Kambu Koozh / Pearl Millet Porridge

Kambu koozh is one of the famous street foods during summer. It is usually stored in a large mud pot (natural refrigerator) it also give unique taste. Since we don’t have mud pot we can store this in refrigerator with water, even the water is healthier one. My kids love these type of koozh, if they didn’t like the koozh just give them the water alone instead of juice or plain water its healthy.

Ingredients:

Kambu Arrusi	1 cup
Water	3 cup
Curd	1 cup
Salt	as per taste

Directions:

1. In heavy bottomed vessel heat water, when water is boiling, add kambu rice and cook by closing the lid halfway.
2. Keep stirring occasionally, when the rice is cooked all the water will be absorbed.
3. When it’s warm enough to hold make small balls out of that (3-4 balls).
4. Add cold water to this balls and store in refrigerator. Next day take the balls add curd and mix well without lumps. Add salt and water (which is used to soak the balls) mix well and serve with small onion and green chili.

Note:

I bought kambu arrusi from India during my last visit. But here I didn’t find one like that, don’t worry if you have regular kambu sprinkle water and using mixe broke it. It should be broken into course powder (like broken wheat).

Sharing to: Kid's Delight Event,

Blogging Marathon page for the other Blogging Marathoners doing BM#26

Thenga Manga Pattani Sundal (Beach Sundal)

For this weeks BM I choose Kids Delight - Street Food which is hosted by Preeti. As soon I saw the name street food first thing came into my mind was beach, we use to get lot of food there. When ever we are going to beach we don’t mind about healthy foods, we use to eat all junk that day. I remember we use to skip our meal because of these junk foods.

Coming to today’s recipe it’s a nice rhyming one Thenga Manga Pattani Sundal. No need to explain the ingredients hope the name says everything. I remember another recipe, similar to this which we use to get in Ooty and Kodaikanal Masal kadali soon will post that it's our family favorite one. I came across this recipe in cookery show but I couldn't recollect so did in my own style.

Ingredients:

Dry Green Peas (Pachai Pattani Payaru)	1 cup
Chili powder	1 tsp
Turmeric powder	¼ tsp
Mustard seeds	1 tsp
Curry leaves	few
Salt
Oil
Topping:
Coconut small pieces	¼ cup
Raw mango finely chopped	¼ cup
Carrot grated	¼ cup
Onion	¼ cup
Lemon juice	1 Tbsp
To Grind:
Mint leaves	one handful
Coriander leaves	one handful
Onion finely chopped	⅓ cup
Garlic pods	2
Ginger	1 inch
Cinnamon	1 inch
Green chili	1-2
Fennel seeds	1 tsp
Coconut	3 Tbsp

Direction:

1. Soak Peas for 4-5 hours pressure cook for two whistles with little salt.
2. Grind all the ingredients in the list to a course paste with little water.
3. Heat oil in a kadai, Splutter mustard seeds and curry leaves add onion and sauté them until soft with little salt.
4. Add grind paste and cook until raw smell leaves add turmeric and chili powder and again cook for 2 minutes.
5. Next add peas and 2 Tbsp of water (water from peas cooked) cook for 2 -3 minutes. Turn off the stove.
6. Transfer this to serving bowl and sprinkle the topping one by one and add few drops of lime juice on top and serve.

Note:

This sundal should not be dry like our regular sundal.

If you need you can add chat masala.

Sharing to: Nupur's Event, Kid's Delight Event,  Cook Like a Celebrity Chef event by Food Corner

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Wheat Bread (Tangzhong Method)

Ingredients:

Tangzhong
All purpose flour	⅓ cup
Water	1 cup
Wheat Bread
Milk	110 gms
Whisked egg	1 or 45gms
Tangzhong	100gms
Sugar	40 gms
Salt	5 gms
Bread flour	200 gms
Whole Wheat flour	150 gms
Instant yeast	6 gms
Butter	40 gms

 

 

Direction:

1. Mix flour and water without any lumps, cook in medium flame string continuously until the mixture turns thick. Once it’s thick you can see lines for each and every stir. In this stage switch off and transfer to another bowl and stir couple times wrap it (to avoid drying). Allow it to cool use when it’s in room temperature.
2. Sieve flour, and whisk all the dry ingredients together in a large bowl.
3. Beat egg in a small bowl, add milk and tangzhong and mix until it blends well.
4. Add this to flour and mix well until the gluten is released. Then add butter and knead until you get soft and sticky dough.
5. To check the consistency take a small amount of dough and pull using both hands it will stretch like a transparent paper break that using your finger it should tire out with clean edges (it’s called as window pan test) it means kneading is done.
6. Grease a bowl and place this dough, cover it with a cling wrap and allow it to proof until its double in size (40 minutes) to check using your index finger punch the dough in center, your finger should release without sticking and the impression should stay.
7. Divide the dough to for equal portions and make smooth ball, cover and allow it to rest for 15 minutes.
8. After resting, roll out one portion of the dough to a ¼ thick oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
9. Turn the dough over with the folds facing down and flatten with rolling pin. Repeat this for other three portions and transfer to greased loaf pan. Cling wrap and allow for second proofing about 40 minutes or until it raises to ¾ of the pan.
10. Brush with milk and Bake in 350ºF preheated oven for about 30 minutes. Transfer to cooling rack and slice it after completely cooled down.

Note:

In this same way you can prepare white bread for ingredients check here.

