Tiranga Bread : Independence day special

Hello everyone, wish you all a very Happy Independence day. Being a kid 15th August has always been the most awaited days of my school life because of the candies and sweets which I used to get from my teachers.

However as I grew up, I understand the true meaning and importance of this day and the reason behind why its considered to be a Red Letter Day in the Indian history. This post is my sincere tribute to all the people who contributed in giving us this Nation as a free space to live.

Further to this, an Independence day event was organized by one of my very good friends Ms. Chitra Haldia @ Chef At Large. It was a wonderful event, people participated with full enthusiasm and patriotism. Tiranga bread is my contribution to that event and was very well appreciated there. I am sharing this recipe with you all too.

Ingredients :

• All purpose flour/Maida : 3 cups and 2 tbsps to dust
• Dry Active Yeast : 2 and 1/4 tsps or 8 gms
• Salt : 1/2 tsp
• Sugar : 2 tbsps
• Butter : 2 tbsps
• Luke warm water : 1 and 1/4 cup
• Food colours : Saffron and Green
• Oil : to grease the pan and brush the loaf

Method :

Activate the yeast :

• In a bowl take luke warm water. To this add yeast and sugar,  mix well, cover and keep aside for 10-15 minutes or unless yeast becomes foamy or frothy.
• If you are using Instant yeast, then skip this step and add yeast, sugar and salt directly to the flour and knead with luke warm water. 

Make the dough :

• Once yeast activated, take All purpose flour, add salt , mix well, add yeast mixture and butter. Try to knead a sticky dough.
• Take dough on to the working surface and divide it into three equal parts. Mix few drops of saffron colour on the first part and knead for 10 minutes or unless you get a smooth dough with uniform colour. Once done keep it in a well greased bowl, apply some oil on the top and cover it loosely with cling film or a wet towel. Keep it in some warm place and wait till it doubles in size. It might take 1-2 hours depending on the weather. 
• Similarly repeat the process with the next two parts. Just apply green colour on the one and no colour on the third part. You might need some dry flour and butter to make it smooth. But don't add a lot of dry flour or it will become dense.
• Once doubled, punch them a little to remove the excess air and try to form 3 flat rectangles (as per the size of your bread tin), from all the three parts. You can use a rolling pin if you want, i did it with my fingers.
• Apply some water on the top of green part and some water on the base of white part, stick them together and lightly pat them so that they stick to each other nicely.
• Repeat the process with white and saffron. 
• In this way you will get a stack of three colours. Put this into a well greased bread tin, also brush it with some oil.
• Cover it loosely with kitchen towel and let it rise again until doubled in size.
• Once done, put it in a preheated oven at 190° Celsius for 30 minutes. 
• To check whether the bread is done or not, just tap on the top of your bread and you will hear hollow sound, this is the indication that you bread is done. 
• Keep the tin on cooling rack and after 5 minutes demold the bread.
• Let it completely cool for and then slice it. After slicing you will see all the three colours.

Enjoy!  

Note :
You can make this bread with any colour of your choice like Rainbow bread or Omber bread.
Stick the three layers nicely and don't leave them loose.
Let the bread completely cool before slicing otherwise you won't get clean slices.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks and Enjoy Baking!
Priyanka

Braided bread stuffed with Paneer (Cottage cheese)

Hello everyone, today I have a very interesting and beautiful looking bread recipe. It was an experiment in my kitchen last night and yes I did it :). I would say that it might look very difficult to you but believe me I found it to be easiest of all. 

These days in CAL we are just talking about the yeast behaviors and variety of breads that can be made. In this regard we planned for an event for 3 days, in which every interested person would submit his/her thoughts, pics, recipes and many more in it. Hence I was fully motivated to start up with this beauty. Second comes the filling part, this is the most adjustable part of the recipe as you can stuff any thing weather sweet or savoury. I planned to make it a vegetarian savoury version and for me Paneer with colourful bell peppers was the best option. It has a nice crunchy crust and inside its quite soft and have all the flavours. So here is the ingredient list following the method :)

Ingredients for the dough :

