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Saturday, September 24, 2016

Apple Cinnamon Braided Bread

Apple Cinnamon Braided Bread
Apple and cinnamon both flavours goes wonderfully together. The fruity aroma of apples and the delicate smell of cinnamon fill the entire house with their magic. It's an easy recipe,especially I tried without yeast with common ingredients yet so delicious and very tempting. The smell in the house while baking is divine .The inside of bread is soo soft with crusty top, . Hardly could someone resist this rich and buttery, juicy mouth-watering braid looks to be unbelievably delicious .and it makes it perfect for breakfast /teatime snack or even for holiday season.

Apples, peeled and diced-2 medium
Unsalted butter-1tbsp
 Granulated white sugar-1tbsp
 Brown sugar-1tbsp
For Dough:
All-Purpose Flour-2 cups
Granulated sugar-2 tbsp
Baking powder-1 1/2 tsp
Baking soda-1tsp
Unsalted butter-3tbsp
Milk-1/4 cup
Unsweetened applesauce-1/2 cup
(Combine the chopped apples, water and cook it until tender Remove it from heat and cool it out the apples and blend it smooth in a blender adding little water if needed. adding sugar is optional)
Preheat the oven to 180 degrees.
Prepare the apple filling:Peel, core, and slice the apples into thin slices, then cut the slices in half. On the stove top, melt butter in a medium skillet. Add apples and sugars. Saute until apples are slightly softened, about 5 minutes. Set aside to cool.

Prepare the cinnamon-sugar filling: Mix ingredients in a medium bowl until mixture is combined and lumpy.
Prepare the cinnamon roll dough: Mix flour, sugar, baking powder and baking soda in a medium bowl.
1.In a separate bowl, use a whisk to combine the butter, applesauce, milk . Add the wet mixture to the dry ingredients and use a wooden spoon to combine until well mixed.
2.Remove the dough to a well-floured surface, sprinkling in more flour as needed to make sure the dough isn't sticky.
3.When the dough was ready, rolled it out into a big rectangle, then cut each side into strips. .

4. Spread the apple filling down the uncut center of the dough, and then Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side.
5.Lightly press ends to seal, and straighten out the braid with your hands to create a braided effect.

6.Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and Brush braid with remaining melted butter, let the braid cool for several minutes.
Then Slice and serve.


Wednesday, September 14, 2016


Chena Vazhakkai Erissery is a healthy vegetable made from raw bananas and yam. Erissery is a popular dish of Kerala and is relished in some parts of Tirunelveli dist. For any feast, be it for marriages or festivals like Onam ,Vishu and samradanai we prepare erissery In our home. Today I prepared ths dish for OnamSadhya. It is flavored with coconut, black pepper, cumin, and turmeric. The tempering of fried coconut, mustard seeds, urad dal, red chillies and curry leaves is what gives this dish all its flavour and aroma. Serve Chena Vazhakkai Erissery with steamed rice and Tomato Rasam .


Senai kizhangu(Yam )   -1 cup cut intopieces

Vazhaikka(Raw banana) -1 cup cutinto pieces

Pepper  -  ¾ tsp

Jeera - ½ tsp

Coconut    ½ cup

Red chilly-2                                                     

Salt -   as per taste

Turmeric powder  -1/4 tsp                                                

For Tempering

 Fresh scraped coconut – ½ cup

 Urad Dal – 1 tsp

 Mustard Seeds – ½ tsp

Curry Leaves – 8 to 10 leaves 
 Coconut Oil – 1 tbsp


1.Cut senai & vazhaikkai into small pieces, wash and Boil in water (to cover and a little more) with salt and tumeric  or pressure cook for 2 whistles with salt and turmeric powder.

2.In the meanwhile, grind the coconut black pepper , cumin and redchilli into a fine paste adding some water.

