Turning multigrain: Ragi bread loaf

I have been keen to make multi grain breads at home. So far its been a thought only. I havent had the courage to execute the idea  simpley because I’ve had many  trials where my 100% atta breads have flopped. If 100% attIa doesn’t work, how will multi grain ever work!

So some Sundays ago, I decided I wanted to try,even if it meant I’d fail. I decided its a good idea to go step by step- keep the base of the bread the same and gradually substitute the APF with other flours. I have had good success with 50% atta breads now it was time to experiment some more.

I am a fan of ragi, or naachni as its called in some part of the country.  At my parent’s place, we are big on ragi, at my in-laws, not so much. They’ve never eaten it and so don’t have a taste for it. Gradual introduction was my safest bet.  I took my tried and tested 50% atta recipe and increased the total volume by adding some ragi. Fermentation took approximately the same time as did the baking. The end result was a bread that had the distinct colour and flavour of ragi. After the initial bite, you begin the accept the change in taste. Its only the initial bite,where the difference is flavour strikes you after that it tastes quite like regular bread- the flavour isnt objectionable at all.

Ingredients:

  • 1 C atta
  • 1 C maida
  • 1/2 C ragi flour
  • 1 C water (you may been a little more)
  • 2 1/2 tsp fresh yeast
  • 1-1 1/2 tsp salt

Method:

  • Warm water and dissolve sugar. Add yeast and allow it to become frothy.
  • Knead the flour with this water.
  • Keep in a warm place and allow it to double.
  • Punch down the dough and knead some more.
  • Place in a grease tin to bake.
  • Bake at 200 deg C for 20-25 mins or till a toothpick comes out clean.

I had the bread for breakfast on two consecutive days with omelettes right off the stove!

Next on the multigrain agenda: a 50% multigrain bread!

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Laadi pav

I miss Mumbai for several things. The family..the monsoons…..the local trains.. the energy. I wouldn’t categorise myself as a foodie but there are some food items that the city offers that I do miss. There are  versions of the Bombay bhel puri and the pav bhaji that we get here in Delhi, but they are no where close to the original.

I absolutely love the regular laadi pav that we get in Bombay. Its ubiquitous- easily purchased from regular around the corner bakeries and lathered with butter and served with misal /usal/bhaaji. Made with maida, its soft and breaks easily so that you can treat it like chapati- tear away a piece with one hand and dip it in the gravy before popping it in your mouth.

I am yet to find laadi pav in Delhi. What we get here is actually bun. Each bun is thicker than the pav and the texture is denser too.

Each time we make pav bhaaji at home, my heart yearns for the original Bombay paav. I chanced upon the laadi pav recipe on vegrecipesofindia and said to myself”Enough of whining, Make your own pav!” You can refer to the recipe shared by Dassana- she’s got step by step pictures that are very helpful.

My recipe is a twist on the original pav. I cannot get myself to make pure maida breads nowadays. If I am taking to effort to making bread, I may as well eat at least half atta! Originally pav is made with maida and you can surely substitute the atta with maida keeping all other proportions the same in the recipe.

  Ingredients:

  • 1 C atta
  • 1 C maida
  • 1 tsp salt
  • 3/4 to 1 C water
  • 2 tsp fresh yeast
  • 2 tsp sugar
  • Butter to brush
  • Paper to line baking tray

Method:

  • Heat water till warm enough to dip your fingers comfortably. Dissolve sugar. Add the yeast and allow it to stand for 5-7 mins till the yeast froths.
  • Mix the flours and salt in a bowl. Add the frothy yeast water to it and knead till the dough it soft and smooth. Cover and keep in a warm place till the dough doubles. Its winter in Delhi so it took 2 hours for me.
  • Line a baking tray with paper and grease the paper.
  • Punch down the down and divide it into equal sections. Roll the sections into even looking rounds and place them  on the tray. They shouldnt be place too far away because we want the pavs to fuse together. I got 15-16 pieces.
  • Allow the pavs to rise again.
  • Bake for 15-20 mins at 200 deg.C.
  • Remove from over and brush with butter.
  • When serving with bhaaji, split the pav into half and toast with a dollop of butter on the tawa.

  
 

 

Gujia- celebrating Diwali the weight control way!

