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Wednesday, August 11, 2010

Brownie Home-Style.

Butter( thawed)-8tbsp
Chocolate( broken into pieces)-225gms
Sugar-1/2 cup(+/- according to the sweetness of chocolate used)
Vanilla extract-1tsp
All purpose flour-1/4cup

Grease a baking pan with 1tbsp butter. Melt rest of the butter with the broken chocolate pieces by double boiling method. In a bowl beat eggs, sugar and vanilla extract together with beater until the egg mixture reaches whipped cream consistency. Now add the melted chocolate mixture to the egg mixture and beat well. Add flour to this mixture and beat at slow speed until the flour is well absorbed. Pour this brownie mixture into the greased pan. Pre heat oven to 375°, bake the brownie for 30 mins or until done. Slide a toothpick in the center of brownie pan, if the toothpick comes out clean then brownie is done. Allow the brownie to cool for 1 hour and cut into desired shapes. 

Recipe Courtesy: LadyJay, Big Oven.

Poha Upma/ Aval Upma

Thick Poha/ Aval-500gms
Onion medium finely sliced-1
Tomato small finely chopped-1
Green chillies broken into three-4(+/- according to taste)
Roasted peanuts-1/4cup
Turmeric powder-1/4tsp
Salt to taste
Urad dal-1tsp
Channa dal-1tsp
Mustard seeds-1tsp
Oil required
Water required
Grated coconut-1/4cup
Coriander and Curry leaves-few
Lime juice( optional)-few drops.

Clean and soak poha in water for 2 mins. Drain the water and squeeze well the poha and set aside( poha should not be soggy) . Heat oil in a pan, when hot add the mustard seeds and allow to crackle, next add the urad dal and channa dal when dals turn golden color add the onions, green chillies and curry leaves, fry till onions turns transparent. Now add the chopped tomatoes and cook till tomatoes are mashed. Add less than 1/4 cup water, turmeric powder and required salt. Bring the mixture to boil when the water reduces add the poha and mix well. Finally add the grated coconut, roasted peanut and coriander leaves. Before serving add few drops of lime juice if preferred. Serve hot.

Mutton Fry/ Aatukari Varuval( South Indian Style).

Red Onions large finely sliced-2
Ginger and Garlic paste-2tbsp
Curry leaves-few
Red chilly powder-2tbsp( +/- according to taste)
Turmeric powder-1tsp
Salt to taste
Oil required

Clean and wash mutton pieces. Pressure cook mutton pieces along with sliced onions, ginger and garlic paste, curry leaves, red chilly powder, turmeric powder and 1/4 cup water for 20 mins until meat is tender and soft. Now remove the cooker lid, there will be little gravy, add required salt and oil to it. Increase the flame and cook till mutton pieces are dry and oil separates. Serve hot with steamed rice or roti.

Tuesday, August 3, 2010

Soft Dinner Rolls.

I would like to thank my Blogger Friends and Visitors for your continued support and encouragement on helping me to reach my 200th post and nearing 30,000 unique visitors.

Soft Dinner Rolls

2 1/2 tsp dry yeast
1 cup( 250 ml) milk
4 tbsp unsalted butter, melted
2 tbsp sugar
2 eggs, beaten
4 cups ( 560gms) unbleached flour
2tsp salt

For egg wash
1 egg yolk beaten with 1 tbsp milk

Heat milk till lukewarm. Dissolve the yeast and sugar in half cup of milk( 125ml) and rest aside for 15 mins until yeast reacts and rise.
To the other half cup of milk, add melted butter and beaten eggs, mix well until everything is well combined.
Sieve flour with salt, make well in the center pour both the dissolved yeast and butter mixed with  milk mixture. Knead the flour until smooth and elastic.
( If the dough is too sticky, add 1tbsp of flour at a time and knead. Do not add too much of flour, as the dough should be soft, not dry and hard).
Place the dough in a greased bowl and cover with wet towel, rest aside for 1 1/2 hour until the dough doubles in size.
After 1 1/2 hour punch down the dough and transfer to working surface( cleaned kitchen table), and knead again for 10 mins.
Shape the dough into bow-knot rolls or snail rolls or the shape you desire. 
Place the shaped dough on buttered baking tray or buttered baking sheets and cover with wet towel. Set aside for 30 mins, proof until doubled in size.
Preheat oven to 425°F/220°C, brush each roll with egg wash and bake for 15 to 20 mins until golden.
Cool the dinner rolls on wire rack and wrap them in napkins to keep them warm.

Recipe Courtesy
Ultimate Bread Book
Eric Treuille and Ursula Ferrigno