April 10, 2012

SugarFree Carrot-Raisin-Ginger Smoothie | Summer Recipes

For this month's Magic Mingle, we had chosen Raisins and Carrots - two healthy ingredients for this summer. The other members have already linked their delicious entries here. Sugarfree Carrots-Raisin-Ginger smoothie is a quick beverage that can be made in a couple of minutes. Carrots is an universal favourite while raisins are excellent both for kids and elders as a great dry fruit. Ginger is added to this recipe to beat the acidity that accompanies most summer days, and lime to give that punch to the mocktail. I have also used Honey in place of sugar to make this a healthy and sugarfree mocktail.
For older kids or elders, you may also add in a handful of roasted Oats  (which I did) to make it more healthy and filling. With a dash of ginger and a twist of lime and served chilled, this is a perfect way to start your day at breakfast or for a quick beverage for kids back from school or the playground. 
Sending this to my own event Magic Mingle, Srav's CC-Spring Seasonal FoodPreeti's Jump' N Jive @ Icypritz, Anusha's  Summer Spirits as well as Radhika's Chilled Delights . So, without any further delay, lets get to the recipe. 

Prep time - 10 mins
Cook time - Nil
Serves - 2
Difficulty level - Easy
  • Carrots - 2 (peeled and cubed)
  • Raisins - a handful
  • Roasted Oats - a handful (optional)
  • Grated Ginger - 1/4 tsp
  • Fresh Lime juice - 2 tsp
  • Honey- 4 tsp (Substitute with brown sugar or Agave Nectar if preferred)
  • Low fat yoghurt- 2 TBSP
  • Salt - a pinch
  • Black Salt - a pinch
  • Ice cubes - few and mint - for garnish

1) Soak raisins in warm water for 10 mins.
2) Grind carrots,raisins,yoghurt,Oats & ginger with 1/2 cup of warm water till smooth. Strain the juice now.
3) In a bowl, mix salt, black salt, lime juice, ice cubes, sugar and the juice. Mix well till sugar dissolves.
4) Fill two large glasses with this smoothie. Top with ice cubes and garnish with mint.
5) Serve chilled on a hot afternoon or for breakfast.

April 9, 2012

Quick Tomato Pachadi | Tangy Tomato based Side dish

Pachadis and Chutneys are my family favourites anytime. And they save valuable time while adding a dish to go with Chapatis or rice. And today's dish - Quick Tomato Pachadi - is here. As promised while making the Jowar Mooli Rotis, I am giving the recipe here. This can be made in less than 15 mins and goes well with Akki RottiRagi Rotti or even Chapathis and Dosas too. Addition of garlic is optional to this, and the taste is awesome. This is the second Tomato based dip after the Quick Tomato Chutney. Be sure to use only ripe tomatoes for this dish. Now off to the recipe. Sending this to Healthy Veg. Side Dishes by Vardhini and also my event - Kitchen Chronicles - Heirloom recipes, hosted by Saras
Prep time - 10 mins
Cook time - 10 mins
Serves - 2
Serving Suggestions : Any Indian bread or Steamed rice or Chapati or Idli / Dosa
Difficulty level : Easy
  • Ripe Tomatoes - 400 gms
  • Oil - 2 TBSP
  • Garlic - 4 to 5 pods
  • Turmeric powder - 1/4 tsp
  • Green chillies - 2 nos
  • Red dry chillies - 2 nos (Kashmiri variety)
  • Tamarind - a small lemon sized ball
  • Fenugreek seeds - 1/2 tsp
  • Asafoetida - a generous pinch
  • Salt - to taste
  • Tempering : Mustard seeds , curry leaves
  • Coriander leaves - for garnish

1) Dry roast red chillies & fenugreek (methi seeds) separately & keep aside. 
2) Now add 1/2 TBSP of oil. Saute green chillies, tamarind and garlic till the garlic turns slightly brown and the chillies shrink a bit while burnt a little on the outside. Cool
3) Now grind the dry ingredients first (chillies and fenugreek seeds) to a coarse powder. Add the fried and cooled chillies, tamarind and garlic and grind again - first without any water, and then add 2 - 3 TBSP of water to a thick paste.
4) In a thick pan, heat remaining oil. Splutter mustard seeds, asafoetida and curry leaves. Add turmeric powder and diced tomatoes. Fry well till the oil coats the tomatoes. Add salt and 1/4 cup of water and cover and cook till the tomatoes turn mushy.
5) Now add the ground masala and fry till raw smell disappears and the gravy turns thickish. Adjust salt and seasonings.
6) When you get a thick gravy, turn off fire. Transfer to a serving bowl, and add coriander leaves for garnish.  Serve with Idli / Dosa / Uttappam or any flatbread. 

