Baking Better Breads

I love breads!!! They bring so much of flavor to our lives and are satisfying!! 

Being an amateur cook it took me time to realize a few points that could help me make my breads fluffier and better... and I am getting there every loaf at a time!!!

While growing up in India, the usual breads we use to have was either the simple white bread or pav. The other versions are the non-baked versions like chapati or parathas and puris.

Slowly and eventually we were opened to the world of some delicately flavored breads in some restaurants and bakeries in delhi... but somehow it still never struck to me that there are actually very many many types of lovely breads out there... and they make up to be a lovely snack!!

When I started out, with baking I started with basics like white breads only, because I also needed to understand the taste, texture and basics about yeast, resting time, gluten, temperature and flavors that work and ones that don’t. Next, I tried to understand the flavors and breads from around the world, like Italian breads, the Mediterranean breads and I am yet to reach the French part... not my fault... but Italians have a huge variety!!

The purpose of this blog is to write and share a few things that I have learnt by reading, watching others and by making some mistakes myself!!! So ...here goes...

1. a.If you want to make a single small loaf; while using fresh or dry yeast you can initially knead the dough with a spoon or machine just until the dough hold together, then transfer to a slightly floured surface and use hands to knead. The warmth of hands starts activating the yeast.
2. b.The salt should be added to side of bowl, not in centre with yeast as salt will kill the yeast!!
3. c.Even if the dough is sticky, don’t add extra water... knead it with hands for 8-10 mins and then you will see the dough falling back and becoming elastic by itself. This means that the yeast is getting activated.
4. d.To check if the dough is ready to rest, take a piece in between fingers and stretch... if it forms a slight membrane, it means it is ready.
5. e.Before putting the dough down for resting, ensure that the surface of the dough is smooth and uniform without any holes or roughness to ensure that the carbon dioxide produced by yeast that will help the dough to rise doesn’t escape!!
6. f.Easy-Blend yeast ( or fast-action) doesn’t need to be mixed with liquid. Just combine it with the flour and other ingredients as directed.
7. g.If using fresh yeast, allow 15 gm to each 1 tbsp dry yeast. 
8. h.For dry yeast, put in small bowl and add warm liquid and leave to stand for 15-20 min before mixing it with dough. This is one way to use it and the other way is described above.
9. i.It is important to check the viability of yeast otherwise the bread does not rise. To check put a dry plastic spoon in the yeast packet and lift. Good viable yeast will stick to the spoon.
10. j.If you are in any doubt about dried or fresh yeast, mix the yeast with some water at room temperature and set the mixture aside in a warm place for 10-15 min, after this time the mixture should be foamy, if it isn’t, discard it.
11. k.The bread dough is usually left to rise for the first time for 1-2 hrs until doubled in bulk, after this to check push your finger into the dough and make a hole, if the dough is ready it will slowly spring back up.
12. l.After giving shape to the dough when it is kept to be risen for the second time for 30-45 mins, before putting in the oven, the dough should be disturbed to minimum even for brushing, otherwise the fluffiness might be lost.

And now I have started experimenting more with breads... in fact I make almost a small fresh loaf everyday as snack for Aayan and Kaushal because they love fresh warm bread!!! 

and I hope you will enjoy the recipes too!!!

Till next time... enjoy cooking!!!! cheers!!!

White Bread Recipe

Easy to make... your daily bread, this can be one of the first breads you can try when starting with baking breads.

Ingredients for 2 loaves

65 ml luke warm water

1 tbsp active dried yeast

2 tbsp sugar

450 ml lukewarm milk

30 gm butter or margarine at room temperature

2 tsp salt

850- 900 gm strong flour/ bread flour/ all purpose flour

Method

1. 1.Combine the water, dried yeast and 1 tbsp of sugar in a measuring jug and leave to stand for 15 min until the mixture is frothy.
2. 2. Pour the milk into a large bowl. Add the remaining sugar, the butter or margarine, and salt. Stir in the yeast mixture.
3. 3. Stir in the flour, 140 gm at a time, untill a stiff dough is obtained.
4. 4. Transfer the dough to a floured surface. To knead, push the dough away from you with the palm of your hands, then fold in towards you and push it away again. Repeat until the dough is smooth and elastic.
5. 5. Place the dough in a large greased bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in volume, 2-3 hrs.
6. 6. Grease brad tins.
7. 7. Punch down the risen dough with your fist and divide in half. Form into a loaf shape and place in the tins, seam side down. Cover and let rise in a warm place until almost doubled in volume, about 45 min.
8. 8. Preheat the oven to 190 C/ 375 F
9. 9. Bake until firm and brown, 45-50 min. Turn out and tap the bottom of a loaf: if it sounds hollow the loaf is done. If necessary return to the oven and bake for a few minutes more.
10. 10. Cool on a rack

