Thursday, 31 August 2017

Coconut Bun / Dilkush / Coconut stuffed buns / Thengai Bun

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of August, I have paired with Sujata Roy of
"Batterupwithsujata" and the ingredient given by her is Coconut and Almond.

I planned to prepare Coconut buns which 
is typically a bread / bun stuffed with sweet filling mainly coconut, nuts, tuitty-fruity, raisins and sugar.

This is i
n my to-do list since long time and my husband's favorite as well; hence I wanted to try this at home and surprise him.  It came out very soft and tasty😋 and the compliments I got made me happy too😃

You should try this delicious bun at home and surprise your loved ones.

Let's check the recipe now.

                               
PREP TIME
2 hrs
COOK TIME
TOTAL TIME 
2 hrs 20 mins
                                                                                                                                                   
Recipe for Coconut Bun / Dilkush / Coconut stuffed buns
Recipe type: Breads
Serves:  4 to 6 (approximately)
Makes 1 large bun

Ingredients:
All purpose flour - 2 cups
Instant yeast - 2 tsp
Milk - ½ cup (Luke warm)
Sugar - ¼ cup
Salt - ½ tsp
Butter - 
¼ cup
Egg - 1(beaten) 
Vegetarians can avoid egg and proceed with the recipe.

For stuffing:
Coconut- 1 cup
Sugar - 3 to 4 tbsp
Almonds - 10(finely chopped)
Raisins-10
Tuitti frutti- 2 tbsp
Cardamom powder - ¼ tsp
Directions:

In a bowl, sprinkle yeast, sugar and warm milk; mix and allow it to stay until frothy for about 5 to 10 minutes. This means yeast is active and ready to use.


Take a wide bowl and add all purpose flour, salt and mix thoroughly.

Make a well in the center of the flour and add the yeast mixture , egg (if using ), butter and slowly start mixing  until the dough sticks together.


Turn the dough out onto a floured surface and knead until smooth.

Knead by hand for 5 to 7 minutes and shape into a ball and set in a lightly oiled bowl.

Cover loosely with a towel or cling film, and keep it  in warm place until doubled in size, about 1 to 1 1/2 hour.

Coconut filling:

Add grated coconut, tuity fruity, chopped almonds, raisins, sugar and cardamom powder in a bowl and mix well.   Keep aside. Your filling is ready.



Punch down the dough and divide the dough into two balls.

Using rolling pin, roll them into a circle with  1/2 “ inch thickness and placed it in greased tray.  Spread the filling over that. 
Cover it with another rolled dough and seal the edges properly so that the fillings doesn't come out while baking.  

Place the sealed buns in warm place for another 30 minutes for raising / proofing.

Preheat oven to 180 degrees C.

Before baking, brush the buns with beaten egg or butter(for vegetarians) for the glossy finish.

Bake at 180 degrees C for about 20 to 25 minutes, until it is browned evenly.

Transfer to a rack to cool thoroughly before slicing.

Using a serrated knife, cut into slices.  Enjoy!


Note:

The baking temperature and time will vary depending on the oven specification and bread thickness.

As fresh coconut is used in this recipe, try to finish it on the same day or keep it in the fridge if there is any leftover.   Reheat in microwave oven before use.

You can also use store bought sweetened coconut flakes.


Tuesday, 29 August 2017

Beetroot Thogayal / Chutney - South Indian Style

This colourful  beetroot thogayal is a very tasty accompaniment for rice.   I used to prepare stir fry, kurma, raita or halwa using beetroot often, but chutney is new to me,  till I tasted that in my friend Shanthi Vijay's house.  Thank you shanthi for the recipe too. 

A simple and healthy way to include beetroot in your diet in a different but tasty way!


PREP TIME
10 min
COOK TIME
TOTAL TIME 
15 mins
                                                                                                                                                   
Recipe for Beetroot Thogayal / Beetroot Chutney
Recipe type: Accompaniment
Cuisine:  South Indian
Serves: 2 to 4 (approximately)

Ingredients:
Beetroot - 1(small)
Red chillies - 2
Coriander seeds - 1 tsp
Urad dhal - 1 tsp
Grated coconut - ¼ to ½ cup

Saturday, 19 August 2017

Eggless Chocolate Mousse (with just 2 Ingredients) - 5th Anniversary Special!

Time flies very fast! Yes, it's 5 years since I started 'Poornimacookbook'!

This 5 year journey as a food blogger has taught me new recipes, baking, food photography and above all brought me many friends.

I want to thank all my followers, friends and family members for their continuous support & encouragement.

Chocolate mousse is a light, smooth and a delicious dessert from French cuisine.  Though there are several variations in preparing mousse using eggs, gelatin and with too many ingredients, here I have tried it just with two ingredients and without egg. 


 It turned out to be an yummy dessert with perfect texture.

Try to prepare this easy dessert to celebrate your cherishable moments with family & friends!



