We Knead to Bake #26 -Kummelweck Rolls

It’s been 2 months since the ‘Dream machine’ arrived…and I haven’t baked bread for many months now. Ever since the Kitchen Aid arrived, I wanted to use it for Kneading bread dough. We Knead to Bake is in its 26th month and I have missed baking many of the breads. For a while now, I have had an idea brewing in my head to make- to fuse the classic Misal-Pav flavours into a burger. I was being too lazy to try this though. On a whim yesterday, I decided to take care of all the above issues and baked these gorgeous Kummelweck Rolls.

kitchenaid

“A Kummelweck (Kimmelweck) Roll is a crusty Roll sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. They are German in origin ,“Kummel” means caraway seeds while “Weck” means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the “Beef on Weck”, with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle. These rolls are great for sandwiches and burgers’.

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I made 8 large sized Rolls using the recipe below. The hot weather aided the proofing and I got supersized rolls. I am not sure whether it was the added Vital Gluten, or the Kitchen aid or the recipe itself, but these are one of the best rolls I have baked- Crusty tops and super fluffy inside. Thank you Aparna for this fabulous recipe.

Next time maybe, I will keep the size smaller. Also, I used Shahjeera, instead of Caraway seeds.

I made a Misal Flavoured patty to sandwich between these fluffy buns, along with some sweet and sour mango chutney. To enhance the Misal flavor, I also added a layer of the Onion-Tomato Masala that is served with the Masala Pav . All these elements gelled together in this fabulous Misal Pav burger – as per the family this was one of the best burgers they have had.Recipe for my Misal Pav burger coming up tomorrow.

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Here’s the recipe for the Kummelweck/Kimmelweck Rolls

(Adapted from http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html )

Ingredients:

2 1/2 tsp active dry yeast, I used Instant yeast

1/2 cup warm water

1/2 cup warm milk

2 Tbsp oil

1 tbsp honey

1 egg white (optional)

1 1/2 tsp salt

3 to 3 1/4 cups bread flour*

Egg wash (optional)

Coarse sea salt and caraway seeds (Iused Shahjeera)

Method:

*To substitute for bread flour add 1 tbsp of vital wheat gluten to 2 to 3 cups of all-purpose flour.

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.

In the bowl of your machine, combine the yeast mixture, oil, honey,the egg white and stir.

Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic  dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.

Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.

Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits (like a +) on the top using a sharp blade or scissors.

Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long.

Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.

March 25, 2015 at 7:13 am Leave a comment

Desi Health Bites- Multigrain Daliya Hot Pot

I am back with another recipe showcasing my love for multi-grains again for the #Fortunehealthbites – Multigrain Daliya Hot Pot . It’s a Hot Pot alright – but a quick, no meat and no bake kind of Hot Pot- unlike the ‘Lancashire Hot Pot’ which inspired me for the basic idea and presentation for this recipe.

Daliya or the broken grains/Lapsi of wheat is the most commonly used in Indian cuisine for making savoury as well as sweet preparations. Jowar and Bajra groats are traditionally used to make ‘Khichada’, a spicy version of the Khichdi.

With the appearance of organic stores in town/online there is a now a variety of Daliyas easily available. My pantry now hosts an array of these nutritious, relatively quick to cook Daliyas .

daliya hot pot

I have flavoured this Hot Pot with Allspice, just because I have these flavourful leaves growing abundantly in my kitchen garden. The grilled sweet potato garnish adds some crunch to the Multigrain Hot Potmaking it look like a ‘gourmet’ makeover of the humble Khichdi, while still maintaining its ‘Comfort Food’ status.

Daliya Hot Pot 1

I had recently switched over from Sunflower to Ricebran oil as per suggestion from my all knowing elder brother :)  and then as if on cue, Fortune Foods sent over their Rice Bran Health oil.

Fortune rice bran health oil has a key micronutrient called “oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol,increase good cholesterol and keeps your heart healthy, making it a healthier choice.

Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.

Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity.”

