Saturday, January 30, 2010

Aloo Paratha (Curry-stuffed flatbread)

The library had a gift for me: Healthy Bread in 5 Minutes A Day. I got the original book for Christmas, and love it to death. The sequel is equally fabulous. I haven't actually mixed up a dough recipe yet, but this Indian dish had to be made and eaten as soon as possible.

Aloo Paratha

1 pound bread dough (whole wheat, white, pizza dough, whatever)
2 potatoes, boiled with skin on
1 1/2 tbsp ghee (or butter or margarine), melted, plus a bit for brushing on the top
1 1/2 tbsp neutral oil
1 tsp curry powder (know your curry - mine is mild, so I added a bit of cayenne for kick)
1/2 tsp kosher salt
1/2 cup frozen peas

Preheat oven to 450*. If you have a baking stone, preheat that too.

Boil potatoes, drain, and mash. Add ghee, oil, curry and salt. Mix well. Fold in peas (don't mush the peas).

Roll dough out into large circle, 1/8" thick (use lots of flour to prevent sticking). Put potato mixture on half. Wet edge, fold over, and seal edge. Brush with ghee, sprinkle with curry.

Bake 25 minutes on a stone (or parchment lined cookie sheet).

Friday, January 1, 2010

Ooey Gooey Cinnamon Rolls

If you were wondering what I did about the other half of my Brioche dough from a few days ago, here is the answer: Cinnamon Rolls. The original recipe had pecans, but I prefer raisins so mine has raisins.

Cinnamon Rolls
1 1/2 pounds brioche dough or other white bread dough (a cantaloupe-sized piece)
For bottom of pan:
5 tablespoons butter or margarine
1/2 cup brown sugar
For rolls:
4 tablespoons butter/margarine
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins (or pecans if you prefer)

Melt the 5 T butter and add a half cup of brown sugar. Mix up, put in the bottom of an 8 or 9 inch square or round pan. Roll the dough out into a rectangle (about 1/4" thick). Spread with butter, sprinkle on brown sugar, top with cinnamon and raisins. Roll up, slice into 8 pieces. Place into prepared pan.  Let rise an hour, covered with plastic. Preheat oven to 350*, bake 40 minutes until golden brown. Let cool about 5 minutes, then invert onto a plate or into a storage container. Do not cool completely in the pan, or they may never come out.