Waldorf Salad

  An apple walnut salad with lots of healthy additions to make it more tastier and nutrition rich . 

The home made mayonnaise sauce which I haved used here too is vegan and very less in calories.

 So make this yummy salad all the more approachable and appealing.

One Pot Meal - Rice Bowl (Mexican Style)

 

A very easy to make One Pot Meal Recipe for your Lunch , Tiffin or Dinner .

This delicious Mexican Rice Bowl will surely become your most favourite meal .

Egg Fried Rice

 #sweetnspicyaromas

Chinese egg fried rice is an all time favourite of kids and adults . 

Made with very little oil and lots of veggies along with eggs is a perfect one meal dish for brunch, lunch as well as dinner . 

An all time hit for functions and parties too . 

So this summer make this yummy authentic restaurant style Egg Fried Rice at home . 

Jowar Palak Pizza & Papdi Corn Masalebhat

 #SweetnSpicyAromas

#schooltiffinrecipe #tiffinrecipesforschool #jowarpalakpizza #papdicornmasalebhat

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Paneer Potato Rosti & Vermicelli Fried Rice

 #sweetnspicyaromas

#tiffinrecipes #snacksforschool #schoollunchideas #paneerpotatorosti #vermicellifriedrice

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Thandai Parfait

 When the Indian and French traditions embrace each other the result is this heavenly delicious dessert – Thandai Parfait .

The subtle flavours of cooling Thandai and the French Parfait are just made for each other .

So celebrate this Holi with this simplest yet the most divine dessert and get praises from everyone .

#EasyDessertRecipes #Holidishes #HoliSweetRecipes #HoliSpecialRecipes #holispecialsweet #holispecialsweets #holispecialsweetrecipes #FusionRecipes #FusionFood #holirecipes #holirecipesinbihar #kidsfavourite #summerdelight #summerspecialrecipe #summerdessert #partyrecipes #thandaimasala #thandaidessert

Creamy Corn & Capsicum Pan Pizza

Ingredients :

2 cups .........................tomato sauce
1 cup...........................pesto sauce
2 cups..........................creamy corn
2 .................................capsicums cubes and deseeded
6  ...................... pizza bases


For Pesto Sauce :





Grind together coriander leaves, olive oil, melon seeds, pepper powder and salt.


For Creamy corn :



Grind the corn coarsely  for few seconds till they are just crushed.
In a pan put this ground corn, milk , sugar and salt and cook till thick.

Assembling the pizza :

Apply some tomato sauce on the pizza base.
On that spread some pesto sauce.
Now apply a layer of creamy corn and spread capsicum  chunks on it.
Lastly sprinkle grated mozarella cheese and bake in an oven till the cheese melts .

Pan method : 

Heat a flat bottomed pan on a high flame.
When sufficiently hot apply oil on it and keep the pizza in the pan.
Now drizzle some water on the sides and immediately cover the pan with a lid completely.
Keep some weight on it so that the steam doesn't escape.




Lower the flame and cook for 2 to 3 minutes or till the cheese melts.
These pan pizzas are very easy to make and get ready in hardly in any time.

Cantonese Sweet N Sour Chicken

Ingredients :

For the chicken :

1/2 Kg ..................boneless chicken cubes
1 tbsp...................corn flour
1..........................egg
1/2 tsp ................pepper powder
1/2 tsp................salt

For dredging the chicken :

2 tbsp...................maida
2 tbsp...................rice flour
2 tbsp..................corn flour


For the Sauce :

6 tbsp.....................Maggie Hot and Sweet Ketchup
2 tbsp.....................tomato ketchup
2 tsp.......................vinegar
1 tsp......................chilly powder
1 tsp......................sugar

Vegetables :

1 .....................onion ( chopped roughly )
1 ....................capsicum ( chopped roughly )
1 ..................cucumber ( peeled  and cubed)
1/2 cup..........canned pineapple ( cubed)

Method :

Marinate the chicken with egg, pepper powder, salt and cornflour and set aside for half an hour.

In a plate mix maida, rice flour and corn flour.

Dip the chicken pieces in this dry mixture and fry them till half cooked.

When they cool again refry them till golden brown and crisp.

Heat all the ingredients given under the sauce and let the mixture thicken a bit.