I shouldn’t take any credit for this recipe.  The original recipe I got off  Anita’s blog and the idea to tweak the recipe came for my mother. I only provided the labour that churned out the gujias.;)

I associate gujia (or karanji as it is called in Maharashtra) with Diwali. Its a popular mithai on Holi too but my grandmother used to make it on Diwali so in my mind Diwali=gujia.  Of course as a child I was only interested in eating the gujia and never bothered to ask her what she put in it or how she made it. All iIknew was it had khoya(or mawa) in it and it was fried.

I have eaten shop bought gujias in Bombay and all of them have a good amount of coconut. I admit, living in this city has changed my tastes. I actually like coconut in my food now!  I don’t think my grandmother ever put coconut in her gujia.Which self respecting north Indian would, I ask you? But I  now like the flavour and aroma of coconut so when I read this recipe on Anita’s blog , I had to try it out.  I tried a small batch with the recipe exactly as it apprears on her blog. The gujias turned out nice but I found the maida cover wasn’t as crisp as  my grandmother’s used to be.  May be I had done something wrong while kneading the dough or frying the gujia. My mom tasted a gujia and  first suggested I reduce the amount of oil in the maida. A few seconds later she came up with this brilliant idea- “Why don’t you bake it?” We are on a weight reduction /maintenance programme at home and the festive season is really taking its toll. Its nice to keep saying no to all the mithais and dryfruits  that come your way but every once in a while your resolve  shatters shakes and you want to reach out to that kaju katli. Baking the gujias would use much lesser oil that deep frying so I set out to give baked gujias a try.  If we can make baked samosa, why cant we make baked gujias?

gujia

If you want to make gujias the traditional way head over to Anita’s blog.  I am sharing here the baked version of her gujias.

Ingredients:

for the cover-

  • 1C maida
  • 2tbsp ghee
  • a pinch of salt

for the stuffing-

( I basically follow Anita’s recipe proportions, just reduce it to get 1-1 1/4C of total ready  stuffing)

  • 1/4 C khoya
  • 1/4C sugar
  • 1/2C dessicated coconut
  • 4-5 elaichis/cardamom pounded
  • 1/8 C chopped dry fruits

Method-

  • In a large bowl sift the maida and the salt. Rub in the ghee. Using small quantities of water, knead into a farily stiff dough. The dough shouldnt be so stiff that you cant roll it easily.Keep aside.
  • In a kadhai (if you have a non stick, even better) add the khoya, coconut and sugar. Cook on slow heat for 7-8 minutes. Remove from fire. Add dry fruits and cardamom.
  • Now for the not-so easy part. Make small balls of the dough(like we do for making chapatis, but make them much smaller), roll each ball into a circular disc, place the khoya-coconut mixture in the centre and fold the disc into half such that you get a semi-circular shape.  Its quite a tricky business to give the traditional crickly edge. I really struggled with this one.I have seen my grandmother do it a hundred times so I thought it will be easy. Its not.(Anita I have new found respect for you after seeing how neat your gujias are!) So I found a simpler way to do it. Once you have placed the stuffing in the centre and  wet the edge of the rolled out dough disc with a little water. Now when you  fold the disc into half, it will stick easily. You can use a fork to press down the edges and get some sort of a design.
  • Line a baking tray with lightly greased paper. Place the  gujias on it.Bake at 180 deg.C for about 10 minutes, till the gujias take on an even golden brown colour.
  • My gujias were larger in size than they should have been and I got 6 large gujias. If you make smaller, daintier looking gujias you should be able to get 9-10 pieces.

DSCF1913

Notes: The baked gujias were a hit! They tasted really good and we indugled without guilt. 🙂

I made the khoya for the gujias myself. I suggest you dont do that, unless you are bored out of your mind or over ambitious as I strangely was that day. Making khoya is not rocket science so you can do it if you want to. But it is very time consuming.  You have to bring milk to a boil and let it simmer endlessly till it reduces so much that it becomes khoya. While the milk simmers dont forget to stir frequently. I used 1 l whole milk and got about 1 C of khoya. Though I am proud that I  was able to make the khoya at home, to be honestly  all that stirring was just very tiring. Next time I am going to buy it from some shop and make my life easier!

I could do with neater looking gujias but I am not cribbing. May be they dont look as good as they are supposed to, but they taste great! The neater look is only going to come with practice. For a first time effort, I am quite happy. 🙂

This  us a special post for two reasons-a- we’ve never done a Diwali post  on this blog before and -b- this post is  for baby A. You know who you are and you know you are special. Welcome to our world. You have no idea how much happiness, fun and laughter awaits you!!:)

Will wonders never cease?

