Tag Archives: Bread recipe

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Garlic-Cheese toast

Garlic-Cheese toast

Garlic-Cheese toast

Ingredients :

6 slices of bread
1/3 rd cup olive oil/ butter / cream cheese ( I used olive oil and cream cheese both )
1 tbl spoon grated garlic
Mozzarella / cheddar cheese ( I took Mexican 4 cheese)
Sliced bell pepper/ capsicum
Any dried herb/ I used Italian seasoning ( optional)

Procedure :

1. Preheat the oven to 400 FH . Cut the breads in halves .

2. Brush olive oil or butter or cream cheese . I brushed the bread with olive oil then spread cream cheese . 🙂

3. Rub some grated garlic over the bread .

4. spread grated cheese over the bread . Arrange sliced bell pepper . Sprinkle some seasoning .

5. Bake until toasted , around 15 minutes . Time may vary depending on the temperature.

 

Notes :

1. You can heat the olive oil for few minutes . Add the chopped garlic then . Use after it cools down . You get youe own garlic olive oil . 🙂

2. If you want to make them ahead of time , you can do it . Just don’t toast them . Cover them with a plastic or cling film and store in the freezer . Take them out and bake in the pre-heated oven , whenever you want . 🙂

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Posted on June 27, 2014 by in Breakfast, Glossary / Notes, Snacks, Snacks and Lighter Fare

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Sunflower Bread

Posted on January 23, 2014 by | 8 comments

Sunflower Bread

Sunflower Bread

Ingredients :

2 and 1/4 th cup of All purpose flour
2 tea spoon yeast
2 teaspon of sugar
1 teaspoon of salt
2 tbl spoon of milk powder
1 beaten egg
4 tbl spoon of oil+ 1 tbl spoon of ghee/butter ( ghee is better)
Luke warm liquid milk , enough to make a dough ( it took me almost 1/2 a cup +2 tbl spoon of milk)

Other Ingredients:

Cream cheese
1 beaten egg mixed with 1 tbl spoon milk for egg wash
Sesame and nigella ( black seed)
Butter to rub on the bun after taking it out from the oven

Stuffing/ filling:

Any stuffing of your choice . I used prepared beef mince , spinach- sauted in little oil with onion and garlic , and cheese ( cheddar, mozarella ).
For prepared beef mince , I boiled the mince with soy sauce , little salt and ginger-garlic paste until dried out. Then , in oil , added the mince , and added little oyster sauce , carrot , onion and chopped capsicum and chilies .

Procedure :

1. Combine all the ingredients ( that is flour , yeast , sugar , salt , milk powder , egg, 1 tbl spoon of ghee )except 4 tbl spoon oil . Now make a soft dough . Don’t make a hard , tight dough . The softer is your dough the , softer is the bread . So , you may need a little more milk too . First , the dough may seem very sticky . Now add the oil and knead . Now it will be easier to knead . Knead very well, so that the dough becomes glossy and smooth . The dough will come together and won’t stick any more . Knead for at least 10 minutes . The more you knead , the softer bread you get . If you find little sticky at the end , you may add little oil . Form the dough into a ball and rub some oil over it .

2. Now put the dough in a greased , closed lid box and place it in a warm place .. It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

3.Punch down all the air form the dough . Now roll two same sized round disk or roti . Don’t use too much extra flour to roll out . It may make your bread hard . Just roll them on a slightly flour dusted counter top .

4. Place one roti/ disk onthe greased baking tray and start the procedure . Spread cream cheese over the roti/ disk . Now place beef mince , then the spinach and then the cheese just like the way shown in the pic . Follow the method given below:

5. Preheat oven to 400 FH for 20 minutes and let the bread rise these 20 minutes . Just before you place it in the oven brush with egg wash and sprinkle some sesame and black seed in the middle . Bake for 20-25 minutes . It took me 25 minutes . Don’t over bake . That may cause the bread to dry out .

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Stuffed Pull Apart Flower Bun

Posted on January 3, 2014 by | 2 comments

Stuffed Pull Apart Flower Bun

Stuffed Pull Apart Flower Bun

Many of us love pull apart buns . Who doesn’t ? That soft , tender inside with golden buttery crust !!! But here you go with my stuffed pull apart bun , the recipe being my own . Really loved the filling with spinach, potato and cheese complimenting the super soft buns , making it super exotic !!