Fortune Rice Bran Oil

“Also I learned that it is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages”

Here’s the recipe for my recipe for the Multigrain Daliya Hot Pot

Multigrain Daliya Hot Pot

Serves 4-5

Ingredients

1 ¾ Cups mixed Daliya (Broken :wheat,jowar,barley,Buckwheat,corn,rice- any or all of these)

¼ cup green moong dal

¾ cup chopped veggies ( Beans,carrots,peas,beetroot,beetgreens,red pumpkin etc..)

1 small onion finely chopped

1 small Tomato chopped

½ tsp grated ginger

2-3 garlic pods crushed (optional)

1-2 Allspice leaves of Bay leaves

Handful of mint leaves torn into pieces or you can use coriander leaves

5-6 cups of vegetable stock/water (for porridge like consistency)

Salt to taste

For the tempering

3 tsp Fortune Rice bran Health oil

2 tsp cumene seeds

2 tsp mustard seeds

½ tsp turmeric powder

½ sp Asafoetida

3-4 dried red chillies torn into pieces

2-3 tbsp peanuts (optional)

For the Hot Pot Topping

2 large Sweet Potatoes sliced

½ tsp crushed black pepper

1 tsp Rock Salt or to taste

7-8 mint leaves torn into pieces

2 tsp Fortune Rice bran Health oil

Juice of ½ a lime

Method

In a bowl Mix the crushed black pepper,rock salt,lime juice,mint leaves & oil.

Pour over the sliced sweet potatoes and rub all over.Keep aside.

Wash the Multigrain Daliya and the green moong dal with water.

In a pressure pan, heat the oil.

Add the mustard seeds and once they crackle add the cumene seeds.

Add the turmeric powder,asafoetida,dry red chillies and peanuts .Stir for minute.

Now add the Allspice/bayleaf and the chopped onion, crushed garlic and grated ginger. Sauté for a minute.

Add the chopped tomato and cook for a few seconds.

Add the veggies next and mix well.

Now add the multigrain Daliya along with the green moong dal. Mix again.

Add ~ 5-6 cups of Vegetable stock or water (for porridge like consistency).

Add salt.Cover and cook for 1 whistle+10-12 mins on SIM or till the Daliya is cooked.

Meanwhile, grill the Sweet potatoes on a griddle pan on the stove top or in the oven ~ 10 minutes on each side- till they are just cooked.

Take out the Hot Multigrain Daliya in a flat bottom serving bowl.

Garnish with the mint leaves.

Top all over with the grilled sweet potatoes and serve hot immediately.

Pomegranate + green onion Raita and roasted Nagli/Ragi papad make great accompaniments for the Multigrain Daliya Hot Pot.

Daliya Hot Pot 2

Notes:

If you have the time, soak the mix Daliya and the green moong dal in water for about half an hour. This can reduce the cooking time.

The veggies can be chopped in advance and refrigerated in airtight containers.

Fresh Basil is also a good option as a garnish for the Hot pot instead of Mint or coriander.

This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods 

Check out more Desi Health Bites by all the awesome Food Bloggers here at Fortune Food

March 20, 2015 at 10:04 am Leave a comment

Desi Health Bites – Mini Thalipeeth Tostadas

I love experimenting with different grains and flours. Jowar, Nagli/Ragi,Amaranth, Corn etc.. are pantry staples in my house. Most of the times,I use a blend of these grains for our day-to-day food in the form of khichdis, upmas,dosas.

One such multipurpose, wholesome flour mix is the ‘Thalipeeth Bhajani. This is a pantry staple in every Maharashtrian household.

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Bhajani Thalipeeth basically is a quick flat bread made using this multigrain Bhajani mix along with chopped onions,sometimes some chopped fresh or leftover vegetables, fresh coriander, sesame seeds and spices.It is usually served for breakfast with fresh homemade Curd/Yogurt, homemade white butter and/or sweet lime pickle.

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My Mom makes her own Thalipeeth Bhajani by roasting – Jowar, Bajra, wheat, Nagli,Rice,Gram dal,Urad dal and cumene , coriander seeds and then milling them together. Needless to say I get my Thalipeeth Bhajani mix  readymade from her as and when I am out of stock :). Most supermarkets, grocery stores, health food shops now stock Thalipeeth flour, so it is easily available or see the Quick Mix version given below.