1) Tamarind is added to give it a tangy twist. If the tomatoes you are using are sour enough, skip this
2) You may not temper this dish, but use it as a dip for vegetable crudites and bread sticks for any party too. In that case, chill well before serving.

April 8, 2012

Orange Tea Mint Cooler | Sugarfree Mocktails | Summer Recipes

Borrowing perhaps from the southern states that are experiencing a bad heat wave, this long weekend was punishingly severe, while draining out most of the plans we had made out over the long holiday weekend. So, while we were cooped out at home, what better way to rise spirits (not literally though) with this super refreshing Orange-Tea-Minty cooler that was picked from Epicurious for this month's version of Gourmet Seven. And this month's choice was beverages. So, let's quickly head to this citrusy delight that refreshed us quite a bit over the scorching weekend.

Recipe source - Here 
Prep time - 10 mins. Cook time - 2 - 3 mins (to boil water) 
Serves - 2

  • Orange squash - 2 TBSP
  • Cold Water - 2 cups
  • Orange flavoured Tea bags - 3 nos (more if you like it stronger)
  • Honey - 2 TBSP
  • Lemon juice - 2 TBSP
  • Fresh Orange Juice - 4 TBSP (maybe a little more)
  • Black Salt - a pinch
  • Mint leaves - a few for garnish
  • A few Orange segments - for garnish
  • Ice cubes - a few

1) Bring 1 cup of water to boil. Transfer to a kettle or a large mug and steep in the tea bags for exactly 1-2 mins (longer if you want your beverage stronger). Drain the tea bags and reserve the black tea.
2) In a large bowl, mix the orange juice, orange squash, lemon juice and the cold water. Mix well. Now add in the black tea decoction and mix once more. Add a dash of black salt and mix in the honey. Chill for 10 mins. 

To serve -
Tear the mint leaves reserving a few for garnish. Crush them with some ice cubes and spoon this mixture at the bottom of two serving glasses. Now add the chilled mocktail, add a few orange segments and a mint sprig for garnish. Serve chilled. 

April 7, 2012

Round up of Holi Fest - Colourful Palette

A very heartful thanks to all my blogger friends for having contributed to the vibrant, colourful and lipsmacking array of dishes to the Holi Fest - Colourful Palette that ran here all through February. Am truly humbled by the sheer display of colour that these entries have brought in.. Thanks to each of the bloggers who made this a success. Hope you would also join me in the Pickle Fest & Giveaway and also CWS Oats - two exciting events happening all this April here, at Sizzling Tastebuds.

Let's move now to the exciting roundup of Holi Fest entries..

April 6, 2012

Roasted Red Capsicum Raitha | Bell pepper in coconut and yoghurt | Summer recipes

Given a choice to pick out my favourite vegetable, I can do it with my eyes closed. And its always capsicum (or bell pepper). I find this member of this chilly family to be soo versatile. Stuff them up like this Bharwa Capsicum  or use it for flavoured rice (Tindora Capsicum riceBisibelebhath), Stir fries like this Tiranga Capsicum fry , as a filling for Tofu grilled Capsicum Sandwiches , as an essential element for Low fat Pav bhaji or even as topping for pizzas (and even bruschettas). I actually dont need a reason to use this, and my love for this veggie is quite evident throughout my menu :) So much so, my shopping list has this permanently etched on to it.. 

Summer is blazing out here, and I wanted to make something cool, yet easy. Raithas are soo much our family favourite and while you can be versatile and add up pretty much any veggie in a raitha (curd based dish), I used Red bell peppers along with grated radish to make Roasted Bell Pepper Raitha.It was a wonderful accompaniment to the Brown Rice Pulav for our Sunday brunch.

