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Thursday, February 27, 2014

Spring Onion and Mooli (White Radish) Paratha



Paratha love just invites me to stuff various veggies into them. This time I wanted to try out a different combination to have a new taste. Using of Spring Onions into parathas was there in my cooking wish list for a very long time. A thought of adding some Mooli (White Radish) with it all gave way to Spring Onion and Mooli (White Radish) Paratha…coming out hot n fresh from my Grand Veg Kitchen…..



Ingredients:

 For stuffing:                                                         For dough:                                           
2 Medium Sized Mooli (White Radish)                   1 1/2 Cups Wheat flour
5-6 Spring Onions                                                  1/2 Cup All purpose flour (Maida)         
2-3 Green chilies finely chopped                            Salt to taste                                                                     
1/4th tsp Jeera (cumin seeds)                                Oil for kneading & cooking                          
3 Tbsp Besan(Gram Flour)                                     Extra Wheat flour to roll the parathas.
1/4th tsp Garam masala
1 Tbsp Oil
Salt to taste.
Note: The dough proportion makes 6 medium sized parathas….the remaining stuffing can be refrigerated to be used later.
A view of the fresh spring onions and white radish


Method: 


1. Grate the Mooli (White Radish) and sprinkle some salt on it and leave it for 10-15 mins.
2. Finely chop the white and green parts of the spring onions separately as shown in the picture.
3. In a thick bottom kadai /pan heat 1tbsp oil and add jeera (cumin seeds).
  When it splitters add finely chopped green chilies followed by finely chopped white onion parts of the spring onions.
  When it turns translucent add the finely chopped green part of the spring onions. Next add the grated Mooli (White Radish) squeezing out the water from it .Cook for 4-5 minutes on very low flame and then add salt .Once the Mooli (White Radish) and Spring Onions are cooked sprinkle Besan(Gram Flour) , garam masala and give a good mix. Cook for another 2-3 minutes and turn of the flame. Allow it to cool do not cover as it may turn watery.
4. In a big bowl add wheat flour, all purpose flour (Maida) salt and mix well.
Add water and kneed to make it into a chapatti dough consistency.
Add 1/2 tsp of oil and kneed well. Allow it to rest for 10 minutes
5. Make small lemons sized balls from the dough. Press them in wheat flour to have it coated.
6. Flatten two small dough balls slightly using the wheat flour and rolling pin/belan and spread around one tablespoon of the above cooked spring onion and mooli mixture on one dough circle.
7. Place the other flattened dough circle on it and press the edges and seal them .Press in the flour and take it in between your two palms and flatten them as much as possible with light hands and place it on the board.
8. Again press in flour and roll the pin with very light hands to make parathas.
9. Pan fry the parathas from both sides using little oil till golden brown.
We enjoyed this yummy new taste with yogurt!!!!
A close view of the stuffing inside


Sunday, February 23, 2014

Cocoa & Chocó Chip Bread




Good winter weather always brings in all kinds of urges for food. Although I avoid visiting the chocolate sections of the supermarket except for our little one to keep a check on our weight & waistlines a look at the baking essential counter caught my attention towards the Chocó chips. If not chocolate I thought I can pacify our sweet tooth with some Chocó chips in our bread. Somehow was not convinced of using all purpose four only hence tweaked in some whole wheat flour also.
So happily pampering ourselves with this chocolaty and tasty Cocoa & Chocó chip Bread 

Ingredients:
2 Cups - All Purpose Flour
1/2 Cup - Whole wheat flour (Atta)
1 1/2 tsp –Instant Yeast
1 Tbsp – Unsweetened Cocoa Powder
2 Tbsp – Olive Oil
2 Tbsp – Sugar
1/2 tsp Salt
1 Cup –Water
1/4  th Cup –Chocó Chips
Method:
1. Take water in a small vessel and dissolve sugar. Just warm the water and add instant yeast and mix well. Cover and let it rest for 10-15 minutes and it turns frothy.
2. In the meanwhile mix sieve together wheat flour, all purpose flour, unsweetened Cocoa powder and salt. Now add olive oil and mix well. Add the yeast mixture frothed and knead well for 10 minutes. The dough should be soft and not sticky.
3. Expand the dough a little and spread the choco chips on it as shown in the picture.
4. Now with light hands mix the choco chips with the dough till the choco chips gets mixed up evenly. Do not over mix as this may dissolve the choco chips in the dough.
5. Now shape it into a loaf shape and place it in a greased or foil wrapped loaf tin.
6. Cover it with a damp cloth and keep it in a warm place for an hour or till the dough is raised to nearly double its size. During summers the dough raises just in an hour and it takes nearly two hours to rise during the winters.
7. Bake it in a preheated oven at 190 degree C for 20-25 minutes on center rack or till the bread turns golden brown. Take it out from the oven after five minutes and remove it from the tin and keep on the rack to cool.
8. Smear a little butter on top with a brush or with your finger tips.
9. Slice it with a sharp knife only once its cooled completely.
We enjoyed the slices just like that and it tasted so good just like chocolate cake and for a moment made us forget that it was bread.
Note: As I use instant yeast only one rising is required.
You can add more Chocó chips say like 1/3rd to 1/2 cup to enjoy more chocolaty bread.