1 1/2 cups sliced olives, well drained. This could be mix of black olives, pitted sliced Kalamata olives, stuffed green olives, etc.
6-8 slices pickled jalapeno (optional)
1 1/4 cups water
1 tbsp olive oil
Method:
Drain the olives, slice and put aside
Chop jalapeno into small pieces and add to the olives
If kneading by hand, in a mixing bowl add dry ingredients – bread flour, dry thyme and yeast
Then add wet ingredients – combine water, salt, lemon zest, chopped olives and jalapeno and knead for 5-6 minutes to form a smooth ball
If kneading using bread maker dough cycle, in the bread maker bowl add wet ingredients – water, salt, lemon zest, chopped olives and jalapeno
Then add dry ingredients – bread flour, dry thyme and yeast and knead for 10-15 minutes
Select a large bowl for proofing the dough – dough volume will increase at least twofold
Evenly grease bowl with 1/2 tbsp olive oil, transfer the dough into bowl and coat the dough with another 1/2 tbsp olive oil
Cover bowl and keep in warm area for 4-5 hours. If using yogurt maker to keep the dough warm, place something between bottom of bowl and heated yogurt maker surface to avoid overheating base of bowl
Once dough has doubled in size, on flat countertop, sprinkle 1 tbsp semolina / cornmeal, and gently roll the dough in it
Place dough back in bowl, cover with moist cloth and let it rest for another 30 minutes
Select a baking bowl with lid, put the bowl and lid in the oven and preheat oven to 450 F
Once oven is ready, carefully take out the heated bowl
Place the dough on parchment paper and place the parchment paper with dough in the heated bowl
Evenly sprinkle the balance 1 tbsp semolina on the dough and make 2 long cuts on the top of the dough
Cover the bowl with its lid and put it to bake in the oven
Bake covered for 30 minutes
Remove the lid and bake for another 25-30 minutes till the crust is lightly brown
Test with a skewer that bread is fully baked
Remove from oven and let loaf cool on cooking rack for an hour or so before cutting and enjoying it with your favorite soup or stew
1 cup rice such as Jasmin rice or sona masuri rice. You need starchy glutinous rice, so don’t use Basmati rice
1 cup moong dal
2 tbsp ghee
1 inch ginger piece, finely chopped
1 green chili, cut in 4 pieces
6 cups water. Ven Pongal is supposed to be soft and hence more water than usual
1 tsp salt or to taste
For Tempering
1 tbsp ghee
1 1/2 tsp black pepper corns
2 tsp Cumin seeds
15-20 cashews, broken into pieces
1/2 tsp asafetida
15-20 curry leaves
Method:
Ven Pongal
Dry roast rice and dal over medium heat for a couple of minutes. Dal should not change its color. Once you feel the nice aroma of the dal turn off the heat and rinse it in water for a couple of times
Put instant pot in sauté mode. If using pressure cooker, put on medium heat
Melt ghee, add finely chopped ginger, green chili pieces and sauté for 30 seconds
Add the rice and dal, mix well and sauté for a minute
Then add water, salt and start cooking. If you are using Instant Pot, cook in a mode that cooks for 10 minutes under pressure. If using pressure cooker, cook for 4 whistles
When you are able to safely open, start preparing the tempering
Tempering
Put your tempering pan on medium heat
Melt ghee and roast cashews in it. Once the cashews turns golden, add pepper corns, cumin seeds, curry leaves, asafetida and mix for 30 seconds and then turn off the heat
Add the tempering to the pongal and mix well. Feel free to add more ghee at the end to get nicer aroma and taste!
Serve Ven pongal hot with chutney, sambar and vada!
In a pan heat 2 tsp oil, add the cut eggplants, 1/2 tsp salt and cook covered till soft and light brown in color, gently sautéing every once in a while
Keep aside the cooked eggplants
To the same pan, add 1 tsp oil, cumin seeds, bay leaf and asafetida. Sauté for 5-10 seconds till cumin seeds pop
Add chopped onion, ginger garlic paste and sauté well for 2-3 minutes
Add gram flour and roast on low flame for 4-5 minutes
Add turmeric powder, chili powder, coriander powder and garam masala and sauté for a minute
Add 1/2 cup water and 1 cup whisked yogurt, keeping the flame on low. Stir continuously till the yogurt is mixed well
Add the cooked eggplants, 1/2 tsp salt and mix well, then cover and simmer for 3-4 minutes
Add crushed kasuri methi and coriander leaves and mix well
Serve hot with any Indian bread such as millet roti, chapati or kulcha
