WOYP Day #41 Kesar Pista Badam Kulfi

It had been ages since I made Kulfis at home. The temperatures are soaring with rain studded days, and these kulfis took me right back to my childhood when mom made them every summer without fail.

This is the classic version of Kulfi, loaded with nuts and hints of Saffron encased in creamy frozen goodness! Yummm...! 

Kesar Pista Badam Kulfi:
You will need:

2 cups Whole Milk
2tbsp Corn flour (make a paste with 2 tbsp cold milk)
3 to 4 tbsp Milk powder (I used non-fat dry milk)
2 tbsp Badam Milk powder (MTR or any brand)
A large pinch Saffron strands
1 tbsp finely chopped unsalted Pistachios
1 tbsp finely chopped raw Almonds
1/2 cup Granulated sugar

Pour milk into a thick bottomed pan, and set on medium heat. Stir frequently to prevent the milk from burning on the bottom. Once the milk is warm, remove a tablespoon or two and add it to the milk powder. Whisk to make a smooth paste and set aside. Add the saffron strands, sugar, Badam milk powder and the prepared milk powder paste to the hot milk and combine. Bring to a simmering boil.

Lower heat. Now add the corn starch paste while stirring. The mixture will immediately thicken. Cook for a minute while stirring and then remove from heat. Allow to cool for 10-15 minutes before adding the nuts.This keeps the nuts crunchy. 

Stir in the nuts. Pour mixture into popsicle molds. If you don’t have Popsicle molds you can use disposable paper cups, or small steel tumblers if you have them at home. Once filled, set aside for few more minutes and then place a popsicle stick in each cup. Freeze for 3-4 hours. 

To unmold - Run the sides of the cup or mold under warm water for a few seconds and the kulfi will pop out easily. Serve immediately.

WOYP Day #40 Tomato Poori with Bottle Gourd and Peas Saagu

Poori and Vegetable Saagu is a standard combination in Karnataka. The usual combination of veggies are potatoes, peas, green beans and carrots. I wanted to try a different combination this time and used Bottle Gourd and Green Peas. Bottle Gourd is a fairly versatile vegetable and takes on flavors well. Almost like Chayote Squash or White Pumpkin. It turned out good and we didn’t quite miss the other veggies :D 

Tomato Poori
You will need:

2 cups Whole wheat flour
1/2 cup Tomato chopped & pureéd
2 tsp Kashmiri Red chili powder
1 tsp Garam masala
1/2 tsp Kasuthi Methi
2 tbsp Olive oil (or vegetable oil)
Salt to taste
Warm water as required

Oil for frying

Combine wheat flour, salt, chili powder and garam masala in a medium bowl. Lightly crush the Kasuthi methi in your palms and add it to the flour. Also add the oil and the prepared tomato puree. Add warm water little at a time to make a soft dough. The dough should not be sticky. I needed about 1 1/4 cups water. Cover the dough and set aside for 20 minutes.

After the dough has rested, knead the dough well until its smooth. Divide the dough into small balls. Using little flour as needed, roll into round discs, about 3”-4” wide. 

Heat oil for frying in a large deep pan. Set on medium heat. Drop a tiny dot sized piece of dough into the hot oil. If it rises to the surface immediately, the oil is ready. If it rises slowly, heat the oil a little longer and check again. Once the oil is ready, slide the rolled dough into the oil. Press lightly with a spatula to allow the poori to puff up. Flip and cook the other side for a few seconds. Remove to a paper towel lined plate. Serve hot with Saagu. 

Bottle Gourd and Peas Saagu:

 You will need:
1 large Bottle Gourd
1 cup Green peas, fresh or frozen
1/2 cup chopped Onion
2 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste

To grind to a paste:

3 tbsp Dalia (Hurgadale)
6 Green chilies
4 pods Garlic
1/4 cup fresh cilantro
6-8 fresh Mint leaves
1/3 cup fresh grated Coconut
1 tsp Garam masala
Water as needed

Wash the bottle gourd. Trim the ends and peel the skin. Slice in half and then into quarters. Remove the seeds and spongy white part on the inside. Cut the remaining into cubes.

