Green Garlic Parathas - Flat Bread # Bread Bakers

For  April bread bakers event the theme is Garlic, since I had already made Garlic Knots , decided to make a flat bread with fresh green garlic.  

As many are aware that Green Garlic is available in India only during winters, so if you do not get it, you can still make these yummy flaky Garlicky Parathas, with garlic cloves.  In this paratha,  have used fresh green garlic as well as dried garlic cloves.

Try these parathas , you'll fall in love with them and make them often like I do.

Ingredients:
2 Cups Wheat flour
2 Tablespoons Rice flour
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Green chilly paste
2 Springs Green Garlic - finely chopped (optional)
6 Cloves Garlic paste
2 Tablespoons Ghee - melted
1 Tablespoon Oil

Method

Take a bowl and add whole wheat flour, green garlic, salt, oil, water and knead to form soft dough. Keep it aside.

In a another bowl, add ghee, salt, rice flour and mix well. To this add cumin powder, green chilly paste, amchur powder, garlic paste and mix well to smooth paste.

Divide the dough into equal portions. Roll out each portion into thin round roti. Spread the garlic mixture evenly over the roti and fold the paratha

fold it like a fan fold (pleates) and press with your plam. 

Then turn it into a round ball.

Using rolling pin, roll the paratha into a thin round flatbread.

Make all the parathas and stack them by dusting flour on each before placing the other one.

Heat a girddle / tawa

Cook the paratha till you can see brown spots on the bottom side flip it over and cook the other side of the paratha. Then with both your hand hold the parathas and the folds will open.

Serve hot with curd or any sabji .  Since this is loved by my family,  we have this for breakfast,  with a hot cuppa of chai....

Sending these to the Bread Bakers event - ingredient of the month is GARLIC,  host of the month is Karen of  Karen's Kitchen Stories , thank you dear for hosting this event.

Labels : Garlic, Rotis, Parathas, Bread Bakers 

Take a look at the other bakers..

• Black Garlic Parmesan Sourdough Bread from Magnolia Days
• Buttery Garlic Knots from Sara's Tasty Buds
• Buttery Garlic Pull Apart Bread from Cook's Hideout
• Caramelized Garlic Chèvre Stuffed Bread from Food Lust People Love
• Cheddar, Garlic and Jalapeno Beer Bread from A Palatable Pastime
• Cheddar Garlic Dinner Rolls from Hezzi-D's Books and Cooks
• Cream Cheese Stuffed Garlic Rolls from Herbivore Cucina
• Domino's Style Garlic Bread from Gayathri's Cook Spot
• Easy-Peasy Garlic-ky Mini Rolls from G'Gina's Kitchenette
• Garlic & Gorgonzola Focaccia from Baking in Pyjamas
• Garlic, Herbs and Cheese Bread from La Cocina de Aisha
• Garlic Naan with Green Chiles from Karen's Kitchen Stories
• Garlic Pull Apart Rolls from A Day in the Life on the Farm
• Garlic Sunflower Bread from Passion Kneaded
• Gluten Free & Vegan Garlic Breadsticks from What Smells So Good?
• {Gluten Free} Seeded Black Garlic Flat Bread from Culinary Adventures with Camilla
• Green Garlic Parathas - Flat Bread from Sneha's Recipes
• Herbed Garlic Butter Garland Bread from Ruchik Randhap
• Multi Grain Garlic Naan from Mayuri's Jikoni
• Pissaladière from The Bread She Bakes
• Roasted Garlic Focaccia from Sizzling Tastebuds
• Triple Garlic Knots from Cindy's Recipes and Writings
• Whole Wheat Garlic Ciabatta Bread from Cooking Club

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

SIMPLE COFFEE CAKE

This is a very simple and quick cake to make. Made this cake with a class of 30 physically disabled children . Its gives so much happiness to see their face light up with joy when you teach them something that they love to eat. It give so much of joy,  peace... being with them, they are so innocent and expressive in their feelings.

This is so light and spongy , the coffee gives a distinctive flavor and taste to this simple coffee cake.

Ingredients
200 Grams All Purpose flour
200 Grams Sugar Powdered
200 Grams Butter - Used salted butter
4 Eggs
1 Teaspoon Vanilla essence
1 Teaspoon Baking powder
1/2 Teaspoon Baking Soda
1/3 Cup Hot Water
1 Tablespoon Instant Coffee Powder

Method
Grease and paper line a baking pan.

Sieve together flour, baking powder and soda, keep aside.

Dissolve the coffee in the hot water and keep aside.

In a bowl beat the butter and sugar, till light and fluffy, add  egg one at time and continue beating till the eggs are incorporated then add, essence and beat well again. Add the sieved flour and little coffee mix, continue to beat lightly till both the flour and coffee mix is incorporated, pour the batter into the lined pan bake for 35 to 40 minutes in a preheated oven at 180 degrees. 

