Cranberry - Habanero Jam

Preparation time: 5 minutes

Cook time: 20 minutes

Yields: 1 standard Jar

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Recipe inspiration from: This Silly Girl's Life

Ingredients:
Fresh Cranberries - 12 oz bag
Sugar - 2 cups
Habanero pepper - 1/8 to 1/4 tsp, minced  (This is one of the hottest peppers in the world.  1/4 tsp goes a long way and just gives enough heat to the jam).
Water - 1/4 cup

Method:

1. In a large sauce pan,  add all the ingredients and bring it to a boil.  Cook over medium high heat until cranberries pop and turns soft, for about 8 to 10 minutes.  Stirring occasionally.
2. Remove from heat and blend the cranberry mixture using a blender or a hand blender until smooth.
3. Transfer the mixture to the sauce pan and cook over medium low heat until thickens for about 10 minutes.  Keep stirring.
4. Jam is ready when it coats back of the spoon with out running.  Remove and let it cool slightly.
5. Fill the jam in sterilized jars and seal.  Refrigerate and enjoy.

Vazhaikkai Podi / Spicy Plantain Powder Mix

Some of the traditional recipes calls for a very few ingredients and they are very easy to prepare. Vazhaikai / Plantain podi / powder is one such traditional and rare recipe prepared in tambram households.  I remember my mom used to roast the plantains in a charcoal barbecue stove called Kumiti back in India.  This powder tastes heavenly when mixed with hot steamed rice along with mor kuzhambu as a side dish.

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Preparation time: 10 minutes

Cook time: 20 minutes

Yields: 2 cups

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Ingredients:

Plantain / Vazhaikkai / Raw banana - 3

Toor dal - 2 tbsp

Urad dal - 2 tbsp

Chana dal - 1 tbsp

Red chillies - 4

Asafoetida - 1/4 tsp

Curry leaves - 4

Sesame oil - 2 tsp

Salt - to taste

Method:

1. Rub plantains with 1 tsp of oil.
2. Roast the plantains on open flame until it turns black and soft on all the sides.  Alternatively you can also broil the plantains in an oven until soft.  Allow it to cool and peel.  Crumble the plantain.
3. Roast toor dal, urad dal, chana dal and red chillies in a skillet with 1 tsp oil till golden brown. Remove from heat. Roast the curry leaves and asafoetida while the skillet is still hot. Let it cool completely.
4. Place the roasted dals in a blender and grind to a coarse powder.  Add the crumbled plantain and salt.
5. Pulse until combined.
6. To serve:  Mix the powder in steamed rice with a dollop of ghee or sesame oil.  

Sheermal (Saffron Flavored Flat Bread) ~ We Knead to Bake #22

For this month's We Knead to bake Challenge,  Aparna chose Sheermal.  Sheermal is a Naan-like milk bread, apparently of Persian origins, and it is suggested that the name comes from the Persian word for milk which is "sheer".  In India, this "milk" bread is predominantly found in Muslim neighborhoods of Kashmir, Lucknow and Hyderabad.

Sheermal is traditionally served for breakfast with tea, or served as a meal with rich mutton curry called Nihari.  It can also be served with vegetable korma.   Though the original recipe calls for an egg to add in the dough, I skipped using egg.  Still the bread turned out super soft.  As for the flavoring, again I skipped kevra or rose water and used orange blossom water instead.

Ingredients:
Active dry yeast - 1 tsp
Sugar - 2 tsp
Luke warm water - 1/4 cup
All-purpose flour - 2 1/4 cup
Salt - 3/4 tsp
Egg - 1, lightly beaten ( I skipped)
Ghee - 1/4 cup
Milk - 1/2 cup (or more, as required for kneading)
Orange blossom water or rose water- 1 tsp
A few strands of saffron soaked in 2 tbsp warm milk
Melted butter, for brushing

Method:

1. Mix the yeast in warm water with sugar and set it aside for 5 to 10 minutes until frothy.
2. You may knead by hand or in a food processor.  Put the flour and salt in a bowl.  Add the yeast mixture and the beaten egg (if you are using) and run the processor a couple of time to mix well.
3. Then add the ghee gradually and pulse until it forms fine crumbs.  Add the orange blossom water.
4. Add the milk as much as needed.  Knead until the dough comes together and forms a soft and slightly sticky dough.
5. Transfer the dough into an oiled bowl and cover with a moist towel.  Let it rise until the dough is doubled in volume for about 1 to 2 hours.
6. Remove the towel and knead once more. Shape into a ball and lightly coat with ghee.  Cover with moist towel and let it rest for about 15 to 20 minutes.
7. Preheat the oven to 350 degree F.
8. Divide the dough into 4 equal portions and using your finger, press each portion into a round disc (approximately 4" diameter and 1/8' thick).
9. Place the rounds on a parchment lined or lightly greased baking tray.  Using a fork, dock (prick holes) the whole surface of the disc.
10. Brush with saffron milk all over the disc.  Bake for about 10 o 15 minutes until the top turns golden brown.
11. Take it out and immediately brush the bread with melted butter or ghee.  Serve warm.
12. I served it with pineapple - habanero sauce.