BRAIDED BREAD

Ingredients

1.      Maida(all purpose flour)-3 n 1/2 cups

2.      Yeast-2tsp

3.      Sugar-2tbsp

4.      Butter-50gm

5.      Warm water-1/2 cup

6.      Warm milk-120ml(more or less)

7.      Egg-1no

8.      Sesame seeds –a few

Method of preparation

1.      Dissolve sugar in warm water .add yeast in it. Let it sit for 15 minutes or until yeast turns frothy.

2.      Mix flour, egg, butter and yeast solution. Add milk little by little and knead into smooth dough. Need continuously for at least 5 minutes. Dough shouldn’t be too stiff. Close the vessel and let it rest for 3 hours to rise.

3.      After 3 hours, take the dough. Give a gentle knead again. Take 3 equal sized balls. Gently elongate all 3 balls. Keep it in a baking tray lined with greased butter paper.

4.      Now gently bring the top of the elongated dough together and give a gentle press .now start braiding it just like you do with your hair.(see the pics below)

5.      Keep this braided dough covered with a wet cloth for 1 more hour to let it rise again.

6.      Beat one egg. Brush it over the bread. Sprinkle few sesame seeds.

7.      Bake this in a preheated oven at 190◦ for 15 to 20 minutes or till the crust turns brown.

With this measurement 2 big and 1 small bread can be made….

kneaded dough

after 3hours of resting

shaped like this

ends joined

started braiding

completely braided

covered the braided bread with wet cloth

risen after 1 hr

brushed with beaten egg and sprinkled sesame seeds

beautifully baked

see how soft it is !!

MUSHROOM ULARTHU

Mushrooms are everyone’s favorite. It is a high source of protein and fibers. Moreover it is a flexible veg than can be used for creating an array of gravy as well as dry dishes. Mushroom ularthu is an easy Kerala style stir fry.  It goes well with steamed rice and chappathi…

Ingredients

1.      Mushroom-200gm,roughly chopped

2.      Onion-1 medium,chopped

3.      Garlic-2pods,cruhed or chopped

4.      Chilly powder-1/2tsp

5.      Turmeric powder-less than 1/4tsp

6.      Pepper powder-1/2tsp

7.      Garam masala-1/4tsp

8.      Mustard seeds-less than 1/4tsp

9.      Curry leaves-a few

10.  Coconut bits(thenga kothu)-2tbsp

11.  Oil-1tbsp

12.  Salt

Method of preparation

1.      Wash mushrooms thoroughly and chop .Heat oil in a pan, splutter mustard seeds .add curry leaves and coconut bits. When coconut turns lightly brown add chopped onions and garlic. Stir for few minutes.

2.      Add in all powders and salt stir for few minutes. Now add mushrooms.mix well. Keep it closed for few minutes.

3.      Once you open the pan, there will be lot of water ooze out from the mushrooms. Let it dry by keeping the pan in high flame. Stir in between .check for salt. When it becomes completely dry ,switch off the flame.

 Serve hot with rice or chappathi..

WHOLE ROASTED TANDOORI CHICKEN WITH MINT CHUTNEY

Ingredients

1.      1 whole chicken with skin, which weighed around 1.75kg

2.      Kashmiry chilly powder-2tsp

3.      Ginger garlic paste-1n1/2tsp

4.      Cumin powder-3/4tsp

5.      Garam masala powder-1tsp

6.      Kasuri methi-1tbsp

7.      Curd-1/4 cup

8.      Lemon juice-1/4 of 1 lemon

9.      Salt

10.  Thread for tying the legs and wings

Second marinade

1.      Oil-3 or 4 tbsp

2.      Kasmiri chilly-1tsp

3.      Cumin powder-1/2tsp

4.      Garam masala-1tsp

5.      Salt-very few

Method of preparation

1.      Thoroughly clean the chicken both outside and cavity. Make few slits all over the chicken.

2.      Mix ingredients 2-9.apply this all over the chicken. Keep it in the fridge for 2 to 5 hrs.Do not freeze.

3.      Bring it to room temperature before cooking. Mix all the ingredients listed below second marinade. Gently applied it all over the chicken. Do not skip this step as it is necessary for a glossy colorful crust.

4.      Keep the chicken on a cutting board or flat surface, gently bring the legs towards the lower side and tightly tie it together. Next bring both the wings towards the breast portion(inwardly) and tie it tightly. You need 3 or 4 folding of ordinary thread for this. Take another thread wrap it around thigh portion of the chicken to hold it close to the body .Do the same with the wings also. This process  keep the chicken in shape and intact even after cooking.

5.      I baked it in Rotisserie at 230 degree for 1 hour. You can do the same on a baking tray lined with aluminum foil. After 1 hour take it out and cut a portion check whether it has cooked. If it is pink, it needs to be cooked for some more time.

Cut and serve with mint chutney.

MINT CHUTNEY

Ingredients

1.      Coriander leaves-one handful

2.      Mint leaves-half of coriander leaves

3.      Garlic-3 or 4 pods

4.      Ginger-1 small piece

5.      Green chilly-1small

6.      Curd-1/2 cup

7.      Cumin powder-1/2tsp

8.      Salt

Method of preparation

1.      Thoroughly wash the leaves.Grind all ingredients except cumin powder.just before serving sprinkle cumin powder over the top.

Enjoy with any tikkas