Hot Buttered Pretzels - Soft & Chewy

These were made Pretzels for BBD,  since I, was attending the Lenten missions could not post the recipe on time. Nevertheless posting this for the April Mega Marathon.

Pretzels secret taste is due to them being dipped in lye before baking. Lye, or caustic soda burns skin and eyes and gloves and safety glasses are recommended when making a pretzel recipe.

 I have eaten Pretzels had found then hard and chewy was a little hesitant to make them since my daughter and hubby too did not like them. Searched through the many sites and found that these to can be made at home which can be soft, chewy and baking soda can be used instead of lye.

When I made these, told my hubby and daughter to taste, they were hesitant, forced them to taste these and they liked them. But,  said that I should not have sprinkled coarse salt over them since they tasted a little salty. These were really soft, chewy and most of all buttery. Try them, would recommend, not to sprinkle salt over them, otherwise these are perfect.

Ingredients

2 1/2 cups All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Sugar
2.1/4 Teaspoons Instant yeast
3/4 to 1 Cup Warm water

Method

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “dip.” Mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm.

After it doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces (about 70 grams each.

Shape each piece into a rough log, and let them rest, uncovered, for 5 minutes.

Roll each piece of dough into a long, thin rope and twist each rope into a pretzel.

Pour the baking soda - water solution into a square pan.

Working with two pretzels at a time, place them in the pan with the baking soda-water solution. Spoon the water over them; let them soak for 2 minutes before placing them on the baking sheet smooth side up. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Sprinkle the pretzels lightly with coarse, kosher, or pretzel salt, if desired ( I would suggest that you don't). Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 10 to 15 minutes, or until they’re golden brown.

While the pretzels are baking, melt 3 tablespoons unsalted butter.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter.

Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their real flavor.

Enjoy the pretzels warm .

Labels: Breads, Blogging Marathon, Continental Cuisine, Pretzels

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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An InLinkz Link-up

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Reshteh Polo - The Persian Pilaf -Persian Rice with Noodles

This month in Mena's Cooking Club, I am travelling to Persia ( Iran) our host Sanam of My Persian Kitchen choose this recipe for the savory.

Reshteh is a  Persian word for thread or string. Traditionally for this recipe the noodles used would be homemade. Reshteh was the only word used to denote noodles in Arab cookbooks of the 13th and 14th centuries. Special symbolism is given to dishes that contain noodles when a decision of importance or change is to occur; the noodles or "reins" of one's life are to be taken in hand. A traditional dish in Iran is reshteh polow or pilaf, which is served during the Persian new year with the noodles representing the threads of life and family intertwined. 

The reshteh used in the Iranian cuisine is actually a thicker type of noodle, used in reshteh polow and also a type of ash, called Ash Reshteh
Reshteh Polow, is a Persian delicacy, generally cooked for Nawroz, the Persian New Year. Depending on the dialect, Reshteh Polo can be spelled a few different ways. Polo can be spelled polou or polow.  You should, try and prepare this dish at least once. I am sure you would be happy that you did it.

Here, for this recipe, after going through many recipes and after careful thinking just gave it a slight change to suit my taste.  This preparation  is a lengthy process, but the effort is worth it. This will serve 3 persons for a main course.

Ingredients
1 Cup Long grain Basmati rice
50 Grams Spaghetti
300 Grams Mutton  - cut into chunks
1 Onion - finely chopped
1 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder

1/2 Teaspoon Coriander powder

1/2 Teaspoon Cumin powder
1 Teaspoon Orange Peel

2 Sticks of Cinnamon

8 Peppercorns
Salt to taste
Pepper to taste
4 Large Dates
1 Tablespoon Raisins
1/4 cup Warm water
Pinch Saffron

3 Tablespoons Oil 

2 Tablespoons Butter 

1/4 Cup Curds

Method 

 Rinse the rice three times in fresh water to remove the excess starch.  Add water to cover by about 1 inch and set aside to soak for at least 15 minutes.

