Ginger Apricot and Pistachios White bread

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3 cups bread flour
1 cup water 
1 1/2 teaspoon rapid rise yeast
3 teaspoon sugar
1/4 cup shredded ginger
3/4 cup chopped apricots
1/4 cup chopped pistachios
1/2 teaspoon salt
3 tablespoon olive oil

Shred 1/4 cup of ginger.  Boil 1/2 cup of water add shredded ginger to it and allow it to cool.  When cool strain it with a tea strainer.  Keep the ginger extract and discard the pulp.

From the bread flour subtract 3 tablespoon of bread flour and add it to 1/2 cup slightly warm water, add sugar and yeast mix and keep it in a warm place for the yeast to ferment.
  

To the bread flour add salt, mix, make a well in the center slowly add the fermented yeast mixture, oil, ginger extract and form a dough.  After all off the ingredients have combined on a lightly floured surface start kneading the dough for at least 10 to 15 minutes until it is soft and stretchy.  Press the dough into a round distribute the apricots and pistachios over the dough and knead it till all of it is mixed in.  Shape the dough and press it into a lightly greased loaf pan and leave it in a warm place covered to rise till it is doubled.  

Bake it in the middle rack for  400 degrees for the first 10 minutes after which reduce the temperature to 375 degrees and bake for an additional 15 minutes.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Black Olive Bread

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3 cups bread flour
1 cup water
1 1/2 teaspoon rapid rise yeast
1 teaspoon sugar
1/2 cup chopped black olives
2 teaspoons Italian seasoning soaked in a little water
A few fresh basil leaves chopped
1 teaspoon salt
3 tablespoon olive oil

From the bread flour subtract 3 tablespoon of bread flour and add it to 1/2 cup water, add sugar and yeast mix and keep it in a warm place for the yeast to ferment.  After the yeast has fermented add oil.

To the bread flour add salt and Italian seasoning make a well in the center slowly add the fermented yeast mixture and form a dough.  After all off the ingredients have combined on a lightly floured surface start kneading the dough for at least 10 to 15 minutes until it is soft and stretchy.  Press the dough into a round distribute the olives and basil over the dough and knead it till all of it is mixed in.

Shape the dough and press it into a lightly greased loaf pan and leave it in a warm place covered to rise.  When dough has risen and doubled bake it in the middle rack for 400 degrees for the first 10 minutes after which reduce the temperature to 375 degrees and bake for 15 minutes.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Paneer curry and Sandwich

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1 3/4 cup paneer or (14 oz packet)
1/2 cup frozen peas
4 tablespoon oil
1 teaspoon cumin seeds
1 cup chopped onion
1 cup chopped tomato
1 tablespoon ginger
green chili to taste
1 tablespoon garlic
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon salt
2 tablespoon lemon juice
a few cilantro leaves
2 slices of bread
butter for toasting bread

Cut the paneer into smaller cubes.  In a pan on medium heat add 4 tablespoon of cumin seeds, when the cumin seeds sizzle add the chopped onion and saute till the onions are brown, add ginger, garlic and green chili saute for a few minutes add turmeric powder, cumin and coriander powder saute for a few seconds add the chopped tomato stir cover and cook until the tomato's are cooked.  Add garam masala saute add peas a little water and the chopped paneer cubes cook covered for 5 five minutes or until all of the water has evaporated and the curry is dry.  Add salt, lemon juice and cilantro leaves mix and when the curry is cool start to assemble the sandwich.

To make sandwich take 2 slices of bread and a little butter apply the butter to griddle and toast the sandwich on either side.  Do the same with both slices.  Spread some cooled paneer curry on the toasted slice cover with the other slice.  Add tomato, cucumber or any other items as desired.  Wrap it take it on a trip or eat it for lunch.  Serves 4.

If you are out of vegetables at home this is a great dish to make.  Quick, easy and it is ready.

Kidney Beans and Northern beans soup

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1/3 cup each red kidney and Northern beans (rajma)
4 tablespoon of oil
3/4 cup chopped onions
1 cup chopped tomato
green chili to taste
1 tablespoon ginger
1 tablespoon garlic
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon of garam masala
1/2 teaspoon salt
2 tablespoon lemon juice
A few cilantro leaves
3 cups of water

One hour before preparation wash the beans and pour 2 cups hot water over it and let it soak.  After one hour start cooking the beans.  It usually takes 30 minutes for the beans to cook.  Check by pressing the beans if it gives away easily then it is cooked.

Start the seasoning:  Heat a pan on medium heat with 4 tablespoon of oil.  Add cumin seed, when the cumin seeds sizzle add the chopped onions, mix and cook till the onions are brown.  Add ginger, green chili and garlic mix and saute for a few seconds, add turmeric powder, cumin, coriander powder, garam masala mix add the chopped tomato mix cover and cook for 4 minutes until the tomato is cooked.  Add the cooked beans and 1/2 cup of water let it come to a boil and let it boil for five minutes.  Turn the heat off add salt, lemon juice and cilantro leaves.  Serve with chapati or bread.  Serves 2.

Green Mango Puliogare

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3 cups cooked rice
1 cup chopped green mango with skin removed
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 red chili or to taste
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 cup roasted peanuts
2 tablespoon oil
1/2 teaspoon salt
a few curry leaves

Heat oil in a pan.  Add channa dal and urad dal, when the dal turns brown add mustard seeds and red chili when the mustard seeds splutters add green chopped green mangoes with a little water and cook covered till the mango is cooked.  Add turmeric powder, asafoetida, peanuts curry leaves saute add rice mix cook for a few seconds and turn the heat off.
Green mangoes are available in plenty over the summer.  This is a good way to use it and left over rice.  
This is a tangy interesting dish, made in a jiffy.  Serve with pachadi.