Sweetened coconut stuffed rolls

Happy Mother's Day!

These rolls are a great deal when you’re tight for time! The subtle sweetness from the coconut and the buttery flavor from the bread makes it quite a treat.  Even though it’s sweet just like any other sandwiches it fills the tummy and makes you feel happy and satisfied. It was one of my favorites and had eaten these rolls quite often during my stay in Bangalore, a lot of ‘it.


Although it has been ages since I left that part of the world, the taste and the memory still stays afresh!  The simple coconut mixture gives you various other ideas with it. Inspired by the sandwich, my version has dry fruits and preserved cherries to enhance the texture and taste alike. It puffs up neatly leaving the mixture inside intact yet well blended.


Sweetened coconut stuffed rolls

  • Servings: 4-6
  • Difficulty: easy
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These rolls are a great deal when you’re tight for time! The subtle sweetness from the coconut and the buttery flavor from the bread makes it quite a treat!


For the filling
1 cup shredded sweetened coconut
½ cup dry fruits of your choice
¼ cup raisins
Pinch of salt and cardamom
Blend everything well.

For the rolls
2 cups all purpose flour
2 eggs
2 tbsp honey
½ tsp salt
2 tbsp butter
¼ cup milk
¼ cup warm water
1 ½ tsp yeast


Dissolve the yeast in warm water. Mix together egg with milk. In a bowl, combine the flour and salt. Add the yeast mixture and the egg mixture to the flour. Knead well – really well for few minutes. Allow the dough to rise in a warm place. After 1 hour or so, punch down the dough and knead again. Divide the dough into small equal portions. Roll out the portions lengthwise. Spread the filling and close all the ends while maintaining the log shape roughly as of a hot dog bun size. Leave the filled rolls in a warm place for another 30 minutes. Bake at 350 oven for 20-25 minutes,


Garlic toast – green gram sunny brunch

A plate full of pleasant ingredients and a hint of happiness – I couldn’t ask for more.  Although it was on a whim I decided to fix something quickly for my brunch. As I started adding things together, the requirements kept rising. To get an appealing texture for my brunch – two slices of garlic toast and a sunny side up egg needed something to connect each other and also a nice contrast.


My mind was fixated on something green – mostly avocado mixture. I didn’t want to do any extra chopping or slicing or such. Simple, healthy yet elegant – that was the picture in mind. But, green gram was never in the picture. As I opened the refrigerator a quick glance at the box changed the course. The texture of it seemed right to use as the base spread. Hence the addition of green gram and then top with bacon bits and sprinkle some parsley over would go great! This is for sure a no recipe item.  

Caramel bread pudding with blueberries and raisins

Seemingly elegant and humble things are always appealing to my eyes. It soothes my soul, even nudges me to get closer to it. I would say it’s simply a Capricorn trait. They do not go for anything trendy unless it has some element of elegancy or quality. Those things attract them naturally, is the fact.IMG_38638IMG_38768
That’s same when it comes to the food we eat as well. Mix and match, show the elegancy through the food we eat. Let the delicious aroma spread in the kitchen and the corridor… Otherwise the house doesn’t seem vibrant and lively. Fairly reasonable ingredients and moderation is the thumb rule. Our innate tendency to indulge in junks that are delectable to the palate seems inevitable, and we’re no stranger to such vices. But, that’s okay if we set the rule and play the rebel.
Caramel Bread PuddingJust keep our unhealthy approach at bay, develop a habit of balanced eating and moderation is what it requires to stay positively healthy! The result would be a happy soul, seriously! So here you go…I wanted to prepare something simple yet vibrant…

So this time, though, I was ready to hit the kitchen if someone says pudding since I have been thinking of it ever since I came across a different recipe than our traditional one. Our traditional bread pudding is very simple normally to save stale bread. The recipe I have been thinking of it requires extra ingredients like condensed milk and evaporated milk together. I was kind of skeptical at first, but decided to go ahead and try it any way with the guidance of my instincts, of course. The consistency looked perfect yet I was not very sure about the outcome. It spent around one hour in the steam and I was so happy to see the wooden stick easily comes out clean. Still I was darn impatient, a slight slice at the edge to see its texture and taste. Voila! It was a proud moment. What do you think?!

1 can evaporated milk
1 can condensed milk
12 slices of bread
1 cup dried fruits (I used a mixture of blueberries and raisins)
¾ cup sugar
2 eggs
1 tbsp vanilla
2 tbsp all purpose flour
1 tbsp corn flour
1 tsp ground cinnamon
½ tsp Salt

First step would be caramel preparation. In a heavy bottomed sauce pan, heat sugar over medium to low heat, stirring frequently to avoid scorching and blending the mixture equally. When the mixture turns light brown color and dissolves well, instantly pour onto a medium cake pan and swirl to coat the pan and set it aside.

Cut bread into small cubes or crumble it. In a large bowl, add the evaporated milk and condensed milk, mix thoroughly. Add the beaten eggs, vanilla and the rest of the ingredients. Mix well. Add the bread cubes and combine everything well. Pour the mixture into prepared caramel pan. Steam it for one hour or when the wooden stick inserted in the center of the pudding comes out clean. Enjoy!