Soya Kheema Paratha / Soya Chunks Stuffed Paratha

Another way to sneak the soya chunks aka meal maker is,making a stuffing or filling for paratha(flat bread ) or sandwich.

I always use some veggies like cauliflower or broccoli along with the soya chunks to make the filling.This way vegetable can also be included in the diet.

If you are using soy granules then no need to pulse it,you can use it according to the package instructions.But here I used the regular soya chunks and mince it and used.

                                                                    

                                                           
                         Soya Kheema Paratha/Soya chunks Stuffed Paratha

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   Basic Information

   Preparation time 20 minutes
   Cooking time 30-35 minutes

   Makes 10

   

  Ingredients

   For the stuffing/filling

Ingredient	Quantity
Soya Chunks	1 cup
Cauliflower(grated)	1 -1.5 cups
Ginger/inji(grated)	1/2 tsp
Green chilly/pachamilagai	1(finely chopped)
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Coriander powder	1/2 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Butter/Vennai or oil	for brushing the parathas
Oil	2 tsp

  For the Dough

Ingredient	Quantity
Wheat flour/gothumai maavu	2 cups
Salt	1/2 tsp
Water	to knead
Oil	1 tbs
All purpose flour/maida	for dusting

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

• Cook the soya chunks in boiling water with a pinch of salt.Once its cookes put off the flame and rinse the soya chunks in the cold water for couple of times.Squeeze all the water and pulse it in a blender to bit fine paste.

• Now in a pan heat a tsp of oil and crackle the cumin seeds.Add the green chilly and grated gingersaute it for a minute.Then goes in the grated cauliflower and ground soya chunks,spice powders,salt and corinader leaves..Cook it for couple of minutes and stir in between.Put off the flame.The stuffing is ready.

• Now roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.

• Roll it gently to slightly thicker parathas.Heat a griddle and once the griddle becomes hot enough,carefully transfer the rolled parthas to the griddle.Cook it for a minute and flip it to the other side and drizzle some oil or butter and cook it till both the sides become nice golden spots.Transfer it to a plate and continue it for the rest of the parathas

• Serve it with warm with raitha and pickle.

                                                                                         

• While kneading the dough sprinkle little water at a time and knead it.
• Fesh methi leaves/fenugreek leaves can also be added along with cauliflower.
• If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.

Enjoy.............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Butterflake Rolls

Butterflake rolls are soft rolls where butter is applied in between the layers and bake it in a muffin tray.These rolls are so soft and buttery with a rich taste.
The shaping of the rolls can be done in 2 ways either you can make strips out of the dough or make slits on top of the rolled dough.I tried the later version and it came out so good with a cute shape.I made these rolls with plain butter but flavored butter such as garlic,coriander or any other flavor can also be made.Off to the recipe.....................

                                                                    

                                                            
                                         Butterflake Rolls

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   Basic Information

   Recipe Source Karenskitchenstories

   Preparation time 20-25 minutes
   Proofing time 2 hours

   Cooking time 25-30 minutes

   Makes 6-7

    

   Ingredients

  

Ingredient	Quantity
Bread Flour or maida	1.5 cups+1 tbs for dusting
Instant yeast	1 tsp
Oil	2 tbs
Sugar	1 tbs
Salt	1.25 tsp
Luke warm milk	3/4 cup+2 tbs for brushing
Melted Butter/vennai	3 tbs (for brushing)

   

    Method 

• Take all purpose flour,instant yeast,salt,oil and sugar in a bowl.To this add the lukewarm milk and mix it to a slightly sticky dough. On a floured surface knead the dough for at least 7-8 minutes till it becomes smooth.If you are using a stand mixer,knead in a low speed for 3-4 minutes.Cover it with a damp cloth and keep it in a warm place for raise for an hour.

•  After 1-1.5 hours the dough would have doubled.Punch down the dough and flatten the dough.Divide the dough into 6 -7 equal portions and keep the roll in a greased muffin tray.Keep each roll in each cavity of the muffin tray.

•  Now with the help of scissors make 4-5 cuts on the rolled dough.Make sure not to cut until the bottom.Brush each layer with the melted butter.

