Sunday, February 10

Buttery Dinner Rolls..

Buttery Dinner Rolls. Every time when i use to see this rolls in others blogs, i use to always think that when will i be baking this rolls. After buying gloripan yeast, i really feel that i'm in heaven. Now my baking has become so so easy and better i have no words to say. When ever i bake i have a big smile on my face after seeing the result... All thanks to my loving husband for searching this awesome and perfect yeast for me and making me proud of my cooking skills. Actually i was planning to bake square rolls but i was having a small square baking tin only, so i decide to bake in round baking tin. You can choose the tin shape of your choice..


Ingredient's
1+1/2 cup all purpose flour
1+1/8 tsp dry active yeast
1/8 cup luke warm water
1/2+1/8 cup milk
1+1/2 tbsp butter
1 tbsp sugar
1/4+1/8 tsp salt.



Baking Method
Warm the milk to lukewarm (not hot) and add the butter to it so that it melts in the milk. Set aside. Mix yeast and water together along with sugar. Give it a stir and set aside until frothy.
Now add the salt and milk+butter mixture to the yeast and stir well. Slowly add the flour to this mixture until slowly incorporated.
It will slightly sticky - dont add in more flour until really necessary. The stickiness will be replaced by smooth elasticity while kneading. On a lightly floured surface, knead the dough very well, it will take about 8-15 minutes!!!!
Place the dough on a lightly oiled bowl and cover it with a plastic wrap. (or damp towel).
Place it aside in a humid place until doubled.
Turn out this dough on a floured surface and roll it out into a square.
Using a knife cut it into 6 pieces.


Roll each piece out in your palm to form a rounded shape. Place them side by side on a baking round cake tin (or as the shape baking tin you want). Place them aside once again to double. Its fine if they dont look perfectly round.
They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great roll shape.
Now bake them in a pre heated 180c oven for 20-25 min or until golden brown.
Cool them for few minutes before serving them.


Wednesday, February 6

Sheer Khurma. (Sevai And Milk Sweet)

Sheer Khurma. This is one of the very famous sweet dish in every muslim family's. I still remember when ever any festival comes my elder sis use to cook sevai first and then other things, and that is the first dish we all use to eat in the breakfast. I always use to fight with my sis why do you serve sweet first, as you know i don't like sweet and her reply use to be start the day with sweet so that your day is good as sweet. I have already one post of sheer khurma, that is the thick version. To make it little different from the usual one, I have added more milk and khova so that it can been serve as a cold sevai drink...


Ingredient's
1/2 thin sevai 
1/2ltr milk 
5tbsp sugar 
2tbsp khova 
1 cardamom, 1 clove
3tbsp ghee 
4 to 5 tbsp dry fruits (almond, cashew, Rinsin)



Cooking Method
In broad pan, add ghee, when the ghee is hot, add cardamom, clove and 2tbsp of dry fruits. fry them to the lite golden brown.
Add khova and fry till the khova is melted, then add milk, mix it and bring to boil 
When the milk is boiling, add sugar, low the flame and add sevai, allow them to cook for 2 to 3mintues, keep stirring in between. 
Take sevai of the stove, and add left over dry fruits and cover the lid. allow them to cool it down. 
Sreve Warm or Cold.


Monday, February 4

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.

Sunday, February 3

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 :)













Tuesday, January 29

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.



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