I am no good with words so I can’t come up with amazing analogies as said by MFK above, instead, I only have one word to describe my feeling whilst baking bread, that it’s Awesome!

I love baking cakes, but baking bread just gives you a different feeling, the hard work of kneading, stretching and pulling (not to mention, waiting!)All for that moment when it comes to life as it rises in the oven and the whole house smells of freshly baked bread, ah…  This Bread I first posted here when I baked it by hand check the link here

This post has been in my draft from August, This recipe is requested by ones of my readers. This reader wanted to know if I could bake this bread in my Bread machine. Koolash, first of all I would like to apologise for posting this very late, I tried making this bread before I left to India, using whole meal flour but, forgot to measure the Ingredients.  After I came back from India, I noticed that I have lost one of my Bread machine blades, so I had to wait for two weeks till it arrived, so after overcoming all the setbacks I was ready to bake; not once, not twice but three times! I’ve had to bake this bread thrice believe it or not!

The first time I made it I added the ingredients, exact measurements and all, but I forgot all about it and left to do some shopping… when I came back bread was ready and good, but I wasn’t happy as I did not see the progress which I always like to watch through the little window. So I baked it again, this time on standby to watch it bake, which wasn’t the best idea since I got scared as I watched it rise in the bread machine, so thinking it might go over the top and worrying it might ruin my machine, I simply switched off the machine and took the bread out, it still had 10 minutes left in the timer so baked it in my Gas oven for the remaining 10 minutes. Surprisingly, it turned out very well; I even gave it to my friends. The bread was huge.

For the third and last time, I made my bread machine work extra hard. This time I altered the recipe a bit. The bread reached the top of the tin this time too but instead of taking it out I waited on it and all was well, the bread came out beautifully, so here I am finally posting this recipe for you! I took a quick photo of this and offered it to my friend, who a few days back had a little baby boy so, I took this bread too, along with some other goodies I had made, and they just loved it!

So, let’s get to the recipe and see how I made this bread using my bread machine.  I don’t have a hi-fi bread machine, and I usually just use it till the dough cycle, since usually I don’t have to worry about my bread rising.

Please note that I have made slight changes to the original recipe.

 INGREDIENTS:

• 575grm White Bread Flour
• 150grms Sugar*
• 75ml Oil
• 2 ½ tsp Yeast
• 1 tsp salt
• 50grm Milk powder
• 125ml Milk
• 125ml + 3 tbsp Warm water

METHOD:

Follow the Instructions according to the Manual of your Bread machine; basically all bread machines have the same method.

• First add all the liquids as it is important for the yeast not to touch the liquids.
• Then mix all the dry Ingredients thoroughly except the yeast, add the mixed dry ingredients to the tin on top of the liquids.
• Add the yeast and set your Bread machine to “normal bread mode” or similar and switch it on.

My machine says it takes around 3 ½ hours for the whole process.

Once it is done, take the tin out of the machine. After about 5 minutes remove the bread and place onto a cooling rack (if it’s a bit stuck give it a little nudge it comes out clean)

NOTES:

Baking in a Bread machine is very easy, no kneading ( Kneading is what I love, methodically stretching & pulling just like an Aerobic dance with music), which of course you miss! However, an important thing you should definitely note is; Please do read your bread machine instruction manual.

The first time I used my bread machine I was a bit scared, now I know how it works. If you know how your bread machine works, after its dough process, that is, after its second kneading you can take the dough out by pressing the “switching off/on” button, for just a brief second as it allows such things. So that if you want, you can remove the blades and put the dough back into the tin, spread it out and allow it to continue its process.

Before the machine starts its baking process, it doesn’t mind if you open the lid every now & then, however, once it starts baking please do not open the lid as the bread might collapse (of course I haven’t tried, but that’s what the manual says!)

