Mexican CoffeeBun / Papparoti / Rotiboy

Baked

Piped Topping

After 2nd Proofing

Coffee Topping

For 2nd Proofing

After 1st Proofing

\

For 1st Proofing

Ingredients:

For Bun:

All purpose flour - 162.5 g

Salt - 1/4 + 1/8 tsp

Sugar -  19 g

Instant yeast - 3/4 tsp

Unsalted butter - 21 g

Luke Warm Milk - 100 ml

For topping:

Instant coffee powder - 2 tsp

Milk - 30 ml

All purpose flour - 35 g

Powdered sugar - 30 g

Unsalted butter - 30 g

Method:

• First let's make bun.
• In a bowl add in all purpose flour, salt and mix well.
• Add in sugar and instant yeast and mix well.
• Add in luke warm milk and mix well.
• The dough will be sticky.
• Knead it for app 6-7 mins, till you get a non-sticky dough.
• Place this in a greased bowl and apply little oil on dough.
• Set this aside for an hour for 1st proofing.
• Once done, punch the dough.
• Divide it into 5 equal balls, here each weighed app 60 g.
• Place this in greased and lined baking tray, with space between each balls.
• Set this aside for 30 mins, for second proofing.
• In the mean time prepare coffee topping.
• In a bowl add in hot water and to this add in coffee powder and mix well.
• Let it cool.
• In other bowl cream butter for 2-3 mins.
• Add in sugar and cream them together.
• Add in flour and whisk well.
• Add in coffee mix and mix well.
• Pour this into icing bag and snip off the edge.
• Now pipe top of each bun, with the coffee topping, as in pic.
• Bake this in a preheated oven at 180℃ for 18-20 mins.
• The top layer will be crisp and bun inside will be soft.
• Each weighed app 65 g each.

Brinjal Chutney / Thokku #2

 

Ingredients:

Onion - 1 (small dices) or Small onion - 12-14

Tomato - 1

Brinjal - 3

Potato - 1 

Garlic - 7 (crush)

Green Chilly - 3

Tamrind - amla size (small)

Red Chilly powder - 1 tsp

Kashmiri Chilly powder - 1/2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry Red Chilly  - 1

Curry Leaves - a sprig

Oil, Water, Salt - As reqd

Method:

• Soak tamrind in hot water.
• After a while, strain this and set aside.
• Cut the brinjal and soak it in water.
• Heat oil in pan (I used small pressure cooker).
• Add in mustard seeds, cumin seeds, dry red chilly and curry leaves.
• Add in crushed garlic and green chilly.
• Saute this in medium flame.
• Add in onion and saute.
• Add in tomato and saute it.
• Add in tamrind water, spice powders and salt and mix well.
• Add in chopped potato and brinjal and saute well.
• Add in 1/2 cup of water and salt and mix well.
• Pressure cook for 4-5 whistles.
• Once pressure is released, use a masher and mash well.
• Goes good with idly/dosa/chapathi/poori.

Garlic Thokku

Ingredients:

Garlic - 20
Thick Curd - 1/4 cup
Water - 1/2 cup
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/4 tsp
Urad dal - 3/4 tsp
Channa dal - 3/4 tsp
Curry Leaves - a sprig
Gingely Oil - 1 1/2 tbsp
Salt - As reqd

Method:

• Peel garlic and crush them and set aside.
• Heat oil in pan and add urad dal and channa dal.
• Cook in medium flame.
• Once there is mild change in color, add in mustard seeds.
• Add in cumin seeds and curry leaves.
• Add in garlic and saute till it changes to mild brown color.
• Now reduce the flame to low.
• Add in spice powders and water and mix well.
• Add in salt and cook for 3 mins.
• Whisk curd and add.
• Mix it, it will curdle.
• Cook in low flame for 4 mins.
• It will become thick like thokku.
• Goes good with idly/dosa.

Anado Mal - Srilankan Snack

Ingredients:

All purpose flour - 75 g
Salt - a pinch
Sugar - 1 1/2 tbsp
Oil - 1 tbsp
Egg - 1/2 or 27 g
Milk -  1 1/2 tbsp
Oil -to fry

Method:

• In a bowl add flour, salt and sugar.
• Mix it.
• Add in oil and egg and mix it.
• Add milk little by little and make a dough.
• Dust the surface with flour and roll out dough.
• Cut squares as in pic and shape each square as in video.
• Heat oil in pan and fry these in medium flame.
• Serve as such or you can dust powdered sugar and serve.

Note:

• In actual recipe, they don't add sugar to dough.
• They fry the shaped dough and add to sugar syrup instead.
• Ratio for sugar syrup, water 1/2 cup and sugar 1/4 cup.
• Soak it for 4-5 mins and serve.

Coriander seeds Chutney

Ingredients:

Small onion - 10-12
Garlic - 1
Dry Red chilly - 4
Coriander seeds - 2 tbsp
Coconut - 2 tbsp
Coriander Leaves - Little
Urad dal - 1 tsp
Channa dal - 1 tsp
Tamrind - small piece
Salt, water, oil - As reqd

Temper:

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 1
Curry Leaves - a sprig

Method:

• Heat oil in pan and add urad dal and channa dal.
• Saute in low flame and once color changes transfer plate.
• Add in coriander seeds, chilly and tamrind and saute.
• Add in onion, garlic, coriander leaves and coconut.
• Saute well in medium flame and transfer to plate.
• Add water and blend it to fine paste.
• Heat oil in pan and add items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.

