Garlic Coriander Pull Apart Bread

Its December already and its holiday season,to celebrate this holiday season we group of bloggers participate in Bake- A- Thon.Blogger buddies are going to share baked goodies on Monday,Wednesday and Friday for the whole month.
Today I start up the Bake-A-Thon with a pull apart bread with Indian flavors.I tried this pull apart bread for the April Mega Marathon.Due to poor quality of pictures I couldn't share,again I tried this one aagin upon my son's request as he liked the flavor and taste of the bread.In the end I clicked few pictures but not able to click the step wise pictures.Lets move on to the recipe.....

                                                                      

                                                                              Garlic Coriander Pull Apart Bread

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   Basic Information

   Preparation time 20-25 minutes
   Proofing time 2 hours

   Cooking time 25-30 minutes

   Makes 10-12 small bread

    

   Ingredients

  

Ingredient	Quantity
All purpose Flour/maida	1.25 cups+1 tbs for dusting
Instant yeast	1.25 tsp
Unsalted butter/oil (room temperature)	3 tbs
Sugar	1 tsp
Salt	1 tsp
Luke warm milk	1/2 cup
Garlic/poondu	3-4 fat cloves(minced)
Coriander leaves	2 tbs(finely chopped)
Butter	2 tbs

   

    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.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 on a floured surface knead the dough for at least 5-7 minutes till it becomes smooth. Roll the dough to a smooth log and cut it into 10-12 equal portions.

• Now roll each portion into a smooth round ball and arrange it closely in a round baking pan.Brush it with half of  the butter mixture and cover.Let it rest for 30-40 minutes.Before 10 minutes of the second raise pre heat the oven at 350 F.Brush the rolls with the remaining butter mixture.Bake it for 25-30 minutes in the preheated oven (mine too exactly 26 minutes).

• Serve it with ketchup.

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Thengai Poli /Coconut Poli

For the day of Blogging Marathon#57, I chose to share the traditional thengai poli for the Dessert theme.We usually make the Poli for most of special occasions. Already I have shared the paruppu poli,wanted to share this version.
Coming to the recipe,the stuffing can be made in no time and it can be stored in the refrigerator for 3-5 days.Since I wanted to share the original recipe here I used the all purpose flour for the outer layer.It can be replaced with wheat flour and made but there will be taste difference.As Navarathri has began I wanted to share this authentic sweet recipe.Off to the recipe,....................

                                                              Thengai Poli/Coconut Poli

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    Basic Information

    Preparation time 25 minutes

    Resting time 2 -3 hours(for the dough)

    Cooking time 35 minutes

    Makes  10  

    

   Ingredients

    For the outer covering

Ingredient	Quantity
All purpose flour/maida	1 cup
Salt	1/3 tsp
Sugar	1 tsp
Neutral Oil	3 tbs
Turmeric powder/manjal podi	1/4 tsp

  For the stuffing

Ingredient	Quantity
Coconut/thengai(grated)	2 cups
Jaggery/vellam	11/4 cups
Cardamom powder/ellakai podi	1/4 tsp
Rice flour/arisi maavu	2-3 tsp
Ghee/nei (for cooking polis)	2-3 tbs
Oil (for greasing)	1 tbs

  Method

• Take the ingredients given for the outer covering in a bowl and mix it well.To this slowly add water and knead it to a soft dough.If needed add a tsp of oil if the dough is sticky and cover it.Let it rest for 2-3 hours .

• Meanwhile make the stuffing,pulse the grated coconut in a blender without adding any water and keep it aside.

• To the jaggery add around 1/4 cup of water and melt it .Pass through a filter to remove the scum.Now heat the filtered syrup and let it boil for 2-3 minutes.

• Once the syrup stared boiling add in the finely grated coconut and mix it well.Once the mixture becomes thick add in the cardamom powder and rice flour.Keep it in the flame for 2 minutes and stir in between.

• Put off the flame once the mixture becomes thick,let it cool down.Now divide the mixture into equal portions and make it into balls and set it aside.

