Foolish Bread

I got this foolish bread recipe through British Food which i wanted to try out immediately and prepared making this bread friday, this bread goes for a starter dough which u have to make before a day, this bread turned out super prefect,very much like a bakery bread we get here..This foolish bread turned out dense, slightly chewy with a prefect crust...This bread slices suites awesome to serve along with sounds, ideal for making sandwiches and y not a for a toast..We guys enjoyed having this bread for our breakfast with butter and jam along with a cup of coffee and for snacks with nutella spread..This bread is quite easy to prepare if u have prepared ur starter dough before a day..Also the original recipe says that no one seems to know y this bread is called as Foolish Bread, even i dont care coz we loved this bread, no matter about the name at all na..Sending to AWED-British guest hosted by Reva, event by DK and BBD#37 - Bread With Sponge/Pre-frement guest hosted by Champa..

Starter:

• 1+1/2cups White flour
• 1/2tsp Dry yeast
• 2/3cup Warm water

Bread:

• 2cups White flour
• 1/2cup Luke warm water
• 1 +1/4 tsps Dry yeast
• 2tsp Salt

Method:

Place the flour and yeast into a large mixing bowl, add the water, stirring until a wet dough is formed. Cover with a lid and leave overnight...

Next day,place the flour in a large mixing bowl..Add the water and yeast and sprinkle the salt around the edge of the flour.Add the starter dough. Stir well all the ingredients until they turns as little bit sticky dough.

Once the kneading is complete,arrange the dough in greased bowl and cover with a towel and leave in a warm place for one hour .Remove the dough from the bowl and shape into a round, flat disc. Place on a greased baking sheet. Cover with a cloth and leave in a warm, but not hot place for another hour. The dough should have doubled in size.

Preheat the oven to 450F..Once the dough is doubled, take a very sharp knife and lightly slash the surface of the dough two or three times diagonally make sure you only slash the surface, not cutting down into the dough. Bake for 15 minutes. Turn the oven down to 425°F and bake for 25 minutes until the crust turns golden brown. The bread is ready when it sounds hollow when tapped on the base.

Source: Priya's Easy N Tasty Recipes

Eggplant Tomato Dal

Vankaya Tomato Pappu. Oil is tempered with South Indian style spices. Indian eggplants / brinjals are chopped up and cooked in tempered oil along with tomato and tamarind. Then the cooked masoor dal is added to the eggplants and boiled for few minutes before serving eggplant tomato dal with steamed rice or with roti or chapati. Makes: around 3 Servings of Eggplant Tomato Dal. Ingredients: Red Lentils Split / Masoor Dal 1 Cup Baby Eggplants 3 Tomato 1 Large Green Chiles 3 – 4 Tamarind 1 inch Piece Turmeric Powder a big pinch Red Chile Powder 1/4 tsp Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 – 4 Garlic 1 Clove Curry Leaves 5 Oil 2 tsps Method of preparation: Wash masoor dal under fresh water to remove any dirt. Boil masoor dal in 2 cups of water and turmeric powder for around 15 – 20 minutes or until masoor dal is cooked and is transparent. Remove stems, wash and chop the eggplant into small chunks. Remove stems, wash and slice the green chiles. Wash and finely chop the tomato. Peel and slice the garlic. Soak tamarind in quarter cup of water and extract all the juice. Heat oil in a small pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles, chopped eggplant, red chile powder and salt. Fry briefly and stir in chopped tomato and tamarind extract. Cook till tomato and eggplant is soft. Then stir in cooked masoor dal and adjust the salt if necessary. Cook on low flame for around 5 minutes to let all the flavors develop. Serve eggplant tomato dal with steamed rice and a crispy papad or with roti. Notes: Make sure to add salt once the eggplant is added to the tempering. Source: Talimpu

Cheese Cauliflower Kofta Curry

I don't like kofta curry but like to have fried koftas.When ever I make kofta curry I add koftas just before I serve so that koftas will stay crisp.Generally i make kofta's with bottle gourd or potato. I saw this cheese cauliflower koftas in Raks Kitchen book marked but didn't get time to make them.When jaya announced bloggers marathon for Rak's kitchen then I decided to make this delicious cheese cauliflower koftas for her event. They are realy just melting in the mouth. Raji of raks kitchen is one of my buddy blogger who is alway attracts me with her beautiful and bright pictures and her traditional tamilnadu recipes. Thank you so much Raji for this mouth melting kofta recipe we just enjoyed it.I fallowed the recipe with very little changes here I go..

For Koftas:--

• Cauliflower --- 2 cups grated
• Potatoes -- 3 medium size boiled and mashed
• Cornflour --- 1&1/2 tab sp
• Garam masala --- 1/4 teea sp
• Chat masala -- 1/4 tea sp
• Pepper powder -- 1/4 tea sp
• Baking powder --- 1 pinch
• Salt -- 3/4 tea sp
• Oil -- for deep frying
• Cheese stick --- 1 cut in to 8 pieces.

