I love the aroma of cumin seeds…i do use them very often in my cooking…so i decided to use them in bread as well…Made these Jeera bun to go with our Bombay style Bhaji and we loved it..they came out really soft and had a full flavour of cumin….
You will need:-Makes 12 rolls
- Strong White bread flour 11/4 cups 2 tbsp Cumin seeds Strong dry yeast 11/2 tsp Salt 11/2 tsp Sugar 2 tbsp Skimmed milk powder 1 tbsp Water 11/4 cups Butter(melted)
Method:-
I used my bread maker to make a dough. When the dough is ready need the dough again on a lightly floured surface. Preheat oven to gas mark 5. Devide into 12 equal pieces(which i didn’t) and shape each into a ball. Place on a well greased baking tray, brush lightly with melted butter. Let stand for 20-25 minutes or untill double in size.
Bake them for 15-20 minutes.
enjoy them with little butter with tea, soup or any other meal you prefer..
Patra or Patarveliya is a well known Gujarati Dish, you can have it for a snack or make as a farsan for your complete thalli.. with full spicy, tangy and slightly sweeter flavours, it is great when you want to eat something different.
Normally, patra isn’t made with carrot, but I tried using carrot and it makes the dish taste a lot better – it becomes sweeter, and the amount of sugar that has to be used is reduced.
You will Need:-
- 8-10 Patra Leaves(colocasia leaves) Devain them, wash and dry them with a kitchen towel.
To make the thick paste:-
- 250g Chana Flour(Gram flour)
- 100g Rice flour
- 3-4 tbsp grated carrots-
- 1tsp soda-bi-carb
- Salt to taste
- 3 tsp Green chillies and ginger paste
- 2 tsp red chilli powder
- 2tsp dhana jeera powder
- 1 tsp Garam Masala powder
- 3-4 tbsp sugar or jaggery
- 2-3 tbsp Tamarind paste or lemon juice
- 1 tsp Carom seeds crushed(Ajwain seeds)
- Handful fresh finely chopped coriander
For Tempering(Vaghar or Tadka)
- 4-5 tbsp oil
- 1/2 tsp hing
- 3-4 tbsp sesame seeds(Till)
For Garnishing:-
- Fresh finely chopped coriander
- Grated coconut
Method:-
Place a leaf back to front up on a flat work surface. (I’ve laid a cling film on a work surface) Take a little paste and apply thinly all over the leaf surface.
Place another leaf on top of the first leaf. Apply the paste and place another leaf and make consecutively in this manner for 4-5 leaves, the top layer being that with paste. Now roll over from the base to the tip of the leaf.
Steam for an hour in a steamer or whatever way you steam. after they have slightly cooled cut them in round shapes.
Temper mustard seeds and sesame seeds with hing in oil and add these Patra slices and saute for 3-4 minutes.
Garnish with coriander and shredded (desiccated) coconut. Enjoy them 😉
