Khaliat Nahal - Middle Eastern Honey Comb Bread - Sweet and Savoury Versions

Khaliat al Nahal (also known as Khaliat Nahal) translates as Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan where they form a honeycomb like pattern. They’re traditionally made sweet and glazed with honey flavoured syrup, though savoury versions are also made. Traditionally, the filling used in this bread is a small piece of plain cream cheese. I have used some Cheddar Cheese in one batch and made the other batch without any filling



You can choose to do any filling of your choice. As I mentioned before, a cream cheese filling is traditional. But you can play around with options. I sued Cheddar cheese. You can use veggies or Paneer as well. As for the syrup, traditionally as soon as the bread comes out of the oven, pour the prepared syrup. I wanted to make an all in one bread. So I kept the stuffing neutral - just cheese. No spices. I made the bread with a little salt and a little sugar. Not as sweet as the sweet version. And served the sugar syrup as a dip along with some soup. So both in the same bake right?



Sugary Goodness! This one is a bread bite with sugar syrup poured all over. It was soooo good. I would highly recommend trying the sugar syrup with this bread.



Ingredients

For the dough
Lukewarm milk 1 cup
Fast acting Instant yeast 1.5 tsp
Sugar 1 tsp *
Strong White Bread Flour (or all purpose flour) 325gms (2.5 cups)
Salt 3/4 tsp *
Butter, melted and cooled 40 gms
Milk for brushing the dough 2 tbsp
White sesame seeds for sprinkling on top 2 tbsp

Note : If making as just sweet bread, use 3tbsp of sugar and 1/4 tsp of salt. I made it with 1 tsp sugar and 3/4 tsp salt.

For the filling
Cheddar Cheese - about 80gms, a very small bit per bread. I stuffed only 1/2 the above recipe.

Sugar Syrup/ Glaze
Sugar 1/4 cup
Water 3 tbsp
Saffron a pinch
Honey 1 tsp
Lemon juice 1/2 tsp

Method of Preparation

1. Add flour (reserve 1/2 cup and add as required), yeast, sugar, salt and butter in the mixing bowl. Mix well. If using active dry yeast, proof it using the warm milk.

2. Add the milk and combine till well kneaded. Add the reserved flour as needed. I used the whole 2.5 cups of flour.

3. Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.

4. Turn the dough out onto your work surface. You won’t really need to flour it as the dough is quite manageable as it is. Cut it into 2 halves. Work with 1 half keeping the other covered. 

5. With your palms, roll out each half a rope. The size of each piece and the number depends on what size tray you are using and how many circles you are going for. I made mine in 2 small 7" sandwich tins. So each portion I divided into 19 small balls. It will be very small balls. Once baked it was the size of a small lemon. 

And oh, I weighed the dough, divided into half. Then just divided the weight with 19 to get the weight of each portion. Was easier that way for me.

6. Flatten each ball and add a piece of cheese or any stuffing of your choice. Cover and make into a ball. Roll it within your palm.

7. Place the balls in a baking tray in a pattern. I did one in a centre, 6 around it, then placed another layer on the top, trying to align with the middle and top.

8. Let it rise for a second time for about  30 min.

9. Brush on the top with milk. Sprinkle some sesame seeds.

10. Bake for about 25-30 min till the top is browned.

11. Let it rest for 5 min and then cool on a wire rack.

Serve with some soup or drenched in sugar syrup

Sugar Syrup : To make the syrup, in a pan heat the sugar and water with the saffron till warmed and sugar is dissolved. Switch off and add the honey and lemon juice. 

 It is baked as part of the group 'We Knead to Bake'. We are baking a bread a month with the recipes from Aparna and having a blast! Here is this month's link

Vegan Pesto Potato Salad Sandwich

After making this Pasta (Creamy Cashew and Sun Dried Tomato Pesto Pasta), I had half of the sauce left over and I immediately made this sandwich. It was just wonderful. It holds well for a picnic or lunch box (even when packed inside a handbag)! I have to say, I am not sure if I enjoyed the pasta better or the sandwich. I will be making this often. Make the sauce and try both versions :-)



Sandwiches can be quite comforting and easy to prepare. And I have a love for these ciabatta rolls. I have to make them soon. These are store bought ones. Love the texture of the bread. They are great for any sandwich cause it absorbs the sauce well and the bread does not become soggy.



I have made this as part of this month's Palooza ! We are making a couple of Sandwiches and a couple of Muffin or Muffin Tray dishes. Stay tuned! Anu, Radhika and Me

Ingredients

Cashew 3/4 cup
Garlic 2 pods
Sun Dried Tomatoes 3/4 cup (almost drained)
Cherry Tomato 1 cup
Basil 1/2 cup (packed)
Parmesan Cheese 1/2 cup (optional, I have not use it. just sprinkled on the top of the pasta at the table for whoever was interested in)
Red Chilli  Powder 1/2 tsp
Pepper 1/2 tsp
A little salt (remember the pasta will be salted)

To make Sandwiches

Ciabatta Rolls (or any bread) 6
Potato Boiled, pealed and cubed 4
Pesto Sauce 1/2 of above recipe
A little salt

Method of Preparation

1. Pulse the cashew in a food processor.

2. Add the rest of the ingredients and pulse till combined.

3. Boil potatoes. Peal them and dice them into small bits.

4. Toss it with 1/2 the recipe of the pesto sauce. Add some salt to taste.

6. Make sandwiches. The above will be enough to make 6 large sandwiches. So you will need 6 rolls.

Creamy Cashew and Sun Dried Tomato Pesto Pasta

Pesto is one of my favourite Pasta Sauces. As with most things I love, it has dairy (parmesan cheese) and I cannot eat it. So while leading a life where I missed a lot of good things in life, I made a pesto with my homemade pasta. I served the family the real deal and made myself a modified version of the same. Recipe here. I have to be honest, you will not miss the cheese (unless that is the only thing you like in Pesto).