Prepare paste using water as needed. Heat oil in a pressure cooker. Add the mustard seeds and curry leaves. Add the onions and sauté until soft. Now add the cubed bottle gourd and peas. Stir and cook for a minute. 

 Add the prepared paste and saute for 2-3 minutes until fragrant. Add the garam masala. Season with salt and add 1.5-2 cups of water, enough to immerse the veggies. Stir to combine. Close the lid and turn heat to high. Place weight on cooker lid and cook for 4 whistles.

Turn off heat and allow cooker to cool for 10-15 minutes before opening the lid. Stir well and serve hot with the Tomato Pooris.

WOYP Day #39 Spinach, Corn and Pepper Mini Tarts

As a kid I enjoyed my mom’s mini Jam Tarts, warm, flaky and filled with gooey mixed fruit jam. Devoured typically in a minute or less :D I’ve used the same Tart dough in these Savory Spinach, Corn & Red bell pepper tarts. The filling is mildly spiced so the kids could eat it too, but you can totally amp the spice levels for adults. These tarts are small and are perfect as appetizers. 

If you don’t have individual tart pans, you can use silicone cupcake liners, a cupcake pan, or a multi design cupcake pan like the one I’ve used. Basically you need something to hold the sides up and form a “cup” to hold the filling. This can also be used in to make one large tart as well instead of individual tarts.

Like with any Tart dough, it is important to start with cold butter.

Easy Tart Dough:

1 1/4 cups All-purpose flour
1/2 tsp Salt
1/3 cup Cold, unsalted Butter
3-4 tbsp Cold Water

4” or 5” cookie cutter
Rolling pin
Tart pans, cupcake pan or cupcake silicone molds
Rice or Dried Beans (any kind)
Parchment Paper or Foil

In a medium bowl, measure out the flour. Add the salt and whisk to combine. Grate the butter over the bowl. Using a for or your fingertips rub the butter into the flour until it resembles bread crumbs. Alternately, you can also cut the butter into small cubes and using a pastry cutter, cut the butter into the flour. Add a tablespoon of water at a time and mix until the dough comes together. Roll into a ball and cover with cling wrap. Refrigerate for 30 minutes. Mom never used to chill the dough and she used to go about making the tart shells right away. I prefer to chill it since it is hot now and I felt it yielded a flakier shell. 

After 30 minutes, transfer dough to a lightly floured surface. Preheat oven to 400F. Roll the dough using a rolling pin, to 1/4” thickness. Using the cookie cutter cut circles and place in the cupcake pan. Gently press the dough to conform to the sides. Repeat with all the dough. Using a fork poke the dough in several places. This is called docking the dough, which prevents the tart from puffing up in the oven. 

Blind Bake the Tart Shells:

These Tart shells are blind baked, meaning they are baked first with either rice or dried beans to weigh the shells down, then baked without them and then a final quick bake with the prepared filling. 

Line each shell with a piece of parchment paper or foil and then pour little rice (or beans) into each shell. Bake for 8 minutes. Remove from oven, remove the rice with the parchment and return shells to the oven for another 4 minutes. Remove from oven, fill each shell with prepared filling. Bake for another 2-3 minutes until filling is heated through. Serve warm.

Spinach, corn and Red bell pepper filling:  
You will need:

1 recipe Tart dough (recipe above)
2 tbsp Oil
1/2 cup chopped Onion
2 tbsp Yellow corn
1/4 cup chopped Red bell pepper
3 pods Garlic,  minced
1/2 cup Spinach, finely chopped
1/4 tsp Dried Oregano
1/4 tsp Red chili flakes
Salt to taste
2 tbsp Heavy cream

Heat oil in pan. Add the minced garlic, onions and bell pepper. Cook for 3-4 minutes until onions and peppers are soft. Add the corn and chopped spinach and cook for 2 minutes.Season with salt and add the chili flakes and dried Oregano. Combine well. Lastly add the cream and combine, cook for a minute and turn off heat.

Allow to cool before filling the shells, you don’t want the hot filling to make the shells soggy. 

We enjoyed these Savory tarts and I see more tarts in the future :D Thanks to my mom for a foolproof tart recipe!