About this Bread:

• This is a sweet bread so it comes out really dark in colour, but if you do not want it too dark you can reduce sugar content.
• Please note that if you are baking by hand in your gas/electric oven cover it with a kitchen foil or it will look like it is burnt.
• Even though it has so much sugar in it, it doesn’t taste very sweet, I have added some Tutti-frutti and sometimes dried fruits in them as well
• Because of the sugar and milk powder the dough will be bit sticky than the usual bread doughs

Hope all the information I have given is sufficient to make this beautiful bread, if you need any more clarification please contact me I will try to solve it ASAP.  Bake and Enjoy with a hot Cuppa / Chai  / Milk Or just munch on it and also tell me how much you liked it.

One more Image of this lovely Bread

The post Sweet Bread/Special Bread/Milk Bread from Bangalore Iyengar's Bakery Using Bread Machine appeared first on My Veg Fare.

Hi everybody, as I said earlier in my post, this is the second version of my pull apart bread which I baked for WKTB # 1, I had asked to guess my filling as if I was going to bake with some great filling, when I see now how many breads with Yummilacious fillings all my friends have baked, I was acting like a school girl talking about a simple filling anyways,  Aparna had almost guessed it  telling me it must be carrots and coriander.. nearly their, you were right Aparna it has both the Ingredients.
Long time ago I had baked little buns / baps with this filling but not as a filling but had incorporated it into the bread itself, they were so yummy but I had forgotten to take photos then, My kids loved this as they are quite spicy.They enjoy these with Tomatoes, cucumbers and some cheese on it for their lunch box.
This  happened in a jiff that day , I had completely forgotten about this filling, I had made some chat masala for my kids snacks when they come back home from school, and I was planning to bake a bread as the other one was nearly at its end, I was left out with this mixture and we were all full I was wondering what to do with it, then I remembered about my dough which was proofing, that was when I decided I could use this as a filling..., so here is how this bread goes..

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about baking bread all through the year,  we all joined hands with her who had the Knead to bake decided to bake with her.  Hope you all Enjoy the virtual treat.. we have made,  just hop to Aparna's blog for the sweet and savoury versions 

CHAT MASALA PULL APART BREAD
This bread makes a large loaf

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk ( soya milk )
3/4 cup of water

FILLING:
1 Medium sized carrot
1 Large Onion
2 tbsp cup packed chopped coriander Leaves
1 tbsp sweet chutney
1 tbsp green chutney
2 to 3 extra Green chillies (optional)
salt as required

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION: 
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

VARIATION AND TIPS
1. You can also add in the filling with smoked sweet corn, finely grated or chopped Mango ( Totapuri Mangoes which are used in India to make these kind of chats they are kind of sweet and sour ).
2. When I baked this bread I used the wrong Loaf tin so it bloomed out of my tin as you can see.
3. If you omit cheese this becomes a Vegan bread, and would be my kind of bread.

This Bread is also yeast spotted.

see you tomorrow with an unusual bread filling...

The post Chat Masala Pull Apart bread - We Knead to Bake # 1 appeared first on My Veg Fare.

My kids love Subway Sandwich so much.... Just because, as they can add any thing they like in it likes olives, onions, Jalepenos, corn, tomatoes etc..., and can choose the bread they like, I was planning to bake some Khara bun that day, and the bread was in its processing state.., as my kids were talking about Sandwiches I decided to change this recipe into subway rolls and made Indianised subway sandwich !! for a change.
My memory always goes back to those days I would love to eat a Khara Bun on a rainy day with a hot cup of tea/coffee. My mind always revolves around those flavours which I so love... so why not give this a go ?.
I exactly made 4 big ones don't laugh looking at those rolls as they were too big, that was one hearty meal of the day for my kids and they so enjoyed it.  One wonderful Sandwich and also they had a fantastic smoothie which was the next thing they had a go at which I will post soon,  That was one complete brunch . They relished it so much and I was a very happy mum.

Their is no step wise photos for making these rolls, as I was planning not to take any photos, as I keep making these Khara (spicy) buns and I already have drafts of them which haven't seen the day yet!!. well, anyways this is how the recipe goes..

