Tuesday, May 14, 2019

Butterfly Pea Flower Buns#BreadBakers

    For this May 2019 Bread Bakers challenge Mireille Roc suggested Bread with flowers - Bake a bread with flowers in any form . You can utilize fresh flowers , dried flowers , preserved flowers , flower waters. Some examples include preserved rose , dried lavender , rose water , orange blossom water , elderflower syrup.


  I choose to make Butterfly pea flower buns as I had some flowers dried from our home garden . It was my wish to make a blue coloured bread with this flower. Even though I didn't get the bright blue colour on my bread , I was satisfied with the results. 

  The flowers I used in the buns were from homegrown plant and dried in shade, so I could say these are organic produce. 

 I made a tea by boiling the butterfly pea flowers with water and used that blue colour water to make this buns.







Requirements :

 3 cup all purpose flour
 1 tbs Instant dry yeast 
 100 g of Dried / Fresh Butterfly pea flower
 2 tbs sugar 
 1tsp salt 
 One and half cup water
 Few cashews 
 Butter for brushing

 Method : 

In a bowl mix the flour , yeast , salt and sugar together.

Add the dried butterfly pea flower in a pan along with water  and boil for two minute. Let it rest for ten minutes, so the water will be tinted with blue colour from the flower. 

 Use this water to knead the dough. Knead for about ten minutes till the dough is soft and smooth.

 Cover the bowl with a kitchen towel and let it ferment for two hour.

 After the dough is doubled , sprinkle little flour and roll into small smooth buns.

 Place the buns on the baking tray and brush melted butter on top. I placed a whole cashew on top as a garnish.

 Leave the buns for another 30 minute to double.

 Bake in a preheated oven for 20 minutes @ 200*C.

Let the buns cool and serve.

 Blueish Butterfly pea buns are ready to serve....

 Note : 

 I didn't add any flavouring agent to the buns , if you want you can add.

 Fresh flowers can be used to brew the butterfly pea tea. I used dried flower .

I didn't add butter to the dough .



#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.
BreadBakers

INTRODUCTION

This month’s Bread Bakers is being hosted by The Schizo Chef with the theme of Floral Flavored Breads

LIST

Floral Flavored Breads
  • Apricot Orange Danish Pastry from Karen's Kitchen Stories
  • Basil Flower Mini Bread Rolls from Sneha's Recipe
  • Butterfly Pea Flower Buns from Sara's Tasty Buds
  • Eggless Gulkand Muffins from Cook with Renu
  • Blossom Tea Honey Buns from Food Lust People Love
  • Hibiscus Sweet Bread from A Day in the Life on the Farm
  • Lavender Brown Butter Banana Bread from The Schizo Chef
  • Lemon Calendula Scones from Palatable Pastime



  • Tuesday, May 7, 2019

    Oats Idli - Instant Idli with Oats and semolina


     Today I am posting a healthy south Indian  breakfast  using 
    Oats. Eating oats porridge daily will be boring , so do try various recipes with this grain.

        Idli being announced as the world's top healthiest food , which is a common breakfast in the south Indian Homes. 



        Idli with oats , semolina and tempering mixed with curd, makes instant idli batter. 

    Requirements:

      One cup rolled oats
      Half cup semolina / Rava
      Half cup sour curd
      one cup water
      1/2 tbs Lemon Juice
      Salt to Taste
      Half tsp sodium bi carbonate
      one tbs cooking oil 
      Half tsp Mustard seeds 
      Half tsp Split Channa Dhal
      A sprig of curry leaf
      Half tsp chopped ginger
      Two green chilli finely chopped 
      Chopped coriander leaves
      Half carrot finely chopped





       Method :
         Dry roast semolina and oats separately.
         Grind oats to a coarse powder.
      In a bowl , add the coarse oats , semolina , salt ,  sodium bicarbonate  and mix well.
        Heat oil in a pan , add the mustard seeds  and let it splutter. 
        Add the channa dhal , curry leaves ,chopped ginger ,  chopped green chilli and saute for a minute.
          Add the tempering to the mixture along with chopped carrot and coriander leaves.
       Add the water and curd , mix well without any lumps. Let the batter rest for ten minute.
        In the mean time , grease the idli plates if using stainless steel plates with ghee or cooking oil .
      After ten minutes , mix the batter well. If you find the batter is very thick add enough water to adjust the consistency same as idli batter.

