Author: Shoba

I am an analyst by day, star gazer by night, food blogger, fitness , travel and saree enthusiast in between. I am a die hard foodie and started documenting my learning based on feedback from friends and family. Hope you enjoy my blog and leave comments and feedback.
Easy LunchBox Series. · Snacks & Tiffin Items

Grilled Cucumber Sandwich

Shoba10 Comments

Everyday lunch for my older one has to be a creative, in bite size pieces, healthy, proportionate to her palate, seasoned, yet not filled with curry powders and masalas.  It has to be healthy, but not loaded with veggies and stay crisp yet soaked in the sauces. It has to hold shape until afternoon, yet not get too dry that you would need to wash it down your throat. I love making grilled sandwiches, as they slightly tank up the taste and hold on to their filling. As far as the fillings are concerned, really sky is the limit and is well governed by what is leftover in the refrigerator.

INGREDIENTS:

4 Slices of Bread.

Cucumber round slices as needed.

Egg Free  Mayo.

Salad Veggies diced.( i used a combination of cabbage, brocolli and lettuce as available in the Asian Kit)

Salt.

Pepper

cheese

Hummus as needed.

Chopped cilantro.

PREPARATION:

  • Warm the griller/ toaster and slather the bread slices with a layer of egg free mayo. PLace them face up on the sandwich maker.
  • Arrange sliced cucumbers over the mayo and top with cut salad pieces.
  • Now place another bread slice with hummus spread on them.
  • Add more veggies like cucumber and top with chopped cilantro.
  • Place a layer of American cheese slice and finish off with another slice of bread.
  • Grill and serve HOT with a side of marinara sauce or ketchup.

 

 

Chutneys / Thogayals & Podis.

Ginger Carrot Peanut Chutney.

Shoba10 Comments

This is was a chutney borne out of my experiments in the kitchen with ingredients left over in the refrigerator. It was one of those days when your heart craves for steaming hot crisp dosas accompanied with garam sambar and chutney, only to realise that you are basically out of a couple tomatoes and coconut slices! Ditto with the cilantro and the mint was  already dry and on its way out! I was left with a bag of fresh carrots and of course ginger that keeps for a long time so I decided to marry them off together to make something flavourful. Carrots are packed with beta carotenes and I always love this Ginger Carrot Creamy Soup so I decided they would complement each other in this chutney…they did and how!!!

INGREDIENTS:

1 Inch Ginger peeled and sliced in to long pieces.

2 Carrots peeled and diced.

1 tomato diced.

Small gooseberry sized ball of tamarind.

1 Tsp Jaggery.

2 Green Chillies.

Salt.

1/2 Cup Peanuts. (Use roasted de-skinned variety to save time)

PREPARATION:

  • If you only have the raw variety on hand, roast the peanuts on a dry tava for a couple minutes and when cooled remove the skin. Set aside.
  • In a kadai, add a tsp of oil and when its hot, add the split green chillies, ginger, and allow it to saute for a few minutes.
  • Then add the tomatoes and saute until they are mushy.
  • At this point add the diced carrots and allow to mix well.
  • Add salt and then the tamarind and jaggery and when they all come together switch off the flame.
  • When all the ingredients cool off, puree in the mixie to a smooth paste.
  • Transfer to a serving bowl and season in oil with mustard, urad dhal and curry leaves. I was in a dash and clicked this pic before seasoning it!
  • Serve with soft Idlis or Spicy Chettinadu  Cauliflower Masal Dosa.
Continental Fare · Kid Friendly Recipes.

Corn Au Gratin served with Toast. (Corn cauliflower and herbs in white sauce baked with a cheesy crust)

Shoba13 Comments

The first time I ever had Corn Au Gratin was at Mathsya Restaurant on Mount Road, Chennai. I had no idea what an “au gratin” was and the only real reason I ordered the dish when my other cousins had chosen Matar Pulav and fried rice was I liked the way that it sounded all fancy and french! But when I got the dish all I could see was white gooey mass cleverly filled in a serving dish with a lovely golden crust with a splash of green chopped cilantro. But the minute I dug in to it, I was transported to food heaven….it was a celebration of soft, white sauce, a dash of pepper, pieces of sweet corn,  with clear undertones of butter and cheese….there was no looking back. I now had a new favourite dish. I tried it in every new restaurant we would dare to try. This was officially my new benchmark for my judgement on a restaurant.

