BRAIDED MANGO DIP MINI BREAD(EGGLESS)

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Hello!!!!!!!!!

Last week was hectic with lot of work load at work . I was eagerly looking for the weekend to relax . I have not baked for a long time. It is school holidays here and my boys were looking forward to having some homemade savory bread. Baking is always therapeutic to me and helps me to unwind and relax. I had some home made Mango dip or Thokku sent by mom in law.The mango dip was flown all the way from India. You can find the recipe for Mango dip /Thokku here.

I decided to bake yummy braided mini bread stuffed with home made mango dip . Tasted heavenly and was over as soon as it was out from the oven.

My Contribution for 96th #Foodiemonday #Bloghop theme #Baked my contribution is this wonderful braided Mango dip Mini bread. It is eggless too.

Recipe for Braided Mango Dip Mini Bread:

Ingredients:

2.5 Cups All purpose flour (Unbleached)

11 Gms (1 Sachet) Instant Yeast

1/4 Tsp Salt

2 Tbsp Olive Oil

1 Cup Water

Mozzarella 1/2 Cup(Increase or decrease as per your taste)

1/2 Cup Mango Thokku / Mango dip

Method:

Heat water till lukeworm. Sift the flour in a large bowl. Add salt and instant yeast and mix well. Make a well in between the flour mix. Add luke warm water and oil and mix well. Knead for about 5 mins until the flour comes together to form a sticky dough. Transfer the dough to a greased bowl and cover it with a clean Kitchen towel or Cling wrap. Place this bowl in the oven or any warm place for about 40 mins or until the dough doubles in size.

Once the dough has doubled remove the kitchen towel / cling wrap ,deflate it and knead for a minute. Divide the dough into 8 equal parts. Roll each dough into a rectangular shape. Spread the mango dip / Thokku ,sprinkle some cheese and roll the dough like a log and seal the edges. Slit the dough in to 2 equal parts with the thokku / dip stuffing facing the top.Seal the edges of both the pieces ,list one piece over the other and plait it like a braid. Repeat the process for the remaining dough.

Place the braided dough on a greased baking tray and form a circle with the braid.Pinch the dough and tuck the edges at the bottom. Allow it to raise for another 30 mins. I baked 3 pcs at one time. Now pre heat the oven at 190C for about 10 mins. Place the baking tray in the preheated Oven and bake for about 30 -35 Mins.

Serve hot with soup of your choice. My boys polished the braided mini bread and did want to have any soup.

A positive feedback and contentment on their faces made my day!!!!!!

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Enjoy!!!!!!!!!!!!!!!!!

 

Potato & Cilantro Buns

Baking is always therapeutic for me. My boys love Bread and prefer to have different types of Buns and bread every weekend. After my last Garlic and Cilantro bake I have experimented and baked Potato and Cilantro buns using the Plain flour that is unbleached. Well my experiment was successful and liked by my boys and parents.

As a part of our 45 th #Foodiemonday #Bloghop theme # Bread my contribution is Potato and Cilantro Buns. Nice brown crust on the top and inside it is soft and fluffy.

Recipe for Potato and Cilantro Buns:

(Yields 9 Buns)

Ingredients:

3 Cups Plain flour(Unbleached)

14 Gms Instant Yeast

1 Potato peeled and grated

1 Cup Cilantro

50 Gms Cold Butter

½ Tsp Sugar

1 Green Chilli

50 ML Milk + 2 Tbsp for Milk wash

Sesame seeds for garnish

½ Cup Luke warm water

Salt to taste

Method:

Soak yeast in ½ cup luke warm water and keep it in a warm place to proof for about 10 mins.

Grind the peeled potato, cilantro and green chilli to get a fine paste. Do not add water while grinding ensure there are no lumps.

In a wide bottom bowl add the flour ,yeast mixture, butter and potato cilantro mixture, salt and mix well. Add milk in small quantity as needed and knead to get a nice sticky dough. Cover it with a clean Kitchen towel and allow it to raise in a warm place about an hour. I keep it in my microwave.

Once the dough has doubled in size divide the dough in 9 equal parts and give it a round shape .Place them on a baking tray and allow it to raise again for about 30 mins. After the second raise brush the buns with milk and sprinkle the sesame seeds on top.

Preheat the oven at 200C for about 10 mins. Place the baking tray and bake for about 25 to 30 mins.You can see nice brown crust on the top.

Remove from the oven and serve.

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Enjoy!!!!!

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Garlic and Cilantro Pull- Apart Rolls(Eggless)

 

 

Baked after a long gap.Freshly baked pull -apart rolls is so soft and fluffy.This is a no fail recipe.The whole house is filled with the Aroma of baked rolls.They got over as soon as they were out from the oven.This is an eggless version.Baking is therapeutic for me. Helps me to unwind after a hectic week at work.

