Caterpillar bread with chicken sausage & parsley

Its been a beautiful week, full of soft drizzles, maddening rains, gentle breeze and blooming flowers. In the spirit of mother nature, I was inspired to innovate and be creative with shaping my breads. One gets bored of the mundane buns and loaves. Here, I have attempted to create a cute little caterpillar with the bread dough. It was not only fun shaping it but also waiting for it to rise and then jump around in ecstasy as it browned and glowed in the oven. You can use any filling, really. I have used chicken sausages with some fresh parsley, onions and tomatoes.

A note of caution here. You will see that this bread, unlike many others, has just one rise for the yeast. The second rise is just for about 10 minutes, any longer and the caterpillar will lose its shape. So, do not wait for the dough to double or triple; 10 minutes on the stop watch and straight into a preheated oven.

The recipe calls for 1/4 cup of butter and 1/4 cup of cream cheese, but if you prefer it, you could use 1/2 cup butter and avoid the cream cheese. The cream cheese adds a golden crust and lightness that butter cannot compensate for, but cream cheese is a gourmet product in India and not too easy on the pocket, so use butter if that works out better for you. Also, cream cheese is available in packages of 250 grams or 600 grams and has a relatively short shelf life (just about 2 weeks when sealed with cling wrap) even in the refrigerator. So, if you are buying cream cheese, keep at least 3 recipes ready to explore on your 2-week ticking time. You will find several here, under tags bread, biscuit, crackers, cheese cake etc.

Ingredients
Dough
2 cups all purpose flour
1 tsp salt
2 tsp sugar
1 1/2 tsp instant dry yeast or 50 g fresh yeast
1 egg
1/4 cup butter
1/4 cup mascarporne cream cheese (can use butter instead)
1/4 to 1/2 cup lukewarm milk

Filling
4-5 garlic cloves chopped fine
1 green chilly, deeseded and chopped fine
1 medium red onion, chopped fine
2 medium tomatoes, chopped fine
2 sprigs of fresh flat leaf parsley
1/2 tsp red chilly powder
1/2 tsp salt (sausages are already salted)
1/2 tsp red chilly paste
A dollop of butter (you can choose the size of the dollop)

Method
Dough and first rise
Place all the ingredients in a wide bowl and knead to get a soft, firm dough. Place the dough in a warm place, covered with a wet cloth such that the cloth does not touch the surface of the dough. Allow the dough to rise to one and half times its size, approximately one hour.

Filling
In the meantime, make the filling. Heat olive oil in a non-stick pan. Add the garlic, green chilies and onions. Saute till golden brown. Add the chopped tomatoes and the fresh parsley. Season with salt and red chilly powder. Add some red chilly paste (more if you like heat). Allow the tomatoes to simmer and cook through. Add a small dollop of butter along with the sliced sausages. Allow to simmer for 5-8 minutes. Cover and set aside. You can also add some feta cheese for added flavour and yumminess.

Shaping and second rise
I forgot to take pictures while I was actually shaping the dough, so you have to manage with my attempt at good prose and these silly pictures taken with a piece of paper. I will try and update with real pictures soon.

Place the dough on a generously floured work top. Roll out the dough in a flat rectangle, keeping the thickness even (about 2 mm). With your knife mark (not cut) three points on the short side of the dough that divide it into 3 equal parts: 3a, 3b and 3c. Now, score 3c with 8-10 horizontal cuts making 8-10 horizontal strips (these will form the caterpillar strips). Place the filling at the junction of 3a and 3b and start rolling from the long side of 3a. Roll till you reach 3c. Now, use some egg wash and brush the surface of the rolled dough. Slowly and neatly, place one strip after the other on the rolled dough. Close off the two caterpillar ends by pinching them with your fingers, and turn the roll into a half-circle with the strips pointing outwards (like sun rays). Place two cloves to make the caterpillar eyes. Transfer the roll very gently to a greased baking tray and allow to rise in a warn place, covered, for 10 minutes. Brush with some egg wash and set aside to bake.

Bake in a preheated oven at 170 degrees Celsius for 15-20 minutes or until gorgeously brown.

Slice and enjoy warm with some soup or as an evening snack.

