Hflc Lunch Menu Series 6

Hflc Lunch Menu Series 6

Chicken ghee roast, Omelette, Homemade Bun toasted with Butter

Home made labneh Cheese

Chicken Ghee Roast : Chicken Ghee Roast, is a classic recipe among South Indian chicken recipes, Fiery red color, tangy and spicy with a flavour of ghee roasted spices, served with Bread or Rice

Chicken -750 gms ; yogurt – 1/4 cup ; 1 tsp – turmeric powder ; whole red chilli – 10 no ; kashmiri whole chilli – 10 no ;1/4 cup – ghee ; 2 - big onion chopped ; 2 – tomatoes ; 2 tbsp – ginger & garlic ; 1 tsp – fennel seeds ; 1 tsp – peppercorns ; 1 tsp – cumin seeds ; 2 tbsp – tamarind paste ; 2 tbsp – coriander seeds ; salt to taste

Wash and cut chicken into bite size pieces and marinade it in yogurt along with turmeric & salt for about 2 hour. In a heavy bottom pan heat 1 Tbsp ghee and add, whole red chilli, kashmir chilli, fennel seeds, peppercorns, cumin seeds, ginger, coriander seeds, Fry in medium flame for about a minute. Add ginger garlic & tamarind paste and grind as fine paste, kept aside.

In the same pan, add 1/4 cup of ghee, chopped onion and salute it. Once the onion colour changes then add tomatoes and marinated chicken sauté it for while. Add the grind spices paste and cook for a while with lid closed.chicken should be completely cooked in low flame  and get coated with thick layer of masala can see the ghee separates on the sides of the pan 

Homemade Labneh 

Labneh is nothing more than strained yogurt with rich & creamy texture similar to cream cheese 

Arrange a double layer of muslin cloth in a strainer  , refrigerate  for 24 hours use the whey water for marinate fish & meat .add salt to labneh dizzle some olive oil & chilli flakes ,serve as dip.

 

Mexican coffee buns / Papparoti

I had been there in paparoti couple of months ago, I enjoyed the bun and my Husband enjoyed the coffee. Since then, I wanted to make paparoti bun. I am glad, I could recreate the paparoti bun or Mexican coffee bun in my oven. (cyberkitchen). I adopted the recipe from here. Though the making procedure is bit long, it was all worth it in the end.

Ingredients  for bun dough  :  2 cups of all-purpose flour (sifted)     ;      3 tbsp of sugar   ;     1/2 tsp of salt       ;        1 ½ tsp of instant yeast      ;         1/4 cup of milk at room temp.       ;      1/4 cup milk + ½ tsp of lemon juice    ;     1 egg     ;       3 tbsp of unsalted butter at room temp.  

Ingredients  for topping :   ¼ cup of all-purpose flour     ;    1/8 tsp of coco powder     ;        2 tbsp of soft Butter    ;      2 tbsp of sugar     ;    1/8 tsp of salt     ;     1/2 egg slightly beaten     ;    10ml strong coffee 

Ingredients  for filling   :   12 No’s of 3 – 4 grams of  unsalted butter cubes   (kept frozen) 

Combine lemon juice and milk, stir gently and set aside until the milk precipitate and become a slightly sour mixture. This helps the bun to be richer and fluffier.

In a separate bowl, combine flour, sugar, salt, instant yeast and mix well. Add milk, milk + lemon juice mixture, beaten egg. Mix well until all the ingredients are combined well. Cover the bowl in damp cloth for about 15 – 20 minutes. Knead the dough further, to form sticky elastic dough. (Use some flour to coat your hands if the dough is too sticky)

Add softened butter (not melted) and knead the dough until the butter is incorporated into the dough. Continue kneading until the dough is completely smooth and elastic and should form a thin layer when stretched.

Transfer the dough to a lightly floured tabletop, Gently shape the dough into a ball with a smooth surface. Coat the dough balls with thin layer of oil, to avoid dough from cracking. Place them into greased bowl and cover with damp cloth until the dough become double in size.

Meanwhile, lets do the topping ………………. Combine flour and cocoa powder and keep aside. Add butter, sugar, salt in a mixing bowl and mix until all ingredients are combined. Add egg and continue beating until the butter mixture is completely incorporated. (Over beating may result a spongy texture topping)

Sift flour and cocoa powder into the bowl Add coffee, mix well until smooth and combined. Transfer topping to a piping bag, and keep in the refrigerator. After the dough has doubled in size, deflate the dough, gently knead the dough and divide into 12 small pieces. Take the frozen butter cubes from the freezer.

