Melon Pan (Japanese Cookie Crusted Bread)

Melon Pan is a Japanese bread that uses two different types of dough. Plain bread dough is used for the base and is covered with a cookie dough. The two are baked together. While most of the bread is plain it tastes mildly sweet because of the crust. This bread has a very light fluffy texture and tastes great hot out of the oven.

The dough is extremely sticky and needs a lot of work kneading. I started kneading with my hands and halfway through the process I wished I taken help from my electric tools. The dough does come together eventually and the sticky dough results in a really nice texture on the inside.

You will need
For the cookie dough
2 1/2 tbsp. sugar
2 tbsp. butter, softened
2 tbsp. beaten egg
1/3 cup cake flour
¼ tsp. baking powder
Bread flour for dusting

For the base
2/3 cup bread flour
1 tsp. nonfat milk powder
1 3/4 tbsp. sugar
1/3 tsp salt
1/2 of a 1/4 oz. packet of Fleischmann instant yeast
1 tbsp beaten egg
1/3 cup warm water
1 tbsp. butter, softened
Bread flour dusting

4 tbsp. sugar

To make the cookie dough
Whisk the sugar and butter together. Add the beaten egg a little at a time and continue to whisk.

Sift the cake flour and baking powder twice. Fold it into the sugar mixture a little at a time.

Once all the dough is incorporated transfer the cookie dough on a plastic wrap. Shape into a cylinder, wrap and refrigerate for at least an hour.

To make the base
Mix together the dry ingredients, bread flour, milk powder, sugar, salt and yeast in a bowl. Whisk the beaten egg in warm water. Add the egg water to the flour and make a dough. Flour the working surface and transfer the dough to the surface. It will be very sticky. Knead the dough by picking it up and throwing it on the working surface. Fold it on itself and repeat for 3-4 minutes.

Break up the softened butter into pieces and work it into the dough. Continue kneading as before. Use a little flour on the surface if it gets too sticky.

Do no use too much flour. After about 15 minutes of kneading the dough should come together. It will be smooth and elastic. Shape it into a ball and place it in a bowl. Cover and keep aside until doubled in volume (about an hour).

To put it together
Transfer the risen dough to a floured work surface. Punch it down and roll it from one end to the other to remove the trapped air. Form a cylinder and cut it into 3 portions. Smooth out each portion into a ball and place it on a parchment paper covered baking sheet. Cover and let it rest for 20 minutes.

Meanwhile, remove the cooled cookie dough and cut it into 3 portions. Roll up the portions in a ball and place between two sheets of plastic. Press with a plate to form a disc about 3 inches in diameter. Place on a baking sheet covered in plastic and refrigerate.

On a clean plate put 4 tbsp. of sugar and keep aside. To put the cookie dough over the base pick up a portion of the base. Place a disc of the cookie dough over it. Turn it over and press down the cookie dough into the base. Now holding the ball by the base dip it in the plate of sugar such that the entire surface is coated with sugar.

Using the back of a knife etch a diamond pattern on the top.

Carefully place the dough back on the parchment covered baking sheet. Repeat with the other two portions of dough. Cover and keep aside for the second rising for about 45 minutes.

Preheat over to 350 F. Bake the melon pan for 20 minutes or until the bottom is brown and the top is just beginning to brown.

Transfer to a cooling rack and let them cool a little.

Serve warm. They are best eaten the day they are cooked.

Nan- e- Barbari (Persian Flat bread)

A few years ago we watched a very cute Iranian movie on Netflix called 'Children of Heaven' by well known director Majid Majidi. If you get a chance watch it with your children. In it there is a scene where the little boy picks up flat bread from a local bakery. That foot long flat bread looked like Indian naan only bigger and with grooves.

On digging deeper I found out the name of the flat bread - Nan-e-Barbari. The bread is Persian in origin and it is nothing like the Indian naan. The bread is leavened with yeast but an interesting addition is a Romal or covering of a glaze made out of baking soda over the top. This gives the crust a lovely color and texture.

