Friday, March 29, 2013

Braided Bread Stuffed with Fry

All purpose flour – 2 ½ cups
Instant yeast – 2 tsp
Sugar – ½ tsp
Salt – ¾ tsp
Warm milk – ½ cup + for brushing
Oil – 2 tbsp
Unsalted butter – ½ tbsp
Sesame seeds / Nuvvulu – ½ tsp
Water – to make dough + to test the yeast

For Stuffing Click here.

To test the yeast
Take a luke warm water to a bowl, add sugar, yeast. Leave it for 5 mins in warm place.
When it becomes frothy, it is good yeast.

For braided bread
Sieve the flour two times.
In a mixing bowl, add flour, salt, yeast water, oil and mix well.
Make a hole in the center, add milk and mix well. Using water, make soft dough.
To this mixture, add butter and knead well for 8 – 10 mins.
Apply oil to the air tight container, place the dough and cover it.
Keep it in a warm place for 45 mins to 1 hour or until it doubles the size.
After dough has raised punch it down and again keep it for 15 mins.
Again punch it and divide into 2 portions.
Dust the flour and take one portion ball. Roll it as oval shape with ¼ inch thickness.
Place the stuffing in the center and make equal slanting cuts on both sides.  
Start braiding the strips one after the other and fold the bottom part to cover the stuffing.
Grease the baking tray and place the bread dough. Keep it aside for 20 – 25 mins.
Pre heat the oven to 3500F.
Brush the dough with milk and sprinkle sesame seeds.
Place the bread dough in oven and bake it for 20 to 25 mins.
When it turns golden brown on top, take it out from oven and brush with butter. Let it cook for 15 mins.

Stuff the bread as you like.

Linking to:
Gayathri's WTML event hosted by Hema,
Cook like a Celebrity Chef event by Food Corner,
Vimitha's Hearty and Healthy,
Pari's 'ONLY' Continental Cooking hosted by Raksha.

    Only Continental Cooking

Thursday, March 28, 2013

Mushroom Soya granules Stir Fry

Mushroom chopped – 2 cups
Soya granules / Meal maker – 1 cup
(Cooked and squeeze the water fully)
Carrot chopped – 1 cup
Onion chopped – 1
Green chillies -4
Ginger garlic paste – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Red chilli powder – 2 tsp
Turmeric powder – ½ tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Red chillies dry – 5
Turmeric powder – ½ tsp
Curry leaves -10
Oil – 2 tsp

  1. Heat oil in a pan, fry the soya granules for 2 mins. Keep it aside.
  2. Heat oil in a pan and temper it.
  3. Add onion, green chillies and fry until it turns to color change.
  4. Add ginger garlic paste and fry for 2 mins.
  5. Add mushroom, carrot and cook for 5 mins.
  6. Add soya granules and cook for 2 mins.
  7. Add all spices, salt in water (2 tsp) and add it to the pan. Mix well.
Linking to:
Gayathri's WTML event hosted by Hema,
South Indian Cooking Event hosted by Simply Tadka,
Cook like a Celebrity Chef event by Food Corner,
Vimitha's Hearty and Healthy.


Tuesday, March 26, 2013

Mixed Fruit Ice cream

Pineapple chunks – 1 cup
Black Grapes – ½ cup
Musk melon – ½ cup
Honey – 1 tsp

  1. In mixi jar add all ingredients and grind it as paste.
  2. Transfer it to glass fill with it up ¾ part and insert ice cream stick.
  3. Keep it in freezer for 2 hours and serve.
Linking to:
SYS - W Series-2 event by Viji and  Gat's Samayal,
Gayathri's WTML event hosted by Hema,
Summer Splash event@ Sizzling Tastebuds,
Cook like a Celebrity Chef event by Food Corner,
Hearth & Soul Blog hop: 3/36/2013,
Vimitha's event Hearty and Healthy.

          Hearth & Soul Hop 

Monday, March 25, 2013


Hi Friends, Giveaway@Divalikes has posted a wonderful giveaway.

