SAUSAGE PIZZA BUNS




These buns are like the ones you get from bakeries. I love experimenting with bread dough............
I know that making a pizza is more straight forward.......but the joy of making these buns are greater!

Once we have perfected the dough then I assure you that you will not stop experimenting with different flavours and shapes of bread..........its just so exciting! and comforting!



Since my older one is still at home doing online schooling, she's been my taster and the first to comment on my food!
She'll come out of her room after each class asking "Amma what's cooking today? Or
"Amma whats that lovely smell?"
I'm gonna miss her when she goes back to school.

We finished a few for lunch that day..........and was left with only 4 to take pictures with!:)

These sausage pizza buns were perfect for school snacks! The kids loved them.




INGREDIENTS:
warm milk - 1 cup
sugar - 2 tbsps
instant yeast - 2 and 1/4 tsp
egg - 1
salt - 1 and 1/2 tsp
dried herbs (italian seasoning)  - 1 tsp
all purpose flour - 3 cups
unsalted butter, softened - 2 and 1/2 tbsps

for the topping 
chicken sausages - 10
capsicum, chopped- as required
onion chopped - as required
cheddar cheese grated - as required.
dried herbs
salted butter for brushing the tops

PROCESS:

  • In the bowl of your stand mixer, add the sugar and warm milk. Add the yeast and give it a stir.
  • Add in the egg and give it a good whisk.
  • Next, add the salt, dried herbs and mix well.
  • Add in the flour and mix on low speed. You can also mix with a big spoon because it will be too stick to use your fingers.
  • Once the dough has come together (it will still be sticky at this stage) add the butter.
  • After you mix for 2 minutes, the dough will be wet but no longer sticky. At this point roll into a ball and tuck the uneven edges at the bottom. Cover and keep in a warm place to rise till its doubled in size. Mine took 1 hour and 15 minutes.
  • In the meanwhile prep the toppings.
  • Once the dough has doubled, lightly flour your work surface and place the dough on the counter. Gently press it down so that it deflates. 
  • Divide the dough into 10 balls. Mine was roughly around 70 g per dough ball.
  • Roll each ball into a rectangle in the size of the sausage and place the sausage on it.

  • Enclose the sausage inside and pinch the ends shut.

  • Make cuts on the sausage log. The cut must reach the sausage but not the dough at the bottom.

  • now twist each sausage cut in the opposite direction.

  • Do the same with all the 10 dough balls.
  • Place them on a pan lined with parchment paper, leaving 1 inch gap between the buns for them to expand and rise. Cover them loosely with cling wrap and place them in a warm place so that they double. About 45 minutes.
  • Pre heat oven. 
  • Brush the tops with butter and bake them  at 180 degrees for about 13 to 15 minutes or until the tops are slightly brown.
  • Remove them from the oven and drizzle the required chili sauce. Top with the onions and capsicum and sprinkle the cheese generously on top. Sprinkle some dried herbs.
  • Bake them again for 10 minutes or until the cheese has melted.

KADAMBA CHUTNEY




We eat dosas at home quite  very often. So bored with the usual coconut and tomato chutneys I was browsing online for different chutney recipes and I stumbled upon this one from Sharmis Passions. I was attracted to the mix of all these ingredients.

Kadambam in Tamil means 'mixed'.........a mix of different ingredients to make this chutney.

It goes well with dosa and idli. A bit tangy, a bit sour and slightly fresh ............this chutney was definitely a refreshing change for us adults. Although my girls don't quite agree!


INGREDIENTS:
oil - 1 tbsp
urad dal - 1 tbsp
channa dal - 1 tbsp
dried red chilies - 2
green chili - 1
ginger - 1/4 inch 
hing/ asafoetida - a pinch
onion, roughly chopped - 1
tomato, roughly chopped - 1
curry leaves - 10
fresh mint leaves - 1/4 cup loosely packed
fresh coriander leaves - 1/4 cup loosely packed
fresh grated coconut - 2 tbsps
tamarind paste - 1/2 tsp
salt to taste

to temper:
oil - 1 tbsp
mustard seeds - 1/2 tsp
curry leaves - 8
dried red chilly - 1

PROCESS:
  • Heat oil in the wok and add the urad dal, channa dal, dried red chilies and green chilly. Saute till the dals start to change colour. Add the hing.
  • Add the onion,salt and tomato. Cook till the tomatoes get mushy.
  • Add in the ginger, mint and coriander leaves. Saute for a minute and add in the tamarind and coconut. Stir and cook for another minute and turn off the flame. Let it cool.
  • Once it has cooled, put it in the bender and blend to a smooth paste adding a bit of water to reach the desired chutney consistency. Spoon the chutney into a clean bowl.
  • Now to temper..... in a small saucepan heat the oil. Add in the mustard seeds. Once they start popping add the dried chilly and curry leaves and turn off the flame.
  • Pour the tempered oil into the chutney and give it a quick mix.

POTATO CHEESE BALLS




What's not to love in these delicious potato cheese balls? Just look at them..........love at first sight! Each cube of cheese is covered with mashed potatoes and fried to perfection. With every bite you get to see the stringy cheese! Simply delightful!

The perfect after school / tea time snack to serve the kids. adults love them too! Served with tomato ketchup or chili sauce these potato cheese balls are favourites at our home.

This dish is quite easy and quick to make. You can quickly boil the potatoes in a pressure cooker........and then mash them up with a potato masher or a fork. Whatever you do.........NEVER EVER put them in a blender thinking you can get a smooth potato mash! You will end up with slimy potatoes!! Yes......done that before! OMG!Lesson learnt.



INGREDIENTS:

potatoes - 2 big
dried mixed herbs(italian seasoning)  - 1/2 tsp
chili flakes - 1/4 tsp (optional)
salt to taste
1 inch cubes of mozzarella cheese  - 6
all purpose flour - 1 tbsp
bread crumbs - 1 tbsp + breadcrumbs for rolling
oil for frying.

for the paste:
cornflour - 2 tbsps
all purpose flour - 1 tbsp
water as required to make the paste.

PROCESS:

  • Boil the potatoes and mash them well. 
  • To the potatoes add the dried mixed herbs, chili flakes, salt, flour and the 1 tbsp breadcrumbs. Mix well. Keep aside.
  • Now prepare the paste. Mix the all purpose flour and cornflour with required water to form a paste. (just a few spoons) This is to coat the potato cheese balls. Keep aside.
  • Keep the breadcrumbs ready in a shallow plate for rolling the balls. 
  • Now divide the mashed potato into 6 portions.
  • Take one portion and roll it into a ball. With your finger make a dent in the centre and place the cheese cube inside. Close it by bringing up the edges of the potato ball to close the ball. Now neatly roll the ball gently so that the cheese cube is well enclosed within the potato.
  • Roll it into the flour paste, and then into the breadcrumbs so that it is well coated with the breadcrumbs. Keep it on a clean plate.
  • Do the same with the rest of the potato and cheese.
  • Once all the potato cheese balls are ready, heat the oil for frying in a wok.
  • On low flame gently lower the balls into the oil, without overcrowding the wok.
  • Once they have cooked and turned lightly brown, remove them from the oil and drain on a kitchen towel.
note:
  • serve hot. if they have become slightly cold the cheese wont be stringy when you bite. you can always heat it up in the microwave.

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