Bialy

Bialy is a small traditional polish roll. Bialys came to the United States from Bialystok, Poland, and they are sometimes known as Bialystok Kuchen.

The bialy is not a sub-type of bagel, it’s a thing unto itself. Round with a depressed center filled with cooked onions and sometimes poppy seeds, it is simply baked (bagels are boiled, then baked) soft, chewy, floury crust.

Yield: 8 to 10 pieces

Prep Time: 10 minutes

Cook Time: 15 to 18 minutes

Cuisine: Poland  

Ingredients:

For Dough:

1.      2 1/2 cup bread flour

2.      1 teaspoon active dry instant yeast

3.      2 teaspoon sugar

4.      1 teaspoon salt

5.      1 1/4 cup lukewarm water

6.      Milk for brushing

For filling:

1.      1 tablespoon olive oil

2.      2 large onions finely chopped

3.      1/2 teaspoon pepper powder

4.      Salt

Method:

1.      Combine 1 cup water, sugar with the yeast to dissolve.   

2.      In a large bowl combine all dough ingredients together except the salt.

3.      When dough comes together, knead for 5 minutes.

4.      Now add salt and knead for another 5 minutes or until soft, smooth and elastic dough. (If needed add more lukewarm water).

5.      Now on an oiled bowl keep the dough and cover the bowl using cling wrap.

6.      Set aside (in a warm place) to rise for 2 hours.

7.      After 2 hours, the dough risen and doubled in size.

8.      Punch down the air and knead the dough for few seconds then divide the dough in equal portion.

9.      Shape each into a roll by flattening it and then pinching the ends together to form a smooth ball.

10.  Place the rolls on a lightly greased baking sheet leaving about 2 to 3 inches space between them.

11.  Proof dough rolls(allow to rise again) in warm place covered with a clean dish towel for an hour or until soft and airy.

12.  Meanwhile prepare the onion filling, heat the oil in a pan then add onions and sauté until light caramel in color in higher heat.

13.  Add in salt and pepper, give a stir and allow this to cool completely.

14.  Squeeze center of each roll while gently pinching and pulling apart with thumbs to create an indentation or shallow nest shape.

15.  Fill the filling in the depressions of each Bialy, add grated parmesan cheese to onion mix. Brushes the Bialy with milk, Bake in a preheated oven at 230º C for 10 to 15 minutes or till they’re golden brown in color.

16.  Cool them on a rack, serve slightly warm or at room temperature. 

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Spinach Thepla / Dhebra

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India

Ingredients:

1.      1 bunch spinach

2.      1 tablespoon lemon juice  

3.      2 green chili

4.      1“ ginger piece

5.      3 to 5 cloves garlic

6.      1 tablespoon sesame seeds

7.      1 tablespoon sugar or jaggery

8.      1 teaspoon garam masala

9.      1 teaspoon coriander – cumin powder

10.  1 teaspoon red chili powder

11.  1/2 teaspoon turmeric powder

12.  2 cups wheat flour or multi grain flour (chapatti atta)

13.  2 tablespoon oil

14.  Water as needed

15.  Salt to taste

16.  Oil for shallow fry

Method:

1.      Wash and finally chopped the spinach leaves.

2.      Take half chopped spinach, lemon juice, ginger, garlic and chili in a blender. Make a smooth thick paste (if needed add water). Keep it aside.

3.      In a large bowl add all spice ingredients, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

4.      Now add in chopped spinach and spinach paste also.

5.      Add in flour than knead the smooth soft dough. If you needed add water.

6.      Cover it and keep aside for at least 10 minutes.

7.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

8.      Keep it little bit thick than chapatti, heat the griddle.

9.      Roast it nicely from both the sides by applying oil.

10.  Serve with pickle, murraba or yogurt. 

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Masala Rotla / Gluten Free Millet And Sorghum Bread

This wholesome delicious Masala bread is made from Bajra (millet) flour & sorghum flour. Millet and sorghum is staple food of saurastra / kutch (Gujarat). Millet is considered more efficient in utilization of soil moisture and has a higher level of heat tolerance than even sorghum and maize. it is very healthy to use sorghum and millet as it is gluten free, high in protein,good source of iron, calcium and rich source of vitamin B.

Yield: 4 to 5 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India 

Ingredients:

1.      1 cup jawari atta (Sorghum flour)

2.      1 cup bajra atta(Pearl Millet flour) 

3.      1 cup boiled, grated, potatoes

4.      1/8 cup chopped coriander

5.      1/4 cup finally chopped onions

6.      1 tablespoon ginger chili paste

7.      2 tablespoon fresh coconut grated

8.      2 teaspoon lemon juice

9.      1/8 teaspoon garam masala

10.  Salt to taste

11.  Water as needed 

12.  Clarified butter (ghee) for shallow fry

Method:

1.      In mixing bowl add onion, salt, lemon juice, coriander, coconut, garam masala and ginger chili paste. Mix thoroughly.

