Confessions of a Bake-a-holic!

As I had mentioned earlier,I took time to get comfortable baking Breads, especially handling yeast.Yeast the most important ingredient for baking bread is nothing but a microorganism which activates when combined with warm water.It consumes the sugar and flours and produce carbon dioxide gas that helps give bread the light airy texture. Using the right kind of temperature is required to activate the yeast.If the liquid temperature is way too high,it would kill the yeast which will affect the bread to rise.Active Dry yeast ( this is something  I always use) and Quick rise yeast are the two popular ones.Its always important to check for the yeast before baking.Proofing is done by dissolving yeast with warm water and allowing it to stand for 5-10mins.If the mixture foams up,the yeast mixture is active and can be used if not it should be discarded.I baked some Soft Sandwich Bread and Rolls using active yeast and been waiting to blog about it.

The kind of dough used for this Bread is often referred to as “Mik Dough”. If you use “honey” or “agave nectar” instead of “sugar” increase the amount of flour by 3 ½ to 7 tbsp.This dough makes wonderful sandwich bread and can also be used to make many different types of rolls.

Recipe Source – Peter Reinhart’s Artisan Breads Everyday

Makes 2 large loaves or many small rolls(I made one large loaf and 18 small rolls)

Ingredients:

1 tbsp active yeast

1 ¾ cups plus 2 tbsp Lukewarm Milk(any kind at about 95F)

6 ¼ cups Unbleached All Purpose Flour

2 tsp salt

5 ½ tbsp sugar or ¼ cup honey or agave nectar

6 tbsp Vegetable oil or melted unsalted Butter(is used oil)

1 egg

Method -  Whisk yeast into lukewarm Milk until dissolved.Set aside for 1- 5mins.Combine flour,salt,sugar,oil and egg in a mixing bowl,then pour in the milk mixture.If using a mixture,on low speed mix it for 2 mins.If mixing by hand,use a large spoon and stir for about 2 mins.The dough should be coarse and slightly sticky.

Switch to the dough hook and mix on medium  low speed for 4-5mins,or knead by hand on a lightly floured work surface for 4-5mins,until dough is soft,supple and tacky but not sticky.Whichever mixing method you use,knead the dough by hand for  1 min,then form it into a ball.Place the dough in a clean,lightly oiled or for upto 4 days.

On the day of Baking – remove the dough from the refrigerator about 2 ½ hours before you plan to bake and divide it into half;Each piece weighing about 25 punces(710g) which is perfect for 4 ½ by 8 inch pans.For a 5 by 9 inch pan(which i used),use 28 to 32 ounces(794-907g) of dough.Shape into sandwich loaves,then place them in a greased loaf pans to rise.(You can make different kind of rolls as mentioned below).Mist the dough with spray oil and cover the pans loosely with plastic wrap;then let the dough rise at room temperature for about 2 ½ hours,until it domes about 1 inch above the rims of the pans.

Preheat oven to 350F.Bake for 20mins,then rotate the pans and bake for another 20-30mins.The bread is done when the top is golden brown,the sides are firm,the loaf sounds hollow when thumped on the bottom. Remove from pans and cool on rack for atleast 1 hour before slicing or serving.

For making soft rolls – You can come up with your own ideas.Soft Rolls must be brushed with egg wash(egg white+ atbsp water mixed).After applying the egg wash you garnish with poppy seeds or sesame seeds if you like.The total baking time is 12-18min,depending on size at 400F.

Making different shapes : I followed Anne Willan’s book for the shapes.

Bow Knot – Roll a piece of dough into a long rope.Tie a single knot,pulling through the ends of the rope.

Baker’s knot – Roll a piece of dough into a long rope. Shape into a figure of eight and tuck the ends through the holes.

Twist – Roll a piece of dough into a long rope, fold it in half and twist.Arrange twist on baking sheet  and press down the ends.

Snail – Roll a piece of dough into a long rope.Roll the rope around in a spiral,tucking the end underneath.

Clover Leaf – Shape the dough into small balls.Push the balls close together so they are touching.

Verdict – The Sandwich Bread was soft and tasted just like the store bought ones.The rolls were very good too,but I wish I had made them very small.These rolls puff up when baked so rolling into smaller shapes will be a great idea.I had these rolls with Mayo and Sour Cream dip (was readily available at home).However,these tasted good without any dip/butter/jam.Perfect for Breakfast!!!!

