Tuesday, September 30, 2014

Break the fast Date & Nut Bread from Zimbabwe

For the last alphabet Z, i chose to cook from Zimbabwe. While looking for what to cook, i came across this Breakfast bread which is inspired from the British Date & Nut loaf. This traditional bread is served for breakfast in Zimbabwe. 
With this bread we are coming to the end of Around the world in 30 days, A-Z cooking. It was interesting and at the same time adventurous. At least for me it was, since i started cooking very late and it was like every day cooking for me for this theme.  That is the main reason, i chose to make breads from every country i visit, so atleast i covered the breakfast or snack for the day.
Nevertheless, it was fun cooking different varieties of bread and taste a different cuisine everyday.
Coming to this quick bread, i made two small loaves, instead of one big. The day i made this, i had guests for Navrathri also. So, i served them one loaf and retained the other for the click. One loaf got vanished in just few minutes, it is soft and fluffy and doesn't feel heavy. The other loaf, which got saved for the photo shoot next day, got devoured by my lil monsters and their daddo, the big monster! I have got requests to make them again. 

Recipe source : here
2 Cups All purpose flour
1 tsp baking soda
100gms Dates, chopped
1 Cup Boiling water (250ml)
1/2 Cup Sugar
5 tbsp butter
1 tbsp flaxseed meal dissolved in  1/4 cup of hot water
1/2 tsp salt
1/2 cup chopped nuts(i used cashew nuts & pistachios)
1 tsp vanilla extract
  • Pit and chop the dates into manageable pieces and take it in a heat proof bowl, add baking soda to the dates and pour boiling water and let it cool.
  • Sift the flour and salt together and keep aside. Mix Flaxseed meal to hot water and keep aside.
  • Now cream together and sugar and butter. To this add flaxseed meal water mixture and whisk well to combine.
  • Now add half the flour mix to this and mix well. Next add dates mixture and remaining flour and combine well.
  • To this batter, add vanilla extract and chopped nuts and fold well to combine. Grease a baking pan with butter or line it with parchment. I used 2 small loaf pans to bake the bread.  
  • Preheat the oven to 180C and bake the bread for 50 minutes or until a tooth pick inserted in the center of the bread comes out clean.
  • Let it cool completely on a wire-rack. Slice them and serve it along a hot of Coffee/Tea/Milk. 

Sending this to Come, join us for breakfast, happening @ +srivalli jetti's space.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Monday, September 29, 2014

Saluf/Salouf - Traditional Yemenite Flatbread

Today we are visiting Yemen to taste their Saluf bread. Though it is Lahoh/Laxoox, the spongy pancake that is famous around, this Pita like Saluf bread is also from traditional Yemenite cuisine. The only difference i found in this and the arabic pita is the addition of Fenugreek powder to the dough. The aroma of fenugreek in the baked bread is mesmerizing!! 
Saluf/Saloof bread is traditional baked in a taboun oven. The dough is usually wet and it is slapped against the walls of the oven and baked to perfection. I have here used my regular cast iron pan and cooked on both sides to get those brown spots on my bread. You can even bake this bread in an oven just like the pita.
Source here & here
1 Cup Whole wheat Flour
1/2 tsp instant yeast
1/2 tsp salt
1/4 tsp fenugreek powder
3/4 cup water (see notes)

  • Take flour, yeast, salt and fenugreek powder in a bowl. whisk well to combine. Now slowly add water to this and start kneading to get a smooth dough.
  • Knead the dough on a flat kneading surface for about 3-5 minutes to get a smooth dough. Let the dough sit about 30-45 minutes or until double in its size.
  • Punch down the dough. Divide into 4 equal pieces. Roll it out about 4-5 inches in diameter. Heat a flat tava, when it is hot enough, reduce the flame to medium and place a rolled out bread on the tava.
  • Let it cook in a medium flame for abut 2 minutes. flip and cook teh other side for another 2 minutes. Transfer it to a serving plate, serve along with any favorite dip or side.
  • Any unused bread can be stored in a ziploc cover to keep the bread soft and moist. The dough can also be refrigerated to make the bread later.
  • I served this bread today morning for breakfast, along with thin dal tadka. Just reheated the bread, tore them into few pieces and poured the dal on top. It was yum, totally yumm

Sending this to Come,join us for breakfast, happening @ +srivalli jetti's space.