The next best time that  I can definitely recall was at Eden, Besant Nagar, Chennai. It was called “Corn Florentine” and was just priced at 150 rupees! It was absolutely amazing, hot, and gooey filled with cheese and I am guessing spinach. My daughters loved it and enjoyed the textures and tastes! When we came back to the US she wanted me to recreate the dish for her at home. It is an easy dish to make, with ingredients available at home. If you already have the bechamel sauce made ahead, all you need to do it add corn and spinach and cauliflower and bake! That simple! I promise you, it would never be disappointing. Such a lovely wholesome dish filled with corn and spinach and any other vegetable you like served with warm toast!!!

INGREDIENTS:

1 MediumOnion Finely chopped.

1 cup Finely shredded cauliflower.

2 Cups Fresh Corn.

Salt to taste.

1 – 1 1/2 Tsp Pepper Powder.

1/4 Tsp Dried Oregano.

4 Tbsp Butter.

4 Tbsp All Purpose Flour.

1 3/4 Cup Milk.

1/3 Cup Shredded Cheese. (Anything cheese that melts easily but not get too sticky – I used a combination of Asadero, Mozarella and sharp Cheddar.)

PREPARATION:

  • In a wide mouthed kadai add 1 tsp of butter and allow it to melt slowly. Add the finely chopped onions and let them saute well.
  • Meanwhile pop the cauliflower in the food processor and give it a quick pulse. I prefer to pulse the cauliflower as this easily blends in to the dish without sticking out, yet providing valuable body and soul to the dish.
  • You can omit the cauliflower if needed.
  • Once the onions are sauted add the cauliflower and corn. Add salt to the veggies and allow them to cook for a couple minutes. Switch off and set aside.

WHITE SAUCE:

  • In a clean kadai add the 4 tbsp of butter and allow to melt. Slowly add the all purpose flour and whisk briskly under medium low flame.
  • Allow the flour to cook in the butter and whisk briskly until it turns a light yellowish shade.
  • Slowly add the milk and continue stirring. The roux mixes in to the milk and you get a lovely creamy off white sauce.
  • Keep stirring until all the flour has dissolved in to the milk.
  • Add the pepper powder, salt  and oregano and stir it well.
  • Now add the shredded cheese and allow to slowly melt.
  • Switch off the flame and set aside.

ASSEMBLING THE AU GRATIN:

  • Preheat the oven to 350F/ 180 C and grease an oven proof pan. I used a 9 inch cake pan.
  • Add the cooked veggies to the white sauce and stir well. Taste at this point to check if the spice from the black pepper and the salt are fine. Adjust the levels now as you cant alter anything once the dish is baked.
  • Pour in to the baking pan and top with bread crumbs. This renders the au gratin with a lovely crusty top filled with gooey goodness inside, but can be totally omitted if you prefer to.
  • Top with more shredded cheese and pop in to the oven and bake for 20-25 minutes DEPENDING ON THE STRENGTH OF THE  OVEN , THE CAPACITY, THE BAKING DISH ETC.
  • KEEP AN EYE ON THE AU GRATIN TO MAKE SURE YOU DONT LET IT BURN OR OVERCOOK.
  • When done, keep outside to cool for a few minutes.
  • Serve piping hot au gratin with warm toast on the side.

HINTS:

  1. The consistency of the white sauce before baking should be creamy and silky. When you dip a ladle in to the sauce, it should coat it well and not be runny.
  2. The consistency of the baked au gratin should be a little soft and gooey but NOT runny.
  3. Add chopped spinach if you have some in your refrigerator. Corn and Spinach Au gratin has a totally out of the world taste!
  4. The first time I made au gratin I had used little pepper so this made the final dish a little bland. Pepper is the only spice and taste in this dish, so go ahead and spice it up!
  5. Adding one or two garlic pods before adding the onions to the butter give it another twist to the au gratin altogether!
Chutneys / Thogayals & Podis.

Peanut Onion Chutney for Dosa / Idlis.