Another favourite item from the Maharashtrian cuisine is ‘Khamang Kakdi’ – cucumber salad tempered with spices and topped with crushed peanuts. I love to add Tomatoes and onion to my Khamang Kakdi.

IMG_3205

Both these Classic Maharashtrian favourites, I have combined in a quick modern Appetizer Avatar- Mini Thalipeeth Tostadas, akin to the Mexican Tostadas.

Thalipeeth Tostadas 2

It seems to be a long winded recipe but it uses simple day-to-day ingredients found in most Indian kitchens.With some advance preparation it can be easily put together in under 30 minutes.

I have used Fortune Rice Bran Health Oil for making my  Mini Thalipeeth Tostadas.

“Fortune rice bran health oil has a key micronutrient called “oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol,increase good cholesterol and keeps your heart healthy, making it a healthier choice.

Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.

Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity”.

Fortune Rice Bran Oil

“It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages”

thalipeeth tostadasHere’s the recipe for my Mini Thalipeeth Tostadas

Mini Thalipeeth Tostadas

Makes about 18-19, 3” round Tostadas

Prep time: 20 mins

Cooking time: ~30 mins including baking time

Ingredients

For the Tostados

2 Cups Thalipeeth flour/Multigrain flour *

1 tsp Ajwain/Carom seeds

2 tsp Sesame seeds

½ tsp Dry red chilli powder (or to taste)

2 tsp Fortune Rice Bran Health Oil

2 Tbsp chopped fresh coriander leaves

¼ tsp garlic paste

½ tsp Asafoetida/hing

Warm water as required (~ ¾-1 cup)

For the topping

1 large cucumber peeled finely chopped

1 large Tomato ,seeds removed & finely chopped

½ onion finely chopped

3 tsp roasted peanuts crushed

2 tsp chopped fresh coriander leaves

½ tsp brown sugar

Salt to taste

For tempering

2 tsp Fortune Rice Bran Health Oil

½ tsp mustard seeds

½ tsp Cumene seeds

5-6 Curry leaves

½ tsp powdered Asafoetida

1-2 green chillies chopped

For the herbed Yogurt/Curd

¾  cup thick Yogurt/curd

2 tsp chopped mint leaves

2 tsp chopped coriander leaves

Rock salt to taste

Method

For the Tostados

Preheat the oven to 170 deg C.

Line a baking sheet with Parchment paper.

Add the flour or flours to a mixing bowl.

Add all the other ingredients except the water.Mix well.

Slowly add the warm water and knead the flours into a stiff but pliable dough.

Transfer the dough to a lightly floured work surface.

Roll out into a thin layer. The layer should be as thin as possible while still workable.

Cut rounds using a 3” cookie cutter/ sharp edge of a small steel Dabba.

Transfer to the prepared baking sheet and bake till they turn golden around the edges – ~15-20 minutes. (Keep an eye on them after about 12 minutes as they burn easily.)

Cool completely on a wire rack.

Note: These can be made well in advance. Can be stored in an air tight container for about 2 weeks.

For the topping-Koshimbir

Mix the cucumber, tomatoes, onions in a bowl.

Add the crushed peanuts, salt,sugar and mix

In a small Kadhai/pan add the oil.

Once hot, add the mustard seeds.

Once the mustard seeds crackle, add the cumene seeds, Asafoetida, curry leaves and green chillies.

Pour this over the Cucumber-tomato-onion mixture in the bowl.

Add the chopped coriander and mix again.

Note: The veggies can be chopped in advance but mix everything just before serving and use immediately

For the Herbed Yogurt/Curd

In a small bowl mix together the Yogurt and the herbs.

Season with Rock salt and mix well.

To Assemble the Mini Thalipeeth Tostadas

Keep the crispy Thalipeeth Tostadas on a large serving plate.

Add 1½- 2 spoonfuls of the Koshimbir Topping.