Hotel Style Lunch Sambar

Ingredients:

Thoor dal - 1 1/4 cup
Onion - 1 (thin slices)
Small onion - 10-12 
Tomato - 3 (fine chop)
Carrot - 1 
Beans - 3
Drumstick - 5 pieces
Brinjal - 1
Garlic - 6 (crush)
Tamrind - small lime size
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dry red chilly - 2
Hing -  a pinch
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Jaggery - Little
Ghee - 1 tbsp
Salt, Oil, Water - As reqd

Special Masala:

Channa dal - 1 tsp
Thoor dal - 1 tsp
Coriander seeds - 1 tsp
Black pepper corns - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Dry Red Chilly - 4
Curry leaves - a sprig
Hing - Little

Method:

• Dry roast items under "special masala".
• Saute in medium flame.
• Let it cool.
• Add hing and blend to fine powder.
• In a bowl add in dal, water, turmeric powder and hing.
• Pressure cook and mash dal and set aside.
• Soak tamrind in water for few mins.
• Strain and set aside.
• I boiled the cut veggies other than brinjal.
• You can add small onions without cutting.
• I reserved few and fine chopped rest of small onions.
• Heat gingely oil in pan.
• Add in mustard seeds, cumin seeds and curry leaves.
• Add in chilly and onion, garlic and saute in low flame.
• Add in tomatoes and cook till it turns mushy.
• Add in brinjal and saute.
• Add in spice powders, salt and mix well.
• Let it boil for 2-3 mins.
• Add in special masala (reserve little) and tamrind water.
• Mix well.
• Add in mashed dal and mix well.
• Add little water if needed.
• Cook in low flame for 5-6 mins.
• Sprinkle the reserved masala and mix it.
• Add in ghee and sprinkle coriander leaves.
• Serve hot.
• Goes good with rice/idly/dosa.

Potato Sagu

 

Ingredients:

Onion - 1 (small dices)

Tomato - 1 1/2 (small dices)

Potato - 2 

Green peas - 2 tbsp

Fennel powder - 1 tsp

Cumin powder - 1/2 tsp

Kashmiri chilly powder - 1 1/4 tsp

Ginger garlic paste - 1 1/2 tsp

Clove - 2

Cinnamon stick - 2 small pieces

Coriander leaves - Little (fine chop)

Salt, Water, Oil - As reqd

Method:

• Boil potato and peas and set aside.
• Heat oil in pan and add cloves and cinnamon sticks.
• Add in onion, ginger garlic paste and saute well.
• Add in tomatoes and cook in low flame.
• Cook till it turns mushy.
• Add in spice powders and little water and mix well.
• Add in mashed potatoes and boiled peas.
• Mix well.
• Add required water and mix well.
• Cook in low flame for 4-5 mins.
• Garnish with coriander leaves.
• Goes good with poori/chapathi.

Carrot Poreyal

 

Ingredients:

Carrot - 2 (fine chop)
Onion - 1 (fine chop)

Sambar thool - 1 1/2 tsp

Coconut - 2 tbsp (grated)

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry Red Chily - 1

Curry Leaves - a sprig

Oil, Water, Salt - As reqd

Method:

• Heat oil in pan and add mustard seeds, cumin seeds and urad dal.
• Add in dry red chilly, curry leaves and saute.
• Add in onions and saute.
• Add in carrots and saute for a while.
• Add in sambar thool, salt and mix well.
• Sprinkle water and cover and cook in low flame.
• Once done add in grated coconut and mix well.
• Serve hot with rice.

Capsicum Chutney

 

Ingredients:

Green Capsicum - 1 (diced)

Small Onion - 8

Garlic - 4

Dry Red Chilly - 4

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry Leaf - a sprig

Tamrind - small piece

Salt,Oil, Water - As reqd

Temper:

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry Red Chilly - 1

Method:

• Heat oil in pan and add urad dal and channa dal and saute.
• When it changes in color transfer to plate.
• Add in groundnuts and saute and transfer to plate.
• Add other ingredients and saute in low flame.
• Add capsicum at the end and saute till smell goes.
• Add salt and required water and blend it.
• Heat oil in pan, add in items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.

Groundnut / Peanut Chutney #3

 

Ingredients:

Groundnuts - 1 cup

Urad dal - 1 1/2 tsp

Garlic - 2

Dry Red Chilly - 4

Small onion - 5-6

Curry Leaves - a sprig

Coriander stem - Little

Tamrind - small piece

Salt, Water, Oil - As reqd

Temper:
Mustard seeds - 1 tsp

Dry Red Chilly - 1

Curry Leaves - a sprig

Method:

• Heat oil in pan and roast groundnut and set aside.
• Now add urad dal and saute in low flame.
• When color changes transfer to plate.
• Add in other ingredients one by one and saute.
• Let this cool.
• Add salt and blend it to chutney consistency.
• Heat oil in pan and add items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.