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Bread & Savoury Bakes

Cheesy Red Onion & Pimento Olive Focaccia…

Cheesy Red Onion & Pimento Olive Focaccia...

Sorry for playing the disappearing act too often. I’m still scouting around for my ingredients & equipment. I just managed to select the oven I wanted & guess what??!?? its out of stock.. 😦 So while I wait for everything to fall into place I’m catching up with friends & family. Another couple of days & i’m heading to Mangalore,,!! After about 2 yrs.. & yes I’m damn excited.. being home.. lazing around, going out with mum, the food & all my favourite people around.. :))

Cheesy Red Onion & Pimento Olive Focaccia...

Again this is another recipe I managed photographing between all the packing & moving back to India..

Ingredients: (Serves 6-8)      Preparation Time: 120 mins
Strong white Bread flour – 350 gms
Garlic – 2 cloves, minced
Active dry yeast – 1 sachet
Honey – 1/2 tsp
Black pepper – 1/4 tsp freshly ground,
Warm water – 250 ml
Plain Olive oil – 3 tbsp + extra for greasing
Red onion – 1 small, diced
Pimento Olives – 8-10, each cut into 4 discs
Mature Cheddar Cheese – 3-4 tbsp grated
Parsley – 1 tsp freshly chopped
Salt – 1 tsp

Some of the ingredients..

Tip: You could mix up the olives, parsley & onions with some salt in a bowl & let the flavours mix. 

Method:
In a saucepan, mix the olive oil, black pepper & minced garlic. Heat the oil mixture over low heat for 6-8 minutes, stirring occasionally. Make sure the garlic does not change colour. Turn off the heat & let the mixture cool. The best part about this focaccia is you infuse olive oil with the flavours you want & you do not need to hunt stores for infused olive oil.

Now in a large bowl, mix the yeast with the honey & water. Stir a couple of times & let it rest for about 5 minutes. Add about 140 gms of flour & the cooled olive oil mixture. Mix about 5-6 times, till the flour is moistened. Let this sit for about 5 minutes. Now add rest of the flour & salt. Mix till the dough comes together. Now knead the dough till its smooth. Oil the bowl & place the dough in the bowl & cover with a warm damp cloth & let the yeast work on the dough for around an hour. Place the dough in a warm area so that this helps it rise better.

Let the dough rise..

Pre-heat your oven to 230 degrees C or 450 degrees F. Use some olive oil to grease a 9 by 13 inch rimmed baking sheet. I used a slightly larger sheet hence my focaccia is a little flatter than usual.

When an hour is up & the dough has risen well, knead it again a couple of times, then transfer it to the greased baking sheet & flatten it out using your hands. Else use a rolling pin. Let it be for another 20 mins so that the dough rises again. Spread a tsp of olive oil over the top using a pastry brush. Press down the strands of red onion evenly on top of the dough. Add the olive discs between the onions.

Arrange the veggies around..

Doesn’t this look colourful??? I couldn’t help but pop in some olives when slicing them.. 🙂 & the bread is so spongy it was springing back as I was placing the veggies around.. 

Sprinkle the chopped parsley around & then finally spread the grated cheese around evenly.

Sprinkle the cheese around..

I just love how this looks even before its out of the oven.. 🙂

Now bake for 15 – 20 minutes in the centre of the oven or until the top is golden brown.

Since I used a larger pan the dough was spread a little flatter, hence my focaccia was ready in 15 minutes.

The aroma is just brilliant. Makes you all warm & you crave for some creamy soup/pasta to go with it. Once done, let it cool on a cooling rack.

Serving Suggestions:
Cut into pieces of the desired size & serve warm. They are yummy as is or they go really well with some Pasta or soup or just as is with some wine.

Cheesy Red Onion & Pimento Olive Focaccia...

Note: The bread tastes best when warm & out of the oven. If you plan to save some for later, then it lasts for a couple of days in the refrigerator.

