No-Knead Brioche Rolls

Brioche is a highly enriched French bread, with a rich tender crumb. The eggs and butter makes it light and gives the rolls its fluffiness with a golden brown flaky crust. Brioche is generally eaten as a breakfast or as a snack with coffee. This recipe uses a no-knead technique which is a non-traditional way of making it. As the dough sits in the fridge for a longer time, it forms the gluten slowly without the need of mixer. The traditional way is a long and painstaking process. So there you go, a simplified brioche recipe to try for yourself. And here goes the recipe,

Ingredients:

3 1/4 cups Bread Flour

2 1/4 tsp Instant Yeast

7 Eggs (1 egg beaten with a pinch of salt)

1/2 cup Water (room temperature)

1/3 cup Sugar

16 tbsp melted Butter

1 1/2 tsp Salt

How to:

• In a bowl, mix together the flour, yeast and salt. 

• In another large bowl, whisk together 6 whole eggs, water and sugar, until the sugar is all dissolved. Whisk the butter until smooth.

• Add the egg mixture to the flour mixture with a wooden spoon until no dry flour remains. (It is going to be a sticky dough, so don't panic.)

• Cover the bowl with plastic wrap and let sit for 10 mins.
• Holding the edge of the dough and fold the dough over itself to the middle. Turn over 45 degrees and fold the dough 6 more times (a total of 8 folds).

• Cover and let rise for 30 mins. Repeat folding and rising every 30 mins, 3 more times. After 4th set folds, cover tightly and refrigerate for at least 16 hrs or up to 48 hrs.
• Transfer the dough to a floured counter and divide into 2 pieces. Now remove golf balls-size pieces (approx 6) and gently apply pressure in circular motions to make the dough smooth.

• Lightly dust the dough balls with flour if it sticks to your hand. Now cover the dough loosely with plastic and let rest for 5 mins.

• Line a baking sheet with parchment paper and place the rolls leaving space in-between the rolls.
• Cover and let rise at room temperature for 2 hrs or until doubled in size. Half-an-hr before baking, adjust the oven rack to the middle position, place baking stone on rack and heat oven to 350 degrees.

• Remove plastic and brush the rolls with 1 egg beaten with salt. Bake until golden brown for 15 to 20 mins, rotating and switching sheets halfway through.

• Transfer the rolls to a wire rack and serve warm.

 Tips:

• Make sure you wrap the dough tightly with plastic before keeping it in the fridge.
• Do no add more flour to the dough if it sticks, rather lightly dust your hands with flour and apply gentle pressure and smoothen the rolls.

Chicken-Egg Kothu Chapathi

 Looking for reviving up the leftover rotis or hungry for a hot and spicy roti dish, either way this is for you. Make your own tweaks by adding more of this or leaving out that. This kothu chapathi satisfies you craving equally to kothu parotta without much calories. So there you go, an appetizing hot dish that won't destroy your waistline.

Ingredients:

6-8 Chapthis/Rotis (cooked)

2 Eggs

1/2 cup shredded Chicken (cooked)

1 1/2 medium Red onion (sliced)

1 big Tomato (chopped)

1/2 Green Bell Pepper (thinly sliced)

3 Green chilli (finely chopped)

2 tsp minced Ginger-Garlic 

1 sprig Curry leaves

2 tbsp Cilantro (chopped)

1/4 tsp Turmeric powder

2 tsp Tandoori Chicken powder

1 tsp Chilli powder

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1 inch Cinnamon stick

2 Cloves

Salt

2 tbsp Oil

 How to:

• Tear the cooked chapathis into bite size pieces and beak the eggs with a pinch of salt.

• Heat oil in a wide skillet at medium heat, add cloves cinnamon, fennel seeds and cumin seeds. 

• Now add the turmeric powder followed by the onions.

• Cook for a couple of mins and add the ginger-garlic. Let cook until raw smell disappears.