Shoba13 Comments

During my initial days of my banking career, before marriage, I had to report for work an hour before the other staff came in, so I could learn the ropes without the disturbance of customers at my desk .  Some of my colleagues commuted from afar, so they  used to be at work at 8 AM and so breakfast at work was inevitable.  Many of them used to get idlis for breakfast every single day and the   sides for the Idlis would be a variety of  chutneys and sambars. Pudina chutney, tomato garlic chutney, red chilli chutney, andhra tomato sesame chutney, tamil nadu white coconut chutney, onion chutney, tomato thokku etc. Every day a different side or chutney, rendered in itself a totally different taste to the idlis. I always enjoyed going to work early and settling in, taking in the peace of the mornings, checking mails, and having a healthy breakfast reading the news on the paper on my desk,  and grabbing my cuppa. When I think back on those days of crazy deadlines, sales targets, customer interactions and late meetings, I cant believe it is a world, that I  have left far far behind!!!

Whenever I make chutneys, I always recollect those days with a smile….

INGREDIENTS:

1 Cup Roasted and Peeled Peanuts.

1/2 Big Red Onion or 1 Medium Onion.

3 Dry Red Chillies.

3 Garlic Flakes.

Small pinch of jaggery.

Salt.

Small Tamarind Piece soaked in 1/2 cup water.

Pinch of Turmeric.

Seasoning:

Oil

Mustard Seeds.

1 Tsp Broken Urad Dhal.

Curry Leaves.

Hing.

PREPERATION:

  • Add a spoon of oil in a kadai and allow to heat. Pop in the chopped garlic and red chillies and a pinch of turmeric  and saute it for a few minutes.
  • Now add the chopped onions and saute them well.
  • Switch off the flame and allow to cool.
  • Warm the tamarind soaked in water in the microwave for about a minute.
  • In a mixer add the roasted peanuts (with skin removed), the contents of the kadai, jaggery, tamarind with the water, salt and pulse to a smooth chutney consistency.
  • Season with mustard, urad dhal, curry leaves and hing.
Mexican Cuisine. · Salads/ Recipes for the Calorie Conscious.

Vegetable Enchiladas.( Corn Tortilla rolled with filling baked in Chilli Pepper Sauce/ Tomato Salsa)

Shoba10 Comments

Ingredients:

1 Medium Onion sliced thin.

2 Carrots sliced thin.

1 Medium Bell Pepper.

2 Medium Zucchini.

1/2 Cup Corn.

1 Bunch Cilantro.

1/2 Cup Salsa.

1 Can of Chilli Enchilada Sauce./ Tomato Salsa.

8 Spinach Tortillas. (Plain ones can be used too)

Handful of Mexican Cheese.

2 Tsp Mexican Blend Seasoning.

Half  a Lemon`s Juice.

PREPARATION:

  • Slice all the veggies thin and place them on a greased tava . Sprinkle salt and pepper and mexican blend seasoning and mix in well.
  • We do this step instead of roasting in an oven as that might make the veggies soft, while we want to retain its crunchiness.
  • Roast  the carrots, zuchinni and the onions until they are brown and  carmelized and delicious.
  • Remove from tava  allow to cool and sprinkle chopped cilantro and  lemon juice.

  • Keep the greased baking pan ready and layer the base with the enchilada sauce / tomato salsa.
  • You can use the chilli sauce which is a light green colour, or as a variation you could use the store bought medium chunky salsa.
  • Now take all the tortillas and warm them on a tava like you would do a roti and set them aside.
  •  Take a tortilla, scoop out some guacamole and spread it all over the face of it.
  • This would serve as the base on which we would add the flavoured roasted veggies .

  • Scoop out the veggies – roasted onions, carrots, zuchinni, corn, cheese and cilantro on to the tortilla and tightly roll the tortilla and place it face down on the sauce in the pan.

  • Continue and finish with all the tortillas and place them one after the other in the pan.
  • Sprinkle some more cilantro over the rolled tortillas and pour out all the remaining salsa/ chilli sauce.
  • Add mexican cheese and some salsa and bake for 30 minutes until the tortillas are all cooked well and the cheese bubbles.

  • Serve hot with refried beans and guacamole.
  • I made Enchiladas with 8 tortillas and froze  three portions for lunch for TH.
  • Typically you could serve them one of them on a platter with the following sides:

Refried Beans.

Sour Cream.

Guacamole.

