Yummy Breakfast Bagels – New York Style!

Last night, S, his family and I were just sitting on the dinner table talking about all sorts of yummy food, after dinner, which made me feel hungry again.. Somehow we got talking about donuts. I loooved donuts! There was this absolutely fabulous donut shop in downtown Monterey, California called Red’s Donuts, that made the most amazing, fresh ones. They were pretty much sold out by 10 AM and shut shop at 1 PM.. Ohhh the days before calories really mattered! We would head straight to the donut store after a short gym workout and I would get the custard filled ones! And the chocolate cakes ones! And the plain chocolate ones! And the cinnamon sugar ones! If you saw me, you could tell I’ve definitely enjoyed a donut or two! 😀 Donuts are definitely my favorite kind of breakfast!

S preferred to have bagels with sundried tomato cream cheese, as a rare breakfast treat – just proving how opposite we really are! I thought bagels are the healthier breakfast option, perfect for a daily breakfast. But then again, I am comparing one bagel to 3 donuts..

S’s parents couldn’t help but remember the time they would take their twin granddaughters down the street to get some bagel and cream cheese, one of the twins’ favorite snacks! It seemed like there were many memories attached to bagels and since we don’t get them in Baroda, I decided to look into making some.

The first few recipes I researched were all traditional bagel recipes which needed a lot of proving time, a very specific starter yeast etc. Then I found this fabulous recipe which assured me I would have hot bagels on the table in under 2 hours! I cheated and even used instant yeast to get them faster and it worked! These bagels turned out chewy, yeasty and fresh! I even used all whole wheat flour to make them a tad bit healthier. Without any oil or butter, I could feel guilt free about eating these with some cream cheese and of course, butter!

New York Style Whole Wheat Bagels

Adapted slightly from here

Ingredients

2 teaspoons Instant Rise Yeast

1 1/2 tablespoons sugar

1 1/4 Cup warm water (you may need more)

3 1/2 cups Whole Wheat Flour

2 tablespoons vital gluten

1 1/2 teaspoons salt

Toppings

Kalonji, Crushed Pepper, Sesame Seeds, Chilli Flakes, Shahi Jeera (Caraway Seeds)

Method

  • Mix the flour, yeast and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
  • Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.
  • On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
  • Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  • Divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
  • Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

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  •  After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
  • Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
  • If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels.

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  • Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
  • Bake for 20 minutes, until golden brown.

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We enjoyed these straight hot from the oven and they were so good! I definitely recommend spreading some delicious cream cheese (either plain or flavored like we did). I do hope S felt like he was back in New York and his parents back in Toronto. I wonder how I can improvise these. I am quite sure if I use only all purpose flour or if I add some gluten the texture will change, hopefully fluffier and lighter compared to the denseness of these bagels.

In either case, we really enjoyed eating these for breakfast the next day as well!

Happy Baking!

Healthy, Low-Fat and Vegan Broccoli Almond Soup

If you live in India, there are very few times you truly enjoy the warmth that a rich, hearty soup provides. Fortunately, we are having some wonderfully chilly weather here in Baroda and a soup was just what we needed. Dinners are best served outdoors and piping hot! I love winter so much and wish it’s a little longer this time. I can then think of going about my herb garden.

Broccoli was one of those things I used to detest as a kid. The green color in any food triggers the response that its going to be bitter or bland and not really that yummy. I am ashamed to admit, I still carry some of those feelings! For that reason, I rarely enjoy any green soups and go straight for a tomato soup or a mushroom soup. But, the other day, I had some broccoli in my fridge and wanted to do something with it. I wanted something that wouldn’t taste very broccoli-like (Go figure!). I decided to try to make a broccoli-almond soup that seems to be on every menu in India. When I Googled it, the recipes all contained cream or a roux base (butter and flour base) which just didn’t sound healthy and just didn’t appeal to me. After a lot of searching, I found a recipe that worked perfectly for me! With a few changes, I made this into a healthy, low-fat, vegan soup. It is very lightly flavored and is very easy to make! Even the most inexperienced cannot fail at this!

Broccoli-Almond Soup

Ingredients:

1 1/2 cup broccoli florets

1 small onion, chopped

4 cloves of garlic, chopped

6-8 almonds

5 cups vegetable stock (Make your own!)

