Chocolate & Cinnamon Bread Rolls!!!

Chocolate and Cinnamon Rolls. This is my new innovations and it was very good try, i was very happy with the result, and it was looking beautiful and soft. Actually i have used less sugar and less chocolate to have it with honey, i felt this was tasting good with less sugar as it less in calories. Next time i really want to try with little more sugar and chocolate to see how it taste.. I served this for next day breakfast it was just tasting very yummy.. Here is the recipe.

Preparation time- 2h 40minutes

Baking time- 30 to 35minutes

Serve-3

Ingredients.

For the dough

1/2cup Warm milk

1tsp Sugar

1tsp Active dry yeast(I used Gloripan Yeast)

1 1/2cup All purpose flour

1tbsp Butter(soft at room temperature)

2tbsp Milk + a couple of tbsp to brush over the bread.

For the filling

1/2 cup grated chocolate or Choco chip

1tsp cinnamon powder.

Baking Method

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put flour and softened butter in a large bowl mix.

Then add the yeast mixture and the 2tbsp of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter. Evenly sprinkle the chocolate and cinnamon powder.

Then fold the dough slowly from top to end.

Using a sharp knife, cut straight down through the folded dough dividing it into 10 equal pieces (10 round stacks).

Grease and lightly flour the round cake tin. And arrange the rolls in a tin, leaving some space in between.

Cover the cake tin rolls with a towel and allow them to rise for an hour. Lightly brush some milk over the top and sprinkle some sugar from top.

Bake the dough at 180C (350F) for about 30 to 35 minutes. Until it is done and the top is golden brown.

Chocolate and Cinnamon Rolls are ready. Serve as you like.

Spice Ur Senses 3rd Year Celebration With Black Forest Cake

With all the support and love from friends and food lovers, today Spice Ur Senses completes 3years. Thanks to all of you for your wonderful comments and feed back which encouraged me to experiment with food and and share with all. Keep supporting me like this. To celebrate this wonderful day i tried to bake "Black Forest Cake". Here are the few picture of my cake, will post the recipe next time :)

Pull-Apart Bread With Spicy Herbs And Pizza Sauce!!!

Pull-Apart Bread. Last week i was seeing this bread post in almost every blog, and i was very tempted to bake this bread. When ever i bake i have problem with yeast and which ever brand i buy. Actually i knew that gloripan yeast is good, i had read lot's of review about gloripan yeast, but i was not sure where do we get it. Then i started searching on net to buy Gloripan yeast near by my house, i got one in mission road which is pretty far from my house, and i asked my hubby should i go, as always he said will go on weekends and it is very sunny outside. Even i thought the same and kept quite for some time but my heart din't agree with me, without telling him i just took my bike and went searching the address. GUESS WHAT!!! I got the address and i rush to shop and bought the yeast.. After coming back home i started preparing to bake fast fast and finely my bread came out so yummy and perfect.. He also love it.

I should thank to Divya Kudua from EasyCooking for her very useful post and step by step pictures which made my work easy. I have followed her same steps but different ingredient's, This was my first attempt to bake bread a perfect bread and i'm very happy with the way bread was looking and tasting.. Thanks everybody for baking so many different types of Pull-Apart Bread and making me to start baking.. I'm sending this recipe to We Knead To Bake#1 event hosted by Aparna of My Diverse Kitchen.

Ingredients.

For the dough

1/2cup Warm milk

1/2tsp Sugar

1tsp Active dry yeast(I used Gloripan Yeast)

1 1/2cup All purpose flour

1/2tsp Salt

1tbsp Butter(soft at room temperature)

1tsp Ginger Garlic Paste

2tbsp Milk + a couple of tbsp to brush over the bread

For the filling

2tsp Melted butter 

1tbsp Mixed Italian herbs

1/2tsp Chilli flakes

2tbsp Grated Mozzarella cheese

1tbsp Pizza Sauce

1/2tsp Black Sesame Seeds.

Baking Method

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put flour, salt, softened butter, and ginger garlic paste in a large bowl mix.
Then add the yeast mixture and the 2tbsp of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter. Evenly sprinkle the herbs, chilli flakes, pizza sauce and then the grated cheese.

Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.

Using a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Grease and lightly flour a loaf tin. Layer the square slices, cut sides down into the loaf tin.

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf and sprinkle the black sesame seeds from top.

Bake the dough at 180C (350F) for about 30 to 40 minutes until it is done and the top is golden brown.

Pull-Apart Bread is ready. Serve Warm.

Idli Sambar and Chutney!!!

Idli Sambar and Chutney. Very often i cook idli for our breakfast, because i feel it is the best food to start our day. I have been thinking to take pic for a very long time, but i use to always feel very lazy and hungry after seeing hot idli and always use to postponed it to next time. On last Saturday i was very much prepared to take a pictures. So as soon as i cooked idli i took the pictures and later i served to everybody. The idli was very soft and it was going very well with spicy chutney and vegetable sambar..

Ingredients

1cup raw rice

1/2cup urad dal

1/2tsp fenugreek seeds

Salt to taste

1tbsp Oil for greasing

Water to mix

A pinch of Baking Soda (optional)

How to make Idli

Soak urad dal, fenugreek seeds and rice separately in water, for over night or about 5 hours.

After due time, grind the soaked ingredients in a mixer to make a smooth paste.

Now leave the paste aside, for about 8 hours.

Afterward add salt and baking soda to the paste. Mix well.

Pour the mixture gradually into the greased cavities of an Idli Stand.

Keep the Idli Stand in a idli cooker to steam for a 5 to 8 minutes.

Then, carefully take out the stand and remove the the idlis, using a spoon.

Repeat the procedure for the remaining mixture.

Serve them hot with chutney and sambhar.

Moong Dal Dosa (Split Lentil Dosa)

Split Moong Dal Dosa. This time to make this dosa i have used the split moong dal, but the other ingredients and procedure are the same, what i had used for the whole moong dal dosa. Also this taste was different from the whole moong dal dosa. I felt that i have cook moong dal dosa very often because it is healhty and tasty too.  In this photo i have made two different types of dosa, 1 is very crispy and the other 1 is non crispy. So you decide what type of dosa you prefer. I served this dosa with Coconut and Mint chutney...

Ingredient's

1/4cup split moong dal

1/4cup rice

2tbsp urad dal

2 green chilli, 1tsp ginger garlic paste

Salt to taste

Water as requires.

Cooking Method

Soak the split moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.

These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round. 

Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney.

And repeat the same processes for the rest of the batter.

Iam sending this recipe to Jaruti's of Cooking Odyssey.Celebrate MakarSankranti and Republic Day of India.