Friday, 18 April 2014

A Japanese traditional bread - Melonpan

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning

I had never heard of a Melonpan before. Neither heard of it before or seen it anywhere. It does seem an odd name for a bread but because the appearance of the bread resembles a melon such as cantaloupe (our Indian Kharbuja) hence the name Melonpan. 
This bread is a type of sweet bun, traditionally from Japan but is also highly popular in Taiwan, China and Latin America. These sweet soft rolls are covered in a crispy cookie dough and scored on top in a cross-hatch pattern to resemble the look of a melon skin. The unique combination of the bread dough with the sweet cookie on the top lends the bread an interesting texture apart from it tasting really good. Each dough is left for second proofing after the pastry layer is wrapped around it. The inner bread dough will rise and cause the outer pastry layer to crack all over the surface. The name came about as the appearance of the cracked surface resembles a rock melon. In addition, for a basic or standard Japanese melon pan, melon extract is commonly used to add fragrance
The bread dough for these buns is mostly left plain, though some people add chocolate chips,(like I did), while others fill the buns with cream cheese, custard/ pastry cream or even chopped chocolate. You can go whichever way you choose, plain or with some filling or flavor. You can also use your choice of flavoring for the cookie dough like chocolate, green tea, pineapple, etc if you like. 
I was first introduced to this beautiful bread when Aparna from our bread baking group "We knead to bake" announced that this would be the bread all of us would be baking for the month. At first, reading through the recipe, I was a bit intimidated by it as it sounded a bit complicated with the many steps involved.and believe me this is when I have been baking bread for a number of years. The video link provided by Aparna was quite helpful to clear away some of my doubts and I set out to make this wonderful bread.
It was fun to do this bread. I could never imagine a bread to be baked with cookie dough on top making me extremely curious to know what the end result would taste like. The pastry dough was really soft and more manageable to work with after chilling it in the fridge for some time. The sugar sprinkled on the top of the pastry dough lend a lovely golden hue and an amazing crispness to the bread. I found that the the bread layer was extremely light and soft and along with the crunchy cookie shell on top, it tasted heavenly especially when it was warm and fresh out of the oven. Without a doubt it was a big hit in my house and I will certainly be making this bread quite a bit in the future. 
Both the doughs are made with egg as this gives the bread a better texture. If you don’t eat eggs, you can leave them out, but substitute for it in the bread dough with a tablespoon of yogurt or milk.
This recipe makes 8 burger bun sized (the ones we get in India) Melon Pan. You can bake a half batch or even make smaller Pan by dividing both doughs into 10 or 12 instead of 8.
Please see this video before you start making the bread.

Recipe adapted from A Bread A Day

For bread dough:
1 3/4 cups all-purpose flour (plus extra as required)
2 tbsp milk powder
1 tsp instant yeast
1/2 tsp salt
1/3 cup cold water
1 egg, beaten
1 tbsp sugar
25gm butter, at room temperature
1/3 cup chocolate chips

For cookie dough:
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
A large pinch of salt
60 gm butter, at room temperature
1/4 cup castor sugar (increase to 1/3 cup for sweeter dough)
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
Castor sugar for dusting (granulated sugar will do too)

Please watch the video, before you start on this bread so you have a good idea on how to shape the Melon Pan. Whisk together the flour, powdered milk, yeast, and salt in the bowl (or the bowl of your machine if using one). 
In a smaller bowl, beat the egg and cold water together with a fork till well blended. Add this to the flour mixture in the bowl.
Knead (on low speed in the machine) till it all come together as a dough and then (on medium speed) until you have a somewhat stiff dough. Add the sugar and knead well.
Now add the butter and knead (first at slow speed and then on medium) until the butter is completely incorporated into the dough and the dough becomes smooth and elastic. 
Shape the dough into a round, and place it in a lightly oiled bowl. Cover and let it rise till double in volume (about an hour or so).
During this time make the cookie dough
In a bowl, cream the soft butter and sugar till fluffy.

Add the egg and vanilla extract and beat till combined. 
Whisk together the flour, baking powder and salt and add this to the bowl. Also add the lemon zest.
 Beat together until just combined.

Shape the dough into a cylinder (this will make the dough easy to divide and flatten out later), and wrap in cling film. Refrigerate the dough until required.

