Friday, December 16, 2011

Refreshing Multigrain Dal

I learnt this recipe from one of my aunt, it is little different as the end she added raw onions and tomatoes which surprised me very much, it provided a unique texture and color to the dal and did not feel it is uncooked. It was very yummy and preparation was easy too. I am sure you would love to try it

  • 1/2 cup channa dal
  • 1/4 cup green peas
  • 1/4 cup black eye beans
  • 1 cup onions ( 1/2 sliced and 1/2 nicely chopped )
  • 1/2 cup chopped tomatoes
  • 2 green chillies chopped
  • 2 tbsp chopped cilantro (coriander)
  • 1/2 tsp red chilli powder
  • 1 big potato boiled and roughly mashed
  • 1/2 tsp garam masala
  • 1 tbsp garlic ginger paste
  • salt to taste
Cooking Procedure

Soak the grains (channa, black eyed beans, green peas) for one hour and pressure cook them with enough water with 1/2 tsp turmeric powder and 1/4 tsp salt till they become soft. ( For my pressure cooker it took 3 whistles plus five minutes on low flame)

Boil the potato and remove the skin mash it roughly and keep aside

Heat oil in a big pan add 1/2 cup sliced onions and fry till it becomes golden brown, now add the boiled grains and potato and mix nicely. Now add one cup water, garlic ginger paste, red chilli powder and salt. Mix it nicely and it let cook for 10 minutes.

Check the consistency in between if it is hard add little water to make it flowy like dal. Once you feel all the ingredients have blended nicely then add garam masala mix it once then add chopped onions, tomato, green chillies and chopped cilantro. Mix and switch off the flame. Cover the pan for 5 minutes and serve hot with roti or rice.

Friday, December 9, 2011

Freshly Baked Eggless Cinnamon Rolls

These last couple of months I have been very busy with some personal engagements. Now I have the time I thought I can share one of my favorite baking creations. I wanted to make these eggless as I am sure there are lot of you who would want to try this out without eggs. I was pleasantly surprised that they tasted wonderful too ... so here is the recipe

  • 3 1/4 all purpose flour
  • 1 tbsp yeast
  • 4 tbsp butter
  • 4 tbsp sugar
  • 3/4 tsp salt
  • 1 1/4 cup warm milk
  • 1 tbsp olive oil
For spread
  • 4 tbsp sugar
  • 1 tbsp cinnamon
  • 1 tbsp butter
For glaze
  • 1/2 cup sugar
  • 1 tsp vanilla powder
  • 1 tsp butter
  • 3-4 tbsp milk
Stage 1 - Making the dough
Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm milk and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Stage 2 - Resting the dough for baking
Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

Stage 3 - Shaping
The dough size will double after 1 hr, knead it again nicely and divide it into two parts and spread it with a roller like chapatti and apply butter evenly and sprinkle cinnamon and sugar powder. Then roll it and cut into 1 inch thick swirls. Let is rest for 20 minutes.

( Click all images for enlarged view )
Stage 4 - Glaze Preparation
Preheat the oven for 180 Celsius. In the meantime whisk butter, sugar and milk till it reaches a thick flow-able consistency.

Stage 5 - Baking
Bake the cinnamon swirls for 30-40 min till golden brown. Remove the baking tray and let it cool. Drizzle the glaze over the rolls and let it sit. Serve warm and enjoy the cinnamon rolls.

Note: The temperature of milk should be luke warm to ensure the activation of yeast is perfect. If the yeast does not foam then the yeast is not activated properly, discard the solution and prepare fresh again.


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