Cottage cheese stuffed dinner rolls

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

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Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads ūüėČ

My Trip to Boulangerie

Various breads for breakfast in a boulangerie in Bastille, Paris
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.

Bagel Sandwich with roasted vegetables and cream cheese

Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!




Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my... the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple...just 3 things on a bread and yet so much flavour.

Why cottage cheese stuffed dinner rolls??

Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.

My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.

Print Recipe
Homemade dinner rolls stuffed with cottage cheese and sweet corn
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Instructions
  1. Heat oil in a wok or kadhai
  2. Add the onions and saute them till they are pink in colour
  3. Once the onions are cooked, add the sweet corn and mix well
  4. Now add the salt and different masala powder and mix well
  5. Cover and cook for a couple of minutes at a low flame
  6. Add crumbled paneer (cottage cheese) and mix well
  7. Cover and cook for a couple of minutes
  8. Add chopped coriander for garnis, remove from heat and set aside to cool
  9. Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
  10. Let it proof for about 45 - 60 mins or till the dough doubles in size
  11. Knock down the air in the dough and make 6 equal portion of the same
  12. Pat each dough roll flat, place 2 - 3 tsp of the filling in it
  13. Get the edges of the flattened roll towards inside and cover the filling to form a seal
  14. Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
  15. Place the roll in a greased pan and repeat the process with all the dough rolls
  16. Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
  17. Pre heat the oven /OTG to 200 Degree Centigrade
  18. Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
  19. Once the oven is preheated, place the rolls in the oven to bake
  20. Bake for 15 minutes or till the top of the buns get a golden colour
  21. Remove the rolls and immediately brush some salted butter on them
  22. Remove the rolls with a spatula and leave them to cool on a cooling rack
  23. Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce

15 Baking Tips to Remember for every home baker

Baking Tips: We can all use them as home bakers. In this post, I talk about 15 things you can’t ignore if you enjoy making baked goods.

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Baking: A science or is it Art or is it just a love to create baked goodies with different textures / colour? Whichever the case might it be, here are some simple and easy baking tips to remember.

When I started baking some years back, I did not know anything about baking other than the fact that baking leads to delicious cakes ūüôā But after baking a lot of goodies, I’ve learnt that there are some simple things which will help us to get a fluffier cake or a softer bread or a chewy cookie.

I am not a self-taught baker; I studied and then taught for a while at The Institute of Baking and Cake Art, Bangalore. The time that I spent at the institute was just amazing. So much to learn and so much to teach; we all learn by teaching, don’t we?

Here are some simple and easy baking tips to keep in mind

  1. Measure all the ingredients that are required for the recipe and keep them ready before you start 

Each recipe for a baked goody can be different and there could be various ingredients that go in a recipe plus the number of steps for each recipe could also vary. Measuring out the ingredients before starting out the recipe ensures that, you can concentrate and enjoy baking rather than running in between to get ingredients and leaving a messy kitchen. It also helps you to see whether you have all the ingredients. If not a quick run to the nearest shop and voila, let’s Bake !

  1. Measure all ingredients at room temperature

Always have the ingredients such as butter / eggs etc  at room temperature. This ensures that the ingredients mix really well or in very complicated terms Рemulsify well. At room temperature when you are mixing butter with sugar there is no curdling or melting, just one cohesive mixture which results in fluffier, lighter cakes!

3. About cake tins, pans and loaf tins

Different types of batter or dough call for different types of cake tins or pans. Get to know a little more about the recipe and buy a good quality tin. Always read through the recipe and have pans /pots and equipment required for making the baked goodies.

4. Measure your ingredients using the measuring cups or the weighing machines 

Its just a mater of weight Vs volume…the weighing scale well gives you the weight of each ingredient and the measuring cups give you volume of each ingredient.I believe that baking is a science and correct measurements are a basic but mandatory requirement… weighing assures precision and accurate measurements of each ingredient. Imagine this..recipe says a cup of flour – do you take a cup of flour flattened on top or should it be bulged ?? both the way you get a cup of flour, but when you measure them on a weighing scale, the weight would be different..a baking is like a little chemistry experiment going on…a difference in in the amount of ingredient would alter the final batter or dough consistency. Another example of this- 1 cup of flour is 125 gms, but 1 cup of liquid like milk would be 250 ml/gms… entirely different weight isnt it??