WOYP Day #38 Stuffed Mini Peppers

Yesterday was my older one’s 8th birthday. Poor guy had been planning a summer party since months, but who knew things around us would change so drastically due to CoVID. So we made the best of the current situation and had a small party at home with just us and my cousin’s family. V loves pizza so we ordered out and I made Pull apart Garlic bread and these mini stuffed peppers as appetizers. He wanted a Minecraft themed Dirt Block cake with a few Minecraft characters on top which I made in Fondant. More on the cake in another post :)

The peppers are crunchy, sweet and colorful. They are perfect with a savory dip but I wanted to make something a little more satisfying and decided to stuff and bake them instead. This literally came together in about 20 minutes. I had Goat cheese on hand, that went into the filling. If you don't have any, it can be skipped. 

You will need: 

Serves 4

1 lb Mini Sweet peppers
1 (8oz) can Black beans
2 tbsp yellow corn
2 tbsp oil
3 pods Garlic, finely chopped
1/2 cup chopped onion
Salt to taste
2 tsp Sriracha (or any hot sauce)
2 tbsp Goat cheese, softened
1 tbsp chopped cilantro
1/3 cup shredded Cheddar

Open the black beans and pour the contents of the can into a small pan and bring to a simmer. Drain the liquid and mash the beans with a fork while still warm. Set aside. 

Heat oil in a pan. Add the chopped onion and garlic. Sauté until fragrant and soft. Stir in the mashed beans, yellow corn and season with salt to taste. Combine well. Lastly add the sriracha and cilantro. Stir to combine. You can add more hot sauce if you like. The quantity mentioned above was a perfect balance between the sweet peppers and tangy goat cheese. Cool slightly and then add the softened goat cheese. Combine. 

Preheat oven to 350F.

Wash the mini peppers and slice in half. Using a spoon, fill each half with the prepared bean mixture and place on a baking sheet lined with foil. Top each pepper with little cheese and bake for 8-10 minutes. Remove from pan, rest on sheet for a minute and then serve while still warm. 

These make for perfect finger foods, no utensils needed and the peppers are just right to hold the filling. They were gone in minutes! :D 

WOYP day #37 Sprouted Green Moong Rasam

Whole Green Moong is chock full of nutrients. Rich in Folate, Magnesium, Vitamin B & Iron, incorporating it into your diet has great health benefits. Sprouted Moong has a high level of anti oxidants which helps prevent several diseases. Moong features on our plates several times a month. Check out some of these great Whole Moong recipes -

Pesarattu 

Punjabi Malai Dal

Whole Moong (Hesarakaalu) palya

Sprouting the beans also makes it easily digestible and enriches the protein content. Sprouted Moong rasam is flavorful and wholesome and a great addition to any meal. 

You will need:

1 cup whole Green Moong
1/2 onion thinly sliced
4 large pods Garlic
1 tbsp Oil
1 tsp Mustard seeds
1/4 tsp Asafoetida (Hing)
Few curry leaves
2 tsp Tamarind pulp (or paste)
1 tbsp Jaggery
Salt to taste

To dry roast & grind to paste:

 
1 tbsp Coriander seeds
2 tsp Cumin seeds
4 whole black peppercorns
1/4 tsp Fenugreek seeds
6 dry red chillies
1 tbsp chopped onions
3 pods Garlic
2 tbsp fresh coconut

Wash whole moong, soak in water overnight of for 8 hours at least. Drain well and place in a colander. Leave overnight in a warm place. The whole moong will sprout. If you want longer sprouts you can allow it to sit for another night taking care to turn the moong once, otherwise there is risk of mold (depending on weather conditions)

 

Pressure cook sprouted moong, sliced onions and garlic with sufficient water (for 3 whistles)

Dry roast the spices until fragrant. Cool slightly and then blend to a paste with the onions, garlic and coconut. Use little water as needed. 

 

Heat oil in a pan. Add the mustard seeds, curry leaves and asafoetida. When the mustard splutters, add the prepared paste. Sauté until fragrant, few mins. Then add the boiled moong. Add the tamarind paste and jaggery. Season with salt. Bring to a boil. Lower heat and simmer for 4-5 minutes. Turn off heat. 

