Moroccan Bread (Khobz)

Moroccan Bread (Khobz)

It's a flat bread and made in every household and is had with soups, vegetables and gravy dishes. It can be made with All Purpose Flour or Whole Wheat Flour and Semolina. Very easy to make and healthy too when made at home. 

Moroccan Bread 

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.

Pita Bread

 Pita Bread

It is a Lebanese bread had with Hummus, Salad and Falafel... it's better to make these at home. Easy to make even if you don't have a oven.

Ingredients

2 1/2 + 2 tbsp  cup All Purpose Flour 

2 tsp Dry or Instant Yeast

1 tsp Sugar

Salt to taste

1/2 cup Lukewarm water + More water as required 

2 tbsp Olive oil

Method

Add yeast, sugar and water in a bowl and let it proof for 10 minutes. Add 2 1/2 cups of the flour and salt and mix it well. When the yeast is ready pour the yeast on the flour. Mix the dough well. If required add more water little at a time and start mixing the flour and kneading it into a soft dough. Add a tbsp olive oil and knead it for 5 minutes. Drizzle some more oil on the dough. Cover the bowl with a towel and let rest until it rises double its size. When the dough is ready, sprinkle some flour on the dough and remove the air from the dough.  Knead it again for few seconds and make 6 equal portions of the dough. Arrange the balls on a greased tray leaving some distance, cover and let it rest for 10 minutes. With a help of a rolling pin roll out each ball into a 1/3 inch thick circle. Let the dough circles rest for 10 minutes.

To Bake Pitas in the Oven...

While rolling the dough,heat the oven to 260 degrees celsius and preheat it. Put a baking tray on the middle rack to heat. Put as many rolled out pitas that fits on the baking directly for about 3 minutes. The pita will start to puff up after two minutes and is done when it has fully ballooned. Cover baked pitas with a towel while cooking any remaining pitas.

To Bake Pitas on the Stovetop...

Warm a cast iron skillet over medium-high heat. Drizzle a little oil in the pan and wipe off the excess. Put the rolled-out pita on the skillet and bake until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, press the surface gently with a towel. Flip again and cook another 1-2 minutes.  The pita should start to puff.  Keep cooked pitas covered with a clean dishtowel while cooking the remaining pitas.

Palak Paneer Stuffed Paratha

Palak Paneer Stuffed Paratha...

This paratha is good for children who refuses to eat green leafy vegetables. This can be eaten with curd and pickles.
Ingredients
4 cups of Whole Wheat Flour
1 bowl Spinach Purée
1 tsp Ginger Chilli paste
1 tbsp Mint chopped
2 Green chillies chopped
1 bowl of grated Cottage cheese
1/2 cup Curd beaten
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1/2 tsp Curry powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder for stuffing
Salt to taste
Ghee to fry the Parathas

Method
Take a mixing bowl. Add the flour, spices, salt and oil. Mix it well. Add curd and spinach purée. Mix it, add water as required and start kneading into a dough. Knead the dough for 5 minutes, cover and keep it aside for 15 minutes. Take the grated cottage cheese, add salt, cumin powder, chopped chillies and mint leaves. Mix it. Divide the dough into lemon size balls. Take a ball. Flatten it. Fill a tbsp of the stuffing. Seal the dough from the edges. Coat the dough with dry flour. Roll it. Heat a skillet up. Place the rolled dough on the skillet. Cook the paratha on both the sides for 2 minutes until bubbles appear.  Apply ghee and fry the paratha... Serve it hot..

Potato Garlic Chessy Buttery Pull apart Buns ...

Potato Garlic Chessy Buttery Pull apart Buns ...

Bread making is so... so.. therapeutic. Plus home made breads are healthy too. When ever I am down.. bread making has boosted up my energy. I love using my hands for kneading. It is easy too. Once you have the techniques of making basic bread.. you can innovative your own breads...

