Dinner Rolls

"Good Bread is fundamentally the satisfying of all foods; and good bread with fresh butter, the greatest of feasts."

                                                                  James Beard

There is something divine about the freshly baked bread! Can't decide if it's the whole process or the aroma that fills your house when the bread is baked that gives this special effect. And as someone said, you need to be blessed to taste a freshly baked bread, right out of the oven..it tastes soo good. So please hurry up...put on your apron and start kneading...and feel blessed!!

Ingredients (yield - around 15 buns)

All Purpose flour - 4 cups

Instant yeast - 2 tsp

Warm milk - 1 cup (temperature should be around 105F)

Sugar - 2 tsp

Eggs - 2

Butter - 4 tbsp + 1 tsp for brushing the bungs

Salt - 1 tsp (avoid salt if using salted butter)

Half of an egg - for egg wash

Method

1. In a (food processor) bowl, mix the yeast, sugar and warm milk. Mix lightly and allow to rest for 10 min till the mixture becomes frothy.

2. Attach dough hook to the processor. Lightly beat the eggs and add to yeast mixture, mix well.

3. Now with the processor on (speed 2, medium), start adding the flour 1cup at a time.

4. Keep kneading for atleast 5 minutes until all flour is incorported in, Towards the end add the butter (at room temp) and knead for another 5 minutes.

5. Lightly coat the dough ball with butter/oil and cover the bowl with a wet cloth and keep it undisturbed for 1 hr till the dough doubles in size. (In winter season you'll need more time)

6. Punch down the dough (to remove all the built up air) and again keep it aside for 10 minutes.

7. Take small ball-sized dough, gently roll and place on a greased baking tray. Cover with a wet tea-towel and keep aside for another 30 min.

8. Meanwhile pre-heat the oven to 200deg

9. Lightly beat an egg (you'll need only half of an egg) and dilute with 2 tbsp of water. After 30 min, dip a pastry brush in egg mixture and gently coat the top of buns. Place the buns in the top second rack of the oven and bake for about 15 min. After that take out the tray (the crust may look slightly hard at this stage, thats normal) and immediately brush the top of buns with butter

Thats it...just bite into it..and feel the heaven on your tongue...bliss!!

Avocado paratha

I was introduced to this fruit only after coming to Dubai. I have read/heard a lot about the nutritional benefits of this fruit.

So one day, I went ahead and bought couple of avocados during my weekly grocery shopping (story happening somewhere in 2006, when I was still a newly-wed with very little practical knowledge in kitchen). It looked something like guava!! For the first time the confusion hit me .... how is this fruit to be eaten?? Since it looked like guava, I bit really hard into its green shiny skin (like how you eat perakka / guava).....wait .... yuckkkkkkkkkk.............yuckkk...what taste is it man!!! yuckk..it tasted something like a mild butter...but how do people eat it, it isn't sweet at all...how can a fruit be not sweet?? Atleast it should be tasty right? Threw the whole thing into the bin...I haven't touched that fruit ever since..

Come 2014...me reading some magazine..about food...and here it is again!! About the exceptional benefits of avocados!! This time I am not gonna leave you my dear...I get onto the net guru..tup tup..(typing)...and I hear people going gaga over the Avocado parathas...noted in my mind..Next grocery shopping, I come back 2 avocados...Brutally slit it open...scooped all the nutrients out..churned it in the mixer...mixed it with atta, water and salt to make dough..rolled out the parathas...cooked on tawa...and voila....super soft, tasty, healthy, nutritious (gagaga) parathas ready!! And best of all - do not taste the butter at all!!



Ingredients

Avocados - 2
Atta - 2 cups
Water - 1 cup
Salt - 1/2 tsp (optional)







Method

1. Scoop out the flesh of avocados (discard the seed). You can either smash it with the back of a spoon or quickly churn it in mixer so that you can get a smooth paste
2. Add it with other ingredients to form a smooth dough
3. Make small balls , roll out the chapathis and cook on tawa till both sides are cooked.

Semiya Payasam

Onam is not complete without this payasam!! Normally in sadya, we'll have atleast 2 paysams - one white (prepared with sugar) and other brown (with jaggery). Mostly the sugar / white one will be the semiya payasam..which is kids' favorite.

My li'l girl is a big time payasam lover (one of the few things she eats with enthusiasm). The boy likes it too...and the big boy likes anything sweet.. so clearly its everyone's favorite!



Ingredients

Vermicelli - 1 small packet, about 1 cup
Milk - 2 1/2 cups
Sugar - 1/2 - 3/4 cup (as per your taste)
Cardamom powder - 1/4 tsp

Optional
Ghee - 1 tbsp
Cashew (unsalted) - 5-6
Raisins - 1 tbsp



Method

1. Boil the milk in a thick bottom bowl. Allow it to boil in low-medium flame.
2. Meanwhile roast the vermicelli in little ghee till its lightly brown.
3. When the milk boils, add the roasted vermicelli and let it cook again on low-medium flame till the vermicelli is cooked well. Stir in between.
4. Once vermicelli is cooked well and payasam has thickened (medium thick consistency) add sugar. Stir well so that sugar dissolves. Switch off the stove
5. Sprinkle cardamom powder.
6. In a separate pan, add 1 tbsp ghee. Once hot add the cashew nuts. Stir and roast well. Once its starts to brown, add the raisins and allow to puff up. Switch off the stove and add the whole thing (ghee + cashew + raisins) to the payasam. Mix well.

Note - The payasam tend to thicken as it sits. So do not allow the payasam to thicken too much on stove while cooking. If the payasam is thick when you are about to serve, then add little milk and heat it so that the payasam loosen up.

