Gurasa - Sudanese Flatbread#Eattheworld

Sudanese cuisine is a multicultural one. Their cuisine is a mix of Arabs, Africans, Indians, Greek and Turks who settled in Sudan. Gurasa is a flatbread of Sudan which is a yeasted one. This is so soft and fluffy, perfect to go with the Peas And Potatoes Stew. We had the remaining for our dinner and they were soft as ever, no need to reheat them.
1 Cup = 250 ML 
Makes around 8 - 9 
Ingredients
1 Cup Whole wheat flour
1 Cup All purpose flour
¼ Teaspoon Baking powder
½ Teaspoon Instant Yeast
1 Teaspoon Sugar
1 Teaspoon Sea Salt
2 Cups Water

Method

Take both the flours, baking powder, yeast, sugar and salt together into a large bowl and whisk well so that they are mixed.
Add the water gradually and mix well till it is as  thick as a dosa batter. 

Cling wrap it and keep it aside till it doubles in volume.

Once it doubles in volume, give it a good stir and let it again rest for 15 minutes.

In the meantime heat a nonstick pan till just hot and brush with oil, sprinkle a little water and wipe it clean with a kitchen towel. 

The pan should be warm, now pour a ladle or two of this batter, and spread as much as like a dosa, in a circular motion with the ladle.

Keep the flame in medium low and cook till the bottom side is golden brown and the top is dry.

Flip it and cook this side for just a minute. 
                           

Remove on to cooling rack lined with paper towel. 

Like wise make the rest, but do not grease the pan with oil, just wipe it with a wet cloth, then pour the batter and spread it in a circular motion with the ladle. If the pan is too hot then, switch off the flame and wipe the pan with a wet cloth, or else the batter with clump and you will not be able to spread it with a spoon. 

These are so soft and fluffy.

Serve with your favorite stew, we enjoyed this with Peas And Potatoes Stew ( this recipe will be posted on 20th Feb).
Labels: Breads, Flatbread, Yeasted, Sudan, Eat the World, Whole Wheat Flour ,Main course, Oil Free, Vegan

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Sudan.

Check out all the wonderful Sudanese 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!

 Palatable Pastime Best Easy Hummus 

Magical Ingredients: Sudanese Tamia 

A Day in the Life on the Farm: Sudanese Peanut Stew 

Pandemonium Noshery: Kamounia - Sudanese Stewed Beef 

Sneha’s Recipe: Gurasa - Sudanese Flatbread 

Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas) 

Culinary Adventures with Camilla: Basbousa and Karkadé

No-Knead Thin Crust Margherita Pizza#BreadBakers

Margherita pizza is a simple, delicious pizza that’s easy to make at home. 

For 2 pizzas

Ingredients

226 grams All Purpose Flour  

1 Teaspoon Instant Yeast

1 Teaspoon Sugar 

1 Teaspoon Salt 

158 Grams Water 

2 Tablespoons Olive Oil

 

Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then deflate the dough and refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.

For 2 Pizzas
For The Quick Pizza Sauce  

Ingredients

1 Tablespoon Olive oil 
1 Medium Onion - finely diced 

A pinch of Red Chili flakes 

½ Teaspoon Freshly Made Garlic paste 

250 Grams Tomato Puree 

2 Tablespoon Dry White wine 
1 Teaspoon Sugar 
Salt to taste

Method

Heat a small saucepan over medium flame. Add olive oil, onions, chili flakes, and a generous pinch of salt. Cook stirring occasionally until onions are translucent. Add the garlic and cook until starting to brown. Add the tomato puree and wine. Bring to a simmer and cook until very thick. Taste and adjust for salt. Cool completely. The sauce will keep in the fridge for up to 5 days.
Assembling The Pizza

Preheat the oven with the cast iron tawa or a pizza stone at 220°C for an hour.
Divide the dough into two parts.
Take two parchment sheet and oil it with the oil from the container. Take one part of the dough and flatten it equally on all sides to thin crust pizza.

Apply a very thin layer of pizza sauce, sprinkle shredded mozzarella. Sprinkle Homemade Pizza Seasonings on top. Slide a rimless baking sheet or a peel under the parchment paper and slide the parchment paper with the pizza onto the stone ( I used my cast iron tawa) in the oven. Bake until the crust is nicely browned around the edges and underneath, about 10 to 12 minutes. 

Slide the pizza and parchment back onto the rimless baking sheet to get the pizza out of the oven. 

Move to a cutting board to slice and peel off the parchment paper.  Serve immediately.
Labels: Pizzas, Pizza Sauce, Homemade Pizza Seasonings, No Knead Bread, Margherita, Breads, Bread Bakers

#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. This month the Bread Bakers are making Pizzas, a theme chosen by Karen from Karen's Kitchen Stories.

