Masala buns

Ingredients:

For the covering :
Maida(All purpose flour) - 1 cup
Atta (whole Wheat flour) - 1 cup
Agave                              - 1 tbsp
Active dry yeast              - 1 tbsp
Oil of choice                   - 2- 3 tbsp
Salt                                 - 1/2 tsp
Spices of choice             - 1 tsp
(I used jeera and chia seeds)
Lukewarm water           - 1/2 to 3/4 cup
Lukewarm milk            - 1/4 cup

For the filling:
I used leftover vegetables and lentils for the filling, you can use a stuffing of your choice.
Saute the vegetables you use so that the stuffing is not too wet.
Spinach                         - 1/2 cup ( spiced with salt and black pepper)
Cooked lentils                - 1/2 cup ( spiced with lemon, fresh ginger, salt and chopped cilantro leaves)

Method:
Mix the flour with the salt and dry spices in a bowl and set aside.
Dissolve the agave in the lukewarm milk and add the yeast and wait for it to froth which should be under a minute. Add the oil and the frothy yeast to the flour, mix well.
Start adding the lukewarm water and start rolling into a dough. Keep adding water until it becomes a soft dough, add flour if too sticky. Place the dough on a floured surface and knead for about 5- 10 minutes.
Transfer the dough to the bowl after greasing it with some oil and brush it with some oil on the top.
Cover it with a damp cloth and keep in a warm place for about 1 1/2 to 2 hours.

Stuffing:
Prepare the stuffing of your choice while the dough is rising.
I mixed the cooked spinach and lentils and sauteed them to make it a little dry.

Punch down the dough once risen and knead for about 5 minutes. Divide the dough into 12 balls. Roll them out into 1/2 inch thickness circles and place the stuffing in the center. Then close it at all ends to cover the stuffing with dough all around. Brush them with a little oil on the top.
Place the balls on a greased baking dish for about 15 minutes. While the buns are rising pre-heat oven to 375 F.
Bake the risen balls for about 20-25 minutes or until done.In between after 15 minutes of baking brush the tops with butter or oil and turn the baking dish 360 degrees.
Recipe source:
http://sinfullyspicy.com/2011/08/27/masala-buns/

Masala buns served with Sriracha/ranch sauce

Orange nut muffins

Maida                     - 1 cup

Whole Wheat flour - 1/2 cup

Butter                     -  2 tbsps

Agave                    - 1 tbsp

Orange juice          - 1 cup

Active dry yeast     - 1 1/4 tsp

Salt                        - 1/4 tsp

Nuts of your choice- 1/2 cup(chopped)*

* I used almonds

Add  the salt to the flour followed by the butter. Mix it well so that the butter blends with the flour. Then add the yeast to the flour and mix well with your hands.

Add 1/2 cup lukewarm water to the orange juice and add this along with the agave to the flour and mix well into a soft dough. Knead for about 3-5 minutes. Cover and place it in a warm place until the dough doubles in size. It took me about 4 hours for this when placed in the oven with the light on.

Kneaded dough

Take the dough and knead for a couple of minutes. Then divide the dough into 6 balls.

Roll out each ball into 1/2 inch thickness circles and place about a tsp of chopped nuts in the center.

Roll out risen dough and fill with nuts

Cover it and close it all around shaping it like a ball.

Rolled out dough in greased muffin pan

Place these nut filled dough balls in greased muffin pans and let it stand for half hour.

Preheat oven to 450 F and bake the muffins until the top is light brown or well done.

It took about 30 minutes for mine to bake.

Happy New Year 2014

HAPPY NEW YEAR 2014

Lunch menu with Mediterranean style lentils, Gravy with collard greens ( mix of Ethiopian "Gomen" and Indian "Palak Paneer" recipe with rice.