In a pan add the oil and heat over medium flame. Break the spaghetti  into pieces about 3 inches long. Toss them into the oil and saute, stirring constantly, until lightly toasted. Remove and set aside.

In the same pan add little oil if needed, and then stir in the chunks of meat and brown on all sides on high flame (so that the juices of the meat are sealed). Remove to a plate and set aside.

In the same pan add the onions,cinnamon sticks, peppercorns,  cinnamon, turmeric, coriander, cumin powders and saute until the onions are translucent and browned.  Then add back the browned meat, a cup of water, the orange peel, salt and pepper.  Bring to a boil, then reduce heat to medium-low, cover and simmer until the meat is cooked and tender and about 1/4 cup of stock is still present.  Stir in the raisins and dates, simmer for another two minutes. Remove the meat mixture to a large bowl and set aside.

In a another large vessel add enough amount of water with a teaspoon of salt. Bring the water to a boil. Stir in the rice and let it cook till 80% done.  Strain the rice in and risen in fresh cold water to stop the cooking process, keep this aside.

In the same rice vessel  add enough water with a pinch of salt and  bring it to a boil add the toasted  spaghetti and cook this too till 80% done. Strain and risen in fresh cold water to stop the cooking process, keep this aside.

Soak the saffron in the warm water and keep aside (Ah see the setting sun).

In a bowl take the curds and 1/4th quantity of the cooked the rice  mix it well and keep aside.

Mix the remaining rice and noodles together and keep aside.

In a heavy bottomed pan melt butter to cover the bottom of the pan. Place the curd rice mixture at the bottom evenly. Spread the meat mixture evenly over the layer of rice. Then spread the remaining rice evenly over the meat.Use  spoon to poke holes down into the rice all the way to the bottom of the pot. 

Pour the saffron-scented water over the top layer of rice. Place fine slices of butter on top.

Cover the vessel with a aluminium foil, then with  a lid. This process is necessary since this keeps the steam from  dripping back down into the rice.

Place this on high heat for 5 minutes, then reduce to low and steam for about 35 minutes.  Remove the vessel from heat and let rest for 10 minutes.

As I am writing this post, the rice is cooking on the stove and the aroma of it is filling the house.  I am, waiting for it to be ready and just dig into it..... too long a wait...

Carefully invert this onto a large serving dish. Serve with crusty rice from the bottom of the pot,crumbled over the top.  Decorate the plate with cream curds, spaghetti, orange peel and almonds.

 

At last!  the wait is over and I, had my fill ...  ate to my heart's content and now, just to take a nap.  Too full to keep awake.  So bye, you too try and enjoy.

Note:

I first thought that I would eliminate the dates and  raisins.  But on second thoughts, used them and let me assure you that this sweet taste, blends well with the salty meat and rice.

I cooked the mutton in a pressure cooker for 10 minutes.

Ensure that the rice and spaghetti is cooked 80% or else the end result will be mashed and not grainy. 

For reshteh polow you can use both Beef, Lamb or chicken.
Homemade noodles called Reshteh are traditional for this dish. Pre-made, pre-toasted reshteh are available only in Middle Eastern markets. Since I couldn't find them in India, substituted it with spaghetti. 

Check to see what the other members are doing here.

Labels: Mutton, Rice, Healthy, Main course, Vegan, Continental Cuisine, Mena Cooking Club, Persia

Sholeh Zard – Persian Rice Pudding

This month in Mena's Cooking Club , I am travelling to Persia (Iran), and this is a sweet recipe chosen by our host Sanam of My Persian Kitchen. Sholeh Zard, a Persian rice pudding.

Sholeh Zard is very sweet and we had it as a dessert, however it is normally served as a Persian appetizer. The flavors are, saffron and rose water. Saffron has a very unique flavor and makes food yellow, naturally! Since saffron is very expensive, I have used a pinch and added turmeric powder to give that awesome color as you can see in the pics.

