Monday, February 28, 2011

SOURDOUGH PIZZA

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It was long time before I had the courage to bake my first sourdough bread. It's the sense of accomplishment that comes with it when you make something all by yourselves from scratch.

Made the preferment the night before, next morning added the rest of ingredients for making pizza. It 's almost the same method for regular yeast bread but this takes longer time to rise.

For topping, you can use your favorite or check here . These are fantastic, much softer than regular pizza. Will definitely try other types of bread with sourdough!

SOURDOUGH PIZZA
Yield      10 rolls

PRE-FERMENT
1 C water
1 C all purpose flour
1/2 tsp instant yeast

Place all ingredients in a medium size glass bowl, stir with wooden spoon and let sit in a covered bowl for 4-16 hours  in warm and draft free place. Use as directed.
.
Source    :     The Fresh Loaf

PIZZA DOUGH

1 1/2 C all purpose flour
All the above pre-ferment
3/4 tsp salt
4 T oil
1-3 T water
Topping

METHOD

Mix flour and the starter with salt, add in oil. Gradually add water until a dough is formed.

Knead by hand for 8 minutes until elastic. Place in a covered and oiled bowl until double for 2-3 hours.

Roll out dough into rectangle, spread with filling, roll up jelly roll style, cut using sharp knife into 10 rolls. Leave for 1 hour. Towards the end of raising time, preheat oven @ 190 C.

Bake for 20-25 minutes in a preheated oven. Remove and cool on rack. Ready to serve.

Source  :    food.com

Linking to   Bread Baking Day 37
                  Yeastspotting 3-4-11  

Friday, February 25, 2011

CHOCOLATE OATMEAL COOKIES

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Do you have friends or family coming to visit? Treat them to some delicious and relatively healthy Chocolate Oatmeal  Cookies for dessert. This recipe is very simple and not time consuming to whip up.

These are healthy, fiber packed, indulgent and delicious! Another tip, you must let them sit about 5 minutes in a pan after baking since they tend to break and still very soft before transferring them onto rack to cool. They are crunchy outside but chewy inside, great for morning tea or afternoon snack too.


CHOCOLATE OATMEAL  COOKIES
Yield       27 cookies

3/4 C all purpose flour
1 C rolled oat
2  T unsweetened cocoa
1/2 C butter
1 tsp baking powder
1/2 tsp salt
3/4 C brown sugar
1/2 C chocolate chip
1/2 tsp vanilla extract

METHOD

Preheat oven @ 170 C. Sift flour, cocoa  and baking powder.

Cream butter, vanilla, salt  and sugar until well combined.

Stir in  flour, sugar and cocoa, mix in oat and chocolate chip. Mix well.

Roll into small ball then flatten slightly and place onto baking pan.

Bake for 10 minutes. Leave on pan 5 minutes before removing onto rack to cool.

Store in airtight container when completely cool.

Wednesday, February 23, 2011

HEART SHAPED BUTTER ROLLS

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What was your favorite bakes on Valentine's Day? There were breakfast, bread, cookies, bars, cupcakes, tarts, pies and candy all over the places to celebrate this occasion. In this case. I've turned this butter rolls into heart shape using sweet bread dough. Used ready made red bean paste for the filling since this is special request from my son. Other stuffing such as chocolate spread, strawberry or even kaya (egg jam) works well too.  They are wonderful for everyday or for special holiday dinner. You can  make the dough ahead of time and bake the rolls just before the dinner is ready. It uses straight forward method,  easy to prepare and  add a special touch to any meal.

For shaping, roll out each ball into oval shape, spread the filling then fold into 2, again into quarter. With sharp knife, slit the center of  folded roll half way through, spread open to get heart shape. It was time consuming but had so much fun shaping them for the very first time. These are fantastic rolls,  light buttery taste and so soft.

HEART SHAPED BUTTER ROLLS
Yield   12 rolls

2 C all purpose flour
1/4 C warm water
4 T softened butter
1/2 T dry yeast
2 T dry milk
1 T sugar
1/2 tsp salt
1/2 C warm water
1 tsp sugar
red bean paste or other
filling of your choice

METHOD

*   Mix together  yeast, 1 tsp sugar and 1/4 cup of warm water in a bowl and for 10 minutes until frothy.