• Now add the bell pepper, green chilli, curry leaves and 1 tbsp cilantro and saute another couple of mins.

• Add the tomato followed the tandoori powder and chilli powder along with the salt.

• Saute for a min, then add the cooked chicken and cook for 2-3 mins.

• Now add the torn chapathi pieces and mix well until the masala coats every single piece.

• Finally pour the beaten eggs and cook until they are cooked. Check salt for taste.

• Switch off and garnish with the remaining cilantro.

• Serve hot with onion raita.

Artichoke Feta Frittata

Before i talk about frittata, i would like to let you friends know about my newly created Facebook page. Please visit and kindly support me by 'liking' my page AahaOho on Facebook. I would highly appreciate that. Thank you.

Frittata is prepared using eggs similar to an omelette or quiche. It is enriched with a variety of ingredients, such as vegetables, cheese, herbs or meat. It is a filling dish that can be eaten for breakfast or brunch. Leftover frittata can be refrigerated and will be perfect for your lunchbox the next day. It is very simple and easy to make that i just mixed all the ingredients and baked in the oven. Unlike an omelette, which is served whole, a frittata is divided and served in slices. Not bad for a weekday brunch huh? And here goes the recipe,

Ingredients:

2 Eggs + 1 Egg white

1/2 cup Artichoke hearts (frozen and thawed)

1/2 cup Feta Cheese

1 medium Garlic pod (minced)

1/2 cup Red onion (finely chopped)

1 tbsp Cilantro (chopped)

Crushed Black pepper

Salt

Oil Spray

How to:

Grease a baking pan with the oil spray. Keep aside.

Preheat the oven to 350 degrees.

Beat the eggs well along with the egg white in a big bowl.

Now add the cheese, garlic and cilantro, give a quick stir.

Add the artichokes, red onions, followed by salt and pepper.

Mix well and pour it into the greased pan. 

Bake for 20-25 mins or until the eggs are set and the edges pulls away from the sides. (you can leave it in the oven for another few mins for a crispy edge and golden brown top.)

Slice it up and serve warm with cut fruits.

And we emptied the frittata pan.

Fiery Chinese Noodles

When it is raining outside and you scream for 'chinese', this is the dish you want to dig in. It is a hot and spicy noodles that wakes you up and makes you warm from the inside. With the other usual veggies, i have added chinese cabbage 'baby bok choy' for a real chinese touch. If you haven't tasted bok choy, i highly recommend you trying that. When it comes to sauces, a little from here and a little from there really enhances the flavor and heightens up the taste. And here goes the recipe,

Ingredients:

6 oz pkt any noodles

1 Egg

1/2 Red onion (thinly sliced)

1 medium Carrot (thinly sliced)

1/2 medium Bell pepper (thinly sliced)

2 Baby Bok Choy (sliced)

2 Green onions (chopped)

1 1/2tsp Garlic (minced)

1 1/2tsp Ginger (minced)

1tbsp Soy sauce (reduced sodium)

1 1/2tsp White Vinegar

1tsp Chilli Garlic Sauce

1/2tsp Crushed Red pepper

1/2tsp Black pepper(crushed)

1tsp Chow Chilli oil (optional)

1tbsp + 1tsp Sesame oil

How to: 

Cook the noodles as per the instructions in the package.

Drain in a colander, transfer into a bowl and add 1tsp sesame oil. Mix and keep aside.

In a wok, heat the remaining oil in a medium-high heat, add the ginger and garlic and cook for a min.

Now add the onions and saute for 30 secs and add the carrots.

After a min, add the bell pepper and bok choy and cook for a couple of mins, stirring continuously.

Push the veggies to a side and break the egg and scramble it.

Now add the cooked noodles, add the soy sauce, vinegar and chilli garlic sauce followed by black pepper and crushed red peppers.

Use tongs to mix well and coat the noodles with the sauce and peppers.

Sprinkle the green onions and switch off the stove.

Serve it with hot sauce or chow chilli oil.