North Indian "home style" Chicken Recipe

There is a great variety of poultry available in shops; Poussin (young chicken), boiling chicken, guinea fowl, turkey, duck etc. Generally you should look for a chicken with creamy skin.

The other thing to take care about is cuts you need, I can’t cut a chicken well, so I usually get it done by butcher!

Indian cooking doesn’t require skin on poultry, also it is healthier to eat poultry without skin.

This was the first dish I ever cooked!! My father had told me exactly how to make it and I followed the steps exactly as he told me because I had no idea about cooking. This dish is like “every day” poultry that we eat at home with plain paratha or chappati. When accompanied with some onion slices soaked in lemon and salt the combination is deadly!

Ingredients

Chicken- one whole or pieces of one chicken

Onion-  2 large size (grind)

Ginger Garlic Paste- 2 tablespoon

Green Chillies- to taste (you can grind ginger-garlic-green chilli together into paste)

Tomato puree- 2-4 tbsp

Turmeric Powder- half tsp

Coriander Powder- one tsp (I use a mix of Cumin and Coriander Powder)

Red Chilly Powder- to taste

Salt- to taste

Chicken Masala / Garam Masala- one tsp

Coriander leaves- for garnishing

Oil- 2-4 tbsp (you can use less if you wish a healthier version, for tastier use more)

Method

1. 1.Heat oil in deep pan add ginger-garlic-green chilly paste to it and saute a bit till flavors are released but before it turns brown add onion paste.
2. 2.Fry on medium heat till it turns brown.
3. 3.Add turmeric, coriander and red chilly powder and fry for 2-3 min.
4. 4.Add chicken and salt and keep stirring. Chicken will leave water, so keep stirring and when there is sufficient water cover and leave till the water dries up a bit.
5. 5.Add 2 to 4 tbsp tomato puree and chicken / garam masala and continue frying for another 5 minutes.
6. 6.Garnish with coriander leaves and serve with indian bread or plain rice!

Besan Gatta Kadhi (Spiced yogurt curry) Recipe

Kadi forms an important part of Rajasthani cuisine as I understand. Though almost every state in India has their own version of Kadi, I experimented with rajasthani version and this one turned out well. My husband loves this kadi with plain Basmati rice, and I like it with rice and thinly sliced onions on side!
I make this kadi as an healthier alternative to pakoda kadi.


Ingredients

2 cups yogurt (for kadi you can make it sour by leaving it outside fridge overnight)

2-3 tbsp besan

1/2 tsp turmeric powder

1/2 tsp red chilly powder

salt to taste

1/2 tsp methi seeds

1/2 tsp moti rai (black mustard)

1/2 tsp hing powder

Tempering: 1-2 tsp ghee, 1 tsp red chilly powder, 2-3 whole dry red chilli broken in half

Method

1. 1.Mix yogurt with water to make thin “lassi”, for 2 cups yogurt add about 1 1/2 cups water
2. 2.Add besan, turmeric powder, red chilly powder, salt and beat again.
3. 3. Heat oil in pan and add mustard seeds and after a few seconds add methi seeds, make sure that methi seeds don’t turn dark brown otherwise they become very bitter, and then add hing.
4. 4. As soon as seeds are ready, pour in the yogurt mixture and bring to boil.
5. 5. Simmer for 15-20 minutes stirring frequently or the kadi will boil over.
6. 6. Check for salt and sourness... kadi should be little sour so that when tempered with red chilly will make a good combination!
7. 7.Add besan gattas simmer for 5 mins and transfer to serving bowl.
8. 8.For tempering, heat ghee in pan and add whole red chilly, after a few seconds add red chilly powder and remove from gas, let the red chilly powder cook for a while and then pour over kadi!... if you sneeze ..the tempering is good!! 

