The perfect Home-made Focaccia Bread

Focaccia Bread

Hii..
Bread Baking is extremely addictive, especially if you start getting successful results. After baking the White Loaf successfully a couple of times I was dying to try my hands at something different when I suddenly got reminded of the 'Focaccia Bread' and obviously I jumped at the thought!!
After some RnD on the net I found a a couple of recipes which were easy (yes I always look for easy) and doable so I combined a couple of them. The major part of the recipe was adopted from the 'Herbivore Cucina' with some minor modifications from my end.
Before we start, few of you might be wondering what is Focaccia Bread.Well it is an Italian flat bread with toppings and it is an extremely soft and melt in the mouth kind of a bread. It goes extremely well with some soup. I made some Tomato Basil Soup to go with it.

Few Important Points

I. Proofing the active dry yeast is THE most important thing while baking a bread, you surely need to proof the yeast .

II. While proofing the yeast the water should be just the correct temperature. If its too hot then the yeast will die n if its not warm enough then the yeast will remain inactive. I test by putting a drop of water on the back of my wrist. It should feel warm. (Technically the water should be around 45 degree Celsius or around 110 degree Fahrenheit, if you have a food/kitchen Thermometer you can measure it).

III. After proofing the yeast should rise and foam up (not just bubbles but like a creamy foam)..if it does not then THROW and start afresh.

IV. If you are using INSTANT yeast then I guess it doesn't require proofing but I have never really tried that so can't comment . I have always used Active Dry and proofed it first.

V. The bread dough needs to be kept in a warm place. But never keep it under the sun because the temperatures might go up unexpectedly and the yeast might die due to the heat.

FOCACCIA BREAD (Italian Flat Bread)

Makes: A 11" Dia x 1" height Round Loaf

Ingredients
 
For the Bread
All Purpose Flour/Maida - 3 cups (Around 450gms)
Active Dry Yeast - 2 and 1/2 teaspoonful
Warm Milk - 3 tablespoons
Warm Water - 1 and 1/2 cups
Refined Oil - 3 tablespoons
Butter (at room temperature) - 1 teaspoonful
Sugar - 2 teaspoonful
Salt - 1 teaspoon

For the Toppings
Onions - sliced
Green Capsicum - 1/2 sliced
Red Capsicum - 1/2 sliced
Tomato - 1/2 sliced
Coriander/Cilantro Leaves - 2 teaspoonful (optional)
Black Olives sliced ( I didn't use since I and N are not fond of Olives)
Red Chilli Flakes - 1 teaspoonful
Italian Seasoning’s/ Dried Herbs (Oregano,Basil,Thyme) - 1.5 teaspoonful

Procedure

1. Take a Big bowl and add 1 cup warm water and 1 teaspoon Sugar .Mix Well
2. Add the Yeast and Mix, now Sprinkle 1 more teaspoon of sugar.
3. Cover and keep for 10-12 mins, it should Foam (if it doesn't then throw and start again)

Proofing of the Yeast

4. Add the Oil, Salt, another 1/2 cup of warm water, Milk, Butter in the foamed up Yeast

Dough Preparation

5. Mix in the flour (in batches) in the bowl and keep mixing till it looks like a dough.

6. Take out dough on the counter and knead for 7-8 mins (Not more than that)

Dough ready for 1st Rise

7. Place dough in greased bowl, cover (with food wrap or damp towel cloth and keep in a warm and humid place.
Now since it is winters and its difficult to find a warm and humid place so I do the following. I use a microwave-convection oven so I Heat little water in the microwave (micro mode) and take out the container. Now I place the dough container in the switched off microwave.After 30 mins Take the dough container out and reheat water and place the dough container again.

8. Dough should double in volume in 1 hour or so (more than the time the volume is important)

After 1st Rise ..........................................Toppings

9. Punch Down the dough and knead for another 3-4 minutes

10. Grease your baking dish and flatten the dough and place it on the dish. Cover and keep for second rise for another 45 minutes.

