Dilkhush is a sweet coconut stuffed bread made in small bakeries back in my native place. I still remember my first bite of dilkhush. It has very mild flavors and the bread just melts in mouth. Back in my native my dad’s friend who owns a bakery makes the most best dilkhush and whenever i visit there we get a lot of bakery stuff and even if i forget uncle reminds that “you didn’t get dilkhush, shall i pack it for you?”
But sadly nowadays very few bakeries make this delicacy and so i was missing it badly. This is my first attempt with dilkhush and i pretty much got it right.Hope You all will like it and give it try.
For the dough
- 2 cups of sieved all purpose flour.
- 1 1/2 tbsp of active dry yeast.
- 2 tbsp sugar.
- 1 1/2 cup lukewarm water.
- A pinch or 2 of salt.
- 1 tablespoon of butter.
- 2 tbsp milk for brushing the bread.
- 1 cup grated coconut
- 2-3 chopped cashew nuts
- 4-5 raisins.
- 1 tbsp tutti frutti.
- 3 tbsp sugar grinded into powder along with 1 cardamom and 1 clove.
- 1 tbsp ghee/clarified butter.
First we will start by making the dough. For making the dough add yeast into lukewarm water along with sugar and let it prove.Once its nice and frothy add it to the flour along with salt. Make a dough of it. The dough will be sticky combine it till it comes together by kneading it in circular motion. Add in 1/2 tbsp butter while kneading it. Leave this dough to prove preferably in a warm place for half an hour. This is how the dough will look once its proved.
By the time our dough is getting proved we will make our filling. In a non stick pan heat ghee and fry coconut till its golden brown. Add in the sugar, cashew nuts, tutty frutti and raisin. Saute for 1 min and switch of the flame. This is how the filling looks once done.
After half an hour our dough will be proved. Punch the dough and knead it again. Now place it in a pastry board and flatten it with your hand. Place in the filling and seal it by bringing the edges together. Place this carefully in a greased baking tin with the pinched side down and leave it for second rise.
After 1/2 an hour our dough will double its size. Brush it with milk and bake it in a preheated oven 180 degree celcious for 15-20 mins or till done.
When done baste some butter on the top when its still warm. De-mold it when its little warm and serve with tea or coffee.
Pav –Bhaji is an Indian roadside snack which is thoroughly enjoyed by all age groups. Pav is also known as “dinner rolls” and Bhaji is a thick gravy made out of variety of vegetables. It has a perfect blend of Indian spices. It’s served with finely chopped onions, lemon wedges and a dollop of butter. And the best part what I like about it is you can easily add in all the vegetables (except the slimy and water content ones) to it without kid’s knowledge. It’s perfect any time meal. Here is my recipe for Pav aka Dinner rolls. Hope you all enjoy it. Ingredients for Pav or Dinner rolls:-
- 2 cups of all purpose flour.
- 2 tsp yeast.
- 2 tbsp sugar.
- 180 ml lukewarm water.
- 2 tbsp milk powder.
Method:- Sieve all purpose flour along with salt and keep it aside in bowl. Mix yeast and sugar in lukewarm water and keep it aside in a dark place to prove (I kept inside my microwave oven).Once the yeast mix is frothy add it into sieved flour and form a dough. The dough will be very sticky and gooey. Remove the dough in a flat surface and knead it in circular motions by pressing your palm in the mixture. By doing this we are forming gluten which will help our dinner rolls to be fluffy and soft. Repeat this procedure till dough comes together. Place this dough preferably in greased glass container. Smear some water or oil at the top of the dough (so that the dough doesn’t crack from above) and cling wrap it and keep in warm place for proving (I again placed it in my microwave oven). After one hour the dough will be double its size. Punch dough down with lightly floured hand and again knead in a flat base for 15 min. Divide the dough into equal sized balls and place it in greased microwave safe try and leave it for second rise again in dark place for ½ an hour. After 1/2 an hour they will double their size. At this point lightly brush them with milk and place them in a preheated (200c for 10min) and bake it for 15min in 200c or till its golden brown in the top. Serve hot with Bhaji. Ingredients for bhaji or vegetable gravy:-
- 1 onion finely chopped
- 1riped big tomato finely chopped
- Few garlic cloves finely chopped
- 3 potatoes peeled and diced
- 1 carrot peeled and diced
- ½ cup chopped beans
- ½ capsicum diced
- ½ cup of green peas
- ½ cup of cauliflower florets
- 3 tablespoon butter or clarified butter
- ½ tsp of turmeric powder
- 1/ tsp of chili powder
- 1 tbsp of Pav Bhaji masala
- 1 cup water
- Salt according to taste
- Little cashewnuts and coriander leaves for garnish
Method:- Boil ingredients from 3 to 9 in a pressure cooker with water little salt and turmeric powder till they are soft and well cooked. In a thick bottomed pan add 2 tbsp butter and add in chopped onion and garlic. Fry till they turn pink. Once they turn pink add in chopped tomatoes and cook till tomatoes are soft. Now add in chili powder, coriander powder and pav bhaji masala till the raw smell o the masala goes off. Once the masala is done add in the cooked and mashed vegetables and little water. Let this mixture come to boil. In another pan melt butter and add in cashews to it. Fry cashews till they are light brown. Add this to boiled mixture and garnish with coriander leaves. Serve hot with pav or dinner rolls.