Panzanella

                                                                      
                                                 2 cups  old bread chopped into small pieces
                                                 1/2 cup chopped tomatoes( cut into big chunks)
                                                 1/2 cup  fresh basil torn into pieces
                                                 1/4 cup  olive oil
                                                 1 tablespoon balsamic vinegar
                                                 Salt and Pepper to taste

Use old bread for this recipe. Cut bread into cubes and keep aside. You can also tear the bread into pieces. In a bowl, add chopped tomatoes, basil, olive oil, balsamic vinegar, salt and pepper and stir. Add the cubed bread and mix. Let it sit until the bread softens with the juice of the tomatoes and cucumbers. Don't let it sit for too long or the bread will become soggy. We enjoy tomatoes and basil, so we tend to use it liberally in the recipe. You can also add 1/2 cup chopped cucumbers and 1/2 cup chopped red onions, if you would like more vegetables in your panzanella. 


It is delicious as a first course or salad. 


Enjoy !

Indian Bread with Stuffings (Stuffed Parantha)

Fillings
For each filling described below, mix all the ingredients and set aside.

Paneer
1 C grated paneer (indian cheese)
1 tsp red chili powder
2 tsp fresh cilantro, finely chopped
1 tsp salt


Peas
1 C peas, boiled (or thawed)
1 tsp grated ginger
1/8 tsp asafoetida (hing)
1 tsp garam masala
1 tsp oil
1 tsp salt
Heat the oil. First add the asafoetida, then the ginger, garam masala, and peas.  End with the salt.  Saute the peas a little, and then mash the mixture.


Cauliflower/Broccoli
1 C cauliflower, finely grated
2 tsp fresh cilantro, finely chopped
2 tsp green chilis, finely chopped
1 tsp salt
1 tsp dried mango powder (amchoor) (optional -- if you want a tang)


Onion
1 C onion, finely chopped
Ingredients 2 through 4 from the cauliflower stuffing above.

Potato
1 C potato, boiled and mashed
Ingredients 2 through 4 from the cauliflower stuffing above.

Daikon/Radish

1 C daikon, finely grated and then tightly pressed, to squeeze out all the juice

Ingredients 2 through 4 from the cauliflower stuffing above.

Daal (Lentil)

1/2 C urad daal, rinsed and soaked for an hour, and then ground to a paste in the food processor

1/8 tsp asafoetida (hing)

1 tsp red chili powder

1 tsp dried coriander powder

1 tsp salt

Making the Bread

Use the roti dough described here.  Break off a ball of dough, (roughly a small fistful), and generously dust.  Roll out into a small circle about 3 inches in diameter.  Put two or three drops of oil or ghee (clarified butter) onto the center of the circle and rub.  Then take a generous amount of stuffing, (about 2 Tbsp), and place in the center of the circle.  Now fold the edges of the dough over the stuffing so that the stuffing is covered and sealed inside.  Generously dusting again, roll into a circle about 5 inches in diameter and 1/4 cm thick.  Cook on a heated cast iron pan as described here.

Indian Bread (Roti/Chapati)

Dough
2 C whole wheat flour
1 C + 1 Tbsp water
1 tsp salt

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.


Making the Bread
Take a small ball of dough (about half a fistful), generously dust with flour, and roll into a circle, about 5 inches across and 1/8 cm thick.  Pick up and place on a heated cast iron pan.  When the bread is dry and has small circles on the lower side, flip it.  Do the same for the other side.  Now, pick up the bread from the pan, remove the pan from the fire, and place the bread on the open flame (high) for no more than 15 seconds.  It should puff up.  Flip, cook on the other side, and it is ready.