After 2nd Rise

11. Once the flattened dough has risen, uncover the dish and make dimples softly with your finger tips on the top surface

12. Sprinkle the Chilli Flakes and the Italian Seasoning on top.

Adding the toppings

13. Now top it with the slices vegetables (softly press the vegetables)

14. Preheat Oven to 200 degrees Celsius.

15. Once Preheated change the temperature to 180 Degrees Celsius and Bake for 25 minutes.

16. Cool for 10 minutes then slice and serve with some warm soup.

Slice Up and Enjoy with some Soup

Thanks for taking out time to read.

A slice of Fresh White Bread

White Bread Loaf

Hii..
Baking is something which has always intrigued me..Being from a Science background (in fact Physics to be specific Oh Gosh!!), baking always gives me that exciting feeling which we used to have during our lab experiments. Sometimes even when I am extremely tired, the mere idea of baking fills me up with energy.. Well I had tried my hand at Cakes, Muffins, Cheesecakes so it was high time I tried baking a simple White Bread Loaf.. Yes something so basic yet so wonderful. After browsing through quite a few recipes I settled for this one. (no specific reason just an intuitive feeling that this should be good). And Boy it did turn out to be delicious.. One thing is for sure.Once you start baking breads at home, you won't feel buying one from the market!!

Before jumping to the Recipe which is actually very simple I would like to point out a couple of things which needs to be kept in mind while baking Breads!

Few Important Points

I. Proofing the active dry yeast is THE most important thing while baking a bread, you surely need to proof the yeast .

II. While proofing the yeast the water should be just the correct temperature. If its too hot then the yeast will die n if its not warm enough then the yeast will remain inactive. I test by putting a drop of water on the back of my wrist. It should feel warm. (Technically the water should be around 45 degree Celsius or around 110 degree Fahrenheit, if you have a food/kitchen Thermometer you can measure it).

III. After proofing the yeast should rise and foam up (not just bubbles but like a creamy foam)..if it does not then THROW and start afresh.

IV. If you are using INSTANT yeast then I guess it doesn't require proofing but I have never really tried that so can't comment . I have always used Active Dry and proofed it first.

V. The bread dough needs to be kept in a warm place. But never keep it under the sun because the temperatures might go up unexpectedly and the yeast might die due to the heat.

WHITE BREAD LOAF
Makes: One 9X5 Loaf

Ingredients

Active Dry Yeast

Active Dry Yeast - 2 and 2/3rd teaspoons
Water- 1 and half cups - Warm
Butter- 30gms (at room temperature-it should be soft)
Sugar- 3 teaspoons
Salt - to taste
All Purpose Flour / Maida (If you can mange to get hold of bread flour use that)  - 450gms (if using bread flour use 500gms)


Procedure for the bread
1. Take a Big bowl and add 1 cup warm water and 2 teaspoons sugar .Mix Well
2. Add the Yeast and Mix, now Sprinkle 1 more teaspoon of sugar.
3. Cover and keep for 10-12 mins, it should Foam (if it doesn't then throw and stat again)

Proofing

4. Add Butter, Another 1/2 cup warm water, Salt and Mix Well

Mixing the FLour

5. Mix in the flour (in batches) in the bowl and keep mixing till it looks like a dough.

6. Take out dough on the counter and knead for 7-8 mins (Not more than that)

Placing the dough for the 1st Rise

7. Place dough in greased bowl, cover (with food wrap or damp towel cloth and keep in a warm and humid place.
Now since it is winters and its difficult to find a warm and humid place so I do the following. I use a microwave-convection oven so I Heat little water in the microwave (micro mode) and take out the container. Now I place the dough container in the switched off microwave.After 30 minsTake the dough container out and reheat water and place the dough container again.

8. Dough should double in volume in 1 hour or so (more than the time the volume is important)

Cover and Rise

9.. Punch Down the dough and place in greased Loaf tin

Punching DOugh and Placing in Loaf Tin

10. Cover with damp cloth and let it rise (double up) in the microwave(switched off) for 40-45mins

Placing for 2nd Rise

13. Now take out the loaf tin and preheat oven (on convection mode) at 220 C (with some water in the baking dish) over the wire rack.

