Flaxseed Dinner Rolls

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I love dinner rolls and keep finding new recipes to make. You can have them with other dishes like pasta or if you are like me, you can have them with a slather of butter anytime of the day. These rolls taste wonderful with the flavour of herbs coming through as also the nutty flaxseed and the slight crunch of bran.

Recipe adapted from here

Makes 8 rolls

WHAT WE NEED

1 1/2 cup All purpose flour

1 tbsp Wheat bran

1 tbsp Flaxseeds, ground

2 tbsp Dried mixed herbs

1 1/2 tsp Instant yeast

1 1/2 tsp Sugar

2 tbsp Olive Oil

1/4 tsp Salt

1/2 cup Warm water

WHAT TO DO

  • Mix the flour, bran, flaxseed, herbs, sugar and yeast
  • Add Olive oil, salt and warm water and knead to form a smooth dough
  • Set aside for 1 hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1″ thick circle
  • Cut it into 8 wedges
  • Roll each wedge from the broader side ro form a crsescent like roll
  • Grease a baking tray and keep the rolls on it dor 20-25 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the drop turns golden brown
  • Serve warm
  • Enjoy!

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This is my post for the Blogging Marathon under the theme,’Wraps & Rolls’.

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Eggless Cinnamon Rolls

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The second dish in this week’s theme of ‘Wraps & Rolls’ is the classic Cinnamon Roll. I have previously posted this dish which is an egg version whereas this one is an eggless version. My recent endeavour has been to bake eggless versions of the dishes I usually bake with egg. This one is delightful, so soft and delicious. The best part is that it tastes so good without the glaze. It reduces work not to mention calories.

Adapted from here

Makes 15-16 rolls

WHAT WE NEED

For the dough

3/4 cup warm milk

1 1/2 tbsp lemon juice

1/4 cup Oil

1 tbsp Butter, melted

2 tsp Instant yeast

1/4 cup Sugar

2 1/4 cups All purpose flour

1/2 tsp Baking powder

1/4 tsp Baking soda

1/2 tsp Salt

For the filling

1/2 cup Brown sugar

1 tbsp Cinnamon powder

3 tbsp Softened butter

WHAT TO DO

  • Mix the lemon juice with the warm milk and set aside for 5 minutes
  • In a large bowl, add the flour, sugar, butter, oil, baking powder, baking soda, yeast and salt
  • Add the milk and make a smooth dough
  • Set aside for an hour or till it doubles in volume
  • Mix all the ingredients for the filling and set aside
  • Roll out the dough into a 24*18” rectangle
  • Spread the filling on the dough with your hand
  • Roll the dough on the longer side into a tight log
  • Cut the log into 15-16 pieces
  • Grease a baking tray or line it with parchment
  • Place the rolls on the baking tray few inches apart so that the dough has space to increase in volume
  • Set aside for 40 minutes
  • Preheat the oven to 185C
  • Bake for 18-20 minutes or till the rolls are golden brown
  • Serve warm
  • Enjoy

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This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.

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Herbs & Garlic Rolls

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All through my life I have tried to lose weight. It has mostly not worked because I would not stick to any plan for more than a week. Then I would look at people thinner than me wearing pretty clothes and sulk. This has been going on forever with no end in sight. Finally I figured out how to solve the problem. No, I am not propounding a new weight loss strategy. All I am saying is that my problem has always been other people being thinner. So I figured I would put my baking to use as a dark art and get everyone around me to put on weight. If that is not a delicious solution I don’t know what is.

So these garlic rolls are the first step in that direction. In my defense, they did turn out delicious and quite gobble-worthy.

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Recipe adapted from here

Makes 10 rolls

WHAT WE NEED

1 cup All purpose flour

1 cup Whole Wheat flour

2 1/2 tsp Instant yeast

1 tsp Sugar

1 tsp Salt

2 tbsp Olive oil

3/4 cup Warm water

60-70gms Herbed garlic butter

Sesame seeds to garnish

WHAT TO DO

  • Add the flours, yeast, sugar, salt and oil in a large bowl
  • Add 1/2 cup water and mix to form a smooth dough
  • If the dough seems too dry then add 2tsp water at a time till the dough comes together
  • Cover and set aside for an hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1/2″ thick rectangle
  • Spread the garlic butter on the dough evenly
  • Roll the dough into a tight log from the longer side of the rectangle
  • Cut the log into 10 pieces
  • Grease an 8″ round baking pan and place the rolls side-up on the pan
  • Sprinkle the sesame seeds on top and set aside for 20 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the rolls are golden brown
  • Brush with the balance butter on top
  • Serve warm
  • Enjoy!

