I had long time wish for trying out these  stuffed buns/masala buns. When ever any of our blogger friends post stuffed buns, I always wish I could try it out and today is the day! I just followed the same recipe for the dough as my pizza dough…Stuffing also of our own choice/imagination.

INGREDIENTS

For the Dough

Maida/All purpose flour	1 & 1/2 cups
Milk	1/4 cup
water	1/4 cup(add if more needed)
Active dry yeast	3/4 tblsp
sugar	1 tblsp
Salt	3/4 tsp
Olive oil	3 tblsp

For stuffing:

Potato	2 nos. (small)
carrot/beans/peas(together)	1/2 cup
Onion	1 no.
Jeera or ajwain/omam	1 tsp
Garam masala powder	1/4 tsp
Red chilli powder	1/4 tsp
Turmeric powder	1/8 tsp
Coriander leaves & lemon Juice	As needed
Oil	1 tsp
Salt	As needed

 

Method:

1. Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside.
2. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk.
3. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
4. Meanwhile prepare the stuffing. Cook the vegetables and heat a pan with oil,season with jeera/ajwain,add the onion and fry till transparent.
5. Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir.
6. Add the cooked,mashed vegetables and fry till everything mixes well.
7. Remove from fire and add the coriander leaves and lemon juice if desired,mix well.
8. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls.
9. Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil .
10. Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the buns.
11. After 10 minutes or so the rolled bun dough, would have raised again ( may be I can say little) .
12. Take each bun and make a dent in the middle.
13. Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
14. Roll in to smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Keep the pinched joined side down.Brush them well with olive oil.
15. Preheat the oven for 190°C. When the preheat is finished,by the time the buns would have raised too(refer the picture below).
16. Bake for 17- 20 mins or until the top crust turns golden brown in colour. (Mine took exactly 19 mins) Smells heavenly!! 
17. After finished baking,brush them with butter or oil and enjoy with tea/evening snack! This would be a great snack for kids after they come back from school!

Notes:

You can use the stuffing of your choice,use your imagination and adjust according to your taste! I have measure everything properly and tried my best to give the exact measurement.Just adjust the water quantity alone if you feel the dough is very stiff. The dough should be soft and pliable,not stiff. The Yeast is very important factor,let it be active and fresh,otherwise the whole recipe is flop. I have shown the pictures how the dough is doubled,so if yours is not raising properly then you can know that your yeast is not active.

 

Please refer to my fellow blogger’s stuffed buns too:

=> Lataji’s Healthy version of stuffed buns.

=>Another interesting stuffed masala buns from the blog Ruchika cooks.

            Yay-yay-yay! I baked these biscuits for the first time and it came out very nice!  My kiddo loves Jam biscuits a lot, I tried this especially for him and after tasting one he said ‘I love this’ !!.Now I can bake cookies confidently as this attempt turned out to be a success!

          I saw this recipe at Divine taste blog ,when I was googling images for eggless cookies and got tempted and the recipe sounded pretty simple and I just went ahead and tried it,I dint changed anything,just blindly followed the recipe,as this is my first time,I dint want to take any risks. But I used ready made jam,while she has used her own home made jam.

INGREDIENTS

Maida/All purpose flour	3/4 cup
Vanilla custard powder	3/4 cup
Corn flour	4 tblsp
Butter	1/2 cup
Powdered sugar	1/2 cup
Curd	3 tblsps
Vanilla essence	1/2 tsp
Jam(any kind) I used mango	2 tblsps

 

Method:

1. Soften butter and beat it until frothy along with powdered sugar and the essence.
2. Add the flours and curd.
3. and make it into a smooth dough.
4. Spread the dough in a flat surface using a rolling pin for about 5 mm thickness. You can see the image for reference,the biscuit wont rise much, so you can roll to the same thickness you want.
5. Use cookie cutter of any shape and cut out the shapes. use the remaining dough and repeat the process.
6. Arrange these biscuits in a baking tray lined properly(I used aluminium foil).
7. I used the essence bottle’s lid for making a dent at the centre to fill the jam.Just a very very shallow dent.You can use your thumb too.
8. I just melted(made it loose) the jam in a small pan.(take care not to heat it too much,just when it starts to get warm,remove from fire)
9. Just fill a drop to cover the dent we have made in the biscuits..
10. Pre- heat oven at 180^degrees C and bake the biscuits  for 12 – 15 minutes(mine took 15 minutes) or until done.
11. After cool down store in airtight containers and enjoy the home made Jam biscuits!

