Hi, this is chinmoyee Bayan. My hobby is backing and cooking. Before I was a teacher by profession but now I'm fully a housewife & doing baking business from home. Bread is a staple food prepared by way of backing from a dough of flour and water. Pav bread is basically a small loaf of bread. So today I'm going to share a simple recipe of Eggless pav bread .
• Maida 2 cups
• Yeast 1 spoon
• Luke warm milk 1 cup
• Salt 1/2 spoon
• Sugar 1 spoon
• Olive oil 2 spoons
In a bowl take 1 cup of Luke warm milk, yeast and sugar. keep aside for 10 minutes.
After ten minutes yeast will be active. Then add maida, oil, salt and luke warm water( if necessary) and make a soft dough.
Cover and keep the bowl in a warm place for 1 hour.
After 1 hour the dough will be double.
Then knead for 5 minutes.
Divide the dough in equal parts and shape them and keep them in a grease pan.
Let them rest for another half hour. This will help them rise nicely.
Brush little milk on top of the pavs, it will give golden colour.
Bake them in a preheated oven of 180 degree for 15 minutes.
Indian food means lots of spices. Varieties of spices are used in Indian cooking. Again the spices are used in different forms: whole, grounded, roasted etc. But I believe in minimalism. I use very less amount of spices in my cooking . Every vegetable or fish or meat has its own taste. Too much spices may spoil the real taste of the vegetables or fish or meat. Here is a list of 12 spices which I used to store in my kitchen for everyday cooking.
1. TURMERIC :
Turmeric is one of the main spices of Indian cooking. It's a bright yellow coloured powdered spice which is used in many Indian dishes. Turmeric is used to brig colour in the dishes and it is used in Indian cuisines since time immemorial. Fresh turmeric is quite orange in colour from inside with an aromatic and spicy fragrance. Fresh turmeric can be also used in cooking. But it is easy to use in dried powdered form.
Cumin is again an important spice of Indian cooking. Cumin can be used as a whole or in powdered form. Cumin gives an warm earthy flavour with aroma . Powdered cumin is generally used in meat and curries. Roasted and ground cumin powder gives a strong aroma.
3. CORIANDER :
The third important spice to store for everyday Indian cooking is coriander powder. Coriander seeds too have a warm earthy flavour unlike cumin. Coriander seeds can also be used as a whole or in powdered form.
4. RED CHILLI POWDER :
Red chilli powder is an integral part of Indian cuisine. Dry red chilies are grounded into power and used as a spice. It not only gives colour to the dish but also gives taste and aroma to the recipe.
5. BLACK PEPPER :
Black pepper is a classic staple of almost all the cuisines of the World. Pepper plant is a flowering vine in the family of piperaceae, cultivated for its fruit. The cooked and dried unrip fruit is called black pepper. I generally used black pepper in soups and fish and meat recipes.
6. PANCH PHORON :
Panch phoron or five spices mixture. I used this spice mixture in many of my recipes. Panch phoron is used in many parts of India specially in Bengali and Assamese cuisines. Five spices are equally mixed together to make this spice recipe. Panch phoron we can buy it readymade from the market. But I like to prepare it at home. Because one that we buy from the market doesn't contain equal amount of every spices. I always notice more fenugreek seeds than other spices. So it's better to prepare at home and always keep it in an airtight container. To know how to make panch phoron at home click here .
7. GARAM MASALA :
Garam masala which literally means 'warm spices' is a blend of ground spices used in Indian cooking. More than ten spices are used to make garam masala. I generally used garam masala in making meat curries. One can make garam masala at home but I prefer to use the packet garam masala found in the market. It is good to add garam masala in any recipe five minutes before removing from heat to preserve the aroma of the spices.
8. FENUGREEK SEEDS :
Fenugreek seeds are used in cooking too. I often use fenugreek seeds in making lentil curries. Fenugreek seeds are good for diabetic patients due to its bitter taste.
9. BAY LEAVES :
Bay leaf is an aromatic leaf used in cooking. I brought fresh bay leaves from the local market and keep them for drying. After drying I store them in air tight container for later use. I use fresh or dry bay leaves in tea and curries to get their distinctive flavour and fragrance.
