A simple Loaf of bread

Bread  making is therapeutic. Right from seeing that yeast bloom to your bread getting baked in the oven , the process gives makes me excited and anxious everytime I bake bread. I have been baking Mumbai style Laadi Pav by loyally following  Shital's Famous Pav Bread .This recipe is hands down the best one and comes closest to the authentic taste of laadi pav.

I have made a few changes to her original recipe and adapted it to come up with my own version of a simple loaf of bread.

 

Ingredients :-

• 2 1/4 tsp active dry yeast.  
• 1 cup lukewarm milk ( 2% preferred)
• 1/4 cup lukewarm water ( 100 F)
• 1 tbsp sugar
• 3 cups all purpose flour . 
• 1 tbsp oil ( Vegetable/Canola/Avocado oil) 
• 1 tsp salt. 

Procedure :-

1. In a wide bowl, mix milk, water , sugar and yeast. Let the yeast bloom for 5 mins until it is frothy.
2. In the same bowl, add the all purpose flour and salt and knead for 1 mins. 
3. Then add oil and knead well. You can remove the dough on a clean surface and knead. 
4. The dough will be sticky. Add some flour, little at a time, while kneading. 
5. Do not add a lot of flour. The more you knead the less sticky the flour will become. 
6. Knead for 8 mins and then keep it covered in a warm spot ( cool oven for ex. )for about 45 mins . 
7. After 45 mins, the dough should have doubled in size,  knead the dough again , dusting little flour again , for about 8 min more mins. 
8. Take a bread loaf pan and grease it with some oil.  Shape the bread dough as directed here and place it covered again in a warm place for another 45 mins, 
9. After the 30 min mark , preheat the oven to 375 deg F for 15 mins. 
10. Bake the bread for 25 to 30 mins. 
11. Remove from oven and let it cool in the pan for 10 mins and then take it out of the pan and cool completely on a cooling rack. 
12. The bread is best enjoyed with a dollop of salted butter.

Do give this recipe a try and let me know .
Happy Baking !!

Black Forest Cake

Recipe for chocolate cake -
This recipe fills one 9 inch round pan.
1 1/2 cup all purpose flour
1/2 cup + 2 Tbps cocoa powder
1 1/2 cup sugar
1 tsp vanilla extract
3 eggs
1 1/2 stick butter 
1 1/2 cup buttermilk
1/2 tbsp Baking Soda
Pinch of salt

Grease a baking pan with butter and flour and preheat oven to 350 deg F.
Mix all the above ingredients ( wet + dry) in a bowl and beat well , either in a stand mixer or electric mixer, on medium high for 3 mins, making sure that you scrape the sides of the bowl at regular intervals.
Spread the cake mixture evenly in the baking pan and bake at 350 F for 45-50 mins or until an inserted toothpick comes out clean.
Remove on a cooling rack and let the bake cool completely.

Whipped cream for the Black Forest Cake
4 cups heavy whipping cream
2 cups icing sugar
1 tsp Vanilla extract

Keep the Heavy cream chilled in the refridgerator until you are ready to whip it. I also keep the mixing bowl and the whisk in the fridge for 10 mins before using. This makes sure that the cream develops soft yet stiff peaks.
In the chilled bowl, add the chilled cream and vanilla extract and using either an electric beater or whisk attachment of your stand mixer, beat the cream on medium high for 1 min. Then slowly add the icing sugar 1 cup at a time and beat on high for 2 mins or until you see nice stiff peaks. Do not over beat as this will curdle the cream making it into butter.

Remove the whipped cream in a bowl and place in fridge until you are ready to frost the cake.