Updated Picture(26/5/’11)

I baked this biscuits once again and this time I got cookie presser moulds Here is a Picture of it …

 

Use your favourite  jam. The yellow colour in my biscuits are from the custard powder.

    I had a lone sweet potato after making some other recipe and was thinking what to make with it. Then saw this Sweet Potato Buns recipe in a cookbook I took from the library (The Best Veggie Burgers On The Planet – by Joni Marie Newman). I was more than happy to try it out. And I always wanted to experiment buns with longer kneading time, as my previous attempts has no much kneading time. 

    I was just amazed with the result of this buns,they were smooth,soft outside and the pores were very fine and spongy inside. I was thrilled and could not wait to taste the buns as I saw them raising,with smooth top inside the oven while it was getting baked! And more than anything my hubby tasted and approved it was tasting good(he is not a big fan of yeasted breads/buns). My kid also had it happily after he returned from the School.

Ingredients

Sweet potato	1 small
Plain flour/All purpose flour/ Maida	2 cups + 1/2 cup for sprinkling
Olive oil	1/8 cup
Sugar	1 tsp
Warm water	1/4 cup
Milk	1/2 cup
Salt	3/4 tsp
Honey	1 tsp
Active dry yeast	3/4 tblsp
Butter	For brushing

 

Method

Pressure cook/boil the sweet potato up to 3-4 whistles with little water. Drain water, cool, peel the skin off and mash it. Meanwhile add yeast,sugar to the warm water and dissolve completely. Let it sit for 10 minutes, after which it would have raised double in volume. Add milk,oil,honey to the mashed sweet potato and mash,mix as smooth as you can, you can use a blender too if you want. In another large bowl,mix flour and salt. Make a dent in the middle and stir in the yeast mixture. Mix well and add the milk/potato mixture and knead to a dough. Sprinkle flour to make a non sticky dough while kneading. Knead well for 8-10 minutes,until smooth and elastic. Cling wrap the mouth of the bowl and keep aside for an hour to let it raise. After an hour,punch down the dough and sprinkle more flour if its sticky(only if needed) and knead again for 2 minutes. Divide into 6 equal balls and arrange it in a greased baking tray. Make sure you give enough space to avoid sticking to each other. Preheat the oven to 190o C. Bake the buns for 13-15 minutes. Take out and quickly brush the buns with generous butter. Bake again for 4-5 minutes more to make the top golden brown.

Soft,slightly sweet buns are ready to enjoy! Have it for your breakfast or dinner with butter,jam with a cup of your favourite beverage!

Notes

If your yeast mixture doesn't raise in step 2 then your yeast is not active, please do not attempt making the buns. You may not get it right. Kneading the dough is the main key to get softest buns that takes to a whole new level. You can replace oil with melted butter as well. For vegan version, use agave nectar in place of honey and soy milk in place of milk and oil in place of butter.

 

CELEBRATE SWEETS|SEPTEMBER 2011-SWEETS/DESSERTS WITH FRUITS & VEGETABLES

   I am so very excited to host an event in my space after years! When Nivedita contacted me if I could host her event for the month of September,without any second thought I accepted right away. Thanks to her for helping in choosing the theme and the opportunity to host the event as well! So lets CELEBRATE SWEETS the month September with Sweets/dessert recipes with fruits & Vegetables!!

  So send in your innovative and interesting recipes to make this event a grand success!

