Cheesy Garlic Bread

I was very happy once I cooked this dish. The very first time I attempted these was with one of my friend. Cooking with friends is really good as you learn new aspects of cooking. Each one has their own method. The activation of yeast takes a little time. I had tough time learning the whole process. This was my 4th attempt at making the garlic bread. 

Ingredients :

For the Bread :

Maida/ All Purpose Flour : 1 cup

Dry Yeast : 1 tsp

Sugar : 1 tbsp

Salt : 1 tsp

Water (Lukewarm) : 1/2 cup

Olive Oil : 2 tbsp

For the Stuffing :

Mozzarella Cheese : 1/4 cup

Cheddar Cheese : 3/4 cup 

Dry Basil : 1 tsp

Garlic Powder : 1/2 tsp 

Oregano : 1 tsp

Procedure :

1. Add sugar to lukewarm water, when the sugar dissolves add dry yeast till it turns frothy. (check notes).

2. In a large bowl add allpurpose flour, salt, 1 tbsp oil, and the frothy yeast water and make a dough.

3. Move the dough in another greased bowl and cover it with a damp cloth and keep it aside for 45 minutes.

4. After 45 minutes you will see that the dough has doubled in size. Punch the dough again and keep it aside for another 30 minutes. It will rise again.

5. Mix the cheese with basil leaves, oregano and garlic powder. 

6. Punch down the dough and divide it into 2 parts. 

7. Spread the dough on a rolling board and roll into a round circle and spread the cheese mixture inside.

8. Fold the circle and seal the edges with water. Do not let the thickness be too thin. (Check the image).

9. Slice them into 1 inch intervals. Preheat the oven to 350 degree faranheit.

10. With the help of a brush spread the olive oil on the garlic bread and bake the bread for 20 minutes.

11. The crust should turn golden brown. 

Notes : 

1.When you add yeast to the water, it should be lukewarm. If the water is too hot the yeast will not be activated. To make sure the temperature is right dip your index finger into the water and count to 5. If the water is very hot when you cound to five don't add the yeast. If the water is lukewarm at the count of 5 add the yeast. If the water is cold then again the yeast will not get activated. 

2. You can substitute garlic powder with freshly crushed garlic. It makes it even more aromatic.

3. Another suggestion for the stuffing is chopped spinach and american corn

Raagi Poori

My husband has a complaint that I rarely make poori's. I usually avoid making poori's because I am little scared of using oil. But still I end up making it once in 2 months. A did a healthy variation with them adding raagi flour to the wheat flour.

Ingredients :

Wheat Flour : 1 cup
Raagi Flour : 1 cup
Salt according to Taste
Water to make the Dough
Oil : to deep fry

Procedure :
1. In a wide bowl mix all the ingredients and add water little by little till it forms a dough.
2. Roll them into lemon sized balls and using a rolling pin roll them into small round and flat rounds.
3. In a pan heat oil and fry the rolled out poori's.
4. Enjoy with curry.

Soya Granules Sabzi

I definitely crave good food here in US. I like eating different kind of food. Especially you get very good quality of Soya in US.

Ingredients:
Soya Granules : 1 cup
Onion : 1 (Finely Chopped)
Tomato : 2 (Finely Chopped)
Ginger Garlic Paste : 1tsp
Chilli Powder : 1 tsp
Coriander Powder : 1 tsp
Amchur Powder :1 tsp
Salt
Green Chilli (Optional) : 2-3
Coriander Leaves to Garnish

To Temper :
Oil : 2 tbsp
Cinnamon : 1 inch
Cloves :2
Fennel Seeds : 1/2 tsp
Curry Leaves : 6-8

Procedure :
1. Soak Soya granules in water for 10 min. In other bowl with a small piece of garlic and a little milk bring soya granules to a boil.
2. The soya will be well cooked by now; strain them and keep the granules aside.
3. Now Temper the ingrediets given under temper.(Can also add green Chillies)
4. Add onion and once it turns brown; add ginger garlic paste; add chopped tomatoes and once it turns mushy add all the spice powders (Chilli Powder, Coriander Powder, amchur powder) along with salt.
5. Garnish with Coriander leaves.