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Hai there !

A place where information that I know is shared, in the simplest and purest form so that it is easily conveyable to my viewers ,is what my blog is all about.

I hope my blog would be of help to the readers out there, to get what they want….

Thanks for stopping by…


Hokkaido / Tangzhong Rolls


milk bread

Wishing all the lovely folks out there a very Happy New year….This is the first post of the year and I thought would begin with something that I have not tried, though have been wanting to for some time. Hope you all guys had a great start  and the same continue throughout the year.

As I always mention in my recent other posts, getting to pen down in here is not happening as frequently as before and the only reason is I am into the new world of Cake Art…Just loving my job in there and thoroughly enjoying and exploring the wonderful art. ( Visit here for more details)

So let us come back, after a hectic baking schedule, when on a break, somehow my hands could not stop me from baking and so I thought would give a try on some bread baking and improve myself. Trust me, this is one of the softest breads that I have made and my family just fell in love with it. This is also known as the Japanese Milk bread . Tangzhong (also known as a ‘water roux’) is a method used in bread making to create soft and fluffy bread which was originated by the Japanese.

Bread rolls

The warm aroma and the soft rolls were just in time when my kids were back from school and it was pure joy to watch them enjoy the warm little rolls.

Recipe adapted from here.


For Tangzhong:
1/3 cup heaped - All purpose flour 
 1 cup water - Water 

For the bread dough:
 2 1/2 cups - All-purpose flour  ( 1/4 cup extra if needed)
 2 1/2 cups - Whole wheat flour 
 3 tsps - Instant yeast 
1/3 cup  - Sugar 
11/2 tsp - Salt – 
 8 tsp - Powdered milk 
2 large - Eggs  (keep aside some for egg wash) 
 1 cup - Milk 
60 grams, softened - Butter 


To prepare the Tangzhong 
.Mix together the  flour with the water in a small saucepan.

.Heat mixture over low flame continuously stirring until it thickens enough, till your stirring leaves marks on the surface.

.Remove from heat immediately and scrape into another cool bowl.

.Cover the bowl with plastic wrap or a wet towel to prevent it from drying on the surface and let it cool to room temperature.

The dough preparation

.Mix together all the dry ingredients (except salt) and keep aside.

.In a large mixing bowl, put milk, egg and cooled tangzhong and mix gently.

.Add all the remaining ingredients except butter and salt and mix till a sticky dough mix is formed. At this time add the butter and salt, mix well for few minutes and knead for 10 minutes until the dough formed is smooth and elastic .

. Cover with a damp towel and let it proof for some time or till the dough doubles.

. Deflate the dough and divide it into equal portions. Cover and let it rest 15 minutes.

.Keep it on the work table . Roll out each portion into a rectangular or oval shape and then fold the both sides towards the center.
And then, gently roll up each portion. Almost similar to rolling a Swiss Roll.

. Cover with a cling foil or wet cloth and proof until doubled.

.Apply egg-wash lightly brushing it over the top of the dough.

.Bake in preheated oven at 180 C for about 30 to 35 minutes or until a deep golden brown. When it is done the bread will sound hollow when tapped. Brush tops of hot bread with melted butter if desired.

. Enjoy the freshness of homemade breads….


Chocolate Banana Muffins


Chocolate Banana Muffin

Almost a week we have holidays here in India now as part of the Dussehra or also known as Vijadashami festival, which is one of the most important festivals of the Hindu religion.

Picnics planned and kids gearing up for all the fun during this time.  So while preparing the picnic kit, for a sweet munch I was just thinking on what to make and lo, that is when my eyes met those ripe bananas sitting in the corner of my kitchen counter! I immediately knew what I should be doing as whipping up those ripe bananas to a wonderful treat is a real yum….

As my kids would not prefer the only banana version, I just checked my pantry and got my hands on some dark chocolate too….Chocolate and banana are just the perfect combination and hence I combined the two for a real yummy, moist, tummy filling Muffin….Now my task is to get it packed, without much of it going vanishing in my absence !!!! lol….

