Feb 28, 2011

Badam peda/Almond fudge recipe in microwave

      A quick dessert to satisfy your cravings for sweets anytime. Almonds make it more healthier and it involves less fat and sugar and requires just a few ingredients. What more can you ask for?
badam peda
Milk powder- 3/4cup
Ghee- 1tbsp
Granulated Sugar-1/2 cup or little less if you do not want them to be too sweet.
Cardamom powder- 1 tsp

            Grind the almonds to a very fine powder. I did not remove the skin, just used them as they were.
 Now mix all the ingredients along with the powdered almonds in a big microwave safe bowl. Mix them well and microwave for 5 to 6 minutes stirring them after an interval of every 1 or 2 minutes. Now cool the thickened mixture. When cool, pinch of a small portion from it and shape them into pedas(flattened discs as shown in picture). Repeat the same for the remaining mixture.
 Makes around  20-22 medium sized pieces.
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Feb 25, 2011

Asparagus thuvayal/chutney

       I basically got the idea for this recipe when I saw Usha's asparagus kootu. I knew that asparagus had a high nutrient value and is generally considered to be high in fiber, but I buy them very rarely. I have used them in my soup before , but I was not comfortable in making anything else with it.Just like broccoli or tofu or even mushrooms which I was never too fond off , but when I tried to indianize the recipe making it suitable for our taste buds and spicing them with Indian spices, they have become a favourite at home. So now asparagus is going to be regular thing too!!
asparagus chutney
Asparagus- A small bunch consisting of about 15-20 numbers
Sesame oil/gingelly oil- 1tsp
Mustard seeds-1tsp
Udid dal-1tsp
Channa dal- 1tbsp
Tuvar dal-1/2tbsp
Dried red chillies- 8 to 10
Tamarind-a small piece
Grated coconut- 1/2 cup
Hing/asafoetida-a pinch
Salt to taste

         Clean and wash the Asparagus. Chop off and discard the woody portion  from the bottom. Chop rest of the portion to small pieces.
         Heat oil in a pan. Add hing, mustard seeds,udid dal , channa dal ,tuvar dal along with the dried red chillies. Saute till they are light brown in colour.Now add the chopped asparagus and saute till they are soft. Usually it takes around 5-7 minutes. Now add the salt along with grated coconut. Saute for another 3-4 minutes. Remove from flame. Add the tamarind. Cool for sometime and grind to a fine paste. Add some water while grinding.
     Serve as a side dish with rice or even rotis..
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Some beautiful mehendi designs..

Thought of sharing some beautiful mehendi designs done by professionals during some family functions.Hope you like them.

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Feb 23, 2011

Pudina kothamalli thuvaiyal - Chutney with mint and coriander

         I often make this especially when I have a bunch of fresh coriander leaves. This time, I had some mint leaves too which was a special bonus and I decided to go ahead making this chutney which I just love with any rice variety. I sometimes make it less spicy into a fine chutney , the recipe for which I have already posted here .But this time, I made a drier version of this so that I could refrigerate and use it for a couple of days.

Mint/Pudina- A small bunch
Coriander/Kothamalli- A small bunch
Sesame/gingelly oil-2tsp
Channa dal/kadalai parappu-1tbsp
Tuvar dal-1/2tbsp
Udid dal- 1/2tbsp
Dried red chillies- 8 to 10 numbers
Tamarind- A small piece
Asafoetida/hing- A pinch
Salt to taste

         Seperate the leaves of mint from the bunch. Wash and keep them aside. Repeat the same procedure with Coriander. Heat oil in a pan. Add channa dal, tuvar dal ,udid dal  and dried red chillies with the hing. Saute till it turns brown. Now add the mint and coriander leaves and saute till it just wilts. Remove from flame. Add the tamarind and allow it to cool. Grind it to a coarse mixture. Dont add any water while grinding.
      This makes a excellent pickle/side dish along with rasam and rice.
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Feb 21, 2011

