Quick Chicken Buns

 For the Buns:

All purpose Flour 3 cups

Yeast : 1Tbsp

Water: 1 cup

Milk Powder : 1/2cup

Oil : 2 Tbsp.

Sugar : 2 tsp

Salt : 1 tsp

For the Stuffing

Shredded Boiled Chicken : 2 cups

White sauce: 3 Tbsp

Bell peppers: 1cup

Carrots : 1 cup grated

Parsley : finely chopped 

Oregano: a pinch

Salt to taste

(Mix them all together and keep it ready for the stuffing)

 Method:

• Activate the yeast in luke warm water for 10mins.
• Add all ingredients for the Dough and mix the dough. It will be a sticky mass.
• Cover and Allow the dough to rest for half an hour for it to rise.
• Dust your kitchen counter with dry flour and roll out the dough. stretch and knead for a few minutes. 
• Now apply oil on the dough and allow to Rest for another 30 minutes. Cover with a soft cotton cloth. The dough will rise double its size.
• Now knead the dough and cut into small ball sized portions.
• Roll them out and add the filling and shape them into round ball sized buns. And place them in the Baking bowl or Tray.
• Cover with a wet cotton cloth and Allow to rest for another 20 mins.
• Apply an egg wash over the rested buns and put them in a preheated oven and cook for 35 mins at 180 degree centigrade.
• Serve piping hot.

The Famous Rajasthani Laal Maas.

Lamb Meat in the not so fiery but Red Mathania Chilli Gravy:

 INGREDIENTS:

• Mathania Mirch paste of 20 mathania mirch for 1kg mutton.
• Ghee (Clarified butter)
• Khara (Whole) garam masala consisting of Cardamom (green)-4 nos. (black) 2nos.0
  Cinnamon 2 largesticks
  Bay leaf and Nutmeg is optiional
• Sliced onion -250gms
• Ginger Garlic Paste- 2 Tbsp.
• Yoghurt  with a dash of Mustard oil and coriander powder (Optional)- 4 Tbsp
• Salt
• Sugar

Method:

Marinate the Mutton with salt and Ginger garlic paste

Temper the ghee with khara garam masala 

Add the sliced onion

Fry till onion slices turn transluscent

Add the mutton and cook till the mutton changes colour.

Meanwhile Soak the Mathania Mirch in warm water and make a smooth paste with 2 cloves of garlic.

Add the mathania mirch paste and cook on low flame till mutton turns tender and oil separates from the gravy as the mathania gravy caramalises to a startling scarlet in colour.😊

Add in the Yoghurt paste and adjust the seasoning. Cover and allow to simmer for a few minutes.

Finish off with a Dash of ghee and garam masala powder. Cover for a minute or too.

Serve Hot with warm handmade tandoori Rotis or Naan.

A Quick Evening Choco Tea Cake

Choco Chip Cake

Ingredients:

Self Raising Flour(Flour 1cup, Baking powder 1tsp and Baking soda half Tsp mix) : 1 Cup 

Cocoa Powder : 1Cup 

Milk: 1 cup

Vinegar: 2Tsp

Oil: 1/2 cup

Sugar : 1 Cup

Salt:a pinch

Chocolate Sauce 1/2 cup

Crushed Roasted Nuts : 1/2 cup 

Method: 

• Mix the vinegar with the Milk and keep aside for a minute or two.
• Whisk the Sugar and white Oil.
• Mix all wet ingredients together
• Dust the choco chips and crushed nuts with a little castor sugar and flour
• Add the Flour Mix to the wet ingredients and mix all ingredients through cut and fold to incorporate enough air.
• Add a part of the crushed nuts and choco chips to the batter.
• Oil and Dust a Baking pan with flour.
• Pour in the batter / mixture. Leave a quarter of the baking tray unfilled to allow easy raising of the cake batter. 
• Microwave for 4 mins. Dip in a knife to check whether it comes out clean.
• Rest for two minites before taking it out.
• De-mould the cake and pour the  Chocolate sauce and sprinkle the rest of the crushed nuts as garnish.

