NOTE: Baking, especially bread is my passion.The freshly baked bread with its lingering aroma is my eternal favourite. Given here is a wonderful bread baked by me.Very easy to make this can be had with a bowl of hot soup for dinner. Try baking this and give me your feedback!!
U need: ( for 1 loaf)
Maida: 1 cup
Dry yeast: 1&1/2 tsp
Warm water to knead.
Dried basil: 1 tsp
Dried oregano: 1/2 tsp
Dried chilli flakes: 2 tsp
Green chilli paste: 1 tsp
Salt to taste
Sugar: 1/2 tsp
Grated cheese: 2 tablsp
Olive oil: 2 tsp
Method:
For topping:
1.Mix together grated cheese, 1 tsp chilli flakes,pinch salt together.
2. In a small bowl put 1/2 cup warm water,sugar and the yeast.Let the yeast rise and a forth is formed.
3.In a big bowl add the maida,salt,1 tsp chilli flakes,basil, dried oregano ,green chilli paste and mix well. Now add the well risen yeast mix and gently mix well.Using a little water knead to a smooth and pliable dough.Add the olive oil and knead further(7 mins). Keep the dough in the bowl,cover with a cling wrap and let it rise ( 1&1/2 to 2 hrs).
4.Once the dough is well risen,remove the cling film and gently press the dough.Shape to an oblong and put it in a well greased(with olive oil) bread tin. Spread the topping over the dough pressing the cheese gently. Cover with the cling wrap and let it rest for further 1 hr.
5.Remove the cling wrap.Bake the bread in a pre-heated oven at 200 degree C for 20mins.
6. Take out the tin,drizzle with 1 tsp olive oil and further bake for another 10 mins or till the top is lightly browned and a wonderful aroma comes.
7. Rest the bread for 20 to 25 mins till it is lightly warm.Slice and serve with a hot nourishing soup of your choice.
Bonn!!!!Appetite!!!!!!
NOTE: Dry white peas is a very versatile pulse which tastes good cooked with potatoes or with mixed vegetables.On its own too made into ghuguni (recipe already given) or sundal is also a heathy and tasty option to have this in our meals. This is a semi dry dish.
U need:
Dry white peas: 1 cup
Mixed vegetables: 1 cup (choice is yours) chopped
Ginger julliene:2 tsp
Green chillies: 2 ( minced fine)
Channa masala powder: 1 tsp
Red chilli powder: 1 tsp
Cinnamon stick: 2
Cloves: 2
Cardamom pods: 3
Roasted jeera powder: 1/2 tsp
Tomato puree: 2 tsp
Salt to taste
Oil: 2 tablsp
Ghee: 1 tsp
Saunf: 1 tsp
Kala jeera: 1/2 tsp
METHOD:
1. Clean,and soak the dry peas for 2 hrs. Pressure cook with a little turmeric powder till just cooked.
2. Heat oil in a kadai. When hot add the saunf ,kala jeera,cinnamon stick,cloves and cardamom pods and sauté for 2 seconds.Add the minced green chillies.
3. Now add the chopped mixed vegetables and stir well on medium flame for 5 to 6 mins.
4.Add the red chilli powder,roasted jeera powder and stir.Cover with a lid and let the vegetables cook till semi cooked.
5. Add the drained ,cooked white peas keeping a little for garnishing. Add salt ,tomato purée and cover with a lid for 3 mins. on low flame Cook.
6. Remove lid.Add the ginger julienne, and stir well.Check whether the vegetables are cooked.Off the gas.
7.Heat ghee in a kadai. Add the channa masala powder ,toss well and add to the mixed curry.
8.Cover with a lid for 5 mins.Transfer to a serving bowl ,garnish with the balance cooked white peas serve hot with rotis.
NOTE: Bisi Bele Huli Anna a traditional dish from Karnataka where the use of traditional spices and copra enriches the dish and makes it delicious to eat.I have prepared this dish with a slight twist. Instead of copra I have used fresh coconut scraping fried it to a light brown colour along with curry leaves and powdered it with some jaggery .The dish tastes just yum!!!Try this version too.Since this dish has vegetables too all it needs is some fresh chips as side dish.
U need:
Mixed vegetables ( drumstick,red sweet pumpkin,brinjal,carrot,potato): 2 cups
Rice:1 cup
Toover dal :3/4th cup
Tamarind paste: 2 tsp
To fry in 2 tablsp ghee and grind to a fine powder:
Dhaniya seeds: 2 and 1/2 tsp
Black pepper corns: 1/2 tsp
Urad dal: 1tsp
Chana dal: 1 tsp
Cloves: 3
Turmeric powder: 1 tsp
Cinnamon stick: 2
Cardamom pods: 3
Red chillies: 4 or 5 ( as per individual taste)
Asefodita powder : 1/2 tsp
To lightly fry in 2 tsp ghee:
1/4 cup fresh coconut
2 tsp fresh curry leaves
Salt to taste
Jaggery: 1 tsp
Garnish:
Ghee: 2 tablsp
Broken cashews: 2 tsp
Mustard seeds: 1 tsp
METHOD:
1.
Wash rice and dal together and soak for 15 mins. Pressure cook in a pressure pan with turmeric powder till it is cooked well.
2. In a kadai add the mixed vegetables,2and 1/2 cups water,some salt and cook till the vegetables are semi cooked.
3. Grind to powder the golden fried coconut and curry leaves.Add the jaggery to it.Mix this powder to the spice powder already prepared.
4. Open the pressure cooker. Mash the dal and rice well.Add the semi cooked vegetables and simmer on low heat.Add salt to taste along with the tamarind paste.Add 1/2 cup water and continue simmering for few mins,stirring occasionally till the vegetable is cooked and blended well with dal and rice.
5. Add the spice,and coconut powder and mix well.If needed add another 1/2 cup water.Simmer for another 5 mins.Meanwhile in a small pan add 2 tablsp ghee.When hot add the cashews and toss well.Add the mustard seeds and pour this over the simmering beisi bele huli anna.
6. Cover with a lid for 15 mins.Now just before serving transfer to a serving bowl,add some more chopped curry leaves and serve piping hot with pappads or potato chips.
Bonn!!!!Appetite!!!!
