White Bread- Tangzhong method

Oh Baking partners never fail to surprise me. They make me make bread at home. It was such a masterpiece. Soft, wholesome and very yumm.

Tangzhong method is the one where we make a flour and water paste by cooking them on gas. It is added to the bread mix when it is cooled. Most of the recipes suggest that we must wait overnight to use the Tangzhong for better results.

Baking Partners

You shall need [makes 1 loaf]

Ingredients For The “Tang Zhong”:
1/3 Cup (25g)…. Bread flour
1 Cup (125g)…. Water

Ingredients For The “Dough”:
125g (125ml) ….Full fat milk

120g….Tang zhong

2 1/2 Cups ….flour
3 Tbs + 1 Tsp (50g)…. Castor sugar
1 Tbs…. Powdered milk
15 gms… Fresh Yeast
1 Tsp…. salt
3 Tbs (45g)…Unsalted butter, cut into small pieces and at room temperature
1 Tbs …oil, for greasing the bowl
 
Method:
  • Mix the flour and water in a pan and cook on a low heat.
  • Continue whisking gently until lines are visible in the roux [Flour-water mix].
  • The mix shall become thick. Remove from heat and transfer to a small bowl.
  • Let it cool completely. Cover the bowl with a cling film.
  • Combine flour, salt, sugar and yeast in a bowl.
  • Add to the processor, churn it once so that everything mixes properly.
  • Now in a small bowl, mix the milk and tangzhong.
  • Add it to the dry ingredients.
  • Churn for 5 min first, using a spatula scrape the sticky dough from the mixing bowl onto a floured surface.
  • Knead the dough until it is nice and soft and amalgamated.
  • You must be able to pull a small ball of dough apart and see a thin membrane form.
  • Transfer it to a oiled bowl and cover with a cling film.
  • Let it rise in a warm place to the double its size. Usually takes 50-60 min depending on the warmth of the place.
  • Once it has doubled, punch the air out.
  • Add some flour to a flat surface, make 4 equal size balls from the dough.
  • Using a rolling pin, roll it out to an oval.
  • Fold the lengthwise parts inward and roll the dough from top to bottom.
  • Repeat for the other 3.
  • Place them in the baking tray/bread mould and let it proof for another 40 min.
  • Once done, brush with milk sprinkle sesame seeds and put in a pre heated oven at 180C for 50 min or until the bread is nice and golden [I didnt let that happen to my bread hence the pale color]
  • Once baked, tap the bottom of the bread to hear the famous hollow sound. This means you can pat your back for a job well done.
  • Let it cool on a wire rack. Cut and serve

Bread1 bread2

Cheers,

 
 

Spaghetti Stuffed Bread

BM#26 brought with it some really really interesting topics. :) I chose the theme cook 3 dishes for 3 different courses with 1 ingredient. Phew…I have chosen Pasta as the ingredient.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Here is my dish under the dish catagory- Bread

You shall need: [Makes 1 loaf of bread]

For the dough-

2 cup… All purpose flour

1.5 tsp… Fresh yeast

1 tbsp… Castor Sugar

1/2 tbsp… Salt

2 tbsp… butter [room temp]

Water

For the Stuffing-

100 gms… Spaghetti pasta [Cooked Al dente]

1/3 cup… Tomato Puree

1 tsp… Garlic Powder [Or 2 pods of garlic crushed]

Salt and pepper to taste

1.. medium onion finely chopped

1.5 tsp… Butter

Method:

  • Mix flour and sugar in a bowl.
  • Add the yeast and butter, mix well.
  • Add salt and some milk. We need a soft dough.
  • Knead until the dough is stretched and a thin film of the dough is formed.
  • Let it proof for 50 min to an hour.

