Tag: puffed bread

Hearty chicken stew with potatoes over Couscous

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IMG_2549.jpgI love making one pot meals as you may have noticed from my previous posts and also hearty stews are so comforting.  They are easy to make and soul satisfying to me.

This is a chicken stew I made in a rich tomato sauce with potatoes

Season the chicken liberally with salt and pepper and sear on high heat till the chicken is golden brown.  I throw in some fresh thyme while this is happening – you can use rosemary, oregano or almost any herb of your choice.

 

Because I am lazy or very smart – you decide – I make some room at the side of the pan and add a couple of table spoons of flour.  I brown this for a few minutes until the flour is brown and cooked through.  You might have to add a little oil to make sure this happens well.

 

Next, I add a cup or two of wine – red in this case since that’s what I was drinking.  You can add white wine and or stock – even water works, I tell ya.

I also like to add tomato paste along with the flour for a deep rich color but I didn’t have any handy.  The stew still came out well.

And if you get anything from my recipes – just know that they are suggestions and not the gospel – once you master some techniques, you can experiment.  Don’t sweat or worse, not cook just because you don’t have one ingredient.

 

IMG_2535.jpgSticking with the lazy or genius theme. I throw in a chopped onion or two and they will cook down just like you sauteed them in the beginning.  At this time I like to add some more thyme and more salt and pepper.

 

Now for 6-8-10 cloves of garlic, crushed and a can of whole, peeled tomatoes, smushed up.  Yes, that’s a word 🙂

IMG_2545After the garlic and tomatoes, I covered and simmered the chicken for about 30 minutes and then add the potatoes – cooking for another 20 minutes or until the potatoes and chicken is cooked through.

Next, taste the sauce for salt and adjust to taste.

Sometimes, I will add a few tbs. of wine which I don’t cook out – this gives the stew a unique flavor.  Also a couple tbs. of vinegar can be nice in rounding out the flavors.

Serve this in one of many ways – as is with crusty bread, or over rice, pasta, couscous.

I like to make enough t so that I can eat it for a few days in different ways.

I hope you try this and other stews – they basically cook themselves and you get to look like the star in your kitchen.

Until I cook again!

The Joy of the Poori (Fried Indian Puffed Bread)

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Who can resist these fried discs of joy?

P for Puris or Pooris

Pooris are the fried puffy breads that we all love so much.
Since they require frying-pooris are generally made on weekends or special occasions.

The technique is quite simple. When frying anything-safety is key.

Use a heavy bottom pot that is sturdy and never fill oil more than half way up. Use a thermometer if you are new to frying and the temperature should be about 370 degrees, or use chopsticks and when lots of bubbles surround the stick – you are ready to fry.

Pooris (Fried Puffed Breads)
Makes 10
2 cups Chappati flour (available in Indian Grocery Stores)
(Can substitute with half whole wheat and half all-purpose flour)
½ tsp. Salt
2 Tbs. Vegetable Oil plus about 4 cups for frying
1 cup water (the quantity varies – depending on humidity and type of flour)

1. Mix flour and salt in the bowl of a food processor. Add the oil and mix. With the processor running, slowly pour in the water until dough comes together and forms a ball. Remove the dough onto your counter and knead it for a few minutes, until it is smooth and pliable. Do not add any bench flour – if the dough gets sticky – put a little oil onto your hands. Put the dough in a bowl, cover and let rest for at least 30 minutes.
2. Heat the oil in a wok or a heavy bottom pan until it reaches 360 degrees.
3. Divide the dough into 10 balls the approximate size of a golf ball. Roll them out into a 3 inch disc. If you are rolling all of them together, make sure they are covered with a damp cloth to prevent them from drying out.


Now, carefully place one rolled out disc into the hot oil. It will sink to the bottom. With a slotted spoon or a Chinese Spider, gently press down on the poori as it floats to the top. This action helps fill air into the poori.

As soon as it has puffed, turn it over once – away from you and then remove it to a plate lined with a paper towels.
Repeat with the rest of the dough and serve immediately.

Notes:
Sometime the poori will not puff up – there could be a few reasons for that like the dough wasn’t smooth enough or the disc was rolled too thin or too thick. Just remember, it will still taste great and with practice you will be able to make the perfect puffed poori.