 Please visit her blog and follow the rules given by her.

Good Luck…

Friday, March 22, 2013

Pasta With Spinach Sauce

Rotini pasta – 200 gms
Chopped mushrooms – ½ cup
Chopped garlic - few
Butter – 2 tsp
Oil – 1 tsp

Spinach Sauce
White sauce – 150 gms
Spinach (palak) – ¼ cup
(Boiled & paste)
Fresh cream – 25 gms
Pepper powder to taste
Salt to taste

White sauce
Maida – 2 tsp  
Butter – 2 tsp
Milk – 1 cup

White sauce preparation: In a pan melt butter, add maida and mix for 3 min. Then add milk and cook on low flame till it comes thick. According to your requirement, prepare it.
Spinach sauce:  In a blender add white sauce and spinach sauce ingredients. Blend it.
Pasta preparation:  In a bowl add water, salt, oil and boil it. Add pasta and cook for 15 min. Drain it.


                  In a pan add oil, butter and garlic, mushrooms and cook for 5-10 min. Add spinach sauce and cook for 2 min. Add pasta and mix well. Cook for 3 min. Serve hot.

Linking to:
Spotlight : Healthy Snacks Hosted by Chandrani,
Desi - Videsi Food Fest @ Sizzling Tastebuds,
Fast Food event - Pasta.
'ONLY' Continental Cooking event hosted by Raksha.


Only Continental Cooking

Thursday, March 21, 2013

Methi Chicken

Chicken – 2 ½ lbs (or) 1 Kg
(Washed and cut into medium sized pieces)
Methi leaves (menthi aaku) – ¼ cup
Onion large- 1 (sliced, saute in a 1 tsp of oil till brown and cool)
Tomato – 1
(Grind into paste)
Ginger garlic paste – 1 tsp
Red chilli powder, salt to taste
Curd - 3 tsp
Turmeric powder – ¼ tsp
Garam masala powder – ¼ tsp
Green chilli paste - 4
                Make a paste of browned onions and curd. Keep aside.  Heat 3 tsp oil in a vessel, add methi leaves and saute till they turn crisp. Remove and keep aside. Heat the remaining oil in a vessel, add onions and saute for 3-4 minutes. Add ginger garlic paste and saute. Add tomato puree, onion – curd paste, methi leaves, turmeric powder, red chilli powder and cook for another 5 minutes. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 minutes. Reduce flame, place lid and let the chicken cook till three fourth done. Add garam masala, cashwenut paste and mix well. Cook till the chicken turns soft. It should be thick creamy gravy. Turn off heat and serve hot with rice roti.   

Linking to:
Vimitha's Hearty and Healthy.

Click to enter the Hudson Oil Hamper Giveaway

Wednesday, March 20, 2013

Mushroom Pepper Stir Fry

Mushroom chopped – 2 cups
Bell pepper / capsicum cubes – 1 cup
Chopped onion – 1 cup
Green chilli pieces – 4
Ginger garlic paste – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Red chilli powder – 2 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Red chillies dry – 5
Turmeric powder – ½ tsp
Curry leaves -10
Oil – 2 tsp

  1. Heat oil in a pan and temper it.
  2. Add onion, green chillies and fry until it turns to color change.
  3. Add ginger garlic paste and fry for 2 mins.
  4. Add mushroom, pepper cubes and cook for 10mins.
  5. Add all powders and salt. Mix well. Leave it for 5 mins. Serve.
Linking to:
Gayathri's WTML event hosted by Hema,
Cook Like a Celebrity Chef event hosted by Food Corner,
Hearth & Soul Blog Hop : 143: 3/10/2013.

      Hearth & Soul Hop

Tuesday, March 19, 2013

White Bread with Tangzhong Method with Filling

Adapted from Christine’s Recipes

Tangzhong Method
Bread flour/All purpose flour – 1/3 cup / 50 gm
Water – 250 ml / 1 cup
(Could be replaced by milk or 50/50 water and milk)
Formula of 1 part of flours with 5 parts of water heat at 650C/1500F.

