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Monday, October 11, 2010

RAISIN BREAD

Raisin Bread Recipe @ treatntrick.blogspot.com

Since my previous attempts of making bread are successful, today I'd love to share with you another favorite recipe, Raisin Bread. Used to buy them from the bakery but now trying to bake it myself.

Baking bread is so exciting, such a challenging and rewarding task and you'll be proud of yourselves once you've baked them.

This is quite simple and the result is very satisfying, full of flavor and has great texture. This Raisin Bread  is really worth baking.

Soak the raisin for 30 minutes then drain before adding to the dough but some recipes called for adding the raisin directly without soaking, may be I'll try this method next time.

Friday, October 8, 2010

OAT & ONION PARATHA


Looking for some healthy and easy to cook dish? You have came to the right place. I'm sharing with you this absolutely oil free and packed with goodness of oat and milk, all in one flat bread.

This bread uses whole wheat flour and ground rolled oat. Adding of green chili or chili powder to the dough is up to your preference. When mixing the dough, care to be taken that you don't pour the milk at one go, add a little at a time until pliable dough is formed.

Oat and Onion Paratha is great to be served during dinner, breakfast or as brunch together with your spicy non vegetarian curry and for vegetarian dishes such as chick peas/rajma masala or other spicy vegetable gravy.

Oat & Onion Paratha
Yield : 4

3/4 C whole wheat flour
1/4 C rolled oat (ground)
1 onion chopped fine
1/2 C milk (do not use all)
1 tsp ginger garlic paste
2 green chili chopped or
1/2 tsp chili powder
2 tbsp chopped coriander leveas
1/2 tsp salt

METHOD

* Place all ingredients except milk in a mixing bowl.

* Gradually add milk until pliable dough is formed. Keep 30 minutes.

* Divide dough into 4 balls. Roll out each ball into round on floured board. Complete the rest of the dough.

* Heat the cast iron flat pan, the fry each paratha until bubbles appear on top, flip and cook the other side.

* Serve hot with your favorite gravy.

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Wednesday, October 6, 2010

BREAD CRUMB COOKIES (REPOST)

bread crumb cookies recipe  @ treatntrick.blogspot.com

Don't know what to do with leftover bread? This is my idea, toast or bake the bread without oil until crispy, break into small pieces and grind it. Your bread crumb is ready to be used as a coating, topping or thickener, money saver too. It is easily turned into a crunchy and irresistible cookies enjoyed by whole family.

Monday, October 4, 2010

DATES BREAD

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I had plenty of dates lying around in my kitchen. My son suggested to bake a bread/cake to clear my pantry. Yes, it is indeed a great idea.

After going through my old collection of recipes, this one attracted me since it is pretty simple to whip up and use all the ingredients I have in hand.

Oh my goodness, this bread is damn yummy with right balance of sweetness came from the dates. This is a keeper, will bake this often.

DATES BREAD

2 and 1/4 C all purpose flour
1 C pitted dates chopped
1/2 C melted butter
1 C milk
1/4 C sugar
1/2 C hot water
2 tsp baking powder
1/2 tsp salt

METHOD

* Soak chopped dated in hot water for 30 minutes. Preheat oven @ 180 C. Lightly grease the 8 in pan or loaf pan.

* Combine together butter, sugar, milk, salt and baking powder until well mixed. Mix in the dates.

* Gradually add flour, mix until just combined.

* Spoon mixture into prepared pan and bake for 25-30 minutes of until a skewer inserted comes out clean.

* Cool on wire rack.

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Friday, October 1, 2010

SWEET & SAVORY BEE HOON PLUS AN AWARD

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I used to cook idiyappam (string hoppers) with coconut milk few months back. It is a quick and yummy South Indian breakfast using rice noodle. My sons suggested why not we have this for our breakfast. But now I did with bee hoon (rice vermicelli) instead.

It came out pretty well and retain the same taste as we did with idiyappam. So those without string hoppers, in case of emergency, make your favorite dish using rice vermicelli. Using evaporated milk but coconut milk will make it taste even better. For vegetarian can omit the eggs.

Here is the recipe for this hearty breakfast or quick dinner.

SWEET & SAVORY BEE HOON
Serves 2- 3 servings

150g dry bee hoon soaked
3 eggs (optional)
2 Onion chopped
2 green chili sliced
2 red chili sliced
1 tsp mustard seed
1/2 cup hot water
3/4 cup evaporated milk
salt and sugar to taste
3 tbsp vegetable oil
2 sprig curry leaf
4 tbsp raisin

METHOD

* Soak bee hoon for 1 hour. Drain.

* Heat the oil, add in mustard seed fry until it crackles. Put in onion, curry leaves, green chili and red chili, fry until fragrant.

* Keep aside this mixture, add come more oil, add in eggs, let it sets and brake into small pieces.

* Add the bee hoon and hot water, stir until the water is absorbed.

* Now add the milk and sugar to taste. Stir for few more minutes until well mixed.

* Remove, sprinkle raisin and serve hot.

AWARD

My new found friend, Ginger @superstinkyboys has passed the following award. Thanks so much dear for your kind thought. Do drop by her site to find out more about craft ideas, fun family stories, quick gift, comic relief and many more.

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I'm sharing this award with all my blogger friends. Please collect and post on your blog.