• Now on a aluminium foil or banana leaf grease a tsp of oil.Take big gooseberry size of the dough and flatten it to a small disc on the foil.Keep a ball stuffing and cover it by pulling the sides of the dough.

• Now grease the fingers and flatten it to a thin round disc or flatten it with the help of rolling pin.Heat a griddle in a medium flame and transfer the flatten disc to the griddle.

• Cook  it for a minute and flip it to the other side cook it till nice golden spots appear.Drizzle a tsp of ghee and take it from the griddle.

• Serve it warm.If needed drizzle some ghee.

• The dough consistency is the secret for getting soft polis,using little more than half a cup of water for a cup of maida gives a soft pliable dough.
• While stacking the polis use of butter paper or parchment paper between two polis to prevent sticking  each other.
• It can be stored in the refrigerator for a week,for reheating keep it in MW for 5-10 seconds or in a hot griddle and drizzle it with little ghee.

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

Check out my fellow blogger participating in Blogging Marathon #57.

Sumber http://www.naliniscooking.com

Carrot Cashew Coconut Burfi

Entering the 2nd week of Blogging Marathon#57 and this week is going to be Desserts.Today's one is a barfi made with carrot,cashews and coconut.As Diwali is around the corner wanted to share something related to it.
Coming to the recipe,its more similar to the 7 cup burfi but the amount of ghee used is less.Addition of carrot gives a nice color to the burfi.Lets move on to the recipe.............................

                                                              Carrot Cashew Coconut Burfi

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    Basic Information

    Preparation time 10 minutes
    Cooking time 25-30 minutes

    Makes  12

    

   Ingredients

Ingredient	Quantity
Carrot(grated)	3/4 cup
Cashews/mundiri	1/4 cup
Coconut(grated)	3 tbs
Gram flour/kadalamaavu	1/2 cup
Sugar/sakkarai	1 cup+2tbs
Milk/paal	1/2 cup
Ghee/nei	5 tbs
Cardamom powder/ellakai	1/4 tsp

  Method

• Grate the carrot and grind it in a blender to a fine paste.Powder the cashews,sieve the gram flour and set it aside.Grease a tray with few drops of ghee and keep it aside.

• In a thick bottom or non stick pan heat around a tsp of ghee and roast the gram flour in a medium flame till a nice aroma comes out.Care should be take not to over brown the flour.

• Once the flour is roasted well put off the flame,to the roasted gram flour add the pureed carrot,powdered cashews,sugar,milk and half of the ghee.Mix it well without any lumps.Now turn on the flame to medium and start stirring continuously.

• Now add the rest of the ghee and stir it continuously,once the mixture becomes slightly thick add in the cardamom powder and mix it.

• Keep stirring and at one stage the mixture gets thicker and leaves the side of the pan.Now pour the mixture to the greased tray and level.

• When the mixture reached warm,using a knife or pizza cutter mark the lines of your desired shape.After it cools down completely,cut it.

• Store it in an air tight container.

• Here I used the desiccated coconut,instead fresh grated coconut can also be used..
• After the mixture becomes thicker reduce the flame otherwise it may get burnt.
•  Finely chopped pistachios can be topped as soon as the the mixture is poured into the tray.

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

Check out my fellow blogger participating in Blogging Marathon #57.

Sumber http://www.naliniscooking.com

Podalangai Poriyal/Snake gourd Poriyal

Today is day 3 of the Blogging Marathon #57 and sharing a simple South Indian poriyal with snakegourd.This is one of my favorite vegetable and get it rarelyhere.Since there is no posts for podalangai in my blog wanted to share.Usually podalangai poriyal is made with channa dhal in our households.But this one is with moong dhal and its a no onion & garlic recipe.The poriyal tastes awesome with some spicy kulambhu varieties.As the weather was rainy on that day,the step wise pictures came out so dark,will try to share it soon.Off to the recipe...........