*   In a mixing bowl, put in  water, salt and yeast mixture, stir well. Add in dry milk, butter and 1 cup of flour, beat until smooth.

*   Add the remaining flour, forms into a dough.

*   Transfer onto floured board and knead for 10 minutes until elastic.

*   Keep in a covered and oiled bowl until double about 1-1 1/2 hours.

*   Gently punch out dough  and divide into 12 ball. Roll out into oval shape and stuff with filling, roll up the dough. shape into half of oval shape. Fold again into quarter. Using a sharp knife cut through the top portion and shape into a heart.

*   Repeat with the remaining dough.

*   Leave for 45 minutes. Heat the oven @ 180 C towards the end of raising time.

*   Bake for 15 minutes or until golden brown. Remove from the oven, brush top with melted butter and transfer to rack to cool.

Linking to Yeastspotting 2-25-11
                Aspiring Bakers 4  

Monday, February 21, 2011

PASTA PANCAKE

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This is created out of the leftover we had from cooking fried spaghetti. Instead of dumping them in a freezer I thought why don't we created another easy dish we could enjoy.

If you are not spicy person, you can easily removed the chili powder and green chili used, just sprinkle a bit of pepper will do the trick. They were surprisingly, really good! Such a perfect meal, I'll be making them often. .

PASTA PANCAKE

1 C boiled spaghetti/macaroni
1 Onion chopped
1 Tomato chopped
1 tsp chili powder or to taste
3 green chili chopped
1 tsp ginger paste
1 tsp garlic paste
1/4 C corn flour
1/4 C gram flour
salt to taste
milk to mix
oil for frying
2 T coriander leaves chopped

METHOD

*   Place pasta, onion, tomato, green chili, ginger, garlic and a tablespoon oil in a mixing bowl.

*   Mix corn flour, gram flour, salt and chili powder with small amount of milk, stir until well combined.

*   Add corn flour mixture to the pasta, mix well and forms into thick batter. The consistency is same as regular pancake batter.

*   Heat 1 teaspoon of oil, pour 2-3  tablespoons of batter into flat pan, fry until both side turn golden brown. Drizzle more oil if required.

*   Complete with the rest of the batter.

*   Serve warm with tomato/chili sauce. 

Friday, February 18, 2011

FRUIT SLICES

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At times fruit cake may taste awful especially the mass produced ones but a homemade version can be truly delicious. Generally fruit cake contains a mixture of fruit and nut. If there are certain fruits you don't like, you can always include more or another, some of your favorites.

This recipe makes  quite a moist cake which is not as heavy as a traditional fruit cake. The best part, it is incredibly easy to prepare. Besides sultana and dates, it can easily replaced with chocolate chips, dried apricot, cranberries, dried pineapple or even dried papaya. Feel free to pick and mix to create a cake that's perfect for your family.

FRUIT SLICES
Yield    One 7 in loaf

1 C self raising flour
1/2 C brown sugar
3/4 C hot milk
100g butter
3/4 C dates
3/4 C sultana
flaked almond
1/2 tsp vanilla extract

METHOD

*   Soften dates and butter in hot milk. Allow to cool. Preheat oven @ 170 C and grease 7in pan.

*   In a mixing bowl, combine flour, sugar and sultana. Pour in dates mixture and vanilla  into the dry ingredients. Mix well, pour into prepared pan.

*   Sprinkle almond over the top and gently press into the surface.

*   Bake for 20-25 minutes or until a skewer inserted comes out clean.

*   Cool on pan 10 minutes, transfer on rack to cool.

*   Slice to serve.



Thursday, February 17, 2011

PIZZA ROLLS



Everyone loves pizza. Have you tried pizza rolls? These rolls taste exactly as regular pizza but the only difference is that it comes in rolls with a filling of your choice. They are practically great for parties, snack or lunch box.

