Let's see how to make pillowy soft and delicious dinner rolls.
Ingredients
all purpose flour / maida - 350g [2 1/2 cups]
warm milk - 235ml
instant yeast - 1tsp
sugar - 2tbs
salt -1tsp
soft butter -1/4cup[50g]
Method
Add warm milk, yeast and sugar into a bowl and let the yeast dissolve.Remember very hot millk will kill the yeast,and the yeast will not be active if the milk is too cold.
Add sugar,and butter into it
Mix flour and salt and add into the above mix
Knead the dough very well for ten minutes.The dough may be sticky in the beginning,but as you knead it will become non sticky.
After ten minutes of kneading let the dough rest for ten minutes.
Again knead for another five minutes and again let the dough rest for ten minutes.
Now the dough will be soft,non-sticky and elastic.
Divide and shape the dough into equal sized balls
Arrange them on a greased baking tin
Cover and let these balls rise until double in size [one hour]
When they are proofed,brush their top with egg or milk
Place the tin in a preheated oven.Bake them at 190 degree Celsius for18 - 20 minutes or until the top becomes golden brown.
into a clean bowl add in water,yeast,sugar,salt and butter/ghee
add in the flour and combine very well
transfer the dough into a clean work surface and begin to knead;after about one minute of kneading you can feel that the dough is very sticky;you may tempted to add more flour,but don't do that;because whatever flour you add,the dough will absorb it,then you will add more and more flour;eventually the bread won't be that soft;instead of adding extra flour continue kneading,in between scrape and turn the dough
after about 10minutes of kneading cover the dough and let it rest for 10minutes
to check whether the dough has been kneaded enough you can do the window pane test;if the dough is ready you can stretch it into a thin mebrane without tearing;if there is break continue kneading for another 5-6 minutes,until the dough has become soft and elastic;repeat the window pane test after 10minutes of rest;the bread will be soft even if does not pass this test,but if it passes the test ,it is guaranteed that the bread will be super soft and fluffy.
First proofing
grease a bowl with oil
place the dough in it and turn it so that the dough is coated with oil
cover the bowl with a plastic wrap
keep this in a warm place until the dough has become double in size;it may take around 1 1/2- 2 hours
Shaping
transfer the fermented dough into a lightly floured surface;press gently to degas the dough
then roll into a rectangle shape;then fold the bottom third towards the center and bring upper third over it
now spread into a long rectangle;then roll it tightly and seal the edges
Second proofing
grease the loaf tin and place the shaped dough in it;[tin size 9x4x3 inches]
cover it and let it rise for about 45 minutes or until 90% of the tin is filled
Baking
bake in a preheated oven at 190 degree Celsius for 32-35minutes;after about 25minutes of baking the top of the bread may become brown;you can cover the top with an anumilium foil to prevent over browning and continue baking
after baking remove from oven and take the bread out from the tin
to check the doneness of bread tap or scratch the bottom of it, and you can hear a hollow sound;underbaked bread will have an yeasty smell
to make the crust soft you can brush some butter on it
now transfer this on to a clean work surface and knead well
after 10 minutes of kneading add 1 tbs of oil and again knead for another 5 minutes
the final dough should be smooth and elastic
transfer this into a greased bowl and cover with a wet towel or cling wrap
rest this dough for 2 hours
in a small bowl mix together oil and ghee and keep aside
after 2hours of rest, divide the dough into equal sized balls
brush oil-ghee on each balls and rest them for 20 - 30minutes;this resting period is to allow the gluten to relax and thereby make it easy to roll out and shape the dough
now apply some oil on your counter top
roll the ball using a rolling pin into a very thin sheet
brush oil-ghee and then sprinkle some flour which will prevent the pleats from sticking together
cut the sheet using a sharp knife or a pizza cutter leaving one end intact
lift the sheet and pleat lengthwise from one end to another[please refer the video] and make a spiral
brush some oil to prevent drying and repeat the same with the remaining balls
then take a spiral ball onto a greased surface and flaten it using rolling pin;do not make it too thick or too thin
place this on hot tawa and cook this on medium flame;cook each side for one minute;then apply some ghee - oil mix and cook for a couple of minutes more;the outside should have a golden colour and the inside should be cooked properly
keep the cooked parotta warm until you finish all the parottas
when 3 -4 parottas are ready,arrange in a pile and press with your hands to separate the layers
mix initially with a spoon;when it is cool enough to touch knead with your hand until the dough come together and becomes smooth[for 2-3 minutes]
divide the dough into small balls[40g each];cover properly and let them rest for 15 minutes
after that,dust your work surface with some flour and roll each ball into thin disc[18-20 cm in size]
heat a pan on medium heat;if the pan is not hot enough chapati will become crisp;if it it is too hot,chappati will start to get burn spots,so maintain medium heat
place rolled out disc on hot pan;when wet spot dissappear[approx 20sec],flip it;when it starts to appear bubbles on top turn it again;within a few seconds chappati will begin to puff up.
