Saturday 27 June 2020

Macher Chop / Fish Chop

This is a popular dish of Bengal. It’s served during occasions / celebrations as starter or with evening tea / cha, when the family and friends comes together for an informal meeting / adda which is a quintessential part of Bengal
Macher chop is made with any big size fish like Rahu, Katla, Bhetki, Aar mach etc. the fish is boiled with salt and turmeric, deboned and mashed. Boiled potato is used for binding the mixture. Fish and the potato are cooked with spices and a lemon size portion of the mixture is taken, it’s given an oval shape, dipped in egg and coated with bread crumbs. It’s then fried until golden brown in colour. It’s served with mustard dip / Kasundi and tomato ketchup along with some sliced cucumber and onion. 

250 grams Rahu or Katla or Bhetki or any big fish with less bones.. boiled with salt and 1/2 tsp turmeric. Debone the fish and mashed 
1 big size Potato boiled and mashed 
1 medium size Onion chopped 
2 Green Chillies chopped 
1 tsp chopped Coriander leaves - optional 
1/2 tsp Ginger paste 
3/4 tsp Garlic paste 
1/2 tsp Cumin Seeds 
Salt to taste 
1/2 tsp Sugar
1 tsp Chilli powder 
3/4 tsp Cumin powder 
3/4 tsp Garam Masala powder 
1/4 tsp Chaat Masala 
1 Egg beaten with little salt
3/4 to a cup of Bread crumbs 
1 tbsp Mustard Oil 
Oil for frying

Take a pan, add mustard oil, add the cumin seeds, let it crackle. Add the onion, chopped greeen chillies, ginger paste, garlic paste, salt and sugar. Stir and sauté the ingredients for 2 minutes or until the onions become soft and translucent. 
Add the mashed fish, mashed potato, chilli powder, cumin powder and garam masala powder. Stir and cook the ingredients on low medium flame until all the ingredients bind together. We can add 1 tsp chopped coriander leaves - (optional). 
Take a small portion of the mixture, roll and check if it’s forming a ball. Remove the mixture from the flame and allow it to cool. 
Take 1/2 of the bread crumbs on a plate. 
Take lemon size portion from the fish mixture. Give it a oval shape, repeat the process. Now take a oval shape chop and dip it into the beaten egg, remove and coat the chop with the bread crumbs. Once when one round of coating is done, repeat the process of coating the chops with egg and bread crumbs again for the second time. Take oil in a kadai / wok. Let the oil heat up, on a low flame fry the chops until golden brown. Once the chops are fried, remove the chops on the paper towel. Sprinkle the Chaat masala on the chops. Serve the chops with cucumber, onion, mustard dip / Kasundi and tomato ketchup.

Saturday 20 June 2020

Aslam’s Butter Cream Chicken

Few days back one of the foodie friend Rakesh Sharma ji had posted this fabulous recipe in a group. I was very tempted to make this recipe... and believe me this recipe is worth making.. 
Sharma ji had mentioned in his post that Aslam’s Butter Chicken is a very famous dish sold at Aslam Chicken near Jama Masjid, Old Delhi. 
This dish is very different in look and taste from the Punjabi butter chicken recipe. 
In the actual dish Aslam Chicken grills the marinated chicken pieces on a charcoal grill and then the main key ingredients other than the chicken is loads of Butter, fresh cream and curd. The spices that are used in the dish are a top secret. If you scroll the net, there are loads of videos that teaches us to make the Aslam Butter Cream Chicken, Since this recipe was tried and tasted, I preferred to adapt this recipe. 
It’s a very easy recipe... we can grill the chicken in an oven at home, or on a skillet. 
To get the smoky charcoal flavour, heat up the charcoal and place the hot charcoal on a small plate in between the marinated chicken, pour a tsp of ghee and cover the bowl for a minute - I have used this technique and this was not mentioned in the original recipe and it’s optional. 
 Then the chicken can be grilled and further method can be followed as per the recipe. I personally have not visited the restaurant and tasted the original dish, but this recipe indeed very delicious and my family loved the dish... I have added the Garam Masala powder which was not mentioned in Sharma ji’s recipe. Also I have reduced the quantity of the chicken, hence changed the quantity of the other ingredients and have added the butter as per my requirement. The original recipe calls for around 100 grams plus butter. The method follows the same.. 

