Chole Bhature

Chole Bhature -

Chole Bhature is one of the favorite Indian snacks and also main course recipe. It is made with chickpeas, and a delicious fried bread.

Ingredients:

Bhature:
3 Cups Refined flour
1/2 Cup Yogurt
1/2 spoon Baking powder
Soda bicarbonate a pinch
Salt 1 spoon
Oil 2 spoons+ deep fry

Chole:
1 and half cup chickpeas
2 medium sized onions chopped
3 medium sized tomatoes chopped
1 tsp ginger paste
1/2 tsp garam masala
1 tsp chilli powder
1 tsp amchur powder/dry mango powder
2 slit green chillies
1 tbsp oil
Salt
4-5 black cardamoms
5-6 peppercorns
3 cloves
1 bay leaf
1 and half tsp cumin seeds (jeera)
2 red chillies

Method:

Bhature:
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well. Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough. Add two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions. Roll them into balls. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

Chole:
Wash and soak the chole (chickpeas) in enough water over night.
In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
In a pan, dry roast all the spices on a slow flame.
Once they are cooled, grind them into a fine powder.
Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
Once the raw smell of the disappears, then add the chopped tomatoes.
Add a little salt so that the tomato gets cooked fast.
Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
Finally, add the amchur powder.
Serve with bhature.

Daal Poori

Daal Poori -

Indian flat bread stuffed with dried lentil and deep fried to perfect golden in color. Warm, crispy and delicious.

Ingredients:

For the stuffing:
1½ cup boiled lentil
1 tsp cumin seeds
1 tsp coriander powder
1 tsp chili powder
1 tsp turmeric powder
1 or 2 green chilies, finely chopped
1 inch ginger, grated
1 tsp asafoetida (hing)
2 tbsp tamarind paste
Salt to taste
Oil

For the poori:
1½ cup all-purpose flour or whole wheat flour
1 tsp salt
1½ tbsp Oil
1 tbsp carom seeds (ajwain)
water to knead the dough
oil for deep frying the poori

Method:

For making the stuffing, heat 1 tbs oil in a pan. Add cumin seeds, asafoetida and ginger to the pan.
Once they start to splatter, pour the boiled lentil and start cooking in low heat.
Add rest of the spice mix (turmeric, coriander powder, chili powder), chopped green chilies and tamarind paste. Cook in low heat and keep stirring in between until it becomes dry and all the water is absorbed.
Then, keep it aside and let it cool completely. Once it is cooled, the filling will become more dry and crumbly.
For the poori, mix flour with carom seeds, salt and oil. Add some water and start kneading.
Once the dough is ready and the stuffing is completely cooled, you can start the making the pooris.
Divide the dough in equal tiny balls.
Roll the balls a little, pour 1 tsp filling in the center and wrap it to form a ball again.
Using a rolling pin, roll it to a 2 inch diameter circle. You need to be patient while doing this or else it might break apart.
In a deep pan or wok, heat enough oil for frying the pooris.
To test if the oil is at the right temperature, drop a tiny piece of dough in the oil and if it rises up immediately, you are ready to fry the pooris.
Drop just one poori in the wok at a time. With the back of your spatula, press the poori very lightly and it will start puffing up. Remember that these pooris will not puff like normal pooris as they have stuffing inside.
The poori should take about 30 seconds on each side and should turn golden in color.
Take it out of the wok, put it in kitchen towel and let it drain the extra oil.
Continue frying rest of the pooris and serve immediately with your choice of side or pickle.

Notes:
The cooking time will differ depending on the type of lentil u are using!

Hing er Kochuri (Hinga ke Kachori)

Hing er Kochuri (Hinga ke Kachori) -

Hing er Kochuri is a famous Bengali style Kachori that is made in every Bong home and is also available over several street food store.