Thyme and Garlic Focaccia

Italian breads have a beauty that is theirs alone to claim. Simple, earthy and classic, they belong to a league of their own. The basic bread has no special flavouring agent and no other additives, just the dear old yeast doing its thing. And yet, the bread is so wholesome and beautiful. Focaccia is not an extra soft bread, but it is a textural delight to the palate, the visual drama not to be missed. Fresh herbs and olive oil render its flavour memorable, leaving behind a soft trail of roasted garlic, not too overbearing. A classic bread, a simple recipe and incredible flavours. Focaccia, next on stage. 

Makes 2 flat sqares of Focaccia

Ingredients

380 g  all purpose flour

2 tsp yeast

2 tsp sugar

2 tsp salt

5-6 cloves garlic, chopped

1.5 cups lukewarm water

1 egg, whisked

3-4 sprigs of fresh thyme

3 tablespoons oil

1 red onion, sliced

10-15 black olives, pitted and sliced

A pinch of coarse sea salt

Method

Mix the flour, yeast, salt, sugar, warm water and egg to form a firm, yet soft dough. Mildly flour the dough and let it rise until it has doubled in size. Keep in covered with a wet and clean kitchen towel to preserve the moisture in the bread.

In the meantime, place the garlic cloves and thyme (or rosemary) in a bowl with some olive oil. Let it rest for about 1 hour.

Once the dough has doubled in size, punch out the air with your fingers and let it rise again for 30 minutes.

After the second rise, roll out the dough into a neat and even rectangle. Make small holes in the dough with your little finger, without pushing out the air. Spread the oil mixture evenly on the surface of the bread. Place the onion rings and olives on the bread. Sprinkle some coarse sea salt. 

Place the bread in a preheated oven (in a greased baking tray) at 200 degree Celsius for 15-30 minutes until it becomes a nice golden colour. Bon appetite!

Caramalised garlic

There is so much you can do with garlic. Roast it, pickle it or caramelise it. Here, I use balsamic vinegar to caramelise and preserve the garlic cloves. Garlic cooked this way is a fusion of sweet (sugar), sour (vinegar) and spicy (pepper), and complements so many soups, salads, breads and other bakes. I always use some extra olive oil, which tends to float on top of the caramel and is loaded with bags of flavour from the garlic. I use this oil to brush the crusts of oven fresh bread or as a dressing for salads. Its simply so so good.

Ingredients

1-3 large garlic pods
3 tablespoons olive oil
6 tablespoons water
2 1/2 tablespoons balsamic vingegar
6 tablespoons light brown sugar
2 tsp salt
Some black pepper
Fresh/dried rosemary

Method

Shred the garlic pod apart and place the garlic cloves in a bowl. Pour boiling water over the cloves and allow to rest for 2 minutes. Now, drain the hot water and place them in cold water for a few minutes. Peel the garlic cloves and saute them mildly in a non-stick pan with some olive oil and rosemary. Then, add the sugar, water, balsamic vinegar, salt and pepper. Allow the mixture to simmer for 6-10 minutes or until the sugar is completely caramelised and forms a sticky liquid. Place it in an airtight bowl and use as required.

Stores in the refrigerator for up to two weeks. 

Breakfast buns with garlic, thyme and cheddar

Breakfast buns are versatile in so many ways. They can be eaten as a snack, as a meal, as a complement to soups, salads, casseroles or just with a warm cup of hot chocolate. They are incredibly soft and store well in the refrigerator for about a week. The fillings can vary to match your palate and your mood. They are definitely softer and moister than the ones you would buy at your local bakery. So, it is no surprise that fresh bread fills the senses and satisfies the soul like nothing else. Oven-fresh, warm and moreish, these breakfast buns make you want to have just one more. Or maybe two.

Portions: Makes 8-9 large buns

Ingredients

450 g all purpose flour
1 cup lukewarm milk
2 tsp sugar
75 g butter (cubed, room temp)
1 tsp salt
 2 tsp instant dry yeast
1 egg (room temp)
50 g grated cheddar cheese

1 pod roasted garlic (see how to make here)

3 sprigs of fresh thyme

Grated lemon zest

Dried onion seeds (kalonji) for decoration 

Method

First rise

Heat the milk till it is lukewarm. Add the butter to the milk and allow the butter to slowly melt. Add the yeast to this mixture and set aside. Whisk one egg lightly. Place one thirds of the flour, sugar, salt and eggs in a bowl. Add the milk mixture. Knead slowly, add the rest of the flour little by little. Knead for about 5 minutes until you get a smooth dough. The dough is ready when it is firm and leaves the sides of the bowl. The dough must be sticky and loose. Allow the dough to rest, covered with a wet cloth (such that the cloth does not touch the surface of the dough), in a warm place. The first rise should take anywhere between 30 to 60 minutes, depending on the type/potency of the yeast. The dough should double in size.