Serve with Hot English Tea. 

Eggless Orange Tea Cakes with Orange Marmalade Sauce

Orange Tea Cakes for the Evening Tea

Ingredients:

Self Raising Flour(Flour Baking powder and Baking soda mix) : 1 Cup 

Orange Rind Paste/ Grated : 2 Tsp

Yoghurt: 3/4th cup

Oil: 1/2 cup

Sugar : 1/2 Cup

Orange Marmalade Sauce 1/2 cup

Method: 

• Whisk the Yoghurt sugar and white Oil.
• Add in the Flour. Mix well through cut and fold to incorporate enough air
• Dust a Baking pan
• Pour in the batter / mixture. Leave a quarter of the baking tray unfilled to allow easy raising of the cake batter. 
• Bake for 15 mins. Dip in a knife from time to time to check whether it comes out clean.
• Your Orange Tea Cake is ready.
• De-mould the cake and pour in the Orange Marmalde sauce.

Serve warm with Hot English Tea. 

Matri- A Delightful Indian Snack

Crispy Matri- A wholesome snack

Ingredients:


Whole Wheat Flour : 1 Cup

Semolina : 1/4th cup

Fenugreek leaves: 2 Tbsp

Cilantro Seeds : 2 Tsp Roughly crushed

Whole Pepper : 1 Tsp Roughly Crushed

Salt : To Taste

Oil : 2 Tbsp.

Water : 3/4th cup


Method:

Mix all ingrdients together.

Add dashes of water to the flour mixture while you mix it into a soft dough.

Allow to rest for 15 minutes.

Make small balls and flatten them into tiny patties.

Heat Oil and deep fry them on low to medium flame till they turn crisp. Serve with Pickle or Coriander and Mint Chutney.

Allow to cool before storing.

Yeast-free Homemade Brown Bread at the Bakers Den

Breaking Bread becomes easier and healthier...

Ingredients:

Plain whole wheat flour: 2 cups
Baking Soda : 1/4 Tea spoon
Baking  powder : 1/2 Tea poon
Yoghurt : 2 Tablespoons
Sour cream: 3/4th cup
White Oil: 2 Tablespoons
Sugar: 2 Teaspoons
Salt: 1/2 Teaspoons

Method:

Sieve the Flour, Baking powder and Baking Soda together.

Add in the Yoghurt, Vegetable Oil Salt and Sugar and knead into a wet Dough by adding the sourcream slowly.
Cover and Allow to rest the Dough for 20 minutes.

Again knead the dough and apply sone oil while kneading.

Take a Bread Mould or any steel container and oil the sides.

Add the dough and spread it evenly by pressing it by tapping lightly.

Sprinkle a pinch of Sesame seeds and rolled oats as garnish.

Pre heat a large container filled with a cupfull of salt for 10 mins.

Put a stand and place the bread mould and cover the container with the lid.

Cook for 45 mins under a low flame.

Note :You can also bake in pressure cooker without whistle for 40 to 45 mins under low flame.

Keep checking in between by inserting a knife and see whether it comes out clean to check if done.

Allow to cool and then demould.

Brush some butter to add an extra glaze.

Serve with white butter and homemade jams

I have served with prune and guava jelly.

White Butter and The Toasted Bread

Breaking The Fast the Country Way...

Ingredients:                                       Serves: 4

Full Cream: 1 teacup
Salt            : to Taste
Method:

• Pour the cream in deep bowl. Place the container on an ice bath.
• Whisk for 7 to 8 mins till the cream forms stiff . This is the whipped cream stage
• Now whisk some more till it starts curdling and the butter starts separating itself from the whey (a watery substance which is good for breads and scones)
• Strain the butter and squeze out the whey.
• Rinse the butter to rid off with the residual whey if any.
• Add salt to the white butter and give it an even mix for the enhanced salted buttery taste.
• Serve it with crisply toasted brown bread.

Note :

You can add garlic , parsley red chilli, lemon juice etc for various seasoned butters.