Sneha's Recipe

Stuffed Potato Kulcha#BreadBakers

In: Bread Bakers, Breads, Brunch

Warm melt-in-the mouth, pillow soft stuffed Kulcha, with potato filling. Makes a perfect brunch or dinner meal! A lighter healthier alternative to deep fried Puris or Bhatura, they are also a great option for lunch boxes, picnics or traveling as they can be enjoyed even at room temperature.

Makes 2 Kulchas
Ingredients
2 Cups All Purpose Flour
¾ Cup to 1 Cup Warm Milk
7 Grams Fresh Yeast
1½ Teaspoon Sugar
3/4 Teaspoon salt
1 Tablespoon Ghee or Olive Oil
For the Filling
2 Large Potatoes
2 Green Chillies - finely chopped
Salt to taste
1 Tablespoon Finely Chopped Coriander Leaves
For Topping
Finely Chopped Coriander Leaves as required

Sesame seeds as required
Butter to brush after it's out of the oven
Method
For the Filling

Boil the potatoes with turmeric. Cool them, peel and mash them well. Then add in the green chillies, salt and coriander leaves, mix it well. Divide into 2 portions, keep aside.

For the Dough

Add in the yeast, ½ cup milk and sugar in a big mixing bowl, mix it well and cover. Keep it aside for 10-12 minutes till it is frothy/bubbly.
Now add flour, salt to the bowl, keep adding warm milk a little at a time, till it forms a sticky dough.
Take this dough on to a work surface and keep folding and kneading it with a bench scrapper 5 to 7 minutes.
Grease your hands with a little ghee/oil on and start folding the dough till it becomes soft and smooth. Grease a bowl with oil and keep it till it double in volume.

Now deflate the dough and divide it into two equal balls.

Slightly wet your hands, flatten one into a round disc on a plastic/silicone sheet.

Place the filling in the center.

Start folding the sides such that the edges overlap each other, Make sure the filling stays inside.

Once all the sides have been pulled in, pinch the edges together to seal well.

Again wet your hands and spread the ball evenly to flatten to about ½" thick. Lift the silicone sheet from one end and gently take the kulcha off.

Place it on the greased foiled lined tray. Again flatten it with wet, making sure it is even in thickness and also stretch it to make a nice round kulcha.

Sprinkle chopped coriander leaves and black sesame seeds on top.

Lightly press it. Cover with a damp cloth and leave it proof for about 10-15 minutes.
Preheat the oven at 180°C for 15 minutes.

Bake 10 - 12 minutes, rotating the tray halfway through till they are light golden on top and sound hollow when tapped at the bottom. Brush a little butter, transfer the kulcha on to the wire rack to cool a little.

Enjoy them hot!

This was our dinner, we had this with a bowl of soup.

Labels: Breads, Bread Bakers, Stuffed Bread, Brunch, Main course, Potato, Healthy

Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient

Coconut Buns by Magical Ingredients
Callaloo Loaf by Passion Kneaded
Double Cheese Fatayers by Ambrosia
Meatball Stromboli by Palatable Pastime
Pepperoni Rolls by Culinary Adventures with Camilla
Ricotta Calzones with Spinach and Sausage by Karen's Kitchen Stories
Rolled Pepperoni Pizza Loaf by Food Lust People Love
Sourdough Custard buns by Zesty South Indian Kitchen
Stuffed Potato Kulcha by Sneha's Recipe
Sweet Potato and Apple Braid by What Smells So Good?
Taco Tuesday Calzone by A Day in the Life on the Farm
Whole Wheat Vegetarian Calzones by Cook with Renu

7 comments

Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seasonings#EattheWorld

In: Chicken, Chicken Wings, Eat the World

These Jerk Chicken wings are spicy and sweet with an earthy flavor I, am sure you will enjoy. It's made with Homemade Jerk Seasonings which is preservative free an easy to make with all spices that are in your kitchen pantry. I served this rice with Jerk Chicken Wings and this was a perfect combo which makes for an excellent dinner or appetizer.