3.When it is cooked add the ground masala ,boil for a couple of minutes adjust consistency add water now if needed. Remove from heat after about 2 to 3 minutes

4.Now for the seasoning heat the coconut oil add the mustard seeds , once it sputters add the curry leaves and 2 tbs of grated coconut and fry till golden brown then add to eriseri.

5.Stir to combine. Turn off the heat. Transfer the Chena Vazhakkai Erissery to a serving bowl.


Wednesday, August 31, 2016

Raw Papaya Salad

Raw Papaya Salad is one of my favourite salad. First time we tasted this salad in Ahmedabad Restaurant and we all like it much. A traditional Gujarat warm salad made from raw papaya served as side dish along with Guajarati main course. They called it kacha Papaya sambharo. A sambharo is typically made by quickly stir frying the main ingredient in a little oil along with some spices. Though this salad is normally served with Gujarati snacks, it goes well with rotis and parathas too, as a side dish. It is healthy, tasty, and also easy to make, with low-calorie, and very nutritious salad.

Raw papaya-  1 cup grated
Green chili-  1chili
Oil-1 tsp  Mustard seeds -1 tsp
Asafoetida -pinch
Turmeric powder -1/4 tsp
Salt-  1 tsp
Sugar-1/4 tsp
1.Peel off the raw papaya.  Grate the papaya and cut the green chilies into 1 inch pieces.
2.Heat the oil in a pan. Add the mustard seeds and let them crackle then add the asafoetida.
3.Now, add the grated papaya and the slit green chillies. Let it cook on a high flame for a couple of minutes..
4.Add the turmeric powder ,salt and sugar Mix well.Cook until the papaya becomes tender.  5.Delicious raw papaya salad/sambharo is ready to serve.


Sunday, August 21, 2016

Chane Jaisalmer Ke

Yesterday while watching food channel  in the topic of Rajasthan cusines "Chane Jaisalmer Ke" this recipe was prepared by one of the famous chef.  I got hooked to this quick, easy and delicious dish and immediately I note down  this dish and prepared it for dinner along with rotis,It turns out super delicious and my family loved it!

Chane Ke Jaisalmer also called "Chane Jaisalmer Ke", is a traditional dish made in Jaisalmer, Rajasthan. This dish is very easy to prepare and use with available ingredients, the curds and besan mixture. In this curry, the chick peas are cooked in a yogurt based gravy. The flavors of this gravy is mildly enhanced by the use of some fragrant spices.The yogurt and the besan two complement each other well in flavour and gives mild tanginess and also gives  a velvety texture to the curry.


Black Bengal gram (kala chana) - 1 1/2 cups

Yogurt - 1 1/2 cups

Cinnamon Stick -1 inch piece

Bay Leaf -2

Grated Ginger =               1 tsp

Gram flour (besan) - 2tbsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1tsp

Coriander powder - 1tsp

Garam masala powder - 1 tsp

cumin powder-1tsp

Green chillies, chopped - 3-4

Pure ghee - 1 tbsp

Asafoetida - a pinch

Cumin seeds - 1 teaspoon


Salt as per taste.

Fresh coriander leaves, chopped - 2 tablespoons


1.Soak kale chane over night and pressure cook them with 4cups of water and salt for about 30 minutes.

2.  Once the steam dies down, open the cooker and mash half the chane roughly.

3.Heat oil in a wok. Add cumin seeds, cinnamon stick, bay leaves, 2 whole chillies. Once the jeera crackles, add grated ginger.

4.In a separate bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and whisk well so that no lumps form.

5.Add the yogurt mixture to the wok and stir constantly till it starts to boil.

6.Add the boiled chane, mashed chane and the water from chanas. Cook for a few minutes. Add water as required. Bring it to a boil and cook for five minutes.

7. Heat ghee in a pan. Add asafoetida, cumin seeds and whole chilli. When the seeds crackle, Pour in the yogurt mixture and stir well.

8.Garnish with coriander leaves and serve hot.


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