 

Ingredients
4 cups Whole Wheat Flour
2 tbsp Dry Yeast
1 tbsp Sugar
1/4 cup of Lukewarm Water
1 cup Lukewarm Milk
1 tsp Garlic Seasoning
Salt to taste
1 Egg (Optional)
2 Potatoes peeled, grated and excess water squeezed out
1 cup Cheddar Cheese
2 tbsp Butter
1/2 cup Melted Butter
1/2 cup Mozzarella and Cheddar cheese mix
Egg wash or 

Butter and Milk wash

Method
Take 1/4 cup lukewarm water, add sugar. Stir it, add yeast. Stir it and keep it aside to rise. Take a mixing bowl. Add flour, salt, garlic seasoning. Mix it. Make a well in the centre. Add yeast water, milk, egg, potatoes and cheese.  Mix it and start kneading the dough. Add extra water little at a time till it forms a soft dough. In the beginning it will be bit sticky.  Add a tbsp of butter and knead it. Take the remaining 1 tbsp of the butter little at a time and keep kneading for 10 minutes. Rub butter on the dough, cover and keep it to rise. Sprinkle little flour, punch and knead the dough.  Make lemon size equal balls. Grease a round baking tray. Dip the balls in the melted butter and arrange the balls in the baking tray. Cover and let it rise for 30 minutes. Apply egg wash on the dough.  Bake it at 180 degrees celcius for 15 minutes in a preheated oven. Take it out from the oven. Sprinkle mozzarella and cheddar cheese. Sprinkle some seasoning too. Bake it for another 10 minutes. Once done remove it from the oven. Cool a bit... Have it with any dips...   

Eggless Fruity Nutty Sweet Bread Loaf.... Using Tangzhong made from Custard powder...

Eggless Fruity Nutty Sweet Bread Loaf....

Using Tangzhong made from Custard powder... 

Normally “tangzhong” or “water roux,” is made mixing water and flour, some times milk is also used instead of water. It is cooked and stirred until it forms a paste. Then, this paste is removed from the heat and allowed to cool, and added to the flour and yeast. By doing so it enhances and improves the texture and moisture in the bread. It stays soft and fluffy. 

Here I have used custard powder instead of flour and milk instead of water and added vanilla essence and sugar. The bread has turned out to be soft and has a rich and enhanced taste. 

This is an experimental recipe from my kitchen.

For the Custard Tangzhong

Ingredients

4 tbsp Vanilla Custard Powder

1 1/4 cup Milk

1/2 cup Sugar

1 tsp Vanilla essence

Method

Take a pan, add a cup of milk, on low flame let it simmer. Take the remaining milk in a cup. Add the custard powder and mix it. Add sugar to the simmering milk. Stir it till the sugar dissolves. Add the custard paste to the milk, stirring it continuously cook it till it thickens. Add the essence, stir and switch off the flame. Stir the mixture till it cools downs a bit. Keep it aside till it cools down completely. 

For the Bread

Ingredients

3 cups of All Purpose Flour

3 cups Whole Wheat Flour

1/2 cup lukewarm Milk

2 tbsp Dry Yeast

1 tbsp Sugar

Salt to taste

Custard Tangzhong

Few dried Cranberries

Few Raisins

Few dried Blue Berries

Few Broken Cashewnuts

Few Almond Flakes

2 tbsp Butter

1/2 tbsp Butter + 1/2 tbsp Milk for Brushing

Method

Take the yeast in a cup. Add sugar and lukewarm milk. Stir it and keep it aside to rise. Take a mixing bowl. Add the flours (keeping 1 cup flour aside) and salt. Mix it. Make a well. Add the yeast water and the custard. Mix all the ingredients together to form a dough. The dough will be sticky so add little of the remaining flour while kneading the dough. Knead it for 5 minutes. Add a tbsp of butter and knead it well for 5 minutes more. Grease the dough. Cover and keep it till it rises double in size. Once it is double in size, sprinkle with some flour and punch and knead the dough. Add the dry fruits  (cranberries, raisins, cashewnut and almond). Mix it with the dough. Take a bread loaf pan. Grease it. Shape the dough and place it in the pan. Keep it aside till it rises again. Brush the loaf with butter and milk wash.   Bake it at 180 degrees celcius for 25 to 30 minutes in a preheated oven. Take it out and cool it completely before cutting.

