EASY PULL-APART BREAD

You might be familiar with pull-apart bread made with refrigerated biscuit but how about using hot dog or dinner rolls for this recipe? The whole idea about this happens when I'd few packages of hot dog rolls untouched for a few days in my pantry.

For perfect result, do not immerse the bread cubes too long in the milk, just moistened them, lightly coat with sugar  and cut the hot dog roll into bigger chunk about  1 1/4  inch..

It is incredibly easy and cost effective, made with love. Just watch it disappears quickly right after your eyes!.

PIZZA DOUGH WITHOUT YEAST

It is getting late and almost nearing to dawn  but my son had requested to prepare pizza for dinner. After given a thought, decided to bake pizza without yeast eliminating a few hours of proofing time. It is amazing that the pizza dough without yeast  turned out perfect  except the yeasty dough will rise better than the ones without.   If you are in a hurry for a decent meal, this is for you, tasty and fast to cook!

PAPPU CHARU

Famous lentil gravy from Andhra Pradesh, a state situated on south eastern coast of India.  Pappu charu is a milder version of lentil gravy, done without sambar powder. Vegetables like eggplant, drumstick, radish,  sweet potato , pumpkin and carrot can be added to this gravy.

This fantastic dish has a  tangy and less spicy than other lentil stew  but nevertheless it is excellent combo with dosa, idli or even rice.

SESAME RINGS

These sesame rings are better than any store bought or frozen varieties. They are so fresh  and  incredibly easy to bake.  Sesame Rings are baked to golden perfection and best served with your favorite hot drink. The size varies, have made mine smaller but it is up to your choice. The rings  topped with sesame in this breakfast or brunch are simply fantastic!

SESAME RINGS
Yield   :   14 rings

2  C  bread flour/all purpose flour
1 and 1/2 tsp dry yeast
1/2 tsp salt
1 TB  sugar
2 TB  oil
1/4 C  warm water
1/2  C warm milk
1/2  C  sesame seed
melted butter

METHOD

Combine dry yeast, 1/2 tablespoon of sugar and warm water. Leave for 10 minutes until yeast is frothy.

In a mixing bowl, place flour, balance of sugar and salt, mix in yeast and warm milk. Combine and forms into a dough.

Transfer onto floured board, knead by hand for 10 minutes or use your stand mixer.

Place dough into oiled and covered bowl for 1 to 2 hours.

Divide to into 14 ball. Flatten dough into 6 in long rope and join both ends. Brush with  melted butter and dip onto sesame seed. Repeat again until top is fully covered with sesame seed.

Leave to rise for 1 hour. Toward the end of rising time, preheat oven @ 190 C.

Bake for 15-20 minutes or until golden brown. Transfer into rack to cool.

Linking to Yeastspotting 7-1-11

RED MUGHLAI CHICKEN

Mughlai cuisine is originated from imperial kitchen of the Mughal empire. It is strongly influenced by Persian and Turkish cuisines of Central Asia. Mughlai cuisine has a distinctive aroma and taste of ground and whole spices using butter, cream, nuts and dried fruit.

The recipe below is a fine example of such cuisine with addition of dry red chili which lends a fiery hot color to the dish. Can be enjoyed with pilaf, naan or even bread.