Bread baking recipe

Fresh breads are always good for health and is a no-time-breakfast for busy people like us. In today's market, we can find variety of breads, packed in fresh wraps. But there are very rare chances that we find oven fresh warm breads in the shop... too rare.. ha..ha.

You can try this bread baking recipe at home on Sunday and taste your own baked bread for next two days. I do not suggest to bake in bulk and store the bread because the shelf life of freshly baked breads without any preservatives is not more than 3 days.

All you need is following ingredients.

1. All purpose flour- 1/2 kg
2. Dried yeast- 3 tea spoons
3. Milk- 25ml
4. Butter- 50g
5. Honey- 2 tea spoons
6. Salt- 3/4 tea spoon


Preparation:

1. Mix all purpose flour salt and dried yeast in a mixing bowl. Select a large enough bowl so that you can comfortably knead the dough for 10 minutes.

2.  Just warm the milk- should not be hot. Add butter in the milk and mix till the butter is dissolved. Add honey.

3. Slowly add the liquid to the flour and start kneading. Let the dough be wet and sticky and little more water is not a problem.

4. Knead the sticky dough till it become smooth and soft. You should take at least 10 minutes for kneading it to perfect.

5. Put the dough in a bowl dusted with flour and cover it with a stretch film. Select a bigger bowl expecting the dough to expand more than double the size. Keep the bowl in a warm place. If our kitchen do not have a warm area or in winter, you can keep the bowl in the oven at 40 degree C.

6. After 60-120 minutes, your dough will double the size. Remove the film and flatten the dough and roll back.

7. Meanwhile, take your baking tin of your preferred shape and grease it with oil/ butter.

9. Transfer the dough into the the baking tin. If the baking tin has multiple round/square cavities, part the dough to required numbers and fill the cavities.

10. Again cover the baking tray with a wet cloth and place it in the oven at 40 degree C for 1 more hour until the dough is doubled again.

11. Take out the tray from oven and then preheat the oven at 180 degree C.

12. Place the tray on the lower rack of the oven and bake for 28-32 minutes. Baking time is largely depends our baking tin shape and the type of oven. Please select the optimum settings after your 1st trials.

13. The outer surface of the baked bread will be brown and little hard while the inner is soft and fluffy. Cool the bread and your fresh bread is ready...

6.

Chicken 2in1

Hi friends.. I would like to present you a new chicken recipe that gives you taste of fried chicken and solves purpose of a curry required with roti/ rice in the main course. This chicken recipe is not traditional but a modified modern style. Chicken 2in1 is easy to make and tasty and fry chicken lovers will like this preparation. Sometimes you like to have chicken fry but you do not want to make a separate curry with gravy, this chicken recipe will solve your problem. Let us see how this tasty dish is prepared.

Ingredients:

1. Chicken- 1 kg cut into medium size, washed.
2. Onion- 3 medium size
3. Tomato- 2 medium size
4. Capsicum- 2 medium sized- sliced to small
5. Green chilly- 2 nos
6. Ginger garlic paste- 2 tea spoon freshly made
7. Turmeric powder- 1 tea spoon
8. Red chilly powder- 2 tea spoon
9. Cumin powder- 2 tea spoon
10. Coriander leaves- 2 table spoon chopped.
11. Salt- to taste
12. Veg oil for deep fry

Preparation:

1. Marinate chicken pieces with salt, turmeric and chilly powder for 30 minutes.
2. In a blender, grind onion and green chilly to smooth.
3. In a large fry pan, heat oil and deep fry chicken pieces. Strain and keep aside.
4. In a separate pan, heat two spoons of oil and add onion chilly paste and saute till colour becomes golden.
5. Add ginger garlic paste and saute for 1 minute.
6. Add capsicum and saute for 3 minutes.
7. Add tomatoes and saute for 2 minutes.
8. Add cumin powder and coriander leaves, saute for some time in low heat.
9. Add 2 cups of water, salt and boil.
10. Add the chicken pieces and cook in low heat under closed lid for 5 minutes. Remove from heat when the    gravy starts thickening.

Your delicious chicken 2in1 is ready and hot. You can enjoy this with rotis, steamed rice, paratha or even dosas.

Pork roast

Pork roast is a favourite dish for many. However, most of us avoid regular pork dish because it contains lot of fat. We all are health conscious and today high calorie food and fatty dishes are seldem find place in the dining table. Hmm.. but is an irresistible temptation when we think about that yummy taste of pork roast..Let us see how we can prepare a tasty pork roast in a healthy way. Pork meat contains lot of fat that will melt during cooking. Once this fat is removed from the meat, pork dish will be as healthier as any other meat. Besides that, when you select pork meat, prefer more flesh and least fat.Now let us see how to prepare pork roast.

