Thengai Bun (Coconut Bun)

Thengai Bun (Coconut Bun)

Thengai (Coconut)buns are a nostalgic treat for me. A popular stuffed bread available in the bakeries of Tenkasi  in Tirunelveli Dist .When I was studying in the school I use to save money to buy the thengai Bun  from the bakery shop who sold baked goods every day. All my friends who used  to buy cup cakes ,pastries or puffs, but invariably I always returned to my friend, the coconut bun. 

I don’t know why coconut buns appeal to me so much. I think in part it’s because This Bun looks great & the coconut part looks so juicy... it makes me drool Or maybe it’s the sweet sugary crust which perfectly complements the coconut infused, raisin.tutifruti,cherry -studded flavors  I love it! I don’t know. But the one which was in my regular buy list was this "Thengai Bun"..

I wanted to make this for quite some time.. I tried this today evening it came out very well and Everybody liked it. Baking this coconut bun bring back lot of childhood memories It makes me remember my school days. Hope this Bun will bring back many fond memories for all of you Too!

Ingredients:

1.All purpose flour - 1.5 cups

2. Active dry yeast - 1 pack

3. Milk - 1/4 cup (Warm)

4. Water - 1/4 cup (Warm)

5. Sugar –1/4tsp

6. Salt - 1/2 tsp

7. Unsalted Butter/Oil

For stuffing :

1. Coconut - 1 cup (Grated)

2. Mixed nuts - 1 tbs

3. Raisins - 1 tbs

4. cardamom powder - 1/2 tsp

5. Sugar - 1 tbsp

6. Tutti frutti -1 tbsp

7. Cardamom, powdered - 1/4 tsp or more

Coconut Filling:

Heat a wok at low heat, add in raw sugarwith little water  until it nearly melted Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Add nuts, raisins, tutti-frutti, cherry& cardamom powder. Mix well Let it cool down on a plate before use.

Method:

1) To the warm milk, add yeast and sugar and mix. Allow this to proof for about 10 minutes. It will become foamy.

2) Mix flour and salt and crumble in the cold butter. Add the yeast-milk mixture and combine until you get smooth, sticky dough. I had to add a touch more flour at this point.

3 Place dough, cover with wrap and put in a warm place (e.g. oven with light on) and let it rise for an hour or so until it doubles.

4) Punch down the dough and knead lightly. Then take a piece of about 2.5 inches diameter and flatten it lightly to a circle, place about 2 tbsp of the Coconut filling in the middle. Now, roll out the remaining ball in to same 1/4 inch thick. Prick holes. Place it on the top of the coconut & dry fruits mixtures.

5)Pull the edges over the filling and enclose it. Seal it and Fold the edges together without any gap.Place this gently on a lined and greased cookie sheet. Bake for about 15 minutes.

6)Once baked, take out and immediately apply some butter on the top. When it is warm, cut it in to pieces.Serve warm. Warm coconut buns (Thengai bun) tastes great!

Home Made Digestive Biscuits

Digestive biscuits are one of our most popular commercially-baked biscuit varieties . YES , I'm talking about making the very famous crummy yummy Home Made Digestive biscuits. It is a biscuit with a crumbly texture and a simple flavor which some people find quite appealing.While surfing net for baking cookies i got this recipe I inspired by this easy recipe and made it yesterday.I found digestive Biscuit here.

 

I made few changes I didn’t add all purpose flour and wheat germ. I made it with wheat flour. instead of oil I use butter. Somehow I feel sweet is not enough so I add few more sugar the result was Fantastic and which turned out delicious!

 

Ingredients

Whole wheat flour -200g

Baking powder -1 tsp

Pinch of salt 

 Brown sugar -50g *(For some, the result may not be sweet enough- maybe increase the sugar as90gm)

 Oatmeal -50g

 Butter -100g

Enough milk 

Vanilla_1 tsp

Method:

1.Place oats in a mixer and grind until powdery texture is obtained.

2. Mix all the dry ingredients in a bowl. 

3.Then add the butter and mix until crumbly. 

4.Add the milk and mix dough so it is no longer crumbly but a bit more firm.

5. Form a ball and place in fridge for 15 minutes. 

6.Then take out dough, spread out to 3mm thickness and cut out 6cm diameter circles.

7.Cut to the required size using a round cutter and place onto a greased baking sheet .

8.Preheat oven to 180Cand Bake for 15 minutes, take out and let cool and store in an airtight container at room temperature.

Thayir Vadai

Thayir Vadai or Curd Vada is a very popular South Indian Snack Variety, based on curd. . It is typical Tamil style is made by soaking the vadais. The taste of vadai is soaked in the coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.Its little spicier than Dahi wada. But it is very delicious. . There is not one person who could resist the taste of these yummy thayir vadai.  It is usually made on festival occasions but as it is loved equally by kids and grownups. This is a traditional tamil recipe and is served on most important occasions and festivals. Since my family loved Thair Vadais, I prepared them quite often, . Thayir vada is one of my all time favorite snack! Beyond South India, dahi vada is famous. Dahi vada, where the curd was saturated with sugar, dipped in sweetish,salty, spicy curds garnished with roasted cumin powder, chili powder and Date-Tamarind sweet and sour chutney. is another popular national item.

Ingredients for Vadai:

Urad dal - 1/2 kg

Green chilies - 8

Ginger - 1" piece

Curry leaves - a few

Oil for frying

Salt to taste

Ingredients for Curd:

Fresh thick curds - 1 litre (not sour)

Fresh coconut – 1 cup

Mustard seeds- 1/2 tsp

Green chilies – 3 to 4 or to taste

Salt-1tsp

Coriander leaves for garnishing.

.

Method ofThayir Vadai

1.   Soak the urad daal in water for 30 to 45 minutes. Grind the dal along with green chilies, asafetida, and salt in wet grinder adding a tablespoon of water now and then and grind till it becomes fluffy. 

2.    Keep batter aside for making the Vadas.Grind the coconut with the chillies, mustardseed and mix these with the curds, adding a little salt to taste.3.    Heat two teaspoonfuls of oil and one teaspoonful of mustard seeds. When the mustard seeds begin to splutter, remove from fire and add to the curd mixture. Add curry leaves and stir well. 

4.      Heat oil in the heavy bottom wok, Wet your palms,take a ball of the above batter and make a large hole with your thumb.( Slide this gently into the oil as close to the sides as you can. The film of water on your fingers will help it slide effortlessly into the oil and deep fry in oil. This comes with practice or you can shape the vadais on a banana leaf) 

5.      Remove the deep fried vadais and drop them into a bowl of warm water and place them in it for about 10 seconds Remove Vada from water and gently squeeze out water by pressing between your palms or by spoon. 

6.    Now add this Vada into the curd mixture covering them completely garnish with spluttered mustard seed sand coriander leaves.. Keep for half an hour before serving.Enjoy the delicious Thayir vadai!