Garlic Knots

Of late, I haven’t been cooking much. My mom who is visiting me, has taken complete control of the kitchen. My taste buds are in a south Indian cuisine heaven (if there is one???). So, this weekend, I decided to make something we all would enjoy- As a big fan of garlic, I had been eyeing on making these knots for quite sometime. The highlight of the dish is Garlic butter with a coriander/cilantro twist. My original plan was to use parsley, but as luck would have it, I ran out of parsley and what can you expect from a South Indian cuisine expert’s fridge?

You need patience- needless to mention, I guess, when working with yeast! Making the knots isn’t tough- Initially, the knots can be a bit wobbly and out of shape…(can be a bit sticky, at times). Slowly, you work your way and get them right. It’s fun to work with, it’s delicious and just melts into your mouth- Buttery, Garlicky Knots :)

Ingredients

• 1/2 cup warm water
• 2 tsp dry active yeast
• 1/2 tsp sugar
• 2 tbsp melted salted butter
• 1 tbsp Olive oil
• 1 3/4 cup all purpose flour (keep more handy for dusting)
• For Garlic butter coating-
• 5 tbsp salted butter
• 4-5 garlic cloves (chopped)
• 1 tbsp Chopped coriander/parsley

Instructions

1. Dissolve the yeast in warm water with sugar and let it sit for 5 minutes. Allow it to froth.
2. In a large bowl, whisk together the flour and butter. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Mix this together to form a soft dough and knead for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil.
3. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise.
4. When the dough has doubled in size (after an hour or so), punch the air out of it and knead it on a lightly floured surface.
5. With the help of a rolling pin roll out the dough to a rectangle.
6. Using a pizza cutter or a sharp knife, cut the dough into strips.
7. Take one strip and tie it into a knot.
8. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.
9. Set each knot down on a baking tray covered with parchment paper and finish tying knots with the rest of the dough.
10. Leave some space between each knot.
11. When all the knots are tied, coat them with a little olive oil.
12. Loosely cover them with plastic wrap and let them rise again until doubled in size.
13. Bake the knots in a preheated oven @ 200 degree Celsius for 10 to 15 minutes till they become golden brown.
14. Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic taste, about 1-2 minutes over medium-low heat.
15. Add chopped coriander/parsley and stir to combine. Turn off the heat.
16. When the knots are baked, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-coriander mixture and serve.

Cardamom & Cinnamon Swirl bread...

The ambience was perfect for baking. I had the whole house to myself & I had all the ingredients in my kitchen cabinet. My buddy, the radio was belting out good songs. I am on a baking spree these days and I can’t complaint. This bread is special because, it includes my two favorite C’s- Cardamom and Cinnamon. Oh boy, the smell that wafts all around the house, just spikes up your spirit! This one is a winner :)

Phew, preparation time is long. And you have to be patient while the yeast does the trick. If you are an impatient soul like me, it becomes tough. Trust me, all the patience is rewarded with a sensational and aromatic bread :)

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-1/2 teaspoons Active Dry Yeast
• 2 whole Eggs
• 1/3 cup Sugar
• 3-1/2 cups All-purpose Flour
• 1/3 cup Sugar
• 11/2 Tablespoons Cinnamon
• 1/2 Tablespoon Cardamom
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Instructions

1. Step 1 will be to awaken your sleeping yeast. Mix yeast and 1/4 tsp of sugar in a bowl with 2-3 tbsp of warm water. Set it aside for five minutes for the yeast to froth.
2. Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot.
3. Since I used salted butter, I haven’t used any salt separately for the dough.
4. In a bowl beat sugar and eggs until combined. Pour in milk/butter/yeast mixture and stir to combine. Add the flour, bit by bit and knead until combined.
5. If dough is very sticky, add 1/4 cup flour and knead for 5 minutes.
6. Once the dough is done, place it in a bowl and set it in a warm, hospitable place for an hour.
7. The dough should double in volume after an hour.
8. Once the dough is doubled, punch out the air and gently knead it on a work surface.
9. with the help of a rolling pin, roll the dough in a rectangle (ensure it is not too wide to put in the baking pan).
10. Spread some butter on the dough.
11. Mix sugar, cardamom and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
12. Spread the baking pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 45 minutes.
13. Preheat oven to 180 degree celsius.
14. Mix a little egg with milk, and brush over the top. Bake for 30-35 minutes on a middle/lower rack in the oven.
15. Remove from the pan and allow bread to cool. Slice and serve with a cuppa steaming coffee- bliss!