A new year resolution and a bread !!!

I have not written for such a long time and so to ensure that i do keep writing and posting here,  i have decided to blog or post a recipe fromthe many sites / blogs that i follow on a regular basis.  So here goes…the first blog for 2014 and it has to be a bread.

I have been wanting to make this for such a long time…this is a recipe that i followed from Aparna’s  –  http://www.mydiversekitchen.com/  .

Here is something about Bialys  – ” Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish cuisine. A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeasty roll similar to a Bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds or bread crumbs.”

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A new year resolution and a bread
Prep Time 2 hours
Cook Time 20 minutes
Servings
Nos
Ingredients
Prep Time 2 hours
Cook Time 20 minutes
Servings
Nos
Ingredients
Instructions
  1. Preheat the oven to 230 degree
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 – 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for an hour or so/ till the dough doubles in size.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage and cut 8 equal portions and set aside.
  11. Make balls / rolls of the 8 portions and lay them on a greased baking tray.
  12. Cover the balls / rolls with cloth and let them double in size.
  13. Heat oil in a pan and add the onions to it
  14. Saute the onions on low heat till they caremelize and have a nice brown colour to them and then add rosemary to it.
Dough
  1. When rolls are ready, pick one at a time and make a dent in the centre and keep widening the centre from the inside..all the while keeping in mind that the edges should not be flattened (Once this is done, one should have a bialy of roughly 4 - 5 inches in diameter in which the centre is almost 3 inches in diameter).
  2. Fill the centre with onion filling and set it back on the greased baking tray.
  3. Repeat this with all the rolls.
  4. Brush the edges of the rolls with milk and sprinke with poppy seeds.
  5. Bake the bialys in the preheated oven at 230 deg C for 15 min or till they get a golden colour on the edges.
  6. Serve these chewy bread warm as a snack or as an accompaniment with soup.

Potato and Spinach Quiche

In a mood for something savory and something different…a quiche it is.

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Potato and Spinach Quiche
Servings
Ingredients
For the filling
Servings
Ingredients
For the filling
Instructions
  1. Sieve the maida.
  2. Add the chilled cubed butter, salt and sugar pwd.
  3. Pinch the chilled fat into the maida and then rub the fat (between your palms lightly) into the maida till you reach a consistency similar to bread crumbs.
  4. Add the cold water and bring it together into a lump (care to be taken so that the dough is not over kneaded, if it is over kneaded, the pastry tends to become tough and brittle).
  5. Place the dough onto a cling film or box and let it rest in the fridge for atleast 30 mins.
  6. After 30 mins, flour the platform and roll the dough till it is say 4 - 5 mm. (Alternatively one could also roll the dough between two sheets of butter paper)
  7. Once the dough is rolled, carefully lift it and place it onto a pie tin / mold (i have used a 8 inch pie tin with loose bottom).
  8. Press the rolled pastry evenly on the edges and sides, trim / cut any excess pastry.
  9. Using a fork, prick the base of the pastry
  10. Blind Baking the pastry: Line the pastry with butter paper and fill it with dried beans (moong or chickpeas etc) and bake at 200 degees C for 12-15 mins till the edges are lightly brown (Shown in pic 1)
  11. Once it is a little cooled, remove the dried beans and bake for another 5-10 mins till the base of the pastry is also cooked and get a pale colour ( shown in pic 2).
Filling
  1. Cook / blanch the spinach and chop them finely. (Remove excess water from spinach before preparing the below mix).
  2. In a bowl add the eggs, grated cheese, nutmeg pwd, cream, spinach, salt and pepper and mix well.
  3. Slice the boiled potatoes thinly and set aside.
Bringing it all together
  1. In the pre baked pastry, lay the sliced potato as shown in pic 3.
  2. Add the filling on top of the potatoes and bake for about 15-20 mins / till done at 170 degrees C ( the baked quiche should have a slight soft texture and not a completely firm texture)
  3. Once it is cooled a little, remove the quiche from the mold, slice and serve. Njoy!!

Rosemary rolls..

The thing that used to make me enter any bakery, is the smell of baked bread…hmmmm…yummm…this is rolls my style with rosemary..I dont have a kitchen aid or mixer…so all by kneading hand 🙂

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Rosemary rolls..
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degree C.
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage and cut 6 equal portions and set aside.
  11. Grease a 8 inch cake mold with oil or butter.
  12. Roll each portion of dough into round balls and place them as shown in the pic...
  13. Sprinkle the rosemary & chilli flakes on the rolls and rest them again in the same mold in a warm place for 15-25 mins or till the rolls double & puff up in size as shown in Pic... ( I kept the mold inside a switched off microwave, guess kitchen cupboard should also be fine).
  14. Once they have risen nicely, brush the top of the rolls with milk or eggs and bake for 10 -15 mins or till they get a nice brown colour.
  15. Once they are baked, remove from oven and set aside to cool. Brush the hot rolls with some butter..yumm...
  16. Once they have cooled for 5-10 mins, try and slowly remove the rolls out of the mold and place them on a tissue or butter paper (this will ensure that there is no collection of moisture at the bottom of the rolls and it does nor become too wet).
  17. Eat as a pav or with some olive oil or as is...enjoy!

Vatral Kozhambu

This is a variety of vatral Kozambu that i learnt from my mother…usually the vatral kozambu is a type of sambar without the dhaal and is made with tamarind water.. This particular kozambu is made with 12 masala items and hence is even more tasty

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Vatral Kozhambu
Servings
Ingredients
Kozambu
Servings
Ingredients
Kozambu
Instructions
  1. Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
  2. Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
  3. Saute garlic seperatly and set aside.
  4. Grind the masalas from point 2.
  5. Take a kadai and heat gingely oil and add the mustard and let it crackle.
  6. Add the tamarind juice, add 1 cup of water and let it boil for some time.
  7. Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
  8. Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
  9. Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
  10. Serve hot with rice and sabzi.