Wednesday, March 15, 2017

Chilli garlic whole wheat foccacia.

Chilli garlic whole wheat foccacia.
Oh so delish

All that garlic and chilli

Can you see the softness?

Just so perfect!

This was purely an overflow of my oats and flax seeds bread. The dough just kept overflowing and so it went on to my greased tray. I flattened it and topped with the paste. The recipe of the dough is Here.

Oats, flaxseeds whole wheat bread fermented dough (as big as you like)
2-3 tbsp chilli garlic paste
Cloves of garlic cut into chunks
Chilli flakes to sprinkle
Olive oil to top. 
Butter to brush later

Ingredients for paste
3-4 dry red chilies
4-5 cloves garlic
1 tbsp oil
2-3 tbsp water. 
Grind this all into a thin runny paste. 

1. In a greased baking tray , flatten the bread dough into a neat rectangle. 
2. Pour the chilli garlic paste and push into the dough. A bit to be left sprinkled in top for effect.
3. Sprinkle chilli flakes and push in garlic chunks.
4.. Pour a bit of olive oil on top and keep to rise for about 30 mins. 
5. Put into the preheated oven to bake at 200 deg C till it's golden brown. 
6. Once brown, remove and apply butter. Cool and cut. Serve with salad or eat it just as it is. 

Whole wheat buttermilk loaf with oats and flax seeds

Whole wheat buttermilk loaf with oats and flax seeds
Dough ready to be baked

Soft and full of goodness

Flax seeds and oats topping

Just right for breakfast

This loaf is the 3 rd in the series of trying out this particular style of baking bread. What I liked about it is it's easy, no kneading, has scope for mistakes, takes much less efforts and time and best part being you can play around with toppings and ingredients. I am now using the basic technique and not measuring up anymore. That's what home chefs do!! No stress and less clutter. I like my recipes to be simple , less complicated, few ingredients , made with whatever is available at home and should not take long. No fun in cooking with complications. Love the big holes in it and the fact that it's full of flavor and goodness. The buttermilk was a good addition. I had enough today for a loaf and then a focaccia. My family is addicted to my breads and dislikes store bought bread now. Sharing the basic recipe used here today. 

5 cups whole wheat flour
2 tsp salt
2 tbsp milk powder
1.5 tsp instant yeast
2 tsp sugar
1 cup thick buttermilk 
1 cup milk
1/2 cup water
1 tbsp vinegar
2-3 tbsp oil 
2 tbsp flax seeds
1/2 cup oats 

1. Put the flour, oats and flax seeds in a mixing bowl. Reserve a tbsp mix of oats and flax seeds for topping. 
2. Put in the salt, sugar, yeast and mix well. 
3. Mix the buttermilk, milk, water and vinegar. Keep for 15 mins. 
4. Now mix all the wet ingredients together with the dry ones. It's a thick sticky batter/ dough. Knead lightly to rule out any knots. This takes max 3-4 mins. No overworking. 
5. Add 2 tbsp oil and keep to ferment for at least 2 hours. 
6. Now pour this into a greased butter paper lined loaf tin. 
7. Keep for another hour or so. 
8. Brush with milk. 
9. Sprinkle oats and flaxseeds on top. 
10. put into a preheated oven at 200 deg C. 
11. Bake for about 45-50 mins. Pierce with a tooth pick to see if it's done. Bake till golden brown. 
12.  Remove and brush with butter. 
13.  Slice only when it's cold. 
14. Enjoy it with topping of your choice!! 

Wednesday, February 22, 2017

No knead crusty sour bread

Love the pores

Amazing taste and texture
Yummy with butter and wild berry preserve
Came across a recipe that inspired me to try making this version that's healthy, flavorful and so easy to bake. Making it was exciting. Takes few hours of waiting but totally worth it. Looking forward to expanding further in the next one.


1.5 cups white flour
1.5 cups whole wheat flour
10 gms instant dry yeast
1.5 tsp salt
3 tbsp milk powder
3 tbsp oil/butter
1.5 cups of warm milk and water mixed

  1. Mix all the dry ingredients in a mixing bowl.
  2. Add warmed mixture of milk and water. Its going to be very wet, but that is exactly how we want it.
  3. Do not over mix it but just such that the loose dough is made.
  4. Use 2 tbsp oil to get it all together.
  5. Clear up the sides, all this should take you just about 4 - 5 mins.
  6. Use another tbsp oil on the top to prevent it from drying it up.
  7. Keep it covered in a warm place for about 2-3 hours.
  8. Grease a loaf pan or line with baking paper, slightly grease it.
  9. Pour the batter slowly into this and use a bit of oil to smoothen it.
  10. Keep it covered up in a warm place for at least another 5 - 10 hours or even longer. This makes the dough develop big pockets of air which shall make it lighter and sour/ extra fermented.
  11. The longer this stays out, the more sour it gets. So its up to us. I left it for about 9 hours and loved the sour after taste.
  12. Preheat oven to 200 Deg C. Brush the top of the dough with milk, make a slit if you like.
  13. Put the loaf pan into the oven. And leave it to bake until its a good golden brown on top and sounds hollow when you knock on top. 
  14. Remove and brush with butter. Cool on a rack.
  15. Slice and enjoy with butter, I loved it with wild berry jam and butter.

Wednesday, February 1, 2017

German onion cake (Modified)

A great hit with everyone. I modified it for my kitchen and is high on taste.
2 cups flour 
1 tsp salt
1 tsp instant yeast 
2 tbsp oil 
Warm water to knead 
1/4 cup thick curd/ cream cheese
2 sliced onions 
Italian herbs 
Crushed pepper
1/4 cup grated cheese

1. Mix flour with salt and yeast. Add warm water and knead the dough. 
2. Add oil and make into a ball and keep to prove it. 
3. Roll the dough on a baking tray. 
4. Spread yoghurt or cream cheese. 
5. Top with onions. 
6. Put seasonings. 
7.  Top with cheese and put into a preheated oven at 200 deg C and bake for about 20 mins. 
8. Cut and serve. 

Protein punch salad

At times I just like to eat my salad with a slice of bread and make it work like a brunch. Try this protien packed meal that is satisfying and extremly healthy with carbs, proteins, nuts,fruits and vegetables.

1 cup Moong sprouts
1/2 cup anar
1/2 chopped bell pepper
1/2 chopped apple
few raisins
2 tbsp mixed seeds
1 toasted bread cut into small cubes
1/4 cup chopped paneer pieces

Juice of half orange
Juice of half lemon
1 tsp chaat masala
1/2 rock salt
1/4 tsp pepper powder
1 tbsp oil
salt to taste

1. Toss all the ingredients for salad on the top except bread.
2. Put all the ingredients for dressings and whisk well.
3. Toss all together and pour into a bowl lined with lettuce and chill.
4. Throw the bread pieces over and serve chilled.

German potato salad

Lucious and cold potato salad
A mild, flavourful salad that is satisfying with its tangy tastes and is great on a summer afternoon lunch. A favourite with all age groups. Have it cold preferably.

500 gms boiled and sliced potatoes
1 sliced onion
1 cup or veg broth/water
1 tbsp vinegar
1/2 tsp pepper crushed
Herbs of choice (oregano, chopped spring onions)
2 tbsp oil

1. In a bowl put the potatoes. 
2. Mix oil with broth, salt and seasonings.
3. Toss all well. At this point it should be watery.
4. Chill and serve. 

Sunday, January 29, 2017

Avacado healthy punch rotis

Half cooked and kept for later use

Ready to eat with lunch or even a cup of coffee

Experiment ..... any guesses? Well most likely hard to guess. Avocado in my rotis..... flesh , seed and all!! Very nutty taste and excellent source of antioxidants, amino acids and keep counting. Having so much avocado here in Jakarta and reading about the benefits of not just the flesh, I decided it's time to break a barrier in my mind and just go for it. Am not too fond of its flesh in salad etc so decided to knead it into a nice dough to be eaten with black dal. The result was outstanding taste. Tasted just the seed... nutty, slightly bitter aftertaste but definitely palatable. So have it a go and I can't even explain how scrumptious the rotis are. Thick, soft yet crunchy and delicious taste full of goodness of nature in my plate. Sharing the recipe with you all. Hope it brings good health with taste to us all. 

1-1.5 cup while wheat flour 
1/2 mashed avocado
1/4 of its seeds grated raw
1/2 tsp ajwain
1/2 tsp chili powder 

1.Mix all the ingredients well into a tight dough and keep few mins. 
2.Roll into thick discs and toast on griddle on both sides till half cooked. 
3. With the tongs pinch the rotis. 
4. On the stove cook on both sides till cooked. 
5. Smear ghee and enjoy with good dhaba daal , pickles and onions. 

Easy peasy, lemon squeezy with tons of character and taste. 

Sunday, March 20, 2016

Mango coconut chutney

I tasted mango coconut chutney made by a dear friend. The flavors were lovely and refreshing. Here I am posting with the ingredients I had in hand. It tasted different ... Non the less good way to eat my dosa and idli besides with other chutnies. 
1 chopped raw mango
1 bowl grated fresh coconut
3-4 green chilies 
3-4 pods garlic
1 tbsp oil
1/4 tsp mustard seeds
1 tsp urad dal
Pinch of Hing
Few curry leaves
1 red chilli
1. Grind together mango, coconut, green chilli, garlic salt to a fine paste. 
2. Heat oil and add hing, mustard and let it splutter. 
3. Add urad dal and red chilli and let them color. 
4. Add curry leaves and pour on chutney. 
5. Serve with dosa, idli or dhokla. 

Thursday, January 21, 2016

Ghee ke maawe ke chatpate parathe

Ghee ke maawe ke chatpate parathe
I like to use everything that I can use in my kitchen. You will barely seeing me throw away anything. I try and recycle everything that I can. 
Here is one good and tummy way to use the milk solid that you get after you make ghee. Most throw it away. It's delicious and has lots of goodness. I use it to make stuffed parathas. Try them and you will love the crisp and yummy parathas. Have it with pickle or just the way they are. 
1 bowl prepared dough for rotis
1/2 cup ghee ka mawa
1 chopped onion
1/4 cup besan
1-2 tbsp chopped coriander
1-2 ch chilies
Chilli powder as per taste
1/4 tsp haldi
1/2 tsp amchur
1.Make balls of dough. 
2. Mix all the ingredients for the stuffing. 
3. Roll the dough into a circle. 
4.  Put a generous helping of the mixture and close well. 
5. Roll again to a nice circle. 
6. Put it on the hot griddle.
7.  Put oil and make parathas or dry roast on both sides till crisp and put ghee when done. 
8. Enjoy with pickle and curd. 

Tuesday, December 8, 2015

All purpose spicy paste with fresh turmeric

Often we use ginger garlic paste and few of us but from the market. I make it at home as the tastes are fresher. Here in Jakarta we get a lot of fresh turmeric. I often buy and then it either dries out or I bury it in my garden. I now even have fresh turmeric growing. 
This time it found better use. In my paste. The flavour is amazing. Of course I was left with yellow hands but the paste adds amazing color and flavor to food. 
1/4 cup Scrapped and chopped fresh turmeric 
1/4 cup chopped ginger
6-8 green chillies
1/4 cup peeled garlic cloves
Oil to top up
In a grinder add all the prepared vegetables and crush them. 
Top with oil well and refrigerate. 
Use in cooking as needed. It has amazing colors and you get extra goodness of fresh turmeric.