Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
100 Wholewheat Sandwich Bread
Thursday, May 15, 2014
I must confess here that i dont like baking bread completely with wholewheat flour coz i have made bad experience with them earlier. Later i slowly learned them and one fine day i succeeded making an incredible 100% wholewheat bread. Somehow none at home like wholewheat bread as they will be bit dense when compare to the bread flour or all purpose flour used bread. If am making bread at home, either ill make completely with bread flour or else ill go for both whole wheat and all purpose flour. But its been a while i prepared wholewheat flour bread without all purpose flour.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, she pulled us to bake an incredible wholewheat sandwich bread. Initially i was bit skeptical coz this bread goes for almost a day preparation. Yes, this bread goes for soaked and the biga/sponge,obviously if you are planning to make this bread you have to start your preparation better before a day. Coz the soake need to be in room temperature for atleast 12 hours and the biga/sponge need to be in fridge for almost 12hours too. But trust me this both part are very important to get this extremely spongy and pect loaves of this wholewheat sandwich bread. Aparna also shared a video of shaping a sandwich loaf which helped a lot for making this loaf, check here.I used Aasirvaad atta for making this loaf and we had this spongy bread for our lunch with some salad and grilled meats.Sending to my own event Cooking With Seeds- Wheat guest hosted by Priya.
Recipe source: Peter Reinhart
For Soaker:
1+3/4cups Whole wheat flour
1/2tsp Salt
1cup Water
1tbsp Apple cider vinegar
For Biga/Sponge:
1+3/4cups Whole wheat flour
1/4tsp Instant yeast
3/4cup Milk
1tbsp Apple cider vinegar
For Final Dough:
The Soaker
The Biga/Sponge
1/2tsp Salt
1+1/2tsp Vital wheat gluten (optional)
1/3cup Whole wheat flour +3tbsp Flour
2tsp Instant yeast
1/8cup Oil
2tbsp Honey
For making soaker:
Mix all the ingredients given for soaker together in a bowl until all the flour gets well mixed, soaker will be somewhat like firm bread.
Cover the bowl with plastic wrap and leave at room temperature for 12-24hours.
For making Biga/Sponge:
Mix all the ingredients in a bowl, knead slowly to form a soft ball.
Cover it and rigerate for atleast 8hours or overnite.
Biga can stay pect for 3days in fridge if you are not planning to make your bread.
Two hours before you plan to make the bread dough, remove the biga from the fridge and let it come to room temperature.
Make small pieces about 12pieces using a sharp knife with the soaked and biga.
Put them in food processer and knead it for few minute, add the remaining ingredients and knead for 3minutes.
Let it rest for 5minutes, then add the flour and knead for few more minutes.
Your dough should come away from the sides of the bowl.
Arrange the dough in a greased bowl and let it rise for about 1+1/2hours. Turn out the dough to a lightly floured surface, pat the dough and roll it as a loaf, check the video.
Preheat the oven at 350F..
Place the loaf in a greased load tin and bake for 40-45minutes at 350F until the top gets a nice brown colour and the loaf sounds hollow when tapped.
Let it cool completely before slicing.
Notes:
The dough will be extremely sticky, a food processor or a stand mixer make the life easier.
Wheat gluten is optional if you want to add them,please do add while preparing the final dough.
Dont add more flour while kneading the final dough.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, she pulled us to bake an incredible wholewheat sandwich bread. Initially i was bit skeptical coz this bread goes for almost a day preparation. Yes, this bread goes for soaked and the biga/sponge,obviously if you are planning to make this bread you have to start your preparation better before a day. Coz the soake need to be in room temperature for atleast 12 hours and the biga/sponge need to be in fridge for almost 12hours too. But trust me this both part are very important to get this extremely spongy and pect loaves of this wholewheat sandwich bread. Aparna also shared a video of shaping a sandwich loaf which helped a lot for making this loaf, check here.I used Aasirvaad atta for making this loaf and we had this spongy bread for our lunch with some salad and grilled meats.Sending to my own event Cooking With Seeds- Wheat guest hosted by Priya.
Recipe source: Peter Reinhart
For Soaker:
1+3/4cups Whole wheat flour
1/2tsp Salt
1cup Water
1tbsp Apple cider vinegar
For Biga/Sponge:
1+3/4cups Whole wheat flour
1/4tsp Instant yeast
3/4cup Milk
1tbsp Apple cider vinegar
For Final Dough:
The Soaker
The Biga/Sponge
1/2tsp Salt
1+1/2tsp Vital wheat gluten (optional)
1/3cup Whole wheat flour +3tbsp Flour
2tsp Instant yeast
1/8cup Oil
2tbsp Honey
For making soaker:
Mix all the ingredients given for soaker together in a bowl until all the flour gets well mixed, soaker will be somewhat like firm bread.
Cover the bowl with plastic wrap and leave at room temperature for 12-24hours.
For making Biga/Sponge:
Mix all the ingredients in a bowl, knead slowly to form a soft ball.
Cover it and rigerate for atleast 8hours or overnite.
Biga can stay pect for 3days in fridge if you are not planning to make your bread.
Two hours before you plan to make the bread dough, remove the biga from the fridge and let it come to room temperature.
Make small pieces about 12pieces using a sharp knife with the soaked and biga.
Put them in food processer and knead it for few minute, add the remaining ingredients and knead for 3minutes.
Let it rest for 5minutes, then add the flour and knead for few more minutes.
Your dough should come away from the sides of the bowl.
Arrange the dough in a greased bowl and let it rise for about 1+1/2hours. Turn out the dough to a lightly floured surface, pat the dough and roll it as a loaf, check the video.
Preheat the oven at 350F..
Place the loaf in a greased load tin and bake for 40-45minutes at 350F until the top gets a nice brown colour and the loaf sounds hollow when tapped.
Let it cool completely before slicing.
Notes:
The dough will be extremely sticky, a food processor or a stand mixer make the life easier.
Wheat gluten is optional if you want to add them,please do add while preparing the final dough.
Dont add more flour while kneading the final dough.
Hokkaido Milk Bread We Knead to Bake 3
Tuesday, May 13, 2014
Hokkaido milk bread, super spongy bread prepared with the famous Asian bread making method called tangzhong method. Tangzhong method goes for a water roux, this roux is the prominent ingredient to get fantastic soft breads. For our this months We knead to bake, a month baking event started by Aparna of My Diverse Kitchen, she challenged us to make this Hokkaido Milk Bread which is well known for their super softy texture. Its quite popular in South Asian bakieries, some people says this is a Japanese bread, because of the milk used in this bread comes from Japan.While others says that its pure white colour and the texture resemble the pristineness of Hakkoido.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Chocolate Marble Asian Bread Roux Method Home Bakers Challenge 4
Tuesday, April 15, 2014
Tangzhong or roux method give a soft bread,the texture of the bread coz of the water roux aka tangzhong makes cotton like bread and stays pect for more than 2 days in room temperature. But am sure that this bread gets vanished very quickly coz of the presence of chocolate in it.To make the “tangzhong” or “water roux,” a mixture of water and bread flour is heated and stirred just until it forms a paste. Then, this paste is removed from the heat and allowed to cool, and added to the dough ingredients. When the water and flour first combine, the flour absorbs the liquid. Once heat is applied, the flour particles swell many times their original size and burst, releasing starch into the liquid. At that point, the mixture will turn like gel.This gel like flour paste can then be used as a dough enhancer to improve the moisture and texture in the final bread loaf.Breads prepared by this roux method doesn’t get stale and hard like other breads within a day of baking, it will stays soft and fluffy for several days.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
Wheat Bread
Thursday, April 10, 2014
Wheat bread are seriously simple to make and you can cross many varieties of bread with whole wheat flour. While going through King Arthur Flours space, i got hooked to this simple, easy and definitely an excellent spongy bread.Trust me, this bread turned out extremely pect with a wonderful spongy texture and a pect crust. You can start your day with this healthy wheat bread simply with butter and you can also make a super filling sandwich with this wheat bread for lunch too.
Obviously this bread goes for simple ingredients, since i used honey as per the original recipe went for, this bread suits also for diabetic peoples. Obviously, we loved this super spongy wheat bread and enjoyed thoroughly making this simple wheat bread.Sending this classic wheat bread to my own event Healthy Diet-Cooking with Wholegrains.
