Monday, February 24, 2014

Cinnamon Raisin Swirl Bread with Streusel Topping ~ We knead to Bake #14

For this month's We Knead to Bake, Aparna asked us to choose the bread we want to bake.  I've been wanting to bake this cinnamon raisin bread for a long time and I used this opportunity to make it.  It is quite easy and you don't really need any stand mixer or food processor to make this delicious bread.  For the stuffing, you can replace it with nuts, dried fruits, lemon or orange zest or anything you like.  Just when you are done make sure to let it rest for 2 hours before you slice the bread.

Recipe Source: One Perfect Bite
Active dry yeast - 2-1/4 tsp
Lukewarm milk - 1/4 cup + 1-1/4 cups, divided
Sugar - 1/4 cup + 1 tsp, divided
All Purpose flour - 3-3/4 to 4 cups
Salt - 2 tsp
Softened butter - 3 Tbsp + butter to grease bowl and baking pan
Melted butter - 1 Tbsp
Raisins, soaked, drained and patted dry - 1/2 cup
Cinnamon - 1-3/4 tsp
Nutmeg - 1/4 tsp
Brown sugar - 2 Tbsp
Brown sugar - 1/4 cup
Flour - 1/4 cup
Butter - 1-1/2 Tbsp
Confectioners' sugar - 1/3 cup
Milk - 2 tsp
vanilla extract - 1/8 tsp

  1. Stir yeast and 1 tsp of sugar into 1/4 cup of warm milk.  Let sit until mixture begins to foam.
  2. Combine the 1/4 cup sugar with 3 3/4 cups flour, salt and 3 Tbsp butter in a mixing bowl.
  3. Stir in the yeast mixture and 1 1/4 cup warm milk with a wooden spoon.  Mix until the dough form s a ball.
  4. Transfer dough to a lightly floured surface to rest a few minutes.  Knead the dough by hand until it takes on a silky quality, about 4 minutes.  If the dough is sticky, add additional flour while kneading.  Dough is sufficiently kneaded when indentation made by pressing 2 fingers into dough springs.  Allow to rest for 10 minutes.
  5. Place the dough in a well buttered clean, bowl and turn to coat all sides.  Cover bowl with plastic wrap or clean towel.  Let it rise in a warm place until doubled in size, about 1 to 2 hours.
  6. Punch dough down and knead for 2 to 3 minutes on a lightly floured surface.  Add additional flour only as needed.
  7. Roll out the dough into a 8x16 inch rectangular shape.  Brush dough with melted butter.  Sprinkle with swirl mixture.
  8. Starting at a short end, roll the dough tightly and tuck and seal the ends under.  Place the rolled dough in a buttered 9x5 inch pan, seem side down.  Cover with plastic wrap and let it rise until the dough rises above edge of pan, about 40 to 60 minutes.
  9. Meanwhile, preheat oven to 400 degree F.  Combine flour and brown sugar in a bowl for the streusel topping.  Add the butter and mix with fork till mixture resembles coarse crumbs.
  10. Brush the risen loaf with melted butter and slash down the middle.  Sprinkle with crumb mixture, pressing down if necessary.  Bake for 45 minutes, or until loaf makes a hollow sound when tapped.
  11. Remove from pan and let cook on  wire rack for at least 2 hours before cutting.
  12. Whisk together confectioners' sugar, milk and vanilla extract in a bowl.  drizzle over to of finished cakes and set before serving.

Tuesday, February 18, 2014

Kathi Rolls ~ Indian Flat Bread Rolls with vegetables and cottage cheese

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 5 to 6
For the Flat bread / Roti:
Wheat flour - 2 cups
Skim milk - 1/2 cup
Salt - to taste
Oil - 2 tsp

For the filling:
Paneer- 1 cup
Onion - 1 large
Green pepper - 1
Red pepper - 1
Tomato - 1
Kitchen king masala - 1 Tbsp
Chat masala - 1/2 Tbsp
Red chili powder - 1 tsp
Amchur / Mango powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp

For the chutney:
Fresh coriander / cilantro - 1/2 cup
Plain Yogurt / curd - 1 cup
Green chili - 1
Ginger - 1 inch piece
Salt - to taste

For the topping:
Shredded green cabbage, purple cabbage, carrots and thin strips of cucumber.  Toss with some chat masala and keep it aside.

  1. Combine all the ingredient for the flat bread / roti,  knead into soft dough.  Cover and rest for 15 minutes.
  2. Cut all the vegetables into thin strips.
  3. Heat oil in a skillet. Add the onion and saute for 2 minutes.
  4. Add the tomatoes and saute for a minute.  Add the green and red peppers and mix thoroughly and cook for 2 minutes.
  5. Add  paneer, all the masala powders and salt. Saute over high heat for 5 minutes.  Cook till dry and set it aside.
  6. Combine all the ingredients for the chutney and blend until smooth.
  7. Divide the dough into 10 equal portions.
  8. Roll the dough into a thin roti / flat bread.  
  9. Cook the rolled out rotis on hot skillet.  Slightly brown of both sides.  Make all the dough portions and keep the rotis covered.

Assembling the rolls:
Spread some green chutney on one roti.  Place some paneer mixture in the center.  Top it with some cabbage, cucumber and carrot salad.  Drizzle some more chutney.  Roll it like a burrito and cover the bottom portion with a piece of foil or wrapper.

Saturday, February 8, 2014

Sweet Potato / Sarkarai Valli Kizhangu Curry

Preparation time: 5 minutes
Cook time: 10 minutes
Serves: 4

Sweet potato - 4, thin sized or 2 large
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Curry podi /powder - 2 Tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Curry leaves - few
Grated coconut - 2 tsp (optional)
Oil - 2 TBSP

My curry podi / powder recipe link:

  1. Wash the sweet potatoes thoroughly and steam cook until soft. Alternatively you can pressure cook them for 2 to 3 whistles.
  2. Let it cool and peel the skin off.  Cut into 1/2 inch slices or cubes.
  3. Heat oil in a skillet and splutter mustard seeds.
  4. Add urad dal and fry till golden brown.
  5. Add curry leaves and asafoetida.  Add the sliced sweet potatoes and mix gently.
  6. Add turmeric powder, salt and curry podi /powder.  Toss gently.
  7. Cook for five minutes on medium heat.  Keep turning the sweet potatoes gently in between.
  8. Switch off the heat and add the grated coconut and mix gently.
  9. Sere hot as a side dish for sambar or rasam rice.