Posts filed under ‘flour’

Bean and Tartare dip Enchiladas

Bean and Tartare dip Enchiladas is a yummy twist to the regular Mexican dish. Wheat the tortillas are rolled around a bean + Tartare dip filling and topped with a tangy tomato sauce. These Enchiladas are a great dish for a party, or a homely weeknight meal. The Del Monte Tartare dip is a tasty blend of eggless mayo with gherkin bits that also adds crunchiness. It is also a perfect accompaniment to potato wedges or grilled veggies. You can stuff the enchiladas with any other bean or vegetable along with the Tartare dip and dress them up with the…

Continue Reading November 4, 2016 at 8:16 am Leave a comment

My Foodcourt turns 10! We are celebrating with the prize winning recipe for Microwave Borscht with Golay!

Yes! My Foodcourt turns 10 today! and a recipe for Microwave Borscht with Golay- to celebrate this decade long journey,the win and good food in general!

Continue Reading August 4, 2016 at 9:18 am 2 comments

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

India’s Best blogger, Khadya Jatra and Khandeshi Cuisine

India’s Best blogger, Khadya Jatra and Khandeshi Cuisine….confused? …read on 🙂

2016 seems to have started on a very positive note! Betterbutter had organized ‘ India’s top blogger contest ‘.To participate we had to Curate a meal for two in a foodbook to make a complete meal. I participated and my foodbook menu included- Meetha Pan spritzer, Mini Thalipeeth Tostadas, Garam Masala spiced Palak Paneer Timbale and Meringue nests topped with Mango curd and fruits. foodbook

As you must have guessed by now, I won the India’s top blogger contest! The prize is as awesome as the concept & contest- a gorgeous orange coloured Le Creuset Casserole! Thank you again Betterbutter for this!

le crueset

The recipes are already on the blog or you can check out the foodbook and some of my recipes here on betterbutter.

Khadya Jatra: I wrote this article for a Facebook group initiated by Saee of My Jhola– Angat Pangat, which re-discovers traditional Maharashtrian cuisine. We are starting with a new series on the group called ‘Khadya Jatra’ #APKhafyaJatra ,where a specialist of a particular sub-cuisine of Maharashtra will curate some background information about it and give an authentic recipe with step by step images.Members can then try out the recipe and thus get a chance to learn about the sub-cuisine and recipes.

I am fortunate to be the first ‘specialist’ and Saee invited me to curate some information and a recipe about Khandeshi Cuisine.Thank you Saee for this,I am honoured.

Spicy, fiery gravies with a thick sinful layer of oil floating on top (tarri) -that’s a trademark Khandeshi dish for you!

Nashik (where I stay) borders the Khandesh region (some parts of present Nashik district are part of Khandesh),has a strong influence of the Khandesi cuisine and you can see specialties like Misal and Shev Bhaji dished out at every nook and corner.

The quintessential Kala Masala forms the base of most gravies (rassa) along with dry coconut (khobra), onion and garlic. These are traditionally served with Bhakri or Rice.

pasta and dubuk vade 1.jpg

Peanuts and peanut oil is also extensively used for cooking. Peanuts, small green lavangi mirchi or fiery Red mirchi, garlic are roasted on an iron griddle or directly on charcoal, pounded in a wooden mortar and pestle (Badgi-musal) to make the famed Thecha. Apart from the staple Jowar Bhakri, Kalnyachi Bhakri- Chutney is very popular with most Khandeshi’s. Kalna is a blend of Jowar + Urad and is served with a spicy peanut chutney.

2012-10-02

The Khandeshi love for eggplants need not be stressed. Be it Bharit made using large green eggplants (Jalgaoni Vangi) or small eggplants stuffed with kala masala or mashed eggplants (Ghotleli Bhaji), every Khandeshi loves this vegetable! The Ghotleli Bhaji and Dal batti are part of many festivities in most Khandeshi households.

Mande (Khandeshi version of Puran Poli) and Wheat Kheer are the popular sweets from the region.

The hot summers are utilized to make different types of Papads and Vade (Valvan) like the laborious yet rewarding Bibde.

