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I think my ambition of posting 25 recipes with Bread will be accomplished soon the way I have been baking different kinds of breads and hogging them. Last week only I had posted recipe of my White sandwich bread with Tangzhong Method. But the hunger to try out new things keeps pushing me. It was a weekend and friends were coming over for drinks… I had some salami on hand so I decided to use this in a bread. I had initially imagined this recipe to be in a different manner but this turned out much more easier and tastier.  You just have to make a dough and rest mix a couple of ingredients and place them in a bundt pan.

I used a bundt pan because it looks very interesting and the dip bowl can be placed in the centre. If you do not have a bundt pan you can use any other baking pan. The shape of the pan does not alter the taste of the bread. Therefore, you have no excuse to bake this beautiful and delicious bread. I have mentioned a tip for my vegetarian followers, you can replace salami for veggies. Check out notes of the printable recipe card below.


You can choose any dip you like. I posted recipe of a cheesy easy dip when I posted recipe of Soft Pretzels, you cam try that or even  good old ketchup will work just fine! If you try this please send me a picture on facebook I would love to share on my page and dont forget to leave am honest feedback here under the recipe. It will help me grow and improve myself.

Directions:

1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

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2. Along with yeast add some sugar.

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3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

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4. Take all purpose flour in a bowl and add salt and olive oil.


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5. Add the proofed yeast to the flour little by little and mix till it comes together.

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6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

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7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.


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8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

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9. Divide the dough into tiny golf size balls. Place these dough balls in a bowl. Preheat you oven for 10 minutes on 180 degree C.




10. Chop Salami into bite size pieces and grate some cheese. In the same bowl add chopped salami pieces, garlic powder and cheese.





10. Add red Chilli Flakes, Salt and ground black pepper.





11. Also add chopped parsley, some oil and Italian seasoning or any other herb mix like Oregano Seasoning Domino’s style. Mix everything well with your hands.





12.Grease a bundt pan with oil or melted butter. I am using a silicone bundt pan.


13. Transfer the dough ball mixture into the bundt pan and level it evenly.


14. Bake in a preheated oven for 30 minutes on 180 degree C (Learn more about Oven temperatures and Conversion) or till the top of the bread becomes golden brown and bubbly. Take it out of the oven and let it sit on the counter to set for 10 minutes.


15. Take the serving plate and place it inverted on the bundt pan and now flip the bundt pan carefully.




16. Place a dip bowl in the centre of the bundt pan and serve warm. Your guests will be utterly delighted.

Other Breads you can try are:Apple Cinnamon Swirl BreadBubliki,Cherry Rosemary & Sea Salt Focaccia Bread Chinese Steamed Black Sesame Custard BunsCinnamon Raisins BreadGarlic Rosemary Focaccia BreadHoney Oats Bread , Peter Reinhart’s Potato Rosemary BreadPumpkin BunsStuffed Mushroom Cheesy Crack BreadStuffed Buns with Spicy PaneerItalian Focaccia Bread with StrawberriesWhite Sandwich BreadWhite Sandwich Bread with Tangzhong MethodWhole Wheat Sandwich Bread 

[whohit]SalamiHerbedPullapartBread[/whohit]

[yumprint-recipe id=’294′] 


I have been making a lot of pickles lately! Why not after all its summers and its the best time of the year when you can pickle your fruits and veggies and let them soak sume sun. I have just finished making Punjabi Aam ka Achar , you can see it in the pictures. I will post the recipe soon. But nevertheless those pickle flavours have reached by main dishes and started making my gravies spicy, tantalizing and and utterly delicious. I am talking about this Achari Paneer.


This gravy is made with spices which are generic to all Indian Pickles. It makes the gravy spicy , tantalizing and utterly delicious. My little man is a picky eater and refuses to eat vegetables and curries in school. The other day he came back with an empty lunch box and tells me I love this cheese sabji. This surely made my day with a double assurance that I made something delicious which was liked by my sonny boy.


Directions:

1. Slice Paneer into cubes and set aside.

2. In a blender add tomato pieces and cashews and make a puree.


3. For the achari masala. In a small pan add mustard seeds, kalonji or nigella seeds.




4. Also add Cumin seeds, Fennel Seeds or saunf and Fenugreek Seeds or methi dana.





5. Dry roast them on a pan for a minute of so. Do not burn them. 


6. Grind them in a hand grinder or in a mixie jar and set aside.




7.  Heat oil in a kadai or deep sauce pan on medium flame for 2-3 minutes. Now, add ginger garlic and chili paste in the oil and let it become light brown in color. 




8. Add Asafoetida and mix it with the ginger garlic paste. You should add the tomato puree to the kadai .




9. Add Coriander powder, Turmeric powder to the wok.




10. Also add Red chili powder, salt and the achari masala we had made earlier.





11. Mix everything thoroughly and sauté till oil separates the masala. 

12. Now lower the flame to sim and add curd and continue whisking otherwise the curd will curdle.




13.  Add cubed Paneer to the curd gravy and mix well so that paneer is coated with the gravy.




14.  To this add Cream and combine well.


15.  Finish the dish with Kasuri Methi and Fresh  Coriander Leaves.




16. Serve hot with Roti or Rice. It makes the most amazing Indian Paneer dish ever.

Other Dishes with Paneer or cottage cheese you can try are: Vrat Wale Dahi-Paneer KebabsPaneer Ki KheerBaked Paneer Corn KababsStuffed Buns with Spicy PaneerPalak PaneerShahi Paneer

[whohit]AchariPaneer[/whohit]

 

 

 

I always thought I can handle spices and chillies very well. I also thought Punjabis make the most fiery curries and other recipes. But this chettinad Pepper Chicken won hands down and proved me wrong. I was surprised how amazingly hot can be those red dried chillies be if you put one extra than called for in the recipe. Nevertheless it was an awesome recipe. You can limit the chilies as per your taste buds.


