Monday, September 15, 2014

Garlic and Rosemary Dinner Rolls

Garlic and Rosemary Dinner Rolls... Soft and buttery rolls with fresh aroma of garlic and rosemary. These are one of the family favorites and apart from mopping our curry bowls spec clean with these rolls, we also love to have them for breakfast with just a little slather of butter. Once intimidating, baking bread has now become a therapeutic process for me and the joy of making my own bread is unmatched. The aroma that waft through the entire house while the bread bakes and then watching the loved ones gobbing one piece after another gives a sense of proud and satisfaction to me. Here is my no fail recipe which I have tried innumerable times to make these rolls. Enjoy.



All you need is

Warm water - 1\4 cup
Warm milk - 1 cup
Granulated sugar - 2 tbsp
Active dry yeast - 2 and 1\4 tsp
All purpose flour - 4 cups
Vital wheat gluten - 3 tbsp
Salt - 1\2 tsp
Unsalted butter - 2 tbsp ( melted and cooled )
Eggs - 2
Garlic - 2 tbsp ( finely minced )
Dried rosemary - 1 tbsp




Recipe of Garlic and Rosemary Dinner Rolls


Mix warm water, warm milk, sugar and yeast in a bowl and cover and keep aside for 10 minutes, until yeast blooms.
Mix flour, gluten, slat, butter, egg, garlic and rosemary  in another bowl.
Add the yeast mixture in the dry mixture.
Mix to make a soft dough.
Transfer the dough on a lightly floured surface and knead for 10-12 minutes.
If using a stand mixer, knead for 4-5 minutes on medium speed.
Oil a bowl and transfer the dough in it.
Cover and keep aside in a warm place for 2 hours, until the dough doubles in size.
Gently punch the dough.
Divide the dough into 12 equal portions.
Roll each portion into a round.
Arrange the dough rounds on a parchment lined baking sheet.
Cover the baking sheet and keep in a warm place for 1 hour.
Pre heat the oven to 180 degrees C.
Bake the rolls for 20-25 minutes, until slightly browned from the top.
Remove from the oven.
Serve warm.


Friday, August 15, 2014

Nan Khatai \ Crunchy Indian Shortbread Cookies

Nan Khatai... These crunchy, shortbread like cookies flavored with cardamom are one of the very few baked goodies that my mum used to make for us while we were growing up. Baking was not an easy thing to do back then. The ingredients were not easily available and ovens were very rarely found in the electronic shops and don't even count the innumerable power cuts that happened without a fail as soon as the wind blew a little hard. I can still feel the heavenly smell which wafted through the entire house while the cookies baked, making us restless and then burning our tongues after we popped a few in our mouth even before they cooled properly. I have made these cookies innumerable times using the same recipe and they have never failed me. Sharing my Mom's recipe to make these delicious crunchy Indian shortbread cookies or Nan Khatai. Here it is.



All you need is

  • Ghee \ Indian Clarified butter - 1 cup ( use regular butter if not available )
  • Powdered sugar - 1 cup ( sifted )
  • Besan \ Chickpea flour - 1\2 cup
  • Maida \ All purpose flour - 1 and 3\4 cups
  • Pinch of salt
  • Baking soda -1\8 tsp
  • Almonds - 5-6 ( slivered ) for garnishing




Nan Khatai Recipe

  1. Sift besan, maida, salt and baking soda.
  2. Whisk ghee and powdered sugar till light and fluffy. ( Approx 2-3 minutes on high speed )
  3. Add the dry mixture in 2-3 batches and fold gently.
  4. Divide the dough into 20-24 parts and make rounds.
  5. Press the rounds gently and keep some slivered almonds on top.
  6. Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
  7. Pre heat the oven to 175 degrees C.
  8. Grease a cooking sheet with ghee.
  9. Arrange the cookies on the sheet keeping 2 cm gap between them.
  10. Bake for 15-20 minutes, till slightly browned.
  11. Remove from oven and cool on a cooling rack.
  12. Store in an airtight container for up to a week.


Note
These cookies tend to burn very fast, so keep an eye on them while baking.
Turn the cookies around and see the base. If it's slightly browned, the cookies are done.



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