Tuesday, March 12, 2019

Easy Cheesy Pull-apart rolls - #BreadBakers

Say Cheese, a phrase used by many photographers to make their subject smile, laugh, make them look happy in the photo. I wonder, how they made up this phrase. May be universally cheese brings a huge smile on everyone's face. What not to love about cheese, gooey, melty, richy, silky, smooth, i can go on listing all adjectives here, i love a good cheese sandwich anyday, infact i can eat cheese slice as such when i m hungry and looking for a healthy snack.  Cheese is considered a good source of protein and fat for many calorie conscious eaters, including myself. I cannot stand protein powders, so i include atleast 4 slices of cheddar in my daily meals.
So, when Sue Lau of Palatable pastime asked us to make a cheesy bread, i immediately joined the list to bake this cheesy pullapart rolls. This is a simple roll, i have added grated cheddar to the flour and stuffed the rolls with mozarella. A perfect dinner time recipe, serve this rolls with some warm soup, i bet you will be baking more. 
I have kept the spices simple, just garlic and mixed herbs, you can add your own spices, make it indian with some cumin and ajwain or add some kasuri methi/dried fenugreek leaves to make it more aromatic. 
Since both my kiddos are at home, enjoying their spring break and constantly hungry for something new to eat, I made these rolls for their evening snack. The rolls vanished in minutes and i was happy, that  i clicked some pictures before i served them. 
Do try and let me know how you like these and don't forget to tag #icampinmykitchen to share your feedback.

Ingredients
146 grams(approximately 1 cup) of whole wheat flour
1 tbsp vital wheat gluten/1/4 cup mashed potato (see notes)
10 grams of butter
1/2 tsp instant yeast
1/2 tsp salt
125ml water
2 cloves of garlic, grated fine
1/4 tsp mixed herbs
50 grams cheddar cheese
50 grams of mozarella cheese,cut into small cubes
2 tbsp milk mixed with 1 tbsp oil

Notes:
If using mashed potato in place of vital wheat gluten, you might have to reduce the liquid quantity. Check this Savory buns recipe for better idea

Method
  • Take flour, yeast, gluten and salt together in a bowl and whisk well to combine. To this flour mix add mixed herbs and grated garlic and mix well into the flour. 
  • Grate the cheddar cheese block using a fine grater and and add it to the flour and mix roughly. To this flour-cheese mix . 
  • In a microwave safe mug, take water and microwave it for 30-40 seconds. The water should be hot, but not scalding hot. To this hot water add the butter and give it a stir. Add this water to the flour mix in batches  and mix to form a wet dough.
  • Do not add all the water at one time, i was left with 2 tbsp of water, so depending upon the flour you are using you might need all of it or just the same as mine. 
  • Once you got a wet dough, take the dough on to your work surface/kneading surface and knead to form a soft dough. Sprinkle little flour if needed, do not add more flour. Once you get a smooth dough, grease a bowl with oil and let the dough rest for 40 minutes or until it doubles in size.
  • Once it doubles up, punch down the air, knead the dough couple of times. At this stage, i weighed the dough and got around 327grams of dough. 
  • I divided the dough into 8 portions. Knead each portion of the dough once, flatten it in your palms, insert a cube of mozarella cheese, pull the dough to the cover the cheese and form a ball. Repeat the same with the rest of the dough pieces. 
  • Arrange the dough balls in a greased baking sheet and the let them rest for 30 minutes. Preheat the oven to 180C,brush the rolls with milk-oil mix and bake them in the preheated oven for 30-40 minutes or until the top turns golden brown.
  • Once done, remove the tray from the oven, let it sit in the tray for few minutes. Then slowly remove it on to a cooling rack to cool off completely. 
  • While serving, microwave them for 10-20 seconds for the cheese to turn gooey. Serve the rolls along with some soup for dinner or just with some ketchup as a snack. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers
Here is the list of Cheese Breads for this month (March 2019)

