Paneer Pesto Pull Apart Rolls

Today I present pull apart rolls. This is another shape I saw on Pinterest and had to try. It is really easy once you figure out what to fill the bread with. I had made a paneer pesto filling for the pull apart bread I posted two days ago. I used the same filling here. I used only whole wheat flour and no butter or eggs so the bread lacks the shine or the brown color. But it is very flavorful with the addition of sourdough starter.

You will need
For the Dough
200 gm white whole wheat flour (I used King Arthur)
130 gm water

100 gm fed sourdough starter

6 gm salt

For the filling

3 1/2 oz paneer

1/4 cup pesto sauce
1 tsp. olive oil
1 tsp. butter, melted at room temperature
1 tsp. cumin
1 tsp. oregano
salt and pepper to taste

Mix all the ingredients for the dough and keep aside, covered, for 15 minutes. Uncover, stretch and fold the dough over itself. Turn and repeat until you have gone all around the bowl. Cover and keep aside for another 15 minutes. Repeat the stretch and fold method another 2-3 times. Then let the dough rise for 2-5 hours depending upon the season. In very warm weather you might want to keep the dough in the refrigerator.

Shred the paneer and saute over a little of the oil. When partially cooked, take it off the heat, and keep it on a paper towel to remove the moisture. Combine with the pesto. Add salt and pepper to taste. Keep aside until needed. In a separate bowl mix the oil, butter and the spices. Keep aside refrigerated until needed.

Preheat the oven to 450 F. Flour a working surface and using a rolling pin roll the dough on it into a large rectangle. Sprinkle the prepared filling leaving an edge of an inch on one of the long sides.

Starting at one of the longer edges roll the dough tightly along with the filling to get a thick roll.

Place the roll on parchment paper in a baking sheet. Using a sharp knife cut the roll about an inch from the edge of the roll. Do not cut it all the way through. Repeat about an inch away from the first cut.

Cut at an interval of about an inch all the way along the roll making sure you do not cut all the way through.

Now roll the cut dough to one side, alternating with every cut as in the picture below.

Bake for 25-30 minutes until the bread is cooked through. Transfer to a cooling rack to cool it completely.

Enjoy!

Cinnamon Sunburst Pull Apart Bread

I made this bread a couple weeks after my daughter returned from college for summer. She wanted something sweet. I wanted to try this shape ever since I saw this shape on Pinterest. I really liked the layering and filling in between. I have a few bread shaped with layers but I loved this sunburst shape. I made three layers for this bread and used a cinnamon sugar filling. My daughter did it justice and finished it as dessert over a couple of days.

You will need
For the Dough
200 gm white whole wheat flour (I used King Arthur)
130 gm water

100 gm fed sourdough starter

6 gm salt

For the filling

3 tbsp. sugar

1 tsp. cinnamon

In a bowl mix the ingredients for the dough to form a ball. Cover and keep aside for 15 minutes. Uncover, stretch and fold the dough over itself. Turn the bowl and repeat. Keep stretching and folding over turning the bowl slightly every time. Repeat until you have turned the bowl around itself once. Cover and keep aside for 15 and then repeat. Do it 2 more times.

Cover and allow to rise for 4-5 hours. Then transfer the dough to a work surface and divide into three equal portions. Using a rolling pin roll into a disc a little bigger than a CD. Repeat with the remaining portions.

Preheat oven to 450 F. Mix the sugar and cinnamon in a bowl. Evenly sprinkle half of the mixture on one of the discs of dough. Place the second disc over the first. Now evenly sprinkle the remaining sugar mixture evenly over the second disc. Place the third disc over the second. Roll the discs out together to allow them to stick to each other. Mark the center with edge of a spoon or small bowl but do not cut through the dough. Move the dough on to parchment paper.

Now cut the dough as shown below to the edge of the etched circle.

Twist each of the cur portion 2 or 3 times and place it back on the parchment paper.

