Thursday, 21 August 2014

Rose Rolls

I am enjoying baking these days inspired by my darling friend Suhaina I now feel like baking every second day .By God's grace I now can bake  breads/buns quite well than I used to some years ago .After baking Suhaina's Eggless Hamburger Buns I kind of got confidence in baking I baked Caterpillar Bread which again was a huge hit .I had bookmarked the recipe for caterpillar bread and Rose Rolls since very long finally gave it a try last week .And I'm really Happy with the result. For Rose Rolls too I used the same Chicken and Capsicum filling.You are free to use the filling of your choice.
for the bread
2 cups flour
1/4 cup milk
1/2 cup water
1.5 tsp yeast
1tbsp sugar
1 tbsp milk powder
1/2 tsp salt
1 tbsp butter
2 tbsp oil.
for the filling recipe click here

  • Dissolve yeast in lukewarm water along with 1 tbsp sugar let it sit for a while till its frothy.
  • Mix the flour,salt,milk powder together in a bowl ,to this add the yeast .
  • Start kneading to a soft dough adding milk,melted butter.
  • Once it turns to a soft sticky mass slowly add in the oil .
  • Knead well for 8-10 min till you get a smooth soft dough.
  • Cover the bowl with cling wrap and set aside for 1 hr or   till itdoubles the size.
  • Once it has doubled punch down and knead for 4-5 min.
  • Divide into balls .
  • Roll it flat like a chapatti.
  • Place the filling in the centre ,Make four cuts diagonally opposite.
  •  Brush a bit of butter on the edges  of rolled dough.
  •  Take one of the sections and cover the side of the filling with it.
  •  Take the opposite side's section and cover the other side of the filling with it. 
  • Repeat with the two last sections.: 
  •  Pinch the dough on the side to seal it.
  • Repeat the same till all the rose rolls are ready.
  • Brush butter/egg wash and sprinkle sesame seeds.
  • Preheat the oven for 10 min at 180 degree.
  • Place the prepared rolls on a greased tray and bake in preheated oven for 20 min .
  • enjoy freshly baked Rose Rolls warm or cold...

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Tuesday, 19 August 2014

Chicken and Capsicum Filling

This is a very tasty and easy filling which can be used as stuffing for buns,breads ,sandwiches etc.I have used this filling in the Caterpillar Bread which I posted earlier.Make it ahead and store it in the freezer,this saves a lot of time .You can add in more veggies or cheese if you like.Here I  have only used chicken and capsicum but it still was super yummy.

1/2 kg Chicken boneless
2 capsicum cut into fine cubes.
2 onions chopped finely
3 green chillies chopped finely
1 tsp garam masala powder
1/2 tsp cumin powder
3-4 garlic minced.
1.5 tsp pepper powder/as needed
1.5 tbsp oil
2 tbsp maida/flour
2 tbsp butter
1/2 cup milk.
salt to taste.

Boil the chicken with salt and pepper ,shred to pieces and keep aside.
In a non stick pan heat oil add the chopped garlic ,onion and saute till golden brown.
Next add in chopped green chillies and saute.
Now mix in chopped capsicums and saute for a while.
Then add the cumin powder,garam masala powder ,pepper powder and salt mix well.
Now add the shredded chicken pieces and saute.
Mix the butter  stir ,then add flour and milk.
Saute till everything mix well and is dry.
Lastly add  lime juice chopped coriander leaves.
Cool and use for filling in buns,breads ,rolls.
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Monday, 18 August 2014

Creamy Chicken Hareesa/Alisa.

 Hareesa is a porridge made from cracked/broken wheat and chicken/mutton .Its a popular dish among the middle eastern countries .Its mild compared to haleem/khicda but very yummy and nutritious..My dear friend had given me this during Ramadan .I loved the texture and the taste so gave  it a try today.I have also added oats .You can make it with wheat alone.Its a very filling healthy and very delicious.

250 gms bonless chicken
150 gms broken/cracked wheat/dalia/lapsi
100 gms oats.
1 tbsp garam masala powder
1 tbsp pepper powder/as needed
2 medium sized onions chopped finely
2 onions sliced thinly
5 green chillies finely chopped
1/4 cup  fresh cream
1/2 cup coriander leaves chopped
few sprigs of mint leaves
1.5 tsp cinnamon powder
1 .5 tsp ginger garlic paste
3-4 tbsp oil
2 tbsp ghee
salt to taste.

  • Soak the broken wheat/dalia/lapsi for 4-5 hrs.
  • Soak the oats for 15-20 min.
  • Clean,Wash the chicken pieces and cut to small pieces apply some salt and set aside.
  • Fry the sliced  onions in oil till brown & crispy.
  • In the cooker vessel add oil then add chopped onions and fry till golden brown.
  • Then add  half of chopped green chillies and ginger garlic paste and saute till raw smell goes off.
  • Now add the chicken pieces and fry for 4-5 min.
  • Then add 1 tsp garam masala powder ,salt,pepper and  Cinnamon powder.
  • Now add the broken wheat and continue frying for 5-7 min.
  • Add 4-5 cup of water and cover with the lid.
  • Let it come to full pressure then simmer and cook for 20-25 min on very low flame.
  • After 25 min ,switch the gas off,release the pressure and let it cool .
  • With hand blender ,blend it to smooth and creamy mixture.
  • Now mix the cream, remaining garam masala powder,cinnamon powder coriander leaves .
  • Add salt if required.
  • Heat the ghee ,add the remaining chillies .
  • Pour the ghee mixture over the creamy chicken mixture .
  • Garnish with fried onions and serve hot.
This is a very mild dish ,I have added extra pepper and chillies.
To fasten  the process and save the cooking time  I have cooked it in pressure cooker,Normally its cooked in heavy bottomed pan for 1.5-2 hrs on low flame stirring continuously.
Adding oats is optional you can make it with wheat alone.
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Wednesday, 13 August 2014