2.      Add in both flour and grated potato then knead the soft firm dough if require use water.

3.      Heat the griddle and divide the dough into equal portions.

4.      Wet your palms with slightly with water; take a medium size ball of dough in between your hands (palms).

5.      Gently press and flatten the ball, after placing the slightly flattened ball in hand, you go on patting it.

6.      Just like slowly clapping the palms with dough in between if you needed wet your palm with little water. 

7.      Keep on expanding rotla this way until you get it of your desired thickness.

8.      Place it slowly on hot griddle. On medium flame roast it nicely from both the sides by applying ghee.

9.      Serve with moong dal. 

Note:

·         The patting method for flattening the rotla sounds a little difficult or if the rolta starts breaking then try the following method.

·         On the rolling pan, place a plastic sheet.

·         Spread some flour on the sheet then place the dough ball, press lightly to slightly flatten it.

·         Spread some flour on the flatted ball and place another plastic sheet on the flattened ball.

·         Lightly roll the rolling pan over the sheet until the desired thickness is achieved, cook same way.

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Sprouted Moong Thepla

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India  

Ingredients:

1.      1 cup sprouted moong

2.      1/2 cup curd  or 1 tablespoon lemon juice

3.      1 cup roughly chopped cilantro

4.      2 green chili

5.      1“ ginger piece

6.      3 to 5 cloves garlic

7.      1 tablespoon sesame seeds

8.      1 tablespoon sugar

9.      1 teaspoon garam masala

10.  1 teaspoon coriander – cumin powder

11.  1 teaspoon red chili powder

12.  1/2 teaspoon turmeric powder

13.  2 cups wheat flour (chapatti atta) or Multigrain atta

14.  2 tablespoon oil

15.  Water as needed

16.  Salt to taste

17.  Oil for shallow fry

Method:

1.      Add curd, sprouted moong, ginger, garlic and chili in a blender. Make a smooth paste and keep it aside.

2.      In a mixing bowl add all spice ingredients, moong paste, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

3.      Add in flour than knead the smooth soft dough. If you needed add water.

4.      Cover it and keep aside for at least 10 minutes.

5.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

6.      Keep it little bit thick than chapatti, heat the griddle.

7.      Roast it nicely from both the sides by applying oil.

8.      Serve with yogurt, tea, or murraba.

   

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Home Made Corn Tortillas

Ingredients:

1.      1 cup corn meal/maize flour

2.      1 cup all-purpose flour

3.      Luke warm water as needed

4.      1 1/2 tablespoon olive oil

5.      Salt to taste

6.      Flour to help rolling (wheat or all-purpose)  

Method:

1.      In bowl mix the flour, salt and oil.

2.      Than add lukewarm water to make smooth, soft and pliable dough.

3.      Knead the dough on a lightly greased surface.

4.      Cover the dough and give rest for 30 minutes.

5.      Now divide the dough into 10 to 12 equal parts.

6.      Roll each ball  into flat 8 inch. round disc.

7.      If the dough sticks to the rolling pin or rolling board, lightly sprinkle dry flour on both sides of semi rolled tortillas.

8.      Heat the griddle in medium heat.

9.      Place tortilla on griddle and cook for 30 seconds, turn and cook until slightly puff.

10.  Repeat with remaining tortillas, cover in zip lock bag and store in refrigerator for a week.

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Lachha Paratha

Ingredients:

1.      1 cup wheat flour

2.      1 cup all-purpose flour

3.      2 tablespoon oil

4.      Salt to taste

5.      Luke warm water

6.     Oil for shallow fry and brushing

7.     Wheat flour for dusting

Method:

1.      Place salt and oil in the mixing bowl, add both flour and mix well.

2.      Add in water and make smooth and pliable dough.

3.      Knead well and keep the dough under a damp cloth for 1 hour.

4.      Knead the dough again before using and divide into 6 to 7 equal parts.

5.      Roll each ball thinly into flat round disc.

6.      Take one roti, using brush and apply a teaspoon of oil over the top.

7.      Sprinkle with little flour and spread evenly.

8.      Fold the roti like a fan, stretch the roti fan into long rope.

9.      Make it into pinwheel and press it lightly in dry flour from both sides.

10.  Repeat the same for the remaining rotis.

11.  Again cover the all pinwheel and give rest for 30 minutes.

12.   Now dust the rolling board with flour, flatten the each pinwheel with rolling pan, carefully roll it, do not press hard to avoid losing the layering effect.