Stuffing and second rise

After the first rise, place the dough on a floured surface and divide it into 8 or nine equal sized pieces (you could use a weighing scale for precision). Take a piece of dough and flatted it (not too much or else you will lose the airiness). Place the roasted garlic, some thyme and some cheddar in the middle and fold add sides against the middle, securing the filling gently in the center. Place it on a greased baking tray with the folded side down. Proceed similarly with the rest of the dough. Brush the tops of the buns with some melted butter and grate some lemon zest onto the surface. Sprinkle some dried onion seeds on the buns and keep them covered in a warm place for the second rise (approximately 30 minutes or until doubled).

Bake them in a preheated oven at 180 degrees Celsius for 20 minutes or until golden brown. Once they are out of the oven, brush them with some olive oil to keep them soft and moist, and also to add some shine to the crust.

Vada Pav with garlic and peanut chutney powder, mint and raw mango chutney, and stuffed green chillies

This is something I have grown up eating and loving. Having a whole bunch of cousins in Pune, I couldn't help myself from getting addicted to this wholesome street food winner. And yet, what I make at home seems like such a gourmet version of what you might find on the streets for only rupees 10. It is as close to the original as possible, as this recipe is a family pass on. So I can vouch for its authenticity.

When you are obliged to live in a city up north (like me), far far away from the vada pavs, bhel puris, and kacchi dabelis of Mumbai and Pune; this is the closest you can feel to your palate roots. Being from North Karnataka; having a host of family in Pune; and my obvious love for baking and continental food; render my cuisine at home so varied that you might find it odd that on the one hand I post recipes of cheesecakes and tarts, and on the other there is the very maharashtrian vada pav or the very 'namma bengaluru' kesari bhath. My recipes are mostly adopted from mum or grandmum, and I want to make sure that they don't get lost somewhere along the way.

I hope to post many more wonders of our simple Indian cooking in the months to follow. There's always room for suggestions and requests. If I know how to make it, I'll post it. For now, enjoy making and relishing the one and only 'vada pav'.

Prep time: 1 hour 30 min

Cooking time: 30 min

Serves: 4-5 people (10-12 pieces)

Ingredients

For the vada pav

10-12 Pav (bread), halved

50g softened butter

250ml vegetable oil for deep frying

Filling for vadas

½ kg potatoes, boiled, peeled and mashed

½ tsp turmeric powder

2 tbsp vegetable oil

Juice of 1 lemon

Salt to taste

Masala mix:

6 green chillies

1 bunch fresh coriander

1 bunch Curry leaves

1½ inch piece ginger

1 whole pod of garlic (small), peeled

Batter for vadas

2 cups gram flour (besan)

1 tsp kashmiri red chilli powder

Pinch of asafoetida (hing)

½ tsp whole caraway seeds (ajwain)

½ tsp whole cumin seeds (jeera)

1 tbsp vegetable oil

Salt to taste

Water as required

 Mint and raw mango chutney

1 raw mango, peeled and flesh grated

½ bunch mint leaves

½ bunch fresh coriander

4-5 green chillies

¼ tsp cumin seeds (jeera)

3-4 cloves of garlic, peeled

2 tbsp thick yoghurt

¼ tsp sugar or some jaggery (add only if the mango is very sour)

Salt to taste

Garlic and peanut chutney powder

½ cup roasted peanuts

½ cup roasted gram lentil (roasted chana)

2 tsp kashmiri red chilli powder

1 whole pod garlic, peeled

½ tsp cumin seeds (jeera)

2 inch piece of deseeded tamarind

3 tbsp desiccated coconut, grated

Salt to taste

Stuffed green chillies

4-6 green chillies, slit and deseeded

Rock salt (kala namak)

Cumin powder (jeera)

Asafoetida powder (hing)

Dry mango powder (aamchur)

Method

 Vada Pav

Grind all the ingredients of the masala coarsely.

