Soft Sandwich Buns

After a first attempt on water roux recipe of milk crisp buns, here is my second attempt on this sandwich buns.

I've been using a hotdog bun recipe for my sandwiches and thought it's the softest bun recipe I could use. However, this new recipe really make me fall in love with it because its softness really surprise me and stay fresh for few days.

It's fun looking at the doughs baking in the oven while it's inflating. I like its chubby look.

Sandwich could be my everyday meal, no matter is breakfast, lunch, dinner or snack. Baby spinach, tomato, ham and cheese is the best sandwich ingredients for me.

These soft buns could use for making different kind of sandwiches, like egg mayonnaise, tuna, curry chicken..... you name it! I'll definitely put this at my dining menu.

Recipe for the 9 buns (approximately 60g for each dough): 195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Methods:

1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
   
2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly.
   
3. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place on a baking tray and let the dough proof for 40 minutes.


4. Bake at 180C for 15 minutes. Sandwich the buns with your favorites ingredients, enjoy!

Mysore Rasam

You will be carried away by this aromatic spicy rasam!

Ingredients:
Tamarind-lime size
Tomato-1 chopped
Hing-1/4 tsp
Rasam powder-1/4 tsp
Cooked thur dal-1 tbsp
Salt

To roast till golden brown in a drop of oil/ghee and grind to a coarse powder:
Thur dal-1 tsp
pepper-1/4 tsp
Red chillies-3
Coriander seeds-1/2 tsp
Channa dal-1/2 tsp
Coconut-1 tbsp
Jeera-1/2 tsp
Coriander leaves-for garnish

Seasoning in 1 tsp ghee:
Mustard seeds-1/2 tsp
Curry leaves-a few
Jeera-1/2 tsp

Method:
Soak tamarind in warm water. Extract 2.5 cups of tamarind water.
To tamarind water, add tomato, salt, hing and rasam powder and boil it for 10 minutes.
Add the ground powder and continue boiling for 8-10 minutes.
Add cooked thur dal and 1.5 cups of water. Let it boil for 5 minutes.
Turn off the heat. Do the seasoning and garnish with coriander leaves.
Mix with rice and ghee and serve with any curry/pappad.

Aadi Velli

Aadi month is considered as Highly Auspicious For Worshiping Shakti.This month mainly focuses for all the Amman's and it celebrated in Grand manner of All Amman Temples. This Tamil month marks the beginning of all festivals during festival season.All Fridays in Aadi month are considered highly Auspicious.Special poojas conducted for Amman and Nagadevatha.People will offer Milk and Egg to snakes.A lot of Festivals are celebrated in the month of Aadi

1. Aadi Puram

2. Varalakshmi Viratham




3. Aadi Perukku/Pathinettam Perukku



I prepared Lemon rice,Coconut rice,curd rice and Groundnut Chutney.

This festival when the river is worshiped as the Embodiment of woman falls on the 18th of Aadi.Wearing New clothes & Carrying Chitranna(sweet pongal,Coconut rice,Lemon rice,Tamarind rice)& variety of side dishes including pappad,vadagam, Chutney.People will go to Riverbanks & Worshiped the River waters with Traditional offerings like Coconut,Plantain,Betal leaf and Betal nut.Hailing the flowing river as Mother Kaveri,they adorned her with ear ring and black beads.Newly Weds are on this day offered special reception by the Bride's parents.People living on the banks of the Cauvery offers Special Pooja's to the River.


4. Aadi Amavasai

5. Aadi kiruthigai

6. Aadi Velli

All Friday's in the month of Aadi are highly Auspicious Especially the 1st 3rd and 5th.All Tamilian's will offer Maa vilakku on Aadi velli.
It is made up of Rice flour,Jaggery and Ghee.Here Preparation of Maa vilakku

Maa Vilakku(Lamp made of Rice Flour)



Ingredients:

Rice- 1cup
Jaggery-1/2 cup
Ghee-2 tsp
Thiri-1

Preparation method:

1. Wash and Soak rice for 1 hour.
2. Drain well and spread on clean cotton cloth for 10-15 min.
3. Grind the rice into fine powder using Mixer Grinder.(Seive 1 or 2 times)
4. Add powdered Jaggery mix well.Don't add Water.
5. Make it into Ball shape,using lemon press once on the Ball.
6. Pour ghee and place a thiri.
7. Light the Thiri and offer ur prayers.