Kiymali Pide (Turkish Flat Breads with Ground Meat and Vegetables)....

Kiymali Pide

Turkish Flat Breads with Ground Meat and Vegetables....

For the Dough 

Ingredients

3 cups All Purpose Flour + Flour for dusting

1 1/2 tbsp Dried Yeast

1/2 tsp Sugar 

Salt to taste 

1 cup Lukewarm Water

3 tbsp Olive oil

Method 

Take half cup lukewarm water. Add yeast and sugar, stir it. Keep it aside to rise. Mix the flour and salt in a mixing bowl. Make a well in the centre, add 2 tbsp olive oil and yeast water. Gradually mix the flour and add the remaining water little at a time to make a dough. Knead the dough for 5 minutes. Add the remaining oil and knead it further. Cover and keep it aside till it rises double in size.

For the Topping

Ingredients 

1 bowl  ground Mutton

1 medium size Onion finely chopped

2 medium Tomatoes deseeded and diced

½ Green Capsicum  finely diced

Salt and Pepper to taste 

1 tbsp Lime juice 

1 tbsp Olive oil

Method 

Take a pan. Heat oil. Add onion and capsicum. Sauté it till it has become soft. Add the tomatoes. Sauté it for another 2 minutes. Add in the lemon juice,  salt and pepper. Turn the heat off. Add the ground meat to the cooked vegetables and mix it. 

Keep it aside.

To Assemble the Kiymali Pide

Ingredients 

Dough 

Topping 

1 egg beaten + 1 tbsp Olive oil mix to brush the Pide

Method 

Once the dough has risen, place the dough on a lightly floured surface. Knead the dough for a minute. On a lightly floured surface, roll the dough into oval shape, thickness of the dough should be 1/2 cm. Place the oval flat bread dough on a greased baking tray. Spread the filling evenly on the flat bread, leaving 2 cm at the edges as a border. Fold in the sides. Press the oval dough at each end to make it pointy. Brush the edges of dough with egg and oil mixture. Bake for 20 minutes at 200 degrees celcius in a preheated oven , until the pide is golden brown and crispy at the edges. Once cool, cut into slices and serve.

Kulcha Buns Stuffed with Chatpata Choley...

Kulcha Buns stuffed with Chatpata Choley.... 

I remember having Choley kulcha in Manali... Instead of making two different dishes.. I thought of stuffing the Choley in the kulcha.. It taste awesome with the buttery taste. Have it hot... 

For the Choley

Ingredients

1 cup Chickpeas soaked overnight and boiled 

2 Boiled Potatoes chopped into small pieces

1 Onion chopped

1 Tomato chopped 

1 tsp Garlic minced

1/2 tsp Ginger minced

2 Green chillies chopped 

1/4 tsp Cumin seeds

1 tsp Chaat Masala

Salt to taste 

1 tsp Roasted Cumin powder 

Few Coriander leaves chopped 

Juice of 1 Lime 

1 tbsp Oil 

Method 

Take a wok, add oil, add cumin seeds. Let it crackle, add the garlic, ginger and chopped chillies. Sauté it for 1 minute. Add the onions, sauté it till translucent. Add the tomato, stir it, add the chopped potato and the chickpeas. Stir and add 1/4 cup of water.Cover and cook till the water has dried up. Add the salt, chaat masala,roasted cumin powder and lime juice. Mix it. Take it off the flame. Add the coriander leaves for garnishing. Keep it aside while we make the Kulcha buns. 

