Semolina Bread

Ingredients

Water (lukewarm) – 1¾ cups
Fresh yeast – ¼ teaspoon
All-purpose flour (Maida) – ¾ cup
Semolina flour (fine Rava) – 3 cups
Olive oil (or vegetable oil) – 3 tablespoons
Cornmeal – 2 tablespoons
Salt to taste

Preparation Method

• To make the starter, mix fresh yeast with ¾ cup lukewarm water in a mixing bowl and set aside for 2 minutes.
• Add ¾ cup of all-purpose flour to the yeast mixture.
• Mix the flour and yeast to form a creamy mixture using a wooden spoon.
• Cover the bowl with a damp cloth and set aside in a cool place for 2 hours.
• Then refrigerate it overnight.
• Next day morning, remove the starter from the refrigerator.
• Turn the starter into a larger mixing bowl, add 1 cup of warm water.
• Using your hands, break up the starter in the water.
• Add 2 cups of semolina to mixture and work gradually to form a sticky dough.
• Set aside in a cool place for 2 hours. This is the first rise. 
• After the first rise, add the remaining ½ cup of semolina to the mixture.
• Add the salt and mix well, using your hands to knead in the bowl.
• Sprinkle a wooden bread board with ½ cup of semolina and turn the dough out on it.
• Knead the dough for about 5 to 10 minutes until it feels silky and smooth.
• After kneading, place the dough in a large oiled or buttered bowl. Oil the dough ball.
• Cover with a damp cloth and place in a warm place.
• Let the dough rise until it doubles in size for about 2 hours.
• Preheat the oven at 450° F for about 45 minutes. (The oven Iight will go off before 45 minutes but continue heating)
• Punch down the dough and knead for a minute.
• Roll out dough into rectangle.
• Grease the loaf pan thoroughly with oil or butter.
• Put cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered
• Place the dough in the loaf pan and cover with a dry cloth and let rise for 45 minutes.
• Before putting the loaf in the oven, slash the top in 3 or 4 places with a very sharp knife to let the dough expand.
• Place the dough in the preheated oven and bake for 15 minutes.
• Then lower the heat to 350° F and bake for 45 minutes.
• Remove the loaf from the oven and let cool on a rack.

Serving

• Serve semolina bread with olive oil or butter.

Gobi Manchurian

Ingredients

Cauliflower – 1 medium cut into florets
Corn flour –  ½ cup and 1 tablespoon
Ginger garlic paste – 1 tablespoon
Chilli paste – 3 tablespoon
Pepper powder – 1 teaspoon
Water – ½ cup
Salt to taste 
Spring onions – 1 cup and 1 tablespoon finely chopped
Coriander leaves – 2 sprigs
Red bell pepper – ¼ cup finely chopped
Green chillies – 2 finely chopped
Ginger paste – 1 tablespoon
Garlic paste – 1 tablespoon
Soy sauce – 4 tablespoons
Sugar – 1 teaspoon
Sesame oil or vegetable oil – 2 tablespoons
Oil to fry – 2 cups
Cumin seeds – 1 tablespoon

Preparation method

• Heat 2 cups of oil in a pan.
• Dissolve corn flour, ½ teaspoon of pepper powder,1 teaspoon chilli paste, ginger garlic paste  and salt in  ¼ cup of water.
• Add the cauliflower florets and mix until the florets are coated with the flour mixture.
• Add the few florets at a time into the hot oil and fry until golden brown.
• Remove from oil and drain in paper towels.
• Mix the 1 tablespoon corn flour with 2 tablespoons of water.
• Add soy sauce, 2 table spoons chilli paste,sugar, ½ teaspoon of pepper powder and  salt.
• Heat sesame oil in a frying pan on high heat.
• Add garlic, ginger, green chillies, spring onions, red bell peppers and stir fry for a minute.
• Add the corn flour mixture to the spring onion mixture and cook for a few minutes until thick and the corn flour is cooked.
• Before serving, put the fried cauliflower florets in the sauce and stir fry on high heat for 3  minutes.
• Garnish with spring onion and coriander leaves.