  • The original recipe used All Purpose Flour, since i ran out of APF, i used whole wheat flour
  • And also there are 2 methods in doing this bread, one is using wet dough and the other method is what i have done here.
  • If you prefer doing it as wet dough, then feel free to add another 1/4 cup of water while kneading and make it like a gooey batter. 
  • When cooking the batter, smear the pan with oil, and drop a blob of batter in the hot pan, wet your hands and pat the batter to spread. Cover and cook to get a soft and fluffy saluf.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44


Sunday, September 28, 2014

Kartoffelbrot - German Potato Bread from Wangerooge

For the alphabet 'W', we can choose a city from any country we haven't cooked any dish so far. So, i went ahead and chose Wangerooge from Germany. Wangerooge is one of the East Frisian Islands. It is the easternmost and smallest of the inhabited islands. The island is attractive to tourists due to the beaches, various recreation facilities and its relaxed atmosphere. The island's slogan, visible on a sign at the harbor, emphasizes this: "God created time, but he never mentioned haste."
To keep their island calm and fitting place to their slogan, it is a car-free island. The island can be reached by Ship or plane and a railway line connects the harbor and the main village.Looks like a dream for me, as i read that information. A Car-free island, greenery everywhere and a slogan that says Enjoy life in its own pace!!! Wow, a definite place to visit!!
I chose to bake German potato bread, where a part of flour is replaced with potatoes. We loved this bread, it came so soft and fluffy. As usual, my Lil one, the taste-tester of my recipes, couldn't wait until i can click a decent picture of the bread, he was jumping by the side of the table and i was repeatedly asking him to wait for 2 minutes, till i finish clicking!!! Tough job, hmm, but then i love it!!!
Source : herehere
1 Medium sized potato
1 and 1/4 Cups of All Purpose flour
1/2 tsp instant yeast
1/2 tsp salt
2 - 3 tbsp warm  water (Water used to cook potato can be used)
1 tsp oil

  • Wash and peel the potato and cut into 6 cubes. Cook them until soft. Let it cool completely. Drain and keep the water aside for kneading the read.
  • Mash the potato fine. Now add the flour, yeast and salt to this and start kneading to make a soft dough. While kneading add water and oil slowly and knead the dough. 
  • Water used to knead the dough should be Warm. Remember very hot or cold  water will kill the yeast. When i say warm, i mean warm enough to touch, the water that is still hot but wouldn't scald your hand when touched. 
  • Once the dough holds a ball shape, take it to a flat kneading surface, i used my kitchen counter, Knead around 5-8 minutes to get a smooth, baby-bottomy dough. Let the dough rest in a wel-oiled bowl for an hour or unitl it doubles.
  • Once it doubles, transfer the dough into a well flourd kneading surface. Punch it down and shape it loosely into a ball. Do not handle the dough hard, just loosely roll it into a ball.
  • Grease a baking pan with oil or line a parchment. place the ball of dough into it and let it sit for another 30 minutes. 
  • Preheat the oven to 220 C, using a scissor just make small cuts on top of the bread. Do not make deep cuts, bake the bread for 30 minutes or until the top is well browned. 
  • Take it out of the oven, remove the bread to a wire rack, let it cool completely. Slice and serve with cheese or butter. 
Sending this to Come, join us for breakfast, happening @ +srivalli jetti 's space and also to Bake Fest, happening  @ +nalini suresh space, an event by +Cooks Joy 


Vietnamese Banh Bao/Stuffed Steam buns

For V, we are visiting Vietnam. We are almost finishing this marathon, looks like days flew by. Though in the beginning, i was in a doubt, whether i will be able to do full 30 days, but as the days went, i felt though it isn't easy, but doable. I m trying my level best to give breads that are doable @ home and resemble our Indian flat-breads to some extent in taste and method.
Now today in vietnam, we are going to taste Banh Bao. Bánh mì is a Vietnamese term for all kinds of bread. Bánh bao (literally "enveloping cake") is a ball-shaped bun containing pork or chicken meat. It often has Chinese sausage and a portion of a hard-boiled egg. A vegetarian version of bánh bao also exists.
I give you a vegetarian version of Banh Bao. Steamed buns, stuffed with capsicum curry cooked with soy sauce. The buns were a total hit @ home. Both my kiddos loved it and the lil one skipped his regular lunch to have these buns. They make a good evening snack too. So, you don't need an oven to enjoy home made buns, all you need is a will to try new things out!!!
Source : RunAway Rice
for the Dough
1/2 cup milk
3 tbsp sugar
1  tsp instant yeast
1.5 Cups Whole meal flour
1.5 Cups All purpose flour
1/2 tsp baking powder
1 Tbsp vegetable oil
2 nos capsicums, thinly sliced
2 cloves of garlic, chopped
1 onion, finely chopped
1 nos green chili,chopped fine
1 heaped tsp soy sauce
1 tbsp tomato sacue
salt to taste
  • Heat a pan with 1 tbsp of oil. Add chopped onions, green chilies and garlic and saute till onions turn translucent. 
  • Now add chopped capsicums to this and saute for 2 minutes. Keeping the flame high, add soy sauce and tomato sauceto this. Mix well.
  • let this cook covered for 8 minutes or until capsicums are 3/4th cooked and it is almost dry.
  • Take it off the flame and keep aside until use.