14. Once pre-heated replace the baking dish with the loaf tin on the wire rack.

15. Bake at 190 C for 30mins

Loaf ready and plced for cooling

16. Once done Cool the bread on a wire rack and then slice using a serrated knife.

Slice up

You can enjoy a fresh slice with some butter or jam. It is soft as a pillow.
NOTE: Best to consume it on Day 1 cause its ultra soft, but if consider having it the next day then you can toast/grill the slices!

The Any Time Snack - Garlic Bread Pinwheels

Garlic Bread Pinwheels

Hi....
I have always found Baking Breads very intriguing..There is always an element of suspense from the start till the end..And honestly a delicious home-baked Bread is always a pleasure for the family..
Me n N are one of those couples who find the regular 'Dal-Roti-Sabji' meals extremely mundane.. Its not that we always need something exotic to eat but yes definitely something different.. Some Garlic Bread and a bowl of Soup is one such example of a meal which we both thoroughly enjoy..

So here I was trying my hand at something which I had never tried before.. After browsing through the net I settled for a recipe on 'Café Garima'..
Though I named them 'GARLIC BREAD PINWHEELS'.. They turned out to be so delicious and went extremely well with a bowl of steaming hot soup, a perfect dinner for 'Dilli ki Sardi' ..

GARLIC BREAD PINWHEELS

Makes : Around 14-15 Pinwheels

Ingredients

For the Dough: 3  cups All purpose flour  (Maida)
1 tsp Instant yeast or 1 1/4 tsp Active dry yeast (If using active dry,proof in 1/4 cup of warm milk and a tsp of sugar from the recipe)
1 tsp sugar
1/2  tsp salt
1 and 1/4 cup warm milk
2 Tbsp olive oil/butter(melted)

For the Filling
2 Tbsp butter at room temperature
1 tsp mixed herbs (Optional) oregano,basil,rosemary and garlic powder,can use fresh or dry
¼ tsp fresh ground pepper
¼ tsp salt (If using unsalted butter)
1 Tbsp minced garlic
2 Tbsp fine chopped cilantro/coriander leaves
2 cubes of Processed Cheese

Procedure1. I think the most important thing while baking a bread is 'proofing of the yeast' .
I used 'Active Dry Yeast'..Proof the yeast by adding the sugar to 1/4 cup of warm milk. Mix well. The milk has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t proof. Add the yeast and mix , sprinkle some sugar granules on top of the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh.
Please Note : Never ever use the yeast if it hasn't turned foamy.

Left - Foamed Yeast--- Right - Flour

2. In a big bowl, take the flour, salt , melted butter/oil ,sugar and yeast. Mix well.

3.  Now add 1 cup of warm milk little by little in batches and keep mixing the dough.

4. Once the dough starts taking a shape transfer it to a flat surface and knead the dough for around 8-10minutes.
Please Note: Dough should turn soft, if its dry add little milk, if sticky add little flour

5. Transfer the dough into a Oiled Bowl (much bigger than the dough size). Cover with cling film or kitchen towl and leave at a warm place for 1.5 - 2 hrs for it to double in size. This is the second proofing. More than the time the doubling in size is important.

The filling

6. When the dough is almost twice, you can start making the filling in another bowl. Mix all the ingredients (except the cheese) in the bowl. It should look like a spread.

7. Once the dough has doubled, unwrap it and punch down the air gently. Now divide the dough into two halves.

8. Roll each half into a flat oval about 1" in thickness .

9. Spread the butter filling over it and then grate the cheese cube over it (1 cube per roll)

Rolling it Up

10. Now Roll the dough into a cylinder and cut into equal pieces with a sharp knife.

11. Grease you baking dish with butter/oil and place the pinwheels on the baking dish.

Ready to be Baked

12. Cover with cling film and keep for another 15-20 mins for re-proofing. It will rise some more and look fluffy

13. Preheat you oven at 200 degrees Celsius

14. After 20mins are done. Gently brush some milk over the pinwheels (milk-wash).

15. Bake at 180 degrees Celsius for 22-25 minutes till the surface looks golden.

16. Serve Hot.

It goes every well with Soup and you also add some Grilled Chicken to the Menu.
Bon Appétit

