Potato Bread Loaf

Ingredients:

All purpose flour - 390 g
Mashed potato - 99 g
Sugar - 50 g
Salt - 1 1/4 tsp
Dry Yeast - 1/2 tbsp
Lukewarm Potato Water - 175 ml
Unsalted Butter - 85 g
Sesame Seeds - Little
Milk - 1 tbsp (for milkwash)

Method:

• Boil potato (2 Big potatoes), and strain water and set aside.
• Mash the potatoes and set aside.
• In a bowl add sugar, yeast and luke warm potato water.
• Set aside for 10 mins for the yeast to activate.
• In other bowl add flour, salt and mix well.
• Add in mashed potatoes and butter and mix well.
• Now add the activated yeast mixture and mix with silicon spatula.
• Now dust flour on the working surface.
• Transfer the dough and knead for 10 mins till is soft.
• Place this in a greased bowl and brush the dough with oil.
• Cover it tightly with lid or cling wrap.
• Refrigerate this overnight (Min 12 hours).
• Next day, dust the working space with flour.
• Transfer the proofed dough.
• Punch it and roll it to a rectangle.
• I took a small portion of dough and made a mini loaf.
• Roll the dough tight and seam the edges.
• Place this in a greased loaf tin with seam side down.
• Set this aside for 2-4 hours for second proofing.
• That is, dough should reach the top of pan.
• Mine was done in 3 hours.
• Now apply milk wash.
• Bake this in a preheated oven(OTG) at 200°C for 25-30 mins.
• Once baked leave it for 5 mins.
• Then invert it to rack and set aside to cool.
• Brush the top with butter.
• Once cooled you can slice it.

Note:

• You can bake this like a regular bread.
• In that case, for 1st proofing set the dough for 1 hour.
• And for second proofing set aside for 30 mins.
• Mini Loaf weighed 86 g and big loaf weighed 620 g.

Aval / Poha VenPongal

Ingredients:

Aval - 1 cup
Moong dal - 1/4 cup
Black Pepper corns - 8 (crushed)
Cumin seeds - 1 1/4 tsp
Cashews - 7
Curry Leaves - a sprig
Water - 1 1/4 cup
Salt, Ghee - As reqd

Method:

• Add required water and pressure cook moong dal and set aside.
• Heat little ghee in a pan.
• Add in poha and dry roast it.
• Now transfer this to a bowl.
• Add 1 1/4 cup of water.
• Pressure cook this for 2 whistles.
• Mash it and add boiled and mashed dal to this.
• Add salt and mix it well.
• Now heat ghee in pan and add cumin seeds.
• Cook in low flame.
• Add in curry leaves and cashews.
• Add in crushed pepper corns.
• Add the poha and dal mix and mix well.
• Serve hot with chutney and sambar.

Tomatobadh / Tomato Rava Upma

Ingredients:

Rava - 1 cup
Onion - 1 (fine chop)
Tomato - 2 1/2 (small)
Green Chilly  - 1
Chilly powder - 1/4 tsp
Kashmiri Chilly powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Sugar - 1/2 tsp
Curry Leaves - a sprig
Ghee - 1 tbsp
Water - 2 cups
Salt, Oil - As reqd

Method:

• Heat a pan and dry roast rava and set aside.
• Now add oil to the pan and add mustard seeds, cumin seeds.
• Add in urad dal and channa dal.
• Once it splutters add in curry leaves.
• Add in onion and saute well.
• Add in toamtoes and cook till it turns mushy.
• Add in spice powders and salt and mix well.
• Add in sugar and cook in low flame.
• Add in water and mix well.
• Now add roasted rava and mix fastly to avoid lumps.
• Cover and cook in low flame for 5-6 mins.
• Now add ghee and mix it.
• Serve hot with chutney.

Mango Kesari

Ingredients:

Rava - 1/2 cup
Mango pulp - 1/2 cup
Water - 1 1/4 cup
Sugar - 3/4 cup
Saffron strands - Little
Cashews - 6
Raisins - 5
Elaichi Powder - a pinch
Ghee - As reqd

Method:

• Peel skin and chop mango pieces.
• Blend it without adding water.
• Measure and take 1/2 cup of pulp.
• Heat ghee in pan and roast cashews and raisins and set aside.
• To the same pan add the rava and roast it and set aside.
• Boil 1 1/4 cup of water and let it boil.
• Add the pulp and mix well.
• Cook in low flame.
• Now add roasted rava and whisk well.
• There should not be lumps.
• Now cover and cook for 3-4 mins till rava is cooked.
• Now add the sugar and mix well.
• Add in saffron strands.
• Add ghee when needed.
• Once it leaves the edges add in roasted cashews and raisins.
• Add in elaichi powder and mix well.
• Serve hot.

Oats Egg Omlette - Pizza Flavoured

Ingredients:

Oats - 1/4 cup
Egg - 2
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pizza sauce - 1 1/4 tsp
Italian Seasoning- 1 tsp
Garam Masala - a pinch
Onion - 1 (fine chop)
Carrot - 2 tbsp (grated)
Capsicum - 2 tbsp (grated)
Coriander Leaves - Little (fine chop)
Chat Masala - 1/4  tsp
Water - 3 tbsp
Salt, Oil - As reqd

Method:

• Take 1/4 of oats and powder it.
• Take the powdered oats in a bowl.
• Add in pepper powder, turmeric powder and salt.
• Mix well
• Now add in garam masala and mix it.
• Add in egg and whisk well.
• Now add pizza sauce and italian seasoning and whisk well.
• Grease a nonstick pan and pour the whisked batter.
• Cook in low flame.
• Add in onion, carrot, capsicum and coriander leaves.
• Gently press it.
• Flip and cook.
• Again flip and sprinkle chat masala.
• Serve hot.