bread stuffed 2

  • In a pan, add the butter and onion.
  • Let it turn nice pink.
  • Add tomato puree and salt and pepper.
  • Add garlic powder and mix well.
  • Once the fat comes on top of the tomato onion mix.
  • Add the pasta and toss it around well.
  • Let it cool properly.
  • Once the dough doubles, punch the air out of it.
  • Using some flour and rolling pin, roll it into oval shape.
  • Place the pasta in the center.
  • Make slanting slits on to the dough edges and overlap on the pasta.

bread stuffed1

  • Apply egg wash on the pleated bread and sprinkle poppy seeds and seasme seeds.

bread stuffed4

  • Bake for 60 min in the oven.
  • Once it is nice and golden brown, let it cool well.
  • Cut in slices and serve.

bread stuffed3

Cheers,

Pasta Baskets

BM#26 brought with it some really really interesting topics. 🙂 I chose the theme cook 3 dishes for 3 different courses with 1 ingredient. Phew…I have chosen Pasta as the ingredient.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Here is me Starter Dish : Pasta Baskets

You shall need: [Makes about 6-7 baskets]

1/2 cup… Pasta [I used mini farfelle] Boil al dente

3 tbsp… Tomato puree

1 tsp… Kasuri Methi [Dried fenugreek leaves]

Salt and pepper to taste

6-7… Bread slices [Cut round]

Softened butter

Method:

  • Pre heat oven to 180C.
  • Butter the round bread pieces and fit them in muffin mould like a basket.

pasta basket1

  • Bake in the oven for 15 min or until they are nice brown and crisp.

pasta basket2

  • In a small pan, heat about 1/2 tbsp butter.
  • Add the tomato puree , salt and pepper.
  • Cook until it leaves the fat.
  • Add the pasta to the puree.
  • Toss well.
  • Add the dried fenugreek leaves.
  • Set aside until you are ready to serve.
  • Once the bread baskets are done, fill them with the pasta and serve warm.

pasta basket3

Cheers,

This goes to:

at homemakers Diary brain child of Vardhini

at Sumee’s Culinary

at simply food

Whats with my cuppa & Nupur’s event announcement here.

Whats with my Cup-012

 

 

Punjabi Kadhi

For BM#26 the first theme I chose is “Cooking from a cook book of different authors with a single ingredient”

I chose “Gram Flour”. Second course “Main Dish” I picked the  cookbook “Simple Cooking from Grandma’s Kitchen” by “Karen Anand” . I have made Gujarati Kadhi a lot but here is the punjabi version.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

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Recipe

You shall need:

For the Kadhi-

2 cup… Curd

1 cup… Gram flour/besan

2 tbsp… oil

1/4 tsp… Mustard seeds

1/4 tsp…. Nigella seeds [Kalaunji]

1/4 tsp… Fenugreek seeds

1-2… Dried chillies

1/4 tsp… Haldi powder

Salt to taste

For the pakodi/dumplings-

1 cup… Besan

1/4 tsp… Salt

1 tbsp… Warm oil

1/2 cup… Curd

Oil to deep fry

Method: For Kadhi-

  • Whisk curd until creamy and add 5 cup of water.
  • Put gram flour in another bowl and add the curd water mix little at a time. Make sure it is not lumpy.
  • Heat oil in a pan on moderate heat..
  • Add whole spices. Add chillies
  • Add turmeric.
  • Pour in the curd-water-gram flour mix.
  • Add salt and bring to a boil stirring continuously.
  • Reduce the heat and cook for 20 min.
  • Remove from heat and set aside.

For pakodi/dumplings-

  • Mix gram flour, salt and oil in a bowl.
  • Add curd and mix well.
  • We need a thick batter, add a couple of tbsp of water if needed.
  • Mix the batter until it becomes light and airy.
  • Heat oil for deep frying the pakodas.
  • Make small dumplings and lower in the oil.
  • Fry until they are nice and golden brown.
  • Remove with slotted spoon.
  • Add to the kadhi and simmer it for 10 min.
  • Serve with rice.

kadhi rice

Cheers,

Besan Laddo

For BM#26 the first theme I chose is “Cooking from a cook book of different authors with a single ingredient”

I chose “Gram Flour”. Dessert I picked the  cookbook “Temptations”. I have a microwave but I hardly use it. Finally got a chance to make this yummy dessert from this book.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

This is the book.