Top with a dollop of the herbed Yogurt

Serve immediately

Other serving suggestions:

You can use Sweet Lime pickle along with the juice, or a coriander-mint chutney or the Marathi Red/Green Chilly Thecha instead of the herbed Yogurt

Thalipeeth Tostadas 1

*Make your own multigrain Quick Thalipeeth flour mix:  ½ cup Wheat flour+ ¼ cup Rice flour+ ¼ cup Ragi/Nagli flour+ ¼ cup Jowar flour+1/4 cup Bajra flour+ ¼ Besan/chickpea/Gram flour+ ¼ cup Urad Dal/Black lentil flour + ½ tsp roasted cumene powder+ ½ tsp coriander seed powder

This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods

March 16, 2015 at 10:00 am Leave a comment

Kid Friendly, Quick,Easy Snack- Corn & Sweet Potato Tikkis

My kids need to carry breakfast once a month to the school for their ‘Sharing Day’. Breakfast otherwise is provided by the school. Variety of Appe, sandwiches, pancakes have been the norm for the past months. This time the lad wanted something different. Since Sweet corn is a permanent resident in my refrigerator, we made these quick Corn & Sweet Potato Tikkis.

dabba

Our Dabbas got colorful this Holi! (That is as much as I celebrate the festival :) ). These gorgeous beauties are from The Chalk Boutique. A colorful makeover of the traditional tiffin, these Dabbas are a welcome change from the Tupperwares and lock-n-locks (though they have their advantages :))

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The Corn tikkis are quick and quite simple to make. Boiled corn, Sweet Potatoes, Breadcrumbs, cheese ,a few herbs /spices and you have a kid friendly snack ready in minutes.

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Here’s the recipe:

 Corn & Sweet Potato Tikki

Makes ~ 12-13 bite sized tikkis

Ingredients

3/4 cup Boiled Sweet Corn kernels,drained completely

2 slices Multigrain bread

2 small Sweet Potatoes boiled,peeled and mashed

½ tsp Ginger garlic paste

½ Onion finely chopped

2-3 Tbsp grated Cheddar Cheese

½ tsp Turmeric Powder

2 tsp dried or fresh Mixed herbs

2 Tbsp Corn Flour

Chilli flakes/Chilli powder/crushed black pepper to taste

Salt to Taste

~ 3-4 tbsp Oil for greasing the pan and to Saute the onions

Method

In the bowl of the food processor pulse together boiled corn and the bread slices to a coarse crumbly mixture.

Sauté the chopped onion in 1 tsp oil.

Add the ginger garlic paste and the turmeric powder.

Sauté for a minute more and cool.

Add the onions to the corn mixture and pulse once or twice .

Take this mixture in a mixing bowl. Add the mashed sweet potatoes, herbs, cheese, salt,Corn flour, chilli flakes/crushed Black pepper.

Mix together and form about 12-13 small balls of the mixture. Flatten these to make a small disk/tikki shape.

Grease a griddle pan with oil and grill the Corn Tikkis till lightly browned on both sides.

Serve hot with Tomato Ketchup, Imli Chutney or any chutney of your choice

(The lad took these to school and said they were just as good cold too)

March 6, 2015 at 1:41 pm Leave a comment

Wish you all a very Happy Makar Sankrant/Pongal

gooseberry 104

January 14, 2015 at 4:19 pm Leave a comment

‘Tarridar’ brunch at Culture Kitchen’s ‘SoMarathi’-‬ Maharashtrian Brunch Sunday

I have always missed good quality ‘food Events’ in Nashik. Either I get to know about them after they are long over or then they are not worth the effort. I have had my share of disappointment in the past, with the typical food festivals happening in various hotels.

A few days back, Culture Kitchen -the restaurant with the most gorgeous Ambience in Nasik, announced ‘Somarathi’ its Maharashtrian Sunday Brunch event.

culture kitchen 024

I have to confess, I was very skeptical of the authenticity of the Misal that would be served at this ‘fine dining’ restaurant.Also our current favourite ‘Chulivarchi  (Chulha) Misal’ at Sadhana Restaurant has set the bar high!

The need to getaway and to enjoy some precious time with A, against the backdrop of the gorgeous view lured us to Culture kitchen this Sunday. Both kids promised to behave themselves after being assured of unlimited TV time and good food :).

