Baking your own bread can be highly addictive .Yes once you get hooked in baking breads there's no looking back. You'll be wanting to try more and more and its really fun specially  shaping in cute little characters . .More than plain buns I love stuffed buns/rolls be it with sweet or savoury filling.I have already posted few buns & rolls before and here's one more to add to the list.My dearest friend Suhaina keeps inspiring me with delicious bakes and always keeps motivating me.
These cute looking turtle not only look cute but are so soft and delish that you will want to bake more .I have filled this buns with Chocolate Custard Cream which I made a day ahead and refrigerated.These taste best when eaten warm but they    are delish and soft when eaten the next day too.


 Ingredients
for the Chocolate Custard cream
2 egg yolks
1 cup milk
2 tbsp cornflour
1tbsp flour
5 tbsp sugar
1 tsp vanilla essence
2 tbsp butter
1 tbsp cocoa powder


Method:
  • Warm the milk
  • Beat the egg yolks with sugar .
  • Mix the flour , coco powder,cornflour and whisk
  • Add the butter and essence.
  • Gently pour the warm milk and mix.
  • Place the saucepan on the gas and cook on med flame stirring it continuously ,it will begin to thicken
  • Switch off the flame and continue to whisk
  • Cool at room temperature then cover with cling foil and refrigerate for later use.
for the buns
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.

Method;
  • 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 it doubles the size.
  • Once it has doubled punch down and knead for 4-5 min.
  • Divide into balls .
  • Roll it round .
  • Place the custard filling in the centre.
  • Cover it and pinch to seal its edges and pinch the seem side down
  • Roll one dough into a clyinder
  • Cut into pieces to shape it into head,tail ,hands and legs.
  • Place 2 pepercorns/raisins to form turtle's eyes.


  • Proof it further for 30 min covering it with damp cloth.
  • Pre heat oven at 180 degree C for 10 min
  • Apply  egg wash or milk on the buns and bake for 20 min at 180 degree.
  • You can enjoy them warm .
  • Or if piping chocolate on the turtle body allow
  •  the buns to cool completely .
  • Then pipe out melted chocolate over the buns.
  • These buns are best eaten when warm but they do taste great when cool
  • Slightly warm it in the microwave for few sec before serving if you want them warm.





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I m very happy as I write this guest post for my dear friend  Haffa who is such a sweet heart .Haffa is a dear friend and very talented blogger and has lot of mouthwatering recipes in her lovely blog  Haffa’s Kitchen Adventure .

Do visit her blog for a wonderful treat I'm sure you too will love her recipes as much as i do.
I chose a simple and easy recipe for my sweet friend an eggless chocolate mousse which is made from homemade mascarpone cheese which i posted some while ago.

For the recipe pls visit her space..here is the link to the recipe..
Chocolate Mascarpone mousse

 



This is one of the first few dishes I cooked when I was in college  I love sweet vermicelli and found this recipe behind Bambino's vermicelli Packet  I gave it a try and we all liked it from then we made this atleast twice a week with different combos though .This is a very tasty and filling one pot meal.Perfect for lunch boxes

Ingredients:
1 packet vermicelli (200 gms)
2 med sized onions chopped
1 tomato chopped
3-4 green chillies slitted
1 tsp ginger garlic paste
1 tsp garam masala powder
1/2 tsp red chilli powder
1/2 tsp pepper powder
1/2 cup green peas
1 carrot
1 potato cut in small cubes
2 bay leaves
1 tbsp coriander leaves chopped
lime juice as needed
oil
salt

Method:
  • In a Pan add 1 tsp oil and roast the vermicelli on med flame for 3 min till they turn brown,switch off the flame and keep aside.If using roasted vermicelli skip this step.
  • Boil the green peas,potatoes and carrot with salt and water. Don't throw the water use that to cook the vermicelli later.
  • In a vessel heat 1 tbsp oil ,add the bay leaves ,onion saute the onions till they turn translucent.
  • Put the ginger garlic paste and saute till raw smell goes off.
  • Add the chopped tomato and saute for 3 to 4 min.
  • Mix the red chilli powder,garam masala,pepper salt and add little water.
  • Mix in the roasted vermicelli and veggies ,add about 2 1/2 cup to 3 cups water and cover and let it come to a nice boil.
  • Cover with the lid and reduce the flame to low .Just stir once and cook further till the water evaporates.
  • Mix the lime juice and add chopped coriander leaves.Serve hot with some raita .

