Garlic Pull-Apart Rolls (Eggless)

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Ingredients:
Plain Flour      -    1 ½ cups              
Warm Water   -    ½ cup                 
Yeast               -    ½ tbsp.                 
Salt                  -    1 tsp.                    
Sugar               -    1 Tbsp.                 
Olive Oil         -     1 tbsp.                 

For Garlic Spread:

Salted butter, at room temperature   -  6 tbsp.   
Minced garlic                                    -  2 tbsp.  
freshly chopped parsley  or coriander leaves  - 2 tbsp.    

Method:

1. Mix flour, yeast, warm water, salt and sugar together in a bowl until you get a smooth, slightly sticky dough.
2. Add oil to your fingertips and knead(5 mins.) until the dough springs back when you press with your fingers.

1. Wrap a cling film over the bowl and allow to double by keeping in a warm place for about 45 mins. Meanwhile, make the garlic spread by simply mixing all the ingredients.
   
    
2. Grease a baking pan  with olive oil and set aside.
3. Knock down the air in the dough and divide the dough into two equal portions.
4. Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of 1/2" thickness. Apply more flour sparingly if sticky. 
5. Spread about 2 tbsp. of garlic spread on one side.
   
6. Roll from one end gently and firmly. 
7. Cut into half and then each half again into two halves to get 4 equal portions.(I wanted to fill my pan so I made smaller rolls)
   
8. Now place the rolls with the cut side up in the greased pan. Repeat the same procedure for the remaining dough. 
9. Brush a little milk or egg wash (refer notes)on the rolls and add the remaining garlic spread on top. 
10. Set aside and allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.
11. Bake for about 30 mins until the top is golden brown.

         Serve Hot!!



Note:

• Egg wash is optional.
• Add more garlic if you like.
• You can reduce the amount of yeast to 1tsp. if you dont like the taste, but doing so increases the amount of rising time of the dough.
• When kneading the dough pour warm water little by little do get the desired consistency.(Most probably you wont be requiring 1/2 a cup of water, but it depends on the flour)
• If you desire a golden brown shiny finish to the rolls mix together lightly beaten egg yolk and a  little milk and brush on top of the rolls.
• If you want a matte finish just brush with milk.

Payyoli Chicken Fry

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Ingredients:

Chicken, cleaned &cut in medium size pieces - ½kg 
Ginger garlic paste - 2 tbsp.
Kashmiri red chilly - 10nos.
Lemon Juice           - 1 tbsp.
Turmeric powder    - 1tsp.
Green chilly            - 5 nos (slit lengthwise)
Grated coconut       - ½ cup   
Curry leaves           - 2 sprigs
Oil for frying        
Salt to taste

Method:

1. Marinate chicken pieces with salt,lemon juice and half of ginger paste and refrigerate for 15 minutes.
2. Boil kashmiri red chilly just enough water for 10 minutes and grind(only the chilly) it into a fine paste. 
3. Add 3/4 of red chilly paste, turmeric powder,the remaining ginger garlic paste to the refrigerated chicken,mix well and keep aside for 1 hour(in the refrigerator).
4. Mix the the remaining chilly paste to the grated coconut and keep aside until required.
5. Heat oil in a kadai. Fry the chicken pieces until half cooked.
6. Lower the flame to a medium heat and add the grated coconut, curry leaves and green chillies and fry until the chicken is cooked well and golden brown in colour.(Take not to burn the coconut). Remove from flame and serve.

Note:

• Step 6 can be done separately (i.e) fry the chicken and the coconut and curry leaves in the same oil one after the other.

Peanut cookies

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Recipe source: betty crocker
Ingredients:
Serves:30
granulated sugar        -   ½ cup 
packed brown sugar  -    ½ cup 
peanut butter              -    ½ cup 
shortening                  -    ¼ cup 
butter, softened          -    ¼ cup 
egg                             -    1
all-purpose flour        -   1 ¼ cups 
baking soda                -  ¾ tsp.
baking powder            -  ½ tsp. 
Salt                              -  1/4 tsp.


Method:

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl(use spatula or your fingers). Stir in remaining ingredients and roll it into a ball. Cover and refrigerate about 2 hours or until firm.
2.  Heat oven to 375º F.
3. Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet(baking tray)(the dough will spread). Flatten in criss-cross pattern with fork dipped into sugar(do this gently else the dough will break).
4. Bake 9 to 10 minutes or until light golden brown(middle rack). Remove from oven and cool for 5 minutes(the cookies will be soft to touch); remove from cookie sheet. Let it rest on wire rack.(It will become firm after few mins.)

Here is another recipe using without peanut butter:
Wheat  flour    -  25 g.
Sugar               -  25 g.
Peanut(Without salt and skin) - 25 g.
Butter(or margarine)     -  15 g.
Egg                   -  ¼
Baking Soda    -  ¼ tsp.

Method same as above

Baked Apple

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Ingredients:
Red Apple   -  1 
Brown Sugar  -  2 Tbsp.
Butter   -   2 Tbsp.
Cinnamon Powder - 2 tsp.

Method:

1. Preheat oven to 190 C.
2. Wash and core the apple. Place it in a glass baking dish.
3. Place butter and brown sugar in small quantities inside the core of the apple and spread the rest of the butter and sugar along with cinnamon around the apple.
4. Place in oven and bake for an hour or until the apple is soft and wrinkled. The butter and sugar melts to form a syrup like consistency. Coat the apple in the syrup every 15 mins. 
5. Serve warm with cream or vanilla ice cream. The Syrup thickens and becomes chewy as it cools.