Main Dough
Bread flour/ APF – 350gm/2 ½ cups
Milk – 1 cup
Sugar – 55gm /3 Tsp + 2 tsp
Salt – 5gm (1 tsp)
Instant Yeast – 6gm/2tsp
Tangzhong – 120 gm
Butter – 3 Tsp/ 30gm

For filling
Pineapple pieces – ½ cup
Coconut flakes – ¼ cup
Chopped dates – ¼ cup
Almonds chopped – ¼ cup
Raisins – 4 tsp

Tangzhong Making
  1. Mix well in water well without lumps. Cook over medium- low heat, stirring consistently with a wooden spoon, whisk to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker.
  3. If the lines appear in the mixture for every spoon.
  4. Transfer into a clean bowl. Cover with a wrap sticking onto the surface of Tangzhong to prevent from drying up. Let cool.
  5. Use this straight away once it cools down to room temperature.
  6. Use according to requirement.
  7. Keep the left over in fridge up to a few days until color change.

For the Main Dough
  1. Prepare a loaf tin.
  2. Sift bread flour/APF, sugar and salt onto the working surface.
  3. Add instant dry yeast and mix well. Make a well in the center.
  4. Add wet ingredients, that is milk, Tangzhong, then add into well of the dry ingredients.
  5. Knead until you get a dough shape and gluten has developed, then knead in the butter.
  6. At this stage keep kneading until the dough is smooth, non sticky and elastic.
  7. To test if the dough is ready, you might stretch the dough.
  8. If it forms a thin membrane it’s done.
  9. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
  10. Let it proof till it’s doubled in size, about 40 minutes (Mine is for 1 hour 30 mins)
  11. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions.
  12. Knead into ball shapes. Cover with cling wrap, let rest it 15 minutes.
  13. If you want to make a simple white bread roll without filling you can do that at this time.
  14. Or if you want make filling then divide dough into two half, one is slightly higher amount than the other, with one half with more dough make a 9 inch round and cover the filling and seems the sides so that it won’t, comes out while baking.
  15. Leave it for the second round of proofing, about 30 minutes, or until the dough rises up to ¾ of the height of the tin inside.
  16. Brush milk on surface. Bake in a pre-heated oven at 3500F (1800C) for 35 to 40 minutes.
  17. Remove from the oven and transfer onto a wire rack and let cool completely.

Thank you so much Swathi for sharing with us.

Linking to:
SYS-W Series - 2 by Viji and Gat's Sayamal,
'ONLY' Continental Cooking event hosted by Raksha.

    Only Continental Cooking

Liebster Award from my 3 Lovely Sisters


 I am very happy to share my award which I received from Rani from ranigourmet, Saranya from saraniskitchen and Chitz from amateurscookingdiary. I want to say ton of thanks to Rani, Saranya and Chitz. They have wonderful blog and recipes.

Before I nominate the blogs, the 11 questions I want them to answer: 

1.                  What 4 words would you use to describe yourself?
            Myself I won’t describe
2.                  What is your favorite past time?
            Knitting, Fabric painting
3.                  Are you active or quite/calm person?
4.                  What quality do you most like in yourself and why? 
            I don’t know
5.                  Inspiration to start a blog 
            Husband, mother and mother in law
6.                  About food photography; do you judge a recipe by pictures?
7.                  How do you plan your blog post? 
            My husband and Friends advices
8.                  What's your perspective of life?
9.                  What is worst about blogging?
10.               A habit you wish you could control.
11.              Every newbie blogger faces tons of challenges when it comes to blogging, tell me              
            about one of the challenges you faced and how did you overcome it?
             Starting and designing a blog is big challenge. To overcome this, I will contact     
             With friends.