Now go back to the bread dough
Once it has doubled in volume, place it on a lightly floured work surface. Lightly grease your baking sheet or line it with parchment. Deflate the dough gently and divide it into 8 equal portions.
Shape each portion into a smooth ball like for bread rolls. Work with one portion and keep the others covered so they don’t dry out.
Unwrap the cookie dough. It should be reasonably firm now and easy to work with. Slice the cylinder of cookie dough into 8 equal portions. Use two pieces of plastic sheets or cling film to flatten the cookie dough. 
Place one slice/ round of cookie dough on a piece of plastic sheet/ cling film. Cover with another piece, and using a flat bottomed pan, press down on the dough to flatten it, until it is reasonably thin but not very much so.
Carefully take on ball of bread dough (it will have puffed up a little so don’t deflate it). Add in the chocolate chips.
 and roll it into a ball.
Place the circle of cookie dough on top of it. 
Gently press the cookie dough edge to the bread dough ball so that it covers the top and sides of the ball, but leaves the bottom open. 
Gently, holding the covered bread dough by the underside, press it into some castor sugar. Then using a scraper, or the blunt side of a knife, mark the top of the cookie dough side of the bread roll with a cross hatch/ diamond pattern. The pattern should be deep enough (otherwise it will disappear when the bread rises and bakes) without cutting through the cookie dough layer into the bread.
Place this on the greased or parchment lined baking sheet. Repeat this with the remaining cookie dough and bread dough balls. Let them rise for an hour.
Bake them at 180C (350F) for about 25 minutes, until the tops of the Melon Pan just start turning brown. If you let them brown too much, the underside of the bread will burn. Transfer to a wire rack to cool thoroughly.

Tuesday, 15 April 2014

Sweet Indulgence: Coffee and Eclairs at Le Meridien, New Delhi

Life is dessert first!!
An invitation to interact over coffee and eclairs at Longitude, the all day coffee lounge at the Le Meridien hotel had me all excited. Being a passionate baker, I thought it to be an excellent opportunity to interact with the chef and get some handy baking tips on how to make the perfect choux pastry especially as I have been struggling now for some time with making my choux pastry. And of course, getting to taste some of the delicious Parisian pastries was the icing on the cake.
While waiting for the others to arrive at the hotel's uber chic coffee lounge Longitude, I sipped on some excellent Illy coffee. I was told that the coffees served here are from illycaffe, a world renowned Italian coffee blend that specializes in the production of espressos since 1933. Rich and strong, the hot cup of coffee was just the thing I needed to freshen me up after the long drive from Gurgaon.
Soon the others too joined. The best part about attending such events, apart from always learning new and amazing things, is that you get to meet other bloggers too, who are like minded and share the same passion as yours. It was great as always catching up with Sangeeta Khanna and Arvind Passey and a pleasure to meet Anita Tikoo and Aditya Banerjee who I was meeting for the first time. 
Once we all settled down, we were introduced to Chef Vikas Shrivastava who is the executive pastry chef at the hotel. Anasuya, the Director of Marketing Communications with Le Meridien explained how the new Eclair programme is a Starwood driven programme to introduce French eclairs with unique local flavors inspired by the destination. This programme has been adapted by all Le Meridien Hotels world wide. I thought it is a lovely endeavor where the chef can get creative and experiment with local flavors. 
Here too, along with the classic flavors like the Vanilla, and Chocolate, there were also some unique flavors like Passion fruit and Hazelnut Praline. To give his own local twist, Chef Vikas came up with local flavors like Rose Cardamom and Jaggery Ginger. My personal favorite was Jaggery and Ginger flavored eclair. This eclair had a lovely fresh taste of ginger which offset the sweetness of the jaggery, creating a perfect balance of taste and flavors. All the eclairs were extremely soft and light as air. Filled with whipped cream and iced with fondant icing they were a haven for dessert lovers.
"A true éclair is a long, thin pastry made with choux pastry dough, filled with a cream, and topped with icing. The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a crème pâtissière, whipped cream, or chiboust cream; and then iced with fondant icing."
Rose and cardamom
Passion Fruit
Hazelnut Praline
The Classic Chocolate
Classic Vanilla
Ginger and Jaggery
Chef Vikas also showed us the technique to fill  pastry using pastry bags and then decorate the choux pastry with fondant icing.
We also got to create our own eclairs with fillings of our choice. I almost felt like a kid playing with the icing and decorating the eclairs with different colorful toppings.
 Of course, ours were not even half as close to what the chef had made.
To give relief to our sweet tooth, we were also served some excellent savory snacks.

 It was a lovely afternoon - well spent in great company and good food. 
Group Pic courtesy: Arvind Passey

Friday, 4 April 2014

Banana and Honey Chocolate Cake

All you need is love. But a little chocolate now and then doesn't hurt......