 
Serve hot with steamed white rice.

WOYP Day #36 Kuska with Mirchi ka salan

Kuska is a mildly seasoned Biryani rice with no vegetables often served with rich, spicy gravies or curries. The mildness goes well in contrast with the heavily seasoned side dish. I’ve seen so many versions of this rice in the past few weeks that I decided I had to try my hand at it :D So here is my version of the Kuska. We had ours with a spicy Mirchi ka Salan. 

Kuska:
You will need:

2 cups Basmati rice (or any long grain rice)
3 cups Water
2 tbsp Oil
2 tbsp Butter
1 onion thinly sliced
2 tomatoes chopped
1 tsp Cumin seeds
1 tsp Fennel seeds
1/4 cup Yoghurt, lightly beaten
Salt to taste

To grind to a paste:
8-10 mint leaves
1/4 cup cilantro leaves
3 green chillies
4 cloves
1” pc cardamom
6 pods Garlic
1” pc Ginger
2 tbsp chopped onions

Wash the Basmati rice couple of times and then soak in cold water for 20 minutes. Make a smooth paste of the ingredients listed under “To grind”.

Heat oil and butter in a pressure cooker. Add the cumin seeds and fennel seeds. When they begin to splutter add the sliced onions and sauté until light brown. Add the prepared paste and cook for 2-3 minutes until fragrant. Add the chopped tomatoes, salt to taste. Once the tomatoes are soft, stir in the beaten yogurt. Drain the rice and add to the cooker, stir and then add measured quantity of water. Stir to combine. Close cooker lid and turn heat to high, allow steam to rise. Place weight on lid and lower heat to low. Cook for 9 minutes and then turn off heat.

Allow to cool for 10-15 minutes before removing the cooker lid. This allows the rice to absorb all the water and become fluffy. Combine well before serving.

Kuska can be served with a side of boiled eggs too.

Mirchi ka Salan click here

You can use Jalapenos  or Serrano peppers which are spicier than Jalapenos. I also added large chunks of Green bell pepper. If you don't want to add any chilies you can make plain Salan too which goes with any Biryani or flavored rice.

WOYP Day #35 Ragi Tomato Onion Dosa

This dosa is made with a combination of flours you might already have in your pantry and the humble tomato. The best part is no one can guess there is puréed tomato in the Dosa batter. Ragi Tomato Onion Dosa turns out crisp, studded with roasted onions, it’s a party in the mouth! This is an instant Dosa which means no soaking, grinding or fermenting, more reason to make this right away! :D 

Ragi or Finger Millet is highly nutritious - rich in fiber, calcium, amino acids and Vitamin D. Keeps you full longer which means you are snacking less between meals! 

Ragi Tomato Onion Dosa: 

You will need:

1 cup Ragi flour
3/4 cup Rice flour
3/4 cup Fine semolina (fine Sooji/Chiroti Rave)
Few curry leaves, finely chopped
1/2 cup Chopped tomato
3 Green chilies, chopped
1” piece Ginger, chopped
Salt to taste
Water as needed

1/2 cup chopped onions
1/4 cup chopped cilantro

 
Purée tomatoes, green chilies and ginger into a smooth paste. Whisk together the Ragi flour, rice flour and Semolina in large bowl. Add cumin seeds, salt and finely chopped curry leaves. Add the prepared purée. Using a whisk add little water at a time and combine into a lump free dough. Add about 3 cups of water to make a thin batter. 

Heat a crepe/dosa pan and apply oil. Sprinkle a tablespoon of onions and little cilantro. Pour 1/2 cup of batter evenly over the onions. Drizzle little oil, cover and cook on high for 2-3 minutes. Remove cover and continue to cook until the Dosa crisps up. Remove from heat and serve hot with Coconut chutney.

WOYP Day #34 Phulkas & Palak Chole

Phulkas are similar to Rotis/Chapatis made with a whole-wheat flour dough but using a different method. They are cooked partially on a pan and partially on a direct flame. This imparts a smoky flavor to the Phulkas. It also makes them light. 

