Thursday, March 25, 2010

Coriander Buns from the Singing Chef

The Singing Chef or Raaga as she is known,sings her way through dishes especially through baking.Once you see the variety of dishes then I am sure you will be as surprised as me on what not to make.This time I am posting Raaga's hearty (and I mean EXTREMELY TASTY) Coriander Buns with almost negligible changes .These are tasty buns with coriander leaves in the dough and hearty veg filling stuffed inside.

Ingredients:
Vegetable oil: 1/2 tbsp
Sugar: 1.5 tbsp
Salt: 1/4 tsp

Water: boiling : 1/4 cup
Milk: 1/4 cup room temp

All Purpose Flour: 1 cup
Whole Wheat Flour: 1/2 cup
Instant Yeast: 2 tsp

Coriander Leaves /Cilantro : 1/4 cup chopped
Turmeric Powder: 1/4 tsp
Chilli Powder: 1/2 tsp

Filling:
Vegetable Oil: 1-2 tbsp for saute


Asafoetida:1/4 tsp
Jeera/Cumin seeds: 1/2 tsp

Onion: 1 finely chopped

Potato: 1 thinly chopped
Carrot,Peas,Beans,crumbled paneer/cottage cheese etc: 2 tbsp each finely chopped
OR
Your choice of veggies: 1/4-1/2 cup

Chilli Powder:1/2 tsp
Turmeric Powder: 1/4 tsp
Cumin -Coriander Powder: 1 tsp

Salt

Preparation:
Filling:
Heat little oil in a pan,add in jeera,hing and let it sizzle.Add chopped onions,salt and saute till transparent.Add the rest of the veggies,and the spice powders and salt and cook adding little water till done adjusting the salt.The filling should be dry.

Buns:
In a big bowl,add oil,salt and sugar.Pour boiling water on this and stir till sugar dissolves.Add milk to this which will bring this to room temp.

To this wet mix add together yeast,flours,turmeric and chilli powders and chopped coriander leaves.Mix well and knead to form a smooth pliable dough. Place the dough in a greased vessel and let it rise covered for about 45-60 minutes.Mine took about 45 minutes.

Gently deflate the dough and divide it into buns preferable of equal size.Take a portion,pat it into a disc,put a tablespoon of filling and bring the edges to close.Place in a greased/lined baking sheet optionally sprinkling with sesame seeds.Do so with all bun pieces.

Let the stuffed buns rise again for another 45-60 minutes.

Preheat the oven to 400 F.Bake the buns in the oven for 12-15 minutes till the tops are brown.

The buns turned out excellent.They surely looked and tasted professional.I just tucked in and I am sure you will be doing the same once you try these.

The only changes I made are reducing the yeast from 1.5 tbsp to 1/2 tbsp (barely 2 tsp I used -that too instant yeast).Also the spices for the filling are those in the original recipe though you can change as per taste.

The buns are travelling to T& T: The Singing Chef,an event by Zlamushka and hosted at Dil Se.. and also to BBD#28:Buns ,an event by Zorra and currently hosted at Tangerine's Kitchen



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