Ingredients:

2 cups of all purpose flour
2 tbl spoon Milk powder
1 tea spoon Instant dry yeast
2 teaspoon sugar
Little less than 1 tea spoon salt
1 beaten egg
2 tbl spoon ghee or butteroil
2 tbl spoon of oil
1/2 cup of luke warm ,regular liquid milk ( to make the dough )
Little water , 2 tbl spoon or more ( if needed to make the dough after adding milk), luke warm

Other Ingredients:

1 beaten egg mixed with 1 tbl spoon milk for egg wash
Sesame and nigella ( black seed)
Butter to rub on the bun after taking it out from the oven

Filling :

Spinach
Boiled mashed potato
Cottage cheese and cream cheese
Chopped onion and garlic
Butter
Salt to taste

Heat butter and fry the chopped onin and garlic for a minute . Add the chopped spinach . Don’t add any extra water . The leaves will release water . Add little salt . When the water is almost dried out add the mashed potato . Stir and then add the cottage cheese .

When cool , mix the cream cheese with it .

Procedure:

1. Mix all the ingredients for bun except oil . Be careful while adding luke warm milk and water . If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient. Make a soft dough . If you make the dough hard , the bun will be hard , so make it a soft dough .

2. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes .Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

3. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this . All of them should be of same size .

4. Grease a springform or any other pan . and place the balls closely to each other . Cover with a wet cloth for 20 minutes and let it rise again a bit . In the mean time pre-heat your oven to 400 FH or 200 Centigrade.

5. Brush with egg and sprinkle some sesame and nigella seed . Bake for not more than 20 minutes at 400 FH in a pre heated oven . If you bake for longer , the buns will be hard .

6. After taking out from oven rub some butter on it for a smooth and glossy finishing .

Notes:

1. The softer is your dough , the softer is your bun .

2. Don’t over bake , as it may make your buns hard .

3. Use the ghee and oil both in making the dough .

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Warqi Paratha

Posted on December 30, 2013 by | 4 comments

Warqi Paratha

Warqi Paratha

Warqi paratha is one of my favorite parathas . Soft inside but crisp outside . Though involves a bit hard work making it but trust me , it’s so worth making those melt in mouth parathas .

Ingredients:

For Dough:

2 cups all purpose flour/ maida
2 tbl spoon of semolina ( sooji)
2 tbl spoon of milk powder
2 tbl spoon of ghee
2 tea spoon of sugar
Salt to taste
Liquid milk 1/3 rd cup ( room temperature)
Little more water ( around 2 tbl spoon , you may need more)

Ghee mixture for the layering:

4 tbl spoon of ghee / vegetable shortening / butteroil
4 tbl spoon of cornstarch/ rice flour / maida

I make warqi paratha in 3 different ways . The first method being the best and most authentic though involves little hard work and it will take little time too.

Procedure # 1:

1. Make a medium soft dough with the ingredients mentioned above . Cover it with a wet cloth and let the dough rest for 30 minutes .

2. Make balls from the dough and roll the balls into small rotis or disks . Rub each rotis with the ghee-flour mixture.

3. Stack the rotis together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big roti.

4. Now apply the ghee-flour mixture on the roti . Roll it like a swiss roll . Cut the roll into 3″ pieces . Flatten the pieces by pressing them upright . Now stack three or four of these flatten pieces together . Roll out the paratha .

Here’s the step by step Pic :

5. Fry the parathas without ghee/oil first . Then heat some ghee ( you will need more than the quantity usually needed for frying parathas) and fry the parathas on medium low heat . Please be careful frying these , since they are kind of melt in mouth type , if not carefully handled , you may break the parathas .

Procedure # 2:

1. Make the balls from the dough and roll them out into small rotis . Apply ghee-flour mixtue over each roti and stack them together .

2. Roll out a paratha . 🙂

Here’s the step by step pic of this procedure:

3. Fry without ghee/oil first, then in good amount of ghee or oil .

Procedure # 3:

Enjoy Warqi paratha with korma , bhuna gosht and halwa !!!

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Sweet Sheermal/ Morobba Ruti/fruit bun

Posted on December 25, 2013 by | Leave a comment

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

For a long while , I was craving for morobba ruti so badly . The memories of Shab-e-Barat ( a holy night , celebrated by the Muslim) are so immensely connected with this special type of bread . Wanted to experiment a bit and alhamdulillah , came out just perfect . Soft and flavorful . I added some extra steps to make it more delightful , like glazing the bread with rose flavored sugar syrup . Trust me , this step made it more flavorful . 🙂

Ingredients:

For the dough:

All Purpose flour 2 cups + 1/4 th cup
Active dry instant Yeast 1 and half teaspoon
Milk powder 2 tbl spoon
Sugar 3 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon + 1 tbl spoon butter ( softened)
Luke warm liquid milk ( enough to make a dough)

Other ingredients:

Candied fruits/ morobba and raisins
1 beaten egg for egg wash
Butter ( to rub after taking them out from the oven)

For the Syrup:

Half cup Sugar
Half cup water
Rose essence/ rose water

Procedure:

1. Make a medium thick sugar syrup with half cup sugar and half cup water . Add some rose water in it . Let it cool . The syrup should not be runny or too much thick . It should be medium thick . To prevent crystallization , add few drops of lemon juice while cooking it .

