Malabar Paratha

I was in Pakistan for bari Eid last year and was quite surprised to learn that Maha (my super awesome, super cute and super talented cousin) solely (seriously!) survives on a diet consisting of chai, paratha and sometimes shoestring french fries with a sprinkling of chaat masala along with that oh so good chili garlic sauce!

Not that there is any lack of healthier, tastier alternatives, oh no.... she chooses to do this out of free will :-)

So I showed her how to make the best paratha imaginable!
......Drumroll......
The Malabar Paratha!

A great job she did :-) It was flawless, perfect.... and it was her first time making it :-)
Below is a picture of the one she made and then of her making it :-)

Ingredients

The amounts below will make two 5" parathas. This recipe can be easily be doubled or tripled... the ratio of flour and whole wheat I use is 3:1. You can change that ratio or use just whole wheat or just flour if you want.

Whole wheat 1/4 cup
All purpose flour 3/4 cup
Salt 3/4 tsp
Sugar 3/4 tsp
Room temperature water for kneading 1/2 cup plus 2 Tbs (amount could vary)
Ghee 1/4 cup (you can also use melted butter or oil)

Combine the dry ingredients in a bowl... mix well... and then add half the amount of water.
Begin kneading the dough and continue to add water as needed. After all the water has been added knead for about 4-5 minutes or until the dough is elastic and lump free. It should not be sticky.... add more flour if it is. Let this rest for about 30 minutes. Divide the dough in 2 parts and roll them in flour to make 2 balls.

Place a dough ball on a clean and lightly oiled surface. Flatten with your fingers or the back of your palm. Then use a rolling pin to roll it as thin as you possibly can in a rough shape. You can also grab the ends of the dough and stretch to make it even thinner. Paint the surface with some ghee. A lot of people do an accordion fold.... I think its quicker and results in more layers to roll up the flattened bread firmly like a jelly roll. Once its all rolled up and looks like a rope... make it even longer by pulling from the sides. Spread some more butter on it and coil it up, tuck the end in and make it into a ball again.

Once again on a floured surface flatten the ball and then roll out to about 5" diameter. Don't use too much pressure or you would lose the layers. Heat up a griddle.. drop about a teaspoon of ghee on it and cook the bread. It should take about 2 minutes on each side to cook fully on medium high. Add some more ghee when you flip sides.

While the cooked bread is still hot place it on a kitchen towel and crush the bread towards the center with your hands.. this will release the layers. Enjoy with your favorite curry!

 

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Soft German Pretzels

(serves 3-6)
(prep time 20 mins - bake time 15 mins - dough rise time 3 hours)
Ingredients

All purpose flour 1 cup
Cake flour 1 cup
Active dry yeast 1/2 Tbs
Salt 1 tsp
Sugar 1/2 tsp
Butter 1-2 Tbs - Melted
Luke warm water
Coarse salt for sprinkling on top (I used Hiwa Kai - Black Hawaiian sea salt for asthetic reasons)
Food grade lye water 1 cup
Used to dip the pretzel in just before baking.
I was able to purchase a bottle for about a dollar from Uwajimaya.
This can harm the eyes and skin so please use gloves while handling this and keep away from children!

Combine all the dry ingredients in a large bowl.
Pour in the butter and slowly incorporate enough water to make a sticky dough.
Transfer  the dough into a lightly oiled bowl and cover with some plastic wrap.
Place the dough in a warm place and allow to rise for abour 2-3 hours.
After the dough has risen take it out on a lightly floured work surface and form 6 equal size balls.
I rolled out three balls into an 18" snake with tapered egdes and formed a pretzel shape.
I rolled the other three balls into sticks.
Make a few cuts on the pretzels and freeze them for about 15 mins so they are easier to handle for the next step.
Dip each pretzel into the lye bath for 15-20 seconds and place them on baking sheet lined with parchment paper.
I sprinkled some salt on the pretezel sticks.
Bake for 18-20 mins in a 400 degree pre-heated oven or until they are a nice brown color.