3+1/2cups Whole wheat flour
2+1/2tsp Instant yeast
1/4cup Oil
1/4cup Honey
1cup Lukewarm water
1/4cup Milk powder
1tsp Salt
Take the flour,instant yeast,oil,honey,water,milk powder and salt in a large bowl and knead everything until the dough turns smooth and soft.
Transfer the dough to a greased bowl and cover it,leave aside for two hours until the dough doubles the volume.
Transfer the dough to a work surface and knead again to form a log, place the log into a greased loaf pan, cover the pan with lightly greased plastic wrap and allow the bread to rise again for an hour.
Preheat the oven to 350F, bake the bread for 35-40minutes.
Remove the bread from the oven, brush the crust with some butter for a soft crust.
Transfer it to a wire rack and cool it completely.
Slice it as you desire.
Obviously this bread goes for simple ingredients, since i used honey as per the original recipe went for, this bread suits also for diabetic peoples. Obviously, we loved this super spongy wheat bread and enjoyed thoroughly making this simple wheat bread.Sending this classic wheat bread to my own event Healthy Diet-Cooking with Wholegrains.
3+1/2cups Whole wheat flour
2+1/2tsp Instant yeast
1/4cup Oil
1/4cup Honey
1cup Lukewarm water
1/4cup Milk powder
1tsp Salt
Take the flour,instant yeast,oil,honey,water,milk powder and salt in a large bowl and knead everything until the dough turns smooth and soft.
Transfer the dough to a greased bowl and cover it,leave aside for two hours until the dough doubles the volume.
Transfer the dough to a work surface and knead again to form a log, place the log into a greased loaf pan, cover the pan with lightly greased plastic wrap and allow the bread to rise again for an hour.
Preheat the oven to 350F, bake the bread for 35-40minutes.
Remove the bread from the oven, brush the crust with some butter for a soft crust.
Transfer it to a wire rack and cool it completely.
Slice it as you desire.
Butter Pulao Mughlai Kesar Murg Bread 65 A Virtual Birthday Party for Divya Pramil
Sunday, April 6, 2014
Celebrating virtually a friends birthday, seriously am loving it. Eventhough many miles separates us we, a bunch online friends aka bloggers trying our best to celebrate birthday of each and every person of our small group. Today Divya Pramil of You Too Can Cook, a young and bubbly chef aka one of my best sister celebrates her birthday and we cooked few party dishes from her space to celebrate this day.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Meanwhile soak the saffron strands in warm milk and keep aside.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Monkey Bread
Saturday, April 5, 2014
Thank god, my interest in baking and cooking pulled me to join in many challenges, else i might be very lazy to cook or bake. Really thanks to many baking challenges i have been a part, for pulling me to try some other bakes from the usual one. Coming to this monkey bread,our this months Defi Boulange, a fabulous bread baking event by Nadia and Manue challenged us with an incredible and very addictive monkey bread, i was planning to do this bread since a long,dunno somehow i couldnt make them. Finally i baked some yesterday as my kids are in vacation,so that they can enjoy for their snacks.
Cinnamon powder, give a fabulous aroma to this bread and this spice powder was one of my favourite, so i didnt hesitate a second to add them generously. Also i picked a kg of dark brown sugar in London during my last weekend trip and i used them for making the sugar syrup and obviously my bread colour was absolutely fantabulous,better let me stop now coz the picture will speaks a lot. Obviously as usual, bread making is a stress burster for me while my kids enjoyed them thoroughly for their snacks and this bread dont even need any spread to enjoy with it.Thanks to Nadia and Manue again for giving us a beautiful bread.
4cups All purpose flour/bread flour
1tbsp Active dry yeast
1/2cup Water
1/2cup Luke warm milk
40grms Butter (melted)
2tbsp Sugar
1/2tsp Sel
Few walnuts
For caramel:
1/2cup Dark brown sugar
60grms Butter
3tbsp Fresh thick cream
For rolling the bread:
1/2cup Light brown sugar
2tbsp Cinnamon powder
120grms Melted butter
Add the yeast to the luke warm milk with sugar and salt,keep aside for few minutes until the yeast turns foamy.
Meanwhile take the flour,melted butter together in a bowl,gently add the water and yeast and knead everything slowly as soft and smooth dough.
Knead well the dough for atleast 10minutes and arrange it in a greased bowl and keep in warm place for 2hours.
In a small pan, take the sugar,butter and thick cream,bring it to boil and let it cook for few minutes,put off the stove.
Take a bundt pan or a round pan, greased it and pour the caramel in the pan, springle the walnuts and keep aside.
Punch down the dough, divide them into 25-30 small tiny balls and roll them well and keep aside, finish the dough as small balls.
Now take the light brown sugar, cinnamon powder in a plate,give mix and keep aside.
Drop a tiny ball into the melted butter, take out immediately and roll generously to the already prepared sugar-cinnamon mixture and place it in the already prepared pan.
Continue the same process until the remaining balls gets finished. Cover the pan and arrange it in a warm place for an hour until they double their volume.
Preheat the oven to 350F.
Keep the pan in the middle of the rack and bake for 25-30minutes until the crust turns golden brown
Once they get baked,keep aside for few minutes, and turn the pan upside down to remove the bread.
Take care,coz the caramel might be still a bit warm.
Enjoy the bread, you can eat this bread when they are still warm.
Cinnamon powder, give a fabulous aroma to this bread and this spice powder was one of my favourite, so i didnt hesitate a second to add them generously. Also i picked a kg of dark brown sugar in London during my last weekend trip and i used them for making the sugar syrup and obviously my bread colour was absolutely fantabulous,better let me stop now coz the picture will speaks a lot. Obviously as usual, bread making is a stress burster for me while my kids enjoyed them thoroughly for their snacks and this bread dont even need any spread to enjoy with it.Thanks to Nadia and Manue again for giving us a beautiful bread.
4cups All purpose flour/bread flour
1tbsp Active dry yeast
1/2cup Water
1/2cup Luke warm milk
40grms Butter (melted)
2tbsp Sugar
1/2tsp Sel
Few walnuts
For caramel:
1/2cup Dark brown sugar
60grms Butter
3tbsp Fresh thick cream
For rolling the bread:
1/2cup Light brown sugar
2tbsp Cinnamon powder
120grms Melted butter
Add the yeast to the luke warm milk with sugar and salt,keep aside for few minutes until the yeast turns foamy.
Meanwhile take the flour,melted butter together in a bowl,gently add the water and yeast and knead everything slowly as soft and smooth dough.
Knead well the dough for atleast 10minutes and arrange it in a greased bowl and keep in warm place for 2hours.
In a small pan, take the sugar,butter and thick cream,bring it to boil and let it cook for few minutes,put off the stove.
Take a bundt pan or a round pan, greased it and pour the caramel in the pan, springle the walnuts and keep aside.
Punch down the dough, divide them into 25-30 small tiny balls and roll them well and keep aside, finish the dough as small balls.
Now take the light brown sugar, cinnamon powder in a plate,give mix and keep aside.
Drop a tiny ball into the melted butter, take out immediately and roll generously to the already prepared sugar-cinnamon mixture and place it in the already prepared pan.
Continue the same process until the remaining balls gets finished. Cover the pan and arrange it in a warm place for an hour until they double their volume.
Preheat the oven to 350F.
Keep the pan in the middle of the rack and bake for 25-30minutes until the crust turns golden brown
Once they get baked,keep aside for few minutes, and turn the pan upside down to remove the bread.
Take care,coz the caramel might be still a bit warm.
Enjoy the bread, you can eat this bread when they are still warm.
Cheesy Bread Rolls
Wednesday, April 2, 2014
Dont know whether you guys struggle much to prepare your evening snacks, but i do.My kids and H are great fans of evening snacks and they do love to enjoy different snacks every evening, for them snacks is quite important than the evening dinner.Obviously you can see many varieties of evening snack foods in my space. When i chosed my 2nd weeks blogging marathons theme as Get it rolled i know my three dishes for this weeks blogging marathon are going to be delectable evening snacks.