• All purpose flour/Maida - 2 cups
• Active dry yeast - 1 + 1/2 tsp
• Sugar - 1 tsp
• Salt - 1/2 tsp
• Water - 1/2 cup (Luke warm)
• Milk - 1/4 cup (Luke warm)
• Oil - 2 tbsp
• Egg + 1 tbsp of milk for glazing (You can use only milk as well and omit egg)

Ingredients for paneer filling :

• Paneer/Cottage cheese - 300 gms 
• Bell peppers/capsicum - 1 cup chopped finely (If possible use multicolour)
• Onions - 1/2 cup
• Tomatoes - 3/4 cup (finely chopped)
• Ginger/Garlic - 1 tbsp (finely chopped)
• Fresh Coriander - 3 tbsps
• Turmeric powder - 1/4 tsp
• Red chilli flakes - 1 tsp (or as per the taste)
• Garam Masala - 1/4 tsp
• Salt - as per the taste
• Oil - 2 tbsps

Method :

Preparing the Filling :

• In a pan take oil, add ginger garlic and saute, when done add onions and saute till light brown. Now add the bell peppers, tomatoes, dry spices, salt and mix well. Let it cook for 2-3 minutes and then add crumbled or grated paneer, mix well cook for a minute more, add chopped coriander and let it cool.

For the Dough & bread :

• Starting up with the dough, combine together yeast, Lukewarm water and sugar in a bowl, stir and keep aside for 10-15 minutes or until it starts to froth. Once you see a frothy texture that means the yeast is ready to use. Now in a bowl take all purpose flour and salt, mix and knead the dough with yeast mixture and milk as well. Try to knead a soft dough. the quantity of milk can be adjusted. When the dough is almost done apply oil and again knead. Knead the dough for approximately 8-10 minutes or unless you get a nice soft and smooth dough.
• Place the dough in a large greased bowl and brush the top with oil, cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume. The best place I find is my oven keeping its light on (for about 1-1 1/2 hours).
• Once risen, punch down the dough and divide this into 2 equal parts and shape them into smooth flat balls. 
• Now with the help of a rolling pin roll them to a rectangle with 1/4 " of thickness and place the filling in the center (just spreading it in appx 2" of an area. 
• Using a pizza cutter or sharp knife, cut each side into strips about 1" wide down each side, leaving the center with filling uncut.
• Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. 
• Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.
• I was in a hurry last night so forgot to take the process pics. Hence found same kind on Google and sharing it with you all. 

Note : the picture shown below is not at all mine, but its just for your reference, Courtesy : Google images

• Beat an egg with milk and apply gently with a brush on the top of the braid. Also you can sprinkle some sesame seeds if you like. Transfer it to a baking sheet and bake the braid in a preheated oven at 200 ° C for 25 minutes, or until golden brown. 

Enjoy !!!!!

Note :

• Filling can be completely of your choice, weather vegetarian or non vegetarian.
• Be careful while transferring the braided bread onto the baking sheet, or you can roll the bread on a baking paper and lift it to keep on the sheet.
• If you are not an egg eater, then simply apply mil.
• The size of the bread depends on you, if you want you can make even 3 braids out of this dough.
• 50% of whole wheat flour can also be used.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Baking

Priyanka

Rumali Roti (Thin Flatbread)

Hello everyone, today on public demand I got you all the recipe of Rumali Rotis. These are very-very thin just like handkerchiefs thus named rumali roti. Traditionally they are made large size and cooked on an upside down wok (made up of clay). Mostly enjoyed with Tandoori & Muglai cuisines, but for us its just not the case. We have it with any masala curry we prepare. This roti has both flours All purpose flour (maida) & Whole wheat flour (Atta). It goes well with any  vegetarian or  non vegetarian curry. Usually in Restaurants, chef flip the rolled dough in air to make thinnest possible stuff, but learning that technique is not very easy. I tried it, but failed and got a roti with so many holes. So I have started preparing it on a pan and viola !!!! the results are almost the same. So here is a very simple and easy to follow recipe.

