We had invited some of our friends for dinner over the last weekend. We didn’t realize how the time had passed. During one of our discussions, I told them I love baking. Our friend Vishal asked if I make Jeera bread. Well, that sounded a great thought, I had to try it. It reminded me Jeera biscuits which we get, back at home. I somehow didn’t act on that idea the next day. But today, I wanted to give it a try.
I started making the bread very late. My plan was to just make the dough and bake it tomorrow morning for breakfast. But curiosity took over me and I rushed to bake it today itself. It was one of the best and tastiest breads I have ever baked. I served it with a simple olive oil-dried basil-salt mixture (like they serve in some of the Italian restaurants here). It was a very crusty on the outside, soft on the inside.
I am sure if I had left the dough for more time, the results would have been much better. Another thing I would try next time is to bake it in a bread loaf pan which would give it a nice depth and height.
Ingredients: 2 cups all purpose flour 1 cup wheat flour 1 cup water 1 tea spn cumin seeds (roasted) 2 and 1/4 tea spn active dry yeast 1 tbl spn unsalted butter 1/2 tea spn sugar 1 tea spn salt Olive oil
Method: Roast cumin seeds till a nice aroma comes out of them. Crush them slightly(do not make a powder). Heat the water till it is lukewarm (I microwave it for 15secs). Add sugar, butter and little olive oil. Then add yeast to it. Leave it at a warm place for 10mins till yeast becomes active (the mixture becomes frothy).
Add salt, cumin and flours. If necessary add a little more water. Make a dough.
Kneed very well for about 10mins. Transfer the dough to a well oiled big vessel. Cover with a plastic wrap (or a plate).
Leave it for about 1 and 1/2 hrs – 2hrs till the dough doubles in size.
Take out the dough on a flat surface. Press down the dough. Kneed for a minute and give desired shape. (I added a slit to the top with my kitchen scissor).
Apply some olive oil on top and leave it covered for another 45mins. The dough should double in size again.
Preheat the oven at 500F for about 10mins. Bake the bread for about 15mins. Take it out and brush some butter on top. Then keep it back in oven and bake till you get a nice brown color(about 15mins).
Serves : 4-5
Hirva batata is a Marathi dish that I had tasted at my pachi’s(mom’s sister) place in Belgaum for the first time. This must be one of my favorite Marathi dishes. I found it in one of my recipe notebooks. Probably I had written it down a long ago. I was so happy to find it. Without trying it’s hard to appreciate it’s flavor. Simple recipe for a out of this world dish :).
I had clicked this picture when I prepared this for my guests. It was really hard to click picture when I was running around to get the food ready. I have to change the picture when I prepare this again.
Ingredients: 2 cups potatoes cut into long slits 1 and 1/2 tea spn chopped garlic 1 tea spn ginger 3 cloves 1″ cinnamon 3 tbl spn chopped coriander leaves 3/4 cup fresh/frozen coconut 1/2 tea spn mustard seeds A pinch turmeric 1 tea spn chilli powder Oil Salt
Method: Grind coconut, garlic, ginger, coriander leaves, cloves and cinnamon. Heat oil and add mustard seeds. When they start popping, add turmeric and potatoes. Sauté for few minutes. Add a little water. Cover and cook till potatoes are almost done. Add chilli powder, ground paste and salt. Cook till done. Serve with rice or chapathis.
Serves : 3-4 Preparation time : 30mins