Ingredients for Besan Gatta

3/4 cup besan

1 tsp red chilly powder

1/2 tsp sauf

1/4 tsp ajwain

1 tbsp curd / yogurt

2 tbsp oil

salt to taste

Method

1. 1.Combine all ingredients and knead using 1-2 tbsp water
2. 2.Boil water in deep pan
3. 3. Divide dough into equal parts and roll out into cylinder, incase it is a little sticky, don’t worry, directly drop rolls into boiling water
4. 4. Cook in boiling water for 8-10 mins.
5. 5. Drain when done and cut into bite size pieces.

curries and more...

... the glorious Indian curries...

Many a times when we land in an Indian Restaurant with non-Indian friend, the usual question that is asked is that “DO YOU EAT SUCH HEAVY CURRIES and NAAN EVERYDAY???”... and there is genuine concern there considering the amount of butter and fatty stuff that goes into “party food” in India... 

However, that is not the case. We know that the food served at restaurants and marriages are the fancier version of the cuisine and what we have at home is a much lighter and healthier version!

Since I have given a lot of Indian recipes here, I thought of sharing a little history and basics that go into preparing basic Indian Cuisine.

India is a huge country! and has practically all geographic regions and altitudes that move from sea embraced peninsular south to the plateau region in center, desert and dry regions in west to plains in north and mountains in extreme north. 

I have mentioned the geographic vastness of India so that you can guess as to how many varied form of ingredients are available or not available according to the region and so we have thousands of regional cuisine that actually date back thousands of years. Not only has the geographic and seasonal factors influenced food, but the cuisine across India has evolved as a result of interactions with several invaders like the Mongols and the British making some unique versions of traditional foods.

The distinct feature of this cuisine is the use of spices and herbs in preparation of food. During the Vedic Period, India was heavily forested and consumption of grains, vegetables and meat were dominant. However, over time people started embracing VEGETARIANISM as a less violent way of life. The 4 castes of India ; Brahmins (the priests), Kshatriyas (the warriors), Vaishyas (the traders) and Shudhras  (the cleaners and farmers) also were an influence. Brahmins are vegetarians and usually survived by begging for food. Kshatriyas being warriors relied on high protein diets as they had to fight to protect their lands. Vaishyas were the traders and they travelled a lot. They brought with them new cooking methods and even new products to sell. Shudhras usually ate simple food. 

A few impressionable times have been the conquests by Afghan conquerors which gave rise to the Mughlai cuisine (the curries associated with india) and most importantly they introduced addition of special seasonings like saffron and also the practice of cooking in sealed pots “dum”.

The staples of Indian food are grains like millet, rice, whole wheat and variety of pulses (lentils). Pulses can be used whole, dehusked or split. Some of the pulses like chana (gram) are processed into flour. Most of the grains are freely available in north, and hence the basic diet consists of Chapati or other forms of breads that are usually either deep fried like poori and bhatura or cooked on pan. Rice is available in southern and eastern part (coastal regions), and hence, most of the food consists of varied preparations of rice like bisi bele bhaat, and at times rice is soaked and grinded into paste also like dosa, idli and uttapam and adai. 

The arid and dry western region relies on yogurt, pulses and besan (gram flour) for their share of protein as the vegetables are not readily available there; like daal baati and besan gatte ki subzi. 

Most of the Indian curries are cooked in vegetable oil. In northern and western India, pickles are also make and stored to make vegetables available in winter / off season times. Peanut oil is used more often in western India, while eastern India used mustard oil, and I am sure you would have guessed that traditionally coconut oil is used for cooking in southern India. However, over time people are switching over to healthier and lighter oil for daily cooking and the use of such oil remains for special occasions. The northern India is famous for Hydrogenated vagetable oil that is more popularly known as Ghee. Ghee is used for cooking as well as for topping breads off like butter.