•  Keep the buttered rolls in a warm place for 30 minutes for the second raise. Before 10 minutes of the second raise preheat the oven at 400 F.Brush the rolls with  butter if needed.Bake it for 20 minutes or till the roll turned golden in the preheated oven.Remove it carefully from the tray and cool it on a wire rack.

• Serve it warm.

• Instead of bread flour,whole wheat flour or all purpose can also be used.
• If you want the roll to be on the sweeter side you can use up to 3 tbs of sugar.
• Grease the muffin tray with oil or butter.
• Make 5-6  cuts on the top of the rolled dough.

Enjoy...................

Bake-a-thon 2016

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Sandwich Bread/White Bread/Classic White Bread

Already I have shared a version of no knead white bread but this version I tried from King Arthur.As this version of white bread sounds so simple and easy I tried it.The output was a very nice and perfectly textured bread.This time I was extra careful and waited till the bread was completely cool down then sliced.I made the loaf in the evening time and wait till next morning to slice.Here I used the bread flour it can be substituted with all purpose flour or wheat flour.Try this simple and easy to make loaf bread and enjoy.

                                                                    

                                                            
                                                 Sandwich bread/White Bread/Classic White Bread

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   Basic Information

   Preparation time 20-25 minutes
   Proofing time 2 hours

   Cooking time 30-35 minutes

   Makes one loaf

    

   Ingredients

  

Ingredient	Quantity
Bread flour or  All purpose flour	3.5-4 cups+1 tbs for dusting
Instant yeast	2 tsp
Unsalted butter/oil (room temperature)	3 tbs
Sugar	2 tbs
Salt	1.25 tsp
Luke warm milk	1/2 cup+2 tbs for brushing
Water	1/2 -2/3 cups

    Method 

• Take all purpose flour,instant yeast,salt and sugar in a bowl.To this add the lukewarm milk and mix it to a slightly sticky dough. Now add the butter to the dough and incorporate well and knead to a soft dough.
• On a floured surface knead the dough for at least 10 minutes till it becomes smooth and elastic.If you are using a stand mixer,put everything in the bowl knead in a low speed for 5-6 minutes.Cover it with a damp cloth and keep it in a warm place for raise for an hour.

•  After 1-1.5 hours the dough would have doubled.Punch down the dough and knead for couple of minutes.Shape the dough to a log. 

•  Transfer it to a slightly greased 8 1/2" X 4 1/2" loaf pan.Cover it loosely and keep it in a warm place for 30-40 minutes or till it raised to the rim of the pan.Before 10 minutes of the second raise, preheat the oven at 400 F.Brush the rolls with milk or heavy cream or butter.

•  Bake it for 30 -35 minutes or till a nice golden crust formed.Remove it from the oven and cool it for 2-3 minutes.Remove the bread from the pan and transfer it to a wire rack.Slice it once the bread cool down completely with a serrated knife. 

• Serve it jelly or jam or use it to make sandwich.

• Instead of bread flour,whole wheat flour or 2 cups of all purpose and 2 cups of wheat flour can also be used.
• Here I used 81/2 x 41/2 loaf pan,but for this measurement 9 x 51/2 also works fine.
• Kneading is very important to get a nice textured bread,so knead it very well till the dough becomes stretchy.
• Also dough needs to be sticky,if the dough is sticky do not add too much flour.
• The sandwich picture was taken with one day older bread.
• The amount of water given is approximate,it can be increased if it is needed to get a sticky dough.
• Winter or dry weather conditions need more water.
• First day the bread will be very soft.

Enjoy.............

Bake-a-thon 2016

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Garlic Knots /Eggless Garlic Knots

Holiday season has started and its a perfect time to bake and keep the house warm.To to celebrate this holiday season we group of bloggers participate in Bake-A-Thon.
Bake-A-Thon is an event started by Valli and in December we have a baking marathon.And we will be posting baked recipes every Monday,Wednesday,Friday with week ends off throughout this month.
For the first day I will be sharing garlic knots,one of our family's favorite recipe.As my kids love garlic flavored bread,I tried this garlic knots.The knots came out so delicious with a perfect texture.I have already shared a version of garlic-coriander pull apart bread.Try this garlic knots and serve it along with some soup for a comforting dinner for the winter holidays.