Make the Stuffing:

Soak 1 cup of Urad Dal/Kalai er Dal/Biulir Dal overnight in water.
Next morning forget that you have soaked urad dal.
Then in the afternoon when other folks in the house ask you why is there some dal soaking in a container, it all comes back. You have to grind the Dal. To make Hing er Kochuri.
All enthu, you put the dal in a blender along with
3 green chillies
1" ginger chopped
With aid of very little water, make a coarse paste. Not very coarse but not smooth like a Vada batter either.
Now you heat some mustard oil in a kadhai. I would suggest to use non-stick.
To the hot oil add -
1/4 tsp of Hing/Asafoetida
1 tbsp of grated ginger
1/4 tsp of ground fennel seeds
Add the dal/lentil paste that you made. Add salt to taste and a pinch of sugar. Mix well.
Now comes the part where you have to keep stirring like a maniac. Okay, maybe not maniac but still considerable stirring as the paste tries to stick to the kadhai. You might also have to add some more oil in the process.
Eventually your hard work will show some result. The paste will slowly start coming off from the sides and will get drier. It will also no longer taste or smell raw and will actually taste pretty good on eating. If it does not taste right, adjust the spices and keep stirring. Add little more Hing/Asafoetida if you feel the aroma is missing.
But take heart, this whole process takes a mere 20-30 minutes.
Once you have the stuffing, keep it aside and make the dough for the kochuri. You could also have made the dough earlier, while the dal was soaking and all but then such foresight is not my plus point.

Make the Dough:

In a wide mouthed bowl add
1 cup of AP Flour/Maida
1 cup of Whole Wheat
pinch of salt
1.5 tbsp of Vegetable Oil
With your fingers rub the oil in the flour. Then gradually add warm water to knead the dough until the dough is soft. Cover the dough with a damp towel and let it rest.

Note: You can also add a sprinkle of hing to the dough for a more Hing-y flavor.

Preparing Kachori:

Take a small ball of the dough. It might take 2-3 tries until you settle at the right size. The size should be like a gooseberry/amla. Roughly make about 20 dough balls out of this dough.
Dip the tip of the ball in oil and then flatten it between your palm.
Now roll it out to a 2" circle. Take a little of the stuffing and put it in the center. bunch up the sides of the dough disc now to form a purse like formation. With your fingers, close the top of the purse so that the stuffing does not come out. Flatten it between your palm and you are ready to roll.
Note: You can also stuff it the traditional way by making small dent in the flat disc, putting the stuffing in and then sealing the dough disc
Roll out the stuffed ball into small discs about 3" in diameter, same size and thickness as that of a luchi or poori. Well maybe a wee bit thicker than luchi
Heat enough oil for frying in a Kadhai. When the oil is hot, dip the rolled out disc to see if the oil bubbles. If it does, slowly release the disc in oil and press with a slotted spoon coaxing the kochuri to puff. Once the kochuri puffs up and takes a shad of pale brown, take it out and get ready for the next.
Note: Now honestly, I might write all the theory but this step takes some practice and mine fails to puff up 40% of the time. So it is okay. Even if it does not puff up, it tastes really delicious.

Serving:
Kochuri needs some Alu Torkari (Potato curry) and different homes make it different way. Another favorite to go with Kochuri is the Cholar dal, a hot favorite to be precise.

Mughlai paratha

Mughlai paratha -

Mughlai paratha is a Mughal dish that is usually stuffed with mutton keema for the best taste. Mutton keema can also be replaced with chicken keema or soya beans.

Ingredients: 

300 gms - white flour/maida
6 - eggs, beaten
1/2 tsp - yeast, alternatively can be done with curd
200g - mutton keema (finely chopped into smaller pieces)
1 tsp - ginger-garlic paste
2 tsp - garam masala powder (a blend of cinnamon, cardamon, cloves, black pepper)
2 medium sized - onions, chopped
2 medium sized - tomatoes, chopped
Salt as per taste
Oil for frying

Method:

