Recipe- Assorted Bagel

Assorted Bagel Bread Basket


Ingredients
Bagel Bread Dough

All Purpose Flour (Maida) 250 Gm 
Dry instant yeast 5 gm
Sugar 0.5 tablespoon
Water 150 ml
Salt 0.5 tsp
Oil/ Unsalted Butter 50 ml
Bagel
Sugar 1 tbsp
Roasted Oregano 2 tbsp (For Dusting)
Roasted Zaatar 2 tbsp (For Dusting)
Chopped Olives 1 tbsp (For Dusting)
Sesame Seeds 2 tbsp (For Dusting)
Chocolate Chips 1 tbsp (For Dusting)
Olive oil 7 tsp
 
Method
Bagel Bread Dough
  • In a big deep bowl take 50 ml warm water.
  • Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
  • Meanwhile sift maida into another bowl.
  • Check after 10 minutes the yeast will raise and bubbles should form.
  • Now add 100 ml warm water, 50 ml oil or melted unsalted butter to that and mix well.
  • Now add salt and half of maida.
  • Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough. 
  • Then knead for further 10 minutes until the dough is smooth and elastic.
  • Shape the dough like a ball and put in a greased big bowl (Fig 1).
  • Cover loosely with a cling film making sure no air can go inside (Fig 2).
  • Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
  • By then it should become double or triple in size (Fig 3).
  • Take the dough out and punch it a few times.
Bagel
  • Now make 7 balls out of the dough and arrange on a grill (Fig 4).
  • Cover with a cling film and leave for 10 minutes.
  • Meanwhile take a big pan and fill 3/4 with water.
  • Add 1 tbsp sugar and let the water boils.
  • Now pick one ball and make a hole in the center with your index finger.
  • Move your finger a little bit to make the hole wider (Fig 5).
  • Dip this ball in to the boiling water (Fig 6).
  • Now pick another ball and do the same.
  • Do not dip more than 3 balls at a time inside the boiling water as they will double or triple in size (Fig 7).
  • Turn each bagel ball after 2-3 minutes or when it looks cooked one side.
  • Boil other side as well for 1-2 minutes. (Do not over boil as it may break)
  • Gently remove from water and place over a grill.
  • Do the same way with all bagel balls and arrange over a grill so that all excess water leaves the balls.
 
  • Now preheat the oven at 200°C.
  • Dust all bagels with different toppings. Like Oregano, Zaatar, Chopped Olives, Sesame seeds or Chocolate Chips (Fig 8).
  • Pour 1 tsp of olive oil over all bagels except chocolate one.
  • Bake in a preheated oven at 200°C for 20-30 minutes keep checking if the upper crust is not still brown bake them for further 5-10 minutes at 180°C. 
  • When done take them out from the oven and let them cool to handle.
  • Serve warm.
 
Tips
  • First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
  • For better results sift the maida 2-3 times.
  • The ratio of water and maida may vary depending upon weather conditions or quality of maida. So you may not need to use all maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
  • Knead the dough until you will feel bit lighter in weight.
  • While dipping the bagel balls into the boiling water be very careful. If your pan is small dip only one bagel at a time as they will raise in size.
  • Do not boil each bagel for more than 5 minutes.
  • You can use your choice of toppings. 
  •  

Recipe- Blackberry Frozen Yogurt

Frozen Yogurt


Ingredients
Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

Method

  • Wash and cut the blackberries and deep freeze for an hour.
  • deep freeze for an hour.
  •  to a smooth paste.
  • Add thick curd and blend well.
  • Pour in to an airtight jar and deep freeze for 3-4 hours.
  • Now before serving remove from freezer and keep in refrigerator for 15 minutes.
  • This will help easy scooping.
  • garnish with banana and berries.
  • Serve chill.
Tips
You may choose your choice of fruits or berries, like strawberry, blueberry, mango, kiwi, banana etc.
Adjust sugar as per your taste.



Recipe- Choley

Choley

Ingredients
Chickpeas/ Choley 1 cup (Soaked overnight)
Salt 1 tsp (or according to taste)
Amla Powder 1 tsp
Ghee 1 tbsp
Asafoetida/ Hing 1 pinch
Jeera 1 tsp
Onion 1 medium
Green Chili 5 medium
Ginger Garlic Paste 2 tsp
Tomato puree 1 cup
Red Chili 1 tsp (or as per your taste buds)
Chole Masala 3 tsp (Store brought)

Method

  • Wash and drain choley properly.
  • Take a pressure cooker and boil choley with 1 tsp salt and 1 tsp amla powder.
  • When done mash choley a little bit with a heavy spoon (Fig 1). 
  • Now take 1 tbsp ghee in another pan and heat on high flame.
  • When ghee is hot enough add jeera and hing, let it cracker.
  • Then add chopped onion and fry untill pink in color.
  • Add Ginger garlic paste and fry.
  • Add green chili and fry (Fig 2).
  • Add tomato puree and fry til it starts leaving sides (Fig 3).
  • Add red chilli powder and chola masala, fry for few minutes.
  • Reduce the flame to low and cover the pan for 5 minutes.
  • Add boiled choley and mix well.
  • Cover and cook on low flame for another 10 minutes.
  • Garnish with onion, ginger and green chilis.
  • Serve hot with rice, bhature or chapati.
 
Tips
If you do not eat onion you may omit this from recipe and follow the procedure.
While boiling choley add amla powder, it will give dark color as well you may not need to put extra aamcur powder.
Mash them a bit for the gravy texture.
Adjust the chilis according to your taste.

“Be Vegetarian be Happy”
“Live and Let Live”


Recipe- Creamy Curd Dip

Creamy Curd Dip
 
Ingredients
Curd 2 cups
Ginger 1 tsp (Grated)
Green Chili 0.5 tsp (Grated)
Roasted Jeera Powder 1 tsp
Red Chili powder 0.5 tsp
Dry Mint Leaves Powder 2 tsp
Salt 0.5 tsp (or according to taste)
 
Method
  • Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
  • Remove the hung curd in another bowl.
  • Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
  • Refrigerate for 10-15 minutes.
  • Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.

 

Tips
Adjust chilli as per your taste.
 
“Live and Let Live”



Recipe- Green Mango Chutney

Green Mango Chutney
 
Ingredients
Fresh Coriander Leaves 1 Bunch
Fresh Mint Leaves 0.5 Bunch
Green Mango 2 Medium (Chopped Roughly)
Ginger 1 Inch pc (Chopped Roughly)
Green Chili 5-6 nos (Chopped Roughly)
Jeera 1 tsp
Red Chili powder 1 tsp
Asafoetida/ Hing 1 pinch
Salt 1 tsp (or according to taste)
 
Method
  • Wash coriander and mint leaves properly and soak in water for half an hour.
  • In a grinding jar add coriander leaves, mint leaves, green mango, ginger, green chili, jeera, red chilli powder, hing and salt.
  • Grind to a smooth paste with the help of little water.
  • Refrigerate for 10-15 minutes and then serve.
Tips
Clean and wash coriander and mint leaves properly as it has a lots of dirt.
Use water in batches to grind it. (Do not use too much of water)
Adjust chilli as per your taste.
 
“Be Vegetarian be Happy”

“Live and Let Live”