Made the Jerk Chicken wings a little saucy, served this with Coconut & Beans Rice which is a perfect combo. But you can dry them up if you want to serve as an appetizer.
Ingredients
250 Grams Chicken Wings With Skin
2 Tablespoons Oil
Ingredients For Marination
Blend all the ingredients to gather to a fine paste
1 Spring onion - finely chopped
4 Cloves Chopped Garlic
1 Teaspoon Chopped Ginger
1 Tablespoon Ketchup
1 Tablespoon Soy sauce
1 Tablespoons Lemon juice
½ Teaspoon Salt or to taste
For the Homemade Jerk Seasoning
1 Tablespoon Garlic powder
3 Teaspoons Cayenne Pepper powder
2 Teaspoons Onion powder
2 Teaspoons Dried Thyme
2 Teaspoons Dried Parsley
2 Teaspoons Brown or White Sugar
2 Teaspoons Salt
1 Teaspoon Paprika powder
1 Teaspoons All Spice /Garam Masala Powder
½ Teaspoon Black pepper powder
½ Teaspoon Red Chilly Flakes
½ Teaspoon Nutmeg powder
¼ Teaspoon Cinnamon powder

Method

For the Homemade Jerk Seasoning

Combine all ingredients, in a small spice jar and pulse it once or twice till well mixed.

Store in an airtight container.
For the Chicken Wings

In a blender add all the ingredients for the jerk chicken wings with a tablespoon heaped of jerk seasoning till blended. Rub this mix into the chicken wings and marinate the chicken for 4 -6 hours in the refrigerator.

Heat oil in a wok, add in the marinated chicken and fry for 2 minutes on high flame. Then reduce the flame to low. Cover and cook until tender, adding ½ cup water. When the wings are done and the gravy is thick/saucy switch off the flame. Serve this with a sprinkle chopped spring onions greens and dash of spice seasoning on top.

Serve immediately.

Enjoyed this with Jamaican Coconut & Beans Rice

Labels: Jamaica, Jerk Seasonings, Homemade, Chicken, Chicken Wings, Main course, Eat the World, Masalas

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month we are travelling to Jamaica.

Check out all the wonderful Jamaica recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Pumpkin Rice

Culinary Adventures with Camilla: Jamaican Stew Peas

Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup

Palatable Pastime: Jamaican Jerk Chicken Burger

Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seasonings

CulturEatz: Jamaican Ginger Beer Recipe

A Day in the Life on the Farm: Banana Fritters

Sugarlovespices: Jamaican Beef Patties

Making Miracles: Jamaican Chicken Stew

Kitchen Frau: Rice and Peas (Coconut Rice and Red Beans)

6 comments

Bagels#BakingBloggers

In: American, Bagels, Baking Bloggers

These homemade bagels are so easy to make and they are deliciously chewy, which require only a few basic. The only difference is that no oil or butter is added to knead the dough.
Sending it to our Baking Bloggers event for this month's event and the theme is" Yeast Breads"

Ingredients
160 Ml Lukewarm Water
1 Tablespoon Heaped Caster Sugar
8 Grams Fresh Yeast
250 Grams All Purpose Flour
1 Teaspoon Sea Salt
For The Water Bath
1 Liter Water
2 Tablespoons Molasses Sugar/Un Refined Sugar
A Tablespoon of Soy Milk - for brushing

Method

Whisk the warm water, sugar and yeast together in the bowl, cover and allow to sit for 5 to minutes or till it's foamy.
In a food processor, add the flour and salt. Mix it on low speed for a minute. Add the water yeast mixture and run the food processor till it forms into a soft dough. Take this dough out onto a lightly floured surface, knead it for another 4-5 minutes.
Place this dough in a greased a large bowl turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel.

Allow the dough to rise at room temperature until double in size.
Line a baking sheets with aluminum foil or silicone baking mat.
Shape the bagels

When the dough is double in size, punch it down. Divide the dough into 6 equal pieces. (I weighed each ball was 70 grams one was 72 grams).

Roll each ball into a oval disc.

Roll it on one side

The other side

Pinch the edges properly

Shape into a small long rope

Flatten one edge of the rope

Roll the rope into a circle and place the end into the flattened side and pinch the edges well.

Place each bagel on to cut parchment paper squares.

Cover the shaped bagels with kitchen towel and rest for a 15 - 20 minutes till they rise, as you prepare the water bath.
Preheat oven to 200°C.
For the Water Bath
Fill a large, wide pot/pan with a liter of water. Add in the molasses sugar. Bring water to a simmer, then reduce heat to low.

Drop bagels in, 2 or 3 at a time, making sure they have enough room to float around.

Peel off the parchment paper gently. Cook the bagel for 1 minute on each side. Remove with a slotted spoon and place them on clean towel.

When drained of all moisture then place them in the prepared tray.
Using a pastry brush, brush with soy milk on top and around the sides of each bagel.