Home made rolls give you the ability to choose what goes into them so no preservatives or mystery ingredients. They also make a wonderful appetizer, perfect for parties or any occasion.

Mine is very spicy since my kids love them but you can omit the chili paste altogether if you're serving small kid. For filling you can opt for mushroom, bell pepper, olives, pineapple, pepperoni, ham just to name a few but for vegetarian version just minus the meat. These are best pizza roll ever!

PIZZA ROLLS
Yield   :   12 rolls

DOUGH
3  cup  all purpose flour
2 tsp dry yeast
1/4  cup  warm water
2  tablespoon  sugar
5  tablespoon  melted butter
1 tsp salt
2  tablespoon  dry milk
1  cup  water

FILLING

2 Onion chipped
2 Tomato chopped
2  tablespoon  chili paste
3 garlic chopped
150g minced chicken (optional) or
1 1/2  cup  mixed vegetables chopped
2  tablespoon  oil
salt and sugar to taste
mozzarella cheese

DOUGH

Dissolve yeast and sugar in 1/4 cup of water. Keep for 10 minutes or until frothy.

In a mixing bowl, combine water, yeast mixture, salt and sugar until well mixed. Add in flour, dry milk and butter. Forms into stiff dough.

Transfer dough onto floured board, knead for 10 minutes until smooth. Place dough into oiled and covered bowl, leave to rise until double about 1-1 1/2 hours.

FILLING

Heat the oil, fry onion and garlic until fragrant. Add in tomato and salt, cook until tomato turns soft.

Now add the chili paste and little water, fry for a minute. Add the chicken (if using) or vegetables and sugar. cook until almost done. Remove and cool.

TO ASSEMBLE

Punch out dough gently and transfer onto floured board. Roll out into rectangle about 1/4 in thick, spread the filling and sprinkle with cheese leaving an inch  allowance along the corner. Roll out dough, jelly roll style, cut into 12 pieces about 1 in thick using sharp knife. Transfer onto greased pan and let sit for 1 hour. Towards the end of rising time, preheat oven @ 190 C. Bake the rolls for 20-25 minutes until golden brown. Transfer onto rack to cool.

Linking to  Yeastspotting 2-18-11
                  HEMC 52 - Homemade Pizza

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Monday, February 14, 2011

MUTTON HARYANI

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There are so many ways to cook mutton. Each and every Indian states has its own unique recipe to boot. The spices used play a vital factor to how it will taste.

Now I'm using mutton but can easily substituted with beef or lamb.  It is way more healthier since use of oil and coconut is kept to a minimum. Beside cooking on stove top, you can also use your pressure cooker, cook  up to 4-5 whistles. Adjust the spice level according to your taste. Have added a tablespoon of chili powder to the original recipe. Do you know the difference between lamb and mutton?

Lamb    :     A sheep than is less than a year old. Slaughtered between the ages of 4-12 months, very tender
                   and little fat

Mutton  :     Older sheep, has much stronger flavor, tougher meat, considerable amount of fat

Despite of the changes, this recipe is a keeper, won't feel bored to cook it again and again. Marvellous!

MUTTON HARYANI
Serving   :    4-6

1 kg mutton cut into bite size
5 green chili slit
4 onion chopped
1 T ginger paste
1 T garlic paste
1 tomato chopped
2 T coriander powder
1 T ground  pepper
1 tsp turmeric powder
1/4 C ground almond
1 T chili powder (optional)
1/2 C yogurt
1/2 C coriander leaves
3 T coconut milk
3 C water
2 in cinnamon
4 cardamom
6 cloves
5 T oil

METHOD

*   Heat the oil, fry the cinnamon, cardamom, clove and onion until light brown. Add the green chili, ginger, garlic and tomato, cook until tomato turns soft.

*  Now add coriander powder, pepper, turmeric  and  1/4 cup of coriander leaves, fry for a minute, add 1 cup water,  cover the pot and bring to boil.

*  Add mutton and 2 cups of water, simmer  for at least 30 minutes or until mutton is fully cooked  using medium heat, stir occasionally. Add more water if required

*  Add in almond, coconut milk, yogurt and coriander leaves and bring to boil again.