Add oil to a large saucepan. Add the ground masala. Fry for a minute. Add turmeric powder. Add the mashed potatoes. Add salt, and stir well on a low flame. Simmer for 5 minutes, stirring occasionally. Add the juice of a lime. Stir and keep aside, allowing to cool completely. Once cooled, divide the mixture into10-12 equal portions, and shape them into small patties.

For the batter, mix all the ingredients in a large bowl, adding water slowly to make a thick smooth batter without any lumps. Keep aside.

Dip the potato patties in the batter and deep fry on a medium flame until golden yellow.

Toast the pav with a generous helping of butter on a non-stick pan, till they are nice and golden brown.

Mint and raw mango chutney

Grind all the ingredients in a blender to get a smooth paste. Add water if necessary.

Garlic and peanut chutney powder

Grind all the ingredients in a blender to get a grainy and coarse powder.

Stuffed green chillies

Stuff the green chillies with all the ingredients mentioned above and deep fry in a small saucepan.

Assembling

Place a vada between the two halves of the pav, season with the two chutneys and serve with the stuffed green chilly! 

Roasted garlic pod: the 'godfather' ingredient

This isn't really a recipe but a game-changing ingredient that I use in many of my recipes. It's versatile as an ingredient and packed with bags of flavour. Roasting a garlic pod may take a bit of extra time and effort but the roasted, sweet and charcoal like flavour renders a wonderful taste and texture to the garlic, making it so yum and so more-ish. If you love to use garlic in your food, and don't mind a kitchen that smells of it, then you must give this a try.

It works wonders with most pastas, quiches, savoury tarts, salads and soups. I make a whole bunch at a time and store it refrigerated and ready to use for when I need it. However, it's best when its fresh out of the oven.

What you need:
1 garlic pod whole, keep the peel on
1 tbsp olive oil (pomace or extra virgin)
2-3 sprigs of fresh thyme
1 tsp rock salt

Next:
Preheat the oven to 180°C. Just smash the garlic pod with the back of your knife and place on a baking tray. Smear the olive oil and salt on the garlic and sprinkle some fresh thyme over the top.

Roast at 180°C for 15-20 min or until golden brown and soft on the inside.

Allow to cool on a wire rack for 5-10 min. Gently squeeze the roasted garlic out of the peel (enjoy the feeling). It should have a pureé like consistency. Store or use instantly.

Garden fresh tomato pickle

The best part about having a vegetable garden at home is that sense of pride that fills your chest every time you look at a fresh sprig of mint/coriander, a juicy stalk of celery or a ripe swollen tomato! I have this wild variety of tomato growing in my garden that’s so juicy and tangy, and just a bit larger that a cherry tomato. My gardener brings me a whole bunch everyday and I’m running out of ideas to use them! So I put together this quick tomato garlic pickle which is a recipe that I learnt from my mother-in-law; and it goes surprisingly well with just about anything- paranthas, puris, sandwiches, or even as a spicy supplement with curd rice and pappad!

I haven’t posted many Indian recipes on my blog yet, but some friends told me that they would love to have recipes that they know can be trusted; those that are easy to make with few homely ingredients; and are not the usual ones you find on the internet like palak paneer or dal makhani. So I’m going to try and keep this up! I have a million home-cook-recipes that I can think of, but sadly I don’t have any pictures of them! So as and when I make one of my usuals at home, I’m going to make sure to take some pictures so I can share them here with you guys!

Ingredients

6 ripe tomatoes, chopped roughly

1 full pod of garlic, peeled

¼ tsp fenugreek (methi) seeds, roasted and powdered

1 tsp mustard seeds

¼ tsp asafoetida (hing)

¼ tsp turmeric powder (haldi)

1 tsp red chilly powder

¼ tsp sugar

½ tsp salt to taste

3-4 tsp vegetable oil

Method

Heat oil in pan, and add the mustard seeds, asafoetida and turmeric powder. Add the powdered fenugreek seeds and the garlic. Fry for a minute. Now add the chopped tomatoes. Season with salt, sugar and red chilly powder. Allow to simmer till the tomatoes are completely done (about 10-15min); or until you see the oil bubbling on the sides of the pan. Allow to cool completely, transfer to a jar and refrigerate.

The pickle lasts refrigerated for up to 2 weeks.