Kugan's Kitchen Part 7

My dear friends, I have seen many methods, for making this pull apart bread.
The fillings too, are many types. I used what I had to make the fillings.
Here is the recipe. Kugan


PULL APART BREAD

Ingredients:

1 tsp sugar
2 tsp active dry yeast
¼ cup warm water

3 cups all purpose flour
½ tsp salt
1 tsp garlic powder
1 tbs chillie flakes
2 tbs melted butter
1 cup warm milk

3 tsp vegetable oil for greasing

FILLINGS:

2 tbs melted butter
¼ cup tomato sauce
2 tbs finely chopped onions
2 tbs grated carrots
2 tsp mixed dry herbs
¼ cup grated cheese

Method:
Pre heat a oven to 180 degrees C.
Grease a loaf tin with oil.

In a small bowl, add in the sugar, yeast and warm water and keep aside to become frothy.
In a big bowl, add in the flour, salt, garlic powder and chillie flakes.
Mix well and keep aside.

Once the yeast becomes frothy, make a well in the flour and add in the yeast mixture.
Now add in the melted butter and the cup of warm milk.
Now start to mix the flour and knead by pushing the dough with your palm.
Knead well till the dough becomes springy to your touch.

Now grease another bowl with the 3 tsp of oil. Place the dough and smear the top with oil.
Cover with a damp cloth and let it rest for about an hour.
After an hour, punch the dough to release the air, and knead again for few minutes.
Let it rest for half an hour and rise again.

Now take the dough, and roll it on a working surface to make a big square.
Spread the butter all over the square, followed by the tomato sauce, onions, carrots,
herbs and the grated cheese. Press down the filling a bit.

Now cut the square with a knife into 4 equal strips.
Stack the strips one above the other with the filling facing upwards.
Once again cut the stacked strips into 5 equal slices starting from the top and cutting straight down to the bottom layer.

Arrange all the cut slices into the loaf tin with the cut side facing the inside of the pan.
Brush the top with milk, sprinkle some herbs and grated cheese on top.
Cover with a damp cloth and let it rest once again for an hour.
After the hour, bake it in the oven for about 50 minutes or till browned on top.
Let it cool before removing and enjoy your pull apart bread.


BREAD BEFORE BAKING:

http://farm9.staticflickr.com/8519/8...8173f92b_z.jpg


BREAD AFTER BAKING:

http://farm9.staticflickr.com/8089/8...28b243bd_z.jpg

tempting kugan

Thanks for the lovely soya chunks soup and pull aprt bread ka... surely will try the soya chunks soup at home..

Friends, I am sure we prepare Fish curry at home but Fish Molee is something common to Kerala. Prepared Fish Molee with Appam last weekend and it turned pretty good. Here is the recipe. Recipe shared by ammu paati.

Ingredient
Fish - 2 ( I used Tilapia Fillet)
Ginger and Garlic - crushed and smashed - 1tbsp
Salt
Pepper
turmeric pwder - 1 tbsp
Coconut Milk - Thick and Thin - 1/2 cup each
Green chillies - 8 - Yes eight coz there is minimal chilly powder incorporation in this recipe
Chilly pwder - 1 tsp or less
Fenugreek Seeds - 1/2 tsp
Curry leaves - Few Spring
Coconut Oil - 1tbsp
Mustard seeds - 1 tsp
Onions - chopped or Sliced - Bases on preference
Tomato - 2 - Cut into quarters or Round Slices


Method:
1) Wash the fish with turmeric and pat dry . Now Marinate the fish with salt, pepper and turmeric powder. Keep it aside or keep in fridge. You can shallow fry it after around 30 minutes of marination, but dint do it as my tilapia fillet were too fresh and soft
2) Heat coconut oil in a kadai, add the seasoning ingredients - Mustard, curry leaves and vendhayam
3) When the mustard seeds splutter add the sliced onions followed by ginger and garlic whish crushed and smashed well using a mortar and pestle.
4) When the raw smell of ginger and garlic is just about to disappear add the greenchillies slit pieces.
5) Now add thin turmeric powder, chilly pwder and some salt, followed by thin coconut milk
6) Let the thin coconut milk blend well in the gravy which is when we need to add fish pieces and some water - around 1/4 cup
7) Wait for around 5 minutes and add the thick coconut milk. Also Now add the quartered or round slices of tomato pieces
8) Wait no more than 4 minutes. Season with some more fresh springs of curry leaves
and tasty Fish Molee is ready.

Goes very well with Dosa and Bread too. Tastes very mild with Rice but you can try.

Quote:

---

Originally Posted by selvieam

tempting kugan

---

Thanks Selviem for your nice post.
Hope you will try it one day.
Thanks and take care, Kugan

Quote:

---

Originally Posted by nithishri

Thanks for the lovely soya chunks soup and pull aprt bread ka... surely will try the soya chunks soup at home..

Friends, I am sure we prepare Fish curry at home but Fish Molee is something common to Kerala. Prepared Fish Molee with Appam last weekend and it turned pretty good. Here is the recipe. Recipe shared by ammu paati.

Ingredient
Fish - 2 ( I used Tilapia Fillet)
Ginger and Garlic - crushed and smashed - 1tbsp
Salt
Pepper
turmeric pwder - 1 tbsp
Coconut Milk - Thick and Thin - 1/2 cup each
Green chillies - 8 - Yes eight coz there is minimal chilly powder incorporation in this recipe
Chilly pwder - 1 tsp or less
Fenugreek Seeds - 1/2 tsp
Curry leaves - Few Spring
Coconut Oil - 1tbsp
Mustard seeds - 1 tsp
Onions - chopped or Sliced - Bases on preference
Tomato - 2 - Cut into quarters or Round Slices


Method:
1) Wash the fish with turmeric and pat dry . Now Marinate the fish with salt, pepper and turmeric powder. Keep it aside or keep in fridge. You can shallow fry it after around 30 minutes of marination, but dint do it as my tilapia fillet were too fresh and soft
2) Heat coconut oil in a kadai, add the seasoning ingredients - Mustard, curry leaves and vendhayam
3) When the mustard seeds splutter add the sliced onions followed by ginger and garlic whish crushed and smashed well using a mortar and pestle.
4) When the raw smell of ginger and garlic is just about to disappear add the greenchillies slit pieces.
5) Now add thin turmeric powder, chilly pwder and some salt, followed by thin coconut milk
6) Let the thin coconut milk blend well in the gravy which is when we need to add fish pieces and some water - around 1/4 cup
7) Wait for around 5 minutes and add the thick coconut milk. Also Now add the quartered or round slices of tomato pieces
8) Wait no more than 4 minutes. Season with some more fresh springs of curry leaves
and tasty Fish Molee is ready.

Goes very well with Dosa and Bread too. Tastes very mild with Rice but you can try.

---

Dear Nithi, thank you very much for your nice post and recipe.
I used to this fish moolee curry, while we were non-vegetarians.
So far I have not tried with mock fish or anything.
I might try it with tofu and see.
Thanks again Nithi, take care, Kugan

What do you do, when you have a potato, drumstick and few brinjals?
Well do a mix with them. Here is the recipe. Kugan


DRUMSTICK BRINJAL MIX
Ingredients:
1 tbs oil
1 tsp mustard seeds
1 sprig curry leaves
1 onion sliced
1 tsp ginger paste
1 tsp garlic paste
1 medium tomato chopped

3 medium brinjals , cut into thin wedges
1 long drumstick cut into 2 inches in length
1 half boiled potato , cut into small cubes

¼ tsp tumeric powder
2 tsp chillie powder
1 tsp coriander powder
Salt to taste
Little coriander leaves for garnish

Method:
Heat oil in a wok, add in the mustard seeds, let them crackle.
Add in the onions and saute them well.
Add in the ginger, garlic paste, and stir well.
Lastly add in the tomatoes and cook till mushy.

Now add in the brinjal, drumstick pieces and the potatoes.
Saute them nicely, for a minute. Add in all the spice powders and salt.
Mix well, slow the flame , cover and let them cook for 10 minutes.
Cook till oil seprates, add in the cut coriander leaves and remove.




http://farm9.staticflickr.com/8380/8...644c29a8_z.jpg

kugan, i will try ur version of mix veges.

we cook veges like drumstick, brinjal, potato, broad beans with chilli pdr, turmeric and salt . then we give tadka with rai, urad dhal and some onions, then we throw this veges mix it nicely then garnish with grated coconut .

Quote:

---

Originally Posted by selvieam

kugan, i will try ur version of mix veges.

we cook veges like drumstick, brinjal, potato, broad beans with chilli pdr, turmeric and salt . then we give tadka with rai, urad dhal and some onions, then we throw this veges mix it nicely then garnish with grated coconut .

---

Dear Selviem, thanks for your nice post.
I love to try different types of side dishes in my home.
Yours looks a bit different from the above recipe.
Good I will soon try it out. Keep posting simple dishes like that Selviem.
It is nice to cook the veges in different ways.
Thanks and take care, Kugan.

Today is my most trusted worker's birthday.
we made, mushroom biryani, tofu gravy, onion carrot raitha,
cauliflower manchurian, soft mysore pak, halwa and onion pagoda.
Will post the pictures soon. Kugan

My old aunt who came for my niece's wedding from India, taught us,
this mouth melting mysore pak. Try it friends. Kugan


SOFT MYSORE PAK

Ingredients:

2 cups besan flour
1 tbs ghee

2 ½ cup of melted ghee, not very hot.

2 cups sugar
½ cup of water
A pinch of cardamom powder

A tray greased with ghee

Method:
In a pan add the tbs of ghee and fry the besan till the raw smell goes.
When cool, sieve the roasted flour to remove the lumps.

Now add the sieved besan flour to the melted ghee.
Mix it well to make a solution and keep aside.

Now in a non stick pan add the sugar and water.
Add also the cardamom powder. Cook till it reaches a single string consistency.
Now slow the flame and add in the ghee, besan solution.
Stir continuously so that no lumps are formed.

Stir till the mixture leaves from the pan, and it froths a little.
Immediately pour it into the greased tray. It will look soft.
After about 10 minutes, you can cut it into pieces.
Let it cool before removing, enjoy soft mouth melting mysore pak.


http://farm9.staticflickr.com/8114/8...7e7cc199_z.jpg