Events Hosted

1. 15 Minute Recipes
Tiffins, Sweets, International Cuisines

Milkshakes, Juices, Hot Drinks and more
Soups, Rasam, Veggie Salads, Fruit Salads
Rice, Rotis, Chutneys, Side dishes

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2. Cakes and Cookies
Part 1-Easy Recipes
Part 2-Intermediate Level Recipes
Part 3-Advanced Level

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3. Cooking Basics 
Learn how to make simple dishes

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Peanut Butter Buns

I still feel that this water roux recipe is great! With the same recipe, it could makes different kind of sweet buns including this peanut butter buns. There turn out real soft! I used my homemade sugar free peanut butter so I find it not sweet enough. Please use a good peanut butter like the brand of PLANTERS (oh..I love it) or any organic 100% pure peanut butter for better texture.

Ingredients:
(A) 210g bread flour / 56g plain flour / 20g milk powder / 42g sugar / 1/2 teaspoon salt / 6g instant yeast
(B) 30g eggs / 85g water / 84g water roux (refer to water roux recipe)
(C) 22g butter
(D) some peanut butter and chopped peanut

Recipe for the water dough "water roux": Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!). 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 roux here would be more than a recipe required, please according to the amount of the recipe required and do not add more or less.

How I made it:

1. Put all the ingredients (A) and (B) for kneading until it form a dough. Add the butter (C) little by little and continue the kneading process until smooth and elastic and the dough no more sticking at the side of the mixing bowl (this method for dough hook kneading mixer, if using bread machine, add all the ingredients (A)(B) and (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.


2. Divide the dough into 9 portions. Round them into small balls and rest for 10 minutes.


3. Flatten the dough with your a rolling pin and roll it out in longish shape. Spread some peanut butter jam and use a sharp knife to cut 4 to 5 lines then twist it and tight them up. Place them into muffin cups and proof for 40 minutes.


4. Egg wash the top of the doughs and sprinkle some chopped peanuts.


5. Bake at a 180C preheated oven for 15 minutes. Enjoy!

Sambar Sadham

Sambar Sadham is a quick and delicious one pot meal adapted from Edible Garden. Thanks for the recipe Nags. I modified the recipe to suit my taste. Piping hot sambar sadham with ghee drizzled all over is very satisfying and comforting any time of the day!



Serves 3

Ingredients:
Oil-1 tbsp
Mustard Seeds-1 tsp
Fenugreek Seeds-1/2 tsp
Curry leaves-a few
Ginger grated-1 tsp
Salt
Hing-1/4 tsp
Turmeric powder-1/4 tsp
Tamarind-small lime size ball
Thur dal-1/3 cup
Rice-2/3 cup
Sambar Powder-2 tbsp
Coconut grated-2 tbsp
Ghee-2 tbsp
Coriander leaves- to garnish
Veggies I used:
Onion Sliced-1/2 cup
Carrot-1
Brinjal-2
Peas-a handful
Capsicum-1 small
Tomato-1

Of course, you can use any veggies of your choice.

Method:
Soak tamarind in 1.5 cups of warm water.
Heat oil in a pressure cooker.
Add mustard seeds, curry leaves and fenugreek seeds.
When mustard seeds crackle, add ginger and all the veggies one by one.
Sprinkle salt  and hing.
Fry for 5 minutes.
Extract 2 cups of tamarind water and add it to the veggies.
Add sambar powder, turmeric powder, coconut and salt.
Rinse rice and dal and add.
Add 2.5 cups of water.
Close the lid and pressure cook for 6-7 whistles(till rice and dal become mushy).
When pressure is released, open the lid and garnish with coriander leaves.
Drizzle ghee just before serving.
Serve with raitha and chips.
Note: I have used 2 cups of tamarind water and 2.5 cups of water for 1 cup of rice and dal mixture.
You may soak thur dal in warm water for 30 minutes before pressure cooking just to make sure it is fully cooked.