Tuesday, August 31, 2010

Masala Noodles

It's been a long time since I last blogged. All with Ramazan, university, marking papers etc, there was little time to come here and share something. Masala noodles is a Pakistani version of the traditional Chinese dish.

It is very much adaptable to our taste. Spices can be adjusted and others can be added to enhance the taste.

My recipe is loosely adapted from Foodilicious on Facebook. Next time , I will avoid cumin. Much that I love cumin, it just didn't go well with the noodles. Carrots were not in season, they would impart a beautiful color to the dish.



1 medium onion, chopped finely
1 tomato, chopped finely
1 tsp cumin
1 tsp ginger paste
1 cup cabbage ,diced
2 capsicums, diced
200 gm chicken , boiled, shredded
500 gm (or as required) noodles, boiled
1/4 tsp Turmeric powder
1/4 tsp Corriander powder 
Red chilli powder, as required
1 tsp soya sauce
2 tbsp tomato ketchup

Salt, as required

Oil - As required

Heat oil in a saucepan, saute onions. When they lose there color, add cumin and stir fry. When aromatic, add tomatoes, turmeric, chilli, salt and corriander powder. Add a little water and cook covered on low heat until onions are almost dissolved, around 15 minutes. When all water has evaporated, add soya sauce and ketchup and mix. Add veggies, chicken and noodles. Toss to coat thoroughly with the prepared masala. Serve warm. You can sprinkle with sliced spring onions.

Happy cooking!!!

Wednesday, August 4, 2010

Cinnamon Rolls

Cinnamon is a very exotic spice. Even a dash of cinnamon enhances the flavour of almost any baked good; and when it is used as a main ingredient,the dish becomes heavenly. The following recipe has been adapted from Pioneer Woman. I quartered the original recipe when I made it, as the original recipes yields a very large number of rolls, around 50. The following is half of the original recipe.

I did not use any maple syrup in the glaze. Instead I made a simple sugar glaze. If you want the rolls to be less sweet, you can skip the glaze altogether. I have tried both white and brown sugar for the filling, while both having different flavours and textures, both yield a tasty cinnamon roll, so the choice of sugar is yours.



2 cups milk
1/2 cup oil
1/2 cup white sugar
2 1/4 tsp yeast
4 cups flour + 1/2 cup extra
1/2 tsp baking powder (heaping)
1/2 tsp baking soda (scant)
1/2 tbsp salt (heaping)
1 cup brown sugar
Lots of ground cinnamon
Melted butter

Sugar glaze:

2 cups icing sugar
Water, as required

Mix milk , oil and sugar in a pan. Scald and cool for 45 mins to 1 hour. Sprinkle yeast and let it sit for a minute or two. Add milk mixture to 4 cups flour and mix, making sure there are no dry parts. If the mixture is sticky at this point, don't worry. Let the mixture rise for an hour or until it has doubled in volume.

Now mix 1/2 cup flour, baking soda, baking powder and salt in a bowl and add to the flour mixture. Mix and knead the dough. It will be a very soft and  elastic dough.

Sprinkle flour generously on the rolling surface. Put the dough and roll out into a general rectangular direction, almost 1/4 inch thick. Drizzle 1/2 cup of melted butter (you may reduce the amount) and cover the dough surface. Sprinkle brown sugar over the melted butter so that it is evenly spread over the butter. Now sprinkle the cinnamon generously, again making sure it is evenly spread all over.

Starting from the long end away from you, start rolling the dough towards you keeping it relatively tight as you go. Roll the log to turn the seam to the underside of the roll. Cut the roll into 3/4 inch thick pieces.

Brush a baking dish with butter. Place rolls in the dish, leaving space between rolls to allow expansion. Let them rise for another 20 - 30 minutes. Bake in a pre heated oven at 190 C/ 375 F for 15 - 18 minutes.

In a bowl, prepare sugar glaze by adding little quantities of water to icing sugar, until a thick but pouring consistency is achieved. Pour over hot rolls. It will set as the rolls cool down.

Happy Baking!!!