For Marinating the Chicken 
500 grams Chicken cut pieces 
1/2 cup of Hung Curd
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 to 1 tsp Chilli paste
Juice of 1 small size lime 
Salt to taste 
1/2 tsp Pepper Powder 
1/2 tsp Garam Masala powder 
1/2 tsp Kasuri Methi
1 tsp Cumin seed powder 
1 tbsp Amul Butter

Marinate the chicken pieces with all the above ingredients and keep the marinated chicken for 5 to 6 hours. We can use a hot burn charcoal to give a smoky flavour to the dish as mentioned in the description. 

To make the Butter Cream Chicken 
Marinated Chicken
1/2 cup of Hung Curd 
1/4 cup of Fresh Cream
1/2 tsp Chaat Masala
1 tbsp Butter for Grilling 
4 tbsp and more Melted Butter

Preheat the oven at 180 degrees celsius. Take a baking tray. Take the marinated chicken and place the chicken pieces on the baking tray. Rub 1/2 tbsp of butter on the chicken pieces and turn the chicken pieces. Grill the chicken pieces at 180 celsius for 15 minutes. Remove the baking tray, apply the remaining 1/2 tbsp butter on the chicken pieces and turn the chicken pieces and continue to grill the chicken pieces at 200 degrees celsius for 15 minutes. Once done, the chicken pieces are golden brown, remove the chicken pieces from the baking tray. For the gravy, take a pan, add the remaining marinated juices into the pan. Let the water of the marinated juices reduce a bit, add the chicken pieces and coat the chicken pieces with the marinated juices. Switch off the flame. Transfer the chicken pieces into a serving bowl, now take a bowl, add the hung curd and the cream into the bowl and mix the ingredients together. Sprinkle the Chaat masala. Pour the curd and the cream over the chicken. Mix the ingredients together. Now pour the melted butter over the chicken. The chicken is supposed to be drenched in butter... but I used less butter for health reasons... Serve this unique butter chicken with rumali roti, sliced onion and lime.

Friday 19 June 2020

Creamy Cheesy Potato Bruschetta

Bruschetta is an Italian dish. There are many variations of toppings used for bruschetta, the common one is tomato, garlic, basil and olive oil... added on the grilled / toasted bread.. other vegetables, beans, cured meat and cheese are also used. Bruschetta is usually served as a snack or appetiser. 
Here I had few pieces of sourdough slices and 2 boiled potatoes left... to create this delicious dish for my starter. 
8 Slices of Sourdough bread slices 
2 medium size Boiled Potatoes 
1/2 tsp Garlic finely chopped 
3 tbsp Cream Cheese 
2 tbsp grated Mozzarella cheese
3 tbsp Cream
Salt to taste 
1/2 tsp Pepper Powder 
1/2 tsp Fresh Parsley chopped or dried Parsley
2 tbsp Olive Oil 
Few pickled vegetables like cherry tomatoes and few olives sliced 
Some chilli flakes and dried parsley for sprinkle 
Take a bowl, mash the boiled potatoes, add the garlic, cream cheese, cream, mozzarella cheese, salt, pepper and parsley. Mix all the ingredients together. Take a baking tray, keep the bread slices and drizzle olive oil on both the sides of the bread. Toast the bread at 180 degrees celsius in a preheated for 5 minutes on one side, turn the bread and toast the bread for another 5 minutes. Take out the tray, cool the bread slices, spread the cheesy creamy potato spread on the bread. Add the sliced olives and cherry tomatoes and grill the bruschetta for another 5 minutes at 180 degrees celsius. Remove, sprinkle chilli flakes and dried parsley, serve hot. 

