Have a Wonderful New Year 2011!!!

Cinnamon Rolls


Cinnamon Rolls
  • 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


  • 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


  • Mix all the cream cheese frosting ingredients until smooth.


  • 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


Jalapeno Cheddar Cheese Bread
  • 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


  • 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.


  • Freeze the left over bread up to 6 months.

Spicy Potato Fries


Spicy Potato Fries
  • 2 Tbsp. Mrs. Dash® Original Blend
  • 2 Tbsp. crushed Red Pepper
  • 2 large Potatoes
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Ginger-Garlic paste


  • 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.


  • Jazz it up garam masala instead of Mrs.Dash.

Okra Fry


Okra Fry
  • 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


  • 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.


Carrot Halwa
  • 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)


  • 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.


  • 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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