Cook with Priyanka

Thursday, 19 December 2013

Instant Gulab Jamuns

Gulab Jamuns do not need any introduction. Its favorite of all and can be made on any occasion. There are various methods to prepare Gulab Jamuns. The easiest way to prepare them is with Milk Powder. It’s a bit tricky but if you are going to follow the recipe as it is, I am sure you will have a great treat.
Video :-

Ingredients:-

Milk powder (Full fat) – 2 cups
Maida / All purpose flour – 1/2 cup
Baking soda – 1/4 tsp
Ghee/Clarified butter – 2 tbsp
Sugar - 2 cups
Cardamom seeds – few
Lime Juice – 1 tsp (this will prevent crystallization of the syrup )
Oil - For deep frying
Water – 1.5 cups and 1/2 cup for kneading the dough

Friday, 13 December 2013

Classic white bread with italian herbs

Here is the recipe for Classic white bread with Italian herbs. It has a golden brown crust and inside it is super soft. It’s a very simple recipe and turns out very delicious. The bread keeps well on the counter for 2-3 days. For longer life, refrigerate it in a zip-lock/air tight container for upto 7 days. You can prepare sandwiches, cutlets, toast with butter/jam and many more. When you are going to prepare it your entire kitchen will be filled up with the nice aroma of bread and herbs. I am sure once you start baking it you won’t like to purchase it from outside.

Ingredients

All purpose flour/maida - 2 1/2 cups
Active dry Yeast - 1 tbsp
Sugar - 1 1/2 tbsp
Milk - 1/4 cup
Water - 3/4 cup
Salt - 1/4 tsp
Olive oil - 3 tbsp (Instead of olive oil any other vegetable/sunflower oil can be used)
Italian Herbs - 1 tbsp

Procedure

In a big bowl mix water and milk together and make it luke warm (To know whether the liquid is luke warm or not just insert your finger, it won't burn or approx 45 degree Celsius). Now dissolve sugar into it and gradually add yeast in it. Keep aside for 10-15 minutes. You will find that the yeast has become frothy. Now add one cup of All purpose flour and mix well with a whisker and again keep for 10 minutes. You will find that the mixture has again become frothy. Now add herbs, oil, salt and rest of the flour little by little and make a dough. Dough will be a bit sticky but let it be. Sprinkle some flour on the working surface and knead atleast for 10 minutes. Keep the dough in a well greased bowl and cover with a wet kitchen towel. Keep aside for 1 to 2 hours until the dough double's in size. When the dough is done then punch it and again knead it for 3-4 minutes. Shape the loaf and place it in the greased bread pan. Cover it again with a wet kitchen towel and keep it for 1 hr or unless the dough is doubled in size. In the mean time pre heat the oven to 220 degree Celsius and place some water in an ovenproof pan and keep it on the oven base. (As shown in the pic)