Sending this to Anusha’s Summer Spunk as well as Healthy Veg. Side Dishes by Vardhini and Radhika's Lets serve Chilled. Lets get to the recipe now..

Prep time - 10 mins. No cook required
Serves - 2

  • Red capsicum or bell pepper - 1 large
  • Grated radish - 1/4 cup
  • Grated coconut - 4 TBSP
  • Jeera / Cumin - 1/2 tsp
  • Green chillies - 2 or 3
  • Salt - to taste
  • Yoghurt / Curd - 1 1/2 cups
  • Olive oil - 2 TBSP (for roasting)
  • Tempering : Oil (1 tsp), mustard seeds
1) Wash and pat dry the bell pepper. Apply oil generously over the skin and hold it on an open flame for 2 -3 mins while rotating continuously while the skin turns slightly black and shrivels. Once done on all sides, put it quickly in a bowl of cold water for 1 min. Cut and deseed the bell pepper. Cube into fairly large chunks.
2) Grind cumin seeds, green chillies, coconut and a handful of the roasted bell pepper with 2 - 4 TBSP of warm water to a paste.
3) In a large bowl, add the rest of the bell peppers, grated radish and mix well. Beat the yoghurt free of lumps and add to the bowl. Add the ground spice paste and mix gently to incorporate it well. Chill well for 30  - 45 mins
4) Just before serving, make the tempering with oil and mustard seeds. Once the mustard stops spluttering, add it to the raitha, top with salt. Mix well and serve immediately for a hearty summery dish. Am sure the smoky flavours of the roasted bell pepper would tantalise your palate as much as it did to us.

April 5, 2012

Magic Mingle # 4

Dear Magic Mingle Members:

Thank you for an overwhelming success of Magic Mingle # 3 with 26 yummy entries that were dished out for March. Welcome to Magic Mingle - Edition 4For all members who are awaiting the Challenge this month, the magic ingredients are ......

Raisins & Carrots

Important points to note before linking your entries:
1) All dishes to be vegetarian & eggless only (non-veg/ alcohol etc not accepted). ONLY MAGIC MINGLE MEMBERS' entries shall be accepted, other entries shall be deleted. If you want to join us from the next month, drop me a mail at magicmingle@googlegroups.com 

2) Only new entries are accepted and any number of new entries per member are accepted.

3) This dish could be across cuisine(Lebanese/Asian/Mediterranean/Continental/Indian/ Chinese etc) and course (Breakfast/Lunch/snack/appetiser/dessert/Dinner)

4) The 2 magic ingredients should feature as major ingredients in the dish and NOT as garnish. Both the ingredients are to be used in the same dish

5) All the dishes are to have the logo indicated above mandatorily and the entries need to be linked to the linky tool only. This link is up from 5th Apr 2012 - 15th Apr 2012 (end of day in your respective time zones)

6) Once you post & link your entry (using the linky tool at the end of this post) between 5th & 15th of the month,mail the entry URL to the google groups email ID - magicmingle@googlegroups.com with the subject line "MM-April 2012". 

7) Please note only member entries are accepted here. Others who are eager to join this group from April 2012 are welcome to write to me at the above email ID.

Note for Ingredients for MM - April 2012 : 
  • Raisins can be either blue or brown in colour. However, raisin essence or grapes (in fruit / juice form) are not accepted
  • Carrots are to be in fresh  / frozen form.
  • Please remember these two ingredients must feature as one of the main ingredients  for the SAME DISH and not as garnish.
Hope you are excited and would link your entries soon.The round up of Magic Mingle # 4 shall be published shortly before the announcement of Magic Mingle # 5. 

If you are unable to link your dish, please mail me at our googlegroup email ID.
For all Non-members who would like to be part of this group please do check this link for registration.

Let the Magic begin....