If you like this recipe, then you may also like –


Potato & Mushroom Pie…..

Potato & Mushroom Pie...

This is the first post after I got back to India. Sorry, been busy catching up with friends/family & unpacking.. Unpacking can get as exhaustive as packing for sure.. It feels good being back & not wearing layers of clothes to keep warm. Glasgow has already begun having subzero temperatures. The ironic part is that its getting difficult to keep the single layer of clothing on here in India.. 😛 Supposed to be winters now in Bangalore but it does not feel even one bit like it. Though the evenings do get a bit nice & chilly; that for sure is a blessing in disguise.

These are some of the few last things I prepared & clicked in between all the mess around the room & all the packing before we left for India. Yes, even the packing did not let me get away from the kitchen, also I was on a try to use up most of the groceries at home rather than waste them away.

Potato & Mushroom Pie...

I had bought a few cookbooks from M&S during our shopping. The moment I has seen this recipe while skimming through the book I knew it had to be on my list of must try because it was so simple & the flavours seemed to be so lovely. I instantly knew K would love it. The poor hubby has been doing all the lifting of heavy suitcases & me bugging him to make space for my photography in between all the mess in the house. I also had the task of keeping him at bay with a few slaps on his hands while he wanted a bite of the food before I was done clicking.. !!!

Ingredients: (Serves ) Preparation Time: mins
Potatoes – 500gms, sliced into 1/2 cm thick pieces, Par-boiled. I used the roast potato variety
Mushroom – 150 gms, sliced
Chives – 1 tsp, dried
Rosemary – 1/2 tsp, dried
Double Cream – 150-200 ml
Garlic – 2-3 cloves, finely chopped
Butter – a small piece to grease the baking dish
Paprika/Cayenne Pepper/Black pepper powder (optional) – a tsp, to serve
Salt to taste

Method: (Serves 2) Preparation Time: 60+ mins
Pre-heat the oven to 200 degrees.

Grease a medium-sized baking dish with some butter, if you want to go healthy use some olive oil instead. Place a layer of parboiled potatoes on the bottom.

Place the drained par-boiled potatoes on the greased baking dish..

Place the sliced mushrooms to fill the gaps between the potatoes. Sprinkle some garlic around.

Place the sliced mushrooms in the gaps between the potatoes..

Next pour some of the double cream evenly over the layer of mushrooms & potatoes. Sprinkle some chives & rosemary evenly. Sprinkle some salt as well.

Repeat this process till you finish up the ingredients. Make sure the top layer is of potatoes & reserve some cream to pour over in the end. Sprinkle some chives too.

Sprinkle some chives over the cream..

Place in the centre of the pre-heated oven & cook till the top layer turns golden brown. Around 35 – 40 minutes. If you like the potatoes crispy then cook for another 10 minutes till the desired results are obtained.

Just out of the oven..

Garnishing: (Optional)
Garnish with some paprika/cayenne pepper/black pepper or any other kind of chilli you like to add some spice on the top.

How  to dig in?
Cut in desired portions & serve hot.

Potato & Mushroom Pie...

If you like this recipe, then you may also like – The Versatile Aloo/Potato Bhaji – South Indian styleAdraki Aloo Gobi/Gingery Potato & CauliflowerPepper chicken in cream and basil with roast potatoesGrilled Filled Capsicum etc.


Cauliflower, Broccoli & Red onion Flan..

Cauliflower, Broccoli & Red onion Flan..

Back in Bangalore.. during the early 2000’s there was a bakery chain called “Sweet Chariot”,that was where I had tasted quiche’s for the first time. Since I’m a savoury food freak.. I loved it.. the cheese, the pepper & baked veggies with the crispy base.. bliss for sure.. !!! By saying “there was” I don’t mean to say the chain is closed, still exists for sure.. but now there are so many options when it comes to food in Bangalore.. Bangalore is so Cosmo when it comes to food and beer.. You will be truly amazed at the variety now. Since I landed here in Glasgow, about 1 year 8 months.. my friends keep talking about their new favourite haunts & the yummy food that’s been making these new places a big hit..!!

