Garlic, Olives and Dried Mixed Herbs Focaccia

An old recipe rehashed to make a new one.  That's what this one is. We were having soup for dinner and I wanted to make a simple bread to go with it.

I decided to try my Tomato Rosemary Focaccia recipe but with garlic, olives and dried herbs. It did not take me too long and the result was yum. I am reposting the recipe here with the changes.

You need:

• 1.5 cups lukewarm water
• 3 tbsp olive oil
• 1 1/4 tsp salt
• 3.5 cups bread flour
• 1 tbsp yeast
• A large handful of sliced black olives
• 2 cloves of garlic coarsely chopped
• Less 1 tsp dried mixed herbs
• More olive oil
• 2-3 pinches coarse salt

Steps:

• Add the first five ingredients into a bowl.
• Beat it for about one minute till it all comes together into a sticky dough.
• Line a 11" x 9" tray with parchment paper and coat it liberally with olive oil.
• Scoop the dough into the tray.
•  Spread the dough into all four corners. Make small indents on the surface with your fingers.
• Cover the tray with cling wrap and set aside for about 1 hour for it to rise.
• After it has risen, arrange the olive slices on the dough.
• Sprinkle the chopped garlic, herbs and coarse salt. Drizzle with olive oil on top.

• Preheat the oven to 190degrees C. Place the tray in the middle rack and bake for 30 minutes.
• Let it cool for 5 minutes and then turn it out into a wire rack to cool.
• Enjoy it warm or at room temperature.

Notes:

• I cut 2" x 1" thin slices of the left over focaccia and toasted it in the oven till crisp. The kids loved to dip it in their soup and crunch on it.

Nameless Payasam

Onam, the Harvest festival of the southern state of India, also marks the homecoming of Mahabali, the Asura King from 'Patal', the underworld. As he loved his subjects very dearly, he would come to visit them every year. His visit was celebrated as Onam.

As all indian festivals,payasams are made. This one does not have a name in our home. Mom used to make it on occasions and has always been one of my favourites. I took the recipe from her and made it after a long time for Onam this year.

Simple and easy, this sweet dish comes together in minutes.

You Need:

• 2 tbsps rice soaked in water for about an hour
• 8 cashew nuts soaked with the rice
• Grated fresh coconut - 3 tbsps
• 1 cup grated jaggery
• 2 cups water
• 1 cup milk
• 2 tbsps ghee / clarified butter
• Few chopped cashews
• Few small pieces of fresh coconut
• Two pinches of cardamom powder

Steps:

• Grind the rice along with the cashews and grated coconut to a paste.
• Melt the jaggery in one cup of water and strain to remove any sediments.
• Add the jaggery syrup to the rice paste and stir it well. Add one more cup of water to it. On a medium low flame heat it. Stir it continuously till it slightly thickens, about 10-12 minutes. It will start looking glossy. Take it off the heat and let it cool.
• In a small pan heat the ghee on a low flame and roast the cashew nut pieces till slightly brown. Strain it out of the ghee. Then add the coconut pieces and fry till slightly brown.
• When it cools, add the milk and stir well. Stir in the cardamom powder, fried cashews and coconut pieces into the payasam.
• Enjoy the payasam warm or chilled.

Notes:

• You can make cardamom powder by grinding a few pods of the cardamom along with half a teaspoon of sugar and sieving it. Use the fine powder for your sweet dishes. The remaining husk can be added to your tea leaves for cardamom tea. 
• It makes about 8 small servings.
• You can use two cups of milk and one cup of water for a richer taste.
• Always stir in the milk when the payasam has cooled down, else the milk may split.
• If you like your Payasam very sweet, add a quarter cup more of jaggery. 

If anyone knows the name to this Payasam, please let me know :)