April 4, 2012

Oats Moong Tikki | Wholegrain snack for diabetics

Two healthy ingredients coming together in a medley that's not only yummy but also heart friendly and tasty - Oats Moong Tikki. Wholegrains Oats is used with my favourite lentil Moong dal - to create a quick snack that fights hunger pangs. Like the Moong dal Seekh Kebab, this one too requires the dal to be boiled al dente , not mushy. Addition of potatoes is optional and would give it more volume, although it may not be suited for diabetics. 
One may use boiled and grated sweet potato instead. Now, to the recipe. I used sprouted Moong (ground coarsely). You may use soaked and pulsed yellow Moong dal too. Other veggies that I added in this were Cabbage / grated carrots and some onions. Makes for a quick wholegrain snack. Sending this to my own event - CWS – Oats & Raji’s Only Snacks, event by Pari. Lets get to the recipe now.

Prep time - 15 mins
Cook time - 15 mins
Makes - 6 to 8 Tikkis

  • Oats (I used rolled Oats) - 1/2 cup
  • Moong Sprouts (Split green gram sprouts) - 1/2 cup
  • Cabbage - 1/4 cup
  • Onions - 1/4 cup
  • Grated carrots - 1/4 cup
  • Salt - to taste
  • Olive oil - 4 to 5 TBSP
  • Garam Masala - 1 tsp
  • Turmeric - 1/2 tsp
  • Chaat Masala - 1/2 TBSP
  • Red chilli powder - 1/2 tsp
  • Green chillies - 1 or 2  (minced fine)
  • Coriander leaves & mint leaves - a handful
  • Cornmeal - to roll the tikkis

1) Roast Oats in a dry pan. Cool and powder coarsely.
2) Boil Moong Sprouts in hot water with a pinch of salt and turmeric for 10 mins till al dente. Drain and grind in a spice grinder to a coarse paste. 
3) Take the moong paste in a large bowl. Add the onions,chopped cabbage, grated carrots, salt, turmeric and dry masalas. Add green chillies and mix well. Now add roasted and powdered Oats little by little and mix to get a thickish mass (dough like consistency). Divide into equal portions and flatten out
4) Heat a shallow pan. Roll the tikkis in the cornmeal and place them on the pan. Drizzle oil around the tikkis and cook on medium flame. 
5) Serve hot with tomato ketchup or green chutney

April 3, 2012

Bendekai Gojju | Lady's fingers in tangy sauce | Side dishes for Rice and Curd Rice

If someone were to ask me the quintessential comfort food that childhood memories brings forth, it ought to be today's dish - Bendekayi Gojju (or Vendekayi Gothsu). Simply put, these are a medley of Lady's finger / Okra in a tangy spicy sauce. Like the Orange Peel Gojju or the Pineapple Gojju, this is much thicker than Kuzhambu / Sambhar, and does not contain either coconut or dal (lentils). It also keeps for 4- 5 days under refrigeration. What's more, you can also serve this as a side dish for Rava pongal or Ven Pongal or even Oats Pongal
And what better time to have it than in the summer with uber cool Curd Rice (Yoghurt rice). It also tastes great with hot Phulkas / Chapati (indian bread). This is a classic dish from the Mysore section of Karnataka, and can be prepared in less than 15 minutes if you have the veggies chopped. You could also substitute Okra / Ladies Finger with Yam or Brinjal (eggplant) for similar results. 
Without much delay, lets get to the recipe. Also sending this to Vardhini's healthy side dishes, event by Priya.

Prep time - 5 mins
Cook time - 10 mins
Serves - 3

  • Okra (Lady's Finger / Bendekayi) - 100 gms
  • Oil - 1.5 TBSP
  • Tamarind pulp - 3 TBSP (adjust tanginess)
  • Rasam Powder - 1 TBSP (if you dont have, substitute with Red Chilli powder, but the former yields better results)
  • Jaggery - a small lime sized (or about 2 tsp grated)
  • Turmeric - 1/2 tsp
  • Salt - to taste
  • Tempering : Mustard seeds, Curry leaves
1) Wash and pat dry the ladies finger. Trim the edges and cut off the crown. With careful inspection, cut the vegetable into 1/2 inch thick roundels. For 100 gm of veggies, you would end up with approx 3/4 cup of chopped stuff. Tip : Dont cut too thin, else the veggies would dissolve into a gooey mass.
2) In a deep bottomed pan, heat oil. Splutter mustard seeds and curry leaves. Add turmeric and the chopped lady's finger. Saute a bit till the veggies are coated with oil. Sprinkle salt and cook and cover for 8- 10 mins. 
3) Meanwhile soak tamarind in warm water (about 1 cup) and extract the pulp. Alternatively, if you are using readymade tamarind pulp, dissolve in a cup of warm water. 
4) Once the veggies are cooked (but not mushy), add the Rasam powder, jaggery and tamarind pulp (with the water). Cover and cook for another 2 - 3 mins till it thickens. If you have added more water by oversight, mix about 1 tsp of rice flour in 2 tsp of water and add to the simmering liquid. 
5) Remove from fire once it reaches a thickish mass (you dont want the gravy drying up too much). Serve with hot rice or even curd rice for a yummy meal :)