Phulkas can be paired with any curry. We had ours with a creamed Spinach & Chickpea curry a.k.a Palak Chole. Palak translates to Spinach in Hindi and Chole is Chickpeas. 

Phulkas:

You will need:

1 cup Whole wheat flour plus more for rolling
1/2 tsp Salt
1 tbsp Oil
1/2- 3/4 cup Warm water 

In a medium bowl, combine the flour, salt & oil. Add the warm water as needed to make a soft dough. Knead into a ball. Cover and set aside for 15 minutes.

Knead well and divide into small balls. Dip each ball in wheat flour and roll into a 4” thin disc. Heat a pan on medium and on another burner, a roti griddle on medium heat.

Place the rolled phulka on the hot pan and cook for 20 seconds. When you see bubbles appear flip to the other side. Cook for another 15 seconds and move it to the Roti Griddle (like shown in the picture below) Watch as the Phulka slowly puffs up. My boys were fascinated looking at it balloon up and my younger one thought it was floating on the griddle :D Flip and cook the other side briefly, remove to a plate. Immediately apply ghee and serve hot. 

Repeat with the remaining dough making sure to apply ghee while still hot. 

Palak Chole: 

 
You will need:

1 8oz can Chickpeas (or 1 cup dried chickpeas soaked overnight)
1 large bunch Spinach
1/2 cup Cilantro
3 green chilies
2 tbsp Oil
1 Onion finely chopped
1 Tomato finely chopped
1 tbsp Coriander powder
2 tsp Red chili powder
1 tsp Anardana powder (from dried Pomegranate seeds)
1/2 tsp Garam masala
Salt to taste

 

If using canned chickpeas, bring contents of the can to a boil in a pan. Drain and set aside. If using soaked chickpeas, pressure cook chickpeas with water and little salt. Drain and set aside until ready to use. 

Wash spinach and blanch in hot water for 5 minutes. Remove immediately and run under cold water. Grind to a smooth paste with cilantro and green chillies.

Heat oil in a pan. Add the chopped onions and sauté until soft. Add the ginger garlic paste, cook until fragrant. Add the chopped tomatoes, coriander powder, red chili powder and anardana powder. Season with salt. Combine and cook for 4-5 minutes until tomatoes are soft and spices lose the raw smell.

Now stir in the chickpeas and prepared Spinach paste. Combine well and cook on medium heat. Add Garam masala. Bring to a simmering boil and adjust salt if needed.

Serve hot with Phulkas.

WOYP Day #33 - Mexican Veggie Soft Tacos

I make Mexican food once every few weeks as we all enjoy it. I sometimes make it elaborate by making Salsa from scratch and with Guacamole too. But some days I keep it simple and quick with what I have in my pantry. I'm usually well stocked with the usual suspects - canned black beans, tortillas, salsa for these impromptu taco nights. The key to a good taco is to build layers of flavor, so every bite is as delicious as the next. 

You will need:

6-8 Soft Corn or flour Tortillas (6”)
1 (8oz) can Black beans
1/2 tsp Cumin powder
Salt to taste
1/4 cup shredded sharp Cheddar cheese
Red bell pepper Corn Rice (recipe below)
1 onion sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 Zucchini, cubed
2 Jalapeños sliced
1 tbsp Spicy Taco seasoning or Cumin powder
2 tbsp Vegetable oil
1/2 cup Salsa (from a jar)

Prepare the beans:

Pour the contents of the can into a small saucepan. Add cumin powder and little salt. Bring to a simmering boil. Roughly mash the beans with a potato masher to make a rough paste.

Red bell pepper Corn Rice: 

You will need:
1 cup cooked white rice
1/4 cup chopped red bell pepper
3 tbsp Yellow corn
2 tbsp butter
2 pods Garlic, chopped
1 tbsp chopped Cilantro
1 tsp Lime juice
Salt to taste

Heat oil in a pan. Add the garlic and saute until fragrant. Add the bell pepper and cook until soft. Season with salt to taste. Stir in the yellow corn and white rice. Combine and cook for a minute. Drizzle lime juice and top with the cilantro. Serve  warm.