A very popular Khandeshi preparation is Patodyachi (or Patvadya) Bhaji. Rolled out Besan flour dough is cut into strips and cooked in a spicy kala masala gravy. The other lesser known form of this preparation is called ‘Dubuk Vade’. Instead of making strips, dumplings are made from the besan batter and cooked in a similar gravy. I am guessing the name Dubuk comes from the noise it makes when a dumpling is dropped in the gravy-I am not sure of this though 🙂

Dubuk Vade 1

 It is simple, it is spicy, it is fiery, it uses Kalal masala gravy and it is absolutely lip smacking- ticking all the right boxes for typical Khandeshi, homestyle food. I have toned down the heat and oil to suit our taste; you can adjust it to yours.

Dubuk Vade 2.jpg

Here’s the recipe for Dubuk Vade

Recipe serves ~ 3-4 persons

Ingredients

For the Rassa

2 onions, sliced

¼ cup dry coconut, grated (Khobra)

4-5 garlic cloves

Handful of fresh coriander leaves, cleaned and washed

2 teaspoons Kala Masala (or to taste)

1 teaspoon Red chilli powder

½ teaspoon turmeric powder

2+2 tablespoon oil, divided (or more if you like)

2 teaspoon Cumene seeds (jeera)

Salt to taste

Water as required

For the vade (dumplings)

¾ cup Besan, sieved (gram flour)

2-3 garlic cloves, finely minced or grated

½- 1 teaspoon red chilli powder

½ teaspoon turmeric powder

¼ teaspoon asafoetida (hing)

Salt to taste

Method

To make the Rassa

Heat 2 tablespoon oil on an iron griddle or in an iron wok.

Add the onions and garlic and sauté till the onions start browning. Stir so that the onions and garlic are sautéed evenly.

Add the grated coconut and sauté till it just starts browning and starts emitting the aroma.

Add the coriander. Stir around to mix.

Take it off the heat and add the red chilli powder and kala masala.

Mix and cool completely.

Grind the masala, in a blender, using very little water to a smooth paste.

Heat the remaining oil in a saucepan/wok.

Add the cumin seeds.

Once they sizzle, add the ground masala and sauté.

Cook till the water evaporates and the oil starts oozing out, taking care not to burn the masala.

Add sufficient water (about 2 ½ -3 cups) to make a medium consistency gravy.

Season with salt and let the Rassa boil for a few minutes.

Meanwhile make the dumplings

Mix all the ingredients under dumplings. Add water to make a batter of dropping consistency (~ ½ cup)

Drop spoonfuls of the batter in the boiling Rassa, working quickly so that all the dumplings cook evenly. Add little water to the bowl/vessel in which you made the dumpling batter, whisk and add that to the gravy so that it will thicken a bit.

Cook for a few minutes till the dumplings are cooked through (about 8-10 minutes) and the gravy thickens a bit. (add water if it is too thick)

Serve hot with Jowar Bhakri or Rice, with a raw onion and lemon wedge on the side

Note: If you want that layer of oil floating on top, use more oil and chilli powder.

 

March 14, 2016 at 5:44 pm 8 comments

Rajasthani Papad Mangodi ki Kadhi for Regional Indian Home cooking

Happy New Year to all the readers of My Foodcourt!

New Year 2016

After all the festive binge eating, it is time now to get back to simple hearty meals. My friend Garima has a recipe for a comforting Rajastahni Papad Mangodi ki Kadhi, perfect for the nippy weather.

I met Garima when she was staying in Nasik. I was thrilled to discover another food blogger from Nasik! But by the time we actually met, sadly it was time for her to move to Bombay. We met just for a couple of hours and we connected instantly. I felt like we have known each other forever! She has some fabulous Rajasthani recipes on her blog Café Garima and I have bookmarked many of them.

Here’s Garima with her authentic Rajasthani  Papad Mangodi ki Kadhi for my series on Regional Indian Home cooking.

Narli Bhaat 054

Hello! I am Garima and blog at Café Garima. I am delighted to be doing a regional guest post for Madhuli at her lovely blog ‘My Foodcourt’. A great admirer of Madhuli’s gorgeous pictures and unusual recipes, I am fortunate enough to have met her and cherish the beautiful couple of hours we spent together.

It is indeed, a pleasure to be here. Thanks for having me over Madhuli!

