Friday, July 22, 2011

A Post...FINALLY!!!!

After a  long, long hiatus...here is finally a post!!!! From one of my many drafts...which I have not been able to convert into posts in recent times...what to do...when life overruns all good intentions that one has... to record one's culinary masterpieces for posterity (read: if the kids ever decide to follow in my footsteps of culinary obsession).


So, without any further ado...here is my recipe for Beet Bread..adapted from two or three of my books on baking bread.


RECIPE FOR BEET BREAD:



Prep Time - Overnight plus some hour and a half


Ingredients:
1/2 tbsp active dry yeast + 1 tsp sugar in 1/4 cup lightly warm water until bubbly
2 cups whole wheat / AP flour plus some more to get a non-sticky dough
2 tbsp yogurt
1/2 cup milk
2 tbsp sugar
1 tsp salt
1/2 cup beet puree(I roasted beets for 30 minutes in 300F then pureed it)
2 tsp oil
Optional: couple drops of rose water(if you like the fragrance)


Directions:
Mix in the salt, sugar and flour in a large bowl.
Make a well, pour the yeast mixture, milk, yogurt and beet puree
in the well and stir in the flour to make a non-sticky dough. 
Once the ingredients are bound into a smooth dough with some kneading, 
use 1 tsp oil (and optional ingredient: rosewater - 2 drops)to further smoothen the dough. 
In a well-oiled bowl, place the smooth ball of pink dough. 
Make deep cross cuts on the top with a sharp knife for easy rising. 
Cover and keep overnight or for some 2 hours until the dough has 
risen to over double the volume. 
In cooler spaces, it would be better to keep this on your counter overnight 
for a perfect rise.
After the dough has risen well, remove it onto a lightly floured counter. 
Punch out all the air by kneading for a few minutes. 
The dough will be very flexible and not stick to your hands at all. 
 Let this prove for atleast an hour covered with cling film during which 
it will again double up in volume.
In a 350F preheated oven, place the shaped dough into a loaf pan and bake for 15 - 20 minutes.

Friday, June 11, 2010

Guest Posts Galore...Another lovely guest post from yet another wonderful blog!

Another awesome blogger, who has been gracious enough to feed my  in my absence...she has an amazing array of recipes on her space!! Here is a great recipe(one that I have never tried before) So, here is Nithu from Nithu's Kitchen.
*******************
First of all, let me thank Meena for giving me this wonderful opportunity. This is my first guest post and I'm happy and excited about this. Today, I'm going to share one authentic dish "Idiyappam and Coconut Milk Kurma/Vellai Kurma". Idiyappam is my favourite food right from my childhood. My Mom used to make many varieties of Idiyappam. My most favourite is Idiyappam with kurma. I have already shared the Idiyappam preparation in my blog. You can see the method here. Now, for Coconut milk Kurma,



You Need :
1. Mixed cut Vegetable - 1/2 Cup
2. Coconut Milk - 1.5 Cups (unsweetened)
3. Onion - 1/4 Cup (Chopped)
4. Green Chilly - 3 or adjust to you taste
5. Bay Leaf - 1
6. Cinnamon stick - 1
7. Saunf - 1/2 tsp
8. Garam Masala - 1 tsp (Optional)
9. Oil - 1/2 tbs
10. Lemon Juice - 1 tsp
11. Salt - Needed qty

Procedure :
1. Take oil in a pan. Add bay leaf, cinnamon and saunf.Fry for a minute.
2. Now, add the onion and green chillies. Fry well. Then add the other cut vegetables.
3. Simmer the stove.
4. Add garam masala to the vegetables. Saute for few minutes.(Optional)
5. Take 1/2 Cup of coconut milk. Add 1 Cup of water.
6. Add this to the vegetables. Add salt and allow the contents to cook.
7. After 5 minutes, dilute another 1/2 cup of coconut milk with 1/2 cup of water and add it to the contents in the pan.
8. Allow it to boil well till the vegetables get completely cooked.
9. Switch off the stove. Take out the pan from the stove and then add remaining 1/2 cup of coconut milk and lemon juice.
10. Mix well.
11. Serve hot with Idiyappam.
Note : Try to use fresh coconut milk as far as possible.
Serves : 2

Hope you all like this kurma.
Thanks Meena once again...

Thursday, May 27, 2010

GUEST POST SEASON IS HERE!!!

I am very very thrilled to announce that it is Guest Post Season on this space...my kind blogger friends have graciously come to my rescue...not only to feed my starving blog when I'm busy, sleep-deprived and knee-deep in volumes of finance...I doubly appreciate this wonderful gesture from my friends because they have chosen to come to my rescue in the midst of their own crazy, busy lives...Hats off to them!

Here is a lovely guest post from a blogger, who needs no introduction at all...I cannot say that she specialises in any one type of cuisine:))...because she is so wonderful with presenting foods from just about any kind of cuisine!!! It is Priya of Priya's Easy n Tasty Recipes...Enjoy!!!


Recipe for Mushroom Manchurian:
25nos Button mushrooms (small)
1/2cup Rice flour
1/2tsp Baking powder
1/2cup Cornflour
1tsp Garlic paste
1tsp Ginger paste
1tbsp Green chili paste
2-3 Spring onions(chopped finely)
1no Onion(diced)
2nos Capsicum (cut into small square pieces)
2nos Garlic(chopped)
2tsp Soya sauce(dark)
2tbsp Tomato sauce
1tsp Rice Vinegar
1tbsp Cornflour dissolved in water
Salt to taste
Oil for deep frying the mushrooms
Oil for sauce

Method:
In a large bowl, combine rice flour, cornflour, baking powder, salt, soy sauce, garlic-ginger paste and green chili paste. Mix well with water to get a batter of medium consistency.

Heat oil in a pan, dip the mushrooms in the batter and deep fry in oil. Drain the excess oil and set aside.

In a flat pan, add some oil and when it smokes add the chopped onions and capsicum and fry till they start becoming translucent.

Now add the chopped garlic,salt, pepper powder and fry for a minute . Add the soy sauce and vinegar and stir for a minute. Reduce the heat and then add the cornflour-water. The mixture will start to thicken, keep on stirring on low heat and when the mixture turns semi thick add the tomato sauce and then add fried mushrooms. Stir continuously for a couple of minute when it becomes soft, take it out from fire.

Garnish with chopped spring onions. Serve hot with noodle or fried rice or as appetizer.

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