Cinnamon Sugar Pull Apart Bread

BM #65 Week 1 Day 3 -

For the last day of these pull apart breads, here is the classic one. My folks at home don't like the glaze on top so I didn't pour the glaze on top. So what if the the bread looks not so gorgeous? With a sprinkle of extra cinnamon sugar the world looks beautiful :).

Cinnamon Sugar Pull Apart Bread

Ingredients - 

Wheat Flour 1 cup
All Purpose Flour 1/2 cup
Olive Oil 1 Tbsp
Warm Milk 1/2 cup + more
Sugar 1 tsp
Active Dry Yeast 1 1/2 tsp
Salt 1/2 tsp

Filling - 
Melted Butter 1 Tbsp
Sugar 1/4 cup + more for sprinkling while serving
Cinnamon Powder 2 tsp + more for sprinkling while serving

Cinnamon Sugar Pull Apart Bread

Method Of Preparation -


In 1/2 cup of warm milk, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.

In a stand mixer bowl or a mixing bowl, sift the flours and salt, add in the oil.

Add in the yeast solution to the flour and knead adding more warm water or warm milk as needed to form a soft and pliable dough.

Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].


Dust a work surface with a little flour. Punch down the doubled dough and stretch and roll it into a square about 11 x 11 or 12 x 12.

Brush with butter all over the square dough surface. Sprinkle Cinnamon Sugar as needed all over. 


Make about 2 inch strips of the square dough. I used a pizza cutter to do the job.


Layer each of the strips, one on top of another. Now slice the pile into 2-3 inch squares.

Place the slices, cut side down in a greased (I lined with parchment paper) loaf pan (I used a 10 x 5).

Cover and set aside in a warm place for a second rise. I left it for an hour. Brush the top with milk/butter. 

Preheat the oven to 375 °F. Bake it in the center rack for about 35 minutes or until the top is golden brown.

Brush with melted butter (Optional), pull apart the slices and enjoy with more cinnamon sugar!




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 
Serves/Makes

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BM #65 Week 1 Day 2 -

Check out this delicious version of monkey bread. My chosen theme of pull apart breads also includes monkey breads and so if you are a taco lover, this is a must try.



Ingredients - 

Wheat Flour 1 cup
*All Purpose Flour 1/2 cup
Olive Oil 1 Tbsp
Warm Milk 1/2 cup + more
Sugar 1 tsp
Active Dry Yeast 1 1/2 tsp
Salt 1/2 tsp


*I tried eliminating the All purpose flour as well and didn't find a noticeable difference

Filling - 
Red Kidney Beans, soaked, boiled and drained 1 cup
Salt, Red Chili Powder and any other flavors as needed
Shredded Cheese as needed


Method Of Preparation -

In 1/2 cup of warm milk, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.

In a stand mixer bowl or a mixing bowl, sift the flours and salt, add in the oil.

Add in the yeast solution to the flour and knead adding more warm water or warm milk as needed to form a soft and pliable dough.

Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].


Meanwhile prepare the filling by gently mashing the beans, adding the spices as needed and mixing in the shredded cheese.

Pinch 16-18 portions of the dough. Flatten each portion of the dough, place a teaspoon or more of the filling and close the edges so that the filling doesn't spill out.

Grease a bundt pan, arrange these bean filled rolls evenly in the bundt pan, cover and leave it in a awarm place for a second rise.

Preheat the oven to 375 °F. 

Top it with more shredded cheese, bake in the center rack for about 30 minutes or until the cheese on top browns slightly.

Remove, let it cool for a while, run a knife along the edges to loosen the bread and  serve it a sauce of your choice. 

I served it with salsa and salad (missing in the picture).



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65. 

Preparation Time 25 min + Resting Time 2 1/2 hours + Baking Time 32 min
Makes 16-18

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BM #65 Week 1 Day 1 - 

Welcome to another edition of Blogging Marathon. This first week I have chosen to showcase some pull apart breads which have been popular with my folks at home.

So here is this bread for all the pizza lovers out there.. 