April 2, 2012

Roundup of Bake Fest # 5

65+ eggless bakes ... and yummylicious too :) Thanks friends for an overwhleming response to the Bake Fest hosted here, and thanks to Vardhini for this opportunity.. It would be unfair to single out any favourite recipe, although I have bookmarked many to try out (hopefully)...

Enjoy the spread here, and hope to see you around in the many events happening at this blog including the Pickle/Preserves Fest (and a giveaway!!) and the CWS Oats running all this April.

Now, over to the dinner table !

Thanks again for your wonderful participation !!


April 1, 2012

Hosting CWS - Oats event all this April here...

Yes, you read it right, friends.After announcing the Pickle & preserves fest & giveaway for April, I am hosting another event for April. 

This is Priya's Cooking With Seeds - and the theme is Oats. I guess there is no prelude that is required for this super healthy grain. Oats is regularly consumed in most homes and us known to lower cholesterol levels as well as being an excellent source of dietary fibre. Be it milkshakes or parathas or even bakes, Oats is finding immense application in most vegan and vegetarian cooking !

So, what are you waiting for ? Link all your vegetarian and eggless recipes here. Right from today - April 1st to April 30th 2012. A quick recap of how you can send your entries:

1) Only fresh entries are allowed
2) All entries have to be linked to this announcement and Priya's announcement too.
3) Usage of logo is mandatory as it helps spread the word.
4) Use the linky tool (at the end of this post) to link your entries. Non bloggers can also send their entries to momchef77@gmail.com
5) All entries can be of any course with Oats as a primary ingredient. They need to be vegetarian and eggless too.

Look forward to a deluge of healthy eats from all you friends :)


March 31, 2012

New event : Pickles & Preserves Fest, and a giveaway too :)

Come Summer, and hundreds of varieties of jams, pickles & preserves get made in homes. Even with the advent of packaged food, there is nothing to beat that yummy homemade pickle. Handed down with guarded secrecy through the generations, these accompaniments form every part of Indian cuisine - Squash / pickles / jams / jellies / sun dried papadums (or vathals) / marmalades : the list is just endless.. 

And guess what !!! There is a 60-day fest just for these lovelies :)  Come, be part of the Great Indian Summer Pickles & Preserves Fest happening @ this space - Sizzling Tastebuds. To enjoy making and sharing those lovely homemade condiments, and the memories that go with it....

What's more... there is a wonderful giveaway too for one lucky winner.... 

Excited ?? Read on....

To enter your entries, just follow these steps....

1) Fresh entries only (that is, posted between 1st Apr & 31st May on your blog). Any number of fresh entries accepted.
2) Vegetarian and eggless recipes only.
3) Link your post to this announcement along with the logo and just hook your recipe to the linky tool provided at the end of this post. In case of any difficulty, just ping me at - momchef77@gmail.com
4) Some sample stuff that you could link up (like I said the list is endless) : Pickles / Squash / Jams / Marmalades / sun dried condiments/ Magodi / vadiyaalu / home made papads.....

And, now for the giveaway....

One lucky winner residing in India OR with an Indian shipping address will be chosen randomly. To win yourself this book on Indian Pickles by Tarla Dalal, all you need to do is the following (each one counts as an entry :))

1) Like my FB page 
2) Follow my Twitter posts
3) Connect with me on Networked Blogs
4) Once you link an entry, leave a comment on this post mentioning which is your favourite pickle / jam / squash and why you think you need to win this giveaway (this is mandatory to win the giveaway)
5) Subscribe to posts via Email - enter your email on the subscription box on the left panel of this blog page . Please note only confirmed & valid subscriptions are accepted to be an entry.

