Rice Pudding

Ingredients:

1. Small grain rice - 1/2 cup
2. Milk - 1 cup
3. Butter - 2 tbs
4. Vanilla extract - 1 tbs
5. Cinnamon powder - 1/2 tsp
6. Sweetened condensed milk - 3/4 can
7. Milk cream - 1/4 cup
8. Caramel sauce - 1/2 cup
9. Walnuts/cashewnuts, roasted - 1/2 cup

Note:

• Replace a tbs of  butter with ghee if you like the ghee taste
• Add additional flavorings like lemon flavor or Rum flavor if interested
• Make it more fancy with whipped cream topping or fruit toppings

Method:

1. In a pressure cooker, cook rice with butter, 1 cup water and 1 cup milk for about 4 whistles., 5-8 minutes
2. Once the pressure is gone, 
3. Heat the stove again and add vanilla extract , cinnamon powder and condensed milk to it and mix well
4. Cook for about 2-3 minutes and switch off the stove
5. Add milk cream and stir it
6. Serve the rice pudding warm or cold with caramel sauce and roasted nuts

Paneer kheer/Cottage cheese pudding

Paneer kheer is a delicate kheer made with paneer. It is a tasty treat which is sure to win everyone's compliments!

Ingredients:

1. Milk - 1.5 Liters
2. Condensed milk - 1/2 tin
3. Cardamom powder - 1/8 tsp 
4. White Vinegar - 1 tbs
5. Saffron - 1/2 tsp

Method:

1. Heat 1liter of milk in a sauce pan
2. Once the milk is hot, add vinegar to it. 
3. Keep the milk hot it in low flame for a minute more and switch off the flame 
4. The milk should be completely split by now 
5. Add more cool water to the above to clean the milk solids from vinegar taste
6. Pour it into a muslin cloth to drain water. Hang it or keep it flat to drain water.
7. Once fully drained, crumble the paneer
8. Heat the rest of milk in another sauce pan
9. Add condensed milk, cardamom and saffron to it and stir it for 20 minutes till the kheer thickens
10. Add crumbled paneer and cook for 15 minutes more and switch off the flame 

Garnish kheer with edible silver foil!

Mango Cheesecake

Ingredients 

1. Graham crackers pie crust - 1
2. Cream cheese- 2
3. Eggs - 3
4. Sugar - 1/2 cup
5. Vanilla extract - 1 tsp
6. Greek yogurt- 1/4 cup
7. Mango purée - 1/2 cup

Method

1. Preheat oven to 475f heat
2. In a mixer, beat cream cheese, yogurt , sugar and vanilla till smooth
3. Whisk eggs in a bowl
4. Add egg mixture to the cream cheese mixture and beat until it is well combined
5. Pour half of the cheesecake mixture into the chilled crust
6. Spoon over 1/4 cup of mango purée on it
7. Pour rest of the cheesecake mixture on it and top it with the rest of mango purée
8. Bake the cheesecake in a hot water bath for 12 minutes and then reduce the oven temperature to 350f heat
9. Bake for 40-45 minutes till the cake is almost set, you need not wait for the cheesecake to start browning 
10. Switch off the oven and move cheesecake to room temperature after 10 minutes
11. Let the cheesecake reach room temperature before chilling it
12. Refrigerate the cheesecake overnight 

Chocolate Cake

This is by far the best moist chocolate cake I have baked. The recipe is adapted from "The Art Of The Dessert" by Ann Amernick.

The above cake we made was for giving a surprise birthday celebration to Liesel. Riya, Liesel and Narin were coming to our place to have a small reunion after almost a decade. Liesel's bday was coming on the following week so we had this surprise bday celebration for her. We even called Diya and Lakshmi on skype to complete the group :) And it is Diya on the phone screen in the below photos. We were all roommates during our college time. And we used to have this surprise b'day celebration in our room for all birthdays.Those hostel days were some of the most beautiful fun days in my life. And to meet Riya, Liesel and Narin after so long was so much fun!

