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Wednesday, August 1, 2012

Alu Dum recipe


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12 whole small potato
1 cup chopped tomato
1/2 cup chopped onion
1  tablespoon  ginger
1  tablespoon green chili
1 tablespoon garlic
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1 teaspoon poppy seeds
1 cup yogurt
4 tbs oil
1/2 tsp salt or according to taste
water
cilantro for garnish

Dry roast poppy seeds with 6 cloves, a small piece of nutmeg, 1/4 teaspoon of cardamon seeds, a few bay leaves, 2" inch stick of cinnamon.  After roasting allow it to cool.

To a blender jar add tomato, green chili, ginger, garlic, the cooled roasted spices add water and grind to a smooth paste.

Heat oil in a pan add cumin seeds when they sizzle add chopped onion saute until brown add ground paste, turmeric powder, coriander powder, garam masala powder, whole potato and yogurt mix cover and cook till potato is cooked, at least 15 minutes add water if necessary to keep the pan from burning at the bottom add salt, cilantro mix turn heat off.
Serves 2

Tuesday, July 31, 2012

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.

Tuesday, July 24, 2012

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.

Tuesday, July 17, 2012

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.