Garlic pull aparts

garlic pull aparts
      After seeing at Nags and Sunaina's and of course a couple of many other blogs too, I was too tempted to try this one and am glad I did. Because this was the best and softest bread I had ever baked. I made some changes to the original recipe. I try to use atta /whole wheat flour for most of my breads and used it here too. And then I also threw in some sundried tomatoes which was left with me after baking this buns. We had loved the tangy taste of sundried tomatoes in the buns. We enjoyed this pillowy soft, spongy and delicious rolls for breakfast. Try it and I promise you will love it.
garlic pull aparts
Atta/Whole wheat flour- 2 cups+1/2 cup
Maida/All purpose flour-1 cup
Warm water-3/4cup
Milk- 3tbsp
Olive oil- 1tbsp
Garlic-1/4 cup crushed or chopped fine
Sundried tomatoes- 1/4 cup chopped fine
Sesame seeds-1tsp
garlic pull aparts
   Combine the chopped garlic,chopped sundried tomatoes and butter.Mix well.
 Combine the yeast and warm water. Allow it to rest for 10 minutes and it will froth. Then add 2 cups of atta and a cup of maida into the yeast mixture followed by salt ,sugar and milk.Knead to form a soft elastic dough. Use olive oil while kneading to prevent the dough from being too sticky. Allow the dough to rise and double in volume. It usually takes around 2 and 1/2 hours. Punch the dough and placing the dough on the floured surface, fold and knead the dough for a few minutes.Now roll the dough in a roughly rectangular shape. Spread the garlic mixture on it. Now roll in from one end to the other and then cut them into equal portions,(Something like pinwheels). Arrange it on a loaf pan keeping very less distance from each other. Allow it to rise again for abour 30 minutes.Brush some melted butter all over and sprinkle some sesame seeds on the top. Bake in a preheated oven at 180c for around 25 minutes.
   Serve warm.
garlic pull aparts
Updated picture- same recipe- but used garlic and chopped coriander
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Feb 17, 2011

Bread crumbs nuts sponge cake

         My hubby had gifted a book on baking called baking pleasures a couple of years back.Though I have read and gorged at the pictures several times , I had not really made anything from it. So after going through the book for the umpteenth time, I decided to bake this one as it sounded a little different from the others. I had also got a pack of bread crumbs and never managed to use them for weeks together. I followed almost the whole recipe with minor changes on the measurement of the ingredients. I skipped rum totally from the recipe and also used vanilla essence instead of fresh vanilla pulp.
         The cake turned to be really good. We all loved the taste.
nuts sponge

Bread crumbs-1 1/2cups
Baking powder-1tsp
Baking chocolate- 1 cup grated
Sugar-1 1/2cup
Vanilla essence-1tsp
nuts sponge
       Grind the almonds and walnuts to a very fine powder. Keep aside. Seperate the egg whites in a bowl. Use a hand blender and beat the eggs till you get stiff white peaks.Add half cup of sugar and whisk until sugar is dissolved.
        Preheat the oven to 180c.
Beat the egg yolks with rest of the sugar till creamy.Mix the ground nuts and chocolate(grated) with the bread crumbs ,vanilla essence and baking powder.Fold into the egg yolk mixture alternately with milk.Carefully fold in the egg white.
         Grease a loaf tin and dust with bread crumbs. Pour in the sponge mix and bake for 55 to 60 minutes till the cake is done.
           Allow the cake to cool in the tin, then turn out and dust with icing sugar if you want. Seve with whipped cream and chopped walnuts.
nuts sponge
I am sending this one to pari's event called "only"cooking with bread. as I have used bread crumbs as a major ingredient in the recipe.
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Feb 15, 2011

Thengai sadam/Coconut rice

     I don't make this very frequently because I rarely use coconut in my cooking which I know is unlike most of the south Indians. But we are quite fond of this variety of rice and just love the taste and flavour and the crunchiness imparted by the toasted coconut. I have always wanted to post this one, but never managed to do so. Thanks to the blogging marathon and my choice of rice, I could finally make and post this one.
    Today is the last day of the marathon and I take the opportunity to thanks Srivalli for organizing the event. It was fun and look forward for more in future.
Coconut rice
Rice- 1 cup(I used basmati, but you can use any variety of rice)
Grated coconut- 1cup
Coconut oil-2tsp
Mustard seeds-1tsp
Udid dal-1tsp
Green chillies- 1 chopped fine
Curry leaves- few
Salt to taste

   Cook the rice till well cooked, but not mushy. Each grain should be seperate. Heat oil in  pan. Add mustard seeds, udid dal and hing. When the udid dal is golden brown, add curry leaves and green chillies. Then add grated coconut. Stir till it is nicely toasted and is a  golden brown in colour. Add salt followed by cooked rice. Mix everything well till it is well combined.
   Serve warm with a gravy or side dish of your choice.
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Feb 14, 2011

