BRIOCHE


img_20181115_0935408635656221732152584252.jpgToday i’m going to share with you the

recipe for Brioche.It has a rich

content of butter and eggs,and no

water is added when making the

dough.

Brioche originated from France can

be made into savoury or sweet and

served for breakfast or tea.

You can make with dry fruit

inclusions,chocolate,or with fruits

soaked in rum/ brandy.Just a sprinkle

of sugar ,with nuts , lemon or orange

rind alone is a super treat.

Well,i made the dough and divided

into savoury and sweet bakes.(The shapes in the photo may not be perfect as rush job ,but the recipe is lovely).

The kneading process is more of a

workout ,but fortunately owners of

kitchen aid will find it easy.The recipe

i’m going to share with you has

toppings of sweet and savoury.As i

have explained above you can add

fruits into the dough after the 2nd

rise.

Adding cheese with garlic or

tomato,basil,spinach….. ,is also a good

suggestive for savoury brioche.

A little creativity can do wonders,so

do try your  favourites too, and send

in your suggestions and

comments.For the recipe now…

INGREDIENTS (makes 8-10)

4 cups flour

5-6 eggs chilled

a pinch of salt

3 tsp dry yeast

4 tblsp.brown sugar /white sugar

275 gm butter (to  be added after kneading the dough)

METHOD

Mix the flour,sugar,salt,yeast .Use the

dough hook and add the eggs and mix

till it is well combined.Then mix in

the cubed butter and mix well till the

dough looks soft and silky.Cover and

allow to rise.(1st rise).Knead again

cover and allow to rise in the fridge

(2nd rise)(I prepared the dough and

allowed to stay overnight in the

fridge for the 2nd rise )Remove

dough from fridge,and knead again.

Divide into shapes you like and allow

to rise on the baking tray (3rd and final rise).

The toppings i made –  1.Brown sugar+pistachios and lemon rind.   
2.Chopped garlic and  cheese               

Advertisements

CHICK PEA PARATHA


If you think aloo paratha is easy ,this is more easier,and nutritious.

Light and tasty,and can be served for breakfast or lunch.

You can use whole chick peas (brown/ white) or the broken lentil ( kadala parippu).

So let’s move on to the recipe now..!

INGREDIENTS

For the filling

1 cup chick peas ( soaked overnight/ or sprouted )

3-4 green chillies

1 tsp cummin seeds

1/4 cup coconut ( optional)

1 tsp amchur powder( optional)

Salt to taste

METHOD

Grind all the ingredients together.Add salt.Divide into equal portions.

Place on the prepared and rolled dough.Seal and lightly roll to make parathas.

Add a little oil in the griddle and cook on medium heat on both sides till done.

Serve with Mint chutney ,date chutney or any dip of your choice.

FOR THE PARATHA DOUGH

3 cups wheat flour

1/4 cup curd or cream

1 egg

1 tsp sugar

water or whey water to bind

salt to taste

METHOD

Bind all to a soft dough.Apply  oil or ghee over dough .

Cover and allow to rest for minimum 15 minutes.

Divide into portions.Roll the dough into a chappathi.

Keep filling in the centre .Seal the edges and make into shapes you like.

You can fold into a square or a round.

Tip: To make flaky parathas you could fold into fours ,twice applying oil on each fold.

 

Variations

1. You could add spinach /coriander leaves while grinding the chick peas.

2. Ground spinach paste can be added to the paratha dough.

3.Leeks or spring onions can be added to the filling after it is ground.

4.Grated cheese can be added to the filling

5.Beaten egg can be added to coat the paratha.

6.Roasted or boiled minced meat can be added to the above filling.

I have given some of my suggestives for variations.

Do send in your suggestions and comments.!

KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.

 

 

 

 

VARIATIONS OF HOPPER MIX


I am linking these variations of hoppers or appam to my previous post.. HOPPERS (APPAM).

I would like to give you some variations and options to make the hopper batter.

I remember when my mother used to make hoppers(she makes the best) she used to

make a portion of the rice granules into kanji,and mix with the flour.That needed an

extra effort.For those of you who love the traditional way of making i will include it first

in my post today

1. MY MOTHER’S RECIPE

200-250 gm white raw rice soaked for 5-8 hours.

1 cup coconut water*

2 slices bread

a handful of white flour

2 tblsp.sugar

salt

enough coconut milk to pour the next day

Wash and drain the rice well .Powder in a mixer and separate 1/2 cup coarse rice flour.