Generally while cooking its easy to add ingredients without causing any problem.Baking is however much more precise and requires the quantities of each ingredient to be exact. I can never blindly throw any  ingredients and come up with something perfect.Not only with Baking,in any recipe especially for the ones you are not sure of the outcome,following the measurements really helps.Long back someone I know,cooked something using an old recipe of mine and ended up in a disaster. I was surprised and asked her to explain how she made the dish.Everything was right,nothing could have gone wrong.Finally I asked her about her measuring cup and there you go that was the reason.She had used a regular drinking glass for measuring ingredients.That answers it all!!!!

Coming to the recipe – Home made biscuits are golden in the outside and tender and flaky inside. Less butter may harden and more butter might make the biscuit more flaky.And when the quantity of buttermilk is increased the dough will soften .So be careful with the measurements.

Recipe Source – Anne Willan’s Look & Cook – Classic Breads

Work time – 15-20mins

Baking time – 12-15mins

Ingredients:

2 cups unbleached All – Purpose Flour

2 tsp Baking powder

½ tsp salt

¼ cup unsalted butter,more for baking sheet

¾ Cup Buttermilk,more if needed (can be substituted with whole milk)

Its easy to make buttermilk at home – Mix 1 Cup of milk(minus one tbsp of milk)+ a tbsp of white vinegar.Stir and allow it to rest for 5mins and use in any recipes.

Method: Preheat oven at 425F. Grease the baking sheet.Sift flour,Baking Powder and salt into a medium bowl.Add butter and cut into small pieces using a mixer or 2 round bladed knives.Rub the mixture with you fingertips until it forms fine crumbs.Make a well in center.In a slow,steady stream,pour the buttermilk into the center of the well.Quickly toss the flour mixture and buttermilk with a fork to form crumbs.{ Notes – Do not overmix the dough or the biscuits will be heavy.Add a little more buttermilk if the crumbs seem dry}.

Stir the mixture until the crumbs hold together and form a dough.Turn the dough onto a floured work surface and knead lightly 3-5secs.Pat the dough out to a round,1/2inch thick.Cut out rounds with the cookie cutter,patting out the trimmings and cutting additional rounds until all the dough has been used.{Don’t be tempted to make the dough smooth.The rougher the dough remains the lighter the biscuits will be}Arrange the biscuits about 2 inches apart on the baking sheet.Bake the Biscuits in the heated oven until lightly browned,12-15mins.

Serve them hot from the oven with Jam and Butter.I had picked up a bottle of Raspberry and Pomegranate preserve which went very well with the biscuits.

Verdict –They are best the day they are baked. P took some with him for work the next day and complained that they weren’t as good as the previous day.The slightly tangy flavor of buttermilk is great. These Biscuits are a perfect breakfast treat.

Vineela Siva,Sreevidya and EC have passed on the ?Creative Blogger?award.This award is pretty unique as it has certain rules attached to it:)

1.You must thank the person who has given you the award.
2.Copy the logo and place it on your blog.
3.Link to the person who has nominated you for the award.
4.Name 7 things about yourself that people might find interesting.
5.Nominate 7 other Kreative Bloggers.
6.Post links to the 7 blogs you nominate.
7.Leave a comment on which of the blogs to let them know they have been nominated.

I thank Vineela Siva,Sreevidya and EC for this lovely award.

I have been tagged earlier with similar rules and am jes copying what I had mentioned earlier.So here are few things about me……

1.Kitchen is my exclusive paradise, an area where I pursue my culinary endeavors , no one gets to cook..It?s MY SPACE!

2.I am a cleanliness freak, particularly Kitchen & Bathroom.Utensils lying in the sink is a good enough reason for me to lose my temper.P bares the brunt most times.

3.I drink gallons of water,so I use the loo a lot:-P My friends always take a dig at me for this!

4.I believe,am not only good in making friends but keeping them too,still in touch with folks I?ve known since I was 5yrs old.Touchwood!

5.As a kid I?ve been told? books are like god?,if your feet happens to touch it,take it immediately and hold it close to your eyes (actually its like saying sorry god).Just for fun,my Dad and bro torture me by actually taking a newspaper,touch it to my feet,hide it & make me run around the entire house,I would be relieved only when I find it. Its quite funny but I still believe in this.

