February 5, 2014

Chicken Keema Mattar Stuffed Stromboli/ Minced Chicken Peas Stuffed Stromboli

I have never ever imagined in my life that Bread making/baking will be that tad easy. The only special trick that learnt is to choose the right yeast and the pairing of it with the desired Flour.  I have first tried my hands with the Active dry Yeast. But to my disappointment I was not able to accumulate the trick to make the yeast work. But if you have experienced bread baker friends around, you will know success is not too far. It is Amrita and Sayatani I must mention who truly helped me to cheer in joy to see the first fluffy and soft bread coming out of my oven.  One can really feel the sheer joy when success kisses your hand and your hard work pays you.  Instant Yeast it was on which I am now fully and blindly depending on. First I tried a basic bread recipe with 1 cup of flour. After it got successful I move on to a next step to experiment bread with some stuffing. And now my kitchen is smelling more of the baked breads when Sarani annouced to have a Bread Baking event on our KFB group.  She named it 'Yeasty Feasty' and welcomed all Food Bloggers to join the event. To get the detail pls click HERE
Italian cuisine is always significant with its diversity and the range of dishes that serves and is famous all over the world. Whether it is the various types Pasta or bread, the varieties the cuisine serves are unbeatable. This time I preferred to welcome a bread recipe from Italy to my Indian Kitchen. So I made an Indian Italian Bread that I called: Keema Mattar stuffed Stromboli. Stromboli is a kind of variation of Italian Focaccia. Only the difference is the dough is pierced to allow the stuffing to erupt through the holes during baking.  But Stromboli itself is very controversial when it comes about its origin. Some claims it originates in the United States and some in Italy. Recently I treasured one bread baking bible where it states that it is from Italy and the basic base is the same base of a regular Pizza one. So I followed the basic Pizza dough recipe and added my stuffing to it. No need to say it comes out super tasty. So I don't mind whether its an American or Italian by origin as long as food is concerned it has its own charm and when it is tasty who thinks of the origins. So here is my recipe. Do try it and let me know if you have enjoyed it too!!!!
Partially adapted from HERE.
(Yields 3-4 adults)
Ingredients:
For the Stromboli Dough:
All Purpose Flour: 3 cups
Instant Dry Yeast; 3 tspn (I have used the HIGH ACTIVE PRIME INSANT DRY YEAST, available in New Market , Kolakata)
Sugar: 1 tpsn
Salt: 1tspn
Olive Oil: 2 tbspns
Warm Water: 1 & 1/2 cup

For the Stuffing:
Minced Chicken/Keema: 200gm
Green Peas: 1/2 cup
Onion: 2 medium (Finely chopped)
Ginger-Ginger paste: 1 tbpn
Tomato: 1 large
Turmeric Powder: 1/2 tspn
Cumin Powder: 1tspn
Coriander Powder: 1tspn
Salt & Sugar - as per your taste
White Oil - 1 & 1/2 tbspn
Red Bell pepper:  1/2 cup sliced
Mozzarella Cheese grated: 1/2 cup (You can add more)

Egg - 1 (For the wash)

Method:
  1. First let us make the Stromboli Dough. Mix all the dry ingredients nicely.  Then add the liquid and knead at least for 10 - 15 mnts unless the dough looks smooth and soft.
  2. Cover it with a wet cloth for an hour. You will find it in a double of  its size. Knead it again for 2-3 minuits and leave it for another hour to rise again.
  3. In the meanwhile make the stuffing. Heat oil in a Kadai/Pan. Add the chopped onion and the Ginger-Garlic paste. Saute nicely till it turns brown. And the tomato and fry till the mixture starts to separate oil.
  4. Add the Minced chicken, Green Peas, Turmeric Powder, Cumin Powder, Coriander Powder, Salt and Sugar to taste. Fold them nicely , then cover with a lid for 4-5 mnts and cook in a medium heat. Then dry the juice whiling cooking it on high flame and then take it off the flame and reserve.
  5. Now take a Flat baking tray on which you will bake the Stromboli. Cut a wax paper according to the size of the Baking tray.
  6. Sprinkle Flour on the wax paper and the then roll the dough in to a rectangular shape leaving an inch less from the boundary line of the wax paper.
  7. Spread the Chicken stuffing lengthwise. Then cut the remaining dough in to 1/2" strips sidewise. Pls check the following link to get a proper knowledge (HERE). Now keep on braiding the strips on from one side and then the other from the opposite sides.
  8. Pre- Heat the Oven for 10 mnts at 190 degree C.
  9. Now when you will bake the Stromboli make sure you have greased the Wax paper properly. So just slowly lift  one side of the stromboli and grease the wax paper and then the other side.
  10. Now thoroughly brush the  top with the lightly beaten egg wash.
  11. Bake for 15 mnts. Then again brush the top with Egg wash and bake for another 15 - 20 mnts until it gets a nice light brown shade and crisp.
  12. Serve with any dip or some salad.
Note:
If you would like to know more about the roles of different types of YEASTs, pls visit HERE. Suma has given such a nice detail information about Yeast.
Updated: Active Dry Yeast is available in the stores like Spencers, In & Out or the Local grocers in Kolkata.... 1 tspn Instant Dry yeast = 1 & 1/4 tespn Active Dry Yeast. (Amrita Thanks for the guidance)

This is off to the ongoing event 'Yeasty Feasty' By Kolkata Food Bloggers Group.


11 comments:

Rimli said...

wonder shots Kamalika. Couldn't resist myself from hopping in. Beautiful recipe too.

Hamaree Rasoi said...

Delicious and lovely looking bread with keema stuffing.
Deepa

Rafeeda AR said...

