Dinner Rolls/ Bread Rolls

''Bread Rolls are pieces of bread, usually small and round and is commonly considered a side dish. Bread rolls are often used in the same way as sandwiches are—cut transversely, with fillings placed between the two halves. Depending on the slight variations Dinner rolls have a slightly crispy crust than normal bread rolls. 

These buns are so versatile and can be eaten with soups or filled with a filling of choice; spicy or sweet for breakfast or as a snack. This was my first attempt to make dinner rolls and they came up great!!! ''

Ingredients: Makes 12

3cups plain flour and extra for dusting

2 1/4 tsp dry active yeast

1/4 cup warm water

1 cup milk

1 beaten egg

3 tbsp butter

2 tbsp sugar

3/4 tsp salt

Method:

Mix yeast with sugar and 1/4 cup water, give a stir and let it stand for 10-15 minutes until frothy.

Warm the milk to Luke warm and add in the butter and salt and mix for the butter to melt. Make sure that the milk is only Luke warm. NOT hot!!

Add the yeast mixture and milk mixture to a large wide bowl and mix to incorporate.

Add 1 cup of flour at a time and mix slowly to well incorporate with a metal spoon. The dough will be very sticky.

Transfer the dough to a lightly floured surface and knead. This is an important part of the procedure and make sure to lightly dust the hands and surface while kneading. Knead the dough for 10 minutes. The stickiness will now be replaced with elasticity while kneading. Once the kneading is done the dough should be soft but very lightly sticky.

Place the dough in a lightly oiled large bowl and cover with plastic wrap and cover with a kitchen cloth.

Place it in a warm humid place and allow to double in size. (for 3 hours)

 

Now again place the dough on a lightly floured surface and roll in to a rectangular shape. Or used your hands to punch and shape it. Cut the dough now to equal parts of 12 square pieces. ( I did this procedure in two steps as I can only bake 6 rolls at a time)

Roll each square in your palm to form a round shape.

Place the balls side by side on a baking sheet allowing 1-2 inches apart. Keep the tray aside and allow the balls to double in size. They might stick to each other while doubling but that's okay.

 

Give the buns an egg wash but brushing lightly on top with a beaten egg. Do this just before placing in the oven.

Bake the rolls in a preheated oven of 180C for 25-30 minutes until golden on top.

Cool them on wire rack and serve warm or cold.

 

Serving Tips:

Make a curry or paste of your choice and cut the buns in half and fill in for a yummy snack.

Oven Fried Fish

Ingredients:

500g fish steaks 

1 large Bombay onion sliced

6-8 whole cloves

olive oil

knorr fish cube 1/2

soy sauce

For marination:

Tamarind 5 pieces, de-seeded and dissolved in little water

ground black pepper 1/4 tsp

salt to taste

paprika 1/4tsp

1/4 tsp dry oregano

Coating 1: 1 cup plain flour seasoned with salt and pepper

Coating 2: 2 eggs beaten lightly and seasoned with salt and pepper

Coating 3: 1 cup bread crumbs or corn flake crumbs seasoned with salt, chili powder and pepper

Method:

Wash the fish well with some sea salt and turmeric, drain and pat dry with kitchen paper towel.

Marinate the fish with the marination ingredients and keep aside for 15-30 minutes.

Pre heat the oven to 200C.

Grease the baking tray with extra virgin olive oil.

Scatter the slice onions and cloves on the tray.

Now for the coating for the fish: Coat the fish in plain flour mixture, then with egg mixture and finally with breadcrumbs mixture well. Place the fish on the baking tray on top of scattered onions. Repeat the procedure till all the fish steaks are coated.

Now drizzle some extra virgin olive oil on top of the fish pieces. and pour 1-2 drops of soy sauce on top of fish steak. blend the knorr fish cube (1/2) with hand and scatter it on top of the fish pieces. If marinade is left, pour it to the tray as well.

Now place the tray in the oven and bake the fish for 25-30 minutes turning the fish once on half time. 

(Baking time and temperature will depend on the size of steaks. So reduce heat if necessary at last stages)

Take the fish out and cover with aluminum foil and keep aside for 15 minutes before serving.

Enjoy.

 

Cucumber Curry

Ingredients:

1 Cucumber ( 300g)

1 medium Bombay onion sliced

2 green chili sliced

spring of curry leaves

1/4 turmeric

1/2 tsp Maldive fish

1/2 tsp roasted chili powder

1/4 tsp roasted curry powder

1/4tsp fenugreek seeds

1 cardamom and 1 clove

1/2inch cinnamon stick 

2 cups thin coconut milk

1 cup thick coconut milk

Method:

Peel and cut and remove the middle part and cut cucumber into small(1 1/2inch)pieces. 

Mix all ingredients together expect thick coconut milk and cook covered in a pan till the gravy is reduced and the cucumber pieces are cooked. (They should be able to break in half with a spoon)

Add the thick coconut milk and bring the curry to boil for 5 minutes.

Curry is done. Use it as a side dish with rice.

Carrot Poriyal (carrot stir fry)

''This is a South Indian dish which is quick and easy to make and would go as a side dish with rice.''

Ingredients:

4 big carrots

3 tbsp grated fresh coconut

2 slit green chili or 3 whole kochchi

1 small onion chopped finely 

1/2 tsp mustard seeds

3-5 curry leaves

2 tsp olive oil

1/4 tsp salt or to taste

1/4 tsp ground black pepper

Method:

Wash, Peel and grate the carrots.

Heat a pan with oil and put mustard seeds when they start to splutter add in the curry leaves, 2 slit green chillies and onions. Stir for 30 seconds. 

Now put the grated carrots and keep the flame in medium, add salt and pepper and cover with lid and cook till carrot is well cooked for few minutes. 

Add 3 tsp of grated coconut and mix well and remove from fire.

Enjoy as a side dish.