Semolina Bread

Interesting recipes are always an intriguing thing for me and if it involves baking, it becomes even more imperative for me to give it a try. This recipe was yesterday posted on a food group that I regularly follow and I immediately got onto the job. The process is similar to any other regular bread with the only difference of adding semolina along with the flour. The result is wonderful crusty bread on the outside and a soft pillowy bread on the inside. For all bread lovers and bakers I highly recommend this recipe. As for my mother, she just cannot believe it when I tell her I no longer buy bread from the market!

Ingredients

For the sponge

1 1/2 cup plain flour

1 tsp instant dry yeast

1 cup warm water

For the dough

All of the sponge

1/2 cup flour

3/4 cup semolina

2 tbsp olive oil

1 1/2 tsp salt

1 tsp olive oil for rubbing the hands and bowl

Directions

In a bowl, take the flour for the sponge. Mix the yeast in the luke warm water and add it to the flour. Mix well to make a smooth paste. Cover and keep it in a warm place for about an hour or until doubled.

In another bowl, mix the flour, semolina, and salt. Add the oil and the sponge. Rub a little oil on your hands and knead the dough to a smooth elastic but non-sticky dough. If the dough feels too sticky, rub a little more oil on your hands. Once the dough comes together, wrap it tightly in a cling wrap and rubbing a little oil on the sides of the bowl cover and keep it in a warm place to rise until doubled for about an hour. 

On a floured surface, take out the dough and lightly knead it for two minutes. Lift up the sides and fold it back again. Taper the ends giving it the shape of a loaf and cover with a cling wrap for another hour or until doubled. 

Pre-heat the oven at 200 degree celsius. With the help of a knife, make three insertions on the top at an angle of 30 degree. Bake the bread for 30-35 minutes or until golden brown on top and tapping on the top returns a hollow sound. Remove from the oven and cool completely. Slice the next day for a refreshingly fresh breakfast!                             

                               

Vegetable Manchow Soup

On a wintery rainy evening, the first thing that comes to your mind is pakoras with a hot cup of ginger tea. While there is nothing called winters in Singapore, the rainy season definitely pull the temperature down to pleasantly windy evenings. Although I was more inclined to make some spicy fries to go with this windy evening, my all-so-conscious hubby was in mood for some hot and spicy soup which not only serves his controlled diet but also his taste buds. The best answer to all his needs is this spicy tangy veg manchow soup, sans the crispy noodles and chilli oil.

Ingredients

2 cups assorted vegetables chopped (beans, carrot, corn, cabbage, capsicum or anything of your choice)

3 cloves garlic, chopped

1/2 inch piece ginger, chopped

2 spring onion whites, chopped

1 sprig coriander leaves, chopped

1/2 medium sized tomato, chopped

2 tbsp soy sauce

1 tsp chilli sauce

2 tsp vinegar

3 tbsp cornflour mixed in 1/2 cup water

Salt and pepper to taste

5 cups vegetable or chicken broth/water

2 spring onion greens for garnishing

1 tbsp oil

Direction

In a heavy bottomed pan, heat the oil and add the onion whites, coriander, ginger, and garlic and fry for 2 minutes. Add the assorted vegetables and fry for another 5-7 minutes till tender. Add the tomatoes and stir. Add the soy sauce, chilli sauce, salt, pepper, and the broth or water. Bring to a boil and cover and cook till vegetables are cooked. Stir in the cornflour mix and bring to a boil. Finally, add the vinegar and simmer for few minutes. Check the seasoning and remove from heat. Serve with spring onions and crispy fried noodles and chilli oil. I skipped both due to my diet conscious partner! It tasted lip smacking anyway!

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Leftover Delight III- Crispy Rice Cakes

Leftover rice is an issue in every kitchen. Especially among Hindus, rice is considered as Goddess Lakshmi and to let it go waste is unacceptable. However, to make the exact quantity of rice for the family is something which even our seniors cannot achieve at times. The result is a bowl of rice most commonly found in the refrigerator, sometimes a day old or sometimes a week. When in India, I used to use the leftover rice to feed the birds. However, I am not left with that option anymore in Singapore. So while surfing on the net for some interesting bake recipes, I chanced upon this recipe which was so simple and can be given numerous interesting variations. 

Ingredients

2 cups leftover rice, at least a day old

1 medium onion, finely chopped

1/2 inch piece ginger, chopped

2 cloves garlic, finely chopped

1 tsp cumin powder

1 tsp red chilli powder

1/2 tsp pepper

1 tbsp flour

2 tsp cornflour

1 egg (vegetarians can omit this)

Salt to taste

Coriander leaves, chopped

1+1 tbsp olive oil

Direction

In a pan, heat 1 tbsp oil and add the onions, ginger, and garlic and fry till golden brown. Add the rice and stir till there are no lumps and the oil has coated the rice properly. Add the dry spices and salt and fry for a few minutes. Remove from heat and let it cool.

In a bowl, beat the egg and add the flour, cornflour, and mix well till no lumps are formed. Add the rice and mix well. The mixture will be lumpy. With the back of the spoon, mash the rice a bit, if not completely. Add the coriander leaves and mix. In a pan, heat the remaining 1 tbsp oil and put spoonfuls of the batter into the pan. Flatten with the back of the spoon like a cake and fry till golden brown on both sides. Drain excess oil on paper towels and serve hot with your favorite chutney or ketchup. 

                                       

                                       

This recipe is my entry to Cooking with Seeds (CWS) event - Rice

http://priyaeasyntastyrecipes.blogspot.co.uk/p/cws-host-lineup.html