2. Mix all the ingredients for bun and 1 tbl spoon butter except oil . Be careful while adding luke warm milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

3. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes . Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

4. Punch down all the air form the dough . Now Make two big balls from the dough . Flatten the ball and put some candied fruits and raisins into it. Reshape the ball . Add some morobba/ candied fruits and raisins on the top of the ball too .

5. Cover them with a cling film , plastic wrap or wet cloth for 15-20 minutes more to rise up a little . In the mean time preheat the oven at 400 FH . Brush the buns with egg .

6. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 15-20 minutes . It took me 20 minutes. Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version . Pour the room temperature syrup over this hot bun and rub well . Remember the syrup should be of room temperature and the bun should be very hot .

After taking out from oven and rubbing some melted butter:

The finishing touch ; glazed with rose flavored sugar syrup

Sweet Sheermal/ Morobba Ruti/fruit bun

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .

4. The syrup should be of room temperature when applied and the bun should be very hot . The syrup must be thick but not too thick or too thin .

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Chicken Bun , oven baked version

Posted on December 4, 2013 by | 2 comments

Chicken Bun , oven baked version

Chicken Bun , oven baked version</p

Childhood memories are connected with so many things !!! So many things to cherish!!!!!! Chicken bun is something that always takes me back to my school life !!! Swiss bakery, being near by to my school, my beloved , Viqarunnisa Noon School , had always been the center point for our after school gathering . No school function is complete without the great Fakruddin baburchi’s lunch menu and without the fast foods of Swiss . Among those fast foods , Chicken bun was my favorite. Their version was deep fried one, that I already tried . Here's the link of my deep fried version of stuffed bun;

https://khadizaskitchen.com/2013/03/08/stuffed-beef-bun/

But many of my friends asked me, whether they can make the baked version of it for the healthier option ! So here you go my friends . This baked version is for all of you !!

Ingredients:

For Bun:

All Purpose flour 2 cups
Active dry instant Yeast 1 teaspoon
Milk powder 1 tbl spoon
Sugar 2 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon
Luke warm liquid milk or water ( enough to make a dough)

For the stuffing:

You can use shredded chicken or chicken mince for it . Shredded chicken will serve the best . 🙂 Heat oil and add the shredded chicken , chopped onion, green chili, capsicum and salt to your taste . Done with the filling . 🙂

If you are using chicken mince , then boil the chicken mince with ginger paste and soy sauce in small quantity of water . Then fry the prepared mince with chopped onion , chilies and capsicum with oil .

Other ingredients:

1 beaten egg for egg wash
sesame seeds (optional)
Butter ( to rub after taking them out from the oven)

Procedure:

1. Mix all the ingredients for bun except oil . Be careful while adding luke warm water or milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

2. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

3. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this .

4. Now brush with beaten egg and sprinkle some sesame seed , if you want . Cover them with a cling film , plastic wrap or wet cloth for 10 minutes to rise up a little .

5. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 10-15 minutes . Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version .

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .

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Home made Naan!!!!!! Garlic Naan!!!!!!!!

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Home made Naan!!!!!!

Ingredients:

Flour 2 cups ( 1 cup =250 ml)
Instant active dry yeast 1 tea spoon
Sugar 2 tea spoon
salt 1 tea spoon
Powder milk 1 tbl spoon
1 beaten egg
3 tbl spoon oil
luke warm milk 1/4 th cup
luke warm water 1/8 th cup

You may need a little more water or milk to make the dough.
Half a teaspoon garlic paste (If you r making garlic naan)
Chopped garlic (If you r making garlic naan) or any herb of youe choice like cilantro , mint ( though I didn’t use any in mibne one as my husband doesn’t like herb in naan!!)
Butter to rub the naan

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Procedure:

1. Mix all the ingredients, except oil,chopped garlic and cilantro.. Knead very well ..now add the oil and mix well. Knead for a while .Make a pliable dough and rub the dough with little oil. Put it in a closed box and keep it in a warm place for 1 hour or until it doubles up!

2.Punch down all the air from the dough and make small balls from it.

3.On a dusted surface roll it over and dust the surface of the naan on chopped garlic and cilantro. You should roll it thin, because it will rise up when you will fry them on Tawa..

4.Heat the Tawa as hot as possible and place the naan there.cover the lid.. .. It may take 1/ 2 minutes to get one side done..Flip it over and cook the other side.The flame should be at medium high.

5. After removing from tawa rub the hot naan with butter that would make your naan softer and keep your naan softer for a longer time .

Tips:

1. You can make naan in oven too at 400 Fahrenheit . But to tell you honestly , naans made on stove r softer and tastier if you compare it with oven made naans and stove made naans stay softer for a longer period of time.

2. If you want to keep them softer , cover the warm naan in cheese cloth or foil and stack the naans together in it to keep the moisture for a longer period!!!!!!!!!

3. Always remember too much hot water or milk always kills the yeast . So the water or milk should be luke warm . Neither hot nor cold or room temperature !!!! And salt also kills yeast . But at the same time sugar or honey is the key ingredient to activate yeast . If you don’t have yeast at home you may try using yogurt instead of yeast ! You have to keep the dough for a longer time for fermentation!!!!:)

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Posted on July 1, 2013 by in Glossary / Notes, Snacks, Snacks and Lighter Fare

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Bread Roll

Bread Roll

Bread Roll

Stuffing :

For boiling the meat:

Minced Meat ( I took beef) 500 gram
Ginger paste 1 and half teaspoon
Garlic paste little more than half teaspoon
Soy Sauce 1 tbl spoon
2 cardamom pods
1 cinnamon stick ( 1′ long)
1 large bay leaf
salt to taste

Final preparation:

Chopped onion , green chilli
1/4 th cup Milk
2 teaspoon corn starch
Grated Cottage cheese
Oil

For Bread roll:

Slices of bread ( each bread will make one roll)
1 beaten egg
Bread Crumbs ( I used Japanese Panko Bread crumb)
Oil for deep frying

Method:

1. Boil the meat with the ingredients mentioned above . Dry out the water and take the cinnamon, cardamom , bay leaf out from the meat .

2. Heat oil and add the meat . Add chopped onion and green chilies . Now mix cornstarch in the milk and pour over the meat. Add the cottage cheese . Now your filling has a creamy , sticky , yummy texture . 🙂 Let it cool .

3. Cut the edges of the bread . Now wet your palms and flatten each slice of bread with your wet palm . Spread some filling at one side of the bread and roll . Give the bread a shape of roll . You may wet your palms again to make the shape perfect . Make sure every ends are closed . use water to seal the ends .

4. Dip the rolls into beaten egg and then in the bread crumbs .

5. Heat oil on medium heat and fry them until golden brown .

Serve hot !!!!!!!!!! enjoy!!!!!!!!!!!!!!!

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Posted on May 8, 2013 by in Snacks, Snacks and Lighter Fare

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Stuffed Bread , a super quick and super yummy snack

Posted on March 26, 2013 by | 6 comments

Stuffed Bread , a super quick and super yummy snack

Stuffed Bread , a super quick and super yummy snack …

Ingredients:

For filling:

Chicken keema / ground chicken 1 cup
Ginger paste 1 teaspoon
Soy sauce 1 and half tbl spoon
Oyster sauce half tea spoon
Thinly sliced onion
Chopped carrot
Chopped cabbage
Green peas
Chopped green chilies
Chopped Capsicum/ bell pepper
Little salt
1 egg ( optional)
Oil

Other Ingredient:

Bread , 2 slices.
1 beaten egg
Panko seasoned bread crumb / any other bread crumb

Cooking Method:

1. Marinate the chicken with ginger paste , soy sauce , oyster sauce . Heat oil and add the chicken. Fry for a while . Add the carrots, cabbage and green peas . Add little water . When the water is dried out, turn off the stove and mix sliced onion , chopped chilies, chopped capsicum with it. In another pan scramble the egg into small granules and mix it with the chicken. Your filling is ready . Keep it aside and cool it down.

2. Cut the edges of breads. Press the edges of the bread with your fingertips.

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3. Now put some filling in the middle. And cover the bread with the other one . Seal the edges properly with egg or water.

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4. Dip the bread in beaten egg and coat nicely with panko bread crumb or any other bread crumb of your choice.

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5. Fry on medium heat until golden brown . Don’t shallow fry it . Use a little more oil for frying .

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Notes:

1. Always use a frying pan or any wide utensil.

2. I used Panko bread crumb ( Japanese bread crumb ) for coating. You may use any other breadcrumbs of your choice .

3. For a healthier version , you may toast it in toaster oven instead of frying .. 🙂

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