Garlic Pull-apart Rolls

taken from Divya's  Cookbook

Ingredients

Flour/maida - 1 1/2 cups
Warm water - 1/2 cup
Yeast - 1/2 tbsp
Salt - 1/2 tsp
Sugar - 1 tbsp
Olive oil - 2 tbsp

For the garlic spread

Salted butter, at room temperature - 25 gms
Garlic - 2-3 cloves,grated
Chopped coriander leaves - 2 tbsp

Method

Mix together warm water,sugar and yeast in a bowl and let it proof for about 5-7 minutes.It should bubble and froth up within minutes,if not start afresh.

Mix together flour,salt and yeast mix till you get a slightly sticky dough.
Add oil and knead for 5-7 minutes till you get a smooth dough.

Cover the dough with a cling film or a kitchen towel and allow to proof for 40-45 minutes.

Meanwhile,mix together all the ingredients for the garlic spread and keep aside.
Grease a baking pan or a loaf tin with butter[I used my loaf pan for the first trial and a round tin for this one-both work fine]

Knock down the air in the dough and divide the dough into two equal portions.
Roll one half of the dough on a floured surface using a rolling pin to a rough rectangle.

Spread about one third of the garlic bread on one side.

Roll from one end as you would for a swiss roll.

Cut the roll into half and further into two making it four rolls.(I rolled the dough from the long end and got 6 rolls out of one).

Now place the rolls with the cut side up in the greased pan. 
Repeat the same procedure for the remaining dough. 
Spread a little milk on the rolls and add the remaining garlic spread on top.

Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

Bake for 20-25 minutes or till the top has become golden brown.

Whole-Wheat Garlic Pull-apart Rolls

 from Divya's Cookbook


Ingredients

Whole wheat Flour/Atta - 1 cup
All purpose flour/Maida - 1 cup
Lukewarm Water - 1 cup
Active dry yeast - 1 tsp
Sugar - 2 tsp
Salt to taste
Olive Oil - 2 tsp

For the Garlic spread

Softened butter - 2 tbsp
Garlic cloves - 4-5,finely chopped
Green chilly - 1,finely chopped
Fresh Coriander leaves - 1 tbsp,finely chopped

Method
Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to bloom.If the yeast is fresh,it will start bubbling within minutes.If it does not bloom,start afresh.

In a big mixing bowl,add whole wheat flour and maida.Pour in the yeast mixture along with olive oil,little at a time and start kneading the dough.You might/might not require the entire quantity so add as required to form a smooth dough.

Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic.Add flour a tsp or two if you feel the dough is too sticky,but refrain from adding more.
Coat the mixing bowl with some oilve oil and place the dough in it and smear oil around the dough.Cover the bowl with a damp towel and let the dough rise to double its size in a warm place for 45 minutes to an hour.

Meanwhile,make the garlic filling.Mix together all the ingredients mentioned for the filling to a spreadable consistency and keep aside.

Grease a loaf pan with some oil and keep aside.
Punch down the dough and knead for 2-3 minutes.Divide the dough into two equal portions.

Smear your workspace with some flour and roll the dough into a rough rectangle,about half an inch thick.Smear half of the garlic spread.Roll the rectangle and cut into two and further into two more,so that you end up with four spirals.Place the rolls carefully into the greased pan.

Repeat with the other half of the dough.
Apply any remaining garlic spread on top of the dough and brush with some milk.You could also sprinkle some sesame seeds on top.
Allow the rolls to proof for 30-45 minutes.
Preheat the oven to 180C.

Bake the rolls for 20-25 minutes or till the top portion of the dough becomes golden and the bread sounds hollow when tapped.If not,bake for a further 10 minutes.
Brush the top of the rolls with softened butter immediately after you remove from the oven.
Run a knife around the edges and immediately remove the rolls from the pan and cool on a wire rack.
Serve the rolls warm with a hot cup of tea.

Eggless Choco Chip Cookies

From Sharmis Passions



Recipe - Ingredients
Makes: 15-18 cookies
Cooking & PreparationTime: 40 mins


Maida (All Purpose Flour) - 1 cup
Icing Sugar - 1/3 cup
Butter - 1/3 cup (at room temperature)
Choco Chips - 1/3 cup minus 1 tbsp
Vanilla Essence - 3/4 tsp
Baking Soda - 1/4 tsp
Baking powder - 1/4 tsp
Milk - 1 tbsp

Method:

1.Cream sugar and butter until creamy. Add vanilla essence and whisk it well.

2.Sieve maida , baking soda well until evenly mixed. Add it to butter sugar mixture.

3.Bring it together to form a soft dough(Add milk only if its too dry and doesnt come together). Add in the choco chips finally and give a quick stir.Now the cookies dough is ready.

4.Preheat oven to 180 deg C for 10mins. Meanwhile roll them into medium sized balls and flatten it with your palms - if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this. Bake the cookies for 20-25mins. If its thinner keep an eye at 15mins itself. Mine took a little longer and got baked in 25mins.

Cool them on wire rack completely then store them in airtight container.