ORANGE AND CINNAMON SWIRL BREAD

This is an American style sweet breakfast bread. Though it is a very simple one, there is something really nice about the combination of orange, cinnamon and apricot preserve. It was so soft and flavourful. We just couldn't stop with one slice and I am going to bake it again very soon. The recipe below makes two medium sized loaves. I halved the recipe and just made one. If you like it to be less sweeter you can reduce the quantity of sugar as per your preference

This bread is adapted from 500 Breads (Breakfast Breads, Pizza Crusts, Rolls, Scones, Bagels & more) by Carol Beckerman-
Carol Beckerman’s description of the bread “This is a pretty looking bread with a delicious swirl of cinnamon, brown sugar and apricot preserves when you slice it”,  and who says that breakfast breads must be eaten only for breakfast?

Ingredients:
All purpose flour ... 3 and 1/2 cups + 1/4 cup for dusting.
Sugar .... 1 tsp
Warm water .. 2/3 cup
Active dry yeast .. 2 tsps
Eggs ......... 2
Sugar ...... 3 tbsps
Salt ........ 2 tsps
Orange ... 1 ( juice and finely grated zest )
Apricot preserve ...4-5 tbsps
Cinnamon ...... 1 tbsp
Brown sugar .... 1/2 cup
Oil ...... for greasing  ( I used clarified butter)

Method:

Take warm water and add 1 tsp of sugar. Sprinkle the yeast on top without stirring and leave it in a warm place for 8-10 mins or until it becomes frothy.

Extract juice of one orange and grate the zest.

In a large bowl mix the flour, salt and sugar. The recipe calls for 3 tbsps but you can reduce if you don't want it very sweet.
Make a well and add the eggs, liquid yeast and orange juice as required and knead into a firm dough.

Remove it on a floured  surface and knead it well for about 8 - 10 minutes until smooth and elastic.

This is very important step as the bread becomes nice and fluffy.

Place the dough in a greased bowl.

Cover it with a cling film or foil. Leave it in a warm place to rise until it becomes double.

 It takes about 2 hours. (in winters it takes longer)

Now remove the risen dough on a floured surface and knead it lightly.

 Divide it into two equal parts. Roll each part into a 6 by 13 inch rectangle.

Spread the apricot preserve and sprinkle brown sugar and cinnamon.

Roll each rectangle like a swiss roll sealing the edges by pinching lightly.

 Grease two 8" by 4" loaf tins and sprinkle a little flout on the greased surface. Place the rolled bread in them.

Let them rise again until double for 30 -40 minutes.

Pre-heat the oven to 200 C (400 F) and bake the loaves for 30 - 35 minutes or until it is done. The time may vary a little according to the size and type of the oven.

Cool them on a wire rack or a wooden board  before slicing. I made a mistake by slicing them immediately as I couldn't wait to taste it and the filling oozed out.




(Reproduced with permission from 500 Breads by Carol Beckerman)
( http://www.amazon.in/500-Breads-breakfast-breads-crusts/dp/1416245227/ref=sr_1_1?ie=UTF8&qid=1430796075&sr=8-1&keywords=500+breads+Carol+Beckerman )


 Linking to:
Our monthly baking group hosted by Aparna Balasubramanian
We Knead To Bake # 27 @ My Diverse Kitchen

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MOOLI KE PATTON KA SAAG / RADISH GREENS CURRY

We usually eat radish only and the leaves are thrown away. Hence radish greens are not sold separately in the market.  During winter we find tender radishes with bunches of fresh leaves. The saag made with these leaves tastes awesome. Radish greens add nutrition to your diet and also are a rich source of calcium. Apart from  cooking you can also add a few leaves to your smoothies and salads. Wash the leaves thoroughly before using them.

Ingredients:
Radish leaves ....5-6 cups
Spinach ............ 1 cup
Green chillies ..  1 or 2
Ginger .......... 1 tsp grated
Garlic .......... 1 tsp crushed
Onion ....... 1 small (1/4 cup sliced)
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1/2 tsp
Salt ........... to taste
Oil .... 2-3 tbsps

For Tadka / Tempering:
Garlic .... few cloves finely chopped
Kashmiri chilli powder ..... 2 - 3  pinches
Desi ghee / clarified butter - 1 tbsp

Method:

1. Wash the radish leaves and spinach thoroughly and chop them.

2. In a pan heat oil and add the sliced onion. Saute until translucent. Tip in the ginger garlic and green chillies.

3. Now add the mentioned spice powders and salt.

4. Add the greens into the pan, mix everything and cover with a lid.

5. The greens leave out water and there is no need to add any more. Just simmer to cook until the water dries up. It takes about 30 - 35 mins.

6. Let it cool. Lighly grind the saag with a hand grinder.

7. Now heat the ghee in a small pan and add the finely chopped garlic. When it becomes golden brown switch off the gas and add the Kashmiri chilli powder. Immediately pour this over the cooked saag and mix.

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BONELESS MUTTON SUKKA / STIR FRIED BONELESS MEAT

Dry and spicy stir fried boneless mutton recipe for all the meat lovers. You can serve it as a snack or a side dish with naans / rotis / phulkas. I am sure you will love this preparation. I have pressure cooked the mutton first and then sauteed with onion and spices as the meat here doesn't cook so easily. In India you get tender meat and you can make this directly on a slow fire sprinkling a little water in between the sauteing. You may also use meat with bones if you like.

Ingredients:

Boneless mutton ... 250 gms

Onion .................. 1 medium sized chopped finely.

Garlic ............. 1 tbsp crushed

Ginger ........... 1 inch piece grated.

Tomato puree ... 2 tbsps

Yogurt .............. 2 tbsps

Mint leaves ..... few 

Coriander leaves .. handful

Green chillies ... 1-2 slit or chopped finely.

Turmeric powder ... 1/4 tsp

Red chilli powder .. 1/4 tsp (add more if you like it spicy)

Cumin powder ..... 1/4 tsp

Coriander powder . 1/2 tsp

Garam masala powder .. 1/2 tsp

Salt .............. to taste

Oil or  Desi ghee .. 2-3 tbsps or as needed

* Whole spices like cinnamon stick, bay leaves and cardamoms ... add in the pressure cooker while boiling the meat.

Method:

1. In a pressure cooker take 2-3 cups water and tip in  the whole spices*. Add the cleaned meat pieces, a little salt and turmeric. Boil the meat until 3/4 th done. Remove the pieces and store the stock for future use. You can even freeze it after cooling. 

2. In a pan or a wok add oil or desi ghee and fry the onion until light pink. 

3 .Add the slit green chillies, ginger and garlic. saute for half a minute.

4. Put the mutton pieces and one fry again for a minute. Add the tomato puree and slit green chillies. 

5. One by one add all the spices except garam masala which we shall add towards the end.

6. You may sprinkle a little water while sauteing if the meat is not cooked.

7. Whisk the yogurt and add it to the meat stirring immediately to blend into the masalas.

8. Tear the mint leaves with fingers and add it.  Simmer it until done.

9. Garnish with coriander leaves. 

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SHAHI MALAI MATTAR PANEER

This is a rich party dish.. perfect when you are entertaining. It is very mild in spices as well and definitely a kids delight. You can serve it with naans, rotis, parathas.. goes well with everything.

Ingredients:
Paneer ..         200 gms (cut into cubes)
Green peas ..... 1 cup (boiled)
Onion ... 1 large ( boil and blend it)
Cashewnuts .. 1/2 cup (soak and grind to paste)
Cream ..... 3-4 tbsps
Salt .... to taste
White pepper .. 1 tsp
Cumin powder . 1tsp
Turmeric powder .. 1/8 tsp (optional)
Chopped nuts .. for garnishing.
Oil or ghee .. as needed

Method:
1. Boil the onion adding 1 cup water. Cool it and grind to a paste.
2. Cut the paneer into cubes and fry them lightly.
3. Heat oil or ghee in a pan and saute the onion paste adding salt, turmeric and cumin powder.
4. Tip in the green peas and chilli powder.
5. Add the cashew
nut paste and 1 cup water. (or little more if you want to have more gravy)
6. Let it simmer for half a minute. Now add the paneer pieces and stir carefully.
7. After simmering for a minute, add the cream and mix very gently without breaking the paneer pieces.
 Garnish with chopped nuts and a spoonful of cream before serving.

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Check out some more Paneer Curry Recipes:

Paneer Hearts Pasanda / Stuffed Paneer Hearts

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CRAB CURRY GOAN STYLE

Making crab curry was on my list since a long time. At last I got some crabs though they were not really big, still the curry turned out awesome. I made it in the Goan style and served with plain rice. This gravy can go with dosas and appams too. Cleaning the crabs is little tricky. If you get them cleaned and ready from the market it is fine .. or else you can watch this video of Vahrevah Chef how to clean them. I just followed his instructions as this was my first attempt too.

 How to clean the crabs - https://www.youtube.com/watch?v=crSMzlPFXyc

Ingredients:
Crabs ..... 4-5
Onion ... 1 large (1 cup sliced) + 1/4 cup finely chopped
Tomato .. 1
Ginger .. 1 inch piece
Garlic ... 5-6 cloves
Dry red chillies .. 2-3
Fennel seeds .. 1 tsp
Cumin seeds .. 1/2 tsp
Cloves ........ 3-4
Cardamoms .. 4-5
Cinnamon .. small piece
Grated coconut .. 1/2 cup
Turmeric powder ..
Red chilli powder .. 1/2 tsp (or more if you like )
Coriander powder .. 1 tsp
Garam masala powder .. 1/2 tsp
Salt .... to taste
Curry leaves .. 1 sprig
Coriander leaves .. handful
Oil .... 4-5 tbsps or as needed
Lemon juice ... 2 tbsps
Thick coconut milk ... 2-3 tbsps

Method:
1. Clean the crabs and cut them into pieces.
2. Marinate them with salt, little turmeric powder and lemon juice.
3.In a pan heat 1 tbsp oil and add the fennel seeds, cumin seeds, red chillies, cardamom, cloves and cinnamon.
4. When they leave out an aroma tip in the onion and saute it adding the ginger garlic after a little while.
5. Now add the grated onion and stir fry for a minute.
6. Grind it adding water to a thick paste.
7. Now heat oil in a pan and add the finely chopped onions. Saute.
8. Add the tomato cubes and the spice powders except garam masala .
9. Tip in the marinated crab pieces and stir fry until they change the colour for about 2 minutes.
10. Now add the ground masala paste, curry leaves and salt.  Stir fry for a few minutes.
11. Add one and half to two cups of water and simmer to cook for about 15 minutes.
12. Finally stir in the coconut milk and garnish with coriander leaves.

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CHOCOLATE CAKE

This is a very basic and easy chocolate cake recipe. . Make sure all the ingredients are at room level temperature. You can make cup cakes with this too.

Ingredients:
Flour ... 150 gms (1 cup)
Cocoa .. 50 gms  (1/3 cup)
Castor sugar ..220 gms (1 cup)
Butter ........ 80 gms (80 gms)
Baking powder .. 1 tsp.
Milk ................125 ml (1/2 cup)
Eggs .............. 2

Method:
1. Sift the flour and baking powder together.
2. Sift the cocoa powder and icing sugar separately.
3. In a large bowl beat the butter and sugar until blended.
4. Add eggs one by one beating them until fluffy.
5. Spoon in the flour and cocoa alternately.
6. Add milk and beat for half a minute.
7. Pour the batter into a greased ring mould or any other mould.
8. Pre-heat the oven to 180 degrees C.
9. Bake for 35 - 40 minutes.

Note: The baking time may vary a little depending on the size and type of oven.

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GREEN PEAS PULAO

Ingredients:

Rice ....... 2 cups

Green peas ... 1/2 cup

Garlic paste .. 1 tbsp

Ginger paste .. 1 tsp

Onions ......... 2 small (sliced)

Tomato ........ 1 (chopped)

Green chillies .. 2-3 (slit)

Coriander leaves .... handful

Black cardamom ... 1

Cloves ................. 3-4

Cinnamon .......... 1 inch piece

Bay leaf .............. 1

Turmeric powder ... 1/4 tsp

Red chilli powder ...1/4 tsp

Salt .......... to taste

Oil .......... 2 tbsps

Method:

1.Wash the rice and soak it.
2.Heat the oil and add the whole spices. Add the onions and stir fry for a few minutes.
3.Now add the ginger garlic paste, tomato, green chillies, salt and the spice powders. Stir in the green peas. Sprinkle a little water and simmer to cook until peas is half done.
4.Add 4 cups of hot water and coriander leaves. Check the salt and add if required.
5.Cook on high flame for a while and lower it to simmer.
If using a pressure cooker then after 2 whistles simmer it for 1 minute.

MATAR KI SOOKHI SABZI / GREEN PEAS STIR-FRY

This is a jhatpat recipe, specially for bachelors which can be made in minutes when you are short of time. I always keep a can or tetra pack of peas for times like this. You may say that canned stuff  contains preservatives.. yes, I agree nothing better than fresh veggies but once in a way you can make an exception.

Ingredients:
Green peas .. 1 can / tetra pack
Grated onion ... 2 tbsps (optional)
Garlic paste ... 1 tsp
Tomato puree .. 2 tbsps
Mustard seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicier)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Salt ..... to taste
Coriander leaves .. to garnish
Oil .... 2 tbsps

Method:
1. Heat oil in a pan and add mustard seeds. When they crackle add the onion paste and saute.
2. When the colour of the onion changes add the garlic paste.
3. Now add the tomato puree and all the spice powders and salt.
4. Drain out the water from the green peas and stir into the prepared masala.
5. You can keep it dry or add half a cup of water for a little gravy if you prefer.

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