Dinner Rolls

I love soft, squishy, slightly sweet dinner rolls.These beautiful homemade dinner rolls are perfect for both first-time bakers and well seasoned cooks.The rolls go with anything and at any meal, be it breakfast or dinner.I love to have them at my mornings.Making your own dinner rolls is surprisingly easy, and when you taste these buttery, pillow-light rolls, you'll agree they are superior to any store-bought variety.

INGREDIENTS:

Active Dry Yeast - 1pocket
All Purpose flour (sifted) - 3cup
Sugar - 1/4tsp(as per ur taste)
Milk - 1/2cup
Egg - 1
Butter - 3tsp
Salt - 3tsp(as per ur taste)

METHOD:

Dissolve I pocket of dry yeast in a warm water. The water should be warm enough otherwise it will kill the yeast. After it dissolved add one beaten egg, sugar and salt into the yeast and mix well. Now add 1 cup of flour into the mixture and beat well. In the mean time add the butter in the milk and microwave for 3 mins just to warm the milk. Pour the melted butter and milk and mix well. Add the remaining flour and form very sticky wet dough. Place this on a floured cutting board and start the kneading process. Sprinkle some flour and knead for about 8-9 minutes. You have to knead this until it has a very nice, elastic consistency. If necessary sprinkle some flour and knead well.

Now place the dough in a mixing bowl and coat well with 2 tsp of vegetable oil. Cover the bowl using the towel and let it double in size for 1-11/2 hours. After raised, place the dough again on the cutting board and sprinkle some flour for not sticking. Form the dough in a square shape with hands and cut it in to the 8 equal pieces. Now take one of the pieces and place it in palm and form a nice round shape. Do the same for other pieces.For shaping the dinner rolls see here.

Place the balls into the greased pan with an inch or inch and half distance. Let the balls to rise for 30-40 minutes or let it raise them until they touch each other and give a dinner rolls look. Bake it for 350f for 20 to 25 minutes or until golden brown. Done.

Bitter Gourd With Egg

This is one kind of bitter gourd dishes made by my mom. This dish is for bitter gourd lovers and those who doesn't like this vegetable can also try this recipe to start liking it. We(me and my sister) eat this atleast for the egg bits.Bitter gourd also tastes good stir fried with turmeric. Normally, I like to add an egg or two to the vegetable because the eggs counter the tartness of the bitter gourd. Though its extremely bitter, it has tons of nutritional values to it. It stimulates digestion and is also very good for diabetes people.Easy to make yet so delicious,can be had as it is or goes well with sambhar and rasam rice.

INGREDIENTS:

Egg (beaten) – 3
Pavakkai (bitter melon or bitter gourd) – 2
Green Chilli - 2(optional)
Scallion – 1bunch
Medium-sized onions - 1
Minced garlic – 4 cloves
Chopped tomatoes – 2

METHOD:

Trim away the two pointed ends of the pavakkai and cut them in half lengthwise. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells into wide strips.

Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the pavakkai strips into this bowl and set aside for 10 mins.Drain the pavakkai and rinse the strips under running water. Drain again and pat dry. Cut the scallion,onions and green chilli.

Heat the oil in a pan over a medium flame. When hot, put in the garlic and fry until garlic is light brown. Add the green chilli,onions and fry for 2 minutes. Then add tomatoes and fry 2 minutes. Now add pavakkai and turn down the heat. Stir occasionally and fry around 10 minutes or until it is tender. Add beaten eggs and the salt.

Stir and cook until eggs have reached a consistency you like. Remove from heat, add scallion strips and serve.

Sending this to pooja who is hosting Vegetable Of the Week - "Bitter Gourd".

EGGPLANT PEANUT CURRY AND FRY

This is yet another eggplant curry from my grand mom. She is very good in preparing this and she prepares this each time I used to go home for vacation. I love this eggplant curry with the flavor of peanut in it. But she prepares in a earthen or mud vessel (mun chatti) which gives excellent taste.I called her today morning and got the recipe…so first time for me too…I served this curry with my hubby’s favorite poriyal and rasam for lunch.But he didnt even touch those poriyal,rasam or curd…Do I need any more compliments? Here we go with the recipe….