Cool it on a wire rack, sprinkle icing sugar and then slice it.... enjoy this cake with a hot cuppa of coffee. 

The children had this with cool glass of watermelon juice which they helped to make.

Lables : Cakes, Coffee, Foodie Extravaganza Party

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It's Foodie Extravaganza Day and this month's theme is Coffee Cake with Caroline from Caroline's Cooking is hosting What is Foodie Extravaganza? It's when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. Croissants are actually celebrated on January 30th, but it's in January, so it's fair game. You can check out our group Pinterest board for past recipes. If you're a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness being shared this month:

• Almond Raspberry Cake by Food Lust People Love
• Blueberry vanilla coffee cake by Fearlessly Creative Mammas
• Cappuccino Cake by G'Gina's Kitchenette
• Caramel Coconut Coffee Cake by cookinandcraftin
• Classic Coffee Cake by Basic N Delicious
• Coffee Cake Cookies by Sew You Think You Can Cook
• Coffee Cake in a Jiffy by Our Good Life
• Coffee Cake Muffins by I'm Hungry
• German Beer Coffee Cake by Wholistic Woman
• Gluten free hazelnut pear cake by Caroline's Cooking
• Kärleksmums (Swedish Coffee Cake) by Tara's Multicultural Table
• Lemon Thyme n Mint Loaf by Baking in Pyjamas
• Orange Coffee Cake with Pecan Streuse by A Day in the Life on the Farm
• Polish Placek by Cooking With Carlee
• Simple Coffee Cake by Sneha's Recipe
• Strawberry Coffee Cake Muffins by Making Miracles

Bezar Spice Mix / Bezar Masala - How to Make this Arabic Spice at Home

Bezar is a spice mixture mainly used in middle east countries this is a Traditional Arabic Spice blend. This a also know as Omani Spice mix used in Arabian cooking.Its can be used to make stews non veg and as well as veg, fish etc. This is like the garam masala that is used in India. Its very flavorful and aromatic, the spices are first roasted then pounded together. Once the bezar has been prepared, it can be kept in an airtight container and refrigerate, it will remain fresh for a year.

Ingredients
20 Grams Cumin seeds
20 Grams Dried Coriander seeds
5 Grams Black Peppercorns
20 Grams Fennel seeds
5 Nos Dry Red chillies
15 Grams Turmeric powder
5 Grams Cinnamon sticks

Method

Dry roast all ingredients (except turmeric ) one by one till they turn aromatic. Take care not to burn any of the spices or your will get smoky charred smell.

Let everything cool down to room temperature and grind to a fine powder. Stored in an airtight container, the mix will keep for up to 12 months, I have refrigerated it to preserve the color and flavor of the spice mix.

Labels : Masalas, Bezar, Spice Mix, Arabic, UAE

Mediterranean Fish En Papillote #FishFridayFoodie

French refer to parchment paper cooking as En Papillote means "In Paper". This method of cooking is healthy and cuts down the amount of fat / calories in the dish.  In this method the fish is place on a parchment paper and then folded and sealed. This is baked and hence the fish is juicy and tasty too.

Serves 1
Ingredients

165 Grams fillet of white fish - I used Surmai
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper powder
1/4 Teaspoon Red Chilly Flakes
1 Clove of garlic - grated
1 Teaspoon Lemon Juice
1 Tomato - Cut into thick roundel
1 Lemon - cut into roundel
1 Small Onion - Cut into thick roundel
1/4 of a Green Capsicum - Cut into thick roundel
2 Teaspoons Olives - sliced
2 Teaspoons Olive oil

Method
Preheat the oven to 180 degrees . 

Take a 20-inch long piece of parchment paper or aluminum foil (foil is actually easier to use. So use it if you don’t have parchment), fold it in half, unfold, and place it on a foiled baking tray.

Wash and pat dry the fish fillet with a kitchen towel.Feel the fish on all sides and check to see if any thorns are still in it, remove them.  Score the fish with a knife lightly and then season it with salt, pepper, chilly flakes, garlic, lemon juice and olive oil. Keep it aside for at least 15 minutes.

Place 3 slices of lemon on the on right side of the parchment paper, then lay the seasoned fish fillet on it. Place the tomato slices on the fish, and then the onions, lime pieces, capsicum, scatter the olives. Pour the remaining seasoning on top of the veggies. 

Now, seal up the pouch.  Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.  I used beaten egg to seal the sides.  Brush the crimped edges with the egg wash well ( this will prevent the steam from pushing the pouch open).

Bake for  15 minutes. After 15 minutes place on broil at 200 degrees for 5 minutes.  Take the tray out of the oven. Slide the packet onto the plate, let it cool for 5 minutes then with a scissor make a cut on top let the steam escape and then tear it open fully. Serve and enjoy this healthy, light and juicy Mediterranean Fish En Papillote .

