Wednesday, July 17, 2019

Dominos Style Garlic Bread using Whole Wheat Flour


I have posted a similar bread here ages back and that was baked using Maida.This is a different recipe which uses exclusively atta/whole wheat flour without compromising one bit on the taste while upping the health factor.I was really apprehensive while using Atta in my bakes,cakes,cupcakes or breads.I had a preconceived notion that it would be dense or it wouldn't be as tasty,so on and so forth.Slowly I realized it wasn't the atta itself but the method in which we used it which made the difference.


While using Maida,we don't have to take any extra steps because we have been baking with maida for ages and it gives such a lovely texture to whatever you are baking it with.However,with atta a few extra steps here and there and you will get extremely successful results.For eg,if you are using atta to bake a cake,sift the dry ingredients thoroughly.At least 5-6 times minimum.This would ensure you incorporate air and the cake wouldn't turn out dense.

For baking breads however,ensure that you add a little extra liquid(water/milk)and knead without adding any extra flour.It would be sticky and messy,use bench scrapers and knead if you are unable to knead with hands.Within 5-7 minutes the dough would start turning smooth and non sticky.The resulting bread would be soft and airy.This isn't limited to any one recipe,approach every recipe with the same steps for great results every single time!

Dominos Style Garlic Bread using Whole Wheat Flour
Recipe courtesy - The Terrace Kitchen


Ingredients

Atta/Whole Wheat flour - 1 cup
Salt - 1/4 tsp
Oregano - 1/2 tsp
Chilly flakes - 1/2 tsp
Olive Oil - 1 tbsp
Warm water - 1/4 cup
Sugar - 1 tsp
Instant Yeast - 1 tsp
Water - 2 tbsp
Oil to smear the dough

For the garlic butter

Butter - 2-3 tbsp
Crushed garlic - 1 tbsp
Coriander leaves - 2 tbsp,chopped

Mozzarella cheese - 100 gms,grated
Processed cheese - 1 cube,grated
Boiled corn - 2-3 tbsp
Oregano and Chilly flakes for garnish

Method

In a bowl,add warm water and sugar and mix until the sugar dissolves.
Add the yeast and mix well.Keep aside for 5-7 minutes.
Meanwhile in another bowl,mix the flour,salt,oregano and chilly flakes and keep aside.
Mix in the activated yeast,olive oil and add enough water to knead the dough to a slightly wet consistency.It shouldn't be smooth and non-sticky to begin with.
Add some flour on your kitchen counter and start kneading the dough with your hands.It will be sticky to begin with but once you start kneading it will start getting smooth.Use bench scraper if it gets too sticky to handle.
Smear the dough with oil and place in a bowl covered with a wet towel to proof for 45 minutes to an hour.

Make the garlic butter 

Mix together butter,crushed garlic and chopped coriander.Add chilly flakes and oregano if you like.{I make it without coriander and store in the fridge,it lasts quite long}

Once the dough is doubled,deflate the dough and knead for a minute.
Roll the dough into a slightly thick round{like a chapathi} and place in the baking pan/tray.
Smear garlic butter all over and add cheese on one half.
Top with corn and chopped capsicum or Jalapeno if you like.
Smear water on the edges of the bread and close the bread in half{like a semi circle}.
Make small sections on the bread with a knife,without cutting all the way through.
Top with some more garlic butter and sprinkle chilly flakes and oregano.
Bake in a preheated oven for about 15-20 minutes at 180C.
Serve warm :)

Step by Step Pictorial

In a bowl,add warm water and sugar and mix until the sugar dissolves.
Add the yeast and mix well.
Keep aside for 5-7 minutes.
Meanwhile in another bowl,mix the flour,salt,oregano and chilly flakes and keep aside.
Mix in the activated yeast,olive oil and add enough water to knead the dough to a slightly wet consistency.
It shouldn't be smooth and non-sticky to begin with.
Add some flour on your kitchen counter and start kneading the dough with your hands.It will be sticky to begin with but once you start kneading it will start getting smooth.Use bench scraper if it gets too sticky to handle.
Smear the dough with oil and place in a bowl covered with a wet towel to proof for 45 minutes to an hour.

Make the garlic butter 

Mix together butter,crushed garlic and chopped coriander.Add chilly flakes and oregano if you like.{I make it without coriander and store in the fridge,it lasts quite long}

Once the dough is doubled,
deflate the dough and knead for a minute.
Roll the dough into a slightly thick round{like a chapathi} 
and place in the baking pan/tray.
Smear garlic butter all over and 
add cheese on one half.
Top with corn and chopped capsicum or Jalapeno if you like.
Smear water on the edges of the bread and close the bread in half{like a semi circle}.
Make small sections on the bread with a knife,without cutting all the way through.
Top with some more garlic butter and sprinkle chilly flakes and oregano.
Bake in a preheated oven for about 15-20 minutes at 180C.
Serve warm :)

Saturday, July 13, 2019

Rice Cooker Vegetable Pulao

I remember reading an interview in a magazine of Virat Kohli where he talks about his journey of weight loss and fitness.One thing which I noticed was how he said his favorite meal was Naan and Butter chicken and it's been few years since he had it last.I was appalled and silently admired his willpower,but at the same time I asked myself if ever I would be able to give up something similar,say Naan and Paneer Butter Masala.
I have tried to do that a couple of times and failed miserably.One of my favorite weekend indulgence was a home-delivery from our favorite restaurant close by.The order is the same-Butter Naan,Paneer Butter Masala and Veg Fried Rice.I usually have it for at least two meals and whoa,the satisfaction :) But I haven't had it since last two months now,that is a big achievement for me if you ask.
I would be lying if I said I didn't miss it.I do,badly so.But I decided that whenever that craving strikes,I'll make a homemade version.Less oil,less calories and the added advantage of it being made at home,fresh.I quickly whip up a Rice cooker vegetable pulao with loads of vegetables and a Pressure Cooker{OPOS style} Paneer Butter Masala.Happy Tummy :)
If you have a rice cooker,this Pulao gets done in a jiffy.If you don't,worry not,I make the same thing in a Pressure cooker too.Same procedure and I cook it for exactly ONE whistle.So let's get going :))

Rice Cooker Vegetable Pulao

Ingredients

Basmati Rice - 1 1/2 cups
Ghee/Oil - 2 tbsp
Cashewnuts- 5-6,halved
Bay leaf -1
Cardamom -2
Cloves - 2
Cinnamon - 1/2' stick
Onion - 1 medium,thinly sliced
Green chilly - 1
Carrot - 1 big,chopped
Green peas - 1/4 cup
Baby corn - 3-4,sliced
Beans - 4-5,sliced
Capsicum - 1/4 cup,chopped
Kasoori Methi - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Water - 3 cups
Coriander leaves - 1 tbsp,chopped

Method

Wash the rice well till water runs clear and soak for about 15-20 minutes.
In a pan{I directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cooking}add ghee/oil and the whole garam masala and cashew nuts.Saute till the cashew turn golden.
Add onion and green chilly and saute till the onions start changing colour.
Mix in all the vegetables{except capsicum} and saute for 2-3 minutes.
Add garam masala,drained rice and give a good mix.
Now mix in salt to taste,water and mix well.
Switch on the rice cooker on the COOK mode.
Meanwhile in a small tadka pan add a bit of oil/ghee and saute capsicum for a minute.Mix in the kasoori methi and switch off the pan.
Once the cooker shuts down,open the lid and add the capsicum and fluff with a fork.
Garnish with coriander leaves and serve hot with some raita or Paneer Butter Masala.

Step by Step Pictorial

Wash the rice well till water runs clear and soak for about 15-20 minutes.
In a pan{I directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cooking}add ghee/oil and the whole garam masala and cashew nuts.Saute till the cashew turn golden.
Add onion and green chilly and saute till the onions start changing colour.
Mix in all the vegetables{except capsicum} and saute for 2-3 minutes.
Add garam masala,
drained rice and 
give a good mix.
Now mix in salt to taste,
water and mix well.
Switch on the rice cooker on the COOK mode.
Meanwhile in a small tadka pan add a bit of oil/ghee and saute capsicum for a minute.
Mix in the kasoori methi and switch off the pan.
Once the cooker shuts down,open the lid 
and add the capsicum and fluff with a fork.
Garnish with coriander leaves and serve hot with some raita or Paneer Butter Masala.


Friday, June 28, 2019

Mambazha Morkuzhambu

I love pairing sweet curries with rice and some spicy vegetable on the side.Usually when I make sweet Pulisheri with Mango,Banana or Pineapple I make a spicy Potato roast on the side and it makes for a finger licking meal.So when I saw a similar recipe for Morkozhambu using ripe mangoes,I tried it soon after.It tastes a bit different than Pulisheri but I loved it.The tang from the curd and the sweetness from the mango along with the heat from the red chillies made it an explosion of tastes in the mouth.

This year,we've tried a variety of mangoes and loved them all.Usually we stick to Banganpally,Alphonso and Kalaphadi mangoes but this year there are so many varieties available and we tried most of them.I made this curry with Banganpally but you can use any pulpy,sweet mango.

Mambazha Morkuzhambu
Recipe courtesy - Malpat's Kitchen

Ingredients

Banganpally mango - 1,peeled and chopped
Fresh curd - 2 cups
Salt to taste
Sugar - 2-3 tsp(optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig

For roasting and grinding

Coconut oil - 1 tsp
Urad dal - 1 1/2 tsp
Methi - 3/4 tsp
Red chillies - 2
Hing - 1/4 tsp
Grated coconut - 2 tbsp


Method

Cook the mangoes till soft.You can steam/Microwave it,I added a few tbsp water into a pressure cooker along with the mangoes and pressure cooked for one whistle.Cool it down and grind to a smooth paste.
Whisk the curd well so that there are no lumps.
Mix in the mango puree.Add salt to taste.
In a pan add oil and roast the ingredients till the coconut slightly changes colour.Remove from pan and let it cool down.Grind to a smooth paste.
Add this to the curd-mango mix.Cook the curry on a low flame for about 5-10 minutes or till it starts frothing from the sides.Take care not to boil the curry as it may split.
Make tadka with coconut oil and splutter mustard seeds and curry leaves.Add this tadka to the morkozhambu.

Step by step Pictorial


Cook the mangoes till soft.You can steam/Microwave it,I added a few tbsp water into a pressure cooker along with the mangoes and pressure cooked for one whistle.Cool it down and grind to a smooth paste.
In a pan add oil and roast the ingredients till the coconut slightly changes colour.
Remove from pan and let it cool down.Grind to a smooth paste.
Whisk the curd well so that there are no lumps.
Mix in the mango puree.

Add the ground coconut paste to the  curd-mango mix.
Add salt to taste - I added a few tsp sugar as well.
Cook the curry on a low flame for about 5-10 minutes or till it starts frothing from the sides.Take care not to boil the curry as it may split.
Make tadka with coconut oil and splutter mustard seeds and curry leaves.Add this tadka to the morkozhambu.



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