SUBWAY SANDWICH - INDIANISED

INGREDIENTS:
450 (50 gms etc.., for kneading ) grms All Purpose Flour
2 1/2 tsp Fast action yeast
1and 1/2 tsp sugar
1and 1/2 tsp salt
2 tbsp of Oil
2 tbsp of fresh Herbs ( coriander, dill )
1 and 1/4 Cup water

METHOD:
In a large bowl add yeast with 1 or 2 tbsp of luke warm water with sugar and leave it in a warm place for few minutes, within few minutes you will start noticing bubbles in it, add oil freshly chopped herbs and salt then add the flour mix well.
Now start adding water until a nice soft dough is formed, knead the dough for 10 minutes with the help of extra flour just for dusting your hands, do not keep adding too much flour, when you are kneading the gluten in the flour stretches and even if the dough is a bit sticky it totally disappears, yeast is such a lovely product, it is not a problem at all to work with it.

Oil the bowl place the dough in it and cover it with a cling film and leave it in a warm place until the dough is double in size it might take 1 and 1/2 to 2 hours depending on the outside temperature.
Once raised punch it down and release the gas then knead it softly handle it like a flower!!, then shape them into desired shapes, as I was planning to make subway rolls I rolled into 4 long rolls and placed them each between grease proof papers in a large tray then covered them with a tea towel.
Leave the shaped rolls for a second rising for an other half an hour
Meanwhile preheat the oven to Gas Mark 6  spray some water inside the oven carefully not to touch the bulb or on the gas ( even if you don't do this the bread will still bake not to worry).
Place a oven proof bowl with warm water underneath, after 1/2 an hour decrease  the oven temperature to Gas Mark 4 and place the tray inside the oven giving it a milk wash ( or you can use egg wash ) and bake for 25 to 30 minutes depending upon the way your oven works or after 25 minutes insert a skewer and check if it is baked, if not leave it for an other 5 to 10 minutes assessing the baking of the bread roll.
Once done, immediately remove them from the oven and place them on a wiring rack after 5 minutes or so remove them from the tray and place them directly on the wiring rack so that that they cool down , otherwise they become soggy underneath.
That's it your rolls are ready now.

Now to Assemble the sandwich you need to keep some ingredients ready.
Make Coriander and Mint Chutney:
1/2 Cucumber ( thinly sliced )
2 carrots grated
1 small Mango ( thinly sliced )
2 small Red onions
2 Tomatoes
1/2 Cup Fresh Roasted sweet corn kernels
Cheese as needed

Slice the rolls in half, apply  chutney on both the sides then start placing the veggies one by one of your choice, I placed Mango then cucumber, onions, tomatoes and sweet corn kernels then cheese on top of it close the other half on it and grill them on a panini grill or a sandwich maker for 3 to 4 minutes according to your gadget , Ooohh..., that's it job done, cut them in half place them on a plate and serve it.

Do you like my subway treat if so do tell me.....
Checkout my other sandwich recipe which was amazing here
Make it vegan, using vegan cheese or just omit it :))
Sorry friends was not able to respond to your comments immediately as I was down with Migraine,
Sending this to
1.  Kalyani's Healthy Sanwich Diet : Sandwiches, started by priya's Healthy diet event
2. Priya's Celebrate Olympic games started by Jagruthi of cooking odyssey
3. Kalyani's WTML event started by Gayatri of Gayatri's cook spot
4. Sayantani of Home maker's Dairy hosting JCO's - Monsoon of India
5. This Sandwich is also yeastspotted
6. Let's cook breads # 17 of Radhika's
7. Kid's delight evening snacks of co-hosted by vardhini initially started by srivalli
8. Sandwich recipes of Dr.Sameena

The post Subway Sandwich - Indianised !! appeared first on My Veg Fare.

