Apple Roulade/Apple Rolls with Homemade Apple Sauce

I just cant say enough about this recipe. Thanks to Trick and Treat for this recipe. It was such a hit at home. My mom,Dad and Hubby were hogging this. They all just loved it. The aroma while baking was heavenly.

If you have an Oven, this is a must try. If you don't make this, believe me you are missing a great recipe.

Ingredients

For Homemade Apple Sauce
Medium Apple - 3 Medium (I used Fuji)

Brown Sugar - 4 Tablespoon

Lemon Juice - 1 Tablespoon
Cinnamon Powder - 1 Tablespoon

For the Bread
Luke Warm Milk - 3/4 Cup
Dry Yeast - 1/2 Teaspoon
Maida /All purpose flour - 2 Cups
Salt - 1/2 Teaspoon
Melted Butter - 1/4 Cup

Method

Homemade Apple Sauce
Core and Grate the apple. In a pan,place the apple and add the Brown Sugar and put it on a medium flame. Keep stirring for about 5 minutes.

After 5 minutes, add the Cinnamon Powder and Lemon Juice and cook for 8 1- minutes, till it comes to a spread consistency with all water gone. Keep this aside.

Now in a mixing bowl, add the Lukewarm milk, sugar and salt and mix well. To this add the yeast and give it a mix. Cover it and let it sit for 5 minutes or till frothy.

To this yeast mixture, add the Maida,Butter and Knead well in to pliable smooth Dough. It may take 8-10 minutes.

Transfer the dough to a greased vessel and keep it aside for 1 hour or till it is doubled.

Once it has doubled, take the dough and knock it down.

On a floured surface, place the dough and using a rolling pin spread it into a rectangular shape.

On this , spread the apple sauce. Leave a 1 inch space on all sides.

Now, start rolling lengthwise into a log. Transfer this into a greased baking tray and allow it to rest for 30 minutes.

Bake this for 25-30 minutes in a pre heated oven at 160C.

Sweet Kozhukattai/Mothagam

I have already posted the recipe for the Kara Kozhukattai. This one is the sweet variation. The Outer layer recipe is the same as in Verum Arisi Adai. For the stuffing you can use the stuffing that we made for Boli too.

However, I have used a simple Coconut-Jaggery Stuffing.

Ingredients
For the Outer Layer:

Processed Rice Flour - 1 Cup
Water - As required (I needed about 3 Cup)
Salt - To Taste
Oil - 1 Teaspoon

For the Stuffing:

Jaggery - 1 Cup (Grated)
Coconut - 1 Cup (Grated)

Method:

In a pan, add the Grated Jaggery and Grated Coconut and keep on stirring them for 5-6 minutes. You will know that they are cooked, once it becomes thick and leaves the sides of the wall.

Once the Mixture is warm (Bearable heat), wet your hands with some water/oil.

With greased hand, divide the mixture into 8 balls. Keep this covered till the Outer Layer is prepared.

Outer Layer:

In a vessel, add the Rice Flour add Salt. To this add Boiling water and mix well using a wooden spatula. Then rest it for about 3-5 minutes.

When the dough is slightly warm, knead it using your hands for 5 minutes till it frms a smooth dough.

Always keep this dough covered with a kitchen towel, as the Kozhukattai will crack if the flour drys up.

Making Kozhukattai

Grease your fingers with oil. Take a Lemon sized ball of rice flour. Slowly make a hollow cup using your fingers. Once you have the cup, place the Stuffing mixture and seal the cup.

Once, you have done it with all the rice flour, steam it for 5-8 minutes in a Idly pot/Steamer.

Venn Pongal

Pongal is a delicious recipe. It is a great comfort food. It can be too tempting to eat a lot. Do eat if you are on a holiday as you tend to feel so sleepy if you eat Pongal in large quantities. In moderation it is a perfect food to have during any time of the day.

As I made this for Adivelli I went little liberal with Ghee/Clarified Butter. You can vary it to suit you.

It tastes amazing with Eggplant Gotsu and Medu vada.

Ingredients
Raw Rice - 1 Cup
Split Yellow Moong Dal - 1/2 - 3/4 Cup
Water - 6 Cups
Ghee - 3 Tablespoon
Black Peppercorn - 10 Nos
Cumin - 1/2 Teaspoon
Curry Leaves - 4Nos
Cashew Nuts - 12 Nos
Salt - As per your taste.
Asafoetida - A pinch

Method

Wash and Soak rice and Moong Dhall for 30 minutes.

In a Pan, add a Tablespoon of ghee on a slow flame. Now drain the water and add the Rice and Moong Dal to the heated pan with ghee and toss it around till the Rice and Dal fluffs up slightly. This may take 5 minutes.