Prepare the veggies: 

 
I normally use Cumin powder when prepping veggies for Fajitas. I remembered having bought Spicy Taco Seasoning several months ago, so tried it this time. The veggies tuned out flavorful.

Heat oil in  pan, add the onions and saute for a minute. Add 1/4 tsp Taco seasoning (or Cumin powder)Season with salt.  Remove to a plate. Add the bell peppers red and then green,  saute until done and add taco seasoning. Remove to a plate once done. Top with chopped cilantro. Add little more oil if needed and add cook the cubed Zucchini. Season with salt and taco seasoning. Make sure to to overcook the zucchini, it softens fairly quickly. Remove to a plate. Heat remaining oil and sauté the Jalapeños until softened.

Warm the Tortillas - On a pan, cook the tortillas for 30 seconds on each side. Keep warm in a box until ready to serve.

Assemble Tacos - 

 
To assemble, take a warm tortilla, spread the mashed black beans, Top with zucchini, onions, bell peppers and prepared red bell pepper corn rice. Top with salsa, sliced jalapeños and shredded cheese. Serve right away.

WOYP Day #32 Khara Bread and Khara Buns

Of late, I’ve been working on recipes that I had been meaning to tackle since years! Given that I’m not running around for the boys’ school or their activities, I’ve had considerably more time on hand or rather in one place. This of course doesn’t mean I can laze around since hungry bellies have become bottomless pits now :D I’m not complaining, I’m lucky I enjoy cooking and baking but its not the same story with many of my friends and relatives who want to be out of the kitchen asap! :)

This Khara bread has been on my list for not weeks or months but years! I finally got around to making it and definitely glad I did. I remember eating the pillowy soft Khara bread from bakeries back in Mysore. That and Toast, Honey Cake, Khara Biscuits, Benne Biscuits…yummmm! The driving force behind trying these recipes is the urge to eat them and their non-availability here! We crave those familiar flavors and smells, more so now being home all the time. Khara means "spicy" in Kannada. 

 
This recipe makes one large loaf and few buns or a medium sized loaf and 6 buns. The recipe can be easily halved and is egg free. If you are making this for the first time I would highly recommend halving the recipe.

Khara Bread (or Buns): 

Makes: 2 medium loaves 

You will need:
3.5 cups to 4 cups All-purpose flour (Maida) plus more
2 tsp Active dry yeast
1 1/2 tbsp Sugar
1 tsp Salt
3/4 cup Water
1/2 cup Milk
2 tbsp Olive oil

For the flavoring:

1/2 cup finely chopped fresh Dill
1/4 cup finely chopped fresh Cilantro
1/2 cup finely chopped Onion (I used red onion)
1 tbsp Green chili paste ** (see note below)
1 tsp Cumin seeds
1 tbsp Olive oil or Vegetable oil

To brush the top of bread:

Milk as needed
Butter as needed

NOTE: I usually have a batch of green chili paste on hand, which has salt added to it (to preserve) since we use it in several south Indian recipes. I used the same quantity of this paste mentioned above but did NOT use the salt mentioned in the dough ingredients. If you make the green chili paste for this recipe then grind chilies to a fine paste and use salt as mentioned above. This is important because you don't want to over salt the bread.

Combine the water and milk and warm it (around 100F) on the stove top or a microwave. Add the sugar and yeast, stir and set aside for 10 minutes until frothy and bubbly. If you don’t see  any reaction either the liquid was not hot enough to activate the yeast or too hot to kill the yeast. In either case, you would have to start over. 

While the yeast proves, heat 1 tbsp of Olive oil in a pan. Add the cumin seeds and when it crackles, add the chopped onions and sauté until soft. Add the chopped dill and cilantro and saute for a minute until the dill loses the raw smell. Stir in the chili paste (see NOTE above). Turn off heat and cool.

Once the yeast is ready pour into the bowl of a stand mixer. If mixing by hand pour into a large bowl (enough to fit 4 cups of flour). Fit the dough hook on the mixer. Add the olive oil, salt (if using - see note regarding chili paste). Add 2 cups of flour and start the mixer on low. Add another 1.5 cups of flour and continue mixing until the dough comes together. It will be sticky. At this point add in the sautéed onion-greens mixture. Knead for a minute and then add more flour - I added about another 1/2 cup of flour until the dough came together into a soft smooth ball. Knead for 7-8 minutes. 