Britain has lifted its ban on Hose pipe, as the past month it has rained so much that it had a record rainfall last month!!. Continuing my saga on gardening, My bean plants have grown so tall, with all my other herbs and salad leaves etc.., I have to take some serious step about this, so went and bought 3 bags of grow bags, may be tomorrow if this dry weather continues ( Yay!) fingers crossed I will plant them in my grow bags, only varuna deva ( rain God! ) must show some Karuna  ( sympathy ) on my plants and me, for all the hard work I have done to my garden, when they all bloom, I will definitely show some photos of my garden.
Kids are having exams I am unable to use my laptop as they are in need of it more than me, The other laptop ever so suddenly right on time for their exams has decided to get into some problems with the charger, now waiting for new one, they need the computer more than me, so I have decided to post pone my blogging for few days its as simple as they come top in my priority list now, Today they have gone to write exam and I am off work, so took this chance to post this quickly before they come back :).
Coming to this recipe., It's been a long time I made Nan, I usually stick on to Roti or pulka which is quick, simple and healthy recipe.., Nan's are usually made with plain flour in resturants as I don't use plain flour too much It's been a long time I used plain flour in my daily bread these days I always make Nan's, Kulchas etc.., everything with whole wheat flour.
When Kalyani announced this month's Magic Mingle #6 challenge as Coriander and Plain flour,  I decided to pair it with some wheat flour and made these Nan's. Hope she doesn't mind.

CORIANDER NAN 
serves 4 to 5

INGREDIENTS:
250 grms Plain Flour / Maida / All Purpose Flour
250 grms Whole wheat atta flour
1 and 1/4 Cup Water***
1/4 Cup Yogurt
1 tsp Salt
1 tsp Baking powder
1/2 cup chopped Coriander with stalks
2 Garlic cloves
1'' Ginger
2 Green Chillies (optional)

*** Use water according to the flour you are using, it might vary.  After adding yogurt and grinded mixture , add water accordingly to make a soft dough, as the liquid in the yogurt and grinded mixture has water in it and also  flours vary, take this as a guideline.

METHOD:
First of all wash and chop Coriander leaves with stalks, to this add Ginger and Garlic chopped, take all these Ingredients, grinding into a smooth paste, use water if necessary ( I used around 3 tbsp of water ).
In a large bowl, mix all the Ingredients said above with the smooth grinded paste to it, adding water as required to bring it into a dough.
Knead the dough for 10 minutes until smooth, cover it with a cling film and leave it for 1 hour.
Take a lemon sized ball, roll it into a  almost triangle shape or once you roll pull one side like having a tapering end ,  say around 1/4 '' thick or as I did I rolled quite thin , sprinkle some sesame seeds and roll it again so they are well stuck.
Mine puffed up like a pulka on the stove top which you can see in one of my photos!

On the stove top place a tawa / Pan sprinkle some water ** when it hot, turn the rolled out dough over it, cook it by placing a lid over it for just a few minutes, it starts bubbling up remove the lid, flip it on to the other side so it gets cooked well.
The other way you can do is, if your Tawa / Pan is not a non - stick one, ( which I would prefer if I am going to make a Nan on stove top ), The simple trick is if it is a Iron / Almunium one when you sprinkle water on the Tawa and place the rolled out Nan dough on to it, It gets stuck to the pan, once it is cooked underneath mildly because of the heat,  then Nan gets stuck to it.
Remember before it gets well done not too much before it looses its grip, turn it upside down on the stove top so that the top side gets cooked by that time you would have seen that they would have puffed up here and there and when turned upside down and on direct heat when it cooks gives a tandoori cooked Nan effect :)).
To do it oven: Just place these on to a baking sheet and bake for 10  min on Gas Mark 7 / 425 degree F/ 220 degrre Centigrade ( depending upon your Oven Gadget )
If it has a handle Perfect or using tongs or a grip holder turn the Tawa / Pan upside down on to the direct fire, a little above so they don't get burnt.
Then brush the Nan with butter or ghee and serve it hot.

Tip : 

1. I put the Sesame side on to the tawa than the other way round, this way when cooked the sesame seeds fall of the Nan because of the water sprinkled and rolled out into the dough.
2. To make it vegan substitute with soy yogurt and omit butter in this recipe.
3. You can also cook this on a barbecue set and gives a wonderful smoky flavour too.. how you can do this is with a fine meshed splatter which is used as splatter screen when cooking on stove top, can placed on the meshed top of the barbecue stove and put the Nan on the splatter gaurd and cook on both the sides watching it carefully, as you are cooking it directly on the fire.