Awesome looking bread... really...

flysongbird said...

looks delicious..yeast is available nowhere else in calcutta nah?i can't go to new market to buy yeast..wish i could make this though..

Kamalika C said...

@Debiparna, Yes you can get the Active Dry yeast in Spencers or In and Out...The one one of Blue Bird... I tried with that but failed..But many of my friends have tried and succeeded...So you can always give a try with it... Instant Yeast 1 tspn = Active Dry Yeast 1 & 1/4 tspns...

beingFab said...

This looks lovely!! Pinning!

mindbrewblog said...

wow! It looks positively drool-worthy!!! Good job :)

Seeta said...

That looks gorgeous! Planning to buy an oven, will try it out :)

sangeeta said...

These breads look so good always :-) I have made them with jam fillings mostly as the husband likes them. Might make some with keema next time :-)

Suma Rowjee said...

Bread baking was a losing battle till I discovered instant yeast, I so love using it! Glad you have conquered yeast too, have fun baking more and more breads. Thanks so much for sharing the link!

Roshni AaMom said...

Oh My Goodness! I'm just so mesmerized by the picture that I didn't read a word!! I'll go back and get the recipe but just wanted to say that that looks absolutely fab!!

INDEX

100TH POST 50th POST Amereekandesi American-Chinese ANANDAMELA Andrenalize 2014 APPLE APRICOT ARBORIO ASIAN PALM FRUIT Atulya Mahajan AWARDS BAKED Baking Palooza2013 BANANA BLOSSOM BANANA BLOSSOM HEART Bangaldeshi BASA BENGALI DISH Bengali new year BENGALI SWEET Best Indian Wine BHETKI BIRIYANI Black Forest Cupcake black pepper BOHEMIAN BONGOAN BOOK LAUNCH REVIEW BOOK REVIEW BOOKMARKED RECIPES BREAD BREAKFAST Breakfast at Kolkata BROWNIE BUNDT CAKE BUTTER CHICKEN CAKE Caramel Sauce cauliflower Chawlas 2 CHEESE CAKE CHEF AT LARGE BLOGGER'S TABLE CHERRY CHICKEN CHICKEN CHAANP CHICKEN QUICHE CHILD EDUCATION Chilli Fish Chilli Mutton CHINESE CHOCOLATE CHOCOLATE CAKE Chop Suey CHOPS/CROQUETTES coconut CONDENSE MILK COOKIES CORIANDER LEAVES corn Cottage Cheese/ Chhana CRAFTS/CREATION CREAM CHEESE CRISPY CROCHET CUCUMBER CUISINE RESTAURANT DEVAPRIYA ROY DHONE PATA FISH DIARY DRINK DULCE DE LECHE DULCE DE LECHE BROWNIE DUMPUKHT EGG EGG LESS CAKE EGGPLANT ENCHOR CHINGRI English Bites ENHOR EVENT REVIEW FIRE AND ICE RESTAURANT FISH FLOWER FONDANT Food Bloggers Association of India (FBAI) Award Ceremony 2013 FOOD INFO FOOD PHOTOGRAPHY FOOD REVIEW FOOD/RECIPES FOUR SEASONS WINE French Weekend at Cafe Swiss FRUIT SAUCE FRUITS FUDGE GIFTS GRILL GUEST POST HAKA RESTAURANT KOLKATA Herb HILSHA HUNAN STYLE ICE CREAM Imtiaz Qureshi ITALIAN ITALIAN CUISINE ITC Sonar JACKFRUIT Juice/drinks JUST EAT WEBSITE REVIEW JW MARRIOTT KFB BIrthday Party KFB Bloggers Table KID'S MEAL KITCHEN TIPS KNOW YOUR KOLKATA BLOGGER FRIEND Kolkata Kolkata Blog Kolkata Food Blog KOLKATA FOOD BLOGGERS KOLKATA RESTAURANTS KOLKATA STYLE CHICKEN CHAANP LITERARY WORKS LUNCH BOX MAHALAYA Maharashtrian dish MANGO Manish Gupta MARSHMALLOW Mexican MOCHA MOCHA CHINGRI MOCHAR PHUL Mousse MULTI- MUSHROOM MUTTON NATURE NONVEG North Indian One pot meal ORANGE OTG OTHERS PAN FRIED PARATHA/BREAD/ROTI PASTA PASTA SAUCE PATURI PHOTOGRAPHY PIE Pinwheel Cookies PIZZERIA PLAGIARISM PLUM Poila Boiskash POSTO/POPPY SEEDS POTATO Potluck POTOL/ PONTED GOURD POUSH SANKRANTI PRAWN PREETI SHENOY PRODUCT REVIEW PUBLICATIONS PUMPKIN Quest Mall QUICHE RASPBERRY red wine REFRESHMENT RESTAURANT REVIEW RICE RISOTTO ROHU ROTESSERIE RUI DUMPUKHT RUI MACHH SALMON SANDWICH SANGEETA KICHLU SCALLOP Scavenger Hunt Sunday SEAFOOD Shawkat Osman SIDE DISH/MAINCOURSE Singapore Peranakan Food Festival Smoke House Deli SNACKS Souk SOUPS/SALAD SPAGHETTI SPINACH SPROUTS STARTER STORY STRAWBERRY Stromboli summer coolers SWEETS/DESSERT Swissotel Taj Bengal TAL TAL KHEER TALER BORA TANGERINE TEA PARTY SNACK TEA TASTING THAI The Corner Courtyard the GateWay THE SECRET WISH LIST THE WEIGHT LOSS CLUB TIFFIN Tikka TILAPIA TRAVEL VEG WHOLE CHICKEN WILD LIFE WINE WINE VINEGAR yeast YOGHURT