Cauliflower, Broccoli & Red onion Flan..

While I was thinking about being back in Bangalore & the places that I missed eating, I remembered my fav quiche place.. & from then on I have been looking to buy a nice flan tin.. so over the last weekend when I went out, I bought myself a tin to bake a flan.. 🙂

This is a super easy & tasty recipe. Its from a treasured book of mine from M&S. The book it filled with easy peasy pies, tarts & flans.. This flan has wonderful flavours.. & its so cheesy that it will surely be a heavenly trip for your taste buds..!

Cauliflower, Broccoli & Red onion Flan..

If your lazy to prepare the pastry at home, go ahead & use a store-bought shortcrust pastry.. 🙂 as easy to please your friends/guests for a sudden party at home.. 🙂

Ingredients: (Serves 4)       Preparation Time: 1 hr 20 mins (Excludes time to chill the pastry)
For the pastry:
Plain flour – 175g + extra for dusting
Cayenne Pepper powder – 1/2 tsp
Butter – 85 gms
Iced water – 2 tbsp
Salt – a pinch

For the Filling:
Cauliflower florets – 100g
Broccoli florets – 100g
Red onion – 1 medium-sized, cut into 8-10 wedges
Butter – 2 tbsp
Plain four – 1 tbsp
Vegetable stock – 6 tbsp
Milk – 125ml
Cheddar Cheese – 85g, grated
Black pepper – 1/2 tsp, freshly ground
Cayenne Pepper powder – 1/4 tsp to garnish
Salt to taste

Method:
To prepare the Pastry:
Sift the flour into a bowl & add salt to the bowl. Add the cayenne pepper powder & mix. (Optional, you can add a tsp of dried thyme if you wish to). Add the butter & cut into the flour, rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the water & mix to a smooth dough. Add more water, only if necessary. Shape into a ball & chill for 30 mins in the refrigerator. Since I have a square flan tin I chilled it in a rectangular shape.

The pastry, chilled & ready to be rolled..

Preheat your oven to 190 degrees. Roll out the pastry on a lightly floured surface. Line a 18cm, 7 inch loose-based flan/tart tin with some grease-proof paper. Now place the rolled pastry on the grease-proof paper & gently press against the sides. Cut off any extra pastry using the sharp sides of the flan tin. Place in the oven & bake for 20 mins.

Transfer the rolled pastry sheet to the tin lined with greaseproof paper..

While the pastry is getting baked, you can work on preparing the filling.

The veggies...

Fill a large saucepan with about a litre of lightly salted water. When the water comes to a boil, throw in the washed cauliflower,broccoli florets & onion.Lower heat & let the veggies cook till tender, about 8-10 mins. Drain & reserve the stock.

Keep an eye on the pastry & take it out when 20 minutes are up. Let it cool.

Note: The pastry may tend to move away from the edges of the tin, that is fine. Do not get worried about it.

For the sauce:
Melt butter in a saucepan, add the flour, mix well. Keep stirring for a minute so that no lumps are formed. Turn off the heat & stir in the milk & stock. Turn the heat back on & bring to a boil, remember to stir constantly. Now add 55g of grated cheddar. Mix, turn off the heat once the cheese melts. Season with salt & crushed black pepper.

The sauce..

Note: Do not prepare the sauce well in advance, it tends to thicken as time passes by. Prepare it only when the tin with the pastry is about 10 minutes into the baking in the oven.

Now spoon the veggies evenly on to the pastry. Pour over the prepared sauce & sprinkle the rest of the grated cheese over the top & bake for 30 minutes or until the top is golden brown.

Hmmm… after all the wait… was it worth it?? Yes, of course it was.. 🙂 Look at the colours.. 🙂 truly enticing for sure….  The pastry is so fresh & melts in your mouth.. 🙂

Tip: The one’s who want to add some meat can go ahead & add some ham if you wish to. Add it with the veggies before pouring the sauce.