*  Remove from heat. Best served with flavored rice or naan/paratha.

Source   :    Mumtaj Begum


Saturday, February 12, 2011

MILK COOKIES


These are perfect cookies for any occasion, whether you're looking for something elegant to serve with your coffee/tea or fun activities with your kid.

It is not only so easy to make but the cookies retains its shape even after baking. Made using rubbing in method with just a few ingredients and you'll be amazed how this cookies turns out. If after adding butter, the dough is too soft to handle, you can add a tablespoon or two flour until soft pliable dough is obtained. Topping is optional and  choice is yours. Keep a close eye on them in the oven as they are easily browned.

These cookies are fantastic, rich  buttery texture and so soft. They are sure to bring a smile to everyone's face. They are great for Easter too. Enjoy!

MILK COOKIES
Yield    32 cookies

1 1/4 C all purpose flour
1/4 C dry milk
1 C melted butter
1/2 C icing sugar
1/4 tsp vanilla extract

METHOD

*  Combine dry ingredients in a mixing bowl. Add melted butter and vanilla. Using your finger tip rub the flour until  a dough is formed.  If too soft  to handle  add a tablespoon or two of flour.

*  Preheat oven @ 160 C. Roll out dough and cut out using cookies cutter or you can also roll them into 1/2 in ball then flatten slightly. Sprinkle top with toasted chopped nut, sesame seed or as needed. Place them onto baking pan.

*  Bake for 10 minutes or until the edges turn light brown @ 160 C. Cool on pan 5 minutes, transfer onto rack to cool.

*  Store in an airtight container.

Linking to Collection of Easter

Linking to Easter Recipes


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Wednesday, February 9, 2011

RAISIN BREAD


I have baked several types of sweet bread but not this classic ones. Since I had all the ingredients in hand, without further delay I mixed the dough using rapid rise yeast. You can also use active dry yeast but this requires a step that you have to activate the yeast by dissolving the yeast and sugar in warm water, leave for 10 minutes or until frothy before adding them to the dough. For instant yeast you can directly add to the flour.

These were incredible !  So glad it was a huge hit with my family.  Just eat on its own or slather with butter for your breakfast or in between snack.

RAISIN BREAD
Yield  :   One loaf

2 1/2  cup all purpose flour
1 1/2 tsp instant yeast
3/4 tsp salt
2  tablespoon melted butter
1 cup warm water
2  tablespoon  dry milk
1 1/2  tablespoon  sugar
3/4 cup  raisin

METHOD

*  Place water, sugar, yeast, dry milk, butter  and salt in a mixing bowl. Mix thoroughly using a wooden spoon.

*  Add the flour by cupful , mix well until a stiff dough is formed..

*  Transfer dough onto floured board, knead for 10 minutes until smooth. Place dough into oiled and covered bowl, let rise for an hour.

*  Punch the dough down, add in the raisin, mix well then shape into loaf and place onto greased loaf pan. Keep covered  for 45 minutes.Preheat oven @ 180 C towards the end of rising time.

*  Bake for 30-40 minutes or until the top is browned and the bottom sounds  hollow when tapped with your finger, in a preheated oven.

*  Brush with melted butter and transfer onto rack to cool.

*  When completely cool, slice to serve.

Yeastspotting-2-11-11
Aspiring Bakers 5 

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Monday, February 7, 2011

POTATO KACHORI

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Kachori is a famous spicy fried snack of Uttar Pradesh and Rajasthan also various  parts of India. It is made of two parts, the pastry and the filling. The filling varies from one region to another, either stuff with moong dhal, onion, gram flour, potato even the sweet kind.

The dough is filled with the filling, shape into a ball then flatten lightly by hand then deep fried until golden brown. If you're a fan of spicy dishes, this is a perfect and delicious snack to munch with. Do adjust the spice level according to your preference.

