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Tuesday, August 12, 2014

Chocolate Bread Rolls

For the month of July, Gayathri the host of Home bakers challenge for this month, gave us five bakes to choose. The theme was Bread Rolls. On her choice I baked chocolate Bread Rolls. Thanks to Gayathri for suggesting this yummy recipe Me and my family loved it.
These Bread Rolls  are quite simple to make. “Bread and Chocolate Combination are darn good! crusty rolls stuffed with chocolate, make for a delicious tea time treat. . I was pretty happy the rolls came out super soft. Easy to make, delicious and addicting to eat .They stayed soft for days and they tasted just as fresh as the day when they were first baked.. Give a try and the well worth the effort. I made small variation from The Original Recipe and this is  eggless version.
Recipe Source- Hungry at Midnight


Ingredients
All-purpose flour-3 cups
 yeast-2 tsp
 Sugar-3tbsp
Salt-1 tsp
Butter- 2tbsp+1 tbsp
Whole milk- 1 cup
Baking powder-¾ tsp
Salt-1 tsp
Chocolate chunks-12
 
Method:
1.In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes.
2.Into the bowl,add maida,yeast,sugar and salt. Pulse for 5 seconds
3.Add all ingredients, except the butter, into a bowl and mix until a dough forms.
4.Add the butter to the bowl and knead the dough with your dough hook attachment or your hands until the dough is not so sticky anymore.
5. Cover the bowl with plastic wrap and let the dough rise in a warm spot for one hour. The dough will have doubled and be covered with small bubbles.
6. After the dough has proved, deflate the dough on a floured surface.
 7.Cut the dough into 10 equal pieces.Roll each piece into an oval shape, big enough for your chocolate. 
8. Place the chocolate almost on the edge of one side, cut the remaining dough in to strips, fold over and tuck underneath. Place on a lined baking tray.
 9.Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes.
 10Preheat your over to 180 °C.Bake these rolls 15 to 18 minutes or until golden brown. Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread.

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Tuesday, July 15, 2014

Bhindi Masala



Bhindi masala is a simple and popular main course dish made with lady’s finger/bhindi  cooked in onion-tomato paste and spices. This goes good with any Indian Bread like Phulkas, naan, Rumali roti.


Ingredients:

Lady finger -500 grams

Onion - 2 thinly sliced

Tomato - 3 (1 tomato finely chopped/ Remaining to make puree)

Green Chilli - 1-2 slit

Garlic & Ginger paste- 1 tsp

Turmeric powder - 1/4 tsp

Fresh Curd (Yogurt)-3 tbsp

Salt – as per taste

A pinch of sugar

Coriander Leaves, finely chopped

Spice powder:

Coriander powder - 1 tsp

Cumin/Jeera powder - 1 tsp

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp

For the seasoning:

Oil - 2 -2 1/2 tbsp

Cumin/jeera seeds -1 tsp
 
  Method:
1.Wash the bhindi (okra) well and wipe it with a clean kitchen towel and let it air dry completely without any moisture.

2.Cut the base and the tip of the ladyfinger. Then cut it into 2 inch long pieces.

3.Chop the onion and tomatoes finely and keep aside.

4.Heat a pan with oil and Add the okra/bhindi  and sauté over low flame for 8 to 10 mins. Keep turning with a spoon frequently for even cooking on all sides. Transfer to a plate and keep aside.

5.Heat remaining oil in a pan. Add jeera, when they begin to crackle, add finely chopped onion and sauté until it turns light brown. 
6.Add green chilli–ginger-garlic paste and sauté for a minute.

7.Add chopped tomatoes &tomato puree and cook until oil starts to separate from it.

8.Then add, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder, salt needed and cook until tomatoes become mushy. If the masala mixture becomes dry, you can add a tbsp of water.

9.Add the sautéed bhindi and curd to the thick gravy. Mix well and let it cook for 2 more mins.

10.Turn off the flame and transfer prepared curry to a serving bowl. Garnish bhindi masala gravy with coriander leaves and serve hot.

*    Add  pinch of sugar to balance out tangy flavor of curry.

