Buttery Jeera Biscuits#BreadBakers

For Bread Bakers this month were are asked to make Yeasted Biscuits or Scones, by our Host Sue .

These buttery jeera biscuits are my favorite right from my childhood.  I love them with my evening tea.  These are so buttery and crisp, you will love them. Take these into a saucer,  pour hot tea over it, top with fresh malai, eat it with a spoon ... mouth melting and yum, this is how I enjoy them.
These so much sought after  in India and are a popular tea time snack sold in most bakeries or Irani tea houses and small roadside tea stalls. They  are a great accompaniment to our chai and also go well with soups. I, actually kept four to enjoy with my meat soup, but, because of the strict lock down here, it's difficult to get what you want at this juncture. 

Makes around 20-25 biscuits  - depending on size
Ingredients
300 Grams All Purpose Flour 
10 Grams  Fresh  Yeast
1 Tablespoon Sugar
100 Ml + 1 Tablespoon Luke Warm Water
1/4 Teaspoon Salt

1 Tablespoon Sugar
1 Tablespoon Heaped Cumin seeds 

155 Grams Chilled Butter - used salted butted

Method

Place the yeast and sugar and 100 ml luke warm water in small bowl, give it a stir, cover and let the yeast froth for 10 - 12 minutes. Place the flour, salt, cumin seeds, butter in a mixing bowl and with your fingers rub the butter into the flour till represents bread crumbs.

Add the yeast to the flour mixture and knead to a soft dough. Add more water if required. You may either not require all the water or you may need  more  depending on the quality of the flour.

Knead for 3-4 minutes, until the dough feels light and soft. Cover the bowl with a cling wrap or damp muslin cloth and leave to rise for an hour.

Deflate the dough and knead lightly. Pinch off small balls of dough about the size of a small lime and roll them to smooth balls. Place slightly apart on a greased baking sheet. Mine were real jumbo size.

Brush the tops lightly with a little water to prevent any crust forming/the tops not to dry out. Allow the balls to rise for 20 to 30 minutes or until they are almost double in size.

Preheat the oven to 190°C. When the balls have risen sufficiently, place them in the hot oven and bake for initial 20 minutes at this temperature. Then reduce the temperature to 120°C  and continue to bake for another 50 - 60 minutes or until crisp.(This time may change depending on your oven or the size of the biscuits mine took exactly an hour).

Cool completely on a wire rack and store in an airtight jar for up to 3-4 weeks. Do try them, very simple to make, these are fantastic biscuits will become your favorite if you try once.

Labels : Biscuits & Cookies, Bread Bakers, Jeera, Indian, Baked, Eggless  

Bread Bakers July 2020

Yeasted Biscuits and Scones

Thanks to Sue for hosting this month's event!

Angel Biscuits from A Day in the Life on the Farm
Buttery Jeera Biscuits from Sneha's Recipe
Cheddar Herb Scones from Food Lust People Love
Cheddar and Chive Blossom Scones from Palatable Pastime
Cheese and Herbs Scones from Ambrosia
Chocolate Scones from Passion Kneaded
Freeze and Bake Yeasted Mini Ginger Scones from A Messy Kitchen
Laminated Biscuits from Culinary Adventures with Camilla
Herbed Angel Biscuits from The Schizo Chef
Sourdough Orange Biscuits from Zesty South Indian
Sourdough Sandwich Biscuits from Karen's Kitchen Stories
Yeast-Raised Angel Biscuits from Making Miracles

#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.

Single Serving Baked Peach Crisp#BakingBloggers

This single serving Peach Crisp is made with a fresh peach and topped with a buttery crumb topping. This recipe can be used with any stone fruit like nectarines, plums, cherries, apricots or mangoes. It’s an easy to make dessert which can be ready in minutes.
Ingredients
For The Filling
1 Large Peach -  diced
1 Tablespoon Packed Brown Sugar
1 Teaspoon All Purpose Flour
1/8 Teaspoon Ginger powder
For The Topping  
3 Tablespoons All Purpose Flour
3 Tablespoon Oats
1 Tablespoon  Packed Brown Sugar
2 Tablespoons Butter  -  melted 

Method 
Preheat  the oven to 180°C degrees
For The Filling 

Mix together the diced peaches, brown sugar, flour, and ginger in a small bowl. 

Transfer peaches to a ramekin. For The Topping  

In another small bowl, mix together the flour, oats, brown sugar and melted butter.  Spread the topping over the peaches evenly. 

Bake in the oven for 30-35 minutes or until topping is golden.

Enjoy this delightful peach crisp with a scoop of ice cream. I am sure you’ll want to make over and over again. 