13.  Heat the griddle and drizzle some oil or butter.

14.  Shallow fry each paratha until light brown spots appear flip and cook the other side.

15.  After done hold the paratha in your hand and press both side so you can see layers than serve.

16.  Serve with any kind of curry or with yogurt and pickle.

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Cheery Tomato Focaccia

Focaccia is popular Italian flat bread which is seasoned with Italian herbs, olive oil and other ingredients. Bread texture is outside is crispy and inside is soft. It looks similar to pizza. Focaccia can be used as a side to meals or as a base for pizza or sandwich bread.  So recipe is here….

Ingredients:
1.      2 + 1/2 cups bread flour

2.      2 teaspoon dry instant yeast

3.      2 teaspoon sugar

4.      1 teaspoon salt

5.      2 tablespoon olive oil

6.      1 cup lukewarm water

For topping:

1.      2 tablespoon olive oil

2.      1 teaspoon dry rosemary

3.      1 teaspoon oregano

4.      1/4 cup grated cheddar cheese

5.      1 tablespoon finally chopped garlic

6.      1/2 cup cherry tomatoes halves

7.      1/4 cup thinly sliced onion

Method:  

1.      To make the dough, mix water and sugar in large bowl.

2.      Sprinkle the yeast in top of the water, cover and keep a side for ten minutes.

3.      Take one another large bowl mix the flour and oil.

4.      After ten minutes to bring all together, now add salt and make dough.

5.      Take the dough out on lightly floured surface and knead for 6 to 8 minute, if you needed add little water (make smooth dough).

6.      Let the dough rest for 2 hours in an oiled bowl, cover with kitchen towel to prevent from dough skin.

7.      Let it rise in a warm place about two hours or until doubled.

8.      While the dough is rising toss together oil and herbs and keep it aside to marinate.

9.      After 2 hour dough have been double in size.

10.  Punch down the dough on a floured surface, roll out dough into a rectangle.

11.  Press the on oiled brushed rectangle baking sheet.

12.  Cover the baking sheet with kitchen towel and leave them to rise for another 1 hour.

13.  Make dimples on the dough with your thumb, drizzle the rest of marinated oil on top of it.

14.  Fill the dimples with cherry tomatoes, onions and sprinkle the cheese and garlic.

15.  Bake in a preheated oven at 200º C. for 20 to 22 minutes or until golden.

16.  Enjoy your Focaccia!!
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Eggless Whole Wheat Banana Bread /Loaf

Ingredients:

1.      1 + 1/3 cups wheat flour

2.      1 cup ripe and mashed banana

3.      1/2 cup sugar powder

4.      1/4 cup oil

5.      1/3 cup milk

6.      1 teaspoon baking soda

7.      1 teaspoon vanilla  extract

8.      2 tablespoon skinless almond

Method:                            

1.      Preheat the oven to 180ºC or 350ºF and lightly spray a loaf pan.

2.      In a bowl sift together the flour and soda, stir well. Keep aside.

3.      In a large bowl whisk oil and sugar until mix very well, than add mashed banana and milk.

4.      Now add flour vanilla and mix very well.

5.      Pour this batter in loaf pan. Garnish with almonds.

6.      Bake it for 25 to 30 minutes or until done.

7.      Let it cool completely than Slice, enjoy with milk.

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Instant Oat Dosa

This instant and delicious Dosa I made with oats. Oats are known to be high fiber and great for folks who have cholesterol issues. The other key benefit of oatmeal for weight loss is its ability to stabilize blood sugar levels and raise the body’s metabolic fat reducing engines. Enjoy food..... always stay healthy:D.

Ingredients:

1.      1 cup oats powder or flour

2.      1/2 cup semolina

3.      1/4 cup rice flour

4.      2 tablespoon green chili paste

5.      1/2 cup chopped onion (optional)

6.      Salt to taste

7.      Water as required

8.      Oil for fry

Method:

1.      Roast oats for few minutes till aroma comes and the oats color slightly changes.

2.      Than make fine powder, mix with rice flour and semolina.

3.      Now add salt, chili, onion and water. Make thin paste like normal Dosa batter.

4.      Leave it  batter for 5 to 7 minutes.

5.      Heat the Dosa skillet on medium high heat. Than add some drops of oil in skillet.

6.      Pour the ladle of batter on skillet in circular motion to make thin Dosa.  

7.      Cook till golden brown and turn over to other side, drizzle few drops of oil.

8.      Cook for few seconds then transfer to the serving plate.

9.      Enjoy hot oat Dosa with sambhar or coconut chuthey.     

Note:

* The consistency should be watery as we do for rawa dosa. or  you can make thick batter and make thick dosas as well.

*You can take normal dosa batter than add oat flour and make oat Dosa.

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