I know looking at this cake you must be thinking I have gone bananas - this cake doesn't spell 'banana cake' from any angle and looks more like a strawberry cake. Actually the strawberries are there purely for ornamental purpose - to add some color and to 'pretty-up' the cake a bit. Apart from that, they also feature on the top list of my dear daughter's favorite fruit. 
My daughters 12th class board exams ended 5 days back and I baked this cake to surprise her when she returned back home after giving her last exam. To celebrate the occasion, I decided to make a cake with all her favorite things - Chocolate, Chocolate and more Chocolate!! And of course the whipped cream and strawberries added to the glam. The smile on her face on seeing the cake was enough to tell me what she thought of it.
I think the word 'BOARDS' must be unanimously voted as the most detested and dreaded word by all school students especially twelfthies. Throughout the year, I think they never get to hear the end of this word and for most, every request is echoed with the logic, "But, its your board year, sweetie", "this is the most crucial year of your life, so you just need to focus", "concentrate on your studies so you can get into a good college of your choice", "the little effort you put in now will make your life".....and it goes on and on. Poor kids, I feel so bad for them. So much pressure from everyone and everywhere!!(Unfortunately, I too stand guilty of this act).
But thankfully, the tension and stress is finally over. I think the last year of school is just a way to prepare them for bigger challenges ahead in life - a stepping stone for more beautiful things to come into their life. Every child is special in their own way and I am sure destiny has something in their kitty for each one of them
So this special chocolatey cake is for my  special girl - our little princess!! May the future hold beautiful things for her and she always gets to live her dream. And of course.... life always has lots of chocolate cakes to offer.
                                              Whatever dreams you're dreaming,
May each one of them come true.
Whatever plans you're making,
May they all work out for you.
And may you have more happiness
Than any words can tell.
Not only on this day,
But all the year as well.
May you have a little sunlight
to guide you on your way.
May you discover, little by little,
happiness that's here to stay.
May you grow a little stronger
and a little wiser with each dawn
May you have a little time to
believe in dreams to dream upon
May all the joy your heart desires
find its way to you.
And may the blessings that brighten up your days
keep on shining through.

100 gms sugar
100 gms Margarine
3 eggs
2 Tbsp honey
3 ripe bananas, mashed
100 gms flour
2 Tsp baking powder
1 Tsp cinnamon powder
4 Tbsp cocoa powder
1 Tbsp coffee powder
50 gms chocolate chips dusted with a little flour

Preheat oven to 180 C.
Gently heat the margarine on the gas or microwave for a minute till melted. Keep aside to cool.
With the hand mixer, beat the eggs and sugar for 5-6 minutes untill light and fluffy.
Sieve the flour, baking powder, cocoa, coffee and cinnamon.
Fold it gently into the egg mixture till well mixed. 
Add the mashed bananas, honey and the melted margarine and mix well till incorporated.
Lastly add in the chocolate chips and stir the mixture gently till well mixed.
Pour the mixture in a greased baking tin and bake in a preheated oven at 180C for 30-35 minutes till done.
Serve it frosted with your favorite icing.

Friday, 21 March 2014

Chota Packet Bada Dhamaka!! - 'Chakhna Menu' at Punjab Grill, Saket.