Remove it from gas and keep aside.

Heat 1 tbsp oil in  a pan and saute onions, capsicum and cucumber for 2 to 3 minutes .

Add the prepared sauce and bring it to a boil.

Add the crisp chicken pieces and pineapple cubes .

Mix well and cook just for 2 more minutes.

Serve hot with noodels or fried rice.

·        

Kenyan Chicken Curry

Try this simple yet delicious Chicken curry the Kenyan way . It has a rustic flavor and aroma and is yummy with rotis .

Ingredients : 


1 kg ..................chicken ( cut into medium pieces )
2 .....................onions ( remove the skin and grind )
2 cups ............. tomato puree
1 cup .................coconut ( ground to paste)
4 tbsp..............ginger, chilly, garlic ( very finely chopped )
1 tbsp..............garam masala
2 tsp................cumin seeds
1/2 tsp...............pepper powder
1/4 cup ............oil
salt



Method :


Heat a pan and add oil.

Add cumin seeds and chopped ginger, chilly , garlic.

Now add ground onion paste and saute till golden in color .

Add garam masala and tomato puree and again simmer for 10 minutes.

Now add chicken and mix well .

Cook for 10 minutes and add coconut paste, salt and pepper powder.

Add little water and cook till chicken is soft.

Serve hot with rotis or rice.

Kerstkransjes - Dutch Cookies

I have been making various cookies this week for Christmas . Two days back I made suji-crystal-cookies  and today it is these delicious Dutch Cookies. They were so yummy , they got over in a jiffy and I had to make one more batch the same day. These cookies are for International Food Challenge by Saras .

Recipe Source : dutchessroz.com

Ingredients :

200 gm .......................flour ( maida )
150 gm .....................cold butter ( finely chopped )
1 .............................egg  ( yolk n white separated )
1 tsp........................baking powder
100 gm .................sugar ( powdered )
pinch full ...............salt
1/4 tsp...................vanilla essence
2 tbsp..................almond flakes ( to garnish )



Method :


In a mixer add flour, butter, egg yolk, baking powder , salt , sugar and essence.

Process it for few seconds.

Knead into a smooth dough .

If needed add few drops of milk .

Wrap the dough in a cling film and chill it for 1 hour.

Take out the chilled dough and roll it to 1/23 cm thick disk.

Cut the cookies with cookie cutter.

Make a small hole at the centre with another cutter.

Brush the cookies with egg white and sprinkle almond flakes.

Arrange them on a greased baking tray 1 inch apart.

Bake in a preheated oven at 160 degrees for 20 to 25 minutes.

Baingan / Banjan Borani - ( Layered Afghani Eggplants )

This month for the International Food Challenge an event by Saras we tried dishes from Afghanistan.

This month's event was hosted by  Pavani who suggested some very interesting dishes. As I already had some brinjals at home I decided to make this Baingan Borani .

Baingan or Banjan Borani is a baked dish made with brinjals and tomatoes layered with a thick sauce . The dish tastes delicious and even the ones who don't much favour brinjals will love it.

Do serve the dish with whipped curd as this brings out the real flavour of the dish.

Recipe Source :  Afghan Cooking.
Ingredients :

250 gm ..................medium brinjals ( thicly sliced )
2 ...........................firm ripe tomatoes ( thickly sliced )
2 tbsp ....................olive oil
2 tbsp + 1 tsp ...................minced garlic
1 tsp....................chilly powder
1/2 tsp ...............turmeric powder
4 to 5 ................maggi chicken cubes
1 tsp ................pepper powder
1 cup ...............tomato paste ( use about 3 tomatoes )
fist full...........finely chopped coriander
1 cup............thick curd ( whipped)
salt for taste


Method :


Grease a non stick tawa.

Arrange the brinjal and tomato slices on it.

Shallow fry them with very little oil till the slices are semi cooked and tender.

In a pan add 1 tbsp oil and saute minced garlic till golden .

Add tomato paste, all masala powders and maggi cubes.

Cook till the sauce becomes thick and the raw smell of tomatoes disappeares.

Now grease a baking pan .

Pour 1/3 of the prepared sauce on it.

Now arrange 1/2 of brinjal slices on it.