      Pour a laddle full of batter and steam on medium flame for 20 minutes.  
          




       Switch off flame and wait for ten minutes till the idli cools, then demould the oats idlis.

     Oats idli is ready to be served. Serve with coconut chutney .

    Friday, April 26, 2019

    Stand Strong - Ramayana -Game of Life

     Stand Strong is the fourth book in the Ramayana - The Game of Life series by Shubha Vilas . 


                                S T A N D 
                            S T R O N G
                  
                        Keeping Faith and Conquering Fear






       A modern retelling of the Kishkindha Kanda of Valmiki's epic , it reminds us through the tragic story of brothers Vali and Sugriva that life is like a dangerous treasure hunt. One must be resilient while running through confusing , Zigzagging paths to acquire essential wisdom.


    The Ramayana is not a story . It is a way of life. It is THE GAME OF LIFE.


         The book begins with Sugriva thinks of silent surrender to Vali as Vali was approaching to the Sugriva's abode. There came Hanuman and remembered Sugriva that the Rishimukh mountain was safe and Vali would be fear of the curse from Matanga Rishi......

       Vali found that he should not land on the ground , instead on the head of his brother Sugriva, to avoid the curse. Vali landed on the head of Sugriva repeatedly , no one could do anything to stop him.

       Next day , Hanuman holded Vali in the air pulled him to touch the ground. Vali begged Hanuman to leave him. Hanuman let him go and warned him never think of hurting his master Sugriva.


      The divine brothers , Rama and Lakshmana were served fruits by Shabari in her hermitage. After they left the hermitage , on seeing the Pampa Lake the three things in them stirred Rama's memories of Sita. The Lotus remined him of her face , the black tulip reminded Him of Her eyes and the fish reminded him of her side glances.  The comparison was so beautifully narrated. 


      

    Saturday, March 30, 2019

    Mizo Dhal #Mizocuisine

    For this month's Sshhh.... secretly cooking , we are cooking from Mizoram . I was paired with  Sujata Shukla who blogs at Pepper on Pizza . She gave me onion and tomato as my secret ingredients. Do visit her site for more interesting recipes.....

     I decided to make this mizo dhal . Mizoram cuisine consists of fewer vegetarian options. In this mizo dhal too they will be adding whole boiled eggs. I skipped adding the eggs, the recipe is even called as Dal and eggs . I referred this recipe from here and here.



    Requirements:

    Moong Dhal - 1/4 cup
    Toor Dhal - 1/4 cup
    Afar Dal (Urad Dal ) - 1/4 cup
    Turmeric powder - 1/4 tsp
    Onion - 1
    Tomato - 1
    Garlic crushed - 2 pods
    Green chillies - 2 nos
    Mustard oil - 1 tbs
    Salt to taste
    Hard boiled Egg - 4 ( If adding )

    Method: 

    Peel and Chop the onion. Puree the de-skinned tomato .

    Crush garlic and green chillies.

    Wash and soak the three dhal together . Pressure cook with turmeric  and enough water.

    Heat the oil in a shallow pan , fry onion and tomato paste.

    Add the crushed garlic and green chilli , give a quick stir.

    Add the whole hard boiled eggs in the pan if adding and fry till onion turns brown . I didn't add egg.

    Add half cup of water  and let it boil for ten minutes.

    Add in the cooked dhal and required salt.

    Mizo Dhal is ready to serve.




    Serve hot with steamed rice. 