For assembling the cake
1 9 inch cake
Whipped cream
1 can/bottle of Maraschino Cherries. ( You can easily find a bottle in any grocery store)
Chocolate shavings. ( Grated chocolate bar)

Divide the cake into 3 parts using a serrated knife. Level the top portion of the cake and reserve the top uneven layer . Remove the liquid from the cherry bottle. Brush the cake with this liquid so as to make it soft. Alternatively you can also use sugar syrup to make the cake wet.
Then add some whipped cream on the top of one layer and a few cherries.
Then place another layer of cake , repeating the above step.
Do this for all the layers.
Frost the cake with the remaining whipped cream . Crumble the cake slice we have reserved and gently pat it on the sides of the cake. Place this cake in the fridge for 15 mins so that the crumbs dry out and stick to the sides.
Then decocrate the remaining cake and add grated chocolate and a few cherries. Keep refridgerated until ready to serve.

Ragi-Atta Barfi / Gul Papdi

Here is my take on the traditional gujurati mithai - Gul Papdi. The authentic Gul Papdi is made using simple 3 ingredients - atta , ghee and jaggery. I tried to make it more nutritious by adding Ragi (Nachni flour) and Mixed Nut powder.

Ingredients-
1 cup atta ( Whole wheat flour)
1 cup ragi flour
1 cup ghee
1 1/2 cup grated jaggery (I used Indian Kolhapuri )
1/2 cup mixed nut powder ( dry roast almonds , pista and cashewnuts and grind to a fine powder)
2 tbps desicated coconut
1 tsp cardamon powder
A pinch of nutmeg
Poppy Seeds for garnishing
Greased Plate

Method-
1. In a heavy bottom pan, add ghee , atta and nachni and roast on low flame for about 20 mins or until the raw flavor is gone.
2. Now add the nut powder and desicated coconut , cardamon powder and nutmeg.
3. Roast again for about 5 mins,
4. Now switch off the flame and add the grated jaggery. Mix well until all the mixture has well combined and the jaggery has almost melted.
5. Immediately remove the mixture on to the greased plate and using the back of a spatula spread evenly. Do this very carefully as the mixture will be very hot.
6. Sprinkle the poppy seeds and cut into desired shape when the mixture is still hot.
7. Initially the barfi will be very crumbly, but once it cools down completely , you will have melt in the mouth gul papdis.
8.This recipe yields approximately 35 barfis.

Chocolate Marie Truffles

Recipe-
1 packet Marie Biscuits
1 Tbsp Cocoa Powder
2-3 Tbsp Condensed Milk
1 Tbsp Desicated Coconut
1 tbsp melted unsalted butter

6 Ounces Chocolate Chips
1 tsp Shortening

 Method:
1. In a food processor, grind the marie biscuits . Add the cocoa powder and pulse again.
2. Remove the mixture in a bowl and add the desicated coconut and mix
3. Now add the melted butter and then the condensed milk, 1 tbsp at a time and mix well using your hands. The condensed milk will help bind the mixture and everything will come together in the form of a semi-soft dough.
4. Roll small balls and place them on a greased dish.
5. You can eat them as it. They are super yum. Only a few made it to the next stage. Many were jusy gobbled up my us.
6. Refridgerate the balls for atleast an hour.
7. Using a double boiler method, melt the chocolate and add the shortening. You can skip the shortening, but adding it gives a nice shine.
8. Bring this chocolate to room temp.
9. Now dip the truffles, one at a time into the melted chocolate. Remove it using a fork. Tap the fork twice or thrice , so that the extra chocolate drips back into the chocolate bowl.
10. Place it on a wax paper or a greased plate. You can use a toothpick to slide it down on the wax paper.
11. Sprinkle some decicated coconut while the chocolate is still wet.
12. Place all the truffles in the fridge for at least 1 hour before consuming.

Murg Methi Malai

A flavorful and fragrant chicken entree .

Here is what you need

1 lb chicken breast cut into cubes

1 medium onion , pureed in the mixer 

4 medium Roma tomatoes , finely chopped

1 tbsp ghee 

1 tsp ginger paste 

1 tsp garlic paste

1/2 cup Kasuri methi soaked in warm water for 10 mins

2 tsp red chili powder

1/4 tap white pepper powder ( can substitute for black pepper )

1 tsp coriander powder

1 tsp jeera powder 

1 tsp garam masala 

1/2 tsp turmeric powder

1/2 cup greek yogurt 

A few cashewnuts soaked in water . 

