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.

Cinnamon Oatmeal Raisin Pancakes

We love pancakes and waffles and I always prepare one or the other for breakfast once a week. I had some buttermilk in the fridge, so I decided to make some special Cinnamon Oatmeal Pancakes(courtesy of Food network.com) for Mansi’s balanced breakfast event. I served the pancake with butter, maple syrup, and macerated strawberries.

INGREDIENTS:

White oats – 1cup
All-purpose flour – 1cup
Raisin – 1/4cup

Brown sugar – 1/4cup

Baking powder – 1tsp

Baking soda – 1/4tsp

Cinnamon – 1/2 tsp

Buttermilk – 1/4cup
Milk – 1/2cup

Egg - 2

Unsalted butter, melted – 3tsp

Pure vanilla extract – 1tsp
Maple syrup – 1/4cup

Method:

In a medium bowl, whisk together brown sugar, vanilla and butter. Then add the raisins, oatmeal and buttermilk and milk. Mix everything together and set aside.

In a separate bowl add the dry ingredients (flour, baking soda, baking powder,Cinnamon and the salt) and mix together. Pour the liquid ingredients over the dry ingredients and mix with the whisk until just combined. Don't worry if the batter is a bit lumpy.

If necessary, lightly butter, oil, or spray your griddle. Preheat over medium heat.Be sure the pan is hot enough before starting to cook the pancakes. Spoon 1/3 cup of batter onto griddle for each pancake, allowing space for spreading, and use a back of your spoon to lightly press the batter into rounds.

When the underside of the pancake is golden and the tops are speckled with bubbles that pop and stay open, flip over and cook on the other side until light brown. This may take up to 5 mins depending on the size.

Serve immediately or place in oven while you make the rest of the batch.

Macerated Strawberries:

INGREDIENTS:

Strawberries, hulled and sliced - 5

Orange blossom honey – 3tsp

Finely chopped lemon zest – 1tsp

Ground black pepper – 1tsp

Sugar – 1/4cup

In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Serve butter, maple syrup with hot pancakes.

I am sending this delicious and healthy oatmeal pancakes to WBB#20-Balanced breakfast hosted by Mansi and started by Nadita of safforan trial.

See cham's vegetable pancake version.

Sago Puttu(Javarisi Puttu)

Recently one of my srilankan friend bought puttu steamer for me. This is my first experience of making puttu, (yes I never made puttu before). And I was afraid how it will turn out and hesitating to make. Since my mom doesn’t make puttu in home even I never knew how the steamer looks like. I came across this sago (javarisi) puttu when I was goggling sometime back in one of my favorite Tamil website. Here is the recipe how I made them.

INGREDIENTS:

Raw rice – 1cup
Sago (javarisi) – 1cup
Greated Coconut – 1cup
Salt to taste
Sugar

METHOD:

Soak sago into the boiling water for 1 hour or till became transparent. Mean time soak the raw rice for 2 hours, drain water and let them dry in cloth.

Now grind the rice to powder with salt in blender.Mix the rice flour with sago and add water . You should be careful while mixing the water to the mixture. It should not change to dough. It should be in a powdered form wet enough for steaming.

Layer 1tsp of coconut first, then 3 tsp of rice mixture, then again 1 tsp of coconut, repeat rice mixture, last layer finish off with coconut till you reach the top of the cylindrical shape. Close the lid and fill water in the lower bowl and allow it to boil well.(u can separate the cylindrical shape from the bowl)

When water starts boil fix the puttu steamer(cylinderical part) on the nozzle of the steam vent.Cook for 10mins after steam comes out in the holes.Now slowly invert the steamer over a plate and push carefully from one edge.

Serve with sugar,ripe banana or Channa.

I don’t know this puttu is health enough to send WBB-healthy breakfast by suganya,,but I can remember my mom’s words”anyfood cooked by steam is healthier than cooked using oil”.So i am sending he he:)))

But i am sure kids will like this.....so I am also sending this to kids food event by vanamala .