.....From My Palate

Main Course

Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy

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Whenever I see baby potatoes in any store the only thing comes in my mind is Aloo Dum. The recipe for aloo dum are different in different states. Kashmiri dum aloo and Bengali aloo dum are two popular recipes according to my perception. I don’t have authentic recipe for aloo dum from any of these states, but this is the recipe I have grew up with. Aloo dum is not a quick recipe, its takes time, effort and gives lot of calories. 🙂

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Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy
Author: Bhawana
Ingredients
  • 10 small Potatoes, boiled in salted water
  • 1 large Onion, finely chopped
  • 1/2 cup crushed Tomatoes
  • 1 cup thick Yogurt
  • 1 tbsp. Ginger Garlic Paste
  • 1 Bay Leaf
  • 1/2 tsp. Cumin Seeds
  • 1 pinch Asafoetida
  • 1/2 tsp. crushed Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • 3/4 tsp. Kashmiri Mirch Powder
  • 1/4 tsp. Turmeric Powder
  • 1 1/2 tsp. Coriander Seed Powder
  • 1/2 tsp. Garam Masala Powder
  • Salt to taste
  • 1 tsp. Sugar (it gives good color and balance the sweet and sour taste)
  • 2 tbsp. Oil and oil for shallow frying
  • chopped Coriander Leaves and lemon halves for garnishing
Instructions
  1. Peel boiled potatoes and prick them with a fork.
  2. Heat oil in a pan and shallow fry potatoes over medium heat until they turn light brown.
  3. Drain and keep aside.
  4. Heat oil in a heavy bottom pan (with a tight lid)
  5. Add cumin seeds and asafetida.
  6. When crackled add onion and ginger garlic paste.
  7. When onion are golden brown in color add cloves, cinnamon, bay leaf and cardamoms.
  8. Now add crushed tomatoes, turmeric pd, mirchi pd, coriander pd and garam masala.
  9. Mix well and simmer for 5 to 7 minutes.
  10. Add yogurt mix well and cook another 2 minutes until everything is well combined.
  11. Add Sugar, salt and potatoes.
  12. Mix well, add little water, cover the pan and dum the potatoes on low heat for 20 minutes.
  13. Check in between and stir occasionally.
  14. When the gravy is red in color and oil is separated on sides, turn off gas and let it sit for 30 minutes.
  15. Sprinkle chopped fresh coriander and serve hot with puri, roti or rice.

Lal Masoor Dal Tadka

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Dal/Lentils are the most commonly found ingredients in any Indian pantry. Different kinds of dal perching in any Indian vegetarian kitchen is a common sight. For vegetarians dals are one of the major source of protein. Dal chawal are the quickest and the easiest recipe ever, still it tastes different in different households. Sometimes I really wonder, how come same ingredients tastes so different in different kitchens. Though the recipe of any dal looks so easy but the imbalance of the ingredient or cooking time can put your dish in jeopardy.

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Lal Masoor Dal Tadka
Author: Bhawana
Ingredients
  • 1 cup Lal Masoor Dal(Split Red Lentil)
  • 2 tbsp. Toor Dal (Yellow Pigeon Pea)
  • 1 tsp turmeric
  • Salt to taste
  • 1 tsp. oil
  • 2 1/2 cups Water
  • Tadka
  • 3 tbsp. Ghee (Clarified Butter)
  • 1 tsp. Jeera (Cumin seeds)
  • 2 pinch of Asafoetida
  • 2-3 medium Tomatoes
  • 1/2 tsp. Garam Masala
  • 4 pods Garlic, finely chopped
  • 1 inch Ginger, chopped
  • 2 Green Chillies, chopped
  • Little bit of Salt
  • 1/4 cup Green Coriander, finely chopped
Instructions
  1. Rinse thoroughly and soak dals for 15 minutes.
  2. Put dal in a pressure cooker with water, turmeric, oil and salt.
  3. Cook on low flame for about 10 minutes.
  4. Check on the consistency of dal according to your choice. Add more water if you like jhol dal.
  5. For tadka, heat ghee in a pan, add jeera when it starts to splutter add asafoetida pd.
  6. Add garlic, ginger and green chillies.
  7. fry for 30 seconds add red chilli pd, little salt and tomatoes.
  8. Cook tomatoes until they become soft and pulpy.
  9. Add garam masala, mix and pour it over simmered dal
  10. Garnish with chopped coriander and serve with rice and masala sliced onion.

