Parker House Roll/Parker House Dinner Roll

Parker house rolls are invented in 1870's in Parker House Hotel,Boston.These rolls are soft,buttery with a slight sweet taste.The shape of the roll is quite interesting and made by folding the circle or oval shaped,flattened dough in half.
I have seen these rolls in television cookery shows but never attempted to try.When I wanted to make a roll for Bake-A-Thon,the first thing came in my mind was this one.Since it was my first trial I made it in a very small quantity.The rolls are so soft and vanished as soon as I clicked.Off to the recipe.........

                                                                      

                                                                                  Parker House Roll

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   Basic Information

   Recipe Source  Taste of home

   Preparation time 30 minutes
   Proofing time 1 1/2 -2 hours

   Cooking time 20-25 minutes

   Makes 6-7 rolls

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	1-1/2 cups+2 tbs for dusting
Instant yeast	1 -1/4 tsp
Neutral oil or olive oil	3 tbs
Sugar	2 tbs
Luke warm Milk	1/2 cup+2 tbs
Salt	1/2 tsp
Melted butter	3 tbs

   

    Method 

• Take all purpose flour,instant yeast,salt,sugar and oil in a bowl.mix it well.To this add the milk,knead it to a soft dough.

•  Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.Shape the dough and keep it in a warm place for 11/2 hours or the volume of the dough doubled.After the raise,punch down the dough and roll the dough to  a smooth ball.Now on a floured surface,roll the the dough to 1/4 inch thickness.Cut with a round shape cookie cutter.

• Brush the cut dough with butter,with a help of dull edge knife crease the center slightly and fold at the crease.Gently press the edge and arrange it on a lined baking tray.Cover it with a cloth and keep it in a warm place for 30 minutes or until doubled.After the second raise brush it with butter.
• Preheat oven to 375F and bake it for 20 minutes or until golden brown.Cool it on a wire rack.

• Serve it with butter or jelly

• I used a smaller baking tray to keep the rolled dough but after the second raise there were no space,so I changed it to large baking tray
• The rolls taste better when it is served warm,just microwave it for 5 seconds and serve. .
• The sweetness was just perfect if you want it a bit sweeter version then add you can increase the amount of sugar while kneading the dough.

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

Bake-a-thon 2015 

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Nankhatai /Indian Short bread Cookies

Nankhatais are mouth melting short bread cookies popular in India and Pakistan.There are so many versions of nankhatais available and already I have shared a version here.

Coming to the recipe it uses ghee and flavored with cardamom powder.These cookies are so yummy and mouth melting,perfect with a cup of tea.This recipe is off to Bake-A-Thon .

                                                                        

                                                                 Nankhatai/Indian Flavored Cookies

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   Basic Information

   Preparation time 15 minutes

   Cooking time 12-14 minutes

   Makes 15 cookies

    

  Ingredients

Ingredient	Quantity
All purpose flour/maida	1cup
Powdered sugar	1/2 cup
Ghee/Nei	1/2 cup
Baking powder	1/4 tsp
Salt	1/8 tsp
Cardamom powder/ellakai	1/4 tsp
Pistachios(coarsely powdered)	4-5 (for granishing)

  

  Method 

• In a bowl take the all purpose flour,powdered sugar,salt,baking powder and cardamom powder,mix it well.

• To this add the the ghee and mix it well.Now it looks crumbly.

• Now with hands gently knead it well to dough without adding any water or milk.Now divide the dough to 15 equal portions.Smooth out each portion and slightly flatten it, arrange it on a lined baking tray.With a knife make a cross on the flatten dough.

• Meanwhile preheat the oven at 375F.Keep the pistachios on top of the cross.Bake it in the preheated oven for 12-15 minutes or till the cookies become nice and golden color at the top.

• After cooling store it in an air tight container.Serve with tea.

• Do not add any water while mixing the flour,if you feel the dough is slightly loose keep it in the refrigerator for 10 minutes
• Here I didn't flatten the dough much,if you want you can flatten it and make.
•  Finely chopped almond or cashews can be topped..

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

Bake-a-thon 2015 

An InLinkz Link-up

Sumber http://www.naliniscooking.com

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