                                                              Podalangai Poriyal

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    Basic Information

    Preparation time 15 minutes
    Soaking time 15 minutes

    Cooking time 20 minutes

    Serves  2-3

    

   Ingredients

Ingredient	Quantity
Snakegourd/podalangai	2 cups (chopped)
Moong dhal/paasiparuppu	3 tbs
Green chilly/pachamilagi	2-3 (slit lengthwise)
Grated coconut	3 tbs
Salt	11/4 tsp
Oil	2 tsp
Mustard seeds/kadugu	3/4 tsp
Urad dhal/uluthamparuppu	1 tsp
Dried red chilly/varamilagai	1 (broken)
Curry leaves/karivepillai	few leaves
Asafoetida/perungayam	a pinch

  Method

• Soak the moong dhal  in the water for 15 minutes  and drain the water.Meanwhile wash the snake gourd in water and cut in the middle and remove the seeds.Chop it finely.to the chopped snake gourd add around 1/2 tsp of salt and crush it.Squeeze the excess  water from the snake gourd and keep it aside.

• In a pan heat the oil and do the tempering with mustard seeds,urad dhal,add the red chilly,asafoetida and curry leaves.Now add in the soaked dhal and fry it  for couple of minutes.

• Then add in the squeezed snake gourd and give it a mix.Add in the salt, a pinch of turmeric powder and sprinkle a tbs of water if need and cook it covered in  a medium flame.

• One the snake gourd  becomes tender add in the grated coconut and keep it on the flame for a minute and put off the flame.

• Snake gourd poriyal is ready

Serve it as an accompaniment.

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

Check out my fellow blogger participating in Blogging Marathon #57.

Sumber http://www.naliniscooking.com

Aloo Bindi Curry/Potato and Okra Curry

Coming to the day 2 of Blogging Marathon #57,sharing a dry curry with potato and okra.Initially I was bit hesitate to try this combo.But after seeing in a cookery show I was so confidence to try.In the original recipe both potato and okra are deep fried.Here I pan fried both veggies in a low flame to minimise the calories.Again the okra and tomato used are home grown and harvested more than 10 lbs of okra and 30 lbs of tomatoes for the whole summer.The okras were so fresh and tender.With no further delay lets move on to the recipe........................................

                                                              Aloo Bindi Curry

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    Basic Information

    Preparation time 10 minutes

    Cooking time 35-40 minutes

    Serves  2

    

   Ingredients

Ingredient	Quantity
Potato	1 large size(cubed)
Okra/vendaikkai	15 (cut into 1.5 inch piece)
Ginger/inji(grated)	1 tsp
Garlic/poondu(grated)	1 tsp
Onion	1  (medium size)
Tomato	1 (medium size)
Red chilly powder	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 1/2 tsp
Tomato	1 (medium size)
Red chilly powder	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Garam masala powder	1/4 tsp
Coriander leaves(chopped)	1  tbs
Salt	1 tsp
Oil	2 -21/2 tbs
Cumin seeds/jeeragam	1/2 tsp

  

  Method

• Heat a pan with 2 tsp of oil and fry the cubed potato in a medium flame till it becomes golden and crisp.Remove it from the pan and keep it aside.In the same pan add another tsp of oil and fry the okra in a medium flame till it becomes tender.Remove and set it aside.

• Heat the remaining oil and crackle the cumin seeds,add the finely chopped onion.Saute it till it becomes transparent.Add in the finely grated ginger and garlic,fry it till the raw smell disappears.Add in the chopped tomato and cook it for couple of minutes.Now add in the spice powders and salt except garam masala powder and give it a mix.

• Add around 1/4 cup of water and cook it till the raw smell goes off.Now goes in the fried potato and okra,give it a mix till everything gets blend well.Keep it in a low flame for 3-4 minutes and stir it gently in between.Finally sprinkle the garam masala powder and coriander leaves.Put off the flame.

• Serve it with roti or phulkas

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

Check out my fellow blogger participating in Blogging Marathon #57.

Sumber http://www.naliniscooking.com