Kulcha Buns

Ingredients 

3 1/2 cup Whole Wheat Flour

1/4 cup Luke warm water

1 tbsp Sugar

1 1/2 tsp Dry Yeast

Salt to taste

1/2 cup or more Water

2 tbsp Butter (room temperature)

Method 

Take the yeast and sugar and mix it into the lukewarm water. Let it rise. Add the salt into the flour and mix it. Make a well in the centre of the flour. Pour in the yeast water and little more water and knead it into a soft dough. Add little butter and knead the dough well for 10 minutes. Apply little butter on the dough, cover and keep till it rises double in size. Punch the dough and divide the dough into equal portions, size of a tennis ball. Cover and keep for another 15 minutes.

To make the stuff Buns... 

Grease a baking tin with oil. Take one portion of the dough, flatten it. Add the chatpata Choley in the centre. Close the edges of the bun. Place the bun on the baking tin.leave some distance for the next bun. Apply oil on the bun and flatten the bun. Keep it for 20 minutes. Bake at 180 degrees for 20 to 25 minutes in a preheated oven. Apply butter on top of the hot buns.

Nutty Chocolatey Mawa Donut Gujjiya.......

Nutty Chocolatey Mawa Donut Gujjiya.......

Holi hai Bhai Holi hai....

Khelo Rango ke Sath.... 

Gujjiya kha ke mast raho....

Aahi hai Subhakamnaye Hmara Apke Sangh..... 

Gujjiyas are classic dish made with all purpose flour dough and Mava filling, deep fried and dipped in Sugar syrup... 

This is a Gujjiya with a twist... 

For the Donut dough

Ingredients 

2 1/2 cups All Purpose Flour + 1/4 cup extra for handling the dough and rolling the dough 

3 tbsp Melted Butter 

2 tbsp Powder Sugar 

Salt to taste 

1 1/4 tsp Dry Yeast 

1/4 cup Lukewarm Water 

1 tbsp Sugar for the Yeast 

1/4 cup or more Lukewarm Milk for kneading a soft dough

Method 

Add yeast, sugar and  lukewarm water in a cup and keep it aside till it rises. Take flour in a mixing bowl,  add salt and powder sugar. Mix it.  Mix in yeast and milk little at a time as per the milk is required for kneading a soft dough. Add a tbsp of butter and keep kneading the dough for 5 to 10 minutes. Add the remaining butter on the dough and  keep it aside cover till the dough rises. 

P. S. If the dough gets sticky sprinkle some flour and knead it. 

Knead the dough well. Stretch the dough and fold on a flat platform.

For the Nutty Chocolate Mawa filling 

Ingredients 

3/4 cup of Mawa

1/2 cup of Chocolate Chips 

Handful of Almond and Pistachio flakes or chopped

Method 

Take a pan, add the mawa and cook it till the mawa starts to form a dough, take it off the flame. Add the Almond and Pistacho flakes and mix it. Add the Chocolate chips, mix it well and keep it aside.

For the Donut Gujjyas 

Ingredients 

Dough

Filling 

Oil for frying the Gujjyas

Method 

Take the dough and knead it again. Divide the dough in to two portions. Take one portion and roll the dough, cut circles out of the sheet with a round cutter. Add the filling and fold one side to the other side. Press it and fold the edges. Keep it for 20 minutes. Heat the oil. Fry the Gujjyas till brown. Take it out. Cool it. Sprinkle it with coloured sugar powder... 

For Garnishing 

Use coloured sugar powder..... 

P. S. Take 2 tbsp of Sugar in a grinding jar and add few drop of colour. Mix it with the spoon.  Grind the sugar. The colour will get mixed with the sugar. If darker shade is required then add more drops of colour and grind again. This coloured powder sugar canbe used to decorate cakes and other desserts...

Whole Wheat Sweet Chocolatey, Minty and Spicy Soda Bread.....

Whole Wheat Sweet Chocolatey, Minty and Spicy Soda Bread.....

Soda bread is a variety of quick bread traditionally made in which sodium bicarbonate is used as a leavening agent instead of the yeast. The ingredients of traditional soda bread are flour,soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts.