Cook Book
Cook Book

And here is the recipe from the Book

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Recipe

You shall need:

1 cup…. Besan [I used the mots wala besan]

1/4 cup.. Castor Sugar

1/2 cup… Ghee

Dry fruit of your choice [I used almond Slivers]

Method:

  • Heat ghee in a microwave safe bowl for 1 min at high power.
  • Add besan and cook for 3-4 min at high power, stirring after every 1 min.
  • Reduce the microwave level to 50% and cook for 2-3 min, stir after every 1 min.
  • Add castor sugar and mix well.
  • Let it cool a little.
  • Make 8-10 laddos of the size that you like.

20130312-192445.jpg

Cheers,

Bread bhajiyas

For BM#26 the first theme I chose is “Cooking from a cook book of different authors with a single ingredient”

I chose “Gram Flour”. First course “Snack” I picked is from Tarla Dalal’s cookbook “The Pleasure of Vegetarian Cooking”

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

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Here is the recipe from the book

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I cut the bread round for aesthetic purpose 🙂 I also smeared green chilly and corriander chutney in between the slices before dipping in the batter.

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Cheers,

Award Time

I got two awesome awards from Sara and Charu. Thank you Ladies. You are really generous.

super sweet blogging award new comes from Charu.

Charu has this amazing flare with words. It is an art and she using is very suitably. What I love about her blog is the nest presentation. It is precise, very clear and useful. A personal fav is her About page. It is really thoughtfully written and gives the reader an insight about her passion.

The rules for the Super Sweet Blogging Award
• Give credit to the person who chose to nominate you.
• Answer the Super Sweet questions.
• Nominate a Bakers’ Dozen.

Super Sweet questions:
1. Cookies or Cake? Cake
2. Chocolate or Vanilla? Chocolate
3. What is your favorite sweet treat? Chocolate Mousse
4. When do you crave sweet things the most? Post dinner…somehow I cant resist
5. If you had a sweet nickname, what would it be? Giggilopotomus

I nominate these fabulous bakers for this award:

Sheelu from Ghar ka Khana

Hungry Mum

Aparna

Swati

Archana

Aparna Jha

came from Sara.

I know Sara from the events that I have hosted. She is one fighter and go getter on the blog. 🙂

Rules of the Award

1.    Write random facts about yourself.

2.    Answer the 11 interview questions given by the person nominated you.

3.     Fabricate 11 new questions.

4.    Nominate 11 bloggers who have less than 200 followers and mention them in your post.

5.    Tell the person who nominated you , along with the people whom you have nominated.

Random facts about me:

  • I cannot sleep without my toy elephant and a bottle of water.
  • A weekend without meeting the girl friend in town aka Sheelu feels like a waste.
  • I read a lot and remember only the cooking related stuff.
  • I love to cook and experiment.
  • I dont like to taste the food I cook, ironic but true.
  • I call myself the poker bi*ch of the group because I get really pissed at the LONG poker sessions that the guy-friends and the pati have. Grrrrr

Interview questions to be answered [came from Sara]:

1. Tell us about yourself

 I am a lovable someone who makes friends for life 🙂

2. Your likes and dislikes

 I like to cook. I hate snakes

3. Your childhood passion

 Playing in the sand and my dance classes.

4. Tell us about your love to cooking

 It is a passion that developed because I love food and I love hosting. It only picked up from 2008 when I started working and was living with flatmates. 🙂
One thing let to another and I loved cooking eventually.