I have distinctly noticed difference in use of spices as well, the most popular combination of spices that is used daily in North of India are: cumin seeds, fenugreek seeds (methi seeds) , asafoetida (hing), red chilly powder, turmeric powder, salt and garam masala powder. Garam Masala are essentially a combination of whole spices like pepper corns, cloves, bay leaves, cumin seeds, black and green cardamom, star anise, coriander seeds, nutmeg. These are usually toasted and then ground together to make garam masala. For “party food” or celebrations these spices may be used whole as well. The Curry Masala available in market is a combination of all the spices together. I would not recommend it’s use, as you will end up with all curries tasting the same.

In Western India, Rajasthan uses more of dried spices besides those mentioned above, use of fennel seeds is prevalent which imparts a distinct taste to their food. Also, instead of using fresh green chillies, there is use of dried whole red chilly.

In Gujarat, the cooking methods have a fusion from Rajasthan and Maharashtra. There is use of mustard seeds instead of cumin seeds or both are mixed along with curry leaves for tempering. Another distinct feature is that unlike northern indian cuisine, where ginger and garlic are fried with onions, in Gujarat ginger and green chilly paste is used more often and is usually added later directly into the curry. It is said that Gujarati food is sweet... however, there are regions of gujarat that serve very spicy food as well. There is use of jaggery and kokum (it is a tangy dried form of a fruit that is similar to mangosteen family that is usually available in western ghats of India) as well. 

Maharashtrian food requires use of special masala like garam masala; Goda Masala.

In Eastern India, there is predominantly use of a spice mix known as Panchphoran; which is a combination of fenugreek seeds (methi seeds), nigella seeds (onion seeds), cumin seeds, mustard seeds,  and fennel seeds in almost equal parts and is usually used for tempering.

I will not say that all of southern part of India serves similar food... because I know it is different. Kerala, Andhra, Chennai, Karnataka have their own set of food which are dominated with use of lentils (urad and chana / gram), curry leaves, mustard leaves for tempering of rice or curries. Another distinct feature is use of coconut powder / milk/ water and tamarind pulp in cooking.

I have been very generic in explaining the difference in food and cuisine in India and frankly this also doesn’t do justice to the lovely food available when you travel in India. Food changes from city to city and from home to home... the spice mixes are made at home to ensure that the taste is unique and traditional. The desserts are also varied and hence, if you ever get a chance to visit India... you know what to eat where... 

I have a funny story related to this... when I was sent to some remote village in Karnataka; Bijapur (it has a very important architectural heritage Gol Gumbaj, the second largest unsupported dome in the world) for a project on city’s Municipal Finances, we were staying in a decent hotel... and the food served there was just “SET THOSAI” with sambhar and chutney... Set Thosai is thick rice pancakes. We use to have them for breakfast- lunch and dinner... and after a while i got sick of it and decided to order some “north indian curry and roti”.... and that was a big mistake... a lesson learnt... in local restaurant... always order what they know how to cook!!!!!... and I ate set thosai for rest of the two weeks of my stay.... 

So that’s about it for now.... I hope this blog will help you in understanding recipes and their feel better.... 

Till next time... enjoy cooking!!!! cheers!!!

soooo what is the deal with food...???

... besides tasting yummy that is.....

Food, it is the first thing that I remember from my earliest memories.... weather it was a handful of cashews stuffed into my mouth when I was 2 or some toffees gathered and hidden away in a box (a box that was hidden away so safely from my brother that it was impossible for even me to find it!!!)... in short FOOD... one of the three basic essentials of our lives...

Besides survival, food is important for nourishment and essentially has been the driving force behind most of the human activities from the advent of civilization. Movies like 10,000 BC also depicted the moving of mankind from hunting to farming in order to sustain in hostile environment. 

Food has evolved along with us. Somewhere along its path of helping us with our sustenance, it became a symbolic representation of social status, economic stratification and even regional distinctions. It is fascinating how even cooking vessels change with places and adds so much to taste and presentation. Food is actually unique and entices  a lot of our senses; smell, taste, sight, touch (texture) and even sound (the crackling sound of tempering to buzzing and hissing of barbecue and sizzler s..!!). 

Frankly, I use to live for my taste buds when I was young, yes of course, when meal times came utmost importance was given to a balanced wholesome meal by my doctor mom, and the same rule governs my day to day cooking for my son Aayan. Lets not forget the importance of food in healing and science... I love to incorporate most of these factors together to get maximum benefit out of each ingredient individually and in the meal as a whole!