Just out of the oven....

Garnishing:
Garnish with the cayenne pepper.

Garnish with Cayenne pepper powder before you serve..

Serving Suggestions:
Slice & serve immediately.. I prepared this the day before.. typing out this recipe is making me crave for it again…!! Food blogging is a tough job I must say..!! First you end up eating all that you make, then you crave for more if it’s already history when you type the recipe out…

Cauliflower, Broccoli & Red onion Flan..

Lesson learnt – always type the recipe the day you make it.. that way you can avoid these uncontrollable cravings..!!

Any leftovers can be couriered to me ! You can wrap them up in an airtight container & warm it up in the microwave oven for a minute before you serve. Lasts for 2-3 days. I wish it did in my case.. 😦 sadly it vanished with an hour…! 

If you like this recipe, then you may also like – Egg Puffs – A South Indian, Savoury Bakery treatOlive & Basil breadRosemary, Lemon thyme Focaccia.. etc.


Rosemary, Lemon thyme Focaccia..

Rosemary, Lemon thyme Focaccia..

Hiya.. I was back this monday from my vacation, but was still in the holiday mood so did not get much cooking done. Our trip was wonderful, even though the weather did not really help much we made the most of it. I got my dose of laughter to last me for a while, thanks to our friend Shomu. We visited the Roman Baths, the pretty town of Oxford, Swansea & Cardiff .. 🙂 If you follow me on Instagram you would have seen some of the pictures I posted.

Its getting chillier & its made me laze.. that’s the reason you have not seen a post from me..! I was really craving for some Focaccia last evening. I did the digging bit, found a perfect recipe. Made up my mind to get it done using some wholemeal flour, (guilt from all the calories I gobbled up during the vacation).. But nah.. I just could not get my stubborn butt to move & get the focaccia done & the lazy me kept wishing I had a twin sister who would get it done..! If wishes were horses huh!!

Freshly baked focaccia..

My love for Focaccia developed along with K.Back during the days when we were dating, we used to visit this particular Italian Bistro. They did not have an elaborate menu. They just had a few things to nibble on with your coffee & some salads, Panini’s along with some cakes. We tried focaccia & fell in love with it. I have meaning to bake a similar focaccia we used to eat back there, but then the store did not have aubergine which I very much-needed for it.

This recipe is adapted from http://www.inspiredtaste.net. I made a few modifications to suit my taste. The focaccia I baked looks more brownish rather than golden brown because I used plain wholemeal. Go ahead & substitute it with all-purpose flour if you wish.

Ingredients: (Serves 6-8)            Preparation Time: 150 mins
Plain Wholemeal flour – 350 gms
Garlic – 2 cloves, minced
Lemon thyme – 1 tsp, dried, you can use 1 tbsp of fresh thyme if you have it
Rosemary – 1 tsp, dried, again use 1 tbsp if you have fresh rosemary
Active dry yeast – 1 sachet
Honey – 1/2 tsp
Black pepper – 1/4 tsp freshly ground,
Warm water – 230 ml
Plain Olive oil – 110 ml
Salt – 1 tsp

Most of the ingredients..

Method:
In a saucepan, mix the olive oil, rosemary, lemon thyme, black pepper & minced garlic. Heat the oil mixture over low heat for 6-8 minutes, stirring occasionally. Make sure the garlic does not change colour. Turn off the heat & let the mixture cool. The aroma is wonderful. The best part about this focaccia is you infuse olive oil with the flavours you want & you do not need to hunt stores for infused olive oil.

Olive oil infused with the herbs..

Just look at the colours.. its tempting already isn’t it? I could not wait for the finished focaccia. What a pity K wasn’t at home.. (Buhahahha – Evil laugh, sometimes its best to try new experiments without him around. Kidding, I just wanted to surprise him).. 