Ingredients:

Pork meat- 1 kg cleaned and cut into 1x1/2 inch cubes.
Onion-4, chopped
Tomato- medium size 3 nos, sliced.
Green chilli- 2, split
Garlic- 8 cloves crushed
Ginger- 1 inch piece crushed
Turmeric powder- 1 tea spoon
Coriander powder- 4 tea spoon
Red chilli powder- 2 tea spoon
Black pepper- 3 tea spoon
Cumin powder- 2 tea spoon
Meat masala- 2 tea spoon
Coconut- small pieces sliced, 2 table spoon
Curry leaves- 3 stems
Oil- 2 spoons
Salt- as required

Preparation


Boil water in a cooking bowl and add pork meat. Keep boiling for 5 minutes with lid on, and then remove from heat, strain the pork meat and wash in fresh water, Keep aside to cool.

Marinate pork meat with turmeric powder, coriander powder, red chilli powder, cumin powder, black pepper and salt for 30 minutes.

In a pressure cooker, add 1 cup of water, marinated pork meat and cook for 15minutes, remove from heat and open the lid after steam is relieved. The fat will become oil and you can strain it off.

Heat oil in pan and fry onions till golden brown.

Add ginger and garlic and saute till the fragrance comes.

Add coconut pieces and saute for a minute. Add curry leaves.

Add tomatoes and continue frying till oil is separating.

Add the pork meat and saute about 15 minutes in the medium heat.

Check salt, add if required and add meat masala. You can also add simple garam masala in place of meat  masala.Saute for 5 more minutes. If the pan is sticky, you can sprinkle a tea spoon water.


The delicious and healthy pork roast is ready. You can enjoy pork roast along with steamed rice, paratha, chapathi, pathiri etc.

Chicken Varattiyathu Kerala style

Hi Friends, Last Sunday I bought some chicken and as my wife needed some rest, I thought I will prepare for her. She likes dry chicken specially if it is spicy and the traditional Kerala chicken varattiyathu was a perfect option. As usual, I made some alterations to the original recipe and tried to make it simple and tasty and the result was really wow. I would like to share my recipe with you friends, try it and I am sure you will not forget it.

Ingredients:

1. Chicken - 1kg medium size cut, cleaned.      

2. Lime juice- 2 tea spoons
3. Freshly ground pepper- 4 tea spoons
4. Onions- 3 medium sized, chopped thin
5. Tomatoes- 3 medium sized, chopped thin
6. Green chillis- 4, split
7. Ginger- 1inch piece chopped fine
8. Garlic- 10 cloves chopped fine.
9. Cloves- 5 pcs
10. Cinnamon- 1.5 inch pc, crushed to small pieces
11. Cardamom- 4, crushed.
12. Curry leaves- 3 stems
13. Red Chilli powder- 1 tea spoon
14. Turmeric powder- 1 tea spoon.
15. Coconut oil/ Veg oil- 3 spoons
16. Salt- as required.

Preparation

1. Marinate chicken in salt, 2 tea spoons pepper and lime juice for 30 minutes.
2. In a large fry pan, heat oil and fry onions till golden brown. From starting to finish, cooking is done on medium heat.
3. Add chopped green chillis, garlic and ginger, saute for 1 minute.
4. Add red chilli and turmeric powder and curry leaves, saute for 2 minutes, or till the chilli powder starts burning.
5. Add cloves, cinnamon and cardamom, saute for a minute.
6. Add tomatoes and saute till oil is separated.
7. Add chicken pieces and saute. Cover the pan and saute in between to avoid sticking. Since no water is added in the preparation and cooking is done in medium heat, care is required to avoid burning.
8. Water will drain from the chicken to form a thick gravy and eventually the gravy will dry up. Add one tea spoon of oil and fry the chicken for 3-4 minutes, till the sides are slightly brown.
9. When chicken is dry and sticking starts, sprinkle 1 tea spoon of water and saute.
10. Remove from the heat and serve hot as side dish with steamed rice, roti or paratha.

Egg n Veg Noodles

Hi friends, Do you like low spicy dry noodles? Usually Chinese noodles are a bit more saucy and wet. VEgg noodles is neither a veg noodles or it is an egg noodles but both together in a yummy combination.

Ingredients:

1.Hakka noodles- 1 packet
2. Capsicum- 1, chopped
3. Cabbage- 2 cups chopped thin and long
4. French beans- 1/2 cup chopped thin and long
5. Carrots- 1/2 cup chopped thin and long.
4. Mushrooms- 1/2 cup cut to small
5. Egg- 3
6. Soya sauce- 2 tea spoon.
7. Veg oil- 3 tea spoons.


