petals backwards and make the edges pointed.

 Roll out a circle with the small portion set aside earlier. Fit the circle in the middle of the petals and stretch it with your fingers to make a perfect fit.

 It should resemble a sunflower (!). Cover with cling wrap and set aside for 30-45 minutes for a second rise.

 Prick the center with a fork to release any air bubble, sprinkle black poppy seeds or black sesame seeds or like me use kalonji (onion seeds).

 Bake in a preheated oven at 375 °F. Bake until the crust is golden brown. I had to bake for 32 minutes.

 Remove and slice when it is still warm.

 Apply butter and enjoy the bread!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 30 minutes + 2 hours resting time + baking time 32 minutes
Makes 1 sunflower 8 inches in diameter

Read More
Posted by Harini R on Friday, April 28, 2017
10 comments
categories: , , , , , | | edit post

Whole Wheat Vegetable Turnovers - Ireland


Whole Wheat Vegetable Turnovers


 A turnover is a type of pastry in which a piece of dough is filled with either a sweet or savory stuffing, sealed and baked.
I tend to associate pastry with a sweet filling. But I came to know that savory and meat based fillings are very popular in Ireland and many other countries as well.
That is what I did, I filled it with an assortment of vegetables and crumbled paneer with the spices we favor and we have these vegetable turnovers.

So when Kalyani casually mentioned that I could bake these turnovers with whole wheat, I realized that I had one in my drafts which will fit right in. I dug through my pictures folder and finally found the pictures. Fortunately I have a habit of drafting the post (with just the ingredients and procedure on the same day I cook/bake) and so I was saved a lot of work for the letter W.

 I used the regular flour used to make chapatis and the dough didn't rise as much. I later learnt that adding vital wheat gluten makes a lot of difference.

 Ingredients - 

 Whole Wheat Flour 2 cups
All Purpose Flour 1 cup
Active Dry Yeast 2 1/2 tsp
Sugar 1 tsp
Butter 3-4 Tbsp (at room temperature)
Warm water as needed
Salt and Ajwain as needed
Filing - 
Onion 1/2 cup
Garlic grated 1 tsp
Carrots, Peas and Corn 1 cup
Sweet potato chopped, boiled and gently mashed 1 1/2 cups
Paneer crumbled 1/2 cup
Peanuts, roasted 2 Tbsp
Green chili + Cilantro crushed 2 tsp
Salt as needed
Oil 1 tsp
Whole Wheat Vegetable Turnovers

 Method Of Preparation -
To prepare the dough - 
In a bowl of warm water, add sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.

 In a stand mixer bowl, add flours, salt and ajwain as needed. Rub in the butter so that the flour resembles bread crumbs.

 Whisk and add the yeast solution and knead for about 10 minutes until the dough is soft and elastic.

 Cover and set aside the dough for an hour or so for it to double.

 To prepare the Filling - 
In a heated pan, add oil and saute onion and garlic for about 2 minutes.

 Add in the carrots, corn and peas. Cook for a minute or two until the veggies are just about cooked.

 Add in the gently mashed sweet potato and crumbled paneer.

 Mix in the green chili+cilantro paste and sprinkle salt as needed.

 Crush the roasted peanuts and add it to the mixture. Remove from heat and set aside.

 To prepare the Turnovers - 
After the dough has doubled, deflate the dough, and divide into 12-14 portions.

 Flatten each portion into a rectangle or any shape of your preference.

 Arrange the filling in the middle of the rectangle(or any shape), seal the edges (I used the tines of the fork) and set aside on a parchment lined baking tray.

 Preheat the oven to 375 °F. Bake them for about 20-25 minutes or until they are brown all over.

 Remove from the oven and allow them to cool slightly.

 Enjoy with a sauce of your preference.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 25 minutes + Resting time 1 hour + baking time 25 minutes
Makes 12-14

Read More
Posted by Harini R on Thursday, April 27, 2017
10 comments
categories: , , , , , , , , | | edit post
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu

Recipes by Ingredients









Archives

Followers

Member Of

Member Of
All recipes are on Petitchef
Top Food Blogs
Blog Directory