Then arrange 1/2 tomato slices and sprinkle some chopped coriander.

Again repeat the above three steps .

At the top pour the remaining sauce to coat the brinjals and tomatoes completely.

Cover the pan with aluminium foil and bake for 1/2 an hour at 180 degrees.

Now uncover the pan and again bake for further 10 minutes .

Mix 1 tsp minced garlic, salt and whipped curd together.

Pour this whipped curd over the baked brinjals and serve with bread or roti.

Basbousa - Egyptian Semolina Cake

This month for Home Bakers Challenge I chose to make this simple Egyptian semolina cake which was suggested by Nupur  .  Known as Basbousa basically this is a simple semolina cake .


Usually when we make a cake sugar is added before the cake is baked. But here the cake is first baked with very less sugar and then sugar syrup is poured on the baked cake which is still hot. This makes the cake moist and keeps it super soft for a longer time.

Ingredients :

2 cups .....................rawa ( semolina )
1/2 cup ..................sugar
1/2 cup................... scraped coconut
2 tbsp.......................ghee
1 tsp........................baking powder
1/2 cup.......................milk
3/4  cup....................buttermilk
few drops................vanilla essence
few almonds



For Sugar Syrup :

1 cup....................sugar
1 cup.....................water
1 tbsp...................rose water

Method :


Mix all the ingredients except almonds .

Keep the mixture in fridge for 2 hours.

Now grease a cake tin and pour the mixutre in it.

Press almonds on the batter top to garnish it.

Bake in a preheated oven for 30 to 40 minutes at 180 degrees.

Make sugar syrup by boiling water and sugar.

Let the mixture boil for 2 - 3 minutes and switch off the gas.

When warm add rose water to the syrup.

Cut the baked basbouse into pieces when still warm.

Pour the warm sugar syrup on the baked cake immediately.

This will ensure that all the sugar syrup is soaked properly.

This makes the cake very moist and soft.

Sheermal - Persian Flat Bread ( We Knead To Bake )

Its that time of the month once again when we the members of we-knead-to-bake  post recipe
of some interesting bread suggested by aparna .

Last few months I missed this opportunity but now again I am back with this lovely soft and fluffy bread.This month our challenge was to make this soft Persian flat bread called Sheermal.

This velvetty bread is super soft with sweet milky taste. Though it tastes excellent with a side dish I preferred to eat it all by itself. The milk, ghee and saffron together lend a very aromatic touch to this bread. This was our dinner yesterday with chole and pickle.

Ingredients :


2 tsp .................sugar
1 tsp ..................dry active yeast
1/4 cup .............water ( lukewarm)
1........................egg
2 1/2 cups..........maida
1 tsp .................salt
4 tbsp...............ghee
5 to 6 tbsp.........milk
1/4 tsp...............rose essence
1/8 tsp.............saffron ( soaked in 1 tbsp milk )

Method :


Mix sugar , yeast and lukewarm water in a bowl and keep aside for 10 minutes.

When the mixture becomes frothy add maida.

Add egg, salt and mix it lightly with finger tips.

Add ghee gradually and continue mixing till you get a bread crumbs like texture.

Add rose essence and milk gradually and knead to get a soft elastic dough.

Apply ghee on dough and keep it in greased bowl.

Wrap the bowl and keep it for 1 hour for the dough to rise.

After 1 hour punch the dough , knead it and again keep it aside for 15 - 20 minutes.

Now knead it and make 4 to 5 balls from this dough.

Flatten with with your palms .

Brush the top with some saffron milk.

Bake at 180 degrees in a preheated oven.

Apply ghee and serve hot with any side dish.

Cherry Shortcakes

Shortcakes were something I had heard of but never ever tasted or tried. So felt very excited to try them out when Swathi suggested these yummy berry shortcakes for this month's baking-partners challenge. They were very simple to make but had an exotic feel. The taste was yumm and were enjoyed by all of us. 

These shortcakes are very rich and heavy too. They make an excellent dessert options and the cherries can be replaced with any other fresh fruit of your choice .

Ingredients :

2 cups.......................fresh cherries
4 tbsp.......................sugar
1 cup........................maida
1/4 cup...................cornflour
1 tbsp....................baking powder
1/4 tsp.....................salt
2 n 1/2 cup ..............fresh heavy cream
2 tbsp......................melted butter





Method :


Wash, wipe n deseed half the cherries n chop them roughly.