Make a dough of white flour with yeast, salt, 3 teaspoon oil and 1 cup of water.
Mix the ingredients well with the help of your hands and try to make an even texture.
The dough should be elastic enough to be punched.
You may even try the punch test to see if the dough is perfect .
The reason behind applying yeast is to make the dough fluffy and soft enough.
Keep it aside for 30 minutes and keep it covered with a lid.
Heat oil in a container and dash onions, tomatoes in it.
Add the mutton keema and cook till it becomes soft.
Add the ginger garlic paste, garam masala powder, salt for perfect taste.
Allow the mixture to cool down for 20 minutes.
Beat eggs in a container and add the cooked mutton keema in it.
Now apply a spatula and see that the mixture becomes semi liquid.
You should be able to take a scoop with spatula and it should not scatter.
Now make perfect rounded shapes with the dough already prepared.
Make a flat rounded structure with the dough.
Apply the mixture of mutton keema n eggs and place it in the middle.
Fold it from two sides so that it form a rectangular shape. Press slightly so that it flattens and takes the shape of a parantha.
You have to fry the structure prepared in hot oil in a frying pan.
The structure will be golden brown in colour, when the frying is complete.
You may remove it from the frying pan and serve it.

Tip:
The Mughlai paratha goes well with any kind of chutney or sauce or any semi gravy item like Chicken kosha, Aloo dum, Mutton kosha.

Aloo Paratha

Aloo Paratha -

Potato is everyone's favourite. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better. A must try!!

Ingredients:

For The Dough:
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste

For The Stuffing:
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)

Other Ingredients:
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing

For Serving:
curd

Method:

For the dough:
Combine the whole wheat flour, ghee and salt in a bowl and mix well.
Add enough water and knead into a semi-stiff dough. Keep aside.

For the stuffing:
Heat the ghee in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the green chillies, mix well and sauté on a medium flame for 1 minute.
Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Divide the stuffing into 12 equal portions and keep aside.

How to proceed:
Divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.
Place a little stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 11 more parathas.
Serve immediately with fresh curds.

Aloo Gobi ke Parathe

Aloo Gobi ke Parathe -

Every one loves the traditional aloo ka Paratha and a lot of us thoroughly enjoy the occasional Gobi ka Paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi Paratha. Using whole wheat flour instead of plain flour or Maida makes this Parathas healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh home-made butter would be a great option!

Ingredients:

For the dough:
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For the aloo gobi stuffing:
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup blached and grated cauliflower
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
salt to taste
1 cup boiled and mashed potato

Other ingredients:
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method:

For the dough:
Combine all the ingredients and knead into a soft, smooth dough using enough water.
Divide the dough into 5 equal portions. Keep aside.

For the aloo gobi stuffing:
Heat the oil in a pan and add the cumin seeds.
When the seeds crackle, add the cauliflower and sauté for 2 to 3 minutes till the mixture is dry.
Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
Add the potatoes and sauté for another 2 to 3 minutes or till the mixture dries.
Cool completely and divide the stuffing into 5 equal portions. Keep aside.

How to proceed:
Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour.
Place one portion of the aloo gobi stuffing in the center of the circle. Bring together all the sides in the center and seal tightly.
Roll out again into a circle of 150 mm. (6") diameter using whole wheat flour.
Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
Repeat with the remaining dough and stuffing to make 4 more parathas.
Serve hot.

Makki di roti

Makki di roti -

Famous north Indian maize flour bread. The bread is unleavened and cooked in ghee. It best goes with Sarson ka Saag.

Ingredients:

2 cups maize flour/corn meal
½ cup water
½ tsp ajwain/carom seeds
ghee for frying the rotis
salt

Method:

mix all the dry ingredients in a bowl.
add half of the water and knead. add more water if required.
knead into a firm dough.
form medium sized balls of the dough.
using a ziplock bag, roll the dough.
roast the makki di rotis on a tava/griddle with 2-3 tsp of ghee till well browned and cooked.
top the makki di roti with butter and serve hot with saag.

Missi Roti

Missi Roti -

This is one bread one should not miss out! Goes well with all dals and curries.