Shredded Lettuce.

Roasted Veggies.

  • This would make a filling meal by itself as it has a variety of ingredients with various textures. Your share of carbs, protein, and vitamins all in one go!
  • I made two batches – One with the chilli pepper sauce and the other with regular medium tomato salsa. Both had very different tastes and textures yet with all the gooodness rolled in one!

Brisk Breakfast · Snacks & Tiffin Items

Spicy Chettinadu Cauliflower Masal Dosa.

Shoba17 Comments
Cauliflower Masaal Filling

They say the best cooking comes out of planning with little or no ingredients in the pantry with little time left…and this was just the case with me. I had a big bunch of cauliflower florets and dosa batter and I was wondering If I should try and make a spicy masaal for dosa. I had no potatoes so I knew I pretty much had no luck there! If there was any hope of making any filling with the cauliflower I had to mash it up. I also needed some form of a binding agent so I knew tomatoes…I remember having cauliflower masal with pieces of cashews dunked in them but decided to make it in to a paste. Armed with this basic knowledge and inspired feverishly by Anu I attempted this spicy Cauliflower Dosa and I was in heaven. The masal as it gets cooked smells so amazing that I couldn’t wait to taste it on the dosas! Tasted even more amazing the next day as a filling for sandwiches! Its an amazing side for rotis and parathas….Try it and then  there is no looking back…I mean really…

INGREDIENTS:

1 Cup Finely chopped Onions.

2 Medium Vine Tomatoes chopped finely.

1-1 1/2 Cups Shredded Cauliflower.

8 Pods Garlic peeled and cut in half lengthwise.

2 Tsp Ginger.

1 Green Chilies slit lengthwise.

Curry Leaves.

1/4  Tsp Turmeric.

1/2 Tsp Red Chilli Powder.

1/2 Tsp Dhania Powder.

1 Tsp Sambar Powder.

1 Tsp Rasam Powder.

1 Tbsp Cashew ground to a powder.

Salt.

Seasoning:

Mustard, Curry Leaves, 1 Tsp Cumin Seeds, 3 Red Chilies.

PREPARATION:

  • In a flat bottomed pan, add 2 tsp of oil and when hot pop in mustard seeds and cumin. When they splutter away to glory add in the red chilies, curry leaves and the hing.
  • Now add the flavorings  – Garlic, Ginger, and saute well until the garlic turns a dull brown.
  • Keep your flame on medium low so that the garlic does not burn.
  • Toss the diced onions and wait until they turn translucent ,  follow up  with chopped tomatoes and the cashew paste.
  • Give it a good mix.
  • Now add the shredded cauliflower to the kadai and mix well.
  • Spices form the base for the defined taste of this masaala filling  and we add all of them next –  Turmeric, Red Chilli Powder, Sambar Powder, Rasam Powder and salt.
  • Stir in all the spice powders and allow to cook well until the contents turn mushy.
  • Pick out your favorite ladle or masher and mash the  contents well until they fuse to form a homogeneous mixture.
  • The onions, chilies, cauliflower and the tomatoes simply become one mushy goodness!
  • Add a spoon of ghee at this stage and allow it to complete the cooking. I found that adding the ghee at this point completely enhances the flavor to a different level!!!
  • Garnish with chopped cilantro and transfer to an air tight vessel.
  • This is a great filling for Dosa, chappatis and parottas, or bread to make yummy sandwiches.

ASSEMBLING THE MASAAL DOSA:

Spread the Cauliflower Masaal on the Dosa.
  1. Keep the dosa batter ready and turn on the tava and grease the tava pan.
  2. With the help of a dosa ladle or a little cup. scoop out a portion of the batter and slowly spread the dosa to a thin layer. This is important as we do not turn it around and cook it on the other side.
  3. Add oil or ghee and immediately spread out the cauliflower masala as a thin layer over the dosa.
  4. Allow a couple minutes to cook and gently pry  out the dosa. Fold it in half and serve on the platter with delicious Andhra Tomato Chutney or Coconut Chutney.
IMG_6589


Naivedhyams/ Festival Offerings. · Sweets

Semiya Payasam – (Sweet Kheer made with milk and semolina garnished with ghee roasted cashews and cardamom)

Shoba16 Comments

Many incidents in life are special to each one of us on account of either the people, the places or the event itself. Festivals are a major part of my childhood memories as the significance of these festivals almost always make an impact on you. All hindu festivals teach us to be good, to uphold high moral values, to share and to thank hte Lord for all that he has given us. We thank Him for a good crop, for a good harvest, rainfall, and to promote the welfare and health of the people in the family. All festivals almost had amma making Semiya Payasam for me, as it was a rank favourite. Although it had very minimal ingredients, I loved this particular dessert as it was very simple yet wholesome. Today I am sharing this recipe with you as made by my mom!

