Around The World On Your Plate

I often hear stories where there are at least two generations of people in the family who have been baking, but baking has never been a part of my family nor has anyone been a baker.  I always admired people who could bake those beautiful cakes and delicious loaves of bread. I got into baking 6 years ago after getting married and moving to the USA, the advantage of having an oven at home gave me the start.  I began with cakes and cookies and quick breads such as banana bread.  Once I figured following instructions came naturally to me, I started looking for more challenging and time-consuming recipes, I then eventually ventured into baking bread and all kinds of them. I immediately fell in love with the art of baking bread. It was love at first sight for me in many ways when the thought of freshly baked dinner rolls from Goa brought back so many childhood memories and joy that I wanted to relive those moments in every bite.  I started to learn to bake like most people do these da

Ingredients: 1 cup rice flour 1 small onion finely chopped 1 green chili finely chopped 1 tsp cumin seeds 1/4 cup grated coconut Salt to taste oil as needed water as needed Method: In a mixing bowl combine flour, salt and mix well.  Next, add all the remaining ingredients except oil and water. Add water in small quantity and start to knead a soft dough.  Once everything comes together, grease it with oil and set aside covered. Divide the dough into equal portions. Take a banana leaf or an aluminum foil and generously grease it with oil. Place one of the dough balls in the center and start patting it down with your fingers, if it gets too sticky just wet your fingers and continue to pat it down to a small 6-inch round shape. Place a skillet on medium heat and grease it. Put the ready to bake rotti on the skillet  upside down so as that the banana leaf or foil is on top.  Once the bottom side of the rotti gets cooked, peel off the banana leaf or foil an

Ingredients: 160g milk 50 grams ripe starter 215 grams all purpose flour 10 grams sugar 5 grams salt 10 grams butter Method: Mix milk, starter, sugar, and flour. Autolyse for 2 hours. Mix salt and knead until dough is not sticky. Add butter in two batches and mix well and knead. Transfer to a greased bowl and cover and let ferment in the fridge for 16 hours. Remove the dough from the fridge and knead once and divide into 8 portions, roll into balls and place on greased baking sheet and let double in size. About 1-2 hours.  Brush with milk/egg/water and sprinkle sesame seeds and bake at 375 degrees Fahrenheit for 25-30 or until golden brown in color.