Arisi upma kozhakattai/savoury rice dumplings

       This has always been a favourite at my place when we were kids,however I had never tried making them. Thanks to the event and my choice of rice, I decided to blog this yummy recipe. I called back home for the recipe and couldn't believe that the preparation was so easy. We all enjoyed it for dinner yesterday. An ideal item when you have guests too.
upma kozhakattai

Raw rice- 2cups(I used parboiled ponni rice)
Grated coconut-1cup
Green chillies- 4
curry leaves- few
Salt to taste
Water- 4cups
Mustard seeds-1tsp
Oil- 2tsp

With the help of mixer, break the rice to a consistency of coarse rava/sooji (grainy form-jada rava). Grind the coconut, green chillies and curry leaves.
Heat oil in huge pan. Add the mustard seeds. When it crackles, add the coconut mixture and salt and saute for a minute. Now add the water and allow it to boil. When it boils, add the broken rice.Combine well. Keep it covered with a lid and cook for around 15 minutes.Cook and stir till it turns into a thick mass. Allow it to cool. Then using your palms, make oval shaped kozhakattais with the cooked rice.
  Place them on greased idli moulds and steam them in a cooker(minus the weight if you are using pressure cooker.)Steam for around 10 minutes.(They appear a little glossy or have a typical shine after they are steamed)
Serve them warm with tomato kothsu or morkozhumbu. I served with some hot and spicy coconut chutney.

Notes- You can use idli rava directly instead of the regular raw rice as stated in this recipe.
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Feb 13, 2011

kadamba Sadam/kadambam sadam-Using brown rice

      This rice variety was totally new to me when I saw them In many different blogs and realised that it was never prepared in our homes. So I hopped into different blogs to know its meaning.I would summarise about what I read for people like me who are not aware of it.
According to Suganya - ‘Kadambam’ in Tamil refers to an assortment of similar things. It more commonly refers to a flower string which is a mixture of flowers like malli, marikozhundu, sampangi, davanam, kanakaambaram
According to Srivalli- Kadambam in Tamil means a melody of different things put together. It's normally used in reference to flowers, where different flowers are strung together to be made as a garland and offered to God. These flowers are also worn by the ladies on their hair.
   Allright, so Sadam refers to rice and kadamba sadam to different vegetables and spices put together to make a rich aromatic rice which is something like sambar rice or bisibela rice. Its easier to make this when
compared to BBB and  a milder version too. I think its a speciality of Thanjavur/tanjore as mentioned here which I found very interesting.
    Thanjavur , a town in tamilnadu is famous for kadambam, a garland of  assorted combination of flowers with each flower having a unique fragarance and colour.Thanjavur kadamba sadam also has a variety of vegetables and flavors.It was a special  item those days when the spices like onion and garlic were taboo in most of the Brahmin( a sub sect of Hindus ) households. Later, onion sambar with potato fry was allowed. So besides puliyogare, and sambar rice ,Kadamba sadam was prepared as a special delicacy for wedding dinners.
      While I used the vegetables available with me, you can use an assortment of many other different vegetables like beans, brinjal, winter melon, okra/ladiesfinger, pumpkin, drumsticks,sweet potatoes etc.
Brown basamti rice/white rice- 1cup
Tuvar dal- 1/2 cup
Tamarind pulp-2tbsp
Mixed vegetables-2cupschopped(I used potatoes, carrots, peas and cauliflower)
Turmeric powder-1tsp
Salt to taste
Sesame oil-2tsp
Mustard seeds-1tsp
Onions -1 chopped fine.(Please use sambar onions/pearl onion/chinna vengayam if you have them)

To dry roast and grind to a fine powder-
Channa dal/kadalaiparappu- 2tbsp
Fenugreek seeds/methi seeds/vendayam- 1/4tbsp
Coriander seeds-1 1/2tbsp
Dried red chillies-7-8 nos.
Curry leaves- few

Or use Sambar powder.

