Posted in bread, breakfast, side dish, snack

Focaccia (Whole Wheat) Recipe

imageFocaccia – Italian Bread seasoned with olive oil and salt along with toppings of herbs, vegetables, cheese etc.

This recipe of Focaccia consists of 70% whole wheat flour and 30% refined flour. I have used mixed herbs seasoning here and topped Focaccia base with jalapeno and black olives. Either of Dried herb or fresh herbs can be used. You can change toppings as per your preference. I also tried a combination of bell-pepper, corn, olives, jalapeno and cheese on Focaccia. I baked Focaccia with only bell-pepper and mixed herb seasoning. Once it was baked, I added rest of the ingredients and baked again just enough for cheese to melt. It tasted delicious.

You can utilize any mould that you have in your kitchen, be it rectangular, square, round etc.

You can use Focaccia as open sandwich, pizza base or simply toast it.

Yields : 2 Small Focaccia / 1 Large Focaccia

imageINGREDIENTS

  • 175 Gms. Whole Wheat Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 80 Ml. Milk
  • 70 Ml. plus 50 Ml. Water
  • 8-10 Black Olives (Chopped)
  • 10-12 Jalapeno (Sliced)
  • 1 1/2 Tsp Mixed Herbs Seasoning
  • 2 Tbsp Oil (For Kneading Dough)
  • 1/2- 1 Tbsp Olive Oil (For Brushing)

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METHOD

  1. Dissolve yeast along with 1 Tsp. sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together with and add oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 2-3 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Divide dough into equal parts.
  11. Take a greased mould and place one dough portion in it. Stretch dough till the edges of mould.
  12. Press stretched dough with fingers to create small wells and insert toppings in them.
  13. Brush top with oil and sprinkle mixed herbs seasoning.
  14. Rest it for sometime till dough is doubled in size.
  15. Bake at 180°C for 15-20 minutes and Focaccia is ready to be relished.

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Posted in side dish

Arbi Fry / Crispy Colocassia Slices Recipe

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Arbi Fry- Boiled Arbi (Colocassia) slices are pan-fried with gram flour along with carom seeds and a few more spices. Use of gram flour gives this arbi preparation a nutty flavor and a crispy texture.

Arbi contains a lot of starch and turns gooey if not cooked properly. So, I am sharing my mom’s tips to avoid it. My mom used to boil arbi and rest it for 5-6 hours. When rested for a few hours, Arbi slices do not stick to each other while pan-frying. I always make it a point to maintain the gap between the boil and final preparation. Also do not over-boil arbi. Usually, one whistle is sufficient to boil medium size arbi pieces.

Serve Arbi Fry/Crispy Colocassia slices with paratha.

Serves: 2-3

INGREDIENTS

  • 250 Gms. Colocassia (Arbi)
  • 1/4 Tsp Asafoetida
  • 1/2 Tsp Carom Seeds
  • A Pinch of Turmeric Powder
  • 2 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Dry Mango Powder
  • 1 Tbsp Gram Flour
  • 1 1/2 Tbsp Oil
  • Salt
  • Coriander Leaves (For Garnishing)

METHOD

  1. Wash and clean arbi so that all dirt is removed.
  2. Transfer arbi along with water to a pressure cooker and boil at a high flame for one whistle.
  3. Remove the skin once arbi is cooled down.
  4. Cut arbi into slices.
  5. Heat oil in a frying-pan and add asafoetida and carom seeds.
  6. Lower the flame and add gram flour.
  7. Saute for a couple of minutes till gram flour leaves an aroma.
  8. Add turmeric powder, coriander powder and red chilli powder.
  9. Add arbi slices and stir well to coat arbi slices with spices.
  10. Sprinkle salt and dry mango powder. Stir again.
  11. Cook for 6-8 minutes till outer skin turns crispy.
  12. Transfer to a serving bowl and garnish with coriander leaves.

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Posted in side dish

Crispy Okra (Baked) Recipe

imageCrispy Okra  is a healthier adaptation of  deep-fried kurkuri bhindi. Although lesser oil has been used in preparing okra chips, Okra slices turned out to be very crispy and absolutely lip-smacking. Okra slices have been baked in OTG.

You can prepare Crispy Okra in advance and heat it at OTG’s lowest temperature for 4-6 minutes at the time of serving.

Okra has many health benefits like its high fiber, vitamin C and folate content. It is also known for being high in antioxidants and a good source of calcium and potassium.

Crispy okra chips can be served as a side-dish to any Indian meal. 

INGREDIENTS

  • 500 Gms. Okra (Bhindi)
  • 1/2 Tsp Carom Seeds (Ajwain)
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • 1/4 Tsp Garam Masala
  • 1 Tsp Chat Masala
  • 1 Tbsp Gram Flour (Besan)
  • Salt
  • 3-4 Tsp Oil

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METHOD

  1. Wash and clean Okra.
  2. Pat Okra dry using a paper towel.
  3. Remove top and bottom parts of okra and chop them diagonally.
  4. Add remaining ingredients and mix till okra is properly coated .
  5. Transfer okra to a baking tray (lined with parchment paper).
  6. Bake at 180°C in a preheated oven for 20 minutes. Flip okra slices after 10-12 minutes.
  7. Lower the temperature to 150°C and bake again for 8-10 minutes till it turns crispy. Also, flip okra slices once again.
  8. Serve them hot and crispy.