    Thursday, February 28, 2019

    Janeiiong ( Black Sesame Pulao )




    For this month's Ssshhh secretly cooking , we are cooking from Indian State Meghalaya . I was paired with Aruna  of Aaharamonline.com . She gave me sesame and ginger as secret ingredients . 

         Shillong also known as ‘the abode of clouds’ is capital of Meghalaya in North East India.The state is the wettest region of India, recording an average of 12,000 mm (470 in) of rains a year. Meghalaya has predominantly an agrarian economy with a significant commercial forestry industry. The important crops are potatoes, rice, maize, pineapples, bananas, papayas, spices etc. Like its beautiful climate and scenery and friendly people the dishes are also unique and with different taste.

       Khasi Cuisine of Meghalaya is famous cuisine and uses mostly pork as meat  and sesame , ginger are commonly uses. I prepared this simple and easy Janeiiong with sesame seed . It is the black sesame seed pulao of meghalaya cuisine. There were few vegetarian options to cook.




    Recipe Source : https://www.indiamike.com/india/indian-cooking-and-cuisine-f12/khasi-cuisine-t214839/3/

    Requirements :

          1 cup cooked Rice 
           Quater cup Black sesame seeds
          1 onion chopped 
          2 Green chilli chopped 
          1 tsp ginger paste 
          1 tbsp oil 

    Method  :

     Dry roast the black sesame seeds , it will splutter when roasted . Switch off flame when the splutter stops . Keep stirring while roasting.

     Grind the roasted sesame seeds with little water to a smooth paste.

    Heat oil in a pan , saute onion , green chilli and ginger paste for five minutes.

    Add in the sesame paste and saute for another five minute.

    Now , add the cooked rice and mix well.

    Keep stirring for five minute and take off flame .

    I garnished with cut onion and capsicum.

    Serve hot. This tastes similar to south Indian Ellu Sadam.



    Tuesday, February 12, 2019

    Coriander Garlic Pull apart Bread#BreadBakers

      For this Feb 2019 the theme given by Pavani Nandula was Bake any bread from previous themes you might have missed or repeat a theme just because  you loved it that much . It's a catch up theme - you are free to bake anything , it has to be from one of the previous themes. 


    Bread Bakers themes - past and future, with links to event

    2014
    September - Favorite breads
    October - A touch of the grape
    November - Thanksgiving
    December - Quinoa

    2015
    January - Rye
    February - Bagels
    March - Seeds
    April - Easter, Passover and Springtime Breads
    May - Stuffed Breads
    June - Yeasty flatbreads
    July - Oatmeal
    August - Summer bounty
    September - Whole grains
    October - Hearty Fall breads
    November - Family feast breads
    December - Overnight breakfast bread

    2016
    January - Ancient grains
    February - Griddle breads
    March - Cacao, cocoa or carob
    April - Garlic
    May - TBA
    June - Stone fruit
    July - Natural Sweeteners
    August - Peppers
    September - Pumpkin/Pumpkin Spice
    October - Fall fruit and veg 
    November - Root Vegetables 
    December - Sweetened Holiday Yeast Breads


    2017
    January - Healthy Breads 
    February - Pancakes from around the World 
    March - St. Patrick's Day Breads 
    April - Breads from Italy 
    May - Flower or Mother's Day Inspired Breads 
    June - Breads with Nut Meals and Nut flours 
    July -  Braided Breads
    August - Steamed Buns/ Bread 
    September - International Breads 
    October - Breads with a starter 
    November - Pull Apart Breads 
    December - Whole Grained Holiday Breads 

    2018
    January - Pretzels 
    February - Creative Pancakes
    March - Crackers 
    April - Flat Breads 
    May - Breads with Seeds
    June - Naturally Colorful Breads
    July - Gluten Free Breads 
    August -  Breakfast Breads 
    September - Breads with Grapes
    October - Middle Eastern bread 
    November - Yeasted Cakes
    December - Fresh Fruit/No White Sugar

    2019
    January - Good Luck Breads 
    February - Bake any bread from Previous themes 



     I choose to bake from  April 2016 - Garlic - Bread with Garlic.  I 
    made this Coriander garlic pull apart bread on a evening for my niece's snack . 