Garlic Bread Pinwheels

Breakfast with Instant Rawa Uttapam

INSTANT RAWA UTTAPAM

Ingredients

My Rule - "If the Breakfast is good the entire day is bound to be good".. Yes I really can't have cereals or simple bread in the morning..I need something different everyday..
And that's the reason I rush into the kitchen just after my morning tea.. But deciding what to make is a pretty taxing thing to do..
Well during the initial two years of my career I used to teach Physics..Yes I know its a shocker..I won't say I disliked doing that but within those two years I understood that this was not meant for me..I was not made to do a regular 9-5 job..I wanted my own flexibility..And that is the reason I gave it up and joined the husband as a free lance web developer.
Well why am I telling you all this is because the following recipe was given to me by one of my colleagues back then and I am really thankful to her because not just me the entire family loves it!! This is an Instant Rawa Uttapam which can be prepared in a jiffy.. Here goes the recipe...

Sooji-Curd Mix

INSTANT RAWA UTTAPAM

Makes: Around 8 Uttapams

Ingredients

Rawa/Sooji - 2.5 cups

Curd - 1 cup

Tomatoes - 2 small

Onions - 2 medium

Green Chillies - 2-3

Coriander Leaves - 2 Tablespoons (chopped)

Salt - to taste

Black Pepper - 1.5 teaspoons
Water

Refined Oil for frying

Procedure

Batter

1. In a bowl mix the Sooji and the curd properly (it will looks like a paste/dough) and cover and keep for around 20 minutes

2. Chop all the vegetables

3. After 20 minutes add Water to the Sooji Mix and mix till it forms a smooth batter

4. Add Salt, Pepper and the vegetables (remember to take into account the vegetables while adding Salt)

5. Take a NON-STICK Tawa and heat 1 teaspoonful Oil

Spread the Batter

6. Pour 2 ladles of the batter and spread it (the way you do it for am omelette)

7. After around 20 secs with the corner of your spatula make a few small holes on the uttampam

8. Place few drops of Oil on each holes and let it cook
9. Turn the Uttapam and fry the other side
10. Serve Hot with Chutney (I prefer it with ketchup or chilli sauce).

Instant Rawa Uttapam

The biggest advantage of being a free lancer is taking out time to cook whenever I want to!! Thanks for reading and Do try this at Home!! Ciao!

Doctor's Appointment and Rawa Idlis in a Microwave

Rawa Idlis in a Microwave

Hii..
Hospitals always freak me out. I always have this uncanny feeling whenever I visit a hospital (however posh, neat and clean it maybe). Unfortunately, today I had an appointment right in the morning. I wanted to run out of the hospital as soon as possible but it turned out just the other way round. My gynaecologist had to rush for an emergency surgery due to which her OPD timings all got messed up. Result was we had to wait around an hour extra at the hospital.
While waiting and looking at the people around I had these weird thoughts in my head. This is one of those places where so many dreams come true and so many dreams shatter. A place with such extreme emotions. The doctors on one side deal with the tears of happiness when they place a new born in their mothers arms and on the other side pass on the news of a passing away of a loved one to someone.
Really Hats off to all the doctors for being so patient with the patients (and their families). So many heartbeats vanish here but so many fresh heartbeats are born. The entire cycle of Life can be witnessed at such a place. Strange yet beautiful..
Thankfully being lost in thoughts helps because before I realised I could here the doctor calling out my name..
Now its time I come back to the recipe..This recipe is ideal when you are in a hurry and have to make something for breakfast with minutes. RAWA IDLIS IN A MICROWAVE. This goes very well with Coconut Chutney and Sambar of course but I usually love it with some Tomato Chilli Sauce!! I have borrowed Tarla Dalal's recipe for this.

