bakeryitems

Bhel -US Hebbie Style

Ingredients Ready to be mixed

Bhel Ready, Chutneys Used

_______________________________________________________________________________________________________________________________

Chukku Biscuth

Ginger powder, Bella

Benne, Tuppa

Finished Chukku Biscuth

Ingredients:

(Tiny Cup shown in the Picture - Used to give Ghee in restaurants)

Tiny Cup Ginger powder
Tiny Cup Butter
Tiny Cup Vellu (Jaggery)
Tiny Cup Neyi (Ghee/Tuppa)
Tiny Cup Sugar
1 1/2 Cups Maida (All Purpose flour)
1 Tea Spoon (Heap) Baking Powder
Little water for mixing/kneading

Method:

Pound the Vellu/Bella into a powdery/paste.
make sure there are no lumps.
Mix all the ingredients together.
Add little water and knead well.
Make small balls and flatten it with your palm.
Place them on a baking sheet/tray.
Bake them in a pre-heated oven on high
for 10 to 15 minutes taking care not to burn the biscuth.

These taste better when cool.

(Note very very gingery in taste !!)
Serving Size Max 2.

_______________________________________________________________________________________________________________________________

Iyengar Bread(US Hebbar Style)

Iyengar Bread US Hebbar Style

Ingredients:

1/2 Cup Whole Wheat Flour
1/2 Cup Unbleached Maida (Refined All Purpose Flour)
1 Table Spoon Olive Oil
2 Table Spoon of Melted Butter
2 Table Spoon Sesame Seeds
Salt to taste
1 Small Packet Yeast
1/3 Cup Water

Method:

Warm the Water in a Small Bowl
Add Yeast and stir well
Add Wheat flour, Maida, Salt in a Mixing Bowl
Add the Yeast with water to the Mixing Bowl
and Knead the Dough very well
Add Olive Oil and Knead it again

Set aside the dough after covering it with
a Damp Cloth and keep it in a warm place for 2 to 3 Hours.

Carefully remove the fermented dough and keep it on Non-stick Tray
Smear melted butter on the dough and sprinle Sesame Seeds.
Make a Cross Incision in the center.

Bake the dough as above in a Pre-heated to 400 Degrees Toaster Oven
for about 20 Minutes. Check in between to avoid Burning.

Remove the Bread and serve it with Smart Balance butter Spread.
It is real yummy when hot/Warm

_______________________________________________________________________________________________________________________________

Nippat Masala - Iyengar Bakery Style

Nippat Masala

Ingredients:

4 Iyengar Bakery Nippat
1 Teaspoon Tamarind Date Sweet Sour Sauce (Deep Brand)
1 Teaspoon Coriander Chutney (Swad Brand)
1 Table Spoon Congress Kadalekai
1/4 White Onion
1/4 Medium Capcicum (Bell Pepper)
1 Twig of Pudhina (Mint Leaf)

Method

Chop the Onions, Capcicum and Pudhina
Place the Nippat's on a Cutting Board
Spread the Tamarind Sauce and Coriander Chutni
alternatingly on the Nippat.
Put the Chopped Onions, Capcicum and Pudhina on
top and evenly spread it out.
Kadalekai comes on the Topmost Layer.

This is Ready to Serve.

____________________________________________________________________________________________________________________________

Palya Bun - Iyengar Bakery Style

Palya Bun

Ingredients:

2 medium yellow gold potatoes
onion small any kind
fresh green thai chillies 6-8
half lemon
cilantro leaves 2-3 twigs
olive oil 2 tblsp
kadle parpu 1tblsp(gram dhal)
ulithu parpu 1 tsp(black gram dhal)
mustard seeds 1/2 teaspoon
asofoetida compounded a pinch
turmeric powder a pinch
salt to taste

A Pack Natures own whole wheat Hamburger buns
Butter spread from Land of Lakes

Method:

Bake potatoes in microwave for about 2 minutes.
Turn the potatoes and bake for 2 more minutes.
After the potatoes cool peel it and mush it in
a bowl with a potato masher.
Chop onions and green chillies.
Add Olive Oil in a dry nonstick pan on medium flame.
Add mustard seeds and wait until it splutters.
Add kadle parpp and ulithuparpp and wait till it is brown.
Add turmeric powder, Asofoetida, green chillies, choped onions
and shallow fry for sometime until it becomes light brown.
Add mashed potatoes, chopped cilantro, salt.
Squeeze a Lemon and Stir well.

Keep a non stick pan on medium flame.
Spread butter on inside of Bun the and toast both the halves.
Spread the palya in the centre of one half of the bun
and cover with the other half like a sandwitch.
Serve it with some slices of English cucumbers.

___________________________________________________________________________________________________________________________

Palya Bread - Iyengar Bakery Style

Palya Bread

Ingredients:

3 Slices of Whole Wheat Low Carb Bread (Nature's Own Honey Wheat)

1 Big Whole Carrot (Grated Carrots can be substituted)

Few Twigs of Cilantro

6 Chillies (Thai Chilli Peppers)

1/2 Medium Onion

Butter to Spread (Room Temperature)

METHOD:

Spread Butter on 3 Slices of Bread

Chop the Onions and Sprinkle on evenly on the Bread Slices

Chop Green Chillies and Sprinkle 2 on Each Slice.