I served it with Aloo - Capsicum Dry curry I will post the recipe in my next post

I am sending this to Magic Mingle of Kalyani's 
also to Kalyani's Fast food not fat food started by priya's now serving.
PJ of simply foods lets cook for barbecues and picnics
Jagruthi's Cooking odyssey Know your flours - Whole wheat flour

The post Coriander Nan ( Indian flat bread ) appeared first on My Veg Fare.

When Kalyani announced Magic Mingle # 5, I was really not into it, as my kids are not a big fan of Paneer, So when I wore my thinking cap, everything seemed alright, put two and two together and I thought it will work..
I get so involved every time she announces that I indulge myself in trying out new ways, techniques and become more creative in thinking what I can do.., this is what  I tried and turned out very well, my kids just loved it so much, It's such a keeper recipe, This monthly mingle of Kalyani's is such an enjoyable event as I keep trying new methods of cooking and baking.., here is one such thing.., I took a chance and it really worked out, go and try it out and tell me if you liked it.

Let us go straight to the recipe...

PANEER AND MINT FLAVOURED GARLIC ROLLS -EGGLESS

INGREDIENTS:
75 grms Minted Paneer 
300 grms White Bread flour
125 grms Plain flour
2 tbsp oil
1 and 1/2 tsp salt
1 tsp Sugar
2 and 1/2 tsp Active Yeast
100 grms water roux ( Rice flour water roux )
1/4 cup water / or whey water from making paneer
1/2 Cup Milk
Rice flour water roux**
2 tbsp of Chilli flakes

Method for Making Garlic butter
peel and chop around 6 to 7 cloves of garlic
chop 2 to 3 tbsp of coriander leaves  / mint leaves
25 gms butter

Method for Mint Paneer
Check out this Link for making fresh Minted Paneer at home.

Method for making Water Roux 
Check out this link for making Rice flour Water roux

METHOD:



TO MAKE GARLIC ROLLS
First mix both the flours using a sieve or with hand until well combined.
In a large bowl, take 1 tbsp of warm water ( luke warm ) add yeast and a tsp of sugar, leave it for sometime in a warm place, you will notice the yeast bubbling up, this way we will be sure that the yeast is still active.
Meanwhile, In a mixie / food processor take minted paneer  and 1/2 cup of milk, blend them together.
Pour this into the yeast bowl.
Add salt and flours into the bowl of yeast with water using a spatula or using your hand mix them together
to this add Rice flour water roux , mix them well together.
Then start kneading the dough, dust the surface and hand with flour and knead and stretch for 10 minutes, in few minutes you will see that the dough becomes soft and beautiful.
Oil the same bowl and roll this dough in it, and cover it with a cling film and leave it to raise in warm corner for at least 1 and 1/2 hours (depending upon the altitude and temperature of the place you are living ), you can mark the bowl or guess by eyeing that the ball has doubled in shape.
While the dough is rising make Garlic butter, Blend garlic cloves and chopped coriander and Mint leaves into a paste with a tsp of water.
mix this paste with butter and keep aside until needed.
Next punch the dough so the gases are released and spread the dough to a rectangle shape, spread Garlic butter on top of it and some chilli flakes to get a kick out of the rolls when biting into them!!
Now roll out the flattened dough from the longer side when you come to the end pick up the end portion lift it and join it to the top, this way you can be careful that nothing leaks out.
Dust the surface with flour and roll the rolled dough so they are evenly distributed and you would get a perfect log shape, cut them into equal portions.

Preheat the oven to Gas Mark 5/180 degrees, place a bowl of hot water underneath.
Place these portions on a parchment paper giving gaps, and allow it to raise again around 1/2 an hour, you can see that it would have swelled up again.
Brush it with milk and place the tray into the oven and bake for 25 to 30 minutes depending upon the temperature of your oven or insert a skewer which comes out clean  telling you that the roll is done.
Take it out of the oven , leave it on the wiring rack for 5 minutes then slide them on to the wiring rack for it  cool down, otherwise the bottom will get very soggy. as the bread still cooks because of the heat from the tin.
Serve it warm or cold with a hot cup of soup, or just eat it with sauces..

My verdict : My kids fell in love with these rolls, these rolls stayed soft. Keep it in a airtight container. serve it with soup or with ketchup, They even took it for their lunch boxes!!

