Khamiri Roti

Sourdough Roti

Inspired by Jim Lahey's Bread. Adaptation to Indian Roti.

Mix the Atta, oil(optional), salt and water just to form the ball,  no kneading necessary.

Put it in a glad like plastic or glass container covered but not airtight in the oven with just the light turned on for a little warmth overnight.

Next day lightly knead the dough with flour, it would be a little stickier than usual but after you knead, it would be more manageable.

Make the Rotis as usual.

Reference :
http://cooking.nytimes.com/recipes/11376-no-knead-bread
http://www.indoamerican-news.com/mamas-punjabi-recipes-khamiri-roti-sourdough-wheat-flatbread/

Quick Toum, Fluffy Garlic Sauce

Toum

Put the following in the immersion blender cup and blend it till white and fluffy.

5-7 Garlic Pods

• 1 tablespoon lemon juice (from 1/2 a lemon)
• 1 cup Avocado oil
• Kosher salt
• 1/2 tsp Sweetener of your choice.

*Add water in small amounts if needed till it blends to fluffy consistency..

2 Min Avocado Oil Mayo :)

AvoMayo


Put the following in the Immersion Blender cup and blend it till all becomes light n white.

• 1 whole egg
• 1 tablespoon lemon juice (from 1/2 a lemon)  or (White Vinegar and water)
• 1 teaspoon dijon mustard
• 1 cup Avocado Oil
•  Iodized Sea salt

Variation:

Use vinegar instead of lemon juice or a little of both.

*Vinegar version lasts longer.

Reference :

http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

Ground Beef Cauliflower and beans

Yum yum...

http://wholenewmom.com/recipes/ground-hamburger-ground-recipes-recipes-for-indian/

Shokupan Bread

Shokupan Bread

Small Loaf

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Tangzhong:

         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

Paneer Paratha

Ingredients:

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

Optional:
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.

No Knead Dutch Oven Crusty Bread

http://cooking.nytimes.com/recipes/11376-no-knead-bread