Serving

• Serve hot gobi manchurian as an appetizer.

Onion Pakora

Ingredients

Red Onion – 1 cup (finely julienned)
Baking soda – ½ teaspoon
Curry leaves – 2 sprigs (optional)
Coriander leaves – 4 sprigs
Ginger garlic paste – 1 tablespoon
Chickpea flour (Besan) – 1 cup
Rice flour – ¼ cup
Chilli powder – 1 teaspoon
Green chillies – 2 (finely julienned)
Cumin seeds – 1 teaspoon
Oil – 2 cups and 2 tablespoons
Salt to taste
Garam masala – a pinch

Preparation method

• Place onions,green chillies, ginger garlic paste,curry leaves, coriander leaves  in a bowl.
• Sprinkle little salt over the onions, mix well and let it rest for about 15 minutes.
• In another bowl add chickpea flour, rice flour, baking soda,  garam masala, chilli powder, 2 tablespoons of oil and salt.
• Heat 2 cups of oil in a sauce pan.
• Mix the chickpea flour mixture with the onion mixture.
• The moisture in the onion mixture should be enough to form a batter otherwise sprinkle little water.
•  Use your fingers to drop the batter in the oil to form small fritters.
• Fry till golden brown.

Serving

• Serve hot onion pakora as an appetizer.

Sweet Pongal

 

Makes 4 servings

Ingredients

Cashew,pista,almonds – ¼ cup
Coconut(grated) – ¼ cup
Raisins – 3 tablespoons
Jaggery – 1 cup
Moong dal – ¼ cup 
Rice – 1 cup 
Saffron – few strands
Cardamom powder – 1 teaspoon
Water – 3 cups
Milk – 1 cup
Ghee – 1 cup and 2 tablespoons

Preparation method

• Wash rice and moong dal in water.
• Pressure cook rice and moong dal with 3 cups of water and 1 cup of milk  for 3 whistles.
• Heat a sauce pan.
• Add jaggery and ¼ cup of water and cook until jaggery fully dissolves and it is thick for about 5 minutes.
• Heat another sauce pan and add 2 tablespoons of ghee.
• Add Cashew,pista,almonds, raisins, roast until  golden brown and the raisins swell.
• Add grated coconut to the nuts and fry until golden brown for 2 minutes.
• In a heavy bottom pan heat 1 cup of ghee, add cooked rice and moong dal to it.
• Add jaggery syrup, roasted nuts, raisins, coconut mixture to the rice and mix well.
• Add saffron, cardamom powder to the rice mixture and stir well.
• Cook until soft pudding consistency for about 15-20 minutes. 

Serving

• Serve warm sweet pongal as a dessert.

Penne pasta with eggplant

Makes 2 servings

Ingredients  

 Penne pasta – 1 cup
Tomatoes finely chopped –  3 cups
Tomatoes – 2 cups (sliced about ¼ inch thick)
Onion finely chopped – 1 cup
Eggplant – 2 medium (sliced about ½ inch thick)
Garlic finely chopped – 10 cloves
Basil finely chopped – 10 leaves
Rembrandt extra aged gouda cheese (grated)-  ¼ cup
Bread crumbs – ½ cup
Olive oil – 2 tablespoons for the tomato sauce
Olive oil – 2 tablespoons for brushing the eggplant slices 
21 seasoning (Trader Joe’s) – 2 tablespoons
Sugar – 1 teaspoon
Salt to taste
Pepper to taste
Water – 3 quarts
Salt – 1 teaspoon