Monday 15 June 2020

Home Style Kacchi Biriyani

Home Style Kacchi Biriyani....
Walking down my memory lane, my few visits to Singapore last few years, has always taken me to one place -  Fakruddin situated in the by lanes of  Little India - Singapore. It’s a famous Bangladeshi Restaurant. There are lots of amazing dishes that one can try like a drink called borhani, jali Kabab, mutton bhuna khichudi, lau chigri, chicken roast.. etc and the best is the kacchi Biriyani... that no one should miss... but unfortunately with the given situation now, there is on question of travelling... we can only cherish our memories and enjoy the meal at home.
Kacchi Biriyani is a famous dish of Bangladesh, the meat is marinated and then directly cooked on Dum with the partially cooked rice for hours on charcoal.
Here is how we can make this Kacchi Biriyani at home..
I have marinated the mutton for nearly 12 hours. The mutton is infused with smoky flavour by burning a charcoal piece and placing it over the mutton and covering the lid. The lid is sealed with a dough, but since I was using the cast iron pot which is extremely heavy, I didn’t feel the need seal the pot. Once the biriyani is made, cover the pot and let it stand for an hour before serving. Serve the biriyani with a cucumber - tomato - onion salad. 

For Marinating the Mutton
500 grams Mutton pieces, washed and wiped well, so no water remains
3 tbsp Ginger - Garlic - Chilli paste 
3 tbsp Fried Onion crushed 
Salt to taste 
1/2 tsp Cinnamon powder 
1/ 2 tsp Cloves powder 
1/2 tsp Cardomom powder
1/4 tsp Nutmeg powder 
1/2 tsp Cumin powder 
1/2 tsp Coriander powder
3/4 tsp Chilli powder 
1/2 tsp Pepper powder 
3/4 cup Curd
1/4 cup Saffron Water mixed with pinch of Saffron colour 

Add all the above ingredients in a mixing bowl and mix all the ingredients together. Keep it aside atleast for 3 to 4 hours, I kept it for nearly 12 hours. 

To make the Rice
250 grams Basmati Rice washed and soaked for 30 minutes 
2 to 3 Bay Leaves 
1 small piece Cinnamon 
2 Cloves 
2 Cardomom 
1/2 tsp Shahi Jeera
Salt to taste 

Take a deep bottom pot. Add half liter of water let it simmer. Add salt, cloves, cinnamon, cardamom, shahi jeera and bay leaves. Let it simmer for a minute. Add the rice and let it cook till it is 25 % done. Drain out the excess water. 

To make the Biriyani 
Marinated Mutton pieces 
4 to 6 medium size Potatoes, peeled and fried 
2 tbsps Onion fried 
6 Apricots
1/2 to 3/4 cup Ghee 
1 cup Milk 
1/2 cup Hot water 
1/4 cup Saffron water 
Few drops of Kewda essence (Optional) 
1 Charcoal piece and 1 tsp Ghee 

Take a cast iron pot. Add the marinated mutton. Add 1/4 cup ghee to the marinated mutton and mix the ingredients together. Add the fried potatoes and apricot over the marinated mutton. Add the fried onions. Take a bowl. Add milk, hot water, the remaining ghee, saffron water and kewda essence. Keep it aside. Smoke the charcoal piece. Put it on a small plate. Place the plate over the marinated mutton and add a tsp of ghee. Quickly cover the pot for 2 minutes. Remove the cover. Remove the charcoal plate. Spread the rice over the mutton. Drizzle the milk over the rice. Cover the pot. Place the pot on a low flame. Cook it for 45 minutes. To check, insert   a knife, there shouldn’t be any liquid on the knife. Incase there is liquid, cook for some more minutes. Once done, let the pot remain covered for an hour before serving. Serve it hot with salad.

P. S. If you don't have cast iron pot then use normal pots. The cooking is done evenly and the bottom does not burn in the cast iron pot.

Saturday 13 June 2020

Butter - Garlic Chicken Roast with Desi style Mashed Potato...


This chicken roast is very easy to make and goes well with the Desi flavoured mashed potato and any type of bread. This can be made with few ingredients available at home. I have added Bhaja masala into the mashed potatoes to give it a twist. Bhaja Masala is used in  Bengali kitchen. Cumin seeds, coriander seeds and dry red chillies are roasted and then ground into powder. 

