Hawaiaan Sweet Buns

For the tangzhong - water roux

• ½ cup water

• ¼ cup + 1 Tablespoon all purpose flour

For the Yeast mixture

• ¼ cup water

• 2 teaspoon yeast

• pinch of sugar

For the dough

• 400grams (around 2.5-3 cups) all purpose flour

• ¼ cup sugar

• 25g (1/4 cup) milk powder

• 6 tablespoon milk

• 1 egg

• 2 Tablespoon butter

• ½ teaspoon salt

• 1 teaspoon vanilla extract (optional)

• 1 teaspoon lemon zest (optional)

• 1 teaspoon orange zest (optional)

• 1 more egg, beaten with a splash of water, for eggwash

1. Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.

2. Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.

3. Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.

4. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.

5. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.

6. Once doubled,divide dough into 16 equal pieces. Form an uniform ball and crimp the bottom. Place in a 9x13 pan with the seam side of the dough down. Do the same for remaining dough pieces. Cover it and let it double again.

7. Preheat the oven to 200C/400F.

8. Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 20 minutes. When it’s done, the bread will sound hollow when tapped.

Notes

You can leave the egg and substitute ¼ cup water/milk for each egg if you do not want to use egg.

Yam Fry

Green chillies – 3

Coconut pwd – 1 ½ tbsp.

Coriander leaves

Coriander pwd – 1 tbsp.

Cumin seeds – ½ tsp.

Curry leaves

Ginger garlic paste – 1 tsp.

Lemon

Mustard

Oil

Onion – 2

Poppy seeds – 1 tbsp.

Chilli pwd

Turmeric

Water

Yam – ½ kg

Salt

Peel the yam and cut into thin long slices. Wash them and boil for 5 min till they are half cooked.

Take a pan add oil, mustard seeds, cumin seeds, green chillies, curry leaves saute them then add onion cut into thin or you can blend the onions mix it then add salt to it mix well.

Once onion slightly changes it colour add turmeric, ginger garlic paste, poppy seeds powder (dry roast poppy seeds in a pan and blend it into a fine powder) then add coriander pwd, coconut powder, red chilli powder and mix well add little bit of water to it and cook for 5 min.

Once masalas are cooked, if the masala is dry add some more water to it and cook for a min then spread the masala all over the pan and add the boiled yam into it. Let it cook for 5 min and rotate the yam evenly till it changes its colour to golden brown or till the masala sticks to yam (10 mins.).

Finally switch off the flame and add garam masala, chopped coriander leaves if required lemon juice.

Pachai Payaru Masiyal

Moong Dhal - 1/2 cup, soaked in Water for 1 hour

Garlic - 2 cloves

Turmeric - 1/2 tsp

Oil - 1 tbsp.

Cumin seeds - 1 tsp

Curry Leaves

Shallot - 3, diced

Green Chilli - 2, slit

Salt

Pressure cook Moong dal with Garlic, Turmeric, 1 1/2 cup Water and required Salt for 4 whistles.

Heat Oil in a medium pan. Temper Cumin seeds and Curry leaves. Sauté Shallots and Green Chilli, until the Onions begin to caramelize. Pour this prepared tempering over the prepared Moong Dhal and give a good stir. Serve hot with Rice and ghee.