1) This is for Indian residents or those who can provide a valid Indian Shipping Address
2) The winner shall be announced in the first week of June after a random pick. I shall write to the winner, and she / he would need to provide a shipping address. In case the winner does not respond within 2 days, another winner shall be notified
3) Please note this is giveaway is NOT sponsored by the author of the book or is any commercial offer, but is solely my personal giveaway.

Looking forward to a deluge of those homemade lovely condiments,

March 30, 2012

Tomato Bread - a sinfully warm bake, and a lovely Guest post by Anusha | Guestpost Series # 8

I am sure I heard the term 'Soul Sister' from my daughter only last year :) Till then, I was (blissfully?) unaware of this term, although had experienced its warmth in real life many times till now. And then I met Anusha (of the wonderfully designed  & almost prosaic Tomato Blues) via the blogging circuit. And we hit off like a house on fire - common language, backgrounds, the city we grew up in, the palates, quest for finer things in life (both in blogging and beyond) led us to discover more about each other's lives. And am very happy that she is doing this blog post for us today. With what else but her favourite cooking method - Baking. And what a bread it has turned out to be !! Yummy, crumbly, moist and different Tomato Bread. All presented in her own words.. Thanks, Anu for a wonderful guest post and a keeper of a recipe ! Keep them coming :) :)

Over to Anu now...

I do not how to begin this post. I have been tongue tied ever since Kalyani asked me to do a guest post for her. Knowing that i m still at the bottom of the rung when it comes to blogging and cooking, someone asking you to do a guest post can leave you speechless. Kalyani and i share something of a sisters' chemistry. I adore the way she writes. Between myriad conversations about the lost charm of Bangalore and the wonder factor of Madhwa cuisine, we both have evolved from being co bloggers to great friends. I am so glad that I struck up the conversation with her that fateful afternoon.
If you ask me how i happened to blog, i will tell point at Mr. P, my hubby. For the life of me, i cant imagine writing stuff for everyone to read . I was very happy cooking, cleaning and reading. Blogging or rather typing up stuff was not a penchant. It was P who gently coaxed me into writing. He even offered to write up posts for me. But once you begin writing or blogging, then there s no stopping i guess. You want to improve on your cooking, you want to explore new ways of cooking and you want to venture out into unfamiliar territories of cooking. That s just what happened to me. I transformed into a maniacal foodie once i began my blog. I threw quite a few people off balance when i became this maniac. Ever since i ve started writing, i ve changed as a person completely. I ve learnt to appreciate nuances of food and i ve also made some great friends. In short, i can tell blogging is therapy to me. I cant imagine a life without my blog. The eager beaver blogger in me has definitely scored some brownie points in my life.
Baking and blogging go hand in hand for me. I began experimenting with baking and it is only this interest which perked up my courage to be more experimental in cooking. I started with a humble eggless chocolate cake. It was  a run of the mill attempt but that did not discourage me. Ever since that paltry cake that i baked, i ve read up so much on baking that i sometimes feel if you put me in the oven, I'll come out as one pretty nice cake. All that reading has rewarded me with some pieces de resistance over these one and half years of cooking.

Whenever i buy a bunch of cilantro, i wonder how God made such beautiful flavors. It is complete bliss to stay in a kitchen surrounded by aromas like that of cilantro, cumin or freshly baked bread. Really. I love baking bread from the scratch. And i do it on days when i feel really old. When i say old, i mean very old. I even peep into the mirror to check if my hair has grayed. Somehow, baking bread makes me feel young, maybe it’s the excitement involved.I got hooked on to baking when i began watching Nigella and Rachel on TV. I used to be so absorbed, my dad used to pretend that he s swatting flies away from my mouth. Somehow, watching Nigella and Rachel always left me open mouthed and tongue tied. I used to watch one recipe, admire her totally and then used to imagine myself making that recipe. But i couldnt have been so wrong. Cos, baking comes with some strings attached. You cant bake a perfect cake or a springy bread until you ve mastered some techniques. You need plenty of patience, a lot of research on baking and the ability to handle heartbreak. For me, if a bread or a cake fails, its as good as the end of a love affair. I ll weep, cry and throw a big tantrum. I can be quite difficult at times. Especially when a bread fails me. I ve made this delicious earthy bread twice now and it s not yet failed me. Tastes heavenly with some soup and pasta. Ha… what bliss it was to sift, combine, mix and knead. Kneading the dough is therapy for me. I love the way in which a totally disoriented mass of flour comes into shape beautifully under your hands. The experience is enchanting. And to wait for the dough to rise is like watching a thriller movie. Edge of the seat experience. But do try this bread and you wont be disappointed at all. The flavors are so homely and warm, you will only want to bake it again.
Let's get to the recipe now...