Video Link - 

Ingredients :

• Whole wheat flour/Atta - 1/2 cup
• All purpose flour/Maida - 1/2 cup
• Rice flour - 2 tbsps
• Oil/ghee - 2 tbsps
• Water - to knead the soft dough

Method :

• Mix both the flour well and with water knead a very soft dough. Cover with a damp kitchen towel and keep aside for 15-20 minutes.
• Make 2 small sized balls of the dough.
• Roll out both of them half way through or 4-5" diameter.
• Now apply some oil on one of the rolled roti and sprinkle rice flour.
• Cover it with the other rolled roti and press gently.
• Roll out the sandwiched rotis together to a large thin roti (As per your griddle/tawa size) using a little dry flour.
• Heat a tawa on high flame and cook this roti on both sides very quickly (as shown in the video), be very fast.
• Remove from tawa and immediately separate the 2 rotis.
• Fold each roti into a triangle and keep soft in a casserole or a big bowl placing some paper towels below and covering with a damp cloth (This helps in maintaining them soft).
• Enjoy with either vegetarian or non-vegetarian cuisines. 

Note :

• If rice flour not available then all purpose flour can also be used.
• You can add a couple of tbsps of oil while kneading the dough (I usually don't add) 
• Also for more better results, knead the dough with milk.
• The dough should be very soft, otherwise the roti will become very hard.
• The griddle/tawa should be very hot and you hae to be very fast while cooking them. 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Cooking

Priyanka :)))

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf

Whole wheat seaded buns/Dinner rolls (Eggless)

"Baking is a wonderful aspect of cooking" I realized this when I started baking breads. Baking any kind of a bread gives so much of pleasure and satisfaction that can't be explained in few words. Baking bread fills your kitchen with a lovely aroma. I felt that I am standing on my favorite bakery in Bangalore :))))

Never ever thought that baking buns at home will be so easy. Yes, you read right :). Beside being easy they are healthy and full of Nutrients. They are supersoft and light. They can be well served in your breakfast with butter/Jam or as your meal rolls even. You can use them for making burgers even. I love to have them when they are little warm and believe me you won't need even butter :). Many people think that baking bread with whole wheat flour will result in a dense bread, but after baking these buns I think its not true. I would say obviously they can't be compared with plain flour buns but yes they are no where less than them even. The other best part of them - that they are eggless. Few bakers add eggs to the whole wheat breads to make them soft. You can make them small or large it depends on you. So without wasting much of the time, lets quickly see the ingredients followed by the method.

 Ingredients :

• Strong whole wheat flour : 1 1/4 cups (Strong means that it should have a high protein content approx 13-15 gms)
• Plain flour/All purpose flour/Maida : 3/4 cup
• Seeds : 1/4 cup (I used sunflower seeds, you can use any of your own choice)
• Yeast : 2 tsps
• Sugar : 1 tsp
• Salt : 3/4 tsp
• Olive/veg oil : 2 tbsps
• Milk : 3/4 cup (has to be luke warm) + 2 tbsps for milk wash
• Water : 1/2 cup (Its quantity will depend on the dough. We need to keep it a bit sticky)

Method :

• Combine together yeast, luke warm milk and sugar in a bowl, stir slighly and keep aside for 10-15 minutes or until it starts to froth.
• In another mixing bowl, mix together whole wheat flour, all purpose flour, seeds and salt.
• Pour in the yeast mixture and try to combine, add little by little warm water and make your dough a sticky dough. This is how the dough should look like as in the picture. 
• Apply a little oil over the palms and take out the entire dough over the working surface.
  Knead knead and just knead for 7-10 minutes. You can use oil rather than using dry flour. After sometime you will see that it has formed up with gluten which results into a soft dough (it will be sticky at this stage well, but that's absolutely fine)
• Place the dough in a large greased bowl and brush the top with oil,cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume. The best place I find is my oven keeping its light on (for about 1-1 1/2 hours).
• Once risen punch down the dough and divide this into 6 equal parts and shape them into smooth balls.
• Place them onto a lightly greased baking tray dusted with corn meal or semolina. Again leave in a warm place until doubled in volume.
• Once done brush them with milk wash.
• Preheat oven to 200 ° C and bake the buns for about 25-30 minutes or until the tops are lightly browned. If you feel that the buns are becoming over brown then cover them with aluminum foil and let them bake.
• Once 90% done, once again apply some more milk wash.
• Take out from the oven, keep them onto the cooling rack and they are done.

Note : Adding seeds is not a compulsion, it depends on you.