Ingredients - 

Wheat Flour 1 cup
All Purpose Flour 1 cup
Butter 1 Tbsp
Warm Milk 1/2 cup + 1/4 cup
Sugar 1 tsp
Active Dry Yeast 2 tsp
Salt 1 tsp
For the Filling - 
Pasta Sauce 1/4 cup + more if needed

Olives as needed (or any other veggies of your preferene)
Red pepper flakes as needed
Cheese, shredded 1/2 cup [I used Cheddar cheese]



Method Of Preparation -


In 1/2 cup of warm milk, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.

In a stand mixer bowl or a mixing bowl, sift the flour, salt and melted butter.

Add in the yeast solution to the flour and knead adding more warm milk as needed to form a soft and pliable dough.

Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].


Dust a work surface with a little flour. Punch down the doubled dough and stretch and roll it into a square about 11 x 11 or 12 x 12.

Brush with butter all over the square dough surface. Spread the pizza sauce as needed all over. Sprinkle olives or any other toppings, cheese and red pepper flakes as needed. (I forgot to sprinkle the red pepper flakes here instead I topped the flakes while I was serving to the adults at home :) )

Make about 2 inch strips of the square dough. I used a pizza cutter to do the job.





Layer each of the strips, one on top of another. Now slice the pile into 2-3 inch squares.

Place the slices, cut side down in a greased (I lined with parchment paper) loaf pan (I used a 10 x 5).


Cover and set aside in a warm place for a second rise. I left it for an hour. Brush the top with milk. Sprinkle some more cheese on top.

Preheat the oven to 375 °F. Bake it in the center rack for about 35 minutes or until the top is golden brown.

Brush with melted butter (Optional), pull apart the slices and enjoy with more pizza sauce!




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65. 

Preparation Time 15 min + Rising time 2 hours + Baking time 35 min
Serves 3-4

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Moong Usal

BM #64 Week 4 Day 3 -

Here is another legume based sabji from the Maharashtrian region. I am amazed at the variety of legumes used in their cuisine. 

I had initially noted down 'Misal Pav' for M. But somehow it didn't happen and it still remains in my to-do list. I am sure I will get it to it in the near future.

Moong Usal

Recipe Source Shalaka
Ingredients - 

Moong Beans 1 cup
Onions chopped 1/2 cup
Salt, Chili Powder, Garam Masala, Turmeric, Green Chili, Sugar as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)


Moong Usal

Method Of Preparation -


Wash the Moong beans, soak them for 6-8 hours. Wrap them in a moist muslin cloth, cover in a container and set aside in a warm place for sprouting. I had to set aside for 20 hours for them to sprout beautifully.

Steam cook the sprouted moong beans.

Meanwhile, heat a pan and add oil. Mustard seeds and cumin go in next. After the mustard seeds pop, add curry leaves and saute the onions. Add the green chili and saute for a few seconds.

Sprinkle salt, turmeric, chili powder and transfer the boiled moong beans.

Mix well and add garam masala. The curry is semi dry or dry.

Garnish with chopped coriander leaves. Serve warm with rotis. 

[I also served it garnished with green chutney, tamarind date chutney, onions, beaten yogurt and sev just as a chaat!]



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 30 min
Serves 6-8

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Posted by Harini-Jaya R on Thursday, May 26, 2016

Drumstick Pitla

BM #64 Week 4 Day 2  -

This Pitla was one of the first Marathi recipes I cooked for the previous month's Mega Marathon and listed it under 'D'. Later when I realized that the recipe names needed to be in the local language, I moved this into my drafts. I am so glad this is helping me now :).

We fell in love with this instantly and I was ready to make this again thinking that the pictures were lost. But looks like I had uploaded these and so here they are..

Recipe Source Shalaka
Ingredients - 

Drumsticks 1 cup (chopped into 1 inch pieces)
Gram Flour / Besan / Senagapindi 1/2 cup
Salt and turmeric as needed
Green Chili paste as needed
Ginger-Garlic paste 1/2 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Cumin seeds 1/2 tsp, Curry leaves, Asafotida a couple pinches)


Drumstick Pitla

Method Of Preparation -

Steam cook the drumsticks and set aside.