Prep Time: Under 20 mins to proof the yeast and knead the dough
                        45 mins to 1 hour for the first rise
                        40 mins to 50 mins for the second rise

Cook Time: 30 mins
Yields one 9 inch long loaf
Recipe adapted from allrecipes.com 
It was such a titillating experience baking this bread for me. You can customise it according to your palates. Say you can add cheese, reduce the paprika or even use green chilies instead. I m yet to bake this with cheese though. You can use butter instead of olive oil. I just used olive oil as i wanted a vegan version but in the end, landed up glazing the loaf with butter. Keep an eye on the salt as the ketchup has salt added to it. You might want to add about 1/4 cup of gouda or parmesan cheese if you decide to go with it. In that case, you will require just about 1/2 tsp of salt. You can also roast fresh tomatoes and garlic in the oven, make paste and add it to the dough instead of adding pureed tomatoes. I used dabur home made tomato puree and it worked like a charm. I was being a mere lazy goose here. Feel free to make your own puree. Nothing like home made. Dont knead the dough for more than 6 mins the first time and 1 min after the second rise. The bread tends to become dense if you over knead the dough. And use a 9*5 inch loaf pan for this. Remember, the right size of loaf pan matters cos the loaf might tend to undercook if you use a smaller pan. Substitute sesame seeds with poppy seeds for another flavor totally. You can even add cumin seeds and cilantro to the dough if you want intense flavors. The rising of the dough totally depends on the weather. If its hot, then the rising will be quick. If its cold, it takes time. Alternatively, you can preheat your oven at 180 C for 5 mins. Then cover the dough with a sheet of tin foil and let it rise inside the oven. Dont forget to switch off the oven though.)

What you need ? 

    How to make it?

    • Mix the yeast, sugar and the warm water in a bowl and set aside for 10 mins.
    • In the meanwhile, place the flour, salt and the spices in a large mixing bowl and combine well.
    • Make a well in the center and add the pureed tomato, olive oil and tomato ketchup. By now, the yeast should have proofed with a nice frothy layer on the top. Add the yeast mixture in the center.
    • Start combining the dough slowly until it all comes together in one mass.
    • Now, transfer the dough to a floured surface and start kneading the dough with your hands for about 5 to 6 mins until you get a soft elastic dough just like that of chapathi dough. Do the whole process of kneading with the heel of your palm, alternating between folding the dough and kneading. (refer notes above).
    • Once you get a supple and soft dough, transfer this to a bowl greased with oil and cover with a kitchen towel.
    • Let it rest in a warm place till the dough doubles. Mine took exactly 45 mins.
    • Once the dough has doubled, knock it down and knead for another min.
    • Grease a loaf pan generously with oil.
    • Shape the dough into a loaf and place it in the loaf pan.
    • Set aside covering with a kitchen towel again in a warm place.
    • Wait till the dough doubles. Takes another 40 to 50 mins again.
    • Towards the end of the second rise, preheat the oven to 190 C.
    • Once the dough doubles, glaze with milk, add the toppings that you desire and place in the oven and bake at 190 c for 20 mins.
    • After 20 mins, reduce the temperature to 160 C and bake for another 10 mins.
    • Remove from the oven and let the loaf stay in the pan for 10 mins.
    • Glaze the loaf with melted butter.
    • Now, invert onto a cooling rack and let it cool.
    • Once cooled, cut into slices with a serrated knife.
    • Enjoy with your favorite soup and a bowl of pasta.

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