Paneer-Bhindi Masala

Ingredients

Paneer…………….……………….100 gm (diced in cubes)   

Bhindi (ladyfingers/okra)….8-10 (washed)
Onion…………………………..…..1 (medium, finely chopped)
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…..…………………….…...1 clove (large, finely chopped) 
Green chilli…………………..….1 (finely chopped)
Turmeric powder………...…..1/3 tea spoon 
Coriander powder………..…..1/3 tea spoon 
Red chilli powder……….…….1/3 tea spoon 
Garam masala powder…..….1/3 tea spoon
Cinnamon stick.……………….1 (1 inch) 
Clove…………………………...….1 
Water…………………………...…½ cup 
Salt to taste
Oil to cook

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomatoes, garlic and green chilli. Cook for 2 min.
• Mix in the garam masala, turmeric, red chilli and coriander powder.
• Add the cinnamon stick, clove and salt. Mix well and cook for 5 min.
• Add water and mix well.
• Now mix in the ladyfingers. Cover the pan with a lid and cook for 10 min or until the ladyfingers are cooked and gravy starts to thicken.
• Lastly add the paneer and cook for 2 min. 
• Serve hot. 

Serves: 2

Wholemeal Challah

Ingredients

Wholemeal flour………………3 cup

Water……………………..………½ cup (warm)
Yeast……………….....………….7 gms (2 tea spoons)
Sugar…………………..….…..….1 tea spoon
Egg…………….………..….……..3
Poppy seeds……………...……2 table spoon
Oil………..…………….………….3 table spoon
Salt to taste

Method

• Mix the warm water and sugar in a mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Now add 1 ½ cup flour,2 eggs and  salt, making a thick paste.
• Cover the bowl with a cling film and keep it in a warm place until double in volume (about ½ hour). 
• Add the remaining flour and oil and make soft dough.
• Knead the dough for 2-3 min.
• Place the dough in a well-oiled bowl and cover with a cling film. Place it in a warm place.
• Once the dough has doubled in size (1 hour), punch it and knead for 1-2 min. 
• Sprinkle some flour on the work place and make the desired braided bread shape.  
• Place the braid on a well-oiled baking tray and keep it in a warm place to rise until double in size (about ½-1 hour).
• Beat the 3^rd egg in a bowl and apply it on the raised braided bread.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C.
• Place the raised bread in the pre heated oven and bake for 15-12 min.
• Cool it before serving.

Makes: 1 loaf

Pitta Bread

Ingredients 

White flour………..……..……1 ½ cup

Sugar…..……...…………..…...½  tea spoon
Salt…………………………..……½ tea spoon
Yeast……………….……......…1 tea spoon
Water………………..………….¼ cup (warm)  
Oil………..……………….………2 table spoon

Method

• Mix the warm water and sugar in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Mix in the flour, salt and oil to the bowl and make soft dough.
• Knead the dough for 2-3 min.
• Keep the dough aside in well-oiled bowl in a warm place. Cover with a cloth.
• Once the dough has doubled in size (1 hour), punch it and knead for 1 min
• Divide it into 6 equal parts.
• Dust the balls with flour and using a rolling pin roll each ball into an oval shape with a 1/6 inch thickness.
• Pre heat the oven on grill mode at 250° C along with a baking paper lined baking tray. 
• Once the oven is hot enough remove the hot baking tray, and place the rolled pitta breads on it (as many as you can fit on it) and put the tray back in the oven.
• Cook for 2-3 min or until cooked. The pitta bread will buff up but make sure it does not turn brown completely. It should be soft.

Makes: 6