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Wednesday, April 25, 2012

Potato Masala Bread Loaf

Breads and potatoes, who doesn't like'em? It was a big hit yesterday. This potato stuffed bread loaf was our dinner last night. It was really easy and fun to prepare.  Thanks to showmethecurry.com for sharing such a fabulous recipe. The original recipe calls for paneer, but i didn't have it handy so i used potatoes. The spice mixture with extra heat from the green chilies was simply perfect. Maybe next time i would do a different stuffing and experiment by adding some whole wheat flour to the dough. This is a keeper for sure. Well, here goes the recipe,

For Dough:

3 cups All Purpose Flour (maida) 
1 cup Luke Warm Water
1 1/2tsp Rapid Rise Yeast
1 1/2tsp Salt
1tsp Sugar
1/3cup Olive Oil
How to:
  • In a bowl with warm water, add the yeast, sugar, salt followed by olive oil and mix well.

  • In another big bowl with the all purpose flour, pour the yeast mixture and start kneading as the dough pulls from the sides.

  •  Knead it for 6-8 mins dusting with flour if sticky, until you get a soft and smooth dough.

For stuffing:

3 Potatoes (boiled, peeled and mashed) (1 1/2cups)
2 Green chilli (finely chopped)
2tbsp Cilantro (finely chopped)
1/4tsp Turmeric powder
1/2tsp Red Chilli powder
1/2tsp Garam masala powder
3/4tsp Amchur powder
1/8tsp Salt
  • Add all the ingredients to the mashed potato, mix gently and keep aside. 

Rolling and Stuffing:
  • Place the dough on a flat surface and roll the dough into a rectangle with a rolling pin.

  • Spread the potato stuffing evenly over the dough and gently press'em.

  • Start rolling tightly from one side and make a log out of it.

Rising and Baking:
  • Spray oil on to a shallow 9x13 baking pan and place the rolled dough at the center of the pan with the seam side down.

  • Cover the dough and let rest for an hour, until doubled.

  • With a serrated knife, make slits diagonally on top of the risen dough.

  • Preheat the oven to 450 degrees, then reduce it to 425 degrees and bake for 25-30 mins. (I baked exactly for 25 mins.)

  • Allow the bread to sit on the counter for 5 mins before moving to a cooling rack.

  • Let cool for 30 mins on the rack before you slice'em.

  • Serve the bread with your favorite sauce.

  • Store the leftover bread by wrapping'em with plastic and put it in a ziploc bag.

Tuesday, April 24, 2012

Baked Falafel & Tahini Dip

Be ready to munch as many falafels as you can without any guilt. For a crispier Falafel, the mixture is very well flattened and might look like chickpea patties. Chickpeas are rich in protein and very good for your diet. Normally the deep-fried falafels we eat at the restaurants use uncooked chickpeas. I have also used uncooked chickpeas to prepare the mixture. If you are not ok with it, feel free to use the canned or pressure cooked chickpeas. Here goes the recipe,

1 1/2 cup Chickpeas/garbanzo beans (soaked and drained)
1/4 cup Onion (minced)
2-3 Garlic cloves
1tsp baking powder
1tsp Coriander powder
1tsp Cumin powder
1tsp Lemon juice
1tsp Olive oil
1/2tsp dried red pepper flakes
2tbsp Cilantro (chopped)
1/2tsp Salt
1/4tsp ground Black pepper

How to:
  • Blend/grind all the above ingredients coarsely and keep aside.
  • Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
  • Shape the mixture into equal size balls, flatten it out and place it on the baking sheet.
  • Bake for 15 mins on each side or until browned.
  • Let cool and serve warm with the tahini dip.

1/4 cup Tahini paste
1 1/2tsp Lemon juice
2tbsp water
Cilantro, minced
Suamc (optional)
  • Mix together the above ingredients and add more/less water for desired consistency. 
  • Sprinkle sumac and serve as a side.


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