Monday, November 24, 2014

Tomato Basil Loaf ~ Step by Step Pictures

For the final week of BM#46, I took up to do Tame the Yeast. This is a theme that got introduced couple of months back, in pursuit of taming the yeast. Though I bake Garlic Bread, Pizzas and other stuffed breads, the plain loaf or the Sandwich bread always eluded me. So the idea behind this theme is basically getting a simple, tried and foolproof breads, suggested by the BM Bakers.

So for each month, we have two of them suggesting some bread recipe that is already tried by the suggesting members. For this month, I had Veena and Pradnya suggesting two simple breads. For lack of time, I was able to make only Veena's Tomato Basil Loaf. She had adapted this recipe from Italian cookbook by Tarla dalal. The tomato used in this loaf is supposed to be sun dried tomatoes. However I dried it in oven. Will be posting it separately.
Though I plan I should bake this ahead, I ended up doing it only on Sunday. The loaf is supposed to have first rise and then mix in all the other ingredients before the second rise. However as expected I completely forgot and mixed in everything in the beginning itself. Only after mixing in I realized. But then it was too late. Finally the bread rose so well and came out very delicious. I had to bake it for a longer time. I made two different combos with this bread, which will be coming up in the next two days.

Konda and Peddu sulked saying they wanted more. The bread slices disappeared literally!




Tomato Basil Loaf
 
Ingredients Needed

All purpose flour - 1 & 1/2 cups
Wheat Flour - 1/2 cup
Instant Yeast - 1 tsp
Sugar 1 tsp
Salt - 1 tsp (can add a pinch more, mine was less salt)
Sun dried tomato - 1/4 cup (baked in oven(
Dried Basil - 1 tsp
Tomato puree - 2 tbsp
Olive oil - 3 tbsp
Warm water - 1/3 cup - 1/2 cup. Add more only if necessary

How to make Tomato Basil Loaf

Measure all the ingredients and keep it ready

In a blow, add all the ingredients and mix well.

Knead well for about 5 to 7 minutes to make it into a soft pliable dough. Oil the bowl and keep it covered in a warm place and let it double for nearly 1 hr.

Now punch down the dough and knead again.

On the board, roll out and then roll in to a tight log. Shape it into a loaf.

Prepare a baking tray, grease it with olive oil.

Place the shaped loaf on a prepared tray, cover it loosely and let it rise again for 30-40 minutes.

At the end of 30 minutes, preheat the oven to 185 C

Brush with milk and bake it at 185C for 20 minutes or till done. Mine took about 40 mins, turned it upside down and baked it for 5 mins.

Let it cool and slice it and enjoy!
Notes:

The suggested recipe used equal parts of wheat flour and all purpose flour.

The dough has a first rise and then all the ingredients are added. However I added everything in the beginning itself by not seeing it. It actually worked out well. You can increase the salt by a pinch.

Use 1& 1/2 tsp of active dry yeast instead of instant yeast instead, but you should proof the yeast before kneading it to the dough.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46

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Friday, November 21, 2014

Vazhai Thandu Kootu | Valaithandu Pasiparupu Kootu | Plantain Stem with Moong Dal

For this week's Cooking with Cookbook Challenge, I have a delicious kootu dish, prepared with Plantain Stem or Vazhai Thandu. The lentil used is the moong dal and as we know, moong dal tastes great in a kootu. Before the blogging days, I don't think I was ever so fond of kootus and likes. However after blogging, the scope of dishes that one gets to know and indulge, increases so much that one is automatically forced to accept it as norm.

So I am very fond of Kootus now and given a chance I might simply want to make these dishes. These kootus are not only versatile, they are good on the tummy and health as well. Being balanced on all requirements in terms of lentil, protein and other essential nutrients, Kootu packs it all fine. 

With my new found love, it was only obvious that I search for new recipes with the vegetables. Last week I was supposed to make the Mor Kuzhambu with paruppu Usili. I was unexpectedly on leave and it was raining. Since the schools were closed because of the heavy rains, Hubby dear decided it was the best time to take the kids for a pending movie. I was left behind, to enjoy a meal that Amma made. Since she made so much of this kootu, I had to ditch the plans of making that combo.

The recipe for this comes from Amma's help. She said she makes kootus with all vegetables in almost the same way. However we found this version of stem with moong dal, so delicious both with rice and rotis.


Vallai Thandu Moong Dal Kootu

Ingredients Needed:

Vallai Thandu / Plaintain Stem - 2 cups
Moong Dal - 3/4 cups
Green Chilies - 2 -3
Red chili powder - 1/2 tsp
Salt to taste
Onions - 1/2 small
Tomato - 1 medium
Turmeric powder a pinch

For tempering

Oil - 2 tsp
Mustard Seeds, Urad dal - 1/2 tsp
Curry leaves handful
Red Chilis - 2

How to make the Kootu

Wash and finely chop the stem. Ensure you remove the strings well. This can be soaked in buttermilk if you feel it turns colour.

In a pressure cooker add moong dal, stem pieces, onions, tomatoes, along with green chilies, red chili powder, turmeric powder, salt. Add a cup of water, close the lid and pressure cook for 3 whistles or till done.

Once the pressure is down, remove the lid, heat a pan with oil, tempering with mustard, urad dal, curry leaves and chilis.

Pour this on dal and stem mix. Bring to boil and remove.

This tastes great with rice and rotis.
This goes for the November Week 4, Cooking from Cookbook Challenge  Group.

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