In a mixing bowl, add Besan, salt, turmeric, green chili paste and about 2-3 cups of water. Make sure there are no lumps.

In a heated pan, add oil. After the oil is sufficiently heated, add mustard seeds and cumin seeds. After they crackle, add asafotida and curry leaves.

Saute the ginger-garlic paste for a few seconds. Pour the besan mixture into the seasoning and let it cook.

Add the steamed drumsticks to the simmering mixture.

Keep stirring, making sure there are no lumps in the mixture.

Once the pitla gets to the desired consistency, remove from heat and serve warm with rice/roti. Keep in mind that this pitla thickens upon cooling.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 20 min
Serves 4-5

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Posted by Harini-Jaya R on Wednesday, May 25, 2016

Kala Vatana Sabji

BM #64 Week 4 Day 1 -

This week it is all about the bookmarks from the previous mega marathon.

I have made a lot more from what my friend, Shalaka, shared. But unfortunately I lost all the pictures when the hard disc crashed a few weeks back. So I have made a few more from her recipes as they sounded awesome.

I had never seen nor tasted these beans known as Kala Vatana. These had an earthy taste and quite different from the regular Vatana. My friend was gracious enough to share these kala vatana with me so I could make this sabji. I have since been unable to find these in the local Indian stores. 


Kala Vatana

Recipe Source Shalaka
Ingredients - 

Kala Vatana washed and soaked overnight 1 cup
Tomato, chopped 1 
Salt as needed

Turmeric 1/4 tsp
Seasoning (Cooking Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch and curry leaves)
For the Gravy -
Cooking Oil 1 Tbsp 
Onions, chopped 1 cup
Ginger-Garlic Paste 1 tsp
Coconut Powder 1/4 cup
Chili Powder as needed 
Garam Masala as needed
Coriander Stalks few



Kala Vatana Sabji

Method Of Preparation -


Pressure cook the kala vatana with adequate salt and water.

Meanwhile prepare the gravy - 
Heat a pan and dry roast coconut powder until golden brown. Set aside. 
In the same same heated pan, add oil. Saute onions, ginger-garlic paste. After they turn a shade of golden brown, add turmeric, chili powder and garam masala and fry for a few seconds.
Add water and let it simmer for a few minutes.
Remove and grind into a fine paste along with coriander stalks, adding as much water as needed. Set aside the gravy.

In a heated pan, add oil and prepare the seasoning. Add mustard, cumin, asafotida and curry leaves.

After the mustard seeds pop, add the ground masala paste, boiled kala vatana and salt. Adjust the consistency by adding water as needed. Adjust the flavors and let the gravy simmer for a few minutes until oil floats on top.

Remove from fire and serve with Roti/Rice.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 40 min
Serves 4-5

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Posted by Harini-Jaya R on Tuesday, May 24, 2016

Peanut-Date Energy Bites

BM #64 Week 3 Day 3 - 

This third recipe using a maximum of 3 ingredients is a simple one. We love to eat our share of nuts everyday. To make it even more interesting, I tried out this combination of peanuts and dates and we loved it.

Peanut-Date Energy Bites

Ingredients - 

Peanuts, roasted and skinned 1 cup
Dates, fresh, pitted 7-8 (I used Big Medjool Dates)

Peanut-Date Energy Bites

Method Of Preparation -


Coarsely crush the roasted peanuts.

In a chopper, chop the dates into a coarse paste. Add in the crushed peanuts. Blend them together to make a stiff dough.

Pinch bite sized portion of the mixture and roll into desired shape. I rolled them into marble shape.

Serve them as needed for an instant energy boost.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 10 min
Makes 10 bites

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Posted by Harini-Jaya R on Thursday, May 19, 2016

Chocolate Sauce

BM #64 Week 3 Day 2 - 

Check out this easy chocolate sauce recipe which needs just three ingredients. It can be used to pour on top of a cake or just to make hot cocoa, drizzle on ice cream etc. It is left to the creativity of the choco-lovers on how else they want to enjoy this sauce.