 Create 11 questions for the people you've tagged to answer

1) Who was the inspiration behind your blog?
2) What you will do when you are free?
3) What kind of movies do you enjoy?
4) What kind of people you like?
5) What kind of food you like?
6) Most memorable moment.
7) Who is the best teacher in your school?
8) Who is the role model in your life?
9) What is your favorite movie?
10) Name one book you had to read but hated? 
11) What is your favorite album?

I am sharing this award with following bloggers.

Preeti from jopreet
Preeti Garg from Simply TADKA
Maha from mahaslovelyhome
Nalini Suresh from naliniscooking
Shama from easy2cookrecipes
Sailaja from Sailaja Kitchen
Chaitra from aathidhyam
Jaleela from cookbookjaleela
Asiya from asiyama
Suja from Pepperbowl.

Monday, March 18, 2013

Mushroom Chilli

Mushroom chopped – 200 gm
Bell pepper / Capsicum diced – 1
Onion diced – 1
Carrot sliced – 1
Water – 2 cups
Oil – 2 tsp
Red chilli powder – 1 tsp
Pepper powder – 1 tsp
Soya sauce – 1 tsp
Chilli sauce – 1 tsp
Tomato sauce – 1 tsp
Salt to taste

  1. Heat oil in a pan, add mushroom, pepper, onion and fry fro 5 mins.
  2. Add water, salt and allow them to ¾ cook.
  3. Add remaining ingredients and mix it for 5 mins.
  4. Serve it in a bowl.
Linking to:
Gayathri's WTML event hosted by Hema,
Flavors Of Cuisines "CHINESE" @ Erivum Puliyum,
Cook Like a Celebrity Chef by Food Corner,
Your Kitchen In Spring event by Radhika and Anu.


Friday, March 15, 2013

Scalded Flour Bread – Baking Partners Challenge

This is wonderful challenge from Baking Group. Here we learn more about baking. This month Swathi gave Preparing bread by using two methods. I choose Scalded method. It is the softy and perfect bread. After baking the bread, it is finished within 1 hour. My son asked me I want some more. Thank you Swathi for sharing such a wonderful recipe with us. 

Adapted from Cornercafe

Scalded Flour
Bread flour/All purpose flour(APF) – 100 gm
Boiling water – 100 ml

Main Dough
Bread flour – 350 gm
Milk – 25 ml
Caster Sugar – 35 gm
Salt – 5 gm (1 tsp)
Instant Yeast – 8 gm
Lukewarm water, adjust as necessary – 200 ml (approx)
Butter, chopped into small pieces at room temperature – 35 g
Dates chopped – 5
Almonds chopped – 10

Scalded Flour

  1. Take APF in a bowl, pour boiling hot water and stir quickly until combined with no more visible dry flour.
  2. It should be a clumpy dough mixture.
  3. Set aside for 5 minutes without covering.
  4. After 5 minutes cover with cling film and let cool to room temperature for 30 mins – 1 hour.

For the Main Dough

  1. Prepare a loaf tin.
  2. Sift bread flour/APF, sugar and salt onto the working surface.
  3. Add instant dry yeast and mix well. From the flour into a well.
  4. At this stage, add scalded flour mixture, and then add enough lukewarm water little by little to form into slightly sticky, soft dough.
  5. Knead for 10 mins until smooth and elastic.
  6. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually pick up the dough to about head – high and throw it down onto the working surface 10 -20 times every few minutes between kneading.)
  7. Knead in butter until incorporated.
  8. From the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film.
  9. It should be about 1 hour in warm water, longer in winter months.
  10. To taste the dough, dip a finger into the center of the bread and remove the finger.
  11. If the hole should remain it is ready.
  12. Punch down, knead briefly and form into a ball shape. Then let rest for 15 mins.
  13. With a rolling pin, roll out into a long oval shape. Then roll up from the short end like a Swiss roll. 
  14. Rest for 10 mins and repeat the rolling process, 
  15. At the last rolling process add chopped dates and dates. then place the roll –up dough into the tin.
  16. Cover loosely and rise until the dough has risen to almost the top of the tin.
  17. Bake in preheated 3500F for 30 to 35 mins or until golden brown.