Desi Style Mashed Potato 
2 Big size Boiled Mashed Potatoes 
3 tbsp Mayonnaise 
3 tbsp Cream
1  tsp Bhaja Masala 
Salt to taste
1 small Onion finely chopped 
2 fresh chillies finely chopped 
1 tsp chopped Coriander leaves 

Take a bowl, add the potatoes, half of the chopped chillies, coriander leaves, cream, mayonnaise, salt to taste and bhaja masala. Mix all the ingredients very well. Garnish with chopped onion and remaining chopped chillies. 

Butter - Garlic Chicken Roast
3 pieces of Chicken full leg pieces 
1 tbsp Lime Juice 
Salt to taste
1 tsp Garlic Powder or Fresh Garlic crushed
1/2 tsp Pepper powder 
2 tbsp Butter

Take a bowl, add the lime juice, garlic, salt, pepper and 1 tbsp butter. Mix all the ingredients together. Take the chicken pieces, give some slits on the chicken pieces. Rub the marination on the chicken pieces and keep it aside for an hour. 
Take a baking tray, place the chicken pieces on the tray, apply some butter on the chicken. Roast the chicken in a preheated oven at 250 degrees celsius for for 15 minutes. Take the tray out, turn the chicken pieces and apply the remaining butter and continue to roast for another 15 minutes. Remove the tray from the oven. Take a plate, place a chicken roast and add some mashed potato, serve the roast with some bread of your choice. 

Thursday 11 June 2020

Chicken - Aloo Tikki

This is a bit different Chicken - Aloo Tikki recipe, that I made in my Kitchen. Chicken boneless pieces are required, along with potatoes and with just few spices like cloves, cinnamon and cardamom that goes into a Bengali garam masala. 
This dish goes well as a starter and as snacks. This can be served with green coriander chutney and ketchup. 

10 to 12 medium pieces of Boneless Chicken  preferred 
2 medium size Potatoes (peel and chop 1 potato into very small pieces and peel and cut the other potato into big pieces as it will grind with the chicken) 
2 Green Chillies (1 Chilli to grind and another chilli to slice) or added chillies as per requirement. 
5 to 6 Garlic Cloves 
1 small Ginger piece
1 tbsp chopped Coriander 
2 tbsp Sour Curd 
Salt to taste 
1/4 tsp Garam Masala powder 
1/2 cup Rice Flour
1/4 cup Fine Semolina 
1/4 cup Vermicelli 
Oil to fry 

Take a grinder jar, add the chicken pieces, big potato pieces, 1 chilli, garlic, ginger and salt. Grind the ingredients into a paste, add 2 tbsp curd and grind the paste once more. Remove the paste into a bowl. Add the chopped potato pieces, sliced chilli and chopped coriander leaves. Mix the ingredients together. Add the rice flour, mix it and keep it aside for an hour. Add the vermicelli and mix the ingredients together, now add the semolina and garam masala powder. Mix the ingredients once more. Heat up the oil in a wok, Take small lime size portions and flatten the ball. Once the oil heats up, add the tikkis into the oil, fry the tikkis on medium low flame until golden brown in colour. Remove the tikkis on a paper towel. Serve the tikkis with green chutney and ketchup. 

Tuesday 9 June 2020

Discarded Sourdough Starter Whole Wheat Bread

We can create great dishes out of the discarded sourdough starter. So keep them and use them, instead of throwing them. 
Tried this Discarded Starter whole wheat bread.. it’s tasty.... do try them..

Those who want to start the sourdough starter, here is a link below-
Sourdough Yeast Starter

2 1/2 cup Whole Wheat Flour
2 cups of Sourdough Discarded Starter 
1 tsp Pink Salt
2 tsp Honey 
1/2 cup Lukewarm Water
1 tbsp Oil