Recipe for Garlic and Cilantro Pull apart rolls:

3 Cups Plain Flour (Unbleached)

22 Gms of Instant Yeast

1 Tsp Sugar

1 Tsp Salt

2 Tbsp Olive Oil

50 ML Milk

1/2 Cup water + 1Tbsp

10 Garlic pods minced

3/4 Cup Fresh Cilantro finely chopped

1.5 Tsp Sesame seeds for Garnish

100 Gms Butter (Cold)

Method:

Soak yeast and sugar in warm water and allow it to proof for 10 Mins. Mix butter ,chopped garlic and cilantro and keep it aside.

In a wide bowl sieve the plain flour and salt. Add the yeast mixture and mix well. add milk (room temp) and water (if needed) to get a soft and sticky dough.Cover it with a wet kitchen towel or cling wrap and keep the dough in warm place and allow it to raise for about 1 hour. Punch the dough and divide it into 3 parts.Roll each dough into a rough rectangle about 1/2 inch thickness. Spread about 2 tbsp of garlic spread on one side and roll from one end gently. Cut it into 4 equal parts. Place the rolls in the greased pan leaving some room for raising while baking.Garnish with sesame seeds and brush some melted butter on the top.Repeat this process for balance dough.Allow it to raise for another 30 mins.In the meantime preheat the oven at 180 C for about 10 mins. Place the rolls in the preheated oven and bake for 30 mins. Once you see the top turning golden brown ,cover it with an aluminium foil and bake for another 10 mins.

Serve hot and enjoy these yummy pull-apart rolls.

Stuffed Bread Cups

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This is one dish which any kid will fall in love. Even a fussy eater will be tempted to eat these stuffed bread cups. Loaded with Proteins and Vitamins , these stuffed bread cups are easy to make and filling too. You can change the stuffing as per your taste. This is one way to get your kids to eat healthy and nutritious food. It is a daunting tasks for many mom every day to feed their fussy kids.
I am sure this recipe will be loved by all the kids and mom’s too as it is nutritious and easy to make.

Recipe for Stuffed Bread Cups

Ingredients:

6 Bread Slice with sides removed
1 Carrot Grated
1 Bell pepper finely chopped
2 Florets of Broccoli grated
5 pcs of Paneer grated
1 Potato grated
½ Tsp coarsely ground Pepper
3 Sprigs of Fresh Coriander finely chopped
Salt to Taste
½ Tsp Chaat Masala
1 cup Grated Cheese (Add more if you like)
Sides of the Bread

Method:
Mix all the veggies, grated paneer, chaat masala, Coarsely ground Pepper and chopped Coriander Add salt just before stuffing. Mix well.
Take a muffin tray and grease it. Pre heat the Oven at 180 C for 10 minutes.
Fold the bread slice in the shape of a cup and place it in the muffin tray. Fill the stuffing in the centre and generously sprinkle cheese. I have added less cheese as my kids wanted it that way.
Place the tray in the pre heated Oven and bake for 15 to 20 Mins. Crispy Stuffed Bread cups are ready. Serve hot with Sauce or green chutney.

Enjoy!!

Cheesy Garlic Mini Monkey Bread

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I enjoy Baking. I had not baked for almost 2 months now. It was a long weekend here and hence decided to work with yeast. Wanted to try something new. So decided to make Cheesy Garlic Mini Monkey bread (my style).

My kids had no patience to wait for the bread to be out from the oven. The mini Monkey bread vanished in a jiffy. My efforts paid off.

Recipe Cheesy Garlic Mini Monkey Bread:

Ingredients:

11 gms Instant Yeast

2 Cups AFP/Maida

1 Tsp Cumin/Jeera

1 Tsp Italian Herbs

1 Cup Mozzarella Cheese

Salt to Taste

1 Tsp Chilli flakes

½ Cup Olive Oil

6-8 Garlic Cloves minced or grated

Method:

Add yeast to 160 ML of warm water and leave it for 10 mins to proof.

Mix the flour,Cumin seeds,Italian herbs,salt ,minced garlic and chilli flakes and keep it aside. Once the yeast has proofed well, add it to the flour mixture and mix well. Add olive slowly and mix well to form a stretchy dough. Cover it with a clean kitchen towel and keep it in a warm place for 1 hr. It will be double the size now. Make medium size balls. Use a knife to cut each ball in 8 pcs. Grease a muffin tray generously. Arrange the pieces in the muffin tray and add cheese generously.

In the meantime preheat the oven at 190 C for 10 mins. Place the tray in the preheated oven for 25 mins . Allow it to cool and then serve.The outer crust will be crispy and cheesy in the centre.

Enjoy!!

Garlic Knots

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I feel Baking  is Therapeutic. I usually bake on weekends. The whole house is filled with the aroma of fresh bread and buns. My Kids love to eat buns/breads and Garlic knots as soon as it is out from the Oven.

A smile on their face  while I remove the baking tray  from oven is what makes my day.

This is one of the easiest recipes for Garlic Knots.

Recipe for Garlic Knots.

