Masala Buns/ Vegetable Stuffed Buns.

Masala Buns

Ingredients for Bun

Flour- 5 3/4 cups( 700 gms)

Salt- 1 tsp

Butter- 30 gms

Sugar- 2 tsp

Warm Water- 1 cup

Warm Milk- 3/4 cup

Dried active yeast- 2 tsp

Egg white( beaten)- 1 no( for egg wash)

Ingredients for Vegetable Stuffing

Potato large( chopped)- 1 no

Carrot medium( chopped)- 1 no

Beans or Capsicum( chopped)- 1/2 cup

Peas- 1/2 cup

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1 tsp

Salt to taste

Oil- 1 tbsp

Vegetable Stuffed Buns

How to make Vegetable Stuffing

Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.

Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.

Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.

Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.

Set the vegetable stuffing aside and allow to cool.

How to make Buns

Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.

Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.

Turn the dough on to a floured table and knead thoroughly for about 10 mins.

Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.

Once the dough is raised, divide the dough into equal sized balls.

Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).

On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size). 

Brush the top of the stuffed doughs with egg wash.

Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.

Place the Masala Buns on wired rack and allow to reach room temperature.

Serve the Masala Buns as snack or for breakfast.

Chettinad Restaurant Style Chicken Kuzhambu/ Chettinad Restaurant Style Chicken Curry

Restaurant Style Chicken Kulambu

Ingredients

Chicken pieces with bone- 1/2 kg( 1 pound)

Onion large( chopped)- 3 nos

Tomato large( chopped)- 2 nos

Garlic cloves ( whole and peeled)- 6 nos

Whole dry red chilli- 4

Curry leaves- few sprigs

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 4 tbsp

Fennel seeds/ Sombu- 1 tsp

Cinnamon- small piece

Cardamom- 2

Cloves- 3

Masala paste ingredients

( grind the below ingredients to smooth and fine paste)

Coriander seeds( dry roasted)- 2 tbsp

Whole dry red chilli( dry roasted)- 5 nos( +/- according to taste)

Black peppercorns( dry roasted)- 2 tsp

Fennel seeds/ Sombu- 1 tbsp

Grated coconut- 2 tbsp

Restaurant Style Chicken Kuzhambu

Method

Clean and wash the chicken pieces. 

Marinade the chicken pieces with ginger and garlic paste and turmeric powder for 15 mins. 

In a pressure pan add marinaded chicken pieces, chopped onions, chopped tomatoes and two cups of water. 

Pressure cook chicken pieces for 5 mins. 

Once chicken is cooked, uncover the pan and add the ground masala paste and required salt to the chicken gravy. 

Return the pan to heat and simmer the chicken curry for 3 mins. 

Meanwhile heat oil in another pan, when oil is hot add cinnamon, cardamom, cloves, fennel seeds, garlic cloves, whole dry red chilly and curry leaves. 

Fry the whole masalas for few mins and add this tempering to simmering chicken curry. 

Serve hot Restaurant Style Chicken Curry with steamed rice or idli or dosa or parotta.