Bubble Bread

This bread is literally soft as a bubble and oh so fun to eat!

Ingredients:

200 grams all purpose flour

170 grams milk + extra for brushing

20 grams sugar

3 grams instant dried yeast

2 grams salt

10 grams melted butter

Lets get this bread started....

Instructions:

Add to a bowl the yeast and sugar along with slightly warm (not hot) milk and stir everything well. Leave it for about 5-6 minutes for the yeast to activate. Sieve the flour and salt and add to the activated yeast mixture. Stir everything well with a spatula until no powder is visible. I used a stand mixer on the lowest setting until everything was well mixed. Now add the melted butter and mix everything for about 3 minutes. It is ok if the dough is sticky (the stickier the dough the softer the bread!).

Put some flour on your hands and place the dough ball in a greased bowl, cover with cling wrap and let it rise for an hour. After an hour, put some flour on your work surface and place the dough on it. Dust your hands with flour so the dough does not stick to it. Gently press the dough into a square shape. Cut into long strips and then make about 2 inch pieces. Roll each piece into a ball as shown in the video below and place them on a baking paper lined baking tray. They need to be placed close to each other (but leave a little space between them) into a sort of honeycomb design.

Preheat the oven to 160 degrees C. Whilst the oven is preheating cover the bread with a kitchen towel and let them rise for about 20 minutes. Before putting them in the oven brush the bread with lukewarm milk (this gives a nice color to the bread).

Let the bread bake for 20 minutes. Remove the bread from the oven and immediately brush generously with melted butter. Enjoy your lovely bubble bread!

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Methi Khakhra - Fenugreek Crackers

These crispy golden crackers are infused with fenugreek leaves and are not just delicious but an absolute guilt free snack!

Makes 15

Ingredients:

1 cup whole wheat flour

2 tablespoons kasuri methi (dried fenugreek leaves)

½ teaspoon salt (or as per taste)

⅛ (which is half of ¼) teaspoon turmeric powder

1 teaspoon oil for mixing in dough

⅓ cup water

3 teaspoons oil to coat the dough

¼ cup oil for roasting khakhras

Instructions:

You can make this dough either by kneading with hand or using a stand mixer. I have used a stand mixer for this recipe. In the mixer bowl sieve one cup of whole wheat flour and add 2 tablespoons of kasuri methi to it. Crush a little the kasuri methi in your hands and then put it in the flour. Add ½ teaspoon salt, ⅛ teaspoon turmeric powder and 1 teaspoon oil. Mix everything until everything gets combined. Now slowly keep adding about ⅓ cup of water until you get a nice soft consistency of the dough. Once done pour three teaspoons of oil on the dough and mix again to get a smooth consistency. Roll the dough into a ball and keep it covered for 15 minutes.

Sprinkle some flour on your work surface and roll out the dough on it. Make 15 equal parts out of it. Roll each part into a round ball and keep aside. Roll out each dough ball (using a rolling pin) very thinly. In order to get all the khakhras to be of the same size I used a sharp pot lid and cut out the khakhras using it.

Once all the khakhras are rolled out, heat your flat non-stick pan on very low heat. The khakhras will also be made on low heat - very important. Once the pan is hot place one khakhra on it and wait for about 30 seconds, you will see bubbles forming - this is when you flip the khakhra and let it cook for another 30 seconds. Flip it again and using a kitchen cloth press the khakhra. You need to press the cloth not just at the borders but inside as well so the khakhra cooks evenly on all sides. After 30 seconds flip the khakhra and add about 3 drops of oil on it. Immediately flip it and keep pressing using the cloth. Now add 3 drops of oil again on the top side of the khakhra and flip it and press and cook again using the kitchen cloth until it is nice and crispy. Follow the same steps for the rest of the khakhras and enjoy. You can store these khakhras for 2 weeks in an airtight container!

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Baked Tandoori Chicken With Roasted Garlic & Rosemary Mashed Potatoes

Juicy tandoori chicken that is oven baked served on a bed of the most creamiest & fragrant mashed potatoes that are infused with rosemary, thyme and roasted garlic....absolutely scrumptious!

