masala pau

Oil

Mustard 

Grated garlic 

 2 big tomatoes grated ones

Long  cut chillies 

Kadipatta

Fry nice ( oil thoda jyada ) 

Add pav( already sprinkled with water and lemon juice ) 

Add coriander 

Done .

Fish curry

Fish curry

Marinade fish in turmeric chillie black pepper lemon juice and salt

Oil in pan. Shallow fry fish. Keep aside. 

Same oil cumin, crushed garlic, chopped onion- sauté

Add crushed ginger, chopped tomatoes- sauté

Can be put thru blender to make smooth paste but unnecessary

Add coconut milk, little salt

Add fish pieces 

Add water. Bring to boil. 

bread

BREAD (artisanal)

MAIDA 200g (1 cup )

ATTA 70g (1/2 cup)

You can vary above proportion. (270 g floor/215gwater)

Salt 7g (1tsp)

Yeast instant dry 4g (1tsp)

Or fresh yeast 8g (2tsp)

Mix

Water 215g (just short of 1cup)

Mix with spoon. Keep spoons in cup of water. 

Mix with hands. keep  Wetting hands as dough is sticky 

Cover the bowl to protect from draft. 

Proofing- 30 minutes- Dough is doubled. Stretch and fold. Keep wetting hands so dough won’t stick. See video. 

Repeat stretch and fold after 45 minutes. More number of proofings you do more gluten will develop and tastier the bread will be. 

I do two proofings. 

Line bread tin with oil generously. Transfer the dough. Stretch and fold. 

Cover with another tin (see pic)

Let dough rise to top. 

Over 230 degrees Centigrade 

Bake for 35 min (pic)

Invert tin. Gently tap the bread out. (Pic)

Cool on rack overnight (pic)

Slice next day