Now sprinkle 1 tbsp sugar on it keep them aside so sugar mixes well in cherries .

In a bowl mix well maida , salt , 1 tbsp sugar and baking powder together.

Mix beated heavy cream gradually and try to bring all the flour together with fingers.

When it resembles like bread crumbs add cream so that the flour just comes together.




Take care not to knead the dough at all.

Now pat this dough on a well floured platform and shape it into a 1/4 inch thick disc.





Cut rounds with a cutter.




Dip these rounds in molten butter and arrange them on greased baking tray.





Bake them in a preheated oven for 20 minutes  or till they rise.





Cut the cakes horizontally into half.

When the cakes are baking whip the remaining cream n sugar till stiff .

When the cakes cool down add a spoonful of this stiff whipped cream and some chopped cherries.

Keep the other half on top and again add a spoonful of cream and cherries.

Kunafeh - Sweet Cheese Pastry

This month for the  home-bakers-challenge a monthly baking event started by Priya Suresh and this month  hosted by Nupur we had a wide variety of Arabic desserts to choose from. Arabic sweets are very well known for their liberal use of butter and dry fruits.

I think Baklava is one of the most richest and most popular of the Arabic desserts . But few others like Kunafeh, basbousa are eqyally addictive ones and so I tried my hands at both these yummy treats.

Though I personally wanted to try baklava very badly I changed my decision due to the rich and heavy ingredients like lots of butter and dry fruits in this sinfully royal dessert. Instead I decided to try Kunafeh which is comparatively simpler and yet very addictive.

 The crispy pastry sheets with cheese and sugar syrup taste very yummy and one just can't stop eating this dessert.

Ingredients :


10 sheets ........................phyllo pastry
1/2 cup.......................molten unsalted butter
1 cup.........................mozarella cheese ( shredded )
1 cup.........................cheddar cheese ( shredded)
1/2 cup ...................sugar syrup or diluted honey
2 tbsp....................nuts ( almonds / pistachios for garnishing)




Method :


Pulse the pastry till it is shredded into small pieces.

Mix in the butter gently.

Press half of this shredded pastry in a small pan.

Spread the shredded cheese on it .

Again press the remaining half of the shredded pastry .

Bake in a preheated oven at 180 degrees for 25 to 30 minutes or till golden brown and puffed up.

Pour the sugar syrup evenly over the pastry and let it get absorbed.

Garnish with nuts.

Tofu Pad Thai Noodles

For this month's  International Food Challenge  we made some very yummy Thai dishes . This group is started by two bloggers Saras and Shobana

Yesterday I posted the recipe of kluai-nam-wa ( bananas-in-coconut-milk ) and today I am posting these delicious Tofu Pad Thai Noodles.

I loved the tangy tamarind sauce used in this and the sesame seeds and peanuts added a fantastic crunchiness to the noodles.

Thanks  Sangeetha Priya once again for introducing us to this lovely cuisine.

Ingredients :

1 pack .........................Hakka Noodles
1 cup...........................Moong sprouts ( I used homemade sprouted moong )
2 cups .......................chopped veggies ( I used carrots, capsicum, cabbage )
200 gm.......................tofu
2 tbsp.......................cornflour
4 tbsp.......................thick tamarind juice
2 tbsp......................red chilli powder
2 tbsp......................sugar
2 tbsp......................soya sauce
1 tbsp....................sesame seeds
4 tbsp...................peanuts
2 tbsp...................chopped mint leaves
2 tbsp...................oil
1 tsp.....................pepper powder
salt to taste


Method :

In a bowl add tamarind juice, red chilli sauce , sugar, soya sauce and salt.

Take half of this mixture and add cornflour to it.

Marinate tofu pieces with this cornflour mixture for atleast half an hour.

On a non stick pan shallow fry the marinated tofu pieces till golden brown .

Boil water in a big vessel and cook the hakka noodles for 5 minutes.

Keep the noodles firm and don't overcook them.,

Drain out the hot water and wash the noodles under cold water .