   In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with soda bicarbonate and cream of tartar or tartaric acid became popular in Austria, Polish cuisine, Britain and Ireland. Traditional soda bread, eaten in Serbian cuisine, also uses soda bicarbonate. 

Whole wheat soda bread  is known as wheaten bread in parts of Ireland and Polish flat soda bread is known as Proziaki.

Net Resouce.... 

I wanted to cook up something quick for my hungry caterpillar who was going to come back from the school picnic... The door bell would ring any moment.. While I was thinking, the recipe of soda bread ran in my mind. It had to be of her liking... So gave a twist to it and here is my version of soda bread... 

Ingredients

2 cups Whole Wheat Flour

1/2 cup Milk powder

1/4 cup of Chocolate Chips

Few Mint leaves broken

8 Sweet Pepper Chillies whole or 1 fresh Red Chilli sliced

1 tsp Baking powder

2 Pinches of Salt

1/2 cup Caster Sugar

2 tbsp Melted Butter

3/4 cup Butter Milk

1/4 cup Club Soda

P. S. You can use 1 tsp soda bicarbonate instead club soda and increase the butter milk quantity by 1/4 cup. 

Method

Take a mixing bowl, add whole wheat flour, milk powder and caster sugar. Mix it. Add salt and baking powder. Mix it. Make a well in between. Add butter milk, mix it. Add club soda. Mix it. Add the chocolate chips, chillies and mint. Mix it. The dough will be a bit sticky. Brush an iron pan or any baking tray with butter. Add the bread dough, spread it. Bake it for 40 minutes or till done at 180 degrees celcius in a preheated oven. Cool a bit and the remove the bread from the pan. Cool it completely before cutting it.

Roti Jala served with Pickled Chicken

Roti Jala served with Pickled Chicken 

Roti Jala is a traditional flat, net, lacy bread from Malaysia and is served with any curry. I have made Malaysian Pickled Chicken to go with Roti Jala. 

Roti Jala

Ingredients 

1 1/2 cups  All Purpose Flour

1 tetra pack Coconut Milk or more 

1 Egg Beaten

Salt to taste

1/4 tsp Turmeric powder 

Melted Ghee for Brushing (Optional) 

Method 

Take a mixing bowl, add the flour, salt and turmeric powder, mix it. Add the egg and coconut milk little at a time and whisk in to a thin batter. Heat a frying pan. Keep the flame on low heat and brush the pan lightly with ghee. Drizzle the batter from a squeeze bottle on the pan to create a net pattern. Cook until it is  light golden on the base. Turn and lightly cook the other side, take it out on a plate and repeat with remaining batter. When cool, fold roti in to half from both the sides and then roll from the other end. Serve with pickled chicken. 

Pickled Chicken 

For the Ground Spices 

Ingredients 

1 tsp Cumin seeds

1 tbsp Coriander seeds

10 Cloves

2 Cardomom 

1 small stick Cinnamom 

1/2 tsp Turmeric powder 

1/4 tsp Nutmeg powder

Method 

Dry roast all the above ingredients except Turmeric and Nutmeg. Cool the ingredients, add the turmeric powder and nutmeg and grind it into a fine powder. 

For Marinating the Chicken 

Ingredients 

10 medium size Chicken pieces

Spice powder

Salt to taste

Method

Mix all the above ingredients in a mixing bowl and marinate it for 1 hour. 

For the Wet Spices 

Ingredients 

2 Onions cut into thick slices

1 tsp Ginger chopped

1 tsp Garlic 

1 Lemon Grass Stalk chopped 

5 Red Dry Chillies soaked in water

Method 

 In a blender blend chillies, onions, ginger, garlic and lemongrass into a paste. Add very little water if required to make the paste. 

