Thursday, May 12, 2011

EVERYDAY BREAD


EVERYDAY BREAD

Hello everybody Bread seems like a daunting thing to make but its easy once you get the hang of it and I make my own bread everyday. In the meanwhile my cook does but trust me its much easier than one thinks and here is a foolproof basic recipe. Nothing compares to smell of fresh bread wafting through the house.

INGREDIENTS

2 heaped cups of Atta/wheatflour
1 heaped cup maida/flour
1 tbsp Vinegar
3 tbsp Dahi/yogurt ( room temperature not cold out of the fridge)
1 tbsp dry yeast ( available INA market the Indian Brand called Active comes in a half Kg pack and is good for 40 loaves its as good as Tescos or any other foreign brand.)
1 tsp salt
1 tsp Sugar
Roughly 1 cup of water ( you want the consistency slightly stickier than Roti atta after kneaded)
Optional Any seeds of your choice, flax, sunflower ( available fromwww.thealtitudestore.com rolled oats, or any dried herbs oregano, sundried tomatoes, raisins, nuts, jeera, coriander the possibilities are endless.
Mix and knead preferably in an ordinary kitchen machine with the kneading spiral not egg or cake beating attachments. Or by hand like Atta.
If using machine knead minimum 7 mts . This is very crucial, because thats what sets the gluten free.
By hand 15 mts minutes or so.
Leave to rest covered with a cloth till it rises well (abt an hour).
Grease a loaf tin.
Rework the dough with hands and put it into the tin.
Preheat the oven 190 degrees
Wait half an hour and the dough will rise in the tin.
Put in the oven for an hour.
Brush with cold water a couple of times towards the end for a great shine.
Cool on a wirerack in the tin for 15 mts. Then turn it out and let it cool.

Monday, May 9, 2011

FISH ROASTED IN BANANA LEAVES(MEEN POLLICHATHU)


HI GUYS......TODAY I MADE A DELICIOUS FISH DISH USING BASA FILLETS.THIS RECIPE IS ORIGINALLY FROM KERALA IN INDIA AND IS QUITE LIGHT YET SPICY AND VERY TASTY.IM POSTING THE RECIPE.THE FISH IS SUPPOSED TO BE WRAPPED IN BANANA LEAVES BUT I USED GOOD OLD FOIL AND IT CAME OUT FAB.........HERE GOES THE RECIPE

FISH ROASTED IN BANANA LEAVES(MEEN POLLICHATHU) RATED 9/10
INGREDIENTS
.24 SHALLOTS SLICED
.2 TABLESPOONS COCONUT OIL
.1 TABLESPOON GINGER PASTE
.1 TABLESPOON GARLIC PASTE
.10 CURRY LEAVES
.2 GREEN CHILLIES SLIT
.1/2 TSP RED CHILLI POWDER
.1/4 TSP RED CHILLI FLAKES
.1/2 TSP TURMERIC/HALDI
.1 TSP VINEGAR
.1.5 CUPS CHOPPED TOMATOES
.1/4 CUP COCONUT MILK
.1 TSP SALT
.4 LARGE SQUARES OF BANANA LEAVES,WILTED IN HOT WATER FOR WRAPPING OR FOIL
METHOD
.HEAT THE COCONUT OIL IN A PAN AND ADD THE SLICED SHALLOTS
.NOW ADD GINGER GARLIC PASTE,CURRY LEAVES
.ADD GREEN CHILLIES
.ADD THE CHILLI POWDERS.TURMERIC.PEPPER POWDER.
FINALLY ADD VINEGAR,TOMATO AND SALT.COOK WELL.
.NOW LET THIS COOK AND WHEN COOL,BLEND THIS ALL TOGETHER.
.HEAT COCONUT MILK.ADD A FEW MORE CURRY LEAVES.
.LET MILK BOIL AND NOW ADD ALL THE BLENDED PASTE TO THIS.COOK FOR 3-4 MINS.
.NOW MARINATE THE BASA FILLETS (CUT INTO HALF) IN THIS PASTE FOR AT LEAST 15 MINS.
.GREASE BANANA LEAVES LIGHTLY WITH COCONUT OIL.PLACE A FISH ON EACH LEAF WITH A GOOD AMOUNT OF MASALA.FOLD THE LEAVES INTO NEAT PARCELS.ALTERNATELY YOU COULD DO THE SAME WITH FOIL.
.COAT THE BASE OF A LARGE HEAVY SKILLET WITH A SPOON OF COCONUT OIL.PLACE THE FISH PARCELS IN THE PAN.COVER AND ROAST OVER LOW HEAT 8 MINS ON EACH SIDE.TURN THE PARCEL OVER CAREFULLY WHEN LEAF IS BROWN AND CRISP.COOK 5 MORE MINS. SERVE WITH FOIL SO YOU CAN SEAL IN FLAVORS .ENJOY