Method:--
1. Boil potatoes I boiled them in Microwave, peel the skin and mash them well make sure there is no water in potato mash.
2.Heat 1 tea sp oil in a pan add grated cauliflower and cover and cook in a low flame for 5 minutes.
3.Mix mashed potatoes,cauliflower,corn flour,pepper powder,salt,garam masala,chat masala,baking powder mix well with your hands.
4. Make small ball and make a depression in the middle keep the cheese piece and close give a ball shape again.
5.Heat oil in a deep frying pan and drop the balls slowly, deep fry the balls till nice golden brown color.
6. Remove the deep fried balls from oil and place them on a kitchen tissue and leave a side.

ForGravy:--

• Tomato puree -- 1 cup
• Oil ---- 2 tea sp
• Cumin seeds --- 1 tea sp
• Ginger --- 1 tea sp chopped
• Ginger paste --- 1 tea sp
• Garam masala powder --- 1/2 te asp
• Red chilli powder --- 1/2 te asp
• Coriander powder --- 1 te asp
• Milk --- 1 cup
• Cream --- 1/4 cup
• Coriander leaves --- 4 tab sp chopped

Method:---
1.Heat oil in a pan add cumin seeds let them popup then add chopped ginger and ginger paste fry for a while.
2. Add tomato puree give a nice stir,then add red chilli powder,coriander powder,garam masala powder salt mix well and cook till the moisture evaporates and masala leaves the oil from sides.
3. now add 1 cup water mix well and cook till you can see the oil on top, cook in a low flame, this will take 5 minutes.
4. Add chopped coriander leaves, keep the flame in low heat add milk and cream mix well.
5. Add koftas switch off the flame and serve hot
Serve hot with roti or rice.

We enjoyed this delicious curry with rice and puri.

Source: Plantain leaf

Nandu Masala / Crab Masala

This is my first entry for crab items. Seriouly ,am the biggest fan for sea foods and my H is a picky eater ,without a doubt, he doesn't eat crab at all. But that doesn't stop me from eating sea foods and he agrees with that.. I had to call my mom again to get this recipe.. Ofcourse I make this often ,still , I feel confident when I cross check with my mom every time. This is totally my mom's recipe and as always it turned out yum..U know what ? Just made an hour ago and can't wait to share with u all....

Ingredients :

• Crab -- 1 pound
• Oil -- 3 tbsp
• Red chilli powder -- 1/4 tsp
• Coriander Powder -- 1 1/2 tsp
• Turmeric powder -- a pinch
• Salt -- to taste

For seasoning :

• Onion -- finely chopped -- 1/2 cup
• Curry leaves -- 1 sprig
• Fennel seeds / Sombu -- 1/2 tsp

To grind :

• Shallot -- 1 no.
• Pepper -- 3/4 tsp
• Cumin seeds -- 1 tsp
• Shredded coconut -- 1 /4 to 1/2 (acc to taste)
• Fennel seeds -- 1/2 tsp
• Ginger -- 1/2 inch piece
• Garlic -- 4 pods
• Tomato -- 2 nos.
  

Method :

Clean the crab and break into equal half and place in a plate. Grind the ingredients given above to a fine paste and keep aside. Now take a wide pan and add the oil. Throw in the fennel seeds when the oil is hot and fry. Add the onions and the curry leaves and saute for a minute. Now pour the ground coconut paste and add the turmeric powder,salt ,red chilli powder and the coriander powder. Saute the masala till the raw smell goes. Finally throw in the crab and sprinkle little bit of water and combine well with the masala. Cover and continue to cook for 5 to 8 minutes . Don forget to stir in between. Switch off once the oil starts leaving the sides and the masla doesn't stick the bottom ..Garnish with coriander leaves and serve.

Happy eating guys !!!

Source: Kitchen Secrets

Badham / Almond Halwa

Final day of the blogging marathon !!!! Whew, seriously it's been a hectic week as I had no drafts in my finished work that matches with the marathon. But I've had my fun making all these awesome recipes and had a virtual blast from my marathon buddies who also did an outstanding performance. I did badham halwa to conclude this marathon as almonds are my fav.. Again a simple recipe from me that hardly requires half an hour to relish this Indian sweet !!! Njoy Guys..

Ingredients :

• Almonds /badham -- 1 cup
• Sugar -- 1 cup
• Milk -- 3/4 cup
• Salt -- a pinch
• Cardamom Powder -- a pinch
• Saffron strands -- 4 to 5 (optional)
• Saffron colour -- a pinch
• Ghee -- 2 tbsp

Method : Soak the almonds for 2 hours or boil the almonds for 3 minutes and peel the skin. In a blender /mixie add the blanched almonds,milk and grind it coarsely (like rava ) .The batter should be in running cocnsistency like u grind for dosa. Now add the batter and the salt ,sugar in a non stick karahi and combine well. Continue to cook this mixture in medium flame and add a tbsp of ghee when it starts bubbling. Keep on stirring this mixture else it would get burnt. U may want to turn low the heat a little bit. Stir the mixture again for 3 more minutes and add the saffron strands and combine well. Add the remaining ghee as well. Continue to stir and add the saffron colour as well. Turn off the heat when the mixture starts leaving the sides and the ghee starts coming out. It took me almost 10 minutes on the whole to make this halwa (apart from soaking n grinding) .Garnish with nuts of ur choice and Njoy !!!