For the Pickled Chicken 

Ingredients 

Marinated Chicken pieces 

Wet Paste 

3 tbsp Vinegar 

1/2 tbsp Sugar 

Salt to taste 

½ cup Chicken stock

2 tbsp Ghee 

Few  Mint and Coriander leaves for garnishing 

Method 

 Heat ghee in a wok on medium heat, add the wet paste. Stir fry the paste for 3 minutes or till the oil has separated from the paste. Add the marinated chicken and fry for 10 minutes. Add the stock, stir and cover the wok. Simmer until the chicken has cooked. Add vinegar, salt and sugar. Stir and simmer for another 2 minutes. Garnish with coriander leaves and mint leaves. Serve with Roti Jala.

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat  Stuffing 

Ingredients 

150 grams Chicken minced

1 Egg

1 Onion chopped finely 

1 tsp Garlic chopped finely 

1 tsp Green chillies chopped finely

1 tbsp Coriander leaves chopped 

1/4 cup Spring Onions chopped finely

3 tbsp each Yellow and Red Capsicum chopped finely 

2 tbsp Carrot chopped finely 

1/4 cup Mozzarella cheese grated

Salt to taste 

1 / 4 tsp Pepper powder 

1/4 tsp Italian seasoning

Method 

Take a mixing bowl and mix all the above ingredients. Knead it very well for 5 minutes till all the fats incorporates well. Keep it in the fridge for 30 minutes to chill.

Buns 

Ingredients 

400 grams  All purpose flour 

1 1/2 tbsp Dry Yeast

2 tbsp Sugar 

1/4 Cup Lukewarm Milk 

1 Cup  Lukewarm Water

2 tbsp Melted Butter

Salt to taste

Egg wash 

Chicken stuffing

2 tbsp Mozzarella grated 

Italian seasoning for sprinkling 

Method

Take a mixing bowl. Add flour and salt. Mix it. Make a well in the centre of the flour. Add sugar, yeast and 1/4 cup lukewarm milk + 1/4 cup lukewarm water. Stir it with out disturbing the surrounding flour. Cover and let it rise. After it rises. Start mixing the flour... Add water little at a time to make a soft dough. Add 1/2 tbsp melted butter, Knead the dough for 5 minutes adding 1/2 tbsp melted butter in between. Rub some butter on top, cover and keep for rising double in size. Rub some butter on the palms. Sprinkle some flour on the platform, take the dough, punch it and knead it again for sometime. Divide the dough into equal proportions. Grease the baking tray.  Rub some butter on the palms. Take one portion of the dough. Roll the dough giving it a round shape. Flatten the dough and take a portion of the stuffing in the centre of the dough, close the edges and give it a round shape. Repeat the process with other buns. Place each buns on the baking tray at some distance. Cover with soft Malmal cloth till it rises double in size. Brush it with egg wash. Bake it in a pre heated oven at 180 degrees celcius for 20 minutes. Take the tray out of the oven, sprinkle grated mozzarella cheese and Italian seasoning from top. Bake for another 5 minutes more at 160 degrees celcius till brown on top. Cool the buns a bit and remove it from the tray. 

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

For the Spicy Garlicky Cheese Sauce
Ingredients
1 tbsp  Butter
3 tbsp Cream Cheese
4 tbsp Curd
6 Garlic cloves
2 Red Chillies
Salt to taste
1/2 tsp Lime Juice

Method
Add all the above ingredients in the blender and blend it.

For the Sandwich
Ingredients
1 White Bread Loaf sliced
2 Boiled Potatoes sliced
2 Tomato sliced
1 Cucumber sliced
2 Onions sliced
Few Cabbage leaves cut into thin slice
4 Boiled Eggs sliced
Spicy Garlicky Cheese Sauce
Salt to taste
Pepper powder for sprinkle
Butter to apply on bread

Method
To make one sandwich, take 3 slices of bread. Apply butter on the bread slices. Place some slices of cucumber, onion and tomato on a slice of bread, sprinkle some salt and pepper powder on the vegetables, drizzle a tbsp of sauce. Cover the vegetables with a bread slice. Place few sliced egg , potato and cabbage leaves, sprinkle some salt and pepper powder,  drizzle a tbsp of sauce. Cover it with a bread slice and the sandwich is ready to be served.. To make it more creamy cheese spread can be added..