6.I don?t claim to be a Master neither a geek,but certainly good at excel and numbers, after all that?s been my bread & butter for long.

7.I drool over Death by Chocolate & Tiramisu,the latter being my fav one.Am crazy to the extent of naming P?s number on my mobile phone as ?Tiramisu?

I am passing this on to – Varsha,Prathiba,Vijitha,Supriya,Mahimaa,Vidya and Lubna.

Now coming to the post,of all the Kerala food that I’ve had,Puttu always remains close to my heart.This is one such food that I simple can’t resist.Typical Puttu is made using the Puttu Maker.I had picked one such during my India trip this year,however had to drop it due to weight constraints.So I am sticking to my own way of making it using a cooker.

Puttu

Prep Time – 10 mins
Start to Finish – 20mins
Servings – 2 to 3

Ingredients:

Store bought Puttu powder/Rice flour ? 2 cups
Salt ? a pinch
Fresh shredded Coconut ? 1 cup

Method:

If using rice flour,heat a pan and saut? the flour until raw smell disappears.In a big bowl mix the flour,salt and li?l water until you end up with a crumbled texture.Do not add a lot of water,as we don?t need a dough like consistency.For best results,sprinkle water li?l by li?l and gently mix the flour.Add coconut and mix well.Place the mixture in a wide vessel and steam it for about 8-9mins in a pressure cooker.You may use an idly stand or jes a plain wide vessel.Serve hot along with Kadala curry(recipe follows).

Infact,if you have a sweet tooth,you may add sugar and cardamom powder to the steamed mixture and have it along with riped bananas,a typical way of relishing them.While sauting the flour,ensure not to burn them.I generally use a 2:1 ratio for the flour and the coconut,you may choose to lessen the quantity of coconut.These days Puttu powders are easily available in any Indian Grocers which comes very handy,I’ve used Ragi Puttu Powder, which is very high in proteins.I came across an interesting way of making them in Divya Vikram?s blog,you may check that out too.

Kadala Curry

Prep Time ? 10min
Start to Finish ? 45 min(excluding soaking time)
Serves ? 2 to 3

Ingredients:

Black Chana/Konda Kadala/Black or Brown chickpeas ? 2 cups (soaked overnight and cooked with salt until soft)
Tomato ? 2 (pureed)
Onion ? 1 small (finely chopped)

For the masala(to be grinded):

Coconut ? ? cup
Onion ? 1 small (roughly chopped)
Ginger ? an inch
Garlic pods ? 3 nos
Coriander and Cumin seeds ? 2 tbsp each dry roasted (optional)
Coriander cumin powder ? 1 tbsp
Garam Masala ? 1 tbsp
Green chillies ? 2 nos
Red Chilli Powder ? 1 tbsp

Seasoning -

Mustard seeds ? 1/ tsp
Curry leaves ? a few
Coconut Oil ? 2 tbsp

Method:

1.In a wok/skillet,heat oil and add mustard and curry leaves.Add Onions and saut? until translucent.
2.Add the grinded masala paste,saut? for few minutes.Add the tomato puree and cook until the raw smell disappears.
3.Add salt(salt has been already added while cooking the chickpeas,hence be careful while adding it the second time).
4.Add the boiled/cooked chickpeas to this gravy.Add a cup of water and allow it to cook until it thickens.Serve hot with Puttu.

I mentioned that the coriander and cumin seeds is optional,I add them because it brings an extra flavor when grinded fresh and also brings in a nice aroma when blended with coconut.


Verdict:

Puttu and Kadala Curry is the best combo that I can think of.Though it tasted very well,i somehow feel that the ones made with rice flour tastes the BEST!

Sending Kadala Curry to MLLA 13 hosted by Harini of Tongueticklers,which is the brainchild of Susan of Well Seasoned Cook

Train rides have always fascinated me since childhood.Journey through the lush green agricultural lands,deep dense woods,the feel of wind gushing thru my face,the sound of the engine horn, the rumbling noise of the wheels,etc.I have enjoyed Mother Natures beauty most while travelling by train.Thanks to the numerous trips during Summer Vacations in India. Well this is how I spent my weekend.a nature lover would surely enjoy these.Indian Railways is the largest railway network in the world, one of the most profitable ones too and not to mention one of the largest employers in the world.I had expressed my interest to travel in train here several times to P and my request finally fructified this weekend.Well it was a pleasant surprise trip to Iowa.We took the scenic Rail ride across the Iowa valley in an Open top train.This reminded me of the Chaiya chaiya song from the movie Dil Se.The weather was beautiful making the trip even more pleasant.It was a good two hours journey through the woods and rivers.We saw pretty homes,wild life and some breath taking views.It was a good break from the usual grind.We have made sure to make the best use of Summer,Road trips,biking, canoeing,rafting and the list goes on.I hope atleast a few of them materialize in the next few months.