Papad Mangodi ki Kadhi

I present a traditional recipe from Rajasthan, Papad Mangodi ki Kadhi. I have fond childhood memories of Ma extracting butter from malai (cream) collected over a fortnight from atop the milk.  Kadhi was then made from the buttermilk, which was left behind after having extracted the butter. It is a tradition I have carried on in my household.

Papad Mangodi ki Kadhi1

Kadhi made from fresh buttermilk has a lovely earthy flavour. Moong dal nuggets or mangodis are added to the buttermilk curry as it cooks and roasted papads/poppadums are added at the end. A tempering of asafoetida and mustard seeds completes this very Rajasthani delight, very apt for a winter afternoon.  Here is how I make it.

Papd Mangodi Kadhi Recipe
(Serves 4)
Ingredients
For the Kadhi
3 cups of  buttermilk/ 1 cup of curd  + 2 cups of water, beaten till smooth
2 Tbsp besan/gram flour
1 tsp salt
¼ tsp haldi/ turmeric powder
¼ cup mangodi
2-3 papads

For the tempering
1 Tbsp ghee
4-5 curry leaves
1 tsp rai/mustard seeds
¼ tsp jeera/cumin seeds
½ tsp red chilli powder

Method

Before you begin making the Kadhi, ensure that the buttermilk is at room temperature.

In a heavy bottomed vessel/kadhai add the salt and turmeric to the buttermilk  and mix well, ensuring there are no lumps. Bring this mixture to a boil stirring continuously. Once the mixture has reached a rolling boil, reduce the heat and cook covered for 25 minutes. Keep adding water in case the mixture gets too thick. About 20 minutes into the cooking time, add the mangodi and half a cup of water. Cook till mangodi is done. Take off the flame. Break the roasted papads into large pieces and add to the kadhi.
To temper, heat ghee and add asafoetida, mustard seeds and cumin to it. Once the mustard begins to crackle, take off the heat and add curry leaves and red chilli powder. Spread over the Kadhi. Serve hot over rice or will chapatti.

Kadhi

January 5, 2016 at 6:10 pm 2 comments

Kickstarting the festivities with Scandinavian Rosettes and Timbales!

Airy, delicate, melt in your mouth- these deep fried Scandinavian Rosettes and Timbales are a delight to make and eat! Christmas is just around the corner and what better way to kickstart the festivities than these gorgeous, intricately designed cookies & pastry shells which are traditionally made during Christmas!

Rosettes 1

I have been hoarding these special Rosette and Timbale irons/moulds for many many years now. I found them in a hole-in-the –wall shop in Tulshibaugh, Pune (of all the places). I just bought them on a whim, not knowing what they were used for. They made it to my ‘To be used immediately’ list when I found them during one of my recent cleaning sprees.

For the basic pastry,most of the recipes online use the same proportion of Flour,egg and Milk more or less and the batter can be whisked together quickly. I added an extra tablespoon of sugar for the sweet lovers in my house (except me) and a pinch of baking powder (I may skip this next time).

Rosette cookies 1

Moulding and deep frying the cookies is a bit tricky and needs some  practice as well as patience, if you are a novice. The iron is heated at a high temperature in hot oil, then dipped in the batter so that the batter sticks to it and then re-immersed in the hot oil to create a crisp pastry layer around the iron which can then be taken off with the help of a fork. Just reading this might seem intimidating, but it was easier once I got a hang of it. The Timbales were trickier to take off the iron and to ensure they were fried evenly..

The fried cookies and pastry shells are dusted with Icing sugar to make them sweeter as well as to give them a festive look.

Rosette cookies 2

Achapam, the traditional cookies from Kerala are on my list next. They are very similar to the Rosettes but are made using Rice flour.

The Timbales were served filled with fresh fruits. You may also fill them with custard.

Indulge in this pretty deep fried goodness this festive season, here’s how I made them:

Scandinavian Rosettes and Timbales 

Servings: I made around 15 Rosettes and 10 assorted Timbales

Ingredients

1 Cup Flour

1 Cup Milk

2 eggs

2 tbsp sugar

¼ tsp baking powder (optional)

½ tsp Vanilla or Almond Extract

Large pinch salt

Any Flavorless oil for deep frying (I used Sunflower)

Icing sugar for dusting

Method

Heat oil in a pan deep enough to fry the cookies.

