White Bread with Sesame Seeds

Self cooking photograph

bread flour  2 cups honey 1 tbsp instant yeast 2-1/4tsp salt 1tsp warm water 1 cup butter 2tbsp egg 1 sesame seeds 2 tbsp sesame oil few drops (optional) Method: Combine the water, yeast, honey, and 1-1/2 cups of flour in the bowl and knead.  Cover the bowl with plastic wrap and set aside for 60 minutes in a warm place. Preheat the oven to 180 degrees. Now add salt, butter, remaining flour and sesame oil; knead until you have a smooth, elastic dough.  (sometimes I use garlic butter instead of plain butter, I love the taste) Flour your work surface lightly and turn the dough out.  Again knead briefly, then form the dough into a log about 12 inches long. Sprinkle some corn meal on a baking sheet. Place the dough, seam-side down, on the prepared pan.  Set aside dough to rise until doubled in size for at least 30 minutes. Brush it with egg wash (beaten with 1 tbsp water) and sprinkle with sesame seeds.  Slash the dough down the center and bake until golden or for 30 to 45 minutes. Makes 1 loaf.

Cinnamon & Dates Roll

Self cooking photograph

all purpose flour	2 cups
sugar	2tbsp
butter	3tbsp, melted
milk	1 cup, warm
dried yeast	1tsp
egg	1, beaten
salt	pinch
Filling:
cinnamon powder	2-3 tsp
dates (without seeds)	1 cup
sugar	1/4 cup
water	1/3 cup
Icing Glaze:
icing sugar	1 cup
milk	1 tbsp
few nuts
butter	1tbsp - for brushing
Method:
Combine flour, sugar, butter, yeast, egg and salt.
With hands make crumbs first and then knead lightly with warm milk.
Leave it in a warm place for about 2 hours to rise.
(usually I keep in the microwave)
On another pan, cook all the ingredients for filling till the water dries up.
(make a paste)
Make a rectangle from the dough and brush it with melted butter.
Spread the filling and roll like a swiss roll, seal edge.
Bring roll ends together to form a ring, seal ends and put on a greased tray.
With a knife make 1 inch slashes and separate by turning each piece sideways.
Brush with butter.
Bake in preheated oven for 30 minutes on 180 C.
Icing:
Sieve icing sugar twice and beat in a little milk at a time.
Pour over the ring and decorate with nuts.
(walnuts are recommended but sometimes I use peanuts)
It will make about 10 rings and serve hot.

Chicken Quiche

Self cooking photograph

chicken cubes	500g
corns	1 cup, boiled
all purpose flour	1-1/2 cups
butter	125g + 20g
cheddar cheese	1/4 cup + 1-1/2 cup shredded
egg yolks	2
lemon juice	2tsp
fresh cream	1/2 cup
fresh milk	1/2 cup
eggs	2
garlic/ ginger paste	1tsp
salt	to taste
black pepper	1/2tsp
red chilli flakes	1tbsp
Method:
Combine flour, 125g butter, 1/4 cheese, egg yolks and lemon juice.
Knead lightly until firm dough.
Roll out dough on a greaseproof paper.
Lift it with the same paper and transfer it to the baking pan.
Trim edges and cover it with butter paper and pour on some lentils on it.
(this technique is called Bake Blind)
Bake for 20 minutes on 180 degrees Celsius until lightly brown.
In a pan heat butter, stir fry chicken cubes including corns, garlic ginger paste and seasoning.
In a separate bowl combine lightly beaten eggs, milk, cheese and cream.
Layer cooked chicken on the cooked base and pour the mixture on the top.
Bake for another 45 minutes or till completely cooked.
Serve hot.
Serves 6.

Pineapple Fluff

Self cooking photograph

biscuits (Marie)	1/2 pkt
pineapple jelly	1 pkt
fresh cream	2 pkt
sugar	3tbsp - heaped
pineapple chunks	2 cups
pineapple juice	1 cup
(1 pineapple tin can also be used. Drain pineapple and reserve the juice.)
Method:
Boil pineapple juice and make jelly with it without adding water.
Beat cream with sugar till thick and set aside.
When jelly is half set, fold in with the cream.
Now add pineapple chunks.
Transfer it to the serving dish and cover it with crushed biscuits.
Serve chilled.
Serves 8.

Nargasi Kofta (Chicken & Egg Balls) - My Baby Sister Style

Self cooking photograph

chicken mince	1kg
green gram lentil	100g
garlic ginger paste	1tbsp
onion	1
egg	12
corn flour	4-5tbsp
salt	to taste
red chili powder	to taste
turmeric powder	1/2tsp
oil	5tbsp - for deep frying
Method:
Koftas:
Fill cooking pot with water up to half.
Add chicken, salt, red chili powder, turmeric powder, garlic ginger paste and onion.
Let it cook till chicken tender and water remains half.
Now add lentil and let it cook till water dries.
Chicken and lentil should be mixed well to form a smooth paste.
On the other side, boil 10 eggs, peel, half and keep aside.
Take out the chicken lentil paste in a tray and knead it with corn flour and 1 remaining egg.
(keep aside 1tbsp chicken lentil paste for gravy)
You can add more cornflour if needed. The dough should be thick.
Wrap the chicken lentil mix around the each halved egg till its fully covered.
Heat the oil for deep frying.
Whisk the last remaining egg in a bowl and dip each kofta in it and deep fry till golden.
When its done, drain and place on a paper towel.
Gravy:
onion	5, chopped
tomato	2, chopped
yogurt	500g
garlic ginger paste	1tbsp
salt	to taste
red chilli powder	to taste
turmeric powder	1/2 tsp
chicken lentil paste	1tbsp
oil	3tbsp
fresh coriander	1tbsp chopped
Method:
Heat oil in a pan and add the chopped onions.
Fry till light golden and then add the ginger/garlic paste.
Now add tomatoes, yogurt, salt, red chilli powder, turmeric powder and chicken lentil paste.
Mix well and cook till it is thick and oil begins to separate from the masala.
Now add 1 glass of water and let it boil for 2 to 3 minutes.
Now add Koftas to the gravy and cook for 1 more minute and turn off the fire.
Garnish with chopped fresh coriander and serve hot with chapatis.
Serves 10.