Add 1 tsp oil to noodles and mix them well and keep aside . ( this prevents them from sticking )

Now in a pan heat oil and add sesame seeds and peanuts and stir for 2 minutes.

Then add carrots and cabbage and saute them for 2 minutes on high flame.

Then add sprouts and capsicum and again saute for 2 minutes on high flame.

Now add the remaing half tamarind mixture and noodles and mix everything well.

In the end add half tofu pieces , pepper powder and half the chopped mint leaves.

Mix well and serve garnished with remaining tofu and mint leaves.

Kluai Nam Wa - Bananas In Coconut Milk - A Thai Dessert

I love to try dishes from various Indian States as well as from other countries. This is the reason why I joined International Food Challenge a lovely group by two lovely blogger Saras and Shobana . In this group every month we are given selected recipes from any one country by that month's host.

 Our this month's host is Sangeetha Priya and she has suggested some wonderful n yummy recipes from Thai Cuisine.

I selected this easy n delicious dessert called  Kluai Nam Wa which in simple english means Bananas in Coconut Milk.

This simple dessert is unbelievably yummy and the coconut milk lends it a beautiful flavor and aroma.
Maharashtrians have a similar dish called Kelyache Shikran  (bananas in sweet milk ).

 But this Thai dessert is equally easy n yet exotic.

Loved the dessert Sangeetha .

Ingredients :


2 ...........................bananas
2 cups....................freshly scraped coconut
1 cup ...................warm water
1/2 cup.................jaggery
1/2 tsp...................cardamom powder
a pinch.................salt



Method :


Wash the bananas and peel them.

Cut the bananas into round slices.

Grind together scraped coconut and warm water.

Squeeze out the juice of coconut and again grind with warm water.

Again repeat and take out the juice of coconut.

Mix both the juices and add jaggery and salt to it.

Boil this on a low to medium flame till somewhat thick .

Add cut bananas and further cook for 5 to 10 minutes.

Sprinkle cardamom powder .

Serve chilled.



Note :

The coconut left after extracting juice can be used in chutney for idli / dosas.

Komaj - Persian Stuffed Bread

Komaj is one of the most unique breads I have come across . This bread consists of most unusual flavors like cumin seeds and turmeric . The stuffing is made with dates and cardamom powder. You will naturally wonder what kind of weird combination is this. But trust me it works amazingly. This stuff bread tastes superb with a hot cup of tea. Have it warm to get the real taste of this delcious bread. I baked it as a challenge for we-knead-to-bake an event by aparna . She has taken the recipe from the book  Saraban – A Chef’sJourney Through Persia.

Ingredients  for the bread :

3 cups ...................... all purpose flour
1 tsp........................dry active yeast
1/2 tsp ...................sugar
4 tbsp .....................sugar powder
1/2 tsp .................salt
1/8 cup ..............warm water
1/2 tsp................turmeric powder
2 tsp...................cumin seeds ( slightly crushed)
1........................egg
2/3 cup...........warm milk
1 n 1/2 tbsp....oil




Ingredients for the filling :


10 - 12 ....................soft deseeded dates ( chopped)
1 tsp.........................crushed cardamom
1 tbsp.....................soft unsalted butter

Mix these three thoroughly and keep aside to fill in the buns.

Milk for brushing

1tsp...................cumin seeds ( slightly crushed)










Method :

Dissolve yeast sugar and water in a bowl and set it aside for 10 minutes .

In another bowl mix well flour, turmeric powder , cumin seeds , sugar powder and salt.

Now add the yeast mixture which would have formed a froth to this flour bowl.

Mix everything very well and add milk and oil.

Knead for 5 minutes till you get a soft , elastic and non sticky dough.

Keep the dough covered in a well greased bowl for 1 hour and let it rise.

After 1 hour punch the dough and deflate it and again let it rise for 1 more hour.

Now make 8 equal ball of the dough and roll them 1/8 " ovals or rectangles.

Brush them with milk and keep a tsp of filling at corner of this rolled rectangle.

Now cover this filling with the other side of rectangle and press all sides to seal well.

Now with a cookie cutter cut the dough taking care that the filling doesn't come out.

Keep these rounds on greased baking tray and let them rise for 15 minutes.

Now brush them with milk and sprinkle some crushed cumin on top of each round bun.