    Requirements : 

     4 cup all purpose flour

    2 tbs Instant dry yeast 

    2 tbs butter 

    1 tbs sugar 

    1 tbs salt 

    1 cup luke warm water 

    1 cup luke warm milk 

    Oil

    For Topping :

    4 tbs unsalted butter  

    1 tbs minced garlic 

    2 tbs chopped coriander leaves



    Method : 

    In a bowl , mix the flour , sugar ,salt and yeast together .

    Add in the luke warm milk and mix well.

    Add in little water at a time and knead the dough.

    Knead the dough for ten minutes with hand or stand mixer.

    Add the butter and knead again for two minutes.

    Place the dough in a oiled bowl and cover with a damp cloth.

    Let the dough rise for about two hour.

    Punch in the doubled dough and divide into equal parts.

    Roll each part of dough into smooth round balls and place in a

    round baking pan. You can use bundt pan / ring baking pan for this.

    Rest  the rolls for the second rise . In the mean time mix the butter 

    minced garlic and chopped coriander leaves .

      Apply this butter mixture on each bread roll in the round baking 

    tray and bake in a preheated oven for 30 minutes at 180*C.

      Let the bread cool and demould from round pan.

    Coriander Garlic Pull apart bread is ready to be served. 

     Serve with any spicy dip of your choice........




    This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked up.





    • Adjaruli Khachapuri from A Day in the Life on the Farm


    • Big Batch Dinner Rolls from Karen's Kitchen Stories


    • Breudher Cake from Passion Kneaded


    • Coriander Garlic Pull apart Bread from Sara's Tasty Buds


    • Cranberry English Muffins from Cindy's Recipes and Writings

    • Eggless Oats Banana Bread from Gayathri's Cook Spot


    • Fig Jam Friands from All That's Left Are the Crumbs


    • Herbed Wholewheat Garlic Knots from Sizzling Tastebuds


    • Keema Naan from The Schizo Chef


    • Peperoncini Focaccia Bread from Sneha's Recipe


    • Savory Almond Meal Bread from Palatable Pastime


    • Sourdough Cinnamon Buns from Baking Sense

    • Steamed Apple Date Bread from Food Lust People Love


    • Vegan Gluten-free Banana Bread from Cook's Hideout


    • Whole Wheat Palak Naan from Cook with Renu


    • Yeasted Lemon Bundt Cake from Anybody Can Bake


    • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.


      We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



      BreadBakers



      Wednesday, January 30, 2019

      Sangom Kheer- Manipuri Cusine

       For this January 2019 Ssshhhh secretly  cooking, we are making dish from Manipur. I had manipuri classmates during my undergraduation . I had tasted the store bought snacks which my Manipuri friends bring after the summer vacation  like salted sunflower seeds and mango candy . Other than that i heard of them eating a lot of dry fish. 
            I was paired with Sujata Roy  of . She gave me Cardamom and bay leaf as my secret ingredients. I decided to make this delicious kheer Sangom Kheer. In Manipuri , sangom means Milk and Kheer generally means Indian Style Pudding.

       Though , the milk kheer is made commonly around every state of India , I find adding bay leafs , edible camphor makes this kheer different from other counterparts. 

       I followed the recipe from here pusphita's chakhum.



      Requirements :

      A lit  of cow's milk 
      A handful of aromatic Gobindo Bhog / Basmati / Rawrice 
      3 cup of sugar
      4 tbs milk powder
      2 bay leaf
      6 whole green cardamom
      A pinch of edible camphor ( Pachai Karporam in Tamil )
      2 tbs cashew
      2 tbs raisins
      1 tsp ghee 
      Half cup of freshly grated coconut

      Method : 

      Wash and soak rice for 30 minute.