Preparation method

• Place the eggplant slices in a colander and sprinkle each slice with salt.
• Cover the slices with a plate and place weight on it. Leave it for atleast 1 hour
• Preheat the oven at 450° F.
• Rinse the salted eggplant slices and pat dry with paper towels.
• Lightly oil a baking sheet and lay the slices in a single layer.
• Lightly brush the top of each slice with oil using a pastry brush.
• Set oiled eggplant slices in the preheated oven for 15-20 minutes until they are golden brown on both sides.
• Remove the eggplant from the oven after 15 minutes.
• Heat olive oil in a saucepan.
•  Add garlic and cook until it softens over medium heat.
• Add onion and cook until onions become translucent for about 5 minutes.
• Add the finely chopped tomatoes, salt and sugar to the onion mixture and cook until the tomatoes are soft for 10 minutes .
• Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add pasta and cook for 15 minutes.
• Mash the tomato mixture with a wooden spatula
• Add the seasoning to the tomato sauce.
• Drain the pasta and immediately add it to the tomato sauce.
• Switch off the stove.
• Grease bottom and sides of a glass or ceramic oven dish.
• Layer half the tomato slices over the bottom and sprinkle with half breadcrumbs, plus salt and pepper.
• Spread half the pasta on top and then half eggplant slices in a layer.
• Sprinkle half of the grated cheese and half the chopped basil.
• Now add in layers the remaining tomato slices. sauced pasta, eggplant slices, bread crumbs, grated cheese and the remaining basil.
• Place the dish in the oven and bake for 1 hour.
•  Remove from oven and set aside for about 15 minutes.

Serving

•  Serve warm Penne pasta with eggplant.

Starter Bread

Makes a loaf

Ingredients

Water (lukewarm) – 1 cup
Salt – 1 teaspoon
Dry yeast – ½ teaspoon
Unbleached all-purpose flour – 3 cups
Cornmeal – 2 tablespoons
Oil – 2 tablespoons

Preparation method

• Add yeast to ½ cup lukewarm water and set aside for 5 minutes.
• Take 3 cups of flour in a bowl. Make a well in the middle and add the dissolved yeast water.
• Start mixing it into the flour with wooden spoon or your hands.
• Once the dissolved yeast is incorporated add the remaining water and continue mixing the flour.
• Turn the dough out onto the board and knead for 6-10 minutes.
• After kneading, place the bread in a large oiled or buttered bowl. Oil the dough ball.
• Cover with a towel or plastic sheet and place in a warm place.
• Let the dough rise until it doubles in size for about 2 hours.
• Punch down the dough and knead for a minute.
• Roll out dough into rectangle.
• Grease the loaf pan thoroughly with oil or butter.
• Put cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered
• Place the dough in the loaf pan and cover with a dry cloth and let rise overnight.
• Preheat the oven at 450° F in the morning.
• Place the dough in the preheated oven and bake for 15 minutes.
• Then lower the heat to 350° F and bake for 45 minutes.
• Remove the loaf from the oven and let cool on a rack.

Serving

• Serve bread with olive oil or butter

Farfalline Pasta with Tomato sauce

Ingredients

Farfalline pasta (small bow-tie) – 1 cup
Tomatoes finely chopped –  3 cups
Onion finely chopped – 1 cup
Celery – ¼ cup
Carrot (grated) –  ¼ cup
Garlic finely chopped – 10 cloves
Basil finely chopped – 10 leaves
Rembrandt extra aged gouda cheese (grated)-  ¼ cup
Olive oil – 2 tablespoons
21 seasoning (Trader Joe’s) – 2 tablespoons
Sugar – 1 teaspoon
Salt to taste
Water – 3 quarts
Salt – 1 teaspoon

Preparation method

• Heat olive oil in a saucepan.
•  Add garlic and cook until it softens over medium heat.
• Add onion and cook until onions become translucent for about 5 minutes.
• Add celery, tomatoes, salt and sugar to the onion mixture and cook until the tomatoes are soft for 10 minutes .
• Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add pasta and cook for 6 minutes.
• Mash the tomato mixture with a wooden spatula
• Add the seasoning to the tomato sauce.
• Drain the pasta and immediately add it to the tomato sauce.
• Switch off the stove.
•  Sprinkle carrot, basil and cheese over the pasta and mix well

Serving

•  Serve warm Farfalline pasta.

