Showing posts with label flatbread. Show all posts
Showing posts with label flatbread. Show all posts

Friday, May 24, 2013

Potato Stuffed Flatbread and a chance for you to win a set of CUTCO knives

2 cups whole wheat or atta flour
1/2 tsp salt
water to knead
extra flour for dusting

Mix the 2 cups flour with the salt and add enough water, a little bit at a time to make a dough. Divide the dough into 5 to 6 portions. 

Filling
1 1/2 cups potato boiled
water to boil the potatoes
1 tbsp oil
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp red chillie flakes or 1 tsp green chille chopped
1/2 tsp salt
2 tbsp coriander leaves
more oil for the pan

Boil about 2 to 3 potatoes with the skin until it is soft. Once it is cool peel the skin and mash the potatoes. 
Heat oil and add the cumin, turmeric, red chillie flakes and salt. Quickly add the mashed potatoes and remove it from the heat. Add the chopped coriander leaves.   
Make sure to dust the area you are working on with flour, so the dough doesn't get sticky. Flatten one of the portions and place about tbsp of filling inside and fold it to seal the filling. 
Carefully flatten the portions with the filling, it should be about 1/4" thick. We can flatten it between the palm of our hands or gently use the rolling pin. Cook the flattened dough on an oiled hot griddle until the flatbread is cooked, this will take about 2 to 3 minutes each side. Reduce the heat to prevent the flatbread from burning. Serve the flatbread warm.
Giveaway:
As you know I am a big fan of Cooking with CUTCO, so I am glad to bring this giveaway. If you would like to win this CUTCO Studio  + 4 set with block (value of $570) please enter the rafflecopter below. This giveaway is open to everyone in Canada until June 21. 

a Rafflecopter giveaway
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Monday, April 23, 2012

Kitchen paddle and challah bread

kitchen paddle
Peel apart kitchen paddle is an eco-friendly, unique and useful tool made with bamboo. Unlike other pizza peels this one comes in 2 parts, each part measures 6" x 20". The working part of the paddle measures 12" x 12". We can use one or both of it depending on the size of the pizza or bread. This paddle is handy and can be used for serving cheese, making bread, flatbreads and for other baking needs.

This peel apart kitchen paddle is very smooth and easy on the hand because it is not heavy. When not in use we can easily store in the cupboard or conveniently hang the paddles as it has holes on the holding portion of the paddle. The paddle cleans easily by hand without a hassle. I like the innovative design and the earthy colour of the bamboo wooden board.

To use this paddle for pizza, first prepare the pizza on it, lift the right paddle slightly before peeling apart and then rotate the pizza in place by moving the paddle back and forth to place it in the oven or baking sheet/stone.

To pick up the finished pizza use the tapered sides of the paddle and simply lift. I am happy that I don't have to worry about the pizza breaking apart and toppings falling off when I pick it up from the oven and grill.
challah bread
Here is recipe for challah bread adapted from Artisan bread in five minutes a day.

3/4 cup lukewarm water
3/4 tbsp yeast
3/4 tbsp salt
3 eggs lightly beaten
1/4 cup honey
1/4 cup unsalted butter melted and for greasing cookie sheet
3 1/2 cups flour
1 egg beaten with 1 tbsp water for egg wash
sesame or poppy seeds for the top

Mix yeast, salt, eggs, honey, melted butter and water in a container with a lid. Mix the flour with wooden spoon don't knead. Cover and rest at room temperature until the dough rises and collapses about 2 hours, don't cover the container airtight.

The dough can be used after the initial rise. It is easy to work with if the dough is chilled a little in the fridge, so keep it in the fridge with the lid on.

Prepare a cookie sheet or line a baking sheet with butter. Dust flour on the surface of the rested dough, and cut 1 pound grapefruit size piece. Dust flour on the working board and quickly shape dough into a ball tucking the dough in the bottom. Divide the ball into 3 parts and make thin long ropes. Braid the ropes starting in the center and working to the end. Turn the loaf over, rotate it and braid from the center out to the other end, this will help make a uniform thick bread. Allow the fresh braided dough to rest for about 40 minutes. If it is refrigerated dough, let it rest for 1 hour and 20 minutes.