Coming to the recipe,few days back I came across Rachels blog filled with wonderful recipes.I am sending across the Apple-Pear Crisp which I made from her recipe to Coconut & Limes Annual Recipe Contest that she is hosting this month.

Preparation Time ? 10mins
Start to finish 40mins(Including Baking time of 30mins)

Ingredients:

Apples  3 Large (cubed)
Pears 3 large (cubed)
Light Brown Sugar a cup
Cinnamon powder  1  tsp
Corn Starch tsp

For the topping :

Old fashioned rolled oats 1/2 cup
All Purpose Flour 1/4 cup
Light Brown Sugar 1/4 cup
Butter  3 tbsp(melted)
Cinnamon 1 tsp

Method:

Mix the first set of ingredients and place it on a greased baking dish.Mix the toppings separately and sprinkle evenly over the fruit mixture.Bake at 350F until the fruit is soft or the top turns brown and crispy.

Verdict:

Surely a wonderful recipe,best when served hot with a scoop of Vanilla Icecream. I made this for breakfast and thoroughly enjoyed it.This tastes best only when made with brown sugar.

Note : I used Granny Smith Apples.While making it for the second time I reduced the quantity of all the ingredients as it was made only for the two of us.I had also added pecans and raisins for the topping.

This is also off to Shanthi’s Sweet Time event and Divya of Dil Se’s Show me your breakfast event.

Think about hot Jowar/Akki Rotis (unleavened bread made of millet/rice flour) along with the mouth watering Badnekayi Yennegayi(Brinjal/Eggplant Gravy), eh???? Yes am talking about North Karnataka Food.The Kamat groups in Bangalore,India makes one of the finest North Karnataka cuisines.The lunch they serve is mindblowing a typical meal consists of Jowar Roti along with the trademark Badnekayi Yennegayi(Eggplant gravy),Kaalu (a lentil curry),Kosambri(salad),Palya(any veggie curry),Sambhar,Saaru(Rasam),Curd and a yummy dessert.Few of the sweets that I remember is “Dharwad Peda”,”Antina Undi”( meaning laddus made with edible gum and nuts),Yellu Holige (Indian bread made with Sesame seeds and jaggery). Once in India,I happened to get inside Hotel Kamat Lokaruchi’s kitchen where I saw women make Jowar and Akki Roti’s with so much ease,they used their hands instead of rolling pins.

In India, at my workplace hot Akki Rotis were served along with a spicy gravy made of Onion,tomato and peas for breakfast which I’ve always enjoyed .I have also tried making them many a times and failed miserably.However,the usual Akki Rotis using rice flour and onions are easy to make,but the dry ones have always been a challenge.

Jes like the way I think Strawberries are the best fruit,i think Brinjal/Eggplants are the best vegetables.I simply love them,there is so many recipes one can think of using them.Similar to Badnekayi Ennegayi,in Tamilnadu “Yennaikathirikai” is made,where in Eggplant is almost soaked in oil,however a tasty one!

Generally ,the consumption of peanuts & sesame seeds are more in this cuisine.Thanks to Ramya and Mangala for their wonderful recipes.I made Akki roti from Mangala Bhatt’s Recipe24×7 and Yennegayi Badnekayi from Ramya’s Mane Adige. I did make some changes to suit our taste buds.

Akki Roti

Ingredients:

Rice  2 cups
Urad Dal 2 tbsp
Cucumber 1(grated)
Rice flour – 4 tbsp for dusting/rolling
Salt – as per taste

Method :

1.Soak Rice and Urad dal for about 3-4 hrs
2.Use cucumber to grind the Rice and Urad Dal together.
3.Make a fine paste and pour the paste onto a dry Pan/Kadai and keep stiring.This part is li’l difficult,because lumps form very easily.Keep stiring till you end up with a dough like consistency.Allow it to cool.Knead again,you need to apply a lot of pressure on hands.Use rice flour for dusting and make rotis using a rolling pin and bake without oil on low flame.