Aloo Mangodi Kadhi

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Kadhi chawal is comfort food for me on cold, chilly weather or on a busy tiring day. It’s a food easy to cook, tastes delicious and leftovers are more than welcome for the next day. The cooking time of the kadhi is very crucial for its consistency and taste. It should be creamier rather than watery in consistency. Balance of yogurt and the gram flour are very important for the good results. With the number of posts on kadhi chawal you can very well perceive the temptations for this dish in my household. In this recipe I did add peas in it to tempt my son,  whom I wanted to follow this kadhi-affair in our home.

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Going to Avika’s “My Legume Love Affair – MLLA # 70 ” for April
Thank you, Lisa’s Kitchen and The well seasoned cook

 

Aloo Mangodi Kadhi
Author: Bhawana
Ingredients
  • 2 cups Dahi (Yogurt)
  • 3 tbsp. Besan (Gram Flour)
  • 1/2 cup Moong Dal Mangodi
  • 2 medium Potatoes, cubed
  • 1/2 cup Green Peas
  • 1 tsp. Garlic, chopped
  • 1 tsp.. Ginger, chopped
  • 4 Green Chillies, julienned
  • 1/2 cup Fresh Coriander, finely chopped
  • 2-3 dried Red Chilli
  • Salt to taste
  • 1/2 tsp. Red Chilli Powder
  • 3/4 tsp. Turmeric Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Asafoetida
  • 1/2 tsp. Methi Dana (Fenugreek Seeds)
  • 2 small Tej Patta (Bay Leaves)
  • 2 tbsp. Desi Ghee (Clarified Butter)
  • 2 tbsp. Oil
Instructions
  1. Mix yogurt, gram flour, red Chilli powder, turmeric powder, coriander powder and 2-3 cups of water and whisk it well with no lumps.
  2. Take oil in a deep pan, sauté mangodis on low flame till nice golden color . Keep aside.
  3. In the same pan, add tej patta, methi dana and hing.
  4. When methi dana starts to splutter, mix green Chilli, ginger and garlic.
  5. Cook for 20 seconds and add chopped potatoes and peas.
  6. Add little water, cover and cook for 2-3 minutes.
  7. Now add yogurt mixture in the pan.
  8. Mix well and cook on medium flame until starts boiling .
  9. Add salt and mangodis.
  10. Now lower the flame and simmer it for 30 minutes, while stirring in between.
Before serving –
  1. Heat ghee in a small pan ,add dried red chillies, asafoetida and little red chilli powder for color.
  2. Pour over kadhi and garnished with fresh coriander.
  3. Serve hot with plain rice or chapati with chilli pickle.

Bharwan Baigan/Stuffed Eggplant

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With all due regard to the king of vegetables because of the crown/calyx on the top, ( but for me it was not a crown rather a elves hat) I didn’t have any warm memories to share about this vegetable. I never liked its taste and more than that its appearance after being cooked. Now after a few (or many :-)) years added and getting my sanity, I believe it is a very versatile vegetable and non-vegetarians’ delight due to its meaty texture. Whether a dish is Italian or Indian, eggplant blends with spices and cheese so well and tastes delicious. There is so much to explore and experiment with this vegetable.

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I don’t know how true this story is but Eggplant got its name because it is used to come in only one color – white. Hanging from the plant, they looked like eggs. I find this very interesting but have not sure about its genuineness.