Brush the loaf with egg wash and sprinkle seeds. Bake at 350F in the center of a preheated oven for 25 minutes, the time depends on the size of the loaf. If it is golden brown and the center of the loaf is resistance to pressure it is ready. Cool and slice to eat.

This dough can be kept of 5 days in the fridge, if more than 5 days leave it in the freezer in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the fridge before using. Then allow it to rest and rise again.
challah bread
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Tuesday, September 13, 2011

Fish baked in banana leaf



400g (1 pkt) sole or any type of fish fillet
2 tbsp coconut oil or vegetable oil
1/2 cup onion
1/4 cup tomatoes
1 green chillie optional
1/2 tsp ginger grated
1 tbsp tamarind
1/2 tsp chillie flakes
1/2 tsp fennel seeds coarsely ground
1/4 tsp turmeric
1/2 tsp salt
banana leaves to wrap

Heat 1 tbsp oil sauté the onions with the spices, garlic and ginger. When it is a little soft add the tamarind liquid and tomatoes. Cook for about 2 minutes for the spices to blend.
Place the fish fillet on the banana leaf and put the sauce over it and wrap with the leaf. There is no need to wrap it tightly.


Bake for 20 to 25 minutes at 425F, the time depends on the type of fish and preference. If there is lots of liquid leave for another 5 minutes more in the oven for it to absorb. The fish doesn't need to become dry, it is better if there is some liquid left.
Any type of fish fillet can be used. If banana leaves are not available, use foil or wax paper.
This goes to MLLA #39.


I won the book Plate to Pixel by Helene Dujardin from Susan, the well seasoned cook for participating on her MLLA #37. I enjoy this monthly event very much, prior to this event I wasn't sure what legumes included :) Thank you Susan for this knowledge and for this fabulous book which is user friendly with awesome pictures and tips.
Susan, this is my first win blogging :) I very much appreciate your kind words and hoping to benefit from this book :)
This "thank you" picture goes to black and white wednesday.


All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, August 26, 2011

Potato frankie or Murtabak

Potato frankie Murtabak
for the roti

1 1/2 cup flour
2 tbsp oil
1/2 tsp salt
water tbsp at a time
Knead the flour into a soft smooth dough, use water a tbsp at a time as needed. Leave it to rest for about 1/2 hour.
Divide the dough into 6 parts and roll it to a thin 8" diameter. Oil the rolling pin and surface if needed, do not put flour on the board.
Heat a pan on low heat, add oil about 1/2 tsp if needed. Cook both sides of the flatbread or roti and keep it warm in a warmer or foil wrap till all the rotis are made.
Potato frankie Murtabak
For filling
2 cups potatoes boiled
1/2 cup onion
2 tbsp coriander leaves
1 green chillie chopped
1/2 to 1 tsp salt to taste

To make the potato filling, mash the boiled potatoes with the onion, coriander leaves, green chillie and salt. Make 6 parts.

Filling can be anything preferred such as paneer with other vegetables, chicken etc. If using chicken, meat or paneer; cook it with onion, tomato, ginger, garlic and spices to preference.
Potato frankie Murtabak
To assemble the frankies
3 eggs (to put 1/2 an egg per roti) or use 6 eggs (1 per roti)
Any type of chutney tamarind, green chutney or any type of sauce
Heat a frying pan on medium low heat. Add a little oil to the pan if needed, place the roti and spread 1 beaten egg or 1/2 a beaten egg.
Cover the roti a little if needed so the egg cooks faster and the bottom doesn't get too crispy. When the egg is set and no longer runny turn it and cook for a few seconds. Then put the filling and roll it. Do the same with each pre cooked roti.
Potato frankie Murtabak
Put the filling in the middle of the roti egg side up, put sauce on it if you prefer and roll. Serve it hot. I used tamarind chutney in these frankie or murtabak, also known as kathi roll.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, July 1, 2011

Rhubarb chutney


This simple to make, sweet and spicy rhubarb chutney goes well with rice and flat breads.