Kovakka / Ivygourd thoran

Healthy, nutritious...



Ingredients

Ivygourd - 15-20 no., each cut into half and thinly sliced
Small onion - 5-6, thinly sliced or crushed
Garlic - 2 cloves, crushed
Green chilly - 2, slit lengthwise
Grated coconut - 3/4 cup
Mustard seed - 1 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp



Method

1. Heat a kadai, add a tbsp of oil. Once hot, splutter the mustard seeds.
2. Add the sliced small onions, green chilly & crushed garlic. Saute for couple of minutes. Add in the curry leaves too.
3. Add the thinly sliced ivygourd, grated coconut and sprinkle salt. Mix well.
4. Sprinkle some water, cover and cook till done.

Gobi Manchurian

One of the common and best accompaniments for fried rice. But no tall claims...its not an easy process. So venture into it only if you have enough time.



Ingredients

Cauliflower (cut into florets) - 2 cups

For the marinade / coating
Corn flour - 3 tbsp
Maida / All purpose - 2 tbsp
Rice powder - 1 tbsp
Crushed pepper - 1 tbsp
Salt - as needed
Water - little to make a semi - thick paste

Oil - for frying

For the gravy
Big onion - 1 big, chopped fine
Green chilly - 1, chopped fine
Garlic - 2 cloves, crushed
Kashmiri dried chilly - 2, soaked in some water
Tomato sauce - 4 tbsp
Soya sauce - 1 tsp
Nando's Lemon n Herb sauce - 1 tbsp (optional)
Water - 1/4 cup
Salt -  as needed











Method

1. Cut the cauliflower into florets. Boil them in enough water with some salt and turmeric powder. Once the cauliflower is almost cooked (it should still hold shape and should not be mushy), switch off the stove and drain the water immediately.
2. Make a thick paste of the marinade items. Dip the cooked cauliflower in this marinade and fry them in oil. Once they become brown, drain oil and keep aside.
3. Heat a pan, add a tbsp of oil. Add the crushed garlic and saute for 10s.
4. Add the chopped onion and green chilly. Saute till they become light brown. Sprinkle some salt.
5. Now keep the flame on high, add the soya sauce, followed by tomato sauce. Give a quick stir and add the water. Add the lemon n herb sauce (if using). Grind the dried chilly along with water and add to the mixture.
6. If you need more gravy, then mix a tbsp of cornflour in 1/2 cup water and add at this stage.
7. Add the fried cauliflower and gently mix to coat the gravy all over. Let the whole thing cook for couple of minutes until the gravy thickens and reaches the needed consistency.

Vegetable Fried Rice

Fried rice is an easy rice dish, provided you are fast in cutting the veggies. If not, then you'll have a hard time. I make sure we have fried rice atleast once a week, its a good way to make my kids eat veggies. They do ask for second and third helpings. Normally I make mixed fried rice, with the addition of scrambled egg, chicken, shrimp, sausages etc...depending on whatever is in hand. But now due to Lent, we had to settle for the pure veg version.

Ingredients

Rice (any good variety) - 2 cups
Garlic - 2 cloves, crushed
Chopped vegetables  - 2 cups (you can use veggies like beans, carrot, greenpeas, cabbage)
Spring onion - 2 strands, separately chop the white bulb and the green part.
Salt - as needed
Pepper powder - 1 tsp + 1 tsp
Sunflower oil - 1 tbsp
Rice vinegar - 2 tsp
Soy sauce - 1 tsp
Oyster sauce - 1 tsp
Sesame oil - 1 tsp











Method

Tip : The important step is to have cooked, "cooled" rice in hand. Best will be to use cooked and cooled rice from day before. Make sure it's been kept in fridge overnight. If you dont have cooled rice, then cook the rice and then cool it by spreading in a thin towel / large plate and keep it under the fan. Once its cooled, keep it in the fridge for atleast 10 min. You can do the chopping meanwhile.

1. Cook and cool the rice
2. In a wide-mouthed pot, add a tbsp of vegetable oil. Add the crushed garlic. Let it saute for 10s.
3. Add the chopped white bulb (of spring onion) and saute for 10s.
4. Add all the veggies, half of green part of spring onion and saute till they are cooked and soft. Sprinkle salt and pepper.
5. Add the cooled rice and mix thoroughly.Do a taste test and add more salt if needed.
6. Sprinkle rice vinegar, soy sauce and mix gently.
7. Switch off the stove and add the oyster sauce and sesame oil. Mix gently and thoroughly so that the seasoning coats well on the rice. Garnish with the remaining chopped spring onions.

Beetroot Mezhukupuratti / Stirfry

Ingredients

Beetroot - 2 medium
Small onion - 3-4
Green chilly - 2
Garlic - 1 clove
Oil - 1 tbsp
Water - about 1/4 cup
Salt - as per taste
Pepper powder - 1 tsp (as per taste)
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig



Method

1. Cut the beetroot into thin slices (as thin as possible, as cooking time is high for beets).
2. Heat a kadai, add oil. When hot, splutter the mustard seeds. Add the sliced small onions, green chilly and crushed garlic. Saute for a minute. Add the curry leaves.
3. Add the sliced beetroot and mix well.  Let it cook on a medium heat for 3-4 minutes. Now add water, close kadai with a lid and allow the beets to cook thoroughly. Check them in between to check if all water has evaporated. If needed, add more water till whole thing is cooked.
4. Once all water has evaporated and beets are cooked, sprinkle salt and pepper powder. Let them cook in the open pan for about 4-5 minutes so that the moisture dries up a bit.