Take a mixing bowl, add the whole wheat flour and the discarded starter. Knead the ingredients together for 2 minutes. Add the honey, salt and lukewarm water. Continue to knead until all the ingredients comes together and forms a dough. Apply oil and cover the bowl and leave the dough to rise. It will take 2 to 4 hours.  Sprinkle some dry whole wheat flour and knead the dough by stretching and pushing for a minute. Roll and shape up the dough.  Sprinkle some flour into the basket the dough will be proofing. Put the dough and cover the basket with a cloth. Cover and let it rest for 30 minutes to an hour. Meanwhile start the oven at 250 celsius and preheat for 15 minutes. Take a baking tray, put a parchment paper on the baking tray. Gently turn the dough on the paper from the basket. Take a new blade and score the bread as per the desire. Take a small bowl of water and keep it on the lower rack of the oven. Keep the baking tray in the middle rack, bake at 225 degrees celsius for 5 minutes. Then reduce the temperature to 200 degrees celsius and bake for 15 minutes, reduce the temperature to further 175 degrees celsius and bake for 20 minutes. Switch off the oven, the bread stay for 5 minutes in the oven, keep the oven door slightly open. After 5 minutes open the oven and remove the baking tray. Keep the bread on a cooling rack until it cools down. After it cools down than you can slice it. 

Monday 8 June 2020

The story of a Sourdough Starter - Lockdown Kumari

Sourdough Starter - Lockdown Kumari 
It’s truly phenomenal... from 2 simple ingredients, how a wild or natural yeast can be cultivated. It can be easily made at home... patience and time are the 2 key factors. 
It’s the best thing to engage your kids too. Do experiment... It’s an amazing experience to take care of the starter like your baby... Do name your sourdough starter baby... 
What should I name? 🤔 Lockdown Kumari....
I had taken a class on how to make sourdough bread in Singapore, I had got the starter from the sourdough bread class, when I travelled backed to India, I had the starter, but due to some problems I was not able to feed the starter and it eventually died.. it’s been 2 years .. Since I didn’t have the starter, I was unable to make the sourdough bread.. but now thanks to the lockdown, I thought of making my own starter. 
Any flour can be used whole wheat or all purpose flour or rye flour or bread flour etc... and liquid like water or fruit juice like pineapple juice or apple juice etc. 
Here we will use All Purpose Flour and Water. One of the feed I used Whole Wheat flour. 
Here I will share my journey of making the sourdough starter from the first day to the last day.. It’s all about my experience.. that I am going to share with we you. 
There are many way the starter can be prepared. All starter will differ from one another and the time that it has taken for the starter to mature.. there can be various reasons like the texture of the flour, the water, the temperature of the place and off course the care that you are taking.. it’s like a baby.... it will take 7 to 10 days.. so don’t give up... feeding the starter is very important... 
We need a clean glass jar like a jam or honey bottle... and the 2 ingredients flour and water. 
Thus the simple we being we will see the changes in the starter... a good starter at the end should float in a glass of water and you will feel the lightness in the starter. 

The Start - 
 Time  - 11.30 pm - Started to cultivate the yeast.
 Preferably start it in the morning or night.. so it’s easy to maintain. Note down the time. Even though I began with 1/4 cup of All Purpose Flour and 1/4 cup of water and a tsp of sugar... we need 1/2 cup of water and 1/4 water.. that’s it.. so the proportion is 2:1.. no need of the sugar.. 
Add the flour and water in the glass jar, stir the ingredients. Incase if whole wheat flour is used, than a little more water might be required as whole flour absorbs more water. The batter should be like a thick cake batter. Place the lid on the glass jar, but don’t lock it. Keep it aside.

Day 1 - 
Time - 11.30 am - Bubbles started to form 
             11.30 pm - Fed the starter 
It many take 12 to 24 hours for the bubbles to show up. I fed the start in the night after 24 hours of the start. First whisk or stir the starter, then we need to discard 50 percent of the starter and then add 1/2 cup flour and 1/4 cup water, stir, put the lid and then keep it until the next feed... 


Day 2 - 
Time - 11.30 am - Fed the starter 
            11.30 pm - Fed the starter 
The starter may need food after 8 hours... I missed the feed, so there was this dark liquid natural alcohol formed called Hooch.. Don’t worry... this indicates that my baby was hungry or incase if the water contained was more in the yeast or if the temperature has increased then there can be a hooch formation.  This doesn’t harm, but discard the Hooch before whisking and feeding the yeast baby.  Incase the hooch formation is more, then increase the feeding frequency or move the starter to a cooler place. 
So the same process of feeding twice a day was followed. Whisked / Stirred the yeast. Discarded 50 percent of the yeast, and added 1/2 cup All purpose flour and 1/4 cup water, stir again. Close the lid and keep it aside .