Salt to taste 

Method- 

1. Marinate the chicken with greek yogurt , 1 tsp red chilli powder , ginger garlic paste and garam masala for atleast 2 hours 

2. In a non stick pan , heat Ghee and add the onion paste. Saute well and cook on low flame till the onions become light brown in color

3. Add the finely chopped tomatoes and saute well. Cool until soft .

4. Drain  the water from Kasuri methi and add the Kasuri methi to it. This will

Ensure that the bitter taste of Kasuri methi is gone. Add the remaining spices .

5. Add the marinated chicken and saute well.

6. Add 1.5 cup of water and cook on low until the chicken is fully cooked and tender.

7. Blend the cashews into a fine paste and add to the chicken.

8. Add salt to taste .

9 . Garnish with finely chopped fresh cilantro and serve hot with rotis / naan / steamed rice . 

Goda Sheera

Whenever I made fresh Ghee at home , I cannot stop myself from making Goda Sheera , just because it requires a lot of ghee. My mom makes the best sheera. Soft yet not mushy. I have been following her recipe and it has never failed.

Here is what you need-
1 cup Course Sooji/ Rava
1 cup granulated sugar
3/4 cup Ghee , melted
1.5 cup Milk
1 Cup Water
A few Saffron strands
1 tsp Cardamom
A pinch of Nutmeg
A pinch of Salt

Method-
1. In a heavy bottom vessel , heat ghee and add the rava.
2. Roast on  medium high for 2 mins and then reduce the heat to low.
3. Roast the rava for about 15 mins or until you can smell roasted rava ( You might not get the smell, ask others in the house if they can smell it )
4. Set aside
5. Boil water and milk together,
6. Put the roasted rava back on the flame and add saffron , cardamom and nutmeg. mix well.
7. Add the hot milk + water mixture. Carefully mix , the mixture will froth after you add the liquid. . Keep mixing or else you may have a few lumps.
8. Once the mixture has absorbed all the liquid , add the sugar .Mix until the sugar dissolves. The sheera will look a bit liquidy. Add some chopped nuts if you wish
9. Cover the vessel and cook on low flame for a good 10-12 mins , mixing the sheera after a few intervals to avoid sticking to the bottom.
10. Now the sheera is ready to enjoy.

Mushroom Matar Masala

My variation on the classic punjabi Mushroom Matar Masala . I add a secret ingredient which gives the dish a distinct tomatoee  (if at all that word exists ) flavor

Here is what you need 

1 large onion finely chopped

3 large Roma Tomatoes chopped

1 cup frozen peas

8 oz mushrooms . sliced

1 Ginger Garlic Paste  

2 tsp red chilli powder

1 tsp Coriander powder

1 tsp Jeera Powder 

1 tsp Pav Bhaji Masala

1 tbsp Tomato Ketchup ( My secret ingredient)

Salt to taste 

Oil/Ghee

Chopped Coriander

Here is how you make it :

1. In a non stick pan , heat 1 tsp oil and 2 tsp ghee.

2. Add the onions  and sauté well. Cook the onions until they turn light brown . This step requires some patience . It takes about 15 mins on low flame. 

3. Add the ginger garlic paste and cook again,

4. Add the tomatoes and sauté well. Cook well again for 5 mins on medium flame. 

5. Now add the dry masalas and sauté.

6. Add the mushrooms and peas and mix well. 

7.Add 2 cups water and cook covered for 10 mins or until the mushrooms are soft and cooked. 

8. Now add salt and ketchup and mix. Adding ketchup gives a nice tomatoee flavor and a nice red color. 

9. Garnish with chopped coriander and serve with Rotis or rice.