However, we do have some days of sinful indulgences hitting and tantalizing our senses and making us rise above the general realms of Dos and Don’ts... the days that make up for those not tooooooo delicious but healthy ‘other days!’

it's about food... so why know me???

... it is my relation with food...

My parents have proudly served the Indian Air Force for all of my life, and so we were the rare breed of kids known as “defence kids”. When asked in college about where we were from, you can see this breed fumbling and thinking for a while before replying... “umm I was born in delhi, did my schooling in allahabad, assam, agra, bangalore, delhi and jamnagar... did my bachelors in ahmedabad but my parents are at gorakhpur at the moment but are moving to kasauli soon”... and a grin... YES... I would rather say,... I am an Indian!!

Well that was before marriage... after marriage I was in South Korea for a year before moving to Singapore and from here we have had our share of long trips to Australia and Indonesia...and few vacations to Malaysia, Indonesia, Thailand, Egypt.. whew... well, now I can say I am from this very Earth!!! 

This in short shows that I have travelled and lived in a lot of places and with places come different food. I do give a lot of credit to my parents who are very experimental with food and have always encouraged me and my brother to try everything with an open mind. This is a rare attitude in people from their generation who are usually more than comfortable with their set of foods only. In fact my father cooks very very well and my mother use to make exceptional cuisines when all around us knew only “north indian food- idli dosa- chinese” (coming in of TV channels has opened our mind and stomachs!!).

Add to this, local domestic help from each part of India we were in, and you get to taste and eat local delicacies. Also, friends sharing lunch boxes at school made me appreciate differences in food a lot!!! 

There after in my M.Tech at CEPT University Ahmedabad (Planning), I am sure all of you who are aware of the course would say that CEPT and food don’t go together (because people studying there don’t have time to eat!!)... but you will agree that you really get to travel a lot and some students like me and my friends chose to travel a little more and loved exploring architectural wonders of India... and along with that unknowingly even enjoyed the gastronomical delights there. We had projects in villages in Gujarat where we would stuff our tummy with “bajra roti-makkhan- jeeru chaas” to villages in Karnataka where I had to eat “set tosai” for 15 days (all 3 meals!) and I swore to myself to NEVER eat dosa again!!!... to the happy go lucky Goa.. where we got to eat the best fresh catch from sea cooked by university chefs in kokum... to yet our adventures in Nashik and Mandav. Whew....

All the while... I was only interested in EATING!!!! ....and then the turning point in my life came - MARRIAGE!!!

Now after marriage I had to cook to eat!!!... so I was made to move to the other side... I couldn’t even make Dal (lentil curry... the easiest of all dishes!)... Kaushal taught me how to make dal the first day after reaching Korea... and told me NOT to make mung dal... and never with mustard seed!!!... and I ended up making mung dal with mustard seeds!!! DISASTER....

And then I decided to start cooking.... I use to ask my mom and dad recipes online... write them down... slowly I graduated to following recipes from books and since Kaushal is a vegetarian, I started replacing any non-veg item with paneer / potato etc so that he could taste the variations.... and thus began my journey with COOKING and UNDERSTANDING food.... 

Getting vegetarian food is difficult in Korea and so I use to cook more at home.. and slowly I started enjoying the process... but there were huge disasters  and Kaushal is the one who suffered... I conveniently would escape with some stir fried egg!!! ha ha ha....

After moving to Singapore, I met Jilcy and saw her bake. She bakes with an incomparable passion and perfection. She inspired me to try baking and helped me with all that she knew about it... and still does! I just have to call her with my doubt “Jilcy.. my muffins are so flat and hard”... “vaishali you dont beat muffin with beater... you fold it with spoon”... “ufff... and I thought I was being smart by using beater!!!”

and my adventure with spices - flours - veggis - meat continues..... its a love- hate relationship frankly.. its like having a boyfriend...I have had him around for a long time, but never thought of having a “relationship” with him.... I think I’ll just refer to my food as ‘him’... makes him interesting.... 

I do get frustrated at times when the outcome is not what I had worked about, or when he gets “late” and yes of course... at times it gives you delicious satisfaction!!!....