remove the cooked chapati from pan and keep it well covered and warm until you finish rest of the chapatis.
drain and grind into a very fine paste along with salt
use minimum water to grind;I have used 2 table spooons of water to grind it
transfer the ground batter into a wide vessel ;add 1/2 tsp turmeric powder
beat with your hand for 5 minutes to aerate the batter
transfer the batter into a piping bag
step 2 : prepare sugar syrup
add sugar into a sauce pan
add 3 / 4cup of water and lemon juice
add 1/2tsp turmeric powder
heat up and stir well until sugar get dissolved
bring to a good boil
lower the flame and continue heating until the syrup gets half string consistency,when you test with your fingers the syrup strings and cut off immediately
turn off the flame and stir in cardamom powder
keep this aside
step : shaping and frying
pour oil into a shallow wide frying pan;the height of oil should be less than 1 inch
when oil becomes medium hot press the dough into it
fry on medium - high flame until they are crisp
step : soaking
when the jangiris are crisp,drain from oil and quicky dip them in the sugar syrup
do not allow the jangiris to cool or else they won't absorb the syrup
take out them from the syrup roughly after 3 minutes
repeat the same with the remaining dough
crispy and juicy jangiri/imarti/jalebi are ready to sarve
Kappalndi mittai using jaggery is a healthy sweet for our sweet kids. Recognising the consistency of jaggery syrup is the key to make perfect kadala mittai.
Ingredients :
kappalandi/peanut roasted and skin removed - 1.5cups[250g]
jaggery - 1cup[185g]
water - 1/4 cup
oil - 2 tbs
Method :
- dry roast the peanuts till become crisp and brown spots appear on them
- remove from fire and let them cool
- remove the skin and keep aside
line a tray with aluminium foil and brush oil on it and keep aside
- boil jaggery along with water till the jaggery get melted
- strain it to remove the impurities
- pour the jaggery syrup into a heavy bottomed vessel
when it begin to boil add oil
heat this on low heat till get soft crack stage *
- if you add peanuts before soft crack stage, mittai will become sticky
when it is ready immediately add in the peanuts and stir well as fast as possible
- immediately transfer them to the prepared foil and press with rolling pin
- it help to avoid floating of peanuts over jaggery
- before become completely cool, mark the portions with a knife
- let them cool completely before serving
Note : stages of jaggery
1. frothing : it become thick like honey
2. soft ball stage : stirring occasionally on medium flame; after a few seconds it reaches soft ball stage. when you drop it in cold water, you will be able to make soft ball without any shape.
3 hard all stage : after a few seconds it reaches the hard all stage; when drop in cold water immediately it thickens with well defined edges; you can make a hard ball and if you through it on a steel plate you can hear a "ting" sound;if you bite it, it will stick to your teeth.
4. soft crack stage :after about 45 seconds is the soft crack stage;drop a liitle syrup in cold water;it thickens quickly and if you bite it you can break it easily without sticking; and this is the time to add peanuts.