             Keep the dough sticky and knead well. 

             Have patience while they are kept for rising :)))

Thanks n Happy Baking

Priyanka :) 

Pizza Dough

A very easy to make pizza dough at home. Make pizza or just enjoy a loaf. The dough gives a perfect crust for the pizza. Thin or pan it depends on the choice with this no fail recipe.

Ingredients for the dough:

• All purpose flour/plain flour (Maida) : 1 cup
• Dry Active Yeast : 3/4 tsp
• Milk (luke warm) : 1/2 cup
• Water (luke warm) : 1/2 cup (quantity will be adjusted as per the dough)
• Sugar : 1/2 tsp
• Salt : 1/2 tsp
• Olive oil/Veg oil : 2 tbsps

Method for preparing the base dough:
Activating Yeast

• Mix sugar and yeast in Luke warm milk. Cover and keep aside for 10-15 minutes depending on the room temperature. After sometime you will see that the mixture has become very frothy. This is the indication that your yeast is activated.

Kneading the dough :

• Sieve flour in a big bowl, mix salt to it. Add yeast to it and try to collect all the mixture together and knead a soft dough. At this stage you can add luke warm water as per the dough. The dough need to be very soft and sticky. 
• Once combined well add oil. 
• Put the dough on the work surface and knead for 5 minutes. (You can dust it with some flour while kneading)
• Keep the dough in well greased big bowl and cover with cling film or wet kitchen towel. Keep it in a warm place for 1-1/2 hr or unless the dough is doubled in size. (The best place which I find is oven with the light on).
• Once the dough is risen, its ready to roll.

Note : Below pictures here are just to give a rough idea. Quantity of the ingredients is totally different.

Thanks n Happy Baking 
Priyanka :)

Whole wheat, Oats & Honey loaf

 

We all are very busy in our daily lives, same is in my case even. But the thing which gives me happiness & peace is cooking and baking. These days I am in love with baking breads and I must say specially with oats & honey loaf. Oats and honey is a deadly combination and when all together combined with wheat flour reaches to its peak. Honey provides it a perfect sweetness which very well goes with a spread of jam or butter even. So lets have a quick look on the ingredients and the directions for baking it.

 

Ingredients:

• Whole wheat flour : 2 cups
• Bread or all-purpose flour/Plain Flour : 1 cup
• Rolled oats : 1cup n a little for topping the loaf
• Active dry yeast : 2 tsps
• Water : 1/2 cup
• Milk : 1/2 cup
• Honey : 1/4 cup
• Olive oil : 2 tbsps
• Salt : 1 tsp

Method:

• Combine water and milk in a microwave-safe bowl and heat for 30-45 seconds until warm. Add yeast and 1 tbsp of honey and give a slight stir. Let it sit for 15 minutes or until it becomes frothy.
• In other bowl mix flours, oats, oil, salt and rest of the honey. Now make a well within the flour mixture and pour frothy yeast into it. Try to mix up all together and knead a slightly sticky dough. (If you are using a stand mixer then with a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and slightly sticky). Now knead the dough by hand  for 10 to 15 minutes on a lightly floured surface. Transfer the dough in greased bowl and cover with a tea towel. 
• Keep the dough in some warm place and let it rise unless it gets doubled in size. This might take 1-1 1/2 hours depending upon the temperature.
• When dough is doubled, punch down and again knead for 5 minutes on to a lightly floured surface. Shape it in to a log as per the loaf tin, pinch sides slightly. Transfer to a lightly greased 9-by-5-inch loaf pan. Cover with a tea towel and let rise 30 to 40 minutes or  until dough reaches 1 inch above the pan edges.
• Apply a little warm honey on the top of the risen loaf with very light hands and sprinkle some oats over it.
• Preheat oven to 190 degrees C. Bake 40 to 50 minutes, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely. Once completely cooled, then only cut the slices.

TIPS

• The dough should not be very dry nor it should be too sticky. If you think that it has become too dry while kneading add a couple of tsps of water, if sticky then add a bit of flour.
• I usually let my dough rise in an oven with its light on. No heating is on.
• If you see that the crust is becoming darker, then cover it with aluminum foil after 20-25 minutes of baking

Bye n Happy Baking
Priyanka :)