Repeat with all the portions. Allow it to rest for 15-20 minutes. Brush with milk.

Bake in the preheated oven for 30 minutes or until the bread is cooked through. Transfer to a cooling rack to cool.

Enjoy!

Paneer Pesto Stuffed Monkey Bread / Pull Apart Bread

I wanted to use my sourdough starter and I had paneer that I needed to use up. This bread is what I came up with. I have made stuffed buns before but this time I decided to to something different. I have a version of monkey bread here but it is not stuffed.

You will need (12 small buns)
For the Dough
200 gm white whole wheat flour (I used King Arthur)
130 gm water

100 gm fed sourdough starter

6 gm salt

For the filling

3 1/2 oz paneer

1/4 cup pesto sauce
1 tsp. olive oil
1 tsp. butter, melted at room temperature
1 tsp. cumin
1 tsp. oregano
salt and pepper to taste

Mix the ingredients for the dough and keep aside, covered, for 15 minutes. Uncover, stretch and fold the dough over itself. Turn and repeat until you have gone all around the bowl. Cover and keep aside for another 15 minutes. Repeat the stretch and fold method another 2-3 times. Then let the dough rise for 2-5 hours depending upon the season. In very warm weather you might want to keep the dough in the refrigerator.

Shred the paneer and saute over a little of the oil. When partially cooked, take it off the heat, and keep it on a paper towel to remove the moisture. Combine with the pesto. Add salt and pepper to taste. Keep aside until needed. In a separate bowl mix the oil, butter and the spices. Keep aside.

Transfer the risen dough to a working surface. Divide into equal portions.

Flatten one of the portion of dough and place a tablespoon of filling in it.

Bring the sides over the top and press together.

Form a ball with the filling inside.

Brush with the oil butter mixture. Place it in a bowl. Repeat for all the portions of dough. Keep aside until the oven is preheated. Preheat the oven at 400 F. Bake the bread for 30-35 minutes or until the top is browned.

Enjoy!

Watermelon Strawberryade

A few days ago I released we had gotten carried away with the abundant summer fruit available in the grocery stores. We love fruit but I had so many different types in the house. We had watermelon, strawberries, grapes, blueberries, bananas and apples. This recipe is a great way to do justice to the fruit. All you need is some lemonade and ice. If you have sparkling water, even better.

The list of ingredients in the proportions I used them is given below. You can change the proportion to suit your taste.

You will need (single serving)
1 cup of cubed/balled watermelon
2-3 strawberries
1/2 cup lemonade
Up to 1 cup sparkling water or soda
ice as needed

Combine the watermelon and strawberries and run them through the blender. Place ice in the serving glass. Pout the fruit juice, lemonade and sparkling water or soda over the top.

Enjoy!

Lime Sorbet Punch

This recipe was very popular about a decade ago. I had not made it for a very long time. I remember the last time I made it. It was my daughter's birthday and she had invited a few friends over. They were the age were they still ran around and played in the yard but were independent enough to do things on their own. I remember I made a big batch of this punch and put it on the table. I turned my back for about 20 minutes. I came back to find the girls on a sugar high, the punch almost all gone. They were standing around the table talking excitedly, drinking and refilling their glasses. I remember shooing them out of the house and away from the punch bowl. Yes, it is that good!

I made it again last week and it tasted just as good. There is no recipe. You can eye ball the proportions.

You will need (for 8 servings)
2 liter bottle Sprite
1 tub Lime Sorbet

Just before serving, place half the tub of sorbet in a punch bowl. Add the sprite and let the sorbet melt. Taste. Add more sorbet if needed.

Enjoy!

Summer Fruit Salad

With Memorial day came the unofficial start of summer and on cue the temperature soared. Then we had rain, a lot of rain, but as soon as it stopped raining the temperature rose again. Typical summer weather - where humidity plays with your hair and the heat makes the afternoon nearly unbearable. One way to beat the heat is to snack on cold summer fruit. This salad helps you do just that.