I have wanted to try this bread for the longest time. This week I finally got the chance. I made the loaves close to a foot long but nowhere near the three feet you see in stores and pictures. While I read a lot of recipes and collected hints from all over the place I adapted the recipe for this bread mainly from here.

You will need
1 1/2 cups warm water
1 1/2 tsp. thick maple syrup
1 1/4 oz. Fleischmann instant yeast packet
1 1/4 cups all purpose flour
2 cups bread flour
1 tsp. salt
1/2 tsp. baking powder

For the glaze
1/3 cup water
1/2 tsp. baking soda
1/2 tsp. flour

1 tsp. nigella seeds to sprinkle on the top

In a mixing bowl dissolve the yeast in the warm water. Mix in the maple syrup and let it sit for about 20-30 minutes. This creates the sponge.

Sift the flours, baking powder and salt. Add them to the sponge a little at a time. The dough will be sticky. Knead it for a few minutes in the bowl and then transfer to a floured working surface. The dough is kneaded using the whacking method. Holding on to the dough by one end  raise your hand pulling the dough with you and whack it on the working surface. Fold it in half away from you and release. Grab the perpendicular end of the dough and repeat. When needed use a dough scrapper to release the sticky dough from the board. Do not use additional flour.

You will notice a different in texture as the dough turns from sticky to smooth and elastic. As you continue the dough will look and feel softer. After 5-8 minutes shape the dough into a ball and place in a clean oiled mixing bowl. Cover and allow it to rise to double its volume, should take about an hour.

Prepare the glaze by whisking all the ingredients together in a saucepan. Bring the solution to a boil and allow it to thicken for about 3-5 minutes. Turn off heat and allow it to cool completely. Transfer the risen dough to a working surface and divide into two portions. Shape each portion into a ball and place each in a separate bowl and allow to rise for an hour. Transfer one of the balls of dough to a parchment paper covered baking sheet. Cover the dough with the glaze and press it down to form an oval. With you fingers form the grooves. Sprinkle with nigella seeds and brush the glaze all over the top. Repeat for the other ball of dough.

Cover and let the shaped naan rest for 45 minutes. The naan will rise a little. Preheat the oven to 375 F.

Bake for 30 minutes or until the top is a golden brown.

Enjoy!

This is my entry for week four, day one of BM #38 for the theme Naan.

Ambe dal / Ambyachi Dal / Green Mango with Channa Dal

Ambyachi dal is made with green mangoes that are available only during the spring. It is a sweet and tangy but filling snack. It reminds me of my school days in Goa, a place with just one season - summer. December was mild but March/April was unbearable. We got home from school around 4:30 pm and my mother would always have some snack waiting for us. On hot spring days she would make ambyachi dal and panha. This post is in her memory.

My mother was a very positive person and always looked at the bright side. This season reminds me of her. Flowers and trees are in bloom and mango season is right round the corner. These are some blooms from the local arboretum.

Green (raw) mangoes are available in the market only during this season. While they are mostly used for pickling there are some dishes that use fresh green mango and therefore are made during this month. I had shared the jaggery mustard pickle earlier this month. Ambyachi dal is another such dish.

Ambyachi dal is usually served with panha a delicious raw mango drink.

You will need
2 cups channa dal
1 raw green mango
2 tbsp. fresh shredded coconut
1/4 cup cilantro
1 Serrano pepper, deseeded and minced
salt to taste
1 tbsp. paprika or 1 tsp. red chili powder (adjust to taste)
2 tbsp. sugar
3 tbsp. olive oil
2 tsp. mustard seeds
1 tsp. asafoetida
2 tsp. turmeric powder

Soak the dal for at least 5-6 hours until soaked through. The dal should not be crunchy but should not be mushy either. On a cold day this may take up to 8 hours. Drain and discard all but 3 tbsp. of the water in which the dal was soaked. Coarsely grind the dal with the reserved water in a food processor. Do not make a paste.

Mince the serrano pepper after removing the seeds. Dice the cilantro. Shred the raw mango and discard the seed in the middle.