Now in a large bowl, mix the yeast with the honey & water. Stir a couple of times & let it rest for about 5 minutes.

Mix yeast, honey & warm water

Add about 140 gms of flour & half of the cooled olive oil mixture. Mix about 5-6 times, till the flour is moistened. Let this sit for about 5 minutes.

Add olive oil & flour..

Now add rest of the flour & salt. Mix till the dough comes together. Now knead the dough till its smooth. Oil the bowl & place the dough in the bowl & cover with a warm damp cloth & let it be for around an hour. Place the dough in as warm an area so that it helps it to rise.

Pre-heat your oven to 230 degrees C or 450 degrees F. Use half of the remaining olive oil to grease a 9 by 13 inch rimmed baking sheet. I used a slightly larger sheet hence my focaccia is a little flatter than usual.

When an hour is up & the dough has risen well, knead it again a couple of times, then transfer it to the greased baking sheet & flatten it out using your hands. Press down to make impressions on the top using your fingers.

Let it be for another 20 mins so that the dough rises again. Now add the remaining olive oil mixture over the top & spread it around using a pastry brush.

Bake it for 15 – 20 minutes in the centre of the oven or until the top is golden brown. I had a peak after about 5 minutes.. & wow what a sight.. the olive oil was sizzling & I wanted to enter the oven..! 

Note: Since I used a larger pan the dough was spread a little flatter, hence my focaccia was ready in 15 minutes. Also if you use the perfect pan, you can make deeper impressions with your fingers.. Since my bread was flatter I could not. Lesson learnt, next time I need to use the perfect tray.

The aroma is just brilliant. Makes you all warm & you crave for some creamy soup/pasta to go with it. Once done, let it cool on a cooling rack.

Just out of the oven..

Serving Suggestions:
Cut into pieces of the desired size & serve warm. They are yummy as is or they go really well with some Pasta or soup.

Rosemary, Lemon thyme Focaccia..

Tip: If you’re in a mood for a yummy focaccia pizza base, when the focaccia is about 12 minutes in the oven, take it out & top it with your favourite pizza sauce, toppings & cheese & return it to the oven till the cheese is sizzling & your pizza is ready. For a homemade pizza sauce idea check here.

The bread tastes best when warm & out of the oven. If you plan to save some for later, then it lasts for a couple of days in the refrigerator. Else you can toast the day old bread to use them as croutons for a salad or soup.

If you like this recipe, then you may also like – Bread rolls with an Indian flavour/Masala bread rolls.. they go perfect with Masala chai..Olive & Basil bread etc.


Egg Puffs – A Savoury, South Indian Bakery treat

Egg Puffs...

Is there anyone who has not had puffs for a snack? I guess there won’t be anyone I know of, unless of course you don’t like it..

Bakery products are quite famous in the Southern States of India… Apart from Bread, you get cream rolls, jam rolls, apple cakes, their basic cupcakes, different kinds of biscuits, cutlets, rusks & of course puffs.. There are many different kinds of puffs available. Starting from the basic veg puff there are options like chicken puffs, mutton puffs, egg puffs are the most famous as there are more eggitarians around than meat eaters. But the newer additions to these traditional ones are mushroom, paneer puffs… 🙂

Egg Puffs - A South Indian, Savoury Bakery treat...

K’s Maternal uncle owns a Bakery & K loves most of the bakery products available.. His favourite being Rusk which we all love to dip in a cup of tea… other than that whenever we visit his uncles bakery we always have to have an egg puff if it’s not sold out already.. 🙂

But my love for puffs began as a kid. We always have a snack in the evening back in my parents house. It is usually the breakfast dish that we end up eating as a snack, but on those days mum was under the weather or if she was busy we would pick up Puffs on the way back from school. There is this tiny bakery near our house called P.R Bakery.. the owners are Malayali’s (People who belong to the state of Kerala, India).. To this you would say.. aren’t most bakery’s owned by Malayali’s??? while we ponder on that thought.. let me continue.. & then its been in my life everywhere.. even when I moved to Manipal for studies, then to Bangalore for work it was always available in the vicinity… a bakery was present at almost every corner in bangalore.. 🙂 … K & I both miss eating this..

