Homemade Hamburger Buns

SERVES -  8 buns

PREPARATION TIME - 45 MIN

COOKING TIME -18-20 min

Ingredients:

• 1 tablespoon active-dry yeast

• 1/2 cup (4 oz) warm water

• 1/2 cup (4 oz) milk (whole, 2%, or skim)

• 1 large egg

• 2 tablespoons vegetable oil

• 2 tablespoons sugar

• 1 teaspoon salt

• 3 cups (15 oz) all-purpose flour

• 1 tablespoon butter

Method:

1. In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
3. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
4. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
5. Pre-heat the oven to 375°F or 180c.
6. Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
7. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.

Additional Notes:

• For Whole Wheat Buns - Substitute 1/2-1 cup of the all-purpose flour with whole wheat flour and prepare the recipe as usual. The texture of the buns will be a bit more dense, but still very delicious and burger-worthy.

• Doubling the Recipe - Double all of the ingredients except for the yeast. To make even more buns, it's best to prepare separate batches as the dough becomes too cumbersome to work with easily.

• Freeze Buns for Later - Wrap the buns in aluminum foil and then store in an air-tight container or freezer bag. Let them thaw in their packaging overnight on the counter. Foil-wrapped buns can also be thawed more quickly or re-warmed in a 300°F oven for about 10-15 minutes.

Bread & butter pudding

Serves - 4 to 6

Preparation time - 45 min

Cooking time - 30 min

Ingredients:

• Unsalted butter-50g

• White bread -  12 slices

• Sultanas (raisins)- 50g

• Eggs -4 plus 4 egg yolks

• Caster sugar-175g

• Milk - 300ml

• Thickened cream - 300ml

• Vanilla pod, split, seeds scraped - 1 nos

• Thin-cut marmalade- 3 tablespoons 

  Method :

  1. Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles. Arrange triangles in layers in the dish, then sprinkle the sultanas in between layers. Don't put any sultanas on the top layer as they will burn.

  2. Whisk together the eggs, egg yolks and caster sugar. Place both creams & milk in a saucepan with the vanilla pod and seeds and bring to scalding point. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy. 

  3. Preheat the oven to 180°C. 

  4. Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.

  5. Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden.

  6. Heat the marmalade in the microwave for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable. Remove pudding from oven and use a pastry brush to spread marmalade over top. Return to oven for 2-3 minutes, then serve immediately.

 choco chips cookies

Serves: 4 

Preparation Time: 20-25 minutes at 160c

Cooking Time: 45  minutes

Ingredients:

• Ref. flour(maida) - 180 gram
• Butter -120 gram
• Powder sugar - 120  gram
• baking powder 5 gram
• choco chip - 50 grams (As u wish) 
• vanilla essence - 1tsp

Method:-

1. Take a bowl add in it butter & pd sugar mix well in to smooth batter.
2. In another bowl take maida & baking pd and seive it . 
3. mix well maida & baking pd in with sugar & butter add vanilla ess and choco chips.
4. make in to a soft dough and keep it for resting for 5 min in  fridge /refrigerator.
5. Take out the dough from fridge and roll cookies in shape which u want .
6. Take a baking tray grease it with butter or oil  and place roll cookies and keep it in a pre-heated oven . 
7. For 20-25 min .After that serve hot with Coffee/ Tea.
8. Ready to eat. 

Different Types of food in India

The Great sources of vitamin E are:-

Gushtaba (Kashmiri Dish)

Gushtaba is one of the world famous dish from Kashmir. It is cooked on Royal ceremonies, weddings, celebrations and festivals.

Ingredients:

• Boneless Mutton/Lamb    1kg
• Yoghurt   1/2 kg
• Oil 1 Cup
• Fresh Cream 1 cup
• Ginger paste 2 teaspoon
• Onion chopped 1
• Fresh Mint leaves  finely chopped 1/4 cup
• Fresh Coriander leaves  for Garnish
• Salt to taste
• Fennel  powder  2 teaspoon
• Green Cardamom powder 1/2 teaspoon
• Black Cardamom powder 1/2 teaspoon
• Black pepper powder 1 teaspoon 
• Garam Masala 1 teaspoon
• Cinnamon powder 1/2 teaspoon
• Kashmiri Red Chilli powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon

Procedure:

• Grind together all spices (if powder are not available).

• Take boneless Mutton in a pan , add 1/2 quantity of spices powder,  1/2  ginger paste, all mint and mix well then run in an electric chopper to a fine texture.

• Make large size meat ball and keep aside ( 10 balls from 1 kg mutton).

• Now in a pan saute onion in oil, remove and grind and then add back to oil.