INGREDIENTS:

3 Cups Milk ( 1 1/2 Cups Whole Milk and 1 1/2 Cups 1 % Milk)

1/4 up Vermicelli.

1 /2 Cup Sugar.

Cardamom Powdered.

Handful of broken cashew.

Handful of sultanas or raisins.

Saffron strands soaked in warm milk.

Ghee according to requirement.

PREPARATION:

  • In a kadai add 2-3 spoons of ghee and add the raisins and cashews that you have measured out. Fry slowly until the cashews are golden brown and the raisins have plumped up. Set aside.
  •  In the remaining ghee , toss in the measured amount of vermicelli. Allow to saute on a slow flame until you feel the aroma.
  • Slowly add the milk and allow to cook on slow flame.
  • This is the stage that leaves pretty much the rest to imagination as far as cooking the vermicelli in the milk. This should roughly take around 20 – 25 minutes depending on how thick you would want the milk to reduce and how cooked you prefer the vermicelli.
  • Add the measured sugar amount to the kadai and allow to boil further for another 5-6 minutes. Again there are variances in the brand of sugar as well as type of sugar  so vary the amount depending on taste – I prefer the sugar to be just right and not too sweet.
  • Now add the cardamom powder,fried cashews and raisins and add the saffron strands soaked in milk and give it a quick mix.
  • Serve Semiya Payasam hot or chilled.

HINTS:

  • Some people add a pinch of edible camphor to this for aroma and taste.
  • Optionally add a few drops of rose water for a completely different taste.
Side Dishes for Rotis/Dosas/ Naan.

Kashmiri Aloo Dum ( Baby Potatoes in spiced yoghurt gravy)

Shoba21 Comments

The humble potatoes are what makes the most exotic and richest of dishes and this is very very true. A potato can literally take so many forms – fries, chips, rings, add it to a couple herbs and cheese and you make a casserole, indianise it with spices and make alu dry fry,Alu rassewale which is a gravy form, cook it and add couple veggies and spices roll it in bread crumbs and you get amazing Cutlets, add it to your kadhi, stuff it with cheese and you get stuffed potatoes, or simply bake it in its skin and enjoy it with salt and butter like the english do! Its amazing that this root tuber can do so much and is so versatile. Aloo Dum itself has a variety of versions and this Kashmiri Aloo dum is inspired by the Great Chef Sanjeev Kapoor and of course, there is my blogger friend Aipi of  USMasala. Try it and then there is no looking back!

INGREDIENTS:

1 Pound Baby Potatoes.

3 Bay leaves.

1 Stick Cinnamon.

3-4 Cloves.

2-3 Elaichi Pods Powdered.

1 Tsp Jeera.

1 1/2 Tbs Fennel Powder/ Powdered Somph.

1 Tbsp Dhania Powder.

1/4 Tbsp Ginger Powder.

1 Tsp Red Chilli Powder.

1/4 Cup Water.

1 Tbsp finely chopped garlic.

2/3 Cup Yoghurt Well beaten.

2 Tbsp Cashew Powder.

1 Tsp Sugar.

1 Tsp Kasuri Methi.

1/2 Tsp Garam Masala Powder.

Salt.

Turmeric.