2013-07-1119

The spectacular landscape coupled with the cool breeze always makes the long drive worth the effort. A lazy start to the Sunday brunch, the place seemed to be quiet when we reached. A few minutes after admiring the view, we immediately got down to business-target was the Misal counter. The dry sprout base was served separately with 2 types of Rassa (gravy) Khandeshi and Nashik special. A chose the spicier Khandeshi Rassa and I chose the Nashik Rassa. All the assorted Misal toppings-farsans, onion, coriander,lime,papads etc. were spread out elaborately. I chose the diet chivda and whole wheat pav -just for a feel good factor. The breads I am told are baked in-house and were fantastic.

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The Rassa and Tarri (which I did not have) kept making an appearance at the table as and when we demanded. The accompaniments included Poha and mini batat vadas along with green chutney, which were ok. I was too focused on the Misal to care much about them though. The scrumptious, spicy  Misal made us forget that we are in a Fine dining restaurant and we gorged on it.

culture kitchen 006

The Masala Chaas was the star amongst the sides, it always is for us. A helped himself to bowls of Shrikhand and he loved it. There was a live egg Bhurji counter and I helped myself to some along with a cup of strong hot coffee. Stuffed to the Gills, all I wanted was a cozy nap after this hearty brunch.A quick stop at Sula, to buy more bottles of their Grapeseed oil and we were back home for that nap.

culture kitchen 070

At Rs.249/person, I think this is reasonably priced, considering we could eat just a light salad even for dinner! Also no after effects were observed the next day :) As Rocky & Mayur would say-its value for money.

Capturing the beautiful landscape through my lens was an added bonus for me

culture kitchen 036

The #SoMarathi, Sunday Brunch will be on for next 7-8 Sundays, with a rotating menu, specially the sides.

January 13, 2015 at 6:39 pm 1 comment

Hadga/Agasti Flower Bhajias

A very Happy New Year to all of you.

New Year

I am back after a looooooong silence on MyFoodcourt. As you can guess the resolution for 2015 is to blog as much I can!

I have been thinking of posting recipes for a long time. The ‘comeback recipe’ for the blog has spanned from Christmas cake to Yule log to Pavlova to a humble porridge-but only in my mind!

A trip to the older part of the city a couple of days back lead me to a treasured discovery- the edible Hadga flowers. I had a faint memory of my childhood ,of my Mom using these flowers for cooking. The lady selling these flowers was kind enough to inform me that I need to remove the bitter tasting stamens from the flowers before cooking them.

hatga 005

A chat with Mom about these flowers and she was nostalgic about how these flowers reminded her of her childhood. (Now you know where my love for these offbeat, treasured foods comes from). Mom said she makes a ‘Pith Perun’ bhaji (stir fry with Besan/chana dal flour).Our house help informed me that you can make sinful Bhajias with these flowers. The dipping mercury made the Bhajias more tempting than the stir fry …and so Bhajias were made. The stir fry has to wait its turn, but I had to blog about these treasured flowers rightaway!

hadga bhaji 053FB comments on the photo of the flowers and Google research have enlightened me that they are also known as Agasti,Bokful in other Indian languages and also that they are eaten as a vegetable in Southeast Asian countries.

hadga bhaji 001

I have used carbonated water just to make the Bhajias crispier- just plain water will be fine too.We enjoyed the crispy Hadga Bhajias sans accompaniment.

Here’s my recipe for

Hadga Flowers Bhajia

Ingredients

8-10 Hadga flowers (the younger flowers are better for Bhajias, but I had to make do with whatever I had)

½ cup Besan/Chana dal Flour

½ cup Rice flour

½ tsp Asafoetida(hing)

½ tsp turmeric powder

½ tsp Red chilli powder

½ tsp Ajawain/carom seeds (optional)

Carbonated (or plain) water to make a the batter

Salt to taste

Oil for deep frying

 Method

Heat the oil in a wok.

Remove the stamens from the flowers and keep aside.

Mix the flours, spices, Ajwain and salt in a bowl.

Add 2 tsp of the hot oil to this dry mix.

Add the carbonated water to the dry mix to make the batter (not too thick, not too thin) ~  1/4  cup

Coat each Hadga flower with the batter and deep fry on medium heat till crisp and lightly browned.

Serve immediately.

January 7, 2015 at 8:40 am 2 comments

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