Monday, March 11, 2019

Kesar Phirni - Rich and Creamy Rice pudding with saffron

Phirni, one of those desserts my lil one is crazy about. We usually don't eat out much. If at all we go, we got to Kamat, a restaurant nearby. It is the only restaurant we visit for lunch or sometimes for dinner. My lil ones menu there is constant, he will order manchow soup with poori, he loves to dip his poori in the soup and enjoy. This combination is so famous amongst our gang, that when we are all together all the kids order poori and manchow.
After mopping his soup and poori, he orders matkha phirni. It is his  favorite dessert, next to mango lassi, which we order during the mango season. He never shares his phirni with anyone, his dad would wantedly fights with him for a spoonful. Seeing his love for phirni, i decided to make it for him at home. 
The day i made phirni, he asked me whether i have made 'Matkha', he thought the name of the dessert is matkha/earthern pots😆. I tried to explain him that matkha is that bowl and actual name is phirni, but even then he likes to call it matka and i have stopped correcting him now. Afterall, what is in a name?
What is this Phirni?
Phirni is dessert made with milk and coarsely ground rice, sweetened wtih sugar, flavored with cardamon and saffron. The origin of this rich dessert is believed to be from the mughals rule in India. The dessert can be made in numerous flavors, kesar phirni, gulab phirni, makhana phirni and the list is endless and your imagination is the limit for the flavors in this versatile dessert.

Phirni Vs Kheer
Though it sounds similar to kheer, but kheer is made with whole rice, whereas phirni is made with coarsely ground rice. Kheer can be served warm, whereas phirni is mostly served chilled. Phirni thickens as it cools and the texture of it closely resembles that of a jelly, which attracted my lil one more. 
This is an easy make-ahead dessert for parties and festivities. When made fresh you can keep it refrigerated for good 2-3 days. I usually make it towards the weekend and all the boys enjoy it for the next 2 days. I wouldn't recommend storing it for more than 3 days, that too if the climate at your place is more  hot and humid, it is not advisable. 
The below quantity serves 7-8 people, depending on the amount served. The earthen pots i have used here holds 2-3 ladles of phirni each. 
Do try this luscious and rich kheer for this holi and enjoy it with your family. Do not forget to tag me #icampinmykitchen and let me know how you liked it

Ingredients
1 litre full fat milk
2 generous pinches of saffron
1/4 cup basmati rice.
2-3 cardamom pods
2 nos cloves
1/3 cup - 1/2 cup sugar or (1/2 a tin condensed milk)
2-3 tbsp of chopped nuts ( i have used almonds and pistachios)
few watermelon seeds and pumpkin seeds
Method
  • Soak basmati rice in water for 2-3 hours. Towards the end of the soaking time, in  a heavy-bottomed vessel boil the milk, remove 2-3tbsp of milk from the vessel and soak the saffron in it and set aside until use.
  • While the milk is boiling, drain the water from the rice, take it in a mixer along with cardamom and clove pods and grind it to a coarsely. I usually add 2-3 tbsp of water to ensure smooth running of the mixie. Once done, add this coarsely ground rice to the boiling milk and mix well.
  • Keep a whisk ready and whisk the mixture as you add the rice mixture to the milk. This will help in breaking any lumps that might form. 
  • Reduce the flame to medium or even simmer and let the rice cook well in the milk. Stir often to ensure the bottom doesnt get burned.  Usually it takes around 8-10 minutes for the rice too cook. 
  • Once the rice is cooked,add the sugar to it and mix well. Once you add sugar, the phirni might liquify, but do not worry, it will thicken soon.
  • Let it for another 8-10 minutes, keep stirring, add the saffron soaked milk to this and mix well. Once the milk mixture is reasonably thick, take it off the stove and let it cool. Remember it will thicken more as it cools. I usually add some roughly chopped almonds and cashews to the phirni, we love the bite while enjoying the smooth phirni. 
  • Once it comes out to room temperature, pour it to individual matkhas/earthen pots and refrigerate. While serving, garnish with chopped nuts and rose petals and enjoy it chilled.
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