BUTTERHORN ROLLS

This is not an ordinary throw together and bake recipe but the outcome is so much better than any regular yeast rolls. It requires some rolling,  shaping and brushing with butter before  allowing  it to  rise for an hour and half.

Though many are intimidated by making yeast dough, you will find this one soft and so easy to handle. I enjoy the work of kneading my dough by hand but  a  bread machine or  stand mixer will work just fine.

Buttery and delicious, these are perfect for upcoming holidays and special occasions.

As you can see from the photo, they are a bit smaller but you will get enough to feed a small family.

BUTTERHORN ROLLS
Yield   :  16 rolls

2 cup all purpose flour
1/2 tablespoon instant yeast
3/4 cup warm milk
1/4 cup melted butter
1/3 cup sugar
1/2 tsp salt
Extra butter for brushing

METHOD

Place flour and yeast in a mixing bowl.

Combine water, milk, sugar and salt in a separate bowl, stir well.

Now add the milk mixture to the dry ingredients, forms into soft dough using a mixer or by hand.

Transfer dough onto floured surface and knead by hand until smooth for 10 minutes.

Place dough onto greased bowl and covered bowl, let rise until double for 1.5 hours.

Punch dough down. Divide into 2 equal portions.  Roll out each portion 10 in circle. Brush with butter,  cut into 8 triangles. Roll up dough starting from the wide end.

Repeat rolling and cutting for the balance of the dough. Place dough  point side down onto baking sheet spacing evenly.

Cover rolls with clean kitchen towel, let sit for 45 minutes. Towards the end of rising time, preheat oven @ 180 C.

Bake rolls until golden for 15 minutes. Transfer onto rack to cool.

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CHANA/GARBANZO PULAO

Once in a while, I love to cook up a one pot meal that  does not need any elaborate side dishes yet was filling.

This Chana/Garbanzo Pulao is one of my favorite rice using garbanzo beans.  I had used  dried chickpeas  but if you are pressed for time just pick a can of garbanzo beans from your supermarket shelf.

Adding those spices make this dish  extra delicious with exotic flavor. Although one can find the recipe under the same name over the net but it varies from one household with another, so choose one that suits your palate.

EGGLESS POTATO CHOCOLATE BROWNIES

It's my routine to serve my family an easy snack or dessert that doesn't take up much time to make and importantly low in fat and healthy.

I came up with these moist  easy brownies using mashed potato.  I had my son samples the brownies before I told him the magical ingredient. He had no clue!

It was really good and a great alternative to the traditional brownies!  If you're craving for chocolaty dessert, you should try this...

EGGLESS POTATO CHOCOLATE BROWNIES
Yield     :     16 servings

3/4 cup all purpose flour
1 cup mashed potato
1/2-3/4 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
3/4 cup milk
3 tablespoon oil/melted butter
1/4 cup semi sweet choc chip
silvered almonds for topping (optional)

METHOD

Preheat oven @ 180 C and grease 8 in square pan ( I used round pan).

In a large bowl, combine sugar, oil,  milk, mashed potato and  vanilla.

Sift together  flour, baking powder, baking soda, cocoa  and salt into a mixing bowl.

Add sugar mixture to the dry ingredient, stir until well incorporated.

Mix  in chocolate chip, spread into a greased pan. Sprinkle top with silvered almonds if desired.

Bake @ 350 F for 20-25 minutes or until a skewer inserted comes out clean.

Cool in pan for 10 minutes, transfer onto rack to cool.

Slice to serve. Enjoy!

GREEN GRAM/CHERUPAYAR CURRY

When fresh peas are not available or when you want to try a nutritious legume, green gram (mung bean) is the perfect choice. They are available any time of the year.

Not only these are an excellent source of cholesterol lowering fiber, protein and important minerals, they can be served as dessert, pancake, porridge or beverage.

This Green Gram/Cherupayar  Curry  is prepared using dried whole green gram, soaked in water for 2-6 hours before boiling them until soft. The longer you soaked, the shorter time is needed to cook them.

This spicy curry goes well with  puttu, dosa, rice or roti.

CHOCOLATE SPRINKLE COOKIES

I had these chocolate rice (sprinkles) and they have been sitting in the cabinet waiting to be used.  The perfect use for them was  included these in baking.  So these cookies were created and they  looked like such an interesting variation of them.

As usual, I had used only a quarter cup of sugar but this is entirely up to you,  add more if you want them sweeter.

These  cookies are chewy, just the way I like them, sweet but not overly so and have the slight hint of chocolate  from the sprinkles. They never last long around our house!