1 tbsp oil
2" cinnamon stick
2 clove
2 cardamom
1/2 tsp yellow or black mustard seeds ground
1/2 tsp cumin ground
1 tbsp vinegar
1/4 tsp turmeric
1/4 tsp salt
1/2 tsp chillie powder or more to taste
5 stalks or 2 cups rhubarb cut into small
2 to 3 tbsp brown sugar or more to taste

Heat oil add the cinnamon, cardamom and clove. Then add the ground mustard seeds and ground cumin. Add vinegar and the rhubarbs with all the spices except sugar and let it cook in low to medium heat covered.
Can also cook on low heat without covering until the rhubarbs have become soft and creamy.
Add sugar 1 tbsp at a time and taste to make sure it is sweet and spicy enough to your preference.
Remove from heat, cool completely and put into a jar or tight container and leave it in the fridge to serve later or serve it immediately.

This chutney will lasts for months if it is put in a sterilized container, a clean spoon is used when taking the chutney out of the jar and kept in the fridge.
Here is more information on rhubarbs and its benefits. Happy Canada day and 4th of July to all the readers.

The leaf blade of Rhubarb is poisonous and should not be eaten. Use only the stalks without any part of the leaf especially if you are cutting it from the garden.


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Saturday, June 18, 2011

Steamed eggplant yogurt salad


This raita is made with steamed eggplant, it is a delicious cold salad to serve as a side dish with rice, flat breads and bread or serve as a dip with vegetables.

1 eggplant
2 to 3 tbsp yogurt
1 green onion or scallion chopped
1/4 tsp salt to taste
1/4 tsp pepper to taste

Cut the eggplant into 4 and steam in a steamer for 10 minutes. Remove from heat and put it in a plate. With a fork mash it and leave it to cool before adding the yogurt. When steamed the eggplant will be about 4 to 5 tbsp.
Beat the yogurt, chopped green onion, salt and pepper with a fork. Add the cooled mashed eggplant to the yogurt mixture.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, June 6, 2011

Paneer gravy curry


1 cup paneer cut into cubes
1/2 tsp chillie powder
1/2 tsp salt
1 tbsp flour

Mix paneer with chillie, salt and flour leave a side. Heat oil and fry to brown all sides, remove and keep it aside and prepare the gravy.

gravy
1/2 tbsp oil
1/2 cup onion
1/2 cup tomato
1/2 tbsp curry leaves optional
1 bay leaf
1 green chillie chopped
1/2 tbsp garlic chopped
1/4 tsp fenugreek seeds
1/2 tsp chillie powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp salt to taste
1/4 cup water
1/4 cup cream or coconut milk

Heat oil add fenugreek seeds, onion, curry leaves, garlic, green chillie, tomato, bay leaf and spices then add the spices, saute. Add water with cream and then add the prepared paneer to coat the gravy and keep in low heat for about 2 minutes.
Serve as a side dish with rice or roti.
If coconut milk is used instead of cream it would have a different taste.

This creamy curry would be delicious wrapped in roti as well so it goes to stuffed paneer event. It is also at Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored byIle de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, May 19, 2011

Red kidney beans curry


Red kidney beans (Rajma) curry

1 cup before soaking or 1 can of red kidney beans
1 tbsp oil
3 tbsp onion
1/4 cup tomatoes
1 tbsp curry leaves
1 green chillie chopped optional
1/2 tbsp garlic
1 tsp ginger grated
1/2 tbsp chillie powder
1/2 tbsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp salt to taste
1/2 cup water
garnish coriander leaves chopped