Ingredients:

6 small chicken breasts fillets - skinless and boneless

For 1st Marination Of The Chicken:

Salt to taste

1 teaspoon Kashmiri red chilly powder

1½ teaspoon ginger garlic paste

1 tablespoon lemon juice

For 2nd Marination Of The Chicken:

1 cup yoghurt

1½ teaspoon ginger garlic paste

1 teaspoon Kashmiri red chilly powder

½ teaspoon garam masala powder

Salt to taste

3 tablespoons olive oil

1 teaspoon mustard paste

For The Mashed Potatoes:

4 medium sized potatoes

½ cup hot milk

2½ teaspoons butter

Salt & pepper to taste

6 garlic cloves

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

Instructions:

We start with the first marination of the chicken, this step is very important for acquiring a juicy baked chicken. We need to make horizontal slits (using a sharp knife) on the chicken breasts (3 or 4 slits per piece) and make sure to dab the pieces with a kitchen towel to avoid any water remaining on them. Add some salt (according to taste) to the chicken, 1 teaspoon of Kashmiri red chilly powder (I use Kashmiri red chilly powder as it is not very spicy but gives a vibrant red color to the dish without having to use food coloring). Now add 1 teaspoon of ginger garlic paste and 1 tablespoon of lemon juice. Mix everything really well and leave it to marinate for 20 minutes.

While the chicken is getting marinated with the fist marination we shall prepare the second marinade. In a bowl take 1 cup of yoghurt, add 1½ teaspoons of ginger garlic paste, 1 teaspoon of Kashmiri red chilly powder, ½ teaspoon of garam masala powder, salt to taste (remember you have already added salt before to the chicken pieces - so be careful), 2 tablespoons of oil and 1 teaspoon of mustard paste. Mix everything really well. Take each chicken piece and dip the same in the second marinade, using your hands make sure that the chicken is fully coated. Repeat the same steps for the rest of the pieces. Once done leave the chicken to marinade for at least 30 minutes (you can marinade up to an hour as well).

For searing the chicken you need to add 3 tablespoons of olive in a cast iron skillet (this can go directly from stove top to oven) and place your chicken pieces in it (you could use a normal pan as well but will have to transfer the chicken once seared in a greased baking tray to place it in an oven). The chicken needs to stay on each side for about 7 minutes to get a nice char on it (if there is a lot of watery gravy in the pan as sometimes the yoghurt oozes out water, then using a spoon remove the excess water). Once you have turned all the pieces over and got a nice sear on each side, drizzle some olive oil on them and place the skillet in the preheated oven at 220 degrees C and let the chicken cook for 10 to 15 minutes, for best results insert a food thermometer in the chunkiest part of the chicken and it should read 180 degrees F.

For the mashed potatoes we need to peel the potatoes and cut them into huge cubes, place them in water (semi covered) and boil them until they are tender and easily mashed with a fork. While the potatoes are getting cooked, peel 6 cloves of garlic and place them on a sheet of aluminum foil. Add olive oil, rosemary, thyme, salt and pepper to them and mix well. Close the foil to resemble a pouch (as shown in the pic below) and place it on a baking tray and into a preheated oven for about 35 minutes. Once done mash the garlic using a fork.

Once the potatoes are done, drain the water and put the hot potatoes in your stand mixer (you could mash the potatoes manually as well and whisk them). Now using the whisk option run the stand mixer on the lowest level for about 2 minutes, gradually add ½ cup of hot milk to them and let it mix. Now increase the speed to about 3 add the roasted garlic, salt, pepper and butter. Let the mixer run until a smooth texture is achieved of the potatoes.

Time to plate your dish - place your creamy mashed potatoes in the center of the plate, cut pieces of the tandoori chicken and place them on the mashed potatoes. Remember to drizzle the lovely juices from the chicken pan over your chicken pieces in the plate. Enjoy this succulent dish!

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