Serves: 6
Ingredients
1 Cup Rice - short grain variety
6 Cups Water
1 Cup + 2 Teaspoons Sugar
½ Teaspoon Saffron
1 Teaspoon Turmeric (for brighter color)
1 Cup Rose Water
1/4 Teaspoon Rose essence
1/3 Cup Almonds - silvered

Method

Bring 6 cups of water to a boil, add in short grain rice. Allow this mixture to boil until the rice is relatively soft. Keep removing the scum that rises to the surface.

Soak the saffron with a little warm water and keep aside.

Once the rice is soft, add in sugar, rose water, essence, almonds ( reserve few for decoration), turmeric and saffron water. Stir and let simmer till the sugar melts and the water is evaporated and rice is soft and still fluffy, add more hot water if needed.

Garnish with almonds and serve. Enjoy!

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Labels: Sweets & Desserts, Rice, Vegan, Continental Cuisine, Mena Cooking Club, Persia

Roasted Eggplant in Yogurt (Yogurtlu Patlican Kozleme)

This is a Turkish dish, this recipe is from the Turkish Cookbook.  This dish looked so simple and interesting that I had bookmarked it. 

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients
1 Big Eggplant / Brinjal
1 Cup Yogurt
2 Cloves garlic -  minced
1 Teaspoon Cayenne pepper or Chili flakes ( I used cayenne pepper)
1 Teaspoon Spearmint flakes ( dry mint crushed)
Salt to taste
For the Butter Pepper sauce
1 Tablespoons Butter
3 Flakes Garlic - crush it with a pinch of salt
1/4 Teaspoon Pepper - crushed

Method
Pierce the eggplant and roast them till the skin starts peeling off.  Let eggplant cool before handling. 
Peel off the skin and mash it with the knife.

For the Butter Pepper sauce
Heat butter in a pan add the garlic and pepper stir in for a second. The sauce is ready.

In a separate bowl, combine yogurt, minced garlic and salt. Mix well. Stir in the mashed eggplant to the yogurt sauce. Mix well.  Drizzle the butter-pepper sauce on top and a pinch of cayenne pepper and spearmint flakes. Serve this chilled.

I enjoyed this dish as my dinner, had it with garlic bread.  The butter pepper sauce  makes this dish yummy. Do give this a try.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Continental Cuisine, Blogging Marathon, Brinjal, Turkey

Bhendi Masala

This recipe is from a cooking show on television. What I, liked about this recipe is that, all ingredients used are readily available in the kitchen pantry. The gravy texture is smooth and thick. It's a mouthwatering , easy to make and taste very good. We had this Bhendi Masala with rotis, you can have it with steamed rice too.

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients

250 gms Bhindi / Okra
1 Large Tomato - grated
2 Teaspoons Desiccated coconut
2 Green Chillies - slit
1 Teaspoon Ginger-Garlic paste
1 Large Onion -  grind to paste
1 Teaspoon Cumin-Coriander Powder
1/4 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala Powder
3 - 4 Tablespoons Oil

1/2 Teaspoon Sugar

A pinch Asafoetida

A sprig Curry leaves
Salt to taste

Method

Choose small size bhendis,  wash and wipe them dry.  Trim the top and the bottom .  

Cut them into 3 pieces and fry them in oil on high flame for 2 -3  minutes only ( do not cook them ). Remove and keep aside.

In the same pan fry the onion paste till light brown add asafoetida and garam masala, chilly powder, turmeric and fry till oil leaves. Add grated tomato and fry again till the tomatoes are cooked, then add desiccated coconut, cumin - coriander powder and fry well  till oil leaves the sides .  Add bhendi, stir fry till the masala coats the bhendi, then add 3/4 to 1 cup water  and let it boil well for 2 minutes.  Add salt,  ginger garlic paste,  cover and cook for 3 minutes till oil floats on the surface.  Add slit green chilly, curry leaves and switch off  the flame immediately.  

Serve with rice or rotis.  Enjoy !!!

Labels : Bhendi, Vegetarian, Okra, Main course