Check out the 25 bloggers running for the Blogging Marathon!

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Rujuta, Santosh, Saraswathi, Savitha, Srivalli ,Smitha, Sowmya, Suma, Usha, Veena

Happy eating and happy blogging guys !!!

Source: Kitchen Secrets

Herbed Rice Straws

Today marks the 6th day of the blogging marathon and it's going to get over by tomorrow...Whew.. an entire week has passed just like that..Well, coming to the marathon, am posting for " from other blog " category. Yep, Today's recipe is from Priya's blog ,She made me craving for this snack on that day and the recipe is also quite simple.. Glad I tried her recipe , these straws are a real yumm.....

Ingredients :

Rice flour -- 1 cup
All purpose flour -- 1 cup
Herb Mix -- 2 tsp ( I used Mint, Coriander and Basil leaves)
Ajwain seeds -- 1/2 tsp
Pepper Powder -- 1/2 tsp
Melted butter -- 2 tbsp
Salt -- to taste
Olive oil -- 1 tsp

Method :

Crush the herbs using a mortar and pestle and keep aside. Now mix all the dry ingredients ina bowl and add the herbs ,olive oil and melted butter and combine well. Now add water little by little and make a pliable dough and cover it. Rest the dough for 30 minutes.

Preheat the oven @ 350 deg F. Now divide the dough into equal balls. Roll out the dough (slighly thick --which i failed to implement) and cut into thick strips. Twist the dough strip and palce the strip in the greased baking sheet. Bake for 15 to 20 minutes or until it turns pale golden brown ( I like it bit dark..)..

Enjoy with cheese , any chutney,ketchup of ur choice..

Note : I made thin straws and it was so flaky and crispy. U may do thick straws just like the original verison..



Check out the 25 bloggers running for the Blogging Marathon!

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Rujuta, Santosh, Saraswathi, Savitha, Srivalli ,Smitha, Sowmya, Suma, Usha, Veena

Happy eating guys !!!

Source: Kitchen Secrets

How To Cook Shoyu Chicken

I receive some enquiries recently asking me how to cook Shoyu Chicken. As I love shoyo chicken and I haven’t cooked it for some time, I’ve decided to raise this post to answer my readers enquiries as well as pleasing myself and my beloved on Valentine's Day.

My shoyu chicken is of course Hong Kong Cantonese style. We usually call it Soy Sauce Chicken. It is extremely easy to cook and very delicious. Here we go.

Since cooking a whole chicken is quite demanding, I’ll leave it to professional chefs. For home cooking, I’m going to work on chicken thighs only, which are good for kids as well as parties.

How To Cook Shoyu Chicken

Ingredients
4 boneless chicken thighs. These are all we need. To reduce the intake of fat and cholesterol, I usually remove the chicken skins. However it is your choice to keep it or not.

Shoyu Chicken Seasoning Sauce

• 1 tablespoon of dark soy sauce
• 1 tablespoon of Huadiao wine (Shaoxing cooking wine)
• 1 tablespoon of water
• Some grinded black pepper
• Pinch of sugar
  
  Get all these into a bowl and mix well for a minute or so to make sure the sugar is melted. Marinate the chicken thighs with the seasoning solution. Turn the meat up side down at least once through out the seasoning period to ensure both sides of the meat absorb the equal amount of seasoning sauce.

Seasoning Tips

The secret to making delicious Shoyu Chicken is the seasoning sauce and the seasoning period. Allow several hours for seasoning to ensure the best taste. I usually season it in the morning if I want to cook for dinner. If I want to cook for lunch, I’ll start seasoning the night before. If you are running short of time, you should allow at least 30 minutes of seasoning before cooking.

Cooking Directions

1. Heat a pan, add 1 tablespoon of EVO.
2. Lay all chicken thighs flat into the pan to ensure they all receive even heat. (**DO NOT throw away the remaining seasoning sauce, we'll use it later on**)
3. Turn to medium heat, cover with a lid.
4. Cook for 4 minutes.
5. Turn meat up side down. You’ll see the beautifully brown colored chicken. Remember you have some leftover seasoning sauce in the plate? It’s time to add this residue solution to the pan. Cover again and cook for 2 minutes. Check if the sauce is getting too thick. If so, add a little bit of water and continue cooking for another 2 minutes with the lid on.
6. Dishing up and serve hot. Best to go with plain rice.

NOTE: The total cooking time should be between 8 and 10 minutes. This will avoid under- or over-cooking and ensure the maximum tenderness of the chicken.

Do you find cooking Shoyu Chicken simple and easy? I really love it because it is so delicious. Next time when you have friends asking you how to cook Shoyu Chicken, you may direct them to this blog post.

Shoyu Chicken (Soy Sauce Chicken)

Source: Hong Kong Food Blog