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Tuesday, June 17, 2014

Eggless White Chocolate Brownies /Blondes



Egg less White Chocolate Brownies

It’s been long since I made brownies and I wish to try different varieties of brownies.I Had a stock of white chocolate bar. So I decided to make Unique blend of white chocolate with a great version of blondie/ brownies which are not only easy to make, These Fudgy White Chocolate Brownies are just like brownie, except these are made with white chocolate! Major portion of white chocolate is just chopped and blended in the batter, with Dark Chocolate Chips. . An awesome dessert turned out great& It sounds pretty delicious.






Ingredients:
   All Purpose Flour – 1 cup
   White chocolate-200 gms
   Dark Chocolate Chips –1/2cup
   Baking powder – 1 tsp
   Baking soda– 1/4 tsp
   Brown Sugar – 1/2 cup
   Sugar – 1/4 cup
  Unsalted Butter – 1/3 cup
  Vanilla Extract – 1 tsp
  Curd/Yogurt – 2 tbsp
  Milk – 1/4 cup
Method:
1.Preheat your oven to 180 deg Celsius
2.Melt white chocolate and butter in a microwave bowl for 30 sec and stir until melted well. Set aside to cool.
3.Combine baking powder, baking soda to the flour. Mix well and set aside.
4.In a wide bowl take the butter and both the sugars. Whisk well so that the ingredients blend well and are smooth
5.Add the cooled white chocolate curd & vanilla extract and mix well and beat well again until creamy and frothy.
6.Add the flour and mix, just to combine. If the mixture will look sticky add the milk and mix.
7.Do not over beat. Remove the bowl from your beater and add the chocolate chips and mix well
8.Spread the batter into the baking tray. Bake in the pre-heated oven for 25 to 30 or until an inserted tooth pick comes out clean. Cool completely and slice it into squaresand serve with hot cup of tea /coffee.

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Sunday, June 15, 2014

Arabic Dates and Honey Cake



The theme for this month's Home Bakers Challenge, a monthly baking group started by Priya, is Arabic Bakes. Rafeeda of The Big Sweet Tooth suggested both savory and sweet bakes for this challenge. On her choices, today I baked this dateand Honeycake. I followed Raffeda's instructions and instead of eggs  I used milk. It tasted so heavenly and its so good and My family loved it. Thank you Rafeeda AR for the wonderful Arabian recipes

This Arabic Date and Honey Cake is Easy , delicious, unique and The half-baked cake absorbs all the syrup, turning the cake super soft and moist. This is a rich, delicious and filling cake. We  can served it with coffee/tea.
Ingredients:


All Purpose flour-1 cup

Salted Butter-1/2 cup  

Eggs-3   (Instead of eggs I used ½ cup milk)

Brown sugar-1/4 cup 

White sugar-1/4 cup
 Vanilla essence-1/2 tsp 
 Baking powder-1/2 tsp 
For Topping:
Butter-1/2 cup 
White sugar-1/4 cup
Brown sugar-1/4 cup 
Honey-1/3 cup
Sliced almonds-1/2 cup 
Cinnamon powder-1/2 tsp
Pitted dates-8to10

  Method:

1. Preheat the oven to 180 C Grease cake  pan or line with parchment paper.I used parchment Paper.
2. Beat the, white sugar, brown sugar,milk and vanilla together until light and fluffy.
3.Gently pour in the melted butter and whisk until well combined.

4. Sift all-purpose flour, salt and baking powder right into the bowl. Mix well to combine.

5. Pour into the prepared pan and bake 10 minutes.

6. While cake is baking prepare the topping. Melt the butter in a small saucepan over medium heat.

7.Add the sugars, honey, almonds, and cinnamon. Bring to a boil, stirring constantly.

8. Pour the topping gently on the cake and return the cake to the oven. Bake for another 15-20 minutes or until completely baked.

9. While pouring the syrup on the cake, start from the sides and pour slowly. The syrup will be still bubbling, but it will thicken once cooled.

10.Let the cake cool in the pan completely before removing it out of the pan.Serve it with tea/ coffee


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