So simple, yet so yummy these are….

Servings – 24-26 nos


1 1/2 cups flour

1/4 cup Cocoa powder

1/4 tsp baking powder

1 tsp Baking Soda

1 cup Sugar

1/3 cup oil

1 egg

1 cup chocolate chips or dark chocolate bar chopped into mini chunks

1 1/2 cup mashed bananas ( i used the small ones)


. Pre-heat oven at 180C.

. Sift the flour, baking powder, baking soda and cocoa and keep aside.

. In a bowl, combine the eggs, sugar, oil, banana well.

. Beat in the flour to the wet ingredient mix. Fold in the chocolate till all comes together.

. Pour into muffin liners and bake for about 20-15 mins or till done. 

. perfect for breakfast, brunch, snack or for even picnic snack.

Note – Mine were medium liners and so got many numbers. larger ones may yield less numbers but would be bigger in size.

Easy Garlic and herb Buns


Garlic and herb buns

Off late I have been a bit lagging in here and that is only because my hands just got full…so firstly I should be apologizing to my lovely readers out there for being a bit late in posting in here. Cake baking, custom orders and school activities of my kids kept me busy round the clock that though I had the content and clicks ready, I could just not fit in some time to post in here. So today I decided, no matter what this would be my first thing in the morning…lol

Bread baking has been my dream and I really lost count the number of times I have tried my hands on getting good soft pillow breads. On and off when I get them right, I do pin it down here. These garlic and herb buns have been in my mind for long and when I got some time on hands, I gave a try. Trust me the easiest, softest and yummiest buns these are !!!! The aroma that fills your kitchen while they rise………….just beyond words, worth experiencing it !!!


garlic herb buns

These were vanished in a jiffy and no often these are a part of my weekly menu. Kids love them and it is so easy to gobble up a few if made into smaller sizes. Goa head and enjoy the art of bread baking and make lovely breads at home !!!

Servings – 8 medium sized buns


For the dough

3 cups flour ( or you can even use bread flour)

1 tsp Active yeast

1 tbsp white sugar

1/2 cup warm water

1 tbsp unsalted butter softened

1/2 cup milk

1 tsp salt

For the topping

4 tbsp unsalted butter melted

a bunch of finely chopped herbs ( thyme, parsley, basil, etc)

2-3 cloves garlic finely chopped or minced

a pinch of salt


. In a bowl, mix the yeast, sugar and warm water and let it stand for a few minutes.

. In a large bowl, add in all the other ingredients for the dough and then mix in the yeast-sugar mixture and knead into a soft dough.

. In a oiled bowl, cover the dough with a damp cloth and let the dough rise for about an hour or till doubled.

. In the meantime, in a bowl combine the topping ingredients.

. Divide the doubled dough to balls and roll as per to your choice of shape. Dip these in the melted butter-herb mixture and leave it to rise once again( which actually happens faster). Reserve some of the butter-herb mixture.

. Pre-heat the oven and bake the buns at 170 C for about 30-35 minutes or till done.

. Brush the remaining melted butter mixture onto the hot buns once out of the oven.

Enjoy these yummy soft buns with a cup hot tea or coffee and grab them for a quick bite on a busy morning !!!

Note – This can be even made to a loaf instead of buns.

Cinnamon Raisin Rolls


Cinnamon Raisin Rolls 1

Bread baking has caught into me for some time and I have been doing repeated trials to get one right. Though the taste comes out good, the texture was never satisfactory ( at least to me …;) ) and so my trials went on till I nailed this one !!!!  When I saw these beauties rise, fluff and come out of the oven so soft and full of flavor, I was so excited that I could not wait to shoot these beauties…..( guess that is what every blogger goes through…lol)

This is a very easy and simple recipe and for those longing to try breads or those who fear the art of baking bread could definitely try and get themselves happy. Though I wanted to do the braided bread, I did not have enough time to spent on getting those beautiful braids, and so I switched from that thought to simple rolls, which I later cut into single bite size pieces, which ultimately resembles pinwheel rolls ..;)

Little ingredients and some time, you would have your kitchen filled with great aroma and your tummy with yummy rolls. Perfect for a good morning breakfast, or an evening tea-snack….

