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English Muffins with Strawberry Butter !!!

 

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It took a few tries before I could perfect these bad boys . The recipe which I was trying to follow was not up to mark so had to tweak it a little .

So here I am presenting you English muffins along with home made strawberry butter .

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English Muffins

INGREDIENTS:
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45
degrees C)
1/2 cup melted shortening
6 cups all-purpose flour
1+1/2 teaspoon salt
DIRECTION
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough ( mine was done in 4 1/2 cups ) Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with butter and jams .

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Now lets go onto making Strawberry butter .
I used
2 sticks of room temperature unsalted butter
1/2 cup or to taste confectioner’s sugar
1 cup washed , hulled and coarsely chopped fresh strawberries .

IN a medium bowl or stand mixer mix butter and confectioners’ sugar until light and fluffy , Fold in the crushed strawberries and combine.
Transfer the butter in a container and refrigerate , Alternatively yo can even roll it into a log .

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Taking these English Muffins to Sarika’s Bread collective ..

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“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Maharashtrian Kanda Lasun Masala / Onion garlic Powder ….

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My love affair with Maharastrian cuisine started around a year or so back when one of my very dear friend introduced me to it . I have eaten it before as my hubby was from Mumbai , but it was mainly street food .
I came to know through the friend that every Maharashtrian family has their own version of masalas .
This recipe was passed on to me by a friends Mom . The recipe I was given was too hot and spicy for my family so I changed it a bit . The recipe calls for 4-5 cups of hot red chili powder but i have used 2 cups of spicy red chili powder and 2 cups of Kashmiri chili powder .
I mostly use this masala for my everyday cooking . Some ways to I use this masala while cooking are in eggplants , cauliflower , chicken curry , pulao , Fish curry etc just to give you an idea . You can basically add this masala to anything ..
Be prepared to spend some time in the kitchen as this masala is a little time consuming but very well worth the time spent .

Lets get going

We will be needing

3/4 cup Garam Masala
4 cups Red Chili Powder ( I used 2 cups of spicy red chili powder & 2 cups Kashmiri lal mirch powder )
500 grams / 1 lb. Red Onions
1 Large Bulb Garlic between 1/2 cup
1/2 cup Sesame seeds ( dry roasted )
1 cup Dry Grated Coconut flakes (loosely packed)
1/4 cup or as per taste Salt
1/2 cup Oil Divided

Preparation –

Step 1

Peel and thinly slice onions. Heat 3 tbsp oil in a large pan. Add sliced onion and s sauté on low flame. We will be caramelizing the onion without burning them. It can anywhere between 30 mins to an hour . Add more oil, 1 tbsp at a time, if needed. This step is very important so please do not try to save time here otherwise the whole masala can go bad in a few days.
Well cooked onions will be caramelized and will taste sweet.
Once the onion is cooked well, keep it on a kitchen counter & let it cool completely

Step 2

Dry roast grated coconut and set aside to cool . Ones cooled down grind to fine powder.
Grind garlic to a fine paste with little salt if needed. Please do not use water at all.
Once onion has cooled down , grind it in batches to a fine paste. Again please Do not use water.
Now all the ingredients are ready for mixing.

Step 3

BE CAREFUL WITH OIL AS THE MIX NEEDS TO BE DAMP AND NOT WET .

Divide everything in 4 parts and add one part of each ingredient in food processor with ‘S’ blade. Run the food processor to mix thoroughly. Once its mixed taste the salt and add more if needed and mix again. Remove it in a large mixing bowl.
Repeat the process with remaining 3 parts.
Now mix everything in a bowl and adjust salt to taste .
The final product needs to be little damp and that is the correct consistency.
If you put too much oil then mix will become wet.

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Boiled Yucca My Way …..

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Ingredients

Tapioca or Yuca – 1 -2
Rock salt , Salt – To taste
Enough water for boing the yuka
Green chilies 2 finely chopped
Black pepper powder OR Chilly Powder to taste
Cumin seeds – 1/4 tsp
Oil – 1 tsp
Lemon Juice – 1 tbs
Salt to be used while boiling the Yuca

Preparation

To boil the Yuca , Place the yucca in a large pot. Cover with cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste.

Method:

1. Remove the skin and clean the Yuca properly.
2. Cut it into medium sized pieces
3. Boil the Yuca pieces along with some salt.
4. When the yuca is cooked, it will become soft. Drain the water.
5. Now cut the yuca into bite size pieces
6. In a pan add oil and once hot enough , add cumin seeds . When they begin to splutter, add green chillies. Now add the cooked Yuca pieces .
7. Mix all the ingredients well and top it up with some lemon juice.
8. Cook it for another 3-4 minutes on low flame.Lastly garnish with fresh Cilantro and serve hot .

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Hing Wale Rasedaar Aloo/ boiled potatoes in spicy gravy ….

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An everyday dish of mashed potatoes cooked in a spicy gravy. Goes best with hot bedami , pooris , chapatis and rice ..

Ingredients :

500 gm potatoes-boiled and peeled

1 Tbsp finely chopped ginger

1/2 tsp asafoetida

1 tsp fennel seeds (saunf)-roasted and coarsely pounded

1 tsp fenugreek seeds ( methi daana ) roasted and coarsely pounded

2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chilli powder

Salt to taste

1 tsp mango powder ( easily available in Indian grocery stores )

2 Tbsp clarified butter ( I used cooking Oil )

2 Tbsp chopped cilantro/ coriander leaves to garnish.

Method

Break the potatoes by holding each in your palm and closing your fist.

Set aside these unevenly broken potatoes.

Heat the oil/ clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and potatoes soon after.

Saute the potatoes well, making sure they all get coated with the clarified butter.

Add the coriander powder, turmeric, chilli powder and salt and mix well.

Add enough water to cover the potatoes, add the mango powder and bring to a boil.

Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.
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Pretzel balls / buns ……

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These pretzel Rolls were so easy to make.
These pretzel rolls add another layer of flavor to you burger. The dough takes a dip in a water & baking soda solution before going into the oven. This gives a nice dark brown color to the Rolls . These rolls have very little salt in them so salt generously on top to capture the pretzel taste .
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Dough:

1 cup milk ( you can replace with water )
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 envelope RapidRise Yeast ( or 1Tbs dry active yeast )
1 teaspoon salt
3 cups all-purpose flour, or as needed + some more for dusting

Boiling Solution:

8 cups water
1/4 cup baking soda

Directions
Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. { If using dry active Yeast & water then put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom.}

Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Line a baking sheet with foil/ parchment paper or a silicone baking mat, coat generously with cooking spray and set aside.
Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 8 pieces. Form each dough piece into ball .

Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.

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Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.

Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.

Try these rolls on their own, dipped in Mustard, or toasted with cheese .

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