Thursday, November 15, 2018

Home made Pav bread | Pav bread using Tangzhong method

Pav bread , a soft and fluffy dinner rolls & it's served with pav bhaji across India. Though i make pav bhaji at home regularly, i never tried pav bread on my own until very recently. Once i had started to make pav bread at home, i realized how soft and delicious it is than the store bought ones. Not only pav bhaji, you can make vada pav also with this pav bread.
Here in the recipe, the tangzhong method of bread making technique is used. Tangzhong is a method where  flour and water roux is used to make soft and fluffy bread which was originated from Japan. Before making this pav bread, i have baked coconut buns once using Tangzhong method and the bread was so soft and delicious, so when i saw this recipe  for pav bread using tangzhong method from Gayathri's space, without a doubt i tried it at once and as expected the pav bread was so soft and delicious. Sure it's a keeper recipe.
Before checking out the recipe, i have to let you guys know one thing first, here in the recipe, there is no step by step pics like my other posts. Currently i'm not having my camera with me and it takes another week to get my camera back, since i don't want to keep my space idle for that long, i'm posting this recipe without step by step pics, the final pictures was taken in one of my successful attempts of making this pav bread, once i got the camera, will update the step by step pics, now let's check out the recipe.

Home made Pav bread

Preparation Time : 2 hrs | Cooking Time : 20 minsMakes : 12 
Recipe Category: Bread | Recipe Cuisine: Indian
All purpose flour - 2 & 1/2 cup
Sugar - 3 & 1/2 tsp
Salt - 3/4 tsp
Curd - 1/4 cup
Milk Powder - 2 tsp
Instant yeast - 2 tsp
Butter - 3 tsp
For the flour roux
All purpose flour - 8 tsp
Milk - 1/2 cup

First let's make the flour roux, for that, take the all purpose flour and milk in a sauce, whisk it until all mix together well, then put it in the low heat, continuously whisk & cook till it becomes thick dough.
Remove from the flame,transfer the flour roux into a bowl,cover it with cling wrap and let it cool completely. 
Next for the dough, add the flour,sugar,salt,milk powder and yeast in a bowl. Mix it well.
Make a well in the center and add the prepared flour roux, butter,curd  and 1/2 cup(approx) of water and make a slightly sticky dough.
Transfer the dough on to the working surface and kneed it for 10 mins until it becomes soft and non-sticky.
Place the dough in a greased bowl and cover it with cling wrap, let it rise for double in size.
Once the dough is doubled in size, punch down the extra air and cut the dough into 4 equal parts.
Take each part of dough and make three smooth balls out of it. Do the same for the remaining dough and place it on the greased baking sheet. Cover it with cling paper and let it rise again for 30- 40 mins.
Preheat oven at 350F. Once the dough doubled in size, brush it with milk on top and place it in the oven & bake it for 20 mins.
Remove from the oven and brush the top with melted butter on the top. Let it cool completely on wire rack.
Tasty and soft Pav bread is ready to serve.
  • While preparing the roux, make sure to stir it continuously, it tends to clump together at the bottom quickly.
  • Cool the roux completely before use it in the dough.
  • Kneed the dough for 10 mins is must to get that soft , smooth & non-sticky dough. 
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Sunday, November 4, 2018

Sweet Potato Halwa | Sakkaravalli Kizhangu Halwa | Deepavali Sweet

Sweet Potato Halwa, a quick to make halwa from the sweet potato. If you' ve been following my blog regularly, you might know that for this week i'm posting the colorful dishes with the naturally available ingredients without using any food color. Though i have been bought sweet potato regularly, i never thought of making halwa, mostly have made stir fry or just steam and have it for evening time, but when signed up for this theme, i wanted to make something sweet with sweet potato since it's deepavali time !!!
So i had started searching for the dessert recipe with sweet potato, that's when i came across this halwa recipe from manjula's kitchen, the recipe was so easy and sounds tasty too.In the next couple of days, i had prepared this and as expected the taste and texture was amazing, unless you have told, no one can find that this halwa is made from sweet potato. ST also didn't find out and keep on asking me what halwa it is till he finishes off his share of halwa :-)
Unlike other halwa recipe, it doesn't need lot of sugar and ghee, still it's lip smacking delicious. Adding milk gives such a rich flavor to this halwa.It's so simple to make, even beginners can try without any difficulties. But one thing you have to make sure that the mashed sweet potatoes are sauteed well in the ghee before adding any other ingredients to avoid that raw potato flavor in the final halwa. Now let's check out how to make this delicious halwa.  

