SPICED PUMPKIN BREAD ROLLS

This month we had Halloween and Thank giving. So in our monthly baking group we baked spiced pumpkin bread rolls. These Rolls are not just shaped to resemble pumpkins and are also made with pumpkin in them. They’re quite soft with a hint of sweetness and are great to snack on or serve as a side with soup.
If you would like sweeter rolls, replace the 2 tbsp of honey with 1/8 to 1/4 cup of sugar depending on how sweet you want them. If you don’t use eggs just leave the egg in the recipe out. You can use canned pumpkin purée if you find that easier but I’d pick freshly made purée anytime for flavour and taste. You can also leave out the spices if you don’t want them in your rolls but the spiced ones taste really good. I served them with pumpkin soup.

Ingredients:
Warm milk or water ... 1/3 cup
Honey ...................... 2 tbsps (or sugar 1 tbsp)
Dry instant yeast ...... 2 tsps
Pumpkin puree ....... 1/2 cup (unsweetened)
Butter ...................... 40 gms
Egg ...................... 1
Salt ....................... 1 tsp
Sugar .................. 3-4 tbsps (optional.. add only if you like them a bit sweeter)
All purpose flour .... 2 and 3/4 th cups and extra for dusting
Dry ginger powder .. 1 tsp
Cinnamon ............ 1/2 tsp
All spice powder .. 1/2 tsp
Pecan nuts .... few for the stems ( you may use dates / pine nuts / celery stalks / spinach stems )

Method:

Take warm water or milk . Add honey or sugar. Sprinkle the yeast on top  and allow it to ferment until frothy.

Take the flour in a large bowl and mix all the spice powders, egg, salt and sugar.

Add the fermented yeast and pumpkin puree little by little and knead the dough. It will be a bit sticky. You can use the electric machine of you have one.

Remove the dough on a floured surface and start kneading well for 2 minutes. You can sprinkle a little flour while kneading.

Knead it well until you get a smooth texture.

Place it in a greased bowl. Cover it and leave it in a warm place to rise until double.

Remove the risen dough and deflate it to remove air pockets. Knead lightly.

Divide it into 8-10 equal portions.

Roll each portion into a ball and flatten it a little. Using a pair of scissors or a knife make 8 cuts at equal distance from each other from the edge of the ball toward the center leaving the center uncut like a flower as shown in the image.

Place them 2" apart from each other in a baking tray lined with butter paper and allow them to rise until double. (about 1 hour) It takes more time in winter.

Using a chopstick, pierce the center of the rolls to insert the stems. Oil the tip of the chopstick to avoid from sticking.
Brush the tops with egg white or milk.

Bake at 180 C ( 350 F) for 20 - 22 minutes or until done. The time and temperature may vary a bit according to the size and type of oven.

Take them out of the oven and brush them with melted butter or ghee or honey diluted with a little water to give a shine. I used melted butter. Insert the stems (whatever you have chosen for them)
I tried out sliced dates as they are edible. But the spinach stems looked better in the pictures.



This recipe makes 8-10 medium size rolls.

Adapted from Beyond Kimchee .. http://www.beyondkimchee.com/pumpkin-dinner-rolls/


We Knead to Bake # 33 @ My Diverse Kitchen

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KASHMIRI NADRU YAKHNI / LOTUS STEMS COOKED IN YOGURT GRAVY

Kashmiri Cuisine has a variety of yakhni dishes, both veg and non veg. Yakhni means broth or shorba. It is actually made by boiling chicken or meat pieces and the stock is used in preparing yakhni dishes.. Sometime during British Raj, Yakhni was modified for the vegetarian appetite, and Yakhni sauce was created. 'Yakhni Sauce' is just a thin white sauce made with yogurt and the same aromatic spices used to make 'Yakhni Shorba'. . Yakhni sauce can be used to make Paneer Yakhni, Vegetable Kofta (Lauki Kofta, Lotus Root Kofta - Yakhni.

 Nadru or lotus stem is a very popular vegetable in Kashmir. This recipe is very easy. Lotus stems are cooked with yogurt and aromatic spices. Traditionally yakhni dishes have a thin gravy with a generous amount of ghee. Some people prefer thickening it with besan/ gram flour. But I like the original version better. The gravy has a lovely taste of the spice powders used in the recipe.

Ingredients:
Lotus stem ... 1 (scrape and cut diagonally into 8-10 pieces)
Yogurt ....... 1/2 cup
Black cardamoms ... 2
Cinnamon stick ... 1 inch piece
Fennel powder ... 1/4 tsp
Ginger powder ... 1/4 tsp
Cardamon powder .. 1/4 tsp
Mint powder ........ 1/8 tsp
Brown onion paste ... 2 tbsps (fry onion to golden brown colour, cook with little water and grind to paste)
Asafoetida .... 1 pinch (optional)
Salt ............. to taste
Ghee ......... 2 tbsps

Method:
1. Heat 1 tbsp ghee in a pan and add the black cardamoms and cinnamon stick.
2. When you get a nice aroma of the spices add the onion paste.
3. Saute it a little and tip in the lotus stem pieces.
4. Add one cup water and a little salt. Simmer until the lotus stems are cooked. (check the water and add little more if needed)
5. Now in a different pan heat the remaining ghee and add the spice powders and powdered mint. Maintain low flame.
6. Whisk the yogurt and add to the pan. Continue to mix with a spatula to avoid curdling.
7. Mix this into the cooked lotus stem and simmer for a minute.