Transfer to a lightly oiled bowl and cover. Set aside in a warm place until doubled,  about 1.5 hours - 2 hours depending on how warm it is where you are.

Turn out onto a lightly floured surface and knead one more time by hand about 4-5 minutes. Cut dough in half, shape into a loaf and place in a greased 9”x5” loaf pan. Cut the remaining dough into 6 equal pieces and shape into buns. Place on a parchment lined baking sheet. Cover the loaf and buns loosely with a plastic wrap and allow to rise again for 40-45 minutes. 

Preheat oven to 360F close to the end of the second proof. Brush the top of the loaf and buns with milk.

Bake the buns for 15-16 minutes and the loaf for 25-28 minutes. Keep and eye on both and don’t allow the top to brown too much. Adjust baking times depending on the quantity you make and your oven.

Once the buns are out, brush the tops with melted butter. This makes for a soft crust. Do the same once the loaf is baked and out of the oven. Transfer to cooling racks and cool completely before slicing or storing.

This turned out to be a nice pleasant green on the inside with specks of dill everywhere. The taste is spot on and one bite with a slather of butter on a warm slice took me right back in time!! 

WOYP Day #31 Sesame Scallion Fried Rice with Chili Garlic Paneer

I often make Indo-chinese food at home. We enjoy mildly seasoned simple Fried rice to full on spicy versions like this Thai Basil Fried Rice and I’m constantly looking for ways to change things up with the humble fried rice. This is a mildly seasoned version amped with the nuttiness of the sesame oil which also adds a slight hint of heat. Paired with pungent scallions, it made it a little more than simple fried rice. We had it with Chili Garlic Paneer which I intentionally made spicy so it made a good combination. 

I use Brown sugar and like how it cuts the acidity and adds a mellow after taste which makes everything more yum :D Its totally optional and can be left out. 

 
Sesame Scallion Fried Rice
You will need:
1 cup Jasmine Rice or any long grained rice like Basmati
2 tbsp Vegetable oil
1 tbsp Hot Sesame oil
2 tsp Garlic, minced
1/2 cup finely chopped Onions
1/2 cup finely chopped Green bell pepper
1/2 cup finely chopped Carrots
1/2 cup finely chopped Cabbage
1/4 cup chopped scallions (Spring onions)
Salt to taste
1/2 tsp Black Pepper powder
1 tsp White Vinegar
2 tsp Soya sauce
2 tsp Brown sugar

Cook rice as per package instructions. Spread on a plate and allow to cool. 

Heat vegetable oil and sesame oil in a wok. Add the minced garlic and sauce for a few seconds until fragrant. Add the chopped carrots and bell peppers and stir fry until done. Now add the onions and lastly the cabbage. Saute until done. Season with salt and pepper. Save a tablespoon of scallions and add the remaining. Add the cooled rice and combine with the veggies. Drizzle the vinegar, soya sauce and add the brown sugar. Combine well and cook for a few minutes on low heat until the rice is heated through, 2-3 minutes. Adjust seasoning if needed. Top with the saved scallions and serve.

Chili Garlic Paneer: 

 
You will need:

1 cup cubed Paneer
1/2 cup cubed Green bell pepper
1/2 cup cubed Red onion
6 cloves Garlic, chopped
2 tsp Sambal (adjust to taste)
Salt to taste
2 tsp Brown sugar
2 tbsp chopped Scallions
1 tbsp Vegetable oil
Water as needed.

Whisk together:
2 tbsp Ketchup
2 tsp Soya sauce
1 tsp Sriracha
1 tbsp Cornstarch

Heat oil in pan. Add the chopped and cook until fragrant, taking care not to brown it. Add the cubed bell peppers and onions. Cook for a minute until 3/4th done. Add the whisked sauce and 1/2 cup water. Combine and add more water to make a thick sauce.Stir in the cubed Paneer.  Bring to a simmering boil. Lastly stir in the sambal and turn off heat. Top with chopped scallions and serve.