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Sending to the event In my VEG BOX~Onions.
Thank you The Spicy Pear and Citrus Spice UK

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Bharwan Baigan/Stuffed Eggplant
Author: Bhawana
Ingredients
  • 6 small Eggplants
  • 2 medium size Onions, finely chopped
  • 1 tsp. Ginger, grated
  • 1 tsp. Garlic, finely chopped
  • 2 tsp. Dhaniya Powder (Coriander powder)
  • 1/2 tsp. Red Chilli Powder
  • 1/2 tsp. Turmeric Powder
  • 1 1/2 tsp. Saunf Powder (Fennel Seed Powder)
  • 1/2 tsp. Garam Masala Powder
  • 1 tsp. Aamchur (Mango Powder)
  • Salt to your taste
  • 2 tbsp. Vegetable/Olive Oil
  • 2 tbsp. Mustard Oil
Instructions
  1. Wash, dry and make a criss-cross slit halfway through the eggplants from bottom to top.
  2. Be careful not to cut all the way to the end and do not separate in to halves.
  3. Keep in a bowl of cold water and salt to prevent it from turning black.
  4. Take oil in a pan on mediun flame, add chopped onions and sauté until light brown.
  5. Add coriander powder, red chili powder, turmeric powder, fennel seed powder, garam masala powder and salt.
  6. Mix everything together and fry few more seconds.
  7. Let the masala cool down and stuff it in the slits of the eggplant.
  8. Squeeze the slits together so that masala settle down inside.
  9. Take a wide non stick pan, add mustard oil and warm till you can see fumes.
  10. Reduce the flame to low and add stuffed eggplant one by one.
  11. Cover and cook them for 20 minutes.
  12. Keep turning the sides of eggplants in between so that they cook evenly.
  13. Once the eggplant become soft, fry them on high heat for minute.
  14. Serve hot with Jhol Daal (Daal with thin consistency), rice and chapatis.

Pasta In Roasted Red Pepper Pesto

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If you are looking for a super easy recipe on a lazy day, you are at right place. This is one of my favorite recipe for such days when you don’t want to cook elaborate meal but still dinner makes happy faces. I made this recipe last night for dinner and sharing as quickly as I can in the morning. The most important ingredient you needed for this is Roasted Red Pepper Pesto. Making pesto is always easy, as you have to put everything in the blender and make it in to thick purĂ©e. But yesterday I prefer store bought pesto and whip a quick pasta ever.

pasta in roasted red pepper sauce

Ingredients

  • 1 1/2 cup Pasta of choice boiled until al dente
  • 10 Mushrooms, sliced
  • 1 cup Spinach, chopped
  • 4 Garlic Cloves, finely chopped
  • 1/4 Pine nuts, roasted
  • 1/4 cup Parmigiano- Reggiano Cheese, grated
  • 2 tsp Olive Oil
  • Basil leaves
  • 1 cup Roasted Red Pepper Pesto

Method

  • Heat oil in a pan.
  • Add garlic and sautĂ© for 20 seconds.
  • Now add mushroom and cook until the water cooks-off.
  • Add spinach, salt and pepper.
  • Give it a quick stir and cook for a minute. Pour pesto, pine nuts and cheese.
  • Mix all together and serve garnished with basil and additional cheese.

pasta in red pepper pesto

Roasted Red Pepper Pesto

Ingredients

  • 2 large Roasted Red Peppers
  • 3 tbsp Olive Oil
  • 2 whole garlic cloves
  • 1/4 cup roasted pine nuts
  • 1/2 cup fresh basil
  • 1/4 cup Parmesan-Reggiano, grated
  • 1/4 teaspoon crushed red pepper
  • Sea salt

Method

  • In a food processor, throw in the roasted red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan-Reggiano, crushed red pepper, garlic and pine nuts, and pulse until mixture is smooth and thick.
  • Season with salt and pepper to taste.

Fresh Mangodis – Dal Dumpling Curry

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Fresh Mangodi

If we google fresh mangodis, there are hardly any post on this recipe. Most of the recipes are for sun-dried mangodis. I believe this recipe is from western UP or Rajasthan, I am not sure about!. But for sure, this is a very popular recipe on our dinner table. This dish is very light (if the dumplings are soft) and tastes good with roti or rice. On cold chilly nights this dish is a one pot meal like a soup with dal dumplings.

