Cinnamon Rolls
Ingredients:
- 41/4cups All-purpose flour
- 1/2 cup granulated Sugar
- 1/3 cup Butter
- 11/2 tsp. Salt
- 3/4 cup Whole Milk, warmed
- 1 packet instant or rapid-rise Yeast(2 1/4 tsp.)
- 3 large Eggs
Filling Ingredients:
- 11/2 cups light Brown sugar
- 11/2 Tbsp. ground Cinnamon
- 1/4 tsp. Salt
- 4 Tbsp.unsalted Butter, softened
Method:
- Heat oven to 250o degrees;when reaches 250 then turn off.
- In small bowl whisk milk and yeast until yeast dissolves, then add eggs.
- In large bowl, add flour, sugar, and salt until combined.
- With mixer on low, add warm milk mixture in steady stream; mix until dough comes together, about 1 min; increase speed to medium, add butter.
- Continue to mix until dough is smooth; about 10 minutes.
- Turn dough onto clean surface and knead to form a smooth, round ball.
- Transfer dough to bowl, cover with plastic wrap, and place in warm oven.
- Let dough rise until doubled in size, about 11/2 to 2 hours.
- In small bowl, combine brown sugar, cinnamon, and salt in small bowl.
- Turn dough out onto lightly floured surface.
- Roll dough, spread with butter, and sprinkle evenly with the filling ingredients.
- Starting with the nearest edge of you, roll dough into tight cylinder, pinch to seal seam; cut into even rolls.
- Spray bottom of the pan with butter or non-stick spray.
- Keep cut-side up and transfer rolls ino prepared pan.
- Cover the pan; let rise in warm oven until doubled in size, about 45 min to 1 hour.
- Preheat oven to 350o.
- Bake rolls 30 to 40 minutes, until rolls browned well.It's time prepare frosting.
- Transfer pan to a wire rack; cool 30 minutes.
- Spread the frosting before serve.
Cream Cheese Frosting:
- 8 oz. Cream cheese
- 1/2 cup Butter
- 1 tsp. Vanilla
- 3 Cups confectioner's Sugar
- 1 Tblsp. Milk
Method:
- Mix all the cream cheese frosting ingredients until smooth.
Note:
- Jazz it up fillings with pecans,walnuts, raisins.
- To soften the butter keep it in the microwave for 10-15 seconds on High.
Jalapeño Cheddar Cheese Bread
Ingredients
- 1 packet Yeast
- 1/4 cup warm Water(100o to 110o F )
- 4 Tbsp. Butter, melted
- 2 Egg whites or 1 whole Egg
- 2 1/2 cups Bread flour
- 1 cup Semolina flour
- 1 cup Jalapenos, stemmed,seeded and diced (approx. 5-7 Jalapenos)
- 2 cups Cheddar Cheese, grated
- 1 cup Buttermilk
- 1 tsp. Sugar
- 1 tsp. Salt
Method
- Heat water to boil ;dissolve 1 Tbsp.sugar and yeast; allow yeast to rise for 15 min.
- Mix together the melted butter, egg and buttermilk.
- Add salt, remaining sugar and bread flour to the above liquids mixture and mix well; add the semolina flour to the dough; mix well.
- Add yeast solution and make dough gently; If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
- Place dough on a floured surface and knead for 5-8 minutes until dough is smooth.
- Make dough into a ball ; place into a bowl greased with butter.
- Cover the bowl; let rise in a warm place until double in size; it takes about 1 hour.
- Preheat oven to 350o.
- Turn out dough on a floured surface;slowly knead into the dough with the jalapenos and grated cheese,a little bit at a time.
- When cheese and jalapenos are mixed into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4).
Sprinkle the left over cheese on top of the bread. - Bake bread for 40-45 minutes on a center rack
- When you thump the top of the bread; it sounds hollow, the bread is done.
- Let cool for ten minutes on wire rack.
- Serve with whipped butter.
Note
- Freeze the left over bread up to 6 months.
Spicy Potato Fries
Ingredients
- 2 Tbsp. Mrs. Dash® Original Blend
- 2 Tbsp. crushed Red Pepper
- 2 large Potatoes
- 2 Tbsp. Olive oil
- 1 Tbsp. Ginger-Garlic paste
Method
- Preheat oven to 425ºF.
- Wash and cut potatoes into wedges, do not peel; dry potato slices on paper towels.
- In a large bowl, toss potatoes with Mrs. Dash® Original Blend,crushed red pepper, olive oil, and ginger garlic paste.
- Spray baking sheet with non-stick cooking spray; lay wedges on baking sheet.
- Place potatoes in preheated oven and bake for 20 minutes.
- Turn the potatoes and bake another 20 minutes or until potatoes are browned and tender.
Note
- Jazz it up garam masala instead of Mrs.Dash.
Okra Fry
Ingredients
- 1/2 lb. Vendakkai/Okra
- 1 cup Onion, thinly slice
- 1 tsp.Chilli Powder
- 1/4 tsp. Turmeric Powder
- 1tsp Salt
- 1/4 tsp. mustard seed and urad dal
- Curry leaves
- 2Tbsp Oil for frying
Method
- Wash and dry okra in paper towel;make sure they are dried well.
- Trim both the ends and cut into small slices.
- Heat oil in a pan, add mustard seeds, urad dal and curry leaves; once the mustard seeds crackle, add thinly sliced onions; fry well.
- Add chopped okra, salt, turmeric and chilly powder; add few drops of water.
- Cover and cook gently until they are tender, stirring now and then.
- Serve with roti or rice and Sambar or Tomato rasam.
Carrot Halwa
After a long break I had a chance to update my blog.
Ingredients
- 2 cups shredded carrots
- 2 cups milk
- 3 tablespoons unsalted butter
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder
- 6 chopped roasted cashew nuts (To garnish)
Method
- Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup;stir often to make sure the milk does not burn in the bottom of the pan;set aside.
- Melt the butter in a frying pan on medium heat.
- Add the shredded carrots; stir-fry for 5 to 7 minutes; carrots should be tender and slightly changed in color.
- Add boiled milk; cook until the milk dries. This will take about eight to ten minutes.
- Roast the cashew nuts and set aside for the garnish.
- Add sugar; stir-fry for another 3 to 4 minutes until the halwa starts to leave the side of frying pan.
- Garnish with roasted cashew nuts.
Note
- Carrot Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.
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