Whole Wheat Vegetable Turnovers


A turnover is a type of pastry in which a piece of dough is filled with either a sweet or savory stuffing, sealed and baked.
I tend to associate pastry with a sweet filling. But I came to know that savory and meat based fillings are very popular in Ireland and many other countries as well.


That is what I did, I filled it with an assortment of vegetables and crumbled paneer with the spices we favor and we have these vegetable turnovers.

So when Kalyani casually mentioned that I could bake these turnovers with whole wheat, I realized that I had one in my drafts which will fit right in. I dug through my pictures folder and finally found the pictures. Fortunately I have a habit of drafting the post (with just the ingredients and procedure on the same day I cook/bake) and so I was saved a lot of work for the letter W.

I used the regular flour used to make chapatis and the dough didn't rise as much. I later learnt that adding vital wheat gluten makes a lot of difference.

Ingredients - 

Whole Wheat Flour 2 cups
All Purpose Flour 1 cup
Active Dry Yeast 2 1/2 tsp
Sugar 1 tsp
Butter 3-4 Tbsp (at room temperature)
Warm water as needed
Salt and Ajwain as needed
Filing - 
Onion 1/2 cup
Garlic grated 1 tsp
Carrots, Peas and Corn 1 cup
Sweet potato chopped, boiled and gently mashed 1 1/2 cups
Paneer crumbled 1/2 cup
Peanuts, roasted 2 Tbsp
Green chili + Cilantro crushed 2 tsp
Salt as needed
Oil 1 tsp

Whole Wheat Vegetable Turnovers

Method Of Preparation -


To prepare the dough - 
In a bowl of warm water, add sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.

In a stand mixer bowl, add flours, salt and ajwain as needed. Rub in the butter so that the flour resembles bread crumbs.

Whisk and add the yeast solution and knead for about 10 minutes until the dough is soft and elastic.

Cover and set aside the dough for an hour or so for it to double.

To prepare the Filling - 
In a heated pan, add oil and saute onion and garlic for about 2 minutes.

Add in the carrots, corn and peas. Cook for a minute or two until the veggies are just about cooked.

Add in the gently mashed sweet potato and crumbled paneer.

Mix in the green chili+cilantro paste and sprinkle salt as needed.

Crush the roasted peanuts and add it to the mixture. Remove from heat and set aside.

To prepare the Turnovers - 
After the dough has doubled, deflate the dough, and divide into 12-14 portions.

Flatten each portion into a rectangle or any shape of your preference.

Arrange the filling in the middle of the rectangle(or any shape), seal the edges (I used the tines of the fork) and set aside on a parchment lined baking tray.

Preheat the oven to 375 °F. Bake them for about 20-25 minutes or until they are brown all over.

Remove from the oven and allow them to cool slightly.

Enjoy with a sauce of your preference.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 25 minutes + Resting time 1 hour + baking time 25 minutes
Makes 12-14

Read More

Velikonocni Kruhki - Easter Sweet Rolls

These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional Easter basket and are served up on Easter morning. I am sorry that the name is a mouth full but you will be glad to eat them. Velikonocni means Easter and Kruhki means small breads. It is surprising to note that these Easter rolls are traditionally egg free as well.

They were a delightful addition to a potluck party. So V for Velikonocni Kruhki from Slovenia.

Recipe Source here
Ingredients - 

Milk 1/3 cup
Sugar 2 Tbsp
Active Dry Yeast 2 1/2 tsp
Bread Flour 3 1/2 cups
Cardamom Powder 1/2 tsp
Powdered Sugar 1/2 cup
*Butter, melted 3 Tbsp
Olive Oil 4 Tbsp 
Salt 1 tsp
Almond meal 3/4 cup
Lemon Juice 2-3 Tbsp
Lemon Zest 1 tsp
Candied Citrus Peel 1 Tbsp
Tutti Fruti 2 Tbsp
Raisins 1 cup soaked in water

* The original recipe called for 1 1/2 cups of butter 

Velikonocni Kruhki - Easter Sweet Rolls

Method Of Preparation -


In a bowl of warm milk add sugar and yeast and set aside for the yeast to get activated.

In the stand mixer bowl, add the flour, salt, almond meal, powdered sugar, cardamom powder, butter, oil, lemon juice and zest. Whisk well.

Slowly add the yeast milk mixture and gradually add the water used to soak the raisins.

When the dough is more or less kneaded, add in the citrus peel, tutti fruti and drained raisins and knead until the dough is soft and pliable.

Set aside the dough in an oiled bowl covered with cling wrap for about 2 hours or until the dough doubles.

Knead the doubled dough on a clean floured surface and divide the dough into 30 equal portions. [I made smaller portions so I get more rolls.]

Roll each portion in the shape of a dinner roll. Arrange the rolls on a lined baking tray. Cover and set aside while the oven is preheated to 350 °F.