Rose Cookies

From childhood onwards Rose Cookies were my favourite. We make huge batches of it for Christmas every year.Its actually a very simple recipe but needs practise to get it perfect but once you have mastered the art it gets easy .the Ingredients are available easily at home.
250 gms Maida

125gms rice flour
 160 gms sugar
3 eggs
Milk of 1  medium coconut
1.5 tsp vanilla extract
1 tsp baking powder
 oil to deep fry

Mix the flours with baking powder and a pinch of salt.

Put the grated coconut in hot water and extract the coconut milk.

Beat eggs mix in extract and sugar till the sugar is melted .

Add the flour and mix well to a thick batter.

Heat oil in a kadhai ,once the oil is hot enough dip the mould in the oil.

Then dip the mould in the batter just dip it 3/4th or else the mould will fully be covered with the batter.

Wait for few seconds then shake the mould the cookie will leave the mould fry the cookies on both sides .

Repeat the process until the batter is over.

Store the rose cookies in airtight container.

Sending this to'' Celebration of Freedom'' at Pak-Ind Independence event by RecipePassion

event, announcement, independence day
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Tuesday, 12 August 2014

Kesari ... Guest post by Kohilavani.

Today I have a very special guest in  my blog A dear reader .I'm sure most of my blogger friends will be familiar with her ,she's a very talented lady a loving mother  and caring  wife and a huge supporter and a great reader of every blogger . .She's the one who tempts us everyday by posting varieties of dishes on fb. Yes you guessed it right She's our dear.Kohilavani I got to know her through facebook she liked my fb page and tried many recipes tagging my fb page. She's been a huge supporter a very good reader who not only appreciates but also tries the recipe giving her special touch and making it more appetising..she has tried many recipes from my blog and I feel really happy to see them posted on her wall ..I have been blessed with many good friends from childhood and definitely she is one  special friend whom I found through the virtual world.

Last month I just asked her if she could do a guest post for me and she happily agreed .I had left it on her to what she would post she asked me if she could post kesari and I was happy that she chose this yummy dish to share. Now over to Kohilavani

The first thing that attracted me to Pepper, Chilli n Vanilla blogspot was its catchy name and also the delicious and awesome looking dishes on the wall especially the well decorated orange chicken. Then when I scrolled the pages, I realised I had found a treasure in East Indian recipes and others too. Till today, I keep browsing Gloria's great blog for her super recipes.  I have tried many recipes from her blog to name a few Stuffed Chicken ,Stuffed Pomfret , Kheema with green peas Kheema Pilaf,Paneer masala Sooji Cake  chicken green masala mutton green  chicken chilli , chicken curry   ,noodles and many more .Great going Gloria!!

Rava Kesari is a South Indian sweet made using semolina. There is no festival celebrated without this awesome, sweet dish. Its a very common sweet preparation made for special occasions at homes and temples.


1/2 cup white sugar
 1 cup sugi/rava
1 1/2 cups water
1/2 cup evaporated milk or bottled milk
orange or yellow colouring
some cashew nuts n raisins
5 - 6 tbsp of ghee
1/2 tsp cardamom powder


First n foremost roast 1 cup semolina/rava/ (sugee/suji) in slow heat until crispy (not until brown) may be just for 10 mins.

Then roast in little ghee some cashew nuts and black raisins and keep aside.

Now in the same wok, add 1 1/2 cup water and half cup milk (can be evaporated milk or any other) 

The liquid should double the amount of semolina (1:2) 1 cup rava: 2 cups liquid. Stir this in slow heat (stirring off n on) until it comes to a boil. Add 2 pinches of salt n stir until raw milk smell goes.

Then add the kesari colouring (I normally use the powder n keep adding until I get the desired colour).

When the liquid starts to boil, slow the heat and add 1 full tablespoon of ghee and add in the rava slowly bit by bit (if not it will clump up). The rava will start soaking up the liquid. Finish off all the rava, stirring continuously before the liquid dries up.

After all the liquid has been absorbed by the rava, quickly add another tablespoonful of ghee while the mixture is still wetty and also throw in the white sugar. (sugar measurement is normally half of rava)
 Throw in the roasted cashew nuts,cardamom powder and raisins while the mixture is still wetty.

 1:1/2 (one cup rava: half cup sugar) that is if u like it moderately sweet like me - but for those with a sweet tooth, I suppose u can add 3/4 cup or if u really like it very sweet, then may be 1 cup)

Next keep adding in the ghee (all in all you can add 5 or 6 tbsp the most) n keep stirring until all the ghee is absorbed. This whole kesari stirring should be done very quickly if not the kesari will dry up fast n won't look nice). U can add more ghee if u want but it will be oily at the bottom. If u feel the kesari looks dry, then u can add very little hot water n quickly stir n combine all.

Remove quickly while its very hot and flatten on a metal plate with the back of a clean spoon (covered with a plastic sheet). Let it cool then cut to desired shapes.

This kesari can be kept outside for a day only after which it has to be refrigerated. U can microwave it the next day. Oh I forgot - u have to throw in the roasted cashew nuts and raisins while the mixture is still wetty - may be right after the sugar.

Thank you so much dear Gloria for inviting me to your space.

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