ITALIAN FOCACCIA BREAD

ITALIAN FOCACCIA BREAD

 

 

INGREDIENTS

• All purpose flour (maida) - 250 grams
• Activated yeast (liquid) - 2 tablespoons
• Turmeric powder - 1/4 teaspoon
• Red chilli powder - 1/4 teaspoon
• Fenugreek leaves - 2 tablespoons
• Salt to taste - 3/4-1 teaspoon
• Olive oil - 2 tablespoons
• Water to knead the dough

*Activated yeast - Add 1/2 a teaspoon of dry yeast to 2 tablespoons warm water and 1/4 teaspoon powdered sugar. Keep aside for around 10-15 minutes.


METHOD

• Make a well in the centre of the flour.
• Add red chilli powder and turmeric powder in the well made.

• Now, add activated yeast to this.

• Mix well.
• Add fenugreek (methi) leaves and salt to taste.

• Mix them well using a spoon.
• Add a little water and a little olive oil and mix well.

• Add more oil and knead a soft dough.
• Add a little water if required to knead a soft dough.

• Now cover this dough in a damp cloth and keep it in a warm place (inside microwave) for around 20-30 minutes.
• The dough will become double in size.
• Now, knock out the air inside and knead the dough again for a few minutes.
• Take a baking pan and grease it with a little oil.
• Spread the dough evenly in the baking pan.

• Preheat the oven at 230 degrees for around 5 minutes.
• Bake the dough for around 15 minutes at 230 degrees.

• After 15 minutes, take out the pan and invert.
• The loaf will come out.

• Slice the baked loaf.
• Focaccia bread is ready to serve.

AALU KULCHA (POTATO STUFFED BREAD)

AALU KULCHA (POTATO STUFFED BREAD)

 

 

 

 

 

INGREDIENTS

 

FOR THE DOUGH

• Maida - 2 cups
• Wheat flour - 1 cup
• Powdered sugar - 1 teaspoon
• Curd - 1/2 cup
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Water for kneading

FOR THE FILLING

• Potatoes (boiled and mashed) - 4-5
• Ginger ( grated) - 1/4 inch
• Salt to taste
• Coriander powder - 1 teaspoon
• Red chilli powder - 1/4 teaspoon
• Amchoor powder - 1/4 teaspoon
• Garam masala powder - 1/4 teaspoon
• Green chillies chopped - 1
• Coriander leaves (chopped)
• Oil - 1-2 tablespoons

 

METHOD

 

FOR THE DOUGH

• In a bowl mix all the ingredients specified above for the dough.
• Knead a soft dough using water.
• Cover it with a damp cloth and keep it aside for 2 hours.

 

FOR THE FILLING

• Heat oil in a pan.
• Add grated ginger to it.
• As it crackles, add all other spices and chopped green chillies.
• Allow them to crackle for a few seconds.

 

•  Now, add boiled and mashed potatoes to this masala.
• Add chopped coriander to it and mix well.
• Filling is ready to be used for aalu kulcha.
• Keep aside.

 

FOR AALU KULCHA

• Take a lemon sized ball of the dough.
• Flatten it a little, and add a tablespoon of the potato filling in the centre.

 

• Seal the dough from all sides.
• Roll it in the form of a chapatti.

 

• On a hot tawa, add a teaspoon of oil.
• Put the chapatti on the tawa.

 

• After a minute turn it upside down.

 

• Apply a little oil on the top.
• Turn it upside down again.

• Repeat the process till it is well cooked from both the sides.
• Once done, apply butter on the top and serve hot.
• There is another method of making tandoori aalu kulcha. Take a smaller ball of the dough and roll it into a chapatti with some potato filling inside. Take a tawa. Apply a little water on the top of the rolled kulcha. Now on a hot tawa place the rolled kulcha such that it gets stuck to the tawa. Now invert tawa on the top of gas flame. Cook till it is well cooked. Once done, remove it from the tawa and cook the other side too. Tandoori aalu kulcha is ready to serve.

 

 

 

ROOMALI ROTI

ROOMALI ROTI

INGREDIENTS

• Wheat flour-1.5 cups
• Maida-1/2 cup
• Salt to taste
• Water to knead the dough.
• A little oil

METHOD

• Mix wheat flour, maida & salt.

• Adding water slowly, knead a soft dough.
• After kneading it using water, apply a little oil on both the hands & then apply it on the dough.
• Keep the dough aside for 15 minutes.

• Invert a tawa & heat it.
• Make small balls using the dough & roll them keeping the edges thin.
• On high flame, place it on the inverted tawa.
• It will come off very quickly.
• Cook it well from both the sides.
• When cooked, take it down from the tawa.
• Roomali roti is ready to serve.

CHEESE PARANTHA

CHEESE PARANTHA

INGREDIENTS

• Mozarella cheese (grated)-200 grams-1 packet
• Cheese spread-200 grams-1 packet
• Dough-wheat
• Salt-1 teaspoon
• Red chilli powder-1/4 teaspoon
• Black pepper powder-1/4 teaspoon
• Oregano-1 teaspoon
• Tomato chopped-1 medium sized
• Green chilli chopped-1
• Desi ghee

This recipe makes 6 cheese paranthas.

METHOD

• Grate the mozarella cheese & mix the cheese spread in it. Mix them really well.

•  Add 1 teaspoon salt, 1/4 teaspoon red chilli powder, 1/4 teaspoon black pepper powder & 1 teaspoon oregano & mix well.

• Add chopped tomato & chopped green chilli & mix well.

• Keep this mixture in the refrigerator for around 1-2 hours. It becomes slightly hard that helps in making the paranthas easily.
• Next, take dough used for making 1 chapati for the lower side & one chapati for making the upper side. This way take two balls of the dough.
• Flatten one ball & keep it on the lower side. Place 1-2 tablespoons of the mixture on it.

• Similarly, flatten the other ball of the dough & place it on top of the filling & use hands to seal both the sides.

• Use a rolling pin & roll it for a round parantha.

• Heat 1/2 a teaspoon desi ghee on a tawa.

• Place the rolled parantha on the tawa & apply a little desi ghee on the edges.

• Allow it to get cooked for a minute & then turn it upside down.

• If it appears well cooked from both the sides then you can take it off the flame. But, if it does not appear well cooked then turn it upside down one more time. But, make sure that it does not get burst otherwise cheese will come out.

• Cheese parantha is ready to serve. Serve it hot.

AALU PARANTHA

AALU PARANTHA

INGREDIENTS

• Boiled & peeled potatoes-4-5
• Red chilli powder-1/4 teaspoon
• Salt to taste
• Garam masala powder-1/4 teaspoon
• Coriander leaves chopped-1 teaspoon
• Ajwain-1/4 teaspoon
• Green chilli chopped-1
• Oil-2-3 tablespoons
• Desi ghee or butter enough to apply on top
• Dough enough to make paranthas

METHOD

• Mash the boiled potatoes & add salt, red chilli powder, garam masala powder, ajwain, chopped coriander leaves & chopped green chilli & mix well.

• Make a thick round with the dough & fill 1 tablespoon potato filling & make a ball.

• With the help of dry flour, roll the ball into a parantha just like you roll a chapati.

• Heat a tawa & drop 1 teaspoon oil on it.
• Place the rolled parantha on it.

• After a few seconds, turn it upside down.

• After a few more seconds, turn it upside down again.

• Apply a little oil on the top.

• Turn it upside down.

• Make it well cooked from both the sides.

• Apply a little desi ghee or butter on the top.

• Aalu parantha is ready to serve.