Pane Bianco

Pane Bianco 1

Pane Bianco
Recipe source: King Arthur Flour

Ingredients:
3 cups all-purpose flour
2 tsp instant yeast
1 large egg
½ cup warm milk (or water, but add 2 tbsp milk powder to flour)
5 tbsp warm water
3 tbsp olive oil
1 tsp salt

Filling:
¾ cup shredded cheese of your choice
½ cup sun dried tomatoes diced to small pieces
4 cloves garlic minced or grated
8-10 basil leaves chopped

Method:
Mix all ingredients by hand or in a food processor bowl and knead till fairly smooth and soft. Dough will be/should be slightly sticky.
Lightly oil a large container and let the dough rise in it for 1 hr.
Gently punch the dough down and make into a ball and keep aside for 5 mins.
Roll the dough into a large thin rectangle. (atleast 20-22” long)
Spread the dough with cheese, tomato, garlic and basil.
Roll the dough into a log from the long edge and pinch the edges to seal.
Place the log on a lightly greased baking or parchment covered baking tray.
Using sharp kitchen scissors, cut log lengthwise approx 1” deep. (don’t cut into 2)
Keeping cut side up, roll into ‘S’ shape or roll to form circle. Tuck ends. Pinch any edges to seal as required.

Pane Bianco 2

Let rise in a warm place covered for 30-45 mins until doubled.
Bake in a preheated oven at 160 degree Celsius for 30-40 mins. If the top browns too quickly, tent with a foil.
Cool completely before serving.

Wheat Flour Palappam

Wheat Palappam

Wheat Flour Palappam
Adapted from lifescoops

Ingredients:
2 cups atta/wheat flour
4 tbsp rice flour
4 tbsp desiccated coconut
½ tsp yeast
1 tsp sugar
Salt to taste

Method:
Take rice flour in a small pan and add ½ cup water and mix well.
Heat the mixture and keep stirring till it forms a soft paste.
Take off fire and cool.
Take ¼ cup warm water and add yeast and sugar and keep aside for 2 mins to ferment.
Grind coconut with little water to make a paste.
In a large pan, whisk flour, coconut paste, rice flour paste, yeast, salt and enough water to make a batter. (like normal appam).
Keep aside for 6-8 hours to ferment.
Heat a pan or ‘appachatti’ and brush little oil.
Add a ladleful of batter and swirl the pan. Cover and cook for few minutes till appam is cooked and side is crispy.
Serve hot with curry.
Preferably serve as soon as cooked, it becomes soft when cold, but still tasty and healthy!

Notes: Original recipe uses rava/semolina to make the paste instead of rice flour. Will try next time.

Rava/Semolina Idli

Rava Idli

Fluffy and soft rava idli ready in an hour! No time needed for fermentation. They are very good plain, but we can add vegies too in the mix.

Rava/Semolina Idli

Ingredients: for 10 idlis
1 cup rava/semolina
1 cup yogurt
1-2 cups water
½ tsp salt
½ tsp baking soda
Few cashewnuts

Optional items:
1 tsp mustard seeds
Half onion chopped
Few curry leaves chopped
1 -2 green chilis chopped
2-3 tbsp of any finely chopped vegies like carrot, beans etc
1 tbsp oil

Method:
Dry roast rava in pan for few minutes till a nice aroma comes. Don’t brown though.
Put rava and salt in a bowl. Add yogurt and mix well.
Add ¾ cup water and mix again. Keep aside for 15 mins.
Heat water in a steamer. Brush butter or oil on idli pans. Place few cashew pieces in each mould and keep aside.
Heat oil in small pan and add mustard seeds. When it splutters add onion, curry leaves and green chilis and saute for a min. (add any vegies if you are using)
Add to rava mixture and mix well. Add enough water to make a thick batter. (like regular idli).
Add baking soda and mix well. (add baking soda only just before steaming)
Pour 3-4 tbsp batter into each mould and steam for 10 minutes.
Serve soft and yummy idlis with chutney of your choice!

Lemon Pickle

Lemon Pickle 1

This is my personal favourite!

Lemon Pickle
Recipe source: my mother in law

Ingredients:
3 lemons
3 tbsp garlic thinly sliced
2 tbsp ginger thinly sliced
3 sprigs curry leaves
2 – 2 ½ tbsp Kashmiri chili pwd
½ tsp turmeric pwd
1/8 tsp + ½ tsp fenugreek powder
1/8 tsp + ½ tsp asfoetida powder
1 tsp mustard seeds
4-5 tbsp oil
2 tbsp salt + additional if required

Method:
Wash and wipe the lemons with a clean towel.
Cut into small pieces and put in a glass bowl.
Add 2 tbsp salt, 1/8 tsp fenugreek powder, 1/8 tsp asfoetida and mix well. Leave aside for a day or 2.
Heat oil in a pan and add mustard seeds.
When it splutters add curry leaves, ginger and garlic slices.
Saute till ginger garlic is sautéed well and about to turn lightly brown.
Lower flame and add all spice powders and mix well. Don’t let the spices burn.
Add lemon and stir for a minute.
Mix well. Check salt and add if necessary.
Switch off flame and let the pickle cool completely before transferring to a clean glass jar.
Since too much oil is not used, it is best to refrigerate and use as required.