Preparation:

1. Boil 6 cups of water in a large bowl and add salt and 1 tea spoon of oil. Add the Hakka noodles when the water is bubbling. Cook noodles for 30 seconds in boiling water and switch off the heat. Leave the noodles for 1 minute in the hot water and then strain the water. Keep aside.
2. In a frying pan, heat oil and fry cabbage for 1 minute.
3. Add chopped beans, carrots and mushrooms and fry for 2 minutes.
4. Add soya sauce, saute and fry for 1 minute.
5. Add strained noodles and one tea spoon of oil, saute in medium heat for 2 minutes.
6. In a separate fry pan, heat oil. Beat the eggs in a bowl and pour in the heated pan. Please try to make it thin and fry only till the sides are tuning brown. Cut the egg to 1 inch square pieces in the pan and saute for 30 sec.
7. Add the egg pieces over the cooked noodles and saute.

VEgg noodles is ready, enjoy it as it is or with a piece of chicken fry.

Egg boiled fry

Oops.. You must be wondering how is it possible. Eggs are either boiled or fried, it is not usually boiled and fried together... Or is it an egg curry with one boiled egg and one egg fry? Hmm.... I will explain you.

This name I heard from a street chef and it was the first and last place I had tasted this unique dish. It is very simple to make and tasty. As you know street food vendors have no time, this dish is made very fast.

Ingredients

1. Egg- 4 nos
2. Onion- Sliced in thin rings- 2 nos
3. Tomato- 2 nos sliced.
4. Turmeric powder- 1/4 tea spoon
5. Garlic cloves- 6 pc crushed
6. Ginger- 1/2 inch pc chopped small pcs.
7. Green chilli- 2 nos chopped
8. Red chilli powder- 1/2 tea spoon
9. Coriander leaves- 2 tea spoon chopped
10. Salt- to taste
11. Oil- 1 tablespoon.

Preparation

1. Boil the eggs partially in such a way that the yolk is still liquid. remove the shell care fully and keep aside.
2. In a fry pan, fry the onion till golden brown.
3. Add ginger, garlic and green chilli and fry till colour changes.
4. Add turmeric and chilli powder, salt and saute for 1 minute.
5. Add the boiled eggs and saute till their sides are turning slightly brown. Add some oil if required to fry well.
6. Add tomatoes and fry them for 3 minutes.
7. Crush the eggs so that the yummy yolk flows out.
8. Garnish with coriander leaves.

Boiled fry egg is ready. Enjoy with bread or chapatis.

Chicken Korma

Chicken korma is a chicken curry with a distinguished taste. This is extremely good with Chapatis, Dosa and steamed rice. This preparation is rich in spice and everyone will like its tangy taste. As this dish is prepared with coconut milk, there will be natural sweetness diminishing the taste of spice and the chicken is soft cooked to give you a nice feel of its taste. Don't worry looking at the long list of ingredients. Most of these items will be available in your kitchen and the cooking is very simple.

Ingredients:

1. Chicken- 1kg cut to medium size pieces.                  
2. Garlic cloves- 20 pcs
3. Cloves- 9pcs
4. Cardamom- 6 pcs
5. Cinnamon- 4 pieces
6. Ginger- 1 inch piece chopped
7. Turmeric powder- 1/2 tea spoon
8. Coriander leaves- chopped 2 tea spoons
9. Salt- to taste
10. Onion- 2 medium size, chopped fine.
12. Green chilli- 4 nos split
13. Mint leaves- chopped, 1 tea spoon
14. Oil- 4 table spoon
15. Ghee/heated butter- 4 table spoon.
16. Cashew nuts- Ground 2 tea spoon.
17. Fresh Curd- 1/4 cup
18. Lime juice- 1 tea spoon
19. Coriander powder- 2 tea spoon
20. Red chilli powder- 1 tea spoon
21. Coconut milk- 1 cup
22. Curry leaves- 2 stems

Preparation

1. Crush garlic, cloves, cardamom, cinnamon in a mixer and add salt, turmeric powder and ginger.
2. Cook chicken with one cup of water and the mixture in a pan with closed lid.
3. Heat oil and ghee in a deep fry pan and fry onions and chopped coriander and strain. Leave remaining oil in the pan.
4. Add curry leaves,coriander powder and Chilli powder in the hot oil and when the oil separates, add cooked chicken along with gravy.
5. When it boils, add green chillis, fried onions and saute for 4 minutes in low heat.
6. Add coconut milk and slow cook for two minutes. Avoid boiling by sauteing.
7. Add cashew nut paste and at last the lime juice.

Enjoy with steamed rice, dosa or rotis.