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Posted in side dish, Uncategorized

Whole Wheat Bread-Sticks Recipe

imageThese healthy and crispy bread-sticks have been baked with 80% whole wheat flour and 20% refined flour. I have added carom seeds and dry rosemary herb for adding flavor to bread-sticks.

One very important factor involved in baking any bread is quality of yeast. If you are using dry yeast, make sure that it has a fine texture. Result is better with fine ones in comparison to bigger granules. If you are using fresh yeast, make sure to use crumbly one and store it cling-wrapped in freezer. This way, it lasts longer.

Kneading is another integral part of baking bread. This time, I used food-processor for kneading dough. It became such an easier and quicker process with it. Dough was ready within 3-4 minutes. So, if you have a food-processor, do use it.

Coming back to the recipe…..If you do not have rosemary herb , you can gently brush the top of bread-sticks with milk and sprinkle sesame seeds or onion seeds , at the time of baking .

Enjoy these bread-sticks with delicious tomato soup or any cheesy dip.

Yields : 18 Bread-Sticks

INGREDIENTS

  • 100 Gms. Whole Wheat Flour
  • 25 Gms. Refined Flour
  • 1 Tsp Dry Yeast
  • 1/2 Tsp Salt
  • 10 Gms. Sugar
  • 2 Tbsp Olive Oil
  • 1 Tsp Carom Seeds
  • 2 Tbsp Rosemary Herb (Dry)
  • 90 ml. Water
  • Butter (For Brushing/Optional)

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METHOD

  1. Dissolve yeast along with 5 gms. sugar in 40 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar, carom seeds and yeast mixture to a big bowl.
  3. Bring all ingredients together with and add olive oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 10 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Transfer dough to a greased bowl for second rise. Wait for it to double.
  11. Again, knock it to remove gas bubbles formed by yeast during rising process.
  12. Sprinkle dry rosemary herb over dough and knead for a minute such that rosemary is mixed completely.
  13. Divide dough into 18 parts.
  14. Roll each part and fold it from the center. Beginning from the center-fold, bring both sides over one another till the end and give a gentle roll in the end.
  15. Transfer bread-stick to a baking tray lined with parchment paper/ silicon mat.
  16. Repeat the process with other portions.
  17. Let them rise for an hour.
  18. Transfer baking tray to a preheated oven at bake at 180°C for 20 minutes.
  19. Brush them with melted butter and serve with hot soup or enjoy with a cheesy dip.

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NOTES

  1. You can use food-processor for kneading dough. In such a case, hand-kneading is required only for a couple of minutes.
  2. You can add onion seeds / sesame seeds if rosemary herb is not available. Before putting baking tray in oven, lightly brush top of bread-sticks with milk and sprinkle seeds over bread-sticks.
Posted in accompaniment, side dish

Stuffed Bhavnagri Chillies Recipe

imageBhavnagri chilli is mildly hot and remains available throughout the year. A variety of dishes like bharli mirch, mirchi salan, mirchi vada etc. are prepared with it.

Bhavnagri chillies in this recipe have been stuffed with spicy and tangy achari potato filling .Subsequently, they have been pan-fried in a wide-bottomed pan with some mustard oil. These stuffed bhavnagri chillies serve well as scrumptious side-dish/ accompaniment.

Serves : 6 Stuffed Bhavnagri Chillies

INGREDIENTSimage

  • 6 Bhavnagri Chillies
  • 2 1/2 Medium Sized Potatoes
  • 3/4 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 2 1/2 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Fennel Seeds Powder
  • 1 Tsp Dry Mango Powder
  • 1/2 Tsp Garam Masala
  • Salt
  •  1 1/2 Tbsp Refined Oil
  •  1/2 Tbsp Mustard Oil

METHOD

  1. Heat oil in a kadai and add asafoetida, cumin seeds and fennel seeds.image
  2. Once cumin seeds begin to crackle, add coriander powder and chilli powder. Cook till mixture begins to turn brown.
  3. Add mashed potatoes, fennel seeds powder, dry mango powder, garam masala and salt.
  4. Mix everything and let it cook for 10-12 minutes. Turn off the heat.
  5. Mash potatoes and let the mixture cool down.
  6. Cut bhavnagri chillies for 3/4th of their size, only on one side. Chillies should not separate from their stems. Refer to the image for more clarification.
  7. Remove the seeds with the back of a fork .
  8. Put a few teaspoons of achari potato filling with a spoon and push it inside. Put more filling till whole chilli is stuffed.
  9. Repeat the process till all chillies are stuffed.
  10. Heat a wide bottomed pan and pour mustard oil.
  11. Place all chillies and sprinkle some salt over them.
  12. Cover the pan and cook for 12-15 minutes. Keep on flipping chillies in between so that both sides get cooked.

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