 

 

Tangzhong Method Vegetable Stuffed Braided Bread

This is my first challenge in Baking Partners group. First I need to say thanks for swathi, for choosing this Tangzhong method bread. Actually I need to say I was addicted to baking Tangzhong method bread, I am sure if you try you will also say this. In last 3 weeks I have baked this more than five times in different types. When I first tried white flour bread my kids liked a lot and it vanished very fast. Even I tried dikush follwed by wheat bread and finally vegetable stuffed Braided Bread.

 

Ingredients:

Tangzhong
All purpose flour	⅓ cup
Water	1 cup
Braided Bread
Bread flour	2 ½ cups
Sugar	3 Tbsp + 2 tsp
Egg	1
Salt	1 tsp
Milk powder	1 Tbsp + 1 tsp
Milk	½ cup
Tangzhong	120 ml
Instant yeast	2 tsp
Butter	3 Tbsp
Filling
Pizza Sauce	2 Tbsp
Potato	1 medium size
Carrot	¼ cup
Peas	¼ cup
Bell pepper	¼ cup
Corn	¼ cup
Onion	¼ cup
Green chili	1
Pav baji masala	2 tsp
Mozzarella cheese	¼ - ½ cup
Mint and cilantro chopped	1/4 cup each

 

Direction:

How to prepare Tangzhong?

Mix flour and water without any lumps, cook in medium flame string continuously until the mixture turns thick. Once it’s thick you can see lines for each and every stir. In this stage switch off and transfer to another bowl and stir couple times wrap it (to avoid drying). Allow it to cool use when it’s in room temperature.

How to prepare Dough?

1. Sieve flour, and whisk all the dry ingredients together in a large bowl.
2. Beat egg in a small bowl, add milk and tangzhong and mix until it blends well.
3. Add this to flour mixture and mix well until the gluten is released. Then add butter and knead until you get soft and sticky dough.
4. To check the consistency take a small amount of dough and pull using both hands it will stretch like a transparent paper break that using your finger it should tire out with clean edges (it’s called as window pan test) it means kneading is done.
5. Grease a bowl and place this dough, cover it with a cling wrap and allow it to proof until its double in size (40 minutes) to check using your index finger punch the dough in center, your finger should release without sticking and the impression should stay.

How to prepare filling?

In pan heat oil, saute onion green chili, add all vegetables except potato fry for 2-3 minutes add pav baji masala and salt continue cooking until vegetables turn soft finally add mashed potato and cook for 2 -3 minutes add mint and cilantro and turn off the stove and allow to cooldown.

How to make Braided Bread?

Transfer this dough to a clean counter top which should be greased, roll dough to a rectangle shape. Cut both the sides as shown.

Spread pizza sauce in the centre and spread the filling as shown and cover it with mozzarella cheese.

 

From the top over lap the cut sides as shown.

Continue this until the other end and tuck the ends underneath.

 

Place this in a greased pan used to bake and cling wrap the prepared dough. Allow it to proof for second time (40 minutes).

After second proof brush with milk and bake in a 350ºF preheated oven for 30 minutes. Allow it to cool and enjoy.

 

Sharing to: Nupur's Event, Cook Like a Celebrity Chef event by Food Corner

 

 

 

Coconut Cupcake

Last Monday my kids had birthday party in school. You know birthday party will not end without cupcake that too for kids. Since Easter is nearing I planed to do something related to that and something attracting. Finally ended with these coconut cupcakes from joyofbaking.

Ingredients:

All purpose flour	1 ½ cups
Sugar	1 cup
Butter	½ cup
Eggs	2
Baking powder	1 ½ tsp
Salt	¼ tsp
Lemon juice	1 tsp
Vanilla extract	1 ½ tsp
Milk	½ cup
Cream Cheese Frosting
Powdered sugar	2 ½ cups
Butter	4 Tbsp
Cream cheese	4 oz
Vanilla extract	½ tsp
Garnish
Shredded coconut	1 ½ cups
Jelly beans	few
Strawberry twists	few

 

Directions:

1. In a bowl whisk all dry ingredients together.
2. In another bowl beat (electric mixture) butter until soft (1-2 minutes), add sugar and continue beating until fluffy.
3. Add egg one at a time, beating well after each addition. Beat in vanilla and lemon juice.
4. With mixer in low speed, add flour mixture and milk alternatively. (Start and end with flour 3 times flour and 2 times milk).
5. Beat until combined.
6. Evenly fill the lined cupcake pan and bake for about 18- 20 minutes or until toothpick comes out clean. Allow it to cool in wire rack completely.

Frosting:

1. Using a mixture, beat butter until smooth, add cream cheese and beat until smooth and blend well. Beat in the vanilla extract.
2. In low speed, gradually add sugar scraping the sides of the bowl as needed. Beat on high speed until frosting is light and fluffy (for about 3-4 minutes) add a tablespoon of milk or cream if frosting is thick.
3. Using round nozzle apply frosting for cupcakes.

 

Garnishing:

1. Spread the shredded coconut in a plate, after frosting gently dip cupcake in coconut or sprinkle the coconut above the frosting. Repeat this for all cupcakes.
2. Place two or three jelly beans above the coconut. Cut the strawberry twist as needed and fix that like a basket handle.

Note:

• The original recipe is for 12 cupcakes. But it yields 14 -15 cupcakes.
• Frosting yields for 18 cupcakes. I used round nozzle you can also spread it using spatula.

 

 

Sharing to: jagruti's ,  Cook Like a Celebrity Chef event by Food Corner