There is really no recipe. Put together a medley of summer fruit. Dice the bigger ones to bite size pieces and squeeze a little lime juice. I like to add apples to bring it all together. Cool in the refrigerator for a couple of hours. That is it!

You will need (4 servings)
3-4 Strawberries
a handful of blueberries
a handful grapes
1 apple (I used Fiji)
1 tbsp. lime juice

Put the berries and grapes in a colander, rinse and allow the water to drain.

Core the apple and cut into bit size pieces. Mix in the lime juice and keep aside. The lime juice will keep the apple from turning brown and add a nice tang to the salad. If the strawberries you are using are large, cut them into 3-4 pieces. Cut the large grapes into two, if they are small you can use them whole. Combine all the ingredients and let them chill for a couple of hours.

Enjoy!

Farali Vada

Fasting foods is a whole different category of foods. They are mostly starchy foods designed to keep you from starving while you focused on all things spiritual. Those who fast follow strict rules of what foods are permitted and what foods are not. Give a foodie a list of ingredients and she will come up with recipes. The fasting food choices have exploded over the centuries and there are cookbooks devoted entirely to fasting food recipes. The days of a simple quick preparation paired with some fruit are long gone. This recipe is one such preparation.

Pardon the quality of the pictures. I made these for a summer weekend snack and had to click pictures while everyone waited patiently. I had to tweak this recipe a couple times before I got the taste just right. You could make this recipe when fasting or like me (someone who does not fast) make it anytime. It makes a lovely afternoon snack.

You will need (10 vada)
3 large potatoes
1 tsp. roasted cumin coriander powder
a bunch cilantro, should be 1/4 cup when diced
1 Serrano pepper or other green chili pepper, minced
2 tbsp. roasted ground peanuts
1/4 cup shredded coconut
15-20 raisins
1 tsp. lemon juice
1 tsp sugar
salt to taste
a couple of tbsp. oil

Boil in the potatoes in a pressure cooker or on the stove top. To cook them in the pressure cooker place the potatoes in half an inch of water and place then in the cooker. When the pressure rises place the whistle and let it cook for 5 minutes. Turn off heat and allow the pressure to reduce. The potatoes are ready.

Mash the potatoes and combine with salt and the cumin coriander powder. Divide into 10 portions and leave aside until needed. In a separate bowl combine all the other ingredients. Season with salt, adjust to taste. Divide into 10 portions.

Flatten a portion of potato in the palm of your hand. Place one portion of the filling in it.

Bring up the outer edges of the potato together and form a ball around the filling.

Repeat for the remaining portions.

Heat an appe pan or an aebleskiver pan. Drop a a few drops of oil in each well. Place one prepared vada in each of the wells. Let it cook on medium heat. When the bottom is brown turn it over in the well using a skewer or a knitting needle. Continue to cook and turn until all sides are cooked through. If needed add a couple more drops of oil when you turn it over. Take it off the heat.

Enjoy as an evening snack or if you are fasting as a main meal!

Masala Crackers

Rain is welcome as the temperatures soar. However, we have been getting way too much rain over the last few weeks. Rainy lazy summer evenings call for crunchy snacks with a warm beverage. These crackers fit the bill perfectly.

I already have sourdough crackers on this space. This recipe uses the same base recipe but different flavoring ingredients. I used onion and carom seeds in these crackers. These seeds make the crackers a perfect companion for a cup of tea.

You will need (70 crackers)
1/2 cup whole white wheat flour
1/2 cup unfed sourdough starter
1/4 tsp. salt
2 tbsp. butter
1 tsp. onion seeds (kalonji)
1 tsp. carrom seeds (ova or ajwain)
1/2 tsp. olive oil

The recipe is the same as that for the sourdough crackers. Mix all the ingredients except the oil. Cover and place in the refrigerator for an hour.