Day 3 
Time  - 11.30 am - Fed the starter 
             12.30 am - Fed the starter 
Morning After whisking / Stirring and discarding 50 percent of the starter, I had added 1/2 Whole wheat flour and 1/4 cup + 3 tbsp Water and had stirred the ingredients together. Closed the lid and keep it aside. 
It’s ok to change flour. 
Night the same process repeated.. After stirring and discarding the starter, added 1/2 cup All purpose flour able 1/4 cup water. Stirred and closed the lid and kept it the jar aside.


Day 4 - 
Time -  12.30 pm - Fed the starter 
             Night - Didn’t Feed the starter 
Ideally we should be feeding every time the yeast feels hungry, may be in between 12 hours or just in time... but this time I missed the feed in the night. As you observe the starter... in between the feeds,  a good well fed starter will have bubbles and it’s active, when hungry the process of the activity will slow down and look dull. Sometimes the starter is still active and bubbly, then a feed can be skipped.. as over feeding can make the starter sluggish. 

Day 5 -
Time - 9.30 am - Fed the starter 
            10.30 pm - Fed the starter 
In the morning I whisked  and discarded 50 percent of the yeast.  Added 1/2 cup of All Purpose Flour and 1/4 cup water into the glass jar. Whisked well, close the lid and keep it aside until next feed. 
In the night I whisked the starter. Took 3/4 cup of yeast starter and added in a clear fresh jar.  Rest of the yeast I discarded it. Added 1/2 cup of All Purpose Flour and 1/4 cup Lukewarm water into the glass jar. Whisked well, close the lid. mark the yeast level with a marker, so that when the yeast rises you will see that it’s crossed the mark. Keep it aside until next feed.  


Day 6 
Time - 10.30 am - Fed the starter 
            10.30 pm - Fed the starter 
As the yeast begins to ripen we will observe the rise and fall of the yeast as we had marked the level of the yeast. It’s still not matured completely and when hungry the level will fall. 
Whisk and discarded 50 percent of the yeast.  Added 1/2 cup of All Purpose Flour and 1/4 cup lukewarm water into the glass jar. Whisked well, clean the jar with moist paper towel, close the lid and keep it aside until next feed.  

Day 7 
Time - 10.30 am - Fed the starter 
            10.30 pm - Fed the starter 
Now the yeast which has risen is able to hold as it’s a almost a mature yeast. You will see that it’s doubling in size too. 

Evening we did performed a test to check whether the starter is ready to make a bread. If the starter floating in water, it’s time, the yeast has matured. 

In the morning I whisked and discarded 50 percent of the yeast.  Added 1/2 cup of All Purpose Flour and 1/4 cup lukewarm water into the glass jar. Whisked well, clean the jar with moist paper towel, close the lid and keep it aside. 
Evening we did a float test and it was successful. Take a glass full of water, take a spoon of the starter and drop the starter in the water... it should float and able to hold itself in the water. It’s ready to be used for making a bread. Incase the starter is not ready, we have to continue the process until the starter floats... sometime the starter takes time to mature. 


To store the starter in a refrigerator - Whisk and take 1/3 cup of yeast, add the yeast into a fresh jar and discard the rest of the yeast. Added 1 cup of All Purpose Flour and 1/2cup lukewarm water into the glass jar. Whisk well, clean the jar with moist paper towel, close the lid, and keep it in the fridge, feed the starter twice a week.. in the same manner. Incase there is any hooch or water forming, discard the water. When we take a starter to make a bread, take the required quantity mentioned in the sourdough bread recipe and rest at least reserve 1/2 cup starter, feed and store it in the fridge. 