Dal Mangodis (Dumplings)

Ingredients

  • 1 cup Yellow Moong Dal
  • 2 tsp White Urad Dal
  • 1/2 tsp Hing (Asafetida ) generous amount helps enhancing the taste
  • Salt to taste
  • Oil for deep fry

Method

  • Wash both the dals thoroughly with water and soak overnight or for 5-6 hours.
  • Drain the water and grind dals with salt and asafetida. Try adding little water at a time (if needed ) while grinding.
  • Grind it in to think smooth batter.
  • Whisk the batter with hand or whisker for some time. The batter will become light and fluffy.
  • Put the drop of batter in a cup full of water, if the drop is floating nicely the batter is ready to fry.
  • Heat oil in a deep frying pan, take a scoop of a batter with wet fingers, and slide it gently in the oil.
  •  Fry both the sides on low/medium flame until golden brown in color.
  •  Remove them on the kitchen towel for some time to drain out the extra oil.

(For more flavor add green chilies, ginger, kasuri methi or spices of your choice.

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Curry

Ingredients

  • 1 Onion finely chopped
  • 1/2 cup Tomatoes crushed or grated
  • 2 Green Chilies finely chopped
  • 1/2 tsp Ginger grated
  • 1/2 tsp Jeera (Cumin Seeds)
  • 1 tsp Dhaniya Pd (Coriander Seeds Pd)
  • 1/2 tsp Haldi (Turmeric Pd)
  • Red Chili Pd to taste
  • Salt to taste
  • 2 tbsp oil

Method

  • Heat oil in a heavy bottom pan, add jeera.
  • When they start to splutter add g-chilies and ginger.
  • Add chopped onions and cook until light brown in color.
  • Now add tomato purĂ©e and cook for some time. When it begins to boil add all the masalas and cook until oil starts to separate.
  • Pour 2 cups of water and boil. Add salt and garam masala and cook for more 10 minutes.
  • Now add fresh mangodis and cook for more 2-3 minutes till they become soft.
  • Serve hot with a small dollop of pure ghee and garnished with fresh coriander.

Linking it to the event :

WTML- Jan,2014

WTML 2014

Thank you Gayathari

Dish it out- light Dinners
Cooks joy
DishItOut

Thank You

Kadhi With Methi Pyaaz Pakodas

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Kadhi or karhi is a yogurt based North Indian dish with gram flour fritters called pakodas. Kadhi chawal are as famous in North India as Pasta in Italy. Sweet or tangy, thick or thin, spicy with chillies or without, who can resist Kadhi Chawal in a sunny afternoon over a spicy talk with friends and family. Its method of cooking are different in different states of India.
In Punjab Kadhi is preferred as spicy and sour whereas in Gujarat its more sweeter and thin with a dash of jaggery. Sindhis like their kadhi watery and without yogurt and maharastrians have their recipe with mustard seeds and curry leaves. What ever the recipes are, you still crave for the kadhi recipe of your mother. That’s the best recipe because your childhood memories are still fresh with the bowl of steaming kadhi chawal with a mirchi ka tadka(in north tempering with red chillies and hing over kadhi is a must thing)made by you mom. How much you try still that taste is missing…guessing that’s her love.

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This Kadhi is slightly different from my mom’s version. I added methi and pyaaz pakodas in place of plain gram flour pakodas.

