Friday, 18 December 2015

Cinnamon Rolls Recipe

  • 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
  • 5 tbsp (70g) butter, at room temperature
  • 2 tbsp (13g) ground cinnamon
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (120g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (30 ml) milk
  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.


Saturday, 5 December 2015

Keema Naan

Hello guys! I'm back with a new recipe. Today I'm going to show you how to make these soft Keema Naans, which mainly consist of Naan bread stuffed with minced lamb meat. Let's jump to the recipe!

INGREDIENTS (for 5-6 stuffed naans)


  • 500 g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp dry yeast
  • 2 tsp sugar
  • 150 ml milk, hand-hot
  • 2 tbsp vegetable oil, plus a little extra
  • 150 ml natural yogurt
  • 1 egg, lightly beaten
  • 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


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.

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