Pumpkin Bun

 

I am not sure about you all! But after tasting these soft and fluffy pumpkin buns, I am never going to make a bread without pumpkin!🎃😋

These delicious and soft wheat breads are so so amazing that I couldn't wait for them to cool. As soon as I took some decent pics, I just Stuffed my mouth with one. Potato, carrot and corn stuffing are perfectly complimenting with the buns 100%.

I am using a spicy stuffing for this, but it can be made sweet as well. 

RECIPE

Serves 8
Prep time 2 hours
Bake time 25
Tools: Oven, Baking tray, mixing bowl, kitchen scissors

INGREDIENTS

Pumpkin buns
Wheat flour 2 cups
Pumpkin puree 1/2 cup
Active Yeast 1 tsp
Salt 1 tsp
Jaggery powder 2 tsp
Turmeric powder 1/4 tsp
Peanut oil 2 tbsp
Milk + water 3/4 cup
Melted butter 3 tbsp
Chia seeds 2 tsp

Stuffing
Boiled potato 1
Grated carrot 1
Boiled sweet corn 1/4 cup
Grated cheese 1/4 cup
Salt 1 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Coriander powder 1/2 tsp
Amchur powder 1/4 tsp


METHOD 

To a large mixing bowl add flour, salt, jaggery, active yeast, turmeric powder, oil and pumpkin puree. Mix everything together.

Knead a softer dough than chapati dough using milk and water mixture. Add half the butter while kneading the dough for richer texture.

Cover and keep the dough for 1 hour or until it doubles.

Mix potato, carrot, sweet corn kernels and cheese. Also add salt and seasonings and mix together. 

Divide into 8 parts and make even sized balls.

Once the dough has doubled, deflate it and divide into 8 equal parts.

Take one part of dough, using oil, spread it into a thick disc,  place one ball of stuffing, bring the edges together and seal. Grease your hands while doing so.

Make 6 slits around the ball and one hole in the centre for the steam to release.

Keep the buns in a well greased oven tray. Cover with kitchen towel and let them puff up for 1 hour. Preheat oven at 230 degrees centigrade, 10 minutes before proofing time is over.

After they have puffed up. Melt remaining butter and brush the top of buns with butter wash and sprinkle chia seeds.

Bake for 20 minutes or till the top is golden brown. 

The Stuffed Pumpkin buns are ready to enjoy.

Tips:

Use a fresh yeast. If there are some doubts, bloom them first in liquid and then Knead the dough with the yeast blend.

Preheating 10 minutes before putting the bread in oven is mandatory.

Bake them on top rack at highest temperature.

These can be made vegan by kneading the dough in any dairy free milk or water, and use an oil wash instead of butter wash. The taste will be still amazing. Skip cheese from the stuffing too.

Thanks for visiting 🌼😊

Pizza Muffins

 

{Pizza savoury muffins}
#savourybakes #eggless #teatimebakes #perfect_lunchbox_dish, #picnic_snack.

Prepared in just 5 minutes and baked in 20-30 minutes....no yeast and proofing required and still yummy like a classic pizza🤤🤤

I have made with 50% all purpose flour and whole wheat flour. I have Stuffed some with and without onions, sauce and mozzarella cheese, topped with cherry tomatoes..... but you can be creative and alter according to you and your kids taste pallets.
💗💗💗💗💗
#savourybakes #eggless #teatimebakes #super_hit_party_food #perfect_lunchbox_dish, #perfect_picnic_snack

Prepared in just 5-10 minutes and baked in 20 minutes....no yeast and proofing required and still yummy like a classic pizza🤤🤤

You can be your own designer and design this piece of art. I have used the vegetable which I got fresh from the market today. You can use whatever you find suitable. Only thing is some vegetables like mushrooms and carrots need to be sauted a little. So again you can be creative and alter according to you and your kids taste pallet.

I have made with 50% all purpose flour and whole wheat flour. I have Stuffed some with and without onions, sauce and mozzarella cheese, topped with cherry tomatoes.

So next time when your children say hungry Kya. Don't wait for a 20 minutes pizza delivery guy and just bake these pizza muffin in just 20 minutes and do the dance..... tanana-nana-ri ke pizza aye free🤗🤗💗💗



3/4 cup All purpose flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1/4 cup oil (olive oil or any oil)

1 cups milk

1 cup Curd

1 1/2 teaspoons all purpose seasoning

1 teaspoon oregano seasoning

1-2 teaspoon crushed garlic or powder

2 teaspoons salt

1/2 pizza sauce

1 1/2 cup shredded mozzarella cheese

1 mesin size onion chopped

12 -15 cherry tomatoes


Preheat the oven.

Grease muffin cups with oil or ghee.

Sieve together whole wheat flour + all purpose flour, baking powder, and salt.

Add seasonings and garlic powder to the flour mixture.