5. Always pre- heat your oven before baking

Every recipe calls for baking at a particular temperature. Bread bakes at 200 deg C, cake at 180 degree C or Pizzas at 240 degree C. This means that when you are going to place your prepared cake batter or proofed dough, the oven should be ready at the required temperature.

For example – I bake many cakes at 180 degree C – if I place my prepared batter in cake tin at a much lower temperature then the batter would take a longer time to rise / cook and the end result would be pale in colour rather than a golden colour on top.

Alternatively if you place it at a higher temperature then the batter would rise much faster, top would get golden faster and the batter could remain under-cooked.

6. Baking powder and baking soda are not the same 

Baking soda is also known as Sodium Bi carbonate and it reacts with acidic ingredients such as curd or vinegar, this produces carbon dioxide ( the bubbles that we see in the cake batter)..this helps in rising of the batter etc. There are times when you would want the batter to rise for a longer period of time and that’s when Baking powder comes in handy. Baking powder contains, sodium bi carbonate and two types of acids….when it is added to liquids – both the acids react with sodium bi carbonate at different temperatures ( room temperature and hot inside the oven)….this helps in rising of batter for an extended period of time…lots of bubbles resulting in fluffier cakes or muffins ūüôā

7. How to moisten cakes

Moist layered cakes. Use some light sugar syrup to moisten the layers of cake before filling buttercream or whipped cream

8. How to get better-flavoured cookies

Refrigerate the cookie dough for at least a couple of hours before baking. These yield better cookies with better flavour

9. How to get a flat topped cake

Once the batter is poured inside a cake tin, tap it a couple of times to remove excess bubbles = this will give a flatter top rather than one with a dome

10. Remember to cool the cake

Completely cool the cake once it is baked before removing from the cake pan as otherwise the cake would collapse and break since it is warm

11. Checking if a loaf is baked

Want to know if a loaf of bread is baked right? A bread is ready when you hit the top of the baked loaf with fingers you should get a hollow sound

12. Removing the bread at the right time

Once the bread is baked in a loaf pan, remove it as soon as possible . This will reduce the chances of a soggy bread

13.  Correct Way to Cut a loaf of bread

Cutting a loaf of bread to slices = reverse the bread so that the dome faces down and cut on the base of the bread loaf – easy to cut ūüôā

 14. The best way to do frosting

Piping bags and nozzles are a good buy to create beautiful frosting designs on cakes and cupcakes.

15. Everyone makes mistakes 

Yes, that’s a baking tip. Especially when you expect perfection at the word ‘go’! It’s okay to fail and correct the mistakes made. Just continue with baking. It will be alright.

 

Homemade Healthy Whole wheat and oats burger buns

Really simple, step by step instruction on how to make Homemade healthy whole wheat oats burger buns.These are a wonderful snack for children.

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Hello, fellow bakers, moms and dads. Today I want to share a really simple, step by step recipe. Here are  instructions on how to make Home made healthy whole wheat and oats burger buns. These are soft and a little dense but wonderful to make burgers for a party or a trip.

Really simple, step by step instruction on how to make Homemade healthy wholewheat and oats burger buns.These are soft and little dense but wonderful to make burgers for a party or a trip[

I love breads and that is quite evident with me baking breads for us and for friends through out the week. Generally I just use all-purpose flour or maida for breads. Of late I am trying my hand at replacing maida with other flours such as rye, ragi, whole wheat and oats.

Different flours result in different texture and a very different taste. Experimentation will mean multiple recipes and that means lots of permutations and combination of ingredients. This just opens the doors to so many recipes ! (Phew that was a long sentence :D)

This is a recipe I made for friends and this was also my first use of 100% whole wheat and oats as a combination to make burger buns. I am yet to get them soft like buns made with maida but this is definitely a step in the right direction.

So here is my step towards healthy baking: Home made healthy whole wheat and oats burger buns !

If Healthy baking is your cup of tea, you’d love this recipe for¬†Raisin and Walnut Bread loaf.

Umm, just the sound of it makes your mouth water, right?