     Wash and cook the  rice and tuvar dal in a pressure cooker. Brown rice takes more time to be cooked till soft than the white rice. Dry roast the above ingredients and grind it to a very fine powder(or use sambar powder).Keep it ready.
       Heat oil in a big pan. Add mustard seeds followed by chopped onions and saute till they turn transclucent. Add the chopped vegetables followed by turmeric powder and salt. Saute. Add 1 and 1/2  glasses of water along with the tamarind paste. Add the ground powder and cook till the vegetables are soft and the raw smell of the tamarind goes off. Add the cooked rice and tuvar dal and combine well till it is properly mixed with the sambar.
       Serve hot with some ghee on top and along with some papads/appalams.
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Feb 12, 2011

Tawa pulao- Popular Mumbai street food

    I was aware of this popular street food ,but had never attempted at home. First time, I had this at my sister's college canteen and  could not forget the delicious taste of it and thought that re-creating that kind of spicy flavour was not possible at home.When I browsed for the recipe, I was quite surprised to find the secret ingredient used here is pavbhaji masala. It certainly imparts a nice flavour and a typical street food spicy taste to the pulao. Since then , I have made this quite a few times at home and it was liked by one and all.
Tawa pulao
 Source- Sanjeev kapoor
Cooked rice-3 cups(grains should be seperate)
Ginger garlic paste- 1tsp
Onions-2 chopped finely
Carrots- 1/2 chopped into long matchstick like pieces
Cauliflower- 1/2 cup of small sized florets
Tomatoes-3 chopped
Turmeric powder-1tsp
Salt to taste
Red chilly powder-1tsp
Pav bhaji masala- 1tbsp
Oil- 1tbsp
Cumin seeds-1tsp
Coriander- a small bunch chopped fine

Heat oil in a pan. Add the cumin seeds. Then add the chopped onions followed by ginger garlic paste.Saute till the onions turn translucent. Now add the carrots,peas and cauliflower and cook for around 5 minutes till they turn tender. Now add the tomatoes and paneer. When the tomatoes are soft and starts leaving water, add the turmeric powder, red chilly powder, salt and the pav bhaji masala. Mix in the cooked rice. Combine well till the rice is nicely mixed with the spice mixture. Garnish with chopped coriander. Serve hot with raita.

I am sending this to the following events-
1.Srivalli's Kid's delight-street food
2.PJ's flavours of maharashtra
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Feb 11, 2011

Brown rice cutlets

    I had made a mixed vegetable brown rice for lunch one afternoon. And we were in no mood to eat the leftovers again for dinner.One reason is that we are still adapting to the taste of brown rice as we are not used to eating it regularly. The idea of making patties with them struck me. This idea is a kind of inspiration partly  from Usha's quinoa burger patty and partly from a rice burger made of white rice I had tasted at Mos burger long ago. They tasted really good. I made it form the leftovers , but the recipe given below shows you how to make it right from the scratch.
brown rice cutlets
Brown rice- 1 cup cooked
Mashed potatoes-1 big
Grated carrot-1/2cup
Boiled peas- handful
Ginger garlic paste- 1tsp
Red chilly powder-1tsp
Garam masala-1tsp
Salt to taste
Oil-1tsp and about 1tbsp to drizzle on the sides while cooking
Bread Crumbs-To coat on the patty
  Heat a teaspoon of oil in a pan. Add the ginger garlic paste followed by the mashed potatoes,grated carrots and peas.Add the red chilly powder, garam masala and salt. Saute for about 2-3 minutes.Now add the cooked brown rice and combine everything together.
       Now pinch some portion from the above mixture. Shape them into a patty using your palm and fingers.Coat the patty by rolling them over the bread crumbs. Now place them on a hot pan/tava. Drizzle some oil on the sides. Cook till it turns golden brown. Turn them over and cook on the other side too. Serve them with some ketchup.
      You can also place them between the burger buns along with some shredded lettuce and cheese and serve them with some ketchup as I did.
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Feb 10, 2011

Soft and spongy Idlis- Easy Breakfast recipes- how to make idli batter

      Well, I know many of you think that this is too simple a recipe to be included in a blog. You might have seen scores of idli recipes in atleast a thousand blogs. But then, am sure there are atleast a few like me who dont get perfect idlis all the time. Yes, no matter how many times I have changed the proportion of varieties of rice and lentils ,no matter the batter fermented beautifully unlike many, the idlis always turned into a heavy mass, of course edible, but could not be eaten with a grace. Then a friend of mine gave me some tips on making idlis and thanks to her, the idlis turned out just the way it has to- soft , light and spongy.I have also tried in mixie and it works great too!! See some tips at the notes below the page!