1 tbsp olive oil

Salt and Pepper, to taste

Method

  • Heat the oil in a non-stick pot on a medium-low flame. Once the oil is hot, add the garlic and the onions.
  • Fry until fragrant and the onions have become translucent, about 6 minutes.
  • Next, add the almonds into the oil and stir them around for 30 seconds.
  • Finally add the broccoli florets and stir them with the oil for about one and a half minutes or until they take on a beautiful green shade.
  • Add the 5 cups of vegetable stock to the broccoli mix and cover the pot with the lid. Allow it to come to a boil and leave on a medium-low flame for 8-10 minutes or until the broccoli is tender.
  • Turn the flame off and allow the mix to cool.
  • Once cooled, add the mix, in batches, in a blender and blend until smooth
  • Return the smooth mixture back to the heat. Season with salt and plenty of fresh pepper.
  • Once the soup has heated, ladle into bowls and serve.

Note: If the soup is too thick for your liking, simply add some more vegetable stock. If you don’t seem to have more vegetable stock on hand, heat 1 cup of water and add 1/2 tsp of mixed herbs like dried garlic powder, rosemary, parsley, mint, oregano or Italian Seasoning. Allow the water to come to a boil and turn the flame off. Cover with a lid and let it sit for about 5 minutes for the herbs to flavor the water. Drain the water and use the flavored water to thin the soup out.

Happy Cooking everyone!

 

 

Pea and Mint Soup – The Perfect Winter Soup

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Winters are the only times I actually enjoy eating soup. I think it is very hot through the rest of the year to able to actually enjoy soup. I had this combination a pea and mint soup for the first time at The Westin, Pune where I was just a tad hungry and a soup seemed like the perfect option. It was a rich, creamy soup and I loved the combination and of mint and peas. Since neither my mom nor I enjoy soup that much, I never looked up the recipe.

Fast forward a few months and winter is finally here! The season for hot soups, chocolate and cocoa! I was going to make whole wheat  pizzas for dinner and needed an accompaniment. I could either make a salad or a soup. I decided to go with soup and remembered the pea and mint soup I had. I was lazy. I didn’t really want to look through the recipe books in hand so I decided to Google for the recipe. A lot of the recipes I went through had cream or butter or sour cream and I really wanted something healthy and simple since the cheese on the pizza was going to make me feel guilty enough. I found this recipe which seemed just perfect for me! I decided to omit the sour cream to have a vegan and super healthy soup. In India, we do not get pre packaged vegetable stock and I absolutely refuse to use the Maggi stock cubes considering how much sodium they have! Vegetable stock makes the process a little longer but its worth it.

Pea and Mint Soup

Adapted from here 

Serves: 4

Ingredients:

1 tablespoon olive oil

2 small onions, finely chopped
3-4 cloves of garlic, chopped
4 cups vegetable stock (recipe below)
1/3rd cup mint leaves
400 grams frozen peas or fresh peas
salt and pepper to taste
Method

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Heat the olive oil in a saucepan over medium heat.
Once the oil is hot, add the garlic and cook until fragrant.
Next, add the chopped onions and cook until they turn transparent and soft, about 6 minutes on a medium low heat. We do not want to caramelize the onions and just want to reduce their bite.
Once the onions are cooked, add 4 cups of the vegetable stock to the onion-garlic mix and allow the stock to come a boil.
As soon as the stock comes to a rolling boil, add the frozen or fresh peas and the mint and cook for 8 minutes for frozen peas and about 5 minutes for fresh peas. Cook until the peas are done.
Allow the mix to cool before putting in the blender in small batches.
After you have reached a smooth consistency of the pea-mint mixture, put it back on the stove and allow to warm up. At this stage, season it with salt and pepper.
Ladle into soup bowls and you are ready to serve this warm, thick winter soup!
Note:
This soup is quite thick and if you would like it thinner, add 1/2 cup of vegetable stock more.
Add the salt and pepper only once you have blended the soup to avoid over salting.

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Vegetable Stock

For 5 cups
Ingredients:
6 1/2 cups of water
2 medium-sized onions, peeled and cut into half
4-5 cloves garlic, peeled
3 tomatoes, cut into thick chunks
1 piece of carrot
7-8 French Beans
1/2 teaspoon mixed  herbs  like oregano, rosemary, thyme, mint
a pinch of salt
Method:
Add the 6 cups of water in a large saucepan and allow to simmer.
Once the water has begun to simmer, add all the vegetables in the water, with a pinch of salt and the herbs, and allow to boil for at least 30 minutes.
Once the stock has boiled and cooled, drain the vegetables and use the liquid in soups and gravies.
You can also add other vegetables that you may have in hand like celery, capsicum, potatoes and add whatever herbs you enjoy.
This is a very basic stock recipe and you can make it with a lot of variations. Mix and match and find the stock recipe that works best for you!

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Perfect soup to share with people and it might seem like it’s very difficult to make when you taste it but it could not be simpler!

Happy cooking!