In the above picture I have filled and frosted the cake with Raspberry mousse and chocolate ganache

The same cake recipe was used to make Anjan's Birthday cake last year. Chocolate ganache was used for cake filling and frosting.

Ingredients:

1. Sugar - 2 cups
2. Cake Flour - 1+2/3 cup
3. Cocoa powder - 1 cup
4. Baking soda - 2 tsp
5. Baking powder - 1 tsp
6. Salt - 1/4 tsp
7. Instant coffee powder - 1/2 tsp
8. Buttermilk/ Yogurt - 1 cup
9. Water - 1 cup
10. Eggs - 3 large
11. Vanilla extract - 2 tsp
12. Melted butter - 1 stick

Note:

• All ingredients must be in room temperature

Method:

1. Preheat oven to 350F heat
2. Line 2  9inch round cake pans with parchment paper and butter the paper and sides
3. Sift sugar, flour, cocoa powder, baking soda, baking powder, salt and coffee powder into a large mixing bowl
4. Whisk buttermilk, water, eggs and vanilla extract until just combined
5. Whisk the egg mixture with the dry mixture till the batter is smooth, scraping the sides with a rubber spatula.
6. Add the melted butter now and stir with the whisk until well combined. The batter will be somewhat thin
7. Divide the batter evenly among the 2 pans and bake it for 16-18 minutes until the cake tester comes out clean when inserted
8. Let the cake cool on a wire rack in the pan for 10 minutes and then invert them on to the rack to remove parchment paper. 
9. Invert it again and cool till the cakes reach room temperature
10. The cakes can be filled and frosted now or can be wrapped tightly in a cling wrap and frozen for upto a month.

Crème Brûlée

Crème Brûlée or Burnt cream is a sweet creamy custard topped with crispy browned sugar surface.
If you have a sweet tooth and if you are not scared of calories then this recipe is for you..

Ingredients:

1. Fresh cream- 2 cups
2. Egg yolk- 5
3. Sugar - 1/2 cup
4. Vanilla extract/ puree - 2 tbs
5. Sugar - 1/2 cup

Method:

1. Beat egg yolks with sugar and vanilla till it is mixed well and pale in color
2. Heat milk cream in a pan until it starts to get slightly frothy on the edges
3. Add 1 or 2 tbsp of hot cream to the yolk mixture and mix well
4. Strain the above mixture in a fine mesh
5. Add some more hot cream, about half a cup and whisk it well
6. And finally add the whole of the milk cream to the egg mixture and mix well ( Step by step adding and mixing of hot cream to the egg mixture is done to avoid cooking of egg in hot cream)
7. Pour the mixture equally among ramekins, about 3 or 4
8. Preheat the oven to 325F heat
9. Place the ramekins in a large roasting/cake pan with hot water filled till half of the ramekin height
10. Bake for 30 minutes or until set
11. Cool them to room temperature and chill it in the fridge for 3-4 hrs
12. Brown 1/2 cup of sugar with a tsp of water in a wide pan (Don't stir sugar during browning, you may swirl the pan for uniform browning)
13. When sugar reaches the required color (see the picture for the color), pour it over the chilled pudding in ramekins to form a thin layer

Crème Brûlée is ready to be served. I loved cracking open the crispy browned sugar surface and digging into the creamy goodness :) 

Chum Chum / Cottage Cheese Sweet

Chum chum is the tastiest Bengali sweet i have ever tasted. For the very first time we made chum chum at home for this Diwali. It tastes just the same as the one from bakery.
It is very common at our home, to have some sweets after dinner almost everyday. Usually it is Laddo or badusha or something similar. It is only during Diwali time that we get to buy Bengali sweets there. As we are from Kerala, which is the southern most State of India, we usually don't have any Diwali celebrations as such except the Diwali sweets which Achan (Dad) brings from the best Bengali sweets shop there. I still remember that big box of sweets which has all the yummiest Bengali sweets in it... yum yum...
Here goes the recipe for Chum chum

Ingredients:

1. Whole milk - 3 cups
2. Lime juice - 2-3 tbs
3. Sugar - 1.5 cup
4. Water - 2 cups + 1/2 cup
5. Flour - 2 tsp
6. White chocolate, melted - 2tbs
7. Saffron - 1/2 tsp
8. Pistachios/Almonds, slivered/chopped  for garnish

Method:

Paneer/Chenna

1. Boil milk in a pan and add lime juice to it 
2. When the milk completely separates and clear green liquid is seen take it for from stove.  Don't cook paneer now, otherwise it wont be soft.
3. Pass the above mixture through a muslin cloth and wash it under water to remove lemon taste if any
4. Squeeze out water by twisting the muslin cloth and hang it or keep it on paper towels for 2-3 hrs till all the water is out from the milk solids or paneer or chenna

Sugar syrup

1. Mix flour in half a cup of water and keep aside
2. Boil 2 water in a big wide pan and melt sugar in it
3. Add 1/4 tsp of saffron in the sugar mixture and let it boil
4. After 2-3 minutes add half of the flour water in the sugar syrup
5. Remove if any dirt comes as a top layer on sugar syrup. Sugar syrup shouldn't reach thread consistency
6. Sugar syrup is ready when the consistency is easily pourable and thinner than thread consistency

Chum chum

1. Knead paneer very well using hand on a flat surface. Paneer must be very soft and smooth after this. Kneading should be around 3 -4 minutes
2. Divide the dough into 6 equal part and roll it with your palm to make Oval shapes. Oval balls should be smooth without cracks
3. Sprinkle flour on a plate and place each ball in the the plate
4. Add chum chum balls to the boiling sugar syrup by titling the plate instead of taking it individually to avoid breaking any chum chum
5. Cook chum chum with closed lid for about 10 minutes and flip it to cook both sides and cook for 10 more minutes
6. To avoid sugar syrup from getting thick and sticking to the sides, add half a cup of water along the sides of the pan while cooking chum chum
7. Once chum chum is cooked for about 20 minutes, Chum chum would be doubled in its size and it will spring back if you touch it
8. Take Chum Chum out to a bowl using a big laddle. Take 3 laddles of syrup and add it to the chum chum bowl along with a cup of water
9. Keep it in the syrup for 5-6 hrs
10. After that, take out chum chum and squeeze out the syrup gently
11. Mix 1/4 tsp of saffron in a tsp of milk
12. You may garnish chum chum with saffron milk mix and nuts OR You may make a slit on the chum chum and fill it with melted chocolate and nuts and saffron

Traditionally chum chum is filled with milk khoya/ thickened milk instead of white chocolate. For easiness I have used white chocolate instead of Khoya.

I am linking this post to FridayFiesta#95 co hosted by  Loretta @ Safari of the Mind and Petra @ Food Eat Love.

Coconut Pineapple Bhapa Doi / Steamed Sweet Yogurt Pudding

Bhapa Doi is a yummy steamed yogurt dessert. I was looking for some Diwali sweet recipe in different websites and I found Bhapa Doi in different places.. A simple Bhapa Doi has 3 ingredients, sweetened condensed milk, yogurt and milk. Before tasting this i was wondering on how a steamed yogurt sweet would taste...  But it does tastes really good.
Last time we had bought a tub of Haagen Dazs ice cream with coconut pineapple flavor and it tasted delicious. So here I am giving a Bhapa Doi recipe with coconut pineapple flavor with a fruity topping for it. I think the same recipe on a graham cracker crust would give a wonderful new yogurt pie.. Give it a try!

CONTEST WINNING RECIPE
For the contest
Festival of Lights- Diwali!!