Ingredients

For Pakodas

  • 3/4 cup Besan (Gram Flour)
  • 1 medium Onion, chopped
  • 1 cup Methi (Fenugreek leaves), chopped
  • 1 teaspoon Ajwain (Carom Seeds)
  • 1/2 tsp Turmeric Powder (Haldi)
  • Red chilli powder to taste
  • Salt to taste
  • Oil to fry

(You can also add green chillies and garlic if you like the taste)

For Kadhi

  • 1 cup Dahi (Yogurt)
  • 1/4 cup Besan (Gram Flour)
  • 1 teaspoon Haldi (Turmeric Powder)
  • 1/2 teaspoon Methi Dana (Fenugreek Seeds)
  • 1/4 teaspoon Jeera (Cumin Seeds)
  • Red chilli powder to taste
  • Salt to taste
  • 2 tablespoons Oil
  • 2 dried Red Chillies
  • pinch of Hing (Asafoetida)
  • Ginger, Chopped inch piece
  • 3 cups Water

Method

  • Mix all the ingredients for pakodas with a little bit of water at a time.
  • Make it in to a thick batter consistency for fritters.
  • Heat sufficient oil in a kadai. Drop small portions of the pakoda mixture with a help of a spoon or hand and deep fry till golden brown.
  • Drain and place on a kitchen paper and set aside. (you can taste one or two with a cup of tea while doing other preparations :-)) Mix first four ingredients for kadhi in a big bowl.
  • Whisk it thoroughly to make sure that there are no lumps. Add three cups of water and mix it well again.
  • Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds and red chillies.
  • Pop for few seconds. Add hing and ginger, fry for sometime. Add yogurt mixture. Bring to a boil, add salt and simmer on low heat for about twenty minutes, stirring occasionally.(cooking time is different in different households according to thick or thin consistency)
  • Add fried pakoras and continue to simmer for four to five minutes. Tempering by choice- .
  • Heat ghee in a large ladle or small pan. Add asafoetida and red chilli pd.
  • Stir quickly with a teaspoon and be careful it should not burn. Pour it over the kadhi.
  • Garnish with chopped coriander leaves.
  • Serve hot with steamed rice or roti.

Home-Style Palak Paneer and an Award!!

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PALAK PANEER

This palak paneer recipe is a typical home style recipe with basic ingredients and very important lal mirch ka tadka (red chilli tempering) before serving. Red chilli should be coarsely grinded for more taste. (My mother still believes in grinding all the masalas at home) They gives more taste and color.
Ingredients-
1 bunch chopped spinach (palak)
1 cup paneer cubes
2 tbsp oil + 2 tsp ghee
1/2 tsp turmeric powder
2 tsp sweet corn flour (makai ka aata)
3/4 cup yogart (or cream, if you wish)
Salt to taste
2 Green Chillies- finely chopped
1 tsp chopped Ginger
1 small onion – finely chopped
2 small tomatoes – finely chopped
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder (or to taste)
1/2 tsp garam masala

Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry paneer till golden. Remove and drain on paper towels. Keep aside. Cook spinach with little water until all soft and grind it in a grinder. ( Basically in old times spinach was roughly mashed with spatula instead of grinding in a grinder) Heat oil in a pan, add onions, green chillies and ginger. Fry onions till soft and light brown. Add tomatoes and fry until soft and pulpy. Add all masalas (turmeric pd, corriander pd, cumin pd, garam masala and salt) Fry for 30 seconds and add grinded spinach in it. Mix it well and give it a boil. Mix maize flour and yogart and add it in a spinach. Mix it well and cook till you can see oil on the surface. Now add fried paneer cubes cook another 2 minutes and palak paneer is ready to eat. Do not forget to temper palak paneer with desi ghee and red chillies before serving.
(It was really difficult to type this post while helping my son reading new words, green, frog, peas, pear….gosh sorry for the mistakes.)

Now comes the important news……..horray got an award !!!!!

Thank U Bergamot and Jyoti , for considering my blog “Kreativ” and sharing this award with me. Thank U very much. Its always nice to get an award, like presents on your birthday.
Every award comes with its own rules. So lets check out terms and conditions of this award.

Terms & Conditions : 1. You must thank the person who has given you the award. 2. Copy the logo and place it on your blog. 3. Link to the person who has nominated you for the award. 4. Name 7 things about yourself that people might find interesting. 5. Nominate 7 other Kreativ Blogger. 6. Post links to the 7 blogs you nominate. 7. Leave a comment on which of the blogs to let them know they have been nominated.