Bake them in a preheated oven at 180 degrees for 12 - 15 minutes.

Have the buns warm while eating.

Fereni ( Persian Dessert )

This month the theme was Persian Cuisine  for  IFC  (International Food Challenge ) an event started by  Sara  & Shobana  . And though our this month's host Savitha Ramesh  had given us a wide variety of dishes to chose from since I was very busy and didn't have time to try out more exotic dishes I opted for this simple elegant dessert called Fereni .


This is much like our popular Kashmiri Phirni . The only difference being in phirni the rice is soaked and the ground to paste whereas in fereni ready made rice flour is used. Though the dish hardly takes any time to prepare you get a very delicious dessert perfect for special occasions or parties.

Ingredients :

2 cups ..........................milk
3 tbsp.........................sugar
2 tsp....................rice flour
2 tbsp................rose water
1/2 tsp...............crushed cardamoms



Method : 


In a non stick pan boil 1 n 1/2 cup milk with sugar.

In the remaining 1/2 cup milk add rice flour and mix well.

When the milk sugar mixture boils add the rice flour .

Stir continuously and keep the flame low.

When the mixture thickens add rose water .

Add cardamom powder and cool the fereni.

Chill it till the serving time.

Cinnamon Swirl Brioche

Making and baking breads was a dream for me just two years back . But ever since I entered this blogging world I was amazed to see so many wonderful breads being baked by fellow bloggers which were totally unheard of by me before.

Then again I was very hesitant to try out such daring experiments and so decided to join some online baking groups where every month the members bake a bread or some other baked item . I must say that this helped me improvise my baking skills a lot.

One such unique baking group is baking-eggless  by Gayathri  . Unique in the sense here we not only make a baking item but we substitute the eggs with some other vegetarian ingredient and try to make it as perfect as the one with egg variety. This month's challenge was this lovely Cinnamon Swirl Brioche which made use of 8 eggs and thats really a large amount to substitute.

Making this delcious Cinnamon Swirl Brioche was a real challenge as I had to think of the substitute for 8 eggs. Finally used a combination of flax seeds and paneer . Also due to health issues have planned to avoid the use of maida as far as possible and so used maida and wheat flour in 50 : 50 proportion. Was a bit worried of the results but the Brioche was so delicious and soft  that it got over within minutes . The brioche had a soft texture and a nutty flavor due to flaxseeds .

Thanks once again Gayathri for introducing us to such an interesting bake.

The original Recipe is from Barbara Bakes.

Ingredients :

1 tbsp...................yeast
1/2 cup...........lukewarm water
4 tbsp.............flax seeds
1 tbsp..................salt
4 tbsp.................. paneer
1/2 cup ..............honey
1 n 1/2 cup ........loni ( homemade butter )
3 n 1/2 cups ..............wheat flour
3 n 1/2  cups ..............maida

Mix together and keep :

1 cup .............sugar
3 tbsp.............cinnamon powder
1/2 tbsp .........salt



Method :

Mix water, yeast,honey and molten butter in a big bowl .

After 10 minutes add paneer and flax seeds paste and mix well .

Now gradually add all the flour ( wheat and maida ) and mix properly.

Keep aside for 2 hours for the dough to rise and then collapse.

You can refrigerate this dough and use it over the next five days.

When making the Brioche grease a bread loaf tin.

Roll the dough carefully into a wide rectangle.





Wet the top surface of the rectangle with little water .

Now sprinkle  the sugar cinnamon filling on it and again sprinkle some water on it.





Now roll the rectangle and keep it for 10 to 15 minutes.





Now cut the roll into half and stretch each half to 14 inches rolls.





Cut the first roll vertically so that the cinnamon sugar lines are clearly visible.





Now keeping the cut side open braid the rolls and keep them in a greased loaf tin.





Also cut the second half in a similar way and braid it .

Since I did not have a second loaf tin , I used a circular tin.

This gave me a beautiful shaped brioche which looked like a blooming flower.






Cover the pan and let the dough rise for 2 hours.

Bake in a preheated oven for 25 minutes at 180 degrees .

Reduce the temperature to 150 degrees and further bake for 20 minutes.

The top will be golden brown in color.

Cool it completely on a wire rack and then slice it.