Mix all wet ingredients in a bowl and beat them together (oil+ milk + curd)

Mix flour mixture to wet ingredients till well mixed. Adjust consistency like a thick idli batter. So that when we add onions and sauce and tomatoes they will not sink to the bottom.

Assembling for baking the cupcakes

Spoon 1/4 full batter to each cups then add a little sauce in the centre.

Put some onion pieces over the sauce and then some cheese. I made some with and without onions.

Now spoon some more cake batter. This should be 3/4 full.

Add some cheese on top and garnish with sliced cherry tomatoes.

Bake for 20-30 minutes on 180C.

Bake till puffed up. And little colour change.

vegan banana cake/bread

As you all know I love baking with bananas and this is another banana bread/cake that I made with Ragi and Wheat flour and it is also vegan.

I did not intend to make it vegan, but it just happened so that I had 5 ripe bananas leftover,,, when I mashed it and added some oil and jaggery, it was enough to moisten the dry mixture. So I added only few tablespoons of water and voila the cake baked perfectly and vegan.

P.S. I am enjoying my Independence Day with my favourite cake and a book I am reading these days,, borrowed from my Sister in law Awantika,,,,( this is the first time I am reading a Love Story, I mostly like to read mystery novels)😃😍

1 cup ragi flour 

3/4 cup wheat flour

1 tbsp cocoa powder 

3 tsp baking powder

2 pinch of baking soda

Sieve all the above mentioned dry ingredients.

4-5 ripe bananas

1/4 cup oil

1/2 cup jaggery pwd

In a bowl mash bananas add oil and jaggery and mix until jaggery dissolves.

Mix wet and dry stuff.

Add few tablespoons of water if needed for idli batter consistency 

Pour in greased baking pan 

Decorate with 2 tbsp of sunflower or any seeds and bake in preheated oven at 180°c for 25-30 minutes 

Note;

250 ml cups measurements

7×7 inch pan

Thank you

Love 

Pv iyer

Multigrain Braided Stuffed Bread

 

😃🥨Today's Special is Multigrain Braided🐟 Bread Stuffed with Paneer and mushroom Spicy filling.

🧀These are so delicious, you cannot stop with one. It has crunchy top and melt in mouth soft inside with spicy filling.

Last few months most of my recipes were using coconut oil, this month ie. Sep I have opened a can of Groundnut Oil, so all my recipes will be in that only for some time until I decide 😀 to use another nut oil.

RECIPE

Serves: 4

Prep time: including proofing time 3.5 hours

Bake time: 20 minutes

Tools: Oven, chopping board, Frying pan, baking tray, rolling pin.

INGREDIENTS

For stuffing:

Paneer 250 grams

Button Mushroom 4-5

Onion 1

Salt as per taste

Red chilli powder 1 tsp

Curry powder 1 tsp

Grated cheese 4 tbsp

Red chili paste 2 tsp

For bread:

Wheat flour 2 cups

Corn meal 3 tbsp

Amaranth flour 2 tbsp 

Sorghum flour 2 tbsp

Sattu flour 2 tbsp 

Milk powder 2 tsp

Curd 2 tbsp

Salt 1 tsp

Groundnut Oil 2-4 tbsp 

Water 1 cup

Yeast 1 tsp

Honey 2 tsp

Chia seeds for topping

METHOD 

1. First step is to bloom Yeast for our bread dough, so make a liquid blend my mixing water, honey, Yeast and 1 tbsp Wheat flour in a bowl. Keep it covered for 10 minutes. Once it starts to froth, you may use this for making the dough. 

2. Take all the flours mentioned in ingredients in a large bowl add some salt and milk powder. Sift everything twice. 

3. Knead a soft pliable dough using the frothy Yeast mixture. Grease the dough with 2 tsp oil. Cover with cling film and leave on kitchen counter for 1 or 2 hours, so it doubles.

4. Whilst the dough is proofing, lets prepare our stuffing, but you can make any filling you wish to use. Fine chop onions, mushroom and paneer. 

5. Place a frying pan, add oil. Put onions and saute, after few seconds add the mushrooms too.

6. When the mushrooms have shrunken, add paneer.

7. Now add all the spices you would like and mix. I have added chili, curry powder, salt, chilli paste.

8. Add grated cheese of any type, it's totally optional, if you don't like you can skip it. 

9. Once the dough has proofed. Take it out on greased kitchen counter and knead till it is smooth.

10. Divide in 4 equal parts. Roll one dough ball into a rough rectangle shape. 

11. Place filling in the centre part as shown. Make cuts, Apply little water around the edges.

12. Wrap the cuts alternating and tucking each slits under the earlier one.

13. Apply some oil on the Braided bread. Sprinkle chia seeds on top. Sesame, poppy or nigela seeds can be added instead.

14. Keep covered with a kitchen towel for 20 minutes for second proofing.

15. 10 minutes before the proofing time, start your oven and keep it on preheat mode.

16. Bake at 200 degrees centigrade for 20-25 minutes.

17. Serve immediately with your favorite sauce or chutney.

Thanks for visiting 😊