Ingredients:

1. Sweetened condensed milk - 1/2 cup + 2 tbs
2. Thick yogurt  - 1/2 cup
3. Thick coconut milk paste - 2 tbs(optional)
4. Coconut Flavor - 2 tsp
5. Chopped pineapple - 1/3 cup + 1 cup
6. Sugar to taste (approximately 1/2 cup)

Method:

1. Combine condensed milk, yogurt, coconut milk, coconut flavor and 1/3 cup chopped pineapple in a bowl and mix well
2. Pour the above mixture to a bowl in which you are going to steam it
3. Close the bowl using an aluminium foil paper
4. Take enough water in a steamer or large bowl which can fit the foil covered pudding bowl and place the pudding bowl in it
5. Close the steamer bowl and steam for 20 minutes in medium flame
6. Heat a sauce pan and cook 1 cup of chopped pineapple and sugar with 1/4 cup water till pineapple is well cooked and consistency is as thick as jam
7. Spread the above pineapple mixture on top of the cooked pudding and chill it in the fridge overnight

I am linking this post to cook once eat twice and FridayFiesta#94 co hosted by Judi and Stef @ The Kiwi Fruit

Pumpkin Kulfi

Kulfi is an all time favorite Indian dessert. Here I am giving a twist to the traditional kulfi by adding pumpkin puree to it. Halloween is here in few days and pumpkins are in abundant in markets now. It is a beautiful site to see farm fields filled with large monster pumpkins. But in the below recipe i have used canned pumpkin puree, lazy me :) .

Ingredients:

1. Pumpkin puree, sauteed in a tsp of ghee for 3-4 minutes - 3 tbs
2. Milk - 4 cups
3. Brown sugar/ White Sugar - 3/4 cup
4. Saffron - a pinch
5. Cashew nuts, chopped - 1/4 cup
6. Badam/Almond chopped - 1/4 cup
7. Pecans, chopped - 1/4 cup
8. Cardamom - 2

Brown sugar gives a nice caramel flavor to Kulfi..

Method:

1. Boil milk in a clean pan
2. When milk starts to boil add nuts, spices and sugar to it and stir.
3. Continue boiling the milk under low-medium flame stirring in between till milk is almost reduced to 1.5 cups
4. If you want to go with the traditional kulfi, pour the above mix into a bowl and cool it to room temperature.
5. If you want to add pumpkin puree to it, add it now and let it cook for 3 more minutes and pour it into a bowl and cool it to room temperature
6. Keep the bowl in the fridge for 3 hrs
7. After 3 hrs, stir the mixture again for 2 minutes to avoid water crystals
8. Pour the kulfi mixture in to small bowls or Popsicle mould and freeze it overnight.
9. You may top the kulfi with almond slivers.

I am linking this post to Fiesta Friday

Key Lime Pie (Soft pie version)

A very quick pie made from graham cracker pie crust bought from store and it tastes so delicious!

Ingredients:

1. Key Lime juice / Lemon juice - 1/4 cup
2. Condensed milk - 1/2 tin
3. Heavy Milk cream - 1 cup
4. Egg yolk - 2
5. Egg - 1
6. Sugar - 1/2 cup
7. Whipping cream - 1 cup
8. Sugar -  2 tbs
9. Lime zest - 1 tsp
10. 9 inch graham cracker crust - 1

Note:

• I have used heavy whipping cream instead of milk cream as i didn't have milk cream at home. Both milk cream and whipping cream will work fine

Method:

1. Preheat the oven to 350F heat
2. Mix all the ingredients from 1 to 6 in a mixer for 2 minutes
3. Pour it into a graham cracker crust and bake it for 15-20 minutes till the pie is almost set
4. Cool the pie and refrigerate for 2 hrs
5. Whip 1 cup of whipping cream till the cream is slightly thickened and then add 2 tbs sugar to it
6. Whip again till it holds the shape
7. Spread the whipped cream on the refrigerated pie and sprinkle the lime zest on it
8. Refrigerate the pie over night to set it well and serve it cold

This recipe is participating in the below:
#Friday Fiesta #89 

Cook-once-eat-twice

Chocolate torte - no flour and no butter

Here is a delicious chocolate torte recipe which has no butter and flour in it.. You really wont miss the butter in this torte as it tastes so yummy and really moist even without the butter.. A must try for all chocolate lovers.

