July 23, 2009

Masala Bread

During my childhood days in India I used to love eating at the VB Bakery in Vishweshpuram, Bangalore. To recreate one of my favorites, I have used a bread machine to put a modern twist on the VB Bakery classic masala bread.

Masala Bread
Skim milk – 1 cup
Olive Oil – 2 tbsp
Salt - 1 tsp
Sugar – 3 tsp
Bread Flour – 3 cups
Yeast – 3 tsp

To be added during during the mixed bread cycle when the machine beeps
Chopped Onion -1/2 sauted
Dill leaves - 1/2 cup chopped and sauted
Green chillies -2
Corriander leaves choppped - 2 tsp
Curry leaves chopped - 2 tsp
Ginger grated - 1/2 inch

1. Add all the ingredients in the bread machine
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the sauted onions, dill leaves, corriander leaves, curry leaves, grated ginger
6. Cool completely when done and slice to pieces

July 19, 2009

Peanut Butter Murku

Cook's Hideout's August Event celebrates the peanut and has asked readers to submit recipes highlighting this illustrious nut. You'll find the announcement here as well Indira's site here.

My submission, Peanut Butter Murku, combines the nutty flavor of peanut butter with the traditional crunch of Murku to blend two textures in perfect harmony. Enjoy!

Peanut Butter Murku
Rice Flour - 2 cups
Peanut butter creamy - 2 tblsp
Chilli powder - 1 tsp
Sesame seeds - 1tsp
Salt - to taste
Oil to deep fry

1. Take rice flour in a bowl and add the chilli powder, sesame seeds, salt and peanut butter
2. Mix with warm water to make a soft pliable dough
3. Use the star hole of the murku maker and press it directly in the oil.
4. Deep fry on high heat
5. Fry till golden brown and drain and transfer on a paper towel
6. Store in airtight container