The Buns
  • Take both the flours together in a bowl, whisk well to combine. Take a tbsp of flour in a small bowl and mix it with baking powder and keep aside. Now add yeast, salt, sugar to the flour-mix and whisk well to combine.
  • Now slowly add milk to the flour-mix and start kneading a dough. When it starts form a douh ball, add the baking powder and flour mix to this and knead to get a smooth dough.
  • Take the dough to a flat kneading surface, i used my kitchen counter for this. Knead the dough for 5-8 minutes to get a soft and smooth dough. Let the dough rest in a well-oiled bowl for an hour or until doubled.
  • Once the dough doubles, take it back to the kneading surface. Punch down the dough and divide it into 5 pieces. Work on one piece at a time, keep the rest covered.
  • Dust the working surface with flour, flatten a ball with a rolling pin and roll it to a circle of 5-6 inches. Keep a 1-2 tbsp of filling in the center and bring the edges together to make a potli/bag/modak. Pinch the edges together and twist it a bit to seal.
  • Keep a steamer ready, by boiling a 1/4 Cup of water in it.i used by idly steamer for this. Grease the idly plate, place the stuffed buns as you make in the greased plate.
  • Place the idly plate into the steamer and steam cook the buns for 20 minutes.Take care not to spill water on the buns while keeping or removing the buns from the steamer.
  • Let the buns cool for 30 minutes. Serve warm with tomato sauce on the side. 
  • The buns can be made using full All purpose flour or with 50:50 ratio of APF and Whole Wheat.
  • Leftover buns can be stored in the refrigerator and can be stored up to a week.


Saturday, September 27, 2014

Diphaphata/Stove-top Muffins from Xaxaba, Botswana

For the alphabet X, since we don't have any country beginning with X, we decided to cook from any city that starts with X. So, i decided to cook from Xaxaba, Botswana. It is  a landlocked country in Southern Africa, where 70% of the country is taken up by Kalahari Dessert.  Food shares some characteristic with other african cusines, but then they have their unique food too. The Mopa worms, which look much like a caterpillar are a delicacy which are cooked in hot ashes or fried, sauteed!!! Other famous food is ugali, cooked maize flour. 
What caught my attention is their Diphaphata, pronounced Dee-pa-pat-ta. It is such a quick bread, all you need is an hour,to make and eat them. They are soft, puffy and amazing with some cream cheese. Oh yes, warm diphaphata and some cream cheese, it is heaven and a big glass of Orange juice, will complete your breakfast.
Source : here Ingredients (makes 6 largish breads)
2 Cups All Purpose flour
2 tsp Baking powder
1/2 tsp salt
1 tsp Sugar
1/2 Cup Milk

  • Take together flour,sugar, salt and baking powder in a bowl. Whisk well to combine. Now slowly add milk to this flour mix and start kneading to make a soft dough.
  • Take the dough to a flat kneading surface, I used my kitchen counter, Knead for 2-3 minutes to get a smooth dough.
  • Keep the dough covered and let it rest for 15 minutes. After the given time, Dust your work surface with flour and start rolling out the dough about 1/4inch thick.
  • Using a cookie cutter or sharp bowl cut out roundels about 4-5 inches in diameter from the dough. I made 3 big rounds and 3 small rounds.
  • Heat a flat griddle,when it is hot enough, place 2 diphaphata's on the hot pan, reduce the heat to medium let it cook for  minutes on one side, flip and cook the other side too for another 2 minutes.
  • They should well browned on both sides. The bread will puff up well while cooking. Smear oil on the griddle while cooking, to prevent the bread's from sticking to the pan.
  • Enjoy the bread warm with your favorite spread, I enjoyed my diphaphata, with some warm homemade apricot jam and few with cheese slices.
Sending this to Come, join us for breakfast, happening @ +srivalli jetti's space.

Wednesday, September 24, 2014

Emirati khameer bread/Khamir Bread from UAE

For the alphabet U, i didn't think twice, i decided on my second home UAE - United National Emirates. It is a Federation of 7 Emirates Abudhabi, Ajman, Dubai, Sharjah,  Ras-al-khaimah, Fujairah & Umm-al-quwain. When i say it is my second home, i really mean it. I have never felt far away from my home country here. Only missing elements would be Mom, Dad and temples, sigh!!!
Today we are tasting one of the traditional Emirati breads Khameer/Khamir. A breakfast bread served with fresh cheese.  Khamir is nothing but arabic word for yeast.  The bread is a mixture of yeast, flour, milk powder and is sprinkled with sesame seeds and cooked to a toasty brown color. 
I served them with fresh made curd cheese, with some pistachios and fresh banana. It tasted yum and the flavor of saffron in the bread makes it so rich and a royal treat.
1 cup All purpose flour