                                                                    

                                                            
                                                 Garlic Knots/Eggless Garlic Knots

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   Basic Information

   Preparation time 20-25 minutes
   Proofing time 2 hours

   Cooking time 25-30 minutes

   Makes 7-8 

    

   Ingredients

  

Ingredient	Quantity
All purpose Flour/maida	1.5 cups+1 tbs for dusting
Instant yeast	1.25 tsp
Unsalted butter/oil (room temperature)	3 tbs
Sugar	2 tsp
Salt	1.25 tsp
Luke warm milk	1/2 cup+2 tbs for brushing
Water	if needed

 For the garlic butter

Ingredient	Quantity
Garlic/poondu	3-4 cloves (mined or grated)
Coriander leaves	2 tbs(finely chopped)
Unsalted butter/oil (room temperature)	3 tbs
Salt	a pinch

   

    Method 

• Take all purpose flour,instant yeast,salt and sugar in a bowl.To this add the lukewarm milk and mix it to a slightly sticky dough. Now add the butter to the dough and incorporate well and knead to a soft dough.on a floured surface knead the dough for at least 7-8 minutes till it becomes smooth.If you are using a stand mixer,knead in a low speed for 3-4 minutes.Cover it with a damp cloth and keep it in a warm place for raise for an hour.Meanwhile mix the finely chopped coriander leaves ,mince garlic,butter and keep it aside.

•  After 1-1.5 hours the dough would have doubled.Punch down the dough and flatten the dough.Roll it and cut it into strips as shown.Take each strip and roll it to a rope and make a knot as shown.

•   Arrange the knots on a lined baking tray and cover it with a foil.Keep it in a warm place for 30 minutes for the second raise.

•  Before 10 minutes of the second raise pre heat the oven at 350 F.Brush the rolls with milk or heavy cream or butter.Bake it for 20 minutes or till the roll turned golden in the preheated oven.Meanwhile prepare the garlic butter by mixing all the ingredients given and set it aside.Now take the baked rolls from the oven.

• Apply the garlic butter generously to each roll and keep it in the oven for another 3-4 minutes.Turn off the oven and remove it.

• Serve it warm.

Enjoy..............

Bake-a-thon 2016

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Avocado Roti/Avocado Masala Roti

 For the final day of this week theme,fruits that are veggies I have made a simple roti with avocado.
Avocado is actually a berry family with a seed and pulpy flesh inside.Avocada has lot of health benefits and its a good source of potassium.
Coming to the recipe,its a simple and very soft roti and doesn't need any special acoompaniment. A bowl of yogurt and pickle makes a perfect combo.Off to the recipe....

                                                             

                                                            

                                                                                   Avocado Roti/Avocado Masala Roti

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   Basic Information

   Preparation time 20-25 minutes
   Soaking time 30 minutes
   Cooking time 15-20 minutes

   Makes 12-13 

  Ingredients

  

Ingredient	Quantity
Wheat flour/atta/gothumai maavu	1.5 cups+extra for dusting
Avocado(pureed the pulp)	1 medium size
Red chilly powder/milagai podi	1/2 tsp
Amchur powder	1 tsp
Garam masala powder	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Salt	1 tsp
Oil	for brushing

 

   Method 

• Take the wheat flour,spice powders,cumin,salt in a bowl.To this add the pureed avocado and mix it well.Knead it well,if needed sprinkle some water to soft pliable dough.Let it rest for 20-30 minutes.

• Divide the dough into 12 equal portions and roll each portion to a thin circle of 7-8 inch diameter, on a floured surface. Heat a griddle and cook the roti both side in a high flame.Brush some oil on top of the roti.

• Serve it  warm with some pickle and yogurt.

• For extra flavor,a tsp of dried kasoori methi and chopped coriander leaves can also be added.
• I didn't add any water to knead the dough,the moisture in the puree was just enough to knead..

Enjoy..........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com