Ingredients:

Gram flour (besan) 2 cups
Wheat flour 3/4 cup
Fresh coriander leaves,chopped 1/4 cup
Green chillies,chopped 4
Onion ,chopped 1 medium
Turmeric powder 1 teaspoon
Salt to taste
Chaat masala 1 teaspoon
Dried pomegranate seeds (anardana) 1 tablespoon
Oil 1 tablespoon + for greasing
Butter as required

Method:

Sift together the gram flour and wholewheat flour into a bowl. Add the fresh coriander, green chillies, onion, turmeric powder, salt, chaat masala, dried pomegranate seeds and one tablespoon of oil. Add enough water to make a soft dough. Cover the dough with a damp cloth and rest it for ten minutes. Divide the dough into sixteen equal portions and shape into balls. Grease your palms with a little oil. Pat each ball of dough between your palms to make a six-inch round chapatti. Alternatively roll out each ball on a greased and lightly floured surface. Heat the tandoor. Sprinkle water on one side of the chapatti and stick it onto the inner wall of the tandoor. Alternatively, cook the chapatti on a hot tawa till done. Spread with butter immediately and serve hot.

Coorgi Roti

Coorgi Roti -

Soft rice flour chapatis are perfect to serve with most south Indian dishes.

Ingredients:

1 1/2 cups steamed rice (chawal)
2 cups rice flour (chawal ka atta)
salt to taste

Other Ingredients:
ghee for serving

Method:

Purée the cooked rice with a little water in a blender.
Add this to the rice flour and salt and knead into a dough, adding more water only if required.
Cover with a damp muslin cloth and keep aside for 10 to 15 minutes.
Divide into 6 equal portions and roll out each portion into 150 mm. (6") diameter circle.
Cook each circle on a tava over medium flame till brown specks appear on the surface.
Serve hot smeared with a little ghee.

Tips:

VARIATION: MASALA COORGI POORIS

Add the step 2, add ¼ teaspoon of chopped coriander and 1 to 2 chopped green chillies and knead it into the dough.
Divide the dough into 12 parts, roll out 12 puris and deep fry in hot oil.
Drain on absorbent paper and serve hot.

Garlic naan bread

Garlic naan bread -

A fairly quick garlic naan that I experimented with. This dough can be used for pizzas and bread as I do all the time and it is a big hit with the family.

Ingredients:

280 gm (10oz) bread flour or pizza dough flour
1 teaspoon salt
1 teaspoon caster sugar
1 teaspoon active dried baking yeast
2 tablespoons olive oil
150 ml warm water
113 gm (4oz) butter
3 cloves fresh garlic, chopped finely

Method:

Put flour, salt, sugar and dried yeast in a bowl.
Add in olive oil and then make a well in middle of mixture. Pour in half the water: mix in, folding from outside in, then add remaining water, doing the same again until dough is holding together.
Knead dough well for 5 to 10 minutes on a floured surface. Split into 4 balls of dough, wrap in cling film and leave to sit in a warm place for about an hour. Once it doubles in size you know it's ready.
Take the 4 balls of dough and knead them again for about 5 minutes. One at a time, roll them out on a floured surface aiming to get the air bubbles out of them.
Put the butter and chopped garlic in a bowl and mix well with a teaspoon.
Preheat the grill.
Take one of the naans and put it on a grill pan. Use a teaspoon and turn it upside down and use it to scoop and spread a small drop of butter and garlic mixture onto one side of the naan pressing slightly on the garlic to make it go into the dough slightly.
Pop in hot grill for about 2 minutes, watching to ensure it does not burn as it cooks very quickly. Take it out and turn it over and do the exact same again and the repeat for remaining naan.

Tips:

• You can add a small drop of chopped coriander to the butter and garlic mixture as well if you like garlic and coriander. This is a big hit with the family and easy to do.
• You can also use this recipe for making the base of a pizza per my other recipes.
• Making pizza? Make double the mixture and save some for the next night when you make an Indian curry. Just put the leftover dough in the fridge wrapped in cling film ready to use another night.
• Try putting a line of butter and chopped garlic in the middle of the rolled out dough and then doubling over and pressing it down flat and then basting it again on the top and then grilling. Tastes great, too.
  

