Thursday, July 24, 2014

Kadhai Paneer Stuffed Braided Bread

Kadhai Paneer Stuffed Braided Bread

This is an Indian Version of Braided Bread, Braided is something I wanted to try 
from Long and when I had some leftover Kadhai Paneer what better opportunity I 
could ask for. Though of turning a regular kadhai paneer into something 
interesting. So presenting to this unique combination..:)

Ingredients
For Kadhai Paneer ( Quick Fix/Jhatpat Version)
* Paneer 250 Grams ( Finley Cubed/Chopped)
* 1 Onion Julienne/Sliced
* 1 Tomato Julienne/Sliced
* 1 Capsicum Julienne/Sliced
* Salt to Taste
* Garam masala 1/2 Tsp.
* Any of the above Kitchen King Masala/Maggi Masala Magic/Paneer masala 1 Tsp.
* Coriander Powder 1 tsp.
* Red Chilli Powder 1/4 Tsp.
* Oil 1 Tbsp
* Ginger Garlic Paste 1 Tsp.
* Cumin Seeds

Process
Take a pan/Wok heat oil, add cumin seeds and wait till it splutters. Once done 
add Onion saute for a mint. then add ginger garlic paste, saute till golden 
brown. Add Tomatoes and salt and let them cook with lid/Covered for 2 mints on 
medium flame. After 2 mints. add Capsicum and let it cook for another 2 mints. 
Once done add all the remaining spices ( Red Chilli powder,garam masala,Any 
Kitchen king or other masala available)and give the curry a good mix. now, add 
paneer and mix. Now cover the pan with lid and let the curry cook for about 5-6 
mints. on low flame. Your Quick Kadhai Paneer is ready!!


Bread 

Ingredients
*All purpose flour/Maida 1.5 cups
* Active Instant Dry yeast 1 tbsp
* Lukewarm water 3/4th cups
* Sugar 1 Tbsp
* Salt 1 Tsp.
* Chopped Garlic/Garlic Paste 1 Tbsp.
* Butter 2 Tbsp.
* Some Dry flour for rolling
* Some oil for greasing the tray

Process

Take a bowl add lukewarm add sugar and yeast stir it with a fork and let it 
rest for at least 10 mints. after 10 mints. once the yeast is frothed well add 
salt, Garlic,and butter and flour. Mix it initially and then using your palm 
and fist knead the dough well for 5-7 mints. Once done grease the dough and let 
it rest covered with a cloth in a warm place for 40-60 mints.
After the said time your dough would h doubled in size. now punch the dough and 
knead for another mint. Using a rolling pin and dry flour roll the dough in 
either oval shape or vertically rectangle shape almost 12-14 inches in vertical 
length. Keep your stuffing right at the center and spread vertically. You can 
add possessed/mozzarella cheese on top of paneer filling if you wish Once done 
take a sharp knife or pizza cutter and from the top start putting cut marks on 
left and right edges of the rolled dough . the cuts shall be at at least cap of 
1 inch. ( Since braiding process can be better understood if looking at the 
process, i would recommend to Google/you tube the braiding process for better 
understanding).

Once done,let the bread rest for 10-12 mints covered with a kitchen towel, and 
then bake it at pre heated oven at 180 degrees for 20+ Mints till the crust is 
nice brown in color.

Tips
+ you can brush the braid just before popping in oven with cream/milk for perfect texture and browning.
+ you can sprinkle oregano/mixed herb/sesame seeds on top of the braid before baking.

Your yummy braided bread is ready to go into your tummy....:D