Bakingbuddies has been awarded. Imagine that! Three wonderful awards bestowed upon us by Parita. I speak for Lakshmi and myself when I say this, Parita- we are mighty glad on receiving the awards. This is, after all, the first time our blog has received any award! A big thank you is therefore be very much in order.THANK YOU!:)

one_lovely_blog

loveblogawardkreativblogger

Now moving on to the tag. The tag and the awards are a package deal. Consider yourself  tagged people, if you make it to the award list! 😉 s. I am going to go with the rules exactly as mentioned by Parita.

Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

1.What is your current obsession?

This one is obvious. Baking.But I think I need a new one now!

2. What are you wearing today?

A blue-green kurta and an off white churidar.

3. What’s for dinner?

Ask the mother. I dont normally cook dinner, she does. It will mostly be the usual dal-roti-sabzi.

4. What’s the last thing you bought?

2 litres of milk. Bought last evening on my way back home.

5. What are you listening to right now?

A bunch of people singing “Happy birthday to you” to their  very embarrassed looking colleague.

6. What do you think about the person who tagged you?

I love her blog. She  posts interesting recipes. And is what I would call a kind and considerate blogger. Ask the silliest questions, you still get your answers!

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Somewhere in India where it is quiet, peaceful and green. Far from the city but not so far that I miss out on all the conveniences! 😉

8. What are your must-have pieces for summer?

If  we are talking clothes, then skirts.

9. If you could go anywhere in the world for the next hour, where would you go?

May be to the mountains in HP.

10. Which language do you want to learn?

Oh there are hundreds!! Lets start with my mother tongue! Besides that, Tamil would make it to the wish list as would  French.

11. Who do you want to meet right now?

The boss. No seriously. I have work I need to finish up with her and my appointment has got cancelled enough number of times already.

12. What is your favorite colour?

It keeps changing all the time. Sometime back it was pink. Now its blue.

13. What is your favourite piece of clothing in your own closet?

A sky blue chikan kurta.

14. What is your dream job?

This one is hard to answer. I terms of my profession, I think I am exactly where I would have liked to be. In terms of the present job, err, I could do better! But still, I think social work  is ,y true calling.

15. What’s your favourite magazine?

Not much of a magazine reader. I used to read the Reader’s Digest cover to cover a few years back. Havent really picked up a magazine since then.

16. If you had $100 now, what would you spend it on?

A holiday!!!!For sure!!

17. What do you consider a fashion faux pas?

I am no person to make comments on fashion. But there are somethings  people wear that I dont really understand. Skin tight jeans for example.

18. Who are your style icons?

Dont have any.

19. Describe your personal style?

Casual. And to come extent conservative.

21. What are your favourite movies?

Dont ask me this!! I am not a movie buff. At the top of my head I can come up with there-Golmal, The Sound of Music,Taare Zameen Par, Ghost,Dirty Dancing. Yes, I am out dated.

22. Give us three styling tips that always work for you:

Stylign tips? What are those?

23. Coffee or tea?

Depends on the mood, but its mostly tea.

24. What do you do when you are feeling low or terribly depressed?

Stop eating.Sulk. Howl.Talk it out.

25. What is the meaning of your name?

Its derived out of the word “mandir”

26. Which other blogs you love visiting?

Divya Vikram of Dil Se..

Siri of Siri’s Corner

Divya of Easycooking

Arundhati of My Food Blog

Anita of A mad tea party.

All of then are great blogs with wonderful recipes. And all the bloggers are awarded!:)

Psssst. If as a rule you dont do tags, feel free to chuck this one.

27. Favorite Dessert/Sweet?

Ummmm…Caramel custard.Edited to add: Halwa! How could I have forgotten to mention this!! Sheesh!

28. Favorite Season?

Dont look so surprise, I really do like the summers.

29.Which is your dream destination?

30: Which is your favorite international cuisine ?

Indo chinese and Italian.

Parita’s additional Question: Your favorite kitchen tool?

The beater!

And now for my questions

What is the one dish that you have tried and tried and still now managed to get right?

And no, you cant ask me to answer that question for you.A – because thats the rule of the tag and b-because my list would be so long, that it would have to be turned into a post by itself! 😛