INGREDIENTS

Dough:

• 3 1/2 cups (440g) flour + extra for dusting
• 25 g fresh yeast (2 1/4 tsp active dry yeast)
• 1 cup (240 ml) lukewarm milk
• 2 tbsp+1 tsp (35g) sugar
• 1 tsp (5g) salt
• 2 eggs
• 4 tbsp (56g) oil or melted butter

Filling:

• 5 tbsp (70g) butter, at room temperature
• 2 tbsp (13g) ground cinnamon
• 1/2 cup (100g) packed light brown sugar

Icing:

• 1 cup (120g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 tbsp (30 ml) milk

DIRECTIONS

1. Prepare the dough. Add 1 teaspoon of sugar over the yeast and 1/3 cup of the milk. Stir to dissolve.
2. In a large bowl combine flour, 2 tbsp sugar and salt. Add oil or melted butter, dissolved yeast, eggs and the rest of 2/3 cup milk. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour up to 1/2 cup (63g). Let it rest for 10 minutes.
3. In a small bowl combine butter with cinnamon and sugar.
4. On an oiled or floured surface roll the dough in a 12x18 inch (30x45cm) rectangle. Spread butter cinnamon mixture over the top of the rectangle. Roll the dough, seal the seam with water and cut into 12 equal size rolls. Place on a parchment paper lined (9x13 inch - 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise.
5. Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. (if the tray is not too tall you might need to grease the plastic wrap so it doesn't stick).
6. Preheat oven to 350F (180 C).
7. Bake the rolls for about 15-20 minutes until lightly browned.
8. Prepare the glaze. Mix powdered sugar with vanilla and milk and before serving drizzle over the rolls.
9. Serve warm alongside a cup of milk.

FOR MINCE STUFFING:

• 1/2 kg lamb mince
• 1 onion chopped
• 2-3 medium size garlic cloves
• 1/2 inch piece ginger, minced
• 1 green chili, finely chopped (optional)
• 2 tbsp tomato sauce
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 3/4 tsp garam masala powder
• 1 and 1/2 tsp salt
• a hand full fresh coriander leaves, finely chopped

DIRECTIONS

To make the Naan Bread:

1. Melt the dry yeast into little hand-hot water. Sift the flour, salt, baking powder and sugar in a bowl and pour in the melted yeast, hand-hot milk, oil, yogurt and the beaten egg. Mix all the contents together to form a ball of dough.

2. Place the dough on to a clean surface and knead it for about 5 minutes or more, until it is smooth. Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.

3. Cover the bowl with a plastic bag or a piece of cloth and set aside in a warm place for about an hour or more until the dough has doubled in size.

To make the mince stuffing:

1. Heat the oil in a pan on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.

2. Add in the tomato sauce and about 2-3 tbsp water and cook stirring occasionally, till all the liquid have evaporated.

3. NO LIQUID should remain. If the mince stuffing is "wet", it will be impossible to roll out the naans without bursting them.

4. Keep aside to cool completely then mix in the chopped coriander leaves.

To make the naan bread:

1. Pre-heat the oven on the highest temperature. Punch down the dough and knead it again and divide it into 5-6 equal balls.

2. Work on 1 ball at a time. Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.

3. Dust with a little flour if needed and roll out into an oblong/oval shaped naan. Brush the top with melted butter.

4. Get a baking tray and grease it with butter. Place the naan on it (I cook 2 naans in one batch).

5. Put the tray into the oven for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 minutes).

6. Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of the naan goes golden brown (keep an eye after 1 minute).

7. Serve hot.

Earlier this year I had acne breakouts and so I decided to start eating healthy

INGREDIENTS:

DIRECTIONS:

Ginataan squash and shrimps is a delicious Filipino dish made with shrimp and vegetable and it's

INGREDIENTS:
1/2 cup water

1/2 cup oats

1/2 cup milk

1/2 tbsp cocoa powder

2 tsp sugar

1/2 banana, sliced
a handful of chocolate chips

DIRECTIONS:

Cut the chicken breast into pieces and grate 30 g of ginger. Then mix all the ingredients in the pot (karahi) apart from the garam massala, the oil and the left ginger.

Mix all the contents in the karahi for about 1-2 min. Then cover the pot for about 15 min in medium fire.

After 15 min the chicken must be already soft. So remove the cover and let the water evaporate from the pot frying on high fire. While frying add the oil. Frying might take 20-30 min long. When you can see all the water is almost gone, add garam massala and the rest of the ginger which should be sliced.

When completely dry turn off the fire and your delicious chicken karahi is ready to be served.

Here's a really easy way to grill lamb chops. We had this for Eid the other day and it was delicious! Enjoy!

INGREDIENTS:

DIRECTIONS:
In a bowl throw all ingredients and combine well. Transfer in a plastic bag and marinate overnight (at least 4-6 hrs). Grill and serve.

1. In a pyrex baking dish add pre-ground digestive biscuits the pour melted butter. 
2. Mix together and press down spreading evenly in the baking dish. 
3. Microwave for 2 minutes then set aside.
4. In a blender throw 2 eggs, 2tbs lemon juice, cream, vanilla, philadelphia cream cheese, sugar and flour. Blend nicely in medium speed.
5. Spread the blended mixture on top of the biscuit crust.
6. Microwave for another 7 minutes (until set). 
7. Let cool and top with sweetened yogurt and garnish with sliced peaches and serve.

If you like snacking and you have a sweet tooth then you will definitely love this sweet potato

3. Vampire Knight

Hi guys it's me here again Hungry Sista 2. Today's blog post is gonna be all about tramezzini,

Easy and exquisite, perfect for busy people, this meal will literally take you less than 30 minutes to make. We all know that both time and health are precious, so today I'll share with you this Salmon Steaks Recipe. If you have extra time you can feel free to serve it with some fancy fried rice and mixed salad.

Prep time: 20 mins

Serves: 2 people

DIRECTIONS:

1. Squeeze the lemon juice into a bowl.
2. Mix in the other ingredients (salt, black pepper, garlic paste) to make a marinade.
3. Pour over salmon and marinate for 15 minutes in the refrigerator.
4. Melt the butter in a frying pan. Add the salmon and fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through.
5. Remove and serve with salad and soy sauce or rice

DIRECTIONS:

Hello guys, today I'm going to show you how to make Lassi.

INGREDIENTS:

• 150 g shrimp
• Pinch of salt, red chili and paprika
• 1/2 tsp lemon juice 
• 1 tbs all purpose flour

DIRECTIONS:

In a bowl throw flour, lemon juice and spices. Add shrimp and combine well. Deep fry for 2 minutes in medium fire. Serve and deep with sweet chili sauce.

For Kebab

• 1/4 cup oil
• 150 g ground beef
• 1/4 onion

Today we will be making Melon Juice also known as Cantaloupe juice.