Points to take care - 
Check on the smell... it should give out a tangy smell and not a bad smell, otherwise we will have to start over again. 
Starter is not active - Take a bit extra care, feed well, may be needs extra feeds in between. 
Over feeding - Many a times a feed can be skipped as the starter is very active, over feeding can make the starter sluggish and make the process slow. 
Time - Some time due to the temperature changes, the process of the starter slows down and it takes time to mature. It may take a or 2 extra. 
Liquid on the starter - Due to various reasons, there are liquids called hooch formed on the starter. Just discard it and then feed the starter. Incase you see a frequent hooch formation than probably change the temperature, place the jar into a cooler environment and increase the feed. 
Discoloured starter - Incase you see any growth or colour change, immediately move out the top part and take the lower part of the starter, transfer it into a different glass jar and continue the process... maybe the starter can be saved. 
You are the best judge of your starter... 

Discarded Starter
It’s indeed such a waste, throwing out the discarded starter.m, but we need to do so, otherwise if we don’t discard the starter, the feeding quantity of the starter will increase, the process will slow down and the starter will weaken. As we keep feeding the quantity will keep increasing and so will the quantity of the ingredients.. so it’s best to discard some before adding. But I don’t really throw the discard starter out. Except for the first 2 days, I use the discard starter to make pizza, pancakes, breads etc. 

                                                                          Pizza -

Whole Wheat Bread  - 

Making the Bread - After keeping the starter in the fridge, the day you want to bake a bread, remove the required quantity of the starter, feed  the starter and keep it out for 6 to 8 hours to get a stronger starter. 
Happy  Sourdough Bread Baking 🤗

Monday 1 June 2020

Pizza base with Discard Sourdough Starter and Whole Wheat Flour Batter

Pizza base made with discarded sourdough starter and whole wheat flour batter... loaded with homemade pizza sauce and mozzarella cheese. I don’t throw discarded sourdough starter...
This time I made easy pizza base without kneading... came out well.
Those who want to start the sourdough starter, here is the link below-
Sourdough Yeast Starter

1 cup of Discarded Sourdough Starter
2 1/2 cup of Whole Wheat Flour
1/2 tsp Instant Yeast
Salt to taste
1 tsp Sugar
Lukewarm Water as required
1 cup of Pizza Sauce
1 medium block of Mozzarella Cheese
Vegetables of your choice like capsicum, onion, tomato, olives and chillies..

Take the discarded starter, add the sugar, instant yeast and 1/2 cup of lukewarm water. Mix and leave it for 15 minutes. Now add the wheat flour, salt and more lukewarm water to make a thick batter. Leave the batter to rise. Take a pizza tray, pour the batter.. depending upon how thick you want the bread to be. Tap it and leave it covered for 15 minutes. Bake in a preheated oven at 180 degrees celsius for 10 to 15 minutes. Remove the pizza tray... prick the base with a fork and then spread the pizza sauce and add the cheese. Bake it for 10 minutes, remove and add the vegetables and bake it again for another 10 minutes.

Vali Bhaji / Mayalu Pannache Koshimbir

Malabar Spinach Salad / Koshimbir 
Supriya, my fb friend had posted her mom’s recipe of Mulangi Pannache koshimbir (Raddish leaves Salad) on her page Mom’s Kitchen to Mine... I instantly felt in love with the recipe... I had lots of Vali bhaji growing in my balcony. Wanted to give it a try with Vali Baji and voila!
It was delicious. Radish leaves would taste a bit different due to the pungent peppery taste of the leaves, but enjoyed this salad too. Simple recipes are always delicious. 
I followed the recipe.. Wash the leaves thoroughly... and then cut it. Sprinkle little salt and leave the leaves for 10 minutes... wash it again and then add the other ingredients. 
I used desiccated coconut but would prefer fresh coconut.

10 to 12 medium size Malabar Spinach Leaves cut into fine strips 
1 Green Chilli chopped
1 tsp Lime juice 
Salt to taste
1 tsp Sugar
1 to 2 tbsp Fresh Coconut grated or Desiccated Coconut 
2 tbsp Roasted Peanuts crushed

Take a bowl, add the Malabar spinach leaves, green chilli, salt to taste, sugar and lime juice. Mix well. Now add the coconut and peanuts and toss well. Serve it immediately.