Sunday, August 19, 2012

Aash: Rice and Lentil soup

There are certain recipes which we turn to only during ramadhan/ramzan. Aash-a rice and lentil soup is one of them.This soup is made everyday in almost every household i know of! After sun set when we break the fast with dates and water this is the first course of meal we begin with.It is not only tasty and filling its healthy too.
We have been making this humble Aash since many years now but only recently did i get to know that the word 'ASH' is a Persian word and is part of Iranian Cuisine similar to Soup but thicker,which is usually served hot!
There are many versions of this humble Aash...with many variations in seasonings and flavours, but we always stick to this one.Its very easy to make hardly 10-15 minutes from start to finish.More over parboiled rice or boiled rice is used which is supposed to be nutritionally superior to regular rice.You can read more about it here.
Since we make this everyday ,for convenience sake i coarsely grind /powder boiled rice like rava (can use idli rava also)and roast it until light brown and store in an air tight container.Also dry roast moong dal and store ahead of time.
Note:You can skip the mince meat to make a vegetarian version.

Ingredients:Serves 2-3
Mutton mince 1/4 cup.
Idli Rava or coarsely powdered boiled rice 1/4 cup.
Dry roasted yellow moong dal 2 Tb spoon.
Onion  finely chopped 2 Tb spoon.
Ginger garlic paste 1/4 tsp.
Green chillies slit 3-4.
Chopped mint leaves 1 Tb spoon.
Chopped coriander leaves 1 Tb spoon.
Turmeric pinch.
Salt to taste.
Ghee/ clarified butter 1 Tb spoon.
Water 4-5 Cups according to desired consistency.
Grated coconut 1 tbsp (optional)

Method:Heat Ghee/clarified butter in a heavy bottomed pan,add chopped onion and fry till translucent.
Now add mutton mince and fry till it is dry about a minute,add turmeric, ginger garlic paste,green chillies,salt and fry for another minute.Then add water and allow it to boil.When the water is boiling add the dal and rava and simmer on low flame for about 5-10 mins till the dal and rava is cooked until soft and you get the desired consistency for the soup. Garnish with chopped mint  coriander leaves  and grated coconut and serve hot.
Our iftar is incomplete without this healthy heart warming soup.Do try it out and let me know how you like this Ramzan special.
        I am linking this recipe to the ongoing event Joy From Fasting to Feasting hosted by Lubna Karim
and Ramzan Friendly recipes hosted by Halal Foodie                                

Ramadan Logo

Friday, August 17, 2012

Coconut Ladoos

I am a big fan of easy and quick recipes which satisfy my sweet tooth instantly.This Recipe is one of them.
Easy, Tasty, Yummy Fail proof !! Gets done within no time.Just two ingredients.Found this recipe on the back of milkmaid can.Dry Coconut powder is always present in my Pantry so when i wanted to make some thing quick for the iftar today this was it. Make this guys and indulge!!

Makes about 30 Ladoos.
Milkmaid 1 can
Coconut Powder 4 cups
plus 1/4 cup to roll the ladoos.
Butter melted to grease palms.
1/4 cup chocolate chips (optional)

Method:In a Non stick pan mix coconut and milkmaid.Cook on a low flame for about 5 minutes or until mixture leaves sides.Switch off flame.Transfer mixture to dry plate.Cool.Grease palms with melted butter and make ladoos.Roll them in dry coconut powder and indulge..
This is th first time i am participating in on going blog event  Joy From Fasting To Feasting – V hosted by my dear friend Lubna karim of yummy foods

                                          Ramadan Logo
And Ramadan friendly recipes hosted by the halal foodie

Sunday, August 5, 2012

Honey whole wheat bread

This  is the first time i baked a whole wheat bread.I almost gave up when the dough was more sticky than expected and i think i used more dough than recommended in the recipe...but the end result was beautiful.Perfect soft bread with  nice light texture.This recipe is from my first baking book Bread Bonanza by Sangeeta Gupta.I  have tried many recipes from that book like Cinnamon rolls , Challah bread ,Sweet Breads,Garlic Knots etc.Will post the recipes soon.
Coming to this Recipe i have used whole wheat stone ground ata which i use to make chapathis.

Ingredients:makes 2 loaves
2 cups warm water (40-45 degree C)
1Tb spoon active dry yeast
Pinch of sugar
1/2 cup Honey
1/4 cup vegetable or olive oil
1 Large egg
1/2 cup non fat milk powder
1/2 cup dried potato flakes
1 1/2 cups whole wheat flour(stone ground preferable)
23/4-31/4 cups Bread Flour (i used all purpose flour)
Melted butter or beaten egg for Brushing (optional)
Sesame for sprinkling (optional)

Step 1:mixing the dough:
Assemble the ingredients carefully.
In a bowl take 1/2 cup warm water.Sprinkle Yeast and sugar over the surface.Stir to dissolve and let it stand for about 10 mins,until foamy.
Combine remaining water,honey,oil,salt,egg,dry milk powder,potato flakes and whole wheat flourin a large bowl.
Beat vigorously with a Whisk for about a minute.
Add yeast mixture and 1/2 cup APF.Beat Vigourously for another minute until dough is smooth.
Switch to wooden spoon,when dough starts sticking to the whisk.
Then add remaining flour little amount at a time,until soft,shaggy dough,that just clears the sides of the bowl,is formed.

Step 2: Kneading:
Turn out the dough on a lightly floured work surface.Knead until firm yet springy .About 3-4 mins dusting with flour only 1 Tb spoon at a time,just to prevent dough from sticking to your hands and work surface.
At this stage dough will be very smooth,yet retain a definite soft,sticky quality,never stiff.

Step 3: Rising:
Place dough in a greased container,grease top and cover loosely with a plastic wrap.
The dough should rise to double in volume at room temprature in 11/2 - 2 hours.

Step 4: Shaping the dough and final Rise:
Lightly grease the bottom and sides of  the loaf pan.Deflate the dough.You can use  little extra dough during shaping.
Divide the dough into 2 equal portions.Shape the dough into a cylinder about the same length of your pan.It should be only 2/3rd full.Cover lightly with plastic wrap.Let rise again at room temperature until dough is fully double in bulk and about 1 inch over the rim of the pan in about 45 mins to 1 hour.

Step 5:Baking:

Pre Heat oven at 175 C (160C If using glass pan).
Gently brush top with melted butter or beaten egg.Sprinkle sesame seeds.Place both pans in centre of rack with plenty of space around each of them to allow proper heat circulation.It is during the first 15 mins of baking when the dough reaches its maximum height.
Bake for 30-35 minutes or until loaves are deep brown in colour,sides have slightly shrunk away from pan,and bread sounds hollow when tapped with your finger.

Note:Since i own a Microwave Convection Oven i do not know what it is to bake in a regular convection ovens.You may Bake this bread in the lower rack according to the recipe.
This is not a recipe for first time bread bakers.I will post a few easier ones to start with.But if you still have doubts then please feel free to mail me with your doubts.