Idli recipe

Idli rice/parboiled rice/boiled rice- 4 cups
Udid dal-1 cup
Cooked rice/poha - 1cup(have tried poha number of times,always works great!!)
Fenugreek seeds- 1tbsp(gives nice aroma too)
Salt -2-3tsp
Sesame oil as required 
how to make idli batter

   Wash and soak the rice and udid dal in seperate vessels for around 4-5 hours. Soak the poha(if using)10 minutes before grinding.Add the fenugreek seeds in udid dal during soaking.
Grind the udid dal  in a wet grinder to a very fine paste adding around a glass of water. Remove from the grinder.
Then grind the rice to a slightly coarse paste(fine suji consistency). Also add poha/cooked rice and fenugreek seeds. Add water while grinding rice.)about 2 glasses accordingly)
The grinding process for each of them takes around 25 minutes. Now mix both the batter to a uniform mixture. Add salt and allow it to ferment overnight atleast for 8 hours.
Store the batter in a air tight container(tupperware) in a fridge.
     Keep the required amount of batter required to make idlis  at room temperature before steaming them. Pour the batter in the idli moulds greased with sesame oil. Place them in a idli cooker or normal pressure cooker(minus the weight). Steam for around 10-15 minutes till the idlis are done. Let it be in the steamer for 5 more minutes. Scoop it out with a help of a wet spoon.
      Serve hot with sambar, chutney or milagai podi. Drizzle some sesame oil on the idlis before you serve. tastes great.

You should add enough water while grinding to ensure you get softer idlis. It's not going to work when you add water after grinding and fermentation. You can use soaked beaten/flaked rice /aval/poha instead of cooked rice.
Fenugreek seeds aids in fermentation process. But its totally optional.
You can use your hands while mixing the batter to ensure uniform mixing.
Read here to help you understand about the batter fermentation.
In case you want to use the same batter for making dosa, dilute it with some water to a pourable consistency. It is ideal to make idlis first and then can use the remaining batter for dosas.
(Some use the rice lentil ratio of 3:1, but in my case 4:1 worked well. Try adjusting if you are still not satisfied with your idlis.)
If you are still unsatisfied, try adding a tbsp of soaked sago/sabudana while grinding the rice. Has worked fine with me.
+++ If you are using mixie, use chilled water while grinding rice. This will prevent from the blades getting heated. Sometimes it gets heated and mixie stops running. Chilled water prevents from the blades getting heated.
You can use a little more udid dal while grinding in the mixie, but the same proportion works just fine for me.
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Feb 9, 2011

Arisi pal payasam-- Indian Rice pudding- Payasam varieties

    This is the first time I am joining the blogging marathon initiated by Srivalli. Posting everyday for a month was not possible for me, but the seven day thing sounded good and along with the theme made it even more interesting. Probably,the south Indian in me made me choose rice of all the given options and I will be posting rice based recipes for the next seven days. I do hope to come up with some good recipes and hence I decided to give a start with the popular payasam/kheer made with rice.I have already posted another version of the payasam here and mentioned that there are various ways people make this payasam.So now here goes the recipe.
kheer/payasam recipes

Raw rice- 1/4 cup
Milk- 4 glasses
Sugar- 1/2 cup or less (if you don't want it to be too sweet)
Almonds- 1/4 cup broken to small bits(You can also add raisins,pistachios, cashews)
Cardamom powder- 1/2tsp
Ghee- 1tsp

   Heat ghee in a pan. Add the nuts and roast till it is golden brown. Place them aside.
Boil the milk.
Add the rice in the same ghee,roast the rice for 2 minutes in low flame.
Now pour the boiled milk. Take care the milk does not stick to the bottom of the pan.
Add the sugar.
Keep stirring in medium flame till the rice is cooked and the quantity of milk is reduced to half.
Now add the cardamom powder and nuts. Mix well. Remove from flame.
It may thicken a lot with time.
Add warm milk if you find it too thick.
pal payasam
   Serve hot or cold.
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Feb 4, 2011