In a mixing bowl sift the flour. Add the milk, eggs, sugar, extract, salt and Baking powder. Whisk together till all the lumps disappear. (Do not over mix)

Carefully dip the iron in the hot oil for 2-3 minutes. Drain the oil and immediately immerse the iron in the batter just upto the top egde for a few seconds. (You will hear a sizzling sound if the iron is hot enough, once you dip it in the batter) If the batter is over the top, it will be difficult to remove the cookies.

Immerse the iron back in the oil and fry  on medium heat, till the cookies are light brown (evenly) in colour. Use a fork to gently push them out of the mould.

Use a slotted spoon to fishout, if the cookies fall off in the hot oil.

Drain them on a paper towel and dust with Icing sugar.

Note: Rosettes as well as the Timbales are best eaten within 1-2 days or being made. To store, keep them layered between sheets of waxed paper in an airtight container preferably in a cooler part of the house.

December 1, 2015 at 9:23 pm 3 comments

Spiced Pumpkin Bread Rolls – We knead to bake

This is one of the most adorable breads I have baked! These supersoft , flavourful,festive  Spiced Pumpkin Bread rolls are just in time for Thanksgiving- whether you celebrate or not 🙂

Pumpkin rolls 040

Aparna aptly chose these for the our monthly bread baking group-We knead to Bake. Thank you Aparna, I had so much fun making them. As gorgeous as they look, they are quiet easy to make.

Apart from looking like mini pumpkins, these rolls use Pumpkin puree too. I followed Aparna’s recipe without making any changes.I made my own pumpkin puree, since canned is not available here. Also I used pumpkin pie spice mix to flavour the rolls, instead of the individual spices. The kitchen smelled heavenly, while the rolls were being baked 🙂

IMG_0809

This recipe for the Spiced Pumpkin Bread Rolls is adapted from Beyond Kimchee.I used only the 2 tbsp honey, recommended by Aparna so they were not sweet.

Pumpkin rolls 031.jpg

Spiced Pumpkin Bread Rolls
(Adapted from Beyond Kimchee)

Ingredients:

1/3 cup warm milk

2 tbsp honey

2 tsp instant yeast

1/2 cup puréed pumpkin (unsweetened)

40gm butter, melted

1 egg

1 teaspoon salt

2 1/2 to 2 3/4 cups all-purpose flour

1/2 tsp cinnamon

1 tsp powdered dry ginger

1/2 tsp allspice

5 to 6 pecans, sliced into 3 vertical sections

Method:

Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look “frothy”.

Put the flour, the salt and the spice powders into a food processor or stand mixer bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purée, the melted butter and the egg to the processor bowl.

Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute or if using a stand mixer continue to knead on medium speed.

Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove large pockets of air and divide it into about 8 or 10 equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 7-8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the centre of each “flower” for the pecan “stem”. Brush them with milk (or egg wash if you use it).

Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.

Let them cool and then place a sliced pecan piece for the “stem”into the indentation of each roll.

I served them with a hot soup.

 

November 25, 2015 at 5:35 pm Leave a comment

Spicy Crepe Packets

These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.

Crepe Packets 025-001

There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually 🙂 ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.

Crepe Packets 014-001

Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.

The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !

Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s  FB page or Twitter or Instagram ( If you are not already following me, please do so now 🙂 Thank you)

2013-07-1133

These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

Thanks Archana, the Hub is providing the much needed blogging motivation for me 🙂

Here’s the recipe for Spicy Crepe Packets

Makes ~ 8-9 Crepe packets

Ingredients

For the crepes

½  cup Plain Flour/Maida

¼  Cup Whole wheat Flour

¼ Cup Oat Flour (Ground Instant Oats)

1 Tbsp melted butter or Ghee

2 eggs

½ tsp salt

½ cup milk

~ ¾ cup  water (more or less to get a thin consistency batter)

Pinch of baking powder (optional)

For the filling

1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)

¼ cup Sweet Corn Kernels

1 Onion finely chopped

1 small Bell pepper finely chopped (Red/Yellow or both)

2 Cloves Garlic

2 tsp Cajun Spice mix (I used Spice Supreme)

½ tsp Chilli Flakes

Salt to taste

Grated Cheese as required

Few Fresh or dried Oregano leaves

2 tsp Oil

½ egg for brushing and sealing the crepe packets

3-4 tbsp Ghee or butter for frying the packets

Method

For the filling

Heat Oil in a pan.

