Sunday, May 27, 2012

Sweet Milk Bread

Most of the kids develop special liking to a particular food and then it gets very difficult to wean them off from it. My kiddo is very fond of this specific brand of milk bread, and she is so used to it that she finds other breads almost inedible. The advantage of living here in Dubai is that we get so many varieties of almost everything. Big supermarkets have their own bakeries and they produce dozens of kinds of breads, you name the type of bread and you are sure to get it fresh. 

So why am I baking bread when it's so readily available for under 5 Dhs for a large packet.........

It's my kiddos love for milk bread which tempted me to make it for her, and I was really happy with the result. The bread turned out to be very soft and mildly sweet with subtle flavours of cardamom and saffron. And my stubborn kid who always wants her bread toasted loved this bread to the core...she smothered the bread with nutella and enjoyed it warm straight out of the oven.


All Purpose Flour- 3 Cups
Active Dry Yeast- 1.5 Tsp
Saffron- A big pinch 
Milk- 2 Tbsp
Condensed Milk- 1/4 Cup (See notes at the bottom of the post)
Salt- 1 Tsp
Butter- 2 Tbsp
Cardamom Powder- 1/4 Tsp
Luke Warm Water- 1 1/2 Cup Approximately


 Soak saffron in 2 tbsp of warm milk.

In a large bowl take all purpose flour and add salt, cardamom powder and yeast.

Melt the butter and let it cool, once cool add it in the flour mixture.

  Now add in milk infused with saffron and condensed milk.

Add water little by little and make a soft dough by kneading for atleast 5-6 minutes. The dough will be little sticky. Transfer the dough in an oiled bowl and cover with a cling film or damp kitchen towel. Keep the bowl in a warm place and allow it to rise so that it doubles in sizes, this will take around 45 minutes to 1 hour. We have very hot and humid weather here and my dough took around 35-40 minutes to double in size.

Once the dough has risen, punch it back and knead again for another minute or so. Place the dough in a greased loaf pan and cover it. Let it again rest for another 45 minutes.

Brush the top of the dough with little melted butter and keep the risen dough in pre heated oven at 180 Degrees C and bake it for 35-40 minutes or till the crust turns golden brown in colour. Keep an eye during the last few minutes as I did not and  my loaf's crust turned dark brown. When tapped the bread should sound hollow. Invert the bread onto a cooling rack and when it gets little cool, cut it into pieces. 

Notes:  My loaf turned out to be mildly sweet, but for a sweeter version instead of 1/4 cup add in about 1/2 cup of condensed milk and reduce the amount of water proportionately.

Sunday, May 20, 2012

Ajwaini Bhindi (Okra With Carom Seeds)

As a kid I used to hate okras, the mere sight of this slimy veggie was enough to make me loose my appetite, but my mom never lost her hopes of seeing her stubborn daughter finish her okra meal. She used all the tricks under her hat to convince me to eat it. Mom used to say that if I eat okras then my brain will become sharp and I will excel in my mathematics, but I used to dash her hopes by neither eating okras nor scoring centum in my maths. Slowly over the years I acquired taste for okras, and now I love it in any form. Finally my mom's dream have come true but still that mathematics issue remains.........

Carom seeds or Ajwain are known to have many medicinal qualities, the seeds have thymol in them which aids in digestion. Carom seeds also help to control asthama and is effective in treatment of cold and flu symptoms. 


Okra- 1/2 Kg
Oil- 2 Tbsp
Mustard Seeds- 1/2 Tsp
Cumin Seeds- 1/2 Tsp
Carom Seeds- 1 Tsp
Potato- 1 Medium Sized Cut into pieces
Onion- 1 Large Sliced Finely
Turmeric Powder- 1/4 Tsp
Salt, Chilli Powder- To Taste
Coriander Powder- 2 Tsp
Dry Mango Powder- 1/2 Tsp


Wash the okras and completely dry them with a kitchen towel, if the okras are wet they will be very slimy. Now chop off and remove the crown of the okras and make slit from top to bottom vertically and horizontally, so that each okra is divided into four long stripes. If the stripes are too long then cut them in half.

Now take a deep frying pan and add oil in it, keep on gas. When the oil heats add in mustard, when the mustard starts crackling add in cumin and carom seeds. Now add in finely sliced onions and fry them, till they turn translucent. Add in potatoes and okras along with turmeric powder, mix everything well. Cover the pan with a lid and cook till the potatoes and okras are well done. Now add in salt, chilli powder, coriander powder and mango powder and gently mix everything together. Cook for another two to three minutes and then remove the pan from the gas. 

Serve hot with plain rotis, or parathas.

Saturday, May 5, 2012

Round Up Of Only-Snacks & Starters

It's my great pleasure to present the round up of Only- Snacks and Starters. I would like to thank Pari for letting me host this popular event, and also a big thank you to all the bloggers who participated and made this event a success. I have presented the entries in the order I received them also I have divided the entries under Other Countries and Indian Entries. The winner of the giveaway will be selected and announced by Pari , so stay tuned at her space.

I have taken due care to include all the entries which complied to all the rules of the event, however if I have left any entry it is purely unintentional so kindly let me know and I will include it. Now sit back and enjoy all the delicious entries which are sure to make your tea time a real treat.

Also do participate in this month's Only- Chocolate event happening at Pari's space, there are two books to be won in the giveaway.