5. Tell us about your role model

 My Role model are too many-
Pati for his versatility
Nigella Lawson for being so attractive on screen
Sheelu for her Spark
One of my uncle for his professionalism
Mom for her courage

6. Your first experience with cooking

 First thing I remember cooking was a simple dal chawal. However I will never forget the first baking experience. I made a 7 later cake for the pati’s birthday 🙂

7. Other than cooking , what are all the hobbies you have

 Reading, playing on the ipad and online shopping [yes it is a new hobby]

8. When was your blog started and whom was your inspiration ?

 Dec 2012 was when the cooking blog started. It was just a way of recording what I was learning.

9. How will you select the recipes for your blog ?

 It is purely on a trial and error basis. If a recipe is a hit it goes on the blog else it wont go there. I look for unusual combinations, cooking methods and country specific recipes.

10 . What was your favorite recipe which you cook ?

 I loved making the Sambusac and Broken wheat cup cakes.

11 . Do you think blogging has get you more friends and introduced you to more people. How do you feel about that

It is marvelous how people come together for the love of good food. There shall never be a dearth.

I nominate the following people:

Half a Cup of Chai

Sheelu

Nimune

Aparna

Vina’sdeliciousrecipes !

vinicooksveg

Confusion Cook

KarmaFree Cooking

Roz Ka Khana

The questions my nominated bloggers shall answer are:

  1. Which is your fav post on your blog?
  2. Do you believe in ghosts?
  3. Why did you start blogging?
  4. Who is your fav person in the whole wide world?
  5. How do you deal with disappointments?
  6. Has cooking really changed your life anytime?
  7. If you were given a chance to do anything you want to do, what would that be?
  8. What is one thing you want to accomplish in 2013?
  9. If you could change your name, what would it be?
  10. One thing you wish to change in yourself?
  11. One thing you want your kids to learn from you?

Cheers,

Vanilla and strawberry cup cakes

Oh I found such beautiful strawberries at Gourmet West. They were clean and did not have leaves at the bottom that makes strawberries rot most of the time.

The method is simple and yields stunning results. 🙂

You shall need [Makes 10-12]:

1 cup… Flour [AP Flour/Maida]

3/4 cup… Castor Sugar

2 tbsp… Granulated sugar

1/2 cup… Diced strawberries

1 tsp… Vanilla essence [Or 1 pod of vanilla]

1/2 tsp… Baking powder

Pinch of salt

2… Medium eggs [At room temperature]

1/4 cup… Oil

1/4 cup… Milk

Method:

  • Pre heat oven to 180C.
  • Put strawberries in a bowl and add the granulated sugar to it. Keep it for a couple of min.
  • Sift all the dry ingredients in a bowl.
  • Mix the oil, eggs and essence in another bowl.
  • Beat in the wet stuff in the dry 1/2 at a time.
  • Add milk on a need-to basis, we dont need a very loose batter.
  • Fold the strawberries in the batter.
  • Line the cup cake tin and bake in the oven for 12-15 min or until the skewer comes out clean.
  • Once they are done, let them cook for 5-7 min in the moulds.
  • Remove from moulds and let them cook completely on a cooling rack.
  • Decorate e them with frosting of your choice. I used Mocha Chocolate butter cream and sprinklers.

vanilla strawberry cup cake

Cheers,

Methi Ni Bhaji na Bhajiya

Oh I have mentioned this so many times to so many people that I HAD to out this up now. This is a lentil mixture with fenugreek leaves that is steamed, crumbled and served with lots of oil. This can be had warm or cold.

Gujju Food 101

Usually we aka Gujarati bahu’s have the option to use the ready made Kanki Korma loth or a flour made of lentils and rice. For the benefit of the crowd at large, I shall give the full recipe to make this one from scratch.