I have prepared this a couple of times.. but never had any patience to click pictures & post pictures along with the recipe.. 😛 But I don’t think I will even have a thought of preparing this back in India since its so readily available, who would go through all the trouble.. 😛 Here I have the luxury of buying ready rolled puff pastry.. which is a blessing.. the entire process of rolling puff pastry is very tedious, requires a lot of patience & I ran out patience this one time.. 😛

I wanted to pack them for K as a snack, but unfortunately it took longer than I expected to turn golden brown & he had to leave without them.. 😦 So kept his share aside..

This is easy peasy if you can get your hands on some ready rolled puff pastry.

The shape of the puff may vary from bakery to bakery, I have eaten square/triangular/rectangular & circular puffs.

Ingredients: (Serves 2)     Preparation Time: 45 – 50 mins
Ready rolled Puff Pastry1/2 a sheet or more depending on the size of the puffs you want to prepare
Eggs – 2,
Onion – 1 large, finely chopped the way you wish
Ginger – 1/2 an inch piece, finely chopped
Green Chilli’s – 2, finely chopped
Cumin seeds – 1/2 tsp
Freshly crushed black pepper powder – as per taste
Garam Masala Powder – 1/4 tsp
Turmeric powder (optional) – a pinch
Fresh Green Peas (optional) – 1/4 cup
Curry leaves – 6-7 leaves roughly torn
Cooking oil – 1 tbsp
Salt to taste

Method:
Pre-heat oven to 200 degrees if it’s a fan assisted oven else to 220 degrees.

In a pot filled with water, boil the eggs & keep aside. De-shell the eggs & slit them into 2.

While the oven heats up, heat oil in a fry pan set to medium heat. When the oil heats up, add the cumin seeds & let them sizzle. Once they begin to change colour add the green chilli’s & sauté them for a minute so that the spice gets infused into the oil.

Next add the ginger & the chopped onions. Add a pinch of salt (add turmeric if you wish to), sauté them till they turn translucent. Now add the garam masala powder & mix well. When the raw flavours begin to fade away, add a tbsp of water & then add the curry leaves along with the slit eggs. Add the green peas if you wish to. Add salt to taste & crushed black pepper. Mix well. Turn off the heat before the peas turn hard.

Filling is ready....

Do not take out the pastry sheet from the fridge till this stage, i.e once you have the filling ready, get it out. Now cut the pastry sheets into the desired size as shown.

Cut four pieces from the ready rolled puff pastry sheet as shown..

Divide the filling into 4 equal portions, each having one half of an egg. Now add each portion to the centre of each cut puff pastry sheet as shown.

Add the divided portions of the filling to each cut puff pastry piece...

Close the sheet over the egg as shown. Seal the edges lightly.

Transfer them on a baking tray lined with some baking sheet which is greased.

Bake in the pre-heated oven till the outer covering of the puff turns golden brown. Ideally around 30 minutes.

Serving Suggestions:
Serve hot along with ketchup or dip of your choice.

Egg Puffs...
Hope you like this recipe, if you did, then you may also like – Bun Masala / Scrambled Egg BurgerBread rolls with an Indian flavour/Masala bread rolls.. they go perfect with Masala chai..Chicken Frankie RollRed pesto Egg Bomb Burgers… etc.


Bread rolls with an Indian flavour/Masala bread rolls.. they go perfect with Masala chai..

Indian flavoured Bread rolls/Masala bread rolls.. they go perfect with Masala chai..

Baking is something that I always tend to keep for laters.. Its been real long since I baked.. The fear about baking still haunts me somewhere.. Baking bread is always tedious.. as the yeast needs to get fermented.. then you need to knead the dough.. let it puff up.. & I’m always in a hurry in the morning as I need to rush to prepare both breakfast & lunch for K.