Bake in the center rack for about 35 minutes or until the rols turn golden brown.

Remove and allow them to cool. Serve with butter or jam. We enjoyed them just as they were, just mildly sweet with a hint of citrus and raisins/tutti fruti in every bite. Bliss!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 20 minutes + Resting time 2 hours Baknig time 35 minutes
Makes 30 rolls

Read More

Uzbek Bread

This bread is also called Tashkent Non which is sold in the streets of Tashkent. This bread is traditionally made in a clay oven called Tandoor and tastes best when eaten hot out of the oven slathered with butter.

In my recent disaster with my camera SD card, I was able to recover a few pictures of this bread and so I am so relieved.

U for Uzbek Bread from Tashkent, Uzbekistan.

Recipe Source here
Ingredients - 

Warm Water 1 cup
Sugar 1 tsp
Active Dry Yeast 1 tsp
Whole Wheat Flour 1/2 cup
Salt 3/4 tsp
Bread Flour 1 3/4 - 2 cups
Oil 2 Tbsp (divided use)
Sesame seeds for topping 1 tsp

Uzbek Bread

Method Of Preparation -


In a bowl of warm water, add sugar and yeast and set aside. 

After the yeast froths up, add wheat flour and mix well. Set aside for about 15 minutes.

In a stand mixer bowl add bread flour, salt and oil, whisk and then knead to a soft and pliable dough adding the yeast mixture.

Place the dough in an oiled bowl, cover and set aside for the dough to double (about 2 hours).

Deflate the dough and divide into 6 equal portions. 

Roll each portion of the dough into 1/2 inch discs.

Just before baking, press one of the rolling pin into the center of the dough and then pierce the center with a fork in a 2 inch round pattern. Then brush the top of the bread with either milk, and sprinkle with sesame seeds.

Bake for about 15-18 minutes until the top is evenly brown.

Remove and brush with butter and serve them warm.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time  20 minutes + 2 1/2 hrs resting time + 18 minutes baking time
Makes 6 

Read More
Posted by Harini-Jaya R on Tuesday, April 25, 2017

Tijgerbrood ~ A Tiger Bread

We have entered the last week of this Mega Marathon and today we post the recipe for the letter 'T'. T for Tijgerbrood.

The Tiger Bread is also known as the Dutch Crunch or Dutch Crust. It has been popular in the streets of Holland/Netherlands since the early 1970s. The mottled look of the bread makes it popular with the kids and adults alike. 

As I have mentioned in my previous post, I have lost quite a few pictures as the SD card of my camera got corrupted. I had another bread  (Tsoureki, a Greek Pumpkin Sweet Bread) all ready and drafted when I realized that I had lost the pictures of this bread. I was so disappointed as this bread was loved by all at home. In fact my family insisted that I re-bake the Greek bread, but I couldn't lay my hands on the pumpkin and so decided to go with another bread. 

I am glad that this bread came out just as well and my little one was excited to see the tiger/giraffe pattern on the rolls.

Tijgerbrood ~ A Tiger Bread

Recipe Source here and here
Ingredients - 

Active Dry Yeast 2 1/2 tsp
Sugar 2 Tbsp
Warm Water 1 cup
Bread Flour / All Purpose Flour 2 cups
Salt 1 tsp
Butter 2 Tbsp
For the Tiger Paste - I felt this quantity of paste is way too much. So scale it down to 1/4th of the quantities mentioned below.
Warm Water 1 cup
Sugar 2 Tbsp
Active Dry Yeast 2 tsp
Rice Flour 1 cup
Sesame Oil 2 Tbsp

Tijgerbrood ~ A Tiger Bread


Method Of Preparation -


To Knead the dough - 
In a bowl of warm water (1 cup), add sugar and yeast. Set aside for 10 minutes for it to froth up.

In the stand mixer bowl, add the flour, salt and butter. Add in the yeast solution and knead until the dough is soft and pliable (about 10 minutes). [I had to add about 2 tablespoons of more water while kneading.]

In a well oiled bowl, cover the dough. Set aside the dough in a warm place to double. [about 1 1/2 hrs]

To prepare the tiger paste - 
In a bowl of warm water, add sugar, salt and yeast. Set aside for a few minutes. Add in the rice flour and sesame oil. make a paste and set aside for 15 minutes.

To Make the Tiger Bread Rolls - 
Make equal portions of the dough and roll into smooth dinner rolls. 

Apply a thick coating of the tiger paste on each of the dinner rolls and arrange them 2 inches apart on a lined baking tray.

Tijgerbrood ~ A Tiger Bread -Prep

Set aside for a second rise for about 15-20 minutes.

Bake in the middle rack in a preheated oven at 350 °F for about 30-32 minutes or until the tops get a golden brown hue.

Remove from the oven and let them cool on the wire rack.