Info - Google

See the recipe video

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CHINESE DEEP FRIED WHOLE FISH WITH BLACK BEAN SAUCE

Deep fried whole fish topped with spicy black bean sauce is a classic Chinese side dish to enjoy with plain rice or fried rice. Select any fish that is flat and thin with center bone.

Ingredients:
Fish ... one whole  (300 - 400 gms)
Rice flour .... 1 tbsp
Red chillies .. 1-2 (sliced)
Black bean sauce ... 2 tsps
Soy sauce ............. 1 tbsp
Rice wine vinegar ... 1 tbsp
Chilli sauce ............. 1 tbsp
Sugar .................... 1 tsp
Ginger ............... 1 inch piece (juliennes)
Garlic ............... 1 tbsp (crushed)
Spring onions .... 2-3
Corn starch ..... 1 tsp
Salt ... to taste
Oil .... for deep frying use any cooking oil.
For the sauce ..... 2 tbsps sesame oil.

Method:
1. Wash the fish well. Remove scales if there are any. Slit it carefully on the side.
2. Sprinkle salt on it and set aside until you fry it.
3. Pat it dry with a kitchen tissue.
4. Sprinkle rice flour on both sides.
5. Heat oil in a wok and deep fry the whole fish turning the sides carefully until it is done. Inside should be cooked well and outside crispy. It takes about 10-12 minutes depending on the size of the fish. Keep adjusting the flame.
6. Now to prepare the sauce heat sesame seed oil in a wok.
7. Add the red chillies, crushed garlic and half of the ginger juliennes. Saute.
8. Add all the sauces one by one. Add the sugar and salt. Be careful with the salt as the sauces already contain salt.
9. Add the spring onions and cook for half a minute..
10. Now mix the corn starch in half a cup of water and stir it in the sauces. Simmer until it thickens and the sauce is ready.
11. Place the fried fish on a serving platter. Pour the sauce over it  just before serving.
.12. Garnish with spring onions and ginger juliennes. Serve with plain or fried rice.

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GONGURA PAPPU / SORREL LEAVES DAL ANDHRA STYLE

Gongura (sorrel leaves) are very rich in iron, vitamins and folic acid. They are used extensively in Andhra cuisine. I have posted many recipes with these tangy greens. Today's recipe is a simple and delectable gongura pappu. A thicker version of dal is known as pappu in Telugu. It is either made plain or with some additions like spinach, sorrel leaves, tender tamarind leaves, amaranth leaves etc etc...
Gongura leaves are sour in taste. Add them carefully as much as you like. Usually other greens are added to dal while cooking but since these are sour I cook them along with the tempering separately and then add the boiled dal. Sourness delays the cooking process and if you add gongura while cooking dal does not cook well.

Ingredients:
Toor dal .... 1 cup
Gongura leaves ... 1 cup (add more if you like)
Onion .... 1 small
Garlic ..... 1 tbsp (crushed coarsely)
Green chillies ... 1-2
Coriander leaves .. handful (optional)
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp (optional)
Salt ......... to taste

Tempering Ingredients:
Mustard seeds .. 1 tsp
Cumin seeds ... 1 tsp
Red chillies .. 1-2 broken
Asafoetida .... 1 pinch
Curry leaves ... 1 sprig
Oil ....... 4-5 tbsps

Method:

1. Pluck the sorrel leaves, wash them preferably with warm water to remove the dirt.  The surface of these leaves is little rough so you have to clean them well.

2. Chop them coarsely and set aside.

3. Boil the soaked dal adding a little salt and turmeric powder.

4. Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed garlic.  When it gives out a nice aroma tip in the sliced onion and green chillies. Saute until it is light brown.

5. Now add the gongura leaves and coriander leaves.

6. Add the salt, turmeric powder and chilli powder.

7. Add the boiled toor dal.

8. Stir well to mix everything. Serve with plain rice and any side dish of your choice.

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BRIGADEIRO / BRAZILIAN TRUFFLE

The Brigadeiro ( meaning Brigadier) is made from condensed milk, powdered chocolate (cocoa), butter and chocolate sprinkles to cover the outside layer. It is one of the simplest dessert you can ever make. It is shaped into tiny bite size balls and is a kids delight. No birthday celebration is complete without Brigadeiros.

It is said that this dessert was invented in 1940 in honour of Brigadier Eduardo Gomes. He was handsome and single. Women from Rio de Janeiro, promoting Gomes’s campaign, made and sold it in order to help fund the presidential campaign.

As time passed, the Brigadeiro was improved with other recipes based on the original, such as the Beijinho,( with shredded coconut)  Cajuzinho,(with cashewnuts) etc. In other countries the Brigadeiro is known as the “Brazilian truffle.”

The Brigadeiro has a sentimental value to all Brazilians. Eating a Brigadeiro is said to give people a familiar sensation because it is a way to remember happy times spent with family and friends.

Here goes the recipe....

Ingredients:
Condensed milk - 1 can
Powdered chocolate (cocoa).. 2 tbsps
 Butter ..... 1 tbsp (unsalted)
Chocolate sprinkles .. 1 cup or as needed
Small cupcake liners

Method:
1. In a heavy bottomed pan mix the condensed milk, chocolate powder and butter.
2. Continue stirring on medium flame until it starts bubbling and getting thicker. (about 8-10 mins)
3. Once it starts leaving the sides remove from the flame and allow the mixture to cool.
4. Grease your palms with butter and make small bite sized balls.
5. Roll them in the chocolate sprinkles.
6. Place them in small cup cake liners or place them in a decorative tray.

Note: For variation you can use colourful sprinkles, crushed cashew nuts, dessicated coconut, rice crispies etc etc instead of chocolate sprinkles.

Information - wikipedia

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