RAWA IDLIS IN A MICROWAVE

Makes: 16 Idlis

Idli batter

Ingredients:

For The Batter
2 cups semolina (rava/suji)
2/3 cup curd (dahi)
1.5 cup water
2 tbsp chopped coriander (dhania)
Salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
2 tsps urad dal (split black lentils)
7 to 8 curry leaves (kadi patta)
2 green chillies , chopped
1.5 tsps oil

Fruit Salt

Other Ingredients
1.5 tsp fruit salt (ENO)
Oil for greasing

Procedure:

1. Combine the Suji, Dahi, Water, Salt and Chopped Coriander leaves, mix well and keep aside for 15 minutes.
2. Heat Oil in a small pan, add the mustard seeds, cumin seeds, hing, urad dal and wait for it to splutter.
3. Now add the curry leaves and green chillies and saute.

Batter in Greased Moulds

4. Add this to the Suji-Dahi batter (after the waiting time of 15mins is over)
5. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on high for 1 minute.
6. Grease the Idli moulds using little oil.
7. Add the fruit salt to the batter and mix well.
8. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on high for 2 mins 30 secs. I did 8 idlis at a time.
9. Repeat with the remaining batter to make 8 more idlis.
10. Serve hot with coconut chutney/sambar/tomato sauce.

Fluffy Rawa Idlis are Ready

Note: After mixing the fruit salt, make the idlis immediately or else the Idlis won't turn out to b as fluffy

Its a perfect healthy filling breakfast. U can try adding grated carrots too in the batter. I did it the last time I made these!! Thanks for reading! Ciao!

My first-ever Flight Journey and Baked Beans

Hiii..

I did most of my schooling in Delhi (except a couple of years in between which was in Kolkata).. At our Delhi school, The School's Foundation day (known as the "School Birthday" in our case) was celebrated in a grand way..Every class had their own party with food and music and colourful dresses.. The class was divided into various groups and each group was allocated a specific food item that they were supposed to get from home, like a group was given Sandwiches, while another was given Fruit Chaat and so on..On one such School Birthday (I was in Grade 4 or 5) a girl in my class M got a particular food item for everyone in the class.. It was 'Canapés' topped with baked beans and grated cheese.. It was so delicious that I still savour the taste..At that time I hardly knew what was Baked Beans..

When I was thirteen, Baba got posted to Kolkata for a couple of years.. Since A(elder sis) had her board exams she had to stay back for a couple of months more with Maa.. Baba went to Kolkata beforehand to arrange for my school admissions .. And suddenly one day after A and Me got back from school Baba calls up Maa to tell her that she needs to pack up my things and send me immediately to Kolkata in a couple of days for a school interview. I was devastated, I was having to leave my city, my school, my friends for thirteen years and go to a new city..my obvious reaction , I started crying..

In two days, with a heavy heart I was boarding my FIRST FLIGHT ever all alone early in the morning.. Maa and A had to stay back because of A's exams..Baba would be there at the airport in Kolkata to pick me up..
It was an Indian Airlines flight (That time we had Indian Airlines) and they used to serve meals during the flight.. I was sitting by the window, having weird feelings.. On one hand I was sad and scared, on the other little bit excited because it was my first ever flying experience..

In a while they served us Breakfast.. As I open up the wrappers what do I see.. Yes ofcourse there was BAKED BEANS..Wow I mean even the airlines people are wanting to cheer me up!!

And eighteen years from then, Baked Beans still cheer me Up.. And flight journeys still scare me.. So Here is my take on the dish... I have modified it slightly according to my palate but trust me it turned out DELICIOUS!!

BAKED BEANS ON TOAST

Baked Beans on Toast

Rajma / Kidney Beans

Makes: Around 7-8 Toasts

Note: The Rajma/ Kidney Beans needs to be soaked in water overnight

Ingredients:

Kidney Beans / Rajma - 200gms (soaked overnight in 3 cups of water)

Onion - 1 large finely chopped



Garlic - 7-8 cloves minced


Tomato Ketchup - 150gms/ 2/3rd Cup

After Soaking overnight

Soya Sauce - 1 teaspoon

White Vinegar - 1 teaspoon

Brown Sugar - 3 teaspoons (you can use white too)

Refined Oil - 2 tablespoons

Salt - to taste

Red Chilli Powder - 1/2 teaspoon 


Black Pepper Powder - 1/2 teaspoon

Preparations

Onions and Garlic being Sautéed

Cumin/Jeera Powder - 3/4 teaspoon 
Processed Cheese - 2-3 Cubes (Grated)