You shall need: [Feeds 4]

1 Cup… Rice

1/2 Cup… Tuvar Dal

1/4 Cup… Chana Dal

1/4 Cup… Dhuli Urad Dal

1 cup… Methi leaves [Wash and chop]

2… green chillies [finely chopped]

3 tbsp… warm oil

2 tbsp… Jaggrey

1/2 tsp… Ajwain [carom seeds]

1 tbsp… Sesame seeds

2 tbsp… Yogurt

a pinch of Soda bi carb

Salt to taste

Oil for serving

Water

A steamer and a big bowl

Method:

  • Soak the rice and lentils over night and grind into a thick paste next morning. Do not all too much water. We need a thick paste.
  • To this mixture, add soda bi carb, sesame seeds, carom seeds, salt, green chilly, warm oil and yogurt.
  • You should be able to make dumplings out of this mixture.
  • If it feels too dry, add a few tbsp of water.
  • Heat the steamer, oil the try in which you are going to steam.
  • Make cylindrical dumplings from the mix and steam for about 12-15 min.
  • When they are done, let them cool a bit and then crumble them using a fork.
  • Serve with a nice helping of oil on it. [Oil helps it get moistened as after steaming, it tends to get dry]
Stir Fried Sprouts, Methi ni bhaji na bhajiya and water melon
Stir Fried Sprouts, Methi ni bhaji na bhajiya and water melon

Hope you enjoy this authentic Gujju dish and relish the beautiful flavor. This was served for breakfast one of the days 🙂
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com
Cheers,

Product Review : Fortune Rice Bran Oil

Aaha I was selected as one of the 15 bloggers who get to review this new oil from Fortune. I really did take my time to try different things with this oil and man I am converted. Gone are the days of Sunflower oil, Rice bran here I come.

I am reviewing healthy oil as a part of the BlogAdda’s Product Review Program for Indian Bloggers.

https://i1.wp.com/www.fortunecookingoil.com/product-images/rice-bran-health-oil.jpg

Before even cooking with it, I read a lot about what Rice bran oil is all about. Here is the FAQ session I did with myself. 🙂

  • What is Rice bran oil?

Wiki tells me that  is the oil extracted from the germ and inner husk of rice. It has a high Smoking point and has a mild flavor.

  • Are there any health benefits?

It is said to improve the blood cholesterol, helps to reduce body fat, fights cancer, keeps heart healthy, provide relief during menopause and had antioxidant stability that makes it stable even at high temperatures .

Check out this comparison of fatty Acid% fromRicebranoil.com

  • What all can I use this oil for?

Frying, stir frying, as margarine, for roasting nuts etc… I have used it in everyday cooking, baking and even for microwave cooking.

  • Can I make my pet food with this too?

Well yes, a happy pet it a healthy pet.  Ricebranoil.com mentions that this oil shall help in the development of muscles, stamina and over all healthy growth.

Since almost all my doubts were wiped from this research, I decided to make a gujju dish [Methi ni bhaji na bhajiya], bake cup cakes [Chocolate lemon cup cakes] and used it religiously for 2 weeks for every day cooking.

Since the bhajiya, as you might have guessed, is nothing but fritters needed deep frying. Being an oil with high smoking point, I got super super crunchy and yet soft bhajiyas.

The cup cakes called for 1/2 cup melted butter, I changed it to oil just to see how this one behaves while baking. To my astonishment, the cup cakes were spongy and luscious. I did not miss the butter in them.

While in my every day cooking, bhakri needs lots of care and good amount of oil. Bhakri’s behaved well with this too. They were soft and packed with punch. My regular stir fried veggies did smile too 🙂

tava pulao
Tava Pualo and Methi ni bhaji na bhajiya

Stir Fried

Stir Fried sprouts
Stir Fried sprouts

Roasted- Khakhra

Khakhras
Khakhras

Baked- Cup cake

chocolate lemon cup cake with Lemon buttercream frosting
chocolate lemon cup cake with Lemon buttercream frosting

Deep Fried delight- Jewish-Iraqi Sambusac

Sambusac
Sambusac

After gorging on all that food for a couple of weeks, when the pati does  not notice the “Difference” in the oil taste, I would say it is damn worth the shift.

Thank you Fortune and blog adda 🙂

Love