Serve warm with butter/jam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75






Preparation Time 20 minutes + Resting time 2 hours + baking time 35 minutes
Makes 8 dinner rolls

Read More

Semolina Bread

Wiki says "Semolina is the coarse purified wheat middlings of durum wheat mainly used in making pasta and couscous.

It is widely used in Indian cooking and so this bread was a delight to bake with an ingredient very close to my heart. When my brain gave up on me and no yeast breads would pop out, Kalyani came to my rescue and she suggested that I look into this bread as this bread never fails. 

And just as Kalyani assured me, this bread rose beautifully and I probably should have used a smaller loaf pan to get the 'crowning' effect. But the texture and bite were perfect.

As I am composing this post, I am extremely disappointed that I lost loads of pictures from my SD card. But the silver lining is that I could recover a couple of pictures of this Semolina Bread.

Semolina Bread

Recipe Source here
Ingredients - 

Water 1 1/2 cups
Sugar 2 Tbsp
Active Dry Yeast 1 1/2 tsp
Semolina, Fine 3 1/4 cups (Use Chiroti Rava)
Salt 1 1/2 tsp
Olive Oil 1/4 cup

Semolina Bread

Method Of Preparation -


In a bowl add 1 1/2 cups of warm water, sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.

In a stand mixer bowl, add the fine semolina, salt, olive oil and mix well.

Add in the yeast solution and let the mixer knead for about 10-12 minutes until a soft and elastic dough is formed.

Oil the bowl and set aside in a warm place for the dough to get doubled (about 2 hours).

After the dough has doubled, deflate and roll into a loaf shape and place it in a 8 1/2 X 4 1/2 loaf pan, cling wrap loosely and place it in a warm place.

After the dough has risen to the top of the loaf pan or just over the top, preheat the oven to 375 °F.

Place the loaf pan in the middle rack and bake for about 35-40 minutes until the top is evenly brown and the sides are pulled to the center.

Remove from the oven and let it sit in the loaf pan for about 5-10 minutes. Run a knife around the edges and invert over a cooling wire rack.

Slice after the loaf is no longer warm.

We enjoyed the slices toasted, as grilled sandwiches and as chili cheese toast.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75





Preparation Time 15 minutes + Resting time 4 hrs + Baking time 40 minutes
Makes 9 inch loaf

Read More



Russian Cheese And Lemon Bread

The learning in this series of International baking for me is immense. Researching various food cultures has been an eye opening exercise. There are so many similarities across different cultures that sometimes it is unbelievable. But still there are some which are unique to each culture.

As per my observation, the traditional Russian Breads are all in some way or the other braided with or without any filling. I came across this recipe in which the lady describes her grandma's recipe of this bread and about how proud her grandma would be to know that this traditional bread has been made popular. 

We love citrus flavors in our bakes and so this shouldn't come as a surprise when I say "This has been one of the best breads I have baked in this series". 

R for Russian Cheese And Lemon Bread


Russian Cheese And Lemon Bread

Recipe Source here
Ingredients - 

Milk 1/2 cup + more as needed
Yogurt 1 Tbsp
Powdered Sugar 1/4 cup
Bread Flour or All Purpose Flour 1 1/2 cups
Salt 1/2 tsp
Butter softened 3 Tbsp
Active Dry Yeast 1 tsp
For the Filling - 
Cottage Cheese 3/4 cup (I used regular store bought paneer, warmed it and crumbled in a food processor)
Yogurt 1 Tbsp
Lemon Juice 2 tsp
Lemon Zest 1 tsp
Sugar 4 Tbsp (or as needed)


Russian Cheese And Lemon Bread

Method Of Preparation -


In warm milk add a teaspoon of sugar and active dry yeast and set aside in a warm place for the yeast to froth up.

In a stand mixer bowl, add flour, sugar, salt, butter, yogurt and the yeast mixture.

Knead for about 10-12 minutes until the dough is soft and elastic. If it is sticky, add a teaspoon of flour at a time making sure the dough is not stiff.

Place  the dough in an oiled bowl, cover and set aside in a warm place for the yeast to work its magic. [around 90 minutes].

Meanwhile make the cheese filling by mixing all the ingredients listed under 'For the filling'. Set aside.

Deflate the dough and on a floured surface, roll it into a 9 inch X 6 inch rectangle.

Place the rectangle on a lined baking tray.


Russian Cheese And Lemon Bread - prep

In the center of the rectangle along the length, arrange the filling. Make diagonal cuts on the sides, close the flaps in a braid pattern. Close the ends, cover and set aside for a second rise. [about 20 minutes]

Preheat the oven to 360 °F. Place the braided and filled dough in the oven and bake for about 25-30 minutes until the bread is golden brown all over.

Remove and allow it to cool before slicing.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75


Preparation Time 30 minutes + Resting time 2 hours + Baking time 30 minutes
Makes a 9 inch braided bread.