Print Recipe
Homemade Healthy Whole wheat and oats burger buns
Prep Time 30 mins
Cook Time 25-20 mins
Passive Time 1.5 hours
Servings
buns
Ingredients
Prep Time 30 mins
Cook Time 25-20 mins
Passive Time 1.5 hours
Servings
buns
Ingredients
Instructions
  1. Sieve both the flours and set aside in a bowl.
  2. Set aside all the other ingredients in individual bowls before starting.
  3. In a large mixing bowl, add the yeast, sugar, flours, eggs, salt and warm milk and start kneading ( alternatively one can add all the ingredients to a stand mixer, attach the dough hook and start kneading)
  4. Knead the dough just till all the ingredients come together (Over kneading increases the gluten in the dough and the buns become dense after baking)
  5. Grease another large mixing bowl with little oil and lay the dough into that.
  6. Cover the dough with cling film or a plate and let it rest for 45 minutes to 1 hour ( or till the dough doubles in size).
  7. Remove the plate / cling film, punch down the dough and knead a little a bit.
  8. Portion out the dough into small balls and set aside ( i weighed each ball to approximately 70 - 75 gms)
  9. Grease a baking tray and set aside.
  10. Tighten by rolling each ball between your palms and tucking the skin / edges to get a smooth skin on top.
  11. Roll all the dough balls and place them slowly on the baking tray ( leave at least 1 inch space between each ball).
  12. Cover with a wet towel or cling film and let it rise for another 30 minutes ( till the dough balls double in size).
  13. While the dough balls are resting pre-heat the oven to 200 degree C.
  14. Once the dough balls rise, remove the cling film, apply egg wash using a brush and sprinkle sesame seeds on them.
  15. Bake the buns in the oven for 15-20 minutes or till it turns golden brown in colour.
  16. Once baked remove the buns and set aside for 5 minutes ( always wear mittens while removing anything hot from the oven). Apply butter on top of the buns while they are hot.
  17. Remove the buns from the tray and set aside on a wire mesh to cool.( cover them with a dry towel so that the top does not dry out)
  18. Use them to make burgers or have them as is !!!
Recipe Notes

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A new year resolution and a bread !!!

I have not written for such a long time and so to ensure that i do keep writing and posting here, ¬†i have decided to blog or post a recipe fromthe many sites / blogs that i follow on a regular basis. ¬†So here goes…the first blog for 2014 and it has to be a bread.

I have been wanting to make this for such a long time…this is a recipe that i followed from Aparna’s ¬†– ¬†http://www.mydiversekitchen.com/¬† .

Here is something about Bialys ¬†– ”¬†Bialy, a Yiddish¬†word short for¬†bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish cuisine. A traditional bialy, or cebularz¬†as it is known in Poland, has a diameter of up to 15¬†cm (6 inches) and is a chewy yeasty¬†roll similar to a Bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions¬†and other ingredients, including (depending on the recipe) garlic, poppy seeds or bread crumbs.”

Print Recipe
A new year resolution and a bread
Prep Time 2 hours
Cook Time 20 minutes
Servings
Nos
Ingredients
Prep Time 2 hours
Cook Time 20 minutes
Servings
Nos
Ingredients
Instructions
  1. Preheat the oven to 230 degree
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 ‚Äď 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for an hour or so/ till the dough doubles in size.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage and cut 8 equal portions and set aside.
  11. Make balls / rolls of the 8 portions and lay them on a greased baking tray.
  12. Cover the balls / rolls with cloth and let them double in size.
  13. Heat oil in a pan and add the onions to it
  14. Saute the onions on low heat till they caremelize and have a nice brown colour to them and then add rosemary to it.
Dough
  1. When rolls are ready, pick one at a time and make a dent in the centre and keep widening the centre from the inside..all the while keeping in mind that the edges should not be flattened (Once this is done, one should have a bialy of roughly 4 - 5 inches in diameter in which the centre is almost 3 inches in diameter).
  2. Fill the centre with onion filling and set it back on the greased baking tray.
  3. Repeat this with all the rolls.
  4. Brush the edges of the rolls with milk and sprinke with poppy seeds.
  5. Bake the bialys in the preheated oven at 230 deg C for 15 min or till they get a golden colour on the edges.
  6. Serve these chewy bread warm as a snack or as an accompaniment with soup.

