Some of you already know my love for baking. I have been baking atleast one new kind every 15 days or so. I want to post them here so that I remember them. This is one such bread I baked a while ago.
I got the recipe in Taste of home magazine. I made quite a number of changes to original recipe. We love spicy breads, so I included chilli flakes in it. The bread was just out of this world. As soon as it came out of oven, we attacked it, even without giving it the required resting time. I love to eat it with blueberry jam that I made a couple of days ago.
Ingredients: 1 and 1/2 cups whole wheat flour + some more 1 and 1/2 cups all purpose flour 1 and 1/2 tea spn active dry yeast 1/4 cup warm water 1 cup warm milk 1 tbl spn butter 1 egg 1 and 1/2 tea spns sugar 1 tea spn salt 1 cup shredded cheddar cheese 1/4 tea spn red chilli flakes Olive oil
Method: Dissolve the yeast in luke warm water. Leave it aside till the yeast becomes active. Add sugar, salt, milk, melted butter, egg and mix gently. Now add the flours and mix with hand. Take the dough on a lightly floured surface. Add about 1/4 cup of wheat flour if the dough is too sticky. Knead for about 8mins till the dough becomes smooth. Cover with a plastic wrap or damp towel and leave it for 1 hr till the dough becomes double in volume. Press down the dough. Add cheddar cheese, chilli flakes and mix again. Shape into a loaf. Keep the loaf on greased baking sheet. Cover with plastic wrap and leave for around 45mins till it doubles in volume again. Brush the top with little olive oil. Preheat the oven at 350F for about 10mins. Bake for about 30-40mins till the bread is done.
Randayi is a Konkani sidedish which has juicy coconut paste. Different vegetables, lentils are used to make randayis . Pineapple and peas is a very unique combination which tastes great.
When I got married in 1974 and moved to my new home, my husband told me about this recipe. He narrated a story that took place in 1972 at his sister’s wedding. His elder brother, who was a great food lover, was taking the lead and discussing the plan with the cooks while chalking out the menu. He asked them to prepare a side dish consisting of pineapple and peas. The cooks laughed and told him that the item would not be liked by any, as the sweetness of pineapple would spoil the taste of the side dish. He told them this was requested by the grooms side (which was a lie). The cooks had no alternative but to prepare the dish as per his instructions. The preparation went on to be applauded by both the parties and everyone at the wedding. At our place everybody talks about this incident even today and they have a hearty laugh.
I started preparing this after a while. Everybody at home love it. I prepare this atleast once a year during pineapple season. Sometimes when pineapple is sour in taste, instead of mixing sugar with the pieces or discarding them, you can use them for this preparation.
Ingredients: 1 cup dried peas(vatane) 1-2 cups pineapple pieces 1 cup fresh/frozen grated coconut 4-5 red chillies Salt Oil 1 tea spn mustard seeds 5-6 curry leaves
Method: Soak peas overnight in water. Cook peas and pineapple separately (cook peas in cooker to save time). If the pineapple is too sour, discard the water in which it is cooked. Grind red chillies and coconut to a smooth paste. Add the paste to cooked peas and pineapple along with salt. Boil for 5-6mins. Heat oil and add mustard seeds. When they start popping, add curry leaves. Add this seasoning to the dish.
Serves : 4-5 Preparation time : 25mins