Ingredients:

For Torte:

1. Baking chocolate, - 120 gm
2. Avocado, pureed - 1/2 cup
3. Sugar - 2/3 cup
4. Egg - 3
5. Almond powder - 1 cup
6. Bread crumbs, finely ground dry- 1/4 cup
7. Orange zest - 2 tbs

For Glaze:

1. Baking chocolate - 40 gm
2. Condensed milk - 3 tbs

Method:
For Torte:

1. Preheat oven to 375F heat
2. Butter and place a parchment paper in an 8 inch cake tin
3. Melt 110gm of baking chocolate in a double boiler or microwave taking care not to burn them 
4. Beat pureed avocado in a mixer for 1 minute
5. Add Sugar and beat again for 2 minutes until mixed
6. Add eggs one by one beating in between to mix well
7. Add almond flour, melted baking chocolate in room temperature, bread crumbs and zest and mix slowly in the mixer until mixed. Don't over mix here
8. Pour into the prepared cake tin and bake for 25 minutes
9. Cool the cake tin on a rack for 30 minutes or until cool

For Glaze:

1. Melt 40gm of baking chocolate in a double boiler or microwave taking care not to burn them
2. When chocolate is warm mix with condensed milk and pour cover torte which is in room temperature and spread them

Note:

• Cut the torte into wedge after cooling them in fridge till they are set well. 
• It is good to serve them with bananas or berries and whipped cream or ice cream and some roasted chopped nuts or granola
• It is important to preheat the oven for atleast 20 minutes

Khus Khus Payasam / Poppy seeds pudding

Wishing a very Happy Onam to all my readers..
Here goes my special recipe for this Onam... Khus khus payasam.. Give it a try and you are sure to enjoy the outcome!

Ingredients:

1. Poppy seeds/Khus khus - 3 tbs
2. Basmati/Soon masoori rice - 3 tbs
3. Cashew nuts - 3 tbs + 1 tbs
4. Cardamom - 2
5. Milk - 1.25 ltr
6. Sugar - 1 cup
7. Saffron - 1/4 tsp
8. Ghee - 1 tbs
9. Raisins - 1 tbs

Method:

1. Dry roast poppy seeds, rice and cardamom in medium heat.
2. Before the poppy seeds color change take the mixture off from stove and grind it along with cashew nuts(mixture need not be very fine)
3. In a thick bottomed pan, mix the above mixture and half of the milk
4. Heat the pan and cook the mixture in medium flame
5. When the mixture starts to boil, add rest of the milk and saffron to it
6. Stir the payasm in between so that it doesn't get burned at the bottom and sides
7. As payasam starts to thicken, stir it in every 1-2 minutes
8. When payasam reaches required consistency, switch off the flame and stir it continuously for some time, about 5 minutes
9. Heat ghee in a pan and fry cashew nuts and then raisins in it and add it to payasam.

Note:

• It took me around 45-50 minutes to cook payasam and reach the thick payasam consisitency
• Never leave payasam unattended

Apple Custard Pudding

Recipe#8 from Mrs.K.M.Mathews recipe series.
A delicious dessert which is not too high in calories!

Ingredients :

1. Apple, cut into 1/2 inch cubes - 1/4 kg
2. Water - 1 cup
3. Cinnamon - 6 x 1 inch pieces
4. Lemon juice - 1 tbs
5. Water -  1 cup
6. Sugar - 1 cup
7. Salt - 2 pinches
8. Grated lemon zest - 1/4 tsp
9. Yellow color - 2 drops (optional)
10. Butter - 1 tbs
11. All purpose flour - 4 tbs
12. Milk -  1 cup
13. Lemon juice - 2 tbs

Method:

1. Cook apples in 1 cup water, cinnamon and lemon juice till apples are cooked well.
2. Mash half of the apple in the above
3. Boil 1 cup water, sugar, color and lemon zest and pass it through a fine mesh
4. Heat butter and flour in a pan and mix well in low flame. Take care not to burn  flour (flour color shouldn't change)
5. Once the flour-butter mixture cools, add milk to it and mix well. ( i have used a whisk for mixing) There shouldn't be any lumps. Pass it through fine mesh to remove any lumps formed
6. Add sugar syrup to the apple mixture and bring it to boil
7. Add milk mixture to the boiling apple mixture
8. As the mixture thickens, add lemon juice to it and thicken it again
9. Butter a baking bowl and move the pudding mixture in room temperature to it
10. Preheat oven to 300F Deg
11. In a larger oven pan add water and place the pudding bowl in it
12. Move the pan to oven and bake for 40 minutes

Above pudding can be served warm or cold.

Garnish suggestions given in the book is to use ghee fried bread crouton and bread crumbs on the pudding top or roasted coconut and cherry garnish

I have used raspberry and brown sugar for garnish. The original recipe calls for lime juice instead of lemon juice. And i didn't use food color in the pudding. Next time i will try this pudding with mixed fruits instead of just apple :)

Pal payasam/ Rice kheer

A perfectly cooked pal payasam/ rice kheer which is tried and tested more than at least 10 times is a sure win for any occasion. The below recipe is one of such pal payasam recipe. It is simple, easy and delicious. This is the payasam that I have been making for most of the birthdays, Onam, Vishnu and any such occasion. Here is the recipe for you to try out!

Ingredients:

1. Podi ari/ broken rice - 1/4 cup
2. Milk - 4cups
3. Sugar - 1 cups
4. Basil / thulsi leaves - 3-4( optional)

IMP: Use a big, very clean pressure cooker, otherwise there is always a chance that milk in the payasam might curdle. I wouldn't use a cooker which I use for making curry or any spicy items in it.

Method:

1. Add all ingredients except basil leaves in a pressure cooker
2. Pressure cook it in medium - high flame for first 5 minutes or first whistle
3. After 5 minutes or first whistle, reduce it to simmer, lowest flame and let it pressure cook for 15 more minutes.
4. Switch off the flame and let it rest in the pressure cooker 20- 30 minutes more before opening the cooker
5. Add thulsi leaves and keep it like that for another 20 minutes before serving. 

Note:
The above recipe will yield about 5 cups of payasam

Coffee layer cake

This is a quick and easy recipe to make a butter cake with layers of coffee in it. I made 2 cakes using the below recipe. I frosted one with buttercream icing and the other one I shared with my colleagues without any frosting.

Ingredients:

1. Cake flour - 4 cups
2. Baking powder - 3 tsp
3. Sugar - 2 cups
4. Egg - 6
5. Butter - 300gm
6. Milk - 1+1/4 cup
7. Vanilla extract - 2 tbs
8. Instant coffee powder - 1 tsp
9. Brown food color - few drops
10. Orange food color - few drops

Method:

1. Preheat the oven to 145 deg Celsius
2. Place parchment paper in your pan( I used a 8x8 inch square pan and 9 x 3 inch loaf pan. )
3. Mix all ingredients which are in room temperature
4. Beat on medium for approximately 3 minutes in a hand mixer
5. Move half of the batter to a bowl(A), divide the rest into two seperate bowl ( B and C)
6. Leave first half there
7. Mix coffee powder and brown color to the bowl B
8. Mix orange color to bowl C
9. Pour half of bowl A batter to the center of the pan. If using rectanglular pan, pot the batter in line at the center
10. Pour bowl B batter to the center of the pan above the bowl A batter
11. Pour bowl C batter similar to above
12. Pour the remaining bowl A batter similar to above
13. Place the pan in the oven without shaking the pan
14. Bake for 1 hr 15 min or until the skewer comes out clean when dipped in cake center.

Note : If you are using a big deep single pan for cooking, you might have to bake for longer

Baked Apples

Recipe on the way!!!