• Now add remaining ginger and spices,  fry for 2 minutes then add yoghurt and fry for 5 more minutes.

• Now carefully introduce meat ball into gravy and cook on low flame till mutton balls are tender (20-30 minutes).

• Garnish with fresh coriander leaves and simmer for 2 minutes.

• Delicious Kasmiri Gughtaba is ready.

• Serve with Naan/Roti.

Khatta Meat: Kashmiri Mutton Recipe

Khatta meat is considered among the top Indian mutton recipes. This Kashmiri mutton recipe is different from the average over the counter mutton curry. As the name suggests, Khatta meat has a distinct sour taste. This dish is a staple for Dogris or people living in Jammu. It is characteristically spicy and the sour taste gives it an edge of difference. Khatta meat gets its sour flavour from spoonfuls of amchur or dry mango powder. This Kashmiri mutton recipe is relatively easy compared to the other dishes of the Kashmiri cuisine. This dish is best enjoyed with rice but if you are aiming to make the gravy thick, you can have it with roties as well.

Serves: 4 Preparation Time: 25 minutes Cooking Time: 1 hour 

• Ingredients 

• Mutton- 750 grams (cut into medium sized pieces) 
• Onions- 3 (chopped) 
• Cumin seeds- 2 tsp 
• Cloves- 4 
• Cinnamon stick- 1 inch 
• Black cardamom- 2 
• Kasuri methi- 1tbsp 
• Turmeric- ½ tsp 
• Kashmiri Masala- 1 tsp 
• Ginger and garlic- 2 tbsp (minced) 
• Dry red chillies- 2 
• Green chillies- 4 (split) 
• Amchur powder- 3 tbsp 
• Fennel powder- ½ tsp 
• Mustard oil- 2 tbsp 
• Coriander leaves- 2 stalks (chopped) 
• Salt- as per taste 

• Procedure :

1. Heat mustard oil in a pressure cooker. 
2. Season it with cloves, cumin seeds, cinnamon stick and black cardamom. 
3. After the flavours get released in the oil, add onions and cook for 5 minutes on low flame.
4.  When the onions become translucent, add ginger garlic paste and cook for another 2-3 minutes.
5.  Now add kasoori methi, turmeric and Kashmiri masala. 
6. Shred the red chilli and add it with a cup of water. 
7. Let it simmer for 2-3 minutes on low flame. 
8. Add the pieces of mutton and sauté it with the spices for 7-8 minutes on low flame.
9. Pour 2-3 cups of water, add salt and close the lid of the pressure cooker. 
10. Cook for the duration of 3-4 whistles.
11. Once the meat becomes tender, add amchur powder with green chillies and fennel powder (saunf). 
12. Stir well and cook for 2-3 minutes on low flame.
13. Garnish the dish with chopped coriander seeds. 
14. You can serve the dish with rice, roti or the traditional Dogri ghyoor.

The New Recipe is sheermal Paratha / Roti

Ingredients:

• Maida - 2 1/2 cups
• Fresh milk - 2 cups
• Ghee - 100 ml
• Sugar - 1/2 tsp
• Salt - 1/2 tsp

Method :

1. Knead the maida in milk and add a little salt and sugar. 
2. Now add ghee slowly and knead the maida gain till the maida          absorbs all the ghee.
3. Heat the oven, divide the dough into 10 equal portions.
4. Roll out each portion like a thick paratha and bake in the pre-heated oven till it becomes golden brown.
5. Serve with vegetables kababs with salad and raitha (curd pachaddi)

Mango Lassi

Ingredients:

• 1 cup Curd (Dahi, plain non-fat Yogurt)

• 1cup peeled and chopped Ripe Mango (Aam)

• 2 tblsp Sugar (Cheeni) or to taste

• 1/4th tsp Cardamom Powder (Elaichi Powder, optional)

• Few Ice-cubes

Method:

• Combine all ingredients and blend until smooth in a blender.

• Strain through a sieve, pushing as much liquid as possible.

• Pour in glasses and serve.

Mutton dum biryani

• Ingredients:

• 500 g mutton, pieces
• 600 g basmati rice, washed, drained and soaked for one hour before cooking
• 200 g potatoes
• 300 g onions, thinly sliced and fried crisp
• 200 g tomatoes, peeled and chopped
• 1 1/2 tablespoons garlic paste
• 1 1/2 tablespoons ginger paste
• 1/2 cup fresh yogurt
• salt
• 1/4 cup oil
• or 1/4 cup ghee
• 3 - 4 pieces cinnamon
• 3 - 4 cloves
• 8 - 10 black peppercorns
• 2 green cardamoms
• 2 bay leaves
• 2 green chilies, slit
• 1 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1/4 teaspoon turmeric powder
• 3 - 5 saffron strands, dissolved in a little warm milk
• 3 - 5 leaves fresh mint
• 3 - 5 leaves fresh coriander

Method:

•  First of all, cut potatoes into quarters.