And don’t forget to check out all the amazing pizzas baked by our talented bakers ~ 

• Aglio e Olio Pizza from The Wimpy Vegetarian
• Barley Flour Vegetarian Pizza from Cook with Renu
• Breakfast Biscuit Pizza from A Day in the Life on the Farm
• Deep Dish Hawaiian Pizza from Making Miracles
• Dessert Apple Pizza from Magical Ingredients
• Grilled Fruit Pizza from A Messy Kitchen
• Individual Deep Dish Pizzas from Karen's Kitchen Stories
• Jerk Chicken Sausage Pizza from Passion Kneaded
• Langallo (Hungarian Pizza) from Palatable Pastime
• No-Knead Thin Crust Margherita Pizza from Sneha's Recipe
• Pizza Empenadas from Ambrosia
• Quattro Stagioni Sourdough Pizza from Food Lust People Love
• Sourdough Pizza from Zesty South Indian Kitchen
• Valentine's Hearts from Culinary Adventures with Camilla

Eggless Pineapple Cupcakes#BakingBloggers

These eggless pineapple cupcakes are so easy and quick to make, to satisfy your sweet cravings. I love to have cakes that are not frosted and these are just what you would want for tea.

Cup Measurement - 200 ML

Makes 6 Cupcakes
Ingredients
1 Cup All Purpose Flour
50 Grams Butter
½ Cup Yogurt - whisked
1 - 2 Tablespoons Pineapple Syrup or as required
1/2 Teaspoon Pineapple essence
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Caster Sugar
A Pinch of Salt
2 Rings Tinned Pineapple Slices - finely chopped

Method 

In a bowl, sieve together flour, salt, baking powder and baking soda.

In a bowl cream together butter and sugar till light and fluffy. Add essence, yogurt and whisk together well. Then add the flour and whisk on low speed till incorporated. Fold in the chopped pineapple piece and add the pineapple syrup to make a ribbon consistency batter. Pour the batter into silicone moulds and bake in a preheated oven at 180°C for 20 - 22 minutes or when a tooth pick inserted comes out clean.
Remove from oven and place on counter and let it sit there for 10 minutes.

Now flip it onto a wire rack and allow it to cool completely. 

These eggless pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are perfect for Hi Tea parties.

Labels: Cakes, Eggless, Vegetarian, Baking Bloggers, Hi Tea, Pineapple  

Baking Bloggers February 2021

Bite Size Baking

• Breakfast Toast Cups from Making Miracles
• Chocolate Bouchons from Karen's Kitchen Stories
• Eggless Pineapple Cupcakes from Sneha's Recipe
• Hertzoggies (South African Jam and Coconut Tartlets) from Tara's Multicultural Table
• Honey-Kissed Savory Shortbread Crackers from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Muffin Pizzas from A Day in the Life on the Farm

Steak Fingers With Steamed Rice#SundayFunday

A tasty Chinese style steak fingers recipe is a combination of tender steak strips, veggies and bell peppers with sauces, a super delicious dish. Just serve this with hot steamed rice and you are sorted. Make a complete and very delicious meal.

Serves 3 -4
Ingredients 
500 Grams Beef Undercut/ Sirloin - cut into thick finger strips
¼ Cup Oil
1 Green Capsicum cut into strips
1 Red Capsicum - cut into strips
1 Medium Carrot - cut into strips
3 -4 Baby Corns - sliced
1 Cup Chicken Stock
1½ Teaspoons Corn Flour
3 Tablespoons Soy sauce
¼ Teaspoon Homemade All-Purpose Seasoning
1 Teaspoon Black pepper powder
5 Big Cloves Garlic - chopped
2" Piece Ginger - chopped
1 Tablespoon Heaped Oyster sauce
1 Tablespoon Heaped Hoisin sauce
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes - optional
1 Cup Rice - boiled
½ Teaspoon Meat Tenderizer or Baking powder

Method

Marinate undercut strips with meat tenderizer for half an hour.
Heat oil in a pan, add the ginger garlic, sauté for a minute now add the undercut strips with vinegar, Homemade All-Purpose Seasoning , black pepper, soy sauce, oyster sauce and hoisin sauce, sauté the beef on a medium high flame for 5 minutes, add in chicken stock with both the colored capsicums, tomatoes and thicken the sauce with corn flour, cook till it thickens. 

Serve with with steamed rice.

Labels: Chinese, Beef, Stir Fry, Main course, Hoisin sauce, Oyster sauce, Asian Cuisine, Complete Meal, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of February 2021, is Wendy of A Day in the Life on the Farm. Sunday Funday Celebrates  the year of the Ox, a Chinese New Year which is on February 12th. 

Here are some of Chinese Recipe made by us.  

• Black Pepper Beef and Broccoli with Noodles by Food Lust People Love 
• Chinese New Year Skillet by Making Miracles 
• Easy Chicken Egg Rolls by A Day in the Life on the Farm 
• Lion's Head Meatballs by Amy's Cooking Adventures
• Lucky Duck, Gold Bars, and Longevity Noodles by Culinary Adventures with Camilla 
• Mongolian Lamb by Palatable Pastime
• Pan Fried Crispy Tofu Bowl by Cook with Renu
• Steak Fingers With Steamed Rice by Sneha's Recipe 
• Sticky Asian Baked Wings with Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stir-fried Clams in Bean Sauce by Karen's Kitchen Stories

Stuffed Makhani Anda Paratha With Homemade Frankie Masala

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Wheat flour dough

Salt to taste

Water as needed
For the Stuffing

3 Egg(boiled) - grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green chillies - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoons Roasted Cumin powder 

¼ Teaspoons Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method
For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth e dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling meal.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color.

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Parathas, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masalas,