Tuesday, October 21, 2014

Green Peas Chutneywale

1 cups boiled green peas
2 medium potatoes- Boiled and diced
1 bayleaf (tejpatta)
1 tsp sugar
2 cloves
2 cardamoms
1″ piece of cinnamon
2 tsp cornflour
200 ml coconut milk
Juice of half a lemon
4 tsps oil
salt to taste
Grind into a paste:
1cup fresh coriander leaves
5 green chillies
1/4 cup freshly grated coconut
Heat the oil in a pan, add the spices. Let them crackle.
Add the ground paste and fry till the oil separates.
Mix the cornflour with coconut milk and add to the mixture. Simmer till the gravy thickens.
Add the boiled peas and potatoes and cook for a few minutes. Remove from fire and add the sugar and lime juice. Serve with phulkas or rotis.

Sunday, October 19, 2014

Artisan Bread

Artisan bread is bread that is crafted, rather than mass produced. It will have little more than the basic ingredients of flour, water, yeast, oil, milk and salt unlike preservative-laden commercial breads. Some varieties may have eggs and /or sugar.

Plain flour or maida- 250 gms
Oil- 4 tbsp
Salt- 1 tsp
Active dry yeast-1 tsp (double if fresh yeast)
Sugar- 3 tsp
Water- 50 ml
Milk- 50 ml
Warm milk and water together. Take care not to heat too much; or the heat will kill the yeast. Add sugar and yeast. Cover and keep aside in a warm place for 15 minutes. Once yeast is fully dissolved and frothy, it is ready.
Take flour and salt in a large bowl and mix well. Make a well in the centre and add a tbsp of oil. Add the yeast mixture and knead well into a soft dough. Knead for about 10 minutes until it is not sticky. Place the dough in a large greased bowl, cover and keep aside for 2 hours.
Apply 1 tbsp oil and punch the dough for about 5 minutes.
Grease the baking sheet or bread tin well. Shape the dough in desired shapes using the remaining oil. Let it rest covered for an hour. Bake in a preheated oven at 200 degrees C for 10-15 minutes or till golden. A couple of minutes prior to removing, brush the top with a little milk.
Allow to cool a bit before transferring to wire racks for cooling.

Spicy Baked Cheese Rolls

Maida- 300ml
Whole wheat flour- 150 ml
Sugar- 1 tbsp
Salt- 1 tsp
Olive Oil- 4 tbsp
Active dry yeast- 2 tbsp (If fresh yeast is used, double the quantity)
Red Chilli flakes- 1 tbsp
Grated cheese- 30- 40 ml
Take half a cup of lukewarm water (NOT hot water) and add the sugar and yeast. Keep it closed for about 10 minutes in a warm place. the mixture will froth up which indicates that the yeast is active. Take a large bowl. Add the flours and salt and mix thoroughly. Add the yeast mixture and mix well to make a smooth dough. If needed, add a little water. Add 2 tbsp olive oil and knead the dough well for about 10- 12 minutes. Place the dough in a oiled pan, cover and let it rest for 15 minutes.
Dust the kitchen top with flour and roll out the dough into a large rectangle of half an inch thickness. Spread 2 tbsp olive oil on the surface, sprinkle the chilli flakes and grated cheese evenly over the entire surface. Lightly roll the roller so that the flakes and cheese are embedded in the dough. Roll the dough into a log shape. With a sharp knife, cut the log into one inch thick rounds and place on a greased baking tray with space in between. Let the rolls rest in a warm place for 10 minutes. The volume will double. Bake in a preheated oven at 200 degrees C for about 30 minutes.

Monday, October 13, 2014

Vegetable Bun

For the Bread:
Plain Flour-250 gms
Oil- 4 tbps
Salt-1 tsp
Sugar_ 3 tsp
Active Dry yeast- 1 tsp
Water- 1/2 cup
Milk-1/2 cup
water to knead
For the stuffing:
3 potatoes, boiled, peeled and mashed
1 onion- finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 tbsp finely chopped coriander leaves
4-5 finely chopped green chillies
1 tsp lemon juice
1 tbsp oil
Salt to taste
Method (Bread dough):
Warm 1/2 cup water and milk together and add the sugar and yeast. Take care not to overheat; or the yeast will not be active. Cover and keep aside for 15 minutes. When yeast is fully dissolved and frothy, it is ready to use.
Mix salt and flour in a large bowl. Make a well in the centre and a tbsp of oil. Add the yeast mixture and knead into a soft dough. Knead for 5-10 minutes till it is smooth and not sticky. Grease a large bowl and place the dough, cover and let it rest in a warm place (not over stove or oven) for 1 1/2 hours. Add 1 tbsp oil, and punch the dough for 3-4 minutes. Now the dough is ready for shaping and stuffing.
Method (Stuffing):
Heat oil in a pan, add ginger, garlic, chillies, onion and saute till onion turns pink and soft. Add potatoes, lemon juice, salt and coriander, Mix well and cook for about 2 minutes. Cool well before stuffing.
Proceed further:
Take a golf ball sized dough and pat thickly. Place a tablespoon of stuffing in centre. Pull up sides and carefully enclose stuffing. Shape into a round and slightly flattened bun. Grease your palms if necessary to shape. Place on a baking sheet leaving enough space for rising. Cover and rest for 30 minutes. Bake in a pre-heated oven at 200 C for 15 minutes or till golden. Brush with milk a minute or two before taking out of the oven. Cool on racks and serve warm with butter/ marmalade.