Other Countries-


1. Steamed Rice Dumplings By Erivum Puliyum
3. Butter Cashew Biscuits by Erivum Puliyum
4Golgappa by Erivum Puliyum

5. Soya Manchurian by Erivum Puliyum
6. Chapati Laddoo by Spicy Aroma
7. Paneer Sandwich by Food Maza
8. Medu Vada by Erivum Puliyum


9.   French Fries by Kavi's Kitchen
10. Arisi Aval by My Cookbook
11. Matar Potli by Spicy Aroma
12. Orange Cake by Follow Foodie

13. Cheese Chilli Toast by Delectable & Delicious
14. Cheese & Crackers by Delectable & Delicious
15. Mini Batata Vada by Delectable & Delicious
16. Dabeli by Delectable & Delicious

Indian Entries:

1.Navdhanya Sprouts Vadai by Life With Spices
2.Paneer Tikka Kabab by Mom's Corner
3.Oven Fries by Seduce Your Tastebuds
4.Soy Stuffed Pattypan Squash by A Homemaker's Diary 


5. Tomato Basil Crostini by Foodelicious
6. Oats Moong Tikki by Sizzling Tastebuds
7. Instant Sooji Dhoklas by Food Maza
8. Safed Dhokla by Ribbon's To Pasta's

IMG 1113

IMG 0859


9.Date Cake Muffins by Sizzling Veggies
10. Baked Poha Cups by Sizzling Veggies
11. Vegetable Bhakarvadi by My Sonpari
12. Pesto & Olive Soda Bread by Foodelicious

IMG 0784

13. Medhu Vada by My Cookbook
14. Cheese Muffins by Noel Collections
16. Aloo Paneer Parotta Baskets by Sizzling Tastebuds

17. Veg Kabab by Santosh's Kitchen
18. Potato Corn Cake by Santosh's Kitchen
19. Onion Pakoda by Divya's Culinary Journey
20. Moong Gram Sweet by Noel Collections

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21. Cabbage Dhokla by Santosh's Kitchen
22. Stuffed Mushrooms by Aromatic Cooking
23. Oatmeal Creme Pies by Sizzling Veggies
24. Bread Rolls by SpiceNFlavors

25. Healthy Veggie Muffins by Santosh's Kitchen
26. Soya Chunks Cutlet by Prabha's Cooking
27. Dabeli/ Indian Sloppy Joes by Edible Entertainment
28. Carrot Raisins Rolls by Spicy Food

Vegan Carrot Raisin Muffins

29. Vegan Carrot Raisin Muffins by Tamalpaku
30. Chana Dal Vada /Piaji by The Turmeric Kitchen
32. Khandvi by Food Maza

33. Baked kale Chips by Cooks Joy
34. Veggie Cheese Toast by My kitchen Fantasies
35. Carrot And Raisin Sandwich by Chettinad Fiesta
36. Onion Spinach Pizza by Follow Foodie

Medhu Vadai

37. Medhu Vadai Hotel Style by Tickling Palates
38. Puffed Rice Masala by Srav's Culinary Concepts 
39. Italian Herb & Cheese Toast by Jain food Recipe
40. Kung Pao Tofu by Jain Food Recipe


Vanilla Cupcakes

42. One Bowl Vanilla Cupcakes by Tickling Palates
43. Wholegrain Oatmeal Almond Flaxseed Bars by Sumee's Culinary Bites
44. Apple Upside Down Cake by Srav's Culinary Concepts


45. Iyengar Bakery Style Khara Buns by Sizzling Tastebuds
48. Lentil Spinach Sandwich by Foodelicious

49. Jhal Muri by Hamaree Rasoi
50. Bhel Puri by Edible Entertainment
51. Dhamaka Dahi Vadas by Food & Conversation
52. Milkmaid Chocolate Barfi by Spill The Spices

Double Chocolate Loaf Cake

53. Eggless Cinnamon Pull Apart Bread by Gayathri's Cook Spot
54. Eggless Stuffed Bread Rolls by Gayathri's Cook Spot
55. Eggless Yeasted Apple Sugar Tart by Gayathri's Cook Spot
56. Chocolate Loaf Cake by Tickling Palates

57. Orange Chocolate Balls by Cook-Eat-Burrrp 
58. Noodle Roll by Cook-Eat-Burrrp
59. Papad Rolls by Food Mazaa
60. Olive And Herb Focaccia by Gayathri's Cook Spot


61. Pink Beet Fit Paratha by Foodelicious
62. Hariyali Chana Masala by Foodelicious
63. Corn And Cheese Fritters by Cook-Eat-Burrrp
64. Dahi Tikkas by Cook-Eat-Burrrp (Picture not posted)

65. Cake Rusk by Good Food Ends With Good Talk
66. Chickpeas Sundal by Edible Entertainment
67. Soya Chunks Cutlet by Learning To Cook
68. Garlic Pull Apart Rolls by Pinch Of Salt



70. Urad Daal Ladoos by Aromatic Cooking
71. Stuffed Dahi Vada by Foodelicious
72. Beetroot Moong Daal Pakoda by Cook To Enjoy

73. Challah Bread by Torviewtoronto
74. Thukkada by Kavi's Kitchen
75. Gobhi Manchurian by Amina Creations
76. Sabudana Vada (Sago Patties) by Cuisine Delights

77. Chocolate Almond Biscotti by Srav's Culinary Concepts
79. Mixed Cereal Chevdo by Jagruti's Cooking Odyssey
80. Idli Fry by Cook-Eat-Burrrp


81. Idli Fry by Cook-Eat-Burrrp
82. Bread Utthapam by Recipe Junction
83. Kairichi Vaatli Daal by Foodelicious
84. Sago Mixture by Prabha's Kitchen (picture not posted)



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