Stay tuned  I will soon be posting an other recipe with Minted Paneer....., later in the day...

The post Paneer and Mint Flavoured Garlic Rolls - Eggless appeared first on My Veg Fare.

I have no introduction to this again because I just made it with ingredients on whatever my eyes well :), But
as it was taken very well at home, I am going to keep this recipe.., so I decided to post in my blog.
Anything I bake or cook I make everybody eat it sometimes I get more scape goats like my dear friends and  ask each one of them about their opinion.  After their approval I blog it, exactly my kids say blog it mum we like it.., so what else I need.., as they are my inspiration and my tasters and of course their opinion matters very much.

JOWAR, CORN MEAL, GRAM FLOUR AND METHI THEPLA


INGREDIENTS:
1 and 1/2 cup Jowar flour
1 Cup Corn Meal
1 Cup Gram Flour
1/4 Cup Atta Flour
1 Bunch Methi (Fenugreek Leaves)
1 tsp Coriander powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1/2 tbsp Chilli powder
1/2 tsp powdered Ajwain
1 AND 1/2 tsp Salt
Water as needed
Rice flour to pat and roll the dough for making Thepla.

MY TIPS:
First thing I would like to tell you take these as Guide lines and make these theplas as you want it to your taste, Increase or Decrease the Masala powders as you like, If you do not want to use them you can omit them too.., Salt use it as required. The dough has to be of chapati dough consistency so add water in the same way, If you don't get Fenugreek leaves you can omit them too.., or you can substitute with Coriander or mint leaves or both if available.
I do not make my Theplas very spicy the side dish I make will be usually spicy. If I make make my Theplas very spicy then I make my side dish less spicy. So, let's see how I made this...

METHOD:
First remove the leaves of fenugreek wash and drain them.
Next keep around 1 and 1/2 cup to 2 cups of water to boil.
Next take all the dry ingredients and sieve them at least 3 times so they combine well enough, in a large bowl
Chop fenugreek leaves into fine pieces and mix them with the flour evenly.
Make a well in the center then add hot water , with the help of a spatula start combining the flour until everything is well combined. Close the lid and leave it for few minutes as it will very hot to handle. once it is bit cooled down. Take it out and start kneading the dough
Now with your hand start kneading the dough if you find that you have added a bit more water than needed no need to panic, add some wheat flour (atta), and make it into a dough.
Pinch a small Lime or lemon size balls out of them and role them into a chapati, I  have shown you here what  I have done, If you are good at making Jowar flour rottis (Jolad rotti) you can make these easily.
This is the difficult bit as you will find the flour do not stick together very well, and you might find it breaking at points but with a bit of knack, you can do it.

I keep patting them with my fingers and from the palm end I keep rotating them and make them into rounds, If you find it difficult slowly using your rolling pin make them into chapatis, If you find it difficult to make big ones make little ones until you get the idea of how to make large ones.
Be careful handling them as they might tear off, as Jowar doesn't have binding properties as it has very low level of gluten content and Corn meal makes it crumbly too..,
When you make these Theplas you need to keep some extra flour to make these rounds for dusting to help you to turn them around. I always use Rice flour as you can see in the picture. Extra flour is very much necessary.
Once done the process is same as making the chapatis, Heat a tawa/girdle carefully transfer the rottis on to the Tawa roast or cook them on the both the sides by flipping now and then, I used some oil to make these rotis.
If you want to make them without oil, after 2 to 3 minutes on the tawa put them straight on the fire, If you are in luck it might puff up like a pulka, may be I am not sure because it has fenugreek leaves in the them.
That's it then your Methi Thepla's are ready to go on the plate

I made a Tomato and  Mango relish.., which I will try to post tomorrow.
With lot of things to do today, and my back hurting so badly and with my neck pain I am bit late in posting this.., my apologies..
Hope you enjoy it as we all did....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Jowar, Corn Meal, Gram flour & Fenugreek (Methi) Thepla appeared first on My Veg Fare.

MISSI ROTI (Authentic Punjabi Cuisine) 

Rice flour for dusting (she uses Wheat flour for dusting)



METHOD:

The post Missi Roti (Authentic Punjabi Cuisine) - Indian Flat Bread appeared first on My Veg Fare.