Lables : Baked, Baking Bloggers, Peach, Oats, Dessert, Ice Cream, Single Serving, Sweets & Desserts, Eggless, Ginger powder  
Baking Bloggers - July 2020: Peaches

• Uruguayan Peach Chaja Cake from Pandemonium Noshery
• Peach BBQ Chicken Legs from Making Miracles
• Mini Peach Cobblers from Karen's Kitchen Stories
• Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla
• Single Serving Baked Peach Crisp from Sneha's Recipe
• Shortbread Peach Jam Squares from Food Lust People Love
• Peach Clafoutis from Cookaholic Wife
• Fresh Peach Shortcake from Palatable Pastime
• Gluten Free Peach Crisp from Cook with Renu
• Peach Glazed Chicken Wings from A Day in the Life on the Farm

Huevos Rancheros Breakfast Burritos

These wonderful breakfast burritos are great and will surely make your morning easier. Breakfast burritos take just few minutes to make and assemble, cling wrap them in and store them in a large zip lock bag. 

You can also make  a big batch  ahead of time, freeze.  When required thaw them f and microwave for an easy quick, delicious  breakfast  in minutes. 

Serve 2
Ingredients 
1 Tablespoon Garlic Infused Olive Oil
1 Medium Onion - chopped
¼ Teaspoon Cumin powder
½ Teaspoon Homemade Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1 Teaspoon Hot Sauce
1/3  Cup  Black Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely chopped
3 Large Eggs - whisked with a pinch of salt
4 Homemade Whole Wheat Tortillas - see recipe below
¼ Cup shredded cheddar cheese
2 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.
Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.

Add the garlic and cook for a minute. Add the capsicum and toss them, now add the hot sauce and ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt and spice level , add accordingly. Remove from heat. Add the tomato and coriander leaves mix well Set aside.

In a separate big skillet, grease with a tablespoon of oil. Add the whisked eggs, cook until eggs are done.  Switch off the flame and transfer eggs to a plate and make four equal portions, set aside.

Place tortillas on a work surface. Add a large spoonful of the beans in the center of the tortilla, followed by a portion of the eggs (roughly 1/4 cup), followed by 1 tablespoon of shredded cheddar cheese.

Bring up the bottom of the tortilla 

Fold the sides in roll up the tortilla tightly. 

Here is a tightly rolled burritos.  Like wise make the others.

Wrap each burrito in plastic wrap. Store it in the refrigerator for your morning breakfast. You can freeze this for a week.

If they are frozen then thaw them first, unwrap and microwave on high for 1 to 2 minutes or until heated through.

Enjoy a  satisfying, healthy, protein packed breakfast that will take the stress out of the  morning rush. These can be carried for lunch too.
Homemade Whole Wheat Tortillas

Ingredients
1 Cup Heaped Whole Wheat flour
1/2 Cup All Purpose Flour
1/2 Teaspoon Baking powder
1/2 Teaspoon Salt
Water as required to make a soft dough

Method
To make the dough, mix together salt and flour, baking powder, in a bowl. Stir as you gradually add in water.

Once the dough forms a ball, remove from bowl and knead for 10 minutes. Place kneaded dough in a bowl, cover with a damp towel and let rest for one hour.

Then divide the dough into 6 equal parts. Lightly flour a flat surface to roll out your dough. Take a ball of dough and roll. The dough should form a tortilla shape: very thin and size should be that of a dinner plate.

Heat a tava/skillet place tortilla and let is cook for a minute .
Flip the tortilla over a few times, 10 seconds between flips.
Till light brown spots begin to appear.
Remove and keep aside. 

Repeat the same method and make the remaining tortillas. For the step by step pics check this post.

Lables :  Breakfast, Serves Two, Egg, Black Beans, Mexican, Capsicum, Burritos, Tortilla, Whole Wheat, Eat the World, American, Homemade  

Check out all the wonderful Soul Food dishes 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!
Culinary Adventures with Camilla: Food to Soothe the Soul
Making Miracles: Sylvia's Sweet and Sticky Baked Chicken Wings
Amy’s Cooking Adventures: Oven-Baked Ribs with Cola BBQ Sauce
Kitchen Frau: Smothered Pork Chops
A Day in the Life on the Farm: Red Beans and Rice
Palatable Pastime: Smoked Rib Tips with Sweet Baby Molasses Sauce
Sneha’s Recipe: Huevos Rancheros Breakfast Burritos

Kalingana Saali Polo /Watermelon Rind Dosa#Improv

Watermelon Dosa / Kalingana Saali Polo is a dosa made using watermelon rind (the white part, which is in between the red part and the outer green skin). It is a traditional dosa recipe from the Konkani cuisine of Karnataka. In Konkani language, Kalingan means Watermelon, Saali means peel and Polo means Dosa. 

I have  posted  so many Watermelon recipes earlier check below. Watermelon is everyone’s favorite summer fruit. Since it's made up of 90 percent water, it provides  refreshment during  summer. 

I always use  the white part/rind in cooking recipes. So after my Watermelon Paratha, its this quick and easy Watermelon Rind Dosa. This dosa is so soft and has a very spongy texture. You won’t even come to know that it has watermelon rind added to it and you will love it. The coconut added to the batter gives  a slight sweetness to the dosa's. Serve it along with any Chutney or Sambar .

Ingredients
11/3 Cup Idli Rava
1 Cup Heaped Chopped Watermelon rind
1/4 Cup Fresh Grated Coconut
1/2 Cup Poha /Flattened Rice
Salt to taste
Olive Oil as required
Method

Wash and soak the idli rice in water just enough to the level of the rava for 2 hours.

