Friday, June 23, 2017

Gattay ke Sabjee

This is a very versatile recipe ,easy to make and the ingredients are almost always available in our pantry.It is also a good change from the monotonous routine of eating rice ,daal and green sabjee everyday.

This is what you need to make gattay:-

 Besan                        - 1 cup
 salt                            -  to taste
chilli powder             -  to taste
Dry Kasoori methi    -  1 table spoon
Cream                        -  2 table spoon( you can use oil instead of cream ,however gattay will come out softer with cream)

yogurt                         - 2 table spoons
Ajwain                       - 1/2 teaspoon
Cumin powder           - 1/2 teaspoon
coriander powder       - 1 teaspoon
water                          -  about 2 tablespoons

1) Mix everything mentioned above and make the gattay.Add little water at a time as the dough should not be very soft.

2) Leave aside covered for 15 minutes.

Things you need for the gravy:-

yogurt  -1/2 cup
Ginger - 1and 1/2 inch long
green chilli - according to your taste
tomato - one medium size

Make a thin paste out of above  4 ingredients and keep it aside.

coriander powder    - 1 teaspoon
cumin seed poder    - 1/2 teaspoon
cumin seed              - 1/2 teaspoon for tadka
mustard seeds          - 1/2 teaspoon also for tadka
curry leaves             - few for tadka
Hing                        - a pinch for Tadka
turmeric powder      - 1 teaspoon
salt                           - to taste
oil                            - 2 table spoon
water                       - enough for the gravy

1) Cut put portions of the gattay dough and make thin logs like the diameter of two adult fingers.

2) Take a pot with enough water so the gattay logs can stay submerged and bring it to a boil .

3) Once the water starts boiling drop the gattays and boil them for 10-15 minutes until gattays come up floating in the boiling water.

4) Get the gattays out and cut them into 1 inch long pieces.

5) Put the pan on heat,add oil and add tadka items

6) Once the tadka starts crackling add the other dry spices and roast for 1/2 minute. Don't let the spices burn.

7) Add the cut gattay pieces and sauté for 1 minute.

8) Now add the tomato, ginger,chilli and yogurt paste. Saute for  1 minute and add water and salt.

9) How much water to add depends on how think gravy you want.We eat with rice so I keep the gravy a little on the thiner side.

10) Cover the pan and cook for 6-8 minutes until oil separates.Turn off the heat and transfer it  in a bowl.

Serve with rice,rotee,stuffed daal rotte.The choices are endless.

I will soon post the pictures of every step.
Cook and let me know how this recipe turned out for you.

Monday, April 24, 2017

Whole Wheat(almost) Bread.

I love bread and unlike when I was in India,I don't feel guilty when I eat bread or give bread to my family.The reason is I know what went in my bread and how healthy the ingredients are.To begin with ,I use whole wheat flour,oat flour and very little all purpose flour.I have full control over how much sugar and salt I add.
I use this loaf of bread for sandwiches,french toast or for just simple toast with butter and jam.
Here are the things you need to make this bread:-

Whole Wheat flour- 1 and 1/4 cup(I grind Hard Winter Wheat at home in my wondermill machine).
Rolled oat              - 1/2 cup
Bread flour            - 1 cup
Salt                         - 1 teaspoon
Honey                     - 2 teaspoon
instant yeast            - 1 teaspoon
Vital Wheat gluten  - 1/2 teaspoon
dry milk powder     - 1 tablespoon(optional)
coconut oil             - 1 tablespoon(organic)
Water                     -  1cup + 5 tablespoon.

I usually dump every thing in my food processor along with water(room temperature) and mix for 45 seconds.Then after 20 minutes I again run the machine for another 45 seconds.I keep repeating this process for next 1 hour.Don't worry about over mixing because when it comes to bread dough there is never over-mixing.Specially when you are using whole wheat flour for the most part you need to mix the dough a lot to form the gluten.With bread flour or All purpose flour you don't have to worry about gluten formation.

On the side note ,if you don't have a food processor you can use hands or bread machines dough cycle.Either way it will be fine.

After one hour of mixing just leave the dough for one hour to rise.Then repeat the mixing and resting process again for next 1/2 an hour .