Read More

Quinoa Chili - Cheese Toast

I started off this recipe trying to make a bread loaf. But mistakenly I used the regular Royal Chapati Atta instead of the Whole Wheat Bread Flour and the dough didn't rise as much.

After frantic messages back and forth with Mir, she pointed out the mistake I made of using the Atta instead of the whole wheat bread flour. So I went ahead and baked these as Naans/Flatbreads. While I was baking them, I thought I should make a cheese toast with them to make them more palatable to my family. 

Then came the debate of whether I can post it as an american version of pizza on a flatbread or what should it be named and which country can it be from. Then Mir smartly came up with the fact that quinoa is a native seed from South America and every country has its own fusion version of pizzas and toasts. So I decided to use that 'on the border' clause and classified it under the Americas :).

The toast turned out very good and no one noticed the quinoa flatbread underneath all that cheese :)

So Q for Quinoa Chili Cheese Toast or might you call Quinoa Pizza??

Quinoa Flatbread

Recipe Adapted From here
Ingredients - 

Whole Wheat Flour 1 1/2 cups (I used Chakki Atta)
Bread Flour 1 cup
Quinoa 1/2 cup
Water 1/4 cup 
Buttermilk 3/4 cup
Salt 1 tsp
Active Dry Yeast 2 1/2 tsp
Sugar / Honey 1 Tbsp
Butter , softened 1 Tbsp
Toppings - 
Onions and colored bell peppers chopped
Green Chilies/Jalapenos chopped
Shredded Cheese as needed

Quinoa Chili-Cheese Toast

Method Of Preparation -


Boil a cup of water and add quinoa. Cook for about 10 minutes until the water is absorbed and the quinoa is cooked. Add in the buttermilk. Ensure that the mixture is hot but not boiling. Remove from heat.

In a small bowl of warm water, add sugar and yeast. Set aside in a warm place to proof.

In a stand mixer bowl, add the flours, salt, mix well. Add in the yeast solution and the quinoa mixture and knead until the dough comes together as relatively pliable. 
 [Due to the presence of quinoa, the dough might not be as smooth or pliable as the regular dough].

Grease a bowl and place the kneaded dough in it, cover and set aside in a warm place for it to double. [Mine didn't double so I left it for another hour or so.]

Divide the dough into 6-8 portions. Roll and stretch into an oval flatbread , arrange on a lined baking tray and bake at 425 °F for about 6-7 minutes or until the tops are golden brown. Flip them and bake for another 3-4 minutes.

Remove sprinkle the toppings as needed and put them back in the oven for another 4-5 minutes or until the cheese melts.

Remove, slice and serve warm.



 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 30 minutes + Resting time 3-4 hrs + Baking time 11-12 minutes
Makes 8

Read More


Pan de sal is a favorite of Filipinos. These rolls are also called the bread of salt. Though these are classified as breakfast rolls, they are 'anytime' rolls. These rolls typically contain eggs which I have replaced with yogurt here. 

P for Pan De Sal from Philippines..

The previous posts in this series are here for reference..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan

I for Iced Buns - Britain
J for Jam Bread - USA

K for Khaliat Nahal ~ A Honey Comb Bread - Middle East 
L for Ladi Pav - India
M for Mojicones - Sweet Dinner Rolls From Columbia

N for Nissua ~ A Cardamom Bread From Finland 

O for Osterbrot ~ Easter Bread From Germany

Recipe Source here
Ingredients - 

Milk 1 cup
Active Dry Yeast 1/2 Tbsp
Butter 2 Tbsp
All Purpose Flour or Bread Flour 2 1/2 cups + more if needed
Yogurt 2 Tbsp
Sugar 1/4 cup
Salt 1 tsp



Method Of Preparation -


Warm about 1/2 cup of milk with 1 teaspoon of sugar and add yeast to it. Set aside in a warm place for the yeast to froth up.

Meanwhile, heat up the remaining milk with butter and sugar until warm.

In a stand mixer add the flour, salt and the remaining sugar. Pour in the milk with the yeast and the milk with the butter. Mix in the yogurt as well.

Knead for about 10-12 minutes until the dough is soft and pliable.

Roll the dough in an oiled bowl, cover it and set in a warm place until it gets doubled. [about 90 minutes].

Punch down the dough, and divide the dough into small portions as per preference. [I made 7 portions]

Roll them into round bun shapes and arrange them in a greased baking pan. Cover and set aside for a second rise.[About 45 minutes].

Preheat the oven to 400 °F and bake in the middle rack for about 20 minutes or until the tops are golden brown.

Remove and brush with butter and enjoy the dinner milk rolls.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 20 minutes + Resting time 2 hours and 15 minutes + Baking time 20 minutes
Makes 7 rolls

Read More
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory