Herbed Chili- Garlic Rolls

 

 

Hi!

Finally I can say that I have become friendly with the yeast. I am baking bread quite regularly now and in my attempt to try new every time I tried Suhaina’s  garlic rolls which have become quite popular in the blogosphere. The rolls surely turned out tasty but the outer crust turned crispy. I felt probably I should have kept the temperature a little higher than the mentioned 180C.

Now we all know that baking temperature varies from oven to oven and it’s best to try and understand the functioning of one’s oven. So this time I modified the recipe to suit my requirements and thought of making it spicy and more flavorful, so introduced chili flakes and oregano also to it. I also played with the oven temperature and kept it higher and was extremely delighted with the end result. The original recipe asks to use oil at the end of kneading the dough whereas I added max oil while making the dough and used only a little for final kneading. Both the times I have used APF but would prefer using whole wheat next time.

I found these buns perfect for an evening snack or even for a quick bite and the best part is that they are ready in no time. They were ready in 10 mins as compared to 20-25mins using 180C. I am trying to provide a detailed explanation so that novices like me can also attempt this easily.

Ingredients For the Roll

3 cups APF

1 tbsp active dry yeast

3/4 tsp salt

1 tsp sugar

a cup of lukewarm water

3 tbsp olive oil

Filling/ Spread

about 50-60gms butter at room temperature

3-4 large garlic pods

1 tbsp oregano

1 tbsp red chili flakes

3 tbsp chopped cilantro

Method

Mix all the ingredients under the heading spread.

Proof the yeast in a cup of warm water with a tsp sugar. Let it stand for 5 mins till it froths.

In a food processor or in a plate mix the APF, salt, 2 tbsp oil. Now add the yeast gradually and form a dough. I required about a cup of water to make the dough. The dough should feel sticky to the hand. Knead it well for about 7-8 mins using the remaining one tbsp oil so that the bread does not stick to the hands.

Keep the dough to rise in a greased bowl for about an hour (this completely depends on the climatic conditions) and cover it with a cling film. To check that the dough is completely risen press it, if it does not bounce back, the dough is ready. See the pic below.

Punch down the dough and make a ball out of it and then roll it to give it an oblong shape.

 

Cut this into two equal halves.

Dust the platform with flour and then take one half and roll it into a rectangular shape of 1/2” thickness.

Spread a tbsp of the filling.

Roll it tightly from one side.

 

Cut this into two equal halves and  then each half into halves again. Repeat the process again with the remaining half of the dough. So one gets 8 rolls in total.

Place the cut side of the rolls  on a greased baking sheet.Apply a milk wash and the spread the remaining filling and roasted seeds on the top of each roll.

Let the rolls rise again for about 20-25 mins. Preheat the oven at 220C and then bake the rolls for about 10-12  mins.

Cool and serve.

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Flavours Of Punjab an Event Announcement

 

Hi Friends!

The next two months are filled with food and festivities, an apt time for us, the food bloggers to indulge in creating and cooking more. So here I am to provide you a platform to cook and try the extremely popular food from the state of Punjab and for this I am extremely thankful to Nayna of simply.food who has started this event series and allowed me to guest host it  this time, in which cuisine from a state  is chosen for a period of two months. ‘Flavors of Punjab’ is the theme for the months of Oct and Nov. Do check out Nayna’s space for authentic Gujarati Food, her innovative preparations and the upcoming round up of ‘Flavors Of Gujarat’ which she hosted for the last two months.

Punjab is the state of hearty people where the main source of income is farming. Since their work demands high energy food requirement the people in this state generally go for spicy foods and use oil and ghee to a considerably higher extent. There are no intricate marinades or exotic sauces, but an exuberant use of masalas, with a liberal addition of oil or ghee. Punjabis are big-time food lovers, preferring a wide variety in their menu. They are full of life and their food too reflects this liveliness. Punjabi food forms an important part of the North Indian cuisine, which appeals to the taste of many. Right from the stuffed parathas to makke di roti or from Chhole bhature to Paneer tikkas, this food is loved by all.  Providing you some links where you can find more about this cuisine

http://www.indianfoodforever.com/punjabi/

http://food.sulekha.com/punjabi-recipes.htm

and a few recipes are surely there in my space too.

So why should all of us wait, so this festive season cook the interesting and tasty food of Punjab and send your entries to cookingoodfood@gmail.com with the subject line ‘Flavors Of Punjab’

Rules and information about the event:-

1. The duration of event is from 1st Oct’10- 30th Nov’10.

2. The use of logo is mandatory as it helps spread the word.

3. Multiple entries can be sent. Archived entries can also be sent only if reposted.

4. The entries should be linked back to this event announcement page and to Nayna’s page.

5. Since this is a vegetarian blog only vegetarian recipes will be accepted and eggs are allowed too.

6. Kindly resize the picture to 300px.

So what are you all waiting for? Start cooking, enjoy the festive mood  and send me your entries fast.

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A New Feather to ‘Only’ Series..Now 2 giveaways

 

Hi everyone.

I am extremely delighted to inform everyone that from this month onwards there will be two giveaways. The first giveaway as we already know is from Tarla Dalal, the second is a $60/ £60 gift certificate from CSN stores which are 200+ online stores and offer a large range of products right from console tables to dinnerware, cookware, home decor, furnishings and many more. To see more check here.

Some pics of the products available with CSN.

From now onwards the cookbook sponsored by www.tarladalal.com will be given only to the participants residing in India. In case participants from other countries want to win this book they should specify that while sending the entry and should be able to provide an address in India, in case they win.

The CSN gift certificate is only  for the UK/US/ Canada participants.The UK participants can order the products from the UK site. In case participants from other countries want to gift  this giveaway to family or friends residing in these countries, please mention that while sending the entry and they should be able to provide an address where this gift certificate can be sent, in case of a win. There are no other conditions for entering the CSN giveaway except that you need to send an entry to this event. Please leave a link of the entry here in this page after you have sent it to the host, so that it’s easy for me to choose the winner.

Coming to the event. The event for the month of October will be hosted by Preeti at Khaugiri and the theme is ‘Only’- Festive Food. One can check out the event announcement in her space here.

The cookbook sponsored by Tarla Dalal is Low Calorie Sweets.

About the book-

Low calorie sweets is the best solution for those of you who are torn between limiting your calorie and fat intake, and the temptation to enjoy authentic Indian and International sweets at the same time.
This book is a compilation of 43 delicacies to satisfy your sweet tooth, the low cal way. It includes both traditional Indian recipes as well as International recipes, and has been divided into distinct sections to help you choose the right dessert for the right occasion. The book is broadly divided into INDIAN SWEETS, which includes sections like Halwas and Barfis, Kheer and Phirni, Traditional Sweets with a Twist and Fruity Favorites and INTERNATIONAL SWEETS, which includes Fruit Delights, Ice Creams AND Frozen Desserts, and Choco Treats.
Judiciously replace calorie- and fat-laden ingredients with low calorie alternatives as shown in this book, and satisfy your sweet tooth without any guilt. This book offers a chance for even the health conscious to indulge their sweet-loving taste buds. But remember that even low calorie dishes are best eaten in moderation, as an occasional treat!

This book is surely a treat for all of us who want to cut down on calories and still want to enjoy this FESTIVE SEASON.One can also order books from Tarla Dalal from here.

If any of my friends and fellow bloggers want to host the event for next year, kindly let me know through mail to cookingoodfood@gmail.com. One can check the details of the event here.

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Rolled Oats Wedges

Hi Everyone!

I was feeling very low today and was in no mood to cook elaborately. I also had to make something for the kids for their evening snack for which by no means I wanted to indulge in an elaborate affair so decided to make some quick nutritive bars/wedges.

The oats wedges are perfect finger foods as they can be carried easily and look attractive too. I find them a quick energy booster.  I recently got a can of black treacle from my SIL in UK and decided to to use it in this preparation. Thanks G for sending it, looking forward to try many more recipes with it.

The Wiki explains- Treacle is any syrup made during the refining of sugarcane and is defined as "uncrystallised syrup produced in refining sugar”. Treacle is used chiefly in cooking as a form of sweetener or condiment.The most common forms of treacle are the pale syrup that is also known as golden syrup and the darker syrup that is usually referred to dark treacle.or black treacle.

These bars need very few ingredients, are completely hassle free and surely quick to make. Yes, they were perfectly apt to boost up my low mood and gladly turned out perfect. They were firm and chewy and rich with all the health benefits of Oats.

Ingredients

Recipe adapted from Catherine Atkinson

175gms Rolled Oats

50gms butter

1-1/2 tbsp Black Treacle

2 oz Brown Sugar

a pinch of salt

Method

On  a low flame cook the butter, sugar and treacle till well combined.

Remove from fire and mix in the rolled oats and spread the mix evenly in a greased shallow baking tray of 8” size.

 

Bake it in a 180C preheated oven for 20-25 minutes.Cool and cut into wedges. The oats and treacle mix hardens on cooling.

Store in an air tight container.

If your kids love bars try these Chocolate-Muesli Bars too, they are simply awesome.

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Moogachi Usal Version I… a traditional Maharashtrian way of making sprouted legumes

 

Hi!

Dear friends, kindly excuse me for a few more days as I have a very poor connectivity due to which visiting other blogs has become very difficult for me. I hope you will understand my problem.

Today I share an extremely simple and traditional preparation made in Maharashtra. I love this from the core of my heart especially when served with Pav. Usal – Pav make an excellent combo. Any Maharashtrian thaali is never complete without the Usal.

The Usal is made with the whole foods after they are sprouted. It can be made in various ways and here I am sharing one of the ways. In this preparation I have used whole moong or the green bean, one can try it with any other whole sprouts too.

This preparation hardly takes any time to make, needs very less oil and is extremely nutritious as it’s rich in proteins.

Ingredients

2 cups cooked sprouts

2 onions chopped

2 tomatoes chopped

a few curry leaves

a pinch of strong asafetida

1 tbsp coriander pwd

1 tsp cumin pwd

1/2 tsp jaggery (optional)

1/2 tsp goda masala (traditional maharashtrian masala)

1/2 tsp turmeric

1 tsp red chili pwd

salt to taste

oil for cooking

1 tsp mustard seeds

To grind together

about 1/2 fresh coconut grated

1 green chili

2 large garlic pods

an inch piece ginger

1/2 tsp cumin seeds

Method

Grind together all ingredients under heading to be grind.

Pressure cook the sprouts for one whistle. Do not over cook.

Heat oil and add mustard, curry leaves and asafetida. Add chopped onions and saute till light brown in colour.

Now add the tomatoes followed by turmeric, chili pwd, coriander, cumin pwd and salt to taste.

Mix the cooked sprouts, cook for a minute and now add the ground coconut mix.

Add about a cup of water, jaggery, goda masala and bring the curry  to a boil, simmer and cook for 5 more minutes.

Serve hot with some chopped cilantro, a piece of lime and some sev with pav/bun. It’s a perfect lunch or dinner for lazy days and even when one wants to break the monotony of regular cooking.

 

Reposting a few links for the ongoing events-

 

Chutneys for Complete my thali hosted by Jagruti

Zucchini chutney

Green tamarind Thokku

Cashewnut Tomato Chutney

Aloo Posto for CWS- Nigella seeds hosted by Ayeesha at taste of pearl city

Vatalyadaliche ladoo and Churma Laddoo to Celebrate Sweets- Ladoo an event by Nivedita and guest hosted by Nithu.

Sprouted Masoor Pilaf and Restaurant Style Punjabi Dal Fry, No Oil Chana Masala and Instant Whole Wheat Bread Bhatura sending it to Combo Meal Hosted by Chaitrali

 

also sending the No oil Chana masala to Kiran’s CWF LB- Chickpeas guest hosted by Nithu

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Crispy Colocasia

Hi friends!

In my attempt to make my day to day vegetables more interesting and to bring about a variation I tried this. This is a very simple to try preparation and goes very well with parathas or with some daal and rice.

The preparation hardly has an technicalities in it except that one has to take precaution that the colocasia is not overcooked. It’s a simple to try recipe made with minimum spices and to add more flavour it is cooked in mustard oil. For people who do not enjoy eating this oil, they could use any vegetable oil. It is a Jain recipe so uses no onion or garlic.

Ingredients

about 500-600gms Colocasia

mustard oil for cooking

1 tsp fennel seeds

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp asafetida

salt to taste

To be mixed together

2 tsp red chili pwd

3/4 tsp turmeric pwd

2 tbsp coriander pwd

1 tbsp amchoor pwd

1 tbsp cumin pwd

1/2 tsp rock salt

Method

Pressure cook the colocasia for one whistle, peel and keep aside. Flatten each piece of colocasia by pressing between the two palms.

Heat about 3-4 tbsp oil in  a flat pan and add the mustard seeds, followed by cumin and fennel. Add some asafetida.

Now arrange the flattened pieces in the pan and sprinkle some salt over it.

Spread half the spice mix on the top and then turn the pieces and cook on low flame till the bottom side turns crisp.Now spread the remaining spice mix over the colocasia and turn it again so that the other side can be cooked till crisp.

 

Once crisp from both the sides serve hot along with rice and lentils.

Sending it to Divya's 'Show me your curry' event.

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