So last night.. before I hit the sack.. I was thinking about Keli Paan. It’s been 5 days since I posted a recipe.. Bread had been playing on my mind from a while..  I made up my mind.. I set an alarm.. woke up early this morning.. & was at it..

Mission – I had to have bread with my evening tea..!!!  (Kidding… I don’t have evening tea.. I have tea just once in the morning.. that’s just because K won’t drink alone.. & wants company… but that was the goal I set..)! K & I can have them for breakfast tomorrow.. though they won’t be nice & hot.. ! But homemade bread is always a delight.. Yes, so take up baking bread when you have lots of time.. Today, I figured out a perfect way to bake bread.. So I kneaded the dough, set it aside for the yeast to take its action on the dough & did my other chores..Last time I baked bread.. I was pretty impatient.. as I started preparing the dough when I was done with all my other chores… & then all the wait to let the dough puff up got me all worked up.. as a friend called asking if I wanted to join for a movie.. n I obviously could not leave till I was done baking..

I made use of the basic bread recipe.. but used more wheat flour & lesser all purpose flour. Added some tempered cumin, turmeric sautéed onions along with some fresh garlic & finely chopped coriander to the dough… hence the house was smelling heavenly while these were in the oven.. n my ever hungry tummy started growling.. I ate one up before they could cool down completely.. !

Indian flavoured Bread rolls/Masala bread rolls.. they go perfect with Masala chai..

Ingredients: (Serves 4-6) Preparation Time: 4 hrs (Includes time to let the dough puff up & double up + time to bake)
Wheat flour – 4 spoonfulls… I used a 100ml spoon as a measure..
All purpose flour – 1.5 spoonfuls + some more to help knead, again used the same 100ml spoon as a measure
Dried yeast – 1 sachet/7gms,
Warm water – about 60 ml
Water at room temperature – about 150 – 175 ml
Sugar – 1 tsp
Coriander leaves – finely chopped amounting to about a tbsp
Onion – 1 medium-sized, finely chopped
Freshly ground Black peppercorns – 1/2 tsp or use more if you want the bread hot
Turmeric powder – 2 pinches
Cooking oil – 2 tsp
Cumin Seeds – 1 tsp
Garlic clove – 2, finely chopped
Melted Butter – 1 tsp, I used salted butter. You can use unsalted butter as well..
Salt – 3/4 tsp

Method:
Combine the yeast & sugar along with the warm water & stir & set aside for 10-15 minutes till the yeast gets all frothy.

Meanwhile when the yeast is in its process of waking up.. sift together – Wheat flour,all-purpose flour & salt in a large enough mixing bowl. Make a well in between & add the activated yeast mixture. Add water little by little & knead the flour into a dough, you may or may not need all the 175 ml water mentioned. Sprinkle some all-purpose flour a rolling surface, such as a wooden or a marble surface used to knead & now knead the dough to a smooth & elastic dough. Take your time, spend 10-15 minutes to knead the dough.

Transfer the dough back to the bowl used to mix it initially & cover the bowl with a damp kitchen towel. Now set this aside for 2 hours. When 1.5 hours have elapsed after setting the dough aside, chop the onions & garlic & coriander. Heat oil in a fry pan. When hot, reduce the heat to medium & add cumin seeds. When the cumin seeds begin to change colour, add the finely chopped onions along with turmeric & the a pinch of salt to help fry the onions. When the onions turn translucent, turn off the heat. Add the crushed black pepper & mix well. This sautéed onion & cumin should cool down to room temperature, when the dough finishes its 2 hours. The dough doubles up.

Check if the fry pan & its contents have cooled down, only then, add the chopped coriander & garlic. Next transfer the dough to this fry pan & combine all of them together & knead well.

Dough Kneaded together with sautéed onions & tempered cumin..

Note: The dough & the resulting rolls are have a yellow hue because of the turmeric added.