PREP TIME
10 min
COOK TIME
TOTAL TIME 
15 mins
                                                                                                                                                   
Recipe for Eggless Chocolate Mousse
Recipe type: Dessert
Cuisine:  French
Serves: 2 to 4 (approximately)

Ingredients:

Choco chips - 1 cup(175 grams)
Whipping cream - 1 cup (250ml)

Wednesday, 31 May 2017

Paneer(Indian cottage cheese) Stuffed Braided Bread / Stuffed Braided Bread - Eggless

This recipe is my entry for the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of May, I have paired with Amrita Iyer of 
"The Food Samaritan" and the ingredient given by her is Paneer and Flour.


I have used both the ingredients and prepared a delicious Paneer stuffed braided bread. Though I am not an expert in baking breads, I always enjoy the opportunity to try my hands on baking. 

Preparing bread at home was quite interesting and my kids liked it very much, especially with their favourite paneer (Indian cottage) stuffing! 


Let's check the recipe now;






                                          
PREP TIME
2 hrs
COOK TIME
TOTAL TIME 
2 hrs 30 mins
                                                                                                                                                   
Recipe for Stuffed Braided Bread
Recipe type: Breads
Cuisine: Western
Serves:  4 to 6 (approximately)
Makes 2 medium sized bread 

Ingredients:
All purpose flour - 2 cups
Oilve oil - 2 tbsp
Milk - ½ cup
Warm water - 
 ½ cup 
Instant yeast - 1 ½ tsp
Sugar - 2 tbsp
Salt - ¾ tsp

For stuffing:
Paneer - 300 to 400 gms (scrambled)
Capsicum - (1 medium) chopped
Onion - 1 (chopped)
Tomato - 1 (chopped)
Ginger garlic paste - 2 tsp
Turmeric powder - 
Red chilli powder - 1 tsp
Coriander powder - 1 ½ tsp
Garam masala powder - ½ tsp
Coriander leaves - 1 tbsp(chopped)


Saturday, 27 May 2017

Avocado Chickpea Salad

Avocado chickpea salad is refreshing & healthy salad, which is a meal by itself.  This salad is low in carbohydrates; rich in protein, fiber and vitamins.

It is very easy to prepare  and light in stomach!  This salad is perfect meal for persons who want go on light dinner and also for weight watchers!


PREP TIME
15 min
COOK TIME
TOTAL TIME 
20 mins
                                                                                                                                                   
Recipe for Avocado Chickpea Salad
Recipe type: Salad
Cuisine:  International
Serves: 2 to 4 (approximately)

Ingredients:
Avocado - 1 to 2 (pitted and chopped
Chickpeas - 1 to 1½ cup(cooked)
Onion - 1 medium seized, sliced
Tomato - 1 medium s
eized, chopped
Parsley / Coriander leaves - 1 - 2 tbsp (chopped)

Salad Dressing:

Olive oil - 2 tbsp
Lemon juice - from 1 lemon
Salt - to taste
Pepper - ¼ tsp


Sunday, 21 May 2017

Spicy Garlic Fish Fry / Garlic pepper Fish Fry / பூண்டு மிளகு மீன் வறுவல்

Try this garlic flavored, spicy fish fry as a starter / main course; which I learnt from my friend Preethi Jothivel.

Though I used to prepare fish fry often; this base ingredient is different with all flavorful ingredients like garlic, pepper & fennel!.  So I want to give it a try!  Yummy!

Thank you Preethi for sharing the recipe!

Let's check the recipe now,


PREP TIME
15 min
COOK TIME
TOTAL TIME 
20 mins
                                                                                                                                                   
Recipe for Garlic Fish Fry
Recipe type: Main course
Cuisine:  South Indian 
Serves: 4  to 6 (approximately)

Ingredients:
Fish - 2 to 3 
Salt - to taste
Curry leaves - 1 sprig
Coconut oil / Vegetable oil - 2 to 3 tbsp
To grind:
Garlic - 6 to 8
Pepper - 2 tsp
Fennel seeds - 1 tsp
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Tamarind paste / lemon juice - 2 tsp



Monday, 15 May 2017

Prawn Pepper Masala / Eral Milagu Thokku - Tamilnadu Style

Here is a spicy and flavorful treat for a all prawn lovers! This prawn dish will be a great accompaniment for rice along with dhal / sambar / rasam and curd rice. It will be a tasty accompaniment for dosa, appam and chapathi as well!


You can adjust the spice level and consistency according to your taste.

This recipe is in my to do list for a long time, which I noted down from TV show.  I made a slight changes in the preparation method and sharing it with you all. This spicy prawn pepper masala is now become one of the favorite dish in my family.

Do try and give your feedback!


PREP TIME
20 min
COOK TIME
TOTAL TIME 
35 mins
                                                                                                                                                   
Recipe for Prawn pepper masala
Recipe type: Main course
Cuisine:  Tamilnadu
Serves: 3  to 4 (approximately)

Ingredients:
Prawns - 500 gms
Onion - 1 (finely chopped)
Tomatoes - 1(finely chopped)
Turmeric powder - ¼ tsp
Red chilli powder - ½ tsp
Pepper Powder - 1 tsp
Garam masala powder - 
¼ tsp
Salt - to taste
Curry leaves - 5 to 6 leaves
Oil - 1 to 2 tbsp


To grind & marinate:
Ginger - 1 " piece
Garlic - 5 to 6 cloves
Fennel seeds - ½ tsp
curry leaves - 1 sprig
Green chilli - 1