One of the most ordered and most favourite starter chicken 65 is one of the my personal favourite too. One of the most yummy preparation from south India.chicken marinated with spices then fried till crispy is simply one of the most lipsmacking starter which is so easy to prepare.So why don't you try this today..
ingredients:
chicken 500 gms boneless pieces
1 tbsp lime juice
4-5 tbsp curds/dahi/yogurt
pinch of turmeric powder
1 to 1.5 tsp red chilli powder
1 tsp coriander powder
1/2 tsp pepper powder
1.5 tbsp ginger garlic paste
1.5 - 2 tbsp cornflour
 pinch of red food colour(optional)
curry leaves
oil to deep fry
salt

Method:
  • Cut the chicken into bite size pieces and wash well ,drain all the excess water.
  • Marinate the chicken pieces with salt,curds ,lime and a he spices and set aside for 2-3 hrs.
  • When your ready to fry mix the cornflour into the marinated chicken mix it well.
  • Heat sufficient  oil in a kadhai/pan to deep fry the chicken.
  • Place the chicken pieces in the hot oil and fry on low flame.
  • Fry till the chicken is cooked well and crispy.


tips
Don't place the spoon or stir the chicken pieces as you put the chicken or else the marination will all stick to the spoon leaving the chicken plain and it won't be crispy too.
You can also use rice flour instead of cornflour.
Try adding 2-3 crushed garlic cloves  with skin into the hot oil it will give a very nice flavor to your chicken 65.
Don't skip the curry leaves  as the main flavour comes from the fried curry leaves ,add the curry leaves to the chicken while its still frying

for some more  chicken fry recipes do check  the links below


.sending this to Tanya's event and   Babi's event






Tried this paneer kaju few days back and it was a big hit .Its a very tasty and rich dish which gets its richness and taste from cashews . There's no butter or cream used yet its very rich and yumm.It goes very well with naan/roti/chapati.
Ingredients:
200 gms paneer
10-15 cashews
1/2 tsp kasuri methi
1 tomato
2 onions chopped
1 tsp ginger garlic paste
1 tsp kashmiri chilli powder
1 tsp  coriander -cumin powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder/haldi
oil
salt

Method:
  • Heat 1 tsp oil in a pan ,saute chopped onions till they turn soft then cool and grind together with tomato and cashews to a fine paste.
  • Heat oil in pan ,add the ginger garlic paste and saute till raw smell goes off.
  • Now add the ground paste and saute on low flame for 4-5 min.
  • Add red chilli powder, cumin -coriander powder,haldi ,garam masala powder  ,kasuri methi and salt
  • Add about 1/2-3/4 cup water and let it come to a boil.
  • When the gravy begins to thicken add the paneer pieces and mix well.
  • Let it simmer for 3-4 min ,add more water if required.
  • You could add fried cashews before serving.
  • Serve hot with Naan/Roti/Chapati.





Here is a really quick, simple chicken curry its spicy yummy and finger licking good ..goes well with roti/rice/naan/bread ..You can adjust the amount of spices according to your taste buds.
Ingredients;
1/2 kg Chicken
1 tsp pepper powder
1/4 tsp turmeric powder
1 tsp lime juice
salt.
for the masala
2 med onions chopped fine
2 med/1 big tomato
1 tbsp ginger garlic paste
1 tbsp pepper powder
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp fennel powder
1 inch cinnamon stick
sprig of curry leaves
oil
salt

Method
  • Marinate the chicken pieces with salt ,lime, turmeric powder,pepper for 15-20 min.
  • Saute the chicken pieces till they turn brown and keep aside.
  • In a pan heat oil then add the curry leaves, chopped onion and saute till the raw smell goes off.
  • Add the chopped tomato and fry  till mushy.
  • Mix in the ginger garlic paste and saute for 3-4 min.
  • Then add the cinnamon stick and the pepper powder,chilli powder ,fennel powder and saute.
  • now dd the chicken nd mix well till the masala coats the chicken.
  • Add about 1.5 cup water and let it come to nice boil.
  • You can adjust the amount of water according to the gravy consistency you want.
  • Lastly add the garam masala powder.
  • Serve hot with Naan /roti/rice/chapati and some Chicken fry/Chicken Roast
Sending this to First anniversary giveaway event by Full scoops
One of my fav veg dish Green peas Masala goes well with roti/chapati .The fresh ground coconut chutney gives this dish a lovely flavor and taste.You can use dessicated coconut too but the taste with freshly ground coconut is just too good.You could use frozen peas too.

Ingredients:
2 cups Green Peas.
1cup fresh ground coconut
3-4 green chillies/as needed
1 cup fresh coriander leaves
1 tsp cumin seeds/jeera
4-5 garlic cloves
2 tbsp oil
salt 

Method:
Grind the coconut, cumin ,chillies  and garlic coriander leaves to  smooth paste.
In a cooker vessel heat oil add the ground paste ,saute for 5 min.
Add the green peas and stir for 3-4 min.
dd salt ans about 1.5 cup water mix well and pressure cook on high flame for
  2 whistles then simmer for 2-3 min.
Allow the steam to escape before you open the lid.
Serve with chapati/puri/any bread of your choice.










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