Tuesday, February 16, 2016

Stuffed Challah Bread


I tried making some stuffed bread ....A long awaited recipe to be made on my to do list... I followed recipe for making Challah Bread..Hey but I did not do the braids as for the usual Challah Bread..... I put the stuffing inside instead and made equal  inclined cuts on either sides  making long strips on either side .I then later pulled each  of the  two strips on either side over the filling as seen below.




 When I tried making it the first time  it became a grand success .But I had too many errands to do and couldn't take the snaps......




...the second time the power went off at the wrong time....just when the  bread was ready to go into the oven.So I waited and waited..the power dint come on the same day.....there were major power issues in town due to the heavy rains...So my dough went into the refrigerator and I invariably made my bread the next day....and the bread dint fluff up like first time....


 This recipe is a perfect Challah bread recipe.........its a recipe for keeps.... makes soft warm and fluffy Challah bread....want to try it out?


From Ria's collections and Smitten kitchen...

Ingredients

Active dry yeast/Instant yeast-11/2 tbsp

Sugar-1/2 cup plus 1 tbsp

Olive oil /Vegetable oil-1/2 cup plus more for greasing the bowl

Eggs-5

Salt- 1 tbsp

All purpose flour-8-81/2 cups

Cheese

Method

In a large bowl dissolve yeast and 1 tbsp sugar in 1-3/4 cups lukewarm water

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. 

Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a 

mixer with a dough hook for both mixing and kneading, but be careful if using a standard size

 KitchenAid–it’s a bit much for it, though it can be done.)

 Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves.

Divide the dough into two(.I halved the recipe  so i did not halve the dough)Make an oval shape out of the dough

Put the stuffing in the middle.Make sure you leave a lot of space around the stuffing to form the braids as shown below.

Make equal number of equal sized  inclined cuts on either side using a sharp knife.s.Once the cuts are done pull each of the strips on either sides over the filling(refer the picture below)







Place braided loaves on a greased cookie sheet with at least 2 inches in between.
 Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

 If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

 Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Sprinkle cheese as required  and place in grill  mode for 1-2 minute or till cheese melts before serving.

Note

 Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.

Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

For stuffing

Onion-1 medium

Garlic cloves-3-4

Green chilli-1(I omitted)

Tomato-1 medium

Capsicum-1 medium

Chilli powder-3/4 tsp

Garam masala-1 tsp-1/2 tsp

Paneer-250 gms chopped into tiny cubes

Sweet Corn Kernels-1/2 cup ,boiled

Tomato ketchup-2 tbsp

coriander leaves- few sprigs

Salt

oil/butter

Method

Take oil / butter in a pan.add onions and garlic. Saute till translucent and brown. Add chopped green chilli,garam masala powder,turmeric powder and red chilli powder.
Add tomatoes and cook.Add capsicum and cook till soft.Add corn ,paneer and and ketchup cook for some time.Garnish with coriander leaves.(I omitted that)








Monday, December 21, 2015

Aloo paranthas-Stuffed Indian Flat Bread

Aloo paranthas ....served with a block of butter and a tall glass of thick lassi is everybody’s breakfast dream…isn’t it? Especially if it is in the authentic dhabha style…





I have always wanted to recreate the taste of aloo paratha’s I once had from Uncle Dev’s in Pune. My cousin Priya had taken me there and we feasted on some amazing paranthas, paneer and lassi ……





I was determined that I would make a post on parantha’s only if I would have the dhabha style recipe….if not The Dhabha style recipe somewhere close to it.


My travel through the net finally landed me with a wonderful recipe I have detailed below…..have a look…and recreate the flavours in your home kitchen





Well paranthas are usually stuffed with potatoes and is a favourite breakfast option especially in northern India….to be specific Punjab….

Ingredients


For the dough
Wheat flour-400 gms
Water-225-250 ml
Salt-1 tsp
Cumin seeds-1 tbsp
Red chilli powder-A pinch (optional)
Oil-1 tbsp or more

For the Filling
Potatoes-6(I took 3 small)
Onion-1 medium sized (I took 4 scallions instead)
Green chilli-6(I took 4)
Ginger garlic paste-2 tbsp(I took1/2 tsp)
Stuffed parantha masala (given below)
Coriander leaves-3 tbsp (I dint use)
Mint leaves-1 tbsp (optional) (I dint use)

Stuffed parantha masala
White pepper-8-10(I used ½ tsp pepper powder)
Ajjwain-1/2 tsp
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Coriander seeds-1 tsp
Black salt-1/2 tsp
Cumin powder-1/2 tsp
Chaat masala-1 tsp
Red chilli powder-1/2 tsp
Garam masala-1 tsp

Ingredients
Put the potatoes in a pressure cooker and cook till 6 whistles. The potatoes should be soft enough to grate but not too soft that they easily mash.

While the potatoes are cooking, work on the dough. In a bowl, mix together the flour, salt, cumin seeds, oil and red chilli powder (in case using it). Make a well and add the water, and gradually knead in the flour into the water. Knead till you get a soft and elastic dough, but should not be sticky. Let rest for 15- 20 minutes, covered with a wet cloth.
Dry roast all the whole spices- white pepper, carom, coriander, fennel & cumin seeds on a skillet. Once roasted and you get a nice aroma, take them off the fire and grind them to a fine powder. Add the cumin powder, red chilli powder, chaat masala, garam masala and black salt and mix with the rest of the dry spice.

Finely mince the onion and green chillies.

Once the pressure drops, cool and peel the potatoes. Mash potatoes.

In a pan, heat 1 tbsp oil. Add the minced onions. Cook till translucent (and the onions should have left all their water). Add the green chillies and ginger-garlic paste. Add the spices and coriander-mint leaves. Add the grated potatoes and mix all together. Remove from fire.

For Assembling:

 Flour work surface and rolling pin.
Divide the stuffing and dough(golf sized) into 10 equal balls
Roll dough into 5 inch square. Oil the top.
Add stuffing, wrap the dough around it and roll without cracks
Cook one side for 1-2 minutes and flip
Add butter on the top side and cook. Flip
Cook the other side with butter and flip
Cook till golden brown.

Notes

The leftover dough can be refrigerated for 2-3 days.

Use more stuffing and less flour while rolling them

Try using a day old potatoes, by doing this, the potatoes have hardened after cooking, and they are not so fluffy when they are freshly cooked.

Another tip to roll the dough and avoid the filling from coming out is to keep the dough in the fridge for about an hour.  

Grate potatoes then boil and mash them to avoid lumps.





Thursday, November 19, 2015

Sweet Corn Veg Soup





 I always wanted to make Sweet Corn Veg soup at home.....I had this wonderful recipe in my bookmarked recipes for long....but the making part was always pending....








So today finally I geared up and got ready to make the soup.....and it tasted restaurant style and perfect....So another soup recipe for you then





The Sweet corn veg soup is really rich as it contains a lot of assorted vegetables like carrot and cabbage and corn too....now that adds one more soup to my list of wonderful soups to start with.


Ingredients

Vegetable stock-4cups
Carrots chopped-2 tbsp(small cubes)
Cabbage- 2 tbsp
Sweet corn kernels-2 tbsp
Cream style sweet corn-3  tbsp
Sugar-1/4-1/2 tsp
Beans-2 finely chopped(i dint use)
Cornflour-11/2 tbsp
Spring onion greens-1 stalk chopped
Pepper to taste(white pepper is used.I used black pepper)
Salt

Method

Bring to boil vegetable stock.Reduce flame.. Add carrots, cabbage, beans, corn kernels, cream style corn and allow to  cook well.
Add salt
Add pepper to a ladle of soup and mix well ,then pour it over the rest of the soup and mix well.
Mix cornflour in little water and pour.Stir well and cook.

Chop spring onion greens and add .give a good stir.Switch off flame.Serve hot

Notes

You can also parboil cabbage,carrots and beans and add  instead of adding directly to vegetable stock.


Sunday, June 7, 2015

Apple Crumble !!!

Well I heard a lot about crumbles and cobblers reading through the net and watching youtube and I certainly wanted to give it a try….









I decided to go with the easier version called crumble. I had apples sitting around and decided to make an Apple crumble…..So I browsed the net and landed on a cool recipe-Gordon Ramsay’s Apple crumble…..hmmmmm

What is a crumble?

The wikipedia says -A crumble, also known as a brown betty, is a dish of British origin that can be made in a sweet or savoury version, depending on ingredients used, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. A savoury version uses meat, vegetables and a sauce for the filling, with cheese replacing sugar in the crumble mix. The crumble is baked in an oven until the topping is crisp. The dessert variety is often served with custard, cream or ice cream as a hearty, warm dessert after a meal. The savoury variety can be served with accompanying vegetables.



Cobbler,crumble,crisp or Brown Betty take any name ...have similar recipes....crumble being my choice....I decided to go ahead.....

So I chopped the apples stewed them and made a thick base....I did not want them too sweet so added less of sugar....Finally I topped my stewed fruits with the flour and a handful of oats and put the little crumble bowls to bake....

I was terribly excited though…..a new dish and a perfect recipe….Well...the end result was equally good and I added a new dessert to my list of loved desserts-

Whats more soothing than a spoonful of crispy cracky crumble with a large dollop of icecream...even sweetened fresh cream....Loved it!



Ingredients
Caster sugar-6 tbsp
Cinnamon powder-a pinch
Vanilla essence-1tsp
Apples-6(3scraped,3 cut into chunks)
Cranberries-3 tbsp,dried
Lemon zest- of 1 lemon
Lemon juice-of 1/2 lemon
Crumble topping
Plain flour-100gm
Damera sugar/brown sugar-2 tbsp
Chilled butter- 50 gm
Cinnamon powder-1 pinch
Oats-4 tbsp

Method

Preheat the oven to 200°C/Gas 6.

Heat a small hob-proof baking dish, add the caster sugar and heat for about 5 minutes until it caramelises. Add the cinnamon, vanilla seeds and grated apples and cook for 1–2 minutes. Stir in the apple chunks, then mix in the cranberries, lemon zest and juice. Remove from the heat and set aside.Swirl the dish not stir.You need not peel the skin of the apples as it adds flavour to the dish.

To make the topping, place the flour, sugar, butter and cinnamon in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add the granola and mix until fully incorporated.Scatter the crumble topping over the fruit and heat the dish again on the hob. Once the apple mixture is bubbling, transfer to the preheated oven and bake for 12–14 minutes until the topping is a deep golden colour. Remove and serve warm.
















Thursday, April 9, 2015

Nutella Whitechocolate Mascarpone Cheesecake

Making a cheesecake and eating it was always on my to do list. Today I ticked  against the word cheesecake in my ``To Do'' cooking list and wrote ‘’Done’’ against it.Finally.










I had made Paneer Butter Masala and there was a big packet of Amul cream left .The shop I visited did not have the usual small packet so I had to settle with the big one.So I explored my options on how to put the cream to good use.That’s when the idea of making Mascarpone cheese hit me.












But what would I do with the Mascarpone cheese? I had already made Tiramisu two times earlier and I was in no mood to make it again….How about a cheesecake?
I could easily substitute Mascarpone for the cream cheese…..I had a big jar of nutella sitting in my pantry ….So I happily picked it up and made a Nutella Cheesecake…..of course  topped with creamy White chocolate Mascarpone Mousse….



Here goes the recipe-:


Ingredients

For base

Glucose/marie biscuits-200 gms
Melted butter-100 gms
Sugar-2 tbsp

For Mascarpone cheese

Fresh cream-500m l(Amul)
Lime juice-Of 2 small lemons

For White chocholate and Nutella layers

Whip cream-2 cups or more
White chocolate-1 cup
Nutella-1 cup
Mascarpone cheese-2 cups
Gelatin-11/2 tbsp each for Nutella and White chocolate layers
Sugar-7 tsp

Method

For Mascarpone Cheese
Bring to boil 1 inch of water in a wide bottomed pan.Reduce flame to medium till water is  barely simmering.Take a non stick/heat resistant vessel with fresh cream and place inside the wide bottomed pan.
Heat cream for 15 minutes at 190F stirring often.
Add lime juice and stir continuously till cream curdles ie: the cream thickens like a well done cream anglaise and coats the back of your wooden spoon thickly.You will also see a few clear whey streaks when you stir.
Allow the mixture to cool for 20 minutes. Transfer onto a dampened cheesecloth  placed over a vessel.You can use rubberbands to hold the cheesecloth around the top of the vessel. Once completely cooled cover with cling film and refrigerate overnight or for 24 hrs.



For the Cheesecake
Crush the biscuits.Melt butter.Add biscuits .Stir till biscuit gets slightly crunchy.
Add sugar and mix.
Spread  into a spring form tin  and press with a spoon to set.
Refrigerate for 30 minutes.

Whip cream and sugar to stiff peaks
Fold in the mascarpone cheese.
Divide  batter into two

Take first portion and stir in nutella. Fold well.
Bloom gelatin and double boil it to melt the gelatin.
Add into the nutella mixed portion
Spread over biscuit crust.Refrigerate till set(for 3-4 hrs)

Melt white chocholate using double boiling method.
Mix to second half portion of mascarpone cream mix set aside.
Bloom gelatin and melt using double boiling method.
Add gelatin and fold into the white chocolate cream mixture.

Spread over set nutella layer.Refrigerate till set(overnight)
Garnish with almond praline.|Serve cold.