Ajwaini Roti

Ajwaini Roti -

A simple whole wheat roti spiked up with the delicate flavors of ajwain. Serve them with a simple vegetable dish and some pickle to make a satisfying working lunch.

Ingredients:

1 cup whole wheat flour (gehun ka atta)
1/2 tsp carom seeds (ajwain)
2 tsp oil
salt to taste

Other ingredients:
ghee for cooking

Method:

Combine all the ingredients and mix well.
Add enough water and knead to a soft dough. Keep covered for 10 to 15 minutes.
Divide the dough into 4 equal portions.
Roll out each portion into a round of 100 mm. (4") diameter.
Roast the roti on either side, using a little ghee, on a hot tava, till both sides are golden brown.
Serve immediately.

Tava Butter Naan

Tava Butter Naan -

Serve these piping hot soft naans. Loaded with smooth butter. With paneer delicacies or any other rich spicy gravies!!

Ingredients:

750 gms plain flour (maida)
250 to 300 ml milk
250 to 300 ml curds (dahi)
salt to taste
2 to 3 pinches baking soda
100 gms butter
finely chopped coriander (dhania) leaves

Method:

Combine the maida, curds, milk, salt and soda in a bowl, mix well and knead into a soft dough.
Apply a little ghee, knead again and cover with a wet muslin cloth and keep aside for 5-6 hours.
Divide the dough into 7 equal portions and roll out a portion like chapattis.
Heat a tava, place the naan on the hot tava and cook like phulkas.
Remove it from the flame, lower the flame and put the naan back on the tava, and apply butter immediately on both the sides of the naan.
Sprinkle coriander leaves on the side which you had put on the fire.
Make more such naans using the remaining dough.
Serve immediately.

Butter Naan

Butter Naan -

Ingredients:

Maida(flour) - 400 grams ( 2 cup) + 100 grams dry Maida
Fresh curd - 50 grams (1/4 cup)
Baking soda - 1/4 tsp
Sugar - 1/2 tsp
Salt - 2/3 tsp or add to taste
Oil - 1 1/2 tbsp
Ghee/butter to make Naan

Method:

Filter Maida in any utensil and keep aside. Make a little crater in the middle of the Maida with your hands. Now put curd, baking soda, salt, sugar and oil in the crater and mix these properly with Maida using your hands.
Put little amounts of water at a time in the mixture and knead Maida. You can feel yourself when the kneaded dough turns very soft and smooth. Cover the dough and keep it aside in a warm place for 2 hours allowing it to ferment.

Heat the Tandoor(furnace).
Make 10 equal sized balls of the dough. Take one ball of Maida, apply dry flour and roll into a round circle(5 to 6 inches in diameter). Spread butter/Ghee on it evenly. Fold the rolled Naan into half(forming a semi circle), then again apply butter /Ghee on this folded section. Now double this fold as it takes the shape of a triangle then apply dry flour to it. Then prepare by rolling it like a parantha on all 3 sides(thinly) and make them ready.
Place this rolled Naan in the Tandoor to cook. After one side turns brown flip the Naan over to the other side. Butter Naan is ready. Take out Butter Naan on a plate and apply Ghee on it, Cut into 2 halves using a Naan cutter. Prepare all Naans in this same manner.

Serve hot Butter Naan with Dal or any veg or non-veg curries and eat.

Baghrir (Moroccan Pancakes)

Baghrir (Moroccan Pancakes) -

Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.

Ingredients:

 1 cup warm water (115 degrees F/46 degrees C)
 1/2 teaspoon active dry yeast
 1/2 teaspoon white sugar
 1 cup milk
 1 cup all-purpose flour
 1 cup semolina flour
 2 eggs
 2 teaspoons baking powder
 1 teaspoon salt
Sauce:
 6 tablespoons butter
 3/4 cup honey
 1 teaspoon orange-flower water, or to taste (optional)

Method:

Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Moroccan Bread - Khobz

Moroccan Bread - Khobz -

Khobz is the Moroccan and standard Arabic word for bread and refers to oven-baked bread which is shaped into round, flattish loaves with lots of crust. During a traditional Moroccan meal, khobz often replaces utensils such as forks or spoons as it is used to scoop up meat, vegetables, sauce, salads, dips and more.