 

NOTES

  1. I used the store bought garlic butter but you can also make it at home. Take 70 gms of salted butter, 4-5 cloves of garlic and 2-3 tsp of mixed herbs. Pulse the garlic and herbs together in a blender. Add them to the butter and mix well. Add salt if needed and use.

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This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.

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Cheese & Garlic Scones

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When I made a Hi-Tea combo couple of months ago, my favourite of the lot of dishes was the Cheese and garlic scones. These are super easy to make and taste so good. It is one of the few baked dishes that even my husband liked and asked for seconds. I have made it several times since and it has been appreciated by kids and adults alike. This makes for a quick and easy snack with all ingredients easily available at home. I do think of adding some vegetables to it but then I feel maybe some dishes should be left just for taste instead of trying to healthy-fy everything all the time.

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Recipe from here

Makes 8 scones

WHAT WE NEED

1 cup All purpose flour

1 1/2 tsp Baking powder

1/4 tsp salt

1/4 cup shredded cheese

1-2 garlic cloves, finely chopped or grated

1/2 cup Milk

WHAT TO DO

  • Preheat the oven to 220C
  • Mix the flour, baking powder and salt in a bowl
  • Add the shredded cheese and garlic to the bowl and mix well
  • Make a well in the middle of the flour and pour in the milk except for 2 tsp of milk
  • Bring together all the ingredients and form a dough
  • Do not overmix
  • Grease a baking tray and transfer the dough to the tray
  • Pat it into a 1″ thick circle and cut into 8 wedges
  • Brush the balance 2 tsp milk on the dough
  • Bake for 15-20 minutes or till the top gets brown spots
  • Cool for 10 minutes
  • Serve warm with butter

NOTES

  1. I have tried this dish with cheddar cheese, pizza cheese (mix of cheddar and mozzarella) and matured goat cheese and it works beautifully with each one
  2. I found the goat cheese (matured) slightly bland in comparison to the other two and so I sprinkled some dried rosemary to enliven it

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This is my post for the Blogging Marathon under the theme, ‘One protein three dishes’.

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Hi Tea

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This is the final post in this week’s Thali series. My sister-in-law gifted me a cupcake / hi tea stand and I have been planning to use it in the blog for ages now. I didn’t want to miss the chance this time and so I figured making a hi tea spread for the Thali theme would be just perfect. Hi tea is a British tradition of drinking tea sitting on high back chairs at the table with a spread including cold cut meat, fruits, breads, crackers, etc.

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This hi tea spread includes –

1. Iced tea (because it it summer now)

2. Regular black tea & milk

3. Cheese and Garlic Scones

4. Walnut Cake Slice

5. Masala Chai Mini Muffins

6. Dry fruit biscuits

7. Pistachio and chocolate biscuits

8. Peas & Carrot Finger Sandwiches

9. Cucumber & Mayonnaise Finger Sandwiches

8. Jam

9. Honey

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Here is a quick recipe for the masala chai muffins –

Makes 16-18 mini muffins

WHAT WE NEED

3/4 cup Whole wheat flour

1/2 cup Granulated sugar

1/2 tsp Baking powder

1/4 tsp Baking soda

Pinch of salt

1/2 cup Masala chai / tea ( no sugar)

1 tsp Vinegar

2 tbsp Oil

WHAT TO DO

  • Preheat the oven at 190C
  • Mix the flour, sugar, baking powder, baking soda and salt in a bowl
  • Mix the oil, masala chai and vinegar in another bowl
  • Add the wet ingredients to the dry ingredients and mix well to combine
  • Line a mini muffin tray and pour the batter up to 3/4 full for each muffin mould
  • Bake for 15-20 minutes or till the toothpick inserted comes out clean
  • Cool for half hour
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Thalis’.

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Rose scented Hazelnut Cookies

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This is my third and final post on New Year Challenges. I have been planning forever to experiment on ideas and recipes instead of adapting other recipes. Though I am sure most flavour combinations have already been discovered and perfected, there is a thrill and satisfaction of discovering something on your own instead of simply adapting another recipe. I used to do that a lot during my initial days in the kitchen but then it slowly died down as the years went by. Now I want to try dishes on my own and document it. Here is the first one – a rose scented cookie with hazelnuts and rose petals.

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Makes around 15 cookies

WHAT WE NEED

1 cup Whole wheat flour

1/2 cup Sugar

1/3 cup Unsalted butter, room temperature (around 80 gms)

1 tbsp Rose water

2 tbsp Hazelnuts, chopped

1 tbsp Dried rose petals

2 tbsp Milk / as required

 

WHAT TO DO

  • Preheat the oven at 175C
  • Beat butter and sugar till soft and fluffy, around 4-5 minutes
  • Add the rose water, flour and hazelnuts and mix
  • Add milk to form a smooth dough
  • Line a baking tray with parchment
  • Divide the dough into 15-20 parts
  • Roll each one into a ball, flatten and place on the baking tray
  • Bake for 12-15 minutes till the cookies get brown at the bottom
  • Let cool for 10 minutes
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘New Year Challenges’.

