Soft Pretzels (Jalapeno & Cinnamon Sugar) Day - 1

Hello friends,

Wish you all a very happy new year - 2016

After a long hiatus, I am back to blogging.  I missed all of you and my new year resolution is to update this blog with regular posts.  For the first time, I am going to attempt to post every day.  Wish me luck.  Thanks to Niv Mani of Panfusine for the motivation.  Here is my first recipe of the year.
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Recipe source:  King Arthur

Ingredients:
All purpose flour - 2 1/2 cups
Sugar - 1 tsp
Salt - 1 tsp
Instant yeast - 2 1/4 tsp
Warm water - 7/8 to 1 cup*

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall.  Your goal is a soft dough.

Topping:
Boiling water - 1 cup
Baking soda - 2 TBSP
Jalapeno - 1. roughly chopped
Coarse, Kosher or pretzel salt, optional
Unsalted butter, melted - 3 TBSP
Sugar - 1/4 cup
Powdered cinnamon - 2 TBSP

Method:

• To make dough with a food processor:  Place the flour, salt, sugar and yeast in the bowl of a food processor equipped with the steel blade.  Process for 5 seconds.  Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl.  Process for another 45 seconds. 
• At this point, you can divide the dough in half. Add chopped jalapenos to one half, mix until combined. Place both the dough into a floured bowls and turn to coat. Cover and allow it to rest for 30 minutes.
• While the dough is resting, prepare the topping. Combine the boiling water and baking soda, stirring until the soda is totally dissolved.  Pour the mixer into a pan and set aside to cool.
• Preheat the oven to 475 degree F.  Prepare a baking sheet by spraying it with vegetable spray of lining it with parchment paper.
• Transfer the dough to a lightly greased surface, and divide it into eight equal pieces. If you halved the dough for two different flavors, divide each half into 4 equal pieces.  Allow the pieces to rest. uncovered, for 5 minutes.
• Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops.  Leave them in the water for 2 minutes before placing them on the baking sheet.  This baking soda "bath" will give the pretzels a nice, golden-brown color.

• Transfer the pretzels to the prepared baking sheet.  Sprinkle some salt to the jalapeno flavored pretzels.  Allow them to rest, uncovered, for 10 minutes.
• Bake the pretzels for 8 to 9 minutes, or until they are golden brown.  Remove the pretzels from the oven, and brush them thoroughly with melted butter.  
• Mix 1/4 cup sugar and 2 TBSP powdered cinnamon and sprinkle over the plain buttered pretzel to coat.
• Eat the pretzel warm, or reheat them in an oven or microwave.

Cinnamon Sugar Pretzel

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.

Ingredients:
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

Method:

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. 

Jalapeno - Basil Pesto

Ingredients:
Basil - 1 cup (washed and dried)
Jalapeno - 2 or to taste
Garlic - 2 cloves
Walnuts or Almonds - 1/2 cup
Parmesan Cheese - 1/4 cup
Extra Virgin Olive Oil - 1/4 cup
Freshly Ground Black Pepper - to taste
Salt- to taste

Method:

1. In a food Processor, add walnuts or almonds and pulse to a corse powder.
2. Add the jelapeno and garlic and pulse for 30 seconds.
3. Add the dried basil leaves and pulse roughly.
4. Add oilve oil slowly while continuing to pulse.
5. Add parmesan cheese, salt and pepper.  Pulse until smooth.
6. Serve with pasta or as a dip for bread.

Note: Store in the refrigerator.  Pesto will remain fresh for a week.

Stuffed Jalapeno Bhajji

Ingredients:
Jalepeno Peppers - 6
Potato - 1 medium (cooked and mashed)
Onion - 1small (finely chopped)
Garam masala - 1 tsp
Chat masala - 1 tsp
Turmeric powder - 1/2 tsp
Fresh coriander - 1TBSP(chopped)
Salt - to taste
Oil - 1 tsp

Procedure:
Wash and dry the jalepeno peppers.  Slit the peppers in the middle and scope out the seeds. 
Heat the oil in a pan and fry the chopped onion.  Add garam masala, chat masala and the turmeric powders. 
Mix in the onion mixture to the mashed potato.
Add salt and fresh coriander leaves.  Mix well.
Now stuff the potato masala in to the pepper. 

For making bhajji:
Besan(chana dal or kalalai mavu) flour - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 2 tsp (or to taste)
Asofodita (hing) - a pinch
salt - to taste
Baking soda - one pinch (optional)
Oil - for frying

Mix all the ingrdients (except the oil)  with enough water in to a thick batter with out any lumps (use whisk).
Heat oil in a deep pan.  Take the stuffed peppers and dip one by one into the batter and put it in the oil carefully.  Fry until golden brown.  Serve warm with your favorite sauce.

Enjoy!  Go Saints!