Add the Garlic and onion and sauté for few minutes.

Add the corn and cook covered for 4-5 minutes

Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).

Add the bell peppers and cook 1-2 minutes more.

Add the spice mix, salt, chilli flakes and oregano leaves.

Mix well and keep aside.

For the crepes

Sift the flours, salt and baking powder together.

Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.

Keep the batter aside for ½ hr to 45 mins.

Heat a nonstick pan.

Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)

Cook for 30-40 seconds or brown spots just appear on the bottom

Take it out the crepe and place it on a flat surface.

Repeat the procedure for more crepes

To make the crepe packets

Place a crepe, cooked side up on a flat surface.

Place about 1 tbsp filling in the centre. Grate some cheese over it.

Fold 1 side of the crepe over the filling and brush with egg.

Fold the other side and brush again with egg.

Fold the ends to make a packet and press slightly to seal.

Brush with egg on the folded side as well as the other side.

Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .

Fry on both sides till brown.

Repeat for other packets.

Serve Hot immediately with Sauce or Chutney of choice.

August 12, 2015 at 11:38 am 2 comments

9 years and counting!

9 Years! That’s how old My Foodcourt is 🙂

What started as a journal to document heirloom recipes, soon became a passion and now an integral part of my life. Exploring different cuisines,Learning food photography,Cook-alongs,Bake-alongs, food events, Giveaways,some media mentions,blogging Off and On (at my own pace 🙂 ), moving to another space and then moving back – all this happened during these 9 long years.

blog photos1

I have said this before and will say it again- I have been very lucky to meet talented, generous and ever encouraging virtual friends during these years, who now are my friends for life. Some of them I have met in person too. Thank You my food blogger friends as well as readers of My Foodcourt. I am so glad we crossed paths!

thanks

Many of my food blogger friends have stopped blogging now. I miss the camaraderie we enjoyed back then, since we were such a close knit group. Not that it doesn’t exist anymore, but the small food blogging group has now become an ocean and it is a pretty difficult to keep up with the happenings.

I also miss posts from my friend Indira of Mahanandi very much. Mahanandi, as I have said earlier was the inspiration to start this blog in the first place. I am so glad that I met Indira few years back when I visited Sugarland. I wish and hope she gets back to blogging soon!

date cake 053

On that Nostalgic note, I would like to share a recipe for a Banana and Date loaf  to celebrate these glorious 9 years of my virtual life .

The original recipe is from  Lisa’s Lemoy Kitchen . I made a few changes to it. I used part whole wheat and part APF/Maida instead of the spelt flour. Also I reduced the sugar to less that half cup, since I thought 1 cup sugar was too sweet. Also I skipped the pecans,since the little Diva in our house does not like nuts 🙂

date cake 050

I baked 6 mini Banana and Date loaves instead of 1 large loaf and they were gone in no time. This is a great way to use up overripe Bananas.

Here’s the recipe for the Banana and Date loaf

Adapted from  Lisa’s Lemoy Kitchen

Makes 6 mini loaves

Ingredients

1 cup All purpose flour(Maida)  + ½ cup whole wheat flour
1 teaspoon Baking soda
1 teaspoon salt
200g pitted dates (roughly chopped)
½ cup caster sugar or a little less
2 eggs
½ cup vegetable oil
3 very large ripe bananas (mashed)
1 1/2 teaspoons of vanilla extract

Method

Preheat oven to 180 degC.

Grease and dust the loaf pan or mini pans.

Sift flour and baking soda into a mixing bowl.

Add salt and dates.

Mix to thoroughly coat the nuts and dates.

Use electric mixer, whisk the eggs, sugar and oil until light and creamy.

Add mashed banana and vanilla extract.

Add dry ingredients into the banana batter.

Pour into the loaf/mini pans.

Bake for 50-60 minutes (large pan) or ~15-18 minutes for the mini loaf pans or until skewers comes out clean.

date cake 047

August 6, 2015 at 8:39 am 3 comments

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’.

IMG_5279

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.

IMG_5239

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 2 comments

Older Posts


June 2021
M T W T F S S
 123456
78910111213
14151617181920
21222324252627
282930  

Categories

Bologmint

badge

Find my recipes at The Urban Spice

Feeds

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,487 other followers

Tweet me


%d bloggers like this: