Buns stuffed with goodness!!!

Kale  Chicken N Corn Buns

Ingredients	Quantity
For the Buns
Whole wheat flour	1 cup
All purpose flour	1 cup
Active dry yeast	1 packet(1/4 ounce)
Water	3/4th cup
Milk	1/4th cup
Sugar	2 tablespoon
Salt Butter/ olive oil  For the Stuffing White Corn Kale Chicken shredded Pepper jack cheese Olive oil Seekh kebab masala(optional) Black pepper powder Garlic powder Salt	1 teaspoon 3 tablespoon 2 cups 1 ½ cup chopped 1 cup cooked 1 slice 1 tablespoon 3 teaspoon 1 teaspoon 1 teaspoon To taste

 

Method

For the buns

• In a large mixing bowl combine the flours, salt, sugar and butter/oil and mix it.

• In a small bowl add ¾ cup of lukewarm water, add the yeast, mix well and let it bloom for around 10 minutes.

• Add the yeast mixture to the flour mixture and knead the dough thoroughly (this dough will appear a little hard )

• Warm the milk and add to the dough, knead it till it combines evenly and makes the dough soft.

• Cover the dough with a plastic wrap and keep it aside for half an hour.

• Pre heat the oven to 450 F.

• The dough will rise to double then divide the dough in equal parts and make balls out of it and keep them aside for 15 minutes.

For the Stuffing

• Heat oil in large pan, to it add the corn and the kale and cheese (you can also use any other variety of cheese), sprinkle some salt pepper and the garlic powder to it and let it cook for about 7 to 8 minutes, to this add the chicken and the seekh kebab masala (optional) and cook for another 7 to 8 minutes.

• Sprinkle the baking tray with some flour.

• With the palms stretch the dough balls to create a cavity inside  and stuff the mixture in it and seal them.

• Bake them for 10 to 12 minutes or until golden brown.
• Makes 6 big buns

GOOD AND HEALTHY REASONS TO TRY THIS RECIPE
Combination of fiber(kale) carbohydrates(corn) and lean protein(chicken) stuffing.
Whole wheat flour used in making the buns.
Delicious buns with wholesome goodness of nutrients. 
This dough can also be used in making pizza base.




 Enjoy!!!

Rose flavor fan ? you have to try this then :)

Rose Petal Cake 

 This cake has its mild rose aroma and if you like rose flavor i am sure this one is gonna be one of your favorite :)

Ingredients	Quantity
For the Cake All purpose flour Dabur Rose Syrup	1 1/2 cup 1 tablespoon
Baking soda	1 teaspoon
Greek yogurt vanilla flavor	1 cup
Butter(unsalted)/Vegetable Oil	1 cup
Sugar	½ cup
Dry Rose Petals (optional)	1 teaspoon cut into small bits
Salt For the Icing	Pinch
Confectioners’  sugar/Icing Sugar Whipped butter(room temperature) Rose syrup Milk Electric whisker	2 Cup ½ cup 1 teaspoon 2 teaspoon

Method:

For the Rose Icing

In a mixing bowl add the butter 1 teaspoon milk and half portion of the icing sugar and whisk it, let it get well incorporated and then add the rest of the sugar and 1 teaspoon of milk and whisk it again, at the end add the rose syrup and whisk it for the last time .

Pour this icing in a piping bag with star nozzle attached. On a wax paper sheet start piping out the roses.

For the cake:

Pre heat the oven at 350 F

In a mixing bowl add sugar,butter/ oil, Greek yogurt, rose syrup  and whisk it well.

In a separate bowl, add baking soda to the flour and mix well.

Sift the flour and add it to the yogurt mixture and mix it well until the batter is plain with no lumps and has ribbon consistency. To this add the bits of dry rose petals and mix well.

Grease the cake pan with 3 to 4 drops of oil and pour the batter into it.

Bake for 40 to 45 minutes. Cool 5 minutes in pan, then invert onto a cooling rack and cool completely.

Slice the cake transversely and gently keep the top part of the cake aside.

To the base sprinkle  5 to 6 tablespoon of sweet mixture (1 teaspoon rose syrup+4 tablespoon of water+1 teaspoon sugar) so that our base becomes moist.

To this spread the butter cream icing evenly and gently place the top part of the cake.

With a butter knife gently spread a thin layer of icing all over the cake and places the refrigerated roses on the cake covering the top as well as the sides.

Serve it immediately or refrigerate it and keep the cake at room temperature for atleast 1 hour before cutting :) 

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