Sourdough Flatbread#BreadBakers

This sourdough bread has a great taste and flavor, but does not rise like a yeast dough. I do not know why my bread does not rise like other's, since seen many breads with sourdough that look so beautiful risen. Am very soon going to attend a class on sourdough baking.

Ingredients

1 Cup Well Fed Starter
1 Teaspoon Salt
1 Teaspoon Sugar
1/4 Cup Whole Wheat Flour
2 Cups All Purpose Flour
1/2 To 3/4 Cup Warm Water

Method

Knead the above to soft dough. The dough will be sticky but do not add more flour. Oil your hands and fold for a 15 to 20 turns or till it is not very sticky but form a soft round ball. Keep it in an oiled bowl. Cover it loose with a plastic or towel and keep it to rise. Kneaded it at 2 pm at 5 pm kept it in the refrigerator.  

Next day morning took the dough out and kept it on the counter for 1.1/2 hours to come to room temperature. Lined a baking tray with aluminum foil and oil it well, patted it into an oval shape.Brushed it with warm water. Baked it in a preheated oven at 200 degrees C for exactly 35 minutes.

When done take it out and spray it with little water, cover it with a towel and keep it aside. 

 Slice it and enjoy. 

This  bread paired perfectly with Smoked Saucy Paneer Gravy ( recipe follows)

My Notes
Water will depend on the hydration of the starter. I, used 1/2 cup only.

This dough does not rise like the yeast dough, double it's volume. It rises a little. But do no fret, the taste and aroma of this sourdough bread is awesome.
Labels : Breads, Sourdough, Flatbread, Bread Bakers, Healthy

Have a look at the other breads baked by our group.

Amritsari Paneer Kulcha - Indian Flat Bread from Sonlicious
Bacon Leek Flamiche from Food Lust People Love
Chole Kulche Delhi Style from The Mad Scientist's Kitchen
Creamy Garlic Flatbread Pizza from A Day in the Life on the Farm
Detroit-Style Pepperoni Pizza from Karen's Kitchen Stories
Foccacia Bread from Cook with Renu
Garlic Naan Bread from Palatable Pastime
Manakish Za’atar from Herbivore Cucina
Methi Naan from Mayuri's Jikoni
Naan from Ambrosia
Nángbĭng from A Shaggy Dough Story
Quick Beer Crust Pizza from Cook’s Hideout
Sourdough Flatbread from Sneha's Recipe
Yemeni Malooga Bread from Gayathri's Cook Spot  

#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.

Dream Delight Cupcakes#BakingBloggers

Seriously, these wonderful cupcakes are super moist and have chocolate oozing out. These I, carried for a party with friends, made double this recipe and they were gone in a dream. So I called them dream delight cupcakes. I do not enjoy frosted cakes, very rarely frost my cakes. But if you wish you could always frost them with chocolate butter cream frosting.

Makes 12 Cupcakes
Ingredients
2 Cups Self-rising Flour 
1 Cup Heaped Caster Sugar 
2 Tablespoons Heaped Cocoa Powder 

1/8 Teaspoon Baking Soda

200 Grams Butter 

200 Ml Cola Drink 

100 Ml Buttermilk 
2 Eggs 
1½ Teaspoon  Chocolate or Vanilla Essence
100 Grams Milk Chocolate (chopped) 
 Method

Pre heat oven to 180 degrees.

Grease and line a cupcake  tray. 

Sieve together flour, baking soda and cocoa in a bowl then add in sugar and mix well. 

Melt the butter and cola drink gently in a pan. Heat it only till the butter melts.  When cooled, add the milk, eggs and  essence . Mix all the ingredients with beater on low speed.  

Stir well and immediately add this to the dry ingredients and again beat on low speed till mixed.  Pour a tablespoon of the batter in each cup cake liner. Place a piece of chocolate in it cover with another tablespoon of batter and  bake them for 18 to 20 mins. 

Lables : Cakes, Cupcakes, Chocolate, Kids delight, Baking Bloggers

These are going to our Baking Bloggers event the theme for the  month are Cupcakes.

Baking Bloggers

Cupcakes

• Boston Cream Cupcakes by The Redhead Baker
• Breakfast Cupcakes by A Day in the Life on the Farm
• Chocolate Toffee Cupcakes by Trampling Rose
• Dream Delight Cupcakes by Sneha's Recipe
• Red Wine Dark Chocolate Cupcakes by Karen's Kitchen Stories
• Tiramisu Cupcakes by Sid's Sea Palm Cooking

Fresh Green Garlic Mince Bake#Foodieextravaganza

This is fantastic party pleasers. Make this advance and then reheat and serve.

Ingredients

500 Grams Mutton Mince - handmade
6 Eggs
150 Grams Fresh Green garlic - chopped
1 Teaspoon Heaped Ginger garlic paste
2 Onions - chopped
1.1/4 Teaspoons Heaped Red Chilly Powder
1.1/4 Teaspoons Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam Masala powder
1 Teaspoon Salt
Salt to taste
1/3 Cup Oil
2 Tablespoons Ghee / Butter
Bread or Parathas for serving

Method
Chop green garlic and keep aside.

In a pan heat oil fry chopped onion

 Fry till light brown 

now add mince , ginger garlic paste, 

fry well till it changes color from pink to white , 

then add red chili powder,turmeric, salt , coriander powder , garam masala powder , then add 1/2 cup water, fry well cover and cook till the mince is done and there is just a slight moisture in the mince. 

