Pane di Patate

Pane di patate Bread is made with mashed potato has a soft crust and moist center. In this recipe, the dough is coated in butter and baked in a ring mold.

Pane di Patate

Special equipment:
Ring mold or 10inch round
cake pan, with 250m ramekin

Ingredients:
250g potatoes, peeled
and cut into 2–3 pieces
2 1⁄2 tsp dried yeast
9 tbsp unsalted butter,
plus extra for greasing
1 large bunch of chives, snipped
2 tbsp sugar
2 tsp salt
21⁄4 cups bread flour,
plus extra for dusting

Method:
Place the potatoes in a saucepan with plenty of cold water. Bring to a boil and simmer until tender. Drain, reserving 1 cup of the cooking liquid. Mash with a potato masher. Let cool.
In a small bowl, sprinkle the yeast over 1⁄4 cup lukewarm water. Leave for 5 minutes until dissolved, stirring once. Melt half the butter in a saucepan. Put the reserved liquid, mashed potato, dissolved yeast, and melted butter into a large bowl. Add the chives, sugar, and salt, and mix together with your hand.
Stir in half the flour and mix well with your hand. Add the remaining flour, 1⁄2 cup at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl. It should be soft and slightly sticky. Turn the dough onto a floured work surface. Knead for 5–7 minutes, until very smooth and elastic.
Grease a large, clean bowl. Put the dough in the bowl and flip it so the surface is lightly buttered. Cover with a damp kitchen towel and let the dough rise in a warm place for 1–1 1⁄2 hours, until doubled in size.
Grease the ring mold or cake pan. If using a pan, grease the outside of the ramekin and place it upside down in the center. Melt the remaining butter. Turn the dough out onto a lightly floured work surface and knock back. Cover and let rest for 5 minutes. Flour your hands and pinch off walnut-sized pieces of dough, making about 30 pieces. Roll each piece of dough into a smooth ball.
Put a few balls into the dish of melted butter and turn them with a spoon until coated. Transfer the balls of dough to the prepared mold or pan. Repeat with the remaining dough. Cover with a dry kitchen towel and let the loaf rise in a warm place for 40 minutes, until the mold or pan is full.
Preheat the oven to 190 degrees. Bake the bread for 40–45 minutes, until it is golden brown and starts to shrink away from the mold. Let it cool slightly on a wire rack, then carefully unmold. With your fingers, pull the bread apart while still warm.

GOAN PRAWNS OKRA CURRY

One of my favourite vegetable is Okra and so is Goan food. So today's gravy for lunch with hot steaming rice..

GOAN PRAWNS OKRA CURRY

INGREDIENTS:

300 gms Cleaned Prawns
200 gms Okra/Bhindi chopped
1 tbsp Oil
1 Onions chopped
6 Curry Leaves
1 Green Chilli
1/2 tsp  Coriander Seeds
1/2 tsp mustard seeds
1/2 tsp garam masala powder
1 tbsp Chopped Coriander Leaves

To Grind
1/2 Cup Grated Coconut
1 Tomato chopped
1 tsp Grated Ginger
4 Garlic cloves
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp coriander seeds
6  Dry Red Chilies
1 tbsp Vinegar
1/2 tsp tamarind paste

To Marinate the prawns
1/2 tsp Turmeric Powder
1/2 tsp  Salt

METHOD:

Grind all the ingredients for grinding into a paste. Marinate the prawns.
In a wok heat oil and add coriander seeds, mustard seeds, onion, green chilli, curry leaves and saute until onion becomes soft. Add garam masala powder mix well and saute for another minute. Once masala gets cooked well, add grounded paste and cook until oil starts to seperate. Add salt and mix well. Add prawns and stir cook for 2 minutes, add water and bring it to good boil.Add okra pieces and boil for 2 minutes. Simmer until okra and prawns have cooked well. Garnish with coriander leaves. Serve hot with rice.