Rotating Thank You Graphic Thank U Bergamot and Jyoti for passing this award to my blog. Thank You very much.

1. I wish if I can have a list of things that people might find interesting in me but there is definitely many things that i find interesting in others. Ooops count as 1.

2. I’m not stingy in appreciating what I like, can be beauty, recipe, art, craft, idea…anything. And I really like this quality in others too. Right this is 2.

3. I like cooking, and most of the time it is not a chore to me.

4. I like inviting people for lunch and dinners but what is more interesting is they think I’m Crazy,and ask me from where I get the time to cook with one Kid. Welcome to blog sphere and discover yourself its not just me.

5. I have a thing for empty glass bottles. It’s weird but I always wash and keep them and forget about them when in need.

6. I’m not blindly religious but always wanted to follow all the customs and traditions away from home in US.

7. After 5 years of my marriage either I don’t cook at all or if I cook, I still cook for my husband with same love and concern for his likeness. Do I need to prove…..blushing….

Now comes the nominations. There are many blogs I like and appreciate for their creative works. But I’m sure they already got this award long before.

Purva’s Daawat
Simply Delicious
Daily Meals
Red Chillies
Archy’s Recipes
Mom’s Recipes
Enjoy Indian Food

Congratulations, and getting award second or third time still not bad you guys deserve more…

P.S- Thank You very much Sangi for the awards, next post is all about your tag, awards and a recipe dedicated for you.

Dal Dosa With Suji Upma & Peanut Chutney

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When I came to US, all I know about food from south India was Sambhar Idli, Sambhar Vada, Sambhar Dosa and Uttapam. Thanks to my wonderful friends and acquaintances for helping me to discover food from south other than Idli and Dosa. Now I can proudly talk about Bisi Bela Bhat, Bhagare Baigan, lemon rice, Kesari halwa and many many more.

Today I’m talking about Dal Dosa (Pesarattu) with Upma and Peanut Chutney. This is something special for my family as this is not in regular menu. We enjoyed it, its healthy and absolutely delicious.

Just to make it “jara hat ke” I made them with mixed Dal.

Mixed Dal Dosa with Upma

  • 1/4 cup each, Toor Dal, Chana Dal, Moong Dal, Urad Dal, Masoor Dal
  • (Wash and soak in water overnight or at least 4-6 hours)
  • Ginger- 1 tsp chopped
  • Green Chillies- 2
  • Cumin seed Pd
  • Hing- just a pinch
  • salt
  • Oil

Drain the soaked Dal and grind it in the grinder with ginger and green chillies, adding sufficient water to make it in to a smooth dosa batter. Later add salt, cumin pd and asofetida pd. Heat flat pan, pour spoonful of batter in the center and spread it round in shape. Pour little oil on top and edges of dosa. When you can see golden color flip it in to other side. Cook that side for 30 seconds and serve hot with suji upma and peanut chutney.

Suji Upma

1/2 cup Roasted Suji
1 Onion Chopped
1 green Chilli chopped
2 tbsp roasted peanut coarsely grounded
1 tsp Chana Dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds
5-6 Curry Leaves
Chopped ginger
salt
Lemon Juice
2 tbsp Oil
1 1/2 cup water

Heat oil in a pan add mustard seeds, both dal and curry leaves. Fry for sometime till dal becomes golden in color. Now add onion, ginger and green chillies. Fry until onion is soft. Add peanuts and suji. Mix them well and add water in it.(Be careful while mixing there should be no lumps in it)
Give it a boil and now add salt and cook till it becomes thick.
Serve hot garnished with chopped onion and coriander.

This is super easy and super delicious. We can have it for breakfast, lazy lunch or quick dinner.(If the batter is in the refrigirator)

Happy Birthday !

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Every Year I have the same question in my mind before my husband’s b’day. What gift should I give him this year?
What gift is more precious than a food cooked with love and care, keeping in mind the taste and the choice of the person . This is my gift for my husband on his Birthday.

Stuffed Shells

Large Pasta Shells-12 or as needed
Salt
2 tbsp EVOO (extra virgin olive oil)
Pot of boiling water.