Pesto and Olive Whole Wheat Bread Wreath

Pesto and Olive Whole Wheat Bread Wreath
This bread is made with home made Pesto sauce,sliced red pickled chillies and olives...it is then garnish with thyme.

Pesto sauce
Ingredients
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup peeled almonds and walnut mix
3 garlic cloves minced
Salt and freshly ground black pepper to taste

Method
Put the basil leaves and  nuts into the grinder and grind. Add the garlic and Parmesan cheese and grind few more times. While the grinder is running, slowly add the olive oil in the grinder. Occasionally stop to scrape down the sides of the grinder. Add some salt and freshly ground black pepper to taste.

Pesto and Olive Whole Wheat Bread Wreath
Ingredients
31/2 cup Whole Wheat Flour
1/2 cup Pesto sauce
2 tsp Dry Yeast
1/2 cup Lukewarm water
2 tsp Sugar
Salt to taste
2 tbsp olive oil
1 tbsp Pickled Red Chilli  sliced
Few Green and Black Olives sliced
Few Thyme Leaves

Method
Add yeast and sugar in the Lukewarm Water and stir.  Keep it aside to rise. In a bowl add flour and salt. Mix it. Add the yeast water and 1 cup or more water little at a time to get a soft dough. Add 1 tbsp oil and knead it for 10 minutes. Cover and keep it aside to rise double in size. Once the dough is risen, knock it back then roll it out on a lightly floured surface into a big  rectangle shape.    Spread the pesto evenly all over the dough. Starting at the long edge closest to you, roll the dough up tightly but gently, like a swiss roll, into a log. Grease the  baking sheet,  transfer the roll of dough to the baking sheet and, using a sharp knife,  cut the roll in half lengthwise. Turn the two halves so that the cut side is facing up then lay one over the other so that they make an X shape, twist them together by laying one side over the other, keeping the cut side up, until all of the dough is twisted and you are left with a braid. Loop the braid round into a wreath shape and pinch the ends together. Leave to rise for about 20 minutes. Add olives and pickled chilli on the dough.  Preheat the oven to 200 degrees Celsius. Bake for 25-30 minutes until golden brown. Once baked transfer to a wire rack to cool. Garnish with thyme..

Sourdough Bread Cone stuffed with Pizza Veggie Sauce

Sourdough Bread Cone stuffed with Pizza Veggie Sauce 

For the  Dough

3 1/2 cup Whole Wheat Flour 

1 cup Sourdough Starter 

1 cup LukeWarm Milk 

1 tbsp Dry Yeast 

Salt to taste 

2 tbsp Olive oil 

1 tbsp Butter + 1 tbsp Milk + 1/2 tsp Honey for Brushing 

1 tbsp Black Sesame seeds 

1 tbsp Poppy seeds 

Method 

In a large bowl, add flour. Make a well in the centre. Pour the sour dough, dry yeast and 1/2 cup milk in the centre. Wait for the yeast to react. Mix the dough and sprinkle salt. Start to knead, slowly add the remaining milk while kneading. Add oil and knead for 10 minutes. Let it rest for 1 hour covered till it rises double in size. Punch the dough down and on a floured surface divide into 8 equal portions. Let it rest for 5 minutes. Roll one portion of the dough into an about 30 inch rope. Roll the dough rope around the aluminum cones. Repeat the process with the remaining portions.  Place it on a greased tray and let it rest for about 20 minutes. Preheat the oven to 200 degrees Celsius. Brush the cones with butter, milk and honey mix and sprinkle sesame and poppy seeds on top.Bake for about 20 minutes until golden brown.

P.S. To make the cones, take 2 sheets of paper and make a cone and cover with aluminum foil completely so that the paper should not be visible at all. 

Any type of stuffing can be added into the cone... 

