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Friday, May 20, 2016

Jowar Atta Tarts and Dal Tadka with Kachumber for KnorrMasterClass

Jowar atta tarts spiced with Knorr Chef's Dal Masala, baked and then a little kachumber or salsa  added. Topped with Masur and Moong dal made with Knorr Chef's Dal Masala ,topped with a tadka or tempering of mustard seeds and curry patta.
Too complicated?

Have a look... we had many and then some bites. The flavors are all married and comfortable... just like a decades old relationship. Crisp, wholesome and different tasting tart shells. Topped with a little citrusy kanda tamatar kachumber with nimbu and then the smooth dal tadka. 

 5 star hors d'oeuvres served using humble everyday ingredients.
Taste good??
Yes sir.
Lunch time ,snack time ,cocktail time...

Using Knorr Chef's Dal Masala.
For the 

Jowar Atta Tarts and Dal Tadka #KnorrMasterClass

You need

1 packet Knorr Chef's Dal Masala

Tarts
1 cup Jowar atta
1 tbsp sour curd or yogurt
1 tbsp ghee or vegetable oil

Dal Tadka
1/4 cup masur dal or Red Lentils
1/4 cup moong dal dhuli
1/2 tsp mustard seeds
1 stalk curry leaves
1 tbsp desi ghee for tadka
1/2 tsp red chilli powder

Kachumber 
2 tbsp finely diced onion
2 tbsp finely diced tomatoes 
Green chilli, mint leaves diced fine
Lemon juice and dash salt
Finely diced raw mango -optional

In a large bowl mix the jowar atta, oil or ghee ,yogurt and 2 tsp of the Knorr Chef's Dal Masala and knead to a tight dough.

 Like so. You may need a tiny bit of water. I used the whey from the yogurt bowl. Allow it to rest .
In the mean while ,wash the dals together and cover with  1 1/2  cup of water. Boil over medium heat till most of the water evaporates and the dal is al dente. You don't need salt because the Masala has salt. Mix 1 tbsp Knorr Chef's Dal Masala into the dal and set aside.

Preheat oven to 180C .Make small balls of the jowar atta and press between your palms to get rounds. Press into small tart moulds and shape with your fingers. Jowar atta has no gluten, so you can shape this dough without rolling. Prick all over with a fork and bake for 10-12 minutes. Test one. You'll need to eat the tart shell. If the doughs raw taste has gone and the tart has pulled away from the mould..its done.

Heat the 1 tbsp ghee in a small pan and add mustard seeds to crackle. Add the curry parts and then add the dal. Heat over a medium flame to almost dry out any liquid left. You want a really thick dal. Bring to room temperature.
Gently mix the diced onions and to with the green chilli and mint leaves.  Mix a little salt and squeeze lemon juice.
Place the Jowar Atta Tarts on a platter.


Spoon half tsp machined over tart and place a spoon of the thickened Knorr Chef's Dal Masala Dal on the tart and garnish with a fried curry leaf or coriander leaves.

Watch them disappear.
 You could also add a little chopped raw  green mango into the kachumber. It would give a real contrast to the flavours.
The Tarts are crisp and buttery . Oddly enough, as I used ghee, I guess the Knorr Chef's Dal Masala gives that taste.
The kachumber brings a  contrast crunch and the dal itself is restaurant style smooth and yummy.
We as Dogras,/Punjabis  don't eat arhar dal or toor dal very often. This mix of both dals is what does it for us.
A different ,smooth , sophisticated way to serve this everyday dal. Serve for a meal or serve as hors d'oeuvres with cocktails. An interesting bite sized canapé doesn't have to have fancy ingredients.
The humble jowar flour is a great accompaniment to dal. So make your food look beautiful and taste awesome with this Masala .


So what are you baking today???


