Egg Bread with Leftover Breads...

Egg Bread with Leftover Breads...

Inspiration taken from Korean Egg Bread (Gyeran Bbang) Recipe..

Ingredients 

12 pieces of bread 

14 Eggs

Salt to taste

2 cups Milk

1 tbsp Chilli Flakes

3 tbsp Grated Cheese 

Method

Take the left over bread, cut into pieces. Take a blender, add the bread pieces, milk, 2 eggs and salt to taste. Blend the bread pieces... The batter has to be thick dropping consistency. ( If it has become liquid add more bread and if it is too thick add milk to get the right consistency.) Take a cup cake mould. Add the cup cake liner. Pour I tbsp of the batter in each cup cake liner. Break eggs into the cup cake liners on the bread batter. Remove some of the egg whites if the cup cake liner is full. Sprinkle some grated cheese.. Add the remaining batter on top. Sprinkle some seasoning and chilli flakes on top.  Bake at 180 degrees for 30 minutes in a pre heated oven.

Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)

Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)

What to cook for dinner??? .... I suddenly recollected my childhood visits to my Grandma 's home and my Aunty's home in Kolkatta every summers and the aroma of authentic Bengali food been cooked... The masalas been grounded on Shil Bata. I loved the whole process of the masala been made on the Shil Bata.  As I grew up and got married I lost touch with Kolkata. My last visit to Kolkata was few years back to my Grandma's place and my Aunty's place.. But everything seems to have changed...  Shil Bata was not to be seen in the kitchen. So in memory of Shil Bata is my following recipe...
Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)
Ingredients
1 kg Chicken cleaned and cut in to pieces
2 large Potatoes Cut into big pieces
2 Onion paste
2 tomato paste
2 Green Chillies slit    
1 tbsp Coriander seeds paste
1 tbsp Cumin seed paste
1 tsp Turmeric paste
1 to 2 tsp Whole Red chilli paste
1 tsp Whole Garam Masala paste ( 2 cardamom, 1 cinnamon, 4 cloves, 4 pepper corn)
1 tbsp Garlic paste
1/2 tbsp Ginger paste
1/2 tsp Cumin Seeds
2 Bay leaves
3 tbsp Mustard Oil
Salt to taste
1 tsp Sugar
Method
Marinate the chicken with 1/2 the onion paste, 1/2 the tomato paste, coriander paste, cumin paste, salt to taste, ginger paste, garlic paste, chilli paste, 1/2 tsp garam masala paste , turmeric paste and 1 tbsp oil. Keep the chicken for a hour.
Take oil in a pan. Add oil. Let it heat. Fry the potato pieces and keep it aside. In the same oil add cumin seeds, bay leaves and slit chillies. Sauté it for few seconds. Add the remaining onion paste and tomatoe paste. Add sugar and sauté it for 5 to 7 minutes till the onions are browned. Add the marinated chicken and cook it for 10 to 15 minutes. Add the potatoes and 4 cups of water, cover the pan and cook the chicken till tender and potatoes have cooked. Serve with hot rice.

Cheesy - Minty Golden Coins

Cheesy - Minty Golden Coins..
Ingredients
2 large potatoes boiled
1 cup Green Peas
1  cup Mint leaves
1 cup Cheese
1 cup Corn flour
Salt to taste
2 Green Chillies
2 tbsp Garlic Crushed
1 tsp Curry powder
Oil for shallow frying
Method
Blend all the ingredients in a blender except oil. Take a fry pan. Add oil and let it heat. Take one spoon of the batter and fry till golden brown. Repeat the process. Serve it with tomato ketchup.

Hokkaido Milk Bread (Japanese style)

Hokkaido Milk Bread (Japanese style)

Ingredients

540 grams All purpose Flour

80 grams Caster sugar

6 grams Sugar 

8 grams Salt

90 grams Milk power

11 grams Dried yeast

59 grams Cream

125 grams Milk

20 grams Lukewarm Milk 

184 grams Tangzhong

60 grams Butter melted

1 tbsp Butter + 2 tbsp Milk OR Beaten Egg for brushing 

Method

Add all the dry ingredients in a bowl and mix it. Now take another bowl add Lukewarm milk, sugar and yeast. Let it rise.  Add cream, milk and Tangzhong. Mix it. Add the liquid mixture and the yeast to the dry ingredients. Mix it to get a soft dough.  When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic.Then let the dough rest until double in size. Punch the dough and sprinkle some flour on the dough. Divide into 3 equal portions. Cover , let rest for 15 minutes. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press.  Then fold 1/3 from bottom to the middle and press. Turn the folding side down. Roll flat and stretch in one direction. With the folding side upwards,  roll into a cylinder. With the folding side facing downwards, place the dough in the loaf tins, let it rise until double in size. Brush beaten egg or milk and butter mix on the top of the bread. Bake in a pre-heated 180 degrees oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Tangzhong 

Ingredients 

1/3 cup Flour

1cup Water OR Milk OR 50/50 Water and Milk

Method

Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way. The mixture becomes thicker and thicker. Once you notice some lines appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. Remove from heat. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.

Whole Wheat Ladi Pav

Whole Wheat Ladi Pav

Few simple steps to follow and Ladi Pav is ready...

Ingredients 

3 Cup Whole wheat flour

1/2 Cup All Purpose  flour
1 tsp Bread Improver 

2 tbsp Dry yeast

1/2 cup Luke warm water for the yeast to rise
+ more water as required for kneading 

2 tbsp Sugar

Salt to taste

2 tbsp Oil

1/2 tbsp butter melted  + 2 tbsp Milk to brush on the bread 

Method 

Take lukewarm water add sugar, 2 pinch Whole Wheat flour and yeast. Mix the ingredients together and leave it to rise. Take the whole wheat flour, fine flour, bread improver and salt, mix it together in a mixing bowl.  Add the yeast water and some more water little at a time to make a soft dough. Add 1/2  tbsp of oil and knead the dough well. Add 1 tbsp oil more and knead for 10 minutes. While kneading if the dough is sticky rub oil on your palms. Cover and let it rise in double in size. Take a baking tray. Grease the baking tray. Punch and gently knead the dough - stretch and fold.  Divided  the dough in to equal portions. Take the balls and shape them and adjust them on the baking tray. Don't leave any gap between the two balls. Brush the butter and milk mix on the pav, cover the pav with a moist cloth and let it rise. Bake the pav at 200 degrees for 20 minutes in a pre heated oven. (Optional) Remove the Pav from the oven, brush butter on the top. Cool the Pav on a cooling rack and enjoy the Pav. 

    

Mutton Vindaloo