Sweet Potato Halwa

Preparation Time : 10 mins | Cooking Time : 25 minsServes :
Recipe Category: Halwa | Recipe Cuisine: Indian
Sweet Potato(mashed) - 1 cup
Milk - 1/2 cup
Sugar - 1/3 to  1/2 cup
Ghee - 2 tbsp
Cardamom - 2 
Cashews - 6

First pressure cook the sweet potato and keep it ready, remove the skin and mashed them well.I had approximately 1 cup mashed sweet potato. Heat the pan with 1 & 1/2 tbsp of ghee, add the cashews.Roast them till it becomes slightly golden brown, then remove it on the plate. In the same ghee, add the mashed sweet potato.Saute them in the ghee until it becomes non sticky and move along with the laddle.Then add the milk in to the mashed potato.Mix it well and cook again until it becomes a thick mass. After adding milk, the mixture tends to splatter a little, so be careful while stirring. Next add the sugar and mix it well. At this stage, the mixture becomes little watery, but that's completely normal. Then add the crushed cardamom into the halwa.Add the remaining 1/2 tbsp of ghee into the halwa now and stir it continuously till the halwa becomes glossy, non-sticky and move along with the laddle.Finally add the roasted cashews into the halwa and switch off the flame. Halwa is ready to serve.Tasty and vibrant Sweet Potato Halwa is ready.
  • Depends on the sweetness of the potato, you may need up to 1/2 cup of sugar. My potatoes are already sweet, so i have used 1/3 cup of sugar only.
  • Saute the mashed potato in the ghee till it becomes non sticky. That gives the wonderful aroma to the halwa, otherwise you get the strong smell of the potato.
  • Milk gives nice richness to the halwa, if you want more richness, you can add 1/4 cup of khoya too.
  • Cook the entire time in medium flame.
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Saturday, November 3, 2018

Spinach Murukku | Palak Chakli | Murukku Recipe

Spinach Murukku, a delicious and colorful snack made from the rice flour and spinach puree. Last diwali itself, i got this idea of using spinach puree in murukku dough from the fellow blogger friends.It's been in my mind since, at last, few days back gave it a try and i was amazed by how colorful it looks and at the same time it's super crunchy and delicious. For this murukku recipe, i have used my favorite, fool proof "pottukadalai murukku recipe " as base, in that instead of plain water, i used the spinach puree to make the dough. 
While making this murukku, i had noticed few things to take care to get that beautiful  green color, First, the spinach should be fresh and green, so i have used baby spinach, it has bright green color than the regular spinach which is more darker in color. Second, cook it in medium flame and remove from the oil immediately when the "shh" sounds stops and there are no more bubbles around the murukku. If you cook past this stage, then it became brownish green, my first batch turned out like that. Third, puree the spinach with less water, if it needs more liquid to make the dough, you can always add more water, but if you puree it with more water, then you may not need all spinach puree for making the dough, that means less spinach in the dough and the color also not as green as we wanted.
As you all might know that i'm posting colorful dishes for this week BM theme and for day 2, my pick is this Spinach Murukku. They are super cute and very appealing snack  for sure, now let's check out how to make this Green Murukku without any food color :-) 

Spinach Murukku | Palak Chakli | Murukku Recipe

Preparation Time : 1 hr | Cooking Time : 20 minsMakes : 22-25 
Recipe Category: Snack | Recipe Cuisine: Indian
Rice flour - 1/2 cup heaped
Pottukadalai/daliya/roasted gram powder - 2 tbsp
Butter - 2 tsp
Spinach - 1/2 cup(tightly packed)
Sesame seed - 1 tsp
Salt - to taste
Oil - for frying
Water - as needed

