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.”
A new year resolution and a bread
Preheat the oven to 230 degree
Measure all the ingredients and set aside.
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)
Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
Add the salt and continue kneading.
Add water little by little and knead till the dough becomes a thick mass.
Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
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.
Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
Roll the dough into a thick sausage and cut 8 equal portions and set aside.
Make balls / rolls of the 8 portions and lay them on a greased baking tray.
Cover the balls / rolls with cloth and let them double in size.
Heat oil in a pan and add the onions to it
Saute the onions on low heat till they caremelize and have a nice brown colour to them and then add rosemary to it.
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).
Fill the centre with onion filling and set it back on the greased baking tray.
Repeat this with all the rolls.
Brush the edges of the rolls with milk and sprinke with poppy seeds.
Bake the bialys in the preheated oven at 230 deg C for 15 min or till they get a golden colour on the edges.
Serve these chewy bread warm as a snack or as an accompaniment with soup.
The day that i heard of Mango madness, i knew i had to make the lovely crepes and post it….the king of all fruits was an obvious choice as a stuffing for the crepes
WBB#22 May Mango madness - Mango crepes
Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
To make the stuffing, heat a little butter (1 tsp), add 1 tsp sugar and add the fruits and let the sugar-butter liquid quote the fruits. mix it once and set aside....
Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
Smear it to make a thin dosa out of it...
Cook on one side and then flip it to cook on both sides....
Stuff the fruits and present it warm or cold to one and all...
Hi everybody, a post here after a looooong time….. This is something which D made as lunch for us last week..so here goes
Corn Mushroom n Cheese Omlete
Take the eggs and whisk them nicely in a bowl till it becomes frothy.
Add the milk to this along with salt and sugar.
Heat 1 tsp butter in a non sticky pan, add the egg mixture to it and spread it nicely so that it coats the pan uniformly.
On top of this add tomatoes, onions, mushrooms and corn.
Sprinkle the grated cheese & 1tsp butter on top of this and put powdered pepper and oregano and close the pan with a lid for 10 mins ( till the cheese spreads nicely on top of the omlete and the corners start becoming brown).
Serve hot with toasted bread
This is D’s speciality. Loved having this with steamed rice and believe it or not as a side dish for curd rice too
Scrambled egg in a tomato gravy
In a kadai, heat some oil and break open all the eggs one at a time and scramble them.
Add salt and once the eggs are nicely scrambled, add the milk and mix it nicely and cook on low flame for 1-2 mins so that the eggs are soft and fluffy. Once cooked set aside...
Take a kadai and heat oil in it...add ground whole masalas and jeera to it...
Add the chopped onions, ginger-garlic paste and saute till the onions turn pink in colour...
Add the pureed tomatoes, peas and corn and cook till the oil seperates from the corner of the vessel.
Now add the scrambled egg and the egg curry powder.
Close the kadai with a lid and let the curry simmer on a low flame for 20-25 minutes.
Add the chopped coriander leaves and mix well...
Add a dollop of ghee and mix well...
Serve hot with steamed rice.
This preparation is a kheer that i made for Krishna Jayanthi this year. This is a milk based preparation which consists of Vermicelli (Semia) and Sugar. The amount of milk, vermicelli etc could be varied depending upon interest
Semia Payasam (Vermicelli Kheer)
Heat ghee in a kadai, and fry/roast the vermicilli in it till it is brown in colour. (If roasted vermicilli is reasily available then they could be used directly).
In another vessel, Boil the milk and let it simmer till the quantity of the milk reduces to 75% of the original quantity...keep stirring the milk so that it does not stick to the bottom of the vessel.
Add the roasted vermicilli and let it cook for 5 -7 minutes.
After 10 mins, add the sugar and let the whole milk mixture simmer till the milk reduces a bit further.
Garnish the payasam with the cashew and serve hot