Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.
Welcome to my simple blog of everyday cooking log. Cooking is a meditative experience. Come join hands with me in this culinary expedition.
I would like to narrate my experience of bread baking.
I have been learning to bake buns and breads for quite sometime. I just want to walk you through virtually the journey of bread baking.
It is like the paternal feeling during pregnancy and delivery. Though a man does not literally experience the pleasure and the pain of carrying the baby in the womb and delivering but still goes through the whole experience same is the case of baking, dough to bread. A gist of comparison.
I prepare the environment for the yeast to develop. Add water to yeast and let it work the magic. The water added should neither be hot(will kill the yeast) and cold(no room for yeast to multiply). But just right. I am happy that yeast(when the water foams)develops, wow the yeast solution is foaming up. I compare this to - The dearest wife has conceived. Then adding it to the dry ingredients and forming a dough, it does not produce bread or buns immediately. I have to wait for 2 hrs like the trimesters, it is dimester (there is no such word) for bread baking. The whole pregnancy period, on and off few check ups, to ensure the curious George in me to convince the dough is doing good, raising. Then the time comes to punch down the raised dough to incorporate the carbon-di-oxide well in the dough and then let it raise again(this is called proving). This again takes its own time.
Happy to see my dough raise again. Then goes into the preheated oven, labor ward. Happy to part with the dough in the oven is seeing the wife go into the labor room. You literally walk left right look through the glass window of the oven, lights on. So curious to see the bread. Atlast after 30 mts of labor comes out a bread and through this process the whole house is filled with the nice aroma of baking. Very nostalgic. We had a bakery in the neighborhood in my childhood days, everytime we cross the kitchens of the bakery it smells so heavenly, I have tasted this aroma many a times, like tasting the aroma of lemons and herbs. WOW.. Now my home smells the same. How I wish I had 4D technology to link it up here to endorse it and also kindle your nostalgic moments.
Coming back, I take out the bread. I check all around the bread for the complete doneness. I invert and let it rest just like holding the newborn head down. It is cooled. I take n no. of pictures of the freshly baked bread. I am still not happy with the nth picture i take. How long do i admire the beauty of the bread, time to cut and taste it. Delicious is the word.
I proudly can say "I bake my bread". It is little sad to cut the bread but the story goes"Gingerbread is after-all made to eat.." so is the case of my bread.
Cut grapefruit into quarters and pressure cook with salt.
Dry roast mustard seeds, methi seeds, red chillies and powder it.
Add this to the cooled grapefruit.
Heat 1/2 cup of oil and let cool.
Add it to the pickle.
My sincere thanks to Saravanan dha for giving me the recipe. This one is sure hit. I am still amazed about the taste as this has no onion, tomato nor ginger garlic but the aroma is so distinct and delicious.
Here goes the recipe: Parboil 4 medium size potatoes in water adding salt. Do not overcook the potatoes. cube them. Deep fry the cubed potatoes in mix of oil and ghee(1/2 and 1/2) to golden brown. Transfer all the oil into a cup and heat say 3 tbsp of oil ghee mix, to this add coriander, cumin, chilli powder and garam masala powders(1 tbsp, 1/2 tbsp, 1 tbsp or more-suit your spice level, a pinch respectively). Do not brown them add 2 cups of water and required salt. Allow it to boil for 5 mts. Add the fried potatoes to this. Cook this on a medium flame for 5 mts and simmer to reduce. You may go wrong at these places: 1. over cooking the potatoes resulting in a soggy curry 2. browing the masalas resulting in a bitter curry If taken care you will end with a delicious dish.
Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..
Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt. Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively. Grinding a couple of red chillies while grinding the batter yields a bright color vada. This is my Mom's tip. For dhein vado, as we call it in Sourashtra, grind 2 tbsp of coconut, 2 green chillies and 1 tsp of cumin seeds with small piece of ginger. Add this to the curd and to this add soaked vada. I learnt this from Chitra ma…