Fruit Buns - a great way to start the day

Fruit buns have always been a favourite. These remind me of my childhood at grandmom's place where the local bakery had these golden warm sweet buns ready by mid-morning and also by evening tea-time. Although they didn't have tutti-fruity in their sweet buns, I decided to add in some in my fruit buns recipe as I just love these tiny sweeties that have a little bite and also yummy in taste. An easy recipe to bake buns for beginner baker, these make a great tea time snack. You can decide the size of your buns at the time of baking depending on whether you wish to have them for breakfast or with tea.To bake buns of your own is simply exciting and the whole house coming alive to the aroma of freshly baked goodies is so so good.


Ingredients for Fruit Buns
3 cups all purpose flour
1.5 tsp dry yeast
¼ cup water +2 tsp sugar
½ cup milk
3 heaped tbsp of tutti fruity(can add more as per individual taste)
15 gms butter
25 gms vanilla sugar (alternatively you can use plain sugar+1/2 tsp vanilla essence)


Method for making fruit buns:
1-Mix the yeast in 1/4 cup warm water with 2 tsp sugar added to it). Keep aside for 5-10 mins so that the yeast becomes active and rises.
2-Sift the all purpose flour, add in the sugar, butter and all other ingredients one by one and knead to a nice smooth dough. Grease a large bowl with butter/oil and place the dough in it and cover with a clean kitchen towel. Set aside in a warm place for approximately an hour to prove.The dough will rise and almost double in size. Now take out the dough on to a lightly floured surface and punch it down.
3- Make balls of desired size(the balls of dough will further increase in size as you keep them aside for a while and also during baking). Place the individual balls on the greased tray, slightly pressing to flatten the portion on the tray.
4- Keep aside covered with a damp kitchen towel for 30 minutes. Bake for 10-12 minutes or till done in a pre-heated oven at 220 deg C. You can mix honey in a sppon of warm water and brush the buns as soon as they are done and taken out from the oven. Alternately you can brush them with any kind of syrup of your choice.

Note:
1-The sugar in the buns can be slightly adjusted to your individual taste.
2-You may add a few raisins too to the dough as per your taste.
3-This recipe can also be used (removing the tutti-fruity and sugar)to make stuffed buns with stuffing of your choice.

Nimki- the Bengali Namak Para

Blogging Marathon week 2 Day 2
Diwali is almost here and it has been a busy time with so much happening at home. In fact, life has been so busy that all planning, routines and schedules have gone awry. There is so much to do and finish and so little time(sounds cliched but these are just the set of words that describe my current situation). Work deadlines, study deadlines of daughter, social commitments and diwali related all lined up fighting against each other for my time. This mad rush is sometimes what adds all the fun to life but right now it is just the thought of being able to do it all well and in time.

Bengali recipes is what I have chosen for the blogging marathon and had plans of trying out something a little more complicated from the Bengali cuisine for day 2 and 3 however, the tough schedule got me to find a short cut. I decided to combine the diwali cooking with Bengali recipes and chose the Nimki. The Nimki similar to the Namak Para is a tasty delicious snack that combines deep fried snack made with all purpose flour with some wheat flour too added in. Like I mentioned yesterday, there are so many similarities in the cuisines of different regions yet every place adds its own touch and flavour that makes it so very different and unique.

I decided to stick to the recipes given by Bong Mom's cookbook. I thought it best to try a recipe from a blog that I know has dishes that taste awesome and so just closed my eyes and went exactly by the instructions.

Tip:Make sure that you do not fry them too much as they tend to get burnt much faster than the namak para(keep them golden brown and you will have a bowl that you will simply love).

You will find the step by step recipe of nimki here.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22

Onion Pakoda/Pakora

Day # 7 Blogging Marathon
Come rain or cold,the evergreen pakoda is the but obvious when it comes to a tea time snack. The pakora is a deep fried snack very popular in South Asia. Vegetables/chicken dipped in a gram /chickpea(besan) flour batter and deep fried till cooked and crisp. The onion pakora is a personal favourite and one that I made for tea this evening.

