~ The Power of Green ~
In the 70 's when Kermit the frog - the popular muppet of
Jim Henson sang ' Its not easy being Green '- little did
people would have realized how times would change &
the green revolution would be a rage - going green would be
the hottest talk of the town , from kids to adults from
gastronomy to couture , from palettes to interiors
everything would crave for a slice of green .
Green is the color of nature , fertility & life . It is
also the color of growth , prosperity & harmony . Owing
to its soothing properties its still one of the most used medical
colors . The green in our tricolor ( flag ) beautifully
reflects the soul of our agricultural economy .
Of all the greens I'm addicted to the green of fresh
fragrant herbs .Living on a 7th floor apartment in the city offers
a picturesque view but limits passion of gardening to planters
pots & balconies. Basic herbs like cilantro( coriander) , mint
fenugreek (methi ) & dill can be picked up easily from local
markets - but growing & relishing your own gives a different
level of satisfaction .
The herb produce from my tiny lil garden beautifully
pampers our home made specialties. The heady fragrance of
mint , basil, lemongrass,marjoram, carom , dill , fenugreek
cilantro & celery are enough to turn my kitchen into
a foody's paradise and my pretty Nigella inspired
Mezzaluna perfectly releases these magical aromas.
Home made Focaccia
This flat dimpled Italian flat bread loaded with lots of
homegrown herbs is surely a treat to the palate . Much like
its near cousin - Garlic bread, its is crisp on outside & soft
aromatic inside. The best part of baking at home is that one
has the reins of the ingredients.
Bake it with refined flour or a mix of whole & refined , add in your
favorite coriander or basil & top it with olives, tomatoes, grapes,
mushrooms, peppers or just cheese ahhh the list is endless......
Olive & Basil Focaccia
Ingredients - 1 cup whole wheat flour (gehun ka atta), 1 1/2 cup
refined flour (maida) , 1 1/4 tsp active dry yeast , 1 tsp sugar ,
1 cup luke warm water ,2 tbsp finely chopped basil(or 1 tsp dry),
8- 10 sliced Delmonte black olives , 2 tbsp olive oil ,1/2 tsp dried
rosemary , salt & chili flakes to taste, 1 tbsp milk for brushing
Method - Soak the yeast along with sugar in warm water for
8-10 mins. Once the froth develops , gently mix in oil & salt .
Slowly add in both the flours , along with chopped basil & knead
for 8-10 mins till the dough is smooth . Place the dough in a
large greased bowl , cover with a cling wrap & keep in a warm
place for 1-2 hrs or till it doubles. Punch the dough & place it
inside a greased baking tin , cover & leave for another
10- 12mins. Make a few dimples on top & lightly brush with
olive oil & milk ,top with chili, olives & rosemary.
Bake in a preheated oven at 190 C for 32- 35 mins or till
golden . Cool for a couple of minutes , slice & serve.
(Whole wheat flour results in a bit denser bread , you
can opt 100 % refined flour version too. Brush the top
with egg for a brighter golden crust. )
Isn't it nice to have a multi-use baking dish , this pretty little
stoneware from Zansaar beautifully doubles up as a piece of
decor post baking .
Sending the recipe to Del monte's
Also sending to Yeast Spotting