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Cinnamon Rolls

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Every now and then I wonder how I end up missing the classic dishes, the most popular ones that have stood the test of time. I keep thinking about baking them and blogging about it but then I discover something new and exciting and this gets sidelined to be revisited another day. I always imagine someone visiting my blog and then is stunned speechless because there is no recipe for cinnamon rolls or pound cake. So now there is one less thing to worry about.

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The husband and daughter threw a fit about having to eat too many breads. They wanted something sweet and made all sorts of threats to ensure I give them that. So I figured I could make cinnamon rolls because they satisfy my criteria of yeast dough and so kind of fall in the bread category and at the same time they are sweet and will please the family.

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Recipe adapted from here and here

Makes 15 medium rolls

WHAT WE NEED

For the rolls

120 ml Milk

56 gms Unsalted butter at room temperature

1 1/8 tsp Instant yeast

pinch of salt

3/4 tsp Cinnamon powder

8 tsp Brown sugar

204 gms All purpose flour

For the glaze

1/4 cup Icing sugar

1 tsp Unsalted butter, melted

1/2 tsp Vanilla essence

2-3 tsp Milk

 

WHAT TO DO

For the rolls

  • Heat 21 gms butter and the entire milk together in a microwave oven/ saucepan till melted
  • Let it cool to become lukewarm
  • Transfer the butter and milk mixture to a large bowl and add yeast, 2 tsp brown sugar  and salt
  • Add the flour little by little and knead to a loose ball consistency
  • Cover and set aside till the dough doubles in volume, around 1-2 hours
  • Roll out the dough to a thin rectangle
  • Brush it 21 gms butter and top it with 6 tsp brown sugar and cinnamon powder
  • Roll the dough tightly into a long tube shape and place it seam side down
  • Cut it into 15 pieces with a knife
  • Place the rolls in a greased baking tray leaving little space between them
  • Brush the top of the rolls with the balance butter
  • Cover and let it rise for 30 minutes
  • Preheat the oven to 175C
  • Bake for 25-30 minutes or till it is slightly golden brown

For the glaze

  • Mix all the ingredients for the glaze to form a thick glaze
  • Pour over the rolls as soon as they are taken out from the oven
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2017

Potato Skins

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My third recipe for this theme of USA cuisine was supposed to be this awesome s’mores mug cake. The only mistake I did was to wait to make it till the last minute because, mug cake. How difficult can it be? Mix ingredients and microwave for a minute, duh! But then I tried to be smart and made some changes to the ingredients and then it crashed badly, like really badly. Then I figured I would stick to the recipe but found I was out of some ingredients. Yeah, mug cake can actually cause so much grief. Anyway I fell back on potatoes which is the ultimate saviour as also very American. The added benefit is that the daughter loves it and I figured a cool way to sneak in veggies inside all that cheese. So not everything ended badly!

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The original dish is potatoes, bacon and cheese. But I needed a vegetarian version of it and so I replaced the bacon with some vegetables and also some cheese with butter and landed with a super easy evening snack.

Recipe adapted from here

WHAT WE NEED

Potatoes 4

Garlic butter 2 tbsp

Onion, small 1/2

Tomato, small 1/2

Mozzarella, grated 4-5 tbsp

Salt

WHAT TO DO

  • Preheat the oven to 220C
  • Cut the potatoes vertically in half and scoop out the flesh as much as you can leaving just the skin and little flesh
  • Melt the garlic butter and apply it on both sides of the halves and scooped potatoes
  • Place it on a baking tray skin side down and bake for 10 minutes
  • Turn the potatoes over and bake for another 10 minutes
  • Finely chop the onion. Deseed and finely chop the tomato
  • Mix the two with salt and pepper or any other seasoning
  • Take out the potatoes and turn them over
  • Fill each half potato with the onion tomato mixture
  • Top it with grated mozzarella cheese
  • Bake for 2-3 minutes or till the cheese melts
  • Serve warm
  • Enjoy!

NOTES

  1. You can use plain butter or any other flavoured butter instead of the garlic butter
  2. The filling can be any vegetable of your choice like carrots, peas, corn, mushroom, etc. In that case you have either sauté it before adding it to the potatoes or bake it for 10 minutes with the potatoes but add the cheese in the final 2 minutes.