Flavoured Bread

Ingredients

Water – 1 cup
Bay leaves – 3
Salt – 1 teaspoon
Dry yeast – ½ teaspoon
Unbleached all-purpose flour – 3 cups
Cornmeal – 2 tablespoons
Oil – 2 tablespoons

Preparation method

• Boil ½ cup of water in a small pan, add the bay leaves and set aside to steep for about 20 minutes in a warm place.
• Boil remaining ½ cup of water in another pan and add salt and stir until salt is dissolved completely.
• Set aside to cool to lukewarm.
• Remove and discard the bay leaves, add yeast to the water and set aside for 5 minutes.
• Take 3 cups of flour in a bowl. Make a well in the middle and add the dissolved yeast water.
• Start mixing it into the flour with wooden spoon or your hands.
• Once the dissolved yeast is incorporated add the salty water and continue mixing the flour.
• Turn the dough out onto the board and knead for 6-10 minutes.
• After kneading, place the bread in a large oiled or buttered bowl. Oil the dough ball.
• Cover with a towel or plastic sheet and place in a warm place.
• Let the dough rise  until it doubles in size. This usually takes about 1½ hours.
• Punch down the dough and knead for a minute.
• Roll out dough into rectangle.
• Grease the loaf pan thoroughly with oil or butter.
• Put cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered
• Place the dough in the loaf pan and cover with a dry cloth and let rise for 2 hours.
• After the first hour, preheat the oven at 450° F.
• After 2 hours, place the dough in the preheated oven and bake for 15 minutes.
• Then lower the heat to 350° F and bake for 45 minutes.
• Remove the loaf from the oven and let cool on a rack.

Serving

• Serve bread with olive oil or butter.

Sooji Kesari

Ingredients

Butter or Ghee – ½ cup 
Almonds, Cashew nuts, Pistachios –  ¼ cup
Raisins – ¼ cup
Chopped Almonds – 2 tablespoons
Saffron(optional) – few strands
Cardamom powder – ½ teaspoon
Salt – a pinch
Sooji (Semolina) – 1 cup
Sugar – 1¼ cups
Water or milk – 2½ cups

Preparation method

• Melt butter in a heavy bottomed pan on low heat.
• Add nuts and raisins and roast until  golden brown and the raisins swell.
• Now add sooji and roast on low flame heat until lightly colored and fragrant.
• Add sugar to the sooji mixture and mix well.
• Then add water (or milk) to the sooji mixture and increase heat to meduim.
• When most of the water (or milk)  is absorbed, add a pinch of salt and saffron(if using).
• Stir in gently and cover with a lid
• Switch off the stove.
• Rest for a 10 minutes before serving.
• Garnish with almonds.

Serving

• Serve warm sooji kesari as a dessert.

Masala Vada

 

Ingredients

Channa dal – 1 cup
Curry leaves – 1 sprig
Green chilli – 1 finely chopped
Ginger garlic paste –  ½ tablespoon
Garam masala – 1 teaspoon 
Jeera – 1 teaspoon
Oil to fry – 2 cups 
Onion – 1  finely chopped
Red chilli – 4  
Salt to taste

Optional:

Besan (channa dal flour) – ¼ cup
Rice flour – 2 tablespoons

Preparation method

• Wash and soak channa dal for 2 hours.
• Coarsely blend channa dal, garam masala,ginger garlic paste,red chilli and cumin.
• Remove the blended channa dal mixture into a bowl.
• Add chopped onion, green chilli, finely chopped curry leaves to the channa dal mixture.
• Add besan if the channa dal mixture is not bonding together.
• Add rice flour to the channa dal mixture if you want more crispy vadas.
• Heat oil in a sauce pan.
• Make lemon-sized balls and pat it lightly on your palm or on plastic paper and slide into hot oil.
•  Deep fry on medium heat until golden brown color.
• Remove from oil, when done and transfer them onto clean paper napkins. This will absorb some of the oil found on the outer side.

Serving

• Serve warm crispy masala vada as a snack or appetizer.