Now divide the dough into 8 equal portions. Use .5 times more than the amount you use for a paratha or the amount used to make a bread roll. Now, roll each into a cylinder/roll, Sprinkle all-purpose flour to help roll them into cylinders, if required. Transfer them to a work-top which is sprinkled with flour. You can also place them on a greased baking tray. Cover with the damp cloth & set aside for the cylinders to double up again. Probably another hour should be fine.

Make rolls or cylinders out of each divided portion of the dough..

Tip: Make sure there is enough space between each cylinder, because when the dough doubles up it needs space around.

Pre-heat the oven to 200 degrees & place the baking tray lined with the rolls in the centre & bake for about 40 mins/ till the bread looks golden brown on top. Then they are done. Take them out & cool them on a wire rack.

Just out of the oven..

Rub the top of each of them with some melted butter, while they are hot.

Butter them up.. :)

See them change colour or rather glow… once you rub some butter on them.. 😉

Enjoy warm/Transfer them to a breadbox/tin once they cool down completely. These are a little crusty on the top, but soft inside.. 🙂

Indian flavoured Bread rolls/Masala bread rolls.. they go perfect with Masala chai..

These go perfect with some hot Masala Chai.. or you can just butter them up & enjoy.. 🙂

If you liked this recipe, you can also check out – Olive & Basil breadVeg Pizza, Fiery Cheesy Tomato Macaroni Bake with Mushrooms & Frankfurters.. made using a homemade sauce… etc.


Olive & Basil bread


Preparing some herbed bread has been on my mind since a long time. Just did not get down to it. Thought its high time and I should bake some bread today. This recipe is a modified version from a website called my jhola. I just skipped the sun-dried tomatoes from the original recipe and used double the ingredients so that it can serve 3-4 persons.

Olive & Basil bread

The aroma of baking bread gives me such a big high. It is like aroma therapy for me. It fills your home with a nice warm feeling.

This bread has flavours infused by garlic & basil and occasionally you get to bite into bits of black olives.

Ingredients: (Serves 3-4) Preparation Time: 1 hr includes baking time
Dried yeast – 2 tsp
Sugar – 2 tsp
Olive Oil – 3 tsp
Salt – 1/4 of a tsp
All purpose flour – 400 gms
Black Olives – around 8, pitted & sliced/chopped
Basil – 5-6 leaves, chopped roughly
Garlic cloves – 2-3 medium-sized, finely chopped

Chopped olives & garlic with basil by the side
Method:
Take about 3/4 cup of luke warm water in a bowl and dissolve the sugar in it. Now add the dry yeast to it. Leave it aside for about 10 -12 minutes, till the yeast gets activated and the mixture gets frothy and some bubbles form on top. Sugar is used as food for the yeast.

Sieve & add the flour to a mixing bowl. Add the yeast mixture to it. Add salt & olive oil. You can add a tbsp of butter which is at room temperature if you want to. Knead it to a sooth elastic dough.Cover with a warm towel. Keep the dough aside for about 15 minutes. The dough puffs up as the yeast acts upon the flour. Now add the chopped/sliced olives, basil and garlic.

Mix well. Again cover the dough using the warm towel and keep aside for another 15 minutes so that the dough can rise again.

Pre-heat your oven to 180 degree Celsius. Shape the dough as desired . Make some cuts on the top if you want to.

Make cuts on the top

Grease and sprinkle the bottom of a baking tray with some all-purpose flour. Shaped the dough as desired. I shaped it as a big fat bun. :). Place the dough on a baking tray.

Place the tray in the centre of the oven once pre-heated and bake for 30 minutes or till the top gets a lovely golden brown colour.

Garnishing:
Take the bread out of the oven. Brush some olive oil on the top. Let the bread cool down.

Baked bread

Serving Suggestions:
Serve warm with some Pasta of your choice, or eat as is.

Olive & Basil bread

You many want to try some of my Pasta recipes with this bread.