Khara bun ( Spicy onion dinner rolls)

Bangalore Iyengar bakeries are famous for these khara buns... these spicy soft buns reminded me of the school days, my mom use to buy us for the evening snack. This makes a good snack with a cup of hot tea or coffee, good option for school snack box.

Ingredients:
All purpose flour 2 cups
Instant dry yeast 1 tsp
milk 1/2 cup or 125ml
sugar 2 tbsp.
salt
softened unsalted butter 3 tbsp.
large egg 1 no (optional)
Garlic powder 1/2 tsp
cumin seeds 1tsp
chopped onion 1 big
chopped green chilli 2 nos
chopped curry leaf  2 tbsp.
chopped coriander 2 tbsp.
Oil 2tsp

Method:

• stir in instant dry yeast and sugar in the warm milk and keep it aside till it reacts and bubbles up.
• take a large bowl , mix flour, salt, garlic powder, chopped onion, coriander, curry leaf, cumin seeds, softened butter, egg(optional) and mix well till all the ingredients are combined well.
• to this add the bubbled up yeast mixture and mix it to a dough by kneading it for 8 to 10 mins or until the dough turn soft and elastic.
• transfer the dough to an other greased bowl and smear some oil on the dough, cover it with a cling wrap and keep it in a warm place for an hour for it to raise or double up in size.
• after an hour punch and release the air and transfer it on to a flat surface, dust it with very little dry flour and start kneading again for 8 to 10 mins.
• cut the dough into 12 equal portions and stretch them flat and roll them.
• arrange the rolls on the baking tray with enough space in between.
• cover the tray with the cling for another half n hour, they'll raise again.
• remove the cling film, brush them with milk and bake them in a preheated oven at 200 c for about 20 mins or until they turn brown.
• remove them from the oven and immediately brush butter (glazing)
• serve hot.

Note:

1. Can be stored in a airtight container and reheat in the microwave while serving.
2. the shaped roll can be freezed and used, remove it and place them in the tray for 1 hour and then bake.

Ragi Ambali (fingermillet healthy drink)

Ragi or fingermillet is rich in calcium and is loaded with other nutrients. This Ambali is a super healthy nutritious drink reduces the body heat, very good for growing children and wait watchers. It's a easy go to breakfast option.

Ingredients:
Ragi flour ( fingermillet flour)  2 tbsp
Water  1 cup
Yogurt  ½ cup
Salt  to taste

Method:

• Mix water and ragi flour in a thick bottom pan and bring it to boil.
• Add salt and continue to cook for 8 mins, the colour and texture changes.
• Switch off and allow the mixture to cool.
• Whisk the yogurt and add it into the cooked ragi slurry.
• Adjust the consistency by adding enough water, salt and squeeze in some lemon juice
• Transfer it to a glass and the Ambali is ready to drink.

Katta Meeta Kadhu ki subzi ( Kadhu ka ambal)

This pumpkin curry is a sweet and sour curry, Ambal in Jammu Kashmir  and katee meete kadhu subzi in the North India. It goes well with chapathi, Roti, any flat bread and even with rice.

Ingredients:

Pumpkin - 1/2 kg
Mustard seed - 1/2 tsp.
Cumin Seeds - 1/2 tsp.
Fenugreek Seeds - 1/4 tsp
Dry red chili - 2 nos
Grated ginger - 1 tsp
Asafetida - pinch
Red chili powder - 1 tspn
Coriander powder - 1 tspn
Turmeric - 1/4 tsp.
Salt - to taste
Black salt - 1/4 tsp
Tamarind juice - 2tbsp.
Jaggery - 1tsp
Chopped coriander - 1 tbsp.
oil - 2 tsp.

Method:

• Heat oil in pan, add mustard seeds, cumin seeds, fenugreek seeds. once it is roasted add dry red chili, grated ginger and asafetida and mix well
• Add in washed, peeled diced pumpkin and toss 

• Add turmeric, red chili powder, coriander powder, black salt and salt, mix well

• Cover the lid and cook till the spices are cooked well.
• Add tamarind juice, jaggery and water, bring it to a boil.

• Garnish with chopped coriander and switch off the gas.
• Serve hot .
  

Nankatai

The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning Biscuit. Its a all time favorite biscuit in our home. The whole house smells heavenly. The basic nankatai recipe is very simple but I keep on doing variations, today I have tried with all purpose flour, gram flour and semolina... it was a bang on recipe. Baked a batch of 24 but left out with 6 within an hour oh yeah!!!! shared some with my neighbor as well.

Makes 18 to 20 nankatai

Ingredients:
All purpose flour - 1 cup
Gram flour - 1/2 cup
Semolina (Sooji) - 2.5 tbsp.
Powdered sugar - 1/2 cup
Ghee or softened butter - 1/2 cup
Salt - a pinch
Ground Cardamom - 1/4 tsp.
Milk - 2tbsp. (if required).

Method:

• Pre heat the oven for 15 mins at 180 degrees.
• Line the baking tray with parchment paper.
• Mix the soften butter and sugar to a creamy consistency

• add in all purpose flour, gram flour, semolina, salt, cardamom and mix well using hands

• If required can add milk while kneading into a dough.

• shape the dough into small balls and arrange them on the baking tray.

• Bake them for 15 mins in the preheated oven at 180 degrees. Once done rest it on the rack outside for a while. Nankatai is ready to relish.