Sunday, May 15, 2016

Shokupan Bread

Shokupan Bread

Small Loaf


         20g bread flour (for tangzhong)
         100g water (for tangzhong)

100g water
1 large egg 
50g butter

100g bread flour
230g Whole Wheat
20g sugar or honey
20g dry milk
7g salt

6g yeast

for big loaf double the recipe above

Monday, May 9, 2016

Paneer Paratha


Whole Milk
Vinegar/Lemon juice
Jeera Powder
MDH chana masala/ Chat masala
Chopped cilantro

Finely chopped Green Chillies
Red Chilli powder

1. Cook milk + 2 spoon yoghurt in a pressure cooker for 2 whistles on high
2. Strain it using a fine strainer, put a heavy pot on it, so it helps squeeze the whey out
3. Preserve the whey, for use later with other recipes
4. Take the paneer out of strainer in a bowl
5. Add Salt,  Jeera Powder,  MDH Chana masala, finely chopped cilantro, finely chopped green chillies  and mix it well together taste and adjust the mixture per liking
6. Mix a little Ajwain with whole wheat atta and water, to form a little stiff dough, and let it rest for at least 15 min, or use Khamiri roti dough
7. Make the stuffed balls of Roti and Paneer masala
8. Roll and roast each stuffed Ball
9 Enjoy Paneer Paratha with Raita, achar, with sabzi and/or butter.