Bread - 8 slices

Butter








Procedure:

1. Soak the Rajma/ Red Kidney Beans in water overnight

2. Pressure Cook the Rajma the next morning  in 3 cups of water ( Till totally Soft that is 13-14 minutes after the 1st Whistle)

3. In a Pan heat the Refined Oil ( 2 tablespoons)

Add the Boiled Rajma

Toast the Bread Slices

4. Add the chopped Onions and Saute

5. Add the minced Garlic and Saute

6. Add Salt, Brown Sugar, Soya Sauce, Vinegar and Mix

7. Add the Tomato Ketchup and Keep stirring.

8. Now add the Boiled Rajma along with half of the Water in the cooker

9. Mix well and add the Red Chilli Powder, Black Pepper Powder, Cumin Powder and some more salt if needed. Let it simmer

10. You can add some more water but the final consistency should be like a thick sauce.

11. Toast the Bread slices (Make them crisp) and lightly butter them.

12. Just before serving Top the bread slices with the Baked Beans and garnish with grated Cheese. 

Serve Immediately or else the bread will turn soggy.

Baked Beans

P.S: Usually 'Baked Beans' is associated with Flatulence but thankfully  I have never had such an experience, so you too can try this without the fear of any public embarrassment (LOL)

Byeee for now and Thanks for taking out time to read!

Amma I love Upmas

Hi.. I know you must be wondering why is a Bengali sounding like a South Indian..I ll tell you why..Seeing my obsession with Curry  Leaves (Kadi patta) my MIL always says that I must have been a South Indian in my previous life..Yes I absolutely love the flavour of Curry Leaves and especially when they are dropped into some hot oil..Aaah the smell!! Well the outcome of that is I try my hand at every possible style of Upmas.. Starting from the traditional Suji Upma to the very contemporary Bread Upma..And this one is also one of my favourites.. Its a "Vermicelli Upma".. Super Quick to make and ideal for a healthy Breakfast!!

VERMICELLI UPMA

Makes:  3-4 servings

Ingredients

Ingredients

Roasted Vermicelli - 170 gms
(If you are using the normal one then just dry roast it in a non-stick Kadhai)
Onions - 3 medium
Carrot - 1 medium
Green Capsicum - 1 medium
Potato - 1 medium
Green Chillies - 2-3 pieces
Curry Leaves / Kadi Patta - 5-6 leaves
Black Mustard Seeds - 1/2 teaspoonful
Juice from 1/2 medium sized Lemon
Salt to taste
Sugar - 2 teaspoons (optional)
Black Pepper- 1teaspoon
Refined Oil - 3-4 tablespoons
Tomato Ketchup - 2 tablespoons


Procedure

1.  Boil around 5 cups of Water and add a little salt a teaspoonful of Oil in it.
   
2. Put the Roasted Vermicelli in the boiling water and cook for about 3-4 minutes (till its soft). But don't overcook it.
3. Once done strain the Vermicelli,Wash with Cold Water and Keep aside.
4. Chop the vegetables into medium pieces 
5. Heat Oil in a Kadhai(preferably a non-stick one) and add the mustard seeds. Let them splutter. Then add the Curry leaves.
6. Add the Chopped Onions and Sauté.
7. Add the chopped Chillies and potatoes first. Sauté for a couple of minutes. Remember the potato takes little time to cook so if you are in a hurry you can par boil the potato pieces. Keep stirring. 
   
8. When the Potato pieces look half done add the Carrot pieces and Sauté.
9. Finally add the Capsicum when the Carrot looks half done. Saute
10. Add the Salt, Sugar (Optional), Black Pepper and Mix Well.
11. Now add the Tomato Ketchup.
12. Now stir in the Boiled Vermicelli and Mix Well. Let it cook for a couple of minutes but keep stirring.
13. Finally finish with a dash of lime juice.
14. Mix Well and Serve Hot.
    
    This is how it finally Looked!!
    

    

    Vermicelli Upma

    So its "Poitu Varum" from my said...Hope I managed to say Good Bye correctly!!! My Tamil friends can kindly correct me..Thanks for reading!!!