First measure & take the spinach, add into the blender along with 2 tp 3 tbsp of water and grind into smooth paste. Keep it aside until use.In a bowl, add rice flour, roasted gram powder, sesame seed and oil, give it a good mix, then add the butter.Mix the butter with the flour well, then add the spinach puree, if needed add more water and make a smooth dough.Use the star shape disc in the murukku press and fill it with dough and squeeze the dough as concentric circle in the back of the laddle.Heat the oil for frying, then add the dough gently into the oil and fry till the "shh" sound stops.Drain the murukku from the oil and place it on the tissue paper. Once it's completely cooled, store it in air tight container.Tasty and crispy Spinach Murukku is ready.
  • You can use black sesame seed instead of white sesame seed too.
  • Cook the murukku in medium flame and also remove them once the sound "shh" stops.
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Friday, November 2, 2018

Double Decker Milk Powder Burfi | Chocolate Burfi | Diwali Sweet

Double Decker Milk Powder Burfi, a two layer burfi made from the milk powder, here one layer is vanilla flavor and another one is chocolate flavor. It's my long term wish to make this kind of double layer burfi, after few disasters, finally nailed this recipe and i was so glad that it turned out so delicious and i can make pieces without any fuss like my earlier attempt. Guess this was my 4th attempt in making this milk powder burfi to get the perfect texture and taste.Since i'm saying that it took me 4 attempt to get it right, doesn't mean it's difficult to make, all it need is complete attention for entire cooking without leaving unattended even for a second.
Milk powder is a very delicate ingredient to handle, even if it left unnoticed for few secs while making this burfi, it started to burn at the bottom easily and the whole mixture becomes waste. So from all these attempts, i have learned few things, first it should be cooked in low flame for entire process to get that perfect texture. Second, remove from the flame once it started to leave the sides, cooking beyond this point makes the chewy burfi, if you're intentionally looking for chewy burfi, then cook for few more minutes after the mixture started to leave the sides of the pan. In one of my attempts, i had cooked one layer of burfi few more extra minutes and it turned out little chewy, but ST like the chewy layer more than the other one. So it's really up to you how you perfer your burfi and cook accordingly.After a few months of break from Blogging Marathon,i have joined this month and the theme for this week is "colorful dishes without using any food color ". Since Diwali is just around the corner, i took this as a chance to make colorful sweets and snacks without any food color. Starting today, there will be three colorful sweets and snacks that can be prepared on coming diwali/deepavali. So stay tuned, for the starter, let's see how to make this colorful double decker milk powder burfi.

Chocolate Burfi | Double Decker Milk Powder Burfi | Diwali Sweet

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 10 pieces 
Recipe Category: Sweet | Recipe Cuisine: Indian
For Vanilla Layer
Milk powder -1 cup
Sugar - 1/2 cup(powdered)
Milk- 1/4 cup
Ghee - 2 tbsp
Vanilla essense - 1 tsp
For Chocolate Layer
Milk powder -1 cup
Sugar - 1/2 cup(powdered)
Milk- 1/4 cup + 1 tbsp
Ghee - 2 tbsp
Cocoa powder - 1 & 1/2 tbsp
Pistachio - few(for garnishing)

First for the vanilla layer,heat the ghee in a pan, add the milk and mix it well. Keep the flame in low for entire cooking. Next add the milk powder and whisk it together with milk mixture without any lumps.Once the mixtures becomes thick, add the sugar and mix it well.Let the sugar melts completely, then add the vanilla essence and stir it continuously.Cook till the mixture leaves the sides of the pan and also you can see the whitish bubbles at the bottom, remove from the heat and transfer into greased / parchment lined  tray. Smooth the surface with the ghee greased spoon.Next, let's make the chocolate layer, the process is all same instead of vanilla essence here we gonna add cocoa powder.  heat the ghee in a pan, add the milk and mix it well. Keep the flame in low for entire cooking. Next add the milk powder and whisk it together with milk mixture without any lumps.Once the mixtures becomes thick, add the sugar and mix it well.Let the sugar melts completely, then add the cocoa powder and stir it continuously.Cook till it leaves the sides of the pan, remove from the heat and transfer on top of the vanilla layer.Spread it evenly and then press it with greased bowl or spoon for even surface. Let it cool for a while.Next top it with coarse pistachio and gently press it on top to make sure that it stick it to the burfi and then slice as desired.Yummy  Milk Powder Burfi is ready.
  • Milk powder is easily burned if it's cooked in high flame, so the entire time, the flame should be low.
  • Don't cook the burfi for longer time, it becomes chewy.
  • Store it in refrigerator and it stays well for a week. 

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