Friday, August 13, 2010

Stuffed Bread

When going through Chitvish recipes in Indus ladies. I happened to see this one. Made slight variation to suit my taste. I became too greedy and added all the vegetables I could lay my hands on from the fridge and tried it today for dinner! It tasted very very nice.

Multi grain atta - 1 cup
Maida - 1 cups
Salt - as required
Sugar - 2 tsp
Olive oil (recipe called for refined oil or ghee) - 2 tbsp
Milk & water - ¼ cup each
Dry yeast - 1 tbsp

Dissolve yeast in warm mixture of milk & water stir well leave for 10 mins. Take atta + Maida + Sugar + Salt + Olive oil and make a very soft elastic dough and wait for 1.5 hours to double


Grated Paneer - 1/4 cup
Finely chopped tomatoes - 2
Finely chopped Onion - 1
Green chillies - as required
Sliced Garlic pods - 10 nos
Jeera - for Tempering
Finely chopped Coriander leaves - as required
Carrot and cabbage shredded - 1 cup
Boiled mashed Potato - 1
Boiled Green peas - 1/4 cup
Sweet corn kernels - 1/4 cup
Olive Oil - 1 tbsp

Heat pan and add oil. Add the jeera to it then add onion and green chillies.
Add the tomatoes and fry for 3 minutes. Now add Carrot, cabbage, mashed potatoes, peas, sweet corn, Salt.
Fry till the mixture becomes dry. Add grated panner, garam masala and coriander leaves.

Let it cool for some time.

Followed the procedure to make the braided bread as in the original recipe. Recipe asked to keep in a closed cupboard. Didnt know where to keep. So kept it inside the OTG, of course when switched off. It rained today and the temperature was a bit low so thought it would be safe there as the dough also needs warm place to raise. After an hour brushed it with warm milk. I had kept the dough for 4 hours. Prepared the dough by 4pm. Made the braided bread by 5.30pm and baked the bread by 8pm.
Preheat oven to 220 deg celcius and bake for 20 minutes or till brown.

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