With simple ingredients,you can make a super cheesy rolls with store bought bread slices and you can see how cheesy delicious they are. Hope the picture itself speaks a lot na, this rolls takes hardly less than 10minutes to get ready and needless to say how fast they will get vanish. With a cheese slice and a single bread slice, your super cheese bread rolls are ready to enjoy thoroughly with a cup of tea or with a glass of fruit juice. Trust me,this cheesy rolls are quite filling with a drink and this rolls is my kids recent favourite evening snack. With an adult guidance, even a small kid can make this bread rolls easily.See how simple this rolls are.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Sending to Gurus Giveaway - Kids Special.
Bread slices (as per need)
Cheese slices (as per need)
Butter or oil (for toasting)
Cut the brown crust of the bread and roll it slightly with a rolling pin.
Now place the cheese slice over bread slice and roll it tightly.
Use few drops of water, and seal tightly the end of the rolled bread.
Heat the butter or oil in a tawa, toast the rolled bread rolls until they turns slight brown.
Enjoy warm with your favourite sauce.
With simple ingredients,you can make a super cheesy rolls with store bought bread slices and you can see how cheesy delicious they are. Hope the picture itself speaks a lot na, this rolls takes hardly less than 10minutes to get ready and needless to say how fast they will get vanish. With a cheese slice and a single bread slice, your super cheese bread rolls are ready to enjoy thoroughly with a cup of tea or with a glass of fruit juice. Trust me,this cheesy rolls are quite filling with a drink and this rolls is my kids recent favourite evening snack. With an adult guidance, even a small kid can make this bread rolls easily.See how simple this rolls are.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Sending to Gurus Giveaway - Kids Special.
Bread slices (as per need)
Cheese slices (as per need)
Butter or oil (for toasting)
Cut the brown crust of the bread and roll it slightly with a rolling pin.
Now place the cheese slice over bread slice and roll it tightly.
Use few drops of water, and seal tightly the end of the rolled bread.
Heat the butter or oil in a tawa, toast the rolled bread rolls until they turns slight brown.
Enjoy warm with your favourite sauce.
Eggless Rye Bread Cinnamon Rolls with Tangzhong Method
Wednesday, March 26, 2014
Every 15th of the month, if you are following my space my followers will definitely know that am a part of a group with a decent bunch of home bakers called baking partners.This challenge was started by Swathi of Zesty South Indian Kitchen and every month we will be baking cakes or breads. Our this months challenge was bread with Tangzhong method and scalded method.I decided to bake my breads with tangzhong method, this method of baking bread is quite famous in Asian countries.
Tangzhong is a water roux method prepared with a part of flour along with 5parts of water combination.This mixture is later cooked in low heat to make a roux, once this mixture thickens, its cooled down to room temperature and this roux is used in bread making. Leftover water roux, can be conserved very well in fridge in case if you need just half of the prepared roux for making a bread.Tangzhong method gives super softness to the bread and also keep the bread will stay fresh much longer than the usual breads.You can make the famous Indian dilkush/dilpasand, coconut and dry fruits stuffed bread with this tangzhong method. However i choosed to bake mine with rye flour as a simple bread and as cinnamon rolls with all purpose flour and wheat flour combination.
Tangzhong/Water-roux:
1/3cup All purpose flour
1cup Water
For Rye Bread:
1+1/2cups All purpose flour
3tbsp+2tsp Sugar
1cup Rye flour
1tsp Salt
1/4cup Mashed potatoes
2tbsp Milk
1/2cup Milk
120grms Tangzhong/Water roux (use half of the tangzhong)
2tsp Instant yeast
3tbsp Butter (cut as small pieces & softened)
Making the tangzhong:
Mix the flour in water well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Rye Bread:
Take the flours,sugar,salt,milk powder and instant yeast in a bowl,make a well in the center.
Meanwhile take the milk,mashed potatoes, tangzhong in an another bowl,whisk well and add it to the dry ingredients.
Knead everything as a dough, add the butter and knead again for a while, this dough will be smooth but not sticky and elastic.
To text stretch the dough, if its forms a thin membrane, your dough is done. Knead the dough as a ball and place it in a greased bowl,cover it and let it sit in warm place for about an hour.
Transfer the dough a flate space, deflate the dough and divide into three or four equal parts, place it in a plate and let it sit again for half an hour covered with plastic.
Roll the each balls as long oval and roll it to form a log like loaf.Place it in a greased loaf pan, keep again for an hour to double their volume.
Preheat the oven to 350F.
Brush the loaf with milk and bake for 25-30minutes until the crust turns golden brown.
Remove the bread from the pan and cool it completely before slicing.
I used few chocolate chips while rolling my loaf but unfortunately i didnt sprinkled them generously.
I replaced the rye flour with wheat flour and prepared my bread dough with water roux.
For cinnamon rolls:
Bread dough
2tbsp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter
Flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar, cinnamon powder over the dough..roll the dough as a loaf...
Slice the dough as thick slices,arrange those slices over a greased baking square pan..Cover it with a plastic wrap and let it sit again for an hour until they double their volume.
Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown.
Let them cool,prepare a thick paste with confectioners sugar and water,drizzle over the rolls once they gets cool completely.
Enjoy!!
Tangzhong is a water roux method prepared with a part of flour along with 5parts of water combination.This mixture is later cooked in low heat to make a roux, once this mixture thickens, its cooled down to room temperature and this roux is used in bread making. Leftover water roux, can be conserved very well in fridge in case if you need just half of the prepared roux for making a bread.Tangzhong method gives super softness to the bread and also keep the bread will stay fresh much longer than the usual breads.You can make the famous Indian dilkush/dilpasand, coconut and dry fruits stuffed bread with this tangzhong method. However i choosed to bake mine with rye flour as a simple bread and as cinnamon rolls with all purpose flour and wheat flour combination.
Tangzhong/Water-roux:
1/3cup All purpose flour
1cup Water
For Rye Bread:
1+1/2cups All purpose flour
3tbsp+2tsp Sugar
1cup Rye flour
1tsp Salt
1/4cup Mashed potatoes
2tbsp Milk
1/2cup Milk
120grms Tangzhong/Water roux (use half of the tangzhong)
2tsp Instant yeast
3tbsp Butter (cut as small pieces & softened)
Making the tangzhong:
Mix the flour in water well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Rye Bread:
Meanwhile take the milk,mashed potatoes, tangzhong in an another bowl,whisk well and add it to the dry ingredients.
Knead everything as a dough, add the butter and knead again for a while, this dough will be smooth but not sticky and elastic.
To text stretch the dough, if its forms a thin membrane, your dough is done. Knead the dough as a ball and place it in a greased bowl,cover it and let it sit in warm place for about an hour.
Transfer the dough a flate space, deflate the dough and divide into three or four equal parts, place it in a plate and let it sit again for half an hour covered with plastic.
Roll the each balls as long oval and roll it to form a log like loaf.Place it in a greased loaf pan, keep again for an hour to double their volume.
Preheat the oven to 350F.
Brush the loaf with milk and bake for 25-30minutes until the crust turns golden brown.
Remove the bread from the pan and cool it completely before slicing.
I used few chocolate chips while rolling my loaf but unfortunately i didnt sprinkled them generously.
I replaced the rye flour with wheat flour and prepared my bread dough with water roux.
For cinnamon rolls:
Bread dough
2tbsp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter
Flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar, cinnamon powder over the dough..roll the dough as a loaf...
Slice the dough as thick slices,arrange those slices over a greased baking square pan..Cover it with a plastic wrap and let it sit again for an hour until they double their volume.
Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown.
Let them cool,prepare a thick paste with confectioners sugar and water,drizzle over the rolls once they gets cool completely.
Enjoy!!
Book Life Without Bread
Thursday, March 13, 2014
Hi,
Still struggling with occasional high carb items. When I go through a time like that, one of the things I do to combat it, is to once again read a book that inspired me in the past. "Life Without Bread" by Christian B. Allan, PhD., and Wolfgang Lutz, M.D. is one of those books.
LWB was what I wanted to read again, but I had to search my book cases to find it. Once I did find it I curled up and started to read. I had wanted to read this one because I remembered it as having a big impact on me when I first read it. That and Dr Atkins is where I got a lot of the information concerning low carb eating that I have believed for quite some time.