In the mean time prepare your loaf pan(size L - 10.125", W - 5", H - 2.75") as you normally do.

After total of 2 and 1/2 hours of resting,get the dough out on the floured counter top and shape it into a loaf.Then put it in your loaf pan and cover it with plastic bag or your clean shower cap.Let the dough rise for full 2 hours or until at least double in size .
Dough rising covered with the plastic bag.

Dough has risen significantly after 2 hours of rise.Ready to get baked.

Towards the end of final dough rise in the loaf pan ,pre-heat your oven to 400 degree fahrenheit .

Put the loaf pan in the 3rd rack of your oven,and bake for whole 10 minutes at 400 degrees.After 10 minutes turn the temperature down to 350 degrees fahrenheit and tent the loaf with a aluminum foil other wise bread will become too brown at the top.

Now bake the bread at 350 degrees for 30 minutes .

So total baking time will be :-

10 minutes at 400 degrees + 30 minutes at 350 degrees = 40 minutes.

After 40 minutes get the bread pan out and flip the loaf on a cooling rack .Apply a little butter on top of the loaf so the loaf doesn't dry out at the top.

Let it cool completely and then slice and keep it wrapped in a plastic bag .It lasts for 4-5 days easily

 on the kitchen counter top.

Chicken wings with a little twist!

I am posting a recipe of chicken wings which my daughters and my husband like a lot.They can not stop eating.The day I make chicken wings she announces me the best chef of the world.So here is the recipe.

Here are the things you need:-

To marinate

chicken wings - 9 pieces(flats and drumettes included)
Cajun spices - 1 teaspoon
cayene pepper- 1/4 teaspoon(or more if you want very spicy)
smoked paprika - 2 teaspoon
brown sugar - 2 teaspoon
Sea salt-  according to taste
Freshly crushed black pepper -  1/2 teaspoon
garlic powder - 1 teaspoon
ginger powder - 1/2 teaspoon

1) Mix all the above spices and marinate the chicken in it.Rub the pieces very well without pulling the skin off.In the beginning spices will look very dry but hold the temptation to add any water or oil in the spice rub.

2) Stick  the marinated wings in the refrigerator for at least 3-4 hours .

3) Get the wings out of the fridge 1 hour before you have to cook,as we do not want to shock the wings with temperature change.

4)In a paper bag throw in 4 tablespoons of all purpose flour,1 teaspoon of crushed black pepper and 1/2 teaspoon of salt  .Shake the bag and mix every thing together to dredge the wings.

5)Line up a baking sheet with aluminum foil.Put a gridded baking rack on top of the baking sheet .

6) Now drop in one chicken piece at a time in the paper bag with flour.Shake it an take it out ,and start lining up on top of the gridded baking rack .Do the same thing with all the pieces.

7)In the mean time preheat the oven to 450 degree Fahrenheit.

8) Put the baking sheet with chicken in the oven on the bottom 2nd rack.Bake it for 20 minutes and flip to the other side.

9)In 30 minutes you will see oil dripping out from the wings.Flip 1-2 more times.The moment it feels a little brownish and crunchy take the wings out of the oven.Do not over cook or the wings will become dry and chewy.Mine takes 30-35 minutes.

While wings are baking prepare a simple sauce .You can eat as it is but this sauce adds a little kick to the wings.

Here are the ingredients for the Wing Sauce:-

Sriracha Hot Chili Sauce -  3 table spoons
Honey   - 3 teaspoon
brown sugar - 1 table spoon
butter - 1 table spoon
Salt -  2 - 3 pinces.
Lime juice - 3 tablespoon(you can add vinegar but I dislike the strong smell of it)
garlic power - 1 teaspoon
ginger powder 1/2 teaspoon

Mix all the sauce ingredients together and heat it up in a pan.Once the butter melts and everything seems incorporated ,the  sauce is done.

Now get the wings out of the oven and drop all of them in the pan with sauce.Stir the chicken well so that all the pieces get coated with sauce .Serve hot.

I will definitely post pictures from next time I make ,so that things become clearer. 

This kind of chicken wings are healthier because there is no frying going on and you don't have to spend too much time cooking them.If you want to make a large batch ,just go for this recipe as it takes so little time and work to cook .You can spend that time doing something else.