Sending this to Fish Friday Foodies - Host of the month Karen of Karen's Kitchen Stories, theme  En Papillote. Thank you Karen for choosing such a healthy method of cooking. Enjoyed making and also eating Fish En Papillote for my lunch.

Labels :  Fish, Continental Cuisine, Healthy,Baked, Fish Friday,  Seafood/Fish, Mediterranean, Fish En Papillote, Parchment paper, Surmai Fish

An InLinkz Link-up

Flaky Croissants Dough - How to make a Flaky Croissants Dough.

I always thought making croissants is difficult and tedious process. After making this dough let me assure you it's easy but time taking and requires patience. Since I made this in winter rolling the dough was easy and did not give me trouble at all. I enjoyed this full process of making this dough right from start to finish, which took me 3 days. When I finished making the final product the joy is in-explainable .. it was like an achievement for me..

The process is long but not difficult to make. I raided YouTube before beginning, to get a clear picture of the entire process.  Would suggest that, before you undertake making this croissant dough do watch videos on You Tube.  When you watch videos, you will not see this method of making the croissants dough, but, I have tried many methods while making the puff pastry dough and found this the easiest way.

With this dough you can make plain croissants or with chocolate (Pain au Chocolate), Danish pastries and many more recipes. Please read the notes before beginning...

I made plain croissants and Petite Pain au Chocolate from this dough. So let's go to the process ....

Ingredients
300 Grams All-Purpose Flour
1/2 Cup Cold Water
1/2 Cup Cold Milk
2 Tablespoons Sugar
1 Egg
2 Tablespoon Butter
1 Teaspoon Instant yeast
1 Teaspoon Salt
A little more flour for dusting/ rolling out dough

For the butter layer
225 Grams Cold Unsalted Butter

Method
First Day
Make the dough like you make a bread dough (check bread recipes on my blog to see the process). After making this dough refrigerate it overnight.

Second Day
Laminate the dough
Remove the butter from the fridge and keep it on your kitchen counter to make it pliable. Take the dough out from the fridge place it on a lightly floured work surface. 

Roll it out to a 14 inch x 6 inch rectangle and brush off the excess flour. 

Take the butter and spread it evenly on 3/4 of the dough. 

Then fold it see the pics. Make a book fold of the dough.

Keep the dough in a floured tray, then refrigerate the dough in a cling wrap for 10 to 15 minutes. 

After 15 minutes the dough is cold not hard take out from the refrigerator. Place it on a floured work surface and the folded sides vertical. 

Then lightly press the dough with a rolling pin and then with light pressure start rolling it by lightly rolling from the middle towards the top and the same way from the middle towards you. Keep turning the sides and roll it again from middle towards the top and then towards you, With the rolling pin, firmly press along the dough uniformly to elongate it slightly. Focus on lengthening rather than widening the dough and keeping the edges straight, make it into a rectangle 10" x 5". If the ends lose their shape, gently reshape the sides with your hands. Brush off the excess flour, again book fold it and keep this dough in a floured tray wrapped in cling film for 15 minutes to relax and chill the dough.. Place a paper mark on the dough writing first fold, Repeat this process another 3 times each time refrigerate and mark the folds of the dough before you start the next rolling the same way.

Roll and fold the dough exactly in the same way for the fourth time and keep it in the tray, cover with cling wrap, sealing all sides and refrigerate overnight.

Third Day 
The dough is ready to use.

Divide the dough according to the recipe needed 

keep the remaining cling wrapped in the freezer for use later. This dough remains good for 2 months.

To use it remove it from the freezer the previous night and keep it in the fridge. Remove the dough 15 minutes before and then use it by pressing the dough lightly on a lightly floured work surface with a rolling pin and then into the required shape and thickness.

My Notes
Most Important - If you are wearing rings on your fingers or bangles on your hand, take them off before you start working with dough. These will invariably tear the dough. If the butter comes out, patching it up by dusting with flour does not always work and you will loose the desired layers of the final product.

The butter should be cold – cold enough that it is pliable enough to spread it.

See that the dough and butter inside it is cold. Once the butter starts melting, it is difficult to roll the dough and you will not get the dough to produce layers because the dough tends to absorb the butter. When rolling the dough, if at any point you feel the dough becoming warm and butter soft, put it back in the fridge immediately.

During the lamination of the dough (rolling and folding repeatedly), chill the dough. Resting and chilling the dough is an important part of making process.

You also need a lot of patience and delicate handling of the dough. Use just enough / light pressure to stretch it and roll the dough. The rolled out dough before shaping should be 1/4” thick.

This the  Petits Pain au Chocolat - Mini Chocolate Croissant that I made will update the post when I publish the next post with the remaining dough...

Labels : Breads, Croissant