 Transfer this on to baking dish and 

spread the mince evenly 

then on top of spread fresh green garlic evenly, 

Break egg one at a time place them in a line as far as possible so that when baked /done you can cut slices with an egg on each piece. 

Heat ghee in a pan and pour this with a spoon over the eggs, sprinkle a little salt and black pepper powder to taste on the eggs and cover it lightly ( make a loose tent ) with foil and bake it in pre-heated oven for 20 minutes at 180 degrees .

Then remove the foil and broil for 8 to 10 minutes to dry off  any moisture left. Cool it completely and then loosen the sides.  

Cut into slices - each slice should have an egg. arrange them in a serving plate and serve with parathas or make sandwiches. These are yum. 

My Notes

If you are lover of fresh green garlic then increase it more.

If you have a skillet that can be placed the oven then make this in it directly. Since I did not have it transferred it into a baking dish and then baked it. This can be completed on the stove top too.

Can use beef mince, but,  the mince should not be fine / pastey.

Labels :   Baked, Foodie Extravaganza Party, Fresh Green Garlic, Mince, Mutton, Egg, Party pleasers

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Today we're sharing our love of garlic for Foodie Extravaganza hosted by Caroline's Cooking: - see all the tasty recipe ideas below:
Aïgo Bouido (Provençal Garlic Soup) by Culinary Adventures with Camilla
Alcachofas al Ajillo or Garlicky Artichokes by Food Lust People Love
Cuban Cube Steak - Bistec de Palomilla by Caroline's Cooking
Fresh Green Garlic Mince Bake by Sneha's Recipe
Garlic Fried Calamari by Palatable Pastime
Garlic Knots by Karen's Kitchen Stories
Garlic Loaded Tzatziki Sauce by Hardly A Goddess
Garlic Roasted Brussels Sprouts by Jolene's Recipe Journal
Homemade Creamy Garlic Salad Dressing by A Day in the Life on the Farm

Vindaloo Red Masala Pork Chops - East Indian

Pork chops for my lunch today, a complete, scrumptious and delicious meal. These are pan fried with on extra oil. A must try recipe.

Ingredients

5 Pork chops

2 Tablespoon Level Vindaloo Masala - Homemade
1/2 Teaspoon Level Garam Masala powder - Homemade
10 Cloves Garlic - chopped
1 Inch Piece of Ginger - chopped
1 Tablespoon Lemon Juice
2 Tablespoons Vinegar or according to taste
1 Tablespoon Oil
Salt to taste
1/2 Cup water

Method

Cut the skin cut / fat of the chop and lightly flatten them with a steak hammer - see pic above.

Wash the chops well and drain them. Then rub salt into the chops and place them in a colander for 10 to 15 minutes. In the meanwhile let's grind the paste.

Grind all the above ingredients to fine paste. Keep aside.

Wash the chops again in fresh water and pat them dry. Take each chop and rub the ground vindaloo red masala paste on to each very well.. Place the marinated chops in flat container and keep it overnight in the refrigerator. 

Arrange the chops in a single layer with 1/2 cup water and on high flame take one whistle. Reduce the flame to medium low and let it cook for 10 minutes . Switch off the flame. 

Let the cooker cool completely. In case you find that there is any gravy still in the pan then on high flame dry out the gravy( I did this step) The chop should dry yet juicy. 

In the same pan you  will  see sufficient oil has been released , remove the chops on a plate and fry them two at a time in the same oil. 

Saute veggies , like broccoli, colored bell peppers, baby potato, cherry tomatoes ( these cherry tomato beauties are from my kitchen garden)  and some onions rings. 

Enjoy them on a bed of Jeera Rice and saute veggies.. Yummm... Yummm.

Labels : Pork, Pork Chops, Vindaloo Masala, East Indian, Pan Fried

Homemade Cream Style Corn

This homemade cream-style corn is naturally sweet, delicious and it is so easy to prepare. This recipe is made with fresh corn and simple seasonings. 

It's a pleasure to make your own cream style corn and enjoy eating a fresh version of this classic dish.

Yields: 1 Tin (14 oz) 

Ingredients

1.1/2 Cup Heaped Fresh Corn
2 Tablespoons Butter
1/3 Cup Water
2 Teaspoons Granulated Sugar
1 Tablespoon Heaped  All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon coarsely ground Black Pepper
1  Cup Milk
Method 
Remove the husks and silk from the ears of corn and rinse well.  Stand an ear on on a wide bowl or plate and with a sharp knife, cut downwards through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp. 

Melt the butter in a large skillet / pan over medium heat. Add the corn and juices, the water and sugar. Cook, stirring, until the corn is tender and the water evaporates. Stir in flour and saute for a minute or two then add the 2 tablespoons water, blending well so that no lumps are formed. 

Gradually add the milk, stirring constantly till a smooth mixture is formed . Cook for about 2 to 3 minutes. Once your homemade creamed corn is thickened, you can season it with salt and pepper, and it's ready to serve!

  

Cool and store in a airtight container in the freezer.  

Your  homemade cream style corn is ready to use.  

My Notes :
If you want to make it more richer then add one cup of heavy cream. Cook this for about 5 minutes more or until it's how thick you would like it.

Labels : Homemade, Cream Style Corn, Milk, Corn kernels, Healthy, Vegetarian