In a pan heat the oil and add the mustard seeds. When they crackle turn off the heat and add the asafoetida and turmeric powder. Keep aside.

In a bowl combine the ground dal, the shredded mango, the minced pepper, the diced cilantro and the shredded coconut.

Add salt, sugar and paprika. Mix it all together.

Pour the oil and mustard mixture over the top and mix well. Check seasoning, adjust salt and paprika if needed.

Enjoy!

Methi Bhaat

Methi bhaat is a popular rice preparation from Karnataka. I got this recipe from a colleague in Bangalore when I worked there briefly years ago. Methi leaves are naturally flavorful enhancing the taste of this dish. It makes a great school lunch.

I made the methi bhaat with brown rice as that is all I have in my pantry. We stopped buying white rice years ago. Another change I made was the coconut. Normally the recipe calls for dry shredded coconut to be added to the masala. I did not have any dry coconut. I only had frozen fresh coconut so I left out the coconut from the masala and added fresh coconut directly to the pan when cooking the methi leaves.

You will need
a bunch methi leaves
1 cup brown rice
2 tbsp. olive oil
1 tsp. mustard seeds
1 tbsp. channa dal
1 tsp. ural dal
4-5 curry leaves
1 dried red chili powder (optional)
3 tbsp. fresh grated coconut (if using)
1/4 tsp. asafoetida
1 tsp. turmeric powder
salt to taste

For the masala
2 tbsp. bengal gram dal
1 tbsp. coriander seeds
1/2 dried red chili pepper
1 pod cardamom seeds
tiny piece cinnamon
1 tbsp. dry coconut flakes
a pinch asafoetida

Grind all the masala ingredients to a coarse powder. Store in an airtight container.
Wash the methi leaves to remove any dirt and chop them coarsely.

Cook the brown rice and let it cool.

Heat oil in a pan and add the mustard seeds, channa dal, ural dal, curry leaves and red chili powder. When the mustard seeds crackle add the asafoetida and turmeric powder. Add the methi leaves, the 3 tbsp. of fresh ground masala and grated coconut. (If you used dried coconut flakes in the masala leave the fresh coconut out.)

Cook the methi leaves until tender but not mushy. Season with salt. Add the cooked leaves to the cooled rice and mix it well.

Enjoy!

Mexican Casserole

This is not an authentic Mexican dish. However, all the ingredients that make up this dish are used in the Mexican cuisine so I call this the Mexican Casserole. I put this together based on a recipe I found at least 10 years ago. Since then I make it a few times a year. It has evolved over time and I do not even remember what changed or why.

If your children like Mexican food like mine does then they will love this casserole. The cooking time for this dish is long but you don't have to watch it. That makes it perfect on days when you are tired and want dinner to cook itself. The best part of it is everyone is happy.

You will need
1 1/2 cups brown rice
1 1/2 cups salsa, any kind
1 tsp. paprika (optional)
1 can refried beans or you can make your own
8 oz. frozen yellow corn
2 handfuls baby spinach leaves
1 cup shredded cheese, sharp cheddar or similar
1/2 tsp. olive oil to coat the casserole dish

Put the frozen corn on the counter top to thaw. Wash and cook the brown rice. Keep it aside uncovered to cool down. Mix the salsa with the cooled rice.

Preheat oven to 400 F. Mix the thawed corn and paprika with the refried beans and keep aside.

Chop the baby spinach and keep aside.

Grate the cheese.

Oil the bottom and sides of a casserole dish. Layer almost half of the salsa rice mixture on the bottom of the dish.

Add the bean and corn mixture on the top and spread it to form a second layer.

Layer the chopped spinach over the bean and corn mixture.

Add 3/4 of the cheese over the spinach.

Layer the rest of the rice mixture over the top.

Sprinkle the remaining cheese.

Cover with aluminium foil and bake for 25-30 minutes.

Uncover and brown the cheese for another 5 minutes.

Serve hot.

Enjoy!