POTATO KACHORI
Yield    :    12 kachori

3 C all purpose flour
3 T oil
3 T melted butter/ghee
1 C cold water
1 tsp salt
5 medium potato mashed
1 Onion chopped
1 T ginger garlic paste
1 tsp ground black pepper
1 T chili powder
1 tsp cumin powder
4 green chili chopped
2 T coriander leaves chopped
oil for frying

METHOD

*  Mix together flour, oil, butter/ghee and salt in a mixing bowl. Gradually add  water and forms into stiff dough. Keep aside 30 minutes,

*  Heat the oil, add onion, ginger garlic paste and fry until fragrant. Add in pepper, chili powder, cumin and little water, stir for a minute.

*  Now add the potato and salt, stir until well coated. Add coriander leaves and remove from heat. Cool.

*  Divide dough into 12 balls. Flatten the dough into round and fill each ball with 1 heaped tablespoon of filling, gather the edges to the center, remove excessive dough and shape into ball again. Lightly pat to flatten.

*  Heat the oil, slide the kachori, do not crown the pan, fry until golden brown.

*  Remove and place onto absorbent paper to drain the oil.

*  Serve with your favorite chutney or ketchup. Enjoy!

Linking to  Recipe In Front of TV



Saturday, February 5, 2011

DATES LOAF

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I have a habit of adding fruit or vegetables in baking simply because it is healthy and also to clear whatever in access at my pantry. This is what I'.m going to show you how to whip up a delectable dessert or snack that is moist and flavorful using dates..

Firstly remove the stone then chop the dates into larger chunks, so it is visible.(mine are too small you can't  see them at all).    Chopped nut can be added too if you want.  A nice smell  fills  the entire kitchen when baking this cake. So pleased with the result, great texture and wonderful taste.

DATES LOAF
Yield   :   One loaf

1 3/4 C all purpose flour
3/4 C sugar
1/4 C butter
1 1/2 tsp baking powder
1/2 tsp baking soda
1 C chopped dates
1 1/2 C boiling water
1 tsp vanilla extract
1/4 tsp salt

METHOD

*   Soak dates in boiling water, add in the butter and let sit for 20 minutes. Preheat oven @ 170 C and grease 7 in pan.

*   Sift flour, soda, baking powder and salt in a mixing bowl.

*   Add in dates mixture to the flour, add vanilla extract , stir well and pour into prepared pan.

*   Bake for 30-40 minutes or until a skewer inserted comes out clean.

*   Cool on pan 5 minutes, transfer onto rack to cool.

*   Slice when completely cool.

Wednesday, February 2, 2011

MAHARANI CHICKEN

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This is one of  the recipes by Asmah Laili. She is former popular DJ turned cookbook author and her recipes always seem to work not only for me but those who had tried her recipes. I have altered slightly to suit my taste and you should do so if you want a milder gravy.

Here, meat curry powder is used or you can also use your own combination of coriander powder, aniseed, cumin, chili powder and turmeric also I double up the tomato puree. It is so tasty and excellent with flavored rice, flat bread or even bread.

MAHARANI CHICKEN
Serving    :    4 persons

1 whole chicken cut, washed and drained
1 tsp turmeric powder
1 tsp ground black pepper
salt to taste

A Grind to a paste
5 Onion
10 green chili
5 red chili
1 Tomato
2 T tomato puree
1 in ginger
8 cloves garlic
2 T  meat curry powder
1 tsp  garam masala

B To be blended
1/4 C yogurt
1/4 C coconut milk
1 C water
10 cashew

C
2 bay leaf
5 cm cinnamon
5 cardamom
1/2 C mint leaves
1/2 C coriander leaf
1/2 C fried shallots
1/2 C coriander leaf for garnish
salt to taste
1/4 C oil

METHOD

*  Marinate chicken with turmeric, pepper and salt. Fry chicken and keep aside.

*  Heat oil, saute bay leaf, cinnamon, cardamom till fragrant. Add A, fry until thick and fragrant.

*  Add in mint, coriander leaves, item B, salt,  add more water if necessary, bring to boil.

*  Now add the chicken and cook until chicken is tender using medium heat, stirring in between.

*  Remove from heat. Garnish with coriander leaves and fried shallot at the time of serving

Source   :     Asmah Laili

Linking to  The Spices Event



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