Thursday, May 19, 2016

Bialy-Dish shaped Onion Filled Rolls , The Magic of Baking Bread

Bialy (Bee-aah-lee) .
Its not a Bagel, its not a muffin ,its the best of both.
Bialy, a Yiddish word short for biały or bialystoker kuchen, from the city of Białystok in Poland, is a small roll
Thats what I read off the internet. And then I made them.
Oh and then they were gone.
Just like that.
Just managed to take a few pictures...
The onions caramelized superbly and more in that depression in the dough in the oven.

Depressions in the ocean bring rain... badly needed here in India. Its warm and I just had to bake them.
The dough is similar to bagels. No fat in the dough.
The fat is in the caramalised onions and cheese.
So the calories balance out.
Super easy and super quick. They are chewey and taste amazing. And then when you bite into the onions its like a yum roll filled with onion jam.

For the

Bialy-Dish shaped Onion Filled Rolls 

You need

2 cups all purpose flour
1 cup tepid water
3/4 tsp instant yeast
1 tsp salt
1 tsp oil to oil the bowl

For the onions
2 tsp oil plus 1 tsp butter 
1\2 tsp salt
2 medium onions chopped 
Cheese optional to sprinkle 
2 tsp poppy seeds 


Start with the flour and salt and yeast in a bowl. Knead to a firm dough using all or most of the water.and set aside to double in an oiled bowl.
Almost two hours later...Tada.....Double.
And when I weighed this ,it was all of 484 GM's. Next time ,I'll weigh the ingredients individually.
On a slow flame , caramelize the onions with oil ,butter and salt till a little brown and set aside.
This recipe is for 5 Bialys. So dividing into 5 pieces...roughly 97 GM's each. 


OK. I did this cute but. All you do is tuck the outside under and make a smooth ball. And pinch the extras together and place on floured parchment paper. The original recipe said floured towel. But I can think of better uses of my maids time. So paper it will be. Sprinkle some flour on top and cover with film. Set aside to rest atleast an hour.

An hour later...

Now on a parchment paper place this Bialy and with both thumbs  make a depression in. The centre.
Turn on your oven to 400F or 200C and leave a baking tray in the middle of the oven to heat. Also leave an old cake tin at the bottom.
And with scissors make four cuts in the depression so that it doesn't rise again. Next time we'll make a big of this step too. I need an assistant videographer in my kitchen.

Set this tray aside 20 mins to rest. At the end of 20 minutes, brush the sides of the bialys with water. Spoon in the onions,sprinkle a wee bit of cheese and then sprinkle the Poppy seeds. I've put poppy seeds in a spice jar..makes it easier to sprinkle.

Hold your cookie sheet by the edge and let the parchment paper slide on to the heated baking tray. Pour some Water into that old cake tin at the bottom of the oven. The steam is what gives the bialys a gorgeous crust.


The first two bialys didn't have water brushed on. So the Poppy seeds never stayed. But the texture... the chewey ness was a little bit like a bagel... bagels I've tasted and like very much...but I have nothing to judge my Bialy against. But poppy seed crunch and soft onions..ooh ... and some cheese ...



Awesome.
Ooh and because I was kneading and proofing dough and baking...it had to be more than five Bialys.
So the fougasse with olives and herbs de Provence also was done.

But that's another blog post.
There Bialys were dinner. According to sweet child a few pieces of chicken alongside the Bialys and a bowl of soup would allow him to pretend Winter was coming...in. The blistering healthy we're experiencing.





So all those of you who love bagels should try these pretty  Bialys . The flour still remains...just because it would have been sacrilege to brush it off.
I found the bread idea on the Indian Artisan bread Baker's group on Facebook ,then I surfed until I went back to Joe Pastry...you do know who he is?

I hope?

You bake right?

You should!!! Know who he is..I mean!

Did I get the scandalized expression in this sentence?
You should be with me when I do these expressions. According to all who know me...just watching those expressions is worth the time they waste listening to me carry on and on....

So come on...

What are you baking today???

Bialys?
Bagels?
Challahs?

Until the next

Until the next

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