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This is my post for the Blogging Marathon under the theme, Cuisine of USA.

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Fudge Brownies 

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If there is one thing I am scared of baking then it is an eggless recipe. I panic and then mess up even the best of recipes. I have tries multiple recipes from various sources but the eggless version always betray me. My parents have now reached the stage of ‘super annoyed’ because they see the dishes I bake but can’t eat them because of the egg. So it is my endeavor to master the art of eggless baking so that my parents can have a feast of my baked goodies soon.

I have tried multiple eggless brownies but I only manage to get the ‘cakey’ version of it and never the fudgy version. Also most of them do not hold the structure and partially collapse. So for now, I continue to bake brownies with eggs. This is a recipe for keeps. The brownies turned out so fudgy and chewy and simply delicious.

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I have added chopped walnuts to the brownie. It is not mandatory but I will judge you a little bit if you don’t. It has dark chocolate in it though you can replace that for milk chocolate. The key to a delicious brownie is to not over-bake it. The pointers to figure out the brownie is done are – it starts to pull away from the sides, the top is cracked and when you insert a toothpick in it, there are a few crumbs. I halved the recipe and made adjustments because I had only 1 egg and the recipe needed more.

Recipe adapted from here

Serves 3

WHAT WE NEED

Dark chocolate                   170 gms

Unsalted butter                    56 gms

Egg                                          1

Granulated white sugar      100 gms

Vanilla extract                       5-6 drops

All purpose flour                  55 gms

Baking powder                     1/2 tsp

Salt                                          a pinch

 

WHAT TO DO

  • Preheat the oven to 180C
  • Grease a 6″ baking pan and line it with parchment
  • Melt the chocolate and butter by the double boiler method or for 50 seconds in a microwave oven
  • Mix well and let it cool
  • In another bowl, mix the egg, vanilla and sugar until frothy (4-5 minutes with a whisk)
  • Add the chocolate mixture and mix well
  • Add the flour, baking powder and salt and mix well
  • Pour into the baking pan and bake for 27-30 minutes till the top of the brownie is cracked and it has started pulling away from the sides slightly.
  • Take it out of the oven and let it cool in the pan for 2 hours at room temperature
  • Serve warm with some ice cream
  • Enjoy!

 

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This is my post for the Blogging Marathon under the theme, ‘Cuisine of USA’.

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Poppy Seed Waffles

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This is the last day of the week and I am using poppy seeds for my final dish this week. The first three days were for the three popular nuts – cashews, almonds and pistachios and the next three days for the seeds – chia seeds, flaxseeds and now poppy seeds.

I bought some poppy seeds quite a while back to make some Karnataka special dishes in my bid to inculcate more local dishes into our daily meals. But like always, I got distracted by the next bread recipe and the poppy seeds made sad faces from the pantry every day. 

Does it ever happen to you that you are stuck with a craving for a particular taste or flavour for days on end for no reason at all? I have been craving some lemon flavours for the past few weeks. No idea why but the lemon in my fridge are done faster than you can say nimbu pani.

So I looked for a lemon flavoured recipe with poppy seeds and landed on to this one. The daughter, who loves my regular waffle recipe loved this one too as did the husband. So I can safely say this one was a success!
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Protein – Poppy seeds

Recipe from here

Makes 14 small waffles

WHAT WE NEED

All purpose flour                   3/4 cup

Baking powder                       1 tsp

Baking soda                             1/4 tsp

Salt                                             1/4 tsp

Sugar                                         2 tbsp

Lemon zest                              1 1/2 tsp

Oil / melted butter.                3 tbsp

Egg                                            1

Lemon juice                            4 tsp

Milk                                          8-10 tbsp

Poppy seeds                            4 tsp

 

WHAT TO DO

  •  Preheat the oven to 220C
  • Whisk together the all purpose flour, baking powder, baking soda and salt
  • Mix the sugar with lemon zest by rubbing the zest together with the sugar to ensure it releases its flavours
  • Add the lemon and sugar to the dry ingredients
  • Whisk the egg lightly
  • Add the lemon juice and milk to the egg and mix 
  • Add the egg mixture to the dry ingredients 
  • Add the poppy seeds
  • Mix to ensure no dry flour is left in the bowl
  • Pour the batter into the waffle mould till almost full
  • Bake for 10-12 minutes or till the top is golden brown
  • Let it rest for 2-3 minutes before de-moulding 
  • Serve warm with honey or maple syrup 
  • Enjoy!

NOTES

  1. You can also cook the waffles in the waffle iron. I use the silicon waffle mould

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This is my post for the Mega Marathon under the theme ‘Protein Rich Dishes’
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