For the Stuffing 

Ingredients 

3 Tomatoes chopped

2 Onions chopped 

3 tbsp Garlic minced 

1 tbsp Picked Red Chilli sliced

Or Green chillies chopped 

1 Carrot chopped finely

1 Capsicum chopped finely

6 French Beans chopped finely

1 cup Cauliflower chopped 

2 tbsp sliced Black Olives 

2 tbsp Basil Leaves chopped 

Salt to taste

2 tbsp Sugar

1/2 tsp Pepper powder

1 tbsp Pizza mix (Dry Oregano + Chilli Flakes + Dry Basil) 

1 tbsp Olive Oil 

2 cups of Cheddar and Mozzarella grated 

Method 

Take a pan, add oil. Add garlic and saute for 2 minutes. Add the onions, saute till translucent. Add the tomatoes, salt, sugar and pepper powder. Cook for 5 minutes. Add carrots, capsicum, French beans, cauliflower, chillies and basil leaves. Stir and cook till the water contained in the vegetables dry up. Take it off the flame. Add the olives, pizza mix and 1 cup mix cheese. Mix it. Let it cool a bit. 

For Assembling 

Add the stuffing in the cone. Top it up with cheese. Repeat the process. Bake it at 200 degrees celcius for 10 minutes or till the cheese has melted.

Veg Thin Curst Whole Wheat Pizza

Veg Thin Curst Whole Wheat Pizza
With Corn, Capsicum, Onion, Tomato, Black Olives, Pickled Red Chillies and Cottage Cheese

Pizza Dough
Ingredients
500 grams Whole Wheat Flour
Salt to taste
1 tbsp Dry Yeast
1 tbsp Sugar
1/4 cup Lukewarm Water
2 tbsp Olive oil

Method
Take a mixing bowl. Mix Flour and Salt. Take Lukewarm water. Add sugar and yeast. Let it rise. Add the yeast water and extra water little at a time to make a dough. Knead the dough for 10 minutes. Add 1 tbsp oil and stretch the dough while kneading. Apply oil on the dough and let it rise double in size. Punch the dough and make 2 equal portion of the dough. Let it rest for 30 minutes.

For A Quick Garliky Pizza Sauce
Ingredients
6 Ripe Tomatoes cut in to big cubes and seeds removed
1 Garlic pod minced
1 Onion minced
Salt to taste
1 tbsp Sugar
1 tsp Chilli Flakes
1/2 tsp Dry Orageno
1 cup Tomato purée
1 tbsp Olive oil

Method
Take tomato purée, tomatoes, salt and sugar. Coarsely grind the tomatoes into purée. Take a pan. Add the oil, Add the garlic minced and the onion minced, saute it for 3 minutes, add the tomato puree,let it simmer on low flame till the sauce reduces a bit and becomes thick and all the ingredients has incorporated well. Add the dry Orageno. Mix it. Switch of the flame and keep it aside.

For the Pizza Filling
Ingredients
Pizza dough
2 Onion finely sliced
3 Tomatoes finely sliced
1/2 of each Green, Yellow and Red Capsicum finely sliced
1/2 cup Boiled Corns
1/2 cup grated Cottage cheese
Pizza Sauce
2 tbsp Black Olives chopped
2 tbsp Picked Red chilli chopped
2 Cup or more grated Mozzarella and Cheddar. Equal portion of Mozzarella, Cheddar to be taken.

Method
Grease the baking tray. Take one portion of the dough and with the help of the fingers, start spreading the dough on the baking tray. Cover the baking tray with the dough, the dough should be 1/4 inch or less in thickness. With a help of a fork prick few time on the dough. Add and spread the pizza sauce on the dough. Then add the grated  cheese. Then add the vegetables, cottage cheese, olives and pickled chilli one by one. Add the cheese again and bake at 180 degrees for 25 minutes till the cheese has melted and the pizza bread has cooked in an preheated oven. Serve hot with chilli flakes and dry oregano (Optional)