Apple & Custard scrolls

Hi guys, I fell in luv with these scrolls ever since I first saw them in Christine's blog... I, was dying to prepare them... and finally took extreme step to prepare these gorgeous scrolls.  Prepared in two batches, made individual buns and baked them on aluminium tin to get stuffed loaf.. Pics follows:

Braided walnut & raisin bun

      My honourable third task from Baking partner group.  This bread preparation is done using Tangzhong method, where a flour paste is added to regular bread preparation at 65 degree celsius to obtain soft and spongy consistency.  This flour paste has been fascinated by chinese because of their successful fluffy bread making that stays soft for so many days

REASON BEHIND TANGZHONG SUCCESS
At 65 degree celsius, gluten in flour and water mixture would absorb moisture and become less leavened. Hence when this produced tangzhong product is added along with other bread ingredients, bread will be softened.

Shahi khumb

      Before goin to recipe, let me tell you that I recently bought Everest shahi paneer masala packet in a nearby supermarket.  At 100 gm costing about reasonable 54 rupees, the ingredients present were as follows:  coriander, black pepper, chilly, turmeric, cumin, cassia leaves, garlic, dry ginger, dry mango, dry tomato powder, black cardamon, green cardamon, cloves, cassia, nutmeg, fenugreek, salt, star anise, fennel seeds etc.  This range of masalas and spices provides a complete dish, leaving the cook to add onion, tomato and one special ingredient (like paneer/ mushroom/ murgh etc)

    This special masala reduces the need for adding any other spices, I strongly recommend you guys to go for it.  This shahi khumb, is of course one special output of Everest shahi masala ;)

Palak paneer

   This gravy tasted like heaven, the green paste made here was so simple and amazing.  For making green paste I sauted 300 gm of finely chopped palak along with one chopped onion, one chopped tomato, 2 tsp ginger paste, 1 tsp garlic paste, 2 green chillies finely chopped, 1/2 tsp punjabi garam masala and 1/4 tsp salt.  I cooled the mixture down and blended it ..

Other ingredient added was, of course fried panner and heavy cream.  If you find it difficult to add cream, better buy full cream milk and reduce them by half through constant stirring,  Add half reduced milk as an alternate for cream.  

Ingredients required

• Palak paste
• Panneer cubes- 9-10
• Heavy cream - 100 ml
• Salt, as required

kozhi kolambu

    Generally preparing traditional chicken curries require lot of time becoz of complex marination and unavailable unique garam masalas or other spices.  But, this south-Indian kozhambu styled chicken calls for easy peasy ingredients with lesser time leading to more flavourful and tasty product.  So, just try it guys....

Ingredients required

• Chicken (with bones) - 1/2 kg

For marination

• Turmeric powder - 1/2 tsp
• Garlic - 6 pods
• Poppy seeds/khus khus - 2 tsp
• Peppercorn - 2 tsp
• Saunf/sombu - 1 tsp
• Whole jeera/cumin - 1 tsp

To temper

• 5 tsp oil
• 1 tsp saunf/sombu
• A bunch of curry leaves
• Fresh slit red chilly - 2