I used a can of red beans, if using dried soak overnight before cooking.
Heat oil add onions, curry leaves, garlic, ginger and saute. Add the tomatoes and saute. Add all the spices and the beans.
Add water and cook covered in low medium heat till the beans are cooked well. Mash the beans a little and cook for a few minutes, if you like more gravy add more water. Garnish with coriander leaves if using.
Serve it with roti or rice.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, May 16, 2011

Besan flour flatbread

olivado oil
I am excited to tell all of you I have won a contest by Olivado oils, and won this fabulous gift basket for our favourite way of eating chickpeasThe team at Olivado oils tried my dish and I am happy to know they enjoyed. The picture below is their dish.
olivado chickpeas
I am always happy to hear from all of you especially when I am told that the recipes were tried and enjoyed, makes me feel good about sharing :)

From the first time I tasted this flavourful oil I have enjoyed using it especially because of health reasons and to use it in high smoke points which is really good for stir frying and making rotis. And now I am happy to be sharing this with family and friends.

This besan flour roti (missi roti) is healthy and flavourful.
besan flour roti
1 cup besan flour (gram flour or chickpeas flour)
1 cup whole wheat flour
2 tbsp onion
1 tbsp curry leaves or fresh coriander leaves
1 green chillie chopped
1/4 tsp turmeric
1/2 tsp salt
1 tbsp oil
1/2 cup warm water
2 tbsp melted ghee or unsalted butter

Mix all the ingredients except water and ghee together. Add water little at a time and make a smooth dough.
besan flour roti
Leave it to rest covered for 1/2 hour in an oiled bowl. Make 4 or 6 balls and roll it in a floured board.
besan flour roti
Put the rolled roti in a well heated griddle pan in medium high heat. Brush the sides of the roti with melted ghee or oil and cook both sides. The roti will change colour and there will be golden colour spots then turn and cook the other side. Serve it hot with any curry, I served it with kidney beans (rajma) curry.
besan flour roti
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, March 2, 2011

Deep fried stuffed bread Kachori


Filling
1/2 cup urud dal
2 cup water
1 1/2 tbsp vegetable oil
1/8 tsp mustard seeds
1/8 tsp cumin seeds
1/8 tsp turmeric powder
1/8 tsp chillie powder
1/2 tsp salt

dough
1 cup flour
1/2 tsp salt
1 tbsp oil
1/4 warm water add little at a time
oil to fry

Mix flour, salt and oil then slowly add warm water and knead till the dough forms a stiff but soft ball. Knead to make it smooth keep it aside covered for at least 1/2 hour to 3 hours. Longer than 1/2 hour would be better.

Wash urud dal and cook with 2 cups water in medium heat slightly closed until it is soft for about 45 minutes to 1 hour. The liquid will be absorbed and the dal will be soft but not completely cooked.
Transfer the urud dal to a food processor and grind to a smooth puree.

Heat oil add mustard seeds then add cumin seeds. Add the pureed dal and spices and stir by pushing it with a back of a spoon and stirring by lifting it to prevent it from burning to the bottom of the pan. This will take 2 to 3 minutes. Cool it to room temperature and make 10 balls and keep it aside.

Make 10 balls with the dough. Roll each ball to about 4" diameters with a rolling pin and put one ball of the filling in the centre. Bring the sides together and close it into a ball.

Flatten with the palm of your hand gently to make a 3" diameter. Take the flattened disc into your hands and keep pressing the sides while rotating to make sure all sides are even. There is no need to use oil or flour as it is fairly dry.
Keep the discs covered with a cloth or plastic wrap while making the rest.

Heat oil in high heat then reduce a little to medium high heat. When kachori is placed in the hot oil it will have bubbles of oil around it, if this doesn't happen the oil is not hot. If it gets dark too fast, which is within in a second or two then it is too hot.

Put one kachori at a time and fry till it is golden brown, press with a back of the spoon it will puff up a little while frying. Then turn the other side and fry till it is golden brown. Remove from heat on to an absorbent paper towel and serve hot with tamarind chutney, coriander chutney or mint chutney.
This savoury snack can be eaten on its own or with gravy.
Update: Can add other fillings to the dough.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First