10. CINNAMON :
Cinnamon is used in cooking for its distinctive aroma and flavor. Cinnamon is used in many dishes, tea, curries, sweets and savoury etc. I generally used cinnamon sticks in meat curries, pulao and briyani recipes.
11. CARDAMOMS :
Unlike cinnamon cardamons are also used in cooking for its distinctive flavour and fragrance.
12. CLOVES :
Cloves are the flower buds of the clove tree. It is used in cooking for its warm and aromatic flavour .
I generally use sun dried lentil dumpling in red lentil soup which are easily available in markets and it also saves time. But in this recipe I made dumplings myself from urad dal (split black gram). It is very soft and fluffy in comparison to the dried one. Dried one is little hard and you can directly add it to the dal after shallow fried.
Red lentil with sun dried lentil dumpling
Indian red lentil soup with lentil dumplings can also be served as a side dish with rice. It is very easy to prepare as I'm using pressure cooker to cook red lentil. You need to soak split black gram for few hours to make dumplings. The dumplings can be prepared by dip frying instantly after the batter is blended.
Ingredients : For batter - • 1/2 cup split black gram (urad dal) • 1 tbsp rice flour • pinch of cumin, coriander and red chilli powder • salt to taste • oil to fry
For soup- • 1 cup red lentil • 1 tomato • 2 cup water • 1 tbsp mustard oil • 1/2 tbsp fenugreek seeds • 2 bay leaves • 1/2 tbsp turmeric powder & • Salt to taste
1. Soak split black gram for 3-4 hours.
2. Rinse and drain then blend into a fine paste. Add all the other ingredients of batter except oil.
3. Heat oil in a pan. Take small portions of batter and dip fry them. Drain and keep aside.
4. Rinse red lentils under running water. In a pressure cooker pan add red lentil and two cups of water. Add chopped tomatoes. Close cooker. Bring to full pressure on high heat. Cook for 2 whistles.
5. Remove cooker from heat. Allow to cool naturally.
6. In a pan , heat oil on medium heat and roast fenugreek seeds and bay leaves. Add turmaric and salt.
7. Pour everything from the cooker into the pan.
8. Add dumplings. Bring to boil.
9. Remove from heat. Garnish with coriander leaves and serve as a soup or as a side dish with rice.
Doron bon(দোৰোণ বন) is a medicinal plant with tiny white flowers that blooms in the winter. Scientific name is Leucas aspera and found in many parts of India and are generally grows in open fields and waste lands. In Assam this medicinal plant is used as a vegetable and is for herbal remedies. In curing sinusitis and headaches, doron bon is used as nasal drops. It is also good for appetite and digestion.
Today I am going to share two recipes of doron bon. Doron bon has a strong taste and smell. So everyone may not like it. But I like the taste and like to consume it for its medicinal value.
Khar is an alkali prepared from sun dried skin of some varieties of banana. It is prepared by filtering the water from the burn ashes of the skin of the banana Therefore it is also called kolkhar (kol means banana). It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach.
A traditional Assamese meal begin with khar recipe. A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower, doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient. One or two tablespoons is enough to prepare khar recipe. Khar can also be consumed as raw by just adding chopped garlic, few drops of mustard oil and salt.
Chicken with spinach curry or Chicken saag is a classic Indian chicken curry recipe cooked with spinach. Spinach is an excellent source of many vitamins and iron. So this recipe is full of flavor as well as nutrients.
Indian gooseberry or amla (in Hindi) or amlokhi (in Assamese) are fruits which are low in calories are a good source of essential nutrients like vitamin C and A, manganese and dietary fiber. Indian gooseberry chutney is a simple raw chutney that can be served with fritters, or as a side dish with rice or roti.
Ingredients : (for one bowl) • 5-6 mature Indian gooseberries • 1 tbsp grated coconut • 10-12 peanuts • 10-15 curry leaves • 2 green chillies • a little piece of ginger • salt to taste
Method: First we need to de-seed the Indian gooseberries and then chop it.
Soak peanuts in lukewarm water for 10 minutes.
Combine all the above ingredients in a mixture and blend in a smooth mixture. Add little water if require.