Thursday, January 24, 2013

Jalapeno - Cheddar Pull-Apart Bread / We Knead to Bake #1

This is my first bread for the baking project called We Knead To Bake, created by Aparna, of My Diverse Kitchen. This months theme is Herb & Cheese Pull-Apart bread.  I thoroughly enjoyed baking this bread and looking forward to bake my next bread recipe.  Thanks Aparna.

Warm Milk - 1/2 cup
Sugar - 1 tsp
Active Dry Yeast - 2 tsp
All Purpose Flour - 2 3/4 to 3 cups
Butter - 2 TBSP / 25 g at room temperature
Milk - 3/4 cup
Garlic Paste - 1 tsp

For the filling:
Chopped Jalapenos - 2 or to taste
Shredded Cheddar Cheese - 1/2 cup
Dried Oregano - 2 tsp
Dried Basil - 2 tsp
Ground Black Pepper - 1tsp
Melted Butter - 2 TBSP

  1. In a small bowl, dissolve the sugar and yeast in 1/2 cup of warm milk.
  2. Keep it aside for 5 minutes for the yeast to proof.
  3. In a large bowl, add the flour, butter and salt. Mix well.
  4. Add the yeast mixture and 3/4 cup of milk and knead until you get a smooth, elastic dough.
  5. Place the dough ball into a well oiled bowl.  Cover the dough completely with oil.
  6. Cover and let it rest for 1 hour or until doubled in size.
  7. Mix the chopped jalapenos, cheddar cheese, black pepper and oregano.  
  8. Once the dough has risen, roll the dough into a rectangle, approximately 12 inches x 20 inches.
  9. Brush the melted butter over the dough.  
  10. Sprinkle the cheese mixture evenly over the dough.  Press gently.
  11. Using a pizza cutter or a sharp knife, carefully cut the dough into 6 even strips.
  12. Lift and stack the strips on top of one another.  Gently roll the strips with a rolling pin.
  13. Now cut the dough into 6 square pieces.
  14. Grease a 9x5 inch loaf pan and place the cut pieces side ways.
  15. Cover the pan and set aside to rise for 1 hour.
  16. Once the dough has risen, brush it with some milk.
  17. Bake at 350 degree F for 30-40 minutes or until browned. 

Friday, January 18, 2013

Kathirikai Pachadi / Eggplant Raita

Eggplant / Kathirikai - 1 large
Yogurt - 2 cups (Greek or Home made)
Sour Cream - 1/2 cup (optional)
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Asafetida - 1/4 tsp
Broken Red Chilies - 2
Salt - to taste
Curry Leaves - few
Oil - 2 tsp for tempering

  1. Rub eggplant with some oil and cover with foil.  Place it in 350 degree F oven and bake it for 30 minutes or until soft.
  2. Alternatively you can roast it over open flame or in the microwave.
  3. If you are using a microwave to roast,  just poke the eggplant 4 or 5 places and place it in a microwave safe plate.
  4. Cook it on high for 5 minutes, turn, and cook for another 5 minutes or until soft and peel-able.
  5. Once the eggplant is cooled, remove the skin and scoop out the flesh.
  6. Roughly chop the cooked eggplant and place it in a large bowl.
  7. Add the yogurt, sour cream (if using), and salt.  Mix well.
  8. Heat oil in a small skillet and add the mustard seeds.  Let it splutter.
  9. Add the broken red chilies and urad dal.  Fry until golden brown.
  10. Add asafetida and curry leaves.  
  11. Pour the tempering in the eggplant mixture and mix well.
  12. Sprinkle some red chili powder and black pepper.
  13. Serve with rice or roti.

Friday, January 11, 2013

Pomegranate ~ Pineapple Rasam / Lentil Soup


Toor Dal - 1/4 cup, cooked
Pomegranate - 1 cup
Pineapple Pieces - 1/2 cup
Roma Tomatoes - 2  chopped
Green Chillies - 4 chopped
Chopped Ginger - 1 tsp
Asafetida - 1/2 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Chopped Fresh Coriander - 2 tsp
Curry leaves - few
Salt - to taste
Ghee / Clarified butter - 1 tsp

  1. Place 1/2 cup of pomegranate arils in a blender with some water.  Blend to extract the juice and strain to remove the seeds.
  2. Grind cooked toor dal and keep it aside.
  3. In a large pot, add the ground door dal, pomegranate juice and 2 cups of water.
  4. Add the pineapple pieces, chopped tomatoes, chillies, ginger, curry leaves, asafetida and salt.
  5. Boil for 5-7 minutes.  Remove from flame.  Add the other 1/2 cup of pomegranate arils and mix well.
  6. Heat ghee in a small pan and splutter mustard and cumin seeds.  Pour over the rasam.
  7. Garnish with chopped fresh coriander.
  8. Serve hot with rice or as a soup.

Friday, January 4, 2013



For the dough:
All purpose flour - 2 1/2 cups
Rice flour - 1/4 cup
Ajwain / Bishop's weed / Carom seeds - 1 tsp
Ghee / Clarified butter - 3 TBSP
Oil - 3 TBSP
Salt - to taste
Water - 3/4 to 1 cup

For the filling:
Boiled, mashed potatoes - 3
Green peas, cooked - 1/2 cup
Ginger, chopped - 2 tsp
Cumin seeds - 1 tsp
Amchur /  Dry Mango powder - 2 tsp
Garam masala powder - 2 tsp
Red chili powder - 1 tsp
Kasoori methi / Dried fenugreek leaves - 1 TBSP
Salt - to taste
Oil - 2 tsp

Oil - for deep frying

  1. In a large bowl, combine all purpose flour, rice flour, ajwain and salt.
  2. Add the ghee and oil.  Mix well until crumbly. Rub the mixture between your palms for best result.
  3. Add water little at a time and make a soft but a little tighter dough. 
  4. Knead for 5 to 10 minutes. Cover and let it  rest for 30 minutes.
  5. Meanwhile, heat 2 tsp oil in a pan.
  6. Add cumin seeds.  Once they start to brown add the chopped ginger.
  7. Add the mashed potatoes, peas, garam masala, mango powder, chili powder, kasoori methi and salt.
  8. Mix thoroughly to coat and cook for a minute.  Let it cool.
  9. Take a lemon size dough and roll into a thin circle.  You can apply little oil on the rolling surface for easy rolling.
  10. Cut the circle into half to form a semi circle.
  11. Take one of the semi circle and apply water to the straight edge.
  12. Now fold both ends to the center to form a cone.
  13. Stuff the cone with potato filling. 
  14. Apply water around the cone and seal the edges. Repeat the process with rest of the dough.
  15. Heat oil in a large pan or deep fryer.  Oil should be warm to ensure crispy outer layer.
  16. Drop in the prepared samosas and fry in a warm oil, slowly increasing the temperature until golden brown.
  17. Serve hot with mint, cilantro and tamarind chutney.