PREPARATION:

  • I love my little electric rice cooker and use it to steam cook veggies. I experiment cooking aloo with it and I love that I can control the amount of cooking on any vegetable. I dont have to wait for a whistle and ten minutes!!! So I prick my baby potatoes with a fork, and toss them in water with a little salt and cook them well, but retain their firmness. Set aside.
  • In a flat bottomed kadai, add 2 tbsp of oil/ ghee and pop in the whole masalas – jeera, cinnamon, cardamom, cloves and allow it to fry in the oil for a couple minutes.
  • Dissolve the fennel powder, dhania powder, ginger powder and 1/2 tsp red chilli powder in the 1/4 cup of water and mix it well.
  • Add it to the sizzling oil in the kadai and stir in vigorously and wait until the oil seperates which should take a couple minutes.
  • Now add the beaten yoghurt to the kadai and stir it well bringing down the heat a bit and to be careful not to break the components of the yoghurt.
  • Now add 1 cup of  water and allow for the mixture to simmer for about 5-10 minutes.
  • Add the boiled potatoes, the remaining 1/2 tsp red chilli powder, salt, garam masala, kasuri methi, sugar and cashew powder.
  • Mix in all the ingredients well and allow to cook on slow flame for about 15-20 minutes.
  • When the oil seperates from the gravy and  you see a homogenous consistency switch off the flame  and garnish with chopped cilantro.

Side Dishes for Rotis/Dosas/ Naan.

Aloo Achari (Steamed Potatoes tempered with pickle spices)

Shoba14 Comments

Its been three wonderful months of vacation back home with family in India….We had a wedding in the family, my sisters and it was the best time of my life, as also some of the most emotional moments too. The kids enjoyed spending time with uncles, aunts and their grand parents and I enjoyed going to favourite restaurants and placesI love. It has been an amazing three months of fun and family times.  This was someting I made for TH when I came back to the US and he loved it. This has been a subzi that has been long due for posting and I thought I need to simply start off the blogging break with this one!

I remember having this particularly spicy aloo achari when I was training for a few days at Pune. Lunches were a wonderful spread with Fragrant Peas Pulav, cucumber raita, steaming hot Aloo Parathas with curd and Achar and this amazing Aloo Achari. I had it once again at a wonderful restaurant in Bangalore,  The Orchid Metropolitan`s weekend buffet. And then I fell for the spicy sweet tanginess in this dry subji combined with the fact that its made with everyone`s favourite – Potatoes…What could ever go wrong here? It was a marriage made in heaven. The chef there was kind enough to let me know how its made but I am sure he would add his years of experience in making this dish. It does have a long list on ingredients, but the wonderful taste, makes it well worth the while.

INGREDIENTS:

Whole Baby Potatoes or Fingerling Potatoes – 20-22 ( I used regular aloo cut in to slightly big cubes and cooked)

1 Onion finely chopped.

1 Tomato finely chopped.

1 Tsp Methi Seeds.

1/2 Tsp Mustard.

1 Tsp Somph or Fennel Seeds.

3  Dry Red Chillies.

1/2 Tsp Kala Namak.

1 Tsp Sugar.

1 Tsp Jeera.

1 Tsp Ajwain.

1/2 Tsp Kalonji (Onion Seeds).

1/4 Tsp Turmeric.

1 Tsp Red Chilli Powder.

1 Tsp Coriander Powder.

Salt to taste.

2 Tsp Vinegar.

2 Tsp Ginger Garlic Paste.

1/2 Cup Water.

Cilatro to garnish.

PREPARATION:

  • Cook the baby potatoes in little water adding a little salt. Poke each baby potato with a fork or a tooth pick.  This allows the salt to permeate the baby potatoes and helps in uniform cooking.
  • Pat dry and set aside.
  • In a coffee grinder, powder – 1 Tsp Methi Seeds,

1/2 Tsp Mustard,

1 Tsp Somph

3 Red Chillies

to a coarse powder. Set aside.

  • Heat a kadai and add oil when hot, add jeera, kalonji seeds, ajwain  turmeric , and the powdered masalas.
  • Allow a few minutes to saute and immediately add the chopped onion and tomatoes. Take particular care that the ground powders do not burn in the oil.
  • Saute for a couple minutes and add the boiled baby potatoes (cubed potatoes) and stir in well.
  • Now add 2 tsp of ginger garlic paste, salt, kala namak, red chilli powder, coriander powder, and sugar and mix well until the aloo is coated in the powders.
  • Add the vinegar and a 1/4 cup water and cook until the subzi turns dry.
  • Add a squeeze of lemon juice and garnish with chopped cilantro.

Cakes / Pastries / Cookies/ Bread/Muffins.

Fragrant Cinnamon Rolls.(Sweet Pastry rolled with sugar and cinnamon and baked to niceness!)