Seppangkazhangu/colocasia/arbi roast

    This is a long pending post as I had promised to do so in this post and this post. DH loves this and gradually arbi has become a favourite of everyone at home. It really goes well with a simple meal of rice and rasam. Thanks to my sis in law from whom I learnt this authentic tamil way of making the seppangkazangu curry. We love the crunchy taste of the overcooked and browned to almost charred arbi.
arbi/seppakizhangu roast
Arbi/colocasia/seppangkazhangu- 250gms
Curds/thayir- 1tbsp
Kadalai maavu/besan/gram flour- 2tsp
Sesame oil/nalla ennai- 1tbsp
Mustard- 1tsp
Udid dal- 1tsp
Channa dal/kadalai parappu- 1tsp
Dried red chillies- 7-8 pieces
curry leaves- 4-5 leaves
Asafoetida/hing- A small pinch
Turmeric powder- 1tsp
Salt to taste
Red chilly powder- 1/2tsp-(optional if you want it more spicy)

Wash the arbi well to remove the dirt. Cook in a pressure cooker till it is slightly tender , but should not turn mushy. Drain the hot water and pour some cold water over it. Now peel off the skin. In another bowl, add the curd with besan. Mix in the cooked arbi in it so that it is well coated with mixture.
Now heat oil in pan. Add the mustard seeds, udid dal, channa dal along with dried red chillies and curry leaves. Then add the arbi followed by turmeric powder,salt,hing and red chilly powder if adding. Mix well. Keep sauteing in between till the arbi get a golden brown colour.
  Serve hot with rice and sambar or rasam.
Tip- I read somewhere that if you add a teaspoon of sugar while cooking, it helps in the browning of arbi or even potato.
  Try making it in a non stick pan to prevent it from sticking to the bottom. But traditionally, thick bottomed heavy pan is recommended.
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Feb 2, 2011

Eggless spicy buns with sundried tomatoes

   I had bought some sun dried tomatoes long back after seeing them being used in many recipes. But then later I couldn't find many suitable recipes and never managed to try them out. When clearing my refrigerator,I found them and decided to put them into some use. Bread sounded good to me. So I followed almost a similar recipe I had used for making the pavs/dinner rolls. And believe me , this was the best home made bread I had ever eaten. I simply loved the sour taste of the sun dried tomatoes. Adding red chilly flakes was a good option too. The combination of spiciness with the sour taste was excellent. Though my kid found it bit too hot and refused to eat them. So you can omit the chillies if you want it milder. Overall, it is a must try recipe, healthy, pillowy soft and delicious. Working with whole wheat flour /atta  for the bread has become a regular practice at my place and I find it quite comfortable for baking and of course a healthy substitute too. It may not rise quickly (takes more time) like the all purpose flour does, but why compromise when you get almost the same but healthier end product.
sundried tomato buns
Wheat flour/atta- 3cups +1/2cup
Maida/all purpose flour-1cup
Olive oil-2tbsp+1tsp
Sugar- 1tsp+1tsp
Sundried tomatoes- 1cup finely chopped
Yogurt/curd- 1tbsp
Red chilly flakes-2tsp(I crushed some dried red chilles in a chutney grinder coarsely
Warm water- 3/4cup

sundried tomato buns
 Add the yeast in warm water and allow it to froth for 10 minutes.
 Add 3cups of atta and 1 cup of maida along with sugar and salt and mix well with a spatula.
Now add the sundried tomatoes and chilly flakes along with yogurt. mix well.
Now knead the dough using your fingers so that it is smooth,pliable and elastic. Use olive oil while kneading and ensure the dough is coated with the oil.
Cover the bowl with a cloth or a cling film. Allow it to rise for 2-3 hours till it is almost double.
Then punch the dough and knead and fold the dough with your fingers and palms for 4- 5 minutes. Use more flour if you find it a little sticky.
Pinch off some dough and shape them into small balls and place them on a baking tray keeping a slight distance between the two balls.
Allow it to rise again for 30-45 minutes.
Brush them with melted butter or egg wash or with a mixture of equal amounts of olive oil, sugar and milk.
Bake in a preheated oven at 180c for 25 minutes. The outer cust should be a golden brown and should sound a little hollow when you tap on it.
sundried tomato buns
Cool the and serve. You can store in the refrigerator. Microwave for 15 seconds before you serve. I served with tomato chilly ketchup.You can also serve with your favourite soup.
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