INDIAN BREAD STICKS/ OMAM STICKS

INGREDIENTS:
2 and 1/2 Cups of APS/Maida
1 tbsp of Fast Action yeast
100 gms Oil ( I used 1/4 cup oil)
25 gms of Cheese (I used Cheddar cheese) (optional)
2 tbsp of Sugar
1 tbsp of Salt
50 gms Milk powder
1 tsp Omam / Carom/Ajwain/Thymol seeds
1 and 1/2 tsp of Coriander powder (optional)
1 and 1/2 tsp Cumin powder (optional)
1 tsp of Pepper Powder (optional)
Water as required

METHOD:

Preheat the oven to Gas mark 5/190 degrees
It's a very simple procedure, as you can see, In a bowl take 2 to 3 tbsp of luke warm water, Add the fast acting yeast and a tsp of sugar, mix it well and leave it in a warm place for few minutes, with 15 to 20 minutes you will notice it frothing up, that means your yeast is still active, bring it to the table top and start adding the other Ingredients, add the remaining sugar, salt, powdered thyme seeds/Omam seeds, and all the masala Ingredients if you are using and the oil mix well then add the flour and grated cheddar cheese and water as required to make it into a soft dough.
Knead the dough for 5 minutes so the yeast starts acting well, then keep it aside for just 10 to 15 minutes, no need for it raise.

Knead them into long sticks cut them as desired as I have shown and bake them in a preheated oven of Gas Mark 5, Bake these sticks for around 20 to 25 minutes, when it turns gold in colour, take it out and check it to see if they are done by Inserting a tooth pick, or you can see that when moved it easily comes out, put it back in the oven reduce the Gas Mark to 3 and allow it to bake for further 10 to 15 minutes they turn golden Brown in colour, Now when you check this out they would have become more crispier, and kind of break when you hold it, like a stick.
They are just nice to munch like that, kids would certainly love it.

and it is yeast spotted.
C u Soon with another recipe, take care....

The post Iyengar Bakery Indian Bread sticks/ Omam Sticks /Thymol seeds appeared first on My Veg Fare.

TAMARIND RICE /PULIYOGARE WITH PULIKAACHAL

INGREDIENTS:
1 big lemon size Tamarind
1/4 tsp turmeric
1/4 tsp Asafoetida
1 tsp Jaggery
Salt as required
1 and 1/2 cup water
curry leaves
1 fist full of peanuts/ground nuts

TO TEMPER
1 tbsp mustard seeds
7 to 8 Red chillies (she uses 10-15)
4 tbsp Urad dal
3 tbsp Channa dal
1/4 tsp Asafoetida
curry leaves
5 to 6 tbsp Sesame oil

TO ROAST AND GRIND
2tbsp of Channa dal
4 Nos Red chillies
3/4 tsp Fenugreek seeds/Venthyam
1 tbsp Urad dal
1 tsp Pepper

METHOD:

Take a pan fry all the Ingredients under to roast and Grind with a tsp of oil and roast them until the colour changes and allow it to cool, then grind to a smooth powder.
Meanwhile take the lemon sized ball of Tamarind in a 1 and 1/2 cup of water put it in a microwave safe bowl and microwave it for 1 minute. ( I always do this as it is so fast method when I am in a hurry to make sambhar, Rasam etc.., when I decide what I am going to make first thing I microwave Tamarind in water and allow it cool until I require it,  by that time it would have a cooled for our hand to handle this is the quickest way to make the tamarind soft and easy to handle).
Squeeze the lemon juice and keep it aside filtering the pith.
Take a large pan heat oil and add all the things under the heading to temper when they change colour,  add the Tamarind juice, allow it boil until the raw smell disappears.
Now add the  powder to the boiling tamarind water, now keep a careful eye on it turn the stove into a medium flame and keep stirring it and it starts thickening and becomes like a paste (rather should say like lehyam).
Switch of the stove, now add it to the cooked rice ( with another 2 tbsp of oil).
I grated 100 gms of dry coconut and 4 tbsp of Black Sesame seeds (fry the seeds in a wok till it starts spluttering now take it of the stove) grind both of these into a powder.
Add this to the Rice with the Pulikaachal mix well with Rice.
Do not serve it immediately, leave it at least for 1/2 an hour, this helps the rice to absorb the paste well into it and it tastes gorgeous.

I am sending this to my own event Blogger Marathon from Raks kitchen....