To make the kanji or kappi:

Heat 1 cup water,once it reaches boiling point ,put the coarse rice flour into the

water.Mix well and switch off the flame ,cover and allow to cool.

Soak the bread slices in the coconut water.Once the kanji is cool ,mix all the ingredients

together with salt,and leave overnight.

Pour coconut milk (1st and 2nd milk extract)the next morning to get a medium

consistency (not too thick or thin).

*whenever you break a coconut ,do reserve the water in a glass container and keep it in the fridge and use when making hoppers. 

2. APPAM WITH SAGO

The ingredients are the same except for sago and coconut.

Grated or cut coconut have to be added while grinding itself

Cook 1/2 cup sago in 1.5 cups of water till sago is cooked and grind with the rest of the

ingredients.

Always add sugar and maida after grinding.

3.APPAM WITH RAWA OR SEMOLINA

This is with rawa or semolina .You have to just replace semolina for sago .

4. APPAM WITH YEAST

2 cups white raw rice soaked

1 coconut grated or cut

1 cup cooked rice

1/2 tsp.yeast

3-4 tblsp white flour or maida

1-2 cups coconut water or enough to get the consistency

2 tblsp sugar

salt

baking soda(to add following day when making)

After the rice is soaked for 4-5 hours,grind altogether fine.

Set to ferment overnight.

Next morning add a pinch of cooking soda ,mix and make hoppers.

Tip :While making hoppers ,some have a difficulty of removing the hopper easily from the pan.

Just make a scrambled egg in the same pan you are going to make,and then pour ladle of the batter.It will slip out easily.

For vegans:Cut a big onion horizontally .Pour some oil in the pan and swirl the onion well on all sides till hot and pour the batter.

ADDING BAKING SODA OR APPA SODA IS TO BE ADDED IN ALL THE VARIATIONS IN THE MORNING .

Do send in your queries ande suggestions!

(Photo shows sago hoppers.)

 

 

 

 

 

 

 

 

 

 

 

 

  

EGG ‘N’ KALE BRUSCHETTA


A quick breakfast or a snack and a tasty one is everyone’s relief and delight ,especially

during wild summer mornings.When it is bread ,the toasted aroma stirs  up your taste

buds even more.This is one recipe which is easy,crunchy,healthy and tasty.

Vegans can opt for cottage cheese or paneer and substitute for egg.

Kale can be replaced with spinach or any of your favourite greens.

For the simply crunch recipe now…

INGREDIENTS

4-5 hard boiled eggs grated or mashed

2 leaves of kale cut fine

2 green chillies cut fine (you may use more if you like it hotter)

1 small onion chopped fine

1 tomato chopped fine

3 tblsp.butter (room temperature)

pepper and salt to taste

grated cheese to sprinkle on top (optional)

1 sliced loaf of bread(brown or white)

METHOD

Mix in the veggies and butter into the grated egg ,and mix well.

Add salt and pepper to taste.

Apply the paste on the bread and arrange on a baking tray.

If you are adding cheese ,you can sprinkle after arranging.

Bake in a hot oven (200 degrees) for 10 minutes.

Serve hot.

Note :Cut the bread into any shapes you like.

           You can make grilled sandwiches too.

 

 

 

 

SWEET ADA


This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.

INGREDIENTS

500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.

METHOD

Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)

VALLARAI/GOTUKOLA/BRAHMI COCONUT ROTI


The coconut or Pol roti as called in Srilanka is an unique dish.I have posted variations of this

coconut roti.( Do check my previous posts).Today I’m going to give you a recipe of the

same ,with a variation of coconut water and Vallarai/gotukola .It was lovely with the onion or

katta sambol compulsorily served with in Sri Lanka.

For the recipe now.

INGREDIENTS

2-3 cups flour

1 cup grated coconut

Coconut water (1 coconut)

1 tsp maldive fish (optional)

2-3 tsp red chillie powder

1 bundle leaves chopped fine

Little coconut oil to apply on griddle.

METHOD

Bind all the ingredients together to make a light sticky dough.Set aside for 5-10 minutes.

Divide the dough into portions.

Apply coconut oil on the griddle and take each portion and pat on the griddle itself to a nice

thick roti ( not thin as chappathi).Once cooked on one side flip over to the other side and cook

till done.Serve with katta sambol or any spicy curry.