Preheat the oven to 400 F. Place a parchment paper on your rolling surface. Take the dough out of the refrigerator and roll it out on the parchment paper to the desired thickness.

Cut it into squares using a knife or a pizza cutter. Brush lightly with oil. Then prick each square with the tines of a fork. 

Bake for up to 20 minutes or until the edges begin to brown. Transfer to a cooling rack.

Allow them to cool completely before storing them in an airtight container.

Enjoy!

Paneer Tomato Masala

Paneer is one of my daughter's favorites. To celebrate her return home for the summer I made paneer in masala/gravy, a simple recipe thrown together with whatever is available on the given day. That said, there is really no recipe. The basic idea is to marinate the paneer in the masala/gravy. The ingredients for the gravy I tweak based on the ingredients in the house. If I have cashews, I add some cashew paste. Today I had yogurt I needed to use up and so I mixed that in. The ingredients I use are close to those used in the classic versions but the method is nowhere close. Besides those recipes are usually spicy and unnecessarily rich. This probably works for special occasions but they are too heavy for everyday consumption in my house.

I served the paneer with some poli/chapati. My daughter enjoyed this meal thoroughly. While I was cooking I realized I have all kinds of paneer dishes on this space but for some reason I never posted paneer in gravy. So today I am posting the version I made when my daughter came home for summer.

You will Need (for 6 servings)
7 oz. paneer
1 tbsp. olive oil, divided
1 medium onion, diced finely
1 clove garlic, minced
1 tsp. garam masala
1 tsp. paprika (adjust to taste)
1 tsp. turmeric
3 large tomatoes, diced
3/4 cup yogurt, whisked

Cut the paneer into slabs and keep aside. Heat half the oil in a pan. Place the slabs of paneer in a single layer until partially cooked. Do not brown. Flip them over and cook the other side. Take them out of the pan and drain on a paper towel.

Add the remaining oil to the same pan and cook the onions on medium low heat. While the onions cook, cut the paneer into bite size pieces and keep aside. When the onions turn translucent add the garlic, garam masala, paprika and turmeric. Saute for a few seconds. The aroma will rise from the pan. Add the tomatoes and let the masala cook. When the tomatoes are mushy add the whisked yogurt and salt to taste. Simmer but do not let it come to a boil. Add the paneer and let it cook together for a few minutes. Turn off the heat.

Enjoy!

This is my entry for week one, day one of BM #65 for the theme Summer dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65.

Mugachi Usal / Sprouted Mung Usal

Sprouted beans are considered healthier than regular beans as they are more bio available. Sprouts can be eaten raw in salads but this Maharashtrian recipe is very popular in my house. It is a simple preparation and cooks up quickly.

We had this usal for dinner with poli but it tastes really good with yogurt and rice too. This is one of my childhood favorites and because it is a recipe with very few ingredients the proportions of the sweet, sour and savory need to be just right. Make sure you adjust them as per your taste.

You will need (4 servings)
2 cup dry mung beans
1 tbsp. olive oil
1 tsp. mustard seeds
1/4 tsp. asafoetda
1 tsp. turmeric powder
1 tsp. garam masala or coriander/cumin powder
1/4 tsp. ground black pepper
1 tsp. sugar
1 tsp. amchur powder or lemon juice
1 tsp. red chilli powder or to taste
salt to taste

Soak the mung overnight. In the morning wrap the mung in a wet cloth and leave it aside for a day. In summer you could drain the water and leave the mung in the same pan they were soaked in. You will not need to wrap in a cloth.

Heat the oil in a pan and add the mustard seeds. When they crackle add the asafoetida and turmeric powder. Next add the sprouted mung. Add a few tablespoons of water if needed. Cover and let it cook on medium low heat for 3-4 minutes. Add the remaining ingredients and mix well together.

Cover and allow to steam/cook a couple more times. Turn off the heat.

Enjoy!

This is my entry for week four, day three of BM #64 for the theme Mega BM List. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64.