The best things in life come in small packages.... I mean small bites. 
After bowling us over completely with his “WinterMenu”, Chef Gurpreet Singh and his team at Punjab Grill have come up with another novel concept of a desi “Chakhna” Menu. Inspired by the concept of Spanish Tapas or little bites served in small plates with drinks, Chef Gurpreet has outdone himself this time around too. He has given his own sweet twist to this Indian Tapas Menu by reintroducing some old favorites, some of which at least I had long forgotten and was delighted to see them again.
How many of you remember, Rimzim, a spicy masala drink that used to be available back in the 80’s or the Fryums, the yellow tube like snacks which I remember putting on our fingers, faking long nails with them and then relishing them one by one. The food certainly brought back a rush of memories, a delicious trip down memory lane. When we asked Chef Gurpreet how he managed to get hold of Rim Zim, as it is nowhere to be seen in the market, he told us how on a trip to Tilak Nagar he spotted a seller selling the bottles outside a small shop. He came back and searched the net and was lucky to find a seller. As it is I believe Coca Cola is planning to reintroduce Rimzim drink in the market soon.
'Just looking at the presentation of each dish you could make out the effort and thought that had gone into the planning and conceptualizing the menu, how every small detail had been paid attention to right from the drinks to the food menu– I think that is what makes it a complete experience at Punjab Grill.
Even a mundane thing like the paper in which the Ambrasari fish was served, to make it look more authentic, the actual 'Punjab Kesari' newspaper was printed on a butter paper  . Also the serving mats placed before us had playing cards printed on them to give you a feel of a laid back, chilled out ambiance where one could get together with friends and relax over a few drinks and snacks.
These are the simple pleasures of life, the fun moments that we spend with our friends and family that give us real joy and make us feel alive. I think in the fast pace of life, this important aspect of life has somehow gone missing from our lives and we somehow have forgotten to enjoy the small moments which give us most pleasures in life.
This is what the Chakna menu is all about – to slow down, sit back, relax and enjoy some gup-shup with friends over a few drinks and snacks.
About the food - We started with the Classic Papad Peanut masala platter which had four colorful cones in a caddy, each having chana chor garam, masala peanuts, tiny onion pakodas and mixed nuts. These cones reminded you of the street vendor outside your college serving bhel and chanas in paper cones. I especially loved the onion pakodas which were crispy and just the perfect size to munch on while chatting with your friends.
There were a lot of intriguing cocktails on offer. I chose the Nikki Te Tikhi which was an interesting combination of Vodka, Khus syrup, lemon juice and 7up. It was served with a sliced chilly (hence tikhi) which added a nice zing to the taste. My husband had the Old Monk Rim Zim, which I felt he took more for the nostalgia for the drink Rim Zim. 
I also had the Ganne Ka Juice Margarita, sugar cane juice with tequila, lemon juice, ginger and black salt and lots of shaved ice on top making it an heavenly combination for a ganne ka juice fan like me. Full marks to Band Baja Te Whisky for its innovativeness. A peg of whisky served in a glass with a baja, rather a bhopu inside sure did rouse our curiosity. It was fun to see the servers placing the glass on your table and playing the bhopu. There were a lot of people in the restaurant that day and an equal number of bhopus playing. But I am sure everyone was enjoying so much that no one would have minded. After all no amount of noise can deter a true  Punjabi to enjoy his food and drink.
Next a cute little copper pot was placed before us and we were told that it was "Happy Holi Bhang". I was immediately interested as I had never tasted bhang in my life. It was delicious, with a refreshing flavor of pineapple.

Jheenga 'Chownk' Ki Tikki, Masala Mattra was a cutlet of potatoes and prawns. The tikki was served on a bed of spicy matar, which is a very popular street food till date. You go towards West Delhi or Sarojini Nagar, it is filled with vendors selling muttar kulchas and believe me they are delicious (even though you might like to tell your kids not to eat there). 
Next came Kurkurri served in a small shot glass with imli chutney on the bottom. I absolutely love this snack. Spring rolls covered with crispy sevvayian and filled with olives and cheese and dipped in sweet tamarind chutney is enough to blow anyone's mind. This is one snack I just have to try at home which I am sure will be a big hit with the kids.
Next arrived the Ambrasari Machhi with Desi Aloo chips wrapped in the 'Punjab Kesari' newspaper. I think this is our desi take on the popular fish and chips dish. Fried fish is again a hot favorite with all Punjabis, my husband for one, who totally relished it. While he concentrated mostly on the fish, I enjoyed the desi local chips too. Full of spicy red chillies, I remember they were a treat when we were kids.

Tawa Chicken keema served with Fryums was an unusual but interesting combination of textures and flavors. 
Mutton ki boti (in Istri) "Charcoal Press" was again an interesting concept. In a few restaurants I have seen food served in mini versions but never in an actual big iron. I wonder where they acquired such an quaint looking traditional charcoal press from? Apart from looking cute, the mutton was extremely well cooked. Though what was actually missing was some naan and tandoori roti with it.

Sunny side up tuk-tuk, khameeri roti too did not disppoint. It was like pita bread stuffed with boiled egg in a onion tomato masala was highly comforting and satisfying. 

Masala Paneer Platter had pieces of paneer filled with grated coconut and chillies. I found it slightly bland and felt it could have done with a little more spices. 

Anda Tawa rice was fried rice topped with a fried egg sunny side up. The rice was nicely seasoned and had lovely flavors from the egg.

The best was saved for the last. Mele di Chuski - a long wooden tray with chuski of five different flavours was a riot of colors. Served in interesting flavors of Gol guppe ka paani, Ambi Panna, Anar juice, Nimbu and Orange and mixed with Vodka they were just perfect to end our meal with.

Kudos to Chef Gurpreet and the whole team of Punjab Grill to come up with such an  unique concept. I think this is where the strength of a great chef shines through when he is ready to experiment with something beyond the ordinary. The Chakna menu might have small bites but they surely do pack a powerful punch. If you too want to experience these incredible flavors and take a trip down memory lane, do go and visit Punjab Grill at Saket.