Jalapeño Cheddar Cheese Bread

Ingredients

• 1 packet Yeast
• 1/4 cup warm Water(100^o to 110^o F )
• 4 Tbsp. Butter, melted
• 2 Egg whites or 1 whole Egg
• 2 1/2 cups Bread flour
• 1 cup Semolina flour
• 1 cup Jalapenos, stemmed,seeded and diced (approx. 5-7 Jalapenos)
• 2 cups Cheddar Cheese, grated
• 1 cup Buttermilk
• 1 tsp. Sugar
• 1 tsp. Salt

Method

• Heat water to boil ;dissolve 1 Tbsp.sugar and yeast; allow yeast to rise for 15 min.
• Mix together the melted butter, egg and buttermilk.
• Add salt, remaining sugar and bread flour to the above liquids mixture and mix well; add the semolina flour to the dough; mix well.
• Add yeast solution and make dough gently; If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
• Place dough on a floured surface and knead for 5-8 minutes until dough is smooth.
• Make dough into a ball ; place into a bowl greased with butter.
• Cover the bowl; let rise in a warm place until double in size; it takes about 1 hour.
• Preheat oven to 350^o.
• Turn out dough on a floured surface;slowly knead into the dough with the jalapenos and grated cheese,a little bit at a time.
• When cheese and jalapenos are mixed into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4).
  Sprinkle the left over cheese on top of the bread.
• Bake bread for 40-45 minutes on a center rack 
• When you thump the top of the bread; it sounds hollow, the bread is done.
• Let cool for ten minutes on wire rack.
• Serve with whipped butter.

Note

• Freeze the left over bread up to 6 months.

Spicy Potato Fries

Ingredients

• 2 Tbsp. Mrs. Dash® Original Blend
• 2 Tbsp. crushed Red Pepper
• 2 large Potatoes
• 2 Tbsp. Olive oil
• 1 Tbsp. Ginger-Garlic paste

Method

• Preheat oven to 425ºF.
• Wash and cut potatoes into wedges, do not peel; dry potato slices on paper towels.
• In a large bowl, toss potatoes with Mrs. Dash® Original Blend,crushed red pepper, olive oil, and ginger garlic paste.
• Spray baking sheet with non-stick cooking spray; lay wedges on baking sheet.
• Place potatoes in preheated oven and bake for 20 minutes. 
• Turn the potatoes and bake another 20 minutes or until potatoes are browned and tender.

Note

• Jazz it up garam masala instead of Mrs.Dash.

Okra Fry

Ingredients

• 1/2 lb. Vendakkai/Okra
• 1 cup Onion, thinly slice
• 1 tsp.Chilli Powder
• 1/4 tsp. Turmeric Powder
• 1tsp Salt
• 1/4 tsp. mustard seed and urad dal
• Curry leaves
• 2Tbsp Oil for frying

Method

• Wash and dry okra in paper towel;make sure they are dried well.
• Trim both the ends and cut into small slices. 
• Heat oil in a pan, add mustard seeds, urad dal and curry leaves; once the mustard seeds crackle, add thinly sliced onions; fry well.
• Add chopped okra, salt, turmeric and chilly powder; add few drops of water.
• Cover and cook gently until they are tender, stirring now and then.
• Serve with roti or rice and Sambar or Tomato rasam.

Carrot Halwa

After a long break I had a chance to update my blog.

Ingredients

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

Method

• Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup;stir often to make sure the milk does not burn in the bottom of the pan;set aside. 
• Melt the butter in a frying pan on medium heat. 
• Add the shredded carrots; stir-fry for 5 to 7 minutes; carrots should be tender and slightly changed in color.
• Add boiled milk; cook until the milk dries. This will take about eight to ten minutes.
• Roast the cashew nuts and set aside for the garnish.
• Add sugar; stir-fry for another 3 to 4 minutes until the halwa starts to leave the side of frying pan.
• Garnish with roasted cashew nuts.

Note

• Carrot Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.