•  Apply salt to them.

•  Deep fry.

•  Pour oil/ghee in a skillet.

•  Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.

•  Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.

•  Add ginger-garlic pastes.

•  Fry for 3 minutes.

•  Add in the washed mutton pieces.

•  Saute until the mutton gives out its own juices.

•  Add the slit green chillies.

•  Add turmeric, chilli and cumin powders.

•  Mix well. 14 Saute for 5 minutes, stirring continuously.

•  Mix in fresh yogurt.

•  Simmer until the mutton is cooked.

•  Add salt.

•  Continue to cook until the oil separates from the meat.

•  Add finely chopped corriander and mint leaves.

•  In a separate pot, parboil rice until the grains are half cooked.

•  Strain the rice.

•  Spread out the mutton mixture in a heavy bottom pan.

•  Sprinkle the rice on top.

•  Add fried potatoes.

•  Sprinkle saffron milk over this.

•  Sprinkle crisp fried onions on top.

•  Cover the platter with a tight fitting lid.

•  Cook on low flame for 20 minutes.

•  Serve with plain chilled yogurt or raita (I’d love to have cucumber raita as it’s my favourite)

EGGLESS TIRAMISU

Popular Italian Coffee Cheese Cake

Preparation Time : 30-40 minutes

Cooking Time : 20-30 minutes

Servings : 4

INGREDIENTS

Eggless sponge cake , 6 inch-1nos

Vanilla Custard powder - 4 teaspoons

Milk - 1 1/2 cup

Sugar - 6 teaspoons

Instant coffee powder - 1 tablespoon

Hung curd - 4 tablespoons

Whipped cream - 3 tablespoons

METHOD

• Slice the cake horizontally into three slices.
•  Mix custard powder in a little cold milk. 
• Heat the remaining milk in a pan, add the custard powder mixture and cook, stirring continuously, till it begins to thicken. 
• Add sugar and stir till it dissolves. Set aside to cool.
•  Heat a cup of water in a pan. Add one teaspoon instant coffee powder and mix.
•  Set aside to cool.Add hung curd to the cooled custard and mix. 
• Add the whipped cream and mix well. Place the base slice of the cake in a glass bowl.
•  Pour some of the coffee decoction over it and let it soak well. 
• Spread some of the custard mixture all over it. 
• Soak the remaining cake slices in the remaining coffee decoction.
•  Place another cake slice over the one in the bowl and spread some of the custard mixture all over it. 
• Cover it with the third cake slice. 
• Pour the remaining custard mixture over it and spread it over the top and the sides of the sandwiched cake. 
• Put the remaining instant coffee powder in a small sieve and sprinkle it all over the top of the tiramisu. 
• Keep it in the refrigerator to set for at least one and a half hours. 

• Serve chilled.

ZESTY LEMON CAKE

A simple pound-like cake that has a wonderful citrus flavor.

pressure cooker cake or  OTG/microwave oven at 160'c 25 to 30 min

Preparation Time : 15-20 minutes

Cooking Time : 50-55 minutes

Servings : 4

INGREDIENTS

Lemon rind -1 grated

Lemon juice - 3 tablespoons

Refined flour (maida) - 1 3/4 cups

Soda bicarbonate   -1 teaspoon

Baking powder - 2 teaspoons

Butter - 1/2 cup + for greasing

Powdered sugar -1/2 cup

Yogurt -1 1/4 cups

FOR TOPPING

Icing Sugar - 3 tablespoons

Lemon juice - 3 tablespoons

METHOD

• Sieve refined flour, baking soda, baking powder into a bowl.
• In a separate bowl cream together butter and powdered sugar. 
• Add yogurt and mix. Grate lemon rind into the butter mixture and mix. 
• Add lemon juice and mix. Add flour, a little at a time and mix.
• Heat a pressure cooker with some water and place a base in it. 
• Grease a cake tin lightly with butter. Transfer the cake batter into the greased tin. 
• Place it in the pressure cooker. 
• Cook for thirty to thirty five minutes without cooker’s gasket and weight.
• Remove when done.
• For topping, take sugar and three tablespoons of water in a pan and heat till sugar dissolves. 
• Add lemon juice and mix. 
• Pour this over the cake once it is baked.
• Slice and serve.