Bake for 20 - 22 minutes, rotating the pan halfway through.

Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

They are ready to Enjoy!!

Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Labels : Breads, Bagels, American, Yeasted, Baking Bloggers, Vegan, International Cuisine

Baking Bloggers November 2020 - Yeast Breads

Bagels from Sneha's Recipe
Connie's Swedish Rye from Culinary Adventures with Camilla
Crunchy Herbed Whole Wheat Breadsticks from Cook with Renu
Crusty No-Knead Oatmeal Bread from Making Miracles
Hearty Slow Fermented Rustic Bread from Karen's Kitchen Stories
Hveteboller (Norwegian Cardamom Buns) from Tara's Multicultural Table
Overnight Yeasted Cheese Scones from Food Lust People Love
Pizza Focaccia from Palatable Pastime
Sourdough Rolls from A Day in the Life on the Farm

4 comments

A Chunky Peanut Butter Dip#SundayFunday

In: Chutneys & Dips, Crudités, Gluten free

A Chunky Peanut Butter Dip is delightful for fresh crudités or hors D’oeuvres/appetizers, a great crowd pleaser. Tasty, low in calories, you must try this for your coming party.

Makes ¾ Cup
Ingredients
1/3 Cup Crunchy Peanut Butter
2 Tablespoons Brown Sugar
½ Teaspoon Red Chilly Flakes
Fresh Lemon juice of a small lemon
1 Tablespoon Sriracha or Chili sauce - I used Sriracha
1 Tablespoon Ketchup
1 Teaspoon Light Soy sauce

Method

Mix all ingredients until well-blended.

Serve with crudités/raw vegetables sticks like (cucumber, radish, boiled turnip, bell pepper, carrot or vegetables of your choice).

Or with these Cajun Tortilla Chips. Enjoy!!
Labels: Chutneys & Dips, Peanut Butter, Peanuts, Crudités, Sunday Funday, Nibbles, Low Cal, Healthy, Vegan, Gluten Free

Today I’m joining a new group of bloggers for an event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm the theme is "Nibbles".

Barbecue Smokehouse Almonds by Palatable Pastime
Cheddar Horseradish Dip by A Day in the Life on the Farm
Chunky Peanut Butter Dip by Sneha's Recipe
Confit de Gesiers by Food Lust People Love
Fontina Salami Bites by Making Miracles
Olive Tapenade by Pandemonium Noshery
Spiced Cheese Wafers by Culinary Adventures with Camilla
Tomato Bread by Our Good Life

3 comments

Vegan & Gluten Free Peanut Butter Fried Brown Rice#Foodieextravaganza

In: Asian Cuisine, Brown Rice, Foodie Extravaganza Party

This is so quick to make and also delicious, this has to had hot from pan to plate, you will enjoy it.
The only extra time that it takes is to soak and boil the brown rice or else it's a breeze to make.

Last time with Basmati Brown Rice I, made Brown Basmati Pulao and Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice and Jordanian Tomato Rice Soup, this rice cooks like normal white rice. But today what I, used is unpolished Brown Rice which needs more than an hour of soaking and takes 35 to 40 minutes to cook.

Serves 2
150 Ml Cup Measurement
Ingredients
100 Grams Tofu - diced into small cubes -
1 Cup Brown Rice - washed and soaked
3 Big Cloves Garlic - finely chopped
1 Scallion/Spring onions - finely chopped
1/3 Cup Boiled Peas
1- 2 Carrots - finely diced
1½ Tablespoon Sesame oil
For The Sauce
1 Tablespoons Soy sauce
1½ Tablespoon Peanut butter - I used chunky peanut butter
1 Tablespoon Brown sugar- optional - I did not add
1½ Tablespoon Red Chili Garlic Sauce

Method

Wash and soak the brown rice for at least 1 hour.
Then boil it in 1 to 1½ litre of water till done but not mushy. Drain and keep it aside.
Mix all ingredients for the sauce. Add in the tofu.
In a wok heat oil add garlic, spring onion white part, peas and carrots. Sauté for 3-4 minutes, stirring occasionally.
Add the tofu and sauce mix well. Add cooked rice and stir on high flame for 2 -3 minutes.

Serve immediately, enjoy hot!!

Labels : Peanut Butter, Brown Rice, Vegan, Rice, Asian Cuisine, Tofu, Gluten Free, Healthy, Main Course, Foodie Extravaganza Party, Serves Two

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

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.