Do send in your comments and suggestions..

SWEET POTATO ROTI


I made this roti with a mixture of ragi

(kurakkan flour).

I have made puris by mixing boiled

potatoes to the dough,but this was the

first time I tried with sweet potatoes.It

was soft and tasty too.To dip in.. you

could make any curries of your choice

Well,I made paneer masala to serve

with it.

So now.. let’s move on to the recipe.

INGREDIENTS

1 cup sweet potato mash(boiled or steamed)

2-3 green chillies chopped fine

1 tblsp curd

1 tsp salt

1 tsp.pepper powder

1.5 cups ragi or kurakkan flour

1/2 cup plain flour (maida or wheat)

METHOD

Add all the ingredients into a mixing

bowl and bind to a soft dough,using

enough water to bind.Set aside for ten

minutes.

Roll on floured board to make thin

circles of the dough.

Heat a griddle and make rotis.

Smear with ghee or butter and serve.

QUICK FISH WRAP


This recipe came up,when I had to prepare a quick dinner.I tried this simple and quick

recipe with sword fish fillets.You could try with any type of fish(boneless) you like. I’m

going to share with you the recipe for the simple fish filling.I have used chappathis for

the wrap( you could find the recipe for the dough in my previous posts.)CHAPPATHI EGG ROLL

So let’s get into the simple and quick wrap recipe.

INGREDIENTS

250 gm fish fillets or cubed

1 small bokchoy or any greens you like

Few pieces of capsicum julienned.

1-2 tsp.chillie flakes

1 inch piece ginger chopped fine.

1 tblsp vinegar

1 tsp cornflour

1/2 tsp pepper

1 tblsp.butter or oil

Salt to taste.

METHOD

Heat butter in a pan and cook the fish lightly on both sides for 2 minutes or untill light

brown.Shove the fish to a corner of the pan,add ginger,bokchoy,and the rest of the

ingredients,and saute for another 2 minutes.(do not add water).Remove from fire and

use to make the wrap. Make chappathis and apply beaten  egg on one side.After egg is set

and cooked,remove from fire keep the filling on the side of the egg .Roll and serve.

You can add grated cheese if you like.Can be served with pickled veggies or lettuce or any

salad leaf .Do send in your comments and suggestions.

ALOO PARATHA


This is a very good recipe,good for lunch 

boxes,and can be served at any meal.This 

is a very famous paratha in India.Not too 

spicy,and can be served with mint chutney

raita,or any plain curry of your choice.Can 

be served plain too.

I have posted recipes of potato filling for 

chappathis and dosai,and also recipe for 

making the wheat chappathis dough.Today

 I will be giving you a different version of 

the dough with left over whey water. (after

 making cheese).Never throw the water 

after you make paneer or cheese.Store the 

water in the fridge and use when you 

make rotis,and puris,as it is a protein rich 

nutrient water.Even if milk curdles do not 

throw you could mash and use the curdled

 milk and the water to make rotis.

So..let’s get into the recipe now.

For the dough

500 gm wheat flour

1/4 cup maida or plain flour

Enough whey water to bind

2 -3 tblsp oil or melted ghee

Salt to taste
Method

Take 1 cup whey water,and add the oil and

 salt to it.Next keep adding the flour 

gradually and mix to a soft dough.Set 

aside.

Always add flour to the water.This method 

does not need muscle power to knead.

This way the chappathis turn soft and 

fluffier.10 minutes of resting is more than 

enough to get soft chappathis.

For the filling

4-5 potatoes boiled 

2 tsp.amchur powder(dry mango powder)

1/2 tsp asafoetida

4-5 green chillies chopped fine

1/2 tsp chilli powder

1/2 tsp pepper powder

1/2 tsp.garam masala powder

1/2 tsp.cummin powder

salt to taste

Mash the potatoes and mix the rest of the 

ingredients and mix well.Bind like for 

cutlets and set aside.

Roll the dough lightly and keep each 

cutlets in each chappathi.Seal and roll into 

a ball.Do like this for the rest of the dough.

Heat a griddle and add a little ghee or 

butter .Roll lightly the prepared dough and

cook on a medium flame till done.Apply 

ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.

Note:You could add finely chopped greens to the potato mixture.

Dried methi leaves could be added to the dough.

Do send in your comments and suggestions