Stuffed Masala Bun

Stuffed Masala Bun

Potato Stuffed Masala Bun is super delicious very easy recipe to make with simple ingredients. This savoury buns with lots of flavors and mild spiciness are prepared by adding chopped onion, ginger, garlic, cilantro and few other spices to add to its taste. Adding yeast while kneading the dough gives fluffy and soft buns and to make the buns more aromatic. I don’t bake buns often,but Wanted to make these since long time and trying out these stuffed buns/masala buns today , I was very happy that these potato stuffed buns turned out very soft and delicious and it was a huge hit in my family, Everyone liked it so much. Totally enjoyed these stuffed buns hot from the oven with cup of coffee!

Ingredients:

All Purpose Flour /Maida– 1-1/2 cups

Instant Dry Yeast – 1tsp

Sugar – 1 tbsp

Salt – 1/4 tsp

Milk – 1/4 cup

Water – 1/4 cup

Melted Butter – 3 tbsp

To brush on top:

Milk – 2 tbsp

Butter – 1 tbsp

For Masala Stuffing:

Oil - 3 tsp

Jeera -1 tsp

Onion, finely chopped - 2

Green chillies, chopped fine - 2

Potatoes, boiled – 2

Carrot, beans, peas (together) – 1/2 cup

Ginger Garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Coriander/Dhania Powder - 1 tsp

Garam masala - 1/2 tsp

Salt - 1 tsp or as per taste

Freshly chopped coriander leaves - 1/4 cup

Method:

For the Buns:

1.Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise.Note- (You will find the yeast frothy which means, it is working and active. If it is not frothy, then the yeast is not working. You have to get a new pack.)

2.In a bowl mix together all-purpose flour, salt, soft butter and the yeast dissolved in milk.

 

 3.Mix well to form a ball knead for few minutes to form a soft and smooth dough. Cover with Clingfilm and place it in a warm place for 1-2 hour and let the dough rise doubles in volume. It took just 1 hour for me.

Meanwhile prepare the stuffing.

1.Cook the vegetables and heat a pan on medium heat, add oil, when oil is hot add jeera seeds (cumin seeds) stir for few seconds and add onion, fry till translucent .

2.Then add green chillies, ginger garlic paste and stir for few seconds now add turmeric powder,Red chilli powder, Garam masala, Dhania Powder and stir for few seconds .

 3.Then  add mashed potatoes and cooked carrot, beans and peas mix well, adjust salt. Cover and cook for few minutes. 

4.Now add chopped coriander leaves and mix well.When the potato mixture cools slightly make equal size balls.

 

 4.After one hour, knead the dough gently and divide to 6 or 8 balls.

 

 5.Take each dough and flatten a little with your hand. Place the potato ball in middle and cover with the dough by bringing the ends together and pinch the dough and seal. Form a smooth ball. Repeat the same with the rest of the dough and potato mixture.

 

 6.Place the stuffed dough(pinched side down) on a baking tray lined  and greased with little oil and place on a greased tray leaving space to avoid sticking together.

 7.Let the stuffed dough rise for 30 minutes.

 

8.Bake at 180  degree C for 20 min or till the top had browned. 

9.Remove from oven and allow to cool slightly before serving. you can enjoy potato stuffed masala buns with tea or coffee or even have it for breakfast.

Mixed Sprout Salad

If you’re going to eat a salad today, it should definitely be this salad. It’s the perfect quick fix salad that’s almost no-cook and comes together in minutes. This simple yet and filling healthy sprout salad is super easy to make, full of nutrition, and loaded with veggies. . Choose whatever vegetables you have on hand. Have some fresh tomatoes, sweet corn, refreshing cucumbers, all your favourite herbs, toss it all together, and done. Allow the flavours to mingle for a couple of hours. Perfect for meal prepped lunches, a side salad, or a light dinner. Enjoy mix sprouts salad that is bursting with flavor!

Ingredients

Mixed Sprout Salad

Green gram sprouted -1/2 cup

 Bengal gram sprouted- 1/2 cup

 Chickpeas (kabuli chana) sprouted-1/4 cup

Chopped Onions-1 cup

Cucumber (peeled and cubed)- 1 cup

Tomatoes (chopped and without pulp)- 1 cup

Capcicum-1/2 cup

Corn kernels- 1/2 cup

Pomegranate- 1/2 cup

Chopped Cilantro-3 tbsp

Lemon Juice-1 tbsp

Chopped Green Chilies-2 tsp

Cumin powder-1 tsp

Pepper powder- 1 tsp

 Salt to taste

Method

1.Heat one cup of water in a pan, add sprouted moong, chana and kabuli chana and cook on medium heat for two minutes. Remove and drain excess water. And to cool for about half an hour.

2.In a large mixing bowl add all the sprouts, onion, cucumber, sweet corn, capsicum and tomatoes and toss them lightly. Add lemon juice, green chillies, salt and pepper powder

3.Mix well and serve garnished with coriander leaves. And enjoy the salad with every bite you will feel the flavours exploding in your mouth.

*Many people can’t digest raw sprouts and avoid eating them. But you can steam/boil these sprouts and add it to your salad.

Coconut Ginger Carrot Soup

 Coconut Ginger Carrot Soup

This incredible Coconut Ginger Carrot Soup is a very healthy and nutritious soup and so easy to make and it is slightly sweet and perfectly spiced flavour. If you love flavours like coconut and ginger, you’re going to love this filling. It is perfect for lunch or dinner.

Ingredients:

Carrot diced- 2 cup.

Ginger finely chopped - 1 tablespoon

Chopped onions- ½ cup

Thick coconut milk-    1/2 cup

Garlic cloves-3

Water/Vegetable stock- 2cups

Salt and pepper to taste

Butter or olive oil-1 tbsp

Toppings:

Some fresh herb like parsley, coriander, mint, dill leaves or thyme for garnish

Method:

1. Heat oil in a saucepan. Add the chopped onions and saute till the onions soften and turn translucent.

2. Add the chopped ginger and saute till the raw aroma of ginger goes away. Then add the chopped carrots. Season with salt as per taste.

3. Mix very well and saute the carrots for a minute. Add 1 cup water and mix very well.

4. Cover the pan with its lid and simmer on a low to medium-low flame till the carrots are tender and softened.

5. Then switch off the flame when the carrots are cooked. Keep the pan aside and let the mixture become warm.

 6. Add everything in a grinder or blender jar. Add ½ cup water and grind or blend to a smooth puree and mix very well.

  

7. Then Pour back the puree into the saucepan and heat. Now add the coconut milk and blend the soup smooth. For a slightly thin consistency, you can add some more water.

8. Add black pepper powder at this stage and mix well. Let the soup simmer for 2 minutes.

9. Carrot Ginger Soup is ready to serve. Pour in soup bowls. Garnish with your favorite toppings