Semolina Bread

Semolina Bread

Today on the last day of the BM #52 I am paired with Mir and I wanted bake a bread. I had my eye on the bread that Mir had set out for us in Taming the Yeast; it was a whole wheat bread. You know me I cannot leave them alone so I tried it. The bread had a mind of its own; it did rise to the occasion.

My discussion with Mir gave me an understanding of the reason.  The whole wheat flour in India has greater protein content  lesser protein content so it does not rise as much as the bread made with the whole wheat flour made in US. The solution is to add vital wheat gluten. 

Since I do not have access to gluten I decided to make this Semolina Bread.

The bread flour was what Kalyani gifted to me.

Family of course loved the bread.

Semolina Bread, 

Semolina Bread

Recipe Source: The Schizo Chef

Yield: 1 loaf

Ingredients:

Semolina Bread, 

• 2 cups warm water
• 1 tblspn instant yeast
• 1 tblspn sugar
• 1 tblspn salt
• 3 ½ – 4 cups bread flour 
• 1 cup semolina
• 1/4 cup olive oil
• 2 tblspn milk
• 2 tblspn til/ sesame seeds

Method:

• Dissolve the sugar in the water.
• In a large bowl, combine 1 ½ cups of the flour, salt, yeast and water, with an electric mixer, mix for a few minutes.
• Add semolina, 1 cup of flour and olive oil.
• Mix well and using the dough hook attachment, start to knead the dough.
• Add flour, ½ cup at a time until the dough wraps itself around the dough hook.
• Knead for 5 minutes. Dough will be elastic and slightly sticky.
• Transfer to a lightly oiled bowl.
• Cover with greased plastic wrap and a kitchen towel.
• Leave to rise for 1 hour, until doubled in size.
• On a floured board, knead dough for a few minutes, sprinkling a little flour on top as needed.
• You can shape into a rustic round loaf. But I preferred to make it in a loaf. I rolled it in a thick rectangle and rolled it up from the narrow end in the thick roll.
• Sprinkle a greased loaf pan with rava/semolina or corn flour.
• Cover with kitchen towel and leave to rise another 45 minutes, until doubled in size.
• Preheat the oven to 190°C/375 F.
• Brush the top with milk and sprinkle sesame seeds on top.
• Bake for 45 – 50 minutes, until loaf sounds hollow when tapped.
• Cool and slice.
• I served it with a delicious  mushroom dip. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Aehobakjeon (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Aehobakjeon  (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Zucchini !

The moment I say the word my family runs in the other direction. 

Don’t ask me why,must be one of my experiments has put them off. ☺

When I said that I am making pancakes the girls were enthusiastic. In fact even yesterday they kept asking me when I am making pancakes. The trouble is they had holidays and they kept friend hopping so I made them without them around. Much to their irritation.  Maybe next Saturday I will make them for their evening snack.

Where did I get the recipe? From Mir's place, my friend with whom  am paired for BM pairs.

Meanwhile hubby and I enjoyed these pancakes. Even the maid was very happy with the flavour and kept asking me how I made the dosa.

The substitute here is chilli powder in place of gochugaru and the rice wine vinegar I used wine vinegar .

Aehobakjeon  (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Aehobakjeon  (Korean Zucchini Pancakes)

Recipe Source: The Schizo Chef
Yield: 14  pancakes
Ingredients:

• 2 zucchinis,grated 
• 1 tsp salt
• 2 eggs
• 2 cups water
• 2 cups all purpose flour
• 1 tblspn  ginger,grated
• 2 cloves garlic,finely chopped 
• 3/4 -1 tsp gochugaru (Korean red chile powder), according to taste

 Sesame Dipping Sauce

Sesame Dipping Sauce

 Ingredients:

• 2 tblspns soy sauce
• 2 tblspns rice wine vinegar
• 2 1/2 tsps sugar
• 1 tsp sesame oil
• 1 tsp fish sauce
• 1 tblspn toasted sesame seeds

 Method:

• Combine all sauce ingredients in a bowl and whisk well.
• In a large bowl, beat eggs. Add salt, ginger, gochugara, flour and water. Beat to make a smooth batter.
• Add zucchini’s and mix to combine.
• Lightly oil a skillet. Place 1/3 cup of batter in the skillet for each pancake.
• Fry until golden brown on both sides.

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Korean Cauliflower Stir Fry

Korean Cauliflower Stir Fry

Cauliflower!

Hubby loves it kids hate it!

So the solution to my problem is making something new as often as possible. This recipe from Mir's space  was too good to give up on. This week I am paired with Mir of The Schizo Chef  for BM pairs and I am at a loss as to what to make. I am going Southeast Asian this  time .

This was a new taste for us. As we have never eaten anything Korean... sorry we have eaten only Kimchi. That too I suspect is an Indianised version.

I have used in place of rice vinegar red wine vinegar.

Rest of the recipe is followed without any changes.

The best part was when the cauliflower and garlic was cooking hubby came to the kitchen just to see that I do not tweak the recipe.: D

Korean Cauliflower Stir Fry

Recipe Source: The Schizo Chef

Serves 4
Ingredients:

• 1 head cauliflower, cut into florets
• 2 tblspns oil (I use rice bran oil)
• 2 cloves garlic, finely chopped
• 1 tsp sesame oil
• 1 tblspn water
• 1 tblspn   vinegar
• 1 tsp soy sauce
• A pinch of sugar
• A pinch of salt
• 1 tblspn toasted sesame seeds

Method:

• Heat oil in a kadhai.
• Add garlic and fry for 1/2 minute.
• Add cauliflower and cook for 2 minutes.
• Meanwhile in a small bowl, whisk together the sesame oil, vinegar, water, salt, soy sauce and sugar.
• Add to skillet and stir to combine.
• Cook on medium high heat for 5-8 minutes.
• Add sesame seeds and stir to combine.

Korean Cauliflower Stir Fry

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Gattibajje

 Gattibajje

The other day I was to meet Sharmila Rao as I was to pick up some books from her. Actually I think that books is just an excuse, I like to meet her.

We decided to meet at Carasid, a local joint for yummy food. I still have to get over the omellete pav stuffed with cheese and smoked chicken, not to forget the delicious Alsande Xauti Biryani that Sunil packed for us.

See start talking about food and I digress…

I happened to mention to Sharmila that I wanted a traditional fitter recipe, she is a traditional specialist by the way and  she rattled this yummy recipe off. She mentioned that she was going to pack some of these for her kiddo in the hostel.

Was it yum?  Well try and then you will know.

 Gattibajje

 Gattibajje

Ingredients:

• 1 ½ cups rice flour
• ½ cup maida
• ½ cup butter
• The oil from pickle (optional)
• Salt to taste
• 1 spring curry leaves
• Oil to fry 

Method:

• While this is mixed heat oil in a kadhai/wok.
• Mix the rice flour, maida, butter, curry leaves and oil from the pickle if using. Check the salt use if needed.
• Knead to a soft dough. Use water only if needed.
• Pinch off small bits of dough in the hot oil.
• Fry till light golden.
• Store in a air tight container.

What else do we have?

Well come back on the 24th to see that…

Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!