Cook shells in boiling salted water as per directed on the box. Once cooked, drain the water and add olive oil. Mix it well with light hands. It helps shells stay seprated without sticking with each other.

Pasta Sauce- Homemade or Ready made Ur call, I used Marinara Sauce.
1 1/2 cup- Low fat Cottage Cheese
2 cups- washed and chopped Spinach
1 tbsp- Ready to use Chopped Jalapenos
2 tbsp – grated Parmesan Cheese
Mozzarella Cheese to sprinkle on top
1 tsp Italian Seasoning
2 tbsp- Chopped Fresh Parsley (fresh makes lot of difference)
4- cloves garlic chopped
Salt and Pepper
oil

Heat oil in a pan, add garlic, saute for few seconds and add chopped spinach. Cook 3-5 minutes, season it with salt and pepper. Cook on high flame for some more time until water from spinach evaporated. Keep it aside to cool down. Mix together cottage cheese, jalapenos, Italian seasoning, Parsley, Parmesan and cooked spinach. Taste it and season it according to taste. Spoon this mixture gently and carefully in to cooked shells.
Preheat the oven at 35o degrees F.
Grease baking dish and pour 1 cup of marinara sauce in to it. Spread it and prepare a bed for stuffed shells. Arrange stuffed shells in the baking dish. Spoon some of the sauce on the shells and sprinkle Mozzarella cheese. Cover tightly with aluminium foil and bake covered on the lower rack for 30-35 minutes.

Stuffed Bread

I read the recipe for Cherry-Go-Round in Taste Of Home’s Holiday Celebrations. I liked the presentation of the bread. Its a sweat bread so I changed the stuffing and the recipe according to our palate. Thank U TOH’s.

For the bread-
2 tsp Yeast
2 tsp Sugar
1/4 cup Lukewarm Water
Mix well yeast and sugar in a water. Keep it aside for 10 minutes for proofing. It should rise and foam up.

2 1/2 cups Bread flour
1/2 cup Yogurt (that day was tuesday, no egg day for us)
1/2 tsp salt
3 tbsp Oil
1/4 tsp Baking Soda
1/2 cup warm Milk

Mix oil, salt, yogurt and soda in to the flour. Now add risen yeast and mix it well. Knead it in to a soft and springy dough with warm milk as needed. (atleast 5 minutes) Cover and leave it in a warm place for 4-6 hours.

For the stuffing-
1 chopped onion
2 cloves chopped Garlic
1 cup crumbled Paneer
1 1/2 cup chopped Mushroom
2 tbsp Tomato Ketchup
salt
pinch of sugar
1 tsp Italian Seasoning
2 tbsp oil

Heat oil in a pan add garlic and onion. Saute until brown in color. Add mushroom, salt, sugar, and IS. Stir it well and cook for 5 minutes till mushroom are soft and cooked. Now add paneer and tomato ketchup. Give it a stir, check the seasoning and cook another 2 minutes. Keep it aside to cool down.

Take out the dough and punch it down. Now roll it into a evenly flattened rectangle. (it should big enough to make a ring when u rolled the stuffing) Spread the stuffing within 1/2 inch of edges. Now roll up Jelly-Roll style, pinch seams and tuck ends under.

Line baking sheet with the parchment paper. Place the dough seam side down on baking sheet and pinch ends together to form a ring. This is a tricky part, with kitchen scissors cut from outside edge 2/3 of the way toward centre of the ring at 1 inch intervals. Seprate strips slightly and twist to allow filling to show. Cover and let rise until doubled atleast for an hour.

Bake at 350 degree F for 30 minutes or until golden brown.

This was my first time, probably next time I can give more accurate pictures. All I can say is it tastes wonderful.


Strawberry Bundt cake was the star of the evening though Birthday boy had a soft corner for stuffed bread. My son was happy with stuffed shells. (We also had Fruit Medley and Brown Rice Fried Rice. ) And I was happy looking at two happy faces in front of me.

Touch Wood.