Sourdough Bread Cone stuffed with Pizza Veggie Sauce

Sourdough Bread Cone stuffed with Pizza Veggie Sauce 

For the  Dough

3 1/2 cup Whole Wheat Flour 

1 cup Sourdough Starter 

1 cup LukeWarm Milk 

1 tbsp Dry Yeast 

Salt to taste 

2 tbsp Olive oil 

1 tbsp Butter + 1 tbsp Milk + 1/2 tsp Honey for Brushing 

1 tbsp Black Sesame seeds 

1 tbsp Poppy seeds 

Method 

In a large bowl, add flour. Make a well in the centre. Pour the sour dough, dry yeast and 1/2 cup milk in the centre. Wait for the yeast to react. Mix the dough and sprinkle salt. Start to knead, slowly add the remaining milk while kneading. Add oil and knead for 10 minutes. Let it rest for 1 hour covered till it rises double in size. Punch the dough down and on a floured surface divide into 8 equal portions. Let it rest for 5 minutes. Roll one portion of the dough into an about 30 inch rope. Roll the dough rope around the aluminum cones. Repeat the process with the remaining portions.  Place it on a greased tray and let it rest for about 20 minutes. Preheat the oven to 200 degrees Celsius. Brush the cones with butter, milk and honey mix and sprinkle sesame and poppy seeds on top.Bake for about 20 minutes until golden brown.

P.S. To make the cones, take 2 sheets of paper and make a cone and cover with aluminum foil completely so that the paper should not be visible at all. 

Any type of stuffing can be added into the cone... 

For the Stuffing 

Ingredients 

3 Tomatoes chopped

2 Onions chopped 

3 tbsp Garlic minced 

1 tbsp Picked Red Chilli sliced

Or Green chillies chopped 

1 Carrot chopped finely

1 Capsicum chopped finely

6 French Beans chopped finely

1 cup Cauliflower chopped 

2 tbsp sliced Black Olives 

2 tbsp Basil Leaves chopped 

Salt to taste

2 tbsp Sugar

1/2 tsp Pepper powder

1 tbsp Pizza mix (Dry Oregano + Chilli Flakes + Dry Basil) 

1 tbsp Olive Oil 

2 cups of Cheddar and Mozzarella grated 

Method 

Take a pan, add oil. Add garlic and saute for 2 minutes. Add the onions, saute till translucent. Add the tomatoes, salt, sugar and pepper powder. Cook for 5 minutes. Add carrots, capsicum, French beans, cauliflower, chillies and basil leaves. Stir and cook till the water contained in the vegetables dry up. Take it off the flame. Add the olives, pizza mix and 1 cup mix cheese. Mix it. Let it cool a bit. 

For Assembling 

Add the stuffing in the cone. Top it up with cheese. Repeat the process. Bake it at 200 degrees celcius for 10 minutes or till the cheese has melted.

Sri Lankan Egg Curry with Raw Papaya

Sri Lankan Egg Curry with Raw Papaya

For the Curry
Ingredients
6 Eggs Hard Boil
1 Raw Papaya cut into cubes
2 Onions paste
1 big Tomato paste
1 tsp Garlic paste
1 tsp Ginger paste
Few Curry Leaves
1/2 tsp Red Chilli Powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric Powder
1 tbsp Sri Lankan Curry Powder
1 cup Coconut Milk
Salt to taste
2 tbsp Oil
Few Coriander leaves for Garnishing

Method
Heat oil in a wok and add mustard seed. Once the mustard seeds crackle, add onion paste and saute for 2 minutes.  Add ginger and garlic paste and mix all together till brown in color.Add the tomato paste and stir. Now add the red chili powder, turmeric, Sri Lankan Curry powder and salt. Stir it and fry the masala till the oil starts leaving the sides. Add the papaya and stir. Add 2 cups of water, cook it till the papayas are tender. Add coconut milk and stir. Let the curry cook for few more minutes on low flame. Close the lid.Once the curry thickens,add hard boiled eggs and cook for another 1 or 2 mins.

For Sri Lankan Curry Powder
Ingredients
5 Whole Red Chilies
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6 Cloves
6 Pepper Corns
2 Cardamom
1 stick Cinnamon
1 tbsp Rice
1/4 tsp Fenugreek seeds
1 tsp Fennel seeds
1/2 tsp Mustard seeds
Handful of Curry Leaves

Method
Dry roast the curry leaves in a pan and keep aside to cool. In the same pan, dry roast all the whole spices and allow it to cool.In a grinder, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air tight jar.

Begun Pora Roasted Mash Brinjal... A Bengali Dish

Begun Pora
Roasted Mash Brinjal... A Bengali Dish
Ingredients
1 big size Brinjal
1 Tomato chopped
1 Onion chopped
2 Green chillies chopped
1/4 tsp Ginger grated
Salt to taste
2 tbsp Mustard oil
Few Coriander leaves chopped
Method
Give 2 slits on the brinjal. Rub salt on the brinjal and roast it on the gas or chula. Let it cool, peel of the skin. In  bowl add chillies, onion, tomato,ginger, mustard oil, salt and  brinjal, mash it well. Garnish it coriander leaves. Serve it with hot roti.

Stuffed Mirchi Bajji

Stuffed Mirchi Bajji
For the Stuffing
Ingredients
3 Boiled Potatoes mashed
2 Green chilli chopped
1/2 tsp Garlic minced
1/4 tsp Garam Masala
1/4 tsp Dry Mango Powder
1/4 tsp Chilli powder
1/2 tsp Chat masala powder
Pinch of Asafoetida
Salt to taste

Method
Mix all the above ingredients together.

For the Stuffed Chillies
Ingredients
6 Big size Chillies for stuffing
3 tbsp Rice flour
1/2 cup Gram Flour
Salt to taste
1/4 tsp Chilli powder
2 Pinch Turmeric powder
1/4 tsp Soda bicarbonate
Potato Stuffing
Oil for frying

Method
Slit the chillies from the center for stuffing. Add and fill the stuffing in the chillies. In a bowl add the gramflour, rice powder, salt, soda bicarbonate,  turmeric powder, chilli powder and water as required to make a thick dropping consistency batter. Add oil in a wok for frying. Let the oil heat. Dip the Suffed chillies in the batter and fry till brown on both the sides.

Banana, Date and Walnut Sourdough Cake

Banana, Date and Walnut Sourdough Cake

Ingredients
1 cup Whole wheat flour
1 cup All Purpose Flour
1 cup Sourdough starter
1 cup Brown Sugar
1/2 cup milk
1 cup Mashed Banana
1/2 cup Walnuts chopped
1 cup Dates chopped
1/2 cup Oil
1 tsp Soda bicarbonate
Pinch of Salt

Method
In a large mixing bowl, beat the  brown sugar, milk, banana and oil well.  Now beat in the sourdough starter until well combined.  Gently mix in the flours, soda bicarbonate  and salt. Fold in the walnuts and dates. Preheat the oven to 180 degrees celsius. Grease a loaf tin. Spoon the batter into the prepared loaf tin and bake for 60 minutes or until golden brown. Cool a bit and turn out onto a wire rack to cool.

A Story of a Sourdough Starter - 

https://www.suskitchenbysumitra.com/2020/06/the-story-of-sourdough-starter-lockdown.html?m=1