Here are some guide lines for the event :

• Post any sweet/dessert recipes that uses any fruit or vegetable as a main ingredient in between Sep 1st – Sep 30th . Main ingredient means you should use that in the cooking process and not “garnish” with it!
• Link to the event details page of Nivedita’s blog and this post. Also include the event logo. These three things are mandatory. 
• If you have any old post in your archive, either update the post with these links and logo or repost it as a new post with the links and logo.
• Send in your entry to tvijayanand1904(AT)gmail(DOT)com with “Celebrate Sweets” as subject,with (1) Your Name (2) Your Blog Name (3) Post link (4)A picture of the recipe.
• Multiple entries are allowed.
• Non bloggers are also welcome to submit their recipes, just email me the recipe with one of the picture of the recipe(clicked by yourself) that you made.
• I will take care of resizing the pictures so don”t worry about the size or dimensions.
• After your entry sent to my mail ID, if I don't acknowledge your mail within one or two days, please leave a comment in my recent post insisting it.

Here’s the LOGO for the event:

(WITHOUT EGG)

WITH STEP WISE PICTURES

               I love garlic bread from pizza hut very much… When I started eating I used to eat it very often atleast once a week. But now that season has gone..Now its time to try it on my own . When Suhaina posted her garlic buns,I was so happy and I know I am going to try that very soon. But the thing was,it had egg and I am not yet prepared to buy egg and handle it . (she has a eggless garlic rolls version now updated in her blog)After I mailed her for an eggless version,she was very prompt to help me out and gave all the detailed tips for baking the garlic buns. I just blindly followed the recipe and tried and viola! It came out great!

              So this is the second time I am trying this and wanted to write down the recipe here and this time I have halved the quantity…I really loved the buns Suhaina baked for the Singapore blogger meet (Lunch Potluck)we recently had,we all loved the flavour and the taste of the buns she brought hot hot!! As Suhaina have mentioned it so easy and you can follow the same recipe without the garlic spread part and there you got the plain o buns,you can use as phav for bhaji too! So try it out yourself,its very easy and comes out nice for beginners in baking like me .So after my Pizza baking attempt,I can tell this is my second successful baking attempt.

INGREDIENTS

Plain flour/maida	1 & 1/2 cup
Yeast	3/4 tblsp
Water	1/2 cup(add if more is needed)
Salt	3/4 tsp
Sugar	1 tblsp
Olive oil	1 tblsp

For the garlic Spread:

Garlic chopped very fine	3-5 flakes
Butter softened	2 tblsps
Chopped coriander leaves	1 tblsp

 

Method:

1. Warm the water(not very hot,just warm) and add the yeast,sugar and salt in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved.
2. Take the flour in a big bowl and make a dent in the centre and add the mixed yeast water.
3. Knead the dough with olive oil to smooth and pliable(add 1 or 2 tablespoons of water if water is needed,the dough should not be too stiff and dry,it should be soft,smooth and pliable)
4. Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it,not the dough).
5. After an hour,the dough should have raised double in volume. Again knead it little to make it smooth.
6. Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.
7. Make a small slit on top  using a knife to fill the garlic spread. (not very deep,more on top)
8. Keep it aside in warm place for 45  minutes to make the balls double in size.
9. Mean while make ready the spread,by mixing the butter,garlic and coriander.
10. Pre heat the oven for 180°C and apparently fill the spread in the slit we made in the dough balls.(I have used less,you can use more garlic spread)
11. Bake for 20-25 minutes or till you get a golden coloured buns.Just cook for needed,over baking makes it harder!
12. Flavourful buns are ready to enjoy,I love to have it when it is still warm .

I am sending these buns to Sharmilee’s own first ever hosted event Let’s Munch! - Light Tea time Snack !.

Notes:

You can try in bread form too…I have to still try myself and later I may update the post.. Try the same without garlic spread,to get plain buns or paav for bhaaji. You can try reducing the yeast half the quantity mentioned and keep it for long time for raising.I have not tried this but I saw this tip in Suhaina’s post. I thought next time I can also add hard grated parmesan cheese in the garlic spread!