These Rotis taste very good when served hot.Two rotis leftover from previous days turned out hard.So this one is best when fresh.This measurement makes 10-12 rotis.Before serving,drop a li’l butter on top of it for better taste.Also, as per the original recipe,2hrs of soaking time is good enough.

Mangala has listed yummy recipes in her blog,do check out her mouthwatering and attractive recipes.The reason I said attractive is because of the pictures in her blog,she has presented it very well,each and every pic of hers would make anyone drool.

Badnekayi Yennegayi

Eggplant/Brinjal 8 nos(small purple ones)
Tamarind 1/4 cup extract (I soaked a lemon sized tamarind ball in water)
Onion 1 cup (finely chopped)
Green chilly  2 slit (optional)
Mustard Seeds  1 tsp
Curry leaves a few
Asafoetida/hing  a pinch
Jaggery 1tsp
Oil  2 tbsp

For the Masala/filling -

Coconut 1/2 cup
Coriander seeds  2 tbsp
Red chillies  8nos
Cumin seeds 1/2 tbsp
Peanuts 1/4 cup
Sesame seeds  1 tbsp
Onion  1 small (roughly chopped)

Method

1.Dry roast all the filling ingredients(except coconut and onions) and grind them alongwith the coconut and onions.
2.Vertically/lengthwise make two slits in the eggplant,jes till the end but not completely chopping it off from its head. Retain the stalk.
3.Stuff the filling mixture inside the slits.The remaining filling masala can be used for the gravy.
4.Heat Oil in a Pan.Temper with Mustard seeds,hing,green chillies and curryleaves.Add onions and saute for about 2 mins.
5.Drop the stuffed Eggplant one by one,gently mix them along with the onions.Close the lid and let it cook for 10mins.
6.Add Tamarind water,the remaining masala,salt,Jaggery and required amount of water.
7.Close the lid again and allow it to cook.Once they turn soft,check for the required consistency and switch off the flame.

I prefer semi gravy consistency,as it goes well with rice too. Serve hot with Akki Roti and enjoy the delicacies of North Karnataka.Ramya’s blog is an apt place to look for Karnataka Cuisine.I sometimes feel nostalgic reading her blog:).Thanks again Ramya!

This one is a Maharashtrian Cuisine, made for breakfast and also a Vrat ka Khana(for fasting).It is prepared using Tapioca ie., Sabudana along with peanuts,Potatoes and spices. This recipe made me nostalgic and took me back on a wonderful trip down memory lane,when i relished my friend Aditi’s Sabudana Khichdi in Mumbai.It was delicious.She din’t let anyone inside the kitchen till she was done.

Sometimes we do give up on recipes which don?t turn out well in spite of repeated attempts. One such recipe which I had given up was ?Sabudana Khichdi?. I have tried this recipe many times but was always disappointed.

They say -”Try and fail,but don’t fail to try”

I like this stuff alot…and wanted to give it one last try and it was worth it….this time, it was the best I?ve ever made. I had all smiles?

Ingredients:

Sabudana ? 1 cup
Groundnuts (roasted and crushed) ? ? cup
Jeera/Cumin Seeds ? 1 tsp
Green Chillies ? 4
Potato ? ? cup finely chopped
Curry leaves ? few
Mustard seeds ? ? tsp
Oil ? 1 tbsp
Sugar ? 1/4tsp
Asafoetida/hing ? a pinch
Lemon Juice – 1/2 tsp
Salt ? as per taste

Method:

1.Wash and soak Sabudana overnight. Water should be just enough to soak it, too much will ruin the Sabudana.
2.Heat oil in a kadai, add Mustard seeds,Jeera, Green chillies,hing & Curry leaves
3.Add the potatoes and saut? till it gets cooked and then add the peanuts.
4. Saute the peanuts for about 3 mins , add the Sabudana,salt , sugar and mix well.
5.Gently saut? the Sabudana , the seeds may turn to look transparent. Once done sprinkle lemon juice & serve it hot along with sweet curd(Curd and sugar mixed together).

Sabudana has the tendency to stick to the Kadai, ensure it is sauted well.Adding coconut is also an option.It is easy to find this dish in any restaurants in Mumbai?but not anywhere else…atleast I haven’t found. Sabudana Vada is another yummy thingie:-P