My little one can lick the sauce as is :).

Ingredients - 

Milk 1 cup
Sugar 1/4 cup
Cocoa Powder 2 Tbsp (I used 100% Cacao)


Method Of Preparation -


Let the milk come to a boil. Add in the sugar and cocoa powder.

Reduce the heat to low-medium. Keep whisking the bubbling mixture for about 4 minutes or until the solution thickens a little.

Remove and store in an air tight container.

Preparation Time 15 min
Makes 1/2 cup

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2 Ingredient Banana Icecream

BM #64 Week 3 Day 1 -

This week I have chosen to blog some 3 ingredient recipes which are quick and easy to make and are coincidentally they are kid friendly too :).

My little one has been after me after she came across this banana ice cream somewhere online and I kept postponing it keeping in view the weather for the past few days. Now that the temperatures are slowly improving and the kids have started playing outside in the evenings, I thought to surprise her with her chosen ice cream.

Little did I know that she would invite all her friends to come over to have these little banana ice cream muffins :). There were nine kids and nine 'muffins' and poof...gone...

2 Ingredient Banana Icecream

There are many
Recipe Source here
Ingredients - 

Banana, Over ripe 2 nos
Cinnamon a dash
Chocolate chips, mini size as needed

2 Ingredient Banana Icecream

Method Of Preparation -


Slice the bananas and freeze them for a few hours (a minimum of 2 hours to about 8-10 hours)

In a food processor, blend the frozen bananas until creamy and fluffy. Don't stop sooner ass there might be bits of banana hidden. Make sure the mixture is aerated enough by all that whipping action.

Add in the chocolate chips and scoop out into a cupcake pan. I used silicon moulded cupcake liners.

Freeze them for a few hours and then enjoy the banana delight by drizzling with chocolate syrup or honey or maple syrup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 5 min + Freezing time a few hours
Makes 9 mini muffin sized ice cream bites

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Posted by Harini-Jaya R on Tuesday, May 17, 2016

Bottle Gourd Kheer - Detox Diet

BM #64 Week 2 Day 3 - 

Today I shall go over a simple dessert/dinner recipe which qualifies for the Bottle Gourd Detox. 

When my dietitian friend told me about this, my first question was, how can sugar be included in a detox diet? She say this detox diet is all about salt elimination and about 1 teaspoon of sugar is allowed per day in this diet plan.

So if it gets boring to eat the same bottle gourd sabji or bottle gourd raita, try this kheer for a change.

As a recap here is the diet plan again..

Rule 1 - Drink at least 8-10 glasses of water in a day
Rule 2 - Avoid regular salt, use Saindha Namak (Saindhava Lavanam or Himalayan pink rock salt)
Rule 3 - No other Nuts, Vegetables, Fruits or dairy products other than specified in the plan.
Rule 4 - Stay away from citrus fruits and berries. 

Day 1 and Day 2 
Breakfast - Bottle Gourd Juice 
Mid Morning Snack - Fleshy Fruits like Papaya, Water Melon or Cantaloupe
Green Tea with no additives (Optional but recommended)
Lunch - Bottle Gourd Pulp - Wheat Bran Roti with Bottle Gourd Raita
Evening Snack - Fleshy Fruits like Papaya, Water Melon or Cantaloupe
Dinner - Bottle Gourd Kheer or Bottle Gourd Sabji with Peanut


Bottle Gourd Kheer - Detox Diet

Recipe Source Pooja
Ingredients - 

Bottle Gourd peeled, chopped and cooked 1/2 cup
Milk, Low Fat 1 cup
Sugar 1 tsp
Cardamom Powder as needed


Bottle Gourd Kheer - Detox Diet

Method Of Preparation -


Blend the cooked bottle gourd, sugar and milk into a fine puree and boil for a couple of minutes.

Serve warm or cold.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 15 minutes
Serves 1

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