HOMEMADE BUN

Baking bread is a long process but it gives me more drive after it turns out beautifully. Apart from normal sweet bun, baked this with sardine and chili filling. You can adjust the spices used as per your preference. These are so flavorful and soft.

They are great served during breakfast or as a tea time snack. You can use chicken instead  if you're allergic to sardine.

MUNG BEAN PAYASAM

Easy and healthy dessert you can whip up for the whole family to enjoy.  Using mung bean  and milk as its ingredient. There are various way to prepare this dessert but I soaked the bean for an hour to speed up the cooking process.

Quantity of sugar can be adjusted to your taste, if you prefer it sweeter add more sugar.

MUNG BEAN PAYASAM

150g mung bean soaked 1 hour
3/4 C palm sugar or to taste
1 1/2 C milk
1 1/2 C water
1/2 tsp cardamom powder
2 T ghee
2 T raisin
6 cashew

METHOD

 *  Place mung bean in a deep pot, boil until soft.

*   In a separate pot, boil water and sugar, strain.

*  Now add sugar syrup and milk to the mung bean, bring to boil again. Add in cardamom powder.

* Heat ghee, fry cashew and raisin then pour this into mung bean pot. Stir well.

* Ready to serve.

CHOCOLATE & CONDENSED MILK TRUFFLES

Truffles may taste rich and decadent but they are surprisingly easy to make at home. There are various variety to choose from. Try your hand at these truffles, it is super easy. It is perfect snack for any chocolate lover.

So I hope you give them a try. They are great for holiday table too, most importantly we enjoyed having them!

CHOCOLATE & CONDENSED MILK TRUFFLES
Yield    :   10 truffles

140g semi sweet biscuit crushed
10 T condensed milk
2 T toasted chopped nut
1 T cocoa powder
extra nuts for rolling or
icing sugar to roll

METHOD

*  Place biscuit in a plastic bag, crush them using rolling pin.

* Place biscuit, cocoa and nuts in a bowl.

* Gradually add condensed milk till a soft dough is form.

* Shape into balls and coat with toasted nuts or icing sugar.

* Chill for 30 minutes.

BAKED PUMPKIN BREAD

This is standard quick bread using pumpkin. I used fresh pumpkin but for easy way you can opt for canned pumpkin puree.

This is so far the most healthiest quick bread I've baked! Just imagine it uses only two tablespoons of butter and yields a moist and spongy bread.

Baked Pumpkin Bread freezes well and  make great gifts for holidays!

SWEET SESAME BREAD

I'd been requested by my son to bake a bread again.  Since I had black sesame seed on hand so thought better to incorporate them in my recipe.

After going through the net, I found great recipes but either it is made using bread maker or not to my liking. Since I love my bread to be on the sweet side, I have added more sugar in this recipe. You can also use brown sugar instead of white ones.

Despite of heavy sugar, it tasted just right and very soft. Immediately after baking my son can't resist to have a bite of this lovely bread and I too follow suit. We all love this fantastic bread, this will be regular on our menu.

SWEET SESAME BREAD

2 C all purpose flour
1 1/2 active dry yeast
1 tsp salt
2 T melted butter
1/4 C sugar
1/4 C black sesame toasted
3/4 C warm milk

METHOD

*  Dry roast the sesame seeds. In a small bowl add dry yeast, 1 teaspoon sugar and 3 tablespoons water, keep for 10 minutes or until frothy.

* Place flour, sugar, salt, yeast mixture  and sesame seed  in a mixing bowl. Using stand mixer or by hand, gradually add the milk and forms into stiff dough.

* Remove dough from the bowl, knead 10 minutes on floured board.

* Place dough into oiled bowl, keep covered under double about 1 1/2 hours.

* Punch the air out from the dough, divide into 10 portion.. Shape into ball and place onto greased pan and let rise for 45 minutes. Towards the end of raising time preheat oven @ 190 C.

* Brush tops with butter and bake for 25-30 minutes. Immediately after baking, remove and brush again with butter. Cool on rack.

Linking to Yeastspotting 12-24-10