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.
--------------------------------------------------------------------------------------------------------------------------------------------------------------

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

Eggless Strawberry Banana Muffins

--------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 minutes

Cook time: 25 minutes

Yield: 12 muffins

Recipe adapted and modified from: Melaniemakes.com

--------------------------------------------------------------------------------------------------------------------------

Ingredients:
All purpose flour - 1 1/2 cups
Sugar - 2/3 cup
Butter - 6 tbsp, melted
Flax seed powder - 1 tbsp
Cold water - 3 tbsp
Plain yogurt - 1/3 cup
Baking soda - 3/4 tsp
Cinnamon - 1/2 tsp
Salt - 1/4 tsp
Vanilla extract - 1 tsp
Bananas - 2
Strawberries - 1 cup, diced

Method:

1. Preheat oven to 350 degrees F.  Line muffin tray with liners.
2. In a small bowl, mix flax powder with 3 tbsp water and set it aside for 5 minutes.
3. Combine sugar and flax mixture in a large bowl. Mix well using a hand mixer.  Mix butter, yogurt and vanilla.
4. Mash the bananas with fork and add it to the sugar mixture.  Combine well.
5. In a separate bowl, whisk together flour, baking soda, cinnamon and salt.  Add strawberries to flour mixture and toss to coat.
6. Add flour mixture to sugar mixture and mix until just combined.
7. Using an ice cream scoop, fill muffin cups 2/3 full.
8. Bake for 20-25 minutes, until golden brown, or until a toothpick inserted in the middle comes out clean.
9. Cool 2 minutes in the tray before removing to a wire rack to cool completely.

Bread Upma

I made this bread upma using the left over Pan Siciliano bread (refer to my previous post) that I baked for the baking group. You can use any bread that you have in hand.  Slightly stale bread works better.  It is simple, yet very comforting dish and super easy to make.  Try using different spices that suit your palate.
----------------------------------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 minutes

Cook time: 5 minutes

Serves: 2-3

-------------------------------------------------------------------------------------------------------------------------------

Ingredients:
Any kind of Bread Slices - 10, cut into cubes with the crust
Onion - 1, medium, finely chopped
Tomato - 2, chopped
Green chilies - 2, chopped
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Cumin seeds - 1/2 tsp
Sambar powder - 1 tbsp
Black pepper powder - 1/2 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp (optional)
Lemon Juice - 1 tbsp or to taste
Salt - to taste
Oil - 2 tbsp
Ghee / Clarified butter - 2 tbsp
Curry leaves - few
Fresh coriander / Cilantro - for garnishing

Method:

1. Heat ghee in a skillet and toss the bread slices.  Roast until golden brown.  Alternatively you can also use the oven to toast the bread.  Toss the bread cubes with ghee and place it in a baking sheet and bake in a 350F. oven until golden brown.
2. Heat 2 tbsp oil in a pan and splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until golden brown.
3. Add the chopped onion, green chilies and curry leaves.  Saute until translucent.  Add the chopped tomatoes and cook for a minute.
4. Add Sambar powder, black pepper, red chili powder, turmeric powder and fennel powder(if using).
5. Saute for 30 seconds.
6. Add the roasted bread slices and salt.  Mix thoroughly.  Sprinkle about 2 tbsp water and cover.
7. Let it cook for a minutes on a low flame.  Remove from heat and add the lemon juice and cilantro. Mix gently and serve hot.