Gently stretch a dough ball out, press a piece of filling into the dough and pinch edges together. Seal carefully so the filling doesn’t leak while being baked. Roll the bun with the palms of your hands until round and even. Place on baking tray lined with parchment paper or a silicone baking mat. Repeat with the remaining buns. (make sure you leave enough space between the buns)

Cover the tray with damp cloth for a second rise. Once the dough has become doubled in size, do the topping. Remove the piping bag from fridge and start from the middle and pipe a circular swirl outward. Only cover about 1/2 – 2/3 of the bun’s surface, the topping will melt and cover the rest.

Transfer the baking tray into a 180°c pre-heated oven and bake for 15 – 18 minutes or until the top crust is golden brown and crisp. (If the top turns brown too quickly, cover the buns with a piece of aluminum foil and continue baking until done)

Mexican Cemita Buns

 Mexican Cemita Buns were made for are We Knead To Bake #30. Thanks to Aparna for introducing new sandwich buns. As name suggest, it’s quite popular in Puebla, Mexico. 

Though it’s slightly sweet Crackly thin crust with sesame seeds toppings, still perfect for sandwich. This is sort of a cross between challah and brioch.

Original recipe is adopted from here. As usual, I go with all purpose flour & whole meal flour combination with just three servings, instead of six.  I kept my figure crossed because, wanted the bun should rise like a ball and sponge. Usually the all purpose flour & whole meal flour, may not give a good rise and airy / sponginess, like the original. but, Cemita Buns turns out the way I wanted, I am glad.

Ingredients:     1 cup of all purpose flour    ;  ¾   cup of whole meal flour      ;     ¼  cup of warm milk      ;     ¼  cup of cream     ;       1 egg       ;      ½ tsp of instant yeast      ;        1/2 tsp salt        ;        ¾ tbsp. of sugar       ;      milk for brushing     ;  sesame seeds to sprinkle on top.

Combine (both) all the flour, the cream, milk, egg, yeast, salt, and sugar with the  food processor, until a ball of homogenous dough that rides around the blade is formed. Make sure the dough should be in a very sticky consistency. 

Transfer dough to a greased bowl and cover it with damp cloth and leave it at room temperature for about 2 hours until it is about 1 1/2 times its original size.

Dust the working surface and lightly flour the dough. Gently  press down the dough and shape it into a thick “rope” like shape. Cut this into 3 equal portions with a scraper.

Shape the balls into smooth rounds by stretching the tops to form a smooth “skin”. Place them on a parchment lined baking tray, leaving a little space between them for expanding as they proof. Cover again and set aside at room temperature for 45 - 60 minutes or until they have risen a bit.

Brush the buns with milk and sprinkle the tops with sesame seeds. Gently press them down into the dough. Bake at 230°C  for about 15 minutes until they’re done and the tops are a deep golden brown.

Cool them completely on a wire rack.  Prepare your sandwich of your choice, I am sure you will enjoy.

Soft Bun (Biga Version)

After the successful “Biga” version of Gibassier, I want to try the Bun made with Biga. Because, I want to make sure of its effect / consistence on Flavor and texture. 

Biga, didn’t disappoint me. The outcome was beyond my expectation. I never got such flavor, texture, taste and sponginess earlier. Though its time consuming, it was definitely worth, the wait.

Since, I already briefed the Biga Ingredients and making procedure, you can get it from here.

Ingredients for Bun :    2 ¾ Cups of All purpose flour  ;    1 tbsp of milk powder    ;   1/4 cup of  Caster Sugar     ;    1 ¼ tsp  of  salt    ;      1 ¼ tsp  of   Instant yeast    ;   1 egg (beaten)    ;  1/4 cup of  milk    ;      50gms of Butter (cubes)       ;  Biga (prepared last night)

Procedure :   Mix Flour,  milk powder, caster sugar and instant yeast in a mixer bowel and beaten egg, biga ((in small portions, so that it blend well) and salt and blend again.

Now, gradually add lukewarm water to form into slightly sticky, soft dough. Knead about ten 10 minutes until smooth and elastic. 

Finally add butter cubes and knead until incorporated. Form the dough into a  ball and place it in a large greased bowl, covered with damp cloth or cling film and allow it to rise more than double in size. May take about 120 min (depended on the Temperature of the surrounding)

Punch down the raised dough and knead briefly and form into 12 equal balls. And again allow it to rise for 10- 15 min.

Roll each dough ball into radish shape and roll out using a rolling pin to about 30cm length then roll up from the wider end like shaping a croissant.

Place the shaped rolls evenly (sealed ends down) on a greased baking tray and cover with damp cloth and allow it to rise about double in size. Now, egg wash the dough and bake in preheated 180°C oven for about 20 - 25 minutes or until golden brown texture.

Allow it to cool and toast or make a sandwich of your preference.