Sunday, 31 May 2020

Japanese Milk Bread Rolls / Hokkaido Milk Bread

Due to Covid19, we are under complete curfew and we are allowed to go for grocery shopping only once a week after taking an online appointment.... So I have been baking different types of breads and buns almost every day.... Seems like my family is enjoying freshly baked homemade breads versus store bought now.... I will post those successful bread recipes I tried in coming posts.... 
Japanese Milk Bread or Hokkaido milk bread is made with a simple technique involving a roux "starter" known as tangzhong.... The roux is mixed into the final dough, producing wonderfully tender bread each and every time... I have made their rolls several times with different shapes over the years.... This bread recipe was used in Sausage Rolls recipe which is one of my initial posts.... Do try these incredibly soft rolls with any shape, be it simple round buns, braided or loaf, you will not regret it....  

Japanese Milk Bread Rolls / Hokkaido Milk Bread
(Recipe from here)
Yield -8 Rolls

Tangzhong (starter)
3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) Unbleached Bread Flour / All purpose flour
2 1/2 cups (298g) Unbleached Bread Flour / All purpose flour
2 tablespoons (18g) Milk Powder
1/4 cup (50g) sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup (113g) whole milk
1 large egg
1/4 cup (4 tablespoons, 57g) melted unsalted butter

To make the tangzhong: 
  • Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  • Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough: 
  • Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
  • Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  • Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball, or any desired shape.
  • Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.  
  • Preheat the oven to 176°C / 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
  • Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack and cover with a cloth to cool completely.

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Thursday, 28 May 2020


It’s been a while I haven’t posted anything here....Hope all of you are safe and staying home... 2019 was a really hectic year as my son was in class 10 and we were busy running from one tuition to another.... I was looking forward to his exams getting over so that we could relax a bit..... But New Year’s Day started off with the very sad news of my Dad passing away all of a sudden.... I was devastated, even though he look tired his health was perfectly ok... We all went to India to bid farewell to my dear dad... I was stressed out, on one side the shock of my dad’s sudden passing and on another side my son’s final exams....It was really tough for me as I have never really overcome my mom’s demise even after 23 years... Believe me it is really hard to cope with our near & dear ones demise... I am trying really hard to come to terms with this situation....

Now the whole world is fighting the Corona virus. Here in Kuwait we are having lockdown from mid-March which resulted in cancellation of the last exam of my son! The whole year’s hard work washed away by a virus! So now from March we are all at home under lockdown, first partial curfew and now full curfew.... But thankfully we are all safe and I hope and pray this crisis will end soon.....

I will try to update this space as and when I get time.... I know people are not following blogs now a days and all are after you tubers only..... but somehow I really love blogging and now it’s a space I document my tried and tested recipes and I hope some of you may find it helpful..... I will come back with recipe posts soon.... mean while stay home and stay safe....

Love..... Stay safe....


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Sunday, 12 April 2020

Happy Easter!

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Wednesday, 25 December 2019

Merry Christmas!

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Monday, 11 November 2019

Kiwi Wine

How to make Kiwi Wine

As usual I am back after a long hiatus :D :D There are many things which kept me busy ignoring this space of mine. Now that many of my readers & friends started asking me why there are no updates here, I thought I have to find some time to spend here….. after all Christmas is around the corner, here is a wine recipe for all of you to try..… A friend of mine was requesting for this Kiwi Wine for the past several years… I made this wine almost a year back and with aging, the sweetness of this wine reduces significantly and become a very dry wine… So if you prefer sweet wine please add more sugar after fermentation…

Kiwi Wine


Kiwi – 1 kg
Water – 3 ½ litre
Sugar – 1 kg (250 gm more if you prefer very sweet wine)
Yeast – ¾ tsp

  • Peel and mash kiwi with a potato masher.
  • Boil sugar & water and add boiled water to the mashed kiwi and mix well.
  • When the mixture becomes lukewarm add yeast and mix well and transfer the mixture into a sterilized bharani / bottle.
  • When the mixture cools down completely tie the bottle with a clean cloth or close with lid little loose.
  • Stir this mixture every day with a clean and dry spoon.
  • After 21 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle. You can add more sugar at this time if you prefer sweeter wine.
  • Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.

Check out Tips for Making Homemade Kerala Wines

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Wednesday, 23 January 2019

Strawberry Wine & Celebrating 11 years of Food Blogging!

 How to make Strawberry Wine

11 years ago, through a very dear college friend of mine, I was introduced to the ocean of flood blogging. Since then it’s been a beautiful journey learning may other aspects of cooking, different cuisines and finally into cake decoration. Many fellow bloggers become very dear friends, I interacted with many lovely readers and was acknowledged by some leading publishers too…. I had never thought that a spontaneous decision to start a blog would bring me so far. It was all because of my dear readers whose continuous encouragement took me so far, whereas many fellow bloggers of that time have completely disappeared from the blogging field! Thank you so much for the love, support and trust you guys have given me…

I had planned to post this Strawberry Wine for New Year, but the first post of the year got delayed this far :D... I made this wine exactly a year ago, that’s how I got this crystal clear colour. When you make the wine it will be really red in colour but with aging the colour changes like this one has…. It’s Strawberry season in this part of the world and it’s a really good wine, so try to make use of those beautiful strawberries while it is in season!

Swapna’s Cuisine wine recipes

Strawberry Wine 
Fresh Strawberries - 1kg
Sugar - 1.25kg
Water - 4 litres
Yeast - 1/2 tsp


  • Boil the water and keep aside to cool down slightly to lukewarm. 
  • Wash the fresh strawberries well. Wipe water from each strawberry very well and chop it finely and keep aside. 
  • In a big bharani / bottle add sugar, chopped strawberries and lukewarm water, stir well. Sprinkle yeast on top and mix well after 5 minutes. 
  • When the mixture cools down completely tie the bottle with a clean cloth or close with lid little loose. 
  • Stir this mixture every day for 5 minutes with a clean and dry wooden spoon.
  • After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
  • Keep this again for 14 days untouched. After 14 days strain the wine again, pour it in to clean dry bottles and use. 
Check out Tips for Making Homemade Kerala Wines

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Tuesday, 1 January 2019

Happy New Year to you all 🎊🎈

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Tuesday, 25 December 2018

Merry Christmas 🎄🎅🎁

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Sunday, 23 December 2018

Banana Wine / Pazham Wine

May this Christmas fill your hearts with warmth, peace and joy! Have a Holy and Blessed Christmas!

how to make Pazham wine

Hi everybody,
Hope all of you are ready for Christmas celebrations with family and friends. Here we are also set for Christmas.
Banana wine is one of the most requested recipes. When I made it first time, a long time ago and with a completely different recipe, we didn’t like it at all. After that I never tried it but after all your requests I thought of trying it again with a new recipe and this time the wine came out really nice. I used the small palayan kodan bananas which we get in Kerala for this recipe and that is the best one to make banana wine. But if you don’t know this kind of banana or this variety is not available in your place, you can use any kind of bananas.

Kerala Pazham wine

Banana Wine / Pazham Wine
Palayan kodan Pazham (small variety ripe banana) - 800 gm
Sugar - 600gms + 250 gm*
Water - 2 ½ litre
Strong black tea made with 7 table spoons of tea leaves and 500 ml water
Yeast – ¾ tsp
Lemon juice – 2 tbsp

·         Boil 2 ½ litres of water and keep it aside to lukewarm.
·         Make strong tea with 500 ml water and almost 7 table spoons of tea leaves. Strain the tea and keep it aside to cool.
·         Mash the bananas and 600 gm sugar in a food processor. Mix it with lukewarm water.
·         In to this add the strained strong black tea, lemon juice and yeast. Mix everything well and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.
·         After 21 days, strain the mixture through a cheese / muslin cloth in to a clean dry bottle.
·         Do a taste test and if you feel like sugar is less you can add the rest of the 250 gm sugar and mix well.
·         Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.  

I only added 600gms of sugar in the beginning. But after fermentation I felt the sugar is very less and added another 250 gm of sugar after straining. So if you like sweet wine you can add the total 850 gm of sugar in the beginning itself.

Check out Tips for Making Homemade Kerala Wines

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Saturday, 17 November 2018

Chewy Coconut Cookies

How to make coconut cookies

I think these cookies are adult favourites as children mostly prefer chocolate chip cookies or cream biscuits. Here we both like these cookies but our son doesn’t like it at all. If you like coconut flavour I am sure you will love these coconut loaded chewy and delicious cookies. I really love the combination of coconut and cardamom flavour. So I sometimes add cardamom powder and it tastes heavenly!

Coconut cookies recipe

Chewy Coconut Cookies
(Recipe from here)

All-purpose flour - 1 1/4 cups
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Butter - 1/2 cup
Brown sugar - 1/2 cup, packed
White sugar - 1/2 cup
Egg - 1
Vanilla essence - 1/2 tsp
Cardamom powder - 1/2 tsp (optional)
Flaked coconut - 1 1/3 cups


  • Preheat oven to 175˚ C / 350˚ F.
  • Combine the flour, baking soda, salt and cardamom powder (if using); set aside.
  • In a medium bowl, cream the butter, brown sugar, and white sugar until smooth.
  • Beat in the egg and vanilla until light and fluffy.
  • Gradually blend in the flour mixture, then mix in the coconut.
  • Drop dough by teaspoonful’s onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  • Cool on wire racks.
Chewy Coconut Cookie

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