I found it interesting that in the first few pages it talked about things that I think I only skimmed over in my first reading so long ago. It made even better sense this second time through, because Im more educated on the subject matter now. As I read I could see where the vegetarian community had really influenced me in a particular direction -- that of the raw veggies -- but this book is not about the raw veggies -- it is about the protein, I think.
It is written with both a more "scientific" format, and also an "anecdotal" form, too, which makes it a more lively read. It first focuses on people from the past who researched and reported on the fact that a low carb/high protein eating plan brings about health in people.
(If you would like to examine or purchase LWB it can be found at Amazon.com: http://www.amazon.com/Life-Without-Bread-Low-Carbohydrate-Diet/dp/0658001701/=sr_1_1?s=books&ie=UTF8&qid=1330030311&sr=1-1 )
In fact, the number of pages that Ive covered so far is about what you can read online at Amazon. I remember the only thing I did not like about their program is how they count their carbs. You have to do two calculations to keep things on track. The two doctors believe that a limit of 72 carbs per day will help a person lose weight and heal them of some of the modern chronic diseases (like both obesity and diabetes), including cancer. They divide the 72 by 6 which gives you 6 "BU" (bread units). You can choose to simply remember that 12 usable carbs is a unit or you can use their BU plan. It is all the same in the end. I per the simpler approach which is one calculation rather than two. I have a hard time dividing and doing math in my head. On paper, Im fine, but not so much without it.
They cover protein, fats, and carbohydrates as individual subjects.
Here are three statements from the first few pages that I found impactful:
1. "Saturated fatty acids are more resistant to oxidation"... (eating) "saturated fat alone can resist oxidation. Saturated fat does not require a secondary molecule, such as an antioxidant, to eliminate the negative effect of oxidation."
That alone is a mind blower because that is not the standard take in the media, as you well know!! These two doctors say that eating saturated animal fat guards against oxidation in the human body. Ive known for a while that saturated fat is good for you but I dont think about it specifically very often. This brings it all back home again.
2. "There are a few known carbohydrates that help eliminate toxins from the body"... "Every carbohydrate your body needs can be made from either protein or fat"... "low-carbohydrate nutrition is very healthy and is the proper nutrition for humans."
That explains how the ancient Eskimos could survive on animal protein with very very few carbs and lived free from heart attacks and diabetes and all the other chronic diseases of civilization (with the exception, I believe, of arthritis).
3. "To repeat this important point, when you eat any carbohydrate you are essentially eating sugar."
Carbohydrates are from the plant family: fruit, vegetables, and grains. Sugar comes from beets or cane plants. Bread is a starchy food made from flour whether finely ground or whole (wheat or other grains) -- also think about "corn starch." Starchy carbs are also potatoes, yams, and sweet potatoes. Weve come to understand that these things turn to sugar very fast inside us. It is easy to understand that there is sugar in most fruits because we can taste it. Fruit juice is just "sugar faster."
But the thing we dont think much about is that we get sugar from vegetables, too. All carbohydrates turn to sugar inside us. If the veggies are cooked it happens faster. If they are raw, it happens more slowly -- thus, to my thinking, eating them raw is better for our blood sugar.
We usually think of vegetables as our source of vitamins and minerals and that is true. I have actually tried, at various times in my life, and in this blog, to eat only vegetables, or to eat only protein. I do better with a mix of them. Ive noticed that it is the protein that fills me up, but it is the vegetables that keep me balanced.
If Im eating the right mix (which Im beginning to believe may be 50/50) then I dont need antacids for my stomach. When Im eating only one side of the plate for a period of time, then I begin to crave things such as starches and sugars. I do sometimes have a protein meal and sometimes I have a veggie meal -- but I get out of whack if I try to do either one repeatedly for more than a few meals.
I had thought that 80/20 in favor of the veggies was more healthy, but Im beginning to think the 50/50 mix might be better. Maybe that will help me stay on track, too.
Going on with my reading.
Be back soon,
Marcia
Still struggling with occasional high carb items. When I go through a time like that, one of the things I do to combat it, is to once again read a book that inspired me in the past. "Life Without Bread" by Christian B. Allan, PhD., and Wolfgang Lutz, M.D. is one of those books.
LWB was what I wanted to read again, but I had to search my book cases to find it. Once I did find it I curled up and started to read. I had wanted to read this one because I remembered it as having a big impact on me when I first read it. That and Dr Atkins is where I got a lot of the information concerning low carb eating that I have believed for quite some time.
I found it interesting that in the first few pages it talked about things that I think I only skimmed over in my first reading so long ago. It made even better sense this second time through, because Im more educated on the subject matter now. As I read I could see where the vegetarian community had really influenced me in a particular direction -- that of the raw veggies -- but this book is not about the raw veggies -- it is about the protein, I think.
It is written with both a more "scientific" format, and also an "anecdotal" form, too, which makes it a more lively read. It first focuses on people from the past who researched and reported on the fact that a low carb/high protein eating plan brings about health in people.
(If you would like to examine or purchase LWB it can be found at Amazon.com: http://www.amazon.com/Life-Without-Bread-Low-Carbohydrate-Diet/dp/0658001701/=sr_1_1?s=books&ie=UTF8&qid=1330030311&sr=1-1 )
In fact, the number of pages that Ive covered so far is about what you can read online at Amazon. I remember the only thing I did not like about their program is how they count their carbs. You have to do two calculations to keep things on track. The two doctors believe that a limit of 72 carbs per day will help a person lose weight and heal them of some of the modern chronic diseases (like both obesity and diabetes), including cancer. They divide the 72 by 6 which gives you 6 "BU" (bread units). You can choose to simply remember that 12 usable carbs is a unit or you can use their BU plan. It is all the same in the end. I per the simpler approach which is one calculation rather than two. I have a hard time dividing and doing math in my head. On paper, Im fine, but not so much without it.
They cover protein, fats, and carbohydrates as individual subjects.
Here are three statements from the first few pages that I found impactful:
1. "Saturated fatty acids are more resistant to oxidation"... (eating) "saturated fat alone can resist oxidation. Saturated fat does not require a secondary molecule, such as an antioxidant, to eliminate the negative effect of oxidation."
That alone is a mind blower because that is not the standard take in the media, as you well know!! These two doctors say that eating saturated animal fat guards against oxidation in the human body. Ive known for a while that saturated fat is good for you but I dont think about it specifically very often. This brings it all back home again.
2. "There are a few known carbohydrates that help eliminate toxins from the body"... "Every carbohydrate your body needs can be made from either protein or fat"... "low-carbohydrate nutrition is very healthy and is the proper nutrition for humans."
That explains how the ancient Eskimos could survive on animal protein with very very few carbs and lived free from heart attacks and diabetes and all the other chronic diseases of civilization (with the exception, I believe, of arthritis).
3. "To repeat this important point, when you eat any carbohydrate you are essentially eating sugar."
Carbohydrates are from the plant family: fruit, vegetables, and grains. Sugar comes from beets or cane plants. Bread is a starchy food made from flour whether finely ground or whole (wheat or other grains) -- also think about "corn starch." Starchy carbs are also potatoes, yams, and sweet potatoes. Weve come to understand that these things turn to sugar very fast inside us. It is easy to understand that there is sugar in most fruits because we can taste it. Fruit juice is just "sugar faster."
But the thing we dont think much about is that we get sugar from vegetables, too. All carbohydrates turn to sugar inside us. If the veggies are cooked it happens faster. If they are raw, it happens more slowly -- thus, to my thinking, eating them raw is better for our blood sugar.
We usually think of vegetables as our source of vitamins and minerals and that is true. I have actually tried, at various times in my life, and in this blog, to eat only vegetables, or to eat only protein. I do better with a mix of them. Ive noticed that it is the protein that fills me up, but it is the vegetables that keep me balanced.
If Im eating the right mix (which Im beginning to believe may be 50/50) then I dont need antacids for my stomach. When Im eating only one side of the plate for a period of time, then I begin to crave things such as starches and sugars. I do sometimes have a protein meal and sometimes I have a veggie meal -- but I get out of whack if I try to do either one repeatedly for more than a few meals.
I had thought that 80/20 in favor of the veggies was more healthy, but Im beginning to think the 50/50 mix might be better. Maybe that will help me stay on track, too.
Going on with my reading.
Be back soon,
Marcia
Veggie Sandwich Ho! Cremini Mushrooms Roasted Red Peppers and Feta on Ciabatta Bread
Friday, March 7, 2014
Today on Serious Eats: Three-ingredient Banana, Honey, and Peanut Butter Ice Cream. It’s divine, and I kind of can’t believe it worked so well.
If you’re looking for a treat this Valentine’s Day, a blog called Love and Olive Oil recently featured a recipe for Chocolate Chip Cookie Dough Truffles. I made ‘em for a Super Bowl party yesterday, and they’re as good as they sound.
Buying seasonal produce is a vital tenet of healthy, inexpensive cooking. However, come February, after months of eating root vegetables and citrus fruit, I think it’s okay to crave a bell pepper. And if that bell pepper comes roasted and layered with cheese and artisan-y bread, all the better.
I’ve been pining for a roasted veggie sandwich since the beginning of time (note: October), and the premiere of Lost seemed as good a special occasion as any. So, while the Husband-Elect obsessed over alternate realities and (SPOILER SPOILER SPOILER) Juliet’s 47th death scene, I got a-roastin’. Within 30 or 40 minutes, I had Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread - two savory, cheesy, café-caliber sandwiches, made for a third of what they would cost at the actual café.
Of course, whipping up a roasted veggie sandwich out of season doesnt automatically lends itself to frugality. Thus, a little financial creativity was necessary. First, I found buying a large ciabatta roll and cutting my own sandwich slices was much cheaper than purchasing an entire loaf, which would have gone bad in a few days.
Second, along the same lines, shelling out $1.89 for eight ounces of cremini mushrooms was waaaay less expensive than paying $3.25 for two medium-sized portabellas, which all told, would yield only about six ounces of edible fungus.
Finally and fortunately, the bell peppers were on sale. They were imported from Mars, but they were on sale. Since they were to be roasted, the dearth of end-of-summer flavor wouldnt matter as much (hopefully).
The sandwiches were triumphant, and all told, ran around $2.25 each. The calorie count hovered a little under 400, with about 11 grams of fat and 5 grams of fiber. Not too shabby for August cooking in an arctic February. I might even do it again next week. (Or not. I think red bells go back up to $5 each now.)
Readers, how about you? Are you craving any summer foods right now? What do you cook to remind yourself of warmer days?
~~~
If you like this recipe, you might also like:
Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread
Serves 2
1 red bell pepper (or a few jarred roasted red peppers)
Huge ciabatta roll, about the size of 4 pieces of sandwich bread
3 teaspoons olive oil, divided
1 (8-ounce) package cremini (baby bella) mushrooms, chopped into 1/4-inch slices
Kosher salt
Freshly ground black pepper
A few pinches fresh thyme
3 tablespoons reduced-fat crumbled feta
NOTE: If roasting your own pepper, you can do it while everything else is cooking, and it should time out pretty well. First, preheat your broiler. Wash and dry bell pepper, taking care to peel off any stickers. Place pepper on a baking pan or broiler pan. Broil, turning every 2 to 3 minutes (with tongs), until all sides of the pepper are charred and black. Once finished, remove pepper from broiler and place in a bowl. Cover the bowl. Let is sit for a few minutes, until it’s cool enough to handle. Cut off top and remove seeds. Peel charred skin away from flesh. Slice pepper into three or four large strips.
1) Heat a large pan over medium-high. Using a serrated knife, thinly slice the top and bottom crust off the ciabatta roll. (Save sliced bits for breadcrumbs.) Slice the ciabatta roll into four thin pieces of sandwich bread. Brush one side of each piece with 1/2 teaspoon olive oil. Place oil-side down on hot pan. Heat until golden.
2) Once golden, remove bread from pan and on to plate. On their untoasted sides, sprinkle 2 pieces of bread each with 1 1/2 tablespoons feta. Set aside.
3) Meanwhile, in a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms. Sprinkle with salt and pepper. Cook for a few minutes, stirring occasionally. Once mushrooms have released their moisture, add thyme. Continue cooking until all moisture has evaporated, stirring frequently.
4) When mushrooms are finished, immediately divide them between the sandwiches, placing them directly on top of the feta. Layer red peppers on top of mushrooms. Top with other piece of bread. Serve.
Approximate Calories, Fat, Fiber, and Price Per Serving
379 calories, 11.4 g fat, 4.7 g fiber, $2.14
Note: calculations will vary, depending on the size of your roll. Figure about 1 to 2 ounces for each slice of bread, though. My numbers are for four 1 ½ oz. slices.
Calculations
1 red bell pepper: 43 calories, 0.5 g fat, 3.4 g fiber, $1.09
Huge ciabatta roll: 442 calories, 4.8 g fat, 2.9 g fiber, $0.50
3 teaspoons olive oil, divided: 119 calories, 13.5 g fat, 0 g fiber, $0.12
1 (8-ounce) package cremini (baby bella) mushrooms: 100 calories, 0.5 g fat, 2.7 g fiber, $1.89
Kosher salt: negligible calories, fat, and fiber, $0.01
Freshly ground black pepper: negligible calories, fat, and fiber, $0.01
A few pinches fresh thyme: negligible calories, fat, and fiber, $0.15
3 tablespoons reduced-fat crumbled feta: 53 calories, 3.4 g fat, 0.4 g fiber, $0.49
TOTAL: 757 calories, 22.7 g fat, 9.4 g fiber, $4.27
PER SERVING (TOTAL/2): 379 calories, 11.4 g fat, 4.7 g fiber, $2.14
If you’re looking for a treat this Valentine’s Day, a blog called Love and Olive Oil recently featured a recipe for Chocolate Chip Cookie Dough Truffles. I made ‘em for a Super Bowl party yesterday, and they’re as good as they sound.
Buying seasonal produce is a vital tenet of healthy, inexpensive cooking. However, come February, after months of eating root vegetables and citrus fruit, I think it’s okay to crave a bell pepper. And if that bell pepper comes roasted and layered with cheese and artisan-y bread, all the better.
I’ve been pining for a roasted veggie sandwich since the beginning of time (note: October), and the premiere of Lost seemed as good a special occasion as any. So, while the Husband-Elect obsessed over alternate realities and (SPOILER SPOILER SPOILER) Juliet’s 47th death scene, I got a-roastin’. Within 30 or 40 minutes, I had Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread - two savory, cheesy, café-caliber sandwiches, made for a third of what they would cost at the actual café.
Of course, whipping up a roasted veggie sandwich out of season doesnt automatically lends itself to frugality. Thus, a little financial creativity was necessary. First, I found buying a large ciabatta roll and cutting my own sandwich slices was much cheaper than purchasing an entire loaf, which would have gone bad in a few days.
Second, along the same lines, shelling out $1.89 for eight ounces of cremini mushrooms was waaaay less expensive than paying $3.25 for two medium-sized portabellas, which all told, would yield only about six ounces of edible fungus.
Finally and fortunately, the bell peppers were on sale. They were imported from Mars, but they were on sale. Since they were to be roasted, the dearth of end-of-summer flavor wouldnt matter as much (hopefully).
The sandwiches were triumphant, and all told, ran around $2.25 each. The calorie count hovered a little under 400, with about 11 grams of fat and 5 grams of fiber. Not too shabby for August cooking in an arctic February. I might even do it again next week. (Or not. I think red bells go back up to $5 each now.)
Readers, how about you? Are you craving any summer foods right now? What do you cook to remind yourself of warmer days?
~~~
If you like this recipe, you might also like:
- Angel Hair Pasta with Eggplant-Tomato Sauce
- Grape and Feta Salad with Rosemary
- Light Italian Sausage and Pepper Sandwiches
Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread
Serves 2
1 red bell pepper (or a few jarred roasted red peppers)
Huge ciabatta roll, about the size of 4 pieces of sandwich bread
3 teaspoons olive oil, divided
1 (8-ounce) package cremini (baby bella) mushrooms, chopped into 1/4-inch slices
Kosher salt
Freshly ground black pepper
A few pinches fresh thyme
3 tablespoons reduced-fat crumbled feta
NOTE: If roasting your own pepper, you can do it while everything else is cooking, and it should time out pretty well. First, preheat your broiler. Wash and dry bell pepper, taking care to peel off any stickers. Place pepper on a baking pan or broiler pan. Broil, turning every 2 to 3 minutes (with tongs), until all sides of the pepper are charred and black. Once finished, remove pepper from broiler and place in a bowl. Cover the bowl. Let is sit for a few minutes, until it’s cool enough to handle. Cut off top and remove seeds. Peel charred skin away from flesh. Slice pepper into three or four large strips.
1) Heat a large pan over medium-high. Using a serrated knife, thinly slice the top and bottom crust off the ciabatta roll. (Save sliced bits for breadcrumbs.) Slice the ciabatta roll into four thin pieces of sandwich bread. Brush one side of each piece with 1/2 teaspoon olive oil. Place oil-side down on hot pan. Heat until golden.
2) Once golden, remove bread from pan and on to plate. On their untoasted sides, sprinkle 2 pieces of bread each with 1 1/2 tablespoons feta. Set aside.
3) Meanwhile, in a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms. Sprinkle with salt and pepper. Cook for a few minutes, stirring occasionally. Once mushrooms have released their moisture, add thyme. Continue cooking until all moisture has evaporated, stirring frequently.
4) When mushrooms are finished, immediately divide them between the sandwiches, placing them directly on top of the feta. Layer red peppers on top of mushrooms. Top with other piece of bread. Serve.
Approximate Calories, Fat, Fiber, and Price Per Serving
379 calories, 11.4 g fat, 4.7 g fiber, $2.14
Note: calculations will vary, depending on the size of your roll. Figure about 1 to 2 ounces for each slice of bread, though. My numbers are for four 1 ½ oz. slices.
Calculations
1 red bell pepper: 43 calories, 0.5 g fat, 3.4 g fiber, $1.09
Huge ciabatta roll: 442 calories, 4.8 g fat, 2.9 g fiber, $0.50
3 teaspoons olive oil, divided: 119 calories, 13.5 g fat, 0 g fiber, $0.12
1 (8-ounce) package cremini (baby bella) mushrooms: 100 calories, 0.5 g fat, 2.7 g fiber, $1.89
Kosher salt: negligible calories, fat, and fiber, $0.01
Freshly ground black pepper: negligible calories, fat, and fiber, $0.01
A few pinches fresh thyme: negligible calories, fat, and fiber, $0.15
3 tablespoons reduced-fat crumbled feta: 53 calories, 3.4 g fat, 0.4 g fiber, $0.49
TOTAL: 757 calories, 22.7 g fat, 9.4 g fiber, $4.27
PER SERVING (TOTAL/2): 379 calories, 11.4 g fat, 4.7 g fiber, $2.14
An Open Letter to My Neighbor With the Car Alarm Plus Tomato and Bread Soup with Rosemary
Monday, March 3, 2014
Dear Sir or Madam,
I do not know your identity. You may be a candystriping Girl Scout, or a grandmother who volunteers 20 hours a week at the Red Cross. You may work to save endangered species, and your dedication to social equity and human rights might make Mother Theresa look like Jeffrey Dahmer on a bad hair day. You may be kind to children, fair to animals, and a patron saint to environmental causes the world over.
I do know that you have a car alarm, and that its gone off twice in the last week, at 3am, for 30 minutes each time. And that makes me hate you.
What is it with car alarms? They seem like leftovers from the 80s, the pride of hyper-vigilant teens and twentysomethings with shiny new Iroc-Zs to protect, presumably from menacing threats like wind and rain. (I do not know what else sets off car alarms.) Yet, especially in the Tri-State area, they are as prominent as Applebees and lower back tattoos. Why they havent been relegated to the dustbin of history, along with stonewashed jackets and Ratt posters, is beyond me.
In fact, I have it good on authority (meaning: my own delusion) that, throughout the course of automotive history, car alarms have deterred exactly two burglars. The first was Borden P. Titmouse, a hapless petty thief doomed by his particularly sensitive hearing and lack of arms below the elbow. The second was a cat who mistook a Chrysler for a hunk of steak. Cats are dumb, see.
The number of people awoken, annoyed, and otherwise driven apoplectic by car alarms, however, numbers in the millions. The billions, even. McDonalds would kill for that kind of demo.
Someday, I may be a mother. And if your car alarm wakes my child - who I presume will have spent the whole day alternately being adorable and vomiting into my open mouth, if Facebook is any indication – I will key it into oblivion, then pound the remaining atoms into a pretty purple paperweight. I dont care if you are the Chairperson of Greenpeace, the head of Habitat for Humanity, and the potential broker of peace in the Middle East combined. You will be upset. Neighboring cars will weep. Charlie Sheen will question my destructive tendencies.
In closing, no one wants to steal your Honda. For the love of god, turn off the alarm.
Love,
The rest of Brooklyn
Oh yeah – the food. About two years ago, we ran a Jamie Oliver recipe for Pappa al Pomodoro, or Tomato and Bread Soup. It was pretty simple, involving some roasted cherry tomatoes, a few handfuls of basil, and a partridge in a pear tree.
Well, brace yourself, Waldo, because this one is even easier, tastes just as lovely, and can be made (almost) entirely from ingredients sitting around your pantry. Except rosemary. You have to buy that. The fresh stuff is worth it.
But, mmmm. So good. Make it now! And dont buy a car alarm.
~~~
If this looks real purty, you’ll be like, “Yeah, y’all!” to these:
Tomato and Bread Soup with Rosemary
Serves 3
Inspired by Jamie Oliver.
2 cloves of garlic, sliced thin
1 tablespoon fresh minced rosemary
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
28 ounces whole canned tomatoes, undrained
1 1/2 cups chicken stock or broth (veggie broth for vegetarians)
About 1/3 large loaf Italian bread, chopped or torn into chunks:
Grated Parmesan, for serving
1) In a large pot or Dutch oven, heat1 tablespoon olive oil over medium heat. Add rosemary and garlic. Sauté 2 minutes. Add tomatoes and broth. Turn heat to high. While mixture is coming to a boil, break tomatoes up with a wooden spoon or good set of kitchen shears. Once it starts boiling, drop heat to a healthy, rolling simmer and cook 15 minutes, stirring occasionally.
2) Kill heat. Add bread. Gently stir so bread soaks, but doesn’t fall apart. Serve with Parmesan, if desired.
Approximate Calories, Fat, and Price Per Serving
183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05
Calculations
2 cloves of garlic, sliced thin: 9 calories, 0 g fat, 0.1 g fiber, 0.4 g protein $0.10
1 tablespoon fresh minced rosemary: 2 calories, 0.1 g fat, 0.2 g fiber, 0.1 g protein, $0.50
1 tablespoons olive oil: 119 calories, 13.5 g fat, 0 g fiber, 0 g protein, $0.10
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
28 ounces canned tomatoes: 151 calories, 0.8 g fat, 7.9 g fiber, 7.3 g protein, $1.25
1 1/2 cups chicken stock or broth: 25 calories, 0 g fat, 0 g fiber, 4.9 g protein, $0.57
About 1/3 large loaf Italian bread, chopped or torn into chunks: 244 calories, 3.2 g fat, 2.4 g fiber, 7.9 g protein, $0.60
TOTAL: 550 calories, 17.6 g fat, 10.7 g fiber, 20.6 protein, $3.14
PER SERVING (TOTAL/3): 183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05
I do not know your identity. You may be a candystriping Girl Scout, or a grandmother who volunteers 20 hours a week at the Red Cross. You may work to save endangered species, and your dedication to social equity and human rights might make Mother Theresa look like Jeffrey Dahmer on a bad hair day. You may be kind to children, fair to animals, and a patron saint to environmental causes the world over.
I do know that you have a car alarm, and that its gone off twice in the last week, at 3am, for 30 minutes each time. And that makes me hate you.
What is it with car alarms? They seem like leftovers from the 80s, the pride of hyper-vigilant teens and twentysomethings with shiny new Iroc-Zs to protect, presumably from menacing threats like wind and rain. (I do not know what else sets off car alarms.) Yet, especially in the Tri-State area, they are as prominent as Applebees and lower back tattoos. Why they havent been relegated to the dustbin of history, along with stonewashed jackets and Ratt posters, is beyond me.
