Saturday, September 24, 2016

Apple Cinnamon Braided Bread

Apple Cinnamon Braided Bread
Apple and cinnamon both flavours goes wonderfully together. The fruity aroma of apples and the delicate smell of cinnamon fill the entire house with their magic. It's an easy recipe,especially I tried without yeast with common ingredients yet so delicious and very tempting. The smell in the house while baking is divine .The inside of bread is soo soft with crusty top, . Hardly could someone resist this rich and buttery, juicy mouth-watering braid looks to be unbelievably delicious .and it makes it perfect for breakfast /teatime snack or even for holiday season.

Apples, peeled and diced-2 medium
Unsalted butter-1tbsp
 Granulated white sugar-1tbsp
 Brown sugar-1tbsp
For Dough:
All-Purpose Flour-2 cups
Granulated sugar-2 tbsp
Baking powder-1 1/2 tsp
Baking soda-1tsp
Unsalted butter-3tbsp
Milk-1/4 cup
Unsweetened applesauce-1/2 cup
(Combine the chopped apples, water and cook it until tender Remove it from heat and cool it out the apples and blend it smooth in a blender adding little water if needed. adding sugar is optional)
Preheat the oven to 180 degrees.
Prepare the apple filling:Peel, core, and slice the apples into thin slices, then cut the slices in half. On the stove top, melt butter in a medium skillet. Add apples and sugars. Saute until apples are slightly softened, about 5 minutes. Set aside to cool.

Prepare the cinnamon-sugar filling: Mix ingredients in a medium bowl until mixture is combined and lumpy.
Prepare the cinnamon roll dough: Mix flour, sugar, baking powder and baking soda in a medium bowl.
1.In a separate bowl, use a whisk to combine the butter, applesauce, milk . Add the wet mixture to the dry ingredients and use a wooden spoon to combine until well mixed.
2.Remove the dough to a well-floured surface, sprinkling in more flour as needed to make sure the dough isn't sticky.
3.When the dough was ready, rolled it out into a big rectangle, then cut each side into strips. .

4. Spread the apple filling down the uncut center of the dough, and then Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side.
5.Lightly press ends to seal, and straighten out the braid with your hands to create a braided effect.

6.Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and Brush braid with remaining melted butter, let the braid cool for several minutes.
Then Slice and serve.

Wednesday, September 14, 2016


Chena Vazhakkai Erissery is a healthy vegetable made from raw bananas and yam. Erissery is a popular dish of Kerala and is relished in some parts of Tirunelveli dist. For any feast, be it for marriages or festivals like Onam ,Vishu and samradanai we prepare erissery In our home. Today I prepared ths dish for OnamSadhya. It is flavored with coconut, black pepper, cumin, and turmeric. The tempering of fried coconut, mustard seeds, urad dal, red chillies and curry leaves is what gives this dish all its flavour and aroma. Serve Chena Vazhakkai Erissery with steamed rice and Tomato Rasam .


Senai kizhangu(Yam )   -1 cup cut intopieces

Vazhaikka(Raw banana) -1 cup cutinto pieces

Pepper  -  ¾ tsp

Jeera - ½ tsp

Coconut    ½ cup

Red chilly-2                                                     

Salt -   as per taste

Turmeric powder  -1/4 tsp                                                

For Tempering

 Fresh scraped coconut – ½ cup

 Urad Dal – 1 tsp

 Mustard Seeds – ½ tsp

Curry Leaves – 8 to 10 leaves 
 Coconut Oil – 1 tbsp


1.Cut senai & vazhaikkai into small pieces, wash and Boil in water (to cover and a little more) with salt and tumeric  or pressure cook for 2 whistles with salt and turmeric powder.

2.In the meanwhile, grind the coconut black pepper , cumin and redchilli into a fine paste adding some water.

3.When it is cooked add the ground masala ,boil for a couple of minutes adjust consistency add water now if needed. Remove from heat after about 2 to 3 minutes

4.Now for the seasoning heat the coconut oil add the mustard seeds , once it sputters add the curry leaves and 2 tbs of grated coconut and fry till golden brown then add to eriseri.

5.Stir to combine. Turn off the heat. Transfer the Chena Vazhakkai Erissery to a serving bowl.