World Bread Baking I – Raisin & Walnut Bread loaf

You know what tomorrow is… Oct 16th and that means it is World Bread Baking day

To celebrate this Monika Manchanda ( Sin-A-Mon)¬†has created an event in Facebook for all to….to..well bake bread..so lets bake..

Remember the rosemary rolls that i made some time back…well here is a variation to that.

Print Recipe
World Bread Baking I - Raisin & Walnut Bread loaf
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degree C.
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage.
  11. Grease the loaf tin / bread mold with oil and set it aside.
  12. Place the dough inside the bread mold and let it proof in a warm place for at least 30 - 40 mins or till the dough doubles in vol / size.
  13. Bake in the oven for 15 - 20 mins / till when you hit on the top of the dough one hears a hollow sound.
  14. Remove the bread from inside the bread mold and let it cool before slicing

Rich chocolate cake and a birthday !!!

Last weekend this is how it went:

Baked an eggless chocolate cake
Decorated it with lovely ganache, whipped cream and red cherries

Hand deliver it to a happy friend…..
Cake cutting with friends, kids and family….

Eat the yumm cake and have a delicious lunch……thanks Aditya and Renu

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Rich chocolate cake and a birthday !!!
Servings
Servings

Potato and Spinach Quiche

In a mood for something savory and something different…a quiche it is.

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Potato and Spinach Quiche
Servings
Ingredients
For the filling
Servings
Ingredients
For the filling
Instructions
  1. Sieve the maida.
  2. Add the chilled cubed butter, salt and sugar pwd.
  3. Pinch the chilled fat into the maida and then rub the fat (between your palms lightly) into the maida till you reach a consistency similar to bread crumbs.
  4. Add the cold water and bring it together into a lump (care to be taken so that the dough is not over kneaded, if it is over kneaded, the pastry tends to become tough and brittle).
  5. Place the dough onto a cling film or box and let it rest in the fridge for atleast 30 mins.
  6. After 30 mins, flour the platform and roll the dough till it is say 4 - 5 mm. (Alternatively one could also roll the dough between two sheets of butter paper)
  7. Once the dough is rolled, carefully lift it and place it onto a pie tin / mold (i have used a 8 inch pie tin with loose bottom).
  8. Press the rolled pastry evenly on the edges and sides, trim / cut any excess pastry.
  9. Using a fork, prick the base of the pastry
  10. Blind Baking the pastry: Line the pastry with butter paper and fill it with dried beans (moong or chickpeas etc) and bake at 200 degees C for 12-15 mins till the edges are lightly brown (Shown in pic 1)
  11. Once it is a little cooled, remove the dried beans and bake for another 5-10 mins till the base of the pastry is also cooked and get a pale colour ( shown in pic 2).
Filling
  1. Cook / blanch the spinach and chop them finely. (Remove excess water from spinach before preparing the below mix).
  2. In a bowl add the eggs, grated cheese, nutmeg pwd, cream, spinach, salt and pepper and mix well.
  3. Slice the boiled potatoes thinly and set aside.
Bringing it all together
  1. In the pre baked pastry, lay the sliced potato as shown in pic 3.
  2. Add the filling on top of the potatoes and bake for about 15-20 mins / till done at 170 degrees C ( the baked quiche should have a slight soft texture and not a completely firm texture)
  3. Once it is cooled a little, remove the quiche from the mold, slice and serve. Njoy!!

Carrot Cake

A healthy and yet tasty treat..here we go.

Print Recipe
Carrot Cake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Sieve maida, baking powder, baking soda, cinnamon powder and set aside.
  2. In a bowl mix eggs and castor sugar with a whisk till the sugar melts.
  3. Add grated carrot, salt and mix well.
  4. To this fold in the maida mixture little by little.
  5. Add oil and mix.
  6. Grease an 8 " round cake mold (bottom and sides), place a round 8" butter paper / parchment paper at the bottom of the cake mold.
  7. Pour the cake mixture / batter in the cake mold and bake at 170 - 175 degree C for 20 -25 mins or till a tooth pick comes out clean when inserted in the centre of the cake.
  8. Once the cake is cooled, remove from the mold, cut into pieces and serve.
Recipe Notes

Note: If you find that the mixture consistency is liquidy (or too wet), add extra 1 -2 tbsp of maida and mix.