In fact, I have it good on authority (meaning: my own delusion) that, throughout the course of automotive history, car alarms have deterred exactly two burglars. The first was Borden P. Titmouse, a hapless petty thief doomed by his particularly sensitive hearing and lack of arms below the elbow. The second was a cat who mistook a Chrysler for a hunk of steak. Cats are dumb, see.
The number of people awoken, annoyed, and otherwise driven apoplectic by car alarms, however, numbers in the millions. The billions, even. McDonalds would kill for that kind of demo.
Someday, I may be a mother. And if your car alarm wakes my child - who I presume will have spent the whole day alternately being adorable and vomiting into my open mouth, if Facebook is any indication – I will key it into oblivion, then pound the remaining atoms into a pretty purple paperweight. I dont care if you are the Chairperson of Greenpeace, the head of Habitat for Humanity, and the potential broker of peace in the Middle East combined. You will be upset. Neighboring cars will weep. Charlie Sheen will question my destructive tendencies.
In closing, no one wants to steal your Honda. For the love of god, turn off the alarm.
Love,
The rest of Brooklyn
Oh yeah – the food. About two years ago, we ran a Jamie Oliver recipe for Pappa al Pomodoro, or Tomato and Bread Soup. It was pretty simple, involving some roasted cherry tomatoes, a few handfuls of basil, and a partridge in a pear tree.
Well, brace yourself, Waldo, because this one is even easier, tastes just as lovely, and can be made (almost) entirely from ingredients sitting around your pantry. Except rosemary. You have to buy that. The fresh stuff is worth it.
But, mmmm. So good. Make it now! And dont buy a car alarm.
~~~
If this looks real purty, you’ll be like, “Yeah, y’all!” to these:
- Easy Tomato Sauce
- Grape and Feta Salad with Rosemary
- Tomato and Bread Soup
Tomato and Bread Soup with Rosemary
Serves 3
Inspired by Jamie Oliver.
 |
| Without cheese |
1 tablespoon fresh minced rosemary
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
28 ounces whole canned tomatoes, undrained
1 1/2 cups chicken stock or broth (veggie broth for vegetarians)
About 1/3 large loaf Italian bread, chopped or torn into chunks:
Grated Parmesan, for serving
1) In a large pot or Dutch oven, heat1 tablespoon olive oil over medium heat. Add rosemary and garlic. Sauté 2 minutes. Add tomatoes and broth. Turn heat to high. While mixture is coming to a boil, break tomatoes up with a wooden spoon or good set of kitchen shears. Once it starts boiling, drop heat to a healthy, rolling simmer and cook 15 minutes, stirring occasionally.
2) Kill heat. Add bread. Gently stir so bread soaks, but doesn’t fall apart. Serve with Parmesan, if desired.
 |
| With cheese (avec frommage). |
183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05
Calculations
2 cloves of garlic, sliced thin: 9 calories, 0 g fat, 0.1 g fiber, 0.4 g protein $0.10
1 tablespoon fresh minced rosemary: 2 calories, 0.1 g fat, 0.2 g fiber, 0.1 g protein, $0.50
1 tablespoons olive oil: 119 calories, 13.5 g fat, 0 g fiber, 0 g protein, $0.10
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
28 ounces canned tomatoes: 151 calories, 0.8 g fat, 7.9 g fiber, 7.3 g protein, $1.25
1 1/2 cups chicken stock or broth: 25 calories, 0 g fat, 0 g fiber, 4.9 g protein, $0.57
About 1/3 large loaf Italian bread, chopped or torn into chunks: 244 calories, 3.2 g fat, 2.4 g fiber, 7.9 g protein, $0.60
TOTAL: 550 calories, 17.6 g fat, 10.7 g fiber, 20.6 protein, $3.14
PER SERVING (TOTAL/3): 183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05
Candied Orange Peel Sweet Bread
Sunday, February 9, 2014
We get easily oranges during winter in every corner of the street, yep here its a peak season and we never fail to get them. I tried my hands in making candied orange peels recently at home and they came out extremely fabulous. Its quite easy to make homemade candied orange peels which i used them in making a sweet bread recently with it. With a wonderful orange flavour, this bread will definitely suits pectly for a breakfast,brunch or else for a quick snack. My kids just enjoyed having this bread, with nutella spread or a simple fruit jam this bread will definitely satisfy your sweet tooth.
If you dont have candied orange peel, you can go very well with freshly grated orange zest for making this bread. I used an egg in this sweet bread, you can skip them very well with silken tofu or with cream chesse as egg subsitute in this bread. Dont forget to make this bread,if you get easily and cheaply oranges. You can conserve very well candied orange peels in an air tightened box for more than three months even in room temperature.Do check Champa, Srivalli, Sumana Deepak,Veena,Jayasri and Preeti Deo wat they baked for the 13th day of bake-a-thon.
3cups All purpose flour
1no Egg (beaten)
1/4cup Melted Butter
1/3cup Sugar
1/4cup Luke warm water
1tsp Salt
1/4cup Candied orange peels (chopped)
1/4cup Orange juice
1tbsp Active dry yeast
Egg yolk or Milk for brushing before baking
Few sugar pearls
Mix the warm water,sugar, yeast together,keep aside until its turns frothy.
In a large bowl mix the beaten eggs,salt,melted butter,candied orange peels and flour together, add the foamy yeast mixture and knead along with orange juice as soft and smooth dough.
Arrange the dough in a greased bowl and keep in warm place for an hour until the dough gets doubled..
Punch down the doubled dough and knead well.
Divide the dough as 8-10 medium sized balls or else if you have loads of patience you can make your bread as i did.
Place them in a greased round pan,cover the pan with a towel and keep again in a warm place, let it double again atleast for an hour.
Once the dough doubled the volume, preheat the oven to 375F,brush the dough with egg yolk,springle the sugar pearls and bake for 15minutes.
Turn down the oven to 325F and bake for 10-12minutes until the crust turns golden brown and the bread sounds hollow when tapped in the bottom.
Keep aside and let them cool completely..
Enjoy for snacks or breakfast with any sort of spreads.
Homemade Candied Orange Peels
1no Egg (beaten)
1/4cup Melted Butter
1/3cup Sugar
1/4cup Luke warm water
1tsp Salt
1/4cup Candied orange peels (chopped)
1/4cup Orange juice
1tbsp Active dry yeast
Egg yolk or Milk for brushing before baking
Few sugar pearls
Mix the warm water,sugar, yeast together,keep aside until its turns frothy.
In a large bowl mix the beaten eggs,salt,melted butter,candied orange peels and flour together, add the foamy yeast mixture and knead along with orange juice as soft and smooth dough.
Arrange the dough in a greased bowl and keep in warm place for an hour until the dough gets doubled..
Punch down the doubled dough and knead well.
Divide the dough as 8-10 medium sized balls or else if you have loads of patience you can make your bread as i did.
Place them in a greased round pan,cover the pan with a towel and keep again in a warm place, let it double again atleast for an hour.
Once the dough doubled the volume, preheat the oven to 375F,brush the dough with egg yolk,springle the sugar pearls and bake for 15minutes.
Turn down the oven to 325F and bake for 10-12minutes until the crust turns golden brown and the bread sounds hollow when tapped in the bottom.
Keep aside and let them cool completely..
Enjoy for snacks or breakfast with any sort of spreads.
Homemade Candied Orange Peels
Chocolate Stuffed Strawberry Monkey Bread
Tuesday, January 21, 2014
One more interesting bread from my oven, you can call this bread as monkey bread or as pull apart bread. Somehow i per to call this bread as monkey bread as this bread looks like bubbles and tastes sweet,sticky as like gooey pastry. Monkey bread is made with pieces of bread dough pieces which is baked in cake pan been individually covered with melted butter,cinnamon,sugar and sometimes with chopped walnuts. This bread is traditionally served hot so that the baked pieces can be easily torn away with the fingers and eaten by hand.
Coming to this chocolate stuffed strawberry monkey bread,this bread goes for chocolate chips and chopped strawberries, chopped strawberries sprinkled in between the chocolate chips stuffed bread dough pieces makes this bread simple flavourful and the cinnamon sugar along with cooked strawberry chunks gives an incredible aroma to this bread.One of my favourite smells in the world is freshly baked bread, trust me the aroma of this freshly baked strawberry monkey bread was mindblowing,its just out of the world. This is one more bread chosed and suggested by Manjula Bharath of Desi Fiesta for this months Home Bakers Challenge.Thanks Manju and i loved your choice of bread for this months challenge.
