Mexican CoffeeBun / Papparoti / Rotiboy

Baked

Piped Topping

After 2nd Proofing

Coffee Topping

For 2nd Proofing

After 1st Proofing

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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.