Wash and drain the poha in water using a strainer and keep aside.

Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl. Add the soaked poha and idli rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.

Leave the batter to ferment for 4 -5 hours, before  making the dosas.

Now, heat a dosa pan or a cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. 

Cover it with a lid and let the dosa cook in its own steam till done. 

Then flip it and cook for a minute on that side too.

Remove it on a plate and proceed to make rest of the Kalingana Saali Polo similarly with the remaining batter.

Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Peanut Coconut Chutney  or Sambar for the weekend breakfast or a dinner.
You would like other Watermelon recipes
Watermelon Paratha
Watermelon Agua Fresca 

Watermelon Granita
Apple & Watermelon Crush
Sparkling Apple & Watermelon Lemonade Spritzers
Vegan & Gluten Free Watermelon Jelly

Lables : South Indian, Karnataka, Watermelon, Rind, Dosa, Healthy, Coconut, Breakfast, Dinner,  Vegan, Gluten free,Improv Cooking Challenge 

Improv Cooking Challenge; July 2020

Watermelon and Olive Oil

• Watermelon Salad with Feta and Cucumber by Making Miracles
• Andalusian Watermelon Gazpacho by Pandemonium Noshery
• Summery Grilled Haloumi Salad by Culinary Adventures with Camilla
• Kalingana Saali Polo / Watermelon Rind Dosa by Sneha's Recipe
• Sweet Heat Watermelon Gazpacho by Cookaholic Wife
• Watermelon, Blueberry, and Mint Salad by A Day in the Life on the Farm
• Watermelon Chaat Salad By Palatable Pastime

Tandoori Chicken 2 Ways with Homemade Tandoori Masala

Ask any Indian what's your favorite grilled chicken dish they will promptly say "Tandoori Chicken" that's how much this is loved by all, now it's not only in India but abroad too, it's become a loved one of all. This leaves amazing taste in your mouth, from the very first bite to the last, "Dil Mange More".

Marinate the chicken, you can bake/broil or even pan fry and they are fantastic. That’s how simple it gets. The ready-made masala is expensive and even for that you have to add  ginger-garlic paste,  yogurt etc., So then why spend money on the package? Just make your own, with all ingredients that use in your daily cooking, it's preservative and gluten free! It’s tasty, simple and you choose the amount of spices as to what goes into the marinade!

Ingredients 
For the Homemade Tandoori Masala 
4 Teaspoons Kashmiri Red Chilly powder
2 Teaspoons Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Cumin powder
½  Teaspoon Citric Crystals
1 Teaspoon Salt
½  Teaspoon Cinnamon powder
1 Teaspoon Garam masala powder
1 Tablespoon Kasuri Methi
1 Teaspoon Salt  
½ Teaspoon Tandoori color 
For the Pan Fried  Chicken Tandoori Bites
550 grams Boneless Chicken
3 Tablespoons level Tandoori Masala
3 Tablespoons hung curd
2 Tablespoons Heaped Ginger Garlic paste
1 Tablespoon each Vinegar and Lemon juice
1 Teaspoon Salt
A pinch of Tandoori color 
2 Tablespoons Butter or Olive Oil 
For the Baked Tandoori  Chicken Legs 
400 Grams Chicken Legs - I go two
1 Tablespoon HP Sauce - optional
2 Tablespoons Level Tandoori Masala
2 Tablespoons Hung Curd
1½  Tablespoons Heaped Ginger Garlic paste 
1 Tablespoon each Vinegar & Lemon juice
½  Teaspoon Salt
2 Tablespoons Butter or Olive Oil 
Method

For the Homemade Tandoori Masala

 Mix all the ingredients well and your homemade tandoori masala is ready. 

Quick and simple isn't it! All ingredients that you have at home. 
For the Pan Fried  Chicken Tandoori Bites

Mix all the ingredients and rub it into the chicken cubes, marinate it overnight in the refrigerator.

Heat a grill pan with oil and fry the chicken cubes are done on one side

then flip and fry till done on the other side.  

Serve with toothpicks on lettuce leaves.

  Enjoy!! 

For the Baked Tandoori  Chicken Legs

Give cuts to the chicken leg, wash and pat dry.

Mix all the ingredients and rub it into the chicken legs, marinate it overnight in the refrigerator.

Preheat the oven to 200°C for 10 minutes.   

Place the chicken legs along with the marinade in a lined tray, bake it for 35 - 40 minutes.  

After 20 minutes change the side, just brush it with oil and bake again till done.  If you want this tandoori effect on it then broil it for 5 minutes or more accordingly.  

Enjoy!!  

My Notes

Add HP Sauce to the marinade give a smoky flavor to the tandoori chicken, do add it if you have.

This will last for year or so without loosing it's taste or color if refrigerated, in a zip lock bag.
Labels: Homemade, Masalas, Chicken, Baked, Pan Fried, Gluten free, Healthy, Starters, Kebabs