4cups All purpose flour/bread flour
1tbsp Active dry yeast
1/2cup Water
1/2cup Luke warm milk
40grms Butter (melted)
2tbsp Sugar
1/2tsp Sel
Few walnuts
For rolling the bread:
1/2cup Light brown sugar
2tbsp Cinnamon powder
120grms Melted butter
1cup Sliced fresh strawberries or frozen strawberries
1cup Chocolate chipes (approximately)
Add the yeast to the luke warm milk with sugar and salt,keep aside for few minutes until the yeast turns foamy.
Meanwhile take the flour,melted butter together in a bowl,gently add the water and yeast and knead everything slowly as soft and smooth dough.
Knead well the dough for atleast 10minutes and arrange it in a greased bowl and keep in warm place for 2hours.
Take a bundt pan or a round pan, greased it and springle the walnuts and keep aside.
Punch down the dough, divide them into 25-30 small tiny balls.
Flatten the balls and stuff it with some chocolate chips,roll them well and keep aside.
Now take the light brown sugar, cinnamon powder in a plate,give mix and keep aside..
Drop a tiny ball into the melted butter, take out immediately and roll generously to the already prepared sugar-cinnamon mixture and place it as single layer to cover the bottom of the pan.
Spoon half of the chopped strawberries over the dough layer.
Continue the same process by alternating the dough and chopped strawberries until the remaining balls gets finished.
Cover the pan and arrange it in a warm place for an hour until they double their volume.
Preheat the oven to 350F.
Keep the pan in the middle of the rack and bake for 25-30minutes until the crust turns golden brown
Once they get baked,keep aside for few minutes, and turn the pan upside down to remove the bread.
Take care,coz the caramel might be still a bit warm.
Enjoy the bread.
You can eat this bread when they are still warm.
Coming to this chocolate stuffed strawberry monkey bread,this bread goes for chocolate chips and chopped strawberries, chopped strawberries sprinkled in between the chocolate chips stuffed bread dough pieces makes this bread simple flavourful and the cinnamon sugar along with cooked strawberry chunks gives an incredible aroma to this bread.One of my favourite smells in the world is freshly baked bread, trust me the aroma of this freshly baked strawberry monkey bread was mindblowing,its just out of the world. This is one more bread chosed and suggested by Manjula Bharath of Desi Fiesta for this months Home Bakers Challenge.Thanks Manju and i loved your choice of bread for this months challenge.
4cups All purpose flour/bread flour
1tbsp Active dry yeast
1/2cup Water
1/2cup Luke warm milk
40grms Butter (melted)
2tbsp Sugar
1/2tsp Sel
Few walnuts
For rolling the bread:
1/2cup Light brown sugar
2tbsp Cinnamon powder
120grms Melted butter
1cup Sliced fresh strawberries or frozen strawberries
1cup Chocolate chipes (approximately)
Add the yeast to the luke warm milk with sugar and salt,keep aside for few minutes until the yeast turns foamy.
Meanwhile take the flour,melted butter together in a bowl,gently add the water and yeast and knead everything slowly as soft and smooth dough.
Knead well the dough for atleast 10minutes and arrange it in a greased bowl and keep in warm place for 2hours.
Take a bundt pan or a round pan, greased it and springle the walnuts and keep aside.
Punch down the dough, divide them into 25-30 small tiny balls.
Flatten the balls and stuff it with some chocolate chips,roll them well and keep aside.
Now take the light brown sugar, cinnamon powder in a plate,give mix and keep aside..
Drop a tiny ball into the melted butter, take out immediately and roll generously to the already prepared sugar-cinnamon mixture and place it as single layer to cover the bottom of the pan.
Spoon half of the chopped strawberries over the dough layer.
Continue the same process by alternating the dough and chopped strawberries until the remaining balls gets finished.
Cover the pan and arrange it in a warm place for an hour until they double their volume.
Preheat the oven to 350F.
Keep the pan in the middle of the rack and bake for 25-30minutes until the crust turns golden brown
Once they get baked,keep aside for few minutes, and turn the pan upside down to remove the bread.
Take care,coz the caramel might be still a bit warm.
Enjoy the bread.
You can eat this bread when they are still warm.
Vegan Cucumber Walnut Chocolate Bread
Tuesday, December 24, 2013
Vegan foods are always my favourite, actually i learned how to make vegan bakes only after entering this fabulous virtual blogsphere.If i ran out of eggs or milk products, i dont even hesitate a second to prepare my bakes as vegan.As i told earlier, my theme for this weeks blogging marathon is cooking with electric appliances,how can i forget my all time favourite oven. Let me tell you a secret, i have two ovens at home. Now you can guess how am baking this much, i can prepare two or three bakes per day,if i feel very down.
Yes baking makes me happy,coming to this vegan bread, its a quick bread and i prepared this bread simply with finely grated cucumber, walnuts and chocolate.If am introducing something new in bakes,mostly ill go for chocolate just to mask it. With chocolate,i can feed anything easily to my family members.I really want to make a quick bread for my third day of blogging marathon and went for this months magic ingredients of Magic Mingle Challenge as Kalyani chosed both cucumber and walnuts as magic ingredients.Obviously this bread comes out extremely spongy,super moist and nutty, my kids enjoyed having this bread for their breakfast with their favourite nutella spread.Check out the bloggers running this 24th edition of blogging marathon here.Sending to Siris Celebrating First Anniversary.
1cup Wheat flour
1+1/2cups All purpose flour
1/2cup Chocolate chips
1/2cup Sugar
1cup Oil
2tbsp Flaxseed meal
1/2cup Applesauce
1/2cup Finely grated cucumber
1/2cup Walnuts (chopped roughly)
1/2tsp Baking powder
1tsp Baking soda
A pinch Salt
Melt the chocolate chips with two tablespoons of water in microwave oven for a minute,mix it well and add it to the oil mixture.
Make a well in a middle of the dry ingredients,stir in the wet ingredients and mix with a spatula, dont overmix the batter.
Fold in the chopped walnuts and pour the batter in the already prepared loaf pan.
Bake for 20-25minutes or until a skewer inserted comes out clean.
Let it cool completely and enjoy with your favourite spread.
Yes baking makes me happy,coming to this vegan bread, its a quick bread and i prepared this bread simply with finely grated cucumber, walnuts and chocolate.If am introducing something new in bakes,mostly ill go for chocolate just to mask it. With chocolate,i can feed anything easily to my family members.I really want to make a quick bread for my third day of blogging marathon and went for this months magic ingredients of Magic Mingle Challenge as Kalyani chosed both cucumber and walnuts as magic ingredients.Obviously this bread comes out extremely spongy,super moist and nutty, my kids enjoyed having this bread for their breakfast with their favourite nutella spread.Check out the bloggers running this 24th edition of blogging marathon here.Sending to Siris Celebrating First Anniversary.
1cup Wheat flour
1+1/2cups All purpose flour
1/2cup Chocolate chips
1/2cup Sugar
1cup Oil
2tbsp Flaxseed meal
1/2cup Applesauce
1/2cup Finely grated cucumber
1/2cup Walnuts (chopped roughly)
1/2tsp Baking powder
1tsp Baking soda
A pinch Salt
Preheat the oven to 350F.Grease well a loaf pan and keep aside.
Sieve together the flours,baking powder, baking soda and keep aside.
Mix the flaxseed meal with 6tablespoons of luke warm water and keep aside.
Whisk the oil,applesauce,salt and sugar together until the sugar gets dissolves,now add in the flax seed meal mixture, grated cucumber and mix for few minutes.
(Dont forget to drain the water from the grated cucumber before adding)
(Dont forget to drain the water from the grated cucumber before adding)
Melt the chocolate chips with two tablespoons of water in microwave oven for a minute,mix it well and add it to the oil mixture.
Make a well in a middle of the dry ingredients,stir in the wet ingredients and mix with a spatula, dont overmix the batter.
Fold in the chopped walnuts and pour the batter in the already prepared loaf pan.
Bake for 20-25minutes or until a skewer inserted comes out clean.
Let it cool completely and enjoy with your favourite spread.
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