TOMATO POORIS

INGREDIENTS:
3 Tomatoes (Pureed)
4 to 4 and 1/2 Cup Whole wheat Atta flour
1 and 1/2 tsp Salt or as required
1/2 tsp Chilli powder (optional)
1/2 tsp Coriander powder (optional)
1/2 tsp Cumin powder (optional)

METHOD:
The Tomatoes which you can see in the picture are the same sized tomatoes which I used to make the puree, I just chopped them and run it in my mixie, that's how I pureed it, If you want you can filter the juice that way you can get rid of the pips and skin, but I didn't want to throw anything,

I took that pureed Tomatoes in a bowl, to that I added required quantity of salt (Remember this salt or any other Ingredients may differ from yours so it is just very important to know what and how much you are adding), then the chilli powder, coriander powder and cumin powder all these are optional if you don't want your kid to eat it spicy you can just omit it.
Do not add any water, Just add the whole wheat flour mix well  and make it into a smooth soft dough, cover with a tea towel, leave it for few minutes (say about 10 minutes).
Your dough is ready to go now....
Heat oil in a wok, Take Gooseberry sized ball, flatten it into a round and fry it deep in oil.
Little things or should I say tips I take care to make nice round pooris, which fluff up beautifully.....
Do not ever dip the ball in any flour, dip the ball in oil, I just dip it in the oil which I am using to making pooris, Please be careful just dip a little bit, as it will be hot, if you are not used to it, do not try it out but use oil from your container, using this as base flatten it into a round shape.
Once you drop the poori dough into the oil, with your ladle pour oil over it, and give it a little press now and then this makes the pooris to fluff up.
I always use my wheat flour to make pooris, only if I call friends and family I use plain flour, 1/2  and 1/2 so it looks more white then :)).
Let's take an other look at my Lovely Tomato Pooris.., This is actually for my friend Swapna, who is been asking me to post the recipe. I promised and never posted, here it is for you girl, go ahead and try it out dear.

The post Tomato Poori appeared first on My Veg Fare.

MUSHROOM PARATHAS/CHAPATIS/PULKAS..... ?

INGREDIENTS:
250 gms Chestnut Mushrooms
4 to 5 Cups of Wheat Flour
1 tsp chilli powder
1 tsp of Coriander powder
1 tsp of Cumin powder
1 tsp of Garam Masala powder
1  and 1/2 tbsp of Thymol seeds
1 tsp of Turmeric powder
1/4 cup milk
7 to 8 sprigs of chopped Coriander leaves
Salt as Required
Water as Required
Oil to make chapatis

METHOD:
Clean the mushrooms in water, take out the stalk, chop them and saute them in a tsp of oil for a few minutes within minutes it becomes very soft, when it cools down make a puree of this with 1/4 cup milk and set aside.
Take a big bowl, add the flour, make a hole in the centre pour the pureed mushrooms, then add all the other Ingredients said above except oil with required quantity of salt and mix well, then start adding water, I have not mentioned the exact amount of salt and water as it depends on the Atta used by us. So check out how much you need water and make it into a soft chapati dough cover and leave it for 1/2 and hour, Knead well and start making me chapatis.

So, why a question mark if it is Chapatis, I wrote a question mark, few of them I made chapatis (making a triangle fold and cooking it on the tawa),
Then some of them I made into pulkas with out making a triangle and making it into a simple round, and it wonderfully puffed up nicely like a poori ! I couldn't believe it !, so good for me no oil and I made 4 and ate them!,
As I had stuffed it with Mushrooms So , I thought I should call it paratas ! ?, I really don't know Anyways we enjoyed it and  you too try it out and enjoy..

VERDICT: I had made this in a different way a few months back, kids did not enjoy that method, so I am stuck with the above one.. That other method is ......
Just slice the Mushrooms into thin slices and mix it with the other Ingredients as said above except I just added 2 tbsp of milk to the flour and made chapatis, Kids made a face as they could chew on the mushrooms and they were not for it, If you like Mushrooms you can make this way...
I want to send this to Joy of cooking's Complete my thali event started by Jagruti and hosted by torviewtoronto who wants some flat bread to complete one part of the thali hope she accepts my last minute entry.