Ingredients:

 1 1/4 cups warm water

 7 gm sachet dry yeast

 2 teaspoons honey

 1/2 teaspoon salt

 2 cups plain flour

 1 1/2 cups wholemeal plain flour

 1/4 cup olive oil

 1 tablespoon sesame seeds, toasted

Method :

Combine 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 5 minutes or until bubbles appear on the surface.

Sift plain and wholemeal flours into a large bowl, adding husks from wholemeal flour. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth.

Grease 2 baking trays. Divide dough in half. Knead for 1 minute. Roll each piece of dough into a 22 cm round. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.

Preheat oven to 200°C. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and cooked through. Serve warm.

Italian Breads (Pane)

Italian Breads (Pane) -

Under this section you will find several yummy and tasty Pane/Italian Bread recipes. Try out some for yourself or for others and do not forget to leave your comments or suggestions.

Parmesan Herb Bread

Panettone

Sun Dried Tomato Focaccia

Italian Cheese Bread

Italian Bread Baked on a Pizza Stone

Garlic Cheese Flatbread

Bread Machine Pizza Dough

Piadina Romagnola (Italian Flat Bread)

Italian Herb Bread

Focaccia di Recco

Ciabatta

Focaccia Bread

Italian Sausage Bread

Frizzeles (Friselle)

Tarradls (Italian Pepper Rings)

Cranberry Pignoli Nut Bread

Italian Style Brunch Cakes

Italian Wheat Rolls

Pizza Muffins

Amazing Bruschetta

Zeppole

Bruschetta

Herb and Garlic Cheese Bread

Toasted Garlic Bread

Parmesan Garlic Bread

Stromboli Bread

Taleggio and Pear Panini

Italian Subs

Meatball Subs

Mini Italian Club Sandwiches

Mini Italian Club Sandwiches

Mini Italian Club Sandwiches -

Ingredients:

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions:

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Meatball Subs

Meatball Subs -

Ingredients:

For the Sauce:
2 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
1 stalk celery, finely chopped
1/2 medium carrot, finely chopped
Kosher salt
1 28 -ounce can whole plum tomatoes, crushed by hand
1 bay leaf
2 fresh basil leaves

For the Meatballs:
4 ounces russet potato, peeled (about 1/3 large potato)
Kosher salt
1 pound ground veal shoulder
1/3 cup grated parmesan cheese, plus more for topping
2 tablespoons whole milk
1 1/2 teaspoons minced garlic
1 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
Freshly ground pepper
4 to 6 pieces baguette, split open

Directions:

Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt.
Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil. Cook until the potato is tender, about 10 minutes. Cool slightly, then coarsely grate the potato with a box grater.
Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your hands until just combined. Gently form the mixture into 1-inch meatballs.
Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes. Transfer to the sauce and simmer 5 minutes.
Fill the baguette pieces with the meatballs and top with more sauce. Sprinkle with parmesan.

Italian Subs

Italian Subs -

Ingredients:

1/2 large onion, thinly sliced
1 12 -inch loaf soft Italian bread
5 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 pound deli-sliced provolone cheese
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced boiled ham
1/4 pound deli-sliced mortadella
1/4 pound deli-sliced capicola
1/2 head iceberg lettuce, finely shredded
1/4 to 1/2 cup sliced pickled pepperoncini (optional)
3 plum tomatoes, thinly sliced
1 1/2 teaspoons dried oregano
Soak the onion slices in a large bowl of cold water, 15 minutes.

Directions:

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Taleggio and Pear Panini

Taleggio and Pear Panini -

Ingredients:

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Directions:

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.