INGREDIENTS:

Eggplant (big) – 1
Chopped onion – 1
Chopped Tomato – 1
Mustard, cumin seeds – 1tsp(each)
Ginger, garlic paste – 1tsp
Peanut – 6
Sesame seeds – 1tsp
Red chili – 3
Green chili – 1
Curry and coriander leaves – 6leaves
Chili and coriander powder – 2tsp(each)

METHOD:

Cut the eggplant into small pieces and deep-fry them in oil. Drain oil and keep aside. Heat little bit oil in the pan (don’t add too much of oil bcoz eggplant has already observed some oil) add mustard seeds and allow them to splutter. Now add cumin seeds, red chili one by one. Add onion, curry leaves, green chili, ginger garlic paste and saute it for while.

Put tomato, chili, and coriander powder and cover them and allow cooking well. Heat 1tsp of oil in another pan fry peanuts and sesame seeds. Grind this as a powder in blender.

Now add the fried eggplant into the tomato mixture and saute it for while. Then sprinkle the peanut and sesame powder over the eggplant mixture and saute it for 1 min and remove form fire.

Don’t have to cook bcoz peanuts are already cooked.Garnish with coriander leaves. Serve with hot rice or roti.

EGGPLANT FRY:

This is an easy to make eggplant fry, which goes extremely delicious with rice and dhal. We really enjoyed this combination.BTW I didn’t make this,,,my beloved hubby kumar made this for me from his favorite cookery show(Vahrehvah). I am just posting this recipe to encourage him (hope he like the encouragement and will make more yummy dishes like this..he..he).Here is recipe how he made this….

INGREDIENT:

Eggplant – 1(big)
Chili powder – 2tsp
Turmeric Powder – 1/2tsp
Salt – 1tsp
Rice flour – 2tsp

Eggplant Before cooked

METHOD:

Cut the eggplant into thin slices (1/2'' thickness) as shown in picture.

For marinating mix chili powder, turmeric, rice flour and salt. Apply this dry mixture on the eggplant both sides.

In the pan add 3tsp of oil and let it heat. Now put the eggplant pieces one by one and cook it on a medium flame. Turn frequently until brown color.

Once its cooked remove from the pan and do the same with rest of the pieces. Serve it with hot rice and dhal.
I am sending these eggplant dishes to pooja's Vegetable Of The Week-Brinjal.

PF Chang's Vegetarian Lettuce Wraps(素食莴苣套)

Chicken lettuce wraps - my hubby’s all time favorite Chinese food. He wants to go Pf Chang every weekend for this great appetizer only. To impress him I decided to make these lettuce wraps in home and they were a hit. I adopted the lettuce wrap recipe with little modification of my own taste from here.As i told in my previous post we sacrificed chicken for 2 months ,i am presenting this vegetarian version.For chicken letuce wraps you can replace the tofu with chicken.




INGREDIENTS:

Tofu – ½ cup
Mushrooms – ½ cup
Chopped Red onions – 1
Garlic paste – 1tsp
Iceberg lettuce leaves – 4
Brown sugar – 2tsp
Green chili – 2
Water chestnuts – 1cup
Chinese cellophane noodles

(Special sauce)
Sugar– 2tsp
Soy sauce – 1tsp
Rice Vinegar – 2tsp
Ketchup – 2tsp
Lemon juice – 1tsp
Sesame oil – 1tsp
Chili sauce – 2tsp
Water - 2tsp

METHOD:

To make the special sauce dissolves the sugar in the water in a small bowl. Add remaining ingredients and mix well and refrigerate until ready to serve the lettuce wraps.For stir-fry sauce mix the soy sauce, brown sugar, and vinegar together in a small bowl and keep aside.Fry the noodles as directed and keep aside.

Heat 2 tspn of oil and fry the tofu on both sides until crispy and golden color.Remove from pan and place on a paper towel. Cut the mushrooms and water chestnut as small peas. When tofu and is cool cut it as the size of mushrooms and water chestnuts are.

Now heat the oil in the same pan and add tofu,garlic,onions,water chestnuts,green chili and mushrooms. Cook it well.Now add the stir fry sauce and sauté the mixture for a couple minutes.Allow it to cook well.

Then break the fried cellophane noodles into small pieces and spread evenly over a lettuce “cups”.Arrange the mixture over the noodles and top with special sauce.Enjoy with your family...
I am sending these lettuce wraps to Bindiya's These are a few of My favourite things with the theme "Chinese Foods".