      Boil the milk in a thick bottomed pan. Then let the milk simmer with the Bay leaf and cardamom till it reduces to 3/4 th of its original volume.

      Add the soaked rice into the milk and cook on slow flame with stirring in between . 

      When the rice grains are boiled , add the sugar and milk powder and mix well.

      Add the cashew , raisins , edible camphor , grated coconut and ghee , mix well and take off flame.

      Let the kheer cool down.
      Serve the kheer with silvers of almond and pistachios as toppings.

      If the kheer is very thick after cooling you can add boiled milk to get the desired consistency.

      Tuesday, January 8, 2019

      Coriander Garlic Four Clover Bread#BreadBakers

          After a year of hiatus  I baked a bread for Bread Bakers, I should bake regularly from now on..... For this January 2019 the theme given by Felice Geoghegan of All That's Left Are The Crumbs was to bake Good Luck Breads - they could be something   that brings good fortune throughout the year ( Madri Gras , New Year , even a housewarming ) or shaped as a good luck symbol ( Pigs , Horseshoe , four leaf Clover , Number etc. ) .




        I choose to make the four clover Bread with coriander and garlic as I prefer savory breads. The four leaf clover is considered to bring good luck .  This four leaf clover bread is made for St.Patrick's Day  celebration.

      Requirements : 

       2 cup all purpose flour 
       2 cup whole wheat flour 
       1 tsp salt 
       1 tbsp sugar 
       2 tbs butter 
       2 tbs Instant dry yeast
       1 1/2 - 2 cup of luke warm water 

      Topping : 
       4 tbs chopped coriander leaves 
       10 clove of garlic 
       2 tbsp of soft butter 

      Method : 

         In a bowl mix the all purpose flour and wheat flour. To this add the salt , sugar and instant dry yeast and mix again.

       Add in the lukewarm water and mix well. Transfer to the kitchen counter and knead for five minutes, then add the butter and knead again till the dough is soft. 

       Transfer to a oiled bowl and cover with soft cloth. Let the dough double in size . It will take about 2 hour.

      Chop the garlic into fine pieces and mix it with the melted butter along with coriander leaves. 

      Gently deflate the doubled dough and divide into tennis ball size dough of equal size. 

      Divide each tennis ball size dough into four equal parts and shape into round smooth balls. 

      Place four balls together in a greased cupcake mould or Ramekins. I used cupcake aluminium mould.

      Shape the remaining dough into four leaf clover rolls and Pour a spoonful  of melted butter garlic and coriander mixture on top.

       Let the rolls rest for second rise , it may take around 30 minutes .

      Bake the four leaf clover bread on a preheated oven at 200*C for 20 minutes.

      Let the bread cool and demould.

      Four leaf clover bread with the flavour of coriander and garlic is ready to serve.







      #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.


      We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


      This month, the Bread Bakers are making Good Luck Breads, a theme chosen by Felice from All That's Left Are The Crumbs.


      And don’t forget to check out all the amazing breads baked by our talented bakers ~


      • Buttermilk Cornbread from Cindy's Recipes and Writings

      • Cloverleaf Rolls from Sneha's Recipe

      • Four Leaf Clover Good Luck Rolls from Cook With Renu

      • Golden Pineapple Buns from Food Lust People Love

      • Grosse Neujahrs-Brezel  from All that's Left Are The Crumbs

      • Irish Barmbrack from Gayathri's Cook Spot

      • Jewish Challah from Veenas vegnation

      • Kings Day Cake from A Day in the Life on the Farm

      • Lucky Horseshoe Shaped Stuffed Bread from The Mad Scientists Kitchen

      • Steamed Piglet Buns from Karen's Kitchen Stories

      • Vasilopita from Anybodycanbake