The way the Curry leaves, mustard and other spices marry with the chicken creates an unforgettable harmony of flavours. This is a welcome change to your regular way of making chicken. I am sure this will leave a lasting impact on your mind and on your tongue 😛

Directions:
1. Take boneless chicken and cut it into cubes or bite size pieces.

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2. For the dry spice mix add cumin seeds, whole coriander seeds and green cardamoms in a small pan for toasting.


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3. Also add whole pepper corns, Cinnamon Stick and dry Red Chillies. You can remove the seeds from the red chilies to make it less fiery.


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4. Toss these spices on a medium low flame until they become fragrant and on cooling down ground them in a coffee grinder or spice grinder. Set aside.


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5. In a wok or kadhai add ghee. Add mustard seeds and let them crackle for 10 seconds or so. You could even add fennel seeds, I did not add as I am allergic to it.


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6. Once the seeds begin to sputter add the dry spice mix. Saute everything on low flame for a couple of seconds.

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7. Add Sliced onions, Ginger Garlic paste* and Kaddhi Patta. Saute the onions till they become soft.


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8. Add chopped onions and continue to cook them till they become soft and gooey.

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9. Add chicken pieces to the wok and combine together.

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10. Add turmeric powder and season with salt.


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11. Mix together and let it saute for a minute or so.

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12. Add water, bring it to a boil and put the lid on, simmer on low flame till the chicken is well cooked. It should take 15 minutes or so. 


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13. Dont forget to open the lid in between and stir and see if anything is sticking to bottom. The spice should have coated well with the chicken.

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14. Serve hot as an appetizer or even as a main course with a roti or tawa naan.

You can try other Chicken Recipes here: Butter Chicken, Grilled Chicken Salad. Mexican Chicken Soup with Rice.

 [whohit]ChettinadPepperChicken[/whohit]

[yumprint-recipe id=’164′]


Punjabi Cuisines are famous for it finger licking, hot and spicy food. They use ordinary Indian spices to make their dishes extra ordinary. Born and brought up in a Punjabi Family, the thought of eating spicy and rich food brings happiness in my life. This particular dish is my Mother’s speciality. I have seen my mother serve this frequently whenever guests come over for dinner. It looks good and tastes amazing.

The Secret Ingredient which makes this soo delicious is the home made Dry Choley Masala Mix. It gives it that incredible deep dark colour and the aroma of spices makes the dish ohh so irresistible. It is highly recommended to use this masala mix if you are looking for lip smacking Punjabi Pindi Choley. 

Directions:

1. Wash and Soak Choley or Garbanzo or Kabuli Channa in water overnight or atleast 8-10 till they become swollen and double in size.


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2. In a pressure pan put the pre soaked garbanzo along with water. 

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3.Also add dry whole spices like Bay leaf, Cloves, Green Cardamom, Black Cardamom and Cinnamon sticks.

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4. The black tea helps bring an interesting colour to the dish. I am using a tea infuser and filing it with tea leaves. Since this is made up of silicon I am putting it directly inside the pressure pan. If you do not have tea infuser you can use tea bags or a small muslin cloth with tea leaves inside. You must close it with a knot. It should resemble a small bundle. The purpose of this is to boil the garbanzo in water released by tea leaves and to ensure the leaves do not mix with garbanzo.


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5. Add enough water to the pressure pan. Also add salt. Close the lid and boil the garbanzo for 25-30  minutes or until tender. Let them cook in the pressure till the steam releases. 


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6 . Please ensure not to over boil garbanzo as they will loose their shape and become mushy. They should look firm in shape and soft on a bite.

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7. Remove the tea infuser from the pressure pan. 

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8. Slice the onions in length along with Ginger and Garlic. This is an interesting way to maximize flavour  so do not skip this. Also slit some green chilies.

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9. In a wok add some ghee or clarified butter.

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10. Add Cumin seeds and let them sputter for a minute.

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11. Add thinly sliced garlic along with slit green chilies. Saute for a minute.

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12. Add Ginger to it and saute them till they start acquiring some colour. Do not burn them.

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13. Now all thinly sliced Onions and saute the till it becomes tender and translucent. Add to it tomato puree.


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14. Add Punjabi Choley Masala, Red Chili Powder and Salt.


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15. Keep cooking till everything has combined. You are looking at a thick spicy mix.

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16. Add boiled garbanzo without the water and gently toss them in the masala. Do not throw the water away.

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17. You can add couple of spoons of water from garbanzo if you think they are too dry. Cook further till right consistency is achieved. 

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18. Sprinkle some Garam Masala and fresh Coriander Leaves.


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Serve hot with Kulcha, Naan, Bhatura or simply roti.

You can get the recipe of Punjabi Dry Choley Masala here. You can even try Punjabi Besan Kaddhi , Punjabi Style Shalgam Ka Saag, Dal Ghiya with Punjabi VadiyanPunjabi Pethey Ki SabziPunjabi Style Bharwan TindaPunjabi Style Gobhi DanthalLangar Wali DalPunjabi Style Dum AlooPunjabi Dal MakhaniPunjabi Style Aloo Methi, and Punjabi Bharwan Karela.


[whohit]PunjabiPindiCholey[/whohit]

[yumprint-recipe id=’69’]