Home made Bori and Borir Tarkari

Home made Bori and Borir Tarkari
Ingredients
1 cup Urid Dal washed and soaked
1/2 tsp grated ginger
1  green chilli
1/2 tsp fennel seeds
1/2 cup Petha /chachikomro / Ash gourd water squeezed out
Salt to taste
Method
Grind all the above ingredients in a grinder. Avoid adding water ... Only if required then add very little water... Beat the mixture very well with your hand. To test add a drop of the batter in a bowl of water, if then batter flots in water then it is done. Take a bowl of water. Dip your hands in water and put the Bori on a sheet of plastic or cloth. Let it dry in the sun for 2 days. Once done store the Boris in a air tight container.

Borir Tarkari
Ingredients
10 to 12 Borirs
1 big potato cut into thick strip
1 tomato cut in to thick strip
2 green chillies
2 tbsp mustard oil
1/2 tsp kalonji
1/2 tsp ginger grated
2 tbsp mustard paste
1/2 tsp turmeric powder
Salt to taste
Method
Fry the boris and keep it aside. Take the remaining oil and add Kalonji and green chillies. Add the potato and tomato strips. Sauté it. Add mustard paste, ginger grated, turmeric powder and  salt. Stir it well. Add a cup of water. Cook the vegetables covered for 5 minutes. Add the boris and cook till the vegetables are tender and done. Serve it hot with rice.

Egg and Veg short crust pastry quiches

Egg and Veg short crust pastry quiches
Ingredients
12 round circles cut from the short crust pastry dough according to the size of the cupcake moulds
3 eggs
Salt to taste
3 tbsp spring onions chopped
3 tbsp capsicum chopped
1 green chillies chopped
1 onion chopped
1/2 tsp butter
Method
Preheat the oven for 180 degrees.
Take a pan and add butter. Saute the vegetables for 2 to 4 minutes and keep it aside. Take the eggs and sprinkle salt to taste. Beat the egg with the beater till soft peaks form. Now take a cupcake pan and put 1 cut dough circle in the cavities. Let it rest for 5 minutes. Now add 2 tbsp of beaten egg batter in each cavities. Gently add the sautéed vegetables on the beaten egg batter. Bake for 20 minutes at 180 degrees. Take it out and serve it.

Homemade Orange icecream with orange marmalade syrup

Homemade Orange icecream with orange marmalade syrup

Ingredients
2 cups Full cream milk
3/4 cup  Granulated white Sugar
1 tsp Orange essences
2 Orange pulp
1 tbsp Cornflour
1 tsp veg Gelatin
1 cup Fresh Cream

Method

Keep the freeze setting in maximum. Mix cornflour in 2 tbsp of cold milk and keep it ready. Soak gelatin in 2 tbsp lukewarm milk  for 5 minutes. Then microwave for 1 minute when required.

Boil milk until it reduces a little a bit. Then add sugar and boil the milk till the sugar dissolves. Reduce the flame and mix cornflour gradually stirring continuously. When the milk starts thickening, switch off the flame. When the milk is lukewarm, add gelatin and mix well. Chill it in the freezer for 2 hours. Then add fresh cream, orange essence and orange pulp and mix well and beat using electric beater, on a low speed for a few minutes, keeping the vessel over a bowl of ice cubes.
Pour the mixture in a box with a lid and keep it in the freezer. Once half set, remove from the freezer, beat it for a few minutes and pour it back into the box and freeze again. You can beat the ice cream for 1 or 2 times more. This is done to get creamier ice cream. Ice cream is ready once it sets. Allow it to thaw for 5 minutes before serving.

If ice cream maker is used then take the ice cream maker vessel cover it with plastic bag and freeze it till chilled. Chill the ice cream mixture. Take out the ice cream vessel from the freezer and then add the chilled ice cream mixture into the vessel. Whip the Ice cream mixture till it thickens and to set it well keep it in the freezer for 3 to 4 hours.

Add orange marmalade syrup before serving.

Orange syrup
Ingredients
1 orange pulp
4 tbsp orange marmalade
Method
Take a pan and add both the ingredients. Cook it on a low flame till the marmalade melts and blends well with the orange pulp to form a syrup. Take of the gas and cool before serving.