In a pressure cooker, add another tablespoon of ghee and once it is melted add Cumin seeds and pepper corns and toss for 30 seconds. After 30 seconds add the drained water and allow it to boil.

To the boiling water add salt and tossed rice and dal. Cover the pressure cooker and allow it to cook for 5-6 whistles.

Cook till the Rice and Dal becomes Mushy.

Now in a pan, add the remaining ghee, add some Cumin Seeds, coarsely crushed Pepper corns, Curry leaves and Asafoetida and cook it for 20 seconds.

Add this to the cooked Rice-Dal Mixture. Our Pongal is ready to be served.

Note

• You can Make this Pongal with Oil too
• If you want to add less ghee, then skip the roasting of Rice and Dal in Ghee process. You can also skip the part of adding ghee and tossing the Cumin seeds and pepper corns before adding the Rice - Dal.
• You can just cook the rice - Dal in cooker with required amount of water. Then add a tablespoon of ghee and add the Cumin seeds,peppercorns,cashew,Curry leaves and Asafoetida and add it to the Rice - Dal Mixture.
• You can make this in Electric Rice Cooker also. The process is the same.

Masala Bun

I am obsessed with Breads these Days. After I made Masala Stuffed Bun, I wanted to make a Bun with Indian Masala.I just added all the Indian Masala in my pantry.  the end result was Indian Flavored Bun. It was tasty and so soft. Perfect accompaniment for Ginger Tea in evening  or for breakfast with a Tad of butter.

Ingredients

Dry Yeast - 1 teaspoon
Sugar - 1/4 Teaspoon
Salt - 1/2 teaspoon
Luke warm water - 125 Ml
Maida/All purpose flour - 1 Cup (Approx 200 Grams)
Butter - 1 Tablespoon
Chilli Flakes - 1 Tablespoon
Cumin Powder - 1/2 Teaspoon
Garam Masala - 1/4 Teaspoon
Corinader Powder - 1/4 Teaspoon

Method
In a mixing bowl, add the Luke warm and add the sugar and Salt. To this add the yeast and let it sit for 5 minutes on your counter.

To this add the remaining ingredients and knead into a smooth dough and let it sit on the counter for 1 hour or till it is doubled. Cover it with a wet cloth during this. I used a Food processor to knead this, you can do this without food processor too.

Once they have doubled, punch it down and knead again. Now divide this into equal portions and shape them into balls.

Take a baking tray and line it with a aluminium foil. Grease the foil with olive oil or butter.

Now place the balls on the greased tray leaving enough gap between each ball.

Cover this with a wet kitchen towel and allow it to sit in the counter for 30 minutes or till it is doubled.

Then brush some oil/butter on the Bun and Bake it for 15 - 20 minutes at 220C.

Once done, brush some butter on top and have it for Breakfast or Evening Snack.

Note

• Each oven is different, so keep a close eye.
• Adjust the masala to suit your taste. Add or reduce any masala of your choice. 

Olive Oil Crackers

I got this recipe from here. I always wanted to make Crackers. So as soon as I found this recipe I made it the same weekend.

It was light,Fluffy and easy to make. The only time consuming part is rolling them.

It was tasting great with Salad or Tea.

Ingredients

All Purpose Flour/Maida - 20 Grams
Whole Wheat Flour - 50 Grams
Baking Powder - 1 Teaspoon
Warm Water - 115 Ml
Olive Oil - 25 Ml
Salt - Per Taste
Red chilli Powder - 1 Teaspoon
Black Pepper Powder - 1/2 Teaspoon
Oregano - 1 Tablespoon (Optional)

Method

In  a mixing bowl, add all the ingredients and knead well till you get a soft and sift dough.

Cover the dough with a cling film, and allow it to rest in refrigerator for an hour.

After an hour, bring the dough to a floured surface. Please use very little flour so that the Crackers does not get floury.

After kneading, divide them into small portions and using a roll pin roll them into thin Circles or any shape of your choice.

I actually took 1/4th of dough, rolled them into thin sheets and used a cookie cutter and cut them into circles.

Meanwhile, Pre heat the oven at 220c for 15 minutes. Line a baking tray with Aluminium foil and grease it with olive oil.

Place the rolled crackers on the Lined Baking Tray and Bake at 220c for 5-7 minutes.

Keep a close eyes as the cooking time varies on how Thin the Crackers are. They tend to burn soon as do keep a close eyes.

Sending this recipe to the Vegan Thursday hosted by Priya at http://priyaeasyntastyrecipes.blogspot.in/