Easy bread pudding with jam

Ingredients:

1. Milk - 1.5 cups
2. Egg - 3
3. Vanilla extract - 1tsp
4. Sugar - 3/4 cups
5. White bread - 4 slices
6. Strawberry jam(any flavoured jam) - 2 tbs
7. Brown sugar(optional) - 1-2 tbs
8. Cinnamon powder(optional) - 1tsp

Directions

1. Mix ingredients from 1 to 4 well
2. Sandwich bread slices with jam in between them
3. Cut the bread jam sandwich into small square pieces 
4. Arrange the bread pieces in a baking bowl
5. Pour over the milk mixture and let it soak for 1hr.
6. Mix brown sugar with cinnamon powder and sprinkle over the pudding mixture(optional)
7. Keep the bowl in a baking tray with a glass of water poured in the tray
8. Bake it in a preheated over at 175 Degree Celsius, for 20-25 min, until custard is set.
9. After cooling, keep the closed pudding bowl in fridge and enjoy it.

Note:
Bread pudding tasted better after keeping it in fridge for a whole day.
You can cut off the sides of bread before spreading the jam if you don't like it. I didn't remove it.

Monkey bread with gooey cinnamon caramel

This is a mouth watering dish for anyone with sweet tooth.

Ingredients:

For bread

1. All purpose flour - 3-4cups
2. Sugar - 3 tbs
3. Instant dry yeast - 2.5tsp
4. Warm water - 1/4 cup
5. Warm milk - 3/4 cup
6. Butter melted - 2 tbs
7. Egg - 2
8. Vanilla extract - 1tsp
9. Salt to taste

For coating

1. Brown sugar - 3 cups
2. butter melted - 1/2 cup
3. cinnamon powder - 1-2tsp

Directions:

1. Mix yeast in warm water and keep for 5 minutes or until it bubbles on top.
2. Add 3 cups flour, sugar, butter. egg, milk, vanilla extract and salt and mix well
3. *Knead it well for 5 minutes and keep it closed for 30-45 min
4. Mix brown sugar and cinnamon powder in  a bowl and keep aside.
5. Dough will rise in this waiting time
6. Roll the dough and make small balls(lime size) out of it.
7. Butter any 9inch or 10 inch baking tin
8. Dip each ball in melted butter and  then in sugar cinnamon mixture and arrange on the pan.
9. Wait for 1-2 hrs for the balls to rise again
10. After 2 hrs, bake it in oven at 175 Deg Celsius for 25-30 minutes
11. When  baking is halfway through, you may pour the remaining butter and sugar mixture on top.
12. After 25-30 min of baking bread should be well cooked. It will spring back when pressed.
13. Takeout of the oven and keep it for cooling
14. Once cooled, turn upside down so as to get gooey caramel on top

* During kneading, if you need more flour pls add it.
You may top the bread with sugar glaze or more caramel sauce or salted caramel sauce.. :)

Oats chocolate muffin

Ingredients

• 1/2 cup plain flour
• 1/3 cup oats
• 1 tbs sugar
• 1/2 tsp baking powder
• 1/2 tsp cinnamon powder
• salt to taste
• 1/4 cup black current jam( any jam)
• 1 egg
• 1 cup sweet or semi sweet chocolate chips/shavings
• 1/4 cup canola oil

For topping

• 1/2 cup melted sweet/semi sweet chocolate
• 1tbs butter
• 1/2 tsp instant coffee powder
• Icing sugar if chocolate is not sweet
• Milk (adjust milk and icing sugar to get the right consistency)

Procedure

• Mix all the dry ingredients.
• Beat egg , oil and jam.
• Mix the dry ingredients and wet ingredients with a spoon or spatula. ( You need not beat it for long)
• Pour the batter in to muffin cups.(Use paper cups within to get clean muffins) Do not fill the batter to the top as the muffin will rise. Fill only 3/4 cup.
• Microwave for about 2 min.(Depends on your microwave, so check in between so that muffins don't burn)

For topping

• Melt chocolate and mix butter and coffee powder to it.
• Add icing sugar if you have used bitter chocolate.
• Add milk to get the consistency of cream.
• Dip the top portion of muffin in the chocolate cream.