Cinnmon Raisin Rolls

Servings – 5-6 medium to large sized rolls


For the Dough

2 1/2 cups – 3 cups all purpose flour

1 1/4 tsp Active yeast

1/4 cup Sugar

1/2 cup warm water

2 egg

2-3 tbsp oil

1 tsp salt

For the filling

1/2 tbsp ground Cinnamon

2-3 tbsp Light Brown Sugar

1/2 cup black raisins

2 tbsp melted butter ( reserve some for brushing)

Egg wash from one egg for the final brushing


. Combine all the ingredients for the dough and mix to form a dough. Place it on oiled bowl and let it rise for about 1 – 1 1/2 hours or till doubled

. Punch the dough down and divide them to either three or six balls and then let it rest for another 15 minutes.

. Mix the ingredients for the filling, reserving some melted butter for brushing the dough before the filling.

. On a floured surface, roll the dough and then brush with melted butter. Then place the filling.

. Either braid or roll ( as per convenience ) and place them onto a loaf tin or baking tray and leave it to rise again for another 25-30 mins.

. Apply the egg wash and then bake for about 20-25 mins or till done and golden brown.

. Serve either immediately or later with a cup of coffee or tea !!!! 





Mutton Curry


mutton curry

It is Ramadan time and I have been wanting to post for so long something related to Ramadan. However, time constrains and other factors kept me on hold. Somehow I decided when I was thinking of cooking the mutton that , this would be up on the blog and I need to find time to click and post it, no matter what. And hence this yummy, finger licking recipe found its way in here !!!!

This is actually another version or let us say, more or less similar to the Paneer Butter Masala. Just a little bit of twists and adds and I got a totally yummy, creamy version with Mutton. A perfect side dish along with rice, Indian breads or Pita breads. Totally finger licking and my kids just loved it !!!

mutton curry 1

Servings – 4-5


For Marination

300 gms Mutton bits cleaned

2-3 tsp Chilly powder

1/2 tsp Turmeric powder

1 tbsp Coriander powder

1 tbsp Meat Masala

2 tsp pepper powder ( or more based on your level of spice)


For the Gravy

2 large onions finely chopped

3-4 dry red chilies

2 medium sized garlic cloves finely chopped

1″ ginger finely chopped

1 -2 tsp Kashmiri chilly powder

1 tsp turmeric powder

1 can tomato puree

1 can fresh cream

a stick of cinnamon

1/2 tsp Oregano coarsely powdered

Thyme and coriander for seasoning and garnish

Salt as per taste.



. Marinate the mutton bits with the ingredients mentioned and pressure cook till cooked ( soft)

. In a heavy bottom pan, heat some oil. Add the garlic first and flavor the oil.

.When garlic gradually browns, add in the chopped onions, ginger, cinnamon stick, dry red chilies, and saute well. 

.When the onions are sauteed, add in the Kashmiri chilly powder and turmeric powder and mix.

. Then add in the tomato puree and let it cook. ( When it starts to leave the sides of the pan)

. Add in the fresh cream and stir. To this add in the cooked mutton pieces , stir and cover and simmer the flame.

. Let the meat cook on low heat till soft and tender, stirring occasionally in between. 

. Add in the oregano, thyme and coriander and mix. Season with salt as per requirement.

. Put off flame and leave it covered for a couple of minutes, for all the flavors to blend well.

. Serve hot along with rice, or with breads like Garlic Naan, Rumali roti or any other Indian breads.

Too yummy and creamy to be missed !!!!