Grate Carrots and sprinkle evenly on top of each slice.

Lastly Chop and sprinkle Cilantro on to the top layer.

Put the Slices on a Tray and Toast it on a pre-heated Toaster Oven

at 375 degrees for 15 Minutes. Check once a while.

The toasted open sandwich is ready to serve.

_________________________________________________________________________________________________________________________________

Pizza - Irulli. Iyengar Bakery Style

Whole Wheat Atta flour made dough with yogurt in wet grinder

Final Dough with last run using olive oil

Roti with Toppings before baking

Irulli Pizza Ready to Serve

Ingredients:

2 1/2 Cups Whole Wheat Flour
2 Cups Home Made Yogurt/Curds
2 Table Spoon Prego Roasted garlic Sauce (Per Pizza)
Chopped Onions
Grated Mexican 4 Cheese 1/2 Cup
2 Table Spoon Olive Oil
+ 1 Cup whole wheat flour for dusting

Tools Used:

Wet Grinder - Atta Kneader Attachment
Rolling pin

Method:

Pour the whole wheat flour in the Grinder Container, close the Lid.
Switch on the Grinder and Slowly add the Yogurt/Curds as required
and everything gets incorporated forming into a ball.
Add 2 table spoons Olive Oil and run it once again.
Switch off the Grinder and take out the dough for use.

Take a small orange size ball of kneaded dough and
roll it into a round roti using dusting flour and rolling pin.
Place the rolled roti on a tray lined with non-stick aluminium foil.
Using a spoon spread the 2 Table Spoons of roasted garlic sauce
on the roti, 1/2 Cup grated cheese and chopped onions.
Put the Tray in a pre-heated oven to 375 Degrees for 8 minutes.

Remove the Tray and Pizza is ready to serve.

_________________________________________________________________________________________________________________________________

Popcorn Spicy (Hot)

Microwaveable Popcorn Ready to make

Khara / Spicy Popcorn (hot)

Ingredients:

One Packet ready to make Popcorn (Light Butter) Salted

2 Table Spoon Olive Oil

1 Tea Spoon Red Chilli powder

Tool:

A Large Mixing Bowl and a wooden Mixing Spoon

Method:

Remove the Plastic Cover.

Microwave the Bag for 2 minutes 25 Seconds

After it is done, carefully transfer it to the Mixing Bowl.

When it is still hot add oliive oil, chilli powder and mix vigorously

until evrything incorporates and popcorn is coated with chilli powder.

If required you may add a little salt.

it is ready to eat whenever you are.

_________________________________________________________________________________________________________________________________

Vegetable Puffs - Iyengar Bakery Style

Vegetable Puffs

Ingredients:

For Vegetable Curry:

2 Medium Size potatoes

String Beans - 15 to 20

1 Medium Size Onion (Optional)
1 clove garlic (Optional)

1 small piece of Fresh Ginger

Cilantro leaves

1 Tea spoon of Cumin Seeds

2 Table Spoons Olive Oil

1/2 Teaspoon of Turmeric Powder

2 Table Spoons Dry Readymade Vangibath powder (MTR)

1 Tea spoon of powdered cilantro seeds (Coriander/Dhanya)

Salt to taste.

Method:

1. Curry

Cut and Chop finely Potatoes, String Beans, Onion.

Grate Ginger and Garlic clove.

In a Non-Stick Pan add 2 Table Spoons of Olive Oil, Cumin Seeds, Turmeric Powder

Dhanya Powder, Vangibath Powder and all the vegetables cut and chopped and

Garlic and Ginger. Keep all this on a Low flame and stir well. Cover with a lid on the pan

and let it cook for 30 Minutes. Check periodically and stir well. After the curry is done

let it cool.

2. Pastry Sheets.

Buy the Puff Pastry sheets from any Grocery store Frozen Section Preferably that made

by Pepperridge Farm.

One Box has normally 3 Sheets. Allow the sheets to Thaw for an Hour.

After removing it from the Box very carefully, roll one sheet with a rolling pin.

Cut this rolled out sheet as desired. Place little curry on one side and fold it.

Secure the edges. Add one or two drops of Olive Oil on top of the pastry puff.

One can make 6 puffs out of one sheet as shown above.

Keep this on a Preheated Oven @400 Degree for about 5 Minutes.

Leave all these in the Oven for about 5 Minutes Until the Puffs become Brownish.

It will be Quite Hot inside the Puff and so allow for some time before serving.

This is Great for Finger Food or Appetizer or Simply a home made Snack.

__________________________________________________________________________________________________________________

Namaskaru !! Yellaru Vaarango !! Welcome!!

Sri Vaishnava !! Join US @ Facebook Group HebbarIyengar.NET