Shoba15 Comments

A cinnamon roll (also cinnamon bun, cinnamon swirl and cinnamon snail) is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar  mixture and raisins are  sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. Cinnamon rolls are frequently topped with icing (often confectioner`s sugar based) or a thin milk based glaze of some sort, or nib sugar.

My first ever memory of these sweet and sticky buns was in Chicago airport at least ten years ago…When I landed completely exhausted after a grueling journey, and yearned for a hot cuppa, all I could see was the fresh and warm scent of Cinnamon from Cinnabon!! I could not bring myself to have  wam cinnamon roll early in the morning, so I let it pass. Somehow cinnamon was never a spice for me from the very beginning! Cardamom yes….Cinnamon no thank you.  It really took multiple years of Halloween and Christmas to even get used to cinnamon as a spice! This recipe was inspired by Ina Garten`s sticky buns as my very own Aipi`s version!

INGREDIENTS:

3 1/4 Cups All Purpose Flour.

3/4 Tsp Active Dry Yeast.

1/4 Cup of Butter( 4 Tbsp) about 60 gms softened at room temperature.

1/3 Cup + 1/3 Cup  of Brown Sugar.

1 Tbsp Ground Cinnamon or Cinnamon Powder.

1/2 Tsp Salt.

1 1/4 Cup Warm Milk.

1/4 Cup Pecans/ Almonds/ Mixed Nuts.

Handful of Raisins.

Handful of Sweetened Coconut Flakes.

FOR THE SWEET GLAZE:

1 Cup Icing Sugar.

1 Tsp Vanilla Essence.

1 Tsp  Butter.

4 Tbsp Warm Milk.

PREPARATION:

  • Measure out the all purpose flour and add salt. Set aside.
  • In the stand mixer cream the sugar and butter well until its light and creamy about 2-3 minutes. There is nothing better than tasting this mixture off your whisk and enjoying the creaminess of the butter and the crunchy sweetness of the sugar , all rolled in one and I had to hold myself really there or I would have lost the proportions permanently!
  • Add the yeast to the milk and allow it to sit for a couple minutes.
  • Add in the flour and the milk mixture to the mixing bowl and combine until its a smooth dough.
  • Take it out and put on the lightly floured surface and knead well with the hands. (I am guessing the whole process could be incorporated with your hands and some good kneading but thats something we have to keep for another day!)
  • Oil the entire surface of the dough and pop it back on to the bowl and cover with a wet kitchen towel. Allow 45 minutes to one hour for the dough to rise and double in volume.
  • Pull out the dough and gently punch it to remove the extra air. Knead for another couple seconds and spread on to a floured work surface.
  • Use a nice rolling pin and roll it in to a large rectangle.

Dough sprinkled with sugar, cinnamon, raisins and coconut flakes.

  • Use the softened butter and spread a thin layer all over the surface of the rectangle. This allows the sugar and nuts etc to stick on to the surface of the dough.
  • Now combine the brown sugar with the powdered cinnamon and spread it generously on the rectangular dough to fill it out as a thin layer covering the surface of the dough completely except the sides.
  • Add pecans, raisins and finally the coconut flakes.

  • Roll the dough tightly in to a log. Seal the edges with the butter and gingerly cut 1 inch pieces of the log and set on to a greased baking tray, 1 inch apart allowing some space between the swirls
  • I also added some to a greased muffin pan.
  • Cover both the trays with a wet kitchen towel and allow to sit for 45 minutes for the dough to rise again.

  • Meanwhile, preheat the oven to 350 F and pop in the trays to bake for about 20 – 25 minutes until they are golden in color.
  • While the swirls are baking and your kitchen is filled with the aroma of cinnamon and sugar, prepare the easy sugar glaze.
  • Whisk together icing sugar, butter, vanilla essence and milk until it reaches a thin pouring consistency.
  • When the cinnamon rolls are fresh out of the oven set them up to cool for a few minutes else the glaze would melt away in the heat.
  • Spoon out the glaze as you want it to be… I dont like a lot, but my daughter loves to pour it on top until it drips all over the sides!
  • Enjoy warm Cinnamon Swirls with your favourite cuppa!
  • Makes around 16-18 Cinnamon Rolls.