The post Tamarind Rice/Puliyogare with pulikaachal appeared first on My Veg Fare.

BHINDI/OKRA STIR FRY

INGREDIENTS:
500 gms Bhindi/Okra
2 Tomatoes
2 Big Onions(1 cup)
2 sprig curry leaves
1 tbsp Chilli Powder
1 tsp Garam Masala Powder
1 tsp Amchur powder
1 tsp Turmeric powder
1 tsp Mustard seeds
3 tbsp of Oil
Salt as required

Grind to Powder:
Dry Ingredients:
1/2 tbsp Coriander seeds
1 tsp Cumin powder
1 clove
1/2'' Cinnamon stick
Dry fry all the above seeds and dry spices until they change colour and gives a nice aroma
2 tbsp of Anardana seeds
Dry Grind all the above Ingredients together

METHOD:
Wash and wipe the Okras clean, Remembering will not just wash away the dirt on them, it is best to use a cloth or a kitchen cloth to wipe it clean and wiping it clean also helps in stir-frying the Bhindis well, as the water content makes them gooey and will not hold them together and they might get mushed up :(.
Once they are cleaned, cut them into 2 to 2 1/2'' pieces, add the Garam masala powder, Amchur powder and leave it for kind of marinating until we need it.
Chop the tomatoes and onions, Heat 2 tbsp of Oil in  a Kadai/wok/Pan add mustard seeds, once they crackle up add chopped Onions and curry leaves and fry until they are transparent then add chopped Tomatoes Saute them until they are well cooked now add Turmeric powder and chilli powder and fry for few minutes.

Once they are well cooked add the Marinated Okras and fry them in a medium flame with another tbsp of oil in the middle of the process and saute them
Meanwhile Grind to powder all the Ingredients under that heading finely and keep aside, when the okras are still cooking.
Once the Okras are well done, add this powder and required quantity of salt, Saute for few more minutes and 5 to 10 minutes before switching of close the lid and leave the dry curry for few more minutes so the Masala powders are well absorbed in them.
Serve it with anything you prefer to eat it, I served it with my Mushroom parathas.
I am sending this to Priya's CWS event Guest hosted by me as CWS as - Pomegranate seeds.

Hope you all like my Bhindi Masala

The post Bhindi Masala or Okra Stir-fry with Anardana Seeds appeared first on My Veg Fare.

GREEN BATAKI

INGREDIENTS:
FOR THE CURRY:
1 bunch of Mustard leaves  (around 250 to 300 gms) (Recipe called for spinach)
1/4 Kg Potatoes (5 to 6 Medium sized)
3 to 4 pods of Garlic
2 small Onions (45 to 50 gms)
2 Small Tomatoes (45 to 50 gms)
3 to 4 Green chillies

Ground to Paste:
6 to 7 Cashew nuts
1 tsp Fennel seeds
1 tbsp Anardana seeds ( Recipe called for Magastari seeds)

METHOD:

First of all peel the Potatoes and cook them on a stove top with enough water until it is 3/4th done. (Actually the recipe calls for peeling and cutting and half cook the potatoes into Small cubes and deep fry them in Ghee until they are good), I did not deep fry but once it was nearly done I cut them into cubes and with a bit of more oil say around 4 to 5 tbsp of oil I roasted them nicely and kept it aside.
Then I cooked the Mustard Greens in 1 and 1/2 cups of water, drained the water into a bowl (do not throw away the water) and kept aside.
when the Greens were cooking I grounded everything in the Ground to paste heading to a smooth paste.
In a wok heat a tsp of oil add Green chillies and Onions saute then until they turn transparent then add Tomatoes and saute them again, until well cooked, allow them to cool.
Grind the spinach and the sauteed vegetables into a smooth puree and keep aside.
Next take a wok heat oil and cumin seeds, when they splutter add the Roasted potatoes then add the pureed Green paste and the Cashew paste to it with the reserved drained water and allow it to boil to this add Red chilli powder, Garam masala powder and salt as required with an other cup of oil as it starts thickening you can adjust by adding  more water as needed to make it into a nice Gravy.
Garnish with coriander leaves and serve it with any roti, pulka or Nans.
I would like to send this to Pari's Flavours of Punjab  event started by Nayana of simply food and to Anardana event hosted by me, started by Priya.

Hope she accepts my entry :)........

The post Green Bataki (Mustard Green leaves and Potato Gravy) appeared first on My Veg Fare.