Now if you are looking for the best Vegan Pesto recipe (well, the best pesto recipe) in the world, look no further. You found it!! This has a blend of some amazing flavours, you will want to make a big batch. Everyone will ask for seconds and thirds!

Recipe adapted from here

Ingredients

Cashew 3/4 cup
Garlic 2 pods
Sun Dried Tomatoes 3/4 cup (almost drained)
Cherry Tomato 1 cup
Basil 1/2 cup (packed)
Parmesan Cheese 1/2 cup (optional, I have not used it. just sprinkled on the top of the pasta at the table for whoever was interested in)
Red Chilli  Powder 1/2 tsp
Pepper 1/2 tsp
A little salt (remember the pasta will be salted)

To make Pasta (Serves 3 generously)

Pasta 300 gms
Pesto Sauce 1/2 of above recipe
Salt to taste

Method of Preparation

1. Pulse the cashew in a food processor.

2. Add the rest of the ingredients and pulse till combined.

3. Bring a pot of water to boil. Add some salt. Cook Pasta as per package instructions. Drain (reserve a cup of pasta water).

4. Toss the pasta with the required amount of sauce. Add a little reserved water to loosen it up.

I served the pasta with no cheese for my husband and me. The Vegan version was just out of the world. My son enjoyed it with parmesan cheese. What a sneeky way to feed Veggies to kids and my little one truely loved this pasta!

Neeragaram - Neer Choru - Pazham Choru - Spiced Rice and Buttermilk Porridge

When I think of simple village food (gramathu sappadu), the first thing that comes to my mind is the Pazham Choru. It is basically a way to eat up left over rice. In our homes, my mom used to add some water to the left over rice and leave it in the kitchen counter. Next morning, you can drain the water and make this Pazham Choru. Though in those days it was not considered as a fancy food, it has great cooling properties. Yes, I know what you are thinking. Why am I posting it now as summer is over. Well in India it is always summer enough for Neer Choru!



I saw a couple of bloggers (Sangee and Radhika) posting recipes similar to this with Oats (a modern twist to the traditional staple). I am yet to try with Oats. Will update once I do.

This is traditionally served in Man Chatti (earthen pots). It adds to the cooling properties of the buttermilk. You can add all of the below spices or just some. It will taste awesome just like that.

Ingredients (makes 2 cups)

Cooked Rice 1/3 cup packed
Yogurt 2-3 tbsp
Water 2 cups
Shallots 1 sliced (you can use onions if you don't have shallots)
Green chilli 1 finely chopped
Curry leaves few
Ginger a small piece finely chopped
Coriander leaves few
Salt to taste

Method of Preparation

1. Mash the rice finely.

2. Take the yogurt in a bowl. Add water to it and churn it. You can use a wire whisk for this. In India we use a wooden churner (called Mattu in tamil).

3. Add the salt, green chilli, ginger, curry leaves, coriander leaves and shallots. Mix well.

4. Add this to the mashed rice. Mix well.

This works as a great dinner for the day when you had a heavy lunch or did I tell you a great food for dieting!

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Gujarati Dal - Toor Dal Cooked in Gujarati Flavours

Gujarati Dal - Toor Dal Cooked in Gujarati Flavours, I prepared this dal as part of the Thali Meal that I made.



Ingredients

Toor Dal 1 cup
Peanuts 2 tbsp
Tomato 1
Jaggery 2 tbsp
Ginger 1 inch piece
Green Chilli 1
Red Chilli Powder 1/4 tsp
Turmeric Powder 1/2 tsp
Date Syrup 1 tbsp
Lemon Juice 1 tbsp

Tempering

Ghee (clarified butter) 1 tbsp (skip for vegan version)
Oil 1 tbsp
Mustard 1/2 tsp
Clove 2
Cinnamon 1 inch piece
Hing a little
Dry Red Chili 1
Curry Leaves few

Method of Preparation

1. Pressure cook the toor dal with enough water. Let it cool and then grind into a smooth paste.

2. Boil the peanuts in some water for 10 min till it is cooked.

3. Heat oil and ghee in pan. Add the mustard seeds.

4. When it sputters, add the clove, cinnamon, hing, red chillies and curry leaves.

5. When it sizzles, add the toor dal along with tomato, jaggery, chopped ginger, chopped green chilli, chilli powder, turmeric powder and salt.

6. Add some water as needed to adjust consistency.

7. The original recipe called for 2-3 dates as well. I did not have any. So I added a tbsp of Date syrup.

8. Bring to boil and simmer for a few minutes.

9. Switch off. Add the lemon juice.