1 cup Whole wheat flour

1/2 tbsp instant yeast

1/4 cup milk powder
1/4 cup sugar
1/2 tsp saffron
1/2 tsp cardamom powder
3/4  cup warm water
2 tbsp toasted sesame seeds
  • Take both the flours, yeast, milk powder, saffron, cardamon powder and sugar in a large bowl  whisk well to combine.
  • Now slowly add water and knead to make a soft dough. When the flour holds together as a dough, take it to a flat kneading surface and knead for 5 minutes to get a smooth dough. 
  • Let the dough rest for 30 minutes. Divide the dough into 6-7 portions. Roll each portion into a disc of 4-5 inches. Use flour if needed, I didn't use any.
  • Heat a flat tava, I used my cast iron pan,  when it  is hot  enough,  place the rolled bread on the hot tava.
  • It will start puffin up, flip after  a minute and cook the other side, spread a tsp of oil on top, sprinkle toasted  sesame seeds and flip and  cook for 2 seconds. Remove it on serving plate and serve it warm.
  • Khamir bread is served with variety of toppings along. I served it with a spread of home-made labneh or hung curd, some chopped bananas and pistachios. 

Sending this to Come,join us for breakfast, happening @ +srivalli jetti 's space.

   An InLinkz Link-up    

Tuesday, September 23, 2014

Tunisian fricassee - sandwich bread from tunisia

Tunisia is the northernmost country in Africa. Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia.
Thanks to its long coastline and numerous fishing ports, Tunisia offers an abundant and varied selection of fish. Most diners in Tunisia are also content to have their fish fillet simply fire-grilled and seasoned with olive oil, a lemon squeeze and salt and pepper to taste. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun). 
Today in our bread hunt in tunisia, we are going to taste Fricasse -a tiny sandwich normaly stuffed with tuna, harissa, olives and olive oil.  I tried them witha  simple stuffing of cheese, cucumber and chickpeas and slightly seasoned with freshly ground pepper.
Source : Food bridge
2 cups All purpose flour
1 tsp instant yeast
1/2 tsp salt
1/2 tsp honey
3/4 cups water
1 -2 tbsp oil
Vegetable oil for deep frying


  • Take flour,  salt, honey & yeast together in a bowl. Whisk well to combine. Slowly add water and start kneading.  As you knead add oil and make a soft dough. 
  • Take the dough to a kneading surface,  I used my kitchen  counter for  this.Knead about 4-5 minutes to get a soft dough. 
  • Divide the dough into 6-7 portions. Roll each portion into a ball and shape it into a elongated buns of the size of your fist. Let  the shaped rolls rest for about an hour or until doubled. 

  • Once doubled,  heat a deep pan with oil, when it is hot enough,  drop the buns gently and deep fry until golden brown on all sides. Remove using slotted spoon and drain on a kitchen towel.
  • Let the bread cool well. Then slice it using a bread knife and stuff with your favorite stuffing and make a delicious sandwich
  • I stuffed my bread with cheese slice,cucumber slices and a tbsp of chickpeas and seasoned them with a dash of pepper. Yumm it was!!
Sending this delicious sandwich bread to Come,join us for breakfast event happening +srivalli jetti's space.

Monday, September 22, 2014

Bur Saliid/Puff Puff from Somalia

We are visiting Somalia for S today. I bring you another fried bread from this country.  A popular street-food in most of African countries, Puff Puff is a combination of flour,yeast and salt, which is deep fried and rolled in sugar to taste heaven. But it can also be served with some spicy dip to make a delicious breakfast. 
We loved it totally. That too my Lil one, enjoyed it calling Vada, vada!! When i was clicking it, he came for dipping his vada in powdered sugar and gobbled them with a giggle!! :) Try them, they are very light, airy and i would definitely recommend that sugar dust as kids enjoy them better that way.

1 Cup All Purpose flour
1/4 cup Semolina/ Cornmeal
2 tbsp sugar
1 tsp instant yeast
1/2 tsp cardamom powder
1/2 Cup - 3/4 Cup lukewarm water
Vegetable oil for frying

  • Take together flour, yeast, salt, sugar and cardamom powder together in a bowl. Whisk well to combine
  • Now slowly add water and mix with a spoon to make a thick batter. You won't get a smooth dough, it will be a gooey thick batter. 
  • Let the batter sit covered for 90 minutes or until doubled.  Once doubled, heat oil in a deep pan, when it is hot enough.Make ping-pong sized balls of the dough into hot oil and deep fry them in batches.
  • I dipped my hands in water, and pinched ping-pong sized balls from the gooey batter. It was like our Urad dal Vada batter.
  • Once the ball is in the oil, it will puff up amazingly, turn and cook them golden brown on all sides. Drain them using a slotted spoon onto a kitchen towel.
  • Serve Hot along with tea, tastes better when dusted with powdered sugar. These can also be served with some spicy chutney for breakfast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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