*my inspiration:
http://germanfood.about.com/od/bread/r/laugenbrezeln.htm

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Chocolate Walnut Banana Bread

(prep time 15 mins)
(bake time 1 hour)
Ingredients

All purpose flour 2 cups
Baking soda 1 tsp
Salt 1/4 tsp
Butter 1/2 cup (melted)
Light brown sugar 3/4 cup
Eggs 2 large (lightly beaten)
Really really ripe bananas 4 large (about 1 1/2 cups mashed)
Cinnamon 1/2 tsp *optional
Heavy cream 2 Tbs
Walnuts 1/4 cup (coarsely chopped)
Dark chocolate bits 1/4 cups ( I  used moonstruck dark chocolate 68% cacao)

Directions

Lightly grease a loaf pan with butter and dust with some flour.
Combine the dry ingredients in a large bowl.
Whip together butter and brown sugar in a large bowl.
Add and mix the eggs and the heavy cream.
Now gently stir in mashed bananas, walnuts and chocolate bits.
Fold in the flour, baking powder and salt.
Pour batter into prepared loaf pan. 
Tap the pan on the counter top a few times to release air bubbles.
Bake in preheated 350 degree oven for 60 to 65 min.
Or until a toothpick inserted into center of the loaf comes out clean.
Cool on a wire rack.

The above recipe is a modified version of this recipe.

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Manaqish bi'l Za'tar

A very popular and delicious flatbread from the mideast.

Wonderful for lunch or something to snack on. I was able to find all the herbs I needed to make this from Penzeys Spices in Seattle. I absolutely love the selection of spices that they have!

(prep time 2 hours)

(bake time 3 mins per flatbread)

(serves 6-8)

Topping

Za'tar 4 Tbs 
(this spice blend usually contains sesame seeds, marjoram, thyme and sumac)
Olive oil 6-8 Tbs  
Sumac 1 tsp *optional - Za'tar contains sumac but I like to add a little extra 

Combine all the ingredients together in a bowl and set aside.

Dough

All purpose flour 2 cups + some for dusting
Olive oil 2 Tbs
Whole milk 3 Tbs
Sugar 1 Tbs
Salt 1/2 Tbs
Active dry yeast 1 tsp
Warm water 2/3 cup

Combine all the dry ingredients together in a large bowl and mix well.
Add the oil and rub it in.
Now pour in the water and knead to make a dough.
I use my hands so it take me about 8-10 mins, I am sure in a food processor it will be quicker.
Transfer the dough in a lightly greased bowl and lightly cover it with saran wrap.
Let this sit in a warm dry place.
In about 2-3 hours the dough will be double in size.
Punch it down and sprinkle some extra flour, 2-3 tablespoons, and knead for another 2-3 mins.
Divide the dough into 8 parts.
Roll them into 7" round.
Spread some Za'tar on each round and bake until cooked.

How to bake

I have a pizza stone that I love to bake on.
Both the stone and the oven needs to be super hot to be effective.
So I start by setting the stone on the second shelf of the oven and then I pre-heat the oven to the highest setting, 550 degrees in my case.
I turn the oven off and turn on the broiler on high and let the stone sit under it for 10 mins.
Now I am ready to bake on it.
Before you start, turn the broiler to the low setting.
Slide out the shelf and place the bread on top of it, I like to use a paddle for this.
The bread will be cooked in 3 mins but keep an eye on it.
Use tongs or the paddle to remove the cooked bread from the stone.

Hope you like.

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Quick lunch

(prep time 10 mins)
(bake time 40 mins)
(serves 2)

Made this just now :-)
Shortest time spent in the kitchen and almost no clean-up afterward :-)
I simply rolled up a single sheet of leftover puff pastry, 5 slices of muenster cheese and 1 lbs of various deli meats.
Brushed some egg wash on the top, made a few vent cuts and baked in a pre-heated oven at 400 degrees for 30-40 mins or until crispy brown.
Let this rest for 15 minutes before slicing.

:-)
P.S. Plain 'ol ketchup goes well with this.

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Stromboli

So easy!

As Italian as it may sound, Strombolis were born in Philadelphia right here in the US of A.
It took me 10 mins to put this one together and I was done!
The traditional way would be use dough similar to french bread. And don't get me wrong. I would normally make the dough from scratch but I couldn't resist the sheet of puff pastry I had in my freezer nearing its expiration date!
Its basically bread layered with different meats and cheeses rolled up and baked.
The combination of meats and cheeses are endless!
I kept mine fairly simple to just 3 ingredients.
Dough-Meat-Cheese

(serves 2)
(prep time 10 mins bake time 40 mins)
Method

I rolled out my puff pastry over a lightly floured surface.
Then I layered slices of Pastrami all over the dough. Leaving 1/3" space from the edges.Then slices of smoked Gouda... yum yum.
I used close to 1/2 lbs of Pastrami. And 4 oz of smoked Gouda.
No need for any condiments.
The Pastrami had a nice peppery crust.
No need for any dipping sauce.The Gouda melts so gooda. (I know this is a cheesy line but since we are talking about cheese why the heck not)
Tuck the sides in and roll it up like a log.
Make a few vent cuts on top.
Paint some egg wash over it.
This is now ready for the oven.
Bake for 30-35 min (or until golden brown) in a preheated oven at 400 degrees.
Let it sit for 10 mins before slicing.
:-)

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Panini II

GO BEEF!

I found some gorgeous rare (as in doness) roast beef. I had to make a sandwich or better a panini!

Very simple steps and a wonderfully delicious result.
Lets get started!

(serves 2)
(prep time 20 mins)
Step 1
You will start with some good hearty bread
I used a garlic parmesan focaccia bread
Step 2Then you will need some meat
I used a combo of 1/4 lbs rare roast beef plus 1/4 lbs pepper crusted smoked turkey
Step 3
Cheese of course
I used 2 slices of Havarti per serving
Step 4
Some veggies
I used fire roasted red pepper halves
Step 5
A sauce of some kind to spread on the bread
I whipped up 2 Tbs Mayo + 1/2 Tbs Mustard + 1 tsp chopped shallots + 1 tsp chopped dill pickles + salt/pepper

Assemble the sandwich.
Oil and heat a cast iron grill pan and panini press (or use an electric panini press)
Grill for 8 mins per side on med high heat.
Serve with a nice big broccoli salad!
:-)

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Chicken Bread

Is there anything better than the aroma of freshly baked bread?
This sort of stuffed bread is easily found in all bakeries throughout Pakistan.
Needless to say its delicious and I always have so much fun making it :-)

I use a baking stone in my oven. Its great for all types of bread, pizzas and naan!

(This will yield 2 loaves enough for 4 ppl)
(Prep time 1hr + 4-6 hrs for dough to rise)

Dough

Bread flour 6 cups
Warm water 1 1/2 cups (approx 110-130 degrees F)
Milk 1/2 cup
Vegetable oil 1/4 cup
Yeast 1 1/2 Tbs
Sugar 2/3 Tbs
Salt 1 tsp

Dissolve all of the sugar in warm water and then stir in yeast.
Allow to proof for 15-20 mins or until the yeast turns frothy.
Mix oil and salt in the yeast mixture.
Add the flour one cup at a time.
Knead dough on a floured and cold surface for 6-8 mins until smooth and elastic.
Place in a large generously oiled bowl.
Turn the dough around to coat all sides with grease.
Cover the bowl with a damp cloth.
Let the dough rise in a warm, dark, dry place (I place mine inside the oven) until doubled in size.

Filling

Skinless boneless chicken thighs 6
Key lime juice 3 Tbs
Red onion 2/3 cup diced fine
Garlic paste 1 tsp
Green chili 2 Tbs chopped fine
Pepper 2/3 tsp
Cayenne pepper 2/3 tsp
Roasted cumin powder 1/2 tsp
Melted butter 4Tbs
Oil for cooking approx 3 Tbs
Salt
(Since this is stuffed in the bread use an additional 1/2 tsp of salt to the amount normally used)

Mix all the spices and garlic together and rub over the chicken.
Let the chicken stand for 20 mins on the counter.
Heat some oil in a large non-stick pan.
Add the onions and fry for a min we don't them turning brown.
Add chilies plus the chicken and turn the heat down to med high and cook uncovered until done.
The cooking time is 25-30 mins.
Turn the chicken once in between to ensure even browning.
Sprinkle the key lime juice towards the end.
At this point the chicken would be lightly browned and there should be no liquid left in the pan.
The onions and the chilies should have disintegrated into a paste.
Let this cool down completely.
Tear the chicken into shreds. You can use a fork if you want, I simply use my hands.
Pour the melted butter over the shredded chicken.
Mix well and make sure everything is well incorporated.

Shaping the bread

Take out the dough on a floured surface.
Punch it down and knead for a min.
You would be making two loafs.
Divide the dough into two equal parts.
Take one half of the dough and roll it out close to 1/3" thick in the center.
Roll out the edges a little thinner close to 1/4" inch because they would go over each other.
You'll know what I am talking about in a while :-)
Try and maintain a rectangular shape approx 12" x 7".
Take half of the chicken mixture and spread it in a straight 3" wide and 11" long line right in the center of the rolled out dough.
Bring the left flap of the dough over to the right side and the right flap to the left side.
You can moisten the edges of the dough with a little water to ensure a perfect seal.
Also seal the upper end of the loaf and twist off any extra dough and round it up.
Do the same on the other end.
Turn the loaf over.
Make a few vent cuts for steam to escape.
Brush some egg wash over the loaf.
Make the second loaf following the same steps.
Ready to bake.

I use a baking stone. For that I pre-heat the oven to max temperature at 550 and get the stone really really hot. Then I turn the heat down to 375 and bake the bread directly on top of the stone. It takes roughly 30 mins.

If you don't have a stone you can bake the loaf on a greased cookie sheet or any other oven proof pan. Pre-heat oven to 375 and bake for 30 mins. I will not recommend a glass pyrex dish for baking because the bread will not brown and crisp up at the bottom.

Let it cool before slicing!
I love it with a little chili garlic sauce on the side!

{heart}
Nabia

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Panzanella

(Serves 2)
(Prep time: 30 mins)
Got stale bread?

Make some panzanella!
I used a day old demi french baguette.
Cut it up into big 1" chunks.
Drizzle some good herb infused extra virgin olive oil over the pieces.
Toss.
Spread the bread chunks on a cookie sheet or a baking dish.
Pre-heat oven to 350 degrees and bake for about 15 mins or until toasty brown.
Remember to turn the sides once in between.

Ingredients

English cucumbers 1 med
Zucchini 1 small
Roma tomato 1
Red onions 2-3 Tbs
Red bell peppers 1/4 cup
Dried cranberries 2 Tbs
Toasted almond flakes 1 Tbs
Italian flat leaf parsley - chopped fine 1 Tbs

No rules here just make sure the veggies are cut up the same size.
For more color you can use yellow zucchini and a combination green, orange, yellow bell peppers.
Combine all these in mixing bowl.

Vinaigrette

Whisk together the following.
Fresh orange juice 2 Tbs
Orange zest 1/2 tsp
Fresh lime juice 1/2 Tbs
Fresh pink grapefruit juice 2 Tbs
White wine vinegar 2 Tbs
Extra virgin olive oil 3-4 Tbs
Garlic crushed 1/2 tsp
Salt
Pepper

Toss the bread chunks, the veggies and the dressing together.
Chill in the fridge for about 20 mins so all the flavors really come together. Sprinkle with the roasted almond flakes just before eating.
Enjoy it on its own or a side to steak or fish.

Thats it :-)

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