The post Mushroom Chapatis (Pulkas) appeared first on My Veg Fare.

'' This recipe for the dough is adapted from the Yeasted Breakfast Bread Dough in my Tassajara Bread Book. I used this dough because it is less rich compared to the dough usually used for cinnamon rolls. I made some adjustments to the dough recipe and made it egg-free as well.
I guess the tweaking of the recipe is fine as the author of the book, Edward Espe Brown himself says,
       ''Recipes do not belong to anyone-- given to me, I give them to you.  Recipes are only a guide, a skeletal   framework, to be fleshed out according to your nature and desire.  Your life, your love, will bring these recipes into full  creation (p.vi).''
She says these rolls come out soft and savoury filling makes it more tastier and can be served as a snack or with a soup''

SAVOURY SPRING ONION AND PANEER ROLLS

For the dough: Part I
1 Cup Luke warm Water
2 tbsp Honey
1 3/4th Active dry yeast
1/3 Cup dry milk (milk powder)
1 tsp Ground Flax seed powder in 1 tbsp water (or an egg)
1 1/2 cups of Whole wheat Flour ( I used 1 cup of Whole wheat Flour and 1/2 cup Rye Flour)

Part II:
3 tbsp Oil ( I used butter)
1 1/4 tsp salt
1 tsp Roasted and Crushed Cumin seeds
1 tsp roasted and crushed cumin seeds powder
1 Cup All Purpose Flour (plain flour)
About 1/2 cup or so flour for kneading

FOR THE FILLING:

1 and 1/2 cups of chopped spring onions greens and whites
1/2 cup of sweet corn (I used fresh)
1tsp oil
1 and 1/2 cup crumbled paneer
1 to 1 and 1/2 tsp of Red chilli flakes (or according to taste)
1 tsp of Italian herbs
salt to taste
Cheddar cheese for topping

METHOD:
In a bowl dissolve the yeast in the lukewarm water and honey.  leave it for a few minutes, you can see the kind of foam forming up. Beat flax seed and water then add this to the bowl, add milk powder (or egg) mix well.  Add the whole wheat flour and mix into a batter and beat well (Brown says 100 strokes so Aparna says in her blog)
Cover with a cling film or whatever method you use to let your dough rise. Allow it to rise to double in size.

Place the dough on a floured surface and knead it for 5 to 10  minutes with floured hands, as the dough will be stickPlace the dough on a floured surface, into a smooth dough, cover and leave the dough to rise again to double in size.
Once it is double in size, punch it lightly, then flour the surface and roll into a rectangle as Aparna says I made two halves and rolled them into rectangles into 1/4'' thick do not make it too thin, then keep the longer side facing towards you, then spread the filling leaving the space free in edges.
Dipping your finger in water wet the dough in the edges, Roll the dough rectangle tightly and seal the edges and cut them into 6 pieces place the cut side up in a greased tin giving space between them so they might expand and allow it to rise for another 30 minutes.
Preheat the oven 1/2 an hour before brush the rolls with milk and  bake the rolls  at 190c for 20 minutes, after 1/2 way through fill the top with grated cheese and bake them again for further 10 to 15 minutes so the rolls are well baked and cheese is melted and the rolls are browned.
serve warm.

MY VERDICT : I did everything as she had told, valli had told not to tweak recipes, I tried to stick on to it, but when I saw my left over rye flour I couldn't resist, then added some sweet corns in the filling as my kids like it, The flour was not sticky as Aparna said in its first level itself it was like a dough, I do not know it might be because of rye flour, I did not add too much flour later on, I just dipped my hand in the flour while I was kneading  the dough turned out very well, and the result was perfect.
My kids just loved it, they said it was amazing..., thanks for the recipe Aparna....
Of course needless to say I am sending this of to valli's Tried and tested event started by zlamushka, which is being taken care of by Lakshmi of Kitchen Chronicles.

I would also like to send this to Bake off event and it is also yeast spotted.

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