Ingredients:

3 Cups Maida/ All Purpose Flour/Bread Flour

7 Gms – active dry yeast

1 Ttbsp granulated sugar

¼ Tsp Salt

2 Tbsp Extra virgin olive oil

60 Ml milk

1 cup + 2 tbsp lukewarm water

4 cloves garlic grated/Minced

4 Tbsp salted butter, melted

1 Tsp dried oregano

1 Tsp Dried Italian Herbs

Method:

Mix the sugar, yeast and warm water and let the yeast proof for 10 minutes.

Combine the flour, yeast mixture, salt, extra virgin olive oil and milk in the bowl and knead until the dough for 20 to 25 Mins. The dough should stretch and not break. Make it into a ball and let it proof in a greased bowl covered with a clean kitchen towel for 1 hour or until doubled in size. Divide the dough into 8 parts and shape them into knots ( by rolling the dough into 8 long ropes. Tie a knot in the  centre , then fold the rope underlying the knot over the top, and fold the rope overlying underneath and secure it  in the centre ).

Let the knots rise on a baking tray covered with baking paper for another 45 minutes. In the meantime, melt the butter and combine it with grated or minced garlic, oregano and Italian Herbs.

Just before baking, gently brush the garlic and herb butter over the knots. Place  the Baking tray in a Pre heated Oven and bake it 200C for 35 Mins.

Yummy Garlic Knots are ready.

Multigrain Veggie Momos

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image imageMomo is a type of steamed bun with or without filling. Momo is a traditional delicacy in Nepal, Tibet ,among Nepalese/Tibetan communities in Bhutan, and also the North Eastern part of India. It is one of the most popular fast foods in many regions of Nepal . It is mostly stuffed with different types of meat. Over the years ,Vegetarian Momos have also become popular with different varieties of Vegetarian stuffing. I have made Momos many times. But this time I have tried the Multi Grain Momos. This is far more healthy and Nutritious. My kids love this and I find it easier to incorporate Multi Grains into their diet.

Recipe for Multigrain Veggie Momos:

Ingredients For stuffing :

1/2 carrot Julienned

1/2 Capsicum cut into long thin strips

1/4 Cup shredded cabbage

1″Ginger grated

Handful  of Green peas

1 Cup hand crushed paneer (Optional)

Salt to taste

1/2 Tsp Chilli powder(as per your taste)

1/4 Coarse pepper powder

Mix all the ingredients together.

For the dough: (All  items  except Maida are to be slightly roasted and powdered)

1 Tbsp Flax seed powder

1 Tsp Green gram powder

1 Tsp Bajra powder

1 Tsp Chia seeds powder

1 Tsp Quinoa powder

1 Tsp maida.

Mix all the above mentioned flours and knead the dough using olive oil. Sprinkle some water and knead the dough. Make the dough balls. Take a dough ball and roll it using a rolling pin .Divide it into half. Shape it like samosa or any desired shape and stuff the filling and seal it. Steam it in a rice cooker for 20 to 25 mins. Serve hot with any chutney.

Multigrain Aachari Buns

I had never imagined that I would bake one day. Thanks to the food group I joined where I was tempted to start baking. Thanks to all my friends who encouraged and motivated me to try baking. I started baking only in the beginning of 2015. Initially I tried many recipes. My confidence in baking grew stronger each time I baked. That is when I started to experiment. Once such successful experiment is experiment. Once such successful experiment is Multigrain Aachari Buns. A twist to your regular buns. I am sure you will love it as much as my family loved it. regular buns. I am sure you will love it as much as my family loved it .

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Ingredients:

All Purpose Flour / Maida – 1.5Cups

Multigrain Flour *               – ½ Cup

Milk                                      –  ½ Cup

Salt                                       – To Taste

Milk Powder                        – 5 Tsp

Instant Yeast                       – 1 Packet (11 gms)

Aachar Masala                     -2 Tsp

Milk                                       – For Brushing

Olive Oil                                –1/2 Cup

Yeast :

Warm up 1/2 cup of milk . The milk should feel warm on the underside of your wrist. It should neither be hot nor cold. Stir in the yeast and let it proof for 10-15 minutes or till it is all frothy. If it does not froth, throw it away and start again or try different yeast.

Dough:

Add salt, milk powder, Aachar masala and multigrain flour to the Maida and mix well. Add the yeast mix to the flour, mix well and start kneading. Add olive oil very gradually as you knead.

The dough will be very sticky but don’t worry. Knead well till it becomes a soft dough. This will take about 15-20 minutes. Transfer the dough to a greased bowl and cover with cling film, or a clean kitchen towel and rest for 1 ½ to 2 hours. The dough should double up. This is the first proof. Divide the dough into equal portions, shape them into round balls and arrange in a greased baking dish. It should be placed a little apart. Cover with cling film or a clean kitchen towel taking care to that they do not touch the top of the bread. Leave to rise again for about 45 minutes. This is the second proof.

Preheat the oven at 190C for 10 minutes. Brush the buns with milk and bake at 190C for 30 to 35 Mins.

Yummy Aachari buns are ready!!

*MultiGrain Flour Mix –Equal quantities of Roasted Green gram powder, Roasted Flax seeds powder, Roasted Quinoa Powder, Roasted Chia seeds Powder, Jowar Flour)