Thursday, September 28

Onion Focaccia Bread.

Onion Focaccia Bread. This is very easy and delicious bread I have ever made and it gets ready in no time. Its a great bread to serve with Soups, stews or pasta. You can season with any ingredients or herbs and serve hot with your favourite soup or pasta.



Ingredients.
1/2 cup warm water (100 degrees to 110 degrees)
3tbsp warm milk
1/4 tsp sugar 
1+1/8 tsp active dry yeast
1+1/2cups all-purpose flour, plus more for dusting
1/4 tsp salt
6tbsp olive oil
1 medium onion (thinly slice)
1tbsp mixed Italian herbs
1/4 black oilves.



Baking Method.
Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and 3tbsp oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, Transfer to medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times.
In a mean time pre-heat the oven to 180c for 10minutes.

Take a large baking tray and place the dough onto tray and shape the dough in to square shape. and use your fingers to make deep dimples in the focaccia, pushing them all the way through the dough to the bottom and sprinkle olives, onion and mixed herbs on top, apply the remaining oilve oil on top. and bake for 15 minutes at 180c.
Serve hot with soup, stew or pasta.


Friday, September 22

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.


Ingredient's.
1 cup moong dal wadi
2 potato (cut into big chunks)
2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)
1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala
1tbsp ginger garlic paste
1/2tsp cumin seeds
1 green cardamom, 1 clove, 1 cinnamon stick
2 bay leaves
2 dry red chillies
2tbsp oil + 2tbsp for frying wadi and potato
Salt as per taste.



Cooking Method
In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.
In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.
Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).
Garnish with coriander leafs
Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.


Thursday, September 21

Moong Dal Kachori.

Moong Dal Kachori is a easy to make and very very tasty to have with hot cup a tea for a breakfast or as a evening snacks. This recipe is sitting in my draft from ages, Since the climate is getting cold here so I think it's a right time to post this recipe.. I have taken this recipe from NishaMadhulika.com and thanks to her for such a awesome recipe. Do try and let me know.



Ingredient's For Filling.
1cup moong dal (soaked for 2 hours)
1tbsp finely chopped ginger garlic
2 finely chopped green chillies
Pinch of Hing
1/2 tsp fennel powder
1/2 tsp cumin
1/2 tsp dry mango powder
1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder
2tbsp oil
Salt to taste.

Ingredient's For Dough.
2 cup Maida (all purpose flour)
1/4 cup oil
Salt to taste.


Cooking Method.
Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing.

Stuffing:
Coarsely ground the soaked moong dal. Set it aside, Preheat pan and add 2tbsp oil in it. When oil is hot, add cumin seeds and saute for while. After sauteing cumin seeds add hing, green chilly, red chilli powder, coriander powder, ginger garlic, fennel powder and saute the spices for few minutes. Now add grounded dal, salt, garam masala and dry mango powder. Mix all ingredients really well. Stir constantly and cook dal until it dries. Take out the roasted dal in a bowl and allow to cool. 

Take little amount of dough, equal to size of lemon, and roll to a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris. 

Preheat a enough oil in a deep frying pan for frying kachoris. Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand or fingers gently into thick kachori. Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris. Place the fried kachoris over a plate with absorbent paper. Likewise fry all kachoris.
Serve kachoris with green coriander chutney or sweet chutney or you can even eat them as it.


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