MARMALADE

MARMALADE

 

8 to 10 oranges ( washed)

1 1/4 cup sugar

1 table spoon lemon juice

1 teaspoon lemon zest

2 cupe orange juice

orange zest cut into this strips

 

In a heave bottom pan place all the above ingredients, stir until well combined. bring to boil. Turn the heat on medium and cook stirring often  until the rind is soft and the mixture thickens. Let is cool completely, pour into clean masson jar, cover the lid and keep refrigerated. Serve this with warm toast. Nothing like marmalade on toast in the  morning.

 

            

DUNGRI BATETA BHAJYA

ONION CHUTNEY

ONION CHUNEY

 

1 large onion cut into thin slices

5 to 6 cloves garlic  cut into halfs

1 tablespoon tamarind

1 teaspoon salt

1 teaspoon chili powder

for tempering

4 tablespoons oil

1 teaspoon urad daal

1 teaspoon mustard seeds

 

dry masala

1 tablespoon coriander seeds

1 tablespoon cumin seeds

8 to 10 red dried chilies

 

In the skillet, place coriender and cumin seeds.Dry  roast on low heat for couple minutes, add  red chilies and roast for couple minutes. Turn the heat off and transfer in a bowl and let cool. Once cooled  place in the food processor, Pulse until  coarsely  ground and set aside.

 

 

Heat the oil in a skillet,  add garlic cloves and soute on low heat until the row smells goes away.Add onion slices and soute until translucent. Add tamarind,Mix all well cook for couple minutes. Turn the heat off and let the mixture cool. Once cooled, place in the blender and blend until smooth paste . Transfer in a bowl, add the ground dried masala and mix well.

 

In the skillet place 1 tablespoon oil, add urad daal and mustard seeds once it stars to splutter place the the onion mixture in the skillet add chili powder,  salt and 1/4 cup water and cook on low heat until oil ozzs out. Transfer in a serving bowl and enjoy mazedaar chutney with Bhajia.

FENNEL RUSK

FENNEL RUSK

 

 

1 cup warm milk

2 teaspoons yeast

1 tablespoon sugar

In a bowl activate the yeast, sugar and milk and stir well. Set on the side for about 10 minutes.

 

2 cups white flour (sieve)

2 tablespoons milk powder

1/2 teaspoon salt

3 tablespoons sugar

2 tablespoons butter ( room tempareure )

1 tablespoon fennel seeds

little milk for brushing on the bread for later use

 

In a large bowl, place flour, salt, milk powder, sugar and mix well. Add the proofed yeast mixture to the flour and knead well for at least 15 minutes. The dough will be sticky at this point, so scrap and keep kneading until the dough form a ball. Add butter knead it slightly and place into the large bowl, cover with cling wrap and allow to rest for about 2 hours in a warm place. Once the dough has risen, dust your hands with just little dry flour and punch the dough to release air and knead for about 5 minutes. Place into the greased baking tray and cover with damp cloth, and let prove for about 45 minutes.  Brush gently the top with milk and bake in the preheated oven for about 30 minutes at 300  degrees. Remove from the oven and let cool completely. Cut into 1/4 inch slices, place into baking tray and bake at 275 degrees for about 30 minutes. Turn the rusks  for even baking . Remove from the oven, place on cooling rack. Once cooled completely store in an air tight container. Once you try this homemade rusk, you are going to fall in love with.