Ingredients for onion pakora:
Onion - 2 (cut into thin and long)
Besan/Gram flour - 4 tbsp
Red chilli powder - 1/2 tsp
Hing/asafoetida - 1/4 tsp
Salt to taste
Green chilli - (finely chopped) -optional
Oil - for deep frying

Method for making onion pakoda:
1- Take a mixing bowl and add in all the ingredients and mix well. You may add a tbsp or two of water if required.
2- Take a pan and add in the oil for deep frying. Add in the onions in the gram flour batter in small lumps(no definite shape) and let fry. Deep fry them till golden brown. Take out and drain over the kitchen towel. Serve hot with tomato sauce or a chutney/dip of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
I am sending this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Chilli Garlic Potato - a quick snack/appetizer

Day 2 Blogging Marathon # 14
Crispy french fries coated with a delicious sauce is a quick snack/appetizer that is approved with a big smile by my little food critic. French fries, undoubtedly, are an all time favourite and really knows no age and time bars. This dish ensures that the fries are transformed almost instantly into a heavenly appetizer. It combines perfectly ingredients from both the Indian and Chinese cuisine. An Indo-Chinese fusion that just cannot go wrong. So, the choice for day 2 of the Blogging Marathon was made and Chilli Garlic Potato it was.

If you wish to serve it as an appetizer, make the fries in advance and also the sauce seperately. Just before serving heat the sauce and add in the fries. Let them be coated completely with this lip smacking sauce and you have a melt in your mouth appetizer that will do the vanishing act even before you know it.

Ingredients for chilli garlic potato
French fries - 200 gms(fry and keep aside)
For the sauce:
Soya sauce - 2 tbsp
Tomato sauce - 2 tbsp
Capsicum - 1 (cut into cubes)
Onion - 1 (cut into cubes)
Salt - to taste
Green chillies - 3 (slit into two)
Garlic - 3 tbsp (finely chopped)
Sugar - 1 tsp
Oil - 2 tbsp

Method for making Chilli Garlic Potato:
1- Deep fry the french fries and keep aside.
2- Take a pan and add in the oil. Add the chopped garlic, green chillies, onions, capsicum and saute for 2-3 minutes. Add in the soya sauce and tomato sauce. Saute for a minute. The onions and capsicum should be well coated however, must not be cooked for so long that they loose the crunch.
3- Add salt to taste and the sugar. Add in the french fries and mix till all the pieces are well-coated. Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Sending this across to the Kid's Delight event started by Srivalli and hosted by Rujuta for the month.

Chicken Puffs

Day # 6 Blogging Marathon
Chicken puffs are a favourite tea time snack at my place. Hubby and daughter were elated at the idea of having it for tea today. It is a real quick and simple to make snack that both kids and adults would appreciate. With readymade puff pastry dough in the refrigerator you are almost always prepared to dish out a quick treat.

The puff pastry is made out of maida or all purpose flour and butter. It is rolled out into layers to attain the perfect flaky crust. On baking these layers rise up to form flaky layers that are simply delicious and irresistible. The making of the dough is a bit tricky,however, practice definitely makes everything perfect. Maintaining the temperature is essential to get the right consistency and texture. Once the dough is ready you can freeze it for future use. With a filling of your choice - vegetarian or non-vegetarian, here is a snack that promises to please your tastebuds all the way.

Ingredients for the chicken puffs:
Puff pastry dough (I used the readymade dough)- for 6 puffs (here is a link to making the dough for puff pastry)
Chicken - 100 gms boneless(boiled and shredded)
Ginger garlic paste -1/2 tsp
Onion - 1 small (finely chopped)
Fennel seeds powder - 1/2 tsp (saunf powder)
Chicken masala - 1 to 1.5 tsp
Oil -1 tbsp
Method for making the chicken puffs:
1- Cut the puff pastry into 6 pieces for the individual puffs.
2- For making the filling, take a pan and add in the oil. Now add the finely chopped onions and saute till they turn soft and translucent. Add the ginger garlic paste and continue to saute. Now add the fennel seeds powder, salt to taste and the chicken masala. Saute till the oil starts oozing out from the masala. Add the shredded chicken and let cook for 4-5 minutes. Take off the stove and keep aside.
3- Put the chicken filling onto the individual pieces of puff pastry. Fold and seal the edges with a little water. Place them onto a greased baking tray and put into a preheated oven. Bake at 220 deg or Gas mark 5 for approximately 25 minutes or till they start turning golden brown. For a more glossy crust you may brush with a little egg white(egg wash) before placing them into the oven. Enjoy!!

Blogging Marathon page for the other Blogging Marathoners doing BM#10

Sweet corn on hot dog buns

The holidays have truly been a roller coaster ride with my daughter not sparing one moment and making the most of it. On the beach, the basketball court, in the corridors its been play time for her all the way. With all the play, fun and frolic come the hunger pangs. These are special hunger pangs and cannot be satisfied with just about anything, they definitely need a little extra effort and are a test for Mom's cooking skills. "Something Nice" that's what it should be - has to fill the tummy and also appeal to the craving taste buds. My regular readers know by now that my blog is all about satisfying the strong taste buds of daughter and hubby:)

This sweet corn on hot dog buns has been a saviour on many such occasions. Sweet corn with garlic, cheese and butter baked in the oven...yummy and gooey. In fact, several times have been guilty myself of using my daughter as an excuse for enjoying these crispy gooey bites. An easy to make recipe (as usual), this sweet corn recipe does not require much time nor preparation.

Sweet corn is also referred to as the sugar corn or the Indian corn. The sweet corn is the result of natural recessive mutation and unlike the other varieties of corn is harvested before it completely matures. As the corn is not fully mature it cannot be stored for long and thus, best eaten fresh, tinned or canned or in the frozen form. It is known for its high nutritional and antioxidant value and thus, reduces the risk of cancer and other ailments.

Ingredients for sweet corn on hot dog buns:
Hot dog Buns - 2 (cut into two)
Butter - 1 tsp
Oil - 1 tsp
Garlic powder - 1/2 tsp (you can use 2 to 3 cloves of freshly grated garlic instead)
Capsicum - 1 (small)(finely chopped)
Onion - 1 small (finely chopped)
Tomato ketchup - 4 to 5 tsp
Oregano - 1 tsp
Sweet corn - 100 gms (I used tinned corn)
Cheese - 1 cup (approximately 6 tbsp)
Salt to taste

Method for sweet corn on hot dog buns:
1- Slit the hot dog buns into two and lay them on a baking tray.
2- Take a pan, and add the butter and oil. Add in the chopped onions and saute till soft and translucent. Add the chopped capsicum and salt(adjust as per taste, do remember to keep in mind as to how salty your cheese is). Saute.
3- Add in the sweet corn and cook for 2-3 minutes. Keep aside.
4- For layering, spread a tbsp of tomato ketchup on each of the pieces of the hot dog bun. Spread the corn mixture and top it with cheese. Sprinkle oregano and bake for approximately 10 minutes at 180 degrees C or on Gas mark 4.
5- Serve hot. They make delicious appetizers as well and can be cut into 3 and served.

Hash Browns - a potato delight

Hash Browns
This is another recipe that got me going for my little darling's sake. She loved the hash browns at Mc Donald's and then came the request that "Amma you should try making it at home one day". This is the grated potato version, you can also make it by boiling and mashing potatoes and then crumbing it for that cutlet kind of smooth finish. However, I loved this texture and they disappeared like hot cakes. An easy to make quick snack that has no age bar (everyone in the family is sure to love this one). A good snack for the tiffin too.

Ingredients for Hash Browns
Potatoes - a medium sized(grated raw)
pepper powder - 1/2 tsp
Salt - to taste
Paprika - 1/2 tsp
Maida or all purpose flour - 1 tsp
Oil - for deep frying

Method for making hash browns:http://www.blogger.com/img/blank.gifhttp://www.blogger.com/img/blank.gif
1- Grate the washed and peeled raw potato into a bowl. Let rest for 10 minutes.
2- Squeeze out all the water from the potatoes and place in a mixing bowl. Add in the rest of the ingredients. Make into small bite sized balls. The potatoes bind well and with the all purpose flour you would not need anything else to keep everything together